Baked Beans

Ingredients

• 500-750g dried beans (haricots blanc, flageolets, whatever you fancy)
• 2 onions
• 10 cloves garlic (I like garlic)
• 2 tins tomatoes
• 2 tablespoons balsamic vinegar
• Salt & Pepper to taste

Instructions

• Soak beans overnight
• Drain beans then boil in fresh (non-salted) water for 1 hour (or 21 mins in pressure cooker)
• Cut lardons and chorizo (if used) into small pieces and fry (no need to add oil)
• Add lardons and chorizo (if used) to drained beans
• Fry up onions and garlic (use chorizo pan and any remaining fat if using chorizo)
• Add tomatoes and balsamic vinegar to fried mixture
• Put onion/garlic/tomato/vinegar mixture into blender and blend for 30 seconds
• Pour blended ingredients into bean pan
• Warm through and season to taste

Optional Ingredients

• 1 packet Chorizo
• 1 packet lardons
• Herbs de Provence
• Mustard - 1 tsp
• Worcestershire Sauce - 1 tbsp
• Sausages - 1 packet
• Beetroot Powder - 1 tsp
• Smoked paprika - ½ tsp
• Chilli powder - ½ tsp

Info

Baked Beans PT1440M PT70M PT1510M Side British 10

Taboule

Ingredients

• 250g instant couscous
• 1 red pepper (caspicum)
• 1 green pepper (caspicum)
• 1 yellow pepper (caspicum)
• Bunch of spring onions
• 100g parsley
• 100g fresh coriander
• 100g fresh mint
• 10 cloves garlic
• Salt & Pepper to taste

Instructions

• Put couscous in bowl and add 300ml boiling water
• Put parsley, coriander, mint and garlic into processor and chop fine
• Cut peppers and spring onions into small pieces
• Add herb mix and peppers/onions to couscous
• Add salt and pepper and mix thoroughly

Optional Ingredients

• 1 green chilli
• Pat butter

12

Info

• Serves - 12
• Calories/serving - 104 kcal
• Carbs/serving - 22g
• Cholesterol/serving - 0mg
• Fibre/serving - 3g
• Protein/serving - 4g
• Fat/serving - 0g
• Saturated Fat/serving - 0g
• Trans Fat/serving - 0g
• Unsaturated Fat/serving - 0g
• Sodium/serving - 111mg
• Sugars/serving - 1g
• May be frozen - Yes

Cauliflower Rice

Ingredients

• Raw Cauliflower - 1
• Cloves Garlic - 6
• Onion - 1
• Whole black pepper - 1 tsp
• Salt - ½ tsp
• Turmeric - 4 tsp
• Olive Oil - 4 tbsp

Instructions

• Julienne garlic, onion & cauliflower in a food processor until it resembles rice grains
• Fry garlic, onion & cauliflower, along with the turmeric, black pepper & salt on high for 2 minutes

Optional Ingredients

• Chopped green chillis - 2

Info

Cauliflower Rice PT03M PT02M PT05M Side British 6

Steamed Basmati Rice

Ingredients

• Basmati rice - 120g
• Salt - ½ tsp

Instructions

• Put unsoaked rice into basket, fill saucepan to ¾ full with water and add salt
• Boil water, put in trivet (if used) and plunge basket in boiling water
• Put on saucepan lid
• Boil for 10 mins
• Turn off heat, empty water from saucepan and leave to steam with lid on for 7 minutes before serving

Optional Ingredients

• Cardamon pods

Info

Steamed Basmati Rice PT03M PT17M PT20M Side British 2

Brusselslaw

Ingredients

• Raw Red Cabbage - ½
• Brussels sprouts - 1kg
• Red Onion - 1
• Onion - 1
• Garlic - 1 bulb
• Carrots - 2
• Mayonaise - 250g
• Full fat yogurt - 250g
• Fresh chopped Parsley - 2 large bunches
• Juice and zest of lemon - 1
• Ground Black pepper - 2 tsp
• Salt - 1 tsp

Instructions

• Julienne Raw Red Cabbage, Brussels sprouts, Red Onion, Onion, Garlic & Carrots in a food processor
• Mix well with other ingredients and serve

