bacon topped british turkey

 

Ingredients

Ingredients1 x 800g / 1lb 12oz British turkey breast roll joint

4-5 tbsp redcurrant jelly

1 tbsp oil

1 small onion, peeled and finely chopped

2-3 garlic cloves, peeled and crushed

50g / 2oz button mushrooms, wiped and sliced

salt and freshly ground black pepper

2 tbsp freshly chopped parsley

225g / 8oz streaky bacon

Flat leaf parsley and fresh redcurrants to garnish

Method
MethodPreheat the oven to 190°C (Fan 180°C) / 375°F / Gas Mark 5, 10 minutes before roasting. Weight the joint and calculate the cooking time at 20 minutes per kg + 70 minutes at the end. Wipe the turkey joint and reserve. Warm the redcurrant jelly until smooth and brush 1-2 tbsp over the turkey.

Heat the oil in a pan and gently sauté the onion and garlic for 3 minutes. Add the mushrooms and continue to cook for further 2 minutes. Add seasoning to taste and the chopped parsley and arrange on top of the turkey.

Arrange the streaky bacon across the mushroom topping so that the mushrooms are completely encased. Place in a roasting tin and cook in the oven for the calculated cooking time. Remove from the oven and leave to rest for 10-15 minutes.

When ready to serve, warm the remaining redcurrant jelly and pour over the joint, garnish and serve with freshly cooked vegetables and a gravy of your choice.

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Paprika beef and mushroom pot

Ingredients
1 x 40g (1½oz) pack dried porcini mushrooms
2tbsp olive oil
2 onions, roughly chopped
2 celery sticks, finely sliced
4tsp paprika
1kg (2lb) stewing beef, cut into large cubes
1 x 400g (13oz) tin chopped tomatoes
1tbsp tomato purée
150ml (¼ pint) beef stock
2 red peppers, deseeded and cut into chunky slices
250g (8oz) pack chestnut mushrooms, sliced
bunch flat-leaf parsley, roughly chopped, to serve
baked potatoes, pasta or rice, to serve
soured cream or Greek yogurt, to serve

Method

Soak the dried mushrooms in 300ml (½ pint) of boiling water for 30 minutes. Meanwhile, heat 1 tbsp of the oil in an ovenproof casserole dish or pot and fry onion and celery for 10 minutes, or until softened. Add the paprika and sizzle for 2 minutes, then add the beef and stir to coat (there's no need to brown the meat).
Preheat the oven to gas 3, 160ºC, fan 140ºC. Lift the mushrooms from the liquid and roughly chop. Add to the pot with all but the last few tablespoons of liquid (as this will be a little gritty), along with the chopped tomatoes, tomato purée, beef stock and peppers. Cover the pot and cook in the oven for 2 hours, until the meat is tender and the sauce is rich and dark. Season.
Put the remaining oil in a pan and fry the chestnut mushrooms over a high heat for about 4 minutes, until golden. Scatter over the stew, along with the parsley. Serve with baked potatoes, pasta or rice, topped with dollops of soured cream or yogurt.
Tip
To avoid the meat disintegrating as it cooks, cut it into large cubes.

Piri Piri chicken with quick Portuguese tarts meal..

INGREDIENTS
For the chicken
4 large chicken thighs, skin on and bone in
1 red pepper
1 yellow pepper
6 sprigs of fresh thyme
For the Piri Piri sauce
1/2 a red onion
2 cloves of garlic
1-2 birds-eye chillies
1 tbsp sweet smoked paprika
1 lemon
2 tbsp white wine vinegar
1 tbsp Worcestershire sauce
A bunch of fresh basil
For the potatoes
1 medium potato
2 sweet potatoes
1/2 a lemon
1 fresh red chilli
A bunch of fresh coriander
50g feta cheese
For the tarts (makes 6 tarts)
Plain flour, for dusting
1 x 375g pack of pre-rolled puff pastry
Ground cinnamon
125g creme fraiche
1 egg
1 tsp vanilla paste or vanilla extract
5 tbsp golden caster sugar
1 orange
For the seasonings
Olive oil
Extra virgin olive oil
Sea salt and black pepper
For the salad
1 x 100g bag of prewashed wild rocket
1/2 a lemon
METHOD
To start: Get all your ingredients and equipment ready. Turn the oven on to 200°C/400°F/gas 6. Put a large griddle pan on a high heat.
Chicken: Put the chicken thighs on a plastic chopping board, skin side down, and slash the meat on each one a few times. Drizzle with olive oil and season, then put on the griddle pan that is heating up, skin side down. Cook until golden underneath, then turn over. Wash your hands.
Tarts: Dust a clean surface with flour. Unroll the sheet of pastry, then cut it in half so you end up with two 20 x 20cm squares of pastry (put one in the fridge for another day). Sprinkle over a few good pinches of ground cinnamon, then roll the pastry into a Swiss roll shape and cut into 6 rounds. Put these into 6 of the holes in a muffin tin, and use your thumbs to stretch and mould the pastry into the holes so the bottom is flat and the pastry comes up to the top. Put on the top shelf of the oven and cook for around 8 to 10 minutes (set the timer), or until lightly golden.
Potatoes: Wash the potato and sweet potatoes and halve lengthways. Put them into a large microwave-safe bowl with ½ a lemon. Cover with cling film and put into the microwave on full power for 15 minutes.
Chicken: Turn the chicken over.
Tarts: Spoon the crème fraîche into a small bowl. Add the egg, vanilla paste or extract, 1 tablespoon of golden caster sugar and the zest of 1 orange. Mix well.
Piri Piri sauce: Peel and roughly chop the red onion half and add to the liquidizer with 2 peeled cloves of garlic. Add the chillies (stalks removed), 1 tablespoon of paprika, the zest of 1 lemon and juice of½ a lemon. Add 2 tablespoons of white wine vinegar, 1 tablespoon of Worcestershire sauce, a good pinch of salt and pepper, the bunch of basil and a swig of water. Blitz until smooth.
Chicken: Slice the peppers into strips and add to the griddle pan. Turn the heat down to medium and keep moving the peppers around.
Tarts: Take the muffin tin out of the oven, and use a teaspoon to press the puffed up pastry back to the sides and make room for the filling. Spoon the crème fraîche mixture into the tart cases, and return to the top shelf of the oven. Set the timer for 8 minutes.
Chicken: Pour the piri piri sauce into a snug-fitting roasting tray. Lay the peppers on top and put aside. Add the chicken to the roasting tray with the sauce. Scatter over the sprigs of thyme, then put the tray into the middle of the oven.
Tarts: Put a small saucepan on a high heat. Squeeze in the juice from the zested orange and add 4 tablespoons of golden caster sugar. Stir and keep a good eye on it, but remember caramel can burn badly so don't touch or taste.
Potatoes: Finely chop the red chilli and most of the coriander on a board, mixing as you go. Add the feta and keep chopping and mixing.
Chicken: Take the tarts out of the oven and move the chicken up to the top shelf to cook for around 10 minutes, or until cooked through.
Tarts: Pour some caramel over each tart (they'll still be wobbly, but that's good). Put aside to set
Salad: Quickly dress the rocket, still in its bag, with extra virgin olive oil, a good pinch of salt and pepper and the juice of ½ a lemon. Tip into a bowl and take to the table.
Potatoes: Check the potatoes are cooked through, then use tongs to squeeze over the cooked lemon. Add the coriander mixture from the chopping board and mix everything together. Season, then take to the table.
To serve: Get the tray of chicken out of the oven, sprinkle over a few coriander leaves and take straight to the table.

