Spinach Ricotta Lasagne

Work has been very quiet so far this morning and I'm hoping it stays that way! This is my last day before my two weeks off and I have pretty much got everything under control before I leave, which is a lovely feeling. I'm not doing much with the first week of my break, I'm staying in London, probably wandering around art galleries and shopping. The second week I am spending in Northumberland at the Hadrian's Wall Pilgrimage. It is only held every 10 years and includes a series of lectures and site visits to various parts of the wall to look at new archaeological developments. It should be fascinating.

On another note, how do you photograph lasagne so that it looks appetising? I still have no idea, and it looked even worse on the plate! It was however very tasty if a little brown and crispy on top. This was because I forgot to put the garlic bread into the oven until 5 mins before the lasagne was supposed to be cooked.

The recipe I used was a combination of one I found on a Sainsbury's recipe card and also Jamie Oliver's recipe for spinach and ricotta cannelloni.

Spinach and Ricotta Lasagne
(Serves 4)

50g butter
1 onion, peeled and finely chopped
2 cloves garlic, crushed
1kg pack finely chopped frozen spinach, defrosted, excess liquid squeezed out
2 x 250g tubs ricotta cheese
125g mozzarella, finely diced
Freshly grated nutmeg
9 lasagne sheets
700g jar passata
1 ball mozzarella, sliced
Freshly ground black pepper

Preheat the oven to 180°C, 350°F, gas mark 4. Melt the butter in a pan and fry the onion and garlic for 4-5 minutes, stirring occasionally.

Remove and combine with the spinach, ricotta, mozzarella, pepper and nutmeg. In a suitable ovenproof dish place a layer of lasagne sheets, top with some spinach and ricotta topping and some passata sauce. Add another layer of pasta followed by spinach and ricotta and passata.

Finish with lasagne sheets, passata sauce and mozerella slices on top. Place in the oven and cook for 40-60 minutes.

Serve immediately with salad and garlic bread.

Menu Plan Tuesday

After the minor technical hitch of yesterday I now have my Menu Plan sorted. Hurrah! Last weeks menu plan went fairly well, I changed a few things around but mostly I stuck to it, I still can't believe how much less food I waste. I ended up being out for lunch on Wednesday and had a burrito, I didn't want another tortilla for dinner, as per the plan so I went for something simple. Sausage, Egg and Chips. I haven't had this for ages, I made it slightly more healthy and baked the chips instead of deep frying them and of course added the obligatory salad!



This weeks menu plan has courgette snuck into it all over the place, I have so many yellow courgettes now that I'm having to give them away! I am seriously looking at meals to find out where I can sneak courgettes into them so I don't get too bored.

Sunday
Lunch: Eggs Benedict
Dinner: Braised Chicken and Beans with Courgettes

Monday
Lunch: Spinach and Feta Pasty, Salad
Dinner: Watercress and Pork Stir Fry, Noodles (Good Food)

Tuesday
Lunch: Out to the pub with colleagues
Dinner: Prawn and Pesto Pasta Salad

Wednesday
Lunch: Dumpling Noodle Soup
Dinner: Out for Mexican

Thursday
Lunch: Salad with Salami, Cheese etc
Dinner: Out for dinner for my Dad's birthday

Friday
Lunch: Courgette, Olive and Feta Rice Salad
Dinner: Meatballs with Egg on top (Hairy Bikers), Chips

Saturday
Lunch: Potato and Green Bean Salad, Chicken Tenders
Dinner: Summer in Winter Chicken with Courgettes, Salad

Prawn and Samphire Stir Fry

Usually right about now I would be posting my weekly meal plan, however I used Word 2007 on my laptop at home to write the menu plan, and when I tried to open the document at work this morning to post, its all scrambled! Work only has Word 2003! I forgot to convert the file! Grrr so hopefully I'll get that posted tonight.

I have been taking part in this round of Adopt-a-Blogger, and my adoptive parent is Hopie of Hopies Kitchen, we got off to a slow start, but now we're motoring, and she has been giving me lots of tips! She has a fantastic blog of her own, written in both French and English, and I've been learning a lot, and improving my French, just by reading through that. I can really recommend Adopt-a-Blogger if you're just starting out in the blogging world. I recently did an interview with her and she has just posted it on her blog, so go and check it out! I am going to try one of her recipes in the not too distant future so watch out for that as well.

