Chicken and cauliflower curry with cumin rice

Ingredients
For the chicken and cauliflower curry
2 cm piece root Ginger, peeled and roughly chopped
4 cloves Garlic, roughly chopped
4 green Chillies, or according to taste, roughly chopped
1 tsp Cumin seeds
1 tsp Coriander seeds
2 tbsp vegetable oil
2 Onions, chopped
1 x 400g can chopped Tomatoes
1 tsp madras curry powder
salt and black pepper
4 chicken breast fillets, cut into pieces
1 Cauliflower, cut into florets
1 small bunch Coriander, chopped
1 tsp Garam masala
For the cumin rice
2 tbsp vegetable oil
2 Onions, finely chopped
2 cloves Garlic, finely chopped
1 tsp Cumin seeds
3 cardamom pods, lightly crushed with the back of a spoon
1 small (5cm) cinnamon stick
250g Basmati rice
chapattis, to serve

Method

1. Cut the chicken into 4cm pieces and leave on one side.

2. Heat a small sturdy frying pan or griddle over a low heat and dry roast the cumin and coriander seeds for about a minute, stirring all the time, until you catch a fragrant aroma. Grind the spices to a powder using a mortar and pestle.

3. Tip the garlic, ginger and green chillies (leave the seeds in if you prefer a fiery flavour) into the same mortar and continue pounding with a pestle until paste-like. You could also use a small food processor for this. Set aside.

4. Heat the vegetable oil in a deep frying pan and gently soften the onions for 3-5 minutes. Add the spice paste from the mortar and cook on a gentle heat until the onions turn golden.

5. Stir in the tomatoes, Madras curry powder and turmeric. Fry for a further 10 minutes until the tomatoes have cooked-down and darkened.

6. Add the chicken pieces and simmer for 10 minutes in a covered pan

7. Tip in the cauliflower florets, and continue cooking, in a covered pan, until tender – about 10 minutes.

8. Stir in the garam masala and finish with chopped coriander.

9. While the curry is cooking, make the rice. Heat a sturdy frying pan or griddle over a low heat and dry-roast the cumin seeds for about one minute, stirring all the time. They should take on a warm and nutty aroma. Transfer to a plate.

10. Heat the oil in a large pan and soften the onion, garlic, roasted cumin seeds, cardamom and cinnamon, for about 5 minutes.

11. Add the rice to the pan, stir well and pour over about 400ml hot water – or enough to cover the rice and leave an extra 2cm depth of water. Bring to a boil and reduce to a simmer. Cover with a tight-fitting lid and simmer until the grains are tender and the water has evaporated – about 5-7 minutes. Fluff the grains up with a fork before serving.

Mild lamb curry with coriander rice

Ingredients
2 tsp Coriander seeds
2 tsp Cumin seeds
1/4 tsp cardamom pods
4 Cloves
3 tbsp sunflower oil
4 Onions, sliced
1kg Lamb shoulder, cut into 2cm dice and fat removed
2 tsp ground Turmeric
4 cloves Garlic, finely chopped
1 tbsp finely chopped root Ginger
1 red chilli, seeds removed and finely chopped
salt and freshly ground black pepper
450ml double or single Cream
150ml beef or chicken stock
lime or 1/2 Lemons
coriander leaves, to garnish
For the rice
500g basmati rice
25g Butter
8 tbsp roughly chopped Coriander

Method

1. Toast the seeds and cloves then crush using a pestle and mortar or spice grinder

2. Pour 2 tablespoons of the sunflower oil into a large lidded casserole dish or heavy-based saucepan on a high heat, add the onions and sauté for 5 minutes until softened and nicely golden. Transfer to a bowl and add the remaining oil. Place the lamb in the pan and sear until well browned all over, preferably working in batches so as not to overcrowd the pan and stew the meat.

3. Return the onions and all the seared meat to the pan and add the crushed spices along with the turmeric, garlic, ginger and chilli. Season with salt and pepper, toss everything together to combine and stir in the cream and stock, scraping any sediment from the bottom of the pan.

4. Bring slowly to the boil, then immediately reduce the heat and cover with a lid. Leave to gently simmer for about 1 hour, removing the lid for the last 15 minutes. Alternatively, make in an ovenproof dish or pan and cook in the oven, preheated to 150C/gas 2, for an hour, leaving the lid on for the whole cooking time. Check that the lamb is tender, cooking for a little longer if necessary. Add the lime or lemon juice and check the seasoning.

5. For the rice Place the rice in double its volume of salted water, bring to the boil, cover with a lid and cook for 10–12 minutes until the rice is cooked and all the moisture has been absorbed. Remove the saucepan from the heat and allow to stand for a few minutes with the lid on, stir in the butter and coriander, using a fork in order not to mash the rice.

