Although in northern Mexico ‘fajitas’ refers to a specific cut of beef, elsewhere in the world the term has come to describe a combination of sizzling pan–grilled chicken strips with capsicums and onions, wrapped in a flour tortilla. The dish has very little fat, but lots and lots of fresh flavours.
400 g skinless chicken breast fillets, cut into strips
2 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon mild chilli powder
1 teaspoon paprika
¼ teaspoon dried oregano
grated zest and juice of ½ orange
juice of ½ lemon
2 tablespoons sunflower oil
1 cup (30 g) fresh coriander leaves, chopped
2 green capsicums, seeded and thinly sliced lengthwise
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
Couscous is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quickly made, delicious hot cereal. The couscous is mixed with dried fruit and soaked briefly in hot milk, then topped with fresh fruit, to create something a little different to start the day.
For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.