This meal was a quick one I had after coming home from a very long day at work last week. It took me all of 10 minutes to prepare and cook. The longest part was cooking the rice noodles I served it with. Samphire is one of my favourite vegetables, it has a really short season typically only 5-6 weeks and is grown on salt marshes in and around the coasts of Norfolk. Usually I just steam it quickly and serve it with a bit of butter on top with fish or game. It tastes like nothing else I can think of, but is so good and it works really well in this stir fry. I used enoki mushrooms instead of leeks as I had no leeks and the mushrooms needed using up.



Prawn and Samphire Stir Fry (from Chinese Food Made Easy by Chine He Huang)
(Serves 2)

1tbsp groundnut oil
2 garlic cloves, finely chopped
6-8 cooked large prawns
1 tsp shaoxing rice wine
150g fresh samphire wood stems removed or marsh samphire, preserved in brine
150g baby leeks, trimmed
2 spring onions, trimmed and cut into 2 in pieces
1 tsp light soy sauce
sea salt to taste

Heat a wok until smoking and add the groundnut oil. Add the garlic and stir fry for a few seconds Add the prawns and stir fry for 1-2 mins, then add the shaoxing rice wine and cook for another few seconds.

Stir in the fresh samphire, then add the leeks and spring onions. Stir fry for one minute, then season, to taste, with the light soy sauce and sea salt.

Courgettes, Courgettes, Courgettes

My courgette plants seem to have taken over my little veg patch! The lettuces just peek out from underneath enormous leaves and the beans at the back, whilst producing seem rather anaemic due to the lack of light. I think we have had a good combination of sunny days and rain this year, which has done wonders for my plants.

But I really wasn't expecting quite such big plants and they all have lots of courgettes on them. Now I don't mind courgettes every so often, but everyday and I'll get so bored of them I'll never want to eat one again. So I've been trawling the Internet and my cookbooks for freezable courgette recipes, and I have to say there actually aren't that many beyond soup, probably due to the high water content in courgettes which makes them difficult to freeze.

So that's what my first freezer courgette recipe was, Courgette and Watercress Soup. However even the recipe suggests that just reheating this will change its colour, but I have frozen it so we shall wait and see!

Courgette and Watercress Soup (from Leiths Vegetarian Bible)

(Serves 4-6)

2 tbsp olive oil

900g courgettes

1 onion, sliced

1 leek, trimmed and sliced

salt and pepper

1.1 ltrs vegetable stock

85g watercress

Heat the oil in a large saucepan and add the courgette, onion and leek. Season with salt and pepper, cover and cook over a low heat for 5-8 mins until soft.

Add the stock and bring to the boil, then lower the heat and simmer gently for 10-15 mins.

Add the watercress to the hot soup. Cook for a further 2-3 mins, then puree in a food processor or blender and adjust the seasoning to taste.

The second courgette recipe that I went for was Courgette, Cheddar and Sage Pasties. I love pasties, I recently made some more spinach and feta pasties, they are such an easy thing to keep in the freezer and just put into the oven, leave for 20 minutes to reheat and there's dinner. I'm not sure again how well these will freeze but hopefully the pastry will afford some protection.

The original recipe called for Parmesan, but I don't like Parmesan as the dominant taste in food, so I used cheddar instead. It also used wholewheat shortcrust pastry but I didn't have time to make pastry that day so I got out my trusty roll of puff pastry from the freezer and used that. These were really simple to make. Saute the filling ingredients and then assemble and bake, what could be easier!

Courgette, Cheddar and Sage Pasties (adapted from Leiths Vegetarian Bible)

(Makes 6)

3 sheets of ready rolled puff pastry

For the filling

1 tbsp oil

1 onion, very finely chopped

1 medium potato, cut in 1/4in dice

2-3 tbsp vegetable stock or water

225g courgettes, trimmed and cut into 1/4in dice

12 fresh sage leaves, shredded

salt and pepper

110g cheddar cheese grated

Preheat the oven to 190C

First make the filling: heat the oil in a frying pan, add the onion and cook over a low heat for 5 mins. Add the potato and stock or water and cook for a further 10 mins.Stir in the courgettes and sage and season with salt and pepper. Cook for about 10 mins until the courgettes are tender and the liquid has evaporated. Remove from the heat, stir in the cheese and allow to cool completely.

