Ingredients

• 500g chicken thighs
• 1 onion, sliced
• 2 carrots, sliced
• 1 stalk chopped celery
• 1 clove garlic
• 1 red chilli
• 275g chorizo
• Tinned chopped tomatoes
• 200ml chicken stock
• Chopped parsley
• Salt and pepper
• Tinned chick peas

Method

1. Heat some oil in a large pan and brown off the chicken. Once brown, remove.
2. Add the onion, garlic, carrot and celery and cook for 5 minutes.
3. Add the chorizo, chilli and season with the salt and pepper. Then add the tomatoes, stock, the chicken and chickpeas and cook gently for 2 hours.
4. Serve with chopped parsley and crusty bread.

Ingredients

• 2 x 120g cans John West No Drain Tuna Chunks with a little brine
• 2 large aubergines
• 2 large red peppers
• 50ml olive oil
• ½ tsp finely chopped fresh rosemary
• 2 tbsp breadcrumbs

Method

1. Pre heat the oven 210C/ 425F/gas 7.
2. Cut the aubergines in half lengthways with a knife and score the flesh on the cut side a few times in both directions. Place on a baking tray, cut side up along with the whole peppers. Drizzle with olive oil and salt and bake in the oven for 15 minutes or until the aubergine is soft.
3. Remove from the oven and allow to cool, spoon out the flesh of the aubergines into a bowl keeping the skins intact and set to one side. Add the rosemary to the flesh and mix well.
4. Peel the skin from the peppers and remove the seeds, chop the flesh into 2 cm diced cubes and add to the aubergine flesh. Mix in the John West No Drain Tuna chunks, then spoon the mixture back into the aubergine skin top with the breadcrumbs and bake in the oven for 5 minutes before serving with dressed salad leaves.

Ingredients

• 2 x 120g John West No Drain Tuna Steaks with a little olive oil
• 2 tsp extra virgin olive oil
• 1 onion, peeled and thinly sliced into rings
• 4 medium sized eggs
• 2 heads baby little gem lettuce, stalk removed
• 50g fresh watercress
• 1 bunch asparagus, trimmed and cooked
• For the dressing
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 8 tbsp extra virgin olive oil

Method

1. Place a sauté pan on a medium heat and add the olive oil and sauté the onion slices until golden brown and crispy. Put onto kitchen paper and allow to cool.
2. To make the dressing, place all the ingredients into a bowl and whisk well, season to taste and set aside.
3. Bring a pan of salted boiling water to the boil, break the egg into a cup, whisk the water to a whirlpool and lower the egg into the middle and poach for 3 to 4 minutes or until cooked. Repeat this process for all the eggs.
4. Separate the leaves of the little gem lettuce, put into a bowl with the watercress and drizzle with half the dressing. Add the John West No Drain Tuna steaks and toss lightly together.
5. Place the warm asparagus on the plate. Put the mixed tuna salad on top then add the poached egg.
6. Pile the onion rings on the plate and drizzle with the remaining dressing and serve.

Ingredients

• 400g linguine or spaghetti
• 150g hot smoked salmon, in flakes – rich in omega 3
• 150g smoked salmon, cut into strips – rich in omega 3
• 2 large egg yolks 1 lemon, zest and juice (3 tbsp)
• 150ml half fat crème fraiche
• 1 tablespoon grainy mustard
• 2 tablespoons dill, chopped
• For the salad:
• 150g baby leaf spinach – rich in lutein
• 200g cherry tomatoes, halved
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra virgin rapeseed oil

Method

1. Bring a large saucepan of salted water to a rolling boil, add the pasta and cook according to pack instructions.
2. Meanwhile, in a bowl mix the crème fraiche, egg yolks, mustard, dill, lemon zest and juice and some seasoning. Place the spinach and tomatoes in a large serving bowl.
3. Drain the pasta when it’s ready and place back in the saucepan, but not over the heat. Add both types of salmon, the crème fraiche and the lemon sauce. Mix really well. Serve in pasta bowls.
4. Drizzle the balsamic vinegar and oil with some seasoning over the salad and serve on the side.

