jennifer irvine

Salty sheep's cheese keeps its shape when cooked. Flavour with paprika and cayenne then serve with a bean salsa and avocado dip

Cajun grilled halloumi with lime black-eyed bean salad & guacamole

tsp rapeseed oil

oregano

½ tsp dried thyme

tsp smoked or regular paprika

cayenne pepper

garlic clove, finely chopped

black-eyed beanfrom a can, drained (or butter

tomatoes, deseeded and diced

sweetcornfrom a can, drained

spring onions, trimmed and finely chopped

semi-dried tomatoin oil

lime

coriander,

avocado,

¼ red chilli, deseeded and finely chopped

olive oil

Mix together the oil, herbs, spices and garlic in a large sealable bag. Divide a 250g block of halloumi into 8 slices. It can be very salty, so soak the slices in cold water for at least 10 mins, if you have time. Pat dry, then rub a spoonful of the Cajun mix into each slice, and reserve  4 slices for Open rye sandwich (see &#39;goes well with&#39;).

In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.

For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it&rsquo;s at your preferred consistency before stirring in the other ingredients.

Heat the grill. Line a grill pan with foil, place the halloumi slices on it and grill for 3-4 mins, checking occasionally until golden.

Set aside 2 tbsp guacamole for tomorrow&rsquo;s lunch and chill. Place 2 slices of halloumi on each plate, with some bean salad and a dollop of guacamole on the side.

Pack your stir-fry with vegetables and top with marinated fish. This recipe cooks enough salmon for lunch the next day

Crispy Asian salmon with stir-fried noodles, pak choi & sugar snap peas

salmon fillets salmon fillets

tsp reduced salt tamari

ginger,

tbsp lemon or lime juice

tsp sesame oil

vermicelli rice noodle

spring onion, trimmed and thinly sliced

½ red chilli, deseeded and finely chopped

sugar snap pea

pak choi (or spinach)

red pepper, sliced

tsp tamari or soy sauce

tsp Thai fish sauce

tbsp coriander

Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it’s nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).

Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.

Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.

In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.

Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.

This fibre-packed oat pot is similar to a bircher. The combination of porridge oats, blueberries, yogurt, seeds and nuts will keep you fuller for longer

Vanilla-almond chia breakfast bowl

jumbo porridge oat

almond milk

vanilla extract

tbsp low-fat natural yogurt

chia seeds

punnet blueberry

almond

honey

Mix all the porridge ingredients in a bowl and leave to soak for at least 20 mins. Once the oats have softened, stir through half the blueberries. If the porridge is too dry, add a little water.

Divide the mixture between 2 bowls and top each with the remaining berries, almonds and honey.

Create a potato hash with a difference. The addition of cabbage ramps up the texture and nutrition, and swap bacon for leaner fish

Poached eggs with smoked salmon and bubble & squeak

tbsp rapeseed oil

white cabbage

spring onions

whole new potato

tbsp snipped chives

eggs

smoked salmon

Cook the potatoes in a pan of boiling water until tender, then drain.

Heat the oil in a non-stick frying pan or wok. Sweat the cabbage and the spring onions in the pan for a couple of mins. Meanwhile, chop and squash the potatoes roughly, then add to the pan along with the chives. Cook for 4-5 mins, flip it over (don’t worry if it breaks) and cook for a further 4-5 mins.

Meanwhile, bring a small pan of water to a rolling boil, then reduce the heat so it is just simmering. Crack the eggs into the pan and simmer for about 3 mins until the whites are cooked and the yolk is just beginning to set. Remove with a slotted spoon and drain on kitchen paper.

To serve, divide the bubble & squeak between 2 plates, place the smoked salmon and poached eggs on top and grind over a little black pepper, to taste.

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Cajun grilled halloumi with lime bl...

Crispy Asian salmon with stir-fried...

Vanilla-almond chia breakfast bowl

Poached eggs with smoked salmon and...

Top 4 jennifer irvine recipes from across the web

The most viewed jennifer irvine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cajun grilled halloumi with lime bl...

Crispy Asian salmon with stir-fried...

Vanilla-almond chia breakfast bowl

Poached eggs with smoked salmon and...

The most viewed jennifer irvine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine