• 350 g minced chicken
• 2 tbsp Thai red curry paste
• 1 egg, beaten
• 2 tbsp cornflour
• 2 tbsp fresh coriander
• 2 kaffir lime leaves or the zest of two small limes
• 2 spring onions, finely chopped
• 1 red chili, finely chopped

Put all the ingredients in the food processor and mix until evenly blended. Add more egg if needed to bind. Roll the mixture into balls and fry in a shallow pan until browned and cooked through. Drain and then serve with salsa and salad.

• 2 large potatoes
• 1 tbsp butter
• 1 large teaspoon Dijon Mustard
• 2 tsp Cajun spice
• 2 spring onions
• 1 mild green chilli or capsicum
• 100 g grated tasty cheese, plus some extra to sprinkle on top
• 1 lightly beaten egg
• Salt and pepper

Bake the potatoes in the oven at 200C until tender. When cool cut then in half lengthways and spoon out the flesh. Place this in a bowl with the other ingredients lastly adding the egg and quickly mixing this through

Spoon the mixture back into the skins and sprinkle a little extra cheese on the top of each one. Place them on a baking dish and pop them back into the oven to cook for a further 15-20 minutes until golden.