Recipes

Baked Cod w/ Tomatoes, Basil and Crispy Crumbs

Time

• Prep - 5 minutes
• Cook - 25 minutes
• For 4 people

Ingredients

• Cherry tomatoes
• Basil pesto, x 3 tbsp
• Breadcrumbs, x 2 tbsp
• Cod, (or other white fish) fillets) x 4, skinless
• Green beans, 320g
• Brocolli, 320g
• Balsamic vinegar, tbsp

Method

Preheat oven to 180^oC Fan

1. Place tomatoes in a roasting tin, stir in the vinegar and 1 tbsp pesto. Season, mix and bake for 10 minutes.
   
2. Mix the remaining pesto and breadcrumbs and press onto the cod fillets. Add to the roasting tin and cook for a further 12 - 15 minutes until the fish flakes easily and the top is crispy.
   
3. Boil the vegetables and serve.
   

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Basil Pesto

Time

• Prep - 10 minutes
• Cook - None (unless roasting the pine nuts then 15 minutes)

Ingredients

• Pine nuts, 50g
• Basil, 80g
• Parmesan, 50g
• Garlic, x 2
• Olive oil, 150ml

Method

1. (Roast the pine nuts in a small frying pan.)
   
2. Add everything to a blender and mix until smooth.
   

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Cajun Chicken Shashlik

Time

• Prep - 20 minutes
• Cook - 25 minutes
• For 4 people

Ingredients

For the marinade

• Extra virgin olive oil, 4 x tbsp
• Paprika, 2 x tbsp
• Garlic granules, 2 x tbsp
• Cajun seasoning, 4 x tbsp (plus extra to dust)
• Greek yoghurt, 4 x tbsp
• Sugar, tbsp
• Salt, tsp

For the skewers

• Chicken thighs, boneless, x 8 - diced to 2cm cubes
• Peppers, any colour, quartered (or chopped to 2 - 4cm squares), x 4
• Olive oil
• Salt

To serve

• Naan bread, x 4, or make your own Naan Bread
• Optional salad, chilli sauce, BBQ sauce, teriyaki sauce, cheese(s), coriander (chopped) etc

For the airfryer

• Skewers, x 8

n.b. If there are not enough metal skewers, soak wooden ones for around an hour beforehand.

Method

1. Mix the marinade in a bowl, add the chicken thighs and mix well. Cover and place in the fridge for 30 minutes to 12 hours.
   
2. Skewer pepper, chicken cube, pepper, chicken cube, pepper x 8.
   
3. Place in a single layer in the air fryer at 200^oC for approx. 15 minutes until the thighs are cooked and the peppers are lightly caramelised.
   
4. Allow to cool for 5 minutes before de-skewering and serving with the naan breads etc.

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Chicken, Chorizo & Spinach Ravioli w/ Creamy Mushrooms & Spaghetti Leeks

To make the ravioli, use this Pasta recipe and make around an hour before.

Time

• Prep - 25 minutes
• Cook - 5 minutes
• For 4 people

Ingredients

• Chicken breast, cubed
• Chorizo, x 1 slice per raviolo
• Spinach, x 1 fresh bag or an open hand of frozen (If using frozen spinach, thaw beforehand.)
• Mushrooms, sliced, x ½ punnet
• Leeks, sliced lengthways, x 2
• Cream cheese, x 125g
• Creme Fraise, x 250g
• White wine, x 100ml
• Butter, tbsp

Method

1. Brown the chicken, ensuring it is cooked through then cook the chorizo. The pan will be used later.
2. Using the Tefal shredder, place the chicken, chorizo and spinach and shred to a rice grain size.
3. Remove to a tub, add the cream cheese and mix well.
4. Flour the work surface well for the pasta sheet, then add around a teaspoon full of the chicken & chorizo mixture leaving a gap of around 4cm between each one. There should be enough for 5 raviolo per person.
5. Using a 6cm cookie cutter, cut out each raviolo and firmly press the edges together. These can be placed in the fridge, on a floured plate, if needed.
6. If cold, reheat the chicken/chorizo pan then add the wine & butter to deglaze. Add the mushrooms and cook through on a low heat, adding the creme fraise as the ravioli are removed fro mthe pan.
7. In a large pan of boiling water place the ravioli and cook for 5 minutes. Remove to steam dry or place on paper towels and pat dry.
8. Cooking the leeks - the leeks can be served several ways:
   1. Add the leeks to the pasta water until al-dente, remove.
   2. Served with butter and lemon zest.
      • Melt butter until nutty and golden. Toss leeks through finishing with lemon zest, ½ lemon juice and black pepper. A pinch of chilli flakes would combine with the chorizo.
   3. Parmesan or pecorino emulsion.
      • Whisk the finely grated the cheese into a warmed splash of pasta water, lightly toss the leeks and serve with black pepper.
   4. Tarragon, basil or chive oil.
      • Blitz the herb(s) with olive oil and a pinch of salt. Drizzle over the leeks and add a squeeze of lemon.
   5. Smoked paprika and garlic butter.
      • Melt butter and add minced garlic and paprika. Toss the leeks though.