Caribbean-style roast lamb

Ingredients
For the lamb
3kg lamb's leg
8 tbsp grenadine
10 tbsp runny Honey
3 limes, juice only, plus zest of 2
8 cloves Garlic, finely chopped
8 sprigs Thyme, leaves only
2 tsp ground Cinnamon
2 tsp ground Ginger
salt and freshly ground black pepper
For the hot sweet potato wedges
1.4kg Sweet potatoes, peeled and cut into wedges
5 tbsp sunflower or groundnut oil
3 tbsp soft light brown sugar
2 limes, juice only
For the jerk butter
50g Butter, softened
1/2 tbsp ground allspice
1/2 tsp ground Ginger
1/2 tsp cayenne pepper
1/2 tbsp freshly ground black pepper
1/2 tsp ground Cinnamon
2 sprigs Thyme, leaves only
2 cloves Garlic, finely chopped
generous pinch freshly grated Nutmeg
2 tsp brown sugar
1/2 lime, juice only
For the salad
1 small red onion, very finely sliced
2 pomegranate, seeds only
large handful fresh mint leaf
2 tbsp lime juice
6 tbsp extra virgin Olive oil

Method

1. For the lamb: use a small, sharp knife to make incisions about 2cm deep all over the meat.

2. Mix all the other lamb ingredients together in a bowl and spread the mixture all the over the lamb, rubbing it into the incisions.

3. Cover with cling film and transfer to the fridge to marinate overnight, turning the lamb once or twice during marinating.

4. Remove the lamb from the fridge about half an hour before cooking and preheat the oven to 220C/Gas 7.

5. To cook the lamb, lay a large sheet of aluminum foil in a roasting tin. Remove the lamb from the marinade (reserving any marinade for basting during cooking) and place the lamb on top of the foil. Season all over with salt and freshly ground black pepper then wrap the foil around the lamb, leaving a small gap at the top for steam to escape.

6. Cook the lamb in the oven for 15 minutes, then reduce the temperature to 180C/Gas 4 and cook for 1 hour, basting with the cooking juices and leftover marinade from time to time.

7. After 1 hour, open up the foil, baste the lamb and cook for another hour, uncovered. If the honey glaze starts to burn during this time then pull the foil back over the lamb.

8. When the lamb is cooked through, remove from the oven and wrap in the foil. Cover with clean tea towels to keep in the heat and set aside to rest for 20 minutes.

9. For the hot sweet potato wedges: while the lamb is cooking, mix all the sweet potato ingredients together in a large bowl and season generously with freshly ground black pepper.

10. Tip the wedges into a large roasting tin, arranging the slices in a single layer. Put into the oven and roast for 20-30 minutes until tender, turning halfway through cooking.

11. For the jerk butter: mash all the jerk butter ingredients together. Spoon the jerk butter into a sausage shape on a piece of greaseproof paper and roll up tightly, twisting the ends to form a Christmas cracker shape. Chill in the fridge until firm. (Alternatively you can melt the butter and serve it as a dip with the wedges.)

12. For the salad: toss all of the salad ingredients together.

13. To serve, carve the lamb into slices and drizzle over the cooking juices. Top the sweet potato wedges with slices of jerk butter and serve with the lamb and the salad alongside.

Spicy sausages with Bombay mash potato

Ingredients
For the mash
900g Potatoes, peeled and cut into chunks
1 tbsp vegetable oil
1 Onion, sliced
1-2 tsp Bombay potato spice mix, to taste
large handful Spinach
1 tbsp chopped Coriander
For the sausages
450 g spicy pork or beef Sausages
mango chutney, to serve

Method

1. Place the potatoes into a medium saucepan, cover with water and boil for about 15 minutes until soft. Preheat the grill to medium.

2. Meanwhile, heat the oil in a frying pan and soften the onion for 2-3 minutes. Add the Bombay spice mix and cook for 1-2 minutes to fry off the spices.

3. In the meantime, cook the sausages under the grill for 12-15 minutes, turning occasionally until cooked through.

4. Drain the potatoes and crush lightly with a masher. Stir through the spiced onions, spinach and coriander.

5. Serve the spicy sausages with the crushed Bombay potatoes, mango chutney and a crunchy salad of radishes, cucumber and coriander.

cushys hint

try leaving sausages over night in spices

Thai sticky chicken

Ingredients
1.3kg chicken, drumsticks and thighs
2 red Chillies, seeds removed and chopped
2.5 cm piece of root Ginger, roughly chopped
5 cloves Garlic, roughly chopped
1 stick Lemon grass, outer skin discarded, roughly chopped
15g Coriander, (stalks and leaves), roughly torn, plus a few extra leaves to serve
2 tbsp soft light or dark brown Sugar
2 limes, juice only
3 tbsp Fish Sauce, (nam pla)

Method

1. Using a sharp knife, cut slashes in the chicken drumsticks and thighs and place them in a wide bowl or large food bag.

2. Place the remaining ingredients in a food processor and blend to a rough paste. Alternatively, pound the chillies, ginger, garlic, lemon grass and coriander using a pestle and mortar and then stir in the sugar, lime juice and fish sauce and pour over the chicken, tossing to coat.

3. Cover the bowl with cling film or seal the bag and leave to marinate in the fridge for a few hours, or overnight if possible, tossing occasionally. Preheat the oven to 220C/gas 7.

4. Remove the chicken from the fridge about 30–40 minutes before cooking to bring to room temperature. Remove the chicken pieces from the marinade (reserving the marinade) and arrange in a single layer in a roasting tin. Roast in the oven for 35–40 minutes or until the meat is coming away from the bone.

