Ingredients
- 375g (12oz) ready prepared puff pastry
- 250g (9oz) cherry tomatoes
- 250g (9oz) ricotta cheese
- 2 large eggs (beaten)
- 2tbsp freshly chopped basil
- 25g (1oz) parmesan cheese, grated
- Pepper to season
Method
- Preheat the oven 200C/400F, Gas mark 6.
- Roll out the puff pastry, using a rolling pin on a lightly floured surface to a rectangle measuring about 25cmx38cm (10”x15”).
- Place on a large flat baking sheet and using a sharp knife score a 2.5 cm (1”) border along the sides of the rectangle, being careful not to cut all the way through.
- Place the cherry tomatoes on a chopping board and a sharp knife to cut the tomatoes in half.
- In a large mixing bowl, beat together the ricotta cheese, eggs, basil and parmesan cheese with a wooden spoon, until combined and season with pepper.
- Spoon this mixture inside the marked edge and scatter over the tomatoes.
- Cook in the centre of the oven for 20 minutes until the pastry is risen and golden and filling cooked.
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Ingredients
- 2 tbsp sunflower oil
- 2 onion, chopped
- 2 red pepper, finely diced
- 4 cloves garlic, finely chopped
- 4 red chillies, finely chopped (keep two separate)
- 4 tbsp sweet pickle
- 100g fresh white bread crumbs (tear off small pieces of fresh bread for crumbs)
- 508g mince chicken meat
- 1 egg
- 880g cans chopped tomatoes with herbs
- 600ml apple juice
- 4tbsp tomato puree
- 800g spaghetti
- Handful of chopped fresh parsley (and some to garnish)
Method
- Heat the oil in a frying pan and add the onion, garlic, red pepper and chilli
- Fry over a medium heat and tip into a large mixing bowl, adding the sweet pickle, breadcrumbs, egg and mince chicken.
- With clean hands, mash the mixture together.
- Tear off into walnut size lumps and shape into roughly as many balls as possible balls between the palms of your hands.
- On a low heat, heat a frying pan with 2 tablespoons of oil, add the balls and cook, once the mixture releases its own waters, turn the heat up and then add the chopped tomatoes, apple juice and tomato puree , 2 chopped chillies and parsley.
- Simmer gently, stirring occasionally for 20 minutes, until chicken balls are cooked through.
- Meanwhile, bring a pan of water to boil and cook the spaghetti according to the packet.
- Once cooked drain well, pile into pasta bowls and top with the chicken balls and sauce.
- Sprinkle with parsley if desired.
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Ingredients
- 8 table spoons of olive oil
- 1 large country style bread
- 2 garlic clove, cut in half
- 1 large aubergine, cut into slices
- Mozzarella cheese in water
- Freshly Ground pepper
For the paste:
- 80z (200g) black olives pitted
- 2 garlic cloves, chopped
- 3 tablespoons of olive oil
- 4 tablespoons chopped fresh coriander
- 1 teaspoon Dijon mustard
- 2 teaspoon balsamic vinegar
To Garnish:
- 2 large, ripe, flavoursome tomato, sliced
- A few basil leaves
Method
- First make the olive paste by blending all the ingredients in a food processor until smooth.
- To make the Bruschetta, heat 2 tablespoons of the olive oil in a frying pan, ad bread and fry until Golden brown. Remove form pan and rub with cut garlic clove.
- Heat the remaining oil in the pan and fry the aubergine slices over a medium-high heat until golden on both sides. Remove from the pan and drain on kitchen paper.
- Spread some of the olive paste on the Bruschetta, cover with the aubergine slices and arrange the mozzarella on top. Place under a hot grill until the cheese begins to melt.
- To serve, place the Bruschetta on plates and garnish with the tomato and leaves. Drizzle with olive oil and grind over some pepper.
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Ingredients
- 15g olive spread
- 1tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 225g pumpkin, peeled and cut into small pieces
- 410g can chick peas, drained
- 750ml vegetable stock
- 1 bay leaf
- 125g baby spinach
- Pepper, to season
- Chunky bread, to serve
Method
- Melt the olive spread with the olive oil in a large heavy-based saucepan and add the onion and garlic and cook on a low heat until soften for about 10 minutes.
- Add the pumpkin and cook, stirring occasionally, for a further 5 minutes, and then add the chickpeas, stock and bay leaf. Cook, covered, for 20 minutes.