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Chicken, Ham, Leek & Potato Soup

Time

• Prep - 25 minutes (assuming chicken is already cooked)
• Cook - 45 minutes
• For 2 people

Ingredients

• Onion, finely chopped
• Leeks, finely sliced, x 2
• Bacon lardons, x 2 packs (alternatively, cooked ham)
• Potatoes, peeled & sliced into small cubes, x 450g
• Chicken stock, 1L
• Chicken breasts, cooked & shredded, x 2
• Unsalted butter, 50g
• Sage, dried, tbsp
• Cream or milk (optional), dash
• Parsley, chopped
• Tiger bread (or other suitable fresh crusty bread)

Method

1. Melt butter in a pan and add the onion, leek, bacon (not the ham) & sage.
   
2. Cover and sweat for 10 minutes on low heat.
   
3. Add stock and potatoes. Bring to the boil then simmer for 20 - 25 minutes or until potatoes are cooked through.
   
4. Puree 1 - 2 cups of the mixture and stir back in to bring together.
   
5. Stir in the chicken (and ham if using) and add a large dash of cream or milk if desired. Reheat through.
   
6. Season, ladle into bowls, garnish with the parsley and serve with fresh crusty bread.
   

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Chicken Roulade

Time

• Prep - 30 minutes
• Cook - 25 minutes
• For 2 people

Ingredients

• Chicken breasts, x 2, skinless & boneless, butterflied and flattened to ~4mm thick
• Prosciutto, x 4-6 slices
• Spinach, frozen, cup, thawed and squeezed dry
• Garlic, x 4 cloves, minced
• Olive oil, x 2 tbsp
• Cheese, hard Italian style, grated or mozzarella, thinly sliced

Method

Preheat oven to 200^oC

1. Low heat a tbsp of oil in a small pan, add the garlic and sauté for a minute. Add the spinach, cook out all the water then remove from the heat.
   
2. Season the flattened chicken then lay slices of prosciutto on top, overlapping slightly.
   
3. Spread the spinach mixture on top and add the cheese, leaving a small border around the edge of the chicken.
   
4. Tightly roll the chicken tucking in at the ends. Secure with twine. Alternatively, place the chicken on cling film and use it to form a firm, rolled, tube of goodness. Then chill in the fridge for at least 30 minutes.
   
5. Remove any cling film and sear the chicken in a pan with the other tbsp of oil, until golden brown.
   
6. Place the chicken in the oven for 20 - 25 minutes or until the juices run clear.
   
7. Cover and rest the roulade for 5 - 10 minutes. Remove any twine, cocktail sticks etc then carve into 4 or 5 rounds.
   
8. Serve with a choice of veg & roast potatoes or try Roasted Potatoes - Poppy Style.

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Chicken Saag Aloo

Time

• Prep - 20 minutes
• Cook - 25 minutes
• For 4 people

Ingredients

• Chicken breasts, x 4 - diced to 1cm cubes
• Spinach, 250g
• Onion, finely chopped
• Garlic, sliced, x 2
• Ginger, tbsp, chopped
• Potatoes, 500g - diced to 2cm cubes
• Curry powder, x 2 tbsp
• Chopped tomatoes, tin
• Water, warm, 150ml
• Mustard seeds, ½ tsp
• Cumin seeds, ½ tsp
• Turmeric, ½ tsp
• Olive or sunflower oil

Method

1. Heat oil in a large pan, mix the chicken with ½ the curry powder then fry for until cooked through. Remove.
   
2. Heat oil to a large pan and add onion, garlic and ginger. Cook for 3 minutes .
   
3. Add potatoes, mustard, cumin seeds, turmeric and the remaining curry powder. Cook for 5 minutes stirring occasionally to stop it sticking to the bottom of the pan.
   
4. Add the water, cover, and cook for a further 10 minutes.
   
5. Once the potatoes are ready, spear them with a knife, add the spinach and chicken.
   

n.b. The chicken needs to be heated through so may need adding earlier. The spinach needs to wilt.

