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

Chicken tagine with onions & tomatoes

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.

BEEF TACOS

Ingredients
2 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
500g beef mince
½tsp chilli powder
400g can chopped tomatoes
½ x 400g can kidney beans, drained and rinsed
For the guacamole
2 ripe avocados
2 cloves garlic, crushed
½ red chilli juice of ½ lime
Handful of fresh coriander, chopped
To serve
8 taco shells
1 cos lettuce, finely shredded
200g cherry tomatoes, quartered
25g mild coloured cheese grated

Method
1 Heat the oil in a heavy-based pan and cook the onion for 5 minutes or until soft. Add the garlic and cook for 3 minutes. Transfer to a plate.

2 Add mince to pan and cook until browned. Return the onion to pan add chilli powder, tomatoes, beans and 200ml boiling water.

3 Peel avocados and remove stones. Put the avocado in a food processor with the garlic, chilli, lime juice and half the coriander. Whizz until smooth, add the remaining coriander, season and mix.

4 Warm taco shells according to the packet instructions. Serve with bowls of chilli, guacamole, lettuce, tomatoes and grated cheese and let everyone make their own

Chicken maryland with fried banana

You will need
2 x 230g packs small prime chicken breast fillets
100g flour
Freshly ground black pepper
1 medium size egg
90ml milk
50g fresh white breadcrumbs
200ml cooking oil

40g butter
4 under-ripe bananas, peeled and cut on a diagonal into 5cm pieces
1 medium egg, beaten
50g fresh white breadcrumbs
Mayonnaise to serve

Method
Preheat the oven to 190°C, 375°F, gas mark 5.
Roll the chicken breasts in the flour seasoned with pepper.
Next combine together the egg and milk. Dip the chicken breasts into this mixture followed by the breadcrumbs.
Heat the oil and butter in a pan then sauté the chicken on both sides until golden, drain on absorbent paper.
Place on a baking tray and finish in the oven for 10 minutes.
Preheat a deep fat fryer to 190°C, 375°F. In the meantime, dip the sliced banana into the beaten egg followed by the breadcrumbs.
Fry in the preheated oil for 1-2 minutes, until golden brown on both sides. Drain on absorbent paper.
To serve: Serve the Maryland chicken with slices of fried banana and mayonnaise.

Beef stroganoff with paprika

you will need
1 tablespoon olive oil
1 small onion, peeled and sliced
1 teaspoon sweet smoked paprika
1 clove garlic, crushed
250g steak, cut into thin strips
1 tablespoon brandy
150g baby button mushrooms, rinsed and halved
150ml Alpro soya dairy free alternative to single cream
Freshly ground black pepper
1 teaspoon gluten free tamari soy sauce
1 teaspoon lemon juice
1 teaspoon each chopped fresh thyme and parsley

Method
1.Sauté the onion in the oil until lightly browned. Add the paprika and crushed garlic and heat through.
2.Add the steak to the pan and brown on all sides. Add the brandy and simmer for 5 minutes, until liquid has reduced.
3.Add the mushrooms, soya alternative to cream, pepper, tamari and lemon juice to taste.
4.Simmer for 5 minutes. Just before serving, stir in the herbs.
5.Serve hot, with your choice of accompaniment.
For garnish, sprinkle a pinch of paprika over the finished dish.

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.

Steak, guinness and oyster pie

Ingredients
3-4 tbsp Olive oil
400g stewing steak, cut into bite-sized chunks
1 tbsp Butter
5 whole Shallots
200g smoked lardons of Bacon
Thyme, for seasoning
2 Onions, finely chopped
900ml Guinness
2 clove Garlic, finely chopped
200ml Red wine
200ml Madeira
8 Oysters
375 g ready-to-roll Puff pastry
1 Egg, lightly beaten

Method
1. Heat the oil in large casserole dish and fry the beef over a medium heat until browned all over. Remove the beef and set aside.

2. Melt the butter in the pan and add the shallots. Cook for 3-4 minutes.

3. Add the bacon, thyme and onions and cook for 3-4 minutes more. Remove and set aside. Add the Guinness to the pan and stir in the cooked bacon and onion mixture. Cook for 3-4 minutes and then add the meat.

4. Stir in the garlic, red wine and Madeira. Cover and cook slowly for 1 hour 30 minutes. Remove from the heat and stir in the oysters.

