Meal Plan for Easy Week

• Add a glug of oil to a heavy based pan. Add the tandoori paste and fry for a minute or two to liven up the paste.
• Add the coconut milk and coconut cream and stir
• Add the brown sugar and man grind, cook a little and taste and adjust seasoning if needed by adding more sugar or an grind 
• Cut up the paneer into cubes and add to the curry sauce.
• While the curry is cooking, cook your vegetables
• To a frypan add a generous glug of oil, and when hot add the eggplant. Season well with man grind.
• Cook on each side until glossy and golden. Remove from the pan once cooked.
• Steam the broccoli.
• Once the vegetables are cooked, and the paneer is the hot and oozy take off the heat.
• To serve, add the vegetables into the curry sauce and serve with lime wedges, herbs and rice.
• Happy cooking xx Jana

• In a large pan or casserole dish saute onion in butter for a minute or two to soften over a medium heat 
  
• Mix up your stock by combining the water, wok sauce and stock cubes
  
• Add rice to the saute onion and cook off for another minute or so to 
  
• Add the stock one cup at a time and stir regularly to massage the starch out of the rice, as the stock cooks off add another cup or ladle full and again stir until cooked out. This process will take about 20 minutes or until the rice is tender 
  
• When you add the last bit of stock add the chopped broccoli and edamame, stir through. Cook for a minute or so then remove from the heat and allow to sit covered for a couple of minutes 
  
• Add the additional butter and parmesan, stir through until melted and well combined 
  
• The risotto should be lovely and glossy and still a little bit wet.

  Serve with the glazed chicken below if you like or see notes of a vegetarian option 

  Garnish with coriander and sesame seeds or spring onion if you like
  

Wok Sauce Chicken

• Slice chicken thighs into strips and fry in a pan for 5 minutes in a drizzle of oil. Then pour in wok sauce and stir fry for another couple of minutes to glaze 
  

• Preheat oven 160 fanbake and prepare a tray lined with baking paper. Rub Moroccan paste over chicken beast and bake for 15-20 minutes or until cooked through.
• Cook couscous with 1 cup of boiling water and set aside. To prepare the carrots, use a peeler to create ribbons or simply grate for smaller option. 
• Once couscous is cooked, place in a large bowl and toss through carrots, currants, poppy seeds, almonds and coriander and rocket.
• To make the dressing, mix together the olive oil, orange juice, mangrind, mustard and vinegar. Toss through the salad.
• Remove cooked chicken from oven and slice into strips. Serve on top of carrot & couscous mix and sprinkle over dukkah just before serving.

• Turn on your toasted sandwich maker
• Spread aioli on 4 slices of bread, these will be the outside of your toastie.
• I find it easiest to then make the rest of the sandwich on the machine so that you don’t get aioli over your hands!
• So aioli down, place into your bread into the machine, then 1 spoonful of mango chutney, 2 slices of ham, some jalepeno, and top with cheese. Place the bread lid on, aioli side out.
• Then close the machine and cook.
• Serve when golden.
• Happy Cooking xx Jana