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Chilli and Garlic Prawn Linguine w/ Lime Dressing

Time

• Prep - 25 minutes
• Cook - 15 minutes
• For 2 people

Ingredients

• Linguine, 200g, fresh
• Garlic, x 3, finely chopped
• King prawns
• Cherry tomatoes, x 12, halved
• Butter, 50g
• Lemon, zest then cut into wedges
• lime, zest and juice
• Parsley, chopped
• Chilli pepper, large, red, finely chopped
• Basil, torn/chopped
• Fromage frais, tbsp
• Caster sugar, tsp

Method

For the lime dressing

1. Combine the fromage frais, lime zest, lime juice and sugar and mix together. Set aside.
   n.b. This can be done whilst the linguine is cooking.

For the chilli & linguine

1. Boil a pan of water and add the linguine, cook for 3 minutes then remove from the pan and set to one side.
   
2. In a large pan, add butter, garlic and chilli over a low heat for 30 seconds so that the garlic does not burn.
   
3. Add the prawns and cook until pink 3 minutes.
   
4. Add the cherry tomatoes and cook for a further 3 minutes, stirring occasionally.
   
5. Toss in the pasta, add parsley, season to taste. Serve and drizzle the lime dressing over the dish.
   

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Chunky Chicken & Ham Chowder

Time

• Prep - 20 minutes (assuming chicken is already cooked)
• Cook - 25 minutes
• For 4 people

Ingredients

• Leeks, thinly sliced, x 2
• Medium potatoes, peeled and cut into small cubes, x 3
• Chicken breasts, cooked, skinless, cut into chunks, x 2
• Ham, thick slices, chopped, x 2
• Sweetcorn, frozen, 175g
• Peas, frozen, 175g
• Skimmed milk, 700ml
• Sunflower oil, tbsp
• Flour, plain, tbsp
• Crusty bread

Method

1. Heat the oil in a pan and fry the leeks over a low heat for 3 minutes until softened.
   
2. Stir in the potatoes and flour then slowly blend in the milk, stirring occasionally. Bring to the boil and simmer, uncovered, for 10 - 12 minutes until the potatoes are cooked through and soft.
   
3. Add the chicken, ham, sweetcorn & peas, then stir over a medium heat for 5 minutes until hot and bubbling.
   
4. Season to taste and serve with crusty bread.
   

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Crab Ravioli w/ Fennel & Spinach and White Wine Butter Sauce

Time

• Prep - 15 minutes
• Cook - 5 minutes
• For 4 people

Ingredients

For the Ravioli

• Crab, 200g or 2 tins
• Ricotta, 150g
• Dill, fresh, chopped, tbsp
• Lemon zest
• Salt & pepper to season
• Chilli, thinly chopped, optional

For the Fennel & Spinach

• Fennel bulb, thinly sliced
• Spinach, fresh, 2 x handfuls
• Lemon zest
• Salt & pepper to season
• Olive oil
• White wine or honey, optional

For the Sauce

• Shallot, finely sliced
• Garlic, minced
• White wine, 100ml
• Lemon juice, ½
• Butter, 60g
• Salt & pepper to season
• Dill, fresh, chopped, tbsp
• Crème fraîche, tbsp, optional

Method

1. Make the pasta as per Pasta or buy in.
   
2. Squeeze out the juice from the crab then combine the filling, season and chill until ready.
   
3. Lay cling film over the ravioli mould, coat with flour and lay the pasta on top, gently pressing into the mould.
   
4. Fill each mould and top with the other layer of pasta. Press the top ½ of the mould to cut in individual squares. If not using straight away, place the ravioli on a well floured plate covering the top or each with more flour to prevent sticking.
   

To Cook

5. Boil water for the pasta and add to a pan.
   
6. For the sauce, in a pan, add olive oil, heat then sauté the shallot and garlic on a low heat until soft 10 minutes.
   
7. In another pan, add olive oil, heat then add cook the fennel until golden, 10 minutes.
   
8. Once the sauce mix is cooked through, add the wine and reduce by half. Add a splash of wine and/or honey to the fennel when cooked.
   
9. Cook the pasta for 2 - 3 minutes.
   
10. Once the sauce is reduced, add the optional crème fraîche, stir, then remove from heat. Whisk in the butter. Season and add the dill.
    
11. Wilt the spinach with the fennel, season and add the lemon zest.
    
12. Once cooked add the ravioli to the sauce and coat.
    
13. Serve, finishing with more lemon zest and dill if desired.
    

This would go nice paired with a breadcrumb/lemon zest crusted lamb chop.

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Easy Quiche

A simple recipe that really just utilises leftovers from the fridge. Almost anything can go in it.

