Juicy Lemon Haddock

Ingredients

  • 1 Haddock fillet
  • 1 Red pepper, sliced
  • 100g Spinach, washed
  • 1/2 Teaspoon of Sea salt
  • 1/2 Lemon
  • 1 Teaspoon of chili oil

Instructions

  1. Heat up a non-stick frying pan on medium heat and add the pepper and 1 tsp of chilli oil. Cook for 3 minutes, stirring constantly.
  2. Season the haddock with salt then place the haddock with skin side down onto the pan with the pepper. Turn the haddock after 3-5 minutes for a further 3-5 minutes until cooked.
  3. Just before serving, squeeze the lemon evenly into the pan and serve with spinach

 

Fresh Chicken Salad

Ingredients

  • 1 Chicken breast, chopped
  • 20 Grams of Broken Walnuts
  • 2 Salad Onions, diced
  • 1 Red pepper, slice
  • 1 little gem lettuce, leaves separated
  • 2 ripe medium tomatoes, cut into small chunks
  • 1 tsp thick balsamic vinegar

Instructions

  1. Season the chicken pieces on both sides with salt and pepper. Place the chicken pieces onto a non-stick frying pan on a medium heat. Stir until fully cooked before removing from the heat.
  2. Place the salad into a bowl, add the cooked chicken once cooled and drizzle the balsamic vinegar then mix. Sprinkle the walnuts over the top and enjoy.

 

Pork Chop

Ingredients

  • 2 Pork chops
  • 1 handful of Spinach
  • 1 handful of broccoli heads
  • Chili oil
  • Black pepper
  • Sea salt

Instructions

  • Pre-heat oven to 180 degrees Celsius. Season the pork with salt and pepper on a baking tray then place into the oven. Once coked remove from the oven to cool.
  • Place the spinach and broccoli into a pot, pour boiling water into the pot, covering the vegetables. Once covered, drain the water from the pot before adding the veg to a plate.
  • Add the pork chops and drizzle with chili oil.