Pumpkin sinconta

Ingredients

• 750g pumpkin sliced
• 6 onions
• 200g tomato paste
• 4 cloves garlic
• Olive oil (2 tbsp)
• Yogurt (dollop)
• Chilli oil (drizzle)
• Salt & Pepper to taste

Instructions

• Line bottom of oven dish with pumpkin
• Cut up and soften onion by scrunching it, add loads of salt and tomato paste, then put on top of pumpkin
• Drizzle on plenty of olive oil
• 40 mins in oven at 180°C, then serve with yogurt and chilli oil

Optional Ingredients

• Herbs de Provence
• Harissa

Info

Pumpkin sinkonta PT20M PT40M PT60M Main Turkish 4

Kofta

Ingredients

• Coriander seeds - 6 tsp
• Fennel - 4 tsp
• Cumin - 6 tsp
• Paprika - 2tsp
• Minced beef/lamb (700g)
• Mint - bunch
• Garlic - 6 cloves
• Olive oil (big drizzle)
• Salt & Pepper to taste

Instructions

• Mix all ingredients together in a large bowl
• Mould onto flat kebab skewers & BBQ or grill for 8 minutes
• Serve with salad, yogurt/cucumber dip, pita breads & home made harissa

Optional Ingredients

• Herbs de Provence
• Thinly sliced spring onions
• Mustard
• Worcestershire Sauce

Info

Kofta PT10M PT10M PT20M Main Turkish 4

Kapuska

Ingredients

• 350g minced lamb
• ½ savoy cabbage, roughly chopped
• 1 red onion
• 6 cloves garlic
• Tin of tomatoes
• Tomato paste (2 tbsp)
• Harissa (2 tbsp)
• Salt & Pepper to taste

Instructions

• Fry up lamb mince until no longer red
• Add onion and garlic and fry for another 5 minutes
• Add tin of tomatoes, tomato paste, salt, pepper and harissa
• Cook for 5 minutes
• Add cabbage
• Put on lid and allow to steam for 30 minutes
• Serve with crusty bread

Optional Ingredients

• Mustard
• Worcestershire Sauce

Info

kapuska PT10M PT20M PT30M Main Turkish 2

Irish Stew

Ingredients

• 1750g lamb breast or shoulder
• 6 onions
• ½ litre chicken or lamb stock
• 1500g potatoes, sliced
• 1000g carrots, cut roughly
• Thyme
• Fresh Parsley
• Salt & Pepper to taste

Instructions

• Remove lamb from the bone and render fat in frying pan, then discard remains
• Fry lamb in fat
• Transfer lamb to plate and fry onions and carrots in fat
• Transfer onions and carrots to plate
• Add stock to pan and deglaze
• Layer lamb, carrots, onions, stock, parsley, thyme and seasoning in oven proof dish
• Top dish with layered potatoes, then cover with grease proof paper and lid
• Cook in oven at 180°C (160°C for fan assisted) for 2 hours
• Pour out stock into saucepan and thicken with a roux, then return to pan
• Serve direct from oven dish with crusty bread

Optional Ingredients

• Herbs de Provence
• Mustard
• Chives
• Celery

Info

Irish Stew PT30M PT140M PT170M Main Irish 10

Sausage and Spinach bake

Ingredients

• 6 sausages
• 1 onion
• 6 cloves garlic
• 1 tin tomatoes
• 150g ricotta cheese
• large bag spinach, cooked, chopped and drained
• 1 egg
• 200g cheddar, mozzarella or parmesan or mixture
• Salt & Pepper to taste

Instructions

• Grill sausages
• Fry onions, garlic in frying pan
• Chop sausages into small (1cm) pieces
• Add sausages and tomatoes, then reduce down for 10 minutes
• Cover bottom of oven dish with sausage mixture
• Combine ricotta, spinach and egg then layer in oven dish over sausage mixture
• Top oven dish with cheddar
• Cook at 180°C for 40 minutes
• Serve with salad

Optional Ingredients

• Herbs de Provence
• Mustard
• Chilli sauce

Info

Sausage and Spinach bake PT20M PT60M PT80M Main British 4

Beef Daube

Ingredients

• 1kg stewing steak
• 1 large onion
• 6 cloves garlic
• 1 tin tomatoes
• 350ml red wine
• 2tbsp olive oil
• 500g carrots
• Salt & Pepper to taste

Instructions

• Add olive oil to dutch oven and brown beef
• Add garlic and onion and fry for further 3 minutes
• Add carrots, tin tomatoes and red wine
• Bring to boil
• Cook in oven at 160°C for 3 hours
• Serve with green beans steamed with garlic

Optional Ingredients

• Herbs de Provence
• Mustard
• Dried mushrooms
• Celery

Info

Beef Daube stew PT10M PT200M PT210M Main French 4

Lamb Roghan Josh

Ingredients

• Yogurt - 250ml
• Asafoetida - ¼ tsp
• Chilli Powder - 1 tsp
• Cubed lamb - 1kg
• Root Ginger - 6cm
• Garlic Cloves - 10
• Poppy Seeds - 1 tsp
• Cumin Seeds - 2 tsp
• Coriander Seeds - 6 tsp
• Cloves - 4
• Cardomom Seeds - 2 tsp
• Black Peppercorns - 2 tsp
• Onion - 1
• Turmeric - 2 tsp
• Garam Masala - 2tsp
• Chopped fresh coriander - large bunch
• Olive Oil - 25ml

Instructions

• Baste lamb in yogurt, asafoetida and chilli powder mix
• Blend poppy seeds, cumin, coriander seeds, cloves, cardamom & black pepper in a spice blender
• Blend ginger & garlic, then add to spice blend above forming a smooth paste
• Fry onions until brown
• Add the turmeric to the onions
• Add the lamb & marinade to onions/turmeric mix and fry on high heat
• Add the smooth spice paste and stir well
• Reduce heat, cover and simmer for 45 mins
• Uncover and add ½ a mug of water
• Once the water has been absorbed, add another ½ a mug of water
• Cover and simmer for 15 mins
• Add garam masala & fresh coriander
• Put in 140°C oven for 25 minutes
• Serve with cauliflower rice and lime pickle

Optional Ingredients

• Black Onion Seeds - 1 tsp

Info

Lamb Roghan Josh curry PT120M PT120M PT240M Main Indian 6

Roast Ham

Ingredients

• Gammon/bacon joint - 1½Kg
• Black Pepper - 2 tsp

Instructions

• Put the gammon joint in a pan of boiling water and boil for 1½ hours
• Rub in black pepper
• Place in tinfoil and roast in a 180°C oven for 1 hour
• Remove tinfoil and roast in a 200°C oven for ½ hour
• Remove from oven & rest in foil for 10 mins

Optional Ingredients

• Mustard
• Honey

Info

Roast Ham PT120M PT120M PT240M Main British 8

Roast Ham (sous-vide)

Ingredients

• Gammon/bacon joint - 1½Kg
• Black Pepper - 2 tsp

Instructions

• Rub gammon joint in black pepper and put in sous-vide bag
• Sous-vide @ 60°C for 24 hours
• Remove from bag and finish in a 190°C fan oven for 30 mins
• Remove from oven & rest in foil for 10 mins
• Serve with scalloped potatoes and mustard

Info

Roast Ham (sous-vide) PT10M PT25H PT25H Main British 8

Speck wrapped Stuffed Chicken Thighs

Ingredients

• Chicken Thighs - 6
• Ricotta cheese - 200 g
• Fresh Spinach - 200 g
• Speck - 12 slices
• Salt - ½ tsp
• Pepper - ½ tsp

Instructions

• Cook spinach in a pan until reduced, then drain, chop and allow to cool
• Combine spinach with ricotta and salt/pepper
• Remove bones from chicken thighs and stuff with spinach/ricotta mixture
• Roll each thigh in 2 slices of speck
• Cook in oven at 175°C fan for 35 minutes

Info

Speck wrapped Stuffed Chicken Thighs PT20M PT40M PT60M Main British 3

Tandoori Chicken

Ingredients

• Chicken Thighs - 6
• Garlic - 6 cloves
• Ginger - 60 g
• Lemon juice - ½ lemon
• Olive oil - 15 ml
• Beetroot Powder - 2 tsp
• Turmeric - ½ tsp
• Ground corainder - 1 tsp
• Ground Cumin - ½ tsp
• Chilli powder - 1 tsp
• Star Anise - ⅛ tsp
• Salt - ¼ tsp
• Pepper - ½ tsp

