Sunday Meals

Ingredients

• 1 x 220 g jar of pickled jalapeños
• 1 bunch of fresh mint , (30g)
• ¼ of a fresh red chilli , optional
• 2 large free-range eggs
• 1 crumpet
• ¼ of a avocado
• 50 g ripe cherry tomatoes
• extra virgin olive oil
• 2 slices of higher-welfare smoked streaky bacon
• 10 g Parmesan cheese

How to cook

• Tip the jalapeños and most of their brine into a blender and pick in most of the mint leaves (save the pretty little ones for later). Blitz until smooth, then pour back into the jar.
• Finely chop the chilli (if using) and place in a shallow bowl. Crack in one of the eggs, add a pinch of black pepper and whisk together with a fork.
• Soak the crumpet in the chilli and egg mixture for a couple of minutes, pressing it down and turning halfway.
• Meanwhile, make a quick salsa: Halve, destone, peel and roughly chop the avocado and quarter the tomatoes. Place everything in a small bowl, drizzle with 1 teaspoon of extra virgin olive oil and season to perfection. Add the reserved mint leaves and gently mix.
• Place the bacon in a dry non-stick frying pan on a medium-high heat and leave to crisp up a little, turning every so often.
• Push the bacon to one side and finely grate the Parmesan cheese into the pan in a pile slightly larger than the diameter of your crumpet. Press the soaked crumpet topside down onto the cheese and pour over any remaining egg mixture, then cook for 2 minutes, until the Parmesan is golden and crispy.
• Carefully loosen the edges of the Parmesan with a spatula, then lift up the crumpet, pulling the Parmesan with it. Hold for a few seconds so it sets, then turn it back over into the pan, leaving you with a crispy crown on the top.
• Crack in the remaining egg alongside and cook to your liking.
• Transfer the crowned crumpet to a plate, top with the salsa and spoon some of the jalapeño dressing on the side with the crispy bacon. Top with the fried egg and serve.

Ingredients

• 100 g fine rice noodles
• 2 x 120 g skinless free-range chicken breasts
• groundnut oil
• 4 spring onions
• ½ a Chinese cabbage , (150g)
• 200 g sugar snap peas
• ½–1 fresh red chilli
• 2 limes
• 1 tablespoon low-salt soy sauce
• 1 tablespoon peanut butter
• 2 tablespoons natural yoghurt
• 2 cm piece of ginger
• 2 teaspoons sesame seeds

How to cook

• Put a griddle pan on a high heat.
• In a bowl, cover the noodles with boiling kettle water to rehydrate them.
• Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book. Rub with 1 teaspoon of groundnut oil and a small pinch of sea salt and black pepper, then griddle for 8 minutes, or until golden and cooked through, turning halfway.
• Trim the spring onions and rattle them through the finest slicer on your food processor, followed by the Chinese cabbage, sugar snap peas and chilli.
• Dress with the juice of 1 lime and the soy sauce. In a small bowl, mix the peanut butter with the yoghurt and the juice of the remaining lime, peel and finely grate in the ginger, mix again, taste, and season to perfection.
• Remove the chicken to a board and slice, lightly toasting the sesame seeds in the residual heat of the griddle pan and sprinkling them over the chicken before serving.
• Drain the noodles, divide between your plates with the chicken, slaw and peanut sauce, mix it all up and tuck on in.

Dinner

Sizzling seared scallops

Ingredients

• 400 g potatoes
• 200 g frozen peas
• ½ a bunch of fresh mint (15g)
• 6-8 raw king scallops
• 50 g firm higher-welfare black pudding

How to cook

• Wash the potatoes, chop into 3cm chunks and cook in a pan of boiling salted water for 12 minutes, or until tender, adding the peas for the last 3 minutes.
• Meanwhile, pick and finely chop most of the mint leaves and put aside.
• Place a non-stick frying pan on a medium-high heat. Once hot, put 1 tablespoon of olive oil and the remaining mint leaves in to crisp up for 1 minute, then scoop the leaves on to a plate, leaving the oil behind.
• Season the scallops with sea salt and black pepper and fry for 2 minutes on each side, or until golden. Crumble in the black pudding (discarding the skin) so it crisps up alongside.
• Drain the peas and potatoes, return to the pan, mash well with the chopped mint and 1 tablespoon of extra virgin olive oil, taste and season to perfection.
• Plate up with the scallops and black pudding, drizzle lightly with extra virgin olive oil, and sprinkle over the crispy mint.