Lisa Food Zone

Ingredients
2 cups Chicken, cooked
1 cup Black beans
2 tbsp Cilantro
1 cup Corn, fresh or frozen
2 lbs Zucchini

Ingredients
2 x 130 g trout fillets
100 g watercress
1 lemon
extra virgin olive oil
3 heaped tablespoons Greek-style yoghurt
¼ of a cucumber
1 spring onion
½ an avocado
2 slices of good quality bread
1 punnet of cress

method
Place the trout fillets on a board, skin-side up. Lightly season both sides of the fillets and place in a medium non-stick frying pan on a medium-high heat. Cook for 3 minutes on one side, then turn and cook for another 3 minutes. (The skin should be beautifully crisp and the flesh blushing in the middle.) Remove to a plate to rest.
Meanwhile, place a large handful of the watercress in a blender with the juice of half the lemon and 1 teaspoon of extra virgin olive oil. Blitz until smooth, then fold in the yoghurt. Season with black pepper and tip into a small bowl.
Finely slice the cucumber, spring onion and avocado, then dress with a little lemon juice and some black pepper.
Lightly toast the bread and spread each slice with the watercress yoghurt. Top each with some avocado, cucumber and spring onion slices. Break the crispy trout skin into shards and the fish into chunks. Divide the trout pieces between the toasts and top with the crispy skin.
Snip over some cress and serve with the remaining watercress on the side and a handful of your favourite crisps, if you lik

INGREDIENTS
1 tablespoon extra virgin olive oil
1 medium carrot, finely diced
1 medium parsnip, finely diced
1 medium turnip, peeled and finely diced
1 medium rutabaga, peeled and finely diced
1 tablespoon unsalted butter
1 medium firm apple, peeled and diced
1 leek, sliced (discard tough, dark green parts)
3 cloves garlic, minced
1 teaspoon tarragon leaf
2 bay leaves
1/8 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon medium grind black pepper
1 cup vegetable broth
3 (9-inch diameter, 1/4-inch thick) raw pie crusts
1 egg, beaten

INSTRUCTIONS
Heat the olive oil in a large skillet set over medium-high heat. Once the oil is shimmering, add the carrot, parsnip, turnip, and rutabaga; saute for 5 to 7 minutes, until lightly browned.
Turn the heat down to medium and add the butter, apple, leek, garlic, tarragon, bay leaves, cinnamon, salt, and pepper. Saute for another 2 to 3 minutes, until the leek has softened. Add the vegetable broth and cook until the vegetables are fork tender and the mixture no longer looks wet. If the pan becomes too dry before the vegetables are tender, add more broth in 1/4 cup increments and continue cooking. Set aside to cool.
Preheat the oven to 375 degrees. Use a biscuit cutter or wide-mouth glass to cut the pie crusts into 5" circles. Place the circles on parchment-lined baking sheets and fill each with a heaping tablespoon of filling. Wet the rim of the circles with beaten egg, fold in half, and seal by either hand-pinching or pressing with the tines of a fork. Brush the tops of the sealed pasties with beaten egg and bake for 25 to 30 minutes, until golden brown and flaky.

Ingredients
Quick Pickled Apples and Shallots
1 finely diced apple, about 1 1/2 cups
1/2 cup minced shallots, about 1 large
1/4 lemon
3/4 cup apple cider vinegar
2 tablespoons + 2 teaspoons sugar
1 teaspoons salt
1/4 teaspoons coarse black pepper
Cornish Pasties Filling
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 cup finely diced celery root
1 cup finely diced russet potato
1/4 cup finely diced celery
1/2 cup vegetable broth or water
1 teaspoon kosher salt
1/4 teaspoon coarse pepper
2 tablespoons Leek Confit
1/2 teaspoon Dijon country mustard
2 tablespoons crème fraîche
2 tablespoons coarsely grated Gruyere cheese
1/4 cup Quick Pickled Apples and Shallots recipe below
Frozen puff pastry or short pastry pie dough