5. Set the oven to 200°C/gas 6. Roll the pastry out to cover the top of the casserole dish and crimp the edges neatly. Brush with beaten egg and bake for 25-30 minutes, until the pastry is risen and golden. Serve immediately.

Chicken, aubergine and tomato stew

Ingredients
1.5kg chicken, jointed into 8 pieces
125ml Olive oil
350g Aubergines
225 g red Peppers
4 cloves Garlic
1 x 400g tinned chopped tomatoes
175ml White wine
1 tbsp Oregano, chopped
1 tbsp Mint, chopped
1 tbsp Parsley, chopped
black pepper

Method

1. Preheat the oven to 180C/gas 4.

2. Heat 2 tablespoons of oil in a large saucepan. Cook the chicken for 5 minutes or so, until golden. Season and remove from the pan.

3. Heat the rest of the oil and cook the aubergine until golden. Add the peppers and garlic and fry for 2 minutes.

4. Stir in the tomatoes and wine.

5. Return the chicken to the pan and check the seasoning. Cover and transfer to the oven. Cook for 1 hour. Remove the lid and cook for a further 15 minutes or so, until the liquor has thickened. 6. Stir in the herbs, cook for a further 5 minutes and serve

Meatball sub with shoestring fries

Ingredients
For the meatballs
1 Onion, finely chopped
1 green pepper, finely chopped
1 mild chilli, finely chopped
800g minced beef
50g fresh Coriander, finely chopped
2 tbsp Cajun seasoning,

1 tsp Salt
1/2 tsp freshly ground black pepper
1 tbsp Worcestershire sauce
1 Egg
For the sauce
1 tbsp Olive oil
1/2 Onion, chopped
1 clove Garlic, finely chopped
400g jar of tomato passata
1 tsp Cajun seasoning
7 tbsp tomato ketchup
7 tbsp smoked hickory sauce
For the shoestring fries
4 large potatoes, peeled and cut into long, thin strips and soaked in cold water for 1 hour
vegetable oil, for deep frying
To serve
4 burger buns
large handful grated Mozzarella, or cheddar cheese

Method

1. Preheat the oven to 180C/Gas 4.

2. For the meatballs: tip all of the meatball ingredients into a large bowl and mix together with your hands.

3. Take a small handful of the mixture and roll into a golf ball-sized meatball. Repeat with the remaining mixture, arranging the meatballs on a baking tray as you go. Bake in the oven for 15-20 minutes, or until golden brown and cooked through.

4. For the sauce: while the meatballs are cooking, heat the olive oil in a frying pan over a medium heat, add the onion and fry for 4-5 minutes until soft and golden then add the garlic and fry for 1 minute.

5. Stir in all of the remaining sauce ingredients and simmer over a medium heat for 15 minutes, or until reduced to a thick, rich tomato sauce.

6. For the shoestring fries: while the sauce is simmering, drain the potato strips and dry thoroughly with kitchen paper or a clean tea-towel.

7. Heat the vegetable oil in a deep fat fryer to 160C. Carefully add the potato strips to the oil and fry for 5 minutes. Remove from the oil and drain on kitchen paper.

8. Increase the temperature of the oil to 185C then return the fries to the oil and fry for another 5 minutes, or until golden brown. Drain on kitchen paper and sprinkle with salt, to taste.

9. Preheat the grill to high.

10. To serve: split the buns almost in half, so they open like a butterfly, then place under the grill, turning once, until toasted on both sides.

11. Spread some of the sauce over the buns, arrange the meatballs down the centre of each bun and scatter over the grated cheese. Return them to the grill for 1-2 minutes until the cheese is melted and bubbling. Serve with the shoestring fries

