Don't you sometimes just fancy a tasty veggie pasta dish for supper? This recipe is fabulously easy and quick to make and really goes down a treat. To make it vegan just substitute breadcrumbs for the Parmesan.
Serves 2
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 small sweet potato (about 200g), peeled and cut into half inch dice
2 cloves garlic, finely chopped
1 fresh red chilli, finely chopped
salt and ground black pepper to taste
200ml vegetable stock
100g frozen chopped spinach
50g frozen peas
10 green olives stuffed with red pepper, sliced
140g dried penne pasta
A handful of Parmesan or breadcrumbs to finish
Method
1) Using a large frying pan (that has a lid) heat the oil over a high heat. Add the chopped onion and sweet potato saute for 3 to 4 minutes, stirring constantly.
2)  Add the  garlic and chilli, turn the heat down to med/low and continue stirring all of the ingredients for a further 2 to 3 minutes.
3) Season with salt and ground black pepper to taste.
4) Add the vegetable stock, turn up the heat and bring back to the boil.
5) Put the lid on the pan and turn down the heat so that the sauce is simmering slowly. Cook for 15 minutes.
6) Then add the spinach, peas and olives and simmer for a further 10 minutes with the lid on.
7) In the meantime bring a pan of salted water to the boil and add the dried pasta. Cook for whatever time the cooking instructions recommend.
7) Drain off the pasta and pour it into an ovenproof casserole dish. Pour in the sauce and mix everything together well. Check for seasoning.
8) Sprinkle the top of the pasta with either the parmesan or breadcrumbs.
9) Put onto the middle shelf of a preheated oven at 220ºC.
10) Bake for 10 to 15 minutes, keeping an eye on it, until the top is golden brown.
11) Serve and enjoy!

Serves 2
You can't get anything more healthy and simpler to make than this. The marinade really gives the turkey a great flavour. Either cook on the hob or the barbecue. Fabulous!
Ingredients
Half a kilo of Turkey breast, trimmed
2 wooden skewers cut in half
Marinade
Juice of half a lemon
1 level teaspoon paprika
1 level teaspoon chilli powder
1/4 teaspoon dried garlic (fresh will burn)
2 tablespoon olive oil
Method
1) Cut the turkey breast into 1 inch cubes.
2) Mix all of the marinade ingredients together in a bowl.
3) Add the turkey and mix well making sure that the marinade is coating all of the meat evenly. Cover the bowl with cling film.
4) Marinade for at least an hour.
5) Then put the turkey onto the skewers. Keeping the excess marinade for later.
6) Using a medium sized frying pan over a high heat add a small amount of olive oil and when hot add the skewered turkey. Brown well on all sides then turn down the heat to low.
7) Cook for 5 more minutes on each side. Add the excess marinade and heat through.
8) Serve the turkey kebabs with the marinade poured over. We added some dressed mixed leaves and crunchy baked potato wedges.

 Serves 2
Another really tasty recipe that can be produced with very little hassle. We guarantee that all who try will love it.
Ingredients
1 med/large pork fillet about 650g, trimmed
A mixture of olive oil and butter for frying
4 medium mushrooms wiped well with kitchen paper and thinly sliced
2 tablespoons brandy
150ml white wine
150ml double cream
1/2 chicken stock cube, crumbled
1/2 teaspoon french mustard
1 level teaspoon tarragon
A little salt and ground black pepper to taste
Chopped parsley to garnish
Method
1) Put the pork fillet on to a chopping board and cut into 1 inch medallions. Beat each medallion out into thin escalopes and season with salt and pepper to taste.
2) Heat the oil and butter over a high heat in a large frying pan and sauté the escalopes for about 2 minutes on each side. Take the pan off the heat and arrange the escalopes on a serving plate keeping warm.
3) Put the frying pan back on to a high heat, add the mushrooms and sauté for 3 minutes. Pour in the brandy and flambé.
4) Add the white wine, cream and mustard. Then add the crumbled stock cube and the tarragon. Turn the heat down to low and stir well. Check the sauce for seasoning and add more if required.
5) Pour the sauce over the escalopes and garnish with the parsley
6) We served this with our favourite quickie "Smashed Potato" (in the picture). Put a large potato, that has been pricked all over, into the microwave. Cook on high for around 8 minutes until soft. Put it into a small ovenproof serving dish and mash well with a fork adding a little seasoning. Top with small knobs of butter and a little grated Parmesan. Place under a hot grill till golden brown. Serve with the Zurich Schnitzel.