Time

• Prep - 15 minutes
• Cook - 30 minutes

Ingredients

• Tuna, tin
• Sweetcorn, tin
• Cherry tomatoes, halved
• Eggs, x 6
• Tortilla wraps, x 2
• Cheese, grated
• Salt & pepper to taste

Method

Preheat oven to 180^oC Fan

1. Drain the tuna and the sweetcorn then empty into a bowl.
   
2. Add the cherry tomato halves along with the eggs. Season.
   
3. Add anything else you may have - bacon, chives, onion etc.
   
4. Mix everything together so that it is all combined.
   
5. In a shallow dish, line the bottom and sides with the tortillas, overlapping as needed.
   
6. Pour the egg mix into the dish and cover with grated cheese.
   
7. Cook for around 25 - 30 minutes until the egg mixture is cooked all the way through.
   

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Harry’s Chicken Pie

Time

• Prep - 15 minutes
• Cook - 40 minutes
• For 2 people

Ingredients

• Potato, large, 1cm sliced
• Leek, sliced lengthways then chopped to 1cm slices
• Celery, ½cm sliced
• Mushrooms, chestnut, 1cm sliced
• Chicken breasts, x 2, diced
• Panko breadcrumbs, 30g
• Cheese, cheddar, grated, 20g
• Double cream, pot
• Chicken stock, 100ml
• Creme Fraiche, 150ml

Method

Preheat oven to 220^oC Fan

1. Boil a large pot of water whilst prepping the vegetables.
   
2. Whence the water is boiling, add the potato slices and cook for 10 minutes or until the slices are soft. Drain the slices into a colander.
   
3. While the potatoes are cooking put a large frying pan on a medium heat and add a drizzle of oil.
   
4. Add the chicken & season with salt & pepper; cook for 5 - 6 minutes until browned and cooked through. Remove.
   
5. Add oil if required then cook leek and celery in the pan for 4 minutes. Then add the mushrooms with a pinch of salt & pepper. Cook everything for 5 minutes until the mushrooms are slightly browned.
   
6. Once the mushrooms are brown pour in the chicken stock and bring to the boil to dissolve.
   
7. Add the cream, slowly bring back to the boil and allow to simmer for 5 minutes so as not to curdle the cream.
   
8. Once the cream has reduced by a ⅓rd add the chicken back into the pan.
   
9. Add the cheese, oil & breadcrumbs into a bowl and mix together.
   
10. Transfer the chicken to an ovenproof dish, layer the potato slices over the top and sprinkle over the breadcrumbs.
    
11. Season with pepper and cook on the top shelf for 10 minutes until the top has browned.
    

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Honey Garlic Chicken

Time

• Prep - 10 minutes
• Cook - 10 minutes
• For 4 people

Ingredients

• Chicken breast x 2
• Plain flour, ¼ cup
• Butter, unsalted, x 3½ tbsp (or 2 ½ tbsp oil)
• Garlic cloves, finely chopped, x 2
• Apple cider vinegar, x 1½ tbsp
• Soy sauce, light, tbsp
• Honey, ⅓ cup
• Salt & pepper

Method

1. Butterfly chicken breasts and salt and pepper both sides.
   
2. Coat both breasts in flour.
   
3. In a pan, melt 2 ½ cups of butter and cook until the chicken is golden brown, 2 -3 minutes.
   
4. Turn down the heat, add the garlic and remaining butter.
   
5. Add the vinegar, soy, honey and stir. Then simmer for 1 minute to thicken.
   

n.b. If the sauce thickens too much just add a little water until the desired consistency is found.

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Honey & Mustard Glazed Pork w/ Apple Lentils

Time

• Prep - 30 minutes
• Cook - 35 minutes
• For 2 people

Ingredients

• Pork loin medallions, x 2
• Carrot, peeled & chopped
• Celery, sliced lengthways at ½cm intervals & chopped in ½cm cubes
• Apple, cored, peeled & chopped into ½cm cubes
• Sage, fresh, chopped, ½ bunch
• Honey, x 2 tbsp
• Mustard, wholegrain, x ½ tbsp
• Green lentils, rinsed, tin
• Rocket, bag
• Olive oil, splash

Method

Preheat oven to 180^oC Fan

1. Remove pork from fridge and let reach room temperature.
   
2. Oil and season the pork medallions with salt & pepper and place in a pan on medium heat for 2 minutes on each side until browned.
   
3. Mix together the honey and mustard and spread ½ over the pork. Transfer to a baking tray and cook for 12 - 15 minutes, retaining the frying pan.
   
4. Add a splash of oil in the frying pan and, on medium heat, add the carrot, celery, apple & sage with a pinch of salt and a grind or two of pepper. Cook for 5 minutes.
   