Instructions

• Blend all dry ingredients in a spice blender
• Blend garlic, ginger, lemon juice and olive oil in blender
• Add dry ingredients from spice grinder to blender
• Blend marinade to form paste
• Cut slits in chicken thighs and cover in marinade paste
• Marinate for 4 hours
• Cook in oven at 175°C fan for 30 minutes
• Brown under hot grill for 5 minutes
• Serve with basmati rice and/or Naan Bread

Info

Tandoori Chicken PT20M PT40M PT60M Main Indian 3

Nadiya's Kofta In The Hole

Ingredients

• Minced beef - 500 g
• Red Onions (finely chopped) - 1 large
• Red Onions (cut into eighths) - 2 large
• Fresh Coriander - medium bunch
• Roughly Ground Coriander - 2 tbsp
• Ghee - 90 g
• Eggs - 5 large
• Gram Flour - 1 tbsp
• White Flour - 100 g
• Milk - 300 ml
• Tomatoes (quartered)- 3 medium
• Red Pepper (cut into sixteenths)- 1 large seeded
• Salt - ½ tsp
• Garam Masala - 3 tbsp

Instructions

• Mix minced beef, the finely chopped onion, fresh coriander, gram flour, salt, 1 egg and garam masala in a bowl
• Divide into 12 balls - refrigerate
• Combine 4 eggs, white flour and milk into a bowl and whisk until smooth - refrigerate
• Heat the ghee in an oven proof dish on the hob until smoking hot
• Add the coriander to the ghee and fry for 3 minutes
• Add 2 remaining red onions, tomatoes and the red pepper to the dish
• Fry for 8 minutes
• Add the kofta and fry for a further 10 minutes, turning occasionally
• Heat oven to 220° fan
• Pour the batter into the pan and put immediately in hot oven
• Cook for 30 minutes - do not open oven
• Serve with pita bread, spriracha sauce and/or garlic potatoes

Info

Nadiya Hussein Kofta In The Hole PT20M PT30M PT50M Main Indian 4

Kidney bean & Spinach Burgers

Ingredients

• Cooked kidney beans - 300 g
• Finely chopped Spring Onions - 8
• Fresh roughly chopped flat leaf parsley - half bunch
• Peeled fresh ginger - 5 cm piece
• Garlic - 8 cloves
• Cooked Spinach - 150 g
• Sun dried tomatoes - 100 g
• Olive oil - 40 ml
• Egg - 1
• Tomato puree - 3 tbsp
• Black pepper - ½ tsp
• Cumin - 1 tsp
• Smoked paprika - 1 tsp
• Salt - ½ tsp
• Yellow mustard seeds - ½ tsp

Instructions

• Grind black pepper, cumin, salt, smoked paprika and mustard seeds in the spice grinder
• Chop garlic and ginger in food processor
• Add kidney beans, sundried tomatoes and olive oil to processor and process till reasonably smooth
• Combine all ingredients in a bowl, turn into 6 patties and refrigerate
• Grill on a hot grill for 6 minutes per side
• Serve with burger buns, BBQ Sauce and slices of tomato & pickled cucumber

Optional Ingredients

• Horseradish powder - 1 tsp
• Chilli powder - ½ tsp

Info

Kidney bean & Spinach Burger patty PT60M PT20M PT80M Main Vegetarian 3

Turkey Sausages

Ingredients

• Olive oil - 1 tsp
• Finely chopped onion - 1
• Finely chopped garlic - 6 cloves
• Turkey breast - 500 g
• White pepper - ½ tsp
• Fennel seeds - ½ tsp
• Dried chillis - 2
• Paprika - 1 tsp
• Salt - ½ tsp
• Yellow mustard seeds - ½ tsp
• Egg - 1
• Fresh parsley

Instructions

• Grind white pepper, fennel, chillis, paprika, salt and mustard seeds in the spice grinder
• Fry onion and garlic in olive oil until soft
• Add spice mixture to processor with turkey and process till reasonably smooth
• Combine all ingredients in a bowl
• Roll in pre-cut clingfilm and tie ends to form 8 sausages
• Boil sausages in water for 8 minutes
• Leave to cool then remove cling film
• Grill sausages and serve with mashed potato, BBQ Sauce and Chorizo Baked Beans

Optional Ingredients

• Spinach - 100 g
• Roasted red peppers - 1
• Fresh red chillis - 2

Info

Turkey Sausage PT20M PT20M PT40M Main British 4

Cheese, onion & potato pie

Ingredients

• Olive oil - 1 tbsp
• Onion sliced into rings - 2
• Short Crust Pastry recipe - 2
• Plain Flour - 40g
• Milk - 380 ml
• Cheddar cheese (grated) - 150 g
• Medium potatoes - 3
• White pepper - ½ tsp

Instructions

• Make Short crust pastry
• Chill pastry in fridge for 30 mins
• Whilst pastry is chilling, fry onions in olive oil and boil potatoes
• Add remaining 40 g of flour to onion mix
• Add milk slowly to onion mix
• Add cheese & pepper to onion/milk sauce
• Add cooked potatoes to sauce and once thickened, remove from heat and allow to cool
• Divide pastry into 4, lids slightly less than cases, roll out pie lids and then pie cases
• Line pie tins with pie cases, fork bottoms
• Once cool, fill pie cases with cooled filling, put on lid, wash with milk or egg, pierce top with fork
• Cook in 180°C fan oven for 25 minutes
• Serve hot with brocoli or cold with salad

Info

Cheese onion potato pie PT40M PT60M PT100M Main British 8

Penne all'Arrabbiata

Ingredients

• Olive oil - 2 tbsp
• Garlic - 6 cloves crushed
• Fresh red chilli - 1 sliced
• Cherry tomatoes - 250 g
• Penne pasta - 120 g
• Basil - 12 leaves2
• Parmesan cheese - 80 g
• Salt - ½ tsp
• Black pepper - ½ tsp

Instructions

• Put penne in saucepan of salty water and set timer for 9 mins
• Put olive oil in frying pan and add chilli and garlic
• Fry for 4 minutes
• Add cherry tomatoes
• Fry for 5 minutes
• Add pasta to frying pan mix
• Fry for 4 mins
• Add basil and serve with parmesan on top

Info

Penne all'Arrabbiata PT5M PT10M PT15M Main Italian 2

Uruguayan Salmon Kebab

Ingredients

• Salmon steaks - 400 g
• Peeled and sliced limes - 2
• Chimichurri Sauce - 2 portions

Instructions

• Cut salmon into 2cm cubes
• Marinate salmon in Chimichurri Sauce for 2 hours
• Thread onto kebab skewers interspersed with limes
• Grill on hot grill for 4 minutes
• Turn over and repeat
• Serve with rice and any remaining sauce

Info

Uruguayan Salmon Kebab PT120M PT10M PT130M Main South American 2

Lamb & Apricot Tagine

Ingredients

• Lamb cut into 2cm cubes - 500 g
• Olive oil - 3 tbsp
• Onions - 1 large
• Root ginger - 3cm
• Cumin - 2 tsp
• Turmeric - 1 tsp
• Cinnamon - ½ tsp
• Roast garlic - 6 cloves
• Saffron - pinch
• Balsamic vinegar - 2 tbsp
• Salt - ½ tsp
• Pepper - 1 tsp
• Tin Tomatoes
• Dried Apricots - 12
• Coriander - bunch

Instructions

• Fry onions and ginger in olive oil
• Add lamb to frying pan and seal
• Add cumin, turmeric, cinnamon, saffron, balsamin vinegar, garlic, tomatoes, salt & pepper to pan and simmer covered for 2 hours
• Uncover pan and add apricots, then simmer for 30 minutes
• Add coriander and serve with couscous & Harissa

Info

Lamb & Apricot Tagine PT20M PT180M PT200M Main Moroccan 5

Chicken Cordon Bleu

Ingredients

• Chicken Breasts - 2
• Ham - 2 slices
• Grated Cheddar cheese - 80g
• Egg - 1
• Breadcrumbs - 100g
• Garlic powder - 1 tsp
• Onion powder - 1 tsp
• Salt & pepper - to taste

Instructions

• Put chicken breasts in a plastic bag and flatten with rolling pin to 3mm thickness
• Place ham over flattened chicken breasts and cut to size
• Sprinkle cheese over ham
• Roll chicken breasts and seal with 2 cocktail sticks
• Put egg in bowl and whisk
• Combine breadcrumbs, garlic powder, onion powder and salt & pepper and put on a plate
• Cover the chicken breasts in the egg mixture and then roll in breadcrumb mixture
• Cook in oven at 180° for 40 minutes
• Serve with scalloped potatoes and veg (broccoli, carrots)