Soy sauce chicken

Ingredients
600g chicken, cut into bite-size pieces
2tbsp cooking oil
5cm knob of young ginger, peeled and sliced
8 dried chinese mushrooms, soaked to soften
1tbsp chinese rice wine
250ml fresh chicken stock
2-3 Spring onions (scallions), cut into 2.5 cm lengths
3 sprigs of coriander (cilantro) leaves, cut into 2.5 cm lengths
2tsp cornflour (cornstarch), mixed with 2 tbsp water
Seasoning
2tsp light soy sauce
2tsp dark soy sauce
2tsp oyster sauce
1 1/2tsp sugar
1/2tsp salt
1/2tsp ground white pepper

method

Marinate chicken in combined seasoning ingredients for at least 30 minutes. Heat oil in a deep saucepan and put in ginger and Chinese mushrooms. Stir-fry for 2 minutes, then add marinated chicken. Cook, stirring frequently for 5 minutes or until chicken changes colour.
Stir in Chinese rice wine and toss for a further 2 minutes. Add chicken stock and bring to the boil. Simmer on medium heat until chicken is cooked through and tender. Add spring onions and coriander and stir in cornflour mixture until sauce thickens. Serve hot.

cushy's tip

serve with any type of rice

Napolitana vegetable pasta quills

Ingredients

300g pasta quills
30ml olive oil
1 onion, chopped
2 cloves garlic, crushed
1 courgette, chopped
200g mushrooms, sliced
200g cherry tomatoes, halved
400g Can chopped tomatoes
pinch of sugar
salt
freshly ground black pepper

METHOD

Cook the pasta in large pan of boiling water for 10-12mins or until just tender and 'al dente'.

Heat the oil in a large frying pan, add the onions and garlic and sauté over a high heat for 2mins or until soft. Add the courgette, mushroom and tomatoes and sauté for 3 mins.

Add the chopped tomatoes, sugar and seasoning and bring to the boil. Simmer uncovered for 5mins or until thickened and reduced.

Drain the pasta and divide between four bowls, spoon the vegetable sauce into the centre and serve.

Sirloin with chimichurri sauce

Ingredients

1 x 2kg boned well-hung beef sirloin, not rolled
flaked sea salt
ground black pepper
For the chimichurri sauce:
12 garlic cloves
8 long red chillies
2 large handfuls of fresh young curly parsley
4 heaped teaspoons dried oregano
5 tbsp red wine vinegar
5 tbsp virgin olive oil
5 tbsp cold water

Method
To make the chimichurri sauce, first peel the garlic and deseed the chillies. Chop both very finely and scoop into a clean jam jar. Remove the tough stalks from the parsley and finely chop the leaves. Add the parsley leaves to the jar along with the oregano, salt, vinegar, oil and water. Stir until all the ingredients are well combined. Put the lid on and leave to sit for several hours or overnight, allowing the flavours to develop.

Roughly 1½ hours before serving, light the barbecue, making sure that you use enough coals to maintain a good temperature for at least an hour. Season the beef all over with salt and a few twists of black pepper.

When the coals are dusted with a fine coating of grey ash and all the flames have gone (this is essential, as otherwise the meat will burn) – after about 30 minutes – put the beef on a rack over the top so that the meat is around 25cm from the coals. Sear on the fatty side until well coloured, then cook fat-side up for 25 minutes. Turn the sirloin again before cooking for a further 20 minutes. Ideally, the barbecue lid should be on and the vents open. When the beef is done, lift onto a board and leave to rest for 10 minutes.

Carve the beef into thick slices. Give the sauce a good shake and spoon it over the beef as it is served. Fried potatoes with a tomato and onion salad would be spot-on.

Quick fried Mackerel fillets with garlic and bay

Ingredients:

Fresh mackerel, 1 per person
Olive oil
A few garlic cloves, thickly sliced
A few bay leaves, roughly torn
½ lemon
Salt and freshly ground black pepper

Method

1. Cut the fillets from either side of the mackerel, bait-cutter style
Season them with a little salt and pepper.

2. Put a large frying pan over a medium heat and add a thin film of olive oil. When the oil is fairly hot, scatter in the garlic and bay leaves, then lay the mackerel fillets over them, skin side down. You’re looking for a gentle sizzle rather than a fierce flash-fry.

3. As it cooks, the mackerel flesh will change from translucent pink to opaque white. When the fillets are almost completely white, turn them over for just a minute to finish cooking. The whole process won’t take longer than 5 minutes.

4. Let the garlic and bay just sizzle in the oil under and next to the fish,
flavouring it gently.

5. Lift the mackerel fillets from the pan, leaving the bay and garlic behind (they’re probably just starting to burn a bit). Give the fillets a squeeze of lemon juice and serve straight away, with salad (a sliced tomato salad is delicious with mackerel) and either new potatoes or buttered bread.

Baked fish with tomato and herbs

Ingredients
1 onion, finely sliced
1 tbsp olive oil
1 garlic clove, finely chopped
1 x 227g tin chopped tomatoes
300g (10oz) cherry tomatoes, halved
small handful oregano or basil leaves
4 skinless white fish fillets, about 450-500g (14½oz-1lb)
4 very thin lemon slices

Method

Fry the onion in the olive oil for a minute. Add the garlic, stir, then add the tinned tomatoes and let them bubble away together. Throw in the cherry tomatoes and simmer for a few minutes, until they begin to sag a bit. Add half the oregano or basil and stir. Season and tip the lot into a baking dish large enough to hold all the fish in a single layer.

Lay the fish on top and scatter over the remaining herbs. Season and lay a piece of lemon on each fillet.

