Heat some olive oil in a wok. Add peas and shrimp, cook until warm before adding the rice. Cook further until rice is warm then create a well in the center of the rice. Crack eggs into the well and cook whilst scrambling. Mix the cooked eggs through the rice add the soy sauce and serve.
Peel and quarter the onions, place in a baking dish along with the chicken thighs and garlic. Combine the soup mix with the apricot nectar to make a marinade and pour over the chicken. Cover with foil and bake in a preheated oven at 180C/350F for 1 hour.
Cook rice as per packet instructions. Add the cream and garlic to a saucepan and cook until reduced. Add prawns to the cream and cook until prawns are heated through. Serve up the prawns on a bed of rice.
Slice the chicken breasts and bell peppers into small strips and crush the garlic clove. Heat the oil in a wok and add the chicken, peppers and crushed garlic. Stir-fry for 3 minutes or until chicken is tender. Remove wok from the heat and tear in the basil leaves. Serve with steamed rice or noodles.
Put the silverside into a pot and cover with water, bring to the boil and simmer for 2 hours. Peel the onions, carrots and potatoes, slice the celery and place into the pot to cook for 30 mins. Remove all ingredients from the pot leaving about 1 1/2 cups of liquid. Bring liquid to the boil, whisk in the flour until a sauce is formed. Serve the meat and vegetables with the sauce over the top.
Crush garlic, mix with the paprika and a good drizzling of olive oil. Dice chicken and mix well with other ingredients. Feed chicken onto skewers that have been soaked in water, this prevents them from burning. Cook skewers on a grill until brown, serve with a sprinkling of chopped coriander.
Roughly pound together the balsamic, garlic & basil. Lightly score both sides of the trout then cover with the basil mix, leave for a couple of hours for flavors to infuse. Cook in a 350F/180C preheated oven for approximately 20 minutes or until flaking of the bone.
Place lemon juice, lemon rind, rosemary and butter into a bowl and heat in microwave until butter is melted. Place fish fillets into a shallow baking dish and pour butter mix over the top. Bake for around 25 minutes or until fish is cooked through. Season with salt before serving.
Preheat oven to 350F/180C. Finely chop onions and soften in a frying pan, add the mince and cook until brown. Stir in pasta sauce, simmer for a few minutes then remove from heat. Cook pasta as per packet instructions drain and place in a baking dish. Pour the sauce over the pasta and top with the grated mozzarella. Bake for 20 mins.
Dice onion and cook over a medium heat until soft. Add curry paste cook for 1-2 minutes, then add the tomatoes, cauliflower and 1 cup of water. Reduce heat and simmer until cauliflower is tender. Remove from heat, stir through the spinach until wilted and serve.
Cook pasta in pot of salted boiling water until tender, drain and set aside. Slice bacon and mushrooms, then cook over a medium heat for 5-6 mins or until cooked. Add spinach and cook for a further minute, remove from heat. Add the pasta and mix together well, serve with a generous sprinkling a Parmesan.
Preheat oven to 350F/210C. Place chicken thighs in a roasting tray skin side up and pour over the butter. Scatter the garlic around the chicken then sprinkle with the herbs. Roast for approximately 45 mins or until chicken is cooked through.