Prawn Cocktail (my fave version)

Ingredients
2 Egg Yolks
1 Teaspoon English Mustard
1 Teaspoon Mustard Powder
250ml Vegetable Oil
2 Tablespoons Tomato Sauce
A Splash of Tabasco Sauce
50g Ready to Eat Prawns (chopped to same size as peas/sweetcorn just reserve a few whole for decoration)
1-2 Tablespoons Sweetcorn
1-2 Tablespoons Peas
1-2 Tablespoons Carrots (chopped to same size as peas/sweetcorn)
1-2 Tablespoons Red Pepper (chopped to same size as peas/sweetcorn)

Equipment
1 Mixing Bowl
1 Balloon Whisk
1 SHARP Knife
1 Chopping Board
1 Metal Spoon

The Good Bit

1. Drop your egg yolks, mustard and mustard powder into your bowl and begin to whisk, slowly drizzle the oil in and whisk at the same time, you should get to a consistency similar to that of shop bought mayo then add in the tomato and tabasco sauce. (do not add all the oil in one go, it will spoil the mayonnaise)
2. Now stir in the prawns, peas, sweetcorn, carrot and pepper then spoon into glasses and decorate with the reserved whole prawns and serve (or have as a side in a salad)

Serves 4

Cheats Chicken Tikka Kebabs

Ingredients
500g Chicken Diced
150g Natural Yogurt
1 Red and 1 Green Pepper (de seeded and diced)
1 Tablespoon Lemon Juice
2 Tablespoons Tikka Spice Mix
1/2 Teaspoon Dried Mint
1 Tablespoon Sunflower Oil
Naan Bread, Mango Chutney and Natural Yogurt to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Griddle Pan
Bamboo Skewers (soaked in water for at least 20 minutes before hand)

The Good Bit

1. Mix the yogurt with the tikka, mint, lemon juice and the oil now add the chicken, stir well, cover and leave for at least an hour in the fridge.
2. Thread the chicken chunks onto the skewers alternating with pepper, griddle for approximately 15 minutes, turning occasionally to brown all sides.
3. Serve with naan bread, mango chutney and extra yogurt.

Serves 4

Cajun Pork with Pineapple Salsa

Ingredients
1x227g Can Pineapple Slices (drained)
1 Lime (juiced)
4x200g Pork Loin Steaks
1 1/2 teaspoons Cajun Spice Mix
1/2 Red pepper (de seeded and diced)
2 Spring Onions (chopped)
1 Green Chilli (de seeded and sliced)
Sunflower Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Griddle Pan
1 Pastry Brush

The Good Bit

1. Dry the pineapple on kitchen towel and brush with sunflower oil, griddle for 2 minutes on each side and set aside.
2. Drizzle half the lime juice onto the pork and rub in the cajun spice mix, griddle on both sides for 7 minutes.
3. Chop the pineapple and place in a mixing bowl along with the pepper, onion, chilli and the rest of the lime juice. Serve the pork with a dollop of the salsa on top and with rice.

Serves 4

5 Spice Lamb

Ingredients
625g Lamb (boneless cut into thin strips)
1 Red Pepper (de seeded and sliced thinly)
1 Green Pepper (de seeded and sliced thinly)
1 Yellow Pepper (de seeded and sliced thinly)
4 Spring Onions (cut diagonally into inch long strips)
175g Green Beans (cut diagonally into inch long strips)
4 Tablespoons Sherry
2 Tablespoons Soy Sauce
3 Tablespoons Sunflower Oil
2 Teaspoons Chinese 5 Spice Powder
Salt and Pepper
Rice Noodles to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Mixing Bowl
1 Metal Spoon
1 Slotted Spoon

The Good Bit

1. Place the lamb in a mixing bowl, and sprinkle over a pinch of salt, add in the 5 spice powder, stir well and leave covered over night.
2. Heat half the oil in the wok until it is very hot, add in the lamb and cook for 3-4 minutes, keep it moving all the time until it is almost cooked, remove with the slotted spoon and set aside.
   
