Roasted Butternut squash & red onion salad with parmesan, rocket and balsamic.

Sharon fruit, tomato and feta salad

My Thai noodles

Recipe: serves 4

Groundnut oil
200g Thai flat rice noodles
Bag of Frozen king prawns
1 x Carrot grated
4 x Spring onions
Handful of Mangetout thinly sliced lengthways
2 x Garlic and thumb size piece of ginger minced.
1 x egg beaten
Crushed Peanuts
1x Lime
Coriander
Chilli flakes
1 x tsp Palm sugar
1 x tsp fish sauce
1 x tbsp soy sauce

Method: soak noodles in boiling water for 15 mins before starting. heat oil in the wok, add garlic & ginger followed by king prawns until they turn pink. Add the egg and the veg stirfrying for another couple of mins, then add the juices, sugar and sauces. Stir fry for a further 3 mins, add the Coriander and serve with the peanuts, lime and Chilli on the side to sprinkle on top.

Salmon, asparagus & poached duck egg on watercress pesto

For watercress pesto: blitz together watercress, parmesan, garlic oil, lemon juice and black pepper.

Salmon cooked in foil with butter in the oven for 15mins. Asparagus blanched in boiling water for 2mins and duck egg poached for 4mins.