Ingredients (Serves 4)

• 4 trouts
• 1 small bunch fresh coriander
• 4 shallots, shredded finely
• 1 small yellow bell pepper, deseeded and very finely chopped
• 1 small red bell pepper, deseeded and very finely chopped
• 2 green chillies, deseeded and finely chopped
• 1 to 2 red chillies, deseeded and finely chopped
• 1 tbsp lemon juice
• 1 tbsp white wine vinegar
• 2 tsp caster sugar
• salt and pepper
• fresh coriander, to garnish
• salad leaves, to serve

1. Preheat the oven to 180°C. Wash the trout and pat dry with absorbent kitchen paper. Season the cavities with salt and pepper and fill with a few coriander leaves.
2. Place the fish side by side in a shallow ovenproof dish. Sprinkle over the shallots, bell peppers and chillies.
3. Mix together the lemon juice, vinegar and sugar in a bowl. Spoon over the trout and season to taste. Cover the dish and bake for 30 minutes or until the fish is tender and the flesh is opaque.
4. Remove the fish with a fish slice and drain. Transfer to warm serving plates and spoon the cooking juices over the fish. Garnish with fresh coriander and serve immediately with chilli bean rice in you wish.

“To make chilli bean rice to serve with this recipe, cook 225 g long grain white rice in boiling water. Drain and return to the pan. Drain and rinse a 400 g can kidney beans and stir into the rice along with 1 tsp each of cumin and ground coriander. Stir in 4 tbsp freshly chopped coriander and season well.”

Ingredients (Serve 4)

• 350 g frozen chopped spinach, thawed and drained
• ½ tsp ground nutmeg
• 450 g lean, cooked chicken meat, skinned and diced
• 4 sheets no-pre-cook lasagne verde
• 1½ tbsp cornflour
• 425 ml skimmed milk
• 4 tbsp Parmesan cheese, freshly grated
• salt and pepper

Tomato Sauce

• 400 g can chopped tomatoes
• 1 medium onion, chopped
• 1 garlic clove, crushed
• 150 ml white wine
• 3 tbsp tomato puree
• 1 tsp dried oregano

1. Preheat the oven to 200°C. To make the tomato sauce, place the tomatoes in a pan and stir in the onion, garlic, wine, tomato puree and oregano. Bring to the boil and simmer for 20 minutes until thick. Season.
2. Drain the spinach again and spread it out on kitchen paper to absorb any excess water. Layer the spinach in the base of an ovenproof dish. Sprinkle with nutmeg and season.
3. Arrange the chicken over the spinach and spoon over the tomato sauce. Arrange the lasagne over the tomato sauce.
4. Blend the cornflour with a little of the milk to make a paste. Pour the remaining milk into a pan and stir in the cornflour paste. Heat for 2 to 3 minutes, stirring, until the sauce thickens. Season well.
5. Spoon the sauce over the lasagne and transfer the dish to a baking sheet. Sprinkle the grated cheese over the sauce and bake for 25 minutes until golden.

Ingredients (Serve 6)

• 350 g boneless chicken
• 350 g leeks
• 2 tbsp butter
• 1.2 liters chicken stock
• 1 bouquet garni sachet
• 8 pitted prunes, halved
• salt and white pepper
• cooked rice and dice red bell peppers (optional)

1. Using a sharp knife, cut the chicken and leeks into 2.5 cm pieces.
2. Melt the butter in a large saucepan, add the chicken and leeks and fry for 8 minutes, stirring occasionally.
3. Add the chicken stock and bouquet garni sachet to the mixture in the pan, and season with salt and pepper to taste.
4. Bring the soup to the boil and simmer over a gentle heat for 45 minutes.
5. Add the pitted prunes with some cooked rice and dices bell peppers (if using), and simmer for 20 minutes. Remove the bouquet garni sachet and discard. Pour the soup into warm tureen or individual bowls and serve.

“Instead of the bouquet garni sachet, you can use a bunch of fresh herbs, tied together with strings. Choose herbs such as parsley, thyme and rosemary.”