Feta filo parcels

Ingredients
3 sheets filo pastry
100g feta cheese, crumbled
1 egg, beaten
1 tsp dried parsley

1. Preheat oven to 200°C / 400°F / gas 6

2. Lie the pastry sheets on top of each other and cut into 12 squares (3x4)

3. Take each square (3 layers) and push into the holes in a baking tin (as shown in photo)

4. Mix the cheese, egg and parsley together and put equal amounts into each pastry

5. Scrunch up the corners of each pastry to make a little parcel and brush with a small amount of milk or beaten egg

6. Bake for 15 minutes

Feta, sundried tomato and basil quiche

Ingredients

Savoury pastry case
2 medium eggs
150ml single cream
100g feta cheese, crumbled
100g sundried tomatoes
Fresh basil

1. Preheat oven to 180°C / 350°F / gas 6

2. Place the tomatoes, cheese and basil into the pastry case.

3. Beat the eggs, add the single cream and mix

4. Pour into the pastry case

5. Bake for 30 mins

Salmon with couscous and tomato sauce

Ingredients
1 salmon fillet
50g couscous
1 chicken stock cube
300ml water
200g tin of chopped tomatoes
1tsp dill
Parsley, chopped
Cheddar cheese, grated

1. Season the salmon and fry for 10 minutes, turning over halfway through.

2. Add the tomatoes, dill and water and bring to the boil. Crumble the stock cube in and stir.

3. Add the couscous and simmer until water has absorbed.

4. Stir in the parsley, put on a plate and sprinkle the cheese over

Serves 1

Chicken and bacon risotto

Ingredients
75g risotto rice
1 chicken breast, chopped into chunks
3 slices of bacon, chopped
1 onion
50g peas
1 chicken stock cube
400ml water
rosemary and thyme

1. Boil the water and dissolve the stock cube, keep it hot.

2. Fry the chicken, onion and bacon until they are all cooked.

3. Add the rice, peas and some of the stock. Stir and cook until it has been absorbed then add some more, gradually until all of the stock is absorbed

4. Stir in the herbs

Serves 1

Cheese and bacon potato salad

Ingredients
150g small potatoes (or larger ones cut up)
3 slices bacon
5 tbsp mayonnaise
2 tbsp parmesan, grated
1 tsp poppy seeds
1 tsp parsley
1 tsp chives

1. Boil the potatoes for 20-25 minutes until cooked. Meanwhile fry the bacon

2. Mix the mayonnaise, parmesan, poppy seeds, parsley and chives together in a bowl

3. Add the potatoes and bacon and mix well

Serves 1

Spicy chicken

Ingredients
1 chicken breast fillet
1 egg, beaten
1 tbsp plain flour
1 tsp mustard powder
1 tsp paprika
1 tsp oregano
Pinch of salt and pepper
Breadcrumbs (3 slices of bread, no crusts)

1. Mix together the flour, salt, pepper, mustard powder, paprika, oregano

2. Coat the chicken in the flour mixture, then the egg, then the breadcrumbs

3. Bake for 25-30 minutes

Serves 1

Rocky road

Ingredients
300g plain chocolate, broke up
125, butter
100g digestive biscuits, broken into small chunks
100g mini marshmallows
3 tbsp golden syrup

1. Line a square tin (about 20 x 20cm) with greaseproof paper

2. Melt the chocolate  and butter in a bowl over a pan of simmering water

3. Stir in the golden syrup and biscuits

4. Remove from the heat and stir in the marshmallows

5. Pour into the tin and leave to cool then put in the fridge until ready to eat

Makes about 20

Fish in tomato and onion sauce

Ingredients
600g white fish fillets
500g jar tomato pasta sauce
2 small onions, chopped
100g parmesan
dried parsley
dried basil

1. Preheat oven to 190°C / 375°F / gas 5

2. Fry the onions until soft then place in a baking dish.

3. Pour the sauce over the onions and stir well, stir in the herbs.

4. Place the fish in the middle of the dish and cover with some of the sauce.

5. Sprinkle the parmesan over the top and bake for 20-25 minutes

Serves 4

Baked eggs with tomato and chorizo

Ingredients
50g chorizo, chopped
400g tin chopped tomatoes
1 red onion, chopped
2 eggs
1/2 tsp garlic powder
oregano
parsley

1. Preheat oven to 200°C / 400°F / gas 6. Grease a small baking dish

2. Fry the chorizo and onion for 5 minutes

3. Add the tomatoes and garlic powder and heat for 5 minutes, stirring frequently

4. Stir in the herbs then put the mixture into the dish, make a hollow in the middle

5. Break 2 eggs into the hollow, season and bake for 15 minutes or until the eggs are cooked

Creamy pork and rice

Ingredients
500g pork, chopped
1 red onion, chopped
200g rice
500ml water
chicken stock cube
2 tsp paprika
1 tbsp tomato puree
100ml creme fraiche
parsley
chives

1. Fry the pork and onion until cooked.

2. Dissolve the stock cube in the water and pour over the pork and onion. Add the rice

3. Add the tomato puree, paprika and parsley

4. Stir well then cook for 20 minutes, stirring occasionally

5. Stir in the creme fraiche and chives and cook for another 5 minutes

Serves 4