Gnocchi with a creamy cheese sauce

Ingredients

50 g butter

30 g flour

500ml Milk

5g Dijon mustard

150 g Cheddar cheese, grated

500g Gnocchi

5g Fresh Flat leaf parsley, chopped

Method

Melt butter in a saucepan over medium heat. Once melted, stir in the flour to create a smooth paste (roux). Cook for 3-4 minutes, stirring constantly, until you see small bubbles and smell the flour cooking—avoid letting it brown.

Gradually pour in the milk, starting with a small amount, whisking continuously to prevent lumps. Continue whisking until the mixture thickens into a smooth sauce.

Lower the heat and let it simmer gently for a few minutes. Remove from heat, then stir in the Dijon mustard, grated cheese, and season with salt and pepper to taste. Stir until the cheese is fully melted and the sauce is creamy.

Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil.

Add the gnocchi and stir gently to prevent sticking. Cook for 2–3 minutes, or until they float to the surface. Avoid overcrowding the pot—cook in batches if necessary.

Use a slotted spoon to scoop out the gnocchi or drain them gently in a colander.

Toss the gnocchi with the cheese sauce, adding a splash of reserved pasta water if the sauce needs loosening. Finish with chopped parsley and serve immediately.

Some extras you can add:

• Fried pancetta

• Steamed peas

• Pan-fried chorizo

• Steamed salmon pieces

• Chopped sundried tomatoes

• Fried bacon bits

• Steamed broccoli

• Fresh baby spinach leaves

Chicken Bake with Couscous

Ingredients

1kg Chicken portions, I like deboned thighs

3–4 garlic cloves

15g Flat leaf parsley, chopped

300 g Greek yoghurt

1 lemon, zested and juiced

15ml Olive oil

Salt & Pepper

100g Green olives

300g Cherry tomatoes

Method

Set your oven to 180°C.

Add garlic to a blender and pulse for a few seconds until finely chopped.

Add chopped parsley and pulse again to combine, being careful not to over-process.

Add yogurt, lemon juice, lemon zest, and olive oil, then pulse until smooth. Season with salt and pepper to taste.

Place the chicken in a bowl or zip-top bag and coat it evenly with the marinade.

Cover and refrigerate for 30–60 minutes to allow the flavors to infuse.

Arrange the marinated chicken in a roasting tray, skin-side up if applicable.

Scatter cherry tomatoes and olives around the chicken, mixing them lightly to coat with marinade.

Drizzle everything with a bit more olive oil and season with extra salt and pepper.

Bake for 40–60 minutes, or until the chicken is golden, cooked through, and reaches an internal temperature of 75°C.

Baste the chicken halfway through cooking for extra flavor and moisture.

Let the chicken rest for a few minutes before serving. Spoon the roasted tomatoes and olives over the top, and serve with couscous salad, crusty bread, rice, or a fresh salad

Couscous Salad

Ingredients

250g Couscous

250g Vegetable stock

15g Butter

1 Red peppers, finely sliced

1/2 Cucumbers, diced

1/4 Red onion, finely chopped

80g Cocktail tomatoes, halved

10 g Mint, finley chopped

Dressing

2 tablespoons Red onion, minced

1 small clove Garlic, minced

2 teaspoons Whole grain mustard

3 tablespoons Lemon juice

1 tablespoon Honey

1 tablespoon water

180ml Vegetable oil - you can use Olive oil if you prefer

Salt & Pepper

Method

Dressing:

In a bowl, combine the onion, garlic, mustard, lemon juice, honey and water.

Whisk until well blended.

While whisking continuously, slowly drizzle in the oil until the mixture emulsifies.

Season with salt and pepper to taste.

Couscous:

In a saucepan, combine vegetable stock and butter. Bring to a boil then turn heat off.

Place the couscous into a container then add the liquid and stir to combine.

Cover with cling wrap and let it sit for 5 minutes. Then fluff the couscous with a fork.

Add the peppers, cucumbers, onion, tomato and mint to the couscous, drizzle with the vinaigrette and toss to combine.

Coconut, Chicken & Corn Soup

Ingredients

500g Chicken thighs, boneless & cut into blocks

20g Fresh ginger, peeled

2 Lemongrass stalks, use the bottom third

1 Lime, zested

60ml Lime, juice

1.5lt Chicken stock

250g Corn kernels - can be fresh or tinned

400ml Coconut Milk

30ml Fish sauce

150g White sugar

10g Fresh coriander, chopped

Method

Start by using the back of a knife to lightly bruise the lemongrass and ginger, which will help release their flavors.

In a large saucepan, combine the chicken stock, bruised lemongrass, ginger, lime zest, and lime juice, and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 10-12 minutes to allow the flavors to infuse.

After simmering, strain the mixture into a clean saucepan, discarding the solids to leave a clear, aromatic broth.

Next, add the chicken pieces to the strained broth and bring it back to a gentle boil. Lower the heat again and let it simmer for 20-30 minutes, skimming the surface occasionally to remove any impurities, until the chicken is fully cooked and tender.

Meanwhile, in a blender, combine the corn, coconut milk, fish sauce, and sugar, and blend until smooth.

Pour this mixture into the saucepan with the chicken and chicken stock, stirring well to combine. Allow the soup to simmer over low heat for another 10-15 minutes until it is hot and fragrant, being careful not to let it boil, as this could cause the coconut milk to split.

Taste the soup and adjust the seasoning with salt and pepper if needed. Finally, ladle the soup into bowls and serve garnished with fresh coriander.

It pairs wonderfully with toasted sourdough bread on the side for dipping.