Friday, 27 May 2011

Wine of the month

ASDA EXTRA SPECIAL PINOT GRIGIO.From well-respected producer Alois lageder,this stunning pinot grigio is in a class above the rest.The 2010 vintage is a must-buy,full of apple flavours and very lively.And at £5.98 a bottle it's a bargin.

Tuesday, 24 May 2011

Sausage and veg hotpot

1 pack of 8 pork sausages
500g carrots
1 390g carton chopped tomato with basil & oregano
28g pack flat leaf parsley
200g pearl barley
1 tbsp oil
1 onion
1 clove garlic
1 veg stock cube
Heat oil in a heatproof casserole dish add the chopped onion and garlic and fry till soft,add pearl barley.Make up 1.2 litres of hot veg stock and add 800ml to the pan.Put on a low heat and simmer for 25min stirring occasionally.Meanwhile grill sausages till cooked.Chop carrots into chunks and add to the pan with the tomatoes and remaining stock.Cook for 20min till carrots and barley are tender.Cut sausages in halfs and add to the casserole with 2 tbsp of chopped parsley and stir and serve.

Leftovers: Warm potato salad

2 tbsp olive oil
1 large onion peeled and sliced
400g cooked leftover potatoes,cut into bite-sized chunks
100ml cre'me fraiche
1 tbsp wholegrain mustard
1 tbsp clear honey
Cook onions in oil untill tender,then add potato's and cook till golden and remove from heat.
Mix together cre'me fraiche,mustard and honey and then mix it into the potato's and serve warm.

Easy homemade kid's salmon fishfingers

Skinless Salmon fillets
Rolled porridge oats
Ketchup
Slice the salmon into fingers and
Put some porridge oats on a plate,
Then roll the salmon into the oats to coat all the sides of it.Then lay on a oil baking tray and bake for 10 minutes on 180'c/fan 160'c/gas 4,turn half way through until crisp and golden.Serve with a dollop of ketchup.

Baked gilthead bream with teriyaki marinade

2 whole fresh gilthead bream
10 tbsp soy sauce
2 tbsp runny honey
1/2 tsp fresh ginger
1 clove garlic,finely chopped
juice of 1/2 lime
3 spring onions,finely chopped
To make the marinade,mix the soy sauce,honey,ginger,garlic and lime add the spring onions.
Cut 2 squares of foil large enough to make 2 parcels around the bream,lightly oil and place on a baking tray.
Cut 3 slits across the top of each fish and place on the foil.
Spoon over the marinade and fold over the foil to make 2 parcels.Put in fridge for 2 hours to allow the flavours to develop.When ready to cook preheat oven to 190'c/375'f/gas 5 cook for 25min.Serve with noodles.

Easy Thai green chicken curry

2 tbsp Thai green curry paste
4 chicken breasts,sliced
1 small onion,sliced
1 green pepper,sliced
1 red pepper,slice
120g philadelphia light
4 tbsp semi-skimmed milk
Heat a pan and add the Thai curry paste,onion and chicken.
fry until chicken is cooked through.
Add peppers and cook until peppers are soft and chicken is golden.Stir in the milk and philadelphia until melted.
Serve with rice.

Monday, 23 May 2011

Berry cupcakes

preheat oven to 180'c,fan 160'c,gas 4.
Mix together 8 tbsp caster sugar,1/2 x 250g pack softened butter,8 heaped tbsp self-raising flour,2 large eggs.Mix till light and fluffy.Spoon mixture evenly into cupcake cases and bake for 15 min then leave to cool.Meanwhile,mix 1 x 200g pack of soft cheese,2 tbsp icing sugar and a handful of raspberries or blackberries until smooth.When cupcakes are cool place a tsp of the icing on top and a raspberries to finish.

