Learn to cook

In April I made:

-Ribollita soup
-Rocket and lentil soup
-Tofu, broccolli, carrot & leek soup
-Three-root boulangere
-Leek in coconut milk
-Tandoori chicken
-Thai cashew chicken on quinoa
-Chicken Kiev
-Beef mince with hummus and pine nuts
-Rocket, fennel and lentil salad
-Quinoa sushi salad
-Fennel and orange salad
-Smashed chickpea salad
-Tomato salad
-‘Chickroot’ salad
-Super fibre cereal
-Fake banana ice cream

In March I made:
-Tomato, thyme and goat’s cheese pie
-Cherry lattice pie
-Malaysian steamed salmon fillets with dressed lentils
-Lamb mince with hummus and pine nuts
-Pork medallions with apple, beet and mustard
-Fruit and cream cheese-stuffed pork fillets
-Dhal
-Chickpea ketchup curry
-Pasta with prawns and avocado
-‘Chick-root’ salad
-Chicken, haloumi and cherry salad
-Chicken, tomato, avocado and mango salad
-Avocado, rocket and walnut salad
-Couscous salad
-Snow peas with herbed goat’s cheese
-Orange, carrot and cashew salad
-Tomato salad
-Raid-the-larder broth

In February I made:

-Spiced tofu stir fry
-Tandoori chicken
-Salmon with cherry sauce
-Beef patties with garlic and carrot
-Barramundi with corn and garlic puree
-Stir-fried sesame cauliflower
-Summer garden lentils nicoise
-Fry-up breakfast

In January I made:
-Ranch house omelette
-Super fibre cereal
-Parsnip chips
-Cauliflower with toasted seeds
-Beetroot with walnuts and cumin
-Creamy chickpea and cucumber salad
-Couscous with herbs and walnuts
-Brussels sprouts with apple and gouda
-Lentils with beetroot and kale
-Leeks and greens in coconut milk
-Oranges with carrots and cashews
-Swede with onion and sage
-Chicken, corn, carrot, spring onion, parsley salad with mayo and sour cream
-Tomato salad
-DIY noodles
-Warmed olive and garlic pasta
-Beef skewers
-Mango chicken quinoa
-Chicken Kiev with broccolini
-‘Raid the larder’ broth (pictured)
-Pearl barley broth
-Chickpea, kale, mushroom and swede soup

December is great for this due to the end of year break. I made:

-Pumpkin loaf
-Turkey burgers with grilled pineapple
-Turkey mince on lemongrass sticks with asparagus and haloumi
-Tandoori salmon with asparagus, coriander, oak lettuce and red quinoa (pictured)
-Lentil fritters
-Pork in Camembert sauce
-Roast carrot and beetroots
-Baked leek and bacon risotto
-Leeks vinaigrette
-Turkey and cranberry parcels
-Prawns in green sauce
-Tomato, olive, basil, fig and goat’s cheese salad
-Salted caramel banana split
-Eggnog
-Fruit salad with ricotta
-Chickpea pasta
-Dressed lentils
-Chicken Kiev
-Summer Caprese salad
-Snow peas in herbed goat’s cheese
-Couscous salad
-Carrot, orange and cashew salad
-Celery, apple and raisin salad
-Zucchini rice pie
-Peaches and cream quinoa cereal
-Omelette with asparagus
-Ranch house omelette
-Sausage chickpea fried eggs

In November I made:

-Quinoa-crusted chicken with sage
-Hummus with ground beef and pine nuts
-Couscous with courgettes and haloumi
-Asian salmon and avocado salad
-Carrot and lentil salad
-Oriental fried noodle salad
-Pearl barley with lentils and Brussels sprouts
-Tandoori lamb chops with grilled vegetables
-‘Eggs in purgatory’

In October I made:
-Pork medallions with prosciutto and leek
-Lamb with quince paste, quinoa and steamed veg
-Exotic lamb cutlets with chickpeas and roast vegetables
-Sukiyaki-style beef
-Thai cashew chicken with broccoli
-Crumbed pork, apple and celery salad
-Beef, veg and noodle stir fry
-Smashed chickpea salad with minute steak
-Salad of avocado, tuna, onion, corn and mayo
-Spicy sweetcorn salad
-Chocolate spiders

Dinner party recycled:
-Greek lamb patties
-Lentil and eggplant shepherd’s pie with cauliflower/ricotta top
-Greek salad
-Tzatziki

In September I made:
-Prawn and vegetable balti
-Homemade chicken soup
-Mediterranean meatballs with quinoa
-Chicken schnitzels
-Corn and ricotta fritters with bacon (pictured)
-Stir-fried Brussels sprouts with lentils and tomatoes
-Hummus with ground beef and pine nuts
-Marouli salad
-Shredded chicken salad with egg, carrot, onion, herbs and mayo/yoghurt dressing
-Shredded chicken salad with carrot, onion, almond, corn and mayo
-Asparagus and orange salad
-Coleslaw
-Tomato salad
-Beef, veg and noodle stir fry
-Pasta with veg

Dinner party main:
-Greek lamb meatballs
-Lentil and eggplant shepherd’s pie with cauliflower/ricotta top
-Greek salad
-Tzatziki

In August I made:

-Pomegranate chicken
-Shrimp-pomegranate-avocado salad
-Sweet and sour chicken
-Chickpea fritters
-Tomato and avocado salad
-Quinoa chickpea salad
-Pasta with veggies
-Beef, noodle and veg stir fry
-‘Ali baba’ salad with macaroni, cabbage, tomatoes and cucumber
-Quinoa vegetarian burgers
-Tacos

In July I made:

-Blue cheese polenta with prawns and mushrooms
-Stir-fried brussels sprouts with couscous
-Chicken chow mein
-Chickpea fritters
-Pea, ricotta and egg bruschetta
-Asian salad with salmon and avocado (pictured)
-Cobb salad
-BLT pasta
-Penne carbonara
-Tuna, avocado and corn salad
-Vegetarian stir fry
-Pasta with vegetables
-Bacon with lentils and egg
-Spinach, sweet potato and ricotta pie
-Bocconcini and oregano quinoa salad
-Buttery couscous with greens
-Tomato salad