INGREDIENTS: Serves 2

• Eggs, 4 large 

• Melted butter, 1 tablespoon 

• Sea salt and pepper, to taste 

• Toast, 2 slices

• Smoked salmon, 80g

• Chives, 1 tablespoon 

METHOD:

• Crack the eggs into a bowl and whisk until well blended 

• Add sea salt and pepper to taste 

• Melt the butter in a nonstick pan on low heat and add the eggs. Allow to start setting around the edges and with a wooden/silicone spatula drag from the edges to the middle constantly for just over a minute. Remove from the heat when set but just a bit wet as it will carry on by cooking in the pan. 

• Place  a piece of smoked salmon on the toast, top with the eggs and sprinkle chives on top to serve.

INGREDIENTS:

• Chicken breast or boneless thighs,200g

• Cucumber, 1/2

• Tomatoes, 3 medium

• Mozzarella cheese ,90g

• Avocado ,1 large

• Lime, 1 Ripe mango (optional) 1/2 Fresh chili, 1 green seeds removed

• Red onion, 1/2

• Coriander, 2 tablespoons

• Olive oil, 2 tablespoons

• Paprika, 2 tablespoons

• Cumin, 1/2 teaspoon

• Sea salt and pepper

METHOD:

• Flatten the chicken breast between two pieces of clingfilm with a rolling pin

• Place in a bowl and sprinkle with paprika, salt and 1/2 chopped chili,1 tablespoon olive oil. Mix well until all the chicken is coated.

• Peel and slice the mango

• Wash and slice the tomatoes

• Peel and thinly slice the onion

• Slice the mozzarella

• Finely chop the coriander and chili

• Make the dressing with the remaining olive oil, some coriander, chili, cumin, juice of 1/2 a lime, salt and pepper , a pinch of sugar

• Heat the grill pan and brush with oil. Place the marinated chicken and grill for 2 minutes, turn and grill for another 2 minutes. Remove from the heat. Once cooled slice across the piece

• Arrange the lettuce in a bowl and top with the chicken and the rest of the salad ingredients. Spoon the dressing over

• Garnish with chopped coriander

INGREDIENTS: Serves 2

• Beef fillet  200g

• Greek yoghurt OR crème fraîche 250ml

• Mushrooms 200g sliced

• Broccoli florets 100g

• Tomato paste 1 tablespoon

• Olive oil 3 tablespoons

• Paprika 1 tablespoon

• Brown rice 120 -150g

• Onion 1 medium size chopped

• Garlic 2 cloves crushed

• Salt and pepper to taste

METHOD:

• Thoroughly wash and rinse the rice to get rid of the starch

• Bring a pan of water to the boil and add the rice. Stir with a fork and cook for 15 minutes. Drain and put back in the pan and on the heat for 1 minute with the lid on to get rid of excess water . Turn the heat off, leave the lid on for the rice to steam.

• Cut the beef into cubes or thin strips.

• Steam the broccoli for 5 minutes or microwave for 2 minutes

• Slice the onion and mushrooms

• Heat 2 tablespoons of oil in a heavy pan, add the beef and brown the beef at high temperature stirring. Add salt and pepper to taste. Remove from the pan. Add 1 tablespoon of oil to the pan and fry the mushrooms and onion for 2 minutes or so. Add the crushed garlic, 1 minute, add the paprika ,stir

• Lower the heat to medium, add the tomato paste and stir, cook for 1 minute, add the broccoli, yoghurt or crème fraiche and stir well. Turn the heat off allow to stand for a minute or so and serve.