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.
2 onions,peeled and sliced
4 garlic cloves,peeled and crushed
5cm root ginger,peeled and chopped
2 green chillies,deseeded and chopped
1tbsp ground coriander
450g chicken breast,diced
150g natural yoghurt
120g fresh spinach leaves
1tsp garam masala
basmati rice,fresh coriander
Heat oil in large pan add onions,garlic,ginger,chillis,coriander and turmeric.Fry for 2 min then had chicken.Cook until chicken is sealed and takes on a little colour then add tomatoes.Cover and cook for 20 min.Turn off heat and stir in yoghurt,spinach and garam masala.Stir well,cover and allow to stand for 5 min.Stir againthe spinach will have wilted.Serve with rice and chopped coriander.
Cook potatoes till soft.Meanwhile,melt butter in a pan and stir in flour,gradually add 400ml milk and cook,stirring,until you have a smooth thickened sauce.Stir in parsley.Drain potatoes and mash with the remaining milk.Heat the oil in a frying pan and cook mushrooms until softened,add salmon and peas and stir.Preheat oven to 200c/400f/gas 6.Pour salmon,mushrooms,peas and sauce into a ovenproof dish top with mash and bake for 25min or until potatoes are golden.
Heat a little of the oil in a large frying pan.Add cod fillet
and cook until cooked through and it flakes easily with a folk.
Add the scallops 2 min before the end of the cooking time and
cook for 1 min each side,untilthe flesh is opaque and they are
cooked through.Add to the sliced lettuce,diced tomatoes and mozzarella
and leave for 5 min to allow flavours to combine.
Place the salad on a large serving plate,top with the cod and scallops,
drizzle over any juices and garnish with torn basil leaves.
125g plain flour,plus 1 tbsp extra
3 tbsp oil
8 thick pork sausages
1 onion,peeled and chopped
300ml veg stock(1/2 x stock cube)
1 tsp mustard
200g carrots,peeled and sliced
500g frozen garden peas
Preheat oven to 220c/fan 200c/gas 7.Make the batter,whisk 125g flour with the eggs and milk.
Pour 1 tbsp oil into a roasting tin and heat in the oven for 1 min.Add the sausages and brown in the oven for 20 min.Pour over the batter and arrange the sausages.Bake in the oven for 25 min.
Meanwhile,to make the onion gravy,heat the remaining 2 tbsp oil in a pan.Add the onion and cook
for 1 min until golden,stir 1 tbsp flour and cook for 1min.Remove from the heat and stir in the stock.Return to the heat and bring to the boil,stirring
until thickened.Stir in mustard.Boil the carrots until tender,adding peas for the last 2-3 min.Serve the toad in the hole with the carrots and peas and onion gravy.
4 x pork loin steaks
2 limes,juice only
30ml olive oil
1 fresh chilli,seeds removed and diced
500g baby potatoes,boiled and cooled
handful fresh coriander,chopped
Season then grill the pork for 15-20 min,turning occasionally,until
they are cooked through and no pink meat remains.
While the pork is cooking make the dressing by mixing together the
lime juice,oil,chilli and coriander.Season with salt to taste then dress
the potatoes.Serve the potatoes with the cooked pork steaks and any
4 skinless chicken breasts
6 fresh ripe figs
1 tbsp fresh thyme leaves
50g/2oz goats cheese,crumbled
2 cloves garlic,crushed
1 tbsp oil
4-6 slices italian proscitto ham
50ml dry white wine
cracked black pepper
Preheat oven to 200c/180c fan/gas 6.
Cut chicken into butterfly shape;place the breast smooth side down on a chopping board with the thick end towards you,slice partly through as though you were opening a book and lift the upper breast over
to veiw as a butterfly.Repeat with each chicken breast.Sprinkle the breasts with half the thyme leaves,and cracked black pepper.Remove stalks from figs,slice into 4 and dice,place in a bowl with the remaining thyme,goats cheese,garlic and half the oil,combine together.Divide the stuffing evenly between the chicken breasts placing towards one side.Close the other side over the stuffing.Wrap a slice of prosciutto ham over each breast.Us the rest of oil to grease a casserole dish.Place chicken in with the joint of ham on the underside.Pour over wine and a little more pepper.Cover and place in oven for 30 min or until juices run clear.Serve with new potatoes and veg.
