?Chicken Risotto

1 Tbsp Olive Oil
Garlic (1x Clove), Crushed
Onion (½ a Small Onion), Finely Chopped
200gr. Rice (Risotto Rice is Nice)
235ml Natural Chicken Stock
75gr. Broccoli Florets, Chopped
1 Carrot (Peeled), Finely Chopped
200gr. Chopped Tomatoes (½ a Tin)
1 Tsp Tomato Purée
200gr. Chicken Breast (Cut into Small Pieces)
75gr. Peas
Fresh Basil, Chopped

Pour a dash of olive oil into a saucepan and add diced onions and crushed garlic – stir. Add just enough water to cover the onion and cook until tender. Add a cup of rice, chunks of chicken, chicken stock, broccoli, carrots, tomatoes and tomato puree Cook until vegetables are tender and chicken is fully cooked, which will approximately take 20-30 minutes (add more stock if needed). Finally throw in the peas and basil and heat for two minutes until it’s gently simmering around the edges.

? Chicken and Apple Balls

2 Tsp Light Olive Oil
1 Onion, Finely Chopped
1 Granny Smith Apple, Grated
2 Chicken Breasts
½ Tbsp Fresh Parsley
1 Tbsp Fresh Thyme
1 Chicken Stock
50gr. White Breadcrumbs
1 Tsp Salt
50gr. Plain Flour

Heat the olive oil in a pan and sauté half the onion for about 3 minutes. Peel the apple before grating. Using your hands, squeeze out a little excess liquid from the grated apple. Cook the chicken. Mix the apple with the chicken and remaining raw onion, herbs, stock cube (from 1 year) and breadcrumbs and roughly chop in a food processor for a few seconds (season with a little salt and pepper – from 1 year). With your hands, form into about 20 little balls, roll in flour and fry in shallow vegetable oil for about 5 minutes until lightly golden and cooked through.

? Salmon with Carrots and Tomato

225gr. Carrots (Peeled and Sliced)
150gr. Salmon Fillet
½ Tsp Milk (or enough to cover the Salmon, see method for details)
30gr. Butter
2 Tomatoes (ripe, skinned and deseeded), Chopped
40gr. Cheddar Cheese, Grated

Put the carrots in a steamer set over a pan of boiling water and cook for 15–20 minutes or until tender. Meanwhile, place the fish in a microwave dish, add the milk, dot with half the butter and cover, leaving an air vent. Microwave on High for 1½–2 minutes. Alternatively, put the salmon in a pan, pour over enough milk to just cover and simmer for about 4 minutes or until cooked. Melt the remaining butter in a saucepan, add the tomatoes and sauté until softened and slightly mushy. Remove from the heat and stir in the cheese until melted – blend the cooked carrots with the tomato mixture. Drain the cooking liquor from the fish, remove the skin and check there are no bones. Flake the fish and mix it with the carrots and tomatoes.