MY DEAR MUM

YOUR WHERE OUR ROCK

WHEN WE NEEDED SOMETHING

YOU WHERE ALLWAYS THERE

WHEN WE HAD A PROBLEM YOU WAS THERE

WHEN YOU HAD PROBLEMS WE WHERE THERE

WHEN YOU WHERE ILL WE WHERE THERE

NOW YOU HAVE GONE WE KNOW YOU WILL BE THERE

ALLWAYS IN OUR MINDS AND OUR HEARTS

FOR EVER AND EVER

AMEN

MRS GR CUSHMAN

SADLY PASSED AWAY

18/01/2010 AT 21.17pm

Beef and macaroni pie

Ingredients
For the meat sauce
4 tbsp Olive oil
1 Onion, finely chopped
4 cloves Garlic, finely chopped
2 sticks Celery, finely chopped
1kg lean minced beef
200ml Red wine
400g can chopped Tomatoes
2 tbsp tomato purée
10 cm cinnamon sticks
¼ tsp ground Cloves
1 tbsp dried Oregano, Greek if possible
2 tbsp fresh chopped Oregano
3 fresh Bay leaves
For the pasta
500g tubular pasta, such as rigatoni, tubetti or tortiglioni
2 Eggs, lightly beaten
50g Greek kefalotiri cheese or Parmesan, finely grated
2 tbsp Butter, melted, for greasing
10g fresh white breadcrumbs
For the white sauce
115g Butter
115g plain flour
1.2 litres Milk, plus a little extra
¼ tsp freshly grated Nutmeg

Method

1. For the meat sauce: heat the olive oil in a medium-sized pan. Add the onion, garlic and celery and fry until just beginning to brown. Add the minced beef and fry over a high heat for 3-4 minutes, breaking up any lumps with the wooden spoon.

2. Add the red wine, tomatoes, tomato purée, cinnamon stick, ground cloves, dried and fresh oregano, bay leaves, 100ml water, 1½ teaspoons salt and some black pepper. Simmer for 30-40 minutes, stirring now and then, until the sauce has thickened but is still nicely moist. Discard the cinnamon stick and bay leaves.

3. For the pasta: bring 4.5 litres water to the boil in a large saucepan with 8 teaspoons salt. Add the pasta and cook until al dente, taking care not to overcook as the pasta will cook a little further in the oven. Drain well, transfer to a large bowl and leave to cool slightly.

4. For the white sauce: melt the butter in a medium-sized non-stick saucepan. Add the flour and cook, stirring, over a medium heat for 1 minute. Gradually beat in the milk, then bring to the boil, stirring. Lower the heat and leave to simmer for 5-7 minutes, stirring occasionally. Season with the nutmeg and some salt and pepper to taste.

5. Preheat the oven to 180C/gas 4. Stir 250ml (about one-fifth) of the white sauce into the warm pasta with the beaten eggs and half the grated cheese. Keep the remaining sauce warm over a low heat, stirring now and then and adding more milk if it begins to get a little thick.

6. Use the melted butter to grease a large, shallow ovenproof dish that measures about 23cm x 33cm x 7cm. Spread one-third of the pasta over the base of the dish and cover with half the meat sauce. Add another third of the pasta, then the rest of the meat sauce, then a final layer of pasta.

7. Spoon over the remaining white sauce. Mix the last of the grated cheese with the breadcrumbs and sprinkle over the top. Bake for 40 minutes, or until bubbling hot and golden brown

potatoe spicy wedges

you will need
Potatoes
Sesame seeds
Olive oil
Black pepper
Red chilli

method

do not peel just wash 1 kg potatoes and cutting each into 8 wedges. Place in a large bowl and toss in 3 tablespoons sesame seeds and 2 tablespoons olive oil. Transfer to a baking dish and sprinkle with freshly ground black pepper. Bake in a preheated oven at 220ºC, fan 200ºC, gas 7 for 30 minutes, then add 1 large red chilli, deseeded and finely sliced. Cook for a further 15 minutes, occasionally shaking the pan, until the potatoes are tender inside and golden crisp on the outside. Serve as a spicy snack or an accompaniment to fish or burgers.

cushy's tip:
Try.... adding sautéed bacon and rosemary to your mashed potato and serving with sausages.
Try... placing sliced parboiled potatoes, torn ham, finely chopped leeks and some half-fat Crème fraîche in an ovenproof dish. Sprinkle with breadcrumbs and bake until tender for a deliciously esay potato gratin.

Beef stew with herb dumplings

you will need
2 pinches dried mixed herbs
440g, diced beef
1.25kg vegetable selection pack
400g tin chopped tomatoes
200g self-raising flour
1 tablespon olive oil
salt and pepper
1 beef or vegetable stock cube
100g butter, grated
1.4 litre water

Method

Peel and finely slice the onions in the basics vegetable selection pack. Heat 1 tablespoon olive oil in a deep saucepan over a medium heat. Add the onion and fry for a few minutes until soft, then add the basics diced beef and continue to fry.

