Method

1. Slice chicken thigh into bite-sized pieces. Coat with flour. Fry in vegetable oil until cooked.
2. Remove from the heat and set aside.
3. Remove most of the oil from the pan/wok. 
4. Stir fry the garlic and chilli with the chicken for one minute.
5. Add the spring onions, onions and roast nuts and cook for 2 minutes.
6. Add the oyster sauce, soy sauces and sugar and cook for 1 minute.
7. Serve with steamed rice.

Method

Tip : Make this in a dish that you can fry in as well as put in the oven.

1. Finely chop the onion and red pepper and sweat over medium heat for a few minutes until beginning to soften.
   1. Add the crushed garlic and cook for another minute.
   2. Add the sliced chorizo sausage and fry for 2 minutes.
   3. Add the tin of tomatoes and salt and pepper to taste.
2. Leave to simmer for about 10/15 minutes until the red pepper is soft and the sauce is starting to thicken, then remove from the heat. 
3. Using a spoon, make 4 small wells in the mixture and break an egg into each.
4. If using parmesan, sprinkle on the top.
5. Bake in the oven at 180 degrees for 15/20 minutes depending on how firm you like your eggs.
6. Sprinkle with the chopped parsley.
7. Serve with crusty bread or eat on its own.

 Method

1. Roast the butternut squash and red onions with salt, pepper, garlic and olive oil.
2. Cook until soft but caramelised at the edges.
3. Lightly toast pine nuts in a pan and put to one side to cool.
4. Transfer everything to a bowl and sprinkle with feta and pomegranate seeds.