In a pan, bring the rice to the boil with the water and then simmer for 20 minutes until the rice is cooked al dente.
Meanwhile, zest the lemon and lime into a large bowl and add the juices from both. Finely chop the coriander, mint and parsley and add to the bowl. Peel and chop finely the onion, red pepper and tomatoes. Crumble in the feta cheese, season and stir in the olive oil.
Drain the rice and run under a cold tap to chill the rice but also to keep it crunchy. Add to the other ingredients, stir well and it's ready to serve!
Preheat your oven to 160 degrees
Season the chicken with salt and pepper and brown in a preheated casserole in a little olive oil. This will take around 5 minutes on each side to develop some colour. Remove to a plate and add the roughly diced onion, carrot and celery to the same pan. Cook for ten minutes stirring as the vegetables soften.
Add the garlic, chilli, smoked paprika, bay leaf and thyme and continue to cook briefly before adding the sausages. Cook over a medium heat allowing the sausages to flavour the vegetables. Add in the tomato purée and cook for a further 2 minutes, splash in the wine, allow to bubble briefly before adding the tomatoes, and a splash of water. Next return the chicken to the pan, stir to combine and place on a tight fitting lid.
Transfer to the preheated oven for 30 minutes, remove, add the butter beans and stir in, before replacing the casserole, this time without the lid, for a further twenty minutes.
At this stage reduce the sauce on the stove top if necessary, seasoning with salt and pepper to taste.
Stir in a handful of chopped flat leaf parsley and serve.
Wash and chop the potatoes, place in a pan and cover with water. Boil the potatoes until tender, drain and cool. Heat 2 tbsp oil in a large non-stick frying pan and fry potatoes, turning over until golden and crusty. Add the chopped chorizo and chilli and fry for another 3-4 minutes until chorizo is crisp. Season with salt and pepper & then stir through the parsley. Serve the mix topped with poached eggs and some rocket on the side
Firstly bring a large pan of water to the boil. Add the salt and whole sprouts, and cook
for 6/7 minutes until tender, then drain and leave to cool.
Cook the bacon on a grill until crispy and then leave to cool.
Once cold chop finely with a cook's knife.
On the same grill, toast the sliced almonds very slowly until golden brown.
Add the oil and butter to a large frying pan over a medium heat, then add the halved
Brussels sprouts and cook for about 3-4 minutes until tender and golden in colour,
tossing and stirring to avoid them burning and going bitter.
Add the thyme, bacon and toasted almonds and serve with a festive or Sunday roast.
Pre heat the oven to 180ºC or Gas 4
Peel and wash the carrot, beetroot and potato, then chop into 1 cm chunks.
Cook in lightly salted water with some thyme and garlic, till tender.
Fry the sausage gently in Olive oil along with the onions and apple chunks until brown all over.
Drain the vegetables and add to sausage, onions and apple and fry for 5 minutes, season with Salt & Pepper, then transfer into baking dish and cook in the oven for ten minutes.
Take the dish out of the oven, sprinkle with some chopped Parsley, and serve.