5. Add the rinsed lentils to the pan, stirring for 1 minute before removing from the heat. Season to taste.
   
6. Remove the pork from the oven and cover with any remaining glaze. Cover and rest for 5 minutes.
   
7. Fold the rocket through the lentil mix, slice the pork into thin strips and serve, drizzling any glaze over the pork.
   

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Kleftiko

Time

• Prep - 1 day
• Cook - 5 hours
• For 6 people

Ingredients

Marinade

• Garlic, x 4
• Cinnamon, ½ tsp
• Oregano, (dried), x 2 tbsp, (fresh), x 3 tbsp
• Rosemary, fresh, tbsp
• Cumin, tsp
• Coriander, tsp
• Salt & pepper, to taste
• Lemon, juice x 2, zest x 1
• Water, ¼ cup
• Olive oil, ¼ cup

For the Roast

• Lamb, leg
• Potatoes, ½’d or ¼’d
• Garlic, bulb, sliced lengthways
• Pepper, sliced or diced
• Tomatoes, cherry, truss
• Onion, halved
• Bay leaves, x 5
• Feta, cubed

For Mint Yoghurt

• Yoghurt, Greek-style, 250ml
• Mint, handful, shredded
• Olive oil, tbsp
• Lemon, juice x ½

Method

1. Put all the dry rub ingredients into a pestle and grind together to form a powder.
2. Transfer to a suitable container and add the wet ingredients and mix.
3. Score the lamb and rub all over with the marinade. Cover and let marinate for at least 4 hours (overnight is better).
4. Remove the lamb an hour before cooking.

Preheat the oven to 160^o

5. Using two sheets of foil, or baking paper, create a cross placing the potatoes, garlic, onion and bay leaves in the centre. Place the lamb on top and pour over any remaining marinade.
6. Cover the entire roasting tin in foil and secure at the edges. Cook for 4 to 4½ hours until the meat is tender.
7. Unwrap the parcel, baste the meat with the juices, and cook for a further 30 minutes until the meat is browned.
8. Remove the meat and wrap in foil to rest. Add the remaining ingredients to the tin and cook for a further 15 - 20 minutes.
9. Serve with flat bread and mint yoghurt (simply mx all together) if desired.

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Leek & Potato Soup w/ Chicken, Bacon & Sage

Time

• Prep - 15 minutes
• Cook - 50 minutes
• For 4 people

Ingredients

• Onion, chopped
• Sage, fresh, chopped, tbsp (or dried, 1tsp)
• Leeks, finely sliced, 450g
• Potatoes, peeled & sliced, 450g
• Chicken stock, 1L
• Chicken, cooked, shredded, 200 - 300g
• Butter, 50g
• Cream, dollop, optional

Method

1. Melt the butter in a large pan. Add the onion, bacon and sage then cover and sweat for about 10 minutes.
   
2. Add the leeks and potatoes and stir well. Add enough stock to cover the vegetables then bring to the boil and simmer for around 30 minutes until the vegetables are tender.
   
3. Taking a few cups of the soup puree them in a food processor then stir back into the soup and mix well, bringing the soup back together.
   
4. Add the cooked chicken, reheating and stirring thoroughly. Add cream if desired and stir again. Season to taste.

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Leftover Lamb Curry

Time

• Prep - 15 minutes
• Cook - 1½ hours
• For 2 people

Ingredients

• Onions, roughly chopped, x 2
• Garlic clove, x 4
• Ginger, peeled, roughly chopped, thumb size
• Chilli pod, red, halved, seeds removed
• Cinnamon stick
• Oil, x 2 tbsp
• Tomatoes, can, chopped, 400g
• Curry, paste, x 4 tbsp
• Lamb stock, 200ml
• Lamb, roast, leftover, chopped, ~600g
• Coriander, small bunch, chopped
• Rice, 250ml cup
• Naan bread, pre-bought or use the Naan Bread recipe
• Yogurt, creme fraise, or other as required

Method

1. Blitz onion, garlic & ginger in a blender w/ a little water to create a smooth paste.
   
2. Heat oil in a large pan/wok then fry the onion paste for 10 - 15 minutes until the liquid is absorbed & the paste starts to turn brown.
   
3. Add the curry paste & fry for 1 minute.
   
4. Add the tomatoes, cinnamon & chilli. Pour in the stock, bring to a simmer and add the lamb. Cover and cook for 1 hour.
   5a. Remove the lid and continue to simmer if there is too much liquid.
   5b. Add yogurt or creme fraise, if desired, and stir.
   