Optional Ingredients

• Chopped green chillis - 4
• Raw beetroot - 2

Info

Brusselslaw PT20M PT00M PT20M Main British 12

Stuffed Aubergine

Ingredients

• Aubergines - 2 large
• Onion - 1 large
• Garlic - 6 cloves
• Whole black pepper - large pinch
• Salt - ½ tsp
• Tomato purée - 4 tbsp
• Dried mixed herbs - 2 tsp
• Olive Oil - 2 tbsp

Instructions

• Roast halved aubergines in oven at 180° for 30 mins
• Fry onion & garlic in olive oil
• Remove flesh of aubergines and add to frying pan
• Add tomato purée and a little water to loosen mixture
• Scoop back into aubergine halfs and put into oven on 200°C for 20 minutes

Optional Ingredients

• Parmesan cheese
• Breadcrumbs
• Fresh tomatoes

Info

Stuffed Aubergine PT10M PT50M PT60M Side British 2

Broccoli & Cheese Balls

Ingredients

• Heads of Broccoli - 2
• Parmesan (grated) - 120g
• Onion powder - 1 tbsp
• Garlic Powder - 2 tsp
• Fresh Parsley - 6 tbsp
• Breadcrumbs - 120g
• Eggs - 2
• Salt - ½ tsp
• Black Pepper - ½ tsp

Instructions

• Par boil broccoli in microwave with 2cm water (10 mins @ 360W)
• Combine all ingredients in a mixer and pulse gently
• Refrigerate 2 hours
• Roll into balls & cook in pre-heated 200°C oven for 20 mins

Info

Broccoli Cheese Balls PT05M PT150M PT155M Side British 6

Moroccan Carrot Salad

Ingredients

• Carrots (peeled and halved) - 4
• Garlic (crushed) - 4 cloves
• Dried chillis - 4
• Lemon juice - ½ lemon
• Cumin - 2 tsp
• Paprika - 1 tsp
• Chopped parsley - 12 tbsp
• Salt - 1 tsp
• Peppercorns - 20
• Olive oil - 75 ml

Instructions

• Boil carrots for 16 mins, allow to cool then cut into rondelles
• Blend chillis, cumin, paprika, salt & peppercorns in spice grinder
• Combine spice mix, garlic, lemon juice, parsley and olive oil
• Toss carrots in mixture and refrigerate

Optional Ingredients

• Fresh chillis
• Fresh coriander (to replace half parsley)

Info

Moroccan Carrot Salad PT06M PT14M PT20M Side African 12

Pumpkin & Celeriac Soup

Ingredients

• Pumpkin cut into 2cm cubes - 600 g
• Celeriac cut into 2cm cubes - 600 g
• Olive oil - 20 ml
• Butter - 30 g
• Onions - 1 large
• Milk - 500 ml
• Whole cumin - 3 tsp
• Flour - 30g
• Vegetable stock - 1000ml
• Tomatoes - 4 large
• Salt - 1 tsp
• Black Pepper - 1 tsp
• Cinnamon - large pinch
• Chopped parsley - 8 tbsp
• Cream - 150 ml

Instructions

• Rub pumpkin in olive oil and cumin and roast in 180° oven for 25 minutes
• Boil celeriac in milk for 20 minutes
• Melt oil in large pan and gently fry onions.
• Add flour to pan, then add pumpkin, celeriac, tomatoes, cinnamon, salt, pepper & vegetable stock
• Bring to boil and simmer for 20 minutes
• Blend until smooth, return to pan and add parsley and cream
• Simmer for 5 minutes and serve

Optional Ingredients

• Herby croutons

Info

Pumpkin Soup PT10M PT60M PT70M Soup British 4

Greek Salad

Ingredients

• Feta Cheese (cubed) - 250 g
• Pitted Olives (halved) - 30
• Mint - Bunch
• Red Pepper (diced) - 1 large
• Cucumber (diced) 1/3 cucumber
• Cherry tomatoes (halved) - 20
• Olive Oil - 4 tsps
• Lemon Juice - ½ lemon
• Spring Onions (diced) - 6
• Salt - ½ tsp
• Black Pepper - ½ tsp

Instructions

• Combine all ingredients in a bowl and mix well
• Refrigerate

Info

Greek Salad PT15M PT00M PT15M Side Mediterranean 6

Coronation Chicken

Ingredients

• Cooked diced chicken - 380 g
• Yogurt - 180 g
• Mayonnaise - 100 g
• Mango Chutney - 50 g
• Raisins - 30 g
• White Wine - 20 ml
• Garam Masala - 2 tsps
• Turmeric - 1 tsp
• Salt - ¼ tsp
• White Pepper - ¼ tsp

