4 chicken breasts (120gms each), fat and sinew trimmed, seasoned to taste.
6 tbsp olive oil
Juice of 1 lime
Thai red chilli, seeded and chopped
Small handful of fresh coriander, roughly chopped
2 small ripe mangoes
150g mixed salad leaves
Steam the chicken breasts for approx 7-8 mins (or until cooked) and set aside to cool, then shred.
Mix together: oil, lime juice, chilli and coriander. Season to taste.
Peel the mangoes and cut into slices.
Divide the salad greens between 4 plates and top with mango and chicken slices. Drizzle over the dressing to serve.
Per serving (approx): 414kcals, 24.8g fat (2.3g saturated), 37g protein, 11g carbohydrates, 11.1g sugar, 0.2g salt
6 very large field mushrooms
75g butter, at room temperature, plus extra for greasing
1 heaped tbsp chopped fresh parsley
4 lean pork and herb sausages, skinned
1 large tomato, diced
6 tbsp coarsely grated Cheddar
1. The night before, remove the mushroom stalks and chop finely. Clean the caps and place gill-side up in a lightly greased roasting tin. Mix the butter, thyme and some seasoning and spread over each one. Scatter with the stalks.
2. Pull the sausagemeat into small pieces and pile onto the mushrooms with the tomato. Season lightly, cover and chill overnight.
3. The next morning, preheat the oven to 190°C/fan170°C/gas 5. Bake for 15 minutes or until the bacon and sausage are lightly golden and the mushrooms have softened. Remove, sprinkle each mushroom with cheese and bake for a further 5 minutes.
Per serving: 307kcals, 27.7g fat (14.8g saturated), 10.5g protein, 3.6g carbs, 1g sugar, 1.7g salt
500g beef scotch fillet steaks
Olive oil spray
200g Italian-Style salad greens
2 Lebanese cucumbers, peeled into ribbons
2 carrots (medium size), peeled into ribbons
60ml (1/4 cup) balsamic dressing
Preheat a chargrill on medium-high. Spray both sides of the steaks with oil. Season with salt and pepper.
Reduce heat to medium. Cook the steaks for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 3 minutes to rest.
Combine the salad, cucumber and dressing in a large bowl.
Thickly slice the steaks diagonally across the grain. Add to the salad. Toss to combine.
For this to be gluten free, use gluten-free dressing.
Give it a twist: Replace the beef with pork leg steaks. Replace the balsamic dressing with chilli dressing.