5. Season to taste, add the coriander and stir through.
   
6. Serve with rice, naan bread, onion bhajis & any other condiments.
   

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Lemon Cod w/ Basil Bean Mash

Time

• Prep - 8 minutes
• Cook - 18 minutes
• For 2 people

Ingredients

• Cod (or other white fish) fillets, x 2, skinless
• Cherry tomatoes, on the vine
• Lemon, zested plus ½ the juice
• Frozen soya beans, 240g
• Garlic clove, peeled
• Basil, leaves (chopped) and stalks separated
• Vegetable stock, 100ml
• Olive oil

Method

Preheat oven to 200^oC Fan

1. Oil the tomatoes, place on a baking tray, season and roast for 5 minutes until the skins start to split.
   
2. Add the fish to the tray, top with most of the lemon zest, oil and season and cook for 8 - 10 minutes until the fish flakes. Whilst this is cooking:
   
3. Cook the beans in a pan of boiling water for 3 minutes until just tender.
   
4. Drain the beans and tip into a blender with the garlic, basil stalks, lemon juice, a drop of oil and the stock. Pulse to a rough puree and season.
   
5. Serve with basil leaves and remaining lemon zest.
   

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Limey Chicken w/ Noodle Broth

Time

• Prep - 20 minutes
• Cook - 30 minutes
• For 2 people

Ingredients

• Chicken breasts, x 2
• Spring onions, thinly sliced, separating whites and greens, x 3
• Closed cup mushrooms, quartered, punnet
• Garlic, grated, glove
• Cavolo nero, thinly sliced, pack
• Rice noodles, ½ pack
• Red curry paste, tbsp
• Chicken stock pot
• Star anise
• Lime, zested and squeezed
• Water,boiled, x 600ml

Method

Preheat oven to 180^oC Fan

1. Add the lime zest, ½ the lime juice and a splash of oil to a bowl. Add the chicken, season and mix together. Set to one side.
   
2. Place a large frying pan on high heat, when hot, place the chicken breasts and cook for 3 minutes on each side, until browned. Transfer to a baking tray and cook in the oven for 20 minutes.
   
3. In another bowl add the rice noodles and pour over the hot water for 8 - 10 minutes until cooked. Drain and submerge in cold water once cooked.
   
4. Add a drizzle of oil to the chicken pan and cook the onion whites on a low heat. Cook for 2 minutes then add the mushrooms, season with salt and pepper and cook for a further 5 minutes.
   
5. Add the garlic and curry paste and cook for a further 1 minute.
   
6. Add the water, star anise, chicken stock and bring to the boil, making sure the stock has dissolved.
   
7. Add the cavolo nero and simmer for 3 - 4 minutes until soft and wilted. Add the remaining lime juice and season if required.
   
8. When the chicken is cooked, rest for 5 minutes then cut into 1cm wide strips.
   
9. Divide the noodles between the bowls, cover with the broth and place the sliced chicken on top. Sprinkle the chopped green onions to garnish.
   

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Mini Beef Wellington

Time

• Prep - 30 minutes
• Cook - 1½ hour
• For 4 people

Ingredients

• Beef fillets x 4
• Shallot, finely chopped
• Chestnut mushrooms, finely chopped
• Parma ham, 8 x slices
• Puff pastry, 300g
• Olive oil
• Butter, knob
• Egg, beaten
• Thyme, x 2 sprigs, stripped and chopped

Method

Preheat oven to 200^oC Fan prior to step 10

1. Heat frying pan to very hot. Oil steaks and sear for 1 minute on each side. Remove and, once cool, place in ramekins to cool completely.
2. Cook shallot with butter, add mushrooms and thyme. Season and cook through until no water is left. Remove to cool.
3. Once the fillets are cold, remove from the ramekins and temporarily set to one side.
4. Mould cling film into each ramekin, set 2 x Parma ham at 90 degrees and place back the fillets.
5. Top each ramekin with the mushroom mix and fold creating a air-tight seal - whilst in the ramekins. Chill for > 30 minutes.
6. Flouring the worktop beforehand;
   6a. Use the largest cookie cutter (11.3cm) to cut 4 circles from the pastry.
   6b. Then use the 10.5cm cookie cutter to cut another 4 circles from the pastry.
7. Remove the fillets from the ramekins and place on top of the smaller (10.5cm) pastry circles.
8. Hopefully, the fillet packets remain intact - seal the edges of the pastry with egg then drape the larger circles over each fillet, squeezing out any air pockets and creating a seal around the pastry.
9. Decorate the pastry, if desired, and brush with the remaining egg. Chill for 15 minutes.
10. Cook on the top shelf for 12 minutes for rare or 15 minutes for medium.
    

