1 chicken curry
Ingredients
Serves: 6
1 chicken, about 1.5kg, jointed into 6 pieces
2 tablespoons vegetable oil
2 large onions, finely chopped
3 garlic cloves, finely chopped
2 tablespoons curry powder or paste
500ml chicken stock
1 tablespoon tomato purée
1/2 teaspoon sugar
2 tablespoons Greek-style yoghurt
salt and freshly ground black pepper
chopped fresh coriander to garnish
Method
Prep:20min › Cook:45min › Ready in:1hr5min
Remove the skin from the chicken joints, if preferred, and season them with salt and pepper.
Heat the oil in a deep frying pan or flameproof casserole. Add the chicken and brown it on all sides for 6–8 minutes over a medium heat. Remove and set aside on a plate.
Cook the onions in the pan for 5 minutes until golden brown, stirring regularly. Add the garlic and curry powder or paste and cook, stirring, for 1 minute.
Add the stock, tomato purée, sugar and seasoning. Mix well and add the chicken. Bring to the boil, then reduce the heat, cover and simmer for 45 minutes or until tender, turning the chicken pieces halfway through cooking.
Remove the chicken to a serving dish using a draining spoon. Heat the sauce over a high heat for 2–3 minutes until reduced and thickened. Take the pan off the heat and stir in the yoghurt. Check seasoning, then pour the sauce over the chicken. Scatter over the chopped coriander.
COOK SMART
*Add a finely diced eating apple and a handful of raisins to the curry 15 minutes before the end of cooking. You can substitute cream for the yoghurt. *Serve with boiled rice or warm naan bread. Make a banana raita accompaniment, with sliced bananas tossed in Greek-style yoghurt.
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4 lasagne
500g Italian-style pork sausage, casings removed and chopped
375g lean mince
1 large onion, minced
2 cloves garlic, crushed
2 (400g) tins chopped tomatoes
350g tomato puree
1/2 (700g) jar passata
125ml water
1 tablespoon caster sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon dried Italian herbs
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley, divided
12 dried lasagne sheets
450g ricotta cheese
1 egg
1/2 teaspoon salt
375g mozzarella cheese, sliced
100g grated Parmesan cheese
Method
Prep:30min › Cook:2hr30min › Ready in:3hr
In a casserole, cook sausage, mince, onion and garlic over medium heat until well browned. Stir in chopped tomatoes, tomato puree, passata and water. Season with sugar, basil, fennel seeds, Italian herbs, 1 tablespoon salt, pepper and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to the boil. Cook lasagne sheets in boiling water for 8 to 10 minutes. Drain sheets, and rinse with cold water.
In a mixing bowl, combine ricotta cheese with egg, remaining parsley and 1/2 teaspoon salt.
Preheat oven to 190 C / Gas mark 5.
To assemble, spread 375ml of meat sauce in the bottom of a 22x33cm (9x13 in) baking dish. Arrange 6 lasagne sheets lengthways over meat sauce. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the mozzarella cheese slices. Spoon another 375ml of meat sauce over mozzarella, and sprinkle with 1/3 of the Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with aluminium foil (to prevent sticking, either grease the foil with oil, or make sure the foil does not touch the cheese).
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
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7 Quiche Lorraine
Ingredients
Serves: 8
1 recipe shortcrust pastry for a 23cm pie
6 rashers bacon
1 onion, sliced
3 eggs, beaten
350ml (12 fl oz) milk
1/4 teaspoon salt
150g (5 oz) grated Cheddar
1 tablespoon plain flour
Method
Prep:30min › Cook:35min › Ready in:1hr5min
Preheat oven to 230 C / gas 8. Line pastry with foil. Bake for 8 minutes, then remove foil and bake for an additional 5 minutes, or until pastry is set and dry. Remove from oven and turn down temperature to 160 C / gas 3.
In a large frying pan, cook bacon until crispy. Remove the bacon and chop into pieces but reserve 2 tablespoons of the dripping that's in the pan. Cook onion in this for 5 minutes.
In a large bowl, mix together milk, salt and eggs. Stir in bacon and cooked onion. In a separate bowl, mix cheese and flour together, then add to egg mixture. Be sure to mix well. Pour egg mixture into pastry.
Bake in preheated oven for 35 to 40 minutes, or until knife inserted into centre of quiche comes out clean. If necessary, cover edge of pastry with foil while baking to prevent burning or overbrowning. Let stand for 10 minutes before serving.