Info

Chicken Cordon Bleu PT20M PT40M PT60M Main French 2

Tartiflette

Ingredients

• Potatoes - 800g
• Garlic (sliced) - 6 cloves
• White onion (sliced) - 1 large
• Lardons - 200g
• Reblochon cheese (with rind, cut into large chunks) - 480g
• Cream - 25cl
• Salt & pepper - to taste

Instructions

• Par boil potatoes (microwave 8 minutes @600W)
• Fry lardons without oil, then add onions and then garlic
• Add seasoning to pan generously
• Layer onions/garlic/lardons with sliced potatoes and Reblochon in oven tray
• Pour cream over the mixture
• Cook in oven at 190° fan for 35 minutes

Info

Tartiflette PT20M PT35M PT55M Main French 4

Spaghetti ai Pomodorini

Ingredients

• Cherry tomatoes - 200g
• Spaghetti - 120g
• Onion (diced) - 1 small
• Garlic - 4 cloves
• Basil - handful
• Parmesan - 1 tbsp each
• Salt & black pepper - to taste

Instructions

• Boil spaghetti in salted water for 9 minutes
• Whilst spaghetti is cooking fry onions and garlic for 4 minutes
• Add cherry tomatoes and fry for a further 4 minutes
• Drain pasta and add to frying pan with black pepper
• Fry for a further 2 minutes
• Mix in basil and serve with parmesan

Info

Spaghetti ai Pomodorini PT10M PT11M PT21M Main Italian 2

Spanish Omelette

Ingredients

• Potatoes (cubed) - 3 medium
• Onion (sliced) - 1 medium
• Red pepper (diced) - 1 small
• Olive Oil - 2 tbsp
• Eggs - 3
• Chives - 1 tbsp
• Salt & black pepper - to taste

Instructions

• Fry sliced onions in olive oil for 4 minutes in omelette pan
• Add potato and fry for further 10 minutes
• Add red pepper
• Combine egg, chives, salt & pepper and pour into omelette pan
• Cover and cook on low heat for 20 minutes
• Invert mixture using a plate and replace in omelette pan
• Cover and cook on low heat for 6 minutes
• Serve with Greek salad

Info

Spanish Omelette PT10M PT26M PT36M Main Spanish 2

Courgette & Blue Cheese Tart

Ingredients

• Courgettes (very thinly sliced) - 2
• Short Crust Pastry recipe - 1
• Roquefort Blue Cheese (diced) - 250g
• Chives - ½ bunch
• Spring onions - 3
• Eggs - 2
• Creme Fraiche - 1 tbsp
• Salt & black pepper - to taste

Instructions

• Blind bake pastry in tart case 20mins with weights at 180°C fan
• Remove weights and bake for further 15 mins
• Remove pastry case from oven and allow to cool
• Combine Roquefort, Creme Fraiche, Chives, Spring Onions, Eggs, Salt & Pepper - beat well
• Pour filling mix into tart case
• Microwave coungette slices until they lose moisture (900W, 5 minutes)
• Roll 10 slices at a time in "roses" and put into tart mixture, top with drizzled olive oil
• Once tart is full, cook in 180° fan oven for 35 minutes
• Leave to stand for 10 minutes and serve with Greek salad

Info

Courgette & Blue Cheese Tart PT25M PT80M PT105M Main French 3

Nadiya's Garlic Chicken

Ingredients

• Garlic (unpeeled) - 30 cloves
• Preserved lemons - one ¼
• Whole pitted Green Olives - 100g
• Chicken quarters - 4
• Smoked Paprika - ½ tsp
• Garam Masala - ½ tsp
• Tomato Puree - 60g
• Butter - 25g
• Olice Oil - 1 tbsp
• Black pepper - to taste

Instructions

• Boil garlic 10 mins in 500 ml of water, allow to cool then peel
• Blend onions, preserved lemon, garam masala, paprika, tomato puree and black pepper
• Add garlic water to paste
• Fry chicken quarters in butter/oil mix, then put to one side
• Add paste to oil
• Add chicken quarters
• Simmer 22 mins with lid on
• Add whole garlic and olives to sauce
• Simmer 8 mins with lid on
• Serve with rice or bulgur wheat

Info

Nadiya's Garlic Chicken PT10M PT40M PT50M Main Asian 4

Mary's Salmon Burgers

Ingredients

• Smoked Salmon - 180g
• Salmon steaks - 250g
• Breadcrumbs - 100g
• Dill (chopped) - 2 tbsp
• Mayonaise - 4 tbsp
• Lemon Juice - ½ lemon
• Garlic powder - 1 tsp
• Onion powder - 2 tsp
• Salt - ½ tsp
• White Pepper - ½ tsp

Instructions

• Roughly pulse all ingredients
• Grill 4 mins each side
• Serve with cucumber, salad and aioli on a burger bun

Info

Mary's Salmon Burgers PT10M PT8M PT18M Main British 8

Italian Meatballs

Ingredients

• Minced Beef - 400g
• Egg - 1
• Breadcrumbs - 125g
• Milk - 100 ml
• Crushed Garlic - 4 cloves
• Finely chopped Onion - 1
• Olive oil - 1 tbsp
• Chopped Mint - ½ bunch
• Chopped Parsley - ½ bunch
• Salt - ½ tsp
• Black Pepper - ½ tsp
• Passata - ½ jar
• Grated Parmesan cheese - 100g

Instructions

• Soak breadcrumbs in milk
• Put onions, garlic and olive oil in dish and microwave for 5 minutes
• Mix passata, half the onions and garlic & parsley in oven proof dish
• Combine beef, egg, breadcrumbs, remaining garlic and onions, mint, salt & pepper in bowl and refrigerate for 1 hour
• Create 9 meatballs from bowl contents and add to oven proof dish
• Cook in 200°C fan oven for 30 minutes
• Remove from oven, top with parmesan and serve

Info

Italian Meatballs PT10M PT30M PT40M Main Italian 9

Fusilli with Mushrooms & Roquefort

Ingredients

• Fusilli - 300g
• Finely chopped Onion - 1
• Creme fraiche - 50g
• Brown Mushrooms - 12
• Roquefort - 150g
• Olive oil - 1 tbsp
• Salt - ½ tsp
• Black Pepper - ½ tsp

Instructions

• Boil fusilli for 10 minutes
• Whilst pasta is boiling, fry onion for 6 mins
• Add mushrooms and creme fraiche to frying pan and simmer for 2 minutes
• Add Roquefort to frying pan for 2 minutes
• Drain pasta and add to frying pan until al dente and season
• Serve on its own or with a Greek Salad

Info

Fusilli with Mushrooms And Roquefort PT10M PT12M PT22M Main Italian 3

Tomato & Cottage Cheese Tart

Ingredients

• Short Crust Pastry
• Cottage Cheese - 2 tubs
• Eggs - 2
• Tomatoes (medium) - 4
• Chives (chopped) - bunch
• Parmesan - 100 g
• Salt - ½ tsp
• Black Pepper - 1 tsp

Instructions

• Line tin with rolled pastry
• Blind bake at 180°C fan with beads for 15 minutes then 5 minutes without beads
• Allow tart case to cool
• Combine cottage cheese, eggs, 2 diced tomatoes, ½ the chives and salt & pepper
• Line case with cottage cheese mix
• Finely slice remaining 2 tomatoes and top tart with them
• Sprinkle remaining chives on tomatoes
• Top with parmesan cheese
• Cook in 180° fan oven for 25 minutes
• Serve with baked potato or with a Greek Salad

Info

Tomato And Cottage Cheese Tart PT15M PT45M PT60M Main British 4

Colombo Chicken

Ingredients

• Chicken quarters - 2
• Onion - sliced thinly
• Garlic - 4 cloves
• Lime juice - 1 lime
• Parsley - 4 tbsp
• White wine - 150 cl
• Colombo powder - 3 tbsp
• Chilli powder - ½ tsp
• Salt - ½ tsp
• Black Pepper - 1 tsp

Instructions

• Place chicken quarters in a ceramic dish
• Mix onion, garlic, lime juice, parsley, wine, colombo powder, chilli powder, salt & papper
• Pour marinade over chicken quarters
• Cover in clingfilm and refrigerate for 2 hours
• Cook in 180°C non-fan oven for 50 minutes
• Serve with white rice, brown rice or bulgar wheat