Serves 2
This delicious and easy chilli marinade compliments the salmon perfectly in our really effortless recipe.
Ingredients   
2 Salmon Cutlets, skinned and boned
Marinade
1 fresh red chilli, finely chopped
1 inch piece of ginger, finely chopped
2 cloves garlic, finely chopped
1 tablespoon olive oil
Juice of 1 lime
1 teaspoon cumin
1 teaspoon curry powder
1 tablespoon tomato frito/passata
Salt and ground black pepper to taste
--------
Chopped coriander for garnish
Method
1) Mix all of the marinade ingredients together well and pour on to a plate.
2) Rub the marinade into the salmon cutlets till evenly coated and cover with cling film. Allow to marinate for 1 hour.
3) Place some oiled foil onto a baking sheet.
4) Remove the salmon from the marinade and put onto the baking sheet. Put the excess to one side.
5) Put the salmon underneath a preheated hot grill for 10 minutes. Check it during the cooking time. You don't want it too high up or it may burn. We used the second shelf down.
6) In the meantime put the left over marinade into a small pan and bring to the boil. Pour it into a small bowl.
7) Place the cooked salmon on to a warm plate and garnish with the chopped coriander. Serve with your choice of vegetables. We served it with an aubergine provencale and a crisp baked potato with the marinade sauce on the side.

Serves 2
There is something really satisfying about attacking a pile of these yummies using your fingers. Tucking into the delicious, crunchy, spiced flesh all the way to the bones. Cave man instinct maybe!! You can buy chicken wings bagged and frozen, or fresh. When we buy a whole chicken we take the wings off and freeze them before we use it. After buying 4 chickens over a period of time we  have a meal tucked away in your freezer for a later date.
Ingredients
8 fat chicken wings, skinned and cut in half at the joint
50g plain flour
1 teaspoon cumin
1teaspoon hot chilli powder
1 teaspoon smoked paprika
Salt and ground black pepper to taste
Olive oil for frying
For the dipping sauce
Just mix all of these ingredients together and your sauce is ready
4 tablespoons tomato frito/passata
Juice of half a lemon
1 teaspoon of hot chilli powder (reduce this is you don't like it hot)
1 tablespoon of chopped coriander
Pinch of salt

Method
1) Mix well together the flour, spices and seasoning.
2) Roll the chicken wings in this mixture until they are well coated.
3) Heat approximately 1/2 centimetre of olive oil in a large frying pan on high. Add the chicken wings and brown evenly all over. Turning them regularily for about 5 minutes. Turn the heat down to med/low and continue cooking and turning for another 10 minutes.
4) Remove from pan and put on to a warm serving plate lined with kitchen paper to get rid of the excess oil.
5) Remove the paper from underneath the chicken wings and rearrange on the plate. Garnish with salad and put the dipping sauce on the side. Serve with your choice of potato.
Enjoy!

We have been experimenting with pizza dough recipes for years....and have finally come up with a great one. It needs to be proved in the fridge for at least 3 days, and produces a pizza that is very similar to the ones we ate on holiday in Naples. Check it out, you will not be disappointed.
Serves 4 people
Ingredients
500g Strong Bread Flour
2 teaspoons salt
1 1/4 teaspoons dry active yeast
300ml water at room temperature
Pizza toppings of your choice
Method
1) Put the dry ingredients into a large mixing bowl.
2) Add the water and mix well with your hands just until the ingredients come together.
3) Cover the bowl with cling film and allow to stand for 30 minutes.
4) Knead the dough well for 10 minutes.
5) Make into a ball and place into a container with a tight fitting lid. (We use a Tupperware type.) The dough will rise so make sure the container is big enough to allow for this.
6) Put into the fridge for at least 3 days...4 if possible.
7) After that time remove from fridge and portion into 4 balls. As there are only 2 of us we usually wrap 2 balls in cling film and freeze them for another meal.
8) Cover the balls with cling film until you want to use them.
9) Preheat the oven to its hottest setting. We always use a pizza stone (which needs to go into the oven when you turn it on) and a peel but you can use a baking sheet instead.
10) Roll the dough ball out into a round measuring about 25cm/10 inches. Place on the well floured peel. Crimp up the edge of the pizza and top with your favourite ingredients.
11) We made 2 types.... a) Spread over 1 heaped tablespoon tomato frito/ passata. Cover with 4 sliced mushrooms, arrange 6 slices of chorizo evenly, followed by a sprinkling of capers. Cut a buffalo mozzarella into slices and arrange half of it evenly over the other ingredients. Finish off with a sprinkling of chilli flakes and another of mixed herbs. Finally a drizzle of olive oil
12) The other topping .....b) was bolognaise. We had some left over sauce from the tagliatelli dish we made a few days ago. Simply spread about 100g of the sauce over the pizza base, top with 4 sliced mushrooms....then finish off with the sliced buffalo mozzarella that was left from the other pizza and a drizzle of olive oil.
13) Slide the pizza on to your oven stone or put the baking sheet into the very hot oven. It will take between 5 to 10 minutes to bake. It is faster on a pizza stone so keep your eye on it. We do our pizzas one at a time, as you get a better result. Once cooked slide onto a plate, cut into portions and tuck in.
 