Bake for 15-20 minutes or until the fish flakes when you press it. Serve with a green salad and bread, or boiled potatoes, if you like

Tasty chicken enchiladas

method

heat the olive oil in a frying pan and cook 241g diced chicken breast for 5–10 minutes, until cooked through. Remove and set aside. To the same pan, add the onion, carrots and courgettes, and cook for 10 minutes until tender.
Add the garlic clove, peeled and chopped, for the last minute. Add one carton of the chopped tomatoes and the tin of black eyed beans, and cook over a low heat for 5 minutes. Return the chicken to the pan and stir in the coriander.
Divide between the be good to yourself tortillas, fold the ends then roll to seal. Pour the remaining chopped tomatoes with chilli into a baking dish, place the tortillas on top and add the soured cream, mozzarella and the remaining coriander, chopped. Cook in a preheated oven at 200°C, fan 180C, gas 6 for 15 minutes, until bubbling.

You will need
241g pack of diced chicken breast
2 x 390g carton chopped tomatoes with chilli
1 x 410g tin black eyed beans, drained
1 garlic clove
6 be good to yourself tortillas
50g soured cream
1 onion
2 courgettes, sliced
2 carrots, peeled and sliced
125g mozzarella
1 x 28g pack coriander, chopped

Easy fish pie

You will need
1⁄2 x 500g tub white wine and herb cooking sauce
1 x 320g pack seasonal fish pie mix
4 x vine-ripened tomatoes,quartered
150g frozen peas
1 x 450g pack buttery mashed potato

Method
Preheat the oven to 200°C, fan 180°C, gas 6. Pour the white wine sauce into a large pan. Bring to the boil, then turn down to a gentle simmer.
Add the fish pie mix and cook for 3 minutes, then carefully stir in the tomatoes and peas. Cook for 1 minute, then pour into a baking dish.
Spoon the mash on top. Cook in the oven for 20 minutes until the potato is golden and crisp, then serve.

cushy's quick fish and chips

Ingredients:
2 litres (7 pints) sunflower oil for deep-frying
125g (4oz) self-raising flour
¼ tsp baking powder
¼ tsp salt
1 medium egg
150ml (¼ pint) sparkling mineral water
2 hake fillets, about 125g (4oz) each
450g (1lb) Desirée potatoes, cut into 1cm (½ in) chips
salt, vinegar and garlic mayonnaise to serve

method

1. Heat the oil in a deep-fryer to 190°C (test by frying a small cube of bread; it should brown in 20 seconds).
2. Whiz the flour, baking powder, salt, egg and water in a food processor until combined into a batter. Remove the blade from the food processor. Alternatively, put the ingredients in a bowl and beat everything together until smooth. Drop one of the fish fillets into the batter to coat it.
3. Put half the chips in the deep-fryer, then add the battered fish. Fry for 6 minutes or until just cooked, then remove and drain well on kitchen paper. Keep warm if not serving immediately.
4. Drop the remaining fillet into the batter to coat, then repeat step 3 with the remaining chips. Serve with salt, vinegar and garlic mayonnaise.

Red lentil curry

Feed your family for a fiver with this Thai red curry, served with Aegean tomato & basil pittas

You will need
1 x 175g jar Thai red curry paste
1 x 390g carton chopped tomatoes with basil & oregano
1 x 28g pack coriander, chopped
1 x pack Aegean tomato & basil pittas
1 x 500g pack dried red lentils
1 onion, peeled and finely chopped
2 tablespoons olive oil
1 pinch curry powder

Method
Preheat the oven to to 200°C, fan 180°C, gas 6.
Heat 1 tablespoon olive oil in a deep frying pan. Add the onion, and the coriander, reserving a little to garnish. Sauté for a couple of minutes and stir through 2 tablespoons Thai red curry paste. Add 200g dried red lentils and 500ml cold water. Simmer for 5 minutes and stir in the chopped tomatoes with basil & oregano, then simmer for a further 10 minutes, or until the lentils are tender.
Meanwhile, brush the Taste the Difference Aegean tomato & basil pittas with olive oil and sprinkle with a pinch of curry powder, then place on a baking tray and bake for 5 minutes.
Just before serving, sprinkle chopped coriander into the curry and serve with the hot pittas.

Classic festive turkey

You will need
2 red onions, peeled and finely chopped
2 rashers unsmoked streaky bacon, chopped
1 tablespoon olive oil
25g butter
1 tablespoon fennel seeds, crushed
15g pack fresh sage, chopped
1 pack vacuum packed chestnuts or 150g can chestnuts, drained and crumbled
500g sausagemeat
1 large egg, beaten
200g fresh breadcrumbs
4.5kg fresh turkey
10 chipolata sausages
10 rashers smoked streaky bacon

Method
For the stuffing:1.Fry the onions and unsmoked streaky bacon gently in the olive oil and butter for 4 minutes. Add the crushed fennel seeds, sage, and chestnuts, add a little seasoning and cook for a further 3 minutes over a medium heat, until the ingredients have all flavoured each other. Season to taste, and pour it out onto a tray to cool quickly. Once at room temperature, pop it into the fridge until chilled.

2.Put the chilled stuffing mixture back in to a bowl, add the sausagemeat, egg and breadcrumbs and combine to bind the mixture together. Place two thirds of the stuffing into an oven proof dish ready to cook later. Reserve the remainder to stuff the turkey.

3.Preheat the oven to 190°C, fan 170 °C, gas 5. Remove the turkey giblets. Fill the neck cavity with the reserved stuffing and then replace the skin and secure either by sewing underneath the bird or by using cocktail sticks to hold the skin in place. If you wish, rub the bird with a little softened butter. Cover the turkey loosely in aluminium foil and cook for 3 hours. Baste occasionally after the first 30 minutes of cooking time.

4.Prepare the sausages: Stretch the bacon rashers and use to wrap around the chipolata sausages. Arrange on a baking sheet and chill until ready to cook them in the oven.

5.For the final 50 minutes of turkey cooking, remove the foil to crisp up the skin. Once the turkey is cooked, take it out of the oven, put onto a plate and let it rest.

6.Now add the sausages and stuffing to the oven and cook until golden and crisp. 7. For the gravy: Skim off most of the fat from the turkey juices, put the roasting tray onto the hob at a low heat to simmer, and stir in a good tablespoon of flour. Keep stirring until thickened. After about 1 minute, add 1 pint of chicken or turkey stock, a little at a time to start with until it's all mixed together. Bring to the boil and simmer until the gray coats the back of a spoon.Serve the turkey with all the trimmings and the gravy.

CUSHYS TIP: Always test the turkey to ensure it has been thoroughly cooked. Pierce the turkey between the leg and the breast with a knife or skewer, the juices must run clear. If they are still pink, return the bird to the oven for a further 15 minutes and then test again. The turkey will carve much better after it has been left to rest. Cover it well with the foil and clean tea towels, the bird will keep very hot for at least 30 minutes.