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Naan Bread

Time

• Prep - < 1 hour
• Cook - 10 minutes
• For 5 portions

Ingredients

• Plain flour, sifted, 250g
• Sugar, 2 x tsp
• Salt, ½ tsp
• Baking powder, ½ tsp
• Milk, 110 - 130ml
• Vegetable oil, 2 x tbsp

Topping Suggestions

• Nigella seeds, poppy seeds, sesame seeds, chopped garlic and/or coriander
• Melted butter, tbsp

Method

1. In a bowl, mix the flour, sugar, salt and baking powder.
2. In another bowl, mix the milk and oil.
3. Making a well in the centre of the “dry” bowl, pour in the milk mixture, and slowly mix together.
4. Once the dough is smooth and soft, knead for 8 - 10 minutes, adding a little flour if the dough becomes sticky to handle.
5. Place in an oiled bowl, cover with a damp towel and leave in a warm place for 10 - 15 minutes.
6. Place a baking tray under the grill to preheat.
7. Form the dough into 5 balls and roll out to the desired shape.
8. Sprinkle over the topping(s) of choice and softly press into the dough with the rolling pin.
9. Place onto the baking tray and cook for 1 or 2 minutes until lightly browned.
10. Brush with the butter if required.

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Pasta

Time

• Prep - 20 minutes
• Fridge - 1 hour
• Rolling - 10 minutes
• For 4 people

Ingredients

• ‘00’ grade flour, x 250g
• Eggs, beaten x 5 (2 plus 3 yolks)
• Salt, ¼ tsp
• Olive oil, tbsp
• Water, tbsp

Method

1. In a mixing bowl add the flour and salt and make a well in the centre. Add the eggs, water and oil. Slowly mix until a dough mixture is formed.
2. Remove the dough and knead using the heel of the hand for 10-15 minutes until the dough is smooth and elastic. Cling film and rest in the fridge for an hour.
3. To roll sheets, start at the thickest setting, 1, flour the rollers and feed through the pasta. Reduce the setting by one and repeat until the desired thickness. For ravioli, this is level 7. The top layer of pasta should be around ⅔ of the dough. Before adding the filling ensure the counter is fully floured to prevent sticking.
   3a. For ravioli cook in boiling water for 5 minutes. Remove and pat dry, or steam dry, before serving.
4. For other types of pasta use the attachment…!

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Roast Potatoes - Poppy Style

Time

• Prep - 15 minutes
• Cook - 1 hour

Ingredients

• Maris Piper potatoes
• Vegetable stock cube
• Shallot, ½, finely chopped
• Garlic clove 1 - 2, smashed or finely chopped
• White wine, 200ml
• Butter, 50g
• Rosemary and/or Thyme
• Salt

Method

Preheat oven to 220^oC Fan

1. Peel and cut potatoes, cover in cold water. Add salt and stock cube.
   
2. Cook until fork tender, then steam dry for 5 - 10 minutes.
   
3. Add oil/lard to deep/roasting tray and heat in oven ’til smoking hot.
   
4. Add potatoes to tray, give a shake to cover and cook for 20 minutes.
   
5. Turn potatoes and cook for another 30 minutes at 180^oC Fan.
   
6. Meanwhile, add wine, shallots and garlic to a pan. Bring to the boil and reduce until the wine has almost disappeared.
   
7. Add herb(s) and whisk through butter.
   
8. Once potatoes are cooked toss into the sauce and serve.
   

n.b. The idea is to coat the potatoes & serve, not to serve the potatoes with the sauce.

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Roast Belly Pork w/ Chantenay Carrots, Celeriac & Apple Purée

Time

• Prep - 25 minutes
• Cook - 90 minutes
• For 4 people

Ingredients

• Belly pork x 8
• Celeriac x 2, peeled and chopped into 2cm cubes
• Chantenay carrots x 2 packs, cleaned and halved
• Apple x 2, peeled, cored & cut into 2cm cubes
• Butter, unsalted x 30g
• Tenderstem broccoli, pack, halved lengthways
• Garlic, peeled and grated
• Red wine stock pot
• Water, 2 x 200ml

Method

Preheat oven to 180^oC Fan

1. Drizzle some oil in a large pan on high heat. Dry the pork and season both sides.
   
2. Add the pork to the pan skin-side down and cook for 3 - 4 minutes each side.
   
3. Place the carrots and celeriac on a baking tray, drizzle with oil and session. Toss to coat.
   
4. Place the pork on top of the vegetables skin-side up and roast in the middle of the oven for 45 - 60 minutes until the pork is cooked through and the vegetables are soft and caramelised. Turn the vegetables halway through cooking.
   