5. Arrange the chicken pieces on a warm serving platter and place the roasting tin on a medium heat on the hob. Pour in the reserved marinade and bring to the boil. Reduce the heat and simmer for a few minutes, stirring with a wooden spoon and scraping the sticky bits from the bottom, until thickened and sticky. Pour the sauce over the chicken, scatter with coriander leaves and serve.

Wiggly worm jelly

Ingredients
6-8 gummy worms
1 packet lime jelly
1 packet orange jelly
6-8 plastic spiders, to decorate

Method

1. Put a gummy worm in the bottom of a plastic cup.
2. Make up the orange jelly according to the instructions on the packet. Add ice to make the jelly set faster and to ensure the jelly isn’t warm when you pour it on the worms (so they don’t melt).

3. Pour the jelly into the plastic cups to about halfway up. Leave to set for 1-2 hours in the fridge.
4. Once set, put another worm on top of the first layer of jelly.
5. Make up the lime jelly, again using ice to help it set.
6. Pour it into the cups on top of the first layer to create two layers of different coloured jelly, each with a worm trapped inside.
7. Leave the jelly to set for 1-2 hours.
8. Once set, decorate with plastic spiders or more gummy worms.

Mike the Dancing Postman

Something else for a change

Gnocchi with spinach and broccoli sauce

you will need
50g butter
1 x 300g head of broccoli, trimmed and cut into small florets
50g plain flour
500ml semi-skimmed milk
a generous grating of whole nutmeg
100g young-leaf spinach
100g grated cheddar
1 x 500g bag fresh gnocchi
6 tablespoon breadcrumbs
18 x 18cm ovenproof dish, or similar

method
Preheat the grill. Put the butter, flour and milk into a medium pan and cook over a medium heat, stirring with a balloon whisk now and again until boiling.
Simmer for a couple of minutes, then season with salt, pepper and the grated nutmeg.
Remove from the heat and stir in the spinach, a handful at a time, so that it wilts in the heat.
Then stir in ¾ of the cheese.
Meanwhile, cook the broccoli and gnocchi in a large pan of boiling, salted water for 2 minutes.
Drain and stir gently into the cheese sauce.
Tip into the ovenproof dish, then scatter over the remaining cheese and the breadcrumbs.
Grill for 5 minutes or so until golden.

Leek and smoked haddock risotto

Ingredients
1 tbsp Olive oil
175g black pudding, cut into thick slices, then each slice into quarters
300g-400g undyed smoked haddock fillets
25g Butter
3 Shallots, chopped
2 cloves Garlic, crushed
100ml dry White wine
250g arborio or carnaroli Risotto rice
1.2 litres fresh fish or vegetable stock, (home-made or shop-bought, ready-made in a tub)
2 medium leeks, thinly sliced
freshly ground salt and black pepper
2–3 tbsp Mascarpone
25g finely grated Parmesan
2 tbsp chopped Parsley

Method

1. Heat the olive oil in a frying pan. Fry the black pudding pieces briskly for 1-2 minutes until crisp on the outside. Remove and set aside.

2. Skin the haddock and check carefully for any bones by running against the grain of the flesh with your fingertips. If you find any bones, pluck them out with your fingers or use a pair of tweezers. Cut the fish into 1cm square chunks and set aside.

3. Heat the butter in a wide shallow pan. Add the shallots and garlic and sweat for about 3 minutes until softened. Pour in the wine, bring to the boil and cook until reduced by half, stirring frequently. Stir in the risotto rice and cook for 1-2 minutes.

4. Meanwhile, heat the stock in a separate saucepan until simmering. Add a quarter of the stock to the rice. Bring to the boil, reduce heat and simmer the rice uncovered until the stock is absorbed, stirring frequently.

5. Add a further quarter of the stock plus the leeks and continue simmering until the liquid is absorbed, stirring occasionally. Add the fried black pudding, the diced smoked haddock and the remaining stock. Season with sea salt and freshly ground pepper, bearing in mind the saltiness of the smoked haddock. Continue simmering, stirring occasionally, until most of the stock is absorbed and the rice grains are plump and tender yet still retain a good 'bite'. This should take around 15-20 minutes.

6. Stir in the mascarpone or crème fraîche and grated Parmesan. Check the seasoning and serve immediately, sprinkled with chopped parsley.

Fish Kebabs with Avocado Salsa

Ingredients
for the kebabs
600 g firm fish, such as monkfish and tuna
1 tsp ground coriander
1 tsp turmeric
½ tsp chilli powder
½ tsp ground cumin
1 tbsp tomato puree
2 tbsp vegetable oil
1 lime
1 tsp salt
for the salsa
2 medium avocados, chopped
1 small red onion, chopped
2 tbsp chopped fresh coriander
1 tsp lime juice
500 g rice
Flat bread

Method
Cut the fish into large cubes. Mix the ground coriander, salt, turmeric, chilli powder, ground cumin, tomato puree, vegetable oil and lime juice. Toss the fish to coat, cover and leave to marinade for at least 30 minutes.
Thread the fish onto four large or eight small skewers and cook under a preheated grill, basting occasionally, for about 10 minutes.
Make the salsa by combining all the ingredients. Serve with the kebabs and with warm flat bread or boiled rice.

