Chicken Cashew Curry

4 Chicken Breast Fillets, cut into large chunks

150g Cashew Nuts

2 tbsp Olive Oil

2 Onions, finely sliced

2 Garlic Cloves, finely sliced

1 tsp Ground Cinnamon

½ tsp Ground Ginger

2 tsp Medium Curry Powder

400g tin Chopped Tomatoes

200g Greek Style Natural Yogurt

500g Basmati Rice

10g Fresh Coriander

Salt

Place 100g cashews into a heatproof bowl, cover with boiling water and soak for 10 minutes.

Heat a little oil in a large frying pan or wok, add the onions, garlic, cinnamon, ginger and curry powder, and fry gently for 2 minutes, stirring regularly.

Add the chicken to the pan and fry until golden.

Add the tinned tomatoes, simmer for 15 minutes.

Drain the soaked cashews, discarding the water, and place into a blender along with the yogurt. Blend until smooth.

Remove the curry from the heat and stir in the yogurt and cashew mix.

Add salt to taste.

Toast the remaining 50g cashew nuts in a small frying pan over a gentle heat until golden.

Cook the rice according to pack instructions and serve alongside the curry.

Scatter the toasted cashew nuts and coriander over the curry before serving, along with the lime segments.

Cheats Strawberry Millefuille

1 x 375g Puff Pastry

1 Medium Egg Yolk

10ml Milk

1 tsp Caster Sugar

300ml Double Cream

150g Ready-Made Custard

500g Strawberries

Pre-heat the oven to 190°C/375°F/Gas Mark 5.

Roll out the pastry and cut into five 8cm strips lengthways.

Cut these in half to give you ten oblongs.

Mix the egg yolk with the milk and brush over the tops.

Sprinkle over the caster sugar.

Put the oblongs on a lightly greased baking tray.

Bake in the oven for 10 minutes until golden brown and risen. Allow to cool.

Whip the cream until thick then fold in the custard.

Wipe, hull and slice the strawberries.

Split the pastries in half, divide the custard cream and strawberries between them then serve.

Philly Cheesesteak Sandwiches

2 packs x frying steak

2 tbsp x Olive oil

2 x Onions - red or white

200g x Mushrooms, sliced - optional

4 x Bread rolls

100g x Emmental cheese, grated

This is best achieved if the steak is put in the freezer for an hour before slicing.

Remove the steak from the pack and with a sharp knife cut into thin slices.

Put all the steak into a bowl and toss with salt and pepper.

Thinly slice the onions and fry with 1 tbsp olive oil over a medium heat until the onions are caramelised.

Toast the rolls - optional but helps the bread hold up to the mass of filling!

Heat 1 tbsp of olive oil in a large frying pan until smoking hot.

Carefully scatter the steak slices and quick fry them for no longer than 5 minutes tossing regularly.

Remove the steak from the pan and add mushrooms to the juices in the pan, fry for 3-5 minutes.

Assemble the sandwiches with generous helpings of steak, onions and cheese.

Loaded BBQ Skins

4 Baking Potatoes

2 tbsp Olive Oil

80g Smoked Pancetta

4 Spring Onions, finely chopped

40g BBQ Sauce

50g Grated Cheddar Cheese

1 bag Rocket Leaves

100g Cherry Tomatoes

Pre-heat oven to 200°C/400°F/Gas Mark 6.

Line a baking tray with tin foil and pierce the potatoes all over with a fork.

Place onto the tray, drizzle over oil and bake for approximately 1 hour 10 minutes until cooked through, then allow to cool.

In the meantime, heat a small frying pan and gently fry the pancetta until golden and crisp, then set aside.

Place rocket leaves into a bowl and scatter over the tomatoes.

Pre-heat a grill or barbecue.

Halve each potato, scoop out the flesh into a mixing bowl, add the spring onions and pancetta and mix together.

Spoon the filling into the potato jackets and top each half with a drizzle of barbecue sauce and a sprinkle of grated cheddar.

Place the potatoes, filling side up, under the grill or barbecue, covering with a sheet of tin foil or the barbecue lid.

Cook for 5-10 minutes, until the skins are crisp and the cheese has melted and serve with the salad.

