Sallyanne Fenton-Smeeth

Chicken Laab Lettuce Wraps

14 ingredients

Leftover Roast Lamb Stew

14 ingredients

Tenderising Pork Brine

12 ingredients

Smoked Salmon Pasta with a Caper, Lemon and Parsley Sauce

10 ingredients

Curried Parsnip Soup with Parsnip Crisps

12 ingredients

Hoisin and Soy Sauce Tempeh Noodle Salad

19 ingredients

Herby Sausage Pizza

10 ingredients

Roasted Spiced Squash with Harissa Yoghurt

26 ingredients

Tuna and Sweetcorn Potato Skins

12 ingredients

Roasted Vegetables on Couscous with a Zaatar Dressing

14 ingredients

Pork Chops, Sauteed Brussels Sprouts and Chestnuts with a Cider and Mustard Sauce

22 ingredients

Mushrooms stuffed with Spinach topped with Parmesan Breadcrumb’s and a Poached Egg

18 ingredients

Warm Leftover Beef and Roast Potato Salad with Horseradish and Mustard

14 ingredients

Chicken, Leek, Pea and Spinach Filo Pie

14 ingredients

Smoked Trout on an Edamame Bean Salad topped with a Preserved Lemon and Caper Salsa

14 ingredients

Chicken and Cashew Nut Stir Fry with a Chop Suey Style Sauce

19 ingredients

Chickpeas, Couscous and Spinach

11 ingredients

Charred BLT Salad with Garlic Mayo

13 ingredients

Broccoli and Butter Bean Bake with a Black Pudding Crumb

17 ingredients

Five Spice Pigeon Breast on a Asian Herb Salad tossed in a Hoisin Dressing

15 ingredients

Lemon Sole on Polenta with a Warm Sweetcorn Salsa

21 ingredients

Miso Tuna Rice Balls in a Garlic, Ginger and Spring Onion Broth

21 ingredients

Chorizo and Chickpea Salad with a Lemon and Dill Dressing

17 ingredients

Chargrilled Courgettes and Borlotti Bean Salad with a Tahini Dressing

14 ingredients

Keema Goat Mince Lettuce Wraps

17 ingredients

Simple Pesto Pasta Salad with Artichokes and Grated Egg

7 ingredients

Spiced Garlic and Dill Pickled Radish

14 ingredients