What size turkey should I buy?
3kg: 6-7 people; 3.5kg: 7-8 people; 4kg: 8-9 people; 4.5kg 9-10 people; 5kg 10-11 people; 5.5kg 11-12 people; 6kg 12-13 people; 6.5kg: 14-15 people; 7kg: 15-16 people; 7.5kg 16-17 people.

Beef and horseradish casserole with caraway dumplings

You will need
2 tablespoons oil
1kg diced braising steak
2 garlic cloves, crushed
300g pack shallots, peeled
250g smoked bacon, chopped
3 carrots, peeled and cut into 1cm slices
15g pack fresh thyme, removed from the stem and chopped
2 beef stock cubes, made up with 750ml boiling water
350ml red wine

Method
1.Preheat the oven to 190°C, 170°C, fan gas 5. Heat 1 tablespoon of the oil in an ovenproof casserole and cook the steak for 8-10 minutes in batches until browned, then remove and put to one side.
2.Add the remaining oil, garlic, shallots, bacon, carrots and thyme and brown over a medium heat.
3.Stir in the stock and wine, return the beef to the dish then bring to the boil, cover and place in the preheated oven for 1½ hours.
4.For the caraway dumplings: Mix together the flour, suet and caraway seeds, add in the water to form a soft dough. Divide the mixture into 8 pieces and roll into balls.
5.Remove the casserole from the oven, add in the mushrooms, horseradish and dumplings then cook for a further 30 minutes.
Serve immediately sprinkled with freshly chopped parsley.

Sage and onion stuffing

You will need
50g free from vegetable spread
1 tablespoon oil
1 large chopped onion

Method
Heat the vegetable spread and oil, and cook the onion until softened. Stir in the breadcrumbs, sage and seasoning.
Put in a baking dish and cook in a preheated oven at 180°C, fan 160ºC, gas 4 for around 40 minutes

Amazing roast potatoes

i get a lot of request for my perfect roast pots so here you are you lucky people enjoy

Peel and halve your spuds – for best results use varieties like Wilja, Maris Pieper or Kerr's Pink. Preheat some fat, either goose fat or vegetable oil in a large sturdy roasting pan to 220ºC, fan 200ºC, gas 7. Meanwhile, boil your spuds for 5 minutes. Strain and shake them about in the pan to roughen up the edges – not too vigorously or they’ll fall apart. Sprinkle over a tablespoon of dry semolina and shake again to coat the spuds really well. Then add the potatoes to the pan and cook for about an hour, check and toss them around in the oil occasionally.

you will need

Goose fat, (or vegetable oil)
Potatoes
Semolina

Lemon chicken with lime and coconut noodles

You will need
4 boneless chicken breasts, skin on
Juice and zest of 4 lemons
3 tablespoons vegetable oil
15g pack coriander
2 long red chillies, deseeded and finely chopped
2 stalks lemon grass, finely chopped
2 teaspoons fish or soy sauce
25g fresh ginger, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 carrot, peeled and finely shredded
200ml coconut milk
4 spring onions, shredded
Zest and juice of 2 limes
100g beansprouts
250g rice or wheat noodles, cooked and drained
Chopped coriander to serve
Lime wedges to serve

Method
Cut slashes in each chicken breasts diagonally with a knife and place in a bowl. Add the lemon zest and juice and 2 tablespoons of the oil.
Chop the stems of the coriander finely and add to the chicken, save the leaves for garnish. Marinate for 20 minutes or overnight in the fridge.
For the noodles: Mix the chilli, lemon grass, fish sauce, ginger and garlic together. Add the remaining oil to form a paste.
Heat a frying pan and add the paste. Cook for one minute until softened, then add the coconut milk and cook for 10 minutes until thickened. Add the lime juice and zest to the coconut mix and heat slowly.
Preheat a barbecue or grill and cook the chicken for 15-20 minutes or until cooked, basting occasionally with the marinade. (Ensure the marinade is also cooked thoroughly). Once the chicken has cooked, remove from the heat and cut into strips. To serve, add the noodles to the sauce with the carrots, spring onions and beansprouts. Arrange the noodles on plates and top with the chicken.

Sausage & veg hot pot

You will need

1 x pack 8 large pork sausages
1 x 500g bunch of carrots
1 x 390g carton chopped tomatoes with basil & oregano
1 x 28g pack flat leaf parsley
1 x 500g pack pearl barley
1 tablespoon olive oil
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
1 vegetable stock cube

Method
Heat 1⁄2 tablespoon olive oil in a heatproof medium casserole dish and add the onion and the garlic. Fry for 2 minutes until softened, then add 200g pearl barley. Make up 1.2 litres hot vegetable stock using 1 stock cube and add 800ml to the pan. Reduce to a low heat and simmer for 25 minutes, stirring occasionally.
Meanwhile, heat the remaining olive oil in a frying pan and fry the large pork sausages for 12–15 minutes until brown and cooked through.
Trim the carrots, removing the green tops, scrub clean and chop each one into 3 segments. Add to the pearl barley mixture along with the chopped tomatoes with basil & oregano and the remaining 400ml stock. Cook for 20 minutes or until the carrots and pearl barley are tender.
Cut the sausages in half and add to the pot with 2 tablespoons finely chopped flat leaf parsley. Stir to combine, garnish with a little extra parsley, then serve.

Sweet potatoes with chilli chorizo

Ingredients
4 medium sweet potatoes
1tbsp olive oil
½ red pepper, diced
100g (3½oz) chorizo, sliced
100g (3½oz) cherry tomatoes, chopped
½ red chilli, seeded and diced
100g (3½oz) spinach
100g (3½oz) frozen sweetcorn
4tbsp sour cream if you wish

Method
Pierce the sweet potatoes with the point of a knife and microwave for about 12-15 minutes depending on size.

Meanwhile, heat the olive oil in a frying pan and fry the red pepper for 2-3 minutes until softened. Add in the chorizo, tomatoes and chilli and fry for a further 1-2 minutes. Add the spinach and stir until wilted. Add the sweetcorn and heat through.

When the potatoes are cooked, cut in half and scoop out a little of the flesh. Mash into the chorizo mixture and pile back into the sweet potato. For an extra touch of luxury, serve topped with a spoonful of sour cream.

CUSHY'S TIP
Sweet potatoes can be boiled, baked or fried and used in savoury or sweet recipes - try cutting into wedges, tossing in oil and baking at Gas 6, 200°C, fan180°C for 25 minutes

Teriyaki chicken with steamed sesame veg

Ingredients
3 tbsp dark soy sauce
3 tbsp dry sherry
1½ tbsp brown sugar
500g pack chicken thigh fillets
1 large carrot
175g pack Tesco Market Value Baby Corn
215g pack Tesco Sugar Snaps
2 tbsp sesame seeds, toasted
2 salad onions, shredded
method
For the teriyaki sauce, heat the soy sauce, sherry, sugar and 2 tablespoons of water in a saucepan stirring until the sugar dissolves. Remove from the heat.

