I have heaps of easy quick tasty recipes – and they are all together in my new book Who’s Cooking Tonight? – so grab a copy from my shop and you will be sorted!!!

You could also sign up for my new newsletter and about once a month I will send you a recipe or two to get you going! - fill in the form in the column on the right…

I also have quite a lot of VIDEOS (click the button above) which are step-by-step video recipes - they are the recipes I’ve done on TV.

In my book I give you heaps of tips… things like how to swap ingredients if you don’t have them and ideas for serving and just stuff to make you laugh!! Scroll down and let you taste buds water…

Honey Roasted Veges and Beef Salad
Seafood Chowder
Vegetable Slice

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Honey Roasted Veges and Beef Salad

A ‘chop it up’, ‘chuck it in’, ‘come back later’ sort of meal. Once you have mastered this recipe experiment with different combinations of vegetables – onions, peppers, yams, sweet potatoes, beetroot or carrots – even greens, like beans or asparagus, taste superb. Try something new…

What you need

2 onions, peeled and cut into wedges
4 baking or roasting potatoes, unpeeled and cut into small chunks
12 button mushrooms, whole
2 peppers, deseeded and cut into chunky wedges
3 courgettes or 1 medium egg plant, in 1 cm thick slices or slabs
¼ cup oil
¼ cup honey or brown sugar
¼ cup lemon juice or white vinegar
300-400 grams lean beef steak e.g fillet, rump, sirloin, or schnitzel
Green leaves to serve on – like rocket, watercress and baby spinach

Here goes….

ROAST THE VEGETABLES Place the prepared vegetables in a baking dish. Blend the oil, honey and lemon juice together. Pour over the vegetables and mix well. Bake uncovered at 200°C for 35-45 minutes or until the potato is golden and tender. Turn over a couple of times during cooking.

COOK THE STEAK Cook the steak and slice into thin strips. See my YouTube video how to cook a steak.

ASSEMBLE Place the rocket on the serving plate. Top with the roasted vegetables and sliced steak. Pour ¼ cup boiling water into the roasting pan, stir to loosen the cooking juices.

SERVE Serves 4.

Time to prep – 10 minutes Time to cook – 45 minutes

Seafood Chowder

The fish you use in this recipe will depend on where you live and what you can buy. The recipe works brilliantly with frozen fish so whilst this can be a little expensive it is an absolute treat and when you serve it with fresh bread it is a complete meal.

What you need

4 large mashing potatoes
2 Tbsp olive oil
1 onion, finely diced
2 cups vegetable stock
2 cups milk
850g seafood (I use a mix of white fleshed fish, shrimps and scallops), cut into bite
sized pieces
handful of finely chopped fresh parsley

Here goes…

COOK AND MASH THE POTATOES Peel the potatoes and cut into even sized pieces. Place in a saucepan and cover with cold water. Bring to the boil, reduce heat and simmer gently for 15-20 minutes or until softened. Drain and mash. Add the milk and mash until they are very smooth and creamy. See my YouTube video how to mash potatoes.

MAKE THE SOUP In another saucepan heat the oil, add the onion and cook gently until golden brown. Add the stock (click on the sticky for how to make stock), mashed potatoes, seafood and parsley. GENTLY heat – don’t let it boil.

SIMMER The chowder will be ready after about 5-10 minutes when the fish flesh turns white.

SERVE Serves 4-5.

Time to prep – 10 minutes Time to cook – 30 minutes

Vegetable Slice

All the joys of a quiche with a fraction of the fat! If you don’t want to go vegetarian add either some sliced bacon or salami to the vegetable mix. This is a great recipe to play around with and change what vegetable combinations you use – sometimes I use lots of different sorts of vegetables - which means I get heaps of those phytonutrients – other times I just use a couple – like mushroom and asparagus or peppers and corn. See what you like!

What you need

3 cups seasonal vegetables (your choice of peas, corn, finely chopped onion, pepper or tomato, grated carrot or courgette, finely sliced mushrooms, beans or asparagus)
1 cup grated tasty cheese
4 eggs
¾ cup milk
½ cup self raising flour
freshly ground black pepper

Here goes…

PREPARE THE VEGETABLES Use a selection of your favorite vegetables. Cut or grate them into quite small pieces or slices. Place them in a well greased 20 x 25cm baking dish or 26cm diameter quiche dish. Sprinkle with cheese.

BEAT THE EGGS Lightly beat the eggs and milk together with a whisk or hand held beater. Sprinkle with the self raising flour. Mix well to make sure there are no lumps.

ASSEMBLE AND BAKE Pour the beaten egg over the vegetables. Bake at 200^oC for 30-35 minutes or until golden brown and set.

SERVE Serve hot or cold. Serves 4.

btw: If you don’t have self rising flour use standard flour with ½ tsp of baking powder.

Time to prep – 15 minutes Time to cook – 35 minutes