Chicken Marengo

Online Personal Trainer Main Meal Recipes - Chicken Marengo

Online Personal Trainer Main Meal Recipes - Chicken Marengo.jpg

Serves: 4

Shopping & Ingredients List:

2 tbsp Agar Agar Flakes

Chicken Breasts, diced

2 tbsp Coconut Oil

Onion, chopped

Garlic Clove chopped

large tin of Chopped Tomatoes

2 tbsp Sundried Tomato Puree

1 tbsp dried Basil 

1 tbsp dried Thyme

125ml White Wine

Method

1. Using 1 tbsp coconut oil, melt in large non-stick fry pan over medium flame & brown chicken pieces, 5 minutes.

2. Remove the chicken & place in slow cooker.

3. Using the remaining oil, add the onions & cook until soft & brown. About 5 minutes. Add the garlic, tomatoes, puree, herbs & wine. Bring to the boil.

4. Pour the contents of the pan over the chicken.

5. Turn the slow cooker on high & cook for 3-4 hours. Serve with freshly cooked pasta, rice or steamed green vegetables.

Macro info per serving

Protein
29g

Carbs
11g

Fat
11g

Energy
259Kcal

Chilli Chicken Burgers

Online Personal Trainer Main Meal Recipes - Chilli Chicken Burgers

Online Personal Trainer Main Meal Recipes - Chilli Chicken Burgers.jpg

Serves: 4

Shopping & Ingredients List:

1 tbsp Olive Oil

1 small Onion, finely diced

2 small Red Chillies, finely diced

1 stick of Celery, finely diced

Garlic Cloves, minced

500g Chicken Mince

1 Egg, beaten

½ tsp Cayenne Pepper

½ tsp Cajun Spices

1 tsp Red Chilli Flakes

Method

1. Heat oil in large non-stick fry pan. Add onion, chilli and celery. Cook, stirring often until soft but not browned. Add garlic & cook for further 30 seconds. Set aside to cool.

2. Preheat the grill (or bbq). In a large bowl combine the chicken mince with the egg white, spices & cooked vegetables until thoroughly mixed. Shape into 4 burgers.

3. Grill for about 6 mins each side. Serve with salad.

Macro info per serving

Protein
24.5g

Carbs
4.7g

Fat
14g

Energy
242.8Kcal

Warrior Chicken

Online Personal Trainer Main Meal Recipes - Warrior Chicken

Online Personal Trainer Main Meal Recipes - Warrior Chicken.jpg

Serves: 2

Shopping & Ingredients List:

600g Chicken Thighs

60ml Water

2 tbsp Hoisin Sauce

2 tbsp Honey

2 tsp Ground Ginger

Garlic Cloves, minced

Method

1. Preheat oven on 180c (160 fan), 350f, Gas Mark 4.

2. Heat the water, honey, hoisin sauce, ginger & garlic in a large saucepan. Bring to a boil & then reduce heat so sauce simmers for 20 mins. Add the chicken thighs, bring heat up again & turn the thighs until they have a sticky glaze.

3. Place in a roasting dish & into the oven for 20 mins until cooked through.

4. Spoon over any remaining sauce from the sauce pan & serve immediately.

Macro info per serving

Protein
47g

Carbs
18.5g

Fat
29g

Energy
523Kcal

Shanghai Chicken

Online Personal Trainer Main Meal Recipes - Shanghai Chicken

Online Personal Trainer Main Meal Recipes - Shanghai Chicken.jpg

Serves: 2

Shopping & Ingredients List:

375g Chicken Breast, cut into fine strips

Red Peppers, cut into strips

Carrots, cut into strips

2 tbsp Olive Oil

50g Cashews, chopped

½ tsp Red Chilli Flakes

1 tbsp Hoisin Sauce

100ml Chicken Stock

1 tsp Dijon Mustard

2 tsp Ground Ginger

2 Garlic Cloves, minced

Method

1. Heat 1 tbsp oil in a large non-stick frying pan. Add 1tsp of the ginger & all the pepper & carrots. Stir fry for 1-2 mins. Add couple of tbsp. of water & cover. Remove from heat pan & set aside. Keep it warm.

2. In a bowl mix stock, mustard, hoisin sauce.

3. Next add remaining oil to the pan. Add chicken, ginger & chilli flakes. Cook for 5 mins until chicken starting to brown. Stir constantly. Then add the stock mix. Cook for 1 minute. Return pepper & carrot mix to the pan & mix thoroughly. Serve immediately topped with cashews.