Cut the sheets in half to make two puffs, and spoon the mixture on to half of the strips leaving a border around the mixture.

Brush the egg or milk around the border and fold the rest of the pastry over so that the filling is covered and the border sticks together.
Egg wash the tops of the pasties and put them in the oven for 15-20 mins at 200C or until golden brown and serve with salad.

Baked Fish Cutlets with Tahini

I love Lebanese cooking but very rarely eat it, let alone cook it. There just don't seem to be that many Lebanese restaurants around, that, or I'm looking in the wrong places. I love these little women's weekly cookbooks, they have really good but simple recipes in them and the instructions are always very clear. This recipe called for cutlets, but I only had a fillet in the freezer so I used them instead.



I served this with Turkish rice, which I thought I'd ruined but was actually yummy, and salad. I have to say the fish wasn't a success, I have discovered that I actually don't like the taste of tahini by itself. I don't mind it in hummus, but not on its own, so I ended up eating this with a huge dollop of sour cream to take away some of the tahini taste. The onions, however were lovely and sweet and complemented the fish really well. I am off to see Phedre tonight at the National Theatre, which I have been told is very good, so I am looking forward to that.

Baked Fish Cutlets with Tahini (from The Australian Women's Weekly Lebanese Cooking)
(Serves 4)

60ml olive oil
2 large brown onion, sliced finely
4 firm white fish cutlets
1/2 tsp salt
1/2 tsp black pepper
125 ml tahini
2tbsp lemon juice
lemon wedges
2 tbsp finely chopped fresh parsley

Heat the oil in a large frying pan; cook onion, covered, stirring occasionally, about 15mins or until very soft and lightly browned.

Place the fish cutlets in a single layer in a shallow ovenproof dish; sprinkle with salt and pepper. Combine tahini with lemon juice in a small bowl; beat with a fork until smooth.

Drizzle tahini mixture over the fish and top with the onion mixture. Bake uncovered in a hot oven for about 15 mins or until the fish is just cooked.

Serve with lemon wedges, sprinkled with parsley.

Menu Plan Monday

I have a load of spinach and a load of courgettes to use up this week, my courgette plants have totally over taken the veg patch, but the good news is that there are lots of courgettes on each plant, so I will be able to make lots of yummy courgette dishes this summer. I also need to think of/find lots of different recipes so that I don't get bored of them!

I still need to find something for dinner on Friday this week, I'm going out in the evening so it will have to be something quick! This weeks Menu Plan Monday is pretty standard, but I am definitely getting back into the cooking grove, I made bread this weekend, and I am also trying to clear some space in the freezer for all the new things I want to cook. I think it has just taken me a while to get settled into my new place and get comfortable cooking there. I'm still scared about cooking for other people, things always seem to go wrong. But I will have to find a couple of meals that I practice and then invite people over.

Sunday
Lunch: Grilled Avocado, Smoked Salmon and Cheese
Dinner: OUT

Monday
Lunch: Three Mushroom Rice, Salad

Dinner: Chicken Curry, Tarka Daal, Naan

Tuesday

Lunch: Salad with Bread
Dinner: Paprika Maple Grilled Salmon with Spinach and Blue Cheese Pasta

Wednesday

Lunch: Courgette and Watercress Soup, Bread (Leiths)
Dinner: Bratwurst Wraps

Thursday

Lunch: Macaroni Cheese, Salad

Dinner: Tilapia with Curry Sauce, Jasmine Rice

Friday

Lunch: Potato, Smoked Salmon and Watercress Salad

Dinner: Cheese and Onion Quiche, Courgette Sticks, Salad

Saturday

Lunch: Pie, Salad

Dinner: Spinach and Ricotta Lasagne, Garlic Bread

Make Courgette, Cheddar and Sage Pasties for the freezer.

Chargrilled Chicken, Soba and Miso Soup

I am trying to write 150 words on an 1838 script for a dramatised version of Oliver Twist for our company magazine and I'm struggling and procrastinating! Whilst the book is fascinating, I always find it really hard to start writing and scared of seeing myself in print. Weird I know. It is a beautiful handwritten script, written and performed whilst the book was still being serialised, and is part of the Sadler's Wells Archive which is held where I work. I am slowly and painstakingly going through the collection in preparation for an exhibition next year.

This has nothing whatsoever to do with noodle soup, except that when I came home after work on Monday it was just what I needed. Noodle soup always symbolises comfort food to me, its the thing I want most when its raining and horrible outside, as it was here on Monday.