3. Now add the rest of the oil to the pan and drop in the peppers and spring onion, keep these moving for 3 minutes before you add in the green beans, only cook these for 1 minute before adding in the soy sauce and sherry, get this hot then add the lamb back in, stir fry for another minute before seasoning then serving on rice noodles.
   

Serves 4

Chicken and Corn Soup

Ingredients
1 Large Onion (finely chopped)
1 Red Pepper (cored, de seeded and finely diced)
175g Sweetcorn
250g Cooked Chicken
750ml Chicken Stock
625g Potatoes (peeled and diced)
25g Plain Flour
450ml Milk
Salt and Pepper
1 Knob of Butter
Small Handful Chopped Fresh Parsley (roughly chopped)
A Baguette (to serve)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Wooden Spoon

The Good Bit

1. Melt the butter in the pan then cook the onion, pepper and potatoes over a medium heat for 5 minutes until soft but not coloured, stirring occasionally, turn down the heat and add in the flour and keep stirring for 1 minute.
2. Next add in the stock and bring to the boil, cover and cook for ten minutes, add in the chicken, sweetcorn and milk then season to taste, throw in the parsley and stir, cover and cook for another 10 minutes (at this point the potatoes should be cooked through)
3. Adjust the seasoning if necessary then serve with a not hot crusty baguette.
   

Serves 4

Easy Pizza

Ingredients
4 Bake Your Own Baguettes
1 Tube Tomato Purée
125g Grated Cheddar Cheese
1 Red Pepper
1 Small Onion
1x120g Can Sweetcorn

Equipment
1 SHARP Knife
1 Chopping Board
1 Baking Tray

The Good Bit

1. Pre Heat your oven to 220c 425f gas 7. Cut the baguettes in half lengthways then in half down the middle so you end up with 4 slice (2 tops, 2 bottoms) from each baguette and then spread tomato purée over the freshly cut surface (use it as though it were butter)
2. Sprinkle the cheese over the top (use more if you want). The choice now really is yours, i like to add strips of pepper, a few strips of onion and a sprinkle of sweetcorn, you can use whatever toppings you like, or just leave as cheese and tomato, just be aware that some things may not cook as quick as the bread so will still be raw when the pizza is served (you may need to pre cook some things, generally hard vegetables take longer to cook, unless you are using pre cooked meat, i'd leave that off, you can get away with little chunks of bacon)
3. Cook For 8-10 until the cheese has melted and the vegetables look as though they are starting to burn. Serve immediately.
   

Serves 4

Cod with Spicy Mushroom Sauce

Ingredients
4 Cod Fillets (de skinned)
1 Lemon (juiced)
1 Onion (thinly chopped)
1 Bay Leaf
4 Black Peppercorns
175ml Natural Yoghurt
125g Button Mushrooms
1 /2 Teaspoon Ginger
1 Clove Garlic (crushed)
1/2 Teaspoon Garam Masala
1/2 Teaspoon Chilli Powder
1 Teaspoon Salt
1 Tablespoon Fresh Coriander
Oil
Haricots Verts (to serve)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Mixing Bowl

The Good Bit

1. Pre heat your grill to medium. Place the fish on a plate and drizzle over the lemon juice and then par cook the fish under the grill for 5 minutes each side.
2. Splash some oil in the frying pan then add the onion, bay leaf and peppercorns, cook for 3 minutes then lower the heat and add the mushrooms and cook for 5 minutes.
3. In the mixing bowl, mix together the yoghurt, ginger, garlic, garam masala, chilli and salt then pour this spice mix over the onions and continue to fry for 3 minutes.
4. Finally add the cod and cook for another 2 minutes serve garnished with coriander leaves (I suggest haricot verts to go with this)
   

Serves 4

Stir Fried Prawns

Ingredients
170g Raw Prawns (peeled)
1 Teaspoon Salt
1/4 Teaspoon Egg White
1 Teaspoon Cornflour (mixed with ! 1/2 Teaspoon water)
300ml Vegetable Oil
1 Spring Onion (cut into inch long strips)
1inch Fresh Ginger (thinly Sliced)
1 Green Pepper (cored, de seeded and chopped)
1/2 Teaspoon Sugar
1 Tablespoon Light Soy Sauce
1 Teaspoon Sherry
Sesame Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Slotted Spoon
Kitchen Paper

The Good Bit

1. Mix the prawns with a pinch of salt, egg white and cornflour paste then stir fry in a hot wok with all the oil for 40 seconds only then remove and place on a paper towel.
2. Drain off most of the oil, leaving just a splash then add the spring onion and ginger for a few seconds then add the pepper and fry for 1 minute, next add the remaining salt, the sugar and the prawns and cook for a further minute before finally adding the soy sauce and sherry and a sprinkle of sesame oil then serving.
   

