• 1 tbsp oil
• 1 tbsp Thai red curry paste
• 2 garlic cloves, crushed
• 1 tbsp peeled and grated root ginger
• ½ tsp ground turmeric
• 600 ml coconut milk
• 1 tbsp lemongrass, finely chopped
• I small red chilli, de-seeded and sliced
• 2 kg cleaned mussels
• 1 tbsp fish sauce
• 1 tsp brown sugar
• Grated rind and juice of 1 lime

1. Heat the oil in a heavy-based saucepan and add the red curry paste, garlic and ginger. Cook for 3 minutes, stirring all the time. Add the turmeric, coconut milk, lemongrass and red chili and simmer for 5 minutes.
2. Add 2 kg of cleaned mussels, cover the pan and cook over a high heat until the mussels have opened (about 5 minutes), occasionally shaking the pan. Throw away any mussels that don’t open. Finally, add the fish sauce, sugar and the lime rind and juice to the pan, stir and cook for another minute. Serve the curry in bowls with rice or noodles.

Original recipe from Healthy Cooking Recipes

Ingredients (Serves 4)

• Mixed salad leaves, e.g. baby spinach, endive, chicory and radicchio
• 1 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp clear honey
• 1 handful fresh basil leaves, finely chopped
• 100 g unsalted butter
• 100 g smoked bacon, diced
• 12 good-sized scallops
• Black pepper

1. Place a good handful of salad leaves on four separate plates. Blend the oil, vinegar, honey and basil leaves together in a bowl.
2. Heat the butter in a shallow frying pan, toss in the bacon and cook until slightly crispy. Scoop from the pan - draining off any excess oil - and spoon over the salad leaves, dividing it evenly between each plate. Add the scallops to the pan and cook briefly for about a minute on each side. Arrange three scallops on each plate and drizzle with the dressing. Serve while the scallops are warm.

Original recipe from Healthy Cooking Recipes

Ingredients (Serves 4)

• 125 g rice noodles
• 3 tbsp sunflower oil
• 2.5 cm cube of fresh root ginger, finely sliced
• 8 spring onions, trimmed and chopped
• 3 cloves garlic, crushed
• 250 g cooked tiger prawns, shelled
• 1 tbsp dry sherry
• 1 tbsp dark soy sauce
• 3 tbsp of water
• 1 tbsp black bean sauce

1. Add the rice noodles to a saucepan of boiling water and cook for about 3 minutes or until just tender. Drain and keep covered to retain heat.
2. Heat the oil in a large saucepan and add the ginger, spring onions, garlic and prawns. Fry on a high heat for about 1 minute.
3. Then, stir in the sherry, soy sauce, water and black bean sauce. Cook for a further 2 minutes, then add the noodles and toss together to heat through. Serve straight from the pan.

Original recipe from Healthy Cooking Recipes

Ingredients (Makes 12)

• 85 g plain flour
• 1 tbsp baking powder
• 1 tsp ground ginger
• Sea salt
• 50 g porridge oats
• 85 g caster sugar
• Grated rind and juice of 1 lemon
• 1 egg
• 125 g butter, melted
• 200 ml milk

1. Preheat the oven to 220°C/425°F. Sift the flour, baking powder, ginger and salt in a large bowl. Stir in the oats, sugar and lemon rind and then make a well in the centre. Beat the egg, butter and milk together, add the lemon juice, and pour into the well. Stir until mixed.
2. Spoon the mixture into a greased, 12 hole muffin tin and bake for 15 to 20 minutes, until risen and firm to the touch. Wait a few minutes, then remove from the tin and cool on a wire rack.

Original recipe from Healthy Cooking Recipes

Ingredients (Serves 4)

• 145 g packet pizza base mix
• 4 tbsp extra virgin olive oil
• 2 red onions, peeled and finely sliced
• 100 g firm goat’s cheese
• 2 tbsp fresh rosemary, roughly chopped
• Sea salt and black pepper

1. Preheat the oven to 200°C/400°F. Make up the pizza base according to the instructions on the packet. Roll out the dough to a 25 cm circle and transfer to a baking sheet. Brush the base with olive oil and sprinkle over the red onions.
2. Slice the goat’s cheese into about six rounds and arrange on top of the onion. Sprinkle over the rosemary and drizzle with half the olive oil. Season with salt and pepper and bake for 15 to 20 minutes, until the base is golden and crisp. Remove from the oven and drizzle with the remaining oil. Serve immediately.