Halve the chicken fillets and put in a dish. Pour over half the sauce and marinate for at least 20 minutes. Peel and cut the carrots into batons and steam for 10 minutes. Add the corn and sugar snaps and steam for 5 minutes until tender.

Heat a griddle pan and cook the chicken for 8-10 minutes until browned. Meanwhile, reduce the reserved sauce in a separate pan.

Toss the steamed vegetables with the sesame seeds and salad onions. Serve with three pieces of chicken each and drizzle over the sauce. Serve with rice.

Lazy but lovely risotto

A fuss free risotto, packed with bacon and peas, and perfect for 4 hungry students

You will need
200g of chopped bacon, with the fat removed
Olive oil
1 peeled and finely chopped onion
200g arborio rice
3 tomatoes, roughly chopped
1 vegetable stock cube
100g garden peas
Parsely
Parmesan

Method

1.Fry the bacon in a large pan without oil for 5–10 minutes until crisp. Remove from the pan and set aside.
2Heat 1 tablespoon olive oil in the pan, then add 1 peeled and finely chopped onion and fry for 5 minutes until soft.

Add the arborio rice and the roughly chopped tomatoes and cook, stirring continuously, for 2–3 minutes.
3.Make up 700ml vegetable stock, using the stock cube, and pour 500ml over the rice mixture. Add the cooked bacon and stir through. Bring to the boil, then transfer to a 2-litre baking dish and bake in a preheated oven at 150°C, fan 130°C, gas 2 for 20 minutes.
4.Remove from the oven and stir. Increase the oven temperature to 170°C, fan 150°C,gas 3 1/2 add some garden peas and the remaining stock, and return to the oven for 20 minutes.
5.Stir through some parsley, top with parmesan shavings and serve for a fuss-free risotto for 4, perfect for students.

Piperade

A typically Spanish combination of red peppers, garlic and eggs.

You will need
4 red peppers or 1 x 400g can of pimentos
2 tablespoons olive oil
1 medium onion, cut into wedges
3 cloves garlic, finely chopped
1 field mushroom, broken into chunks
1 x 70g pack serrano ham (optional)
8 medium size eggs, beaten
Freshly ground black pepper
Few sprigs fresh thyme

Method
Preheat the oven to 190°C, fan 170°C gas 5.
Place the whole red peppers on a baking sheet and roast in the preheated oven for 30 minutes. Remove and allow to cool. When cool enough to handle remove the skins, deseed and cut the flesh into strips.
Heat the olive oil in a large frying pan and stir fry the onions and garlic for 3-4 minutes until softened, then stir in the peppers and mushrooms, then cook for a further 4-5 minutes.
Season the beaten eggs, stir in some small sprigs of fresh thyme and add the mixture to the pan. Cook over a medium heat until the eggs have set. Cut into wedges and serve with some ham slices if you wish.

Cheesy stuffed peppers

You will need
600g pack peppers
1 pack 6 flavouripe tomatoes
70g pack wild rocket leaves
125g pack mozzarella cheese balls
2x120g packs golden vegetable savoury rice
420g tin red kidney beans in water
1 onion,peeled and finely sliced
900ml vegetable stock
1 tablespoon olive oil

Method
Prepare the peppers by slicing in half lengthways and removing the seeds and core. Preheat the oven to 180°C, fan 160°C, gas 4.
Heat 1 tablespoon olive oil in a shallow frying pan and fry the onion until soft. Drain the kidney beans, then add to the pan and heat through. Add the rice, then prepare 900ml vegetable stock and pour over. Simmer for 15 minutes.
Place the peppers on a baking tray, then fill with the rice mixture and top with the mozzarella. Sprinkle any leftover rice onto the baking tray. Bake in the oven for 20 minutes. Serve with sliced tomatoes and wild rocket leaves.

Prawn risotto

You will need
1 tablespoon olive oil
2peppers, deseeded and thinly sliced
20g basics butter
2 onions, peeled and finely diced
2 garlic cloves, peeled and finely chopped
300g arborio risotto rice
800ml hot vegetable stock
155g large peeled and cooked prawns
200g frozen peas
100g Greek-style salad cheese, crumbled
2 tablespoons roughly chopped parsley

method

Try heating the oil in a large frying pan. Cook the peppers over a medium heat for 5 minutes, or until they soften. Remove from the pan and set aside. In the same pan, melt the butter and cook the onion until softened but not coloured.Stir in the garlic and rice and cook for 1 minute. Add the stock, a ladleful at a time, and cook for 18 minutes, or until the stock has been absorbed and the rice is tender.Add the prawns, peas and cooked peppers and cook for a further 2 minutes.Stir in half of the cheese and crumble the rest over the top with a sprinkle of parsley to serve.

Sticky lamb chops with minted pea & tomato relish

You will need
2 tablespoons French Dijon mustard
2 tablespoons runny honey
4 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
2 tablespoons fresh chives, chopped
2 fresh bay leaves, torn into pieces
2 garlic cloves, peeled and crushed
8 x lamb chops from the meat counter
175g shelled peas (fresh or defrosted, if frozen)
2 spring onions, roughly chopped
Small handful fresh mint, chopped
2 tablespoons white wine or cider vinegar
50g cherry tomatoes, roughly chopped

Method
1.Mix the mustard and honey together in a small bowl and set aside.

2.In a large, shallow bowl mix together 3 tablespoons of the olive oil, the fresh rosemary, chives, bay leaves and crushed garlic. Add the lamb chops, cover and marinate for up to 1 hour in the refrigerator.

3.Cook the peas in boiling, lightly salted water for 2–3 minutes. Refresh under cold, running water. Drain and set aside. Preheat the barbecue or grill.

4.To make the relish, whizz the peas, spring onions, mint, remaining olive oil and vinegar in a food processor. Season and stir in the tomatoes.

5.Brush the chops on both sides with the mustard and honey glaze. Cook on the barbecue or grill for 12-16 minutes, turning occasionally, until any meat juices run clear. Serve the chops with the relish and some crusty bread.

Tomato and bean nachos

You will need

Tortilla Chips, Cool Salsa, 200g
chopped tomatoes with onion & basil
cannellini beans in water 410g
75g mozzarella, torn into chunks
50g hot green chillies
Parsley to garnish

Method

mixing 1⁄2 x 410g tin cannellini beans, drained, with 1⁄2 x 390g carton chopped tomatoes with onion & basil. Arrange a pack of cool tortilla chips in a heatproof dish and spoon over the tomato and bean mixture. Top with basics mozzarella, torn into chunks, and a few hot green chillies in brine, finely sliced. Heat under a medium grill for 10–15 minutes until the cheese has melted. Serve garnished with chopped fresh parsley for a dish that’s great to share when you have friends around for summer.