Macro info per serving

Protein
42.5g

Carbs
14g

Fat
21g

Energy
415Kcal

Orange Honey Chicken

Online Personal Trainer Main Meal Recipes - Orange Honey Chicken

Online Personal Trainer Main Meal Recipes - Orange Honey Chicken.jpg

Serves: 2

Shopping & Ingredients List:

Chicken Breasts

60ml Honey

2 Oranges, juice only

Garlic Cloves, minced

½ Pineapple, cubed

Method

1. Preheat oven to 180c (160 fan), 350f, Gas Mark 4

2. In a bowl combine the honey, orange juice, garlic & pineapple.

3. Place chicken breasts in roasting tin & glaze with the sauce. Bake for 30-40 mins until the chicken is brown. Then serve immediately.

Macro info per serving

Protein
52g

Carbs
68g

Fat
4g

Energy
516Kcal

Microwave Carbonara

Online Personal Trainer Main Meal Recipes - Microwave Carbonara

Online Personal Trainer Main Meal Recipes - Microwave Carbonara.jpg

Serves: 2

Shopping & Ingredients List:

4 rashers Smoked Back Bacon

100g Spaghetti

50g Frozen Peas

3 large Eggs

100ml Single Cream

25g grated Parmesan cheese

a little grated Nutmeg

Sea Salt & freshly Ground Black Pepper


Method

1. Boil a kettle of water. Snap the spaghetti in half & place it in the bowl. Pour over enough boiling water from the kettle to fill half the bowl, cover with an upturned plate.

2. Cook on HIGH for 7 minutes. Stir in the peas & leave to stand for 2 minutes.

3. Meanwhile, chop the bacon & put in a small micro-proof bowl, cover with a piece of kitchen paper to prevent splattering. Cook on HIGH for 1 minute 30 seconds, stirring once. Transfer to a plate and set aside.

4. Beat the eggs, cream & cheese together with the nutmeg & seasoning.

5. Drain the pasta in a colander, return it to the bowl, stir in the bacon & egg mixture.

6. Cook on HIGH for 2 mins, stirring once. Leave to stand for 2 mins.

7. Serve in bowls with a little more nutmeg grated & ground pepper over the top

Macro info per serving

Protein
29.5g

Carbs
22g

Fat
26.5g

Energy
445Kcal

Really Rich Italian Meatballs

Online Personal Trainer Main Meal Recipes - Really Rich Italian Meatballs

Online Personal Trainer Main Meal Recipes - Really Rich Italian Meatballs.jpg

Serves: 4

Shopping & Ingredients List:

500g Extra Lean Beef Mince*

Garlic Cloves, crushed

6 tbsp Dried Oregano

5 tbsp Dried Basil

1 tbsp Dried Parsley

1 tsp Cayenne Pepper

6 tbsp Paprika

2 tbsp Tomato Puree

2 small bags of Mini Cheddars

1 large Egg

25g Plain Flour

Onion

400g tin Chopped Tomatoes

500g Passata

Salt & Pepper to own taste

1 tbsp Olive Oil

*Halal & Kosher if meat apropriately sourced

Method

1. Put mince, 2 crushed garlic cloves, 3 tbsp of oregano, 2 tbsp of basil, all the parsley, 1 tesp of cayenne pepper, 3 tbsp of paprika and a little tomato puree together first in a mixing bowl mix it all together until everything is blended. You can use a food processor rather than by hand if preferred.

2. Crush the mini cheddars until they are crumbs & add these to your meat & spice mixture. Followed by the egg. Carry on mixing until the texture is a LITTLE sticky.

3. Once mixed & ready, coat very lightly in a little flour & fry in a frying pan on a medium-high heat until just the outside is lightly browned. Once fried, dab a little to get any excess oil off and set aside, covering with foil to keep warm until the sauce is ready.

4. Finely chop the onion & fry in a large pan. When the onion is a little softer, add the chopped tomatoes & passata & the remaining spices. Mix it all together.

5. Add the meatballs to the sauce & cook for 20 minutes on the lowest hob setting with the lid on, stir occasionally to prevent sticking. Add splashes of water to the sauce if required as it cooks.

