A delicious breakfast to set you up for the day. Add fresh fruit such as banana or grilled apple for a healthy start to the day.

French toast with Honey and Toasted Oats

1 thick slice crusty white bread

1 free-range egg, beaten

25g/1oz butter

2 tbsp icing sugar

honey, for drizzling

25g porridge oats, toasted till golden brown

Method

1. Dip the bread into the beaten egg, coating well all over. Melt the butter in a frying pan, add the eggy bread and fry for 1-2 minutes on both sides, or until lightly golden all over.

2. Sprinkle half the icing sugar over one side and flip over to fry for 1-2 more minutes, or until golden-brown. Sprinkle over the rest of the icing sugar and flip the toast over again and fry for 1-2 minutes, or until the toast is golden-brown all over.

3. Pile the French toast onto a serving plate, drizzle over the honey and garnish with toasted oats.

Stovies

Adapted from the French classic "Gratin Dauphinoise" by slicing potatoes thinly and cooking them slowly, which is the basis of the Scottish dish stovies. The name probably comes from the Scottish and north of England word for stewing. There are many variations on the versatile recipe for stovies but the basic ingredients are usually potato and onions and some form of meat with good fat content. The quantities below are sufficient for four people.

Ingredients:
100g cold, diced lamb
750g potatoes, peeled and sliced.
2 large onions, very thinly sliced.
1 level tablespoon good quality dripping
Stock or water
Salt and pepper & nutmeg for seasoning
Chopped parsley

Method:
Melt the dripping in a large pan (preferably with a tight fitting lid), add a layer of sliced potatoes, then a layer of onion and next a layer of meat. Add enough stock or water to cover (though some prefer their stovies dry, in which case add only 2-3 tablespoons). Then repeat the layers once again and season the dish thoroughly - in addition to salt and plenty pepper, add some nutmeg.

Cover and cook over a low to moderate heat for about 30 minutes or until the potatoes are tender and the liquid is absorbed. Serve with a sprinkling of chopped parsley.

Quick Tuna Pasta

Ingredients

170g pasta shapes, cooked according to packet instructions

110g black olives, sliced

Large tin tuna, drained

55g Parmesan, grated

2 tbsp olive oil

1 tbsp flat leaf parsley, chopped

Method

1. Mix the hot pasta with the other ingredients, the heat from the pasta will heat the other ingredients to give you a warm pasta dish.

2. Serve with salad and garlic bread.

Chicken Tagine

with Spicy Lemon Couscous

Something hot and spicy to keep the winter chill at bay. For people who think they are not a fan of Couscous, wait till you taste this.

Serves 4-6

Spices

1 tsp Cayenne pepper

2 tsp freshly ground black pepper

1 tbsp Paprika

1 tbsp ground Ginger

1 tbsp Turmeric

Combine the spices in a small bowl

10-12 med chicken thighs, skin off

2 tbsp olive oil

1 1/2 large onions, finely chopped

3 cloves garlic, peeled and crushed

1 pint tomato juice

2 x 400g tinned chopped tomatoes

100g ready to eat apricots

50g dates

50g sultanas

100g flaked almonds

600ml chicken stock

1 tbsp clear honey

For the Couscous

250g Couscous

2 tsp Harissa paste

Juice of 2 lemons

300ml boiling water

1 tbsp olive oil

Preheat the oven to 150C gas 2

Place the chicken thighs in a bowl and stir in half of the spice mix. Cover with cling film and place in the fridge for 2 hours.

Heat 2 tbsp in a large flameproof casserole. Add the onions and the remaining spice mix and cook over a low heat for 10 minutes until the onions are soft but not coloured. Add the garlic for the final 3 minutes.

Heat a heavy griddle pan and sear the chicken portions for 4 minutes each side. Remove from the griddle and place in the casserole dish.

Add half the tomato juice to the griddle pan and stir well, pour the contents into the casserole dish.

Add the remaining tomato juice, tinned tomatoes, apricots, raisins, sultanas, flaked almonds, honey and stock, bring to the boil, cover with a lid and cook in the oven for 30-45 minutes until the chicken is tender.

Place the Couscous in a large bowl and slowly pour in 300ml boiling water, cover and let it stand for 10 minutes, then stir with a fork to fluff up the grains add the Harissa paste and lemon juice and mix thoroughly. Cover and keep warm till needed. Stir in the olive oil just before serving.

Serve the chicken tagine with spicy Couscous.

Cinnamon Banana Fritters with Lime

Serves 4

Ingredients

For the batter

100g cornflour

25ml milk

25ml sparkling water

1tsp Cinnamon

1 tbsp icing sugar

2 limes, cut into quarters

4 bananas, halved length ways

Groundnut oil for deep frying

Method

In a bowl, blend the cornflour, icing sugar and Cinnamon with the milk and sparkling water, until smooth.

Heat the oil over a moderate heat and test the temperature by dropping in a cube of bread, it should float to the top and turn golden in around 30 seconds.

Dip the halved bananas into the batter and shake off any excess.

Deep fry in the hot oil until crisp and golden.

