Week Seven:
SLEEP

Instructions

STEP 1
Preheat the oven to 180 degrees.

STEP 2
In a medium sized, oven-proof frying pan, fry the onion gently in a drizzle of olive oil for 5-10 minutes until soft.

STEP 3
Add the tinned tomatoes, the butterbeans, paprika and cumin and season with salt and pepper to taste.

STEP 4
Simmer gently for 5 minutes. Carefully break the eggs on top of the sauce and transfer the whole pan to the oven.

STEP 5
Bake for 10 minutes until the eggs are set. Serve with toasted sourdough bread.

Instructions

STEP 1
Defrost the peas by placing them in a bowl of cold water for 5 minutes. Drain and set aside.

STEP 2
In a small frying pan, fry the bacon pieces in some olive oil until cooked and starting to crisp up. Once cooked, set aside with the peas.

STEP 3
In a medium saucepan, fry the onion gently in 1 tablespoon of the butter until softened taking care it doesn't burn or colour. Over a medium heat add the garlic and the risotto rice and cook for 2 minutes whilst stirring. Add the white wine and stir until the liquid has been absorbed. Slowly add the hot chicken stock 1/2 a cup at a time, stirring constantly and ensuring the liquid has been absorbed in between each addition.

STEP 4
To test whether the rice is ready, bite into a single grain - it should be soft but slightly al dente. Add a little more chicken stock if a softer risotto is preferred and a more soupy consistency. Finish off by stirring through the remaining butter, the peas and bacon. Taste and season with salt and pepper as required. Sprinkle some freshly grated parmesan to serve.

Instructions

STEP 1
Begin by cooking the broccoli. Preheat the oven to 180 degrees. Place the broccoli florets on a roasting tray, drizzle with olive oil, a sprinkle of salt and the za'atar. Roast in the oven for 15-20 minutes.

STEP 2
Heat a little olive oil in a sauté pan, add the leeks and gently fry on a low heat for 5 - 10 minutes until softened ensuring they don't catch and burn.

STEP 3
Add the beans to the leeks and leave on the heat to warm through gently for 2 minutes. Taste and season with salt and pepper. Stir through the broccoli and serve with a drizzle of extra virgin olive oil.