2 Romano peppers /long red peppers or shepherd peppers
For the salad dressing
115g (4 oz) Mary Berry’s Special Mustard Dressing/Walden Farms Honey Dijon Dressing (⅓ cup)
1½ tsp clear/runny honey
1 small orange, juice only
A green salad and crusty rolls
Preheat the barbecue or grill/broiler.
Slice each chicken fillet in half to make 2 thinner fillets.
Stir together the garlic, tomato paste, olive oil, oregano and seasoning. Spread over both sides of the chicken.
Halve the peppers lengthways, de-seed and then cut into thin strips.
Whisk together the dressing with the honey and orange juice. and stir through the salad.
Barbecue or grill/broil the chicken for 5 minutes on each side until they are cooked through.
After the first 5 minutes of cooking the chicken, add the pepper strips to the barbecue or grill/broiler and cook for about 5 minutes, turning them a couple of times. They should be just soft but not blackened.
Divide the peppers between 4 plates, top with 2 pieces of chicken and serve with the salad, and crusty rolls on the side.
Rice, whole green beans/extra fine whole green beans and tomatoes
Put the chicken in a baking dish.
Measure the soy sauce, honey, dry sherry, ginger and garlic cloves into a jug and whisk to combine. Then pour over the chicken. Turn the chicken in the sauce to coat. Cover and refrigerate for 6 hours turning the chicken a couple of times.
Preheat the oven to 180°C (350°F) (gas 4).
Remove the chicken from the marinade and place in an ovenproof dish in a single layer. Reserve the marinade. Cover and bake in the oven for 20 minutes.
Remove from the oven, turn the chicken and baste with some of the reserved marinade. Return to the oven, uncovered, for a further 10 minutes.
Meanwhile, mix the cornflour/cornstarch in 2 teaspoons of water and stir into the reserved marinade. Pour into a small pan and bring to the boil. Reduce the heat to very low and keep warm.
Serve the chicken with rice, fine green beans and baked tomatoes accompanied with the teriyaki sauce.
Turn the grill/broiler to high and leave it for 5 minutes so that it gets really hot.
Divide the mashed bananas between the four ramekins and drizzle over the honey to completely cover the bananas.
Carefully spoon an equal amount of yogurt over the bananas in each ramekin and smooth the top.
Then spoon 1½ tablespoons of sugar over the yogurt in each ramekin. The sugar needs to completely cover the yogurt. Using a metal teaspoon will make it easier to spread the sugar without disturbing the yogurt.
Place the ramekins on a baking sheet. Then put under the grill/broiler for 1 minutes to melt the sugar.
Remove from the heat and sprinkle over the nuts. Return to the grill/broiler for a further minute.
Heat 2 teaspoons of oil in the pan over a medium heat, then stir in the garlic. The steaks will need to be cooked two at a time. Lay the first two steaks in the pan and cook for 3 minutes each side. Remove and transfer to a warmed plate in the oven.
Heat the remaining 2 teaspoons of oil in the pan and cook the remaining two steaks. Then transfer to a warmed plate in the oven.
Meanwhile whisk the vinegar with the water, pepper and honey in a small bowl. Once the steaks are cooked, remove the pan from the heat and add the sauce along with most of the parsley. Stir for 1 minute. The heat of the pan will be enough to heat through the sauce.
Pour the sauce over the steaks and sprinkle over the remaining parsley. Serve with the peas and other seasonal vegetables.
Reserve four raspberries and then cook the rest gently in a small pan with the honey until the fruit juices just start to run. This will only take a couple of minutes. Remove from the heat and leave to cool.
Pour the yogurt into a bowl and very carefully fold in the raspberries. The juice will be absorbed into the yogurt to turn it a pale raspberry colour. Chill for 30 minutes in the fridge.
Divide between four fancy glass dishes and top with the reserved raspberries.