Stuffed mushrooms 4 large mushrooms/peppers1 onion2 garlic cloves1 tbsp mixed fajita seasoning- paprika, oregano, chilli, salt and pepper2 tbsp tomato puree2 tbsp water or more if needed1 tin spice beans80 g grated cheddar Pre heat the oven to 200c/fan 180c/gas 6.Cut of the stalk and keep to one side. Season the mushrooms.Chop the mushroom stalks
Milk UHT Sliced bread Tinned baked beans Tinned tuna Iceberg lettuce Cherry tomatoes Courgettes Strawberry naked bars Apples Onions Oranges Peppers Avocado Mange tout or French beans Stir fry sauce Frozen bread rolls Potatoes [bagged and loose] Stackers Kiwis Oranges Carrots Cheddar cheese Bagels Sliced ham Yogurt Mushrooms
Ratatouille 2 onions4 cloves of garlic1 aubergine3 courgettes3 peppers12 cherry tomatoes1/2 bunch of basil1 tbsp olive oil1 tin tomatoes1 tbsp balsamic vinegar1/2 lemon Prep your ingredients before you start – peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into
Tomato and Basil Passata 1 tbsp olive oil3 garlic cloves500 g chetrry tomatoes1 bay leaf1 sprig of fresh thyme3 tbsp chopped basil Heat the oil in a saucepan, add the crushed garlic and fry for 30sec (cook it very briefly; if it browns it will taste bitter).Immediately add the tomatoes, bay leaf and fresh thyme.
Milk UHT Bread(Frozen) Tinned baked beans Tinned salmon Podded peas Iceberg lettuce Cherry tomatoes White cabbage Courgettes Strawberry naked bars Nuts Apples Onions Nandos chicken [keep refrigerated] Peppers Vegetable or meat pies(Frozen) Cereal Potatoes Pepperoni bites Bread flour Salad dressing Mangoes Oranges Lemon/limes Aubergine Cauliflower Oranges/lemons Aubergine Garlic