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.

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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.

Jerk chicken with coconut bean rice

You will need
200g long grain rice
1 x 410g tin black-eye beans
1 x 400ml tin coconut milk
8 chicken thighs
1½ tablepoon jerk seasoning mixed with 1 tablespoon sugar
1 tablespoon vegetable oil
2 medium onions, peeled and sliced
Zest and juice of 1 lime

Method
Preheat the oven to 220°C, 425°F, gas mark 7.
Bring a pan of water to the boil, and simmer the rice for 10 minutes.
Drain, return to the pan with the black-eye beans and their juice and the coconut milk.
Simmer for 5-7 minutes until cooked through.
Toss the chicken thighs with the jerk seasoning mix and the oil.
Fry over a high heat for 3 minutes in a large ovenproof frying pan.
Add the sliced onions to the pan, lift the chicken on top, fry for 2 minutes, place in the oven and roast for 15 minutes until cooked through
Serve on the coconut bean rice sprinkled with lime zest and juice