Breadcrumbed halibut with white bean casserole

Ingredients
For the breadcrumbed halibut
2 Tomatoes, sliced
2 tbsp Olive oil
2 cloves Garlic, thinly sliced
200g day-old white bread
small handful Thyme, leaves only
4x 180-200g halibut fillets
For the white bean casserole
1 tbsp duck fat
1 Onion, chopped
2 Carrots, chopped
2 cloves Garlic, sliced
2 thick slices dried ham, chopped preferably Bayonne ham, chopped
2 smoked Bacon, rashers, chopped
200g white beans, soaked in cold water overnight
few sprigs Thyme
1 Bay leaves
small handful Parsley
1 tbsp tomato purée
For the pimento and chorizo sauce
splash Olive oil
1 small Onion, chopped
1 leek, chopped
2 Carrots, chopped
100g Chorizo, chopped into cubes
100ml White wine
1 tbsp Harissa
500ml veal stock

Method

1. For the breadcrumbed halibut: preheat the oven to 120C/ gas ½.

2. Put the tomato slices on a baking sheet, drizzle over a tablespoon of the olive oil and scatter the garlic on top. Roast in the oven for at least 2 hours, or until the tomatoes are soft, nearly dried and turning in at the edges. While the tomatoes are roasting, start cooking the casserole.

3. For the casserole: heat the duck fat in a large pan over a medium flame. Tip the vegetables, ham and bacon into the pan and fry gently until softened, but not coloured.

4. Drain the beans and add them, all the herbs and the tomato purée to the pan. Stir and pour in 1 litre of water. Simmer the casserole for 2-3 hours over a gentle heat, adding a splash of water from time to time if the casserole starts to dry out. The casserole is done when the beans are soft all the way through and you can mash them easily with a fork.

5. For the sauce: gently heat the olive oil in a saucepan. Add the onion, leek and carrots to the pan and fry until softened, but not coloured. Add the chorizo and fry until the oil from the chorizo starts to run.

6. Pour the white wine into the pan and simmer until the volume of liquid has reduced by half. Add the veal stock and simmer again until reduced by half in volume.

7. Pour the sauce through a fine metal sieve into a clean pan and discard the contents of the sieve. Reheat the sauce if necessary and keep it warm while you finish the breadcrumbed halibut. Season to taste with salt and freshly ground black pepper.

8. To finish the halibut: preheat the oven to 185C/gas 5. Place the bread in a food processor and blend to make breadcrumbs. Add the tomatoes and thyme leaves to the food processor and pulse until well combined. Stir in the remaining olive oil.

9. Season the halibut with salt and freshly ground black pepper and press the breadcrumbs onto the surface of the fish. Place the halibut onto a roasting tray and roast for 8 minutes, or until the fish is cooked all the way through and the breadcrumb topping is crisp and golden-brown.

10. Serve the halibut with the pimento and chorizo sauce poured over, and the bean casserole on the side.

Moroccan fish tagine

You will need
1 lemon, cut into thick slices
2 tablespoons olive oil
2 onions, sliced
1 garlic clove
1 teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon ground paprika
400g can chopped tomatoes
1 cinnamon stick
Juice of 1 lemon
Freshly ground black pepper
100g green olives, pitted
500g monkfish, cut into 2cm cubes
400g can chickpeas, drained and rinsed
200g couscous
200ml boiling water
½ x 15g pack coriander, finely chopped
1 tablespoon extra virgin olive oil
1 lime, zest and juice

Method
1.Blanch the lemon slices in boiling water and refresh.
2.Preheat the grill to high and brown the lemon slices. Heat the oil in a large frying pan and cook the onions until softened, add the garlic, ginger, cumin, paprika and cook for a further minute.
3.Pour in the tomatoes, add the cinnamon stick, lemon juice, seasoning and olives and bring to the boil.
4.Add the monkfish and chickpeas then cover and simmer for 15 minutes, removing the cinnamon stick before serving.
5.When making the couscous, place in a heatproof bowl and pour over the boiling water. Once the water has been absorbed, add the coriander and stir in the oil, lime zest and juice. Serve the couscous with the fish tagine.

Corned Beef crispbakes

Ingredients
1⁄2 x 120g pack instant mash potato
340g can corned beef
200g can sweetcorn, drained
1tbsp Worcester sauce
50g fresh breadcrumbs
1 large egg
Method 1 Pour 275ml boiling water into a bowl, add the potato and stir. In another bowl, break up the corned beef with a fork. Add the potato, sweetcorn and Worcester sauce and mix. Shape mixture into 12 cakes and chill for 30 minutes.

2 Preheat oven to 190C/Gas 5. Spread the breadcrumbs on a baking tray; bake for 5 minutes.

3 Beat the egg with a tablespoon of oil. Dip each crispbake in the egg and then coat with crumbs. Bake for 14 minutes

GLIMMERS ADVERT

Courgette omelette

Ingredients
2tsp olive oil
½ courgette (about 100g), trimmed, cut in half lengthways and thinly sliced
6 eggs
25g butter
50g mature Cheddar
2tsp fresh parsley, chopped
Green salad, to serve

Method

1 Heat the oil in a nonstick frying pan and cook the courgettes until tender. Set aside and keep warm.

2 Beat the eggs until the yolks and whites are evenly mixed; season with pepper. Heat half the butter in a small nonstick frying pan, then pour in half the beaten egg mixture and cook over a high heat, stirring with a wooden spoon or chopsticks until the egg is three-quarters set. Leave to cook for another 30 seconds without stirring.

3 Scatter over half the cheese, courgettes and parsley. Flip over one-third and slide onto a plate. Fold over again and keep warm. Repeat, then serve both omelettes at once

Mediterranean lamb and roasted veg

Ingredients
2tbsp olive oil
4 cloves garlic, unpeeled
1 red and 1 yellow pepper
2tbsp chopped fresh rosemary
8 lamb chops
12 cherry tomatoes
Method

1 Preheat the oven to 200C/Gas 6. Put the olive oil in a large roasting pan. Lightly bruise the garlic under the flat blade of a knife and toss into the roasting pan. Deseed the peppers and cut into chunks; add to the pan with the fresh rosemary. Place the lamb chops on top.

2 Roast for 20 minutes, then turn over the chops and stir the vegetables. Add the cherry tomatoes and cook for a further 20 minutes until the chops turn golden brown. All you need to serve it with is crusty bread

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

Chicken tagine with onions & tomatoes (Djej Matisha Mesla)

You will need
4 chicken quarters
3 tablespoons oil
3 onions, grated
1kg tomatoes, peeled and cut into pieces
Freshly ground black pepper
¼ teaspoon ground ginger
2 teaspoons ground cinnamon
½ teaspoon saffron powder, optional
2 tablespoons honey
2 tablespoons sesame seeds, optional
lemon slices to serve

Method
Put all the ingredients, except the honey and sesame seeds, in a large pan and cook gently, covered, turning the chicken pieces over occasionally, until the flesh is so tender it can be pulled off the bone easily.
Remove the chicken and reduce the sauce to a thick sizzling cream.
Stir as it begins to caramelize and be careful that it does not stick or burn.
Stir in the honey, return the chicken pieces to the suace and heat through. Serve the chicken covered with the sauce and if you like, sprinkled with toasted sesame seeds toasted and lemon slices.

Spice-crusted Tuna with Cherry Tomato Compote

Ingredients
2 tbsp coriander seeds
1 tbsp peppercorns
Salt
4 tuna steaks (125-150g each)
2 tbsp olive oil
1 red and 1 yellow pepper, deseeded and finely chopped
1 crushed garlic clove
250 g cherry tomatoes, halved
Wine vinegar
2 tbsp chopped parsley

Method
Roughly crush the coriander seeds and the peppercorns with a pinch of salt and use to coat the tuna steaks.
Heat 1 tbsp olive oil in a frying pan and quickly sauté the red and yellow peppers. Add the garlic and cherry tomatoes and turn in the pan for 1-2 minutes until just slightly softening.
Remove from the heat and stir in 1 tsp wine vinegar and the chopped parsley.
Put the remaining olive oil in a non-stick frying pan or on a ridged grill pan and set over high heat. Cook the tuna steaks for 2-4 minutes each side, depending on how well done you like them. Serve with the compote, new potatoes and a green vegetable.

Potato and garlic pie

Ingredients
450 g prepared Puff pastry
oil, for greasing
450g Potatoes, finely sliced
3 cloves Garlic, finely chopped
3 tbsp chopped flat leaf Parsley
1/4 tsp freshly grated Nutmeg
1 small Eggs, beaten
2 egg yolks
150ml carton whipping cream
black pepper

Method

1. Preheat the oven to 200°C/gas 6.

2. On a lightly floured board, roll out two circles of puff pastry, one slightly larger than the other. 3. Grease a 24-25cm ovenproof frying pan or round gratin dish. Line with the larger pastry circle.

4. Mix the potatoes with the garlic, parsley and nutmeg. Add salt and pepper to taste.

5. Layer the potatoes in the pan. Cover with the pastry lid, trim the edges and seal firmly with a fork. Brush with the beaten egg.

6. Cut a small hole in the middle of the lid to allow the steam to escape.

7. Bake in the preheated oven for 50 minutes.

8. Whisk the egg yolks and cream together.

9. Remove the pie from the oven. Using a funnel, slowly pour in the eggy cream. If you prefer, you can delicately run the tip of a knife around the pastry, gently lever up the lid and then pour in the cream.

10. Return the pie to the oven for 10 minutes.

11. Cut into triangular wedges and serve hot from the pan.

Lamb pittas

you will need

250g (8oz) minced lamb

50g (1¾oz) white breadcrumbs

1 clove garlic, peeled and crushed

Dash of Tabasco sauce

1 level tsp ground coriander

1 level tsp ground cumin Salt and freshly ground black pepper

4 mini pitta bread, to serve

For the dressing:

½ x 200g carton Greek yogurt

¼ of a cucumber

You'll also need: Skewers

1. Place the minced lamb in a bowl and add the other ingredients and mix well. Divide the mixture into 12 and shape each into a ball. Thread the balls on to skewers. Cook the lamb balls under a hot grill for 10-15 mins, turning them occasionally so they cook through.

