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5 Delicious Meals in Under 30 minutes

Pan fried chicken with a grilled cherry tomato sauce and spinach – serves 4

Ingredients

  • 4 organic chicken breasts
  • 500g spinach
  • 800g cherry tomatoes
  • Olive oil
  • 1 garlic clove
  • Balsamic vinegar
  • ½ bunch of basil
  • 30g capers

Method

  • Grill tomatoes for 15-20 minutes until the skin has blackened.
  • Add the tomatoes, balsamic vinegar and garlic to a bowl and whisk.
  • Stir the basil, olives and capers into the tomato sauce.
  • Heat oil in a pan and fry the chicken breasts until cooked through.
  • Steam the spinach briefly before straining.
  • Serve the chicken with the sauce and enjoy with some fresh bread.

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Smokey coriander beef fajitas – serves 4

Ingredients

  • 300g British beef rump steak, sliced into strips
  • 100g chargrilled red peppers
  • 4 large tortillas
  • 1 tbsp coriander
  • 2tsp ground cumin
  • Small bunch of fresh coriander – stalks chopped, leaves picked
  • 2 large onions
  • 2 garlic cloves
  • Olive oil
  • Your favourite dips, such as salsa, guacamole and sourced cream

Method

  • Start by frying onions in olive oil.
  • Add garlic and steak and continue to fry for another couple of minutes.
  • Add the coriander stalks and spices and fry for another minute.
  • Add peppers and cook until they’re warmed through before adding coriander leaves
  • Warm tortillas and serve with the beef mix and condiments.

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Roast sweet potato, chorizo and onion hash with poached eggs – serves 4

Ingredients

  • 700g diced butternut squash and sweet potato (or another root veg you prefer)
  • 2 red onions
  • 4 small chorizo sausages cut roughly into chunks
  • ½ tsp cumin
  • 4 large free-range eggs
  • 4 spring onions, diced
  • Handful of parsley, chopped

Method

  • Boil a large pan of water and add the squash and potato for 7 minutes until tender.
  • Fry onions in a pan with olive oil until soft.
  • Add the chorizo and cook for a further 4 minutes before adding the cumin
  • Add the sweet potato and squash and, pressing the mixture into the pan, fry for 4 – 5 minutes until browned.
  • While this cooks, poach four eggs for 2 – 3 minutes (best to poach two eggs at a time).
  • Serve the squash and potato hash with poached eggs and scatter the chorizo mix.

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  • 400g pork tenderloin
  • 2 red onions
  • 2 large handfuls of kale
  • 28g chicken stock
  • 400g black beans
  • 1 ½ tsp paprika
  • 30g butter
  • Cooked quinoa or wholegrain rice

Method

  • Heat a frying pan with a generous amount of oil and add the pork loins. Fry until browned.
  • Set the meat aside and add the chopped onions until soft before stirring in the spices.
  • Dissolve the stock in 400ml hot water.
  • Return the pork to the pan and add the beans, onion mix and stock. Simmer for 5 minutes.
  • Add the kale and cook for 5 minutes. Add seasoning to taste.
  • Serve with quinoa or wholegrain rice

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  • 1 large cauliflower sliced into florets
  • 300g potatoes of choice, sliced into mouthful-sized pieces!
  • 2 tsp fennel seeds
  • 1 tbsp back mustard seeds
  • 2 large garlic cloves
  • ¼ tsp ground turmeric
  • ¼ tsp cayenne pepper
  • 1 tbsp tomato puree
  • 2 tbsp coconut cream
  • Naan bread of choice

Method:

  • Boil potatoes for 10 minutes then drain.
  • Heat olive oil in a frying pan and add fennel and black mustard seeds until they start to pop.
  • Crush the garlic cloves and add these to the pan along with the cayenne, turmeric and tomato puree.
  • Add the cauliflower, potatoes and stir in the coconut cream.
  • Cook for 10 – 15 minutes with the lid on until tender.
  • Season as you like and serve with warm naan bread.

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Alternatively, for a super-simple solution, pop into the shop and have a look at our prepared meal packs. They come with all the ingredients you need as well as a recipe cards.

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© Plank's Farm Shop - The Old Potato Yard, Lydeway, Nr Devizes, Wiltshire SN10 3PU - Tel: 01380 848691 - Email: enquiries@planksfarmshop.co.uk