Pasta Carbonara

Pasta Carbonara 1 tbsp Oil100 g Bacon3 Eggs2 Cloves of Garlic125 g Cheese225 g Pasta Put a large pot of salted water on to boil. While the water is coming to a boil, heat the olive oil or butter in a large sauté pan over medium heat. Add the chopped bacon or pancetta and cook

Traybake Pork Chops

  Traybake Pork Chops 4 Pork Loin Chops4 Potatoes1 OnionThymeOil2 Cloves of Garlic2 tsp Ground Ginger2 tbsp Soy Sauce4 tbsp MarmaladeDijon Mustard Preheat oven to 180C mix all marinade ingredients together in a small bowl. Pour oil into a large baking dish and place on middle shelf in the oven for 5 minutes Remove baking dish and

Chilli Con Carne

  Chilli Con Carne 1 tbsp Oil3 Cloves of Garlic1 Pepper1 Onion500 g Mince3 tbsp Tomato Puree1 Can of Crush Tomatoes1 Tin of Kidney Beans2 Stock Cubes400 ml Water1 Chilli Mix Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 1 minute, then add capsicum and cook for

Crispy Tofu

Crispy Tofu 400 g Tofu3 tbsp Corn Flour½ tsp Salt½ tsp Black Pepper Drain the tofu, wrap in 4-5 sheets of kitchen paper, put on a plate and put something heavy over the top, like a wooden chopping board, or a tray with a few tins on it. Leave for 20 mins to drain the


  Lasagne 1 tbsp Olive Oil1 Onion1 Carrot1 Pepper500 g Minced Meat1 Jar of Bolognese 9-12 Lasagne Sheets200 g Cheese50 g Butter50 g Plain Flour500 ml Milk400 ml Beef Stock In a large pan, heat the olive oil over a low heat. Fry the onion, carrot and celery for 5 mins, or until softened. Add


Wedges 5 Potatoes1 tbsp Oil Wash and chop the potatoes into wedge slices. Preheat the oven to 180C/160F/Gas Mark 4.Coat the potatoes in the oil and season with salt and pepper. Place into a tray on a single layer then into the oven for 30-40 checking them after 20 and flip if needed.

Salmon and Lemon Pasta

  Salmon and Lemon Pasta 320 g Pasta8 tbsp Creme Fraiche50 g Cheese1 Tin of Salmon1 Juice and Zest of LemonParsley Cook the pasta following pack instructions until al dente, then drain, reserving some of the pasta water.Mix together some of the chopped parsley, the cheese, lemon juice and zest with creme fraiche with pepper

Leek Risotto

Leek Risotto 25 g Butter1 tbsp Olive4 Spring Onions2 Cloves of Garlic300 g Risotto Rice200 ml White Wine750 ml Stock25 g Parmesan Bring the stock to a simmer. Heat a large wide pan and add half the butter and oil. Add the spring onions, leeks and garlic and cook for 5 minutes until softened. Add

Chicken Tikka and Rice

  Chicken Tikka and Rice 2 tbsp Vegetable Oil12 g Butter2 Onions3 tbsp Chicken Tikka Masala Spice Mix1 Pepper4 Boneless Chicken Breast1 Tin of Tomatoes2 tbsp Tomato Puree1 Tin of Coconut Milk Heat the oil and butter in a large lidded pan on the hob, then add the onions and a pinch of salt. Cook

Honey Roasted Carrots

Honey Roasted Carrots 500 g Carrots2 tbsp Olive oil4 tbsp Clear Honey2 tbsp Dijon Mustard Preheat the oven to 220c and heat up the roasting tray. Slice the carrots lengthways into halves so they are evenly sliced.In a large bowl whisk together the olive oil, honey and mustard. Add the carrots and toss to coat.

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