#recipe inspiration

Chicken breasts stuffed with mushrooms, spinach and chorizo in a black bean tomato sauce.

I sautéed some diced mushrooms in olive oil with diced (cooked) chorizo sausage, crushed garlic , finely diced onion, chilli and flat leaf parsley .

Once the mushrooms had softened, I added in a few handfuls of spinach and let them cook down, too.

I butterflied the chicken breasts, added the filling to the middle and rolled them up before placing in a baking dish and pouring over some tinned tomatoes which I’d mixed with some cooked black beans and the leftover stuffing mixture. Seasoned with salt and pepper. Drizzled with olive oil.

Baked for 40 minutes at 190 Celsius.

Enjoy!

One of our favourite throw-it-together fish dishes.

Simply add chopped garlic, chilli, parsley to an oven dish along with tinned chopped tomatoes (or use chopped, fresh tomatoes ), cooked chickpeas and drained black olives. Mix together and drizzle with olive oil. Season with salt and pepper. Place white fish fillets in the dish and spoon over the sauce. Bake for 30 minutes. Enjoy!

Made a nice tangy spice rub for our roast chicken today. Mixed up plenty so have the remainder in a little jar, for using in the future.

Sweet and Spicy Rub

2 tbsp each: smoked paprika, ground coriander, hot cayenne pepper and dark brown sugar.

1 tbsp garlic granules

1 tsp each ground pepper and sea salt flakes

This is also good on white fish, salmon, tofu or on some chunkily chopped-up root vegetables such as carrots, parsnips or sweet potatoes.

A splash of lemon at the end of cooking really adds something to this as well

Enjoy!