Easy Chicken Fried Rice

Serves 4


200g Chicken Breasts diced into small pieces

4 clove garlic, chopped

1 knob fresh ginger, grated

Pinch of Turmeric

2 Eggs

400g Cooked long grain rice

4 spring onions chopped

Handful of Frozen Peas

Black pepper freshly ground

Drizzle of Rapeseed Oil


In a wok, heat the oil and add the chicken to cook for 4 minutes stirring all the time.

Add the ginger and garlic then cook for further 3 minutes. Add the cooked rice.

Allow the rice to heat through then add the chopped spring onions, peas and season with turmeric & pepper.

Continue to cook for 4-5 minutes tossing all the time.

Beat the eggs together and add to the wok stirring the eggs in quickly to give you a fluffy cooked eggs strands throughout the rice.

Brians Tip: Replace the chicken with ham or bacon. Sprinkle with toasted sesame seeds

Perfect Mash

Serves: 4


1 Kg potatoes

100ml milk

75g cream

50g butter

pinch ground white

pinch nutmeg


Wash and peel the potatoes. Cook the potatoes in boiling water until soft. When potatoes are cooked, drain the cooking water off and return potatoes to the heat for 1 minute to evaporate further moisture.

In a separate saucepan heat the milk, cream and butter until the butter is melted.

Season the potatoes with white ground pepper and nutmeg. Start to mash the potatoes and when mashed add in the liquid and return potatoes to the heat and continue to mash constantly until you have no lumps.

You should have a creamy smooth Mash.

Brian’s Top Tip:

Cut potatoes in half for a quicker cooking time.

Lightly Spiced Parsnip Soup

Serves 6


5 Large Parsnips – peeled & chopped

2 cloves garlic, sliced

1 Bay Leaf

1 Onion, diced

White of 1 leek, diced

Small knob of ginger, grated

50g butter

1 table spoon ground cumin

1 tea spoon garam masala

1 litres Milk

1Litre Vegetable Stock

150 ml Cream


Melt the butter in a large saucepan.

Sweat the onion, garlic, bay leaf & ginger for a few mins to soften.

Add the parsnips, leeks, cumin, garam masala. Cook for a few mins until parsnips are soft. Pour in the Milk and simmer for 4 minutes then add the hot vegetable stock. Simmer for 15 minutes on a low heat stirring occasionally.

Add the cream and bring to the boil once, then switch off.

Blitz the soup until it is really smooth.

Brian’s Tips

Serve with toasted cumin seeds on top or chopped coriander

Great with toasted sourdough & melted parmesan on top

Stir Fry

Serves: 4


2 Cloves Garlic sliced

Knob of ginger (thumb nail size)

Red Chilli - The Hotter you want it, the more you add!

Drizzle of Rapeseed Oil

1 Red & Yellow Pepper sliced

1 Red Onion sliced thinly

1 carrot peeled and sliced thinly

Handful of Spinach

2 Spring Onions

100g Broccoli Florets

Fresh Herbs ( Either Thyme, Rosemary or Parsley)

1 Lemon

Pinch Salt & fresh ground Black Pepper


Heat a wok for approx. 5 minutes. Add the oil quickly followed by the ginger, garlic and chili. Season with salt and pepper and then add the carrots. Stir fry for approx. 1 minutes.

Add the broccoli and fry for up to a further minute, then add the onions.

Add the herbs and the peppers followed by the courgettes then the spinach allowing approx. 30 seconds between adding each of them. Add fresh lemon zest and spring onions.

Serve in a large sharing bowl in the middle of the table as a side dish or main meal

Curry Nights

Serves: 4


4 Breast Chicken (divided into 4 strips)

50g Garam Masala Spice

1 teaspoon cumin

1 Red Onion thinly Sliced

3 Cloves garlic

Knob of Ginger grated

250ml Coconut Milk

350ml Chicken Stock

Good Drizzle of Local Rapeseed Oil

1 Bay Leaf

50g Natural Yogurt

Fresh Coriander


Place the oil in a bowl and mix in the garam masala. Place the chicken strips in the bowl and coat with the oil and spice mix. Set aside for 5 minutes.

Thinly slice the red onion. Heat a pan and add a drizzle of oil and lightly fry the red onion, garlic and ginger for 4-5 minutes. Add the cumin.

Place the chicken in alongside the onions and add all the juices and spices from the bowl. Cook chicken on either side till a golden colour is achieved. Add in the coconut milk and the warm chicken stock.

Add a bay leaf and simmer, stirring occasionally for 8-10 minutes. Add the yogurt and allow to simmer for 8 minutes.

Serve the chicken with the sauce on a bed of the rice and add chopped coriander.

Brian’s Top Tip: If you want more heat add some fresh chilli but remember who you are cooking for and what heat levels they expect. Put chilli oil on the table allows others to heat their own dish up if they wish.