Spicy broccoli, beef and black bean stir fry

Ingredients
400g tenderstem broccoli
1tbsp sunflower oil
450g steak, cut into thin strips
195g jar black bean and chilli stir-fry sauce

Method

1 Bring a pan of water to the boil. Trim the broccoli ends if necessary and blanch the spears for 1 to 2 minutes, depending on the thickness. Drain and refresh in cold water to prevent further cooking.

2 Heat the oil in a wok or large frying pan until hot. Stir-fry the steak strips over a high heat for 5 minutes. Lift from the wok using a slotted spoon and set aside.

3 Drain off any excess oil from the wok and stir-fry the drained broccoli for 2 minutes.

4 Return the beef to the wok and add the black bean sauce. Bubble until heated through then serve immediately with plain boiled rice

Mango and strawberry salad

Ingredients
50g caster sugar
1 cinnamon stick
100g shelled pistachio nuts, roughly chopped
A small handful of fresh chopped mint
1 large, ripe mango
400g strawberries, hulled and halved

Method

1 Put the caster sugar in a heavy-based pan with 200ml water. Heat gently until the sugar has completely dissolved. Bring to the boil, then reduce the heat slightly and add the cinnamon stick. Simmer the mixture gently for 5 minutes until syrupy.

2 Remove from heat and add the pistachio nuts and the mint. Leave to cool in the saucepan.

3 Meanwhile, peel and cube the mango and place in a large serving bowl. Add the strawberries and pour over the syrup (if you have time, leave the fruit in the syrup at room temperature for an hour before serving). Serve with cream or ice cream

Baby squid with smoked garlic aioli

Ingredients
For the smoked garlic aioli
1 large egg yolks
1 large smoked clove Garlic
1/2 tsp Dijon Mustard
splash muscatel vinegar
squeeze lemon juice
200ml extra virgin Olive oil
For the squid
180g baby Squid
2 tbsp Olive oil
120g firm sharp Tomatoes, such as marmande, sliced
1 banana Shallots, finely sliced
100ml white wine vinegar
100ml extra virgin Olive oil
2 tbsp Lovage, leaves

Method

1. For the aioli: whisk together the egg yolk, garlic, mustard, vinegar, lemon juice and salt and pepper, to taste. Gradually add the oil, whisking with each addition, until the mixture comes together to the consistency of mayonnaise. Taste and add more salt and pepper if necessary and set aside.

2. For the squid: remove the quill from inside the squid’s body and discard. Clean the body by running it under a tap or cleaning it in a bowl of water.

3. Heat a frying pan over a high heat. Season the squid well with salt and pepper, to taste, and rub with the olive oil. Add the squid to the pan and fry until for 3-4 minutes, or until cooked through. Remove from the pan and set aside.

4. Combine the tomatoes, shallot, vinegar, olive oil and lovage leaves in a salad bowl. Add salt and freshly ground black pepper, to taste. Top the salad with the hot squid and spoon over the smoked garlic aioli

Spicy midweek bake

Ingredients
1 thick slice white bread, cubed
250ml full-fat milk
1tbsp sunflower oil
1 large onion, chopped
1tbsp Medium Curry Powder
500g Lean Steak Mince
1 Granny Smith apple, peeled, cored and diced
50g sultanas
1tbsp lemon juice
2tbsp Mango Chutney
2 large eggs
fine green beans, to serve
Method

1 Preheat the oven to 180C/160C Fan/Gas 4. Put the bread in a bowl with 100ml of the milk and set aside to soak.

2 Heat the oil in a pan and soften the onion. Stir in the curry powder over a low heat, then add the mince and stir until brown.