- Remove the bay leaf and roughly mash up the pumpkin and chickpeas using a potato masher to get a textures soup, or whizz it up in a blender in batches if you want it smooth.
- Return to pan and add the spinach, give it a stir and cook for 10minutes on a low heat.
- Check the seasoning, adding pepper if you like.
- Serve it up with a chunk of bread.
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Ingredients
- 175ml (6floz) pineapple juice
- 4tbsp malt vinegar
- 115g (4oz) molasses sugar
- Pepper (to season)
- 750g lamb neck fillet, trimmed to bite size chunks
- 2 large red peppers, de-seeded
- 2 large green peppers, de-seeded
- 2 red onions
- 1 fresh pineapple
- 3 large bananas (not too ripe)
- Sunflower for brushing
Method
- Wash meat and pat dry with kitchen paper.
- Mix the pineapple juice, vinegar, sugar and seasoning together.
- Put the lamb into a bowl and pour half the marinate over it. Cover and put in to the fridge to marinate for an hour or up to four hours.
- Soak the wooden skewers in cold water for at least 30 minutes before cooking the kebabs to help prevent them from burning.
- Cut the peppers and onions into bite size cubes.
- Remove the skin of the pineapple and banana and cut it also into bite size cubes.
- Thread the peppers, onions, pineapple, banana and meat evenly on to the soaked skewers to make 10-12 generously laden kebabs
- Heat a griddle pan until very hot and brush the kebabs with oil.
- Put the kebabs on to the pan , turning frequently and using the remaining marinade for basting.
- They should be done in about 10 minutes. Alternatively, cook over a hot barbeque or under a preheated medium-hot grill, turning frequently.
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Ingredients
- 1 tbsp sunflower oil
- 15g olive spread
- 1 onion, roughly chopped
- 1 large carrot, finely diced
- 1 stick celery, finely chopped
- 1 ½, tsp ground cumin
- 850ml chicken or vegetable stock
- 3 x 400g cans black beans, drained
For the cream:
- 2 red peppers, de-seeded
- Olive oil
- ½ hot red chilli (ideally scotch bonnet) de-seeded and chopped
- Juice of ½ a lime
- 50ml single cream
Method
- Brush the peppers with olive oil inside and out and roast in an oven preheated to 180C/350F/Gas mark 4 for about 30 minute, or until completely soft.
- Put the peppers with their cooking juices into a blender with all the other ingredients for the cream. Blend until smooth and chill.
- Heat the oil and olive spread in a saucepan over a low-medium heat and add the onion, carrot, celery and garlic.
- Cook gently for a couple of minutes then add a generous splash of water and cover with a lid.
- Sweat the vegetables for about 15minutes, adding a splash of water when necessary to ensure they don’t burn.
- Remove the lid, add the cumin and cook for a minute to release its lovely aroma, and then add the stock and beans.
- Bring to the boil, and then turn down to a simmer. Cook for about 15minutes.
- Leave to cool, then whizz in a blender until smooth.
- Reheat the soup and serve hot with spoonfuls of the cream on top.
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Ingredients
- 400ml can coconut milk
- 2 garlic cloves, finely chopped
- 1 onion, roughly chopped
- 6 smallish waxy potatoes, peeled and sliced
- 2 carrots cut diagonal into thick slices
- 2 parsnip, each sliced diagonally into 6
- 4 plum tomatoes, de-seeded, each cut into 8
- 4 sprigs of thyme
- 2 tsp malt vinegar
- 1 red chilli, de-seeded and finely chopped
- Pepper, to season
- 2 whole mackerel, gutted (or any other fish)
- 500g packet of white fillets)
- 2 Limes, 1 for wedges, to serve and 1 for lime juice
Method
- Open the can of coconut milk, lift all the near-solid curds of the top and put them into a large saucepan (use the watery bit for something else or discard)
- Cook the creamy bit at a gentle simmer until it has the consistency of double cream, stirring every so often to make sure it’s not catching on the bottom. This is the ‘rundown’.
- Put everything except the mackerel and lime in a large heavy-based saucepan.
- Bring to boil, then turn down to a simmer, cover and cook until all the vegetables are just tender, about 25 minutes. If you feel the mixture gets too dry, add a little water.
- Meanwhile, cut the heads off the mackerel. Then cut each fish in half. Pour the lime juice all over them. Cover and leave in the fridge for about 30 minutes.
- When the vegetables are just tender, remove the mackerel from the fridge and lay the mackerel pieces on top of the vegetables.
- Cover again, simmer for a further 10-12 minutes, or until the mackerel is cooked through.
- Serve, preferably, in the dish which it has been cooked, providing lime wedges for everyone to squeeze on top.
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Ingredients
- 6-8 fillets of white fish (cod or haddock)
- ½ Garlic Stub-grated
- 2 tbsps of red hot chillies
- 2 tbsps of Tanduri Masala
- 4 – 6 tbsps of plain yogurt
- Juice of 3 lemons
- Juice of 1 lime
- 1 tbsp of dried coriander
- 1 tbsp of behsan (gram flour)
Method
- Soak fish for 10 mins in a large bowl with the juice of 1 lemon and 1 lime, adding the remaining skin of the lemon & lime to the bowl, the yogurt and the gram flour.
- Drain fish and leave to stand.
- Mix together in a small bowl red hot chillies, tanduri masala, plain yogurt, the juice of 1 lemon, dried coriander and grated garlic & mix well. (If mixture is too dry add more yogurt).
- Marinate the fish in the mixture and leave to stand for 10 mins.
- Lightly grease baking tray with oil and place fish on top and put in oven for 20 mins, checking regularly (gas mark 7-8 / 200°-220°F)
- When cooked, drizzle the juice of 1 lemon on top.
- Serve with Naan bread and fresh salad.
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Ingredients
- 225g wholemeal flour
- ¼ tsp salt (or none)
- 200ml water
Method
- Place the flour in a large mixing bowl. Add the salt and mix to combine.
- Make a well in the middle of the flour and gradually pour in the water, mixing well with your fingers to form a supple dough.
- Knead the dough for about 7-10 minutes. Ideally, set the dough aside and leave to rise for about 15-20 minutes.
- Divide the dough into 10-12 equal portions. Roll out each piece of dough on a well-floured surface.
- Place a heavy-based frying pan (skillet) on a high heat. When steam starts to rise from the frying pan, lower the heat to medium.
- Place a chapati in the frying pan and when it starts to bubble turn over. Carefully press down on the chapati with a clean tea towel and turn the chapati over again. Remove from pan and keep warm while you make others.
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Ingredients
- 4 cups of rice
- 400ml semi-skimmed milk
- 750g self raising flour
- 1 ½ teaspoon of baking powder
- Pinch of salt
- 2 tablespoons of vegetable oil
- 2 eggs
Method
- Soak fish for 10 mins in a large bowl with the juice of 1 lemon and 1 lime, adding the remaining skin of the lemon & lime to the bowl, the yogurt and the gram flour.
- Measure 4 equal cups of rice and wash thoroughly with water and soak to a side.
- Put a medium pan on the heat and add the olive oil, onions and garlic.
- Add a teaspoon of salt.
- Cook on a medium heat stirring all the time.
- When onions and garlic start to turn golden brown and start to stick to the pan add a drop of water.
- Stir for a further 2 minutes.
- Boil 4 cups of water (must be equal part water to rice, so make sure the cups are the same ones you measured the rice with.)
- Add the water to the pan and bring to boil.
- Drain the water from the rice and add to the pan.
- Stir gently and bring to boil.
- Add the black pepper and ground mixed spices.
- When the rice is starting to absorb the water, check if the rice is breaking easily, if so then it is ready to add the chick peas. Also check if the water is almost absorbed, cover and place in the oven.
- If the rice is still hard then turn the heat down and keep an eye on the water. If you feel the water is absorbing faster than the rice is cooking then add either ½ a cup of boiling water or a full cup. (This is on your judgment) and cook until the rice is breaking easily and the water is almost absorbed, add the chick peas, cover and place in the oven on gas mark 7 for 15 minutes turning once.
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Ingredients
- 1 large onion, diced
- 1 clove of garlic, finely chopped
- 2 green chillies, finely chopped
- 1 Tomato, roughly chopped
- 2 Large Potatoes roughly diced.