Friday, 20 May 2011

Roast lamb with rosemary potatoes

1 leg of lamb
4 cloves of garlic,peeled and sliced
4 springs of fresh rosemary
1kg of potatoes,peeled and diced
500g of carrots, peeled and cut into chunks
2 red onions,peeled and cut into wedge
2tbsp oil
salt and pepper
Preheat oven to 400'f/200'c/gas 6.Put lamb into a roasting tin.Make small slits all over the surface of the lamb and push the garlic and small sprigs of rosemary into the slits.season well and roast for 1 hour.Drain off any fat from pan.
Reduce oven temp to 350'f/180'c/gas 4.In a big bowl put in the potatoes,carrots, red onion, salt and pepper and oil and toss together,put round the lamb and add the left over rosemary.Return to oven for 1 hour tossing veg from time to time.Allow lamb to rest for 10min and carve,serve with the roast veg.

Steamed fennel salmon

Wild Alasken salmon
Fennel seeds
Vittoria tomatoes
Dry white wine
Lay the salmon on some parchment paper.Season with salt and pepper,and scatter with 1/2 tsp of fennel seeds.Place some of the tomatoes on top and roll up the sides of the paper and pour in 120ml of wine.Then enclose the salmon fully in the paper and steam in a preheated oven 200'c,fan 180'c,gas 6 for 20-25min and serve.

Camembert tartte tatin

Dark brown sugar
Granny smith apple
French camembert
Thyme
Ciabatta

Melt 25g butter in a small pan add 2 tbsp of brown sugar
and caramelise.Then add half the apple cored and sliced,and cook for 4-5min on each side.Remove the wrapping from the camembert and place back in carton.Fan over the apples on top and spoon over any sauce left.Sprinkle with thyme and bake in a preheated oven 200'c fan 180'c,gas 6 for 20min.toast slices of ciabatta.Serve with the camembert.

Tuesday, 17 May 2011

Really easy chicken and veg hotpot

400g cooked leftover chicken,shredded
350g frozen mixed veg
1 lrg tin of chicken soup
500g potatoes, peeled s are golden.and sliced
30g sunflower spread,melted
Place the chicken,chicken soup and mixed veg in a sauce pan,and heat till warmed throw.
meanwhile cook the potatoes for 5 min and drain.
Preheat the oven to 350'f/180'c/gas 4.
Then put the chicken mix in a casserole dish and arrange the potatoes on top,brush with the melted spread and cook for a hour until potatoe

Beer-Battered pouting

225g plain flour
300ml ice cold beer
Sunflower oil
500g pouting fillets,cut into strips
tartar sauce
5 tbsp mayo
1 tbsp lemon juice
2 gherkins,finely diced
Sift the flour into a bowl and whisk in the beer until you have a
smooth,creamy batter.Season with salt.
Heat the oil in a deep-fat fryer or large pan at 190c/375F.
Dip each piece of pouting in some flour then dip in the batter,then fry in batches untill crisp and golden.Drain on kitchen paper.For the tartar, mix the mayo,lemon and gherkins in a bowl.Serve with a wedge of lemon and chips.

Chocolate banana cake

3 Ripe Bananas,mashed 185g Caster Sugar 185g Self-Raising Flour 2 Eggs,lightly beaten 3 tbsp Olive oil 3 tbsp Milk 100g Dark chocolate,chopped 90g Walnuts,chopped Preheat oven to 180c/350F/gas 4.Grease a loaf tin and line the bottom with baking paper. Mix the banana and sugar in a bowl.Had sifted flour,eggs oil and milk.Stir gently for 30sec.Fold in the chocolate and walnuts.Pour the mixture into tin and bake for 55min.Until browned.Leave in tin to cool for 5min.Then turn out onto a wire rack and serve with cream.

