Thursday, 8 January 2015


a little veg oil,for greasing
50th pack 5% fat beef mince
2 small carrots, peeled and grated
1 small onion, finely chopped
4th porridge oats
1 med egg, beaten
1tbsp Worcester sauce
21|2 tbsp onion chutney

Preheat the oven to 200°c, fan 180°c, gas 6 . lightly grease 8 holes of a 12 hole-muffin tin; put a disc of greaseproof paper in the base of each.In a large bowl, mix together the mince, carrots, onion, oats, egg, Worcester sauce and chutney. Divide the mixture between the paper cases, pressing down firmly with the back of a spoon. Bake for 25 minutes until mince is cooked though with no paining.Serve

Wednesday, 7 January 2015


1 tbsp sunflower oil
400g potato, peeled and diced
1 small onion, peeled and finely chopped
2 cloves of garlic, peeled and crushed
1.5 litres veg/fish stock, made from cubes
150g can sweetcorn, drained
170g can white crab meat
2 tbsp sweet chilli sauce
2 tbsp chopped fresh coriander

Heat oil in a saucepan and the potatoes, onion and garlic.Cook for 5 minutes, stirring until the onion has softened but not browned. Add stock , bring to the boil, cover and simmer for 12 minutes. Then using a stick blender, blitz till smooth. Add the sweetcorn, crab meat and chilli sauce. Stir well and heat though for 3-4 minutes. Toss in coriander and serve.