Add the rest of the vegetables from the basics vegetable selection pack, peeled and cut into small chunks. Season with salt and freshly ground black pepper and add 1 teaspoon dried mixed herbs, then fry for approximately 10 minutes. Stir in the basics chopped tomatoes, 1 litre water and crumble in 1 beef or vegetable stock cube. Bring to the boil, then turn the heat down and simmer for 2 hours.

Meanwhile, place 200g self-raising flour in a bowl and season with salt and freshly ground black pepper. Grate 100g chilled butter into the flour, add a couple of pinches of dried mixed herbs (or some freshly chopped rosemary leaves) and then rub together with your fingers so the mixture looks like breadcrumbs. Gradually mix in small amounts of cold water until it forms a soft dough. Roll the dough into approximately 12 evenly-sized balls.

The stew should be nice and saucy by now but, if it looks a little dry, stir in another 400ml water. Turn up the heat and bring it to the boil again. Add the dumplings, pushing them under the surface of the liquid. Cover and simmer for 20 minutes until the dumplings are puffed up and cooked through, then serve with an optional garnish of freshly chopped parsley.

Lime and cranberry bread and butter pudding

Ingredients
For the lime curd

8 limes, zest and juice

85g/3oz cold butter, cut into cubes

225g/8oz caster sugar

3 free-range eggs, lightly beaten

For the pudding

300ml/10½fl oz full-fat milk

300ml/10½fl oz double cream

pinch salt

3 free-range eggs

100g/3½oz soft light brown sugar

40g/1½oz unsalted butter, softened, plus extra for greasing

275g/10oz white bread rolls, sliced

100g/3½oz fresh cranberries

50g/2oz dried cranberries

3-4 tbsp rum (optional)8 tbsp ready-made redcurrant jelly, for glazing

200ml/7fl oz double cream, whipped until stiff peaks form when the whisk is removed, to serve

Method
1. For the lime curd, heat all the lime curd ingredients in a heavy-based saucepan over a low heat for 10-12 minutes, stirring constantly until the mixture thickens. Strain through a fine sieve and set aside to cool. Once cool, pour into sterilized jam jars.

2. For the pudding, heat the milk and cream in a separate saucepan until just boiling, then remove the pan from the heat. In a seperate bowl, whisk the eggs and sugar together until well combined, then pour the milk and cream mixture over the egg and sugar mixture, whisking until smooth and well combined.

3. Butter the bread slices and, using about 12 tablespoons of the lime curd, spread curd over each slice.

4. Cover the bottom of a greased ovenproof dish with a layer of the bread slices, overlapping the edges of the bread slightly. Sprinkle over some of the fresh and dried cranberries and one to two tablespoons of rum, if using. repeat the layering process until all of the bread, cranberries and rum have been used up.

5. Pour the cream and egg mixture over the bread and set aside to soak for one hour.

6. Preheat the oven to 180C/365F/Gas 4.

7. Place the pudding dish into a roasting tin filled to a depth of about 0.5cm/¼in with boiling water (this is called a bain marie). Transfer to the oven and bake for 40-45 minutes, or until the custard has set and the top of the pudding is pale golden-brown.

8. Remove from the oven and from the bain-marie and set aside to cool for 8-10 minutes.

9. Meanwhile, heat the redcurrant jelly in a saucepan with two tablespoons of water, until the jelly has melted and the mixture forms a smooth sauce. Brush the top of the pudding all over with this mixture, then set aside to cool for another 10 minutes.

10. Serve with the whipped cream.

Glazed ham with mango salsa

Ingredients
For the ham

3.2kg/7lb piece of boned and rolled ham, pre-boiled according to instructions

For the glaze

24 whole cloves

4 tbsp honey

1 tbsp wholegrain mustard

2 tbsp dry sherry or rum

1½tsp soy sauce

40g/1½oz soft brown sugar

For the mango salsa

1½ large or 2 smaller, ripe mangoes, peeled and cut into small dice

½ medium-sized red onion, finely diced

1 red chilli, seeded and finely chopped

1½ tbsp lime juice

¾ tsp caster sugar

sea salt and freshly ground black pepper

Method
1. Preheat the oven to 180C/350F/Gas 4. Using a small, sharp knife, score the fat on the ham in a diamond pattern. Press a clove into the centre of each diamond. Place the ham joint onto a rack resting in the base of a roasting tin. Pour a few tablespoons of water into the bottom of the roasting tin to prevent the glaze from burning as it drips into the bottom of the tin.