Serves 4

Chilli Cod and Couscous

Ingredients
4 Cod Fillets (a portion each)
1 Lemon
2 Cloves Garlic (finely chopped)
1 Red Pepper (de seeded and finely diced)
175g Couscous
300ml Vegetable Stock
2 Tomatoes (finely Diced)
4 Spring/Salad Onions (chopped)
2 Tablespoons Fresh Parsley (roughly chopped)
1/4 Teaspoon Chilli Powder
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Small Bowl
1 Pastry Brush
1 Grill Pan
1 Frying Pan

The Good Bit

1. Start by getting your grill heated to a high temperature. Next cut 4 individual5mm thick slices from the lemon, then squeeze the juice from the remaining lemon into the small bowl, now lay the fillets on the grill pan skin side up and lay a slice of lemon on each, brush with a little oil and season with salt and pepper then grill for 6-8 minutes without turning.
2. Heat a splash of oil in your frying pan and cook the and pepper for 4-5 minutes until the pepper is soft, stir in the couscous and then add the hot vegetable stock, drop in the tomatoes, onion and parsley, then bring to a simmer and remove from the heat, cover and set aside.
3. Mix 2 tablespoons of oil in with the lemon juice and add the chilli powder, stir well. finally, fork up the couscous to break it up then serve onto plates topped with your fish and then drizzle over the lemon chilli sauce.
   

Serves 4

Beef and Pasta Bows

Ingredients
300g Pasta Bows
350g Minced Beef
1 Onion (finely chopped)
2 Cloves Garlic (finely chopped)
1 Courgette (chopped into chunks)
1 Carrot (diced)
1 Red Pepper (cored de seeded and chopped into chunks)
125g Button Mushrooms (quartered)
250ml Red Wine
1x400g Can Chopped Tomatoes
3 Tablespoons Fresh Parsley (roughly chopped)
2 Tablespoons Fresh Basil (roughly chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan (2/3 rds full with boiling salted water)
1 Large Frying Pan
1 Spatula
1 Colander

The Good Bit

1. Cook the pasta according to packet instructions (usually about 10 minutes) when the pasta is just beginning to go soft, drain the in the colander and set aside.
2. In the frying pan stir fry the beef and onion until the meat is browned (about 8 minutes) then add in the rest of the vegetables and cook until they are soft and tender (about 6 minutes) then add in the red wine and cook until all the liquid has gone.
3. Add in the tomatoes (and a few chopped ones to if you want to fill the meal out a little) and simmer for 5 minutes, adjust the seasoning then add in the herbs and pasta, reheat quickly and serve.
   

Serves 4

My Wife's Vegetable Soup

Ingredients
2 Large Carrots (chopped into chunks)
1 Large Onion (thinly chopped)
1/4 Cabbage (any cabbage will do but spring cabbage is best)
4 Sticks Celery (chopped into chunks)
1 Pepper (de seeded and chopped into chunks)
1x130g Can Sweet Corn (drained and washed)
1 Handful Frozen Peas
1x400g Chopped tomatoes
1 Beef Stock Cube
2 vegetable Stock Cubes
1 Chicken Stock Cube
3/4 of a Pint of Water
Salt and pepper to Season

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan

The Good Bit

1. Add all the vegetables to the pan, pour in the water, then add the canned and frozen produce, finally stir in all the stock cubes.
2. Bring to the boil slowly, cover and cook for 15 minutes, you can cook for longer if your vegetables are very chunky as they need to be soft and tender. Season with salt and pepper then serve with a freshly baked baguette.