Instructions

• Combine all ingredients except chicken in a bowl and mix well
• Add chicken and coat thoroughly
• Refrigerate

Optional Ingredients

• Replace chicken with chickpeas for a vegetarian alternative

Info

Coronation Chicken PT10M PT00M PT10M Side British 8

Celeriac Mash with Beurre Noisette

Ingredients

• Celeriac (peeled and diced 1.5cm) - 1
• Milk - 200 ml
• Creme fraiche - 100 ml
• Butter - 30 g
• Chives (chopped small) - bunch
• Salt - 1 tsp
• Black Pepper - 1 tsp

Instructions

• Add celeriac to saucepan, add milk and top up with water
• Boil celeriac 20 mins
• Melt butter in frying pan on high heat until browned
• Add drained celeriac to frying pan
• Add chives, creme fraiche, salt & pepper to frying pan
• Mash with potato masher and serve

Info

Celeriac Mash PT**M PT**M PT**M Side British 4

Beetroot Roasted

Ingredients

• Raw Beetroot - 3 large scrubbed
• Garlic - 1 bulb seperated into cloves with skin
• Olive Oil - 3 tbsp

Instructions

• Heat oven to 155°C fan
• Layer bottom of oven dish with cloves of garlic
• Top & tail beetroot and add to oven dish with olive oil
• Cover dish with foil
• Cook in oven for 60 minutes and remove garlic for use later
• Return dish to oven for a further 120 mins
• Once removed from oven, leave to cool and peel with potato peeler

Info

BeetrootRoasted PT10M PT180M PT190M Side British 3

Ratatouille

Ingredients

• Olive oil - 3 tbsp
• Garlic - 1 bulb
• Onions - 2 large
• Aubergines (eggplant) - 2 large
• Courgettes (zuchini) - 4 large
• Green peppers (caspicums) - 2 large
• Yellow peppers (caspicums) - 2 large
• Tin tomatoes - 1
• Bay leaves - 4
• Basil - large bunch
• Thyme - 8 sprigs
• Salt - 1 tsp
• Black pepper - 1 tsp
• Tomato puree - 150 ml
• Balsamic vinegar - 10 ml
• Preserved lemons - 2 quarters

Instructions

• Heat oil in large pan
• Add diced veg and fry
• Add tin toms and condiments
• Cook 40 minutes on medium heat
• Remove bay leaves and serve

Info

Ratatouille PT10M PT40M PT50M Side French 10

Pressure Cooker Mushroom Risotto

Ingredients

• Olive oil - 2 tbsp
• Butter - 50g
• Onions - 1 large
• Garlic - 4 cloves
• Brown Cap Mushrooms - 10 large
• Dried mushrooms - 50 g
• Truffle oil - 1 tbsp
• Saffron - 1 small pinch
• White wine - 400 ml
• Water - 350 ml
• Arborio rice - 350 g
• Salt - 1 tsp
• Black pepper - 1 tsp

Instructions

• Boil the water and add to dried mushrooms and saffron in a bowl
• Add olive oil and butter to pressure cooker and fry onions for 5 minutes
• Add brown cap mushrooms and fry for 3 minutes @5/9
• Add garlic and fry for 1 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

Info

Mushroom Risotto PT10M PT25M PT35M Side Italian 4

Pesto Mash

Ingredients

• Peeled medium potatoes - 3
• Pesto - 3 tbsp

Instructions

• Boil the potatoes in salted water for 17 minutes
• Mash with pesto and serve

Info

Pesto Mash PT03M PT17M PT20M Side British 2

Tomato Salad

Ingredients

• Tomatoes - 4
• Spring onions finely chopped - 3
• Lemon juice - ½ lemon
• Fresh Coriander finely chopped - bunch
• Balsamic vinegar - 2 tbsp
• Olive oil - 2 tbsp
• Salt - large pinch
• Black pepper - large pinch

Instructions

• Cut the tomatoes thinly
• Using a chefs round, layer the tomatoes interspersed with sprinklings of spring onions
• Top with dressing of lemon juice, balsamic vinegar, olive oil, corander, salt and pepper