2. To make the dressing: Tip the yogurt into a bowl and stir in the cucumber and seasoning.

3. Warm the pitta bread before serving. Slit open the bread and fill each with 3 balls of lamb and spoon on some of the dressing. Alternatively, serve the lamb still on the skewers with the pitta bread and dressing.

Lightning coq au vin

YOU WILL NEED
750 g floury Potatoes, diced
4-5 tbsp Olive oil
6 boneless, skinless Chicken thighs, halved
1 tbsp Flour, seasoned with salt and pepper
8 button Onions, quartered
4 rashers streaky smoked Bacon, cut into strips
100g button mushrooms, quartered
1 clove Garlic, crushed
2 tbsp Brandy
300ml Red wine
2 sprigs Thyme, or 1/2 tsp dried thyme
1 tbsp tomato purée
1/2 tsp cornflour
2 tbsp chopped Parsley
salt and black pepper

Method

1. Cook the diced potatoes in a large pan of boiling, salted water for 10-15 minutes until tender. Meanwhile, heat 1 tablespoon of the oil in a large pan. Dust the chicken thighs with seasoned flour and cook in the pan for 1-2 minutes on each side. Add the onion and bacon and cook for 2-3 minutes, then add the mushrooms and garlic and stir-fry for a further 2 minutes until well browned. Pour over the brandy and carefully ignite.

2. When the flames have subsided, pour in the red wine and bring to the boil. Add the thyme and tomato purée and simmer gently for 15 minutes until the chicken is cooked. Mix the cornflour to a smooth paste with a little water and stir it in, return to the boil and cook for a minute or so, stirring until thickened; season to taste.

3. Drain the potatoes and mash well. Stir in the remaining olive oil and the parsley; season to taste. Divide among the serving plates and spoon over the coq au vin. Serve immediately

Jamaican curried lamb

Ingredients
1kg Lamb shoulder, cut into 4cm pieces with bones
2 tsp mild curry powder
1 Onion, diced
2 Spring onions, finely chopped
6 cloves Garlic, finely chopped
2 sprigs Thyme
4 cm Ginger, finely grated
1 green Scotch bonnet pepper, seeds removed and finely chopped
50ml vegetable oil
4 Potatoes, cut into 4cm cubes
2 large Carrots, cut into 3cm cubes
300g Butternut squash, or christophine, seeds removed and the flesh cut into 3cm cubes
½ tsp coarsely ground black pepper

Method

1. Tip the meat into a large bowl and add the curry powder, half the onion. spring onion, garlic, thyme, ginger and scotch bonnet chilli. Mix everything together; cover the bowl with plastic wrap, and leave to marinate overnight in the fridge.

2. Heat the oil in a sturdy casserole pan set over a high heat. Tip the meat into the oil and fry, stirring occasionally, until browned. Add the potatoes, carrots, and squash

3. Pour over about 250ml hot water, or enough to cover the meat, put a lid on and simmer for 45minutes - 1 hour, until just tender

4. Add the potatoes, carrots, butternut squash, remaining onion, and seasoning to the pan – top-up with hot water – enough to barely cover the vegetables. Continue to simmer for a further 20 minutes until tender. By now the sauce should be well reduced and the meat and vegetables tender.

5. Serve hot with steamed rice or rice and peas

Cushy's tip

leave the lamb marinating overnight

Spiced cocoa-rubbed fish

you will need:
4 x 165g Tilapia, kingfish or halibut fillets

For the spice rub
40g light brown muscovado sugar
1 tsp Cocoa powder, sieved
1 tsp ground cayenne pepper
1 tsp ground Turmeric
½ tsp onion powder
¾ tsp garlic powder
pinch, ground Cinnamon
large pinch ground Nutmeg
¼ tsp ground black pepper
1 tbsp vegetable oil
1 tsp Butter
squeeze fresh lime juice

Method

1. Pat the fish fillets or steaks dry with kitchen paper and set aside.

2. Combine the sugar with the sieved cocoa powder and stir in the cayenne powder, turmeric, onion powder, garlic granules, cinnamon and nutmeg. Season with sea salt flakes and black pepper.

3. Coat the fish fillets with the spice mix, gently rubbing the spices in to the fish. Dust off any excess.

4. Heat the oil in a large frying pan set over a moderate heat and fry the fish for 2 minutes before turning. Flip the fillets over – by now the sugar will have caramelised and the fish taken on a dark sheen.

5. Add 3-4 tablespoons of water to the pan, cover with a lid and gently simmer the fish for 2-3 minutes to finish cooking. The fish will flake easily when ready. Add the butter to the pan and sharpen with a squeeze of lime. This dish works really well with the tart tang of tamarind chutney.

Egg fried rice

you will need:

100g fresh Peas, or frozen
2 Eggs, beaten
2 tsp Sesame oil
2 tbsp groundnut oil
300g long grain rice, cooked and drained
50 g cooked ham, finely diced
2 tsp Salt
0.5 tsp freshly ground black pepper
3 tbsp Spring onions, white part only, finely chopped
100g bean sprouts

Method
1. Cook the peas in a pan of boiling water for about 5 minutes if they are fresh; if they are frozen, simply thaw them and drain

2. Mix the eggs and sesame oil in a small bowl and set aside.

3. Heat a wok until it is very hot. Add the oil and when it is almost at smoking point, add the cooked rice and stir-fry for about 3 minutes.

