Ingredients

• 4 chicken legs
• 4 medium carrots
• 3 celery sticks
• 1 onion
• 4 garlic cloves
• 1 inch piece of fresh ginger
• 1 inch piece of turmeric root
• 1 tsp sea salt
• 1/2 tsp black pepper
• 34fl oz or 1L of water
• 3 egg yolks
• Juice and zest of 2 lemons
• 1 tbsp olive oil
• Optional: fresh curly parsley to garnish

Directions

1. Heat the olive oil in a pot and brown the chopped onion for 5 minutes on medium heat. Add the sliced garlic and stir for another minute.

2. Add the chicken legs and brown them on all sides for about 5 minutes.

3. Add the chopped carrots, celery, grated ginger, and grated turmeric roots (you do not need to remove the skin). Add the salt and pepper, cover with water. Bring to the boil and lower the heat. Simmer on low heat for 30 minutes.

4. Before serving, heat the soup up. Whisk the 3 egg yolks, lemon juice, and lemon zest in a bowl.

5. Using a ladle, add some of the soup liquid into the bowl and mix quickly, allowing the eggs not to curdle.

6. Pour the mix into the pot and stir well.

7. Remove the chicken and using two forks, pull the meat from the bone and shred it slightly. Return the shredded chicken to the soup and stir in.

8. Your soup is ready to serve!

Serving Tips

You can garnish with some fresh curly parsley.

Look at that color! Enjoy every mouthful!

Storage Tips

The soup keeps in the fridge for up to 5 days. Reheat it in a saucepan over medium heat for around 5 minutes, stirring regularly.

Ingredients

• 1 gem lettuce
• 1 cooked chicken leg or breast, skinless
• 1/2 avocado
• 3 plum tomatoes
• 5 radishes
• 6 black olives
• 1 tbsp of chopped chives

Directions

1. Dressing: 1 tablespoon of olive oil, juice of 1/2 lemon, salt, and pepper to taste

2. Chop the lettuce and place it in your bowl. Add the chopped tomatoes, avocado, radishes, and chicken cut into bite-size pieces. Decorate with olives and chopped chives.

3. Squeeze the lemon on top, drizzle the olive oil, and season with salt and pepper.

   Enjoy!

Storage Tips

Lunch box tip: prepare the salad as directed above but don’t add the lemon juice. Take the lemon with you and squeeze it over your salad just before eating. This salad keeps very well without lemon (up to 2 days).

Ingredients

• 23oz or 660g of king prawns
• 4 large tomatoes
• 1 onion
• 4 scallions
• 1 red bell pepper
• 4 garlic cloves
• 3 limes
• 1/2 can of coconut milk (6.75oz or 200ml)
• 1 tsp of olive oil
• 2 tsp of paprika
• 1/2 tsp of ground pepper
• Sea salt to taste
• Chili flakes to taste
• Chopped coriander to decorate

Directions

1. Place the raw prawns in a bowl and squeeze the juice of two limes over them. Add a teaspoon of salt and mix well. Let it sit while you’re preparing your vegetables.

2. Slice the onions in rings, the scallions in small pieces, slice the garlic cloves, the bell pepper and chop the tomatoes finely.

3. In a large pan, heat a teaspoon of olive oil over medium heat. Add the garlic, onion and scallions. Cook for 5 minutes, stirring regularly. Add the red pepper and cook for a further 7 minutes until soft.

4. Add the chopped tomatoes, coconut milk, one teaspoon of sea salt, paprika, ground pepper, chili flakes to taste (this is optional) and stir well. Bring to a boil and simmer on medium heat for 10 minutes.

5. Add the prawns with the marinade, cook for a further 3 minutes or until the prawns turn white and turn the heat off. Squeeze the juice of the remaining lime. Serve and garnish with chopped coriander.

6. Enjoy!

Serving Tips

This is delicious on its own or with some cooked quinoa, cauliflower rice or steamed broccoli.

Storage Tips

This dish can be prepared in advance. It keeps in the fridge for up to 2 days, or in the freezer for up to 1 month.