The Healthy Full English

The Healthy Full English

Serves 2

Ingredients
4 x Quorn Sausages
2 x slices of smoked or Parma ham
2 x Portabello or Breakfast mushrooms
2 x Large Tomatoes, halved
2 x medium to large free range eggs
2 x Slices of wholemeal oaty or seeded bread
1/2 tin of baked beans or spaghetti
A slosh of malt vinegar
Low fat margarine
Salt & Pepper
Spray Olive Oil


Recipe
1. Heat the grill on a medium heat.
2. Spray the quorn sausages with the oil and place under the grill occasionally turning for approx 15 minutes making sure that they are browned all over.
3. After 5 minutes place the mushrooms under the grill with the quorn sausages. Cook for 10 minutes in total turning after 5 minutes.
4. See perfect eggs for poached egg recipe;
http://stevemyersfood.blogspot.com/2009/12/perfect-eggs.html
5. Place the tomatoes under the grill with the sausages and mushrooms cook for 5 minutes in total turning once.
6. Heat the beans/spaghetti in a small saucepan constantly stirring for 3-5 minutes.
7. Toast the bread and spread with margarine.
8. Once everything is ready serve the Parma ham, toast, sausages, mushrooms, tomatoes and finally the beans/spaghetti on one large plate.
9. Season to taste.

Duck in Plum Sauce with Sukiyaki Noodles

Duck in Plum Sauce with Sukiyaki Noodles

Serves 2

Ingredients
2 x Duck breasts, lightly tenderised (trim fat for healthy option)
2 x cloves of garlic, crushed
4 generous tablespoons of plum sauce
2 x tablespoons of Sukiyaki sauce
4 x spring onions, chopped & washed
70g of shittake mushrooms, quartered
200g or water chestnuts, halved & washed
100g of baby sweetcorn, halved & washed
300g or fresh egg noodles
100g of beansprouts, washed
1 x large pak choi, roughly chopped
1 x teaspoon of Chinese 5 spice
Roasted Sesame oil

Recipe
1. Lightly coat a wok with the oil and heat on high until smoking.
2. Add the mushrooms, garlic and water chestnuts and cook for 3-5 minutes. Place to one side when done.
3. Wash the wok out.
4. Again lightly coat a wok with the oil and heat on high until smoking.
5. Add the baby sweetcorn and cook until browned, then add the beansprouts and cook for a further 60-90 seconds. (constantly stirring)
6. Add the noodles and and stir in the sukiyaki sauce. Finally stir in the pak choi and cook for a further 30-60 seconds and serve.
7. Wash the wok out.
8. Again lightly coat a wok with the oil and heat on high until smoking.
9. Bring the mushrooms, garlic and water chestnuts back to the wok add the spring onions and heat for 2 minutes constantly stirring. Stir in the 5 spice and serve.
10. Wash the wok out.
11. Place a small saucepan on a low heat and heat the plum sauce until steam rises. Then take off the heat cover. (constantly stirring)
12. Lightly coat the griddle with the oil and heat on a medium to high heat for 60-90 seconds.
13. Carefully place the duck breast on the griddle and cook for 1 and a half to 3 minutes on each side making sure that it is sealed all the way around.
14. Take the duck out of the griddle and slice into roughly even slices and place on top of the vegetables.
15. Finally carefully pour the plum sauce over the top of the duck and enjoy.

Honey Mustard Pork Chops and Creamy Mash Potatoes

Honey Mustard Pork Chops and Creamy Mash Potatoes

Serves 2

Ingredients
4 x Pork Chops (trim fat for healthy option)
1 tablespoon of herbs de Provence
1 tablespoons of dried basil
2 tablespoons or local honey
2 x 1/2 teaspoon of English mustard
1/2 pint of pork & vegetable stock
1/2 large onion, chopped roughly
70g of closed cup mushrooms, sliced
500g or Marris piper potatoes, pealed then halved or quartered
1 tablespoon of low fat philly or cream cheese
a slosh of skimmed milk
A generous handful of green beans, trimmed & washed
Table Salt
salt & pepper