Info

Colombo Chicken PT15M PT50M PT65M Main British 2

Salmon & Avocado Tartare

Ingredients

• Smoked salmon - 300g
• Avacados - 2
• Spring onions - 2
• Lemon juice - 1 lemon
• Parsley - 4 tbsp
• Root ginger - 2cm piece
• Chives - bunch
• Granny smith apple - 1
• Peaches - 2 peeled
• Cucumber - ¼
• Black Pepper - 1 tsp
• Balsamic vinegar - 4 tbsp

Instructions

• Chop avacodos, spring onions, root ginger, apple, peaches & cucumber into very small cubes
• Put cubes in a bowl, add lemon juice, parsley, black pepper and ¾ of the chives and then refrigerate for 2 hours
• Cut smoked salmon into small cubes
• Divide vegetable ingredients into 4 and push each portion into cooking ring
• Layer with ¼ of the salmon
• Repeat for each ring - 2 rings per person
• Top with remaining chives and garnish with lemon and balsamic vinegar
• Serve with cold white rice, cold brown rice or cold bulgur wheat (or a single ring on its own as a starter for 4)

Info

Salmon Avocado Tartare PT30M PT120M PT150M Main British 2

Salmon Papillote On Pesto Mash

Ingredients

• Salmon steaks - 2
• Lemon - ½ lemon
• Black Pepper - pinch
• Salt - ½ tsp

Instructions

• Cut 2 slices off lemon and set aside for garnish and pre-heat oven to 180°C fan
• Put salmon stakes on baking foil, squeeze lemon juice on them and add pinch of salt & pepper
• Seal baking foil into papillote and put on baking tray
• Put baking tray into oven and cook for 25 minutes
• Serve with pesto mash, pour any remaining cooking juice over the top
• Garnish with lemon slices

Info

Salmon Papillote On Pesto Mash PT5M PT25M PT30M Main British 2

Chicken Kebab

Ingredients

• Chicken breast cut into cubes - 400 g
• Greek style yogurt -100 g
• Garlic - 6 cloves
• Dried chillis - 2
• Whole coriander - 1 tsp
• Red pepper cut into 1.5mm squares- 1
• Green pepper cut into 1.5mm squares - 1
• Whole black pepercorns - 10
• Salt - ½ tsp

Instructions

• Combine yogurt, garlic, chillis, coriander, pepercorns & salt and blend until smooth
• Add chicken to blended ingredients and marinate for 4 hours
• Thread chicken onto a kebab skewer with peppers
• Cook on medium hot grill for 5 minutes per side
• Serve with tomato salad, greek salad, rice or bulgar wheat

Info

Chicken Kebab PT250M PT20M PT290M Main British 2

Leek And Blue Cheese Tart

Ingredients

• Short Crust Pastry
• Leeks - 3
• Creme fraiche - 50g
• Eggs - 2
• Chives - ½ bunch
• Roquefort cheese - 150g
• Salt & pepper to taste

Instructions

• Line a buttered tart tin with 1 portion Short Crust Pastry
• Prick the bottom of case with a fork and blind bake for 20 minutes @ 180° fan using baking beeds
• Remove baking beads and return to oven for 5 minutes
• Whilst tart case is cooling, cut up the leeks and microwave with a little water for 8 minutes on 600W
• Put dried leeks on tart case facing upwards
• Combine eggs, creme fraiche, chives and roquefort and stir vigourously
• Pour combination over leeks and return to oven for 25 minutes
• Serve with baked beans and/or mashed potato

Info

Leek And Blue Cheese Tart PT30M PT55M PT85M Main British 4

Chicken Chasseur

Ingredients

• Chicken quarters - 4
• Seasoned flour - 4 tbsp
• Onion - 1
• Garlic - 6 cloves
• Bacon lardons - 100g
• Creme fraiche - 1 tbsp
• Butter - 30g
• Parsley - bunch
• Mushrooms - 250g
• Chicken stock - 350ml
• White wine - 350ml
• Tomato puree - 30g
• Thyme - large pinch
• Salt & pepper to taste

Instructions

• Toss the chicken quarters in the seasoned flour and fry in the butter for 5 mins each side
• Remove chicken and put aside
• Fry lardons and onion for 10 minutes, then add garlic and fry for a further 3 minutes
• Add any remaining seasoned flour to the frying mixture and stir in
• Add the creme fraiche, chicken stock, white wine, tomato puree & thyme and allow to reduce down for 20 minutes
• Put the quicken quarters in a oven dish and pour the reduced mixture over the top
• Cook in a 180°C fan oven for 40 minutes
• Remove from oven and add mushrooms & parsley, then return to the oven for 20 minutes
• Serve with celeriac mash or mashed potato

Info

Chicken Chasseur PT20M PT100M PT20M Main British 4

Pork Chops & Apple

Ingredients

• Thick pork chops on the bone - 2
• Granny Smith apple (peeled & sliced) - 1
• Salted butter - 20g
• Salt to taste

Instructions

• Cook salted pork chops in sous-vide at 58°C for 90 minutes
• Remove from sous-vide and allow to rest in bag for 10 minutes
• Fry apple in butter for 7 minutes
• Remove apple and set aside
• Fry chops in butter for 90 seconds per side
• Serve chops with apple layed over the top
• Serve with garlic potatoes or mashed potato

Info

Pork Chops And Apple PT90M PT10M PT100M Main British 2

Coq Au Vin

Ingredients

• Chicken quarters - 4
• Olive oil - 2 tbsp
• Carrots (sliced diagonally) - 4
• Baby onions - 350g
• Red wine - 600ml
• Lardons - 200g
• Thyme - large sprig
• Bay leaves - 2
• Finely chopped garlic - 8 cloves
• Tomato paste - 1 tbsp
• Mushrooms - 350g
• Plain flour - 2 tbsp
• Water - 350ml
• Salt & pepper to taste

Instructions

• Marinate chicken quarters, carrots and onions in red wine overnight
• Fry chicken in olive oil and put in roasting tray
• Fry lardons and put in roasting tray
• Fry onions & carrots for 12 mins; add garlic for last 2 mins and put in roasting tray
• Add flour to frying pan and mix in, then add wine marinade remnants, water, thyme, tomato paste, salt & pepper and wait for it to thicken
• Pour sauce into roasting tin
• Roast in oven at 185°C non-fan for 40 mins
• Stir in mushrooms and continue to roast in oven for a further 20 mins
• Serve with garlic potatoes, celeriac mash or mashed potato

Info

Coq Au Vin PT24H PT120M PT26H Main French 4

Sous-vide Chicken Breast

Ingredients

• Chicken breasts - 2
• Olive oil - 2 tbsp
• Lemon juice - squirt
• Salt & pepper to taste

Instructions

• Put all ingredients in sous-vide bag, shake and sous-vide for 1:15 @ 60°C
• Remove from sous-vide and grill on a hot grill for 3 minutes each side
• Serve with stir fried courgette & garlic

Info

Sous-vide Chicken Breast PT75M PT6M PT81M Main French 2

Pilchard Hash

Ingredients

• Tinned pilchards - 2 tins
• Olive oil - 2 tbsp
• Onions (sliced) - 1
• Potatoes (medium) - 3
• Tomato Puree - 2 tbsp
• Lemon juice - squirt
• Cheddar Cheese (grated) - 100 g
• Salt & pepper to taste

Instructions

• Par boil potatoes in microwave for 12 minutes @ 650W
• Fry onions in olive oil for 10 minutes
• Add potatoes to onion mix and roughly mash in
• Add pilchards to mix and roughly mix in
• Add puree and lemon juice
• Add salt and pepper to taste
• Transfer to plates, top with cheese and put under hot grill for 4 minutes

Info

PilchardHash PT10M PT25M PT35M Main British 2

Chorizo And Green Pepper Pizza

Ingredients

• Pizza Base recipe - 1 portion
• Tomato puree - 8 tbsp
• Chorizo sausage (sliced) - 16 slices
• Green pepper (caspicum) - thickly sliced - ½
• Cheddar (or Mozarella) Cheese (grated) - 150 g
• Salt & pepper to taste

Instructions

• Spread tomato puree on pizza bases
• Layer chorizo, pepper and salt & pepper
• Top with cheese
• Cook in 220°C pre-heated fan oven for 12 minutes
• Transfer to plates, serve with potato salad, tomato salad or greek salad.

