Chunky Pâté with port and Green Peppercorns

350g (12oz) boneless belly pork, rind removed

roughly chopped

1 large skinless chicken breasts, about 150g (5oz)

225g (8oz) chicken livers, trimmed

1 large duck breasts, about 200g (7oz) skinned and chopped into small pieces

125g (4oz) rindless streaky bacon rashers, diced

3 tbsp port or brandy

1 tbsp freshly chopped rosemary

2 tbsp green peppercorns

Salt and ground black pepper

Crusty bread to serve

1. Preheat the oven to 170º C (150ºC fan oven) mark 3. Coarsely mince the belly pork in food processor, retaining some small chunks. Mince the chicken livers.
2. Mix all the meats together in a large bowl with the port or brandy, 1tbs salt, some pepper, the chopped rosemary and green peppercorns.
3. Pack the mixture into a 1.1 litre (2 pint) terrine and stand in roasting tin containing 2.5 cm (1 in) boiling water. Cover with foil and cook in the oven for 1 hour.
4. Remove the foil and arrange a few bay leaves on top of the pâté. Cook for a further 30 minutes or until the juices run clear when the pâté is pierced in the centre with a skewer.
5. Drain the meat juices into a small bowl and leave to cool. Skim off any fat, then sprinkle over the gelatine and leave until softened. Stand the bowl in a pan of gently simmering water until the gelatine has dissolved. Stir in the port or sherry. Make up to 450ml (¾ pint) with water, if necessary.
6. Pour the jellied liquid over the pâté in the refrigerator for up to two days. Serve with crusty bread.

Serves 8

Preparation time = 25 minutes + setting

Cooking time= about 1 ½ hours

Per serving = 344 calories, 22g fat ( of which 8g saturates), 3g carbohydrate, 0.7g salt

Dairy free 

Warm Lentil, Chicken and broccoli Salad

125g (4oz) Puy Lentils

225g (8oz) broccoli, chopped

1 large garlic clove, crushed

1 tbs English mustard powder

2 tbsp balsamic vinegar

4 tbsp olive oil

1 red pepper, seeded and sliced to rings

350g (12oz) smoked chicken breasts, shredded

Salt

1. Put the lentils into a pan and cover generously with boiling water. Cook for 15 minutes or until tender, or according to the pack instructions. Blanch the broccoli in a pan of boiling water for 2 minutes. Drain, refresh under cold water and set aside
2. Put the garlic into a bowl and use a wooden spoon to combine it with a pinch of salt until creamy, then whisk in the mustard, balsamic vinegar and 3 tbsp olive oil. Set aside
3. Heat the remaining oil in a frying pan, add the red pepper and cook for 5 minutes or until softened
4. Add the chicken and broccoli and stir-fry for 1-2 minutes. Stir in the lentils and dressing, and serve warm

Serves 4

Preparation time= 20 minutes

Cooking time = 25 minutes

Per serving = 332 calories, 16g fat (of which 3g saturates), 22g carbohydrate, 1.6 salt

Gluten free

Dairy free

Tangy Chicken Bites

2 x 50g packs mini croustades

About 275g (10oz) fruity chutney, such as mango

2 ready-roasted chicken breasts, skinned, about 125g (4oz) each, torn in small pieces

250g carton crème fraîche

A few fresh thyme springs

1. Put the croustades on a board. Spoon about ½ tsp chutney into each one.
2. Top with a few shreds of chicken, a small dollop of crème fraîche and a few thyme leaves. Transfer the croustades to a large serving plate and serve immediately.

Makes = 48

Preparation time = 10 minutes

Per bite = 43 calories ( of which 1g saturates), 4g carbohydrate, 0.1g salt.

