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1. Finely chop the onion and garlic.
2. Heat some oil in a large pan and fry the onion, garlic and chorizo for 5 minutes.
3. Chop the chicken into chunks then add to the pan. Fry for a further 5 minutes.
4. Crumble in the stock cube and add the paprika, tomato puree and saffron. Stir briefly.
5. Over a low heat, stir in the paella rice for 1 minute.
6. Top the contents of the pan up with boiling water until the ingredients are just covered.
7. Season and stir then leave to simmer for 15 minutes with the lid off. Keep topping the pan up with water so the paella doesn't dry out.
8. Meanwhile, chop the red pepper into small chunks.
9. After 15 minutes, stir in the pepper and peas. Leave to simmer for a final 5 minutes, allowing the sauce to thicken.
10. Check for seasoning, stir, then serve garnished with freshly chopped parsley.

Check out all my other rice based recipes.

1. To a blender, add all the ingredients apart from the garnish.
2. Blitz until the ice is crushed into small pieces.
3. Pour into glasses, garnish with a wedge of lemon and enjoy.

TIP! To make more pina coladas, multiply up the ingredients per number of servings.

1. Add the frozen mango, yogurt, honey and milk to a blender.
2. Grind the seeds from the cardamom pods in a pestle and mortar and add to the blender.
3. Blitz until smooth. If the consistency is too thick, add a dash more milk.
4. Pour into a glass and garnish with ground pistachio nuts.
5. Add a squeeze of lime if you fancy some zest, and enjoy.

TIP! This drink can also be made with fresh mango or mango pulp.

1. Pre-heat the oven to 180c/350f.
2. Pre-grill the sausage and bacon.
3. Place your pizza base on a greased/floured baking tin or hot pizza stone.
4. Sprinkle over half the mozzarella then chop/slice all the toppings apart from the egg and chives.
5. Layer the toppings on the base (leaving the egg and chives until later).
6. Place the pizza in the oven for 6-7 minutes then remove.
7. Carefully crack the eggs onto the pizza, directing the egg whites away from the edges. Sprinkle the rest of the mozzarella over the pizza.
8. Place back in the oven for another 5-10 minutes until the eggs are cooked to your liking.
9. Remove from the oven, sprinkle with freshly chopped chives and enjoy.

Love pizza? Check out all my other pizza recipes.

1. Preheat the oven to 180c/350f.
2. Place the chicken into an oven dish. Spread over the pesto then sprinkle with breadcrumbs.
3. Cook in the oven for 25 minutes, or until the chicken is cooked through.
4. Meanwhile, chop the tomatoes, beetroot, cucumber, spring onions and olives. Mix together with the capers and salad leaves.
5. When the chicken is cooked, remove from the oven and slice.
6. Split the salad mix between 4 containers. Add chicken to each container then add a wedge of lemon for serving.
7. Cover and store in the fridge until ready to eat.

Check out my other meal prep recipe for tomato chicken with rice and pasta.

1. Cut the cauliflower florets from the stalk and wash.
2. Blitz the cauliflower into crumb size pieces using a food processor or blender. Alternatively, use a grater.
3. Place the cauliflower in a bowl, cover and microwave on medium for 10 minutes (stirring halfway through cooking).
4. Stir in the eggs, parmesan and oregano.
5. Spread the mixture onto a baking tray lined with greaseproof or parchment paper. No thicker than ½cm thick.
6. Pre-bake in an oven preheated to 200c/390f for 20 minutes.
7. Remove from the oven, add your favourite toppings and bake again until cooked.

Love cauliflower? Check out my cauliflower rice recipe.

1. Preheat the oven to 200c/390f.
2. Peel and chop the sweet potato and slice the pepper. Place in a baking dish.
3. Sprinkle the chicken breasts on both sides with curry powder and add to the baking dish. Pour the chopped tomatoes over the chicken.
4. Bake in the oven for 35 minutes, stirring the vegetables halfway through cooking.
5. Meanwhile, cook the rice and add the peas and chopped chorizo 5 minutes before the end of cooking. Drain and separate into 2 tubs.
6. Also, cook the pasta then drain. Mix in the chopped olives and lemon juice. Separate into the other 2 more tubs.
7. When the chicken and vegetables are cooked, slice the chicken and split between the 4 tubs.
8. Add the sweet potato to the tub with rice. Add the pepper to the tub with pasta.
9. Leave to cool then cover and store in the fridge. Enjoy cold or reheated.

TIP! Store for up to 4 days. Perfect for planning lunches for the week.

1. Add the apple juice, natural yogurt, summer fruits, chopped pear and pineapple to a blender.
2. Blitz until smooth then pour the smoothie into a bowl.
3. Chop the melon, nectarine and strawberries. Place on top of the smoothie then sprinkle on some granola.
4. Drizzle over some more yogurt, garnish with fresh mint and enjoy.

For more exciting ways to shake up your wake up, check out my other breakfast recipes.

1. Cook 5 of the 6 eggs in boiling water for 6 minutes. Cool then peel off the shells.
2. Mix freshly chopped parsley into the sausage meat.
3. Split the sausage meat into 5. For each scotch egg, spread the sausage meat in the middle of a piece of cling film.
4. Place the egg on top. Use the cling film to wrap the sausage meat around the egg. Do this for all 5 eggs.
5. Once covered in meat, coat each egg in the flour, then remaining whisked egg, then breadcrumbs.
6. Bake on 180c/350f for 30 minutes. When golden and the sausage meat is cooked, leave to cool and enjoy.

TIP! These scotch eggs can be prepared in advance and left to chill in the fridge prior to baking.

1. Add the flour, yeast, salt and sugar into a large mixing bowl. Briefly mix.
2. Cut the butter into pieces and add to the bowl. Use your fingertips to work into the mixture.
3. Stir in 150ml of lukewarm water. When the dough begins to clump together, turn out onto a clean floured work surface.
4. Knead for 10 minutes.
5. Place into a greased bowl. Cover with cling film and leave to proof for 1 hour.
6. When risen, roll out onto a work surface and briefly knead to knock out some air.
7. Split the dough into 6 balls and place on a baking tray lined with greaseproof or parchment paper. Leave to proof for 30 minutes.
8. Bake in an oven preheated to 180c/350f for 20-30 minutes.
9. When risen and golden, remove from the oven. For best flavour, enjoy whilst still warm from the oven or cold with your favourite fillings.

TIP! To bake more white bread rolls, simply double the quantities of this recipe.