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10 fish pie
Ingredients
Serves: 4
500g white fish (haddock, cod, plaice, etc.)
600ml milk
6 to 8 large potatoes
pinch salt
50g butter
1 1/2 tablespoons plain flour
2 tablespoons chopped parsley
100g grated cheese
Method
Prep:40min › Cook:40min › Extra time:10min cooling › Ready in:1hr30min
Preheat oven to 200 C / Fan 180 C / Gas mark 5. Place the fish in an oven-proof dish and cover with the milk. Bake in the oven uncovered for 30 minutes or until the fish is cooked through.
Peel and chop the potatoes, and boil with a pinch of salt until soft.
When the fish is done drain the milk into a jug and put aside. Flake the fish with a fork and leave in the dish.
Once potatoes are done, drain, then add 30g of the butter and a splash of the reserved milk and mash.
In another saucepan melt the remaining 20g of butter on a medium heat and slowly add the flour stirring constantly until you get a smooth paste.
Add the remaining milk a little bit at a time, stirring constantly, until you get a sauce-like consistency.
Add the parsley and stir well. Cook for 5 minutes, constantly stirring.
Add the sauce to the flaked fish and mix well. Top with the mashed potato and spread evenly. Sprinkle the grated cheese evenly over the potato topping.
Place back in the oven for 30-40 minutes, or until the cheese is bubbling and slightly golden brown.
Take out of the oven and leave to cool for 5 to 10 minutes.
Serving suggestion
Serve with fresh steamed vegetables.
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13 Cornish pasty
Ingredients
Makes: 6 Good sized pasties
28g (1 oz) butter
1 onion, finely chopped
3 garlic, finely chopped
1 teaspoon salt
good sprinkle ground black pepper
small handful fresh chopped parsley
3 sprigs fresh thyme
small handful fresh chopped coriander
50ml sherry
50ml double cream
2 dessertspoons tomato sauce
2 dessertspoons Worcestershire sauce
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground cinnamon
1 small carrot, finely diced
1 small potato, finely diced
1 small piece turnip, finely diced
shortcrust pastry
milk as needed
400g beef steak mince
1 egg
Method
Prep:30min › Cook:40min › Ready in:1hr10min
Put butter in small pan and add onion, garlic, salt and pepper and fry gently for 1 or 2 minutes.
Then add parsley, thyme and coriander, sherry, cream, tomato sauce, Worcestershire sauce and the cumin, paprika and cinnamon. Mix well and gently simmer for 5 minutes.
Then add finely diced carrot, potato and turnip. Try and ensure an equal amount of each vegetable goes in and cook for a further 5 minutes then switch off the heat. Make sure the mixture is cold before adding to the mince and pastry.
Preheat the oven to 230 C / Gas 8.
Roll pastry out on a floured surface about 2mm thick. Place a bowl on top, then cut round the bowl with a knife until you are left with a full circle of pastry.
Brush milk around the edge of the circle.
In a bowl put the mince and and egg and mix well, then add the cold onion mixture and again mix well.
Get a spoon and scoop mixture into the middle of the pastry circle until you can bring up 2 of the sides of the pastry and the edges meet together. Use your fingers to crimp the pasty all along to try to eliminate any leakage when pasty is cooking. Brush with milk before placing in the oven.
Cook in a preheated oven for 10 minutes and then turn down to 190 C / Gas 5 until pasty crust is hard and golden brown, another 20 to 25 minutes.
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16 Sunday roast beef
Ingredients
Serves: 12
1 (4kg) piece fore-rib of beef
6 cloves garlic, sliced
salt and freshly ground black pepper to taste
8 tablespoons Dijon mustard
Method
Prep:10min › Cook:2hr30min › Ready in:2hr40min
Preheat the oven to 260 C / Gas mark 10.
Make slits all over the roast with a small knife. Insert slivers of sliced garlic. Season the roast with salt and pepper, then spread generously with mustard. Place on a rack in a roasting tin, and cover.
Roast for 60 minutes in preheated oven. Turn off oven. Leave oven closed, and do not peek for 90 minutes. The internal temperature of the meat should be at least 60 C for medium-rare, or 68 C for medium.
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Lemon pudding
Ingredients
Serves: 12
4 eggs, separated
5 tablespoons lemon juice
1 teaspoon lemon zest
30g (1 oz) butter, softened
300g (11 oz) caster sugar
4 tablespoons plain flour
1/2 teaspoon salt
350ml (12 fl oz) semi skimmed milk
Method
Prep:20min › Cook:40min › Ready in:1hr
Beat together egg yolks, lemon juice, lemon zest and butter until thick. Combine sugar, flour and salt; add alternately with milk to the yolk mixture, beating well after each addition.
Beat egg whites until stiff. Gently fold egg whites into milk mixture. Pour into 20cm square baking dish.
Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 180 C / Gas mark 4 for 45 minutes.
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apple pie
Ingredients
Serves: 8
1 recipe pastry for a 23cm pie
125g unsalted butter
3 tablespoons plain flour
4 tablespoons water
100g caster sugar
100g dark brown soft sugar
8 Granny Smith apples - peeled, cored and sliced
Method
Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 220 C / Gas mark 7. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, caster sugar and brown sugar, and bring to the boil. Reduce temperature and let simmer.
Roll out the pastry to line the bottom of a 23cm (9 in) pie dish. Fill with apples, mounded slightly. Cover with strips of pastry to form a lattice design. Gently pour the sugar and butter liquid over the pastry. Pour slowly so that it does not run off.
Bake the apple pie 15 minutes in the preheated oven. Reduce the temperature to 180 C / Gas mark 4. Continue baking the pie for 35 to 45 minutes, until apples are soft. Serve apple pie with ice cream or custard.
Apple pie tips
To check the doneness of the pie filling, insert a knife into the centre of the pie. If it meets with little or no resistance, the pie is done.
If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminium foil to shield it from the heat.
If you want to add shine and sparkle to your apple pie, thin 4 tablespoons of golden syrup with very hot water. When the pie is done, brush the thinned syrup over the top of the pastry. You can add granulated sugar or demerara sugar at this time. Return the pie to the oven for 2 to 3 minutes to let the glaze dry and set.
Once the pie is done baking, let the pie cool to room temperature before slicing to allow the pie filling to set.
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Custard
Ingredients
Serves: 4
250ml (8 fl oz) milk
125ml (4 fl oz) double cream
2 teaspoons cornflour, sifted
1 tablespoon granulated sugar
3 extra large egg yolks
1/2 teaspoon vanilla extract
Method
Prep:15min › Cook:15min › Ready in:30min
Stir the sugar and cornflour together in a small bowl. Measure in milk and whisk to dissolve. Heat the cream in a heavy-bottomed saucepan over moderate heat. Gradually stir in the milk mixture.
Cook over moderate heat until the sauce starts to thicken and comes to the boil. Reminder: whisk constantly as this cooks. Remove from heat. In a separate bowl, beat egg yolks with a fork until smooth. Take a cupful of the hot sauce, and slowly add to the eggs, beating briskly with a small whisk as you pour.
Put the saucepan back over moderate heat. Gently add the egg/sauce mixture to the saucepan, whisking constantly as you pour it into the hot sauce. Bring back to the boil, stirring constantly. Remove from heat; continue stirring, adding the vanilla extract during this time.
Pour the custard into a jug and serve. If you are not serving it immediately, cover with cling film to prevent a skin from forming on it as it cools.
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2 shepherd's pie
Ingredients
Serves: 4
4-5 large potatoes
500g minced lamb
1 onion, finely chopped
12 mushrooms, sliced
2 carrots, peeled and sliced
1 OXO Cube
1 tablespoon Worcestershire sauce
1 (400g) tin baked beans
1 (400g) tin chopped tomatoes
3 tablespoons of Bisto
1 tablespoon butter
60ml milk
Prep:25min › Cook:30min › Ready in:55min
Peel and chop the potatoes, and place into a pan to boil with a pinch of salt.
Brown the mince off in a pan, then add the mushrooms, carrots and finely chopped onion. Finally add the Worcestershire sauce and the OXO cube. When this is cooked through, put the browned mince in the bottom of a large casserole dish, and add the beans and tomatoes.
Don't worry if it looks sloppy, it won't soon!
Place in a preheated oven to about gas mark 6, and leave to warm through whilst the potatoes finsih cooking.
Once your potatoes are finished, drain and mash them, adding the butter and milk to make a creamy potato mix.
Remove the casserole dish from the oven, and sprinkle the lamb mixture with the gravy garnules, stiring until the mixture becomes thick, this is really important or the mash will sink!
Spoon the creamy mashed potato over the top of the meat mixture and gently spread it out, rake it over with a fork and place back in the oven for 5 -10 minutes, or until golden and crispy. It is now ready to serve!
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5 Stew And Dumplings
Ingredients
Serves: 6
900g (2 lb) beef, lamb or pork, cubed
2 large carrots, sliced
4 large potatoes, peeled and chopped
1 onion, chopped
1 (400g) tin butter beans, drained
1 handful pearl barley
1 handful split lentils
1 handful split peas
350ml stock
2 packets dumpling mix
Method
Prep:15min › Cook:6hr › Ready in:6hr15min
Line bottom of slow cooker with meat. Add sliced and diced veg on top, then scatter with the beans, barley, lentils and split peas. Add stock and top up with water if required so that the mix is just covered. Stir well.
Cook on High for 6 hours. Stir occasionally making sure you get right to the bottom otherwise the meat will stick and burn.
Follow packet instructions for dumplings and place on top of stew 30 minutes before the end of cooking.
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8 Hotpot
Ingredients
Serves: 4
750g (1½ lb) lean lamb cubes
50g (2 oz) plain flour (seasoned with salt and pepper)
2 onions, sliced
450g (1 lb) potatoes, peeled and sliced
2 celery stalk, sliced
1 carrot, cubed
100g (4 oz) swede, cubed
1/2 teaspoon English mustard
1 large pinch ground nutmeg
3 bay leaves
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
400ml (15 fl oz) beef stock
15g (1/2 oz) butter + 1 clove chopped garlic
Method
Prep:20min › Cook:4hr › Ready in:4hr20min
Coat the lamb with flour. Layer the lamb and the vegetables (except the potato slices) in a slow cooker. Season with salt and pepper.
Add in the bay leaves, thyme, rosemary, mustard and nutmeg.
Cover with potato slices then pour in the stock Spread with garlic butter and sprinkle with ground black pepper.
Cover slow cooker and cook on High for 3 to 4 hours.
Serve with pickled red cabbage. Delicious.
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11 Bubble and squeak
Ingredients
Serves: 4
25g butter
1 onion, finely chopped
450g cold, cooked mashed potatoes
225g cooked cabbage, roughly chopped
1 tbsp plain flour for dusting
1 tbsp oil for frying
1 tbsp vinegar
4 eggs
salt and freshly ground black pepper
Method
Prep:20min › Cook:15min › Ready in:35min
Melt the butter in a large, shallow, heavy-based frying pan (preferably non-stick). Add the onion and cook for 10 minutes, stirring frequently, until soft.
Tip the softened onion into a large bowl and add the potatoes and cabbage. Season generously with salt and pepper and mix together. With lightly floured hands, shape the mixture into four rough cakes, each about 2cm thick.
Wipe the pan clean with kitchen paper, then add the oil and heat. Put the cakes into the pan and fry over a medium heat for about 15 minutes, turning once, until golden brown and crisp.
About 5 minutes before the end of cooking, prepare the poached eggs. Pour about 4cm of boiling water into a large, wide frying pan. Add the vinegar and bring to the boil. Reduce the heat, so that the water bubbles gently. Crack an egg into a cup or small bowl, then gently tip it into the water. Repeat this with the remaining eggs.
Cook the eggs very gently for 1 minute, then gently spoon a little boiling water over the centre of each egg to cook the yolks. Poach for a further 2 minutes, then lift out the eggs with a draining spoon, allowing the water to drain.
Lay a poached egg on top of each bubble and squeak cake and break each yolk gently with the tip of a knife, so that it drizzles temptingly.
COOK SMART
Chop four rashers of rindless back or streaky bacon and fry with the onions. * You could make one large cake. Serve cut into wedges with cold roast beef and lashings of gravy.
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14 Steak and kidney pudding
Ingredients
Serves: 4
FILLING
250g lean beef stewing steak, cut into small pieces
100g beef kidney, cut into small pieces
2 tsp vegetable oil
2 leeks, trimmed and sliced
200g swede, peeled and cubed
175g carrots, peeled and thickly sliced
2 tsp plain flour
300ml beef stock
PASTRY
2 small slices wholemeal bread, about 50g
150g self-raising flour
½ tsp dried thyme
100g ‘light’ shredded vegetable suet
Method
Prep:35min › Cook:3hr › Ready in:3hr35min
Heat a non-stick frying pan over a high heat. Add the beef and fry, stirring occasionally, for 4 minutes until browned on all sides. Transfer to a bowl, add the kidney and set aside.
Heat the oil in the pan, then add the leeks. Stir, then cover and cook gently for 4 minutes until starting to soften. Stir in the swede and carrots, cover and cook for a further 4 minutes until lightly browned. Add the beef and kidney and season to taste, then add the flour and toss well to coat. Pour in the stock and bring to the boil, stirring. Simmer for 2 minutes. Remove from the heat and set aside.
Tear the bread into pieces and put into a food processor. Pulse, to turn into fine crumbs. Add the flour, thyme and suet and season with a little salt and pepper. Pulse again to combine, then, with the motor running, pour in 4–6 tbsp cold water to form a soft dough.
On a lightly floured surface, roll out three quarters of the dough, to a circle large enough to line a 1 litre pudding basin. Line the basin carefully, and fill with the steak and kidney mixture. Trim excess pastry. Roll out the remaining pastry to form a lid, wet the edges of the dough and place on top of the filling, sealing the edges well with your fingers.
Cover the basin with a double thickness of foil, pleated in the middle and secured with string. Steam the pudding over simmering water for 3 hours. Serve hot.
cook's tip
The filling mixture can be made up to 1 day ahead, then covered and kept in the fridge. Allow to come to room temperature before using to fill the pastry-lined basin.
variation
For vegetarians, you could replace the steak and kidney with 250g button mushrooms, browning them lightly first. The steaming time could then be reduced to 2 hours.
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17 Chicken and leek pie
Ingredients
Serves: 6
2 tablespoons olive oil, divided
6 skinless chicken breast fillets, cubed
4 tablespoons white wine (optional)
2 medium leeks, chopped
15g butter
1 tablespoon plain flour
750ml milk
1 cube chicken stock
salt and pepper, to taste
1 (500g) block puff pastry, thawed if frozen
Method
Prep:30min › Cook:45min › Ready in:1hr15min
Heat 1 tablespoon oil in a frying pan until hot. Cook chicken until brown all over. Set aside.
Using the same pan, heat the remaining oil and add the wine, if using, add the leeks and cook and stir until the leeks are tender and the wine has evaporated. Set aside.
Melt butter in a large pot. Stir in the flour to create a smooth paste. Gradually add the milk, stirring continuously until sauce thickens.
Add chicken and leeks to the pot and crumble in the stock cube and season. Cover and simmer over low heat for 10 to 15 minutes.
Meanwhile, line a 23cm x 30cm or similar size tin with puff pastry. Fill with chicken and leek mixture and cover with a layer of puff pastry. (At this stage, you can brush the top with egg, if desired).
Bake in a preheated 200 C / Gas 6 oven for 15 to 20 minutes or until pastry is puffy and golden. Remove from the oven and serve.
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Fudgy Chocolate Pudding
Ingredients
Serves: 16
100g (4 oz) plain flour
150g (5 oz) caster sugar
2 tablespoons cocoa powder
1 dessertspoon baking powder
1/4 teaspoon salt
100ml (4 fl oz) semi skimmed milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
225g (8 oz) dark brown soft sugar
4 tablespoons cocoa powder
450ml (14 fl oz) hot water
Method
Prep:20min › Cook:40min › Ready in:1hr
In a medium bowl, combine flour, caster sugar, 2 tablespoons cocoa, baking powder and salt. Stir in the milk, oil and vanilla until smooth. Spread in ungreased 23cm (9 in) square baking tin.
Combine brown sugar and 4 tablespoons cocoa; sprinkle over batter in the pan. Pour hot water over all; do not stir.
Bake at 180 C / Gas mark 4 for 35 to 40 minutes. Serve warm.
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toffee pudding
Ingredients
Serves: 6
190g plain flour
1 1/2 teaspoons baking powder
120g soft brown sugar
1 pinch salt
120ml milk
2 eggs
6 tablespoons melted butter or margarine
2 teaspoons vanilla extract
Toffee sauce
120g butter or margarine
200g soft brown sugar
250ml double cream
Method
Prep:15min › Cook:30min › Ready in:45min
Preheat the oven to 170 C / Gas 3.
In a large bowl sift together the flour, salt and baking powder. Add the sugar and mix well.
In another bowl add the milk, eggs, vanilla and melted butter. Whisk together until a light frothy foam forms on top.
Add the milk mixture to the flour and mix together until smooth.
Pour into greased baking dish and bake for 20 to 30 minutes or until cake is firm on top; start checking after 20 minutes.
For the sauce, add the butter, sugar and cream to a large saucepan and simmer over medium high heat until sauce is smooth and dark brown, stirring frequently. Remove from heat and let stand for 10 minutes before serving with pudding.
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lemon cheesecake
Ingredients
Serves: 8
15 digestive biscuits, crushed
1/2 tablespoon light soft brown sugar
50g butter, melted
1 (250g) tub mascarpone cheese
1 (200ml) pot single cream
1 (397g) tin condensed milk
3 lemons, zested and juiced
Method
Prep:1hr › Extra time:3hr › Ready in:4hr
Stir together the digestive biscuits, soft brown sugar and melted butter. Empty into a 23cm springform cake tin and press out level. Leave to chill in the fridge while you make the base. (Use a smaller tin if you want a thicker base.)
Mix together, really well, the mascarpone cheese, cream, condensed milk and lemon zest. Slowly add the lemon juice to the mix a wee bit at a time. I use an electric mixer and usually spend about 10 minutes mixing these ingredients together. I find the longer you mix, the thicker the topping gets in the bowl.
Pour onto your chilled base, then return to the fridge for a few hours for it to set.
Tip
I usually make it the evening before I need it and it sets perfectly!
Flavour boost
Adding a few gingernut biscuits to the base adds a different taste.
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3 macaroni cheese
Ingredients
Serves: 4
225g (8 oz) uncooked macaroni
50g (2 oz) butter
2 1/2 tablespoons plain flour
275g (10 oz) grated mature Cheddar cheese
50g (2 oz) grated Parmesan cheese
750ml (1¼ pints) milk
30g (1 oz) butter
50g (2 oz) dried breadcrumbs
pinch paprika
Prep:20min › Cook:30min › Ready in:50min
Cook macaroni according to the package directions. Drain.
In a saucepan, melt 50g butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole or baking dish and pour sauce over macaroni. Stir well.
Melt remaining butter in a frying pan over medium heat. Add breadcrumbs and brown. Spread over the macaroni to cover. Sprinkle with a little paprika.
Bake at 180 C / Gas mark 4 for 30 minutes. Tuck in immediately!
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6 Spaghetti Bolognese
Ingredients
Serves: 4
2 tbsp olive oil
500g lean minced beef
1 large onion, finely chopped
1 carrot, peeled and finely chopped
2 celery sticks, finely chopped
4 garlic cloves, crushed
400g can chopped tomatoes
450g jar or carton tomato passata
good pinch of dried oregano, or to taste
400g spaghetti
grated Parmesan cheese, to serve
Method
Prep:10min › Cook:18min › Ready in:28min
Heat a wok or large, deep frying pan with the olive oil. Crumble the beef into the pan and stir-fry over a high heat for 2 minutes to break up the meat and brown it.
Add the onion, carrot, celery and garlic. Stir over a medium heat for 1 minute, then add the chopped tomatoes and the passata. Stir well, then add the oregano and seasoning. Cook over a medium heat so that the sauce boils gently, stirring occasionally, for 15 minutes or until thick.
While the sauce is cooking, cook the spaghetti in a pan of salted boiling water for 10 minutes, or according to the pack instructions, until tender with a bite at the centre. Drain and turn into a warmed serving bowl.
Taste the sauce and adjust the seasoning, then pour over the hot pasta. Toss gently and serve immediately with grated Parmesan cheese.
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9 Toad-in-the-hole
Ingredients
Serves: 4
8 pork sausages
1 tablespoon vegetable oil
225g (8 oz) plain flour
4 eggs
250ml (8 fl oz) milk
salt and pepper to taste
Method
Prep:10min › Cook:30min › Ready in:40min
Preheat the oven to 200 degrees C /gas mark 6.
Pour the oil into the bottom of a baking dish, and arrange the sausages over it in a single layer. Bake for 10 minutes in the preheated oven.