Dairy Free Chocolate Milkshake

Chocolate milkshake:

3 frozen bananas

400ml unsweetened almond milk

1 tbsp cocoa powder

1tbsp honey

1 tbsp peanut butter

Banana ice cream:

4 frozen bananas

2 tbsp coconut milk

For the Honey and Chocolate drizzle and decoration:

2 tbsp. honey

1 tsp cocoa

2 tbsp oats

1/2 bar Moo Free milk chocolate

1. Place all the ingredients for the ice cream in a blender and blitz until smooth. 2. Pour into a tub and freeze for an hour then mix up with a fork and freeze for another hour. 3. Put all the milkshake ingredients in a blender and blitz until smooth. 4. For the drizzle combine the honey and the cocoa in a bowl and drizzle around the glass, save some for the top! 5. For the top decorations, toast the oats in a frying pan until golden then shave the chocolate. 6. Add a dollop of ice cream on top and then decorate with your chocolate and oats and extra fruit if desired.

Ham & Cheese Croissants with Mustard Glaze

1 x 4 pack Croissants

120g pack Honey Roast Ham

8 slices Emmental Cheese

25g Dijon Mustard

20g set Honey

5g Soft Brown Sugar

Cut the croissants in half lengthways

Put a slice of cheese on the base of each croissant. Divide the ham between the croissants.

Top this with another slice of cheese. Put the tops on the cheese.

Mix together the mustard, honey and brown sugar. Brush this over the tops of the croissants.

Bake in the oven for 10 minutes, until golden.

Banana and Peanut Butter Vegan Pancakes

1 ripe Banana (plus extra to serve)

50g The Foodie Market Whole Nut Crunchy Peanut Butter (plus extra to serve)

100g The Pantry Plain Flour

½ tsp The Pantry Baking Powder

2 tbsp Specially Selected Maple Syrup

150ml Acti Leaf Soya Milk

1 tbsp of Sunflower Oil (for cooking)

Mash 1 banana in a bowl using a fork and then beat in 50g of peanut butter and the maple syrup.

Add the plain flour and baking powder and then gradually add the soya milk and mix until smooth.

Heat a frying pan, grease with a little sunflower oil and spoon the mixture into the pan (about 2 tablespoons per pancake).

Cook for 2-3 minutes until bubbles appear and then flip, cooking with a spatula for a few more minutes.

Serve with the remaining peanut butter and fresh sliced banana.

Overnight Oats Three Ways

Blackberry and Apple (vegan)

42g Porridge Oats

70g Frozen or Fresh Blackberries

40g Apple Sauce

8g Chia Seeds

20ml Maple Syrup (or 20g Honey if not vegan)

160ml Unsweetened Almond Milk

 

Raspberry and Almond Butter (vegan)

42g Porridge Oats

70g Fresh or Frozen Raspberries

40g Almond Butter

8g Chia Seeds

20ml Maple Syrup (or 20g Honey if not vegan)

160ml Unsweetened Soya Milk 

 

Blueberry and Tropical (vegan)

42g Porridge Oats

35g Fresh or Frozen Blueberries

35g Tropical Blend

Pinch of Ginger or Cinnamon

20ml Maple Syrup (or 20g Honey if not vegan)

150ml Unsweetened Almond Milk 

These keep well in the fridge for up to 5 days.

Mix all the ingredients together, put into a jar or glass, cover and refrigerate overnight (or at least 4 hours).

Add the toppings on the day you’re going to eat.

Blackberry and Apple (vegan):

To serve, top with extra blackberries and apple slices.

Raspberry and Almond Butter (vegan):

To serve, top with extra raspberries and slivered almonds.

Blueberry and Tropical (vegan):

To serve, top with extra blueberries and tropical mix

Family Shakshuka with Chorizo and Eggs

1 large Brown Onion

1 Red Pointed Pepper

1 x 200g Spanish Chorizo Ring

3 Garlic Cloves

1 Green Chilli, approx. 10g

1 heaped tsp Paprika

1 tsp Ground Cumin

35ml Olive Oil

2 x 400g tins Chopped Tomatoes

5g Fresh Parsley

5g Fresh Coriander

4 Organic Eggs

Poached Eggs on Toast with Avocado and Feta

2 slices Bloomer Bread

2 ripe Avocados

80g Feta Cheese

2 large Eggs

½ tsp Paprika

10ml Lemon Juice Butter

Cut the avocados in half lengthways, remove the stones and scoop out the flesh with a spoon.

Put into a bowl, add the lemon juice and lightly mash with a fork.

Toast the slices of bread and spread with a little butter.

Poach the eggs.

Divide the avocado between the toast slices and thickly spread.

Break up the feta cheese and sprinkle over the avocado.

Top with a poached egg, sprinkle over the paprika and serve.

Lemongrass Pork Kebabs

2 x Pork Fillets, approx. 500g each

2 x packs 2 Fresh Lemongrass stalks

100g Grandessa Smooth Peanut Butter

50ml Grandessa Squeezy Honey

30ml The Pantry Lime Juice

1 tsp Stonemill Garlic

½ tsp Stonemill Turmeric

20ml Asia Soy Sauce 

Trim the pork fillets and cut into medium size chunks.