Lime and Chilli Chicken Goujons

300g (11oz) boneless, skinless chicken thighs

50 (2oz) fresh breadcrumbs

50g (2 oz) plain flour

2 tbs dried chilli flakes

Grated zest of 1 lime

1 medium egg, beaten

2 tbsp sunflower oil

Salt and ground black pepper

Lime wedges to serve

for the dip

6 tbsp natural yogurt

6 tbsp mayonnaise

¼ cucumber, halved, deseeded and finely diced

25g (1oz) fresh coriander, chopped

juice of 1 lime

1. Put all the dip ingredients into a bowl. Season with salt and pepper and mix, then chill
2. Cut the chicken into strips. Put the breadcrumbs into a bowl with the flour, chill flakes, lime zest and 1 tsp salt. Mix well. Pour the egg on to a plate. Dip the chicken strips in egg, then coat in the breadcrumb mixture.
3. Heat the oil in a frying pan over the medium heat. Fry the chicken in batches for 7-10 minutes until golden and cooked through. Keep warm while cooking the remainder. Transfer to a serving plate, sprinkle with a little salt, then serve with the dip and lime wedges.

Serves 4

Preparation time = 15 minutes

Cooking time = 20 minutes

Per serving = 339 calories, 22 g fat (of which 4g saturates), 22 g carbohydrate, 1.9 g salt.

Easy wrap

1 tbs salt

1 tbs pepper

2 cooked chicken breasts, about 125g (4oz) each, cut into

Bite-size pieces

1 carrot, grated

1 avocado, chopped

Small handful of rocket

Juice of ½ lemon

3 tbsp mayonnaise

4 flour tortillas

1. Mix the salt with the pepper in a large bowl. Add the chicken, carrot, avocado and rocket and mix well.
2. In a separate bowl, mix the lemon juice with the mayonnaise, then spread over the tortillas. Divide the chicken mixture among the tortillas, roll up and serve in napkins, if you like.

Preparation time = 10 minutes.

Per serving = 269 calories, 16 fat (of which 3g saturates), 17g carbohydrate, 1.7g salt.

Dairy free.

Chicken Fajitas

700g (1 ½ lb) skinless chicken breasts cut into chunky strips

2tbsp faijita seasoning

1 tbsp sun flower oil

1 red pepper, seeded and sliced

360g jar fajita sauce

1 bunch of spring onions, halved

8 large tortillas

150g (5 oz) tomato salsa

125g (4 oz) guacamole dip

150 ml (¼ pint) sourced cream

1. Put the chicken breasts into a shallow dish and toss together with the fajita seasoning. Heat the oil in a large, non-stick frying pan, add the chicken and cook for 5 minutes or until golden brown and tender.
2. Add the red pepper and cook for 2 minutes. Pour in the fajita sauce, bring to the boil and simmer for 5 minutes or until thoroughly heated. Add a splash of boiling water if the sauce becomes too thick. Stir in the spring onions and cook for 2 minutes.
3. Meanwhile, warm the tortillas in a microwave on full power for 45 seconds, or wrap in foil and warm in a preheated oven at 180ºC (160ºC fan oven)mark 4 for 10 minutes.
4. Transfer the chicken to a serving dish and take to the table, along with the tortillas,salsa,guacamole and soured cream. Let everyone help themselves.

Serves 4

Preparation time = 10 minutes

Cooking time = 20 minutes

Per serving = 651 calories, 23g fat ( of which 8g saturates), 63g carbohydrate, 1.6g salt

Chicken Falafels

450g (1lb) minced chicken

3 shallots, finely chopped

125g (4oz) canned chickpeas (about ½ can) drained and rinsed

1.5cm (1 in ) piece fresh root ginger, grated

½ tsp salt

20g (¾ oz) fresh coriander, chopped

1 medium egg

3 tbsp olive oil

400g can chopped tomatoes

1 tsp caster sugar

for the couscous salad

200g (7oz) couscous

350 ml (12fl oz) hot chicken stock

grated zest and juice of ½ lemon

25g (1oz) pinenuts

seeds from ½ pomegranate

3 tbsp extra virgin olive oil

2-3 tbsp freshly chopped parsley

1. First make the couscous salad, put the couscous in a bowl and add the hot stock and lemon zest. Leave to soak for 20 minutes. Meanwhile, toast the pinenuts in a pan until golden. Use a fork to fluff up the couscous, then stir in the pinenuts, pomegranate seeds, lemon juice, olive oil and parsley.
2. Put the chicken mince into a food processor. Add 1 chopped shallot, the chickpeas, grated ginger and salt. Whiz to combine
3. Add the coriander and egg, and whiz again briefly, with damp hands, shape into 12 balls, each measuring 6.5 cm (2 ½ in).
4. Heat 2 tbsp olive oil in a frying pan. Fry the patties for 2-3 minutes each side until golden brown
5. Meanwhile, fry the remaining shallots in a pan with the remaining oil. Stir in the tomatoes and sugar. Simmer for the 10 minutes or until slightly thickened. Serve the patties with the couscous salad, with the sauce on the side.
   Serves 4
   Preparation time = 20 minutes
   Cooking time = 20 minutes
   Per serving = 287 calories, 14g fat ( of which 3g saturates),10 g carbohydrate, 1.1g salt 

Chicken Enchiladas

450g (1lb) skinless chicken breasts, cut into strips

1 tbs dried oregano

1 tbs cumin seeds

5 tbsp olive oil, plus extra to grease

2 onions, finely chopped

125g (4oz) celery, cut into strips

2 garlic cloves, crushed

50g (2oz) sun-dried tomatoes in oil, drained and roughly chopped

225g (8oz) brown-cap mushrooms, chopped

250g (9oz) cheddar cheese, grated

2 tbsp freshly chopped coriander

2 tbsp lemon juice

6 flour tortillas

Salt and ground black pepper

Salsa verde to serve

1. Preheat the oven to 180ºC (160ºC fan oven) mark 4. put the chicken into a bowl, add the oregano, cumin seeds, salt and pepper and toss to coat the chicken

2.Heat half the olive oil in a large frying pan. Add the onions, celery and garlic. Cook gently for 5-7 minutes. Add the tomatoes and mushrooms, and cook for 2-3 minutes. Remove form the pan and set aside.

3.Add the remaining oil to the pan and stir-fry the chicken in batches for 2-3 minutes. Add the chicken to the mushroom mixture, with 175g (6oz) cheese, the chopped coriander and lemon juice. Mix well and season with salt and pepper to taste.

4.Divide the chicken mixture among the tortillas and roll up to enclose the filling. Put, seam-side down, into an oiled ovenproof dish, then sprinkle with the remaining cheese. Cook in the oven for 25-30 minutes until golden and bubbling. Spoon the salsa verde over the enchiladas to serve.

Serves 6

Preparation time = 30 minutes

Cooking time = 50 minutes

Per serving = 433 calories, 17 g fat (of which 10g saturates),37g carbohydrate, 1.3g salt 

Chicken And Salsa Verde Crostini

50g (2oz) walnuts

1 loaf walnut bread, cut into 1 cm (½ in) slices

2 tbsp olive oil

1 tbsp sea salt flakes

175g (6oz) cooked chicken breasts, cut into 15 slices

125g (4oz) sun-dried tomatoes in oil, drained and sliced into 15 pieces

freshly chopped flat-leafed parsley to garnished

for the salsa verde

3 tbsp each roughly chopped coriander mint and basil

1 garlic clove, roughly chopped

2 tbsp Dijon mustard

3 anchovy fillets

1 tbsp capers

50ml (2fl oz) olive oil

juice of ½ lemon

1. Put the walnuts into a dry pan and toast over a medium-high heat, tossing regularly, for 2-3 minutes or until golden brown. Chop finely and set aside
2. Put the all the salsa verde ingredients into a food processor or blender and whiz until smooth. Alternatively, use a mortar and pestle.) Cover and chill
3. Preheat the grill to high. Cut the bread slices into 2.5 cm (1in) pieces. Put on a baking sheet, brush with olive oil and sprinkle with sea salt flakes. Grill for 1 minute on each side or until lightly toasted.
4. To serve, put a slice of chicken on each crostini base, top with a spoonful of salsa verde and a slice of sun-dried tomato, then garnish with a sprinkling of walnuts and flat-leafed parsley.