Ingredients

• 8 tomatoes on the vine, halved crossways
• 1 fat garlic clove, crushed
• 2 tablespoons rapeseed oil – rich in omega-3
• 3 tablespoons (30g) pumpkin seeds – rich in omega-3
• 1 tablespoon light soy sauce
• 200g lightly smoked salmon – rich in omega-3
• 200g bag baby leaf spinach – rich in lutein
• 4 large eggs at room temperature – rich in lutein
• 4 English breakfast muffins, halved

Method

1. Pre-heat the oven to 160C/150C fan/Gas mark 4. Place the tomatoes, cut side up on a wire rack sitting on a baking tray. Mix the garlic and rapeseed oil with some seasoning and spoon over the cut sides of the tomatoes. Leave to slowly roast for about 1 hour or up to 1 hour and a half.
2. Place the pumpkin seeds in a small ovenproof non-stick frying pan and heat, tossing over the heat for a couple of minutes, until they smell toasted and they start to pop. Remove from the heat and add the soy sauce, stir with a wooden spoon until the liquid has evaporated. Place in the oven with the tomatoes for 10 minutes, so they dry out and remove to cool.
3. When ready to serve, bring a saucepan of water to the boil and turn down until it’s barely a simmer. Create a whirlpool with the end of a wooden spoon and then break the eggs in one at a time, don’t worry if it looks like they’re cooking together, they will separate again when set. Leave them completely alone for 4 minutes (5 minutes if you like them less runny) and then drain each one and place on kitchen roll to dry.
4. Whilst the eggs poach, microwave or steam the spinach for 2 minutes to wilt and toast the muffins.
5. To serve, place two toasted muffins halves on each plate, arrange the spinach, tomatoes and salmon on top and finish with a poached egg and a sprinkle of the roasted pumpkin seeds.

Ingredients

• 200ml Ocean Spray Blueberry or Blueberry Light Juice Drink
• Juice of 1 fresh orange
• 100g fresh strawberries, hulled and halved
• 3 tbsp low fat natural yogurt
• Manuka honey, to taste

Method

1. Place all the ingredients except the honey into a blender. Whiz until smooth. Add honey to taste and serve over ice.

Ingredients

• 300 ml Ocean Spray Blueberry Juice Drink
• 5 sheets of gelatine
• 300 ml sparkling apple juice
• 100g fresh blueberries

Method

1. Place the sheets of gelatine in a flat dish and sprinkle over 3 tbsp cold water. Leave to soak for 3 minutes until soft.
2. Squeeze the water out of the gelatine and place in a small pan and heat gently until melted.
3. Add the Ocean Spray Blueberry Juice Drink and sparkling apple juice and mix thoroughly.
4. Place a handful of fresh blueberries in the bottom of four glasses and pour over the jelly mix. Leave to set for 2-3 hours.

Ingredients

• 400g soft Goats’ cheese, rind trimmed
• 50g Ocean Spray Craisins sweetened dried cranberries
• 2 tbsp white wine vinegar
• 5 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp Herbes de Provence
• Pinch of sugar
• 1 x 250g bag mixed salad leaves
• Sea salt and black pepper
• Lemon rind to garnish

Method

1. Preheat the grill to a medium to high setting. In a bowl, mash the goats’ cheese and work in the Craisins with a fork or your fingertips. Roll the cheese into walnut sized balls and place on a baking sheet.
2. Grill the goats’ cheese for a few minutes, until the surface is just starting to brown. Remove and set aside.
3. In a jar mix together the vinegar, oil, herbs, mustard and sugar. Shake well and season to taste.
4. Toss the dressing over the salad leaves and pile into salad bowls. Top with the grilled goats’ cheese and serve garnished with lemon rind.