New recipes from Annabel Karmel 15g grated parmesan 100 ml milk 25g butter 1 leek, thinly sliced 1 large or 2 small shallots, finely chopped 25g plain flour 350 ml chicken stock 100 ml double cream 300g shredded cooked chicken 75g frozen peas 1 tbsp chopped parsley 1 tbsp lemon juice Pre-heat the oven to 200C/180C Fan/400F / Gas 6. Put the potatoes in cold salted water, bring to the boil then reduce the heat and simmer for 10 to 15 minutes until tender. Drain and mash with butter, milk and the grated cheeses. Melt the butter in a saucepan and cook the leek and shallot gently for 8 to 10 minutes until soft but not coloured. Stir in the flour and cook for one minute, then stir in the stock a little at a time, to make a smooth sauce (you may find it easier to do this off the heat). Stir in the cream, then cook, stirring until the sauce just comes to the boil. Stir in the chicken, peas and parsley, then remove from the heat and stir in the lemon juice and season to taste. Spoon into a one and a half litre dish and top with mash. Bake in the oven for about 20 minutes and then finish off for a few minutes under the grill until golden brown. It's a good idea to place the dish on a baking sheet to catch any drips. Unless you are allergic to peanuts you can eat peanuts and indeed any nuts when you are pregnant.. 2 garlic cloves 1 tbsp chopped root ginger 3 tbsp peanut butter 2 tbsp cider vinegar or rice wine vinegar 3 tbsp soy sauce 3 tbsp dark brown sugar 1 small chilli de-seeded 3 tbsp lime juice 1 tbsp ground nut oil 1 small shallot Salt and pepper 2 chicken breasts cut into strips and threaded onto soaked skewers Sweet chilli sauce (optional) Put all the ingredients except the groundnut oil and chicken into an electric hand blender and blend until smooth. Cut the chicken in to strips and allow to marinate in the sauce from 30 minutes to 3 to 4 hours. The longer the better. When ready heat the ground nut oil in a hot pan and add the chicken until it is cooked through and the surface caramelised. Alternatively the chicken can be put onto skewers and then grilled or barbecued. Serve with dipping sauces like sweet chilli sauce. This fresh tomato relish is delicious with fillets of white fish.. 1 small onion, finely chopped 1 clove garlic, crushed 1 tbsp red wine vinegar 2 tomatoes, deseeded and chopped Dash of sugar 1 tbsp parsley 2 sea bass or red snapper fillets, skin on A little plain flour To make the relish, heat 2 tbsp of oil in a small pan. Add the onion and garlic and sauté for 5 to 6 minutes until soft. Add the vinegar, tomatoes, sugar and parsley . Warm through for a few minutes, then remove from the heat and season to taste. Season the fillets and lightly coat in flour. Heat the remaining 2 tbsp of oil in a frying pan and cook for 2 to 3 minutes each side until lightly golden and cooked through. Serve with the relish. This Asian style recipe perfectly complements the texture and flavour of fresh lightly cooked tuna with its blend of mirin, sweet chilli sauce, honey, soy sauce and rice wine vinegar. Not suitable for freezing Sauce ingredients 2 tbsp mirin 2 tbsp sweet chilli sauce 2 tbsp honey 1 tsp soy sauce 1 tsp rice wine vinegar Noodles ingredients 1 tbsp sunflower oil Half tsp grated fresh ginger 1 large carrot, cut into matchsticks / ribbons Half red pepper - cut into matchsticks 50g baby corn - cut into 4 lengthways Half courgette cut into matchsticks/ribbons 2 fat spring onions, thinly sliced 75g medium Chinese noodles prepared following the packet instructions (or use 150g ready to use noodles) 1 tbsp soy sauce Tuna 2 x 125g tuna steaks approx 1.5cm thick Mix together the mirin, chilli sauce, honey, soy sauce and vinegar for the tuna and set aside. Heat 1 tbsp of sunflower oil in a wok, add garlic and ginger and sizzle for 30 seconds, then add carrot, pepper and baby corn and stir fry for 2 minutes. Add the courgette and spring onion and stir fry for one minute. Add the noodles , soy sauce and chilli sauce and stir fry for 2 minutes until everything is hot. Set the wok aside while you cook the tuna. To cook the tuna put the teaspoon of oil in a non stick frying pan and put over a high heat until searing hot. Add the tuna and cook for about one and a half minutes on each side or until cooked through, then transfer to a plate. Turn the heat down and add the mirin mix to the pan. Boil for 1 to 2 minutes until syrupy. Remove from the heat and cool slightly, then return the tuna and turn to coat in the sauce. Divide the noodles between plates. Serve with the tuna (which you can cut into slices) and spoon over the remaining glaze from the pan. You could make this with or without avocado. If making without avocado , it will keep for 2 to 3 days.If you don't add avocado its delicious if you add some raisins TIP Quinoa is a source of high qulatiy plant protein. As a whole grain, it also contributes nutrients such as zinc and magnesium. 200g quinoa, rinsed 500 ml vegetable stock 6 spring onions, thinly sliced 100g roasted unsalted cashew nuts 1 ½ tbsp lemon juice 1 large avocado or a good handful of raisins Put the quinoa and stock in a saucepan. Bring to the boil, then reduce the heat and simmer until all the liquid has been absorbed (approx 20 minutes). Spread the quinoa out on a plate to cool, then transfer to a bowl. Stir in the onions, cashews, oil and lemon juice and season to taste. Stir in the raisins if using. Chill until needed. If using avocado, slice the avocado just before serving and lay over the top of the salad. To make this soup, the tomatoes need to be ripe and have a good flavour . 1 kg (2.2lb) very red ripe tomatoes Half cucumber, peeled, deseeded and chopped 25g brad torn into pieces 2 tbsp sherry vinegar 6 tbsp olive oil 150 ml water Garnish Half cucumber Half red pepper, deseeded and finely diced 2 tbsp finely chopped chives Olive oil Put the tomatoes into a pan of boiling water for 20 seconds , drain , then peel off the skin. Slice in half, remove the seeds and roughly chop the flesh. Put the tomatoes, cucumber, bread, sherry vinegar, olive oil and water into a food processor and whiz until smooth. Pour through a fine sieve into a jug. Season well, then chill for 2 hours. Pour the tomato mixture into four soup bowls and garnish with the cucumber , pepper and chives. Drizzle over a little olive oil before serving. TIP: Berries are a delicious source of vitamin C. As well as being vital in its own right, vitamin C will increase the absorption of iron in plant foods eaten at the same time, such as green leafy vegetables, lentils, nuts and seeds, as well as the iron in eggs. 150g strawberries, sliced 100g blueberries 300 ml Greek yogurt 4 tbsp demerera sugar 50g Amaretti biscuits, crushed Put the strawberries and blueberries in the base of four ramekins. Spoon the yogurt on top. Sprinkle over the demerera sugar and top with the crushed Amaretti biscuits. Chill in the fridge for one hour.