1 x 1kg pork shoulder joint
2 tbsp olive oil
1/2 2.5kg potatoes,cut into small chunks
500g carrots,peeled and sliced
1/2 x 1kg pack frozen broccoli florets
1 tbsp plain flour
400ml beef stock (1/2 beef stock cube)
1 tsp mustard
Preheat oven to 220c/200c fan/gas 7.Place the pork in a large roasting tin and brush with the oil.Cook for 30 min,then turn down heat to 190c,170c fan,gas 5.Add potatoes to pan and cook for 1 hour,15-30 min,until pork is cooked through and juices run clear,and potatoes are crisp.Remove from oven.Place the pork and potatoes in a serving dish and keep warm.Meanwhile, cook the carrots in a large pan of boiling water for about 4 min.Add broccoli and cook for 3-4 min until veg is tender.Drain and keep warm.To make the gravy,pour off all but 2 tbsp pork juices left in the roasting pan.Place on the hob,stir in the flour and cook for 1 min.Remove from heat and gradually add beef stock,stirring.Return to heat and bring to the boil,stirring in the mustard.Carve the pork and serve with potatoes,veg and gravy.
Sift 225g self-raising gluten-free flour with 1 tsp baking powder,1/2 tsp xantham gum and a pinch of cayenne and salt.Rub in 50g butter.Add 50g grated cheese and 140ml milk to make a soft dough.Pat out on a lightly floured surface until 2cm thick and cut into 5cm rounds.Put on a baking tray,brush with milk and sprinkle on a little more cheese.Bake in a preheated oven at 220c/200c fan/gas 6 for 12-15 min.Leave to cool,then split and fill with reduced-fat soft cheese and ham.
Halve and stone the plums.Crack four of the stones with a hammer.
Wrap the cracked and whole stones in two pieces of muslin and tie securely with string.
Place the plums in two 1 litre jars,with tight sealing lids,and add a bag of plum stones
to each,for flavouring.Divide the sugar and vodka between the jars and seal.
Keep in a dark cupboard for six weeks.Shake the bottles gently every few days
until the sugar has dissolved.After six weeks,remove the bags of plum stones.
Seal and return to cupboard for at least a month,and up to nine months.
Pour the vodka carefully into three bottles,leaving fruit in the jars.If you want
the plum vodka to be perfectly clear,you can strain through a coffee filter into
the bottles,although it tastes just as good if you dont.
500g ready to roll shortcrust pastry
flour,for rolling out
4 tbsp apricot jam
125g caster sugar
few drops almond essence
125g ground almonds
25g self-raising flour
400g plums,halved and stoned
50g flaked almonds
Preheat the oven to 190c/170c fan/gas 5.Roll the pastry out to the
thickness of £1 coin and use to line a 23-24cm flan tin.Trim the
edges,then spread jam over the base.Beat together the butter,sugar
eggs,almond essence,ground almonds and flour until evenly mixed.
Spread on top of jam and level the surface.Arrange the plums on top,
skin-side up,pressing gently so they're half submerged.Sprinkle the
flaked almonds on top.Bake for 35-45 min or until the cenre springs
back when lightly pressed.After 25 min,cover with baking paper to
1 egg white1/2 lemon,juice only
1 tsp peppermint flavouring
425g/15oz icing sugar,plus extra for dusting
175g/61/4oz dark chocolate
Whisk egg white till soft peaks form,slowly whisk in lemon,
peppermint and icing sugar to a stiff paste.Tip mixture onto
a work surface,dusted with icing sugar and roll out thinly.
Cut out circles and place on baking tray.Chill for 1-2 hours
until set.Melt chocolate and dip peppermint creams into it.
1 ripe avocado,peeled,halved,stone removed
2 tbsp mayo
1 tbsp tom sauce
1 tsp worcester sauce
lemon juice to taste
5-6 romaine lettuce leaves,torn
10 cherry tomatoe
6 cooked king prawns
Thinly slice avocado halves lenghtways and fan each half onto a
separate plate.Mix mayo,tom sauce,worcester sauce and lemon
into a bowl to make a marie-rose sauce.To serve put lettuce leaves
around each avocado fan,arrange tomato's and prawns around,top
with the marie-rose sauce and garnish with the king prawns.
700g lamb leg steaks,trimmed and cubed
1tbsp plain flour
1/2 bunch spring onions,trimmed and sliced
100g baby carrots,trimmed and halved
100g frozen peas
100g broad beans
200ml lamb stock,made with 1/2 stock cube
150ml apple juice
2 sprigs mint
2 sprigs thyme
400g new potatoes,to serve
Preheat oven to 160c/140c fan/gas 3.Heat oil in a pan and cook lamb until lightly browned on all sides.
Transfer to a casserole dish,leaving any fat in the pan.Sprinkle the flour over the meat and toss to coat.
Put in the oven,uncovered.Add spring onions and carrots to frying pan and cook for 2 min.Then add peas,and beans stock and apple juice,and heat until simmering.Tip into casserole dish with a sprig each of mint and thyme.Cover and cook in oven for 45 min.Garnish with thyme and serve with boiled new potatoes and mint.