2. Put the ingredients for the glaze into a saucepan and stir over a low heat until the sugar is dissolved. Spoon a thick layer of the glaze all over the ham joint, place in the oven and bake for 20-30 minutes, spooning over more glaze every now and then until it has all been used up. Then spoon the slowly caramelising glaze from the base of the tin back over the ham every now and then until the ham is richly golden and the juices run clear when the meat is pierced with a skewer in the thickest part.

3. For the salsa, place all ingredients in a bowl and stir gently to combine. Season to taste with salt and pepper. Set aside for at least 30 minutes to allow the flavours to combine.

4. If serving hot, leave the ham joint to rest for 20 minutes before carving. Otherwise leave for several hours to go cold. Serve thinly sliced with the mango salsa.

Compare The Meerkat Bloopers

Turkey curry

Ingredients

2tbsp ghee/clarified butter2tbsp vegetable oil
6 cloves2x 2.5cm /1inch

cassia bark or cinnamon sticks

4 cardamom pods lightly bruised

2tsp roasted cumin seeds

2onions finely chopped

½ tsp ground turmeric

3cm fresh ginger finely grated

2 cloves crushed/ finely chopped garlic

2 green chillies finely chopped

1tsp chilli powdersalt to taste

1tsp ground black pepper

1 tbsp tomato puree dissolved in 2 tbsp water300ml

sieved tomato (passata/creamed tomatoes)

1tsp sugar50ml water

400g or more leftover turkey cut into bite size pieces

4tbsp lightly whisked yoghurt

1tsp garam masala

2tbsp chopped coriander leaves

Juice of ½ a lime or lemon

1tbsp toasted flaked almonds
method

1. Heat the ghee and oil in a wide saucepan until hot. Add the cloves, cardamom pods, cinnamon sticks and the cumin seeds.
2. Fry for a few seconds until they start to sizzle then add the onions along with the turmeric. Fry the onions to a pale golden brown. Now add the ginger, garlic and the green chillies and continue to cook for a further 2 minutes. Add the chilli powder, salt and black pepper. Stir-fry for a minute. If the mixture sticks to the pan, add a splash of water to bring the mixture together.
3. Now add the tomato puree, the creamed tomatoes sugar and 50ml water. Stir and simmer for 3-4 minutes.
4. Add the turkey pieces, stir and coat them well into the sauce. Fold in the yoghurt with the garam masala and the coriander. Simmer for approximately 5 minutes. Squeeze in the lemon or lime juice. Remove to a serving bowl and garnish with the toasted almonds.