A really delicious pork fillet recipe that is so quick and easy to make. 
Serves 2
Ingredients
1 pork fillet approximately 650g in weight, fully trimmed
Marinade
Plenty of freshly ground black pepper
Salt to taste
1 teaspoon dried garlic (fresh will burn)
1 tablespoon Extra Virgen olive oil
Sauce
2 tablespoons Extra Virgen olive oil
20g butter
100ml brandy
50ml cream
1 beef stock cube dissolved in 50ml hot water
Cornflour (if necessary)
Ground black pepper and salt to taste
 Method
1) Coarsely grind plenty of black pepper on to a large plate. Sprinkle the salt evenly over the pepper and repeat with the dried garlic. Then drizzle the olive over these ingredients evenly.
2) Roll the fillet really well into this mixture, making sure that the marinade is pressed into the flesh and even all over.
3) Allow to stand for an hour covered in cling film.
4) Heat the butter and olive oil in a frying pan (that has a lid) over a high heat and add the fillet. Brown on all sides.
5) Put the lid on the pan, turn the heat down to low, and cook for a further 15 minutes, turning the fillet over half way through that time. If you like the meat well done cook for 20 minutes.
6) Remove the fillet from the pan and put on to a serving plate. Keep warm in your oven at 70ºC while you make the sauce.
8) Return the pan to a high heat, add the brandy to deglaze the juices and flambé. Add the cream and the beef stock.
9) If the sauce needs to be thickened slightly add half a teaspoon of cornflour mixed with a very small amount of water and bring to the boil. Turn the heat to low and add more coarsely ground black pepper. Check for salt and add more if necessary.
10) Bring the pork fillet out of the oven and slice into medallions diagonally on a chopping board. Arrange slices on the serving plate with the sauce poured over. Garnish with chopped fresh herbs. Serve with vegetables of your choice.

Serves 4 people
This delicious fish recipe is so easy to make. You literally mix all of the ingredients together in a casserole dish and put it into a hot oven for 20 minutes. Then it's ready to eat. Rosada is a very popular fish in Spain but you can also use Cod instead.
Ingredients
500g frozen Rosada (or Cod) thawed out
12 green olives cut in half (we used the ones stuffed with anchovies)
3 fat cloves of garlic, finely chopped
Half a red pepper chopped into fine dice
1 handful of chopped coriander
1 handful of chopped mint
Juice of a lemon
4 tablespoons extra virgen olive oil
8 Broccoli Florets
1 Courgette cut into medium dice
2 teaspoons smoked paprika
Chilli flakes to taste (we use 3 teaspoons but we like spice)
2 tablespoons tomato frito or passata
Salt and Ground Black Pepper to taste
Method
1) Put the thawed rosada or cod on to plenty of kitchen paper and cover the fish with even more. Then squeeze as much of the liquid out of the fish on to the paper as possible. If you don't do this once your casserole is cooked it will be swimming in liquid.
2) Take a good sized casserole dish and put the fish in its base.
3) Put all of the other ingredients on top of the fish and mix well with your hands until everything is evenly incorporated.
4) Seal the top of the casserole tightly with foil and put into the centre of a preheated oven at 250ºC for 20 minutes.
5) Remove from the oven and carefully take off the foil topping as there will be steam coming off the casserole.
6) Serve with a crisp baked potato...or creamy mash.

I can hear you saying....not another Bolognaise recipe!!! Well please bear with us as this is a really healthy slant to a very popular dish. We use chicken breast mince instead of beef. The taste is just as good but it's a lot lighter and lower in calories. We mince our own chicken but you can chop the breast really finely with a sharp cooks knife, or buy it ready minced.
Serves 4
Ingredients
2 tablespoons Olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
400g chicken breast mince (you could use turkey)
1 x 410g can chopped tomatoes
250ml red wine
3 tablespoons tomato frito or passata
1 chicken stock cube
1 heaped teaspoon mixed herbs
A good pinch of chilli flakes
Salt and Ground Black Pepper
Grated rind and juice of half a lemon
300g freshly cooked Tagliatelle, or any pasta of your choice
Grated Parmesan
Method
1) In a medium sized saucepan (with a lid) heat the oil over a high heat and add the onion. Sauté for 2/3 minutes stirring constantly.
2) Turn the heat down to med/low and add the garlic. Continue to cook till the onions are translucent.
3) Add the minced chicken and cook through, stirring all of the time so that the meat separates out evenly.
4) Add the tomatoes, red wine,tomato frito/passata, crumbled stock cube, herbs and chilli flakes.
5) Bring back to the boil stirring and add salt and grindings of black pepper to taste. Put the lid on the pan.
6) Turn down the heat and allow to simmer slowly for 30 minutes.
7) Stir in the lemon juice and rind.
8) Serve with the tagliatelle (or pasta of your choice) garnished with a little chopped parsley and grated Parmesan cheese on the side.

Cooks Tip. This recipe also makes a great meat sauce for lasagne.