This soup was actually rather tasty. I put in lots of extra veggies such as spinach and bean sprouts to bulk up the veggie content, and although I used a different sort of miso it was still nice and warming.

Chargrilled Chicken, Soba and Miso soup (from Wagamama Ways with Noodles)
(Serves 2)

for the marinade
2 tsp hoisin sauce
1 tsp fish sauce
1 tsp mirin

1 chicken breast
750ml chicken stock
1 tbsp red miso paste
3cm piece of ginger root, peeled and thinly sliced
2 garlic cloves, peeled and sliced
200g soba noodles
2 pak choi, roughly chopped
1 hard-boiled egg, shelled and halved

To make the marinade, combine the hoisin sauce, fish sauce and mirin. Add the chicken breast and toss well. Set aside for an hour, or overnight in the fridge.

Chargrill or grill the chicken for 4-5mins each side until cooked.

Place the chicken stock, miso paste, ginger and garlic in a pan and bring to the boil. Add the soba noodles and pak choi and cook for 3 mins or until the noodles are just cooked.

Divide the soup between 2 bowls, ensuring each has an equal share of noodles. Slice the chicken on the diagonal and place on the noodles and broth. Top with half a boiled egg and serve.

Pork in a Wine Sauce

I hadn't planned what to make on Sunday night, and on my way out the door on Saturday night I took a pork loin steak out of the freezer. I had no idea what I'd got out until I checked on Sunday morning and then spent the day looking for recipes. I knew I wanted to make mash because I have a load of potatoes out of my Mum's garden to eat up, so something with a sauce was what I needed. I came across this Pork in a wine sauce in one of my cooking for one books and it looked perfect.



When I was looking for the perfect recipe, I came across lots of oriental recipes but as I eat a lot of oriental food I decided I needed a change, and this was delicious, just what I needed. I served it with chive mash and steamed veggies.

Pork in Wine Sauce (from Quick and Easy Cooking for One by Molly Perham)
(Serves 1)

2tbsp plain flour
Salt and Pepper
1 pork chop or steak
1 tbsp butter
1 small onion finely chopped
1/2 tsp tomato puree
2 tbsp white wine

Mix the flour with a little salt and pepper on a plate and coat the pork on both sides. Shake off any excess flour.

Melt the butter in a saucepan and fry the pork gently on both sides, until golden brown.
Remove the pork from the pan and add the onion. Cook gently until soft.

Return the pork to the pan and stir in the tomato puree and wine. Cover with a lid and cook over a low heat for 15-20 mins, until pork is tender.

Grilled Lemon Chicken Kebabs

I am always looking for quick and easy meals that I can make on the evenings that I work late. I usually just stick a pie in the oven or microwave something, but I'm trying to make proper meals. The one that I picked for last Thursday was Grilled Lemon Chicken Kebabs from Delia's How to Cook, book 2. It was fantastically easy and quick to make, I put the chicken in its marinade before I went to work that morning and the flavours had worked their magic by the time I came home. I served it with some gnocchi with homemade pesto, and a big side salad.



It does look rather burnt from the picture but actually just the lemon quarters burnt, the chicken was lovely and brown. The chicken really needed some sort of sauce, and the original recipe called for a gremolata, but I didn't have the energy to be doing that at 9pm. Maybe just a dollop of creme fraiche or sour cream would have been nice with it.

Grilled Lemon Chicken Kebabs (from How to Cook, Book 2 by Delia Smith)
(Serves 2)

2 boneless chicken breasts
juice 1 lemon,
1 tsp lemon zest
3 thick slices of lemon, cut into quarters 55ml olive oil
1 garlic clove, crushed
1 desert spoon chopped fresh oregano
1 tsp white wine vinegar
2 bay leaves, torn in half
salt and pepper

Chop each piece of chicken into 5 pieces, and place them in a bowl along with the lemon juice and zest, oil, garlic, oregano, white wine vinegar and plenty of seasoning. Cover and leave to marinate overnight or for a few hours.

To cook the chicken, preheat the grill to its highest setting at least 10 mins ahead, then first thread half a bay leaf on the first skewer, followed by a quarter slice of lemon, then a piece of chicken. Carry on alternating the lemon and chicken until you have used 5 pieces of chicken, finishing off with a lemon quarter and a another bay leaf half at the end and making sure you pack everything together as tightly as possible.

