Asian Chicken Salad with Chilli, Ginger and Lime Dressing

Packed with tasty ingredients, this recipe is perfect for entertaining. You can prepare all the ingredients separately, stick them in the fridge and assemble the salad when your guests arrive. Don’t be afraid to add other vegetables here, peppers, cucumber, spring onions and bean sprouts are all tasty additions.

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Mojito Lime Chicken

One of my favourite cocktails is a mojito and, you guessed it, this recipe was thought up after one too many! But it was an experiment that paid off. Serves 4 4 chicken breasts 1 garlic clove 4–5 tablespoons of rum Juice of 2 limes 2 limes quartered 1 tablespoon of olive oil A small handful of fresh mint A generous pinch of sea salt and freshly ground pepper Chop the mint and garlic finely and place in a large resealable bag. Add the rum, lime juice, oil, salt and pepper to the bag.   I butterfly the chicken breasts so they cook quicker and the garlic doesn’t burn.   To do this, place one hand on the breast and with the other slice through the thickest part, making sure the breast stays attached on one side.   Put the chicken in the bag and seal. Toss the chicken around in the bag and make sure the breasts are covered in the mint and garlic mixture.   Leave in the fridge preferably overnight, or you can make in the morning and leave for the day.   To cook the chicken, heat a pan over a high heat and fry the breasts and marinade for about 3–5 minutes on either side, depending on the size of the chicken breasts.   Tumble in the lime quarters after you turn the chicken and allow to caramelise on all sides. Serve straightaway with a tasty side salad, couscous and a final squeeze of juice from the caramelised lime quarters.

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Avocado and Lime Salsa

This little recipe is so basic anyone can do it. It requires absolutely no cooking and is essentially all preparation. I wasn’t always a big fan of avocados and have only recently started eating them. But boy have I been missing out! These tasty little fruits are like a whole meal on their own and, packed with nutrients, they are a really powerful antioxidant food. This salsa is a brilliant way to serve avocados and even more perfect to munch with tortilla chips. Adjust the quantity of ingredients to your own taste. I like things hot, so use less Tabasco sauce if you want a milder mix. Serves 4 as a snack 1 ripe avocado Juice of 1 lime 1⁄2 red onion 1 teaspoon of Tabasco sauce 1 tablespoon of olive oil A good pinch of sea salt and freshly ground pepper Cut the avocado lengthways and remove the stone. Scoop out the green flesh and chop finely, but don’t worry too much as it all turns a bit mushy when you add the rest of the ingredients. Add a squeeze of lime juice to stop it discolouring and add to a medium sized bowl. Chop the red onion finely and add to the avocado. Mix together the rest of the ingredients with the onion and avocado to your desired consistency and that’s it. Enjoy!

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