Frost hopes you have enjoyed the week of ‘tweet yourself thin’. Lots of healthy eating, and hopefully you lost a few pounds.
Best Breakfast Burritos
Prep time 10 minutes
Cooking time 5 minutes
Serves 4
Ingredients
Small handful of fresh coriander leaves
3 spring onions
1 tbsp of pickled jalapenos
2 tomatoes
100g tinned beans (like pinto or borlotti)
8 eggs
100g grated cheddar
4 wholemeal or seeded tortillas
Chilli sauce to serve with chicken
1. First add the coriander leaves, jalapenos and spring onions to a blender and blitz until fine. Then
transfer the mix to a bowl.
2. Lay the tortillas on a clean work surface and spread a spoonful of the coriander mix on each one.
Then sprinkle over the cheese.
3. Whisk the eggs together and season. Dice the tomatoes, then heat up a frying pan and add the
tomatoes and beans, cook for 5 minutes in a little olive oil, then add the eggs, stirring occasionally
cook the eggs for about 5 minutes, do not overcook them.
4. Divide the eggs between each tortilla and then roll up the tortilla. Heat a large frying pan up and
fry on each side, then serve.
Barbecued Lemon and Oregano Chicken Legs with Green Olive and Basil Salad
Serves 4
Prep time 20 minutes
Cooking time 20 minutes
Ingredients
5 cloves of garlic
1 tbsp extra virgin olive oil
2 lemons
100ml white wine
1 tsp dried oregano
8 chicken legs and thighs
Salad;
1 tin of artichoke hearts
100g pitted green olives
2 heads little gem lettuce
Small handful of shredded basil
Dressing;
75ml olive oil
25ml white wine vinegar
1 tsp mustard
1 tsp honey
Sea salt and pepper
1. Mix the white wine, garlic, oregano, olive oil and then mince the garlic and also add. Cut the
lemons in half, squeeze in the juice and chuck in the lemon skins as well. Mix then add the chicken
legs. Cover and leave for at least 30 minutes. Preheat the oven to 220C or get the BBQ ready.
2. Pour the chicken marinade and the lemon pieces in a roasting tray, season and place in the oven.
If barbecuing, season the legs and thighs and then place on the barbecue, brush with some extra
marinade occasionally. They will take about 30 minutes in the oven (or basically just cook until
golden brown with clear juices). On the barbecue they should take about 20/30 minutes, just make
sure you turn them.
3. While they are cooking make the salad. Drain the artichokes off and pat dry with some kitchen
towel. Then cut in half and add to a large bowl, then cut the olive in half and add. Take the little gem
and trim the base, then break into the natural leaves. Mix together with the olives and artichokes.
4. To make the dressing simply whisk all of the dressing ingredients together, then drizzle to
personal taste over the salad.
5. When the chicken pieces are cooked, pile up on plates with some of the lovely salad on the side.
Spiced Pollock, Roasted Butternut Squash and Chickpea Salad
Prep time 15 minutes
Cooking 10 minutes
Ingredients
4 fillets of OCADO Pollock
1 tbsp tikka masala paste
1 tbsp olive oil
1 packet of Waitrose butternut squash peeled slices (350g)
250g rocket leaves
1 lemon
150g chickpeas
1 tsp mango chutney
100ml natural yoghurt
1 tsbp of chopped fresh mint
1. First place the fillets of Pollock into a bowl and spread in the spice mix, make sure it gets all over
the fish on both sides, then preheat the oven to 250C.
2. Pop the butternut squash on to a tray, drizzle with oil, season and roast for 20 minutes, until
golden round the edges.
3. While the squash is cooking mix the chickpeas, mango chutney, yoghurt and mint together and
season.
4. Heat the grill up and place the fillets on a baking tray, season and then grill for about 6/8 minutes,
depending on the thickness, until cooked throughout.
5. Pile up the squash, salad, and then fish, top with a big scoop of the chickpea mix and serve.