For 1 serve:

• 115gm lean chicken strips
• 2 Tbsp red wine vinegar
• 2 Tbsp light soy sauce
• Tabasco to taste
• Ginger to taste
• 10 almonds
• 1 tsp Worcestershire sauce

Stir in 1 cup of mushrooms and 1 Tbsp chopped shallots

Stir in 35g mixed cabbage and 35g bean sprouts

Add the above ingredients and cook over medium heat

Prep Time:  15 minutes      Cooking Time:  15 minutes                 Servings:  4

Ingredients

• 300g fresh or frozen broad beans
• 200g spaghetti
• 2 tsp extra-virgin olive oil
• 2 large garlic cloves, peeled and thinly sliced
• 1 large bunch cavolo nero, white stems removed, leaves shredded
• 1 tbs finely grated parmesan
• Handful mixed fresh herbs (such as oregano, thyme, parsley and basil)
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Serves 4

Sprinkle flour on a plate. Dredge chicken breasts in flour. Heat the oil on medium heat in a large skillet. Brown the chicken for 3-4 minutes per side. Reduce the heat to low.

Combine apricot preserves, chicken stock and tamari sauce in a small bowl and add to skillet. Cover and simmer for 15 minutes, until chicken is cooked through (juices should run clear).

Remove chicken, cover loosely with foil and keep warm. Turn up heat and cook sauce until slightly reduced and thickened, about 1-2 minutes. Serve chicken with pan sauce.

Coat a non-stick frypan with cooking spray and sauté prawns for 3 minutes. Add garlic, shallots and wine to pan and cook 4-5 minutes. Combine cornflour with milk, add to pan, stirring constantly until sauce boils and thickens. Add salt and pepper to taste. Serve with boiled rice or fettuccine pasta.

Coat a large non-stick fry pan with cooking spray, add garlic and chicken strips, toss together until browned. Add onion to pan and cook for 2 minutes, place mushrooms into pan and cook a further 2 minutes. Add gherkins, stock powder, tomato paste, spinach, paprika and stir well. Blend cornflour into milk, add to pan stirring continuously until sauce boils, salt and pepper to taste.

Blanch green beans in boiling salted water for 3 minutes.  Rinse in cold water and drain. Heat a large, lightly greased frypan or barbeque on medium-high heat.  Season lamb with salt and pepper and cook for 2 minutes each side for med-rare, or to your liking.  Transfer to a plate, cover loosely with foil and rest for 2 minutes. Use a fork to whisk garlic, lemon juice and oil in a large bowl.  Add green beans and remaining ingredients, season, then toss to combine.  Serve with lamb.