Steak and Ale pie

3 x 442g packs of beef braising steak
50g plain flour
2 onions,chopped
2 tbsp oil
15g butter
500ml of a good ale
300ml beef stock
500g ready to roll puff pastry
1 egg,beaten
cabbage and new potatoes to serve
Preheat the oven to 160c/140c fan/gas 3.
cut beef into 2cm pieces trimming fat,and coat in flour.
Fry onions in half the oil until soft.cook the beef in batches in the oil and butter until brown.Add the onions and beef to a casserole dish.Pour the ale and stock over the meat,cover and cook for 2 1/2 hours.Divide between to dishs.Leave to cool.Heat the oven to 200c/180c fan/gas 6.
Roll the pastry out to make to lids,with a 1cm overlap.Cut to thin strips.
Lay the strips on the damp edge of the pie dishes.Brush with egg and top with the pastry. Make a central hole,brush with egg and cook for 30min.Serve with cabbage and new potatoes.

Easy beef and bean chilli

200g minced beef
1 red,green and yellow pepper,deseeded and sliced
1 onion,finely chopped
1tbsp chilli powder
1 x 400g can chopped tomatoes
200ml boiling water
1 x 420g can baked beans
In a large pan Fry the mince,until browned add the onions,peppers and chilli powder and stir well.
Stir in the tomatoes with the 200ml of water.Bring to the boil
and then simmer on a low heat for 40min,then stir in the beans and cook for afurther 20mins,then serve.

Saturday, 14 May 2011

Easy yorkshire puddings

First pick a glass i use a small wine glass,then you wont 1 glass of plain flour,1 glass of milk and 1 glass of egg.Mix in a bowl till light and fluffy then leave in fridge to rest.Pre heat your oven,i have mine on full.then you need to fill your yorkshire tin's with oil and leave until really hot.Then pour in the mix and leave till cooked and raised.

Biscuits

150g butter,room temperature
100g caster sugar
2 med eggs
few drops of vinilla extract
200g plain flour
25g cocoa
300g royal icing sugar
food colours
Preheat oven to 180c/160c gas/gas 4.Grease 2 baking sheets.
Beat the butter with the sugar until evenly mixed.
Separate the eggs and add the yolks to the butter and vinilla and mix.Sift the flour and cocoa and stir into butter.Finish mixing with your hands.Wrap in clingflim and chill in the fridge for 20min.Flour the table and roll out cut which any shapes you wont and cook for 12min.Leave to cool.Put 50ml of water in a bowl and mix in the icing sugar until smooth add which ever colur you wont.Spread onto the biscuits and leave to dry.

Fish pie

Serves 4
700g potatoes
480g haddock
425ml 1% fat milk
25g fat spead
25g wheat flour,plain
25g reduced-fat strong hard cheese
320g broccoli,to serve
preheat oven to 200'c/gas 6.
cook and mash potatoe's.
To make the sauce mix the milk,spread and flour in a pan over a med heat until bubbles and thickens.
In a ovenproof dish put in the fish pour over the sauce and top with the mash then great over the cheese.cook for 30min until golden and serve with broccoli.

Sausage balls with pasta

454g pork sausages
2 tbsp oil
1 lrg onion
100g carrot,diced
1 clove garlic,crushed
400g can chopped tomatoes with herbs
400g can chopped tomatoes with chilli and peppers
Take the saugage meat out the skins and roll into little balls,4 little balls for each sausage.Fry/grill until cooked and browned,then put aside.Cook in a pan with oil the onion and carrot until soft,then add garlic cook for 1 min,then add  the tins of tomatoes and sausage balls and cook until thickens.
Serve with pasta and greated cheese.

Goulash

1 onion,chopped
1 tbsp oil
1.5 tbsp smoked paprika
400g chopped tomatoes with chilli and peppers
500g cubed casserole beef
1 beef stock cube,dissolved in 100ml warm water
1 red pepper,sliced
1 green pepper,sliced
1 tbsp cornflour
Preheat oven to 150c/130c fan/gas 2.Cook the onions until soft,add the paprika,then add the tomatoes and heat until simmering.Pour into a oven proof dish and add the beef and stock.Cover and cook in the oven for 1 hour 50 min.Then add the peppers return to oven for 20 min.mix the cornflour with  cold water and add to the dish,cook for 10 min,and serve with mash potatoes.

Tuesday, 10 May 2011

Rhubarb cheesecake

400g Rhubarb
150g Sugar
200g Ginger Biscuits
75g Butter
2 x 250g Soft Cheese
200g Pot Greek style yoghurt with honey
2 Lrg Eggs
1/2 tsp Vinilla extract
1 tsp Cornflour

Preheat oven to 180c/fan 160c/gas 4.Grease your cake tin.
Put the Rhubarb in a pan with 100g of the sugar,cover and cook on a very low heat until tender,and drain juice into a bowl.Divide rhubarb 1 into the rhubarb juice and 1 into another bowl,and cool.Break up biscuits into crumbs,and melt butter,add the biscuit crumbs and put into the bottom of your cake tin and press down with a spoon.Put the cream cheese,eggs,yoghurt,vinilla, the rest of sugar and rhubarb with out juice into a mixer and mix till smooth.Pour into cake tin and cook for 40 min,Turn off oven and open the door slightly leave in oven to cool for 20 min.Then remove and cool conpletely.While the cheese cakes cooking puree the rhubarb with the juice and cornfour.Heat in a pan till simmering,stirring all the time.Leave to cool and spread over cheese cake before serving.

Mushroom & pea risotto

Third of a 30g jar of Dried porcini mushrooms
1 med onion
2 Tbsp oil
25g butter
1 garlic clove,finely chopped
350g arborio rice
125g white wine
1.3 litres of hot veg stock
250g sliced mushrooms
2oog frozen peas
2tbsp chopped parsley

Put the dried mushrooms in 100ml water and soak for 30 min,drain saving the juice and chop.
Cook onion in 1tbsp of oil and half the butter until soft,add garlic and cook for 1 min,add chopped mushrooms and cook for 2 min,stirring.Add rice and stir over a low heat for 1 min.Then add wine and simmer till evaporated.Add the mushroom juice and stock one ladleful at a time and stir.Make sure the ladleful as evaporated before adding the next.Frequently stir cooking for 12 min.In another pan with the rest of oil and butter cook the sliced musherooms till tender,add to risotto with the peas,continue cooking,add the stock until rice is soft and creamy,stir in parsley.Serve

Easy Pork chow mein

250gegg noodles
2tbsp oil
450g pork fillet,trimmed
150g carrots,cut into matchsticks
150g mangetout,halfed
1 red 1 yellow pepper,deseeded and sliced
1/2 bunch spring onions,sliced
210g jar of chow mein stir fry sauce
Add noodles to a pan of boiling water and cook,drain and set aside.Cut the meat into bite size pieces and cook in heated oil for 3-4 mins until cooked through.Remove and add the carrots and mangetout and stir fry for 2 mins.Add the peepers and spring onion and stir fry for another 1-2 mins.Add the noodles and stir fry until hot.Then add the sauce and pork and mix together until all coated.Cook for another 2-3 mins and serve.

Easy Irish stew

700g cubed lamb shoulder
1 small onion,sliced
1 tsp dried mixed herbs
1 veg stock cube
2 x 300g caned sliced carrots
540g can new potatoes
cornflour
oil

Preaheat oven 160c/140c fan/gas 3.Heat 2 tbsp oil in a pan and brown the lamb.Put the lamb in a casserole dish.Then fry the onion until soft and add to the casserole dish with the mixed herbs and veg stock,dissolved in 600ml hot water.Cover and cook for in the oven for 1 hour 15 min.Add drained carrots and potatoes and cook for 30 mins.Mix 1-2 tsp of cornflourwith a little cold waterto make a paste and stir in.Cook for 5 mins and serve with soda bread.

Irish soda bread

500g plain white flour
1 tsp salt
1 1/2 tsp bicarbonate of soda
100ml milk
300ml natural yoghurt
Preheat oven to 200c/180c fan/gas 6.Grease a baking tin and dust lightly with a little flour.Sift flour into bowl with salt and bicarb and make a well in the middle.Mix milk and yoghurt and set aside 3 tbsp.Add rest to flour and mix with hands to make a nice sticky dough use the yoghurt and milk mix you put aside if you need it,the less you handle the lighter the dough.Shape and put into a baking tin and make a cross on top with a knife.Bake for 40-45 min.

Monday, 9 May 2011

Welsh cakes

225g self-raising flour,sitted
1/2 tsp mixed spice
pinch of salt
115g butter,chilled and cubed
75g sugar
75g sultanas
1 egg,beaten
In a bowl place the flour,mixed spice and salt and rub in the butter until it looks like breadcrumbs.mix in sugar,sultanas and the egg and make into a dough.Roll out to 5mm thick and cut into 6cm rounds.Cook on a lightly greased griddle for 3 mins on each side,or until golden.Sprinkle with sugar and serve.

Kids homemade oven-baked chicken nuggets

90g Cornflakes 400g Chicken breast fillets,cut into bit sized pieces 2 Egg whites,lightly beaten Canola spray Preheat oven to 200c/400F/gas 6. Lightly spray a tray with the canola spray.Put the cornflakes in a food processer until they look like crumbs,and place in a bowl.Toss the chicken in some seasoned flour,and then dip into the egg and then into the cornflakes until fully coated.Place on a baking tray and cook until golden.

Homemade sausage rolls

500g pack jus roll all butter puff pastry, flour for rolling out, 454g pack of your favourite sausages, 1 med egg. Preheat oven to 200c/180c/gas 6.Roll out the pastry on a lightly floured surface to a rectangle 26cm x 36cm.Cut in half lenthwise.Make a shallow cut along the length of each sausages and peel off skin.Lay the sausages end to end,along the long side of the pastry,3cm from the edge.Brush the other long side with egg.Roll the pastry round the sausages.Cut each roll into 8.Put on a baking tray,join-side down,leaving a gap.Make 2 cuts on top of each and brush with egg and bake for 25min.

Homemade scotch eggs

14 Med eggs Flour for sprinkling 2 x 454g of your favourite pork sausages 50g Butter,melted 200g Fresh white breadcrumbs Preheat oven 190c/170c/gas 5.Put 12 egg in a pan and cook to hard boil them,6min.Run them under cold water and when cold shell them and set aside.Lightly dust a work surface with flour.Remove the skin from each sausage.On the work surface,pat each portion of sausagemeat into an oval shape about 11cm x 6cm.Wrap around the egg to cover completely. Beat the remaining eggs and mix with the butter.Put in a shallow dish.Put the breadcrumbs in another dish.Coat the scoth eggs in the egg,then in the breadcrumbs to cover completely.Put on a baking tray and bake for 30-40min.Turning halfway through.Leave until cold and serve.

Lemon drizzle loaf

175g/6oz self raising flour 1 tsp baking powder 175g/6oz flora cuisine 175g/6oz caster sugar 3 eggs 2 tbsp milk finely grated rind of 2 lemons Lemon syrup: juice of 2 lemons 115g/4oz caster sugar Sift flour and baking powder into a lrg bowl,add the remaining cake ingredients and beat with a wooden spoon until smooth.Spoon the mixture into a greased and base lined 1kg/2lb loaf tin.Bake in a preheated oven at 180c,350F,gas mark 4 for 1 hour or until cooked.Turn out onto a wire tray.Put the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved.Whilst cake is warm,drizzle the syrup over so that it soaks into cake.

