Turkey and mushroom creole

Ingredients

1 tbsp olive oil

1 onion, finely chopped

2 cloves of garlic, crushed

1 red pepper deseeded and chopped

2 sticks of celery, chopped

400 g canned tomatoes

1 tsp chilli powder

Large pinch cayenne pepper

1 tsp paprika

1 tsp coriander

½ tsp dried thyme

125 g button mushrooms

450 g turkey, cut into strips

method

Heat the oil in a large pan then add the onion, garlic, red pepper and celery and cook gently for 10 minutes or until soft.
Stir in the tomatoes, herbs and spices. Cook for 2 to 3 minutes to release the flavours.
Stir in the turkey strips and mushrooms, then cover the pan and cook gently stirring occasionally until the turkey is cooked and tender.

Hearty chicken and spinach curry

Ingredients
3 tbsp vegetable oil
1 tbsp mustard seeds
2 green chillies, finely chopped
2.5 clove cm (1in) piece ginger, peeled and chopped
2 medium onions, peeled and roughly but finely chopped
300 g (10oz) potatoes, cubed
2 courgettes, cut into chunks
2 pointed peppers, cut into chunks
1 sweet potato, cut into chunks
100 g (3½oz) split red lentils
1 tsp chilli powder
5 large tomatoes, chopped
400 ml (14fl oz) can coconut milk
400 g (13oz) chicken breasts, cut into strips
150 g (50z) fresh spinach
1 tsp turmeric

Method
Heat oil in a large pan and add mustard seeds. When they pop, add chillies and ginger. Stir for a few minutes then add onions and cook for 3-4 minutes, occasionally stirring. Add potato, courgette, pepper, sweet potato and lentils. Cook for a further 3-4 minutes then add chilli powder and turmeric.
Add tomatoes and cook for 2-3 minutes then add coconut milk and 300ml (10fl oz) water. Stir in chicken. Cover pan and cook for 35 minutes, removing lid for final 15 minutes, until vegetables are tender and sauce has thickened.
Wash spinach, pat dry, and add to curry for just the final 2 minutes of cooking.

Butternut squash and chicken rogan josh

you will need

2tbsp sunflower oil
1 onion, sliced
1 butternut squash, peeled and diced
4 tomatoes, roughly chopped
1tsp cumin seeds
1tsp paprika
2tbsp medium hot curry paste, such as Pataks Madras
500ml chicken stock
4 skinless chicken breasts, cubed
200g basmati rice
juice of 1 lemon
handful fresh coriander leaves, torn

method

Heat the oil in a large pan and cook the onion and butternut squash on a low heat for about 15 minutes. Add the tomatoes and cumin seeds, then cook for a further 5 minutes until the tomatoes are softened and pulpy.

Stir in the paprika, curry paste and stock and bring to the boil. Add the chicken and simmer gently for 15-20 minutes, covering with a lid half way through, until the chicken is cooked through. Meanwhile, cook the rice according to the packet instructions.

Season the curry and add lemon juice to taste. Spoon into serving bowls with the drained rice and scatter with coriander leaves.

Luxurious Fish Pie

Ingredients
900 g old potatoes,peeled
100 g butter
600 ml whole milk
400 g haddock fillets
260 g pack salmon fillets
275 g pack smoked haddock fillets
1 bay leaf
4 peppercorns
175 g pack cooked and peeled King prawns
100 g mature cheddar cheese,grated
1 tbsp olive oil
400 g spinach leaves
salt
Ground black pepper
4 tbsp plain flour

Method
1.Preheat the oven to 200C/Fan 180C/ Gas Mark 6. Cut the potatoes into large chunks, place in a large pan and cover with cold water. Add a good pinch of salt, then bring to the boil and simmer for 10-15mins or until tender. Drain in a colander then return to the pan. Add the 50g butter, then mash the potatoes until lump free, use a fork to whisk until lightly and fluffy.

