Main course recipes

This is a really easy starter or light lunch, ideal to take to work. Packed full of goodness with lots of veggies and omega 3-rich oily mackerel. Win win! The amounts are just a rough guide - add more or less of what you want.

Boil the potatoes in salted water until tender. Drain and cool then cut into slices or quarters.

When ready to serve, assemble everything in individual bowls and dress with the vinaigrette. How easy was that!

A tasty, fresh and healthy burger!

Put the fish in a food processor and roughly blitz. Tip the fish into a large bowl.

Put the shallot, cornichons and capers into the processor and blitz quite finely. Add to the bowl with the fish, parsley and a good seasoning of salt and pepper. Mix thoroughly and then shape into 2 nice big burgers. Cover and chill until needed - at least an hour.

Boil the potatoes and mash. leave to cool. Add the tuna, garlic, bread and parsley. season and mix well. Divide into 4 portions and shape into fishcakes before dipping in egg then roll in the breadcrumbs

Roll out the dough into the shape of a face, spead on the levi roots jerk sauce, use the peppers for eyebrows and dreads, chicken for eyes ears and mouth and cover in the cheese!

Add all the dough ingredients in a bowl and mix till you get a sticky dough. Move onto a floured surface and kneed for 5 - 10 minutes. Next mix the passata, garlic and torn basil leaves to make the tomato sauce and set aside.

This is a very simple recipe, place the prawns in a small food bag and add the ginger, garlic, lime juice and chilli. Leave to marinate for 30mins at least.

For the pancakes whisk together the flour, eggs and milk and season with salt and freshly ground black pepper. Heat the oil in a frying pan then pour in a ladle of the batter. Swirl the batter around the pan to make a thin pancake and cook until bubbling. Flip the pancake with a palette knife, cook for one more minute, then transfer to a warmed plate. Repeat with the remaining batter; you will need six pancakes in total.

To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little extra beer if it seems over-thick. It should be the consistency of very thick double cream and should coat the back of a wooden spoon.

This is hardly haute cuisine. Basically all you need to do is make the sauce by adding the can of tomatoes with the paprika, onion powder, sugar and butter into a hot pan and reduce until you have a thick sauce.

First make the marinade by combining all of the ingredients well, place in a bowl or a food bag and add the pork making sure the meat is well covered.  Ideally you should leave the meat to marinate overnight but an hour will do fine if you are in a hurry.

Prepare the salad by mixing all of the indredients apart from the olive oil and red wine vinegar, set aside.

Add the onion and carrot to the pan and fry, stirring until they start to soften. Next add the chilli, garlic and potato and mix well. Fry for a few minutes. Return the chorizo to the pan along with the tomato and stock

Mix all the spice rub ingredients together and add the beef, massage it with the spice rub. Cover with cling film and put into the fridge for a couple of hours – ideally overnight to let the flavours combine.

This is such a simple recipe, the flavour of orange doesn't really shine through but the use of citrus juice results in really tender pork.

Prepare the salad by mixing together all of the ingredients in a bowl apart from the lemon juice and the tune, allow the flavours to combine for at least half an hour, but do not put in the fridge. Check for seasoning.

Meanwhile, heat the oil in a frying pan over a medium heat. Add the broccoli and fry, stirring, for a few minutes before adding the pine nuts, garlic, chilli and a pinch of salt