Makes 15

Preparation time = 20 minutes, plus chilling

Cooking time = 2 minutes

Per serving = 208 calories, 9g fat ( of which 1g saturates), 24g carbohydrate, 1.7g salt

Dairy free

Chicken Satay Skewers

ingredients

1 tbsp each coriander seeds and cumin seeds

2 tsp ground turmeric

4 garlic cloves, roughly chopped

grated zest and juice of 1 lemon

2 bird's eye chillies, seeded and finely chopped

3 tbsp vegetable oil

4 skinless chicken breasts, about 550g (1¼ lb) total weight,cut into finger-length strips

Salt and ground black pepper

½ cucumber, cut into sticks, to serve

For the satay sauce

200g (7oz) salted peanuts

1 tbsp molasses sugar

½ lemongrass stalk, chopped

2 tbsp dark soy sauce

juice of ½ lime

200ml (7 fl oz) coconut cream

1. Put the coriander and cumin seeds and the turmeric into a dry frying pan and heat for 30 seconds. Tip into a blender and add the garlic , lemon zest and juice, chillies, 1 tbsp vegetable oil and 1 tsp salt. Whiz for 1-2 minutes until smooth.
2. Put the paste into a large, shallow dish, add the chicken and toss everything together. Cover and chill for at least 20 minutes or up to 12 hours.
3. Put all the satay sauce ingredients into a processor and add 2 tbsp water. Whiz to make a thick, chunky, sauce, then spoon into a dish. Cover and chill.
4. Preheat the barbecue or grill until hot. Soak 24 wooden skewers in water for 20 minutes. Thread the chicken on to the skewers, drizzle with the remaining oil and grill for 4-5 minutes on each side until the juices run clear when the chicken is pierced with a skewer. Serve with the satay sauce and the cucumber sticks.

Stuffed Chicken Breasts.

Stuffed Chicken Breasts

Ingredients:

Vegetable oil to grease

150g (5oz) ball mozzarella

4 skinless breasts, about 125g (4oz) each

4 sage leaves

8 slices Parma ham

New potatoes and spinach to serve

1. Preheat the oven to 200ºC (180ºC fan oven) mark 6. Lightly grease a baking sheet. Slice the mozzarella into eight, then put two slices on each chicken piece . Top each with a sage leaf.
2.Wrap each piece of chicken in two slices of Parma ham,covering the mozzarella.
3.Put on to the prepared baking sheet and cook in the oven for 20 minutes or until the chicken is cooked through. Serve with new potatoes and spinach.

Serves four

Cooking time: 20 minutes

Preparation time: 5 minutes

Per serving: 279 calories, 13g fat (of which 7g saturates), trace carbohydrate, 1.4g salt

Gluten free

Pappardelle with aubergine and artichokes

this is a useful recipe because it uses mainly storecupboard ingredients to make an excellent fast meal. Serve with a big green salad.

Serves 4

250g (9 oz) pappardelle

4 tablespoons olive oil

1 onion, chopped

1 aubergine, diced

3-4 garlic cloves, chopped

1 jar of artichoke hearts

8 sun-dried tomatoes, roughly chopped

2 tablespoons pine nuts

small handful of basil leaves, torn

parmesan cheese, flaked or grated (optional)

put a big saucepan of water on the stove to heat for the pasta. When it comes to the boil add the pasta and cook for about 12 minutes, or according to the directions on the packet, but bite a piece a minute or so before the packet says it will be ready to make sure you get it nice and al dente.

Meanwhile, heat 2 tablespoons of the oil in another pan and add the onion and aubergine. Cover and cook gently for 7 minutes, or until they are very nearly tender, then add the garlic and cook for a further -2 minutes. Drain the artichoke hearts and add to the aubergine mixture, along with the sun-dried tomatoes and capers.

Toast the pine nuts by putting them under a hot grill for a minute or two (watch carefully-they burn very quickly) or stirring them around in a dry saucepan over the heat until they're golden.

When the pasta is ready, drain it in a colander, then return it to the still-hot saucepan. Add the aubergine mixture and season well with salt and freshly ground black pepper. Serve on warmed plates,scattered with pine and some torn bpasil leaves. Serve the parmesan separately, if using. 

Tofu and mushroom skewers

Use two metal skewers, or two wooden ones that have soaked in cold water for 10 minutes or more so that they won't burn in the heat.Serve with a herby raita (page 71) and some cumin-roasted sweet potatoes(page 46) if you're not slimming.

