MedicalToday

(Serves 4)

Ingredients

_ A saucepan, baking sheet, deep frying pan and 4 ramekins

_ 3 eggs

_ Salt

_ Olive oil

_ 85g self-raising flour

_ 2 skinless, boneless chicken breasts

_ 150g assorted mushrooms (crimini, shiitake, button)

_ 2 medium-sized leeks

_ 1 clove garlic

_ 1tbsp margarine (Flora)

_ 3tbsp fresh parsley, chopped

_ 1tsp fresh thyme

Description

Turmeric is a member of the Curcuma botanical group, which is part of the ginger family of herbs, the Zingiberaceae. Its botanical name is Curcuma longa. Turmeric is widely grown both as a kitchen spice and for its medicinal uses. Two closely related plants, Curcuma petolata and Curcuma roscoeana, are natives of Cambodia and are grown for their decorative foliage and blossoms. All curcumas are perennial plants native to southern Asia. They grow in warm, humid climates and thrive only in temperatures above 60°F (29.8°C). India, Sri Lanka, the East Indies, Fiji, and Queensland (Australia) all have climates that are conducive to growing turmeric.

Serves 4

Ingredients:

_ 5 large Maris Piper potatoes, peeled and chopped into 1in pieces

_ 370g haddock – skinned, with pin bones removed

_ 300g wild salmon – skinned, with pin bones removed

_ 200g prawns – peeled

_ Juice of 1 lemon and the finely grated zest (peel) from ½ lemon

_ 3 leeks, sliced

_ 1tbsp olive oil

_ Sea salt

Preparation time 15 minutes

Cooking time 40 minutes

Serves 6

Per serving:

Calories 370

Carbohydrates 23g

Fat 26g (15g sat)

Ingredients

50g butter

1 large onion, finely chopped

700g trimmed leeks, chopped

1tbsp plain flour

1.4l (2½ pints) chicken or turkey stock

142ml carton double cream

2 level tsp grainy mustard

225g Stilton, diced

Shavings of Stilton.

Ingredients

• 4 chicken breast fillets

MARINADE

• 125ml soy sauce
• 125ml honey
• 10ml minced garlic
• 10ml minced ginger

garnish

• red cherries

Method:
MARINADE: Combine all ingredients until well mixed.
1. Slice chicken into strips. Place in marinade for at least one hour. Thread chicken onto wooden skewers.
2. Bake kebabs at 200°C in the marinade, covered, for about 15 minutes until cooked through.
3. Place a cherry on top of each skewer.