Week Five:
Gaining Control

Instructions

STEP 1
Start by mixing the sour cream, juiced lemon and finely chopped dill in a bowl, and reserve for later.

STEP 2
Now let's make pancake batter. Put the baby spinach in a colander and pour over a kettle of boiling water. Leave to cool for a few minutes, then squeeze out as much water as you can and chop thoroughly.

STEP 3
Add the milk, eggs and butter into a bowl and mix together. Put the spinach into the bowl and blend using a stick blender. You can also do this in a food processor or a smoothie blender.

STEP 4
Slowly add in the flour, baking powder and a teaspoon of salt. Blend until combined.

Heat your frying pan and add ½ a tablespoon of olive oil. When the pan is hot, use a ladle to pour in the pancake batter.

When bubbles start to form, flip the pancake over and cook for a further minute.

STEP 5
Continue until you use up all the batter, this recipe should make around 16 American-style pancakes.

STEP 6
Serve the pancakes layered up, along with the smoked salmon, a drizzle of olive oil, fresh dill and lemon wedges.

Instructions

STEP 1
Preheat the oven to 200 degrees.

STEP 2
Transfer the chicken - skin side up - along with the courgette rounds, cherry tomatoes and drained cannellini beans into a roasting tin.

Drizzle with olive oil and season with salt and pepper.

Roast in the oven for 40 minutes until the chicken is cooked through, turning the vegetables halfway through cooking.

To check the meat is thoroughly cooked, remove it from the tin and cut through on the underside, the juices should run clear.

STEP 3
Serve with the fresh oregano scattered on top.

Instructions

STEP 1
Grill the halloumi slices for five minutes until they start to brown.

STEP 2
Combine the lentils and sun-dried tomatoes into a bowl.

STEP 3
Add the halloumi and lentils to the bowl and dress with the sweet chilli jam.

Add the basil leaves and a drizzle of extra virgin olive oil before serving.