- 1 Red pepper, roughly diced
- 2 Bunches of spinach, roughly chopped
- 2-4 tablespoon of Olive oil (or just enough to cover the bottom of the pan)
- Salt to season (1/2 teaspoon salt)
- ½ -1 teaspoon of curry powder
- ½ teaspoon of Black pepper
- ½ teaspoon of ground mixed spices
- ½ teaspoon of dried coriander
Method
- Finely chop the onion and garlic.
- Put a medium pan on a low heat with oil in it.
- Add the onions and garlic and cook until golden brown.
- Add Curry powder, salt, chopped tomato and pepper.
- Finely chop the chillies (remove seeds if you don’t want it too hot) and add to the pan.
- Add a small amount of water to stop the ingredients from sticking and cook on low heat, gently stirring all the time.
- Roughly chop spinach, add to pan cover and cook for 10 minutes on a low heat.
- Once the spinach has released its waters turn up the heat and cook for a further 10 minutes.
- Peel the potatoes, chop into chunks and add to the pan.
- When potatoes are tender and the water is absorbing add the black pepper, coriander and ground mix spices.
- Stir and serve with white rice or chapattis/ bread, chutney and salad.
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Ingredients
- A handful of coriander leaves
- 2 green Chilli
- 2 garlic cloves, roughly chopped
- ½ tsp salt
- Tub of low fat yogurt
Method
- Roughly chop the coriander leaves using a sharp knife and add to a bowl.
- Chop the chillies into small pieces and add to the same bowl.
- Put the chopped chillies and chopped coriander into a food processor with ¼ cup of water and blend till smooth.
- Once smooth add a couple of spoonfuls to the yogurt as desired taste.
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What you need
- 2lb mince chicken (with one scoop diced onions and ½ teaspoon green chillies, from an Asian meat shop)
- 2 teaspoons of hot chilli powder
- Handful of roughly chopped fresh coriander
- 2 teaspoon of Garam Masala
- 2 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 2 teaspoon of salt 1 teaspoon of black pepper
- Olive oil to grease
- 1 egg
- Foil
Method
- Preheat the oven, gas mark 3.
- Cover the bottom of a baking tray with foil. Grease it with oil and set aside.
- Put all the ingredients into a large bowl and mix well until mixture binds together.
- Leave to stand in fridge for 10 mins.
- Divide the mixture into as many golf size balls as possible with wet hands.
- Mould into sausage like shapes and place on the greased baking tray and cover with foil on top.
- Cook in the oven 30-40 mins, checking mid time.
- Once cooked, serve in Naan bread with salad and chutney.
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Ingredients
- 400ml semi-skimmed milk
750g self raising flour
1 ½ teaspoon of baking powder
Pinch of salt
2 tablespoons of vegetable oil
2 eggs
Method
- Mix the milk and eggs together
- Put flour baking powder and salt in a large mixing bowl
- Gradually add milk/egg mixture into the flour mixture, mixing with hand
- Knead the dough well, then tightly cover the bowl and keep in a warm place for 15 mins.
- Add the oil into the dough and gently knead it in and make
- Make 6-10 round balls
- Roll out each ball into a slipper shape about 15cm diameter each way.
- Sprinkle with coriander leaves (optional)
- Place on lightly greased trays and bake for 10-15 mins or until the bread is golden brown on both sides.
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Ingredients
- 1 Chicken or 2 lbs chicken pieces
- 2-4 Garlic crushed or sliced (to taste)
- 4 small onions, thinly sliced
- 2 Green pepper, chopped
- 2 Small Tomatoes chopped
- 2-3tsp Curry powder (any brand)
- 2-4 green Chillies sliced, crushed or whole
- Handful of fresh coriander, chopped
- 4 large tbsp of olive oil
- Pinch of salt
- Sprinkle of black pepper (ground)
- Sprinkle of dried coriander (optional)
- Sprinkle of ground mixed spices
- Sprinkle of Garam Masala
- 1-2 bunches of spinach, roughly chopped
- You can also add vegetables to this dish but depending how easily they cook you need to add them either at no.4 or at no 6 when following the method.
Method
- Put oil in a pan to just cover the bottom.
- Add garlic and lightly brown on a medium heat
- Add chicken and salt, reduce the heat to low, stir gently and cover and leave for 5-10 minutes until chicken releases its own waters and then turn the heat to medium.
