1 lb chicken breasts 1 jar Mezzetta Deli-Sliced Roasted Bell Peppers 1 small zucchini 1 small summer squash ½ red onion 12-15 kabob skewers Tzatziki Sauce: 1 mini cucumber (or half of a regular sized one) ½ cup nonfat plain greek yogurt ¼ lemon (small) 1 tsp dill weed (dried or fresh) ½ tsp garlic salt/pepper Instructions While cutting chicken and vegetables for the kabobs into cubes (about 1 inch), soak skewers in water for about 20 minutes. In a...Read more

ROSEMARY SHRAGER’S NAVARIN OF LAMB WITH CALIFORNIA PRUNES Ingredients: Serves 6 • 1 shoulder of lamb, weighing about 2kg • 1 large onion • 60g butter • 4 cloves garlic, chopped • 8 small turnips, peeled and quartered • (halved if they are very small) • ½ bottle of red wine • 4 sprigs thyme • 4 bay leaves • 2 tbs tomato purée • 800ml stock • 1 tbs plain flour • 1 dsp dark brown sugar • 20...Read more

Duo 'nduja bruschetta by Marcello Tully Marcello Tully calls on the spicy virtues of 'nduja to create a pair of tasty bruschetta recipes: one with rich and flavoursome mushrooms, the other with tangy goats cheese. Serve these as a fiery starter, a punchy party snack, or alongside stews or soup. 1 Start on the mushroom and 'nduja bruschetta. Preheat the oven to 200ºC/gas mark 6. Heat the olive oil in a pan over medium heat. Add the onions and sweat...Read more

Over 50s -Healthy breakfasts Get into the habit of eating breakfast with these simple breakfasts designed to whet the appetite of even the most habitual breakfast skipper. Not hungry first thing in the morning? Pushed for time? Trying to lose weight? These calorie-counted treats will tempt you to rediscover the pleasure of breakfast.From energy-boosting "apple pie" porridge and protein-packed scrambled eggs, to a nutrient-rich green smoothie and granola bars, there's something for everyone. "Creating the habit of eating in the...Read more

Ingredients Serves 6 3 red, yellow, or orange bell peppers (or a mix) – quarters 400g (14oz) Cranks Whole Lotta Loaf - cubed 340g (12oz) feta cheese - coarsely crumbled 2 cups cherry tomatoes - halved 1 small red onion - diced ¼ cup chopped fresh basil ¼ cup extra-virgin olive oil - brushing 1 tbsp fresh lemon juice 1 medium clove garlic, crushed Sea salt and freshly ground black pepper What you'll need Food processor Pastry tin 5How to...Read more

One-Pot Honey Rosemary Chicken & Vegetables Cook time 30 mins Total time 30 mins Serves: 4 Ingredients 4 small chicken breasts 1 Tbsp honey ½ lemon 1 Tbsp chopped rosemary ½ tsp fresh crushed garlic 4 cups vegetables of choice Instructions Begin cooking the chicken breasts over medium heat. While the chicken is cooking, mix together the honey, freshly squeezed lemon, rosemary, and garlic to create the glaze. When the chicken is about ¾ of the way cooked, pour ½...Read more

Rosemary Shrager's rich California prune and fruit loaf Ingredients: • 460g strong flour • 1/8 tsp salt • 60g butter • 60g sugar • 2 eggs • 1 egg-yolk • 100-200 ml water • 42g fresh yeast • 500g CaliforniaPrunes diced • 110g walnuts, chopped • 30g ginger stem, chopped • 700gsultanas steeped overnight in water • 1 dessertspoon glycerine (optional to increase shelf life &moisture) Instructions: Oven 220°C Put the flour in a bowl, rub the butter in to...Read more

Fillet of beef wellington with parsley root purée mini fondants, sautéed kale and rosemary jus by Graham Campbell Beef Wellington, the perfect triumphant dish to celebrate St George's Day. 1. Preheat the oven to 200ºC/gas mark 6 2. Place a frying pan over a high heat and add a small dash of vegetable oil. Once hot, generously season the beef with salt and evenly sear the entire beef fillet until browned. Remove from the pan and leave to cool. 800g...Read more

Asparagus Mac ‘n’ Cheese with Bacon Crumble Serves: 4 Preparation time: 15 minutes Cooking time: 35 minutes You’ll need 8 rashers streaky bacon 50g breadcrumbs 150g Cheddar cheese 300g macaroni 2 bunches British asparagus (spears trimmed and cut in half) 40g butter 40g plain flour 400ml milk 2 tsp Dijon mustard What to do Heat the grill and cook the bacon on each side until very crisp. Chop into small chunks and combine with the bread crumbs and ¼ of...Read more

Rosemary Shrager's Smoked Duck Breast Salad with a prune dressing Ingredients: Serves 4 • 200g Smoked Duck breast • 1 bunch watercress • 1Friseelettuce yellow leaves only • A small hand of tarragon leaves • Roasted Walnuts roughly chopped For the dressing • 1 teaspoon red wine vinegar • ½ teaspoon Dijon mustard • 100ml Sunflower oil • 100mlextra virgin olive oil • Juice of ½ lemon • 4California Prunes soaked in water • Salt • Good pinch ground chili...Read more