Bacon and onion burgers

Ingredients
2 slices of bacon
Half an onion, chopped into very small pieces
25g cheddar cheese, grated
1 slice of bread, grated to make breadcrumbs
1 egg, beaten
Dried parsley
Dried thyme

1. Fry the onion and bacon, then cut the bacon into very small pieces

2. Mix the bacon, onion, cheese, breadcrumbs, parsley and thyme in a bowl

3. Add the egg and mix

4. Shape into a burger and fry for 5 minutes each side until firm

Serves 1

Fish and gnocchi

Ingredients
1 whitefish fillet, chopped
75g gnocchi
Half onion, chopped
250g tomato pasta sauce
1tsp dried parsley

1. Boil the gnocchi for 10 minutes

2. Fry the onion until soft then add the fish and cook for another 5 minutes

3. Add the gnocchi and parsley to the fish and onions

4. Add the sauce and cook for 5 minutes stirring regularly

Serves 1

Bacon pancakes

Ingredients
2 slices bacon
50g self raising flour
1 egg, beaten
3 tbsp milk
20g cheddar cheese, grated
1 tsp dried parsley

1. Fry the bacon then cut into small pieces

2. Mix the flour, cheese, bacon and parsley in a bowl

3. Add the egg and milk and mix into a batter

4. Divide mixture in half and fry for 4-5 mins each side until firm

Makes 2

Salmon spaghetti bake

Ingredients
75g pasta
1 salmon fillet, chopped
2 spring onions, chopped
200g tomato pasta sauce
100ml water
Cheddar cheese, grated
Parsley, chopped or dried

1. Preheat oven to 180°C / 350°F / gas 4

2. Fry the salmon and onions until cooked

2. Put all ingredients into a baking tin (except the cheese) and stir well

3. Sprinkle the cheese over the top

4. Bake for 30 minutes

Serves 1

Salmon and spinach filo quiche

Ingredients
1 salmon fillet
Filo pastry
1 egg
150ml double cream
5 or 6 leaves of spinach, boiled
Dried parsley
30g cheddar cheese, grated

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

2. Line the pie dish with 4 layers of filo pastry (may have to cut to size/shape)

3. Fry the salmon until cooked and put in the dish with spinach, cheese and parsley

4. Beat the egg and double cream together and pour into the dish

5. Bake for 35-40 minutes until firm

Serves 1

Chicken pasta bake

Ingredients
75g pasta
1 chicken breast fillet, chopped
2 spring onions, chopped
200g tomato pasta sauce
100ml water
Cheddar cheese, grated

1. Preheat oven to 180°C / 350°F / gas 4

2. Fry the chicken and onions until cooked

2. Put all ingredients into a baking tin (except the cheese) and stir well

3. Sprinkle the cheese over the top

4. Bake for 30 minutes

Serves 1

Chicken chasseur spaghetti

Ingredients
1 chicken fillet, chopped
3 slices bacon, chopped
70g spaghetti
Half tin of chopped tomatoes
Half an onion, chopped
1 beef stock cube
1 tsp worcestershire sauce
Dried parsley
Dried basil

1. Fry the chicken, onion and bacon

2. Dissolve the stock cube in 250ml water and pour over the chicken, bacon and onion

3. Bring to the boil and add the spaghetti and worcestershire sauce.

4. Add the tomatoes and simmer until sauce starts to thicken

5. Stir in the parsley and basil and serve

Serves 1

Fish cakes with cheese

Ingredients
1 white fish fillet
2 medium potatoes, peeled and chopped in half
50g soft cheese
Small lump of butter
Dried parsley
2 slices bread, grated to make breadcrumbs
2 tbsp olive oil