Recipe
1. Put the onions, mushrooms, stock, herbs de Provence, 1/2 teaspoon of mustard, 1 tablespoon of honey in a small pan and bring to the boil.
2. Mixed the remaining honey and mustard in a small bowl and put to one side.
3. Once the gravy is boiling lower to a medium heat and boil for 20 minutes. (Occasionally stirring).
4. Place the pork chops on the grill under a medium heat for 10 minutes.
5. Place the potatoes in a large pan add a teaspoon of table salt and cover with hot water from the kettle and bring to the boil.
6. Boil the potatoes for 20 - 30 minutes or until they are soft. (test with a sharp knife).
7. Turn the pork chops over after the first 10 minutes and grill again for another 10 minutes.
8. Once the gravy is ready pour it into the blender and cover the top securely. Blitz for 30 - 60 seconds and pour back into the pan. If it is too thick add small amounts of water while simmering and constantly stirring. If it is not thick enough, simmer the gravy and constantly stir until at suitable thickness.
9. Once the gravy is ready cover the pan and leave to stand.
10. After the 10 minutes turn the Pork chops and glaze one side of them with the honey mustard glaze and place under the grill for 5 minutes.
11. Place the green beans in a small pan and add a pinch of table salt, cover with water and bring to the boil, simmer for 3-5 minutes.
12. Turn the pork chops and glaze the other side, place back under the grill for 5 minutes.
13. Once the potatoes are soft drain them and then put them threw a ricer into a large bowl. (if you do not have a ricer place them directly in the bowl and mash until soft).
14. Add the milk, basil and cream cheese and stir into the potatoes. Season with salt and pepper and stir again. Serve onto the plates and place to one side.
15. Once the pork is ready place the chops onto the plates with the mash potato.
16. Re-heat the gravy if needed.
17. Drain the green beans and serve with the chops and mash potato.
18. Gently pour the gravy over the chops, mash potatoes and green beans to your liking and season to taste.

Honey Mustard Lamb Chops and Duchess Potatoes.

Honey Mustard Lamb Chops and Duchess Potatoes.

Serves 2

Ingredients
4 x Lamb Chops (trim fat for healthy option)
1 tablespoon of mixed herbs
1 tablespoons of dried sage
2 tablespoons or local honey
2 x 1/2 teaspoon of English mustard
1/2 pint of lamb & vegetable stock
1/2 large onion, chopped roughly
70g of closed cup mushrooms, sliced
500g or Marris piper potatoes, pealed then halved or quartered
1 tablespoon of low fat flora or vitalite
a slosh of skimmed milk
A generous handful of green beans, trimmed & washed
Table Salt
salt & pepper

Recipe
1. Put the onions, mushrooms, stock, mixed herbs, 1/2 teaspoon of mustard, 1 tablespoon of honey in a small pan and bring to the boil.
2. Mixed the remaining honey and mustard in a small bowl and put to one side.
3. Once the gravy is boiling lower to a medium heat and boil for 20 minutes. (Occasionally stirring).
4. Place the lamb chops on the grill under a medium heat for 10 minutes.
5. Place the potatoes in a large pan add a teaspoon of table salt and cover with hot water from the kettle and bring to the boil.
6. Boil the potatoes for 20 - 30 minutes or until they are soft. (test with a sharp knife).
7. Turn the lamb chops over after the first 10 minutes and grill again for another 10 minutes.
8. Once the gravy is ready pour it into the blender and cover the top securely. Blitz for 30 - 60 seconds and pour back into the pan. If it is too thick add small amounts of water while simmering and constantly stirring. If it is not thick enough, simmer the gravy and constantly stir until at suitable thickness.
9. Once the gravy is ready cover the pan and leave to stand.
10. After the 10 minutes turn the lamb chops and glaze one side of them with the honey mustard glaze and place under the grill for 5 minutes.
11. Once the potatoes are soft drain them and then put them threw a ricer into a large bowl. (if you do not have a ricer place them directly in the bowl and mash until soft).
12. Add the milk, sage and margarine and stir into the potatoes. Season with salt and pepper and stir again. Serve onto the plates and place to one side.
13. Turn the lamb chops and glaze the other side, place back under the grill for 5 minutes.
14. Place the green beans in a small pan and add a pinch of table salt, cover with water and bring to the boil, simmer for 3-5 minutes.
15. Once the lamb is ready place the chops onto the plates with the mash potato. The place the same plates containing the mash potato under the grill for 3 minutes on a high heat.
16. Re-heat the gravy if needed.
17. Take the plates out from under the grill and set to one side. (Be careful as they will be hot).
18. Drain the green beans and serve with the chops and duchess potato.
19. Gently pour the gravy over the chops, duchess potatoes and green beans to your liking and season to taste.