Info

Chorizo And Green Pepper Pizza PT45M PT12M PT57M Main Italian 2

Vegetable Lasagne

Ingredients

• Passata - 1/2 jar
• Onion (finely chopped) - 1
• Garlic (crushed) - 6 cloves
• Green pepper (caspicum) - thickly sliced - 1
• Celery - finely chopped - 1 stick
• Large Mushrooms (coarsely chopped) - 6
• Courgettes (coarsely sliced) - 2
• Snow peas (mange tout) - 30
• Dried Oregano - 1 tbsp
• Plain flour - 40g
• Milk - 380 ml
• Cheddar cheese (grated) - 150g
• Parmessan cheese (grated) - 100g
• Olive oil - 1 tbsp
• Butter - 30 g
• Lasagne sheets - 16
• Salt & pepper to taste

Instructions

• Heat olive oil in frying pan (5/9) until lightly smoking
• Add onion and celery and fry for 6 minutes
• Add pepper, garlic, snow peas and courgettes and fry for 6 minutes
• Add passata, oregano, mushrooms, salt and pepper and allow to simmer for 5 minutes
• Whilst tomato sauce is cooking, melt butter in saucepan (4/9)
• Once butter is melted, add flour and then combine with the milk
• Return to heat and allow to thicken, then add the cheddar cheese
• Once cheese has melted in, make up the lasagne using alternate tomato and cheese sauces between lasagne sheets
• Top with cheese sauce layer
• Cook in 170°C pre-heated fan oven for 45 minutes
• Transfer to warmed plates, serve with parmesan cheese

Info

Vegetable Lasagne PT20M PT75M PT95M Main Italian 4

Aubergines & Courgette Boniface

Ingredients

• Passata - 1/2 jar
• Garlic - 6 cloves
• Peccorino cheese - 200g
• Basil - large bunch
• Large aubergines - 2
• Courgettes - 2
• Egg - 1
• Olive oil - 1 tbsp
• Salt & pepper to taste

Instructions

• Cut aubergines and courgettes into 2 lenthways
• Put aubergines and courgettes on baking tray in a 180°C fan oven for 35 minutes
• Pulse garlic, cheese, basil and egg in food processor
• Scoop out flesh of aubergines and courgettes and fry them (5/9) in olive oil until most of the moisture has gone
• Combine aubergine & courgette flesh, pulsed ingredients and salt & pepper and fill shells on baking tray
• Top with passata and return to the oven for 40 minutes
• Serve with crusty bread

Info

Aubergines Courgette Boniface PT10M PT75M PT85M Main Corsican 2

Beef Mousaka

Ingredients

• Aubergines (sliced 4mm lengthways) - 3
• Medium Potatoes (sliced 3mm lengthways) - 4
• Garlic - 6 cloves
• Passata - 1/2 jar
• Onions (diced) - 2
• Oregano - 4 tsp
• White wine - 150ml
• Beef mince - 400 g
• Cinnamon - ½ tsp
• Olive oil - 4 tbsp
• Salt & pepper to taste
• Chilli powder - ½ tsp
• Paprika - 1 tsp
• Egg - 1
• Parmesan cheese - 200g
• Milk 500 ml - 1
• Butter - 50 g
• Plain Flour - 3 tbsp
• Nutmeg - ½ tsp

Instructions

• Pre-heat oven to 170°C fan
• Layer potatoes and then aubergines in oven dish interspersed with 3 tbsp olive oil and bake for 45 minutes
• Whilst aubergines/potatoes are in the oven, fry onions for 5 minutes
• Add mince and garlic and fry for a further 10 minutes
• Add oregano, white wine, passata, cinnamon, chilli, paprika, salt & pepper to pan and cook for 5 minutes
• Melt butter in saucepan, once melted add in flour
• Slowly add in milk to make sauce
• Wait for sauce to thicken then add cheese and nutmeg
• Take sauce off the hob, wait 5 minutes and beat in the egg
• Layer oven dish with layers of potato/aubergine and meat filling making last layer potato/aubergine
• Top with cheese sauce
• Cook in over at 190°C fan for 45 minutes
• Serve with crusty bread or pita bread

Info

Beef Mousaka PT30M PT90M PT120M Main Greek 8

Chicken Basquaise

Ingredients

• Chicken pieces - 2 quarters or 4 thighs
• Red peppers (sliced 10mm lengthways) - 4
• Olive oil - 2 tbsp
• Garlic (peeled and whole) - 8 cloves
• Tomato puree - 2 tbsp
• Mixed herbs - 2 tsp
• White wine - 75ml
• Mild chilli powder - 1 tsp
• Paprika - 1 tsp

Instructions

• Pre-heat oven to 180°C fan
• Microwave the peppers in oven dish for 8 minutes @ 650W
• Layer chicken and garlic on peppers in dish
• Combine olive oil, tomato puree, herbs, white wine, chilli powder and paprika and pour over pepper/chicken
• Season to taste
• Cook in oven 45 minutes
• Serve with steamed rice or bulgur wheat

Info

Chicken Basquaise PT05M PT55M PT60M Main French 2

Beef Carbonade

Ingredients

• Stewing steak (cut into 2cm cubes) - 1 Kg
• Strong beer - 500 ml
• Garlic (crushed) - 6 cloves
• Tomato puree - 2 tbsp
• Mixed herbs - 2 tsp
• Lardons - 200 g
• Carrots (grated) - 2
• Onion (sliced) - 1
• Leeks (sliced) - 2
• Olive oil - 4 tbsp

Instructions

• Marinate the beef in the beer and garlic overnight
• Pre-heat oven to 160°C fan
• Remove beef from marinade and toss in seasoned flour, keeping marinade
• Fry beef in olive oil at medium high (6/9) until browned
• Reduce heat (5/9), remove beef and fry lardons for 5 minutes
• Remove lardons and fry onion, leeks and carrot for 8 minutes
• Add tomato puree to casserole and fry for a further 2 minutes
• Add beef, lardons, mixed herbs and marinade back into pan whilst deglasing
• Cook in oven 2½ hours
• Serve with mashed potato and steamed broccoli

Info

Beef Carbonade PT29H PT180M PT30H Main French 6

Salmon Cannelloni

Ingredients

• Salmon steaks (1cm cubed) - 2
• Egg pasta
• Boursin garlic & herb cheese - 150 g
• Creme fraiche - 2 tbsp
• Bechamel sauce - 1 portion
• Parmesan cheese - 50 g
• Olive oil - 1 tbsp
• Chives - 1 tbsp

Instructions

• Combine salmon steaks, boursin and creme fraiche in bowl
• Roll pasta in 1mm sheets (Marcato #6)
• Line baking tin with oiled grease proof paper
• Add 2 tsps salmon mix to sheet, roll pasta around and cut
• Repeat until add salmon mix is used
• All cannelloni tubes to baking tin
• Pour bechamel sauce over cannelloni tubes - sauce should be thin
• Sprinkle with chives
• Top with any remaining olive oil
• Let cannelloni infuse with bechamel for 2 hours
• Cook in 180°C fan oven for 45 mins
• Serve with parmesan

Info

Salmon Cannelloni PT140M PT45M PT185M Main Italian 2

Ham Leek & Mushroom Pie

Ingredients

• Short Crust Pastry - 2
• Leeks - 2
• Cooked ham (thick chunks) - 200g
• Butter - 50 g
• Creme fraiche - 100g
• Milk - 200 ml
• Flour - 3 tbsp
• Mushrooms - 150g
• Eggs (beaten) - 1
• Salt & pepper to taste

Instructions

• Line 2 buttered pie tins with 1 portion Short Crust Pastry each and make 2 lids
• Prick the bottom of cases with a fork
• Fry leeks and mushrooms in remaining butter @ 4/9 heat for 10 mins
• Add flour to frying pan, mix in well and add creme fraiche
• Add milk slowly ensuring no lumps
• Once boiling, add ham, salt & pepper
• Remove frying pan from heat and allow to cool
• Spoon cooled filling into pie cases, brush edges with egg and put on lids
• Glaze lid with egg and prick lids with a fork to allow steam out
• Cook in 180°C fan oven for 40 minutes, then allow to cool for 5 minutes
• Serve with baked beans and/or mashed potato

