Recipes of the Week – 9th February 2018

Strangely enough, this week, my #experimentinginthekitchen has been rather light on the ground.  Partly due to eating out or being home alone and dining on leftovers…    There were a couple of highlights with a new chef in my kitchen and a Sunday Soup that is ‘souper’ quick to make and now ready for the lunches in the week ahead.

Rosemary & Fennel Chicken from The Doctor’s Kitchen, Dr Rupy Aujla

This is my first trial dish with the new dishy chef in the kitchen – Dr Rupy.  And if this one is to go by, I will be doing plenty more.  This is just finger licking delicious and light at the same time.  It may be a long ingredient list, but it can be done in phases.  I did the marinade and the chicken in the morning and then the salad is super quick to do when you are ready to eat.


To serve 2:


300g chicken chicken thighs (go for the best quality possible, organic, grass fed etc)

75g green beans (I didn’t have any so used tenderstem broccoli)

50g watercress (I think I used 100g, but I love salad!)

50g rocket (didn’t have any…)

50g apple, sliced thinly (I used half a gala apple, didn’t weigh it and kept the skin on)


3 tbsp extra-virgin olive oil

1 tsp rosemary, finely chopped

1 tsp fennel seeds, bashed in a pestle & mortar

1 lemon, juice and grated zest

3 garlic cloves, crushed

Lemon dressing:

10g mint leaves, finely chopped (I used 2 stems)

10g flat leave parsley (I used a small bunch)

20ml extra virgin olive oil

1 red chilli, deseeded and sliced finely

1 lemon, grated zest and juice

2 garlic cloves, grated (I didn’t use as felt there was enough garlic)

  • Mix all the marinade ingredients together, put the chicken thighs into the bowl (or bag) and make sure they are coated completely and put in the fridge (20 minutes minimum, over night is fine)
  • When ready to eat, put a dry pan on the heat and add the chicken, brown on both sides and then let cook through.  I moved mine in to the hot oven of my aga for 10 minutes.  Let them rest while you make the salad.
  • Blanch or steam the greens for a couple of minutes. While hot put in your salad bowl and add the other salad leaves.
  • Mix all the ingredients for the dressing together and pour over the salad.
  • Add the sliced apple.
  • Serve all together.

I also served with some sweet potato wedges.

fennel chicken.JPG

Lentil & tomato soup from Madeline Shaw’s Get the Glow

If you are looking for a quick soup – this is it!  Only the onion to chop! And it is filling and tasty and perfect for wintry lunches.

1tsp ground cumin

1 tsp ground coriander

1 tbsp coconut oil

1 red onion finely diced

2 garlic cloves, crushed

100g red lentils

300ml chicken / veg stock

1x 400g can chopped tomatoes

  • Dry fry the spices for a minute and then add the coconut oil
  • Fry the chopped onion and garlic until soft
  • Add the lentils and coat in the mixture
  • Pour in the stock and the chopped tomatoes
  • Bring to the boil and then simmer for 20-30 minutes.
  • You can either eat as it is or whizz until smooth.
  • Serve with a dollop of yoghurt and perhaps some coriander / parsley to garnish

lentil soup

Nush – from Ocado!

If dairy is not your friend, but you love it, then try ‘nush’ a cashew milk yoghurt.  A friend gave me one to try and I added my favourite granola… This was a delicious afternoon treat!


#recipeoftheweek #recipe  #health #chicken #soup #simplefood #tastyfood #snack #healthyfood #healyourselfhappy #loveyourself

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