Macro info per serving

Protein
33g

Carbs
23.7g

Fat
14.5g

Energy
358Kcal

Easy Mild Chicken Curry

Online Personal Trainer Main Meal Recipes - Easy Mild Chicken Curry

Online Personal Trainer Main Meal Recipes - Easy Mild Chicken Curry.jpg

Serves: 4

Shopping & Ingredients List:

4 x 125g skinless Chicken Breasts, diced*

2 tbsp Coconut Oil, melted

Onion, diced

Garlic Cloves, crushed

2cm Root Ginger, grated

3 tbsp Mild Curry Powder

1 tsp Turmeric

Chilli, seeded & sliced

400g tin Chopped Tomatoes

2 tbsp Peanut Butter

5 tbsp reduced-fat Coconut Milk

Salt & Pepper to own taste

*Kosher & Halal if meat appropriately sourced

Method

1. Heat the oil in a large pan & fry onion, garlic, ginger, curry powder, turmeric & chilli for about 2 minutes.

2. Add in chicken and allow to brown slightly.

3. Stir in tomatoes, peanut butter & coconut milk.

4. Simmer gently for 20 minutes until thickened. Season to taste with salt & pepper.

Macro info per serving

Protein
31.5g

Carbs
9.7g

Fat
15g

Energy
300Kcal

Jo'burg Curry

Online Personal Trainer Main Meal Recipes - Jo'burg Curry

Online Personal Trainer Main Meal Recipes - Jo'burg Curry.jpg

Serves: 4

Shopping & Ingredients List:

2 tbsp Sunflower Oil

3 tbsp Madras Curry Powder

1 tbsp Garam Masala

1 tsp Ground Cinnamon 

1 tsp Ground Cumin 

1 tsp Coriander

½ tsp Turmeric

Bay Leaves

1 tbsp fresh Ginger, grated

Garlic Cloves, finely chopped

1 large Onion, diced

Medium Tomatoes, diced

5 small Green Chillies, diced

Beef Stock Cubes

1 tbsp Tomato Puree

1kg lean Beef Mince*

*Kosher & Halal if meat appropriately sourced

Method

1. Heat the oil in a large pan. Then add the onions, bay leaves & garlic. Fry on a medium heat until the onions are soft & reduce the heat.

2. Add the curry powder, garam masala, cinnamon, cumin, coriander, turmeric & ginger. Stir on a low heat for five minutes, stirring constantly to avoid burning the spices & fully combining the spices and onions.

3. Add in the beef mince & chillis & increase to a medium heat. Stirring occasionally, cook until the mince is browned. Add the stock cubes, tomato puree, tomatoes & 200ml of hot water. Stir until all is fully combined.

4. Reduce to a low heat, cover the pan with a lid & simmer for 10-15 minutes. Remove the bay leaves & discard before serving.

Macro info per serving

Protein
54.2g

Carbs
9g

Fat
18.7g

Energy
422Kcal

Easy Fish Curry

Online Personal Trainer Main Meal Recipes - Easy Fish Curry

Online Personal Trainer Main Meal Recipes - Easy Fish Curry.jpg

Serves: 2

Shopping & Ingredients List:

2 tsp Coconut Oil

1 small Onion, thinly sliced

5 tbsp grated Ginger

5 tbsp Garlic, crushed

½ tsp Turmeric

500ml reduced-fat Coconut Milk

1 tsp Salt

500g White Fish, cubed

1 tbsp Coriander Leaves, chopped

Method

1. Heat the oil in a large frying pan. Fry onion until brown.

2. Add ginger & garlic.

3. Season with turmeric powder & pour in the coconut milk. Cook over low heat for a couple of minutes then add salt and fish. Cook until fish is tender, 5-10 minutes. Add coriander leaves just before serving.

Macro info per serving

Protein
59.5g

Carbs
22.5g

Fat
33.5g

Energy
630Kcal

Chicken Shacuti

Online Personal Trainer Main Meal Recipes - Chicken Shacuti

Online Personal Trainer Main Meal Recipes - Chicken Shacuti.jpg

Shopping & Ingredients List:

1.7kg Whole Chicken*

3 tbsp Sunflower Oil

6 dried Red Kashmiri Chillies

1 tbsp Coriander Seeds

½ tsp Sesame Seeds

2 tsp Cloves

1 tsp Cumin Seeds

¼ tsp Fenugreek Seeds

Peppercorns

1 tbsp Poppy Seeds

1 tsp Fennel Seeds

1 tsp Turmeric Powder

8 tbsp Desiccated Coconut

Garlic Cloves, minced

1 medium Onion, sliced

2 tbsp Tamarind Pulp

Salt to own taste

*Kosher & Halal if meat appropriately sourced

Method

1. Cut chicken into serving pieces, about 5cm square in size.

2. Heat 1 tbsp oil in a frying pan & fry the red chillies & all the dry spices until fragrant. Then add the coconut, the garlic & the onions fry for a little bit longer, just enough to soften the onion.