2.Meanwhile, place the fish fillets skin side up in a large non-stick frying pan, cover with milk, add the bay leaf and peppercorns. Bring to the boil, cover with a lid or baking tray and simmer for 6mins until the fish is just tender and flaking. Carefully lift the fish from the milk and place in a large ovenproof dish. Use a knife and fork to remove any skin and bones, then break the fish into large flakes. Stir in the prawns.

3.Heat the oil in a large pan, add the spinach leaves cramming them into the pan, cover and cook for 4 mins, stirring occasionally or until the leaves are wilted. Season well with salt and pepper. Drain in a sieve to remove any excess liquid
Strain the milk into a medium pan, add the remaining butter and flour. Slowly bring the milk to the boil, whisking with a balloon whisk until the sauce boils and thickens. Season to taste and stir in half the cheese.

4.Scatter the spinach on top of the fish. Pour over the sauce, then top with the mashed potatoes, loosely spooning them over so they form a crumbly layer. Scatter the cheese over. Place on a baking tray and bake for 25-30mins or untl the top is golden.

Lamb burgers simple but taste great

you will need
6 white rolls
500g lamb mince
Zest and juice of 1 lemon
1 teaspoon mustard
4 baking potatoes
5 thin slices of chorizo
4 carrots
1 tablespoon olive oil
1 punnet of salad cress
2 tomatoes,sliced

method
1.Preheat the oven to 200°C, fan 180°C, gas 6. In a blender, whizz two of the bread rolls to make breadcrumbs.
2.In a bowl, combine the breadcrumbs, 500g lamb mince, lemon zest, a teaspoon of mustard and season well.
3.Shape into four burger patties and chill for at least 30 minutes.
Bring a large saucepan of wtaer to the boil. Cut each potato into six wedges boil for 5 minutes. 4.Drain and toss together with five roughly chopped slices of chorizo and black pepper. Bake for 25 minutes.
5.When the potatoes are nearly cooked, griddle or fry the burgers for 4 minutes on each side, until cooked thoroughly and piping hot throughout.
6.Lightly toast the bread rolls.
Peel the carrots and coarsely grate into a bowl. Drizzle with olive oil and season with pepper. 7.Squeeze over the juice of half a lemon and sprinkle with washed cress.
8.Pop each burger into a toasted roll and top with a couple of slices of tomato. Serve the burgers on a large platter with the carrot salad and wedges.

Chicken Wrap with Roasted Vegetables and Pesto

Ingredients
300 g chicken fillets
2 red peppers
2 yellow peppers
2 courgettes
2 red onions
16 fresh basil leaves
4 Healthy Eating Wraps
4 tsp red pesto
1 tsp olive oil
Salt
fresh ground black pepper

Method
Pre heat the oven to 180’c / 350’f / gas 4.
Deseed the peppers and cut into quarters and half again, place on a baking sheet.
Slice the courgette length ways and cut the onions into small wedges place on the baking sheet.
Season and drizzle with the olive oil – roast for 25 to 30 mins or until tender.
Heat a griddle pan season and cook the chicken for 20 to 25mins or until cooked.
Lay out your four wraps spread a 1 tsp of red pesto over each wrap, place some of the roasted vegetables and chicken on each wrap and a few basil leaves, Roll the wrap up and cut in half.
Serve

Creamy chicken and bacon

you will need
2 tablespoons olive oil
4 chicken breast fillets, cut in 2cm cubes
4 rashers smoked back bacon, cut into strips
1 onion, finely chopped
1 clove garlic, peeled and finely chopped
125g pack baby button mushrooms, wiped
295g can condensed cream of mushroom soup
200ml milk
French beans
Fresh parmesan shavings

method

1.Heat the oil in a large frying pan, add the cubes of chicken and cook for approximately 5-7 minutes.
2.Add the bacon, onion, garlic and mushrooms and continue stir-frying for a further 5 minutes.
3.Stir in the soup and milk and simmer gently for 15 minutes or until the chicken is tender, stirring occasionally.
4.Serve with French beans, rice or pasta and sprinkle with fresh parmesan shavings.