Easy: 100 delicious dishes for every day

1 lemon, sliced

1 tablespoon unsalted butter

4 thin slices prosciutto, roughly torn

4 spring onions, finely sliced

310ml chicken stock

2 tablespoons crème fraîche

2 courgettes, cut into chunks and steamed

Bash out the chicken pieces until nicely thin. Drizzle with the oil and season with sea salt and freshly ground black pepper. Place a frying pan over high heat and add the chicken pieces and lemon slices. Sear for 2 minutes on one side and then turn over and sear the other side for 30 seconds. Remove from the pan and cover to keep warm.

Reduce the heat to medium and add the butter to melt. Fry the prosciutto for 1 minute, or until lightly browned. Add the onions and cook for 30 seconds, then pour in the chicken stock and let bubble for a few minutes until thickened slightly. Remove from heat, stir in the crème fraîche and season well. Divide the chicken into serving plates, pour over the sauce and serve with the steamed courgettes. SERVES 4

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MOROCCAN CHICKEN PIES

At the risk of sounding like a Stepford Wife (or Husband!), always make double the quantity and put some away in the freezer.

50g plain flour

1 teaspoon ground cinnamon

1 teaspoon turmeric

750g skinless chicken thighs, cut into 3cm dice

2 tablespoons olive oil

1 large onion, finely chopped

2 garlic cloves, crushed

2 teaspoons grated ginger

500g butternut squash, peeled, deseeded and cut into small chunks

100g dried apricots, roughly chopped

100g pitted green olives

375ml chicken stock

1 tablespoon preserved lemon rind, finely chopped

375g block ready-made butter puff pastry

1 egg yolk, lightly beaten

Preheat the oven to 180°C/gas mark 4. Combine the flour, cinnamon and turmeric in a bowl and season with sea salt and freshly ground black pepper. Toss the chicken to coat, shaking off any excess flour. Place the oil in a large, deep frying pan over medium–high heat. Add the onion, garlic and ginger and cook, stirring occasionally, for 5–6 minutes, until soft. Increase heat to high, add the chicken and cook for 2–3 minutes, until the chicken is lightly browned.

Add the squash, apricots, olives, stock and preserved lemon, bring to the boil, then reduce heat to low and simmer for 10 minutes. Remove from the heat, season to taste and set aside in the fridge until cold.

You will need six 250ml ramekins or ovenproof dishes. Roll out the pastry on a lightly floured surface until about 4mm thick. Using one dish upside down as a guide, cut out 6 rounds of pastry 1cm larger than the circumference of the dish. Spoon the chicken filling into each dish, brush the rim with egg yolk and cover with the pastry lid, pushing down lightly around the rim to seal. Brush the pie tops with more egg yolk and bake for 35–40 minutes, until golden brown. SERVES 6

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Fillet of fish

Fish has found itself swimming through a confusing, watery battleground recently. We’ve all learnt the importance of brain-charging, mood-lifting Omega 3, and I’ve certainly discovered that my waistline loves fish three times a week. No dinner is quicker to put on the table than a fillet of fish, it literally takes minutes to cook. Now we’re weighing up these plus points against the environmental dangers of overfishing. I try to buy fish that’s from sustainable fisheries and keep up with current developments, but I’m not giving it up just yet; not while I still have my old jeans to fit into.

Fillet of fish

Tandoori Fish + Cucumber Tomato Salad (#u3128dedc-3ad5-5863-8c6d-4704ed0846f7)

Hoisin Marinated Salmon + Chilli Soy Tenderstem Broccoli (#u612cd14d-2908-54c0-b740-c14811dd07e2)

Baked Fish with Capers, Potatoes and Lemon (#u0e5d1e19-4369-5b84-8058-c844044dde6e)

Spanish Fish Stew (#uacd0911c-8fe7-5812-b64f-e94fd87d5557)

Yellow Fish Curry + Coconut Rice (#u308908f0-4ba6-5785-bd07-1e38ce8c8da9)

Pan-Fried Salmon with Cucumber and Lemon Salsa (#u183866ac-b452-5963-a94a-9ab2124f6c90)

Chunky Fishcakes (#u129e2f3a-50ab-5edb-905b-a193c1c5a0a7)

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TANDOORI FISH + CUCUMBER TOMATO SALAD

My recipe says to marinate this for 15 minutes. In my life, and probably in yours, this ends up being a rushed three minutes. Try to do as I say, not as I do. Or do your best!

3 tablespoons thick Greek yoghurt

3 tablespoons tandoori curry paste

1 tablespoon lemon juice

2 garlic cloves, crushed

1 tablespoon grated ginger

4 white fish fillets, skinned (about 180g each)