Spicy Sichuan ginger prawns
Gingerol, found in ginger, has been shown to induce anti-inflammatory responses in obesity-linked metabolic disorders. Prawns contain zinc, essential for immune function, as well as astaxanthin, a potent antioxidant.
To make the sauce, mix all the ingredients together in a small bowl and set aside.
Heat the flaxseed or coconut oil in a wok and fry the ginger, garlic and spring onion for one minute. Add the prawns and stirfry for one more minute. Carefully add the sauce and continue cooking for two more minutes.
Tip the prawns onto serving plates and scatter with the coriander leaves.
This dish is delicious served with courgettini (courgettes that have been spiralized) or brown/wild rice.
Preheat the oven to 200C/180C fan/gas mark 6.
Put the chicken, skin side up, in a large roasting pan. Tuck the garlic, shallots, lemons and herbs around the chicken, then pour the olive oil and the chicken stock over the other ingredients in the pan. Season generously with salt and pepper.
Cover loosely with kitchen foil and roast in the oven for one hour.
After an hour, turn the heat up to 220C/200C fan/gas mark 7, remove the foil and cook for a further 30 minutes.
Serve with broccoli and miso mustard dressing.
Tip: Use leftover roast chicken to make a chicken salad or add to an organic stock cube and boiling water plus a handful of baby spinach leaves to make a warming, quick chicken soup.
Melt the butter in a large, lidded saucepan until foaming. Add the leek, butternut squash and pears and cook with the lid on for about 10 minutes on a low heat, until everything is buttery and soft.
Add the stock, bring to the boil and simmer for a further 20 minutes with the lid off.
When the butternut squash has softened, liquidise the soup and season with salt and pepper, to taste.
Top with the chilli, crumbled feta or pumpkin seeds (if using).