3. Grind all the ingredients in a blender, till they become a smooth paste. Add a bit of water, if necessary, to stop the paste from sticking to the sides of the processor.

4. In a heavy pan heat the remaining 2 tablespoons of oil, add the spice paste & fry well. Add in the chicken, mix well with the paste & put in 250ml water or until chicken is just covered. Bring to a boil then cover & cook until chicken is fully cooked, about 20 minutes & the sauce is thick. Add more water if necessary during cooking. Lastly add the tamarind pulp, taste & adjust seasoning.

Macro info per serving

Protein
56.3g

Carbs
4.1g

Fat
27.2g

Energy
487Kcal

Tuna & Noodle Cattia

Online Personal Trainer Main Meal Recipes - Tuna & Noodle Cattia

Online Personal Trainer Main Meal Recipes - Tuna & Noodle Cattia.jpg

Serves: 4

Shopping & Ingredients List:

200g Broccoli, in small florets

50g Carrots, in matchsticks

350g fresh Egg Noodles

400g tin fat-free Condensed Mushroom Soup

400g tin Tuna, flaked

1 tsp Garlic Salt

pinch Chilli Flakes

Salt & Pepper to season

Method

1. Quickly cook the noodles in salted boiling water. Drain, reserving 3 tbsp of the cooking water.

2. Blanche the carrot & broccoli for 3-5 minutes in boiling water. Drain.

3. Combine all the ingredients including the reserved water in a slow cooker & cook on LOW for 90 minutes.

4. Serve with additional steamed vegetables if desired.

Macro info per serving

Protein
21.3g

Carbs
36.7g

Fat
4.2g

Energy
270Kcal

Chicken & Prawn Jambalaya

Online Personal Trainer Main Meal Recipes - Chicken & Prawn Jambalaya

Online Personal Trainer Main Meal Recipes - Chicken & Prawn Jambalaya

Serves: 4

Shopping & Ingredients List:

4 large Chicken Thighs

1 tbsp Coconut Oil

30g Chorizo, diced

Onion, finely chopped

Celery Sticks, finely chopped

Green Pepper, diced

Red Pepper, diced

Garlic Cloves, crushed

Red Chilli, diced

Green Chilli, diced

300g tin Chopped Tomatoes

1 tbsp Chilli Paste

1 tbsp Pesto

500ml Chicken Stock*

200g Basmati Rice

200g Prawns

Pepper to season

2 tbsp Parsley, chopped to garnish

*use gluten-free if required

Method

1. Skin & bone the chicken thighs & cut into 3 pieces per thigh.

2. Heat the oil over a high heat in a large pan, add the chicken & cook for 1-2 minutes. Add the chorizo & cook for a further minute, stirring until the chorizo releases its oils. Using a slotted spoon remove the chicken & chorizo from the pan & set aside.

3. Reduce the heat & stir in the onion, celery, green pepper, red pepper & cook for 5-10 minutes until soft, adding a little of stock if pan gets dry.

4. Add the garlic & chillies to the pan. Cook for 1 minute & then add the tomatoes, pesto, chilli paste & season with pepper to own taste. Add a little stock & cook for a further minute.

5. Stir in most of remaining stock & rice. Bring to a simmer, return the chicken & chorizo to the pan & cook covered without stirring for 15-16 minutes.

6. Check the mixture.

7. If dry add a bit of stock & stir in & cover & cook for a further 4 minutes. If too wet uncover & contiue to cook to boil off spare liquid.

8. Stir in prawns for the last 3 minutes of cooking time. The jambalaya is ready when most of the stock has been absorbed.

