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Ingredients (Serves four people)

350 g salmon fillets   600 ml water   1 bay leaf   400 g dried pasta   15 g butter/margarine   2 tbsp. plain flour   a pinch of salt & pepper.   2 tbsp. fresh chopped tarragon

Instructions

	Poach the salmon fillets in the water with the bay leaf for about 15 minutes, or until cooked.
	Remove the fish from the water and reserve 450 ml of the fish stock.
	Cook the pasta in a large pan of boiling water.
	While the pasta is cooking, flake the fish, discarding any bones and skin.
	Remove from the heat and gradually stir in the fish stock.
	Return to the heat and stir until the sauce thickens.
	Season with a pinch of salt and black pepper to taste and stir in the tarragon.
	Drain the pasta
	Add the salmon and sauce to the pasta and mix gently.
	Serve with vegetables or salad.

Spicy barbecue chicken


Ingredients (Serves four people)

4 chicken breast, skinned   2 tbsp. low-fat natural yoghurt   25 g plain flour   1 tbsp. red-wine vinegar   2 tbsp. sunflower oil   4 tbsp. lemon juice   1 garlic clove, skinned & crushed   1 tsp. grated root ginger   1 tsp. paprika   1 tsp. crushed peppercorns

Instructions

	Mix together the yoghurt, flour, vinegar, oil, 2tbsp lemon juice, garlic, paprika and peppercorns.
	Make parallel slits through the chicken, about 1cm apart and sprinkle with lemon juice.
	Place chicken in a bowl and cover with yoghurt mixture.
	Chill for several hours turning occasionally.
	Put chicken on a grill rack or barbecue for 10-15 minutes on each side until juices run clear when pierced.

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