This healthy recipe from Gousto has a variety of intriguing favours, as well as being relatively simple to cook (even I could do it!). It serves 2, but doubling the ingredient amounts means the recipe can be used for a whole family. It also includes a few ingredients new to myself, such as the small, slimy, vinegary flower pods capers.

The original recipe recommended 1 tablespoon of white wine vinegar, but we left it out as the flavour would have been rather overpowering.

Ingredients
1 chicken breast fillet
400g small potatoes (e.g new potatoes)
80g green beans
30g pistachios
10g tarragon
1 garlic clove
15g capers
Olive oil
Salt
Pepper

Method

1. Boil a kettle full of water (for the potatoes later).
2. Cut the potatoes into 3cm wide chunks, no peeling required.
3. Add the potatoes to a saucepan, and cover with the boiled water from Step 1 along with a pinch of salt. Put the saucepan lid on, and bring the boil to a high heat. These should be cooked for 10-15 mins, or until they can be pierced easily with a fork.
4. Whilst the potatoes are boiling, trim the ends off the green beans, and cut them in half.
5. Chop the tarragon finely, including the stalks.
6. Peel and finely chop the garlic.
7. Add the pistachio nuts to a non-stick pan for a few minutes at a low heat. Once they are toasted, transfer them to a pestle and mortar and grind into rubble. Alternatively, a rolling pin and a bowl can be used.
8. Return the pistachio pan onto the heat, along with a tablespoon of oil and a little salt.
9. Cut the chicken into strips 2cm across, and cook in the pan until fully cooked.
10. Add the green beans to the potatoes, and cook for 1 minute.
11. Drain the green beans and potatoes, and add into the chicken pan along with a small knob of butter and the sliced garlic.
12. Cook for 3-5 more minutes until the potatoes are starting to turn golden, then add the capers, tarragon, and crushed pistachios.
13. Mix all the ingredients well and add some salt and pepper, as well as any additional seasoning desired.
14. Serve!

This pie is really delicious and seasonal. By using filo pastry instead of a thicker pie filling it is a lot lighter and less 'stogey' in comparison. The selection of vegetables used makes this Tesco recipe a really nice dish which is simple to make.




Ingredients
3 red peppers, deseeded and diced
1 red onion, diced
1 courgette, diced
3 tomatoes, deseeded and diced
1 clove garlic, finely chopped
olive oil
1 tbsp capers
handful frozen prawns
4 sheets filo pastry
knob of butter, melted

Method:
1.)Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a pan and add the peppers, onion, courgette and tomatoes. Cook until they start to soften, then stir in the garlic and capers. Fry for a few minutes more, then stir in the prawns.
2.) Place the cooked vegetable mixture into a colander briefly to get rid of excess liquid, then transfer straight into an ovenproof dish and season.
3.) Cut the pastry sheets into 4 even squares, then scrunch each one into a very loose ball. Scatter the scrunched up balls over the top of the vegetable mixture.
4.) Brush lightly with the melted butter and place in the oven for 10-12 minutes, until the prawns are cooked through and the pastry is golden and crisp. You could serve it with freshly steamed vegetables.

This dish is a simple and easy recipe which is not only healthy but delicious too. By serving it with a green salad you can make a nutritious meal for all the family. When making this I only used 3 peppers and 5 eggs as I was making this for two and I can't slice my peppers anywhere near as finely as the Tesco recipe entails.

Ingredients:
6-8 tbsp Olive Oil
1 Onion- peeled and finely sliced
5 Green Peppers- deseeded and finely chopped
2 Garlic Cloves- finely sliced
6 eggs
Salt and Pepper- to season

Method:
1.) Heat the olive oil in a pan and add the onion. Cook very slowly with a pinch of salt until deep gold – about 30 minutes – stirring every so often. Drain, reserving the oil, then pour the oil back into the pan and add the peppers and garlic. Fry for 5-10 minutes until completely tender.
2.) Whisk together the eggs and a little seasoning in a large bowl, then add the onions, peppers and garlic, again reserving the oil.
3.) Put a large frying pan on the heat and add the reserved oil. When nearly smoking, carefully pour in the tortilla mixture, shaking the pan slightly to ensure it is evenly spread. Reduce the heat and cook for about five minutes until the underside is golden-brown.
4.)Place a similar-sized plate on top of the pan and carefully, using a cloth, invert the tortilla on to the plate.
5.)Add a little extra oil into the pan then slide the tortilla back into the pan and cook for another 3-5 minutes, until the centre is set. Slide back on to the plate and leave to cool for a few minutes.