Put the peanut butter, honey, soy sauce, turmeric, garlic and lime juice in a bowl and mix well. Add the pork and mix well to coat.

With a sharp knife, cut the lemongrass stalks in half lengthways. Divide the meat into 4 portions, and using the lemongrass stalks as skewers, thread the pork onto them.

Pre-heat the grill to high. Grill the pork for about 10 minutes, turning a few times as you cook. Serve on a bed of Bilash rice. 

Savoury Multi-Flavoured Monkey Bread

600g Strong Flour

4 tsp Baking Powder

400g Plain Yogurt

200ml Olive Oil

2 tsp Salt

1tsp Caster Sugar

Flavours:

20g Green Pesto

30ml Rapeseed Oil

20g Pine Nuts, finely chopped

2 Garlic Cloves, minced

60g Butter, melted 6g

Fresh Parsley, chopped

60g Butter (melted)

15g Spring Onion (finely sliced)

15g Vegetarian Cheddar, finely grated

20g Tomato Purée

30ml Olive Oil

5g Chilli Flakes

 

20cm Bundt Tin (lightly greased with butter)

1. Make up the flavours and put into small bowls:

- Mix the pesto with the rapeseed oil

- Mix the garlic and melted butter

- Mix spring onion with the melted butter

- Mix the tomato purée with the olive oil.

2. Pre-heat the oven to 180°C/Gas Mark 4.

3. In a large mixing bowl, mix together the yogurt, baking powder, olive oil, salt and sugar.

4. Add the flour and mix into a dough.

5. Turn out dough onto a floured board and knead for 10 minutes until the dough is smooth and elastic.

6. Divide the dough into quarters, then cut each quarter into 12 and roll into small balls.

7. Brush 12 of the dough balls with the pesto mix and sprinkle with the pine nuts.

8. Brush 12 balls with the garlic butter and sprinkle with the parsley.

9. Brush 12 dough balls with the melted butter and spring onion then sprinkle over the cheddar.

10. Brush 12 dough balls with the tomato mix and sprinkle with the chilli flakes.

11. Put the balls into the prepared tin, alternating the flavours.

12. Bake in the oven for 30-40 minutes until risen and golden.

13. Leave in the pan for 10 minutes, then remove and serve warm.

Real tomato soup

• 2 tbsp olive oil 
  
• 1 onion
  
  , chopped
• 1 garlic clove, finely chopped
• 1 tbsp tomato purée
• 400g can chopped tomato
• handful basil leaf
• pinch bicarbonate of soda
  
• 600ml milk

• Heat the olive oil in a large pan, then tip in the onion and garlic. Cook over a moderate heat until the onion has softened, about 5 mins. Stir in the tomato purée, then pour in the chopped tomatoes and basil leaves, and bring up to the boil. Turn the heat down and leave to simmer for about 15 mins until thick and full of flavour. If you like a smooth soup, whizz the mixture at this point to form a smooth sauce. Can now be cooled and frozen for up to 1 month.

• To finish the soup, tip the tomato mixture into a pan. Spoon the baking soda into a small bowl and pour over 1 tbsp or so of the milk. Mix together until there are no lumps, then tip into the tomato mix and pour over the milk. Bring up to a boil (the mixture will froth, but don’t worry – it will go away). Gently simmer for about 5 mins until ready to serve.

  

Tuna & sundried tomato pasta bake

• 500g dried rigatoni (or any other short pasta)
• 2 x 400g cans chopped tomatoes
• 4 thyme sprigs, leaves only
• 300ml double cream
• 280g jar sundried tomatoes, drained and quartered
• 198g can no-added-salt sweetcorn
  
  , drained
• 3 x 120g cans tuna
  
   in spring water, drained
• 100g cheddar
  
  , grated
• 50g parmesan
  
  , grated

1. Heat the grill to its highest setting and put a large saucepan of salted water on to boil. Tip in the pasta and cook for 1 min less than the pack suggests.

2. Meanwhile, make the sauce by simmering the tomatoes in a pan with a little seasoning and the thyme for about 5 mins. Pour in the cream, stir and simmer for another 4-5 mins.

3. Drain the pasta, reserving a little of the cooking water, and tip back into the saucepan. Pour over the creamy tomato sauce, the sundried tomatoes, sweetcorn and tuna. Layer into a baking dish (ours was 22 x 29cm), scattering over the grated cheddar between layers. Sprinkle the Parmesan on top and put under the grill for 5 mins until bubbling and golden.