Chef Savvy

  Method 1 Ingredients 2 brown pittas torn into pieces 5 tbsp olive oil 2 lemons juiced 1 garlic clove crushed 250g block halloumi sliced 250g microwavable pouch quinoa 350g medium tomatoes quartered 1 large cucumber halved, deseeded and sliced 4 spring onions sliced ½ small bunch mint chopped ½ small bunch dill roughly chopped step 1 Heat the grill to high. Toss the pitta pieces with 1 tbsp oil and spread out onto a baking sheet. Grill for 3-4 mins, turning halfway, until golden and crisp. Set aside to cool. step 2 Meanwhile, whisk together the remaining oil with the lemon juice and garlic, then season. Heat a large griddle pan or non-stick frying pan over a high heat and cook the halloumi for 1-2 mins on each side or until lightly charred. step 3 Cook the quinoa following pack instructions, leave to cool, then toss with the tomatoes, cucumber, spring onion, most of the fresh herbs and the dressing. Season to taste. Tip onto a serving plate and top with the halloumi, pitta and rem...

  Method 1 Ingredients 1 tbsp olive oil 2 onions chopped 500g skinless boneless chicken thighs each cut into 2-3 chunks 3 tbsp tagine paste or 2 tbsp ras el hanout 2 x 400g cans tomato with chopped mixed olives small handful fresh oregano leaves picked and chopped 2 preserved lemons flesh removed, skin rinsed and finely chopped 2 tbsp clear honey 1 chicken stock cube 200g giant couscous handful parsley chopped step 1 Heat the oil in a large flameproof casserole dish with a lid. Add the onions and cook for 10 mins until starting to caramelise. Push the onions to one side of the dish and add the chicken. Cook over a high heat for 5 mins or so until the chicken is browning. step 2 Add the tagine paste, tomatoes, oregano, preserved lemons and honey, and crumble in the stock cube. Fill one of the tomato cans halfway with water and pour this into the dish. Season with a little salt and plenty of black pepper. Give everything a good stir, then cover with a lid and simmer for 40 mins, on a...

  Method 1 Ingredients 1 tbsp olive oil 200g chorizo 1/2 chopped and 1/2 sliced into rounds 1 onion finely sliced 1 garlic clove crushed 2 tsp smoked paprika 1-2 tbsp chipotle chilli paste 1 tsp ground coriander 400g can chopped tomatoes ½ tbsp light brown soft sugar 400g can mixed beans drained 400g macaroni pasta For the cheese sauce 50g butter 50g plain flour 2 tsp English mustard 1l semi-skimmed milk grating of nutmeg 250g mature cheddar 100g grated mozzarella For the guacamole 1 large ripe avocado peeled and stoned 1 lime zested and juiced 1 small red chilli finely chopped ½ small bunch of coriander finely chopped step 1 Heat the oil in a large heavy-based frying pan or flameproof casserole dish set over a medium heat and fry the chorizo for 5 mins until crisp. Remove from the pan with a slotted spoon and set aside on a plate lined with kitchen paper. step 2 Add the onion and fry for 8-10 mins, or until sticky and golden. Add the garlic, paprika, chipotle paste and ground cori...

  Method 1 Ingredients 2 cooked skinless chicken breasts cut into small pieces 2 anchovies finely chopped 15g parmesan finely grated 4 tbsp mayonnaise 1 tbsp soured cream 1 tsp Dijon mustard ½ tsp garlic granules 1 tbsp chopped chives plus extra to serve ½ lemon juiced 20 small crispbreads or melba toasts 6 cooked smoked bacon rashers finely chopped step 1 Tip the chicken pieces, anchovies, parmesan, mayonnaise, soured cream, mustard, garlic granules, chives and lemon juice into a bowl, then mix together to combine. Season with salt and black pepper. Will keep covered in the fridge for up to two days. step 2 Spoon teaspoonfuls of the mixture onto the crispbreads, then top with the chopped bacon and more chives. Method 2 🥓 Chicken Caesar & Crispy Prosciutto Bites ⏱️ Ready in: 30 minutes Makes: 12–16 bites 🛒 Ingredients: For the bites: 2 cooked chicken breasts (or ~250g roast chicken), shredded or finely chopped 6–8 slices of prosciutto 12–16 small lettuce leaves (e.g. baby gem...