HAPPY CHRISTMAS TO ALL MY READERS

AND

A HAPPY NEW YEAR

FROM CUSHYFOODS

how to cook a turkey

Simple steps how to cook a turkey:
Allow about 15 minutes of cooking time per pound - about 45 minutes per kilo unstuffed. It will take a bit longer, about 20 minutes per pound or an hour per kilo, if the bird is cooked with stuffing.
1. Preheat oven to 325. Remove the wrapper to see how much the turkey weighs and determine approximate cooking time. Remove the giblet bag and the neck from the turkey cavity. Wash the turkey inside and out and pat skin dry with paper towels.
2. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh. Add 1/2 cup water to the bottom of pan, if desired.
3. Cover turkey loosely with a tent of heavy-duty aluminum foil. Roast the turkey until temperature in the thickest part of the thigh reaches 180°F. Cooking time will vary. For example, a 20 pound turkey will take 4 1/4 to 5 hours to cook, check the temperature on the thermometer after 4 1/4 hours.
4. Meanwhile, mix the stuffing or dressing. Place in a casserole and pop it into the oven during the last hour or so of roasting time.
5. Remove the foil tent after 1 to 1 1/2 hours of cooking time to brown the skin. Brush with vegetable oil to enhance browning, if desired.
6. A whole turkey is done when the temperature reaches 180°F. The thigh juices should run clear (not pink) when pierced with a fork and the leg joint should move freely.
7. Allow the turkey to set 20 to 30 minutes before carving to allow juices to saturate the meat evenly. Note: Cooking times do vary. Why? There are many reasons - oven temperature may not be completely accurate, the turkey may be very cold or partially frozen, and/or the roasting pan may be too small which inhibits the flow of heat. The USDA highly recommends use of a meat thermometer to determine doneness of turkey. This is an important tool in learning how to cook a turkey.
Stuffed Turkey:
For uniform cooking results, the USDA recommends cooking the stuffing outside of the bird (see step 4 above) If you insist on stuffing the turkey, stuff loosely and follow the steps below.
1. See step one above
2. Mix stuffing and lightly fill cavity. Allow 1/2 to 3/4 cup stuffing per pound of turkey. It is safer to understuff than to overstuff the turkey. Stuffing expands during cooking. Refrigerate any leftover stuffing and bake in greased casserole during the last hour of turkey roasting time.
3. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh (see Turkey Safety: Using a Thermometer). Add up to 1/2 cup water to the bottom of the pan, if desired.
4. Cover turkey loosely with a tent of heavy-duty aluminum foil. Cooking time takes longer for a stuffed turkey. For example, a 20 pound stuffed turkey will take 4 1/4 to 5 1/2 hours to cook.
5. Remove the foil cover after about 1 to 1 1/2 hours of cooking to brown the skin. Brush with vegetable oil to enhance browning, if desired.
6. A whole turkey is done when the temperature in the thickest part of the inner thigh reaches 180°F and the stuffing is 165°F. The juices should run clear (not pink) when a long-tined fork is used to pierce the thickest part of the thigh.
7. Check the internal temperature of the stuffing. Insert the thermometer through the cavity into the thickest part of the stuffing and leave it for 5 minutes. Or use an instant red thermometer which will register the temperature after 15 seconds. The stuffing temperature will rise a few degrees after the turkey is removed from the oven. If the center of the stuffing has not reached 165°F after stand time, return the turkey to the oven and continue cooking.

Curry chicken stir-fry

Ingredients
For the curry paste
1 tsp ground Turmeric
½ tsp Chilli powder
½ tsp mild or medium curry powder
½ tsp ground Coriander
1 tbsp Sichuanese chilli bean paste
1 tbsp shaoxing rice wine or dry Sherry
For the chicken
560g chicken breast fillets, skin removed
2 Star anise
1 tbsp shaoxing rice wine or dry Sherry
1 inch peeled and finely sliced fresh ginger
salt and ground freshly ground white pepper
1 tbsp groundnut oil
1 red Onion, sliced
2 Spring onions, sliced diagonally into 2cm/1in pieces
1 handful bean sprouts
100 g Chinese Cabbage, washed and shredded
1 tbsp light Soy sauce
Method

1. For the curry paste: place all of the curry paste ingredients into a food processor and blend to a smooth paste. Set aside.

2. For the chicken, bring a pan of water to the boil, then reduce to a simmer and add the star anise, rice wine or sherry, fresh ginger and chicken breast. Cook for 25 minutes, or until the chicken is cooked through. Remove the chicken and shred into large pieces. Remove the scum from the stock and set aside.

3. Mix the chicken with the curry paste.

4. Heat a wok until smoking, then add the groundnut oil. Fry the red onions for 1-2 minutes, or until softened, then add the chicken, red peppers, spring onions, beansprouts and Chinese leaf. Stir-fry for 1-2 minutes, then season with the light soy sauce.

'Trini' prawn curry

Ingredients
For the spice paste
4 cm fresh ginger, grated
2 small Onions, finely chopped
4 cloves Garlic, finely chopped
6 small fresh pimentos, or 1 red pepper, finely chopped
2 tbsp chopped Coriander, or shadow benny
3 sprigs Thyme, leaves only
2 tbsp chopped Parsley
1 stick Celery, chopped
25ml white wine vinegar
generous pinch ground Black peppercorns
For the curry paste
3 tbsp medium-strength curry powder
2 tbsp vegetable oil
500 g shelled Prawns, uncooked
1 tsp chopped coriander leaves
1 Spring onion, or 1/2 small celery stick, finely chopped
1/2 Scotch bonnet pepper, seeds removed, finely chopped

Method

1. Combine the ginger, onions, garlic, red pepper, coriander, thyme, parsley and celery. Tip everything into a food processor or liquidiser and add about 25ml vinegar and blend until smooth. You could also use a mortar and pestle. Mix about 2-3 rounded tablespoons of this ‘green seasoning’ mixture with the prawns.

2. Blend the curry powder with about 125ml water – or enough to make a slack paste.

3. Heat the oil in a wok or large frying pan set over a medium heat and fry the curry paste, stirring all the time, for 1 minute – until fragrant.