Info

Tomato Salad PT05M PT00M PT05M Salad British 2

Garlic Potatoes

Ingredients

• Potatoes - 3 medium
• Garlic cloves - 6 unpeeled
• Olive oil - 4 tbsp
• Salt - large pinch
• Black pepper - large pinch

Instructions

• Cut the potatoes in quarters lengthwise and pat dry
• Heat the oil in a frying pan on medium hot (6/9)
• Fry the potatoes until they start to brown - 7 minutes
• Add the garlic, turn down the heat (3/9) and cover the pan tightly
• Allow the potatoes to cook in their steam for 15 minutes
• Sprinkle with salt & pepper and serve

Info

Garlic Potatoes PT05M PT22M PT27M Side Italian 2

Aloo Gobi

Ingredients

• Baby Potatoes (halved) - 400g
• Cauliflower (cut into small florets) - 1
• Onion (finely sliced) - 1
• Garlic (crushed) - 6 cloves
• Root ginger (finely chopped) - 1 tbsp
• Fresh green chillis (finely chopped) - 2
• Tin tomatoes - 1 (or ½ jar pasata)
• Ghee/clarified butter - 4 tbsp
• Whole Cumin seeds - 1 tsp
• Nigela (black onion) seeds - ½ tsp
• Corainder seeds (ground) - 2 tsps
• Dried chillis (ground) - 6
• Turmeric - ½ tsp
• Fenugreek - 1 tsp"
• Salt - large pinch
• Garam masala - 1 tsp
• Lime (juice) - 1
• Fresh coriander - 1 bunch

Instructions

• Heat the ghee in a frying pan and fry cumin and nigella for 1 min
• Add potatoes and sauté until golden
• Remove potatoes and add cauliflower, sauté until golden
• Remove cauliflower, reduce heat to 4/9 and fry onions for 6 minutes
• Add ginger and chillis and fry for 2 mins
• Add garlic and fry for 1 min
• Add tomatoes, ground coriander, salt, chilli, fenugreek & turmeric and cook for 5 mins
• Add the potatoes and cauliflower and put on lid
• Cook on low 3/9 for 45 minutes
• Turn off heat, leave for 5 minutes, stir in lime juice, garam masala and 3/4 of the fresh coriander
• Serve with basmati rice, naan bread, lime pickle and garnish with remaining coriander, or serve as a side

Info

Aloo Gobi PT10M PT70M PT80M Side Indian 4

Lyonnaise Potatoes

Ingredients

• Potatoes (sliced) - 3
• Olive oil - 2 tbsp
• Onion (sliced) - 1
• Garlic (crushed) - 4 cloves
• Parmesan - 50g
• Fresh Parsley - 50g
• Salt & pepper - to taste

Instructions

• Peel potatoes and cut onions & potatoes into slices
• Fry potatoes on medium high (6/9) heat in oil for 6 mins
• Turn down heat slightly (5/9), add onion slices and fry for a further 10 mins
• Add garlic, salt & pepper and fry for a further 2 mins
• Stir in parsley & parmesan and serve

Info

Lyonnaise Potatoes PT05M PT20M PT25M Side French 2

Jewelled Couscous

Ingredients

• Instant couscous - 120g dry weight
• Water - 175ml
• Pomegranite seeds - from 1 pomegranite
• Preserved lemon - ½
• Olive oil - 2 tbsp
• Fresh Coriander (chopped roughly) - bunch

Instructions

• Boil the water and pour onto couscous
• Leave to stand for 5 mins
• Add all other ingredients and mix thoroughly

Info

Jewelled Couscous PT10M PT05M PT15M Side African 2

Stir Fried Courgette And Garlic

Ingredients

• Courgettes (cut into 1cm chips) - 3
• Garlic (crushed or grated) - 6 cloves
• Olive oil - 5 tbsp
• Salt & Pepper - to taste

Instructions

• Heat the oil in a wok or large frying pan until smoking (8/9 heat)
• Fry courgettes, salt & pepper for 6 minutes
• Add garlic and fry for a further 2 minutes

Info

Stir Fried Courgette And Garlic PT05M PT08M PT13M Side British 2

Potato Salad

Ingredients

• Medium waxy potatoes - 4
• Mayonaise - 1 tbsp
• Natural Yogurt - 1 tbsp
• White pepper - 1/8 tsp
• Chives (cut into ½ cm lengths) - bunch