Original recipe from Healthy Cooking Recipes

Ingredients (Serves 4)

• 5 garlic cloves, unpeeled
• 1 tbsp sunflower oil
• 1 onion, peeled and finely chopped
• 1 large potato, peeled and finely diced
• 700 g broccoli florets
• 750 ml vegetable stock
• 3 tbsp double cream
• Sea salt and black pepper

1. Preheat the oven to 190°C/375°F. Put the garlic cloves in a small roasting tin and cook for 20 minutes, until soft. Meanwhile, heat the sunflower oil in a large pan and fry the onion and potato for 3 to 4 minutes, until softened. Add the broccoli florets and pour in the vegetable stock. Season and bring to the boil, then simmer, covered, for about 15 minutes.
2. Allow the soup to cool slightly. Using your fingers, squeeze the softened garlic out of the skin and add to the soup. Liquidize with a blender until smooth. Reheat gently for a few minutes, then stir in the cream, season and serve with crusty bread.

Original recipe from Healthy Cooking Recipes

Ingredients (Serves 2)

• 75 ml milk
• 1 whole star anise
• 15 g butter
• 15 g plain flour
• 15 g cocoa
• 15 g caster sugar
• 2 small eggs, separated

1. Put the milk and star anise in a small saucepan and heat until almost boiling. Set aside for 30 minutes, then strain.
2. Melt the butter in a large pan and stir in the flour and cocoa. Cook for 1 minute, remove from the heat and stir in the milk to make a sauce. Leave to cool, then beat in the sugar and egg yolks.
3. Whisk the egg whites to stiff peaks and stir a quarter of them into the chocolate mixture. Carefully fold in the rest and spoon into buttered 150 ml souffle dishes. Bake at 190°C/375°F for 15 to 20 minutes, until well risen and just set. Serve immediately.

Original recipe from Healthy Cooking Recipes

Ingredients (Serves 2)

• 350 g potatoes, cut into bite-sized pieces
• 3 garlic cloves, unpeeled
• 2 fresh rosemary sprigs
• 2 chicken breast fillets
• Sea salt and freshly ground black pepper
• 1 tbsp olive oil
• 75 ml dry sherry

1. Preheat the oven to 190°C/375°F. Boil the potatoes in salted water for 4 to 5 minutes, then drain well. Spread them out in a large roasting tin and tuck the garlic cloves and rosemary sprigs in between. Season the chicken breasts and sit them on top. Drizzle over the oil and cook for 30 minutes, turning the potatoes occasionally, until golden and tender, and the chicken is cooked.
2. Remove the chicken, potatoes and garlic from tin and keep warm. Put the tin on the hob over a low heat. Pour in the sherry and allow it to bubble for a few minutes, with the rosemary. Check and adjust the seasoning. Strain and serve with the chicken and potatoes.

Original recipe from Healthy Cooking Recipes

Ingredients (Serves 2)

• 30 g plain flour
• ¼ tsp baking powder
• 2 tbsp beaten egg
• ½ tbsp fish sauce
• 75 g white crabmeat
• 1 red chilli, seeded and finely chopped
• 1 spring onion, finely chopped
• 1 cm piece root ginger, grated
• 1 tbsp fresh coriander
• Salt and freshly ground black pepper
• 2 tbsp vegetable oil

For the dip:

• 15 ml rice vinegar
• Grated rind and juice 1 lime
• 25 g caster sugar

1. In a bowl, beat together the flour, baking powder, egg and fish sauce until smooth. Stir in the crabmeat, chili, spring onions, ginger and coriander and season with salt and pepper. Set aside for 30 minutes.
2. Meanwhile, make the dip. Pour the vinegar, grated rind and lime juice into a small pan and add the sugar. Heat gently until the sugar dissolves. Bring to the boil, then remove from the heat and stir in the lime rind. Season to taste and allow to cool.
3. Heat the oil in a frying pan. Whisk 1 tbsp cold water into the crab mixture. When the oil is hot, drop tablespoons of the mixture into the oil and cook for 2 minutes on each side, until golden. Lift out with a slotted spoon and drain on kitchen paper then place in a warm oven whilst you cook the remaining mixture. Repeat until all the mixture has been used. Serve hot with the dipping sauce.

Original recipe from Healthy Cooking Recipes

Ingredients (Serves 4)

• 100 g rolled porridge oats
• 50 g unsalted butter
• 50 g plain wholemeal flour
• 50 g raw, unsalted hazelnuts, ground
• 50 g soft brown sugar
• 500 g pears (or other seasonal fruit), peeled and chopped
• 1 tbsp muscat raisins
• 1 tsp cinnamon
• 3 tbsp water

1. Put the oats, flour, ground nuts and brown sugar into a large mixing bowl and mix. Chop up the butter, then rub it into the mixture with your fingers.
2. Place the fruit into a deep pie dish about 20 cm in diameter, and stir in the raisins and cinnamon. Add the water, then cover with the crumble mixture. Put it in the middle of the oven and cook at 200°C/400°F for 20 to 25 minutes until the fruit is cooked.

Original recipe from Healthy Cooking Recipes