Meanwhile, in a medium bowl, whisk together the flour, eggs and half of the milk until smooth. Gradually mix in the rest of the milk until a smooth batter is achieved. Season with salt and pepper.
Remove the sausages from the oven, and ladle the batter over them until the sausages are 3/4 covered. Return to the oven, and bake for 35 minutes, or until the centre is risen and browned. Don't worry if the underside seems slightly soft, as this is normal.
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12 Cauliflower cheese
Ingredients
Serves: 6
1 medium sized cauliflower
60g (4 tablespoons) butter
60g (4 tablespoons) plain flour
450 ml semi-skimmed milk
Salt and pepper, to taste
50g Parmesan cheese, grated
50g mature Cheddar cheese, grated
Method
Prep:10min › Cook:25min › Ready in:35min
Preheat the oven to 220 degrees C /gas mark 6. Wash the cauliflower and remove some of the outer leaves, if you like. You can leave it whole or break into large florets. Place in a lage pot, add enough water to cover the thick stalk and boil for 8 to 10 minutes. Don't overcook as it will continue to cook in the oven.
Over a low heat, gently melt the butter in a small saucepan and add the flour. Use a whisk or wooden spoon to mix them together. The mixture should pull away from the sides of the pot but continue to stir for another minute to allow the flour to cook.
Pour in a little of the milk and whisk or stir continuously. When the mixture has thickened up, add more milk but keep stirring. Continue to do this until the sauce has thickened but is still pourable. Add the grated Parmesan and stir well. season with salt and plenty of black pepper.
Drain the cauliflower well and place in an oven proof dish. Pour the cheese sauce over the cauliflower, making sure you cover all of it. Sprinkle over the grated Cheddar cheese. Bake in the oven for 20 - 25 minutes or until the cheese has turned golden brown.
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15 Steak and kidney Pie
Ingredients
Serves: 4
110g lamb's kidneys
1 tablespoon vegetable oil
1 knob butter
1 onion, chopped
350g stewing steak
1 tablespoon plain flour
1 tablespoon dried mixed herbs
1/2 pint beef stock
2 field mushrooms, chopped
1 teaspoon tomato puree
1 splash Worcester sauce
1 pinch salt
2 pinches freshly ground black pepper
1 packet Jus Roll® puff pastry
1 egg, beaten
Method
Prep:30min › Cook:2hr › Ready in:2hr30min
Halve the kidneys and cut out the tubes. Rinse in cold water and then peel off the skins. Cut into small bite size pieces.
Heat the oil and butter in a large pan, then fry the onions for 3-4 minutes, stirring.
Fry the steak and kidneys for 2-3 minutes until it starts to brown, then stir in the flour and cook for 2 minutes. Add the herbs and stock. Stir until thickened and coming to the boil.
Next, add the mushrooms and tomato purée, lower the heat and simmer. Cover and simmer for about 1 1/2 hours, until the meat is tender.
Transfer into your pie dish and leave for about 5 to 10 minutes. Enough time to cool down slightly.
Take your pastry and cut a slab off and lay on top off the meat. Make a small hole in the middle and brush the top with the beaten egg.
Put into the oven at 200 C / 180 C Fan / Gas 6 for about 20 minutes or until the pastry is risen and golden.
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Roasted vegetables
Ingredients
Serves: 6
4 potatoes, peeled and quartered
1 or 2 large parsnips, peeled and cut into chunks
2 carrots, peeled and cut into large chunks
1 red pepper, sliced
10 or 12 brussel sprouts, halved
4 -5 garlic cloves
1/2 red onion, thickly sliced into rings
4 tablespoons olive oil
Pinch sea salt
Method
Prep:15min › Cook:45min › Ready in:1hr
Preheat the oven to 220 degrees C.
In a heavy based casserole dish, toss the prepared vegetables in olive oil. Season with sea salt.
Roast for 45 minutes, tossing after 30 minutes, until golden brown and starting to caramelise.
Tip:
Cut your vegetables into even sizes. The garlic and parsnips will cook quickly but they caramelise beautifully.
For extra flavour:
Crumble some feta cheese over the top before serving.
