Chicken Kiev:

Ingredients:

2 rashers smoked streaky bacon
Butter for cooking
2 chicken breasts
3 tbsp rice flour
1 large free-range eggs
75g ground almonds
1 tsp paprika
Himalayan Pink salt and black pepper

FOR THE GARLIC BUTTER

2 cloves garlic, peeled and finely chopped
1 large handful fresh parsley, finely chopped
2 knobs butter
1⁄2 tsp cayenne pepper

Method:
Pre heat the oven to 180°C/350°F/gas mark 4.
Fry the bacon until golden in a pan over a medium heat and set aside.

To make the garlic butter, mix the parsley, garlic and cayenne into softened butter and place in the fridge to set. Once set, slice into 2 servings.

Cut a little pocket in each chicken breast and stuff with the garlic butter. Crumble one rasher of the crispy bacon for each breast and stuff into the breast. Once stuffed, fold and seal the chicken breast, completely covering the butter.

Pre heat the oven to 180°C/350°F/gas mark 4.

Place the rice flour in a shallow bowl, whisk the eggs in another and place the ground almonds, paprika and a pinch of seasoning into a third.

Evenly coat each chicken breast in the rice flour, then roll in the beaten egg, allowing any excess to drip off. Finally coat each piece of chicken in the ground almond mixture.

Shallow-fry in 2 cm butter over a medium-high heat for 2–3 minutes each side, or until lightly golden, then transfer to a tray and bake in the oven for 15 minutes or until cooked through.

Coconut Prawn Curry

Ingredients - serves 2:
Coconut oil
1 onion
200g raw prawns
200g tin coconut milk
1 teaspoon of curry powder
1/2 teaspoon of grated ginger
1 handful of fresh spinach
Bunch of fresh coriander
1/4 teaspoon of salt

Method: 
Make the sauce by mixing the milk, salt, curry powder and ginger - then set aside 
Stir fry onions in coconut oil 
Add the sauce and simmer for 5 minutes 
Add the prawns and cook until pink 
Add the spinach and garnish with coriander 
Serve with white basmati rice