Ingredients: 2 Small Ostrich Fillets Oil Salt and Pepper (To Taste) 1 Cup Rocket (Arugula) Small Squeeze Lemon Juice
Method: Rub the fillet steaks in oil and season generously with salt and pepper. Place into a hot pan for 3 minutes. Flip and cook for another 3 minutes. Allow to rest for 5 minutes before serving sliced with a decent amount of rocket with a splash of lemon juice over the top.
Ingredients: 1 Can Tuna Chunks in Oil (70% of the Oil Drained) 1/4 Cup Mayonaise 1/2 Cup Sweetcorn 1/2 Cup Grated Cheddar Cheese 2-3 Slices Toasted Sourdough Bread Salt and Pepper (To Taste)
Method: Mix together your tuna, mayonaise, sweetcorn and seasoning until well mixed. Spread between your toasted bread slices. Cover with the cheese and place into a hot oven or under the broiler (grill) for 4-5 minutes until the cheese is hot and bubbling. Serve whilst hot.
Ingredients: 1 Fillet Salmon 2 Tablespoons Butter Salt and Pepper (To Taste)
Method: Heat a fry pan to medium high. Add in the butter and when it starts to sizzle add in the fish fillet skin side down. Cook until golden and crispy on the bottom around 3-4 minutes. Flip it over to the flesh side and season the skin generously. Tilt your pan and using a spoon pour over the butter over the top of the fish fillet. Remove from the heat and onto a plate. Serve with a heaped spoon of pesto for a delicious snack or a very light breakfast.
Ingredients: 1 Orange Bell Pepper – Chopped into Chunks 1 Red Onion – Diced 1 Courgette (Zuchini) – Chopped into Chunks 1 Small Aubergine (Eggplant) – Chopped into Chunks 1 Tin Chopped Tomatoes 1/4 Cup Chopped Parsley 3 Cloves Garlic Finely Sliced 2 Tablespoons Tomatoe Paste 4 Cups Vegetable Stock 2 Tablespoons Olive Oil or Vegetable Oil Salt & Pepper (To taste)
Method: 1. Start off by chopping up all of your vegetables, whilst preheating a large pot on medium with the oil. 2. First start by adding in the onions and cook for a minute. Then followed by the aubergine and garlic and cook for a further few minutes. 3. Then add in your tomato paste and stir in with the courgette and bell pepper to help cook out the tomato paste. 4. Add in your tin of chopped tomatoes and stir through. 5. Add in your stock and simmer for around 15 – 20 minutes. 6. Season to taste and add your chopped parsley. 7. Serve with sourdough toast (optional)