Nasi Goreng

Serves 4

4 teaspoons of thai red curry paste
250g pork fillet in strips or chunks
200g prawns
240g rice cooked
1 tablespoon soy sauce
200g petit pois
2 peppers of varying colours
1 fresh chilli
2 medium eggs beaten
I onion sliced

You can pretty much swap the veg in this and put as much in as your pan can handle.

Heat the paste and stir fry the pork and the onion for about 5 mins. Add all the other ingredients apart from the eggs. Stir fry for 5 mins. Push to the sides and pour in the eggs. Stir until lightly set, like scrambled egg and stir in the other ingredients.

Jungle curry

Makes 2 nice sized portions

Low-fat cooking spray
4 Organic chicken drumsticks
1/2 pint chicken stock
1 tablespoon worcestershire sauce
2 medium aubergines
a big juicy chilli
3 shallots sliced

Heat a saucepan and spray with a low-fat cooking spray, fry the shallots, chilli and chicken for a couple of minutes. Add the stock, sauce and the aubergine, cut into quarters and fat slices. Simmer for 15 minutes and serve.

Pots and beans

Makes 2 portions of varying size depending how big your veg is:

1 pint stock
A glug of sweetened soya milk
2 carrots diced
1 pepper deeseeded and diced
1 onion diced
1 potato peeled and diced
1 chilli pepper deseeded and chopped
1 sweet potato
1 parsnip diced
A large can of pulses of some description
Salt and pepper

Bring the stock to the boil and add the glug of soya milk, quantity depends on whether you want it more like a soup of a stew. Add the carrots, pepper and onion and simmer for 10 minutes.

Add the potato, sweet potato, parsnip and chilli and simmer for 20 minutes more.
When almost done, add the pulses. Season and serve. Its yummy.