5. Place the apples in a small pan along with salt & pepper and 200ml of water. Bring to the boil, cover and cook on a low heat/simmer until the apple becomes puréed, 25 - 30 minutes. Stir in the butter and remove from the heat.
   
6. 10 minutes before the pork is ready, add a drizzle of oil to a pan and on medium heat and add the broccoli and garlic and stir-fry for 2 - 3 minutes. Add a splash of water then cover and steam until tender - 4 - 5 minutes.
   
7. Add the stock pot and remaining water to the pork pan. Stir to dissolve then bring to the boil and simmer until glossy - 3 - 4 minutes.
   
8. Allow the pork to rest for 5 minutes.
9. Reheat the purée over a low heat, along with anything else that requires heating. Serve the vegetables on the plates placing the purée in the centre. Carve the pork, place on top of the purée and finish with more purée.
   

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Roasted Garlic & Smashed Potatoes

Time

• Prep - 5 minutes
• Cook - 45 minutes

Ingredients

• Garlic bulb, horizontally sliced
• Potatoes, whole, small
• Rosemary, Thyme or Sage

Method

Preheat oven to 175^oC Fan, then 230^oC

1. Boil potatoes until tender.
   
2. Slice the garlic bulb and drizzle in oil. Season with salt and pepper and add desired herbs.
   
3. Wrap the garlic in tin foil and roast for 35 minutes.
   
4. Once the potatoes are cooked, drain and place on a greaseproofed baking tray. Squash the potatoes whilst maintaining their shape.
   
5. Mash the garlic and spread the the potatoes. Add more herbs if needed.
   
6. Roast at 230^oC for 18 - 20 minutes.
   

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Roast Pork Loin w/ Apples and Onions

Time

• Prep - 20 minutes
• Cook - 1 hour
• For 4 people

Ingredients

• Boneless pork loin, 680g
• Red onions, medium, quartered, x 2
• Red apples, cored, cut into ⅛ ths, x 3
• Garlic, minced, x 2
• Thyme leaves, fresh, - 1 tbsp
• Fennel seeds, x 2 tsp (optional)
• Olive oil
• Salt & pepper

Method

Preheat oven to 200^oC Fan

1. Drizzle onions and apples with oil, salt & pepper and mix together.
   
2. Mix garlic, thyme, fennel seeds, oil, salt & pepper in a bowl.
   
3. Place pork in a suitably sized tray and, once patted dry, rub the garlic mixture over all the pork.
   
4. All the onion apple mix to the tray.
   
5. Roast for 45 - 60 minutes, turning after 30 minutes.
   
6. When the pork is cooked, transfer to a cutting board, cover and rest for 5 minutes.
   
7. Serve with the onions and apples and seasonal vegetables.
   

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Salmon Steaks w/ Basil Butter

Time

• Prep - 10 minutes
• Cook - 30 minutes
• For 4 people

Ingredients

• Salmon steaks, x 4
• Butter, ¼ cup
• Lemon juice, 1 tsp
• Basil, fresh, finely chopped, 1 tsp
• Parsley flakes, ½ tsp
• Pepper

Method

1. Combine butter, lemon juice, basil and parsley until mixed.
   
2. Spread 1/2 on top of the salmon steaks. Add pepper to taste.
   
3. Grill or bake for 12+ minutes or the internal temperature is 63^oC.
   
4. Turn over and baste the other side with the remaining butter and cook for a further 12+ minutes.
   

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Salmon w/ Creamy Spinach and Roasted Red Peppers

Time

• Prep - 10 minutes
• Cook - 25 minutes
• For 4 people

Ingredients

• Salmon fillets, x 4
• Spinach, fresh, 2 x cups
• Red peppers, chopped, ½ cup
• Heavy cream, cup
• Parmesan cheese, ¼ cup
• Garlic, minced, x 2
• Olive oil, x 2 tbsp
• Dijon mustard, tsp
• Paprika, ½ tsp

Method

1. Chop peppers and air fry for 12 - 15 minutes.
   
2. Oil the salmon fillets and sear in a pan until cooked through on both sides. Remove.
   
3. Add remaining oil, garlic, peppers and spinach and stir until the spinach is wilted.
   
4. Reduce the heat,cadd cream, cheese, mustard and paprika. Season to taste and stir until smooth.
   
5. Return salmon to the pan and simmer for 2 - 3 minutes.
   

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Slow Cooker Chilli

Time

• Prep - 10 minutes
• Cook - 10 minutes, then 4 hours

Ingredients

• Oil, x 2 tsp
• Large onion, finely chopped
• Chilli powder, ½ - 1 tbsp
• Ground cumin, tsp
• Smoked paprