GF DF CHICKEN & PRAWN RAMEN Hello! Banish the post Christmas bloat with a healthy broth stacked with goodness! The broth chicken or veg stock (if using pods top up with hot water) salt and pepper chillies lime juice parsley basil soy sauce ginger and garlic use this as your chicken poaching liquid (30 min simmer) and make sure your pan is full to the brim with the broth! next add veggies I added mushrooms, cabbage and broccoli Finally add your prawns Cook your brown rice noodles separately and DO NOT DRAIN. now it's time to assemble the dish. Slice your drained chicken and divide between the bowls. Look at the bowl as have 3 1/4's. 1st part for chicken, 2nd for veg and 3rd for noodles. Use tongs to move the noodles across! Cover in broth! Eat, slurp and feel virtuous! Donna

I might have left France, but I definitely haven't left behind French cooking. I love the approach to fresh produce, lots of fruit and veg, and plenty of cheese! So on my first Sunday back in the UK, our Sunday roast definitely needed a French theme to it. Enter, boulangere potatoes. I'd normally cook a shoulder of lamb on top of this, but my personal shopper (aka my boyfriend's mother) could only find a leg. Let it never be said that I'm not adaptable, though. So even though slow roast shoulder is more common, it still works very well with leg. It'll keep us fed throughout the week, too: salads, sandwiches, pies, curries. There are lots of options. To serve 6 people with lots of leftovers you'll need: - 1 leg of lamb (or a half leg for fewer people, or if you're not fussed about leftovers) = 1.5kg potatoes, finely sliced - 1 or 2 bulbs of fennel, finely sliced - 2 onions, finely sliced in half moons - a few knobs of butter = garlic cloves (however many your heart tells you) - fresh rosemary = fresh mint - 1 pint chicken stock - salt & pepper Preheat the oven to around 140C. Then stab your leg of lamb a few times with a knife. You want slits that are big enough to fit in a sliver of garlic, a spring of rosemary, and a few mint leaves. Stuff the slits with the garlic and herbs, then season with salt and pepper. It's now ready for the oven. 2. After 2 hours, remove the lamb from the oven, put the leg on a plate, and pour any juices that have come out into the stock. 3. Layer potatoes, fennel and onions in the oven dish, seasoning between each layer. Finish with a layer of potatoes. Carefully pour the stock over the top, then dot the top layer with a few flicks of butter. Replace the lamb leg over the top. Put it back into the oven. 4. Cook the lamb and potatoes together for a further 3 hours, or until the lamb can be pulled apart with a fork, the gratin is tender, and the top layer of potatoes is crispy. Carefully pour the leftover stock into a jug, and set the lamb aside to rest. 5. Once the jug of meat juices has sat for a bit, the fat will have risen to the top. Pour the fat into a pan, add an equal volume of flour, and stir over a low heat until combined and smooth. Gradually add the stock, stirring or whisking between each addition. Let the gravy bubble away for a few minutes until it's thickened to your taste. Taste it and add any seasoning it needs. Redcurrant jelly or honey, and some Lea & Perrins normally work well. 6. Serve the lamb and gratin with some green veg, and plenty of the lamb gravy. Perfect for a grey Sunday in Manchester!

Yes, this is a recipe for scrambled eggs, but hear me out! My cousin has been making eggs like this for years. We call them Arabic scrambled eggs because it was first made for her by the assistant of a UAE sheikh (a glamorous life she led!). This is nothing like the eggs poached in tomato sauce, or in yogurt. It's much simpler. One of those perfect comfort foods when only eggs will do. I'm one of those people that loves the luxury of a runny egg yolk, but also the ease of scrambled eggs. This recipe combined both. By separating the whites and the yolks, you can keep the creaminess of the yolk, while cooking the whites all the way through (uncooked egg white resembles snot to me - not appealing at all!). You'll need: - 2/3 eggs per person - butter - salt & pepper - and that's it Melt some butter in a pan on a low heat. Crack in the egg white, keeping the yolk in the shell. Move the yolk from one half shell to the other until the rest of the white falls into the pan. Pop the yolk in a bowl to one side. Repeat with the other eggs. 2. Cook the whites, stirring gently occasionally. Meanwhile, season the yolks with salt and pepper. 3. When the whites are almost done to the way you like them, stir in the yolks and cook for another 30 seconds. 4. Serve on hot buttered toast. I've also had this with tinned spaghetti, fishfingers or sausages. Weird combinations but very satisfying. One of the benefits of this dish (if one could call it that) is that it's a treat for humans and felines alike. Poppy loves eggs, and would happily eat all of my scrambled eggs if she could. I compromised and let her lick the plate instead!