Mushroom gougère

A tasty savoury choux pastry filled with a mushroom and walnut sauce

You will need
50g margarine
150ml water
65g wholewheat flour plus 1 tablespoon
2 medium size eggs
50g Cheddar cheese, grated
2 tablespoons oil
1 onion, chopped
250g mushrooms, sliced
2 garlic cloves, crushed
150ml vegetable stock
75g walnuts, roughly chopped
2 tablespoons chopped parsley
Freshly ground black pepper

Method
Melt the margarine in a large pan, add the water and bring to the boil. Add 65g of the flour all at once and beat until the mixture leaves the side of the pan.
Cool slightly, then add the eggs one at a time beating vigorously until glossy. Beat in the cheese. Spoon the pastry around the edge of a greased 1.2 litre ovenproof dish.
Preheat the oven to 200°C, fan 180°C, gas 6.
To make the filling heat the oil in a pan and add the onion and fry until softened. Add the mushrooms and garlic and fry for 2 minutes. Stir in the flour, add the stock and bring to the boil stirring. Cook for 3 minutes, until thickened. Stir in all but 2 large spoons of the walnuts, parsley and pepper to taste.
Pour the filling into the centre of the dish and sprinkle with the reserved walnuts.
Bake in the oven for 40 to 45 minutes, until the pastry is golden brown. Serve immediately.

It's my birthday today so i thought i would bake a cake

Happy bithday to me

Hot chocolate cake with toffee sauce recipe

Ingredients
100g butter, softened, plus extra for greasing
175g caster sugar
4 eggs, separated
100g ground almonds
6 tbsp milk
100g plain chocolate, melted
175g self-raising flour
220g jar chocolate toffee sauce (we love Merchant Gourmet's Dulce de Leche Chocolate Toffee, from major supermarkets

Method: How to make chocolate cake with toffee sauce
1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a square 20cm loose-bottomed cake tin and line the base with baking paper.
2. Cream the butter and sugar until very light. Beat the egg yolks and add to the mixture, a little at a time, beating well. Fold in the ground almonds, milk and melted chocolate.
3. Whisk the egg whites to soft peaks. Using a large metal spoon, carefully fold a third into the chocolate mixture. Once well mixed, fold in the rest, then fold in the flour. Spoon into the prepared tin, level the surface and bake for 35 minutes.
4. Prick the top of the cake all over with a skewer and spoon over the chocolate toffee sauce. Gently spread over the top and return to the oven for 5 minutes. Cool in the tin for 5 minutes, then slide or lift out. Cut into squares and serve hot or warm with crème fraiche.

Raspberry & banana brûlée

Try combining 2 bananas, peeled and mashed with 200ml natural Greek style yogurt and around two-thirds of a 170g pack of raspberries. Divide the mixture between 4 ramekins (or 4 small dessert dishes) and top with the rest of the berries. In a clean saucepan, gently heat 100g caster sugar. Resist the temptation to mix the sugar with a spoon – instead, gently swirl the pan so the sugar heats evenly. After a few minutes, the edges of the sugar will begin to caramelise. The sugar will melt and become a caramel colour. Pour the hot sugar over the brûlées and leave to set for about 5 minutes. Serve for a deliciously tempting treat.
Great with Sainsbury’s Muscat de St Jean de Minervois – a lusciously sweet dessert wine full of honeyed fruit favours
You will need
Bananas
Natural greek style yogurt
Raspberries

Caster sugar
Muscat de St Jean de Minervois

Spinach, potato and squash bake

Ingredients

300 g (11 oz) young leaf spinach

700 g (1lb 8oz) floury potatoes, peeled

750 g (1lb 8oz) butternut squash, peeled and deseeded

250 ml (9fl oz) semi-skimmed milk

1 eggPinch nutmeg

50 g (2 oz) reduced fat cheddar, grated

2 tbsp fresh wholemeal breadcrumbs

method

Preheat the oven to 200 degree celsius/180 degree celsius fan/Gas 6.
Place the spinach in a large saucepan with a little water and cover with a lid. Place over a medium heat and cook for a few minutes until the spinach has just wilted. Drain and squeeze out any excess moisture.
Cut the potatoes and squash into bite-size chunks. Boil in a large pan for 5 minutes until the potatoes are just soft, drain and set aside.
Whisk together the milk and egg, season, stir in the nutmeg and set aside. Place the potatoes and squash into a small rectangular roasting tin, add the spinach then pour over the egg mix.
Sprinkle over the cheese and breadcrumbs and bake in the oven for 30-35 minutes until golden brown on top. Serve immediately.
Serving suggestion2 of 5 a day per serving.

Soutzoukakia (Greek meatballs in tomato sauce)

you will need

500 g lean minced beef

1 egg, beaten

25 g stale breadcrumbs

2 garlic cloves, crushed
2 large onions, finely chopped

1 tsp ground cumin

1 tbsp dried oregano

1 tbsp freshly chopped parsley

3 tbsp olive oil

1 kg ripe tomatoes, roughly chopped

1 tsp caster sugar

2 tbsp tomato puree

150 ml vegetable stock

225 g pitted green and black olives

100 g feta cheese, crumbled

method

Mix the mince, egg, breadcrumbs, garlic, half the onions, cumin and herbs together. Season and shape into 20 balls.
Heat the oil in a frying pan and fry the meatballs in two batches for 5 minutes, until browned. Remove and set aside.Fry the remaining onions until golden. Stir in the tomatoes, sugar, purée and stock. Bring to the boil, then simmer for 5 minutes.
Return the sauce to the pan with the meatballs and olives and simmer uncovered for 20-25 minutes. Season to taste and serve scattered with feta cheese.

Mango coriander salsa

You will need
1 large mango, peeled & chopped into 1cm pieces
2 tablespoons red onion, finely chopped
1 teaspoon freshly chopped red chilli
3 tablespoons lime juice
1 large pot coriander, leaves only, chopped
1 teaspoon tamarind paste
2 teaspoons caster sugar
dash fish sauce
½ teaspoon sesame oil
1 tablespoon white wine vinegar
2cm piece fresh root ginger, finely chopped
freshly ground black pepper

Method
Combine all the ingredients in a large bowl. If you require a finer salsa it can be blended in a food processor or with a hand blender.
Refrigerate until required.