Carrot cake

200g/7oz self-raising wholemeal flour 115g/4oz plain flour 350g/12oz caster sugar 2 tsp cinnamon 2 tsp bicarbonate of soda 250ml/9fl oz flora cuisine 3 lrg carrots,grated 4 eggs Topping: 2 lemons 225g/8oz icing sugar Mix together all dry ingredients in a large mixing bowl. Mix in carrots and gradually beat in flora cuisine and eggs.Pour into a greased and bottom lined 20cm/8" square cake tin.Bake in preheated oven 180c,350F,gas mark 4 for 45-55min.Cool on a wire rack.Use a sharp knife to remove outer pith and then segment lemons.Squeeze out remaining juice and add to icing sugar in a bowl with the segments.Mix gently and spread over the cake.Sprinkle with the zest.

Homemade stilton burger

450g/1lb mince beef
1 onion,finely chopped
1 celery stick,finely chopped
5ml/1tsp dried mixed herbs
5ml/1tsp mustard
50g/2oz crumbled stilton cheese
Put mince,onion and celery in a bowl and season well.Stir in herbs and mustard,mix till firm.Divide mix into  8 equal balls and flaten,put 4 aside.With the other 4 place the crumbled stilton in the middle of each one and place the lids on make into burger shapes.Cook on a hot BBQ for 8min turning once.

Basic homemade burger

115g/4oz minced beef
5ml/1 tsp fresh/dried herbs
salt & pepper
Place mince in a bowl and break up with a folk.
Add the herbs and season with the salt and pepper.
Mix with hands and make into 4 burgers.Cook on a hot BBQ for 8 min,turning once.

Homemade tomato relish

15ml/1 tbsp oil
1 onion,finely chopped
1 garlic clove,crushed
25g/2tbsp flour
30ml/2tbsp tomato ketchup
300ml/1/2pint passata
5ml/1tsp sugar
15ml/1tbsp fresh parsley,chopped
Heat oil in pan and add the onion and garlic and fry for 5 min.Add flour and cook for 1 min.Stir in tomato ketchup,passata sugar and parsley.Bring to boil and cook for 10 min.Cover and chill and use when required.

Quick homemade BBQ relish

45ml/3tbsp sweet pickle
15ml/1tbsp worcestershire sauce
30ml/2tbsp tomatoe ketchup
10ml/2tsp mustard
15ml/1tbsp cider vingar
30ml/2tbsp brown sauce
Mix all ingredients,cover and chill.Use when required.

Basic BBQ marinade

1 garlic clove,crushed
45ml/3tbsp olive oil
45ml/3tbsp dry sherry
15ml/1 tbsp worcestershire sauce
15ml/1tbsp dark soy sauce
black pepper to season
Used for meat or fish.

Homemade:Yoghurt spice marinade

150ml/1/4pint natural yogurt
1 small onion,finely chopped
1 garlic clove,crushed
5ml/1tsp finely chopped fresh root ginger
5ml/1tsp ground coriander
5ml/1tsp ground cumin
2.5ml/1/2tsp ground turmeric
For fish,meats and poultry

Tiger prawn skewers with walnut pesto

12-16 large,raw tiger prawns
50g/2oz walnut pieces
60ml/4tbsp chopped fresh parsley
60ml/4tbsp chopped fresh basil
2 garlic cloves,chopped
45ml/3tbsp grated fresh parmesan cheese
30ml/2tbsp olive oil
30ml/2tbsp walnut oil
salt and pepper
To Make the pesto,place the walnuts,parsley,basil,garlic,parmesan and oils in a blender or food processor and process until very finely chopped.Season with salt and pepper.Add half the pesto to the prawns,toss them well and cover and chill for an hour or overnight.Thread the prawns on to skewers and cook on a hot BBQ for 3-4 min turning once.Serve with the remaining pesto.

Chicken wings teriyaki-style

1 garlic clove,crushed
45ml/3tbsp soy sauce
30ml/2tbsp dry sherry
10ml/2tsp clear honey
10ml/2tsp grated fresh ginger
5ml/1tsp sesame oil
12 chicken wings
15ml/1tbsp sesame seeds,toasted
Place the garlic,soy sauce,sherry,honey,ginger and seasame oil in a large bowl and beat with a fork.Add the chicken wings and coat.Cover and leave for 30min.Cook on a fairly hot BBQ for 20-25 min,turning occasionally and brushing with remaining marinade.Sprinkle with seasame seeds and serve.

