Beetroot Chutney

300g (10oz) of whole cooked beetroot cut into 5 - 6mm dice. · 150g (5oz) onions, peeled and chopped · 120g (9oz) cooking apples, peeled and chopped into approx. 5mm cubes · 40g (1.5oz) demerara sugar · 1 pinch of dried ginger, about 1/4 of a teaspoon. · 80ml of malt vinegar. Red wine vinegar may be used as an alternative with possible beneficial results. · 1 teaspoon (5ml) of salt Optional, these ingredients will give a slightly stronger and sourer flavour: · 1 large clove of garlic, extremely finely chopped or totally crushed. · 2 tablespoons (30ml) of lemon juice.

Method Mix all the ingredients together into the saucepan making sure that there is at least 1" (2.5cm) of space at the top for froth and/or bubbles. Bring to a strong boil whilst stirring regularly. Stir continually at first to dissolve the sugar. Cover and simmer gently for 45 minutes, checking and stirring occasionally. Whilst simmering, prepare the jars. The lid and jar must be thoroughly washed and rinsed. Warm the jars in a cool oven. When the chutney is cooked, pour carefully into the jars, seal with the lid immediately and allow to cool. When cool, check that the lid seal is good. This chutney should keep well unopened for months but once opened, keep it in the fridge.

Barbecued Hawaiian Chicken

Serves 4

Ingredients

4 Chicken Breasts, sliced almost in half
2 tbs Soy Sauce
2 tbs Oil
1 tbs Brown Sugar
2 cloves Garlic, crushed
1 Shallot, chopped finely
1 small can Pineapple Slices plus 2 tbs juice from the can

Method

Combine the soy sauce, oil, brown sugar, garlic, shallot and pineapple juice.

Marinade the chicken pieces for a few hours or overnight, covered in cling film.

Drain the chicken and cook over the barbecue turning frequently until cooked.

You could half cook the chicken in the oven to make sure it is thoroughly cooked before finishing on the barbecue.

Towards the end of the cooking time put the pineapple on the barbecue and cook through.

Serve together.

New Potato and Cherry Tomato Bake

Ingredients

Serves 4

900g/2lb baby New Potatoes, washed and cut in half if too large
2 cloves Garlic, crushed
250g/8oz Cherry Tomatoes
1 Red Onion, peeled and sliced
2 tbs Olive Oil
25g/1oz Pine Nuts
100g/4oz Feta Cheese, crumbled

Method

Pre- heat the oven to Gas 4/200C.
Place the potatoes, tomatoes, garlic, onion, oil and pine nuts in a large baking tin and shake the tin well to coat the contents with the oil.
Bake for 25 minutes turning once during cooking.
Stir in the feta and cook for a further 5 minutes or until the potatoes are tender.
Season to taste and serve.

Crispy Bacon and Avocado Salad with Hot Tomato Dressing

Serves 4 as a light starter

Ingredients

4 tbs Oil

100g/4oz Streaky Bacon, chopped into small pieces

2 large Tomatoes, quartered seeds removed and cut into slivers

small bunch Basil leaves, roughly chopped

juice 1 Lemon

small bag mixed Salad leaves e.g. rocket, watercress, spinach

1 large ripe Avocado, peeled and sliced

Method

Heat a little oil in a frying pan and fry the bacon until browned and crisp.

Remove from the pan and keep warm.

Add more oil to the pan then add the tomato strips, basil and lemon juice.

Season well with pepper, gently heat through for about 1 minute.

Arrange the salad leaves between four serving plates.

Place the avocado slices on top then the crispy bacon.

Spoon over the hot dressing, drizzle over a little more oil if you wish and serve at once with some crusty bread.

This salad has masses of delicious flavours but as soon as you have spooned over the hot dressing do serve it, as the salad will wilt.

Spiced Hot Chick Pea Salad

Serves 4

Ingredients
1 tbs Oil
1 Onion, peeled and chopped
2 teasp Ground Turmeric
1 tbs Cumin Seeds
450g/1lb Tomatoes roughly chopped
2 x 430g can Chick Peas, drained
1 tbs Lemon Juice
Salt and Pepper
to garnish: fresh Coriander Leaves

Method

Heat the oil in a saucepan and lightly fry the onion until golden.
Add the turmeric and cumin seeds and cook for a further 1-2 minutes before adding the other ingredients except the coriander leaves.
Continue cooking for about 2 minutes until heated through.
Check the seasoning and serve garnished with coriander leaves

Lemon Grass Cordial

Ingredients
3 Lemon Grass Shoots
5cms Root Ginger, sliced and peeled
450g Sugar
Juice of 3 large Lemons
600mls Water

Method
Chop lemon grass and bruise base with rolling pin.
Put it in a pan with ginger, sugar and water.
Stir well till all sugar is dissolved.
Bring to the boil and simmer for 5-6 minutes.
Remove from heat.
Add lemon juice, stir well.
Strain and put into plastic bottles.
Can be frozen.

Coconut, Lentil and Tomato Dahl

Serves 4

Ingredients

2 tbsp Oil
1 large Onion, peeled and finely chopped
3 cloves Garlic, chopped
1 Carrot, diced
2 tsps Cumin Seeds
2 tsps Mustard Seeds
2.5 cm/1 inch piece fresh Root Ginger, grated
2 tsps ground Turmeric
1 tsp mild Chilli Powder
1 tsp Garam Masala
225g/8oz split Red Lentils
400ml/14 fl oz boiling Vegetable Stock
14fl oz can Coconut Milk
5 Tomatoes, peeled, seeded and chopped
Juice 2 Limes
4 tbsp chopped fresh Coriander
25g/1oz Flaked Almonds

Method

Heat the oil in a large pan, add the onion and cook for 5 minutes until softened.

Add the garlic, carrot, cumin, mustard seeds and ginger and cook for a further 3-4 minutes until the seeds begin to pop and the aromas start to be released.

Now add the turmeric, chilli powder and garam masala to the pan and cook for a further minute.

Tip the mixture into a slow cooker or saucepan; add the lentils, stock, coconut milk and tomatoes.
Stir well and cover the pot with the lid.
Cook for 2 hours or until the lentils are soft, stir occasionally to prevent sticking.
Stir in the lime juice and 3 tablespoons fresh coriander.
Check the seasoning and cook for a further 30 minutes.
Sprinkle the remaining tbs of coriander on the top.

Serve with naan bread.