Serve hot with wedges of lime and vanilla ice-cream.

Chicken Curry with Vegetables and Rice

Something warming for the cold winter weather. If you prefer a hotter curry just add another chilli pepper or 1 tsp chilli powder.

Serves 4

Ingredients

4 chicken breasts, cut to 1" pieces

2 large onions, chopped

2 cloves garlic, crushed

1" piece of ginger, grated

1 red chilli, de-seeded and chopped

1 tsp ground Cumin

2 tsp ground Coriander

1 tsp Turmeric

2 tbsp ground almonds

2 x 400g tins chopped tomatoes

1 dessert spoon Garam Masala

1 tbsp groundnut oil

1 knob butter

Method

Heat the oil and butter in a heavy based pan and cook the onions until soft. Add all the spices except the Garam Masala, stir well and cook for 2 minutes. Add the ginger, garlic and chilli and cook for another 2 minutes, stirring continuously. Finally, add the chicken pieces and stir well to coat in the onion mixture.

Add the tinned tomatoes and simmer, uncovered, gently for 20 minutes. Stir in the ground almonds, sprinkle the Garam Masala over the curry (don't stir in) and let it stand for 5 minutes.

Check for seasoning, it may not be necessary, and serve with a little basmati rice and steamed vegetables.

Chicken Noodle Soup

Ingredients

2 chicken breasts, cut into small strips

1 large onion, finely chopped

2 cloves garlic, peeled and crushed

A little olive oil + 1tsp roasted sesame oil

2 green chillies, de-seeded and finely chopped

120g dried medium noodles

2 litres Chicken stock, cubes are fine

3 spring onions, finely chopped

Method

Heat the olive oil and sesame oil in a heavy based saucepan, add the onion and cook gently to soften for about 5 minutes. Add the chicken strips and stir fry for 2 minutes. Add the garlic and chilli, stir well and cook for a further 2 minutes.

Pour in the chicken stock and bring to the boil, simmer, with a lid on for 15 minutes. Add the noodles and spring onions, cook for 5-7 minutes until they are tender.

Serve in warmed bowls with strips of warm toasted seeded bread.

Baked Salmon with Tarragon

Ingredients

4 salmon fillets

1 shallot, peeled and finely chopped

1 slice Parma ham, finely chopped

A little olive oil

1/2 tsp dried Tarragon

2 tbsp lemon juice

Creme Fraiche to serve

Method

Fry shallots gently in a little oil until soft and golden. Add the ham and Tarragon and cook for a further 2 minutes. Stir in the lemon juice.

Oil a large piece of foil and place it in an oven-proof dish. Lay the salmon fillets on top of the foil and top with the shallot mixture.

Fold over the foil to make a parcel and bake in the oven for 15-20 minutes.

Serve with a teaspoon of Creme Fraiche on each fillet and fresh steamed vegetables.

Carrot and Orange Soup

Ingredients:
1 chopped onion
450g sliced carrots
2tbsp olive oil
40g plain flour
600ml chicken stock
600ml milk, semi skimmed
1 orange (juice and rind)
Salt and pepper
1 tsp nutmeg
1 tbsp chopped parsley

Method:
Heat the oil and add the onions and carrots. Cook gently (without colouring) then stir in the flour and cook for a further 1/2 minutes. Gradually add the milk and chicken stock. Season with salt, pepper and nutmeg. Bring to a boil, stirring constantly, then simmer for 20/30 minutes. Liquidise before adding orange juice (including shredded rind) and reheat - but do not boil. Serve sprinkled with parsley.

Quick Roast Fish

with Broccoli and Spinach

Ingredients

4 white fish fillets (hake, haddock, cod, turbot)

2 tbsp olive oil

1 tbsp flat leaf Parsley, chopped

1 lemon

Salt and freshly milled pepper

Method

Preheat the oven to 225C/ gas 9

Place the baking tray in the oven.

Clean the fish and pat it dry with kitchen paper.

In a bowl, mix the olive oil, Parsley, salt and pepper. Coat each fish fillet with the mixture. Cut the lemon into 4 thick slices.

Remove the tray from the oven and place the fish in its hot surface. Add the lemon slices and return to the top shelf of the oven, bake for 10 minutes.

Steam some broccoli and spinach.

Serve with a warm slice of lemon, squeezing the juices over the fish.

One week of healthy post-Christmas recipes to get you through the cold wintry weather and revitalise you after the excesses of Christmas and New Year celebrations.

Chicken Soup with Brown Rice

Ingredients

2 litres chicken stock

1 large onion, chopped

1 leek, washed, trimmed and sliced

Drizzle of olive oil

250g carrot, diced

60g wholegrain brown rice

2 sticks celery, finely diced

Salt and freshly milled pepper

Sweat the onion in a drizzle of olive oil until softened. add the carrots, leek and celery and sweat for a further 5 minutes, stirring constantly.

Add the stock and rice, bring to the boil and simmer for 30-40 minutes until the rice is tender. Season to taste with salt and pepper.

Serve in warmed bowls with strips of toast made with seeded bread.