Ashley Porter

Ashley Porter If you cannot do great things, do small things in a great way.

Curried red lentil soupIngredients1 tbsp coconut or olive oil1 large onion, chopped2 garlic cloves, crushed30g/1oz fresh...
05/08/2025

Curried red lentil soup

Ingredients
1 tbsp coconut or olive oil
1 large onion, chopped
2 garlic cloves, crushed
30g/1oz fresh root ginger, peeled and grated
1 red Scotch bonnet chilli (or a milder red chilli if you prefer), seeds removed and finely chopped
2 tsp garam masala or curry powder
25g/1oz tomato purée
1 x 400g tin reduced-fat coconut milk
150g/5½oz red split lentils
2 sweet potatoes, scrubbed and cut into 2cm/¾in cubes
1 red pepper, seeds removed and cut into 2cm/¾in chunks
200g/7oz baby leaf spinach
pinch salt

Spicy salmon rice bowlsIngredients2 tbsp gochujang1 tbsp rice vinegar1 tsp soy sauce1 small garlic clove, crushed1 tsp m...
05/08/2025

Spicy salmon rice bowls

Ingredients
2 tbsp gochujang
1 tbsp rice vinegar
1 tsp soy sauce
1 small garlic clove, crushed
1 tsp minced fresh root ginger
2 large salmon fillets, skin removed and cut into 2cm/¾in cubes
2 x 250g pouches microwave sticky rice
½ tbsp vegetable oil
1/3 cucumber, peeled and chopped into 1cm cubes
100g/3½oz kimchi, roughly chopped
toasted sesame seeds, to serve (optional)

Pan-fried lemon chickenIngredients4 chicken breasts2 tbsp olive oil1 lemon, juice only200ml/7fl oz white wine or chicken...
06/06/2025

Pan-fried lemon chicken

Ingredients
4 chicken breasts
2 tbsp olive oil
1 lemon, juice only
200ml/7fl oz white wine or chicken stock
20g/½oz butter
salt and freshly ground black pepper
cherry tomatoes, to serve
rocket, to serve

Five-spice chicken drumsticksIngredientsFor the marinade1 tbsp groundnut oil3 garlic cloves, chopped2 tbsp grated fresh ...
06/06/2025

Five-spice chicken drumsticks

Ingredients
For the marinade
1 tbsp groundnut oil
3 garlic cloves, chopped
2 tbsp grated fresh root ginger
1 tbsp Shaoxing rice wine or dry sherry (optional)
2 tbsp light soy sauce
2 tsp five-spice powder
2 tbsp honey
For the chicken
1kg/2lb chicken drumsticks, skin on

Chicken and broccoli pastaIngredients500ml/18fl oz chicken stock2 large skinless chicken breasts1 broccoli, about 350g/1...
28/05/2025

Chicken and broccoli pasta

Ingredients
500ml/18fl oz chicken stock
2 large skinless chicken breasts
1 broccoli, about 350g/12oz, cut into big florets including the stalk
4 tbsp olive oil, plus extra to serve
5 garlic cloves, finely chopped or crushed
1 rosemary sprig, leaves picked and finely chopped (or 2 tsp dried rosemary)
350g/12oz dried pasta
1 lemon, zest only
50g/1¾oz Parmesan, finely grated
freshly ground black pepper

Smash burgerIngredients2 tbsp beef dripping3 x 85g/3oz beef mince meatballs (or 4 if you are really hungry)2 onion, very...
28/05/2025

Smash burger

Ingredients
2 tbsp beef dripping
3 x 85g/3oz beef mince meatballs (or 4 if you are really hungry)
2 onion, very thinly sliced (as thinly sliced as possible, ideally 1mm on a mandolin)
1 tbsp American-style mustard (optional)
3 American or burger cheese slices
1 burger bun, split
burger seasoning (garlic powder, onion powder, pepper and salt)
salt and freshly ground black pepper

Healthy chicken stir-fryThis healthy chicken stir-fry is cooked fast, leaving the broccoli with a crunch. Put the brown ...
08/05/2025

Healthy chicken stir-fry

This healthy chicken stir-fry is cooked fast, leaving the broccoli with a crunch. Put the brown rice on to boil while you prep the remaining ingredients and you can have this meal on the table in about half an hour.

Each serving provides 442 kcal, 40g protein, 46g carbohydrates (of which 5g sugars), 9.5g fat (of which 1.5g saturates), 6.5g fibre and 0.9g salt.

Ingredients
200g/7oz brown rice
1 tbsp rapeseed oil
4 chicken thigh fillets, sliced
1 onion, sliced
2 garlic cloves, crushed
5mm/¼in fresh root ginger, peeled and grated
1 head of broccoli, cut into small florets, the stalk peeled and sliced
1 tbsp soy sauce
1 tbsp Chinese five-spice powder

Healthy omeletteQuick to cook, for breakfast, lunch or supper, this satisfying healthy omelette contains two of your dai...
08/05/2025

Healthy omelette

Quick to cook, for breakfast, lunch or supper, this satisfying healthy omelette contains two of your daily servings of veggies, plus filling protein from the eggs.

Each serving provides 218 kcal, 17g protein, 4g carbohydrates (of which 4g sugars), 14.5g fat (of which 3.5g saturates), 2g fibre and 0.6g salt.