Serves 4

Spicey Peppered Steak

Ingredients
1 Tablespoon Peppercorns (freshly crushed)
3 Tablespoons Vegetable Oil
500g Steak (cut into thin strips)
1 Red Pepper (cored, de seeded and cut into thin strips)
2 Red chillies (de seeded and finely chopped, leave seeded for extra heat)
1in Ginger (cut into matchstick size strips)
2 Cloves Garlic (crushed)
2 Tablespoons Cornflour
4 Tablespoons Water
3 tablespoons Soy Sauce
2 Teaspoons Dark Soft Brown Sugar

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Garlic Press
1 Mixing Bowl
1 Spatula
1 Bowl

The Good Bit

1. Mix the cornflour and water into a smooth paste then add the soy sauce and sugar and set aside. With the oil in the wok add the beef and crushed peppercorns and stir fry rapidly for 4 minutes a until the meat is evenly browned.
2. Tip the meat along with its juices into the spare bowl, then turn down the heat and stir fry the rest of the ingredients together taking care not to brown them, just get them soft (use a low heat if you are not comfortable doing this without browning the vegetables)
3. Add the beef and its juices back to the wok and mix well then give the sauce a final stir before adding that into the pan, turn the heat back up and cook until the beef is hot and the meal is warm all the way through, serve immediately.
   

Serves 4

Ginger Beef with Peppers

Ingredients
500g Steak (thinly sliced)
2 Teaspoons Soy Sauce
2 Tablespoons Sesame Oil
1in Fresh Ginger (finely sliced)
2 Teaspoons Vinegar
1 Teaspoon Salt
1 Teaspoon Cornflour
1 Clove Garlic (crushed)
1 Red Pepper (cored, de seeded and chopped into bite size chunks)
1 Green Pepper (cored, de seeded and chopped into bite size chunks)
1 Tablespoon Water
A Pinch of Chinese 5 Spice Powder
Thin Slices of Red Chilli (de seeded) to decorate.

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Wok
1 Spatula
1 Mixing Bowl
1 Slotted Spoon

The Good Bit

1. Put the steak in the mixing bowl along with the soy sauce, 1 teaspoon of the oil, the ginger, vinegar, water, salt and cornflour, mix well and leave to stand in a fridge for 20 minutes.
2. With the rest of the oil in the wok, heat the garlic and 5 spice for 30 seconds then add the marinated steak, stir fry over a high heat to colour the the meat evenly on all sides but still leave the middle a little pink, remove the meat and set aside.
3. Now stir fry the peppers for 3 minutes then add the meat back in for a quick 1 minute blast along with any remaining marinade, serve and garnish with thin slivers of red chilli
   

Serves 4

Beef Pepperpot

Ingredients
750g Beef (cubed)
2 Tablespoons Flour
1 Teaspoon Paprika
12 Shallots
125g Button Mushrooms
1 Clove Garlic (crushed)
200g Can Chopped Tomatoes
450ml Beef Stock
1 Red Pepper (de seeded and chopped into 1 cm strips)
1 Green Pepper (de seeded and chopped into 1 cm strips)
Salt and Pepper
Rice to serve (cooked according to instructions)
Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Casserole Dish
1 Large Frying Pan
1 Garlic Press
1 Mixing Bowl
1 Wooden Spoon
1 Spatula

The Good Bit

1. Pre heat your oven to 160c 325f or gas 3. Mix together the flour, paprika and a pinch of salt and pepper, drop in the beef and make sure it is well coated.
2. Fry the shallots, garlic and mushrooms in a little oil in the frying pan until the onions just begin to colour, remove and set aside. Quickly fry off the meat until it has browned on all sides, then add back in the shallots, garlic and mushrooms.
3. Any seasoned flour that you have left, chuck that in to, stirring well for 1 minute before adding in the tomatoes and stock, bring to the boil and transfer to your casserole dish.
4. Cook in the oven for 1 1/2 hours then add in the peppers and cook for a further 30 minutes, serve with the rice.
   

