Wednesday Tips

Ingredients
2 large chicken breasts, finely sliced
1 red onion, finely sliced
1 red pepper, sliced
1 red chilli, finely sliced (optional)
For the marinade
1 heaped tbsp smoked paprika
1 tbsp ground coriander
pinch of ground cumin
2 medium garlic cloves, crushed
4 tbsp olive oil
1 lime, juiced
4-5 drops Tabascos
To serve
6 medium tortillas
bag mixed salad
230g tub fresh salsacsdsdsas

2Ingredients
2 tsp sunflower oil
bunch spring onions , greens and whites separated, both sliced
1 green pepper , deseeded and chopped into small chunks
140g pineapple , chopped into bite-sized chunks
3 tbsp Thai green curry paste
4 tsp light soy sauce , plus extra to serve
300g cooked basmati rice (brown, white or a mix - about 140g uncooked rice)
2 large eggs , beaten2
140g frozen peas
225g can bamboo shoots , drained
250g frozen prawns , cooked or raw
2-3 limes , 1 juiced, the rest cut into wedges to serve
handful coriander leaves (optional)2

INGREDIENTS
1/4 c. extra-virgin olive oil
1 1/2 tbsp. balsamic vinegar
2 tsp. maple syrup r
2 tsp. whole-grain mustard
Kosher salt
Freshly ground black pepper
1 medium red onion, halved and sliced in ¼"-thick wedges
2 sweet-tart apples (such as Honeycrisp or Pink Lady), cored and cut into 8 wedges each
4 (1"-thick) boneless pork chops (about 1½ lb. total)
4 sprigs fresh rosemary

3.
Ingredients
150ml sunflower oil, plus extra for the tin
175g self-raising flour
2 tbsp cocoa powder
1 tsp bicarbonate of soda
150g caster sugar
2 tbsp golden syrup
2 large eggs, lightly beaten
150ml semi-skimmed milk
For the icing
100g unsalted butter
225g icing sugar
40g cocoa powder
2½ tbsp milk (a little more if needed)