4. Add the ham, peas, salt and pepper and fry for 5 minutes over a high heat.

5. Add the egg and stir-fry for another minute.

6. Tip in the spring onions and bean sprouts and cook for 2 minutes, or until the eggs have set. Turn the rice on to a plate and garnish with spring onions.

7. Serve hot, or at room temperature as a cold rice salad.

Wok chicken wrap

What you need
1 tbsp Soy sauce
1 tbsp lemon juice
4 tbsp sweet chilli sauce
2 tbsp water
For the chicken
1 tbsp vegetable oil
250g strips of boneless skinless chicken
1 red chilli, seeds removed, finely chopped
4 Spring onions, sliced
handful fresh Coriander, chopped

For the wraps

1 tbsp creme fraiche
2 flour tortillas
1 large handful of Rocket, leaves
1 Cucumber, sliced

Method

1. For the sauce: mix together all of the sauce ingredients in a bowl until well combined.

2. For the chicken: heat a wok or large frying pan until nearly smoking, then add the oil. Fry the chicken for 2-3 minutes on each side, or until golden-brown all over and cooked through.

3. Add the chilli to the wok, then stir in the sauce and toss well to coat. Add the spring onion and cook for a further minute, then remove the wok from the heat and stir in the coriander.

4. For the wraps: spread the crème fraiche over the two tortilla wraps and scatter over the rocket leaves and cucumber. Spoon the chicken mixture over, then tightly roll up into a wrap. Serve.

Sauteed Prawns with Mojo Chilli Salsa

Ingredients
1 papaya peeled and finely chopped
4 tbsp fresh parsley, finely chopped
A large pinch of sugar
120 ml freshly squeezed lime juice
2 large, mild red chillies, de-seeded and finely chopped
2 tbsp olive oil
400 g raw large prawns
2 cloves garlic, finely chopped
Finely grated zest of 2 limes
5 small, hot red chillies (optional)
100 g baby leaf or rocket salad
4 spring onions, finely sliced

Method
Mix together the papaya, parsley, sugar, lime zest and juice. Add the chopped chilli and one of the small chillies, finely sliced. (This will make the salsa very hot so only add if you like it spicy).
Season with salt and pepper. Heat a large non stick pan, add the oil and saute the prawns for just 3 minutes until they turn bright pink and the garlic is lightly golden. Stir in the lime zest and season
To serve place a small handful of salad leaves on each plate, pile the prawns on top and drizzle the salsa over and around. Garnish with the spring onion and a small red chilli

Fillet steaks with mustard sauce

596g (1lb 5oz) new potatoes, scrubbed

Low-calorie cooking spray

Tiny sprigs of rosemary Sea salt

For the sauce

2 shallots, peeled and chopped

2tsp mustard powder

340ml (12fl oz) beef stock

1 level tbsp wholegrain mustard

312g (11oz) mixed mushrooms (button, chestnut, shiitake), sliced

6tbsp fat-free natural yogurt

Handful of fresh parsley, finely chopped

Salt and freshly ground black pepper

For the steaks

4 lean beef fillet steaks

2tbsp crushed mixed peppercorns

Wilted spinach, to serve

1. Pre-heat the oven to 200°C (gas mark 6). Cut small slices into each potato at regular intervals, making sure not to cut right through. Place the potatoes on a baking sheet and spray with low-calorie cooking spray. Tuck the rosemary sprigs into some of the slices. Sprinkle with sea salt and cook in the oven for 10 mins.

2. Remove from the oven, turn the potatoes and cook for a further 30-40 mins, or until cooked through. Set aside and keep warm.

3. Meanwhile make the sauce; place the shallots, mustard powder, stock and mustard into a small pan. Whisk to mix well and bring to the boil. Reduce the heat, add the mushrooms and simmer for 8-10 mins. Remove from the heat and stir in the yogurt and chopped parsley. Season well and keep warm.

4. Season the steaks with the crushed peppercorns and some salt. Spray a non-stick frying pan with low-calorie cooking spray and place over a high heat. Cook the steaks for 5-6 mins on each side, or until cooked to your liking.

5. Divide the potatoes and steaks between four warmed plates, drizzle over the sauce and serve with the wilted spinach.

Smoked sausage jambalaya

you will need

1 smoked sausage, sliced

1 red and 1 green pepper, deseeded and chopped

400g can of chopped tomatoes

350g rice

1 tsp of chilli powder

500ml water

method
1. Heat the oil in a pan and fry the peppers on a medium heat for 5 mins, add the rice and chilli powder and cook for a further 2 mins. 2. Stir in the chopped tomatoes and water, bring to the boil, cover and then simmer for 8 mins, stirring occasionally. 3. Add the smoked sausage and simmer for a further 5 mins until the water has been absorbed.