Macro info per serving

Protein
44.7g

Carbs
52g

Fat
17.6g

Energy
457Kcal

Garlic Prawns & Cod

Online Personal Trainer Main Meal Recipes - Garlic Prawns & Cod

Online Personal Trainer Main Meal Recipes - Garlic Prawns & Cod.jpg

Serves: 4

Shopping & Ingredients List:

500g King Prawns

200g Cod Fillets, in chunks

150g Mushrooms, thinly sliced

Onion, sliced

2-3 Spring Onions, chopped

Garlic Cloves, crushed

30g Curry Paste

3 tbsp Coriander, chopped

250g Passata

Method

1. Put all the ingredients into a slow cooker & cook on LOW for 2 hours. Serve with steamed green vegetables.

Macro info per serving

Protein
33.5g

Carbs
10.7g

Fat
3.2g

Energy
207Kcal

Chinese Beef Noodles

Online Personal Trainer Main Meal Recipes - Chinese Beef Noodles

Online Personal Trainer Main Meal Recipes - Chinese Beef Noodles.jpg

Serves: 4

Shopping & Ingredients List:

500g Flank Steak*

275g dried Wholemeal Noodles

Spring Onions, sliced

Green Pepper, sliced

2 tsp Sesame Oil

150g fresh Beansprouts

Marinade

4 tsp Sesame Oil

2 tbsp Rice Wine Vinegar

Garlic Cloves, crushed

1 tbsp Root Ginger, finely chopped

Jalapeno Chilli, sliced

1 tbsp Teriyaki Marinating Sauce

1 tbsp Light Soy Sauce

*Kosher & Halal if meat appropriately sourced

Method

1. To make marinade, combine all the ingredients in a bowl.

2. Put the steak in a non-metallic shallow bowl, pour over the marinade, cover with clingfilm & leave to stand at room temperature for at least 1 hour.

3. Preheat a large non-stick frying pan over a high heat. Add steak, reserving the marinade, cook steak for 3 minutes on each side. Remove steak & cut into thick slices & keep the steak warm.

4. Cook the noodles according to packet instructions.

5. Add the pepper & spring onions to the frying pan with the oil & stir-fry over a high heat for 2 minutes. Reduce the heat to medium, add the marinade to the pan & stir for 1 minute then add the noodles & beansprouts to the pan & stir for a further minute.

6. Serve the noodles with pieces of steak on top & drizzle over the juices left in the pan.

Macro info per serving

Protein
38.8g

Carbs
60g

Fat
16.4g

Energy
543Kcal

BBQ Vegan Chicken

Online Personal Trainer Main Meal Recipes - BBQ Vegan Chicken

Online Personal Trainer Main Meal Recipes - BBQ Vegan Chicken.jpg

Serves: 4

Shopping & Ingredients List:

For the Fish Sauce

2 tbsp Stevia

60ml fresh Pineapple Juice

2 tbsp Tamari Sauce*

Salt to own taste

Marinade

4 tbsp Tomato Puree

1 tbsp Vegan Fish Sauce

2-3 drops of Tabasco

2 tsp Maple Syrup

Garlic cloves, crushed

Chicken Steaks

150g x 4 Seitan Steaks

*use gluten-free if required

Method

1. To make the fish sauce - stir the water & sugar together in a bowl until the sugar dissolves. Add the pineapple juice, tamari, salt & mix well. Refrigerate in a sterilised glass jar or bottle with a lid for an hour or so. Can be stored in fridge for 3-4 days. Makes 7 tbsp of sauce.

2. In a bowl mix together the mariande ingredients & pour over the seitan steaks. Make sure each steak is thoroughly covered in marinade.

3. Cover the dish & store in fridge for 4 hours or more.

4. Oil the bbq grill. Place the steaks on the grill & cook for 5 minutes each side. Or heat an oven grill on high & grill each steak under the grill until cooked through.

5. Serve with fresh green salad.

Macro info per serving

Protein
39.2g

Carbs
15.8g

Fat
2.7g

Energy
245Kcal

Hearty Chorizo & Eggs

Online Personal Trainer Main Meal Recipes - Hearty Chorizo & Eggs

Hearty Chorizo & Eggs.png

Serves: 3

Shopping & Ingredients List:

400g can Butter Beans, rinsed & drained

100g Chorizo Sausage, chopped

400g can Cherry Tomatoes

1 tbsp Tomato Puree

1 medium Onion, finely chopped

Garlic Cloves, minced

1 tbsp Olive Oil

100ml Red Wine

3 large Eggs

2 handfuls Baby Spinach

Salt & Pepper to season

Method

1. Heat the olive oil in a large non-stick frying pan. Add the onion & garlic. Stir-fry for 2 minutes & then add the chopped chorizo. Fry until the chorizo is beginning to brown.