Info

Ham Leek And Mushroom Pie PT150M PT45M PT195M Main British 8

Blaukraut & Sausage

Ingredients

• Pickled Red Cabbage (Blaukraut)
• Smoked sausage (diced) - 250 g
• Onions (diced) - 1
• Granny Smith Apple (diced) - 1
• Garlic (crushed) - 6 cloves
• Olive oil - 2 tbsp
• Salt & pepper to taste

Instructions

• Fry onion @ 5/9 heat in olive oil for 8 minutes
• Add garlic and fry for a further 2 minutes
• Add apple and fry for a further 5 minutes
• Add sausage, Blaukraut, salt & pepper, cover and simmer for 10 minutes
• Serve with aioli, burger buns or boiled potatoes and mustard

Info

Blaukraut And Sausage PT20M PT25M PT45M Main German 2

Lamb Braised In Red Wine

Ingredients

• Leg/shoulder of lamb - 1.5 kg
• Red wine - 1 bottle
• Carrots (very coarsley cut) - 6
• Turnips (very coarsley cut) - 2
• Potatoes (very coarsley cut) - 4
• Shallots (peeled & whole) - 2
• Garlic (unpeeled) - 6 cloves
• Cranberry sauce - 1 tbsp
• Fresh parsley - 4 tbsp
• Dried Thyme - 1 tbsp
• Dried Rosemary - 1 tbsp
• Olive oil - 4 tbsp
• Salt - 1tsp
• Pepper - 1 tsp

Instructions

• Rub lamb in oil, ½ salt and ½ pepper in oven tray
• Place carrots, turnips, potatoes, shallots & garlic around lamb
• Cook in pre-heated 210°C fan oven for 30 mins
• Remove tray from oven and put veg aside
• Reduce oven to 170°C fan
• Add wine, thyme, rosemary and remaining salt & pepper, cover with a foil tent in cook in oven for 90 mins
• Add vegetables back to tray and cook, covered with foil, for a further 90 minutes
• Pour off liquid and mix with cranberry sauce and squeezed garlic to make gravy (thicken if required)
• Toss fresh parsley in with lamb/veg mix before serving

Info

Blaukraut And Sausage PT20M PT210M PT230M Main British 2

Chicken Schnitzel

Ingredients

• Chicken breasts (flattened) - 2
• Flour - 2 tbsp
• Breadcrumbs - 2 tbsp
• Smoked Paprika - ½ tsp
• Mustard powder - ½ tsp
• Onion powder - 1 tsp
• Egg (whisked) - 1
• Olive oil - 1 tbsp
• Salt - 1 tsp
• Pepper - 1 tsp

Instructions

• Combine flour, smoked paprika, mustard powder and half the salt & pepper on a plate
• Combine breadcrumbs, onion powder and half the salt & pepper on a second plate
• Put egg in a shallow bowl
• Heat oven to 200°C fan
• Coat chicken escalopes in flour
• Pass coated escalopes through egg mix and recoat in remaining flour
• Pass escalopes through egg again and coat in breadcrubs until there are no breadcrumbs left
• Cover oven tray with grease-proof paper and spray with 1 tbsp oil
• Place in oven and cook for 10 minutes
• Turn over, spray with remaining oil and cook for a further 10 minutes
• Serve with Scalloped Potatoes or Stir Fried Courgette And Garlic

Info

Chicken Schnitzel PT15M PT20M PT35M Main Austrian 2

Asparagus & Spinach Quiche

Ingredients

• Short Crust Pastry
• Creme fraiche - 50 g
• Eggs - 2
• Olive oil - 1 tbsp
• Green asparagus - 6 spears
• Fresh spinach (cored and chopped) - 400 g
• Cheddar - 100 g
• Taragon (chopped) - 2 tbsp
• Salt - ½ tsp
• Black Pepper - 1 tsp

Instructions

• Line tin with rolled pastry
• Blind bake at 180°C fan with beads for 15 minutes then 5 minutes without beads
• Allow tart case to cool
• Remove asparagus tops and set aside
• Cut remaining asparagus stalks into 1cm lengths
• Fry asparagus stalks in olive oil for 8 minutes @ 5/9
• Add spinach and cook until moisture has evaporated
• Fill quiche base with asparaus/spinach mix
• Combine eggs/creme fraiche/taragon/salt/pepper and pour over asparagus/spinach
• Top with cheddar cheese and then the asparagus tops
• Return to oven for a further 25 minutes
• Serve with a baked potato or with a Greek Salad

Info

Asparagus And Spinach Quiche PT25M PT45M PT70M Main British 4

Flemish Rabbit Stew

Ingredients

• Saddle of rabbit (halved) - 2
• Lardons - 150 g
• Onions (diced) - 2
• Garlic (crushed) - 8 cloves
• Strong beer - 600 ml
• Olive oil - 3 tbsp
• Plain flour - 8 tbsp
• Dried Prunes (pitted) - 10
• Yellow mustard seeds - 1 tbsp
• Thyme (chopped) - 1 tbsp
• Salt - 1 tsp
• Black Pepper - 1 tsp

Instructions

• Mix the flour with the salt and pepper and coat the rabbit pieces, save any spare flour
• Fry rabbit in the olive oil until browned
• Remove rabbit from the pan and put aside
• Add onions to the pan and fry for 5 minutes
• Add lardons and mustard seeds to the pan and fry for a further 5 minutes
• Add garlic and thyme to the pan and fry for a further minute
• Tip in remaining flour and mix well
• Slowly add the beer and bring to the boil
• Put rabbit in an oven dish
• Top with beer sauce mixture
• Place punes in the oven dish and top with foil
• Cook in 150°C fan oven for 2 hours
• Serve with a baked potato or with a baked sweet potato

Info

FlemishRabbitStew PT15M PT140M PT55M Main Belgian 4

Sous-vide Spare Ribs

Ingredients

• Pork ribs (cut into 2 * 6 ribs) - 12
• BBQ Sauce - 50 ml
• Olive oil - 2 tbsp
• Salt - 1 tsp
• Black Pepper - 1 tsp

Instructions

• Rub the ribs in oil, salt & pepper and put in sous-vide bag
• Sous-vide ribs for 24 hours at 58°C
• Remove ribs from bag and coat with BBQ Sauce
• Grill on a hot grill for 4 minutes per side
• Serve with a baked potato or with a baked sweet potato

Info

Sous-Vide Spare Ribs PT5M PT1450M PT1455M Main British 2

Chicken & Potato In Cream Sauce

Ingredients

• Chicken Quarters - 2
• Medium potatoes (peeled and halved) - 3
• Creme fraiche - 150 ml
• Tomato puree - 4 tbsp
• French mustard - 2 tsp
• Cider or white wine vinegar - 6 tbsp
• Olive oil - 1 tbsp
• Salt - 1 tsp
• Black Pepper - 1 tsp

Instructions

• Place chicken quarters in oven dish and spray with olive oil
• Cook chicken in 220°C fan oven for 15 mins
• Par boil potatoes in microwave @650W for 8 mins
• Add potatoes to oven dish
• Combine creme fraiche, puree, mustard, vinegar, salt & pepper and pour over chicken and potatoes
• Reduce oven to 170°C fan and cook for 30 minutes

Info

Chicken And Potato In Cream Sauce PT10M PT45M PT55M Main French 2

Cauliflower Cheese & Sausages

Ingredients

• Large Cauliflower (in florets) - 1
• Sausages - 6
• Cheese Sauce

Instructions

• Put the cauliflower in a microwave dish and microwave @900W for 16 minutes
• Grill the sausages for 4 minutes per side then cut into 1cm slices
• Transfer cauliflower and sausages to an oven proof dish
• Pour Cheese Sauce over cauliflower/sausages
• Cook in 175°C fan oven for 40 minutes

Info

Cauliflower Cheese Sausages PT05M PT55M PT60M Main British 2

Fusilli with Tomato Sauce

Ingredients

• Fusilli 100g
• Olive oil - 20 ml
• Garlic - 6 cloves
• Onion (diced) - 1
• Passata - ½ jar
• Fresh basil (roughly chopped) - 1 large bunch
• Black pepper - ½ tsp
• Grated parmesan - 2 tbsp

Instructions

• Boil fusilli in salted water for 12 minutes
• Fry onions in olive oil until soft
• Add garlic to frying pan and fry for 1 minute
• Add passata and pepper to fryng pan and heat
• Add pasta to frying pan and coat thoroughly
• Mix in fresh basil and serve with parmesan

