Bread Cereal Pasta Cauliflower Cabbage Baked beans Tinned tomatoes Noodles Strawberries Soup- fresh or tinned Frittata or quiche Mangoes Red peppers Sugar free chocolate spread Pot noodles Tinned ham Tinned Salmon Tinned tuna Pasta sauce Tinned green lentils Carrots Onions Onions Olive
Spaghetti with broccoli, garlic and chilli 1 Head of broccoli or equivalent4 tbsp olive oil3 cloves garlic40 g Parmesan or similar200 g spaghetti1 pinch black pepper1 pinch salt Separate the florets from the broccoli. Next, using a peeler, remove the thicker outer skin from the broccoli stem and cut into small chunks.Bring a large pan
Potatoes Sliced bread Broccoli Pasta Rice Cabbage or cauliflower Baked beans Baby tomatoes Spinach Mozzarella Soup- fresh or tinned Pizza Cereal Corn on the cob Eggs Chick peas Vegan Mayonnaise Tinned chicken curry Tinned tuna Pasta or pesto sauce Lemons or Satsumas Cereal bars Mango Pears
Potatoes Courgette Potatoes Cereal UHT Semi-skimmed milk Sliced bread Broccoli Pasta Rice Spaghetti hoops Coffee Chilli seasoning No meat mince Oranges Mango Cauliflower Eggs Cheddar cheese Cocktail sausages Fresh soup Yogurts Tinned tomatoes Kidney beans Tinned Irish stew Fresh cherry tomatoes Lemon
Crustless quiche 2 tbsp unsalted butter or margarine2 chopped onions1 tspn salt6 large eggs225 ml double cream1 pinch nutmeg150 g cheddar cheese Melt butter in a saucepan. Add chopped onions and sweat until translucent.Add washed and trimmed broccoli, 1/4 tsp salt and 1tbspn water. Cook until broccoli is tender and water has evaporated.In a large
Spaghetti with kale pesto and pangrattato topping 100 g kale3 tbsp olive oil1 lemon (Juice)1/2 clove garlic25 g parmesan400 g spaghetti100 g breadcrumbs1/2 tbsp chilli flakes To make the kale pesto, put the kale in a food processor with the olive oil, zest and juice of the lemon, garlic and parmesan, then whizz to a
Potatoes Onions Kale Oranges Bananas Mango Spinach Peppers Corn on the cob Courgette Bagged potatoes Cereal Mozzarella UHT Semi-skimmed milk Sardines Butter Sliced bread Danish Blue Cheese Garlic butter sachets Cheesy croutons Green Pesto Strong bread flour for pizzas Yeast sachet Mr Kipling's Angel Slices Fresh soup Spaghetti
Fresh soup Bread rolls Tinned Ham Tinned Salmon Baked beans Potatoes for wedges Pasta Tinned lentils Red peppers Mushrooms Basmati rice Carrots Red Leicester Cheese Eggs Cereal Oranges Peppers Broccoli Beetroot Pasta sauce Pesto Onions Fruit cocktail Pointed cabbage Almond milk Butter Chutney Courgette
Oven Roasted Pak Choy and Pepper 4 Pak Choy4 Pepper2 tbsp Soy Sauce Slice all ingredients in half and lay on a tray. Season with salt and pepper and coat with soy sauce. Place in oven at 180C/4 Gas Mark. Cook for 20 minutes or until tender. Serve hot.
Mushroom Stroganoff 2 tsp Oil1 Onion1 tbsp Paprika2 Cloves of Garlic300 g Mixed Mushrooms150 ml Beef or Vegetable Stock1 tbsp Worcestershire Sauce3 tbsp Soured Cream250 g Rice Heat oil in a large non-stick frying pan and soften onion for about 5 minutes.Add the paprika and garlic, then cook for 1 min more. Add the mushrooms
