• 1 thinly sliced chicken breast
• 3 cloves crushed garlic
• 1 tbsp grated fresh ginger
• 2 tsp sweet chilli sauce
• 1 ½ tsp ground coriander
• 2 cups of sliced vegetables ( such as zucchini, snow peas, beans, or spinach)
• 750 ml chicken stock
• 400 ml coconut milk
• 1 tbsp fish sauce or soya sauce

In a large pan fry the chicken with a splash of oil and then set aside. Then add the garlic, spices and vegetables to the pan and cook for 2 minutes before adding in the stock and coconut milk and fish sauce.  You can also and in some cooked noodles if desired.

• 2 firm pears, peeled and grated
• 500 g pork mince
• ½ c breadcrumbs
• ½ bunch of chopped parsley, salt and pepper
• 1 tbsp each of Olive oil and butter
• 1 onion, sliced
• 3 tsp cornflour
• ¾ c chicken stock
• 1 c pear cider (or apple juice)
• 2 tbsp wholegrain mustard

Squeeze out the extra juice from the grated pear and place the pear, pork mince, breadcrumbs in a bowl with half of the parsley.  Season with salt and pepper.
Roll the mixture into about 20 small balls.  Heat the butter and oil in a fry pan and cook the meatballs for about 10 minutes until browned and almost cooked through.
Remove the meatballs from the pan and drain on some baking paper.
Add the onion to the pan and cook until golden and tender.  Mix the cornflour into the stock and then add this to the pan with the cider and mustard.  Once this has reduced a little return the meatballs to the pan and simmer for about 10 minutes.  Garnish with the remaining parsley and serve with a fresh salad a baked potato or some crusty bread.