Repeat with the second skewer, then place both on a grill rack and put under the grill. As the kebabs cook baste them with the marinade juices. They will need 10 mins on each side to cook through.

Menu Plan Monday

This weeks Menu Plan Monday includes lots of cookbook recipes, I seem to have got some of my enthusiasm back for cooking, which can only be a good thing. I have so much food in my freezer, and I'm still struggling to think of ideas! I'm going to try and do fun things with my Menu Plans, to make it more interesting. I have a whole folder full of print outs and photocopies of recipes, so I'm going to try and do nothing but use them one week. Then I might try and do the same with cook book and with foodgawker recipes. It means that I also don't have so much to look through when making the plans!

Sunday
Lunch: Out for Brunch with my sister, Croque Madame
Dinner: Pork in a wine sauce, Chive and Olive Oil Mash, Veg (Cooking for One)

Monday
Camembert and Tomato Quiche, Salad
Chargrilled Chicken, Soba and Miso Soup (Wagamama Ways with Noodles)

Tuesday
Pesto Potato Salad
Out? or Baked fish with Tahini and Turkish Rice (Lebanese Cook Book)

Wednesday
Lunch: Dim Sum Platter
Dinner: Bratwurst Wraps with onion sauerkraut filling

Thursday
Lunch: Potato Gratin, Salad
Dinner: Prawn and Samphire Stir Fry (Chinese Food Made Easy)

Friday
Lunch: Salad
Dinner: Out at a friends

Saturday
Lunch: Curried Egg Salad
Dinner: Polenta With Wild Mushroom Ragoût or Baked fish with Tahini and Turkish Rice (Lebanese Cook Book)

Potato Gratin

I had a large tub and a half of double cream left over after my house warming party, and this potato gratin was the dish that I immediately thought of. It is a very naughty dish, but absolutely delicious, and sometimes naughty is good! Its one of my Mum's staples and she usually adds courgettes to hers. It can also be made much less fattening using low fat creme fresh or half milk/half cream.

The cayenne pepper was a really good addition and added a little spiciness to the dish.

I served it with a large side salad.

Potato Gratin

(Serves 2-3)

3 medium potatoes, sliced

1 onion, sliced

2 cloves garlic, finely chopped

284ml/small pot double cream

handful cheddar cheese, grated

pinch cayenne pepper

Preheat the oven to 200C. Layer the onion and potatoes in an oven proof dish, sprinkle over the garlic. Pour the cream over the dish, sprinkle over the cayenne pepper and bake for about 20 mins or so.

Then take it out of the oven and sprinkle over the grated cheese, put back into the oven and bake for another 10-15mins or until golden and bubbling.

Squid Ink Pasta with Old Bay Seasoned Prawns and Scallops

I made an amazing and tasty pasta dish last week, that I just have to share with you. I had some squid ink pasta in my cupboard that my sister bought me for Christmas, and some Old Bay seasoning that I bought from New York back in February that I had been itching to try. So I came up with this Squid Ink Pasta with Alfredo sauce, with Old Bay Seasoned Scallops and Prawns.



I used this recipe from Taste My Plate for the idea and the Alfredo sauce, it came from Presto Pasta Nights. It was much simpler than any of the other recipes I looked at and used cream, which I had loads of and really needed to finish off. I didn't have any spring onions so I left them out.

Squid Ink Spaghetti Alfredo
(Serves 2)

6ish scallops
8ish uncooked prawns
200g Squid Ink Spaghetti
1 cup double cream
4 garlic cloves (crushed)
4 tbsp unsalted butter
2 tbsp olive oil
1/4 cup grated Parmesan
Salt and pepper to taste

Cook the pasta according to packet instructions.

Melt butter in a saucepan, add 1/4 of the crushed garlic and the spring onion. Saute for a minute, but be careful not to allow the garlic to burn. Keep stirring.
Pour in the double cream and allow to bubble slightly. Once starting to bubble turn down the heat and add the Parmesan. Stir until cheese has melted. Stir in salt and pepper to taste. Cover and set aside.

For the prawns and scallops I put them in a ziplock bag with the Old Bay seasoning and left them overnight to marinade. Then I put some oil in a frying pan and sauteed the scallops for about 4 mins each side and the prawns for about 2 mins each side.