Easy:Salmon & avocado caesar salad

2 thick  white slices bread
15g butter
1 tbsp oil
1 heart of romaine lettuce
3oog smoked salmon
1 ripe avocado,peeled,stoned and sliced
8 tbsp caesar dressing
75g parmesan cheese
Cut the bread into large cubes.Heat the butter and oil in a pan,and cook the bread until golden brown and crispy.Put aside and cool.Tear the lettuce into pieces and arrange on plates.Flake the fish and add to the lettuce with the avocado and croutons.Drizzle the caesar dressing over each plate and shave/grate over some parmesan cheese and serve.

Prawns with garlic herb butter

1kg uncooked medium prawns
2 tbsp oil
6 cloves of garlic,crushed
50g butter,chopped
1 tbsp lemon juice
1 1/2 tbsp chopped fresh flat-leaf parsley
Shell and devein prawns,leaving head and tail on.
Heat oil in a large pan,cook garlic until soft.Add prawns to pan,cook turning gently,until prawns start to change colour and are almost cooked.Add butter and lemon juice.Cook until prawns are cooked through.Stir in parsley and serve.

Spicy pork skewers

750g pork fillets
6 cloves garlic,crushed
1 tbsp ground cumin
2 tsp ground coriander
2 tsp ground hot paprika
1/4 cup chopped fresh flat-leaf parsley
2 tbsp chopped fresh oregano
125ml olive oil.
Cut pork into 3cm cubes,combine all the other ingredients into a bowl and place the pork in. put in the fridge,for 3hrs or over night.Thread pork onto skewers.And cook under grill or on the BBQ until cook and browned.

Thursday, 5 May 2011

Red lentil curry

1 x 390g carton chopped tomatoes with basil & oregano
Thai red curry paste
coriander
200g dried red lentils
1 onion
2 tbsp oil
Preheat oven to 200'c,fan 180'c,gas 6.
Heat 1 tbsp oil in a deep pan.Add 1 chopped onion,and coriander,chopped saut'e for a couple of min and add 2 tbsp Thai red curry paste and stir.Add 200g dried red lentils and 500ml cold water.Simmer for 5min and stir in the tomatoes,then simmer for 10min,or untill the lentils ae tender.Serve with rice and nans.

One pan roast chicken

2 tbsp oil
1 tbsp clear honey
1tsp coarse grain mustard
2 large sweet potatoes,peeled and cut into chunks
2 large carrots,halved
2 large parsnips,quartered
1 large red onion,cut into wedges
1 red pepper,cut into large pieces
4 chicken breasts

Preheat oven to 200c/180c fan/gas 6.Mix 1 tsp oil with 1tsp honey and the mutard,and set aside.
Add the sweet potatoes,parsnips and carrots to a large pan of boiling water.Bring back to the boil and simmer for 3 min.Drain and put in a bowl.Toss with the rest of the oil and put into a roasting tin and roast for 25min.
Add the onion and pepper to the roasting tray with the rest of the honey.Turn over to coat.
Brush the chicken with the dressing you put aside and add to the roasting tin.Cook for 25-30min or until the chicken is cooked.And serve.

Simnel cake

175g self-raising flour 75g plain flour 2tsp mixed spice 125g glace cherries,quartered 150g currants 225g sultanas 225g butter,softened 225g sugar,plus extra for rolling out 4 lrg eggs 2 tbsp milk finely grated zest od 1 lemon,1 orange 500g golden marzipan 3 tbsp apricot jam Line a 20cm deep baking tin.Preheat oven to 150c/130c fan/gas 2.Sift flours and spice into a bowl and stir in the dried fruit.In another bowl beat the butter and sugar until smooth.Beat in eggs 1 at a time.Fold in milk,flour and zest,Then put half the mix in the tin.Dust a surface with sugar and roll out a third of marzipan into a circle the same size as the cake.Lay it on top of mix.Cover with the rest of the mix.Bake for 2 hours 30min or untill cooked.Remove from tin and cool.Roll out the rest of the marzipan into a circle the same size as cake.Shape rest into 11 balls.Heat the jam and brush the top of cake,cover with the marzipan.Mark the top with a criss-cross using a knife.Stick the balls around the top with the jam and lightly brown under the grill.