Coconut Jinga

You will need
2 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon fresh ginger, peeled and finely grated
6 tablespoons madras curry paste
50g carton creamed coconut
150ml hot water
400g pack cooked, shelled prawns
2 tomatoes, roughly chopped
1 teaspoon tomato puree
2 teaspoons lemon juice
1 tablespoon dessicated coconut
300g pack basmati rice, cooked as per pack instructions
4 tablespoons mango chutney

Method
Heat the oil in a frying pan or wok and cook the onion and ginger until soft.
Add the curry paste and gently fry for 2 minutes. Dissolve the creamed coconut in the hot water in a jug, then stir into the onion and ginger mix with the prawns. Add the tomatoes, tomato puree and lemon juice.
Simmer for 5 minutes. Serve hot on a bed of rice, garnished with the desiccated coconut, with the chutney as an accompaniment.

Crab Linguine with chilli flakes

Ingredients
1 tbsp olive oil
2 red onions, sliced
1 large yellow pepper,sliced
4 clove(s) garlic
2 tsp dried oregano
2 tsp dried crushed chilles
300 g dried linguine
200 g Wild Bay White Crab meat or 2 x 170g cans, drained
2 lemons
75 g fresh parsley,finely chopped

Method
1.Heat the oil in a pan and add the onions and pepper. Stir until the onion is soft, but not browned
2.Add the garlic (crushed), oregano, and chilli and stir for a few more minutes
3.Meanwhile cook the pasta according to packet instructions, then drain.
4.Add the Crab meat, the zest and juice of the lemons and the parsley (saving a little to serve) to the pepper and onions and mix well. Then toss in the hot pasta, stirring well to coat it evenly.
5.Serve sprinkled with parsley and a few chilli flakes.

Creamy spaghetti with crispy bacon

you will need
300g pack basics unsmoked back bacon
400g pack basics mushrooms
200g pack of young leaf spinach
150ml pot of single cream
500g pack basics spaghetti
Onion
garlic
egg
milk

Method
Cook 400g spaghetti, following pack instructions.
Meanwhile, fry the unsmoked back bacon, cut into strips, over a medium heat for 5 minutes until browned and crispy. Remove from the pan and set aside on a plate.
Fry the mushrooms, sliced, 1 onion and 1 clove garlic, peeled and sliced, for 3–4 minutes in the oil left in the pan from the bacon. Return the bacon to the pan and add the spinach leaves, 1 egg yolk, 75ml single cream and 75ml milk, and stir well until heated through.
Remove from the heat, add the cooked spaghetti and stir through to serve.

cushyfoods is sticking with labour all the way

cushyfoods is sticking with this man

Mr brown

Beef, red wine and chestnut casserole

Ingredients
1.3kg brisket beef
3tbsp plain flour
3tbsp olive oil
120g pack Diced Pancetta
16 shallots, quartered
2tbsp tomato purée
400ml red wine
400ml hot beef stock
1 bay leaf
Leaves from 3 sprigs of fresh thyme
250g chestnut mushrooms, halved
240g can peeled chestnuts
Mashed potato and petits pois, to serve

Method

1 Preheat the oven to 150C/ 130C Fan /Gas 2. Cut the beef into 4cm cubes. Toss in the flour and set aside.

2 Heat 1 tablespoon oil in a flameproof dish and fry the pancetta until it starts to crisp. Remove from the dish, leaving the oil, and put aside. Add the shallots to the casserole and cook until soft, then set aside.

3 Add the rest of the oil to the casserole dish and stir-fry the beef in batches until it is brown on all sides, adding each browned batch to the pancetta. 4 Put the tomato purée and wine in the dish and simmer, uncovered, for

4 minutes. Add the pancetta, beef, stock, bay leaf and thyme. Season then heat until simmering. Cover and cook in the oven for 2 hours. Add the shallots, chestnuts and mushrooms and cook for another 30 minutes. Serve with mash and petits pois.

Lancashire hotpot

Ingredients
1tbsp olive oil

800g (1lb 10oz) lamb neck fillet, cut into

5cm (2in) pieces

1 onion, finely diced

2 carrots, finely diced

4 celery sticks, finely diced

2 leeks, thinly sliced

2tbsp plain flourfreshly ground black pepper

1tbsp Worcestershire sauce800g (1lb 10oz) potatoes, unpeeled

method

Heat olive oil in a large flameproof casserole dish, add lamb and brown all over. Transfer to a plate.
Reduce the heat under casserole, add vegetables then sauté for 10 minutes, stirring frequently.
Remove casserole from the heat, add meat, sprinkle in flour and mix well. Pour in enough hot water to cover meat and vegetables, stir well and return to the heat.
Preheat oven to Gas 4, 180°C, 350°F.
Bring casserole to the boil, stirring often as gravy thickens. Season and add Worcestershire sauce. Remove from heat.
Slice potatoes thinly by hand or with a mandolin. Layer them carefully to completely cover meat and vegetables.
Place in the oven and cook for 2 hours. The potatoes should be golden on top and the gravy bubbling up around sides.

Chicken Kebabs with Lemon and Coriander Couscous

Ingredients
4 skinless chicken breasts
1 tbsp olive oil
1 clove(s) garlic, crushed
1 tsp ground coriander
1 tsp ginger
1 tsp cinnamon
pinch of cayenne
Juice of 2 lemons
250 g couscous
3 tbsp fresh coriander, chopped
100 g pitted black olives, chopped
Seasoning

Method
If using wooden skewers soak for at least 10 minutes. Toss the chicken with the oil, garlic, ground spices, cayenne, 1 tbsp lemon juice and seasoning allow to marinade for 10 minuets or 1 hour if you have time.
Pre heat the grill to high. Thread the chicken into the skewers and grill for 10 to 12 minuets turning occasionally or until cooked.
Meanwhile, prepare the couscous to the packet instructions, then fluff in up with a fork. Drizzle with a little olive oil, add the remaining lemon juice, coriander and olives to the couscous and season.
Transfer to serving plates and serve the chicken kebabs with any pan juices and the couscous.

Spicy bean pittas

You will need
200g can tuna in brine, drained
2 tablespoons fromage frais
2 tablespoons mayonnaise
½ teaspoon fresh root ginger, finely chopped
½ teaspoon ground cumin
½ lemon, grated rind
1 clove garlic, crushed
150g dried haricot beans, soaked overnight and cooked as pack instructions
100g French beans, cooked, drained and cooled
100g iceberg lettuce, shredded
3 tomatoes, chopped
4 pitta bread
freshly ground black pepper

Method
Mix together the tuna, fromage frais, mayonnaise, ginger, cumin, lemon rind, garlic, haricot beans, French beans and black pepper
Warm the pitta breads under a hot grill until the pockets puff up. Split with a knife and fill with the lettuce and tomatoes. Top with the tuna mixture and serve immediately.