Serves 4-6

Beef and Noodles

Ingredients
500g Beef (cut into thin strips)
2 Tablespoons Soy Sauce
2 Tablespoon Sherry
2 Tablespoon Hoisin Sauce
4 Tablespoons Cornflour
4 Tablespoons Oil
50g Rice Noodles (the thin white ones)
200g Broccoli Florets
2 Red Peppers (de seeded and sliced)
Handful Basil (torn)
250g Rice (cooked as described in the tips column)
for the sauce
8 Tablespoons Sherry
4 Tablespoons Light Soy Sauce
2 Teaspoons Sesame Oil
2 Tablespoons Clear Honey
2 Teaspoons Sweet Chilli Sauce

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Mixing Bowl
1 Small Mixing Bowl
1 Wok
1 Slotted Spoon
Kitchen Paper

The Good Bit

1. Mix the beef with the soy sauce, hoisin, sherry and cornflour, mix well and set aside. Deep fry the noodles in hot oil for about 30 seconds, remove with the slotted spoon and set aside on kitchen paper
2. Mix all the sauce ingredients together in the small bowl, In the wok add a little oil and drop in the beef and what ever marinade you have left, cook for about 1 minute then add the broccoli and pepper and cook for a further 2 minutes, then add the sauce and cook for 2 minutes more.
3. When the meat is tender, drop in the basil, check the seasoning then serve on a bed of rice topped off with the crispy noodles.
   

Serves 4

Pork and Spinach

Ingredients
675g Pork (cubed)
400g Fresh Spinach
2 Onions (thinly sliced)
1 Pepper (de seeded and chopped)
3 Green Chillies (thinly chopped, take out the seeds if you want this cooler)
1/2 Teaspoon Dried Ginger
1 Clove Garlic (crushed or thinly chopped)
1 1/2 Teaspoons Dried Chilli powder
1 Teaspoon Salt
1 Teaspoon Garam Masala
750ml Water
1 Tablespoon Lemon Juice
3 Tablespoons Chopped Fresh Coriander
6 Tablespoons of Oil (don't use your best olive here)

Equipment
1 SHARP Knife
1 Chopping Board
2 Large Pans
1 Mixing Bowl

The Good Bit

1. Mix the ginger, garlic, salt, chilli powder and garam masala in the bowl and set to one side, then fry the onion off in the large pan in a little oil until it turns golden brown.
2. Add the pork to the onions and stir fry until the colour has changed evenly all over the pork then tip in the spice mix and stir well making sure to coat all the meat.
3. Pour in the water and bring rapidly to a boil, then lower the heat and cover, simmer for 30 minutes, after the 30 minutes, check the meat, if it is tender great, if not cook a little longer, if the pan is really liquid, take the lid off and boil the excess liquid off rapidly
4. Whilst this is doing, half fill the other pan with water and bring it the boil, drop in the spinach and boil for about a minute, tip out the boiling water and pour cold water over it to keep it from cooking, drain well.
5. When there is little water left in your pork pan, drop in the spinach, stir and cook for 7-10 minutes, keep stirring whilst you do this.
6. Finally, drop in the pepper, green chillies and the coriander and heat for 2 minutes, then stir in the lemon juice and serve.
   

Serves 4

Stir Fried Pork With Vegetables

Ingredients
250g Pork Fillet (thinly sliced)
1 Teaspoon Sugar
1 Tablespoon Light Soy Sauce
1 Teaspoon Sherry
1 Teaspoon Cornflour (mixed with 1 1/2 teaspoons cold water)
1 Carrot (cut into slices diagonally)
1 Green Pepper (de seeded and chopped into bite size chunks)
175g Mixed Salad Leaves (shredded)
1 Spring Onion (cut to the same size as everything else)
1/2 Teaspoon Dried Ginger
1 Teaspoon Salt
3 Tablespoons Vegetable or Pork Stock (water will do)
4 Tablespoons Olive Oil

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls
1 Slotted Spoon
1 Wok
1 Spatula

The Good Bit

1. In one of the mixing bowls mix together the pork strips, 1/2 of the sugar, 1/2 the soy sauce, the sherry, corn flour and water mixture, mix well and set aside in the fridge whilst you prepare the rest.
2. Get the oil warm in the wok then drop in the pork and stir fry over a high heat for a minute to seal in the flavours then remove with the slotted spoon. Chuck in the vegetables and ginger and stir fry for 2 minutes.
3. Add in the salt, the rest of the sugar and soy sauce along with the stock, bring to the boil, stirring well then serve.
   