2. Pour in the wine & allow it to bubble, then stir in the butter beans, tomatoes & tomato puree.  Season well with salt & pepper. Simmer for 15 minutes.

3. Stir in the spinach & once wilted make 3 wells in the bean mixture. Crack an egg into each well. Cover the pan & cook for 2-3 minutes. Serve immediately.

Macro info per serving

Protein
24g

Carbs
34g

Fat
17.6g

Energy
391Kcal

Balti Chicken

Online Personal Trainer Main Meal Recipes - Balti Chicken

Online Personal Trainer Main Meal Recipes - Balti Chicken.jpg

Serves: 2

Shopping & Ingredients List:

1 tsp Coconut Oil

1 medium Onion, chopped

300g Skinless Chicken Breasts, cubed*

1 medium Pepper, chopped

2 medium Carrots, chopped

Celery Stick, chopped

Garlic Cloves, crushed

Chilli, chopped

3 tsp Curry Powder

1 tsp Garam Masala

400g can Chopped Tomatoes

1 tbsp Tomato Puree

25g Fresh Coriander, chopped

*Halal & Kosher if meat appropriately sourced

Method

1. Add the oil to a saucepan, followed by the onion, & cook for 3–4 minutes until softened. Add the chicken & cook for 2–3 minutes.

2. Add the pepper, carrot & celery, & cook for 3–4 minutes, stirring regularly. Add the garlic, curry powder & garam masala, & stir well to coat everything in the spices.

3. Add the chilli, tomatoes & tomato purée, & bring to a gentle boil. Cover & simmer for 12–14 minutes until the carrot is tender. Mix in the coriander & serve.

Macro info per serving

Protein
40g

Carbs
26.5g

Fat
7g

Energy
328Kcal

Steak & Pepper Goulash

Online Personal Trainer Main Meal Recipes - Steak & Pepper Goulash

Online Personal Trainer Main Meal Recipes - Steak & Pepper Goulash.jpg

Serves: 4

Shopping & Ingredients List:

500g Lean Steak, cubed*

2 medium Onions, sliced

Garlic Cloves, crushed

2 medium Carrots, sliced

½ tsp Olive Oil

2 medium Peppers, chopped

2 x 400g can Chopped Tomatoes

2 tbsp Tomato Puree

300ml Beef Stock

2 tbsp Cornflour

1 tbsp Smoked Paprika

*Halal & Kosher if meat appropriately sourced

Method

1. Preheat the oven to 180c (160 fan), 350f, gas mark 4.

2. Heat a large flame & ovenproof casserole dish & brush with the olive oil. Add the beef a handful at a time, cooking over a high heat to seal & brown, takes about 2-3 minutes.

3. Add the paprika, onions & garlic & cook, stirring, for 1-2 minutes. Then add the carrots, peppers, tomatoes & stock.

4. Cover the casserole dish & transfer to the oven. Cook for 1½ hours until the beef is tender. Check the liquid level during the cooking time & add more water if necessary.

5. Blend the cornflour with 3 tablespoons of water. Place the casserole dish on the hob over a low heat. Stir in the cornflour & continue to stir as it thickens. Season to own taste & serve.

Macro info per serving

Protein
30.5g

Carbs
27.2g

Fat
17.2g

Energy
392Kcal

Chorizo & Potato Supper

Online Personal Trainer Main Meal Recipes - Chorizo & Potato Supper

Online Personal Trainer Main Meal Recipes - Chorizo & Potato Supper.jpg..png

Serves: 4

Shopping & Ingredients List:

450g Potatoes, cubed

2 small Red Onions, sliced

2 medium Red Peppers, sliced

300g Chorizo, thickly sliced

100ml Dry Sherry

2 tbsp Olive Oil

1 tbsp Smoked Paprika

Method

1. Heat the oil in a heavy-based & deep frying pan over a medium heat. Add the potatoes & fry for 7-10 minutes, until lightly browned, turning regularly.

2. Reduce the heat, add the onions & peppers & continue to cook for 10 minutes, stirring occasionally until they have softened but not browned.

3. Add the paprika & chorizo, continue to stir occasionally, & cook for 5 minutes. 

4. Finally add the sherry, stir & cook for 5 more minutes before serving.

Macro info per serving

Protein
21.5g

Carbs
40.5g

Fat
36g

Energy
572Kcal