Serves 2

250g (9oz) tofu

1 tablespoon soy sauce

1 tablespoon olive oil

1 tablespoon mirin

1 teaspoon greated ginger

1 garlic clove, crushed

85g ( 3 oz)baby chestnut mushrooms

Drain the tofu, pat the dry on kitchen paper and cut into cubes – about 10 is ideal. In a shallow dish that will hold the tofu, mix the soy sauce, olive oil,mirin, ginger and garlic to make a marinade. Add the tofu and turn it around so that it get's coated.

Wash the mushrooms but don't remove the stalks. Cut them in half, if necessary. Thread a mushroom onto a skewer followed by a cube of tofu, then another mushroom and so on – pack them well together. When both skewers are crammed full, brush them with the remaining soy sauce mixture. They can wait, sitting in their marinade, for some hours, or you can grill them straight away.

When you're ready,prepare a hot grill or barbecue. Put the skewers on a tray under the grill or on the barbecue and spoon any extra marinade over them. Cook until they're stickly brown and lightly caramelized and smell gorgeous- about 6 minutes under a hot grill, turning them after about 4 minutes. Serve at once.

Pasta with cherry tomatoes and asparagus

Pasta with cherry tomatoes and asparagus

This is such a easy pasta dish. The 'sauce' makes itself under the grill while you cook the pasta. It's low in fat-and could be completely fat-free if you like. Serve with a crunchy green salad.

serves 4

300g (10oz) cherry tomatoes, stems removed

175g (6oz) asparagus tips

2 tablespoons of olive oil

225g(8oz) pasta (I like to use fettuccine)

Few springs of basil

Put a big saucepan of water on the stove to heat for the pasta . Set the grill to high.

Place the cherry tomatoes in a single layer in a grill pan. Brush the asparagus tips with half the olive oil, then cut the spears in a half and put these in a grill pan,too. Put under the grill.

When the water comes to a rolling boil, add the pasta and cook for about 12 minutes, or according to the directions on the packet, but bite a piece a minute or so before the packet says it will be ready to make sure you get in nice and al dente. Drain in a colander, then return to the pan with the rest of the olive oil and pepper to taste.

While the pasta is cooking, keep an eye on the asparagus and tomatoes; the tomatoes need to be on the point of collapse and the asparagus just tender to the point of a knife and perhaps tinged brown in place. Add the tomatoes and asparagus to the pasta, tear in some basil and serve.

For a Fat-free version, grill the tomatoes as described (with no oil) but don't grill the asparagus; just throw this in the pasta a couple of minutes before the pasta is cooked. Drain them together and then stir in the seasoning, tomatoes and basil as before.

Halloumi with potatoes

This salad can be grilled successfully on the stovetop, but if you are planning to use the barbecue for another dish, use it for this recipe, too, and take advantage of the initial hot blast of heat to slightly char and seal the cheese.

Serves four

INGRIDIENTS

20 baby new potatoes, total weight about 300g/11oz

200g/7oz extra-fine green beans, shelled (about 225g/ 8oz shelled weight)

200g/7 oz halloumi cheese cut into 5mm/ ¼ in slices

1 garlic crushed to a paste with a large pinch of salt

90ml/6 tbsp olive oil

5ml/1 tbsp cider vinegar or white wine vinegar

15g/ ½ oz/ ½ cup fresh basil leaves shredded

45ml/3 tbsp chopped fresh savoury

2 spring onions (scallions),finely sliced

salt and ground black pepper

4 metal or wooden skewers

A few springs of fresh savoury, to garnish

1. Divide the potatoes among the 4 skewers, and thread them on. Heat salted water in a pan large enough to take the skewers and,once boiling , add them. Boil for about 7 minutes, or until almost tender.
2. Add the prepared green beans and cook for 3 minutes more. Tip in the broad (fava) beans and cook for just 2 further minutes.
3. Drain all the vegetables in a large colander. Remove the potatoes, still on their skewers, and set to one side.
4. Refresh the cooked broad beans under plenty cold running water. Pop each broad been out of its skin to reveal the bright green inner bean. If they do not pop up easily , they may not have been cooked long enough. Discard the outer shells. Place the beans in a bowl, cover and set aside.
5. Place the halloumi and the potatoes in a wide dish. Whisk the garlic and oil together with a generous grinding of black pepper. Add to the dish and toss with the halloumi and potato skewers.
6. Place the cheese and the potato skewers in a griddle over medium heat and cook for 2 minutes on each side.
7. Add the cider vinegar to the oil and garlic remaining in the dish and whisk to mix. Toss in the beans, herbs and spring onions, with the cooked halloumi. Serve, with the potato skewers laid alongside.

