Melt-in-the-mouth chicken burgers flavoured with ginger, coriander and a good belt of chilli. Who says healthy food is not tasty?
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Coq au Vin is usually made with an older chicken, one that is hardier and more flavoursome. If you can get one you will experience the real cleverness of this dish but if not, choose a free range or organic chicken to show this recipe off at its best. After all, you’re putting a whole bottle of good Burgundy into it, so you may as well make the most of it.
A quick healthy chicken stir-fry with noodles for a mid-week dinner when you only have time to pick up the main ingredients from your local convenience store.
Thai chicken is so easy to make – we use chicken breasts and have added a little honey to give them a better colour. You can marinate them in a plastic bag overnight if it’s easier.
You can buy a net of mussels in most supermarkets, ready cleaned. It’s genuine fast food! Discard any mussels that are open before you cook them, and any that are still closed after you finish cooking them.
Boneless pork chops are much easier to cook when you turn them into escalopes – the result is also juicier than cooking the whole pork chop and they are quicker to cook. To make a pork escalope place boneless pork chops between two sheets of cling film, bash the hell out of them with a wine bottle or rolling pin, slice thinly and season. We’ve coated them in herb breadcrumbs to add more flavour. (Use Irish pork if you can, it’s some of the best in the world.)
This recipe uses Puttanesca sauce from a jar – you will find it in any supermarket or speciality store. It is very easy. Just don’t add any salt, as there will be enough in a prepared sauce already.