21
2 garlic cloves, minced
½ tsp ground ginger
½ tsp cumin
½ tsp cayenne pepper
½ tsp cinnamon
Method
Use a lidded casserole dish big enough to hold the chicken and the marinade. Mix the
yogurt, lemon juice, paprika, garlic, ginger, cumin, cayenne and cinnamon in the dish. Cut
each chicken breast into two, add them to the dish, and turn till they’re well coated. Cover
and refrigerate for 1-8 hours, turning at least every hour. Grill the chicken till it’s cooked
through (5-7 minutes). Discard the marinade.
Smoked Mackerel Panini with Tomatoes and Crème Fraiche
Ingredients
(Serves 1)
2 small cooked smoked mackerel fillets
2 thick slices wholegrain/wholewheat
4 cherry tomatoes, halved
1 large handful watercress
Dressing:
2 tbsp reduced fat crème fraiche
½ tsp lemon zest, grated
squeeze lemon juice
1 tsp black pepper
Method
Mix the dressing ingredients and refrigerate. Flake the mackerel on a slice of bread, top
with tomatoes and watercress, then the other slice, cook for 2-3 minutes, add the dressing,
and serve.
Mediterranean Beef and Vegetable Grill
Ingredients
(Serves 4)
500g/1lb hindquarter flank steak
1 small courgette, cut into 8 pieces
1 small tomato, cut into 8 pieces