300g beef mince
1 onion,finely chopped
2 cloves garlic,crushed
35g sachet mexican style seasoning
515g jar tomato pasta sauce
410g can red kidney beans
4 flour tortillas
80g grated cheddar cheese
2 tbsp fresh coriander
Heat frying pan and add the mince,onion and garlic.Fry over a high heat,stirring,until the mince browns,then add the mexican seasoning and half the jar of tomato sauce.Cover and simmer for 30 min then add the kidney beans and sweetcorn.preheat oven to 350f/180c/gas 4.Spoon equal amounts of filling down one side of each flour tortlla,roll up enclosing the filling,then lift into an ovenproof dish.Pour over the remaining tomato sauce.Sprinkle the cheese over and bake for 25 min until golden brown and piping hot.Serve with fresh coriander,guacamole and sour cream.
175g butter,plus extra for greasing
200g milk chocolate,broken into pieces
225g light soft brown sugar
1tsp vanilla extract
100g plain flour
30g cocoa powder
Preheat the oven to gas 4,180c,fan 160c.Grease 20cm square baking tin and line with nonestick
Put the butter and 150g chocolate in a heatproof bowl set over a pan of barely simmering water,stirring often,until completely melted.Remove and set aside to cool a little.
Put the eggs,sugar and vanilla in a separate bowl and whisk to combine.Stir in cooled chocolate,then sift in flour and cocoa.Add the remaining chocolate ;mix well.
Pour the mixture into the lined tray and bake for 20-25 mins,until a thin crust forms on the surface with a silght wobble.
Remove from the oven and leave to cool in the tin for 30 mins,before transferring to a wire rack to cool completely.Cut into 36 squares and chill until ready to serve.
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve
Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.