1. Boil the potatoes until soft

2. Fry the fish and crumble it into small pieces

3. Put the potatoes in a bowl, add the butter and mash together

4. Add the fish and parsley and a pinch of salt and pepper and mix well

5. Preheat oven to 200°C / 400°F / gas 6 and grease a baking tray

6. Divide mixture into 4 equal sized burger shapes and put the cheese on 2 of them

7. Put the other 2 on top of the ones with cheese and press the edges together

8. Stir the breadcrumbs and olive oil together and coat the fish cakes with it

9. Bake for 25-30 minutes

Makes 2

Salmon and egg bake

Ingredients
1 salmon fillet
2 eggs
3 medium tomatoes, chopped
1/2 onion, chopped
25g cheddar cheese, grated
Parsley, chopped

1. Fry the salmon, onion and tomatoes until salmon is cooked and onions are soft

2. Crumble the salmon, add the parsley and mix. then put in an ovenproof dish

3. Crack the eggs on top of the ingredients in the dish and scatter the cheese on top

4. Bake for 20-25 minutes until eggs are cooked

Serves 1

Salmon and spinach stirfry

Ingredients
1 salmon fillet
70g rice
Spinach
Chicken stock cube
300ml water
40g feta cheese, crumbled
Cashew nuts
Chopped parsely
Chopped dill

1. Fry the salmon and break up into small pieces

2. Dissolve the stock cube in water, pour over the salmon and bring to the boil

3. Add the rice and spinach and boil until sauce has thickened

4. Add the cheese, nuts and herbs, mix together and serve

Serves 1

Salmon salad

Ingredients
Lettuce
1 salmon fillet
Chopped walnuts
1 tsp lemon juice
1 tsp poppy seeds
4 tbsp mayonnaise
Fresh parsley
Croutons

1. Fry the salmon then break up into small pieces

2. Put all ingredients into a bowl and mix

3. Serve

Serves 1

Fish lasagne

Ingredients

250g lasagne sheets
2 white fish fillets

100g tin tuna
500g tomato pasta sauce
500g white lasagne sauce
50g cheddar, grated
2 tsp parsley 

1 tsp garlic powder

1. Preheat oven to 180°C / 350°F / gas 4

2. Break up the fish and fry for 10 minutes

3. Stir in the tuna, bolognese sauce and herbs and heat through for 5 minutes

4. Place a layer of lasagne sheets in the bottom of a baking tin / dish

5. Spread half of the mixture on top, then another layer of lasagne sheets, then mixture, then lasagne sheets

6. Spread the white sauce over the top and sprinkle the grated cheese over

7. Bake for 30 minutes

Serves 4

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

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

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

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

Breaded salmon with hollandaise sauce and parsley

Ingredients
1 salmon fillet
egg, beaten
flour
2 slices bread, crusts cut off
1tsp dill
hollandaise sauce
fresh parsely, chopped

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

2.  Grate the bread into breadcrumbs, stir in the dill and lie out on a plate

3.  Dip the salmon into the flour, then the egg, then coat with the breadcrumbs

4. Wrap in foil and bake for 20 minutes, open up the foil and bake for a further 10 minutes

5. Make/heat the hollandaise sauce according to instructions and mix in the chopped parsley

6. Place the salmon on a plate and pour the sauce over

Serves 1

Fish Pie

Ingredients
500g white fish and/or salmon
500g potatoes, peeled, boiled and mashed
400ml milk
10 black peppercorns
50g butter
40g plain flour
1tsp dill
1tsp parsley
1tsp lemon juice
50g cheddar cheese (grated)

1. Place the fish in a pan and cover with the milk. Add the peppercorns and heat for 10 minutes until cooked.

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

3. Remove the fish from the pan and place in an ovenproof dish. Remove the peppercorns and discard. Keep the milk

4. Melt the butter in a saucepan and stir in the flour, stir in the milk and bring to the boil. Keep stirring into a thick sauce. Season

5. Pour the sauce over the fish in the dish, add the lemon juice, parsley and dill and stir well

6. Put the mashed potato over the top and sprinkle the cheese over

7. Bake for 30 minutes

Serves 4