A Month of Meals - An Easy Food cookbook

Page 42

42

A month of MEALS

SUNDAY WARM POTATO, CHORIZO AND EGG SALAD Serves 4 400g baby potatoes, washed and halved 4 eggs 3 tbsp olive oil 85g chorizo, sliced 1 garlic clove, crushed Juice of ½ a lemon 130g bag mixed salad leaves

– WEEK 4 –

chorizo begins to release its oil. Transfer to a large bowl, leaving the juices in the pan. 4 Peel and quarter the eggs and add to the bowl. 5 Add the rest of the oil and the garlic to the pan and cook for 30 seconds. Stir in the lemon juice, then add the

mixture to the bowl. 6 Add the mixed salad leaves and tomatoes and toss. Divide between four plates and serve immediately. Per Serving 370kcals, 23.4g fat (5.9g saturated), 27.5g carbs, 8g sugars, 14.9g protein, 5.4g fibre, 0.35g sodium

v

DF GF

8 cherry tomatoes, halved 1 Put the potatoes in a large saucepan, cover with water and bring to the boil. Reduce the heat and simmer until tender. Drain and return to the saucepan. 2 Place another saucepan of water on a high heat, add the eggs and boil for seven minutes until hard-boiled. 3 Heat half of the oil in a large frying pan until very hot. Add the potatoes and chorizo and cook for 5-8 minutes until charred on each side and the

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Warm potato, chorizo and egg salad

1min
page 42

Plum crumble

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page 41

Tomato and thyme cod with mash

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page 40

Spicy steaks with garlic sweet

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page 39

Spaghetti with bacon

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page 38

Veggie frittata

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page 37

Pork jambalaya

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Crab cakes

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page 29

Tandoori chicken fillet burger

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Vegetarian chilli with quinoa

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page 30

Spicy ginger chicken stir-fry

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Pepper stew

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Tuna linguine

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page 27

Honey mustard pork chops

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Chicken strogonoff

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page 20

Bacon and mustard frittata

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page 25

Turkey meatballs

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page 22

Chicken and broccoli salad

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page 26

Moroccan quorn mince

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Stewed apples and blackberry

2min
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Ratatouille

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mashed avocado

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Moroccan chickpea soup

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Roast chicken risotto

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Cherry and nectarine pavlova

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Salmon with quick tartare sauce

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Stuffed tomatoes

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Chorizo and prawns

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