3 Mash the bread mixture and add to the meat with the apple, sultanas, lemon juice and chutney. Season, heat through and turn into four individual ovenproof dishes. Beat the eggs with the rest of milk, and season. Pour over the meat, top with bay leaves and bake for 30-40 minutes. Serve with the beans

Fish Pie with Prawns

Ingredients
For the pie
500 g haddock fillet, cut into large chunks
500 g skinless salmon fillet, cut into large chunks
1 bay leaf
1 onion, finely chopped
Few parsley stalks
450 ml fish stock made with a stock cube
100 ml dry white wine
25 g butter
25 g plain flour
300 ml milk
142 ml single cream
250 g fresh spinach, washed and trimmed
Freshly grated nutmeg
250 g cooked and peeled tiger prawns
3 large eggs, hard boiled, peeled and quartered
2 tbsp chopped fresh parsley
¼ pack fresh dill, chopped
Salt and freshly ground black pepper
For the topping
1 kg potatoes
2 medium leeks, trimmed and finely sliced
50 g butter
200 ml milk plus a little extra, if necessary

Method
1.Place the haddock and the salmon in a large, wide frying pan with the bay leaf, parsley stalks, onion and stock. Bring to the boil, then reduce the heat and cook very gently for 5-6 minutes until the fish is just cooked. Remove the fish with a slotted spoon and transfer to a plate, add the wine to the pan and reduce by fast boiling until about 300ml remains and reserve.

2.Melt the butter in a medium saucepan and gradually stir in the flour. Cook gently for 2 minutes, then gradually stir in the still warm stock and wine, followed by the milk. Cook gently, stirring frequently, for about 10 minutes until thick and smooth. Gradually stir in the cream, then season to taste with nutmeg, salt and pepper.

3.Wilt the spinach in its own juices in a large covered saucepan. Drain well, pressing out excess moisture.

4.Flake the cooked fish into bite-sized chunks and arrange in a wide ovenproof dish with the spinach, prawns and quartered eggs.

5.Stir the chopped parsley and half the dill into the sauce and carefully pour over the fish, covering it evenly.

6.Cook the potatoes in boiling salted water for 15-20 minutes until tender, then mash. Fry the leeks gently in half the butter until soft but not browned and beat into the potatoes with sufficient milk to make a smooth mash. Beat in the remaining dill and season to taste.

7.Preheat the oven to 190C, 375F, Gas 5. Spoon the potato over the fish, smooth down, then make ridges using a fork or knife. Dot with the remaining butter. Cook for 40-45 minutes until the filling is bubbling and the topping is golden brown. Serve immediately.

Arroz Con Pollo

Ingredients
1 tbsp olive oil
1 whole chicken, jointed
2 tsp salt
½ tsp fresh-ground black pepper
2 tbsp paprika
1 small onion, chopped
2 cloves garlic, minced
2 bay leaves
1 red bell pepper, chopped
400 g can chopped tomatoes
1 tbsp tomato puree
2 chicken stock cubes
185 g of rice
2 tbsp chopped fresh parsley

Method
1..In a large frying pan or ovenproof dish, heat the oil over moderately high heat. Season the chicken with ¼ tsp each of the salt and pepper. Cook the chicken, turning, until well browned, about 8 minutes in all.

2.Remove the chicken from the pan. Reduce the heat to moderately low. Add the paprika, onion, garlic and bay leaves to the pan and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the pepper and cook, stirring occasionally, until it starts to soften, about 3 minutes.

3.Next, add the tomatoes, tomato paste, stock and the remaining 1¾ tsp salt and ¼ tsp of the pepper and bring to a simmer.

4.Then stir in the rice and add the chicken in an even layer.

5.Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 20 minutes. To serve, sprinkle with parsley.

Arroz Con Pollo is a taste of Spain. It’s the perfect one pot family meal whether you’re eating indoors or alfresco this summer.