Lamb chops with honey & orange root veg

1 small butternut squash,peeled and diced. 4 med sweet potatoes,peeled and cubed. 2tbsp oil, 2tbsp clear honey, juice of 1 small orange, 8 small or 4 large lamb chops, 3 level tbsp gravy granules, 2 tsp mint sauce green beans to serve. Preheat the oven to 220c/200c fan/gas 7.Toss the butternut and sweet potatoe in oil until coated.Spead out evenly in a roasting tin and cook in the oven for 15min.Gently stir in the honey and orange juice and return to the oven for 10min.Meanwhile,grill the chops for 6-8mins on each side.Add 300ml boiling water and make the gravy,stir in the mint sauce.Serve the chops with the roasted veg,green beans and mint gravy.

Union Jack Cake

225g self-raising flour
75g plain flour
300g butter,softened
225g sugar
4 lrg eggs
4 tbsp milk
150 icing sugar,plus extra for dusting
few drops vinilla extracts
4tbsp raspberry jam
5tbsp apricot jam
3 x 500g packs ready to roll coloured icing,red,white & blue.

preheat oven to 160c/140c fan/gas3.Line a 20cm deep square cake tin.Sift the flours.In a separate bowl,beat 225g of the butter and the sugar together.Beat in the eggs,one at a time.Fold in the flour with 3 tbsp milk until mixed.Put into the tin and level the top.Bake in the oven for 1 hr 15min,or until top springs back when lightly pressed.Turn out onto a wire rack ans cool.It must be completely cold before icing.For the buttercream,beat the rest of the butter with the icing sugar,1tbsp of milk and the vanilla until light and creamy.Cut the cake in half and sandwich with the buttercream and raspberry jam.Heat the apricot jam in a pan with 1 tbsp water until melted.Brush over the cake.Dust a work surface with icing sugar and roll out the blue icing.Drape over the rolling pin and lift onto the cake.Smooth into place.Roll out red and white icing and cut into strips to make the union jack.Stick down strips with boiled water.

Paella


850g/10 chicken wings
500g clams
2 tsp salt
500g uncooked med prawns
500g small mussels
1 tsp saffron threads
375ml dry white wine
2 tbsp olive oil
340g/2 chorizo sausages,sliced
1 large red onion,chopped
600g calrose rice
1 red pepper,chopped
4 med tomatoes,chopped
1.125 litres chicken stock
400g green beans,chopped
500g scallops
120g frozen peas
Remove and discard wing tips from chicken,separate first and second joints.Rinse clams under cold water,place in a large bowl,sprinkle with salt,cover with cold water for 1 1/2 hours.Discard water,rinse and drain clams.Shell and devein prawns,leaving tails on.Scrub mussels,remove beards.Combine saffron with wine and stand for 30min.Heat oil in large pan,add chicken cook until tender and browned;remove from pan.Add sausages,cook until browned remove. Add onion,cook until soft.Add the saffron mix and rice and pepper,cook until wine is absorbed.Add tomato and 250ml of the stock.Cook stiring,until boils and rice is almost tender.Place clams,prawns,mussels,sausage,and beans over rice,simmer for 5min.Add chicken,scallopes and peas,cook covered for 10min 0r until scallopes are cooked.Stand for 5min and serve.

Easy Brownies

175g butter,plus extra for greasing 200g milk chocolate,broken into pieces 225g light soft brown sugar 2 eggs 1tsp vanilla extract 100...