Basic Thai curry

Ingredients:

• 1 tin of thick coconut milk, min. 90% coconut (e.g. Lidl’s)

• 2 table spoons of green or red curry paste

• Fish sauce or soy sauce, amount to your preference (try 2 tea spoons)

• 1 flat table spoon of coconut or peanut oil

• 1 tea spoon of sugar, preferably coconut or palm but any unrefined will do. If you are on a low carb diet, you can try xylitol or erythritol

• Protein of choice, e.g. chicken, prawns or tofu

• Vegetables of choice, e.g. diced courgette, mushrooms, pan fried aubergine, green beans, red bell pepper (only one veg of choice is also fine - pick what works for you)

• Optional: chopped peanuts, fresh chilli, 5 basil leaves, wedge of lime, coriander

Method:

1. Heat up the oil and add curry paste. Heating it up will liberate the aroma.

2. Add coconut milk, fish or soy sauce and sugar.

3. Add protein, vegetables of choice and optionally basil leaves and cook just until the protein has set (chicken will turn white and prawns will be pink)

4. Plate the curry and optionally squeeze a wedge of lime and garnish with chopped peanuts, fresh chilli and basil leaves.

5. Serve with jasmine rice or ‘caulliflower rice’ or have it on its own.

Frittata and egg muffins

Frittata is a perfect anytime dish. You can make a large portion to last you a few days as it keeps well in the fridge. Use any ingredients that you like - the options are endless. Below you will find a coupe of suggestions.

Egg muffins are basically the same thing, just in a different form - single muffins. They are fun and appeal to kids.

Both are great for lunchboxes.

Ingredients:

For the base, you need eggs (between 2 - 10, with 2 being one portion) and salt. Beat the eggs and season to taste. Now you can add the ‘toppings’:

• Mediterranean version: bell pepper, red onion, tomato, courgette, feta or goat’s cheese, finely chopped herbs of choice, e.g. basil, mint

• Spinach version: defrosted spinach cubes (leaves are better than fine), diced cold potatoes, feta, minced clove or garlic, a pinch of nutmeg is a nice bonus

• Bacon version: diced back or streaky bacon, diced onion, grated cheddar

• Tuna version: tinned tuna drained of liquid or oil, finely chopped onion, diced tomato, grated cheddar

• Mushroom version: sliced mushrooms (e.g. button or portbello), finely chopped onion, ham, grated cheddar

Feel free to skip or replace ingredients. These can get very creative!

Instructions:

1. Preheat the oven to 180 degrees.

2. Grease an ovenproof dish (frying pan, ceramic or Pyrex style) or use a greased muffin tray. Pour in the egg base and add the selected toppings.

3. Place in the oven until the top is solid and golden. You can pierce it with a knife and if runny egg comes out, it needs more time in the oven.

4. Cool down and store in an airtight container in the fridge.

Serving suggestion: with a salad.