Instructions

• Peel potatoes (if desired) and microwave in a little water for 8 minutes @ 650W
• Leave potatoes to cool
• Add mayonaise, yogurt, white pepper and chives to a bowl and mix well
• Cut potatoes into 1½ cm cubes and gently combine with sauce mix
• Refrigerate

Info

Potato Salad PT05M PT08M PT13M Starter British 5

• Makes - 5
• Calories/serving - kcal
• Carbs/serving - g
• Cholesterol/serving - mg
• Fibre/serving - g
• Protein/serving - g
• Fat/serving - g
• Saturated Fat/serving - g
• Trans Fat/serving - g
• Unsaturated Fat/serving - g
• Sodium/serving - mg
• Sugars/serving - g
• May be frozen - No

Cock-A-Leekie Soup

Ingredients

• Butter - 40 g
• Leftover chicken - 250 g
• Medium waxy potatoes (1cm diced) - 4
• Large leeks (1cm sliced) - 4
• Onion (roughly chopped) - 1
• Carrots (roughly chopped) - 3
• Celery (roughly chopped) - 3 stalks
• Chicken stock - 1 litre
• Salt & pepper to taste
• Chives (cut into ½ cm lengths) - bunch

Instructions

• Melt butter in large saucepan on 5/9 heat
• Sauté ½ potatoes, ½ leeks, onion, carrots and celery for 10 minutes
• Add stock and boil for 15 minutes
• Blend contents of saucepan
• Add chicken, and remaining leeks and potatoes to saucepan
• Simmer for 30 minutes
• Add all but 1 tbsp of chives to pan and put into bowls
• Garnish with remaining chives

Info

Cock-A-Leekie Soup PT20M PT60M PT80M Starter British 4

• Makes - 4
• Calories/serving - kcal
• Carbs/serving - g
• Cholesterol/serving - mg
• Fibre/serving - g
• Protein/serving - g
• Fat/serving - g
• Saturated Fat/serving - g
• Trans Fat/serving - g
• Unsaturated Fat/serving - g
• Sodium/serving - mg
• Sugars/serving - g
• May be frozen - Yes

Scalloped Potatoes

Ingredients

• Butter - 20 g
• Medium waxy potatoes (0.5cm sliced) - 3
• Milk - 300 ml
• Cheddar chese (sliced) - 100 g
• Salt & pepper to taste

Instructions

• Put potatoes and butter in a ceramic bowl and microwave for 10 minutes @ 650W, stir after first 5 mins
• Add cheese slices between potatoes, then sprinkle on pepper
• Pour milk over mixture
• Cook in 190°C fan oven for 30 minutes or microwave for a further 5 minutes

Info

ScallopedPotatoes PT10M PT15M PT25M Side British 2

• Makes - 2
• Calories/serving - kcal
• Carbs/serving - g
• Cholesterol/serving - mg
• Fibre/serving - g
• Protein/serving - g
• Fat/serving - g
• Saturated Fat/serving - g
• Trans Fat/serving - g
• Unsaturated Fat/serving - g
• Sodium/serving - mg
• Sugars/serving - g
• May be frozen - Yes

Lentil Salad

Ingredients

• Ham (roughly chopped) - 200 g
• Green lentils - 300 g
• Spring Onions - 4
• Olive oil - 4 tbsp
• Cider vinegar - 3 tbsp
• Balsamic vinegar - 1 tbsp
• French mustard - 2 tsp
• Salt & pepper to taste

Instructions

• Boil lentils for 20 mins
• Drain lentils and leave them to cool
• Slice the spring onions and add them to the lentils
• When cold, add ham, oil, vinegars, mustard and salt & pepper and mix well
• Leave to marinate in the fridge for a few hours before serving

Info

Lentil Salad PT10M PT20M PT30M Side British 6

• Makes - 6
• Calories/serving - kcal
• Carbs/serving - g
• Cholesterol/serving - mg
• Fibre/serving - g
• Protein/serving - g
• Fat/serving - g
• Saturated Fat/serving - g
• Trans Fat/serving - g
• Unsaturated Fat/serving - g
• Sodium/serving - mg
• Sugars/serving - g
• May be frozen - Yes

Steamed Bulgur Wheat

Ingredients

• Bulgur Wheat - 120g
• Salt - ½ tsp

Instructions

• Put bulgur wheat into basket, fill saucepan to ¾ full with water and add salt
• Boil water, put in trivet (if used) and plunge basket in boiling water
• Put on saucepan lid
• Boil for 8 mins
• Turn off heat, empty water from saucepan and leave to steam with lid on for 7 minutes before serving