Crispy Chilli Orange Grilled Chicken

When it comes to chicken I'm a thigh man as I think they have the best flavour and are also most succulent. But do use breast if you prefer just cook 10 minutes longer.

Serves four

2 tbsp olive oil.

2 garlic cloves, thinly sliced.

2tbsp light muscovado sugar 1-2 tbp dried chilli flakes.

8 large boneless, skin-on chicken thighs.

1 large orange, cut into edges.

Salt and freshly ground black pepper.

To garnish

grated zest of 1 time.

To serve

Lightly dressed leafy salad or steamed fragrant rice.

Sweet chilli sauce.

Step one

In a large bowl mix together the oil, garlic, sugar and chilli flakes- the amount you use depends on how hot you like your food. Slash the skin each chicken thigh to help the flavours penetrate, and then add to the bowl along with the half the orange wedges, season generously and mix to coat all the 15 minutes to allow the flavours to develop (or up to 2 hours in the fridge if time allows).

Step two

Heat a griddle or heavy-based frying pan until it is smoking hot. Place the chicken pieces skin-side down on to the hot pan and leave to cook for 4 minutes without moving. Then carefully turn over; if the chicken is sticking, this means that it is not ready to be turned, so leave it for a minute longer or so longer.

Step three

Once all the chicken has been turned, reduce the heat slightly and cook for a further 6-7 minutes or until the meat is tender and cooked through. Place the chicken onto serving plates and quickly grill the reserved orange wedges:this will only take a minute or so in a hot pan and the bar marks look great. Place around the chicken, garnish with the lime zest and serve with leafy salad or steamed rice and sweet chilli sauce.

Creamy Spaghetti Carbonara

For a change, you could replace the bacon in this recipe with stripes of smoked salmon, which obviously don't need any cooking, and use dill instead of parsley.

Step one

Plunge the spaghetti in a large pan of boiling, salted water, stir once and cook at a rolling boil for 10-12 minutes until al dente.

Step two

Meanwhile, heat the oil in a frying pan. Add the shallot and garlic and sauté for 2-3 minutes until softened but not coloured. Stir in the pancetta and cook for another 2-3 minutes until sizzling and lightly golden.

Step three

Break the egg into a bowl. Add the cream, two-thirds of the Parmesan and all the parsley. Add some seasoning, then whisk slightly.

Step four

Drain the spaghetti and return to the hot pan. Quickly pour in the egg mixture and the pancetta mixture and toss well to combine; the heat from the spaghetti will cook the egg. Serve with the remaining Parmesan scattered on top.

Chilli-glazed Mango with Yoghurt

The combination of flavours in this desert will receive even the most jaded of palates. You'll need roughly 550g (1 ¼ lb) of mango chunks in total.

Serves four

285 g (9oz) Greek style yoghurt

1 tbsp chopped fresh mint

2 large mangoes, peeled and fresh cut away from the stone

50g (2oz) butter

25g (1oz) icing sugar

¼ tbsp hot chilli powder

step one

Preheat the grill. Place the yoghurt in a serving bowl and mix in the mint. Cut the mango flesh into large chunks.

Step two

Melt the butter in a small pan or in the microwave. Place the mango in a large bowl and pour over the melted butter, tossing to coat evenly.

Step three

Line the grill rack with foil and arrange the buttered mango on top in an even layer. Sift the icing sugar and chilli powder into a small bowl, then tip into an icing-sugar duster or sieve . Sprinkle over the mango and then cook for 8-10 minutes, turning occasionally, until the mango is heated through and has caramelized.

Step four

Leave the mango pieces to 'set' for about 5 minutes, then serve with the minted yoghurt.

