Salmon Spaghetti

Ingredients

• 11 oz dried spaghetti
• 7 oz broccoli, cut into small florets and the stems sliced
• 4 oz frozen peas
• 1 large can of salmon, drained (canned tuna may be used, too)
• 4 tbsp olive oil
• 1 tsp red chili from a jar, chopped
• 2 tbsp pesto sauce (the kind you find ready-made is fine)
• 1 tbsp lemon juice
• 2 oz parmesan cheese, freshly grated is best
• Fresh ground black pepper
• A few fresh basil leaves to garnish, optional

Method

1. Bring a large saucepan of water to boil, add the spaghetti and cook for four minutes.
2. Then add the broccoli and peas and cook for another three minutes until tender.
3. While this is cooking, put the salmon on a plate and using a knife and fork, remove the skin and bones, then flake into large pieces.
4. Drain the pasta into a colander, dry the pan, then add the oil, chili and pesto and heat together.
5. Add the pasta and vegetables to the pan with the salmon, lemon juice, half of the parmesan and pepper, then toss together.
6. Spoon this into bowls and sprinkle with the remaining cheese.
7. Add the basil for a garnish.
8. Serve this hot.

Oriental Chicken

Ingredients

• 4 boneless, skinless chicken breasts, 1lb 5 oz in total
• 3 tbsp soy sauce
• 1 clove garlic, finely chopped
• 2 tbsp sunflower oil
• 7 oz long grain rice
• 4 tbsp cranberry sauce (or strawberry or plum jam)
• 2 tsp fish sauce
• 1 family pack of frozen, stir fry vegetables

Method

1. Rinse the chicken with cold water, drain well, then put on to a plate and coat with 2 tbsp soy sauce and the garlic.
2. Heat 1 tbsp oil in a large non-stick frying pan, take the breasts out of the soy sauce and fry them for 10 minutes, turning once or twice, until they are browned and thoroughly cooked.
3. Meanwhile, add the rice to a pan of boiling water and cook for 8 to 10 minutes, until tender.
4. Put the cranberry sauce, fish sauce and remaining soy sauce into a second smaller pan with 3 tbsp water.
5. Heat gently until the cranberry sauce has melted, then boil for half a minute until syrupy.
6. When the chicken is cooked remove from the pan and cut into slices and keep warm.
7. Add the remaining oil to the pan, then add the stir-fry vegetables and cook for a few minutes until hot (follow the package directions for cooking, but do not over-cook them).
8. Drain the rice, spoon onto plates, top with the vegetables and the sliced chicken.
9. Spoon the sauce over and serve immediately.