Optional Ingredients

• Turmeric
• Crushed garlic - add when steaming

Info

Bulgur Wheat PT02M PT15M PT17M Side British 2

Steamed Haricots Verts

Ingredients

• French beans (haricots verts) - 140g
• Garlic (crushed) - 2 cloves
• Salt - ½ tsp

Instructions

• Top and tail beans, then put in steamer basket
• Add salt to water, boil water
• Place basket on saucepan, sprinkle garlic on top and cover with lid
• Steam for 15 mins

Info

SteamedHaricotsVerts PT05M PT15M PT20M Side British 2

Roast Tomatoes

Ingredients

• Tomatoes (halved) - 4
• Breadcrumb, parsley and garlic crust - 100 g
• Olive oil - 20ml

Instructions

• Lay tomatoes, cut side up in oven dish
• Cover tomato tops with 1 tsp Breadcrumb, parsley and garlic crust each
• Spray tomatoes with olive oil
• Place in 180°C oven for 20 mins

Info

Roast Tomatoes PT03M PT20M PT23M Side British 2

Buttered Cabbage

Ingredients

• Curly cabbage (chopped into 1 cm squares) - ½
• Butter - 50 g
• Creme fraiche - 100 g
• Chives - 50 g
• Salt & Pepper to taste

Instructions

• Add butter to saucepan and melt butter over a low heat (with lardons if used)
• Add cabbage (and carrot if used) to pan, cover and cook on low heat for 20 mins
• Add the creme fraiche, salt & pepper, re-cover and cook on a low heat for a further 20 mins
• Stir in chives and serve

Optional Ingredients

• Bacon lardons - 100 g
• Carrot (grated) - 2

Info

Buttered Cabbage PT05M PT42M PT47M Side British 4

• Serves - 4
• Calories/serving - kcal
• Carbs/serving - g
• Cholesterol/serving - mg
• Fibre/serving - g
• Protein/serving - g
• Fat/serving - g
• Saturated Fat/serving - g
• Trans Fat/serving - g
• Unsaturated Fat/serving - g
• Sodium/serving - mg
• Sugars/serving - g
• May be frozen - Yes

Roast Pumpkin & Cumin

Ingredients

• Pumpkin (flesh chopped into 2 cm cubes) - ¼ pumpkin
• Olive oil - 6 tbsp
• Cumin seeds (whole) - 2 tbsp
• Salt & Pepper to taste

Instructions

• Heat oven to 180°C fan
• Place cubes in an oven proof dish
• Combine oil, cumin, salt & pepper and toss pumpkin cubes in mixture
• Cook in oven for 40 minutes

Info

Roast Pumpkin And Cumin PT05M PT40M PT45M Side British 4

• Serves - 4
• Calories/serving - kcal
• Carbs/serving - g
• Cholesterol/serving - mg
• Fibre/serving - g
• Protein/serving - g
• Fat/serving - g
• Saturated Fat/serving - g
• Trans Fat/serving - g
• Unsaturated Fat/serving - g
• Sodium/serving - mg
• Sugars/serving - g
• May be frozen - Yes

Red Pepper & Goat's Cheese Soup

Ingredients

• Onions (finely sliced) - 1
• Red peppers (roughly chopped) - 4
• Granny Smith apple (peeled, cored and roughly chopped) - 1
• Goats cheese (rindless and roughly chopped) - 3 rounds
• Vegetable stock - 750 ml
• White wine - 250 ml
• Fresh parsley - 1 tbsp
• Salt & Pepper to taste

Instructions

• Put 100 ml of veg stock in a large pan and add the onions
• Simmer @ 7/9 heat until stock has disappeared
• Deglaze the pan with white wine
• Add peppers, apple, stock, basil, salt & pepper
• Bring to the boil, then cover and reduce heat to 3/9
• Cook for 30 minutes
• Put in liquidizer and pulse until smooth, then return to pan
• Add goats cheese and stir until melted
• Serve with crusty bread

