Kitchen Hero. Donal Skehan

(14OZ) SKINLESS CHICKEN BREASTS, SLICED INTO THICK STRIPS

      3 GARLIC CLOVES, PEELED AND FINELY CHOPPED

      50G (2OZ) READY-TO-USE SUN-DRIED TOMATOES

      150G (5OZ) BABY SPINACH LEAVES

      250ML (8½FL OZ) SINGLE CREAM

      A GENEROUS PINCH OF SEA SALT AND FRESHLY GROUND BLACK PEPPER

       Cook the pasta according to the instructions on the packet.

       Meanwhile, heat the butter in a large frying pan over a high heat and, when foaming, fry the chicken for 4–6 minutes until cooked through. Add the garlic, sun-dried tomatoes and spinach and fry until the spinach has wilted.

       Add the cream, bring to a steady simmer and cook for 3–4 minutes, then season with salt and black pepper. Once the pasta is cooked, drain and add to the sauce. Toss well and serve straightaway.

      Omelette with Tomato and Avocado

      This is great as a snack or a quick-fix breakfast. I picked up the recipe during a stay in the fast-paced city of LA. We ate it in a great little café, right before my uncle (and wannabe surf instructor) Niall, who lives there, dragged us out to Santa Monica beach for a surfing lesson.

      SERVES 1

       VEGETARIAN

      2 LARGE EGGS

      A DROP OF MILK

      SEA SALT AND FRESHLY GROUND BLACK PEPPER

      1 TBSP BUTTER

      ½ AVOCADO, STONED, PEELED AND CUT INTO CHUNKY SLICES

      6 CHERRY TOMATOES, SLICED IN QUARTERS

       Whisk the eggs and milk in a bowl until combined. Season with a pinch of salt and black pepper.

       Heat a small frying pan, about 20cm (8in) in diameter, over a high heat and add the butter to the pan. When it is foaming, pour in the eggs and, using a spatula, pull the edges of the omelette towards the centre so that the beaten egg runs to the outside. Continue doing this for 1–2 minutes until there is no runny egg left.

       While the omelette is still a little soft on top, fold it towards the centre and then hold the pan over the plate and nudge it off and onto the plate. Be careful not to overcook the omelette – it will continue to set as you dish it up.

       Serve topped with the avocado slices and quartered cherry tomatoes, plus an extra grinding of salt and black pepper.

      ‘BOOM BOOM POW’ NASI GORENG

      The first question I always get asked when I mention this dish is ‘What the hell is nasi goreng?’, so first things first, let me explain it for you. It’s basically fried rice that’s been kicked up the arse, sent on a rocket around the moon and back with a good whack of chilli and a fried egg on top just in case you weren’t awake! It sounds a little complicated but really it’s just a case of prepping the paste, slicing the meat and cooking the eggs. The rice is better if cooked and cooled well in advance (even the day before). I promise if you try this once, you will definitely make it again.

      SERVES 4

      2 TBSP GROUNDNUT OIL

      4 GARLIC CLOVES, PEELED

      2 RED CHILLIES, PLUS 1 SLICED RED CHILLI TO SERVE

      1 TSP CORIANDER SEEDS

      1 TBSP FISH SAUCE (NAM PLA)

      1 TBSP TOMATO KETCHUP

      2 LARGE SHALLOTS, PEELED AND ROUGHLY CHOPPED

      3 TBSP SUNFLOWER OIL

      300G (11OZ) RAW KING PRAWNS, PEELED AND DEVEINED

      2 SKINLESS CHICKEN BREASTS, FINELY SLICED

      250G (9OZ) BASMATI RICE, COOKED AND COOLED

      1 TBSP DARK SOY SAUCE

      1 TBSP KECAP MANIS (INDONESIAN SWEET SOY SAUCE)

      2 SPRING ONIONS, SLICED, PLUS EXTRA TO SERVE

      4 LARGE EGGS

      PRAWN CRACKERS, TO SERVE (OPTIONAL)

       Blitz the groundnut oil, garlic, chillies, coriander seeds, fish sauce, tomato ketchup and shallots in a food processor until you have a smooth paste.

       In a large wok or deep frying pan, heat 1 tablespoon of the sunflower oil over a high heat. Add a spoonful of the paste and stir-fry for 1 minute until you get all those amazing aromas going! Add the prawns and chicken and stir-fry for a further 2–3 minutes until just cooked through. Set aside and keep warm.

       Using another tablespoon of the oil, fry the remaining paste as before and then add the cooked rice, soy sauce, kecap manis and spring onions and fry for 3–4 minutes until the rice is coated and piping hot. Return the chicken and prawns to the wok and toss well until hot.

       Divide the nasi goreng among four plates and quickly fry the eggs in the remaining oil in a frying pan.

       Serve each plateful topped with a fried egg, a sprinkle of sliced spring onions and chilli, and some prawn crackers if you want.

      Chris Terry

      ASIAN PORK LETTUCE CUPS

      I want to introduce you to what is easily one of my favourite little dinner-party treats. This dish tastes amazing and I hope it will become one of your staple entertaining recipes. The meat mix is full of really light and aromatic flavours and is served in baby gem lettuce leaves, making it perfect finger food.

      SERVES 4

      1 TBSP SUNFLOWER OIL

      250G (9OZ) LEAN PORK MINCE

      3 GARLIC CLOVES, PEELED AND FINELY CHOPPED

      1 RED CHILLI, DESEEDED AND FINELY CHOPPED

      1 TBSP FISH SAUCE (NAM PLA)

      1 TBSP DARK SOY SAUCE

      1 TBSP CASTER SUGAR

      5 SPRING ONIONS, FINELY CHOPPED

      8 FRESH MINT LEAVES, FINELY CHOPPED

      JUICE OF 1 LIME

      TO SERVE

      2 BABY GEM LETTUCES, SEPARATED