Mozzarella and spinach pizzas

You will need
4 Pitta Breads
1 tbsp olive oil
½ x 290g jar pizza topping sauce
1 x 125g pack mozzarella, drained and sliced
a handful of cherry or pomodoro tomatoes, halved
a handful of young-leaf spinach
a handful of basil leaves

Method
Preheat the oven to 220°C, fan 200°C, gas 7. Lightly drizzle each pitta bread with olive oil and place on a baking sheet. Cook in the preheated oven for a few minutes to crisp up.
Remove the pittas from the oven and spread over the pizza topping, then top with the mozzarella and scatter over the tomato halves and spinach. Season and bake for 10 minutes or until the mozzarella is melted. Scatter with basil leaves towards the end of the cooking time.

Bacon & egg hollandaise stuffed mushroom with baked cherry tomatoes

You will need
250g pack of large flat mushrooms
300g back bacon
100g cherry tomatoes, halved
4 medium size eggs
100g baby spinach leaves
4 white muffins, split
4 teaspoons JS hollandaise sauce
Freshly ground black pepper

Method
Preheat the oven to 190°C, 375°F, gas mark 5. Place the mushrooms on a baking tray.
with the bacon and cook for 20 minutes. 15 minutes before the end of cooking time add the tomatoes to the tin and continue to cook in the oven.
Meanwhile, poach the eggs in gently simmering water. Wilt the spinach in a frying pan. Place the muffins on serving plates and top with some spinach, egg, sauce and a mushroom.
Top with the bacon and tomatoes, place the second muffin half on top and serve. seasoned with freshly ground black pepper.

Spanish tortilla

You will need
6 tablespoon olive oil
500g new potatoes, par-boiled, refreshed and sliced
1 onion, peeled and finely sliced
1 yellow pepper, deseeded and cut into strips
2 x 70g pack sliced chorizo
5 medium eggs
Freshly ground black pepper
1/2 teaspoon ground smoked paprika or paprika
20g pack flat-leaf parsley, finely chopped

Method
Heat the oil in a 30cm non-stick frying pan.
Add the potatoes, onions, pepper and chorizo, cover and cook for 5-8 minutes.
In a bowl beat together the eggs, freshly ground black pepper and parsley.
Add the pepper, potato, onion and chorizo.
Wipe the inside of the frying pan with kitchen paper. Preheat the grill to a moderate heat. Pour the egg mixture back into the frying pan and cook for 10-15 minutes. Then finish under the grill for 5 minutes or until golden brown.
Loosen the edges with a palate knife, invert onto a plate and slice.

Cashew nut and cranberry croquettes

You will need
5 tablespoons sunflower oil
1 onion, chopped
2 celery sticks, chopped
1 clove garlic, crushed
4 tablespoons wholemeal plain flour
227g tin of chopped tomatoes
50g cranberries
125g cashew nuts, roughly chopped
125g wholemeal breadcrumbs
1 tablespoon soy sauce
2 tablespoons fresh parsley, finely chopped
Freshly ground black pepper
Lemon wedges to garnish

Method
Heat 2 tablespoons of oil in a frying pan and cook the onion until soft.
Add the celery and garlic and cook for 2-3 minutes.
Mix in 2 tablespoons of flour, then add the tomatoes and cook gently until thickened.
Add the cranberries, cashew nuts, breadcrumbs, soy sauce, parsley and seasoning and mix well.
Divide into 8 equal portions and shape into croquettes.
Place remaining flour into a plastic bag, add croquettes and shake until well coated.
Heat remaining oil in a frying pan and shallow fry the croquettes for 2 minutes on each side until golden brown.
Garnish with lemon slices and serve with a crisp green salad.

Pinto & feta quesadillas

You will need
250g pack dried pinto beans, soaked and cooked as per pack instructions and refreshed
1 large red onion, peeled and finely chopped
1 jalapeno chilli, deseeded and finely chopped
1½ teaspoons chilli powder
1½ teaspoons ground cumin
salt and freshly ground black pepper
2 tablespoons corn oil
juice of 1 lime
20g pack fresh parsley, finely chopped
320g pack flour tortillas
200g pack feta cheese, crumbled

Method
In a food processor combine together the first 8 ingredients - (using a tablespoon of the corn oil) until soft and creamy in consistency. Transfer to a bowl and mix in the parsley.
Next place a tortilla on the work surface, then spread with ¼ of the bean mixture, top with 2 tablespoons of the cheese and finally another flour tortilla. Repeat this process until all ingredients have been used.
Heat the remaining oil in a heavy based frying pan then add the quesadilla and cook for 1-2 minutes on each side until the bean mixture is heated thorough and the tortillas are golden brown.
Cut each quesadilla into 4 wedges and serve immediately.

Choc-banana crumble

You will need
6 bananas
100g plain flour
80g chilled butter, cubed
40g drinking chocolate
25g sugar
100g Brazil nuts, roughly chopped

Method
Preheat the oven to 190ºC, fan 170ºC, gas 5. Peel and slice the bananas and arrange in the base of a 1-litre ovenproof dish.
In a separate bowl, place the flour, chilled butter, drinking chocolate and sugar. Rub the mixture together with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the nuts and then sprinkle the mixture over the bananas. Bake the dish for 15-20 minutes or until piping hot. Remove from the oven and rest for 5 minutes and then serve for a gooey, fruity dessert.

Try serving this scrummy pudding with a dollop of crème fraîche or warm custard.

Lamb Cutlets Stuffed with Parma Ham and Herbs

Ingredients
4 small red onions
2 red peppers, quartered and de-seeded
3 tbsp olive oil
2 cloves garlic, peeled and crushed
4 slices Parma ham, finely chopped
2 tbsp fresh flat leaf parsley, finely chopped
2 tsp fresh rosemary, finely chopped
2 tsp Dijon mustard
Grated zest 1 lemon
2 tbsp freshly grated parmesan
12 lamb cutlets
3 tbsp balsamic vinegar
Salt and freshly ground black pepper

Method
1.Preheat the oven to 220C, 425F, Gas 7. Peel the red onions and cut into quarters through the root. Quarter and de-seed the red peppers and cut into large chunks. Toss the vegetables in 2 tbsp olive oil, season and arrange in a large roasting tin. Roast for about 20 minutes until they begin to brown at the edges.
2.Prepare the stuffing for the cutlets: place the garlic in a bowl. Add the Parma ham, chopped herbs, mustard, lemon zest and grated parmesan, season and mix well.
3.Cut some of the excess fat from each cutlet and slice horizontally into the meat to make a pocket. Push 1 tsp of the stuffing mix into the pocket in each cutlet and press together so the stuffing will not escape.
4.Heat the remaining olive oil in a large frying pan over a high heat. Add half of the cutlets and brown quickly on both sides. Remove from the pan and repeat with with the rest of the cutlets.
5.Lay the lamb on top of the roasted red onions and peppers, drizzle with balsamic vinegar and roast on the top shelf for 15 minutes.
6.Serve with crushed new potatoes.