Info

Fusilli Tomato Sauce PT10M PT15M PT25M Main Italian 2

Keema Pie

Ingredients

• Beef mince 200g
• Red Onion (diced) - 1
• Masala spice mix - 2 tbsp
• Ghee - 30g
• Garlic (crushed) - 8 cloves
• Short Crust Pastry - 1 portion
• Red kidney beans (cooked) - 350g
• Egg (beaten) - 1

Instructions

• Fry onion for 8 minutes with 20g of the ghee
• Add mince and fry for a further 6 minutes
• Add garlic to pan and fry for 1 minute
• Add kidney beans and masala mix, stir thouroughly and allow to cool
• Line a pie dish with 10g of ghee
• Roll out pastry, cut out lid and set aside
• Roll out remaining pastry, line pie-dish and prick bottom
• Fill pie with cooled filling, cover edge with egg and attach top
• Prick top and coat with egg
• Cook in 180°C fan oven for 45 minutes
• Leave to cool for 10 minutes and serve with Bombay roast potatoes and Tarka dal

Info

Keema Pie PT30M PT45M PT75M Main Indian 4

Cod Brandade

Ingredients

• Salt cod - 400g
• Potatoes (peeled and quartered) - 500g
• Olive oil - 40 ml
• Fresh parsley (roughly chopped) - large bunch
• Garlic (crushed) - 8 cloves
• Creme fraiche - 200g
• Black pepper (crushed) - 1 tsp

Instructions

• Soak cod in cold water for 12 hours, changing water every 3 hours
• Boil potatoes for 18 mins the drain and put into bowl
• Put 35ml of olive oil and creme fraiche into large pan on medium heat (4/9)
• Add crushed garlic to large pan and poach for 5 minutes
• Cut cod into large chunks and poach for a further 10 minutes
• Remove cod with slotted spoon, remove any bones and add to bowl with potatoes
• Add parsley, creme fraiche/oil broth and black pepper to bowl and mash with a potato masher
• Spoon mixture into shallow oven disk, lined with remaining olive oil
• Bake in 210°C fan oven for 30 minutes
• Serve with green vegetables or a green salad

Info

Cod Brandade PT740M PT60M PT800M Main French 8

Chicken & Mushroom Stir Fry

Ingredients

• Chicken filets (cut into 1.5cm pieces) - 2
• Onion (roughly chopped) - 1
• Red pepper (roughly chopped) - 1
• Ginger (finely diced) - 6 cm
• Beansprouts - 200 g
• Olive oil - 40 ml
• Garlic (roughly chopped) - 4 cloves
• Brown Mushrooms - 200 g
• Dried Mushrooms (rehydrated) - 100 g
• Chicken stock - 200 ml
• Dark Soy sauce - 4 tbsp
• Oyster sauce - 4 tbsp
• Rice wine - 4 tbsp
• Cornflour - 3 tbsps
• Black pepper - 1 tsp

Instructions

• Marinate chicken in soy sauce, rice wine and 1 tbsp of cornflour for 4 hours
• Combine chicken stock, oyster sauce and 2 tbsp of cornflour in cup
• Fry onions, garlic, ginger and red pepper in wok @ high heat (7/9) for 4 mins
• Remove wok contents and set aside
• Add marinated chicken to wok and fry for 3 minutes
• Add fresh mushrooms and rehydrated mushrooms and fry for a further 1 minute
• Add set aside onion/garlic/ginger/pepper mixture, stock mixture and black pepper
• Mix well, deglaze wok and then add beansprouts and cook for a further 2 minutes
• Serve with rice

Info

Chicken And Mushroom Stir Fry PT240M PT10M PT250M Main Chinese 2

Liver & Onions

Ingredients

• Calf's liver (chopped into small slices) - 400g
• Onion (roughly chopped) - 1
• Plain flour - 2 tbsp
• Chicken stock - 200 ml
• Olive oil - 2 tbsp
• Worcestershire sauce - 4 tbsp
• White wine - 1 glass
• Salt - ½ tsp
• Black pepper - 1 tsp

Instructions

• Combine flour, salt and pepper and toss liver in it to coat
• Fry onions @ medium heat (5/9) for 5 mins
• Add liver and fry for a further 5 minutes @ (6/9)
• Add white wine to the pan and deglaze
• Add stock, salt, pepper and worcestershier sauce and simmer for 2 minutes
• Transfer to oven dish and cook in a 170°C fan oven for 30 mins
• Serve with mashed potato

Info

Liver and Onions PT10M PT40M PT50M Main British 2

Quibebe (pumpkin & sweetcorn stew)

Ingredients

• Corn cobs - 2
• Red onion (finely sliced) - 1
• Pumpkin (1½cm diced) - 600 g
• Garlic (crushed) - 6 cloves
• Olive oil - 2 tbsp
• Chilli powder - 2 tsp
• Presh parsley (chopped) - 1 bunch
• Salt - ½ tsp
• Cheddar cheese (grated) - 60 g

Instructions

• Boil corn cobs in salted water for 25 minutes
• Add pumpkin and continue to boil for 12 minutes
• Fry onion in olive oil until pumpkin has finished
• Remove corn cobs and add forked corn to frying pan
• Add garlic to frying pan
• Add chilli powder, salt and drained pumpkin to frying pan
• Let simmer for 5 minutes and then serve topped with cheddar

Info

Quibebe PT10M PT40M PT50M Main Brazilian 2

Tex-Mex Chili Con Carne

Ingredients

• Large Onions (diced) - 2
• Olive oil - 2 tbsp
• Minced Beef - 1000 g
• Passata - 800 g
• Garlic (crushed) - 10 cloves
• Mushrooms (large) - 12
• Red bell peppers - 3
• Fresh chili peppers - 4
• Kidney beans (pre-cooked) - 400 g
• Chilli powder - 4 tsp
• Red wine - 375 ml
• Salt - 1 tsp
• Black pepper (crushed) - 1 tsp

Instructions

• Fry the onions in the olive oil in a large pan until translucent
• Add chili and red peppers to the pan and fry for a further 5 minutes
• Add garlic and minced beef to the pan and fry for a further 10 minutes
• Add mushrooms to the pan and fry for a further 5 minutes
• Add passata, red wine, kidney beans, chili powder, salt & pepper to the pan
• Let simmer for 30 minutes and then serve with basmati rice

Info

ChiliConCarne PT20M PT60M PT80M Main Mexican 12

Chicken Tikka Masala

Ingredients

• Large Onions (diced) - 2
• Olive oil - 2 tbsp
• Minced Beef - 1000 g
• Passata - 800 g
• Garlic (crushed) - 10 cloves
• Mushrooms (large) - 12
• Red bell peppers - 3
• Fresh chili peppers - 4
• Kidney beans (pre-cooked) - 400 g
• Chilli powder - 4 tsp
• Red wine - 375 ml
• Salt - 1 tsp
• Black pepper (crushed) - 1 tsp

Instructions

• Fry the onions in the olive oil in a large pan until translucent
• Add chili and red peppers to the pan and fry for a further 5 minutes
• Add garlic and minced beef to the pan and fry for a further 10 minutes
• Add mushrooms to the pan and fry for a further 5 minutes
• Add passata, red wine, kidney beans, chili powder, salt & pepper to the pan
• Let simmer for 30 minutes and then serve with basmati rice

Info

ChiliConCarne PT20M PT60M PT80M Main Mexican 12

Kedgeree

Ingredients

• Smoked haddock - 300g
• Bay leaves - 2
• Eggs - 3
• Rice (rinsed) - 120g
• Frozen peas - 80 g
• Butter - 30g
• Olive oil - 1 tbsp
• Onion (finely chopped) - 1
• Garam masala - 1 tbsp
• Cream - 3 tbsp
• Black pepper - ½ tsp
• Parsley (finely chopped) - bunch
• Lemon - ½ lemon (plus 2 slices)
• Black pepper (crushed) - 1 tsp

Instructions

• Put 300ml of water and the bay leaves into a lidded saucepan and use it to steam the haddock (skin up) & eggs for 10 mins
• Remove steamer and bay leaves and add rice and peas to broth
• Simmer rice and peas for 10 minutes then turn off the heat
• Whilst rice is cooking, fry onion in oil & butter over a low (4/9) heat for 8 mins
• Add garam masala to frying pan and cook for a further 3 mins
• Add rice/peas, cream, parsley and black pepper to frying pan and stir in
• Flake the haddock into large flakes and stir in
• Peel and cut the boiled egges into 4 length-wise and add to frying pan
• Cover pan and cook for a further 3 minutes until hot
• Serve on warmed serving plates and garnish with a slice of lemon

Info

Kedgeree PT10M PT25M PT35M Main British 2

Liver Stroganoff

Ingredients

• Calf's liver (chopped into small slices) - 300g
• Onion (chopped) - 1
• Plain flour - 2 tbsp
• Milk - 200 ml
• Yogurt - 1 tbsp
• Olive oil - 2 tbsp
• Tomato puree - 2 tbsp
• Mushrooms (chopped) - 300g
• Parsley (chopped) - bunch
• Salt - ½ tsp
• Black pepper - 1 tsp

Instructions

• Combine flour, salt and pepper and toss liver in it to coat
• Fry onions in olive oil @ medium heat (5/9) for 5 mins
• Add liver and fry for a further 5 minutes @ (6/9)
• Add mushrooms and fry for a further 5 minutes @ (6/9)
• Add any excess flour, milk & yogurt to the pan and deglaze
• Add tomato puree, salt, pepper and parsley and simmer for 3 minutes
• Serve with basmati rice

Info

Liver Stroganoff PT10M PT20M PT30M Main British 3

Haggis

Ingredients

• Haggis - 1

Instructions

• Place Haggis in sous-vide bag and sous-vide for 3 hours @ 83°C
• Serve with neeps and tatties

Info

Haggis PT05M PT180M PT185M Main British 2

Oysters Rockafella

Ingredients

• Oysters (shucked and seperated from shell) - 12
• Bread crumbs - 4 tbsp
• Parsley (finely chopped) - bunch
• Dill (dried) - 1 tsp
• Garlic powder - 1 tsp
• Onion powder - ½ tsp
• Olive oil - 4 tbsp
• Salt - ½ tsp
• Black pepper - ½ tsp

Instructions

• Pre-heat oven to 230°C fan
• Combine all ingredients except oysters and mix well
• Top oysters with breadcrumb mixture
• Place in oven for 8 minutes

Info

Haggis PT05M PT180M PT185M Main British 2

Normandy Pork

Ingredients

• Pork Tenderloin (cut into bite size pieces) - 600 g
• Onion (large - diced) - 1
• Garlic (crushed) - 6 cloves
• Apple (peeled & cut into bite size pieces) - 1
• Cream - 3 tbsp
• Beer - 330 ml
• Mustard - 1 tbsp
• Mixed dried herbs - 2 tsp
• Paprika - 1 tbsp
• Chilli powder - ½ tsp
• Olive oil - 1 tbsp
• Salt - 1 tsp
• Black pepper - 1 tsp

Instructions

• Pre-heat oven to 170°C fan
• Fry onions in olive oil @ 5/9 for 7 minutes
• Add pork and garlic and fry for a further 7 minutes
• Add beer, cream, mustard, herbs, paprika and chili powder and simmer for 5 minutes
• Season, add apple and place in oven tray
• Cook in oven for 40 minutes
• Serve with baked sweet potato, mash or bulgur wheat

Info

Normandy Pork PT10M PT60M PT70M Main French 3

Kidney Provencale

Ingredients

• Kidneys (cored and cut into bite size pieces) - 400 g
• Plain flour - 3 tbsp
• Onion (large - diced) - 1
• Garlic (crushed) - 6 cloves
• Cream - 3 tbsp
• Passata - 400 ml
• Mixed dried herbs - 2 tsp
• Olive oil - 1 tbsp
• Salt - 1 tsp
• Black pepper - 1 tsp

Instructions

• Fry onions in olive oil @ 5/9 for 7 minutes
• Toss kidneys in seasoned flour
• Add kidneys and garlic and fry for a further 5 minutes
• Add cream, Passata and herbs and simmer for 10 minutes
• Serve with rice or bulgur wheat

Info

Kidney Provencale PT05M PT25M PT30M Main French 3

Glazed Sous-vide Salmon Steaks

Ingredients

• Large salmon steaks (skin removed) - 2
• Olive oil - 1 tsp
• Salt - ½ tsp
• Black pepper - ½ tsp
• Honey and Soy Glaze - 1 portion

Instructions

• Add salmon steaks, oil, salt & pepper to the sous-vide bag and seal
• Sous-vide @53°C for 20 minutes
• Plunge bag in cold water than store in fridge for at least 10 mins
• Remove steaks from bag and drizzle with Honey and Soy Glaze
• Grill on a hot grill for 4 mins each side
• Serve with creamed spinach

Info

Glazed Sousvide Salmon Steaks PT30M PT10M PT40M Main British 2

Chicken Risotto (Pressure Cooker)

Ingredients

• Olive oil - 2 tbsp
• Butter - 50g
• Onions - 1 large
• Garlic - 4 cloves
• Cooked chicken - 350 g
• Dried mushrooms - 50 g
• Truffle oil - 1 tbsp
• Saffron - 1 small pinch
• White wine - 400 ml
• Chicken stock - 350 ml
• Arborio rice - 350 g
• Salt - 1 tsp
• Black pepper - 1 tsp
• Parsley (finely chopped) - 1 tbsp

Instructions

• Heat the chicken stock and add to dried mushrooms and saffron in a bowl
• Add olive oil and butter to pressure cooker and fry onions for 8 minutes @5/9
• Add garlic and fry for a further minute
• Add rice, salt & pepper and coat in oil
• Add mushroom/saffron broth & white wine and bring to low pressure @8/9
• Cook on low pressure for 7 minutes @4/9
• Release pressure quickly and stir in truffle oil
• Serve immediately with grated parmessan and parsley

Info

Chicken Risotto PT10M PT25M PT35M Side Italian 4

Normandy Rabbit Stew (Sous-vide)

Ingredients

• Saddle of rabbit - 1
• Cider - 330 ml
• Cream - 100 ml
• Flour - 2 tbsp
• Apple (peeled, cored and sliced) - 1
• Diced bacon - 150 g
• Salt - 1 tsp
• Black pepper - 1 tsp

Instructions

• Sous-vide the saddle of rabbit for 2:30 @ 60°C
• Fry bacon (without addtional fat) for 8 minutes @7/9
• Add apple and fry for a further 3 minutes
• Add flour and combine
• Add cider and cream slowly whilst stiring
• Pull chunks of rabbit off the bone and add to pan
• Reduce heat to @4/9, add salt & pepper and simmer for 10 minutes
• Serve with baked potato, baked sweet potato or rice

Info

Normandy Rabbit Stew PT160M PT25M PT185M Main French 2

Mushroom Balls In Tomato Sauce

Ingredients

• Onion (roughly chopped) - 1
• Green chillis (roughly chopped) - 3
• Large mushrooms (roughly chopped) - 12
• Large dried mushrooms - 5
• Olive Oil - 3 tbsp
• Egg - 1
• Uncooked instant couscous - 6 tbsp
• Breadcrumbs - 6 tbsp
• Truffle oil - 2 tsp
• Garlic (crushed) - 6 cloves
• Parmesan - 80 g
• Dried mixed herbs - 1 tbsp
• Mushroom powder - 1 tbsp
• Salt - 1 tsp
• Black pepper - 1 tsp
• Passata - 1 jar

Instructions

• Fry onions and chillis in 2 tbsps olive oil @7/9 for 5 minutes
• Add fresh mushrooms and garlic and continue to fry until moisture evaporated (20 mins)
• Put frying pan contents and remaining ingredients (except passata and remaining olive oil) into a blender
• Roughly blend then form into 12 golf ball sized balls and refrigerate for 30 minutes
• Fry balls quickly in batches of 6 in remaining tbsp of oil
• Put balls on ceramic oven dish and cover in Passata
• Cook in 180°C fan oven for 30 minutes
• Serve sprinkled with parmessan

Info

Mushroom Balls In Tomato Sauce PT20M PT70M PT90M Main British 3

Rabbit In Mustard Sauce

Ingredients

• Rabbit (cut into pieces) - 1
• Mustard - 6 tbsp
• Dried thyme - 2 tbsp
• White cooking wine - 375 ml
• Garlic (crushed) - 6 cloves
• Salt - 1 tsp
• Black pepper - 1 tsp

Instructions

• Heat oven to 170°C fan
• Combine mustard, thyme, wine, garlic & seasoning
• Put rabbit pieces into oven dish and cover with sauce mix
• Cook in oven for 1 hour basting periodically
• Serve with scalloped potatoes

Info

Rabbit In Mustard Sauce PT10M PT60M PT70M Main British 3