Bal's No-Butter Chicken

Delish, SUPER EASY and QUICK and lower in fat :)

• Slosh of olive oil
• 1 red onion, chopped
• 2 tablespoons chopped fresh garlic
• 1 tablespoon chopped fresh ginger
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 1 tablespoon cumin seeds
• 1 tablespoon garam masala

• 1 teaspoon red chile flakes
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 pound chicken breasts, boneless and skinless, cut into cubes
• 1/4 cup low-fat yogurt
• 1/2 cup water

Put a large pan over medium-high heat and add the oil. When it starts to get hot, add the onion, garlic and ginger and cook for 4 minutes or until the onion is soft and golden. Add tomato paste, brown sugar, cumin seeds, garam masala, red chile flakes, tumeric and salt and cook for 2 minutes. Add chicken and stir well to coat. Add the yogurt and water and cook, stirring until the chicken is done, about 8 minutes. Serve with rice or roti.

Drunken Mushrooms on Toast

This is a weird one. I made it with a friend at 2am one night because its all we had in the fridge, dear lord it was awesome. Takes about ten minutes. Also awesome for breakfast :)

15 mushrooms - the darker the better
2+ TBSP half fat creme fraise
1 TBSP paprika
Salt/pepper

Chop the mushies into quarters (depending on the size) and throw into a pan with a little bit of olive oil. Slowly cook until the mushrooms start to get juicy but not QUITE cooked through (boo to soggy mushies). Add the paprika, a touch of salt and pepper and and continue to fry slowly, there should be tonnes of mushroom stock with a orangy colour from the paprika - if not add a dash of water and cover. When the mushies are al dente, add the creme fraise and warm through. You should have a thick, creamy sauce loaded with mushrooms. Pop onto vogels toast and blast with fresh flat-leaf parsley, salt and pepper.

Wild Rocket and Chilli Spaghetti

This is Cams (Jamie Olivers) recipe, he says its super yummy and makes it all of the time. Looks delish and cant wait to try it!

• 4 tablespoons extra virgin olive oil

• 1 clove of garlic, peeled and finely sliced
• 1 dried red chilli, crumbled
• 4 anchovy fillets in olive oil
• 3 handfuls of wild rocket
• zest and juice of 1 lemon
• 500g dried spaghetti
sea salt and freshly ground black pepper
100g Parmesan cheese, grated

Heat a wide saucepan or frying pan over a medium heat and add the extra virgin olive oil. Add the garlic, chilli and the anchovy fillets and fry gently for a minute or so. Add 2 handfuls of the wild rocket with the lemon zest and juice and then remove from the heat. The rocket will wilt from the heat – mix it well with the garlic, chilli and anchovies.

Meanwhile, cook the spaghetti in plenty of salted boiling water, according to the packet instructions, and drain. Tip into the saucepan and toss together with the rocket and chilli sauce. Season well with salt and pepper and serve with some of the reserved fresh rocket and the grated Parmesan on top