Lunch and dinner
Sweet pepper and hummus dip
  • 350g cooked chick peas
  • 1 tablespoon tahini
  • 2 tablespoon olive oil
  • 1 fresh lemon squeezed
  • ¾ level teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • pinch of chilli pepper
  • 2 red sweet peppers, deseeded
  • ½ clove garlic crushed

Blend all ingredients together in a blender until smooth. If needed add more lemon juice or water to thin if mixture is too thick.

Aubergine and Chilli Bean Beef lasagne
Serves 8 -10
  • 2-3 large regular onions
  • 450g extra lean beef mince (for a vegetarian option add extra tin kidney beans)
  • 5 cloves garlic
  • 1 red chilli
  • 2 tins chopped tomato
  • 1 teaspoon salt
  • 2 teaspoon black pepper
  • 1 small tin tomato puree
Add ingredients to a tablespoon of olive oil in a deep saucepan one at a time in order listed.
Add 3 aubergines, cut in small cubes. Cover and simmer for 20mins until aubergines soft.
Add 1 tin of kidney beans and stir through.
Make up white sauce using 2 pints/1120ml semi skimmed milk in a deep saucepan, stir in 2 tablespoons of cornflour and stir continuously until thickened.
Grate about 50g of mature half fat chedder cheese. Layer a 250g packet of lasagna in a large oven rectangular dish. One layer on the base, half the meat mixture, a third of the white sauce, lasagna, meat, white sauce, lasagna and finish with all the remaining white sauce on top. Sprinkle on cheese. Bake in the oven for 1 hour or until browned on top. Serve with a large portion fresh green salad. 
Wild salmon stuffed with mushroom and Basil
Serves 3
  • 120g wild salmon fillet per person
  • 350g mushrooms, finely chopped
  • ½ tspn butter
  • ½ level tspn vegetable bouillon (or pinch of salt and pepper)
  • 75ml white wine (optional)
  • 25g basil finely chopped
  • Drizzle of extra virgin olive oil

Serve with
120g cooked multigrain fresh tagliatelli pasta or a few baby new potatoes
Sliced vine tomatoes
120g broccoli florets

Melt butter in sauce pan and soften mushrooms for 5mins, add white wine (optional), bouillon powder (or salt and pepper), and stir through for a couple of mins.

With a sharp knife slice through the middle of the salmon fillet making a flap, sprinkle some of the finely chopped basil into it, then add in a spoon or two of the mushrooms. Close and pan sear in a non stick pan, with a spray of olive oil, for 2mins on the skin side, turn gently and cook another minute until just cooked through.
On each plate, put a drizzle of olive oil and sprinkle basil through it. Place the salmon on top of this. Serve with plenty of steamed broccoli, sliced tomato and wholemeal pasta tagliatelli with any remaining mushroom mixture on top.
Stuffed Tomatoes and sweet peppers with Salad
Serves 4
A traditional Mediterranean dish which can be made in advance and baked later, or cooked and eaten cold.

4 large beef tomatoes, 4 sweet peppers (or can use all sweet peppers, if desired)

  • ½ cup (120g) of brown basmati rice cooked in ½ a stock cube
  • 1 large bunch (90g) of flat leaf parsley
  • 2 large onions
  • cayenne pepper
  • black pepper
  • 100g of feta cheese, crumbled
  • 15ml of olive oil
  • 2 teaspoons of dried mint
Chop parsley and 2 onions in a food processor and then mix into cooked rice.
Scoop out the flesh of 4 large tomatoes (use a teaspoon after using a sharp knife to core out stem) and
cut the tops off sweet peppers,scooping out seeds. Line in an oven dish.
Blend the removed flesh from the tomato in food processor and add this to the rice mixture along with the pepper,
a pinch cayenne pepper and 100g of crumbled feta cheese. Fill tomatoes and peppers with mixture,
replace tops and drizzle over olive oil, stuffing extra around vegetables.
Cover with foil and bake for 1 ½ hours 180C.
Serve at room temperature or cold with a large serving of salad.
Green Beans and Kidney bean mix
Serves 4-6
This is a simple vegetable side dish that can be eaten hot or cold for lunch of dinner
  • 2 red onions
  • 1 tablesppon virgin olive oil
  • 500g long stringless runner beans cut in one inch lenghts
  • 1 tin chopped tomato
  • salt/black pepper
  • juice of half a lemon
soften onions in a olive oil, add green beans, garlic, tin tomatoes, 1/4 teaspoon salt, black pepper, and simmer. Add tin kidney beans, stir and heat through. Squeeze on fresh lemon juice. Serve as a side dish or with rice/pilaf, plain yoghurt and salad