41 Mixed Salad with Fougasse Prep and cook time: Up to 30 mins Serves: 1 – 2 Ingredients handful of rocket Few mint leaves Slices of pancetta Some pine nuts A little olive oil and balsamic vinegar Parmesan shavings Slices of fougasse Method Take a couple of handfuls of rocket and a few mint leaves. Pan-fry a few slices of pancetta and lightly brown some pine nuts. Lightly toss the leaves in the olive oil and balsamic vinegar then break the pancetta over the top with the nuts and a few shavings of Parmesan cheese. Serve with toasted slices of fougasse bread. 42 Oriental Pork with Noodles Prep and cook time: Up to 30 mins Serves: 2-4 Ingredients A handful of Szechan peppercorns, crushed 2 x 350g pork fillets, thinly sliced 2 teaspoons sesame oil 2 teaspoons sunflower oil 2 tablespoons grated ginger 1-3 red chillies, deseeded, chopped 125g oyster mushrooms, wiped and ripped 125g shiitake mushrooms, wiped and halved 1 red pepper, deseeded and chopped 1 bunch spring onions, sliced 200g pak choi, washed and chopped 2 cloves garlic, peeled and finely chopped 300g bean sprouts 300g medium egg noodles, cooked 2 teaspoons fish sauce 6 tablespoons oyster sauce 15g fresh coriander, chopped 6 tablespoons chicken stock Dark soy sauce Method Get all your ingredients chopped and ready to go. Rub the crushed peppercorns into the pork slices. Heat your wok and a frying pan to make them as hot as you can. Add the oils to the hot wok and fry the ginger, chilli and mushrooms for 1 minute until slightly coloured. Throw in the pepper, spring onions, pak choi, garlic and bean sprouts and stir-fry until wilted. Add the noodles, fish and oyster sauces, coriander and stock. Stir-fry for 2-3 minutes until steaming hot. Taste and season with soy sauce. Meanwhile drizzle a little sunflower oil into the hot frying pan and fry the pork for 2 minutes each side, or until cooked through and golden. Remove from the heat and serve with the stir-fry. Nutrition Info (per serving): 594 calories, 19 g fat. 43 Paella Prep and cook time: 30 mins to 1 hour Serves: 4 Ingredients 8 chicken breasts or legs (thighs and drumsticks) Plain flour for dusting chicken Salt and freshly ground black pepper 2 glugs of olive oil 110g pack Pachero chorizo 6 slices pancetta, rind removed 1 onion, finely diced 4 cloves garlic, finely chopped 2-3 large pinches saffron 2 litres hot chicken stock 1 x 5ml spoon (heaped) smoked paprika 500g paella rice 1 small bunch flat-leaf parsley, stalks and leaves finely chopped separately 2 handfuls frozen peas 10 precooked jumbo tiger prawns 1 lemon cut into wedges Method Preheat the oven to 190°C, 375°F, gas mark 5. Cut the chicken breasts or legs in half and remove the bone. Coat the chicken with the flour and seasoning. Add the olive oil to a large, hot, shallow pan, and brown the chicken skin-side down, turning to brown all over. Transfer to a roasting tray and continue to cook in the preheated oven for 30 minutes.