Info

Red Pepper And Goats Cheese Soup PT10M PT45M PT55M Soup British 2

• Serves - 4
• Calories/serving - 302 kcal
• Carbs/serving - 32.2g
• Cholesterol/serving - 17mg
• Fibre/serving - 7.1g
• Protein/serving - 10.9g
• Fat/serving - 8.6g
• Saturated Fat/serving - 5.6g
• Trans Fat/serving - 0.4g
• Unsaturated Fat/serving - 2.7g
• Sodium/serving - 1600mg
• Sugars/serving - 18.4g
• May be frozen - Yes

Bombay Roast Potatoes

Ingredients

• Onions (quartered) - 1
• Potatoes (4 cm slices) - 6
• Ghee - 50g
• Turmeric - 2 tsps
• Plain flour - 2 tbsps
• Instant Couscous - 2 tbsps
• Fresh coriander (chopped) - bunch
• Salt - 2 tsps

Instructions

• Pre-heat oven to 180°C fan and heat ghee in an oven dish
• Par boil potatoes in water with tumeric and 1 tsp salt added for 3 minutes
• Drain potatoes and coat in flour, couscous and remaining salt mix
• Add potatoes and onion to oven dish and roll to coat them with oil evenly
• Return to the oven and cook for 30 minutes
• Baste potatoes and cook for a further 15 minutes
• Remove from oven and mix in the fresh coriander, then serve

Info

Bombay Roast Potatoes PT05M PT48M PT53M Side Indian 4

• Serves - 4
• Calories/serving - kcal
• Carbs/serving - g
• Cholesterol/serving - mg
• Fibre/serving - g
• Protein/serving - g
• Fat/serving - g
• Saturated Fat/serving - g
• Trans Fat/serving - g
• Unsaturated Fat/serving - g
• Sodium/serving - mg
• Sugars/serving - g
• May be frozen - Yes

Mushrooms à la Greque

Ingredients

• Brown cap mushrooms (sliced) - 500 g
• Whole coriander (slightly cracked) - 1 tbsp
• White wine - 300 ml
• Pasata - ½ jar
• Olive oil - 2 tbsps
• Black pepper - ½ tsp
• Salt - ½ tsp

Instructions

• Fry mushrooms in olive oil for 4 minutes
• Add remaining ingredients to pan and cook on low (3/9) for 20 minutes
• Serve cold from the fridge

Info

Mushrooms A La Greque PT05M PT24M PT29M Side Greek 8

• Serves - 8
• Calories/serving - kcal
• Carbs/serving - g
• Cholesterol/serving - mg
• Fibre/serving - g
• Protein/serving - g
• Fat/serving - g
• Saturated Fat/serving - g
• Trans Fat/serving - g
• Unsaturated Fat/serving - g
• Sodium/serving - mg
• Sugars/serving - g
• May be frozen - Yes

Braised Creamed Leeks

Ingredients

• Medium Leeks - (cut into 2 cm pieces) - 5
• Butter - 30 g
• Cream - 120 ml
• Breadcrumbs - 100 g
• Parmesan (grated) - 100 g
• Black pepper - ½ tsp
• Salt - ½ tsp

Instructions

• Put leeks and butter in a ceramic dish and microwave @600W for 6 minutes
• Stir and microwave for a further 4 mins
• Sprinkle with salt & pepper and then pour cream over the top
• Cook in a 180°C fan oven for 20 minutes
• Remove from oven, top with breadcumbs and parmesan and cook for a further 10 minutes

Info

Braised Creamed Leeks PT05M PT40M PT45M Side British 2

• Serves - 2
• Calories/serving - kcal
• Carbs/serving - g
• Cholesterol/serving - mg
• Fibre/serving - g
• Protein/serving - g
• Fat/serving - g
• Saturated Fat/serving - g
• Trans Fat/serving - g
• Unsaturated Fat/serving - g
• Sodium/serving - mg
• Sugars/serving - g
• May be frozen - Yes

Cauliflower Cheese

Ingredients

• Cauliflower - (cut into florets) - 1
• Cheese sauce - 1 portion

Instructions

• Boil cauliflower in saucepan for 12 mins
• Put cauliflower in oven dish and cover with cheese sauce
• Cook in oven for 35 mins @180° fan

Info

Cauliflower Cheese PT05M PT47M PT52M Side British 4

• Serves - 4
• Calories/serving - kcal
• Carbs/serving - g
• Cholesterol/serving - mg
• Fibre/serving - g
• Protein/serving - g
• Fat/serving - g
• Saturated Fat/serving - g
• Trans Fat/serving - g
• Unsaturated Fat/serving - g
• Sodium/serving - mg
• Sugars/serving - g
• May be frozen - Yes

