Grilled Mackerel
with Cucumber, Avocado, Mango Salsa
Serves 4

x4 Mackerel fillets

x1 Cucumber, peeled and cored

x1 Avocado, peeled and stoned

x1 Mango – ripe, peeled and stoned

x1 Red onion

x1 Red chilli, finely chopped

x1 Lime, juice only

x1 Garlic clove, crushed

Bunch of Coriander, chopped

Olive oil – a splash

Salt and Pepper – to taste

To make the salsa, its up to personal preference how chunky you’d like the salsa to be. No-one is going to judge your knife skills. That’s what I think a salsa should be about, showcasing the flavours and colours.

  • Mix all the salsa ingredients together and add the lime juice and chopped coriander.
  • With a sharp knife, just score the skin of the fish several times. Season with a little salt and pepper and brush the skin with a little olive oil and cook under a very hot grill. This will only take 2-3 minutes.
  • Spoon the salsa onto a plate and place the mackerel fillets on top and serve.

Quorn Bolognaise
with Vegetable spaghetti
Serves 2

x1 pack of Quorn Mince

2 tbsp – olive oil

x1 carrot, finely chopped

x1 onion, finely chopped

x1 celery stick, finely chopped

x1 large garlic clove, crushed

175ml of red wine

1 tbsp – tomato puree

1 tbsp – tomato sauce

1 tsp – oregano

x1 400g tin choppped tomatoes

salt and pepper

  • Heat the oil in a pan. Gently sweat off the onion, carrot, celery and garlice for 5 minutes.
  • Add the tomato puree, tomato sauce, oregano, wine and tinned tomatoes. Simmer gently for 10 minutes, stirring occasionally. Stir in the quorn and simmer for a further 10 minutes.

Vegetable Spaghetti

x2 carrots

x1 courgette

½ – turnip

1 tbsp – olive oil

50ml – water

if you don’t have a spiralizer, you can always use a grater or a peeler

  • Grate or peel the vegetables into long ribbons
  • Heat the oil gently in a pan. Add the carrot, turnip and courgette and keep stirring, adding a splash of water now and again.
  • Season with salt and pepper

Butternut Squash, Spinach and Chickpea Stew
with Cauliflower rice
Serves 2

x1 Butternut squash, peeled and cut into 1inch chunks

x1 Onion, thinly sliced

x1 250g bag of spinach

x1 400g tin of chopped tomatoes

x1 400ml tin of coconut milk

x1 220g tin of Chickpeas

½ tsp – ground coriander

x1 large garlic clove, sliced

½ tsp – ground cumin

¼ tsp – turmeric

¼ tsp – paprika

2 tbsp – olive oil

small bunch of fresh sage

salt and pepper

Pre-heat the oven to 180°c

  • Place the butternut squash onto a suitable roasting tray. Drizzle with 1 tbsp of olive oil. Sprinkle with salt and pepper and roast for 15 minutes until tender.
  • With the remaining tbsp of oil, place into a saucepan, add the onion and garlic and cook until tender and without colouring. Add the spices, followed by the tinned tomatoes and coconut milk. Simmer on a medium heat for 10 minutes.
  • Add the butternut squash, chickpeas, followed by the spinach. Season to taste with salt and pepper and take back up to a simmer. Finished with chopped fresh sage and serve.

Cauliflower Rice

x1 Cauliflower

1 tbsp – olive oil

salt and pepper

  • Trim the cauliflower, put the florets into a food processor and blitz into little grains.
  • Heat the tbsp of olive oil in a suitable pan and add the cauliflower, stirring continuously, season with salt and pepper.
  • Cook for 4 minutes and serve immediately

Chicken Stuffed With Cross Stores Black Pudding and Wrapped in Pancetta
Serves 4

4 Chicken Breasts

4 Generous slices of Black Pudding

16 slices of good quality Pancetta

Preheat the oven to 180°

Cut the chicken breasts open like a book, this is known as a butterfly cut. Place a sheet of cling-film on the worktop and place the chicken on the cling-film and place another sheet on top and tap with a rolling pin until flat, repeat with the other 3 chicken breasts.

Work the black pudding slices into 4 sausage shapes. Lay 4 strips of pancetta on top of a sheet of foil and sit the flattened chicken on top of the pancetta then place the black pudding on the side of the chicken breast closest to you and carefully roll into a Christmas cracker shape. Twist both ends tightly and cook for 30-40 minutes. Once cooked, remove from the oven and cool slightly before carefully unrolling the foil wrapper and serve.

Pan-fried Beef Steak
with Wilted Spinach and Truffled Gravy
Serves 4

4 Beef Steaks using the cuts of your choice

2 large bags on spinach

Melted Butter




300ml Beef Gravy

Black truffle slices

The cooking of your steak is up to each individual.

There is no such recipe for this, more of matching 3 amazing ingredients and wine of your choice.

In a hot pot, sauté the spinach very quickly and drain well. Season with salt, pepper and a small rasp of nutmeg and melted butter.

Roasted Salmon
with salmon crackling, crispy kale, poached cherry tomatoes in a tomato, coriander and vanilla sauce

x2 Salmon portions with skin removed and set aside (approx 150g)

x1 Onion, chopped

x1 Fennel, chopped

x1 Carrot, chopped

x1 Punnet of vine cherry tomatoes (Reserve 6, cut the rest in half and reserve the vine)

x1 Garlic clove, chopped

Olive oil

125ml Dry white wine

x12 Coriander seeds

x1 Bay leaf

Vanilla pod (seeds)

Crème fraiche

For the sauce:

In a dry saucepan, toast the coriander seeds briefly, followed by a drizzle of olive oil. Add the chopped onion, carrot and fennel with a whiff of salt. Add the garlic, bay leaf, halved cherry tomatoes, vine followed by the wine and vanilla seeds and reduce by almost two thirds. Remove the vine and bay leaf and blitz the sauce until smooth. Return the pan to a low heat and finish with a couple of spoons of crème fraiche and check the seasoning.

The salmon:

In a hot pan in a little oil, place the salmon presentation side up and season. Pop the pan under a hot grill or oven, do not be tempted to turn the salmon over at this stage. Cook for about 8-10 minutes, a simple guide would be cook for about 4 minutes per 1cm of thickness.

For the crispy skin, place the skin between two sheets of parchment paper and sandwiched between two trays and cook at 200 degrees for about 10 minutes until crispy.

Meanwhile, in a hot pan, stir fry the kale until tender and crispy and season lightly. For the reserved tomatoes, have a small pan of boiling water and a bowl of ice cold water ready. Remove the cores carefully and plunge into the boiling water. This can take as little as 2-3 seconds so you must work quickly with a slotted spoon and plunge them into the icy water or you will end up with mushy overcooked cherry tomatoes where as we want to showcase these sweet little belters are one of the four main stars on this dish.

To serve, spoon the sauce on the plate of your choice. Place the crispy kale on next and place the salmon portion on top. Scatter the cherry tomatoes around the salmon, top with the crispy skin and enjoy!