Ingredients
1 tsp olive oil
¼ red, orange or yellow pepper, chopped
2 free-range eggs
fresh (large pinch) or dried parsley (small pinch)
4 cherry tomatoes, halved
large handful of spinach, torn
fresh chives, roughly chopped
freshly ground black pepper

Salmon traybake with orzo and chermoulaIngredientsFor the orzo150g/5½oz orzo300ml/½ pint vegetable stock150g/5½oz Tender...
25/03/2025

Salmon traybake with orzo and chermoula

Ingredients
For the orzo
150g/5½oz orzo
300ml/½ pint vegetable stock
150g/5½oz Tenderstem broccoli, roughly chopped
2 sustainable salmon fillets
½ tsp sea salt flakes
3 tbsp flaked almonds
1 tbsp olive oil
For the chermoula
15g/½oz fresh coriander, leaves and stems
15g/½oz mint, leaves only
1 heaped tsp ground cumin
1 heaped tsp ground paprika
1 whole garlic clove, peeled
2 tbsp olive oil
1 preserved lemon (or ½ lemon, zest only, and 1 tsp white vinegar)
pinch sea salt

King prawn and broccoli stir fryIngredients2 tbsp sunflower oil2 large shallots, very thinly sliced1 red chilli, seeds r...
25/03/2025

King prawn and broccoli stir fry

Ingredients
2 tbsp sunflower oil
2 large shallots, very thinly sliced
1 red chilli, seeds removed, thinly sliced
2cm/¾in piece ginger, peeled and thinly sliced
350g/12oz raw peeled king prawns
250g/9oz broccoli, cut into tiny florets
150g/5½oz oyster mushrooms, thickly sliced
6 tbsp black bean sauce
2 tbsp dark soy sauce
½ lemon, juice only
salt and freshly ground black pepper

Chicken pasta saladIngredientsFor the chicken pasta salad120g/4¼oz farfalle pasta3 rashers streaky bacon1 Romaine lettuc...
17/03/2025

Chicken pasta salad

Ingredients
For the chicken pasta salad
120g/4¼oz farfalle pasta
3 rashers streaky bacon
1 Romaine lettuce, shredded
120g/4¼oz cherry tomatoes, halved
150g/5½oz leftover roast chicken, cut or shredded into bite-sized pieces
salt and freshly ground black pepper
For the buttermilk ranch dressing
2½ tbsp buttermilk
2 tbsp light mayonnaise
1 tbsp 0% fat Greek-style yoghurt
1 small garlic clove, crushed
large pinch sea salt
large handful fresh chives, snipped

Method
To make the pasta salad, cook the pasta in a saucepan of salted, boiling water for 10–12 minutes, or as per packet instructions. Drain the pasta and rinse under the cold tap to cool and wash off any excess starch. Drain well again.
Preheat the grill to medium–high and cook the bacon until crispy. Set aside to cool, patting off as much excess fat as possible with a piece of kitchen paper. Chop into small pieces.
To make the dressing, whisk the buttermilk, mayonnaise and yoghurt in a small bowl. Add the garlic clove, sea salt and chives and stir well.
Return the pasta to the saucepan and stir in the dressing, bacon, lettuce, tomatoes and chicken. Season with salt and pepper and serve.

Roast chicken traybake with squash, sage and lemon crème fraîcheIngredients1 small butternut squash, cut into 2cm/¾in sl...
17/03/2025

Roast chicken traybake with squash, sage and lemon crème fraîche

Ingredients
1 small butternut squash, cut into 2cm/¾in slices, seeds removed
1½ lemons, 1 cut into quarters and ½ zested
1kg/2lb 4oz free-range chicken thighs, skin-on and bone-in
3 tbsp olive oil
1 whole garlic bulb, halved horizontally
10 fresh sage leaves
15g/½oz dried mushrooms (such as shiitake or mixed)
150g/5½oz crème fraîche
1 tbsp capers, roughly chopped
250g/9oz mixed mushrooms, thickly sliced or whole if small (such as shiitake and portobello)
1 tbsp honey
sea salt flakes and freshly ground black pepper

Method
Preheat the oven to 200C/180C Fan/Gas 6. Tip the squash, quartered lemon, chicken thighs, 2 tablespoons of the olive oil and 1 teaspoon of sea salt flakes into a roasting tin large enough to hold everything in one layer, then mix to coat everything evenly in the oil. (I use disposable gloves for this.)
Add in the halved bulb of garlic, scatter with half of the sage leaves, then transfer to the oven to roast for 15 minutes.
Meanwhile, place the dried mushrooms in a small bowl and cover with 150ml/¼ pint just-boiled water. In another small bowl, mix the crème fraîche with the lemon zest, then set aside.
After 15 minutes, roughly chop the soaked mushrooms, reserving the liquid. Remove the roasting tin from the oven and add the capers along with both the fresh and soaked mushrooms, with their reserved liquid, to the tin around the chicken. Drizzle the mushrooms with the remaining 1 tablespoon of olive oil, and the chicken with the honey. Scatter over the remaining sage leaves, then roast for a further 30–35 minutes, prodding halfway if needed, until cooked through. (If your chicken thighs are particularly large, cook for 35–40 minutes.)
Let the chicken rest for 10 minutes. Squeeze ½ bulb of roasted garlic and 2 of the roasted lemon wedges into the bowl with the crème fraiche and mix. Taste and season as needed with salt and pepper. Season the chicken with sea salt flakes and freshly ground black pepper, and serve hot with the lemon crème fraîche alongside.

Address

Stroude Road
London
61

Telephone

+447798237474

Website

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