Are you looking for a great tasting single-serving meal this Sunday? Then this roast lamb chops with mushrooms recipe is for you.

SERVES 1 // COOK TIME 35 mins

INGREDIENTS
2 lamb chops
4 button mushrooms, quartered
2 portabellini mushrooms, quartered
1 tbsp thyme leaves, plus extra sprigs to garnish
2 tbsp olive oil
Salt and pepper

METHOD
1. Preheat oven to 180°C.
2. Heat a griddle pan until smoking hot. Sear the lamb chops for 1 minute on each side.
3. Place the mushrooms and thyme leaves in a roasting dish or ovenproof pan, with the chops on top. Drizzle with the olive oil and season. Roast for 25 minutes, or until cooked through.
4. Remove from the oven and garnish with extra thyme sprigs to serve.

This incredibly cheap and easy honeyed beef and broccoli stir-fry is our ode to two-minute noodles. It’s also a super tasty freezer dish, so you can make a huge batch and portion it out for this week’s work lunches.

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We got really inventive with this one, and it paid off big time because it is absolutely delicious. We crumbed our chicken in couscous instead of breadcrumbs and made our sauce with nut milk for an extra level of flavour. So what are you waiting for? Make some couscous chicken tonight!

SERVES 6 // COOKING TIME 1 hour

INGREDIENTS
For the chicken
6 boneless skinless chicken breasts
2 eggs
1 tbsp soy or almond milk
1 cup flour
Salt and black pepper
1 cup couscous
Vegetable oil, to fry
For the mushroom sauce
400g portobello mushrooms, thinly sliced
Olive oil, to fry
2 cups almond milk
Salt and black pepper
2 tbsp chopped parsley
2 tsp cornflour mixed with 1 tbsp water

METHOD
1. Wrap each chicken breast in cling film and pound with a rolling pin until even in thickness.
2. In one bowl, mix the eggs and milk. Season. Sift the flour into another bowl with salt and pepper. Place the couscous in a third bowl. Dip each breast in the flour, followed by the egg mixture, and then in the
couscous.
3. Heat oil in a pan over medium heat and fry the chicken until golden brown, about 5 minutes on each side.
4. For the mushroom sauce, fry the mushrooms in olive oil over medium heat for 5 minutes until browned.
5. Add the almond milk, salt, pepper and parsley, then slowly add the slurry (cornflour and water mixture). Stir until sauce has thickened.
6. Pour the sauce over the chicken to serve.

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