Serves 4

Chinese Style Pork

Ingredients
250g Pork (leg/shoulder is good for this)
1 Small Red pepper (cored, seeded and chopped to bite size chunks)
1 Small Green Pepper (cored, seeded and chopped to bite size chunks)
125g Can Bamboo Shoots (drained and sliced if not already sliced in the can)
1 Spring Onion (chopped to bite size chunks again)
1 Teaspoon Salt
1 Tablespoon Soy Sauce
1 Tablespoon Sweet Chilli Sauce
1 Teaspoon Sherry
A Good Splash of Oil (olive or vegetable)
Sesame Oil (optional)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Wok
1 Spatula

The Good Bit

1. Drop the pork in the pan and cover with boiling water, cover and simmer gently for 20 minutes. take off the heat and leave for 2 hours.
2. Take the pork from the water and if you have used a leg or shoulder, trim off any fat then cut into small thin strips, the same size as you have done the peppers
3. Heat a good splash of olive oil in the wok and stir fry the onion, peppers and bamboo for about 1 minute, then throw in the rest of the ingredients and mix well, frying for another minute.
4. Sprinkle with the sesame oil before serving.
   

Serves 4

Sweet and Sour Pork

Ingredients
500g Pork (cut into bite size cubes)
1/2 Teaspoon 5 Spice Powder
2 Tablespoon Sherry
1 Egg
3 Tablespoons Cornflour
Vegetable Oil for deep frying.
2 Tablespoons Groundnut Oil
1 Clove Garlic (crushed)
1 Onion (roughly chopped)
1 Green Pepper (cored and de seeded)
250g Can Pineapple Chunks (keep the juice, DO NOT USE PINEAPPLE IN SYRUP)
3 Tablespoons White Wine Vinegar
50g Sugar
4 Tablespoons Tomato Ketchup
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok (for deep frying)
1 Large Frying Pan
1 Sauce Pan
1 Mixing Bowl
1 Wooded Spoon
1 Spatula
1 Garlic Press
Kitchen Paper

The Good Bit

1. Boil a Sauce pan of water and add the pork until it changes colour, drain and dry the pork on the kitchen paper
2. Mix the sherry, egg, cornflour, 5 spice and a sprinkle of salt and pepper together, dip in the pork until it's coated all over, then in the wok (or chip pan) heat a good amount of oil up to 190c 375f (a cube of bread should take 30 seconds to brown) Deep fry the pork until it browns all over, remove and set aside on kitchen paper.
3. In the frying pan, heat the groundnut oil, fry the garlic until it is brown then add the onion and pepper for 1 minute, then stir in the pineapple juice, vinegar, ketchup and sugar, heat and keep stirring until it has thickened than add the pineapple and pork, heat well and serve.
   

Serves 4

Lemon and Lime Chicken

Ingredients
4 Chicken Breasts (chopped into chunks)
1 Red Pepper (cored, de seeded and sliced)
1 Green Pepper (cored, de seeded and sliced)
1 Onion (sliced)
1 Lime (jested and juiced)
1 Teaspoon Chilli Powder
250g Long Grain Rice
1/2 Lemon
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan (2/3rds full with boiling salted water or chicken/vegetable stock)
1 Spatula
1 Zester

The Good Bit

1. In the large frying pan heat gently the onion, chicken, peppers, chilli powder, lime zest and juice, stirring occasionally until the chicken is cooked through and the vegetables are tender, 10-15 minutes. Season to taste.
   
2. Meanwhile in the large pan boil either the water or stock and squeeze in the juice of half a lemon and then drop in the used lemon half, stir in the turmeric and then add in the rice and cook to packet instructions, usually 10 minutes, this should be ready about the same time as the chicken.
3. Serve the rice in a ring with the chicken inside.
   

Serves 4