When the pasta is cooked add the spaghetti to the sauce and coat well. Then top with the prawns and scallops. This has an amazing smokey and cheesey flavour.

Menu Plan Tuesday Again

This weeks Menu Plan Monday is a day late and last weeks went completely out the window! By the time I had got around to finding a computer to post from it was Thursday! So I didn't bother, I just had a written one on my pin board. One of the best recipes from a couple of weeks ago was this Sausage, Mushroom and Asparagus Rigatoni, based on the Sausage and Mushroom Penne dish from Nilmandra from Soy and Pepper. The only changes I made were using Rigatoni instead of Penne and adding asparagus as it needed using up.



Needless to say it was delicious, it was lovely and creamy with a nice mustard tang. I had leftovers which I froze and had yesterday for lunch and it was none the worse for being frozen. I don't seem to have much energy at the moment, so all my cooking is very simple and quick, often a combination of freezer staples and veggies, or things I have cooked a million times before. I now have a referral to the hospital so hopefully someone there can help, and I'm also trying osteopathy tomorrow to try and ease the pain in my neck and shoulders. Fingers crossed.

Sunday
Lunch: Fry Up
Dinner: Curry

Monday
Lunch: Sausage and Mushroom Penne, Salad
Dinner: Breaded Plaice, Veggies

Tuesday
Lunch: Noodle Salad
Dinner: Out at Yo! Sushi

Wednesday
Lunch: Chicken Fajitas
Dinner: Devilled Mackerel with spinach and potatoes

Thursday
Lunch: Quiche, Salad
Dinner: Pasta, Chicken and Pesto

Friday
Lunch: Salad
Dinner: Out?

Saturday
Lunch: Out?
Dinner: At my Cousins for a Barbecue

Many Bento

I have a huge backlog of Bento, I have taken a bento to work at least twice a week for the last couple of weeks and it is so nice to have something to look forward to for lunch. I love my Laptop Lunchbox, it is really useful for a hot meal and salad which is what I have nearly every Monday and Thursday.

The first is quiche on salad, with a side car of mushroom pasta salad, cherries and a babybel cheese.

Next is leftover egg fried rice from the lemon chicken, with fish balls, cherry tomatoes on a bed of alfalfa sprouts, with a green rabbit of sweet chilli sauce, and a blue strawberry of vinaigrette.

Then we have three mushroom rice, with salad, a plum, Japanese chocolate filled mini puff pastry, vinaigrette in the container, and a babybel.

This one is smoked salmon and cream cheese bagel, a plum, and some multi-coloured goldfish crackers.

Next I had cod gratin, with salad, strawberries, container of vinaigrette, and olives with feta cheese.

Finally pesto couscous, falafel, olives with feta cheese, muhumarra on a lettuce leaf. Meringues and strawberries in the side car with a bunny of sugar for dipping.

Lemon Chicken with Egg Fried Rice

I love Lemon Chicken. Its the dish I always order from the take away and I eat it a lot when I go out to Chinese restaurants as well. I just love the lemony flavour with the breaded chicken. But I am terrified of deep fat frying. I have even bought myself an electric deep fat fryer and I'm still too scared to use it yet! So I have never made this dish at home. Then an idea struck me, why not just use chicken nuggets instead, they only need baking, so that's what i did!



This isn't an advert for Birds Eye, it just happens that chicken dippers was what I had in my freezer. This is really a cheats meal, but I made the egg fried rice from scratch, and it so easy and delicious to make. I need to try making my own lemon sauce next, but I didn't have my time when I made this one. The Lemon Sauce I used was made by Lee Kum Kee from one of the supermarkets in China Town.

Lemon Chicken with Egg Fried Rice
(Serves 1)

5 chicken dippers
1 sachet lemon sauce
1/2 cup rice, already cooked
1 egg, beaten with a fork
handful frozen peas, cooked
2 spring onions, sliced
1 tbsp soy sauce

Cook the chicken dippers according to packet instructions

When the chicken dippers are almost cooked, heat some oil in a large frying pan, pour in the egg and scramble slightly, when it is half cooked add the rice, peas and stir to create the egg fried rice. Add the soy sauce and spring onions and stir to combine. Take off the heat and pour into a bowl.

Heat the sachet of lemon sauce in a pan and when the chicken dippers are cooked add them to the sauce and mix until chicken is coated.

Pour the chicken and lemon onto the rice. Serve.