4. Tip the prawns into the pan and fry for about 3-4 minutes, until they turn a delicate shade of pink around the edges.

5. Pour over enough water to moisten the prawns and make a thickish curry sauce. Simmer for another 2-3 minutes until tender.

6. Stir in the chopped coriander, spring onion (or celery), and the chopped chilli. Serve with steamed rice, or Caribbean roti.

Beef, ale and turnip stew with bubble and squeak cakes

Ingredients
For the stew
900g lean, boneless beef shin, topside or braising steak, cut into 5cm cubes
4 tbsp sunflower oil
1 tbsp English mustard powder
2 medium Onions, roughly chopped
225g baby Turnips, peeled and halved
225g button mushrooms, roughly chopped
300g baby or chantenay carrots, scraped and left whole
600ml stout, or ale
200g can chopped Tomatoes
2 tsp runny Honey
1 Bay leaves
For the bubble and squeak cakes
50g Butter
900g cooked mashed potato
175g cooked spring greens or savoy Cabbage, finely shredded
2 tbsp sunflower oil

Method

1. For the stew: preheat the oven to 170C/gas 3. In a large plastic bag combine the flour, mustard and a little salt and pepper. Add the beef and toss in the seasoned flour to coat.

2. Heat half the oil in a large frying pan over medium heat and cook the beef in batches for 6-8 minutes until brown, turning occasionally. Transfer to a large casserole dish.

3. Add the remaining oil to the frying pan and cook the onions and turnip for 3-4 minutes until brown. Add the mushrooms and cook for a further 2-3 minutes, then transfer to the casserole dish with the beef.

4. Add the carrots to the casserole, then the stout or ale, tomatoes, honey and bay leaf. Bring to the boil, reduce the heat, cover and cook in the oven (or on the hob) for 2-3 hours or until the meat is tender.

5. For the bubble and squeak cakes: about 15 minutes before the stew is done, heat the butter in a small pan. Add the onion and cook for 5-7 minutes, until soft but not brown. Set aside to cool.

6. Place the potatoes and cooked spring greens or cabbage in a large bowl. Add the fried onion and season. Mix thoroughly and shape into six firm cakes.

7. Heat the oil in a large heavy-based frying pan and cook the cakes for 3-4 minutes on each side. Drain on kitchen paper and serve with the stew.

Beef with ginger and pineapple

Ingredients

450g lean beef steaks
225g fresh pineapples
2 red peppers
2 Spring onions
1 tbsp sunflower oil
2 tbsp shredded fresh ginger
1 tbsp water, or stock
2 tsp Chinese rice wine, or dry sherry
2 tbsp low salt Soy sauce
1/2 tsp Sesame oil
For the marinade
2 tbsp Chinese rice wine, or dry sherry
½ tsp Sesame oil
1½ tsp cornflour

Method

1. Cut the beef into thick ¼ inch x 2 inch (0.5 x 5 cm) slices and put them in a bowl.Add the marinade ingredients, mix well and set aside.

2. Peel the pineapple and cut into small slices, discarding the tough core. De-seed the peppers and cut them into wedges. Cut the spring onions into 3-inch (7.5cm) lengths.

3. Heat the wok, then pour in the oil. Add the beef and stir-fry for 1 minute to brown.Remove the beef with a slotted spoon and set aside. Add the ginger, peppers and spring onions to the wok and stir-fry for 1 minute.

4. Pour in the water, the rice wine, the soy sauce and cook for about a minute. Drain the juices from the beef into the wok and also add the pineapple.

5. Return the beef to the wok and cook until it and the pineapple are heated through. Add the sesame oil and give the mixture one or two final stirs. Serve at once.

Mozzarella meatballs and spaghetti

Ingredients
For the meatballs
500g minced beef
50g fresh breadcrumbs
2 cloves Garlic, crushed
1 tsp Salt
1/2 tsp freshly ground black pepper
handful of fresh parsley, finely chopped
1 tsp dried Oregano
75g Mozzarella
3 tbsp Rapeseed oil
For the sauce
1 small Onion, diced
2 roasted red peppers, (from a jar)
2 tbsp tomato purée
juice of 1 Oranges
200ml beef stock
1 tbsp Balsamic vinegar
50g stoned green olives, sliced
spaghetti, to serve

Method

1. For the meatballs

2. Mix the minced beef with the breadcrumbs, garlic, seasoning, parsley and oregano.

3. Mix well with damp hands and make 10-12 balls.

4. Cut the mozzarella into 10-12 chunks.

5. Flatten each meatball and press a piece of mozarella into the centre. Gather the meat around it and pinch to make sure it is sealed.

6. Heat the oil in a large frying pan and fry for around 10 minutes, turning occasionally.

7. For the sauce Fry the onion in the pan juices until softened.

8. Add the tomato puree, orange juice, stock and vinegar.

9. Bring to the boil, then using a hand blender, puree the sauce a little.

10. Return the meatballs to the pan and simmer for 25 minutes until cooked through.

11. Just before serving add the olives.

12. Serve with spaghetti.

Chicken som tum

Ingredients
60g Peanuts
1 Carrot, peeled, cut into matchsticks
40g bean sprouts
100g Cucumber, cut into matchsticks
4 large vine-ripened Cherry Tomatoes, quartered
50g fine beans, cut into 2cm batons
75g button Mushrooms, thinly sliced
1 tbsp chopped Coriander
1 tsp chopped mint leaves
2 Spring onions, thinly sliced on the diagonal
2 tsp Fish Sauce
2 limes
3 tbsp peanut oil
1-2 tbsp sweet chilli sauce
250g Chicken breast
3 birds eye Chillies, thinly sliced
3 tsp tamarind paste
1 tbsp Sesame seeds

Method

1. Preheat the oven to 180C/gas mark 4.

2. Scatter the peanuts over a roasting tray and roast in the oven for 5-6 minutes, or until golden-brown. Allow to cool, then roughly chop.

3. Place the carrot, bean sprouts, cucumber, cherry tomatoes, fine beans and mushrooms into a bowl and mix well to combine. Add the coriander, mint leaves and spring onions and mix well.

4. In a small bowl, mix together the fish sauce, the juice of one lime, one tablespoon of the peanut oil, and 1-2 tablespoons of sweet chilli sauce, to taste. Set aside.

5. Place the chicken breast in between two sheets of cling film and flatten using a rolling pin or meat mallet. Thinly slice the chicken into strips.

6. Heat the remaining peanut oil in a frying pan and fry the chicken and chillies for 3-4 minutes, then add the tamarind paste and sesame seeds, turning frequently, or until golden-brown all over.

7. To serve, drizzle the fish sauce dressing over the salad and toss well to coat. Pile the salad onto a plate. Arrange the chicken over the top, then drizzle over any pan juices. Scatter over the roasted peanuts and serve with wedges of lime.

Spanish chicken stew

Ingredients
For the Spanish chicken stew
1 chicken, (weighing about 1.5kg), jointed
6 tbsp Olive oil
2 slices serrano ham, or other dry cured Spanish ham, diced
1 large Onion, sliced
4 cloves Garlic, sliced
3 red peppers, seeds removed and thinly sliced
400g tin Tomatoes
2 Bay leaves
2 Cloves
1 small cinnamon stick
3 dried Chillies, chopped
For the saffron rice
300g long grain rice
500ml water
1 tsp Olive oil
pinch Saffron, threads

Method

1. For the Spanish chicken stew: pat the chicken pieces with kitchen paper to remove any excess moisture. Heat the olive oil in large heavy-based casserole over a medium heat, add the chicken pieces and fry for about 5 minutes, turning occasionally, until golden brown.

2. Remove the chicken and set aside on a warm plate. Add the serrano ham, onion, garlic and peppers to the same pan used to cook the chicken and fry gently, stirring occasionally, for 10 minutes, or until the vegetables are soft and golden.

3. Tip in the tomatoes, bay leaves, cloves, cinnamon stick, chillies and the fried chicken pieces and stir together.

4. Bring the stew to the boil then reduce the heat to low, cover the pan and simmer gently for about an hour, or until the chicken is completely cooked and the sauce is rich and thick. Season, to taste, with salt and freshly ground black pepper.

5. For the saffron rice: while the chicken is cooking, tip the rice into a medium saucepan and cover with the water. Add the oil, saffron and a pinch of salt and bring to the boil.

6. As soon as the rice starts to boil give it a quick stir, reduce the heat to its lowest setting, cover the pan and leave it to cook very gently for 15-20 minutes, without stirring, or until cooked.

7. Serve the chicken stew with the saffron rice.