Chargrilled Chicken with Fresh Mango Salsa

Ingredients
4 Chicken breasts
For the salsa
120 g spinach
1 medium red onion, finely chopped
1 medium mango, finely chopped
1 tbsp fresh mint leaves chopped
3 tbsp grated parmesan cheese
3 tbsp sweet chilli sauce

Method
Heat a griddle pan and cook the chicken on both sides for 10 to 15 minutes or until cooked.
Meanwhile, combine the spinach, onion, mango, mint, cheese and chilli sauce in a bowl taste and season.
Serve the chicken topped with the fresh mango salsa.

nice with savory rice

Lamb Casserole, with Sage and Onion Dumplings

Ingredients
30 ml olive oil
300 g Stewing lamb, cubed
2 onions, chopped
2 cloves garlic, crushed
150 g carrots, peeled and sliced
30 g plain flour
2 vegetable stock cube
200 g potatoes, peeled and diced
40 g sage & onion stuffing mix
150 g frozen peas
salt
freshly ground black pepper

Method
Preheat the oven to 180C/Fan 160C/350F/Gas Mark 4. Heat the oil in a large flameproof casserole dish, add the lamb and sauté for 5 mins, stirring occasionally until golden brown. Transfer to a plate with a slotted spoon.

Add the onion, garlic and carrots to the casserole dish and sauté for 4 mins. Stir in the flour and cook, stirring for 1 min.

Dissolve the stock cubes in 1.15ltr boiling water from the kettle then pour into the casserole. Return the meat to the dish along with the potatoes. Cover and oven bake for about 1 hour or until the lamb is quite tender.

Meanwhile, make up the stuffing mix with 100ml boiling water from the kettle, according to pack instructions. Leave to stand for a few minutes before rolling into 8 walnut sized balls. Add the dumplings to the casserole with the peas cover and bake for a further 20mins or until the lamb is tender and the dumplings risen.

Tropical curried chicken salad

you will need
375g cooked chicken, cut in cubes (or prawns can be used)
2 bananas, peeled & sliced
1 tablespoon lemon juice
50g cashew nuts
25g raisins
50g ready to eat apricots, roughly chopped
25g sundried tomatoes in oil, roughly chopped
3 tablespoons reduced fat mayonnaise
1 tablespoon onion, finely chopped
½ teaspoon Madras curry paste/powder
½ teaspoon lemon juice
1 small apple, finely grated
1 teaspoon mango chutney
Freshly ground black pepper

method
Mix together the cooked chicken, bananas,
lemon juice, cashew nuts, raisins, apricots, and sundried tomatoes in oil. Combine the mayonnaise, onion, curry past, lemon juice, apple, mango chutney and freshly ground black pepper together and
mix in with the salad just before serving.

Pork Chops with Apple Rings and Spicy Potato Wedges

Ingredients
6 potatoes
1 large onion,sliced
1 tbsp vegetable oil
pinch chilli powder(optional)
Freshly ground black pepper
2 eating apples
1 bag frozen Value pork chops

Method
Preheat oven to Gas 6,200.C, 400.F. Cut each potato into 8 wedges. Place in a roasting tin with onion. Drizzle with oil, sprinkle with chilli powder and pepper and roast for 15 minutes.
Core apples and cut into rings. Place 4 frozen pork chops in a separate tin with apple slices on top. Brush with oil and roast for 25 mins or cooked through. Serve with frozen mixed vegetables.

Toad in the Hole

Ingredients
6 thick, herby sausages
Leftover onions, courgettes, peppers
125g plain flour
2 beaten Eggs
Leftover hard grated cheese
1 tablespoon Sunflower oil
Ground Black Peppercorns
150ml cold water mixed with 150ml Milk

Method
Sift the flour and pepper into a bowl and make a well in the centre. Add the egg to the flour, along with half the milk and water. Beat well until the batter is smooth, then add the remaining milk and water. The consistency should of be like double cream, but no thinner. Put to one side while the oven heats up to 220°C (425°F) mark 7.

Heat the oil in a small roasting tin on top of the stove, and add the sausages and leftover vegetables. Bake in the preheated oven for about 5 minutes, or until piping hot. Take the tin out of the oven and immediately pour in the batter over the sausages.

Put back into the oven, and bake until the yorkshire pudding mix is puffed and golden brown, about 30-35 minutes. Serve with onion gravy, green vegetables such as beans, broccoli, leeks and mashed potatoes.

Italian eggs in tomato sauce

Ingredients
1 x 400g tin of Italian tomatoes – De Cecco pomodorini if you can get your hands on some
4 eggs – I prefer cornfed
1 small onion, chopped
1 clove garlic, chopped
olive oil
6-8 leaves basil
grated Parmesan cheese
sea salt and black pepper
1 tsp sugar
lots of crusty bread or Parmesan mash

Preparation method
Fill the base of a frying pan with oil, add your onions and garlic and cook over a low heat for 7-10 mins until soft but not coloured.
Add your tomatoes and cook for 10 mins until starting to thicken, season, add your sugar and basil and cook for a couple of minutes.
Crack your eggs directly into your sauce; cover and cook until the white is cooked and the yolk is soft and runny. Season and sprinkle with Parmesan. Serve with crusty bread or left over mash and enjoy the childish fuzzy feeling of breaking the egg!