- Add the onions, peppers, tomatoes, green chillies and stir and leave for 5 minutes on full heat stirring occasionally
- Add curry powder, stir and leave covered for a few minutes again on full heat stirring occasionally and making sure the meat is not sticking to the bottom if that starts to happen lower the heat.
- Add the chopped spinach and the fresh coriander and cook on full heat till the spinach releases its own waters, stirring occasionally.
- Add the coriander, black pepper, ground mixed spices & dried coriander.
- Turn the heat to medium and cook for 20-30 minutes until the spinach has cooked.
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Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 2 garlic cloves, minced
- 1 cup tomato salsa
- 1 can (28 oz) tomatoes, un-drained, cut up
- 1 can (8 oz) tomato sauce
- 3 tsp chilli powder (or to taste)
- 1/2 tsp cumin
- 1 can (15 oz) Green Giant or Joan of Arc Garbanzo Beans, drained
- 1 green bell pepper, chopped
Method
- Spray large non-stick saucepan with cooking spray.
- Heat over medium heat until hot, add chicken, onions, celery, carrots, and garlic; cook and stir until chicken is no longer pink.
- Stir in salsa, tomatoes, tomato sauce, chilli powder, and cumin.
- Bring to a boil and reduce heat.
- Cover and simmer 30 minutes, stirring occasionally.
- Stir in garbanzo beans and green pepper; simmer until thoroughly heated.
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Ingredients
- ½ onion finely chopped
- 1 garlic clove finely chopped
- 150g tomatoes
- 1 vegetable stock cube
- 1 tbsp vegetable oil
- 125g long grain rice
- ½ teaspoon chilli powder (optional)
- 60g frozen peas
Method
- Chop the tomatoes into small pieces
- Put 300ml water into a saucepan, and bring to the boil. Crumble the stock cube into the water, and stir until it dissolves. Put the stock to one side
- Heat the oil in a saucepan add the onion, garlic and the rice, cook for 5 minutes, stirring all the time to stop the rice sticking to the pan
- Add the chopped tomatoes, stock, chilli powder (if using) and frozen peas to the pan. Bring to the boil, then reduce the heat, cover the pan and simmer for about 15 – 20 minutes, stirring occasionally, until all the liquid has been absorbed
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Ingredients
- 6-8 flour tortillas
- 1 small onion, cut into rings
- 2 cloves garlic, minced
- 1 medium green pepper
- 1 medium sweet red pepper
- 1-2 teaspoon chilli powder (optional)
- 1 tablespoon tomato paste
- 1 tbsp cooking oil
- 1 tin kidney beans
- 1 small tin mixed beans
- ½ tin chopped tomatoes
- Lettuce shredded
- Natural yoghurt
- 2 spring onions
Method
- Meanwhile put small amount of oil in pan. Add onion, garlic & chilli powder stir-fry for 2 minutes.
- Add red & green pepper; stir-fry for 1-2 minutes or until vegetables are tender crisp. Stir in the tomato paste
- Add the beans to the pan, stir well add the chopped tomatoes, simmer for about 5 minutes until cooked
- Wrap tortillas in foil, Place in oven at 300oc for 10 – 12 minutes or until heated through. Or heat in the microwave as per pack instruction.
- To serve, divide the mixture evenly among tortillas. Top with shredded lettuce. Dollop with yoghurt & sprinkle with spring onion.
- Roll up tortillas cut in half and serve.
- Serve with plain white rice and salad / veg.
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Ingredients
- Prep Time 10mins
- 2 lb mashed potatoes
- 1 onion
- 1 carrot
- 1 courgette
- 1 head of broccoli
- 1 parsnip
- Handful of Mushrooms
- 1 small tin of sweet corn
- 1 tin of baked beans
- 4oz cheese
Method
- Preheat the oven to 200°C/400°F/Gas 6
- Peel, chop and cook the potatoes in boiling water.
- Mash using a little milk.
- Peel and chop the onion
- Peel and chop the carrot
- Peel and chop the parsnip
- Wash and chop the courgette
- Break the broccoli into small pieces
- Wash and roughly chop the mushrooms in quarters
- Put a little oil into a pan (just to cover the bottom)
- Put in all the vegetables and cook over a low heat until softened
- Add the sweet corn
- Mix in the beans.
- Put in a dish
- Cover with mashed potatoes.
- Cover with grated cheese
- Bake in a hot oven for 20 minutes