Chargrilled Chicken on Avocado Salad

This is a great main course salad. It requires a little bit of last-minute work but its worth it, believe me.

Serves six

450g (1lb) skinned mini chicken fillets

Juice of ½ small lemon

6 tbsp olive oil

½ tsp salt

Freshly ground black pepper

For the salad

175g (6oz) frozen peas

1 x 225g (8oz) bag baby leaf spinach

2 small rice but firm avocados

Salt and freshly ground black pepper

For the salad dressing

8 tbsp extra-virgin olive oil

2 tbsp red wine

A good pinch of caster sugar

2 shallots,halved, and thinly sliced

2 tbsp mint leaves, chopped

To garnish

A small handful of mint leaves

Step one

Put the chicken fillets into a shallow dish. Whisk together the lemon juice, oil,salt and some pepper, pour over the chicken and mix together. Set aside for at least 30 minutes. If using a charcoal barbecue, light it 10 minutes beforehand. Alternatively, you can use a ridged pan or frying pan.

Step two

For the salad dressing, whisk together the oil, vinegar, sugar and some salt and pepper to taste in a bowl. Stir in the shallots and set aside.

Step three

Drop the peas into a pan of boiling salted water, bring back to the boil and drain immediately. Refresh under cold water and drain well. Spread the spinach leaves over the base of 6 serving plates. Halve the avocados, remove the stones, then quarter the fruit and carefully peel. Cut across into slices and scatter on top of the spinach.

Step four

Remove the chicken fillets from the marinade and season with a little salt. Grill or barbecue over a medium heat for 4-5 minutes on each side. Transfer to a plate, cool slightly, then arrange over the top of the salads. Stir the peas and chopped mint into the dressing, spoon over the chicken and salad and scatter with a few small mint leaves to garnish.

Beef with quinces

Quinces have a beautiful aroma and complex flavour, but they are some times an acquired Taste. However, in this sweet and savoury recipe they win everyone over, including uninitiated. You do not need to serve anything else with this dish.

Server four

Juice of ½ lemon

2 or 3 large quinces , total weight about 1 kg/2 ¼ lb

75 ml /5 tbsp extra virgin oil

1kg/ 2 ¼lb good-quality feather steak (see tip) cut into large slices

175ml/6floz/ ¾ cup white wine

300 ml/ ½ pint/1 ¼ cups hot water

1 cinnamon stick

45 ml/3 tbsp demerara (raw)sugar mixed with 300 ml/ ½ pint/1 ¼ cup hot water

1 whole nutmeg salt and freshly ground black pepper

1.Heat the olive oil in a large, heavy pan. When it is almost smoking, brown the meat on both sides, turning the pieces over once. As soon as all the meat has browned, lower the heat , pour the wine over and let in bubble and reduce slightly.

2.Pour the hot water into the pan and add the cinnamon stick. Cover the pan and cook over a gentle heat for about 1 hour or until the meat is tender. Add salt and pepper to taste.

3.Have ready a bowl of water acidulated with the lemon juice. Using a sharp cook's knife,quarter each quince vertically. Core and peel the pieces and drop them into the acidulated water to prevent them from discolouring.

4. Lift the quinces out of the acidulated water, slice each piece vertically into 2 or 3 elongated pieces. Spread half the quince in slices in a single layer in a large frying pan, pour half the the sugared water over and cook them gently for 10 minutes, turning occasionally, until all the liquid has been absorbed and they start to brown and caramelize

5. Spread the caramelized quince slices over the meat in the pan and repeat the caramelizing process with the remaining quince slices

6. Having added them to the meat, finely grate about one-quarter of a whole nutmeg over the top. If necessary, add more hot water to cover the quince slices.

7.Cover the pan and cook for 3o minutes more until both the meat and the quince slices are meltingly soft and sweet. Do not stir the mixture after the quince has been added as it can easily break or disintegrate; instead, shake the pan from side to side occasionally so that the meat is prevented from sticking to the base.

Serve hot

Cooks tip

Feather steak is a tender cut of beef, from between the neck and rib, near the chuck. It is particularly good for braising. If you can't find it, use stewing or braising steak instead.