Tarka Dal

Ingredients

• Red lentils - 250g
• Red onion (finely diced) - 1 large
• Whole cumin seeds - 1 tsp
• Ground turmeric - 1 tsp
• Whole black mustard seeds - 1 tsp
• Chilis (roughly chopped) - 4
• Garlic (roughly chopped) - 4 cloves
• Ginger (finely chopped) - 2cm piece
• Olive oil- 1 tbsp
• Tomato (roughly chopped)- 1
• Fresh coriander (roughly chopped)- 1 bunch

Instructions

• Boil lentils in 1L of water for 30 minutes
• While lentils are boiling, fry onion, ginger, chilis, mustard seeds and cumin for 5 minutes
• Add garlic and turmeric to fried mix and fry for a further 3 minutes
• Once lentils are ready, pour temper into pan with lentils and stir well
• Take off heat, mix in tomato and corainder and serve

Info

Tarka Dal PT05M PT25M PT40M Side Indian 8

• Serves - 8
• Calories/serving - kcal
• Carbs/serving - g
• Cholesterol/serving - mg
• Fibre/serving - g
• Protein/serving - g
• Fat/serving - g
• Saturated Fat/serving - g
• Trans Fat/serving - g
• Unsaturated Fat/serving - g
• Sodium/serving - mg
• Sugars/serving - g
• May be frozen - Yes

Mashed Potato

Ingredients

• Potatoes (peeled and cut into quarters) - 3
• Creme fraiche - 3 tbsp
• Butter - 30 g
• Salt - 1 tsp
• Black Pepper - 1 tsp

Instructions

• Boil potatoes in pan for 17 minutes
• Drain and add butter, creme fraiche, salt & pepper
• Mash with potato masher and serve

Info

MashedPotato PT03M PT17M PT20M Side British 2

Neeps (mashed Swede)

Ingredients

• Neeps (swedes - peeled and cut into quarters) - 3
• Creme fraiche - 3 tbsp
• Butter - 30 g
• Salt - 1 tsp
• Black Pepper - 1 tsp

Instructions

• Boil swedes in pan for 30 minutes
• Drain and add butter, creme fraiche, salt & pepper
• Mash with potato masher and serve

Info

Neeps PT05M PT30M PT35M Side British 2

Creamed Spinach

Ingredients

• Spinach (washed) - 200 g
• Butter - 1 tbsp
• Creme fraiche - 50 ml
• Parmesan - 2 tbsp
• Black Pepper - 1 tsp

Instructions

• Melt butter in frying pan and add spinach
• Wilt spinach for 5 mins or until all liquid has evaporated
• Add creme fraiche, parmesan & black pepper and mash with a potato masher

Info

Creamed Spinach PT05M PT15M PT20M Side British 2

Leek & Potato Soup

Ingredients

• Butter - 25 g
• Leeks (washed and cut into ½ cm slices) - 3
• Potatoes (peeled and diced) - 5
• Onion (sliced) - 1
• Stock or water - 600 ml
• White wine - 150 ml
• Cream - 50 ml
• Chives - 2 tbsp
• Salt - ½ tsp
• White Pepper - ½ tsp

Instructions

• Melt butter in frying pan and add 2 leeks and onion
• Fry leeks/onion for 10 mins @4/9
• Add 2 potatoes and fry for a further 5 minutes
• Add stock (or water) and white wine, cover and boil for 12 mins
• Blend until smooth and then return to pan
• Add remaining potatoes, leek, salt & pepper and simmer for a further 15 mins
• Serve in bowls with crusty bread, topped with chives and cream

Info

Leek Potato Soup PT15M PT45M PT60M Side British 4

Ham & Apple Stuffing

Ingredients

• Onion (diced) - 1
• Egg - 1
• Granny Smith apple (peeled, cored and diced) - 1
• Ham (sliced) - 3 slices
• Lemon juice - 1 lemon
• Dried parsley - 1 tbsp
• Breadcrumbs - 60 gl
• Sausagemeat - 150 g
• Salt - 1 tsp
• Black Pepper - 1; tsp

Instructions

• Combine all ingredients in a large bowl and mix well by hand
• Stuff meat or cover and cook in oven @170°C fan for 45 mins

Info

Ham Apple Stuffing PT15M PT45M PT60M Side British 10