Seared cod loin with pepper and caper sauce

You will need
600g Charlotte potatoes,unpeeled, boiled until tender
3 tablespoons olive oil
1 1⁄2 teaspoons caster sugar
1 onion, peeled and finely sliced
1 teaspoon dried mixed herbs
3 cloves garlic, peeled and finely chopped
100ml white wine
1 x 400g tin Taste the difference cherry tomatoes
2 roasted red peppers, deseeded, from a jar
juice of 1⁄2 a lemon
2 tablespoons capers
600g skinless, boneless cod fillets
fresh basil leaves, to garnish

Method
Preheat the oven to 220ºC, fan 200ºC, gas 7.
Tip the potatoes onto a baking tray and gently crush. Sprinkle with 1 tablespoon oil, 1⁄2 teaspoon caster sugar and salt. Roast for 30 minutes.
Meanwhile, fry the onion in 1 tablespoon olive oil with the mixed herbs and garlic, until softened. Add the wine and cook until most of it has been absorbed. Add the tomatoes and simmer for 5 minutes. Tip into a food processor, add the roasted peppers and blitz until smooth. Return to the pan and add the lemon juice, remaining sugar and capers. Warm through.
Season the cod and fry in 1 tablespoon oil for 4 minutes on each side, until cooked through. Serve with the crushed potatoes and sauce, garnished with the basil.

Tropical pork & pepper medley

you will need
445g pork shoulder, diced
2 teaspoons chilli powder.
1 tablespoon olive oil
1 onion, finely sliced
1 x 432g tin pineapple cubes
500g pack frozen mixed peppers
250g easy cook rice
½ x 28g pack fresh coriander

method
Place diced pork shoulder in a bowl and add 2 teaspoons chilli powder. Toss together to coat the pork.
Heat 1 tablespoon olive oil in a large frying pan over a medium heat. Add 1 onion, peeled and finely sliced, and fry until soft. Add the pork and cook until it begins to brown.
Drain pineapple cubes, reserving the pineapple juice. Pour the juice into the pan with the pork, stir, and simmer for around 10 minutes.
Add the frozen mixed peppers and the pineapple cubes and continue to cook for another 5–10 minutes until the pork is cooked through and the sauce has thickened slightly.
Prepare the rice, following pack instructions. Garnish the pork with fresh coriander, finely chopped, and serve with the rice on the side

pork patties

you will need

450g lean pork or turkey mince

2tbsp fresh sage, chopped

1tsp dried oregano

1tsp dried thyme Zest of half a lemon

1 egg, beaten

4tbsp olive oil

½ tsp all-spice or cinnamon

100ml cold water

2 large Bramley apples, peeled, cored and chopped

Salt and freshly ground black pepper
method

1. Mix the pork or turkey mince with the sage, oregano, thyme, lemon zest and season well, then if necessary add a little of the beaten egg to bind together.

2. Mould the mixture into eight patties, about 7cm diameter.

3.Cook the patties in a non-stick frying pan with 2 tbsp of the olive oil, for 8-10 mins, turning occasionally. Be careful not to let the outsides overcook before the middles are cooked right the way through.

4. Place the other 2tbsp of oil into a saucepan and heat gently. Add the spice, water and the chopped apples, and cook for 15 mins until the apples are soft and pulpy and you have a nice thick stew. Finally, season with a little salt and pepper and serve the patties with the spicy apple stew as a dipping sauce

Spiced meat kebabs

Ingredients

For the kebabs
1 medium Onions, chopped
500g lean minced beef, or lamb
small bunch Coriander, finely chopped
5 cm piece Ginger, finely grated
4 cloves Garlic, chopped to a paste
2 green Chillies
2 tsp ajwain seeds, (carom) available from Indian shops
1-2 tsp Salt
2-3 tbsp Olive oil

For the coriander and mint chutney
100g bunch Mint
100g bunch Coriander
1 small Onions, finely chopped
2 tbsp Olive oil
25 g dried mango powder
25g Pomegranate powder
3 tsp Sugar
1 lime, juice only
40ml white wine vinegar
2 green Chillies, finely chopped

To serve
natural Yogurt
naan breads
salad leaves