Onion gravy
Ingredients
Serves: 4
1 tablespoon butter
1 large onion, thinly sliced
1 1/2 teaspoons sugar
1 tablespoon plain flour
400ml hot beef stock, from a stock cube
Method
Prep:10min › Cook:20min › Ready in:30min
Heat the butter in a large frying pan. Add the onion and sprinkle with the sugar, then cook gently, stirring occasionally, for 10 to 15 minutes or until the onion is soft and lightly caramelised.
Sprinkle the flour over the onion, stir and cook for 1 minute. Gradually stir in the stock. Bring to the boil, then reduce the heat and leave to simmer gently until thickened.
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bread and butter pudding
Ingredients
Serves: 7
100g sugar
1 teaspoon ground cinnamon
5 slices of any bread
Butter
3 handfuls sultanas
500ml milk
2 eggs
Method
Prep:10min › Cook:30min › Extra time:5min resting › Ready in:45min
Preheat oven to 190 C / Gas mark 5. Lightly grease a baking dish.
Mix together the sugar and cinnamon.
Butter 5 slices of bread, cut in half.
Layer the bread in the dish adding a handful of sultanas and the sugar mix as you go, covering each slice.
Mix the milk and eggs together and whisk.
Pour over the bread and leave to absorb for 10 minutes.
Bake in the oven for 35 to 45 minutes, until the pudding is set and browned.
Tip
It looks like you have added too much milk, you haven't. This pudding has lots of sugar-tastes bloody good though!! The drier the bread, the more butter I put on.
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rice pudding
Ingredients
Serves: 4
110g (4 oz) pudding rice
55g (2 oz) sugar (granulated or caster)
25g (1 oz) margarine
1.2L (2 pints) of milk (whole, semi skimmed or skimmed)
1/2 teaspoon of cinamon
Method
Prep:10min › Cook:5hr › Ready in:5hr10min
Put it all into the slow cooker, stir it and turn it on to high and cover. After about an hour stir it then you can leave it till it has finished cooking. Add jam, syrup or honey to taste. but will also taste fab on its own. Hope you all enjoy - let me know what you think of it.
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rhubarb crumble
Ingredients
Serves: 8
800g rhubarb, chopped
150g rolled oats
100g salted butter, melted
100g dark brown soft sugar
Method
Prep:20min › Cook:30min › Ready in:50min
Place the rhubarb in a saucepan and warm over low heat for about 10 minutes.
Preheat the oven to 180 C / Gas 4.
Combine the oats, melted butter and dark brown soft sugar together in a bowl.
Pour the rhubarb into a baking dish and sprinkle the oat crumble evenly over the top.
Bake in the preheated oven until golden, about 30 minutes.
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Apple and sultana sponge pudding
Ingredients
Serves: 4
For the sponge
2 medium eggs
self raising flour
caster sugar
unsalted butter or margarine
1/2 teaspoon vanilla essence
For the fruit filling
6 medium apples
2 tablespoons sultanas
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon soft brown sugar
Method
Prep:20min › Cook:25min › Extra time:20min cooling › Ready in:1hr5min
For the Fruit filling:
Peel, core and chop your apples into 2cm cubes.
Combine the chopped apple, sultanas, nutmeg, cinnamon and brown sugar in a pan and mix well until all the spice and sugar coats the apple and sultanas. Simmer over a medium heat until the apples begin to soften and the sultanas look soft and plump.
Transfer your fruit mix to a 8-9" oven dish (I use a glass one and don't need to grease it but you'll know whether you need to or not with your own oven dish).
For the sponge:
Weigh your two medium eggs, and however much these weigh you will need to repeat that exact weight with the flour, sugar and butter (eg If the eggs weigh 119g you will need 119g each of flour, butter and sugar).
Cream together your butter and sugar until the colour becomes pale and the mixture looks fluffy.
Add your two eggs and vanilla. Which these together until everything is mixed well (at this stage you cannot over whisk).
Now add the flour (this is the stage where you should keep mixing to a minimum). Fold in the flour rather than mix and once the flour is combined with the other ingredients stop mixing.
Pour the sponge mix on top of your cooled fruit mixture. Spread out to the edges.
Place your oven dish on a baking tray and put in a 180 C / Gas 4, pre-heated oven. Bake until the sponge is cooked (test using a skewer).
Once cooked, allow to cool for 20 minutes. Run a knife around the edge of the bowl to ensure the sponge is not stuck to the sides. Put a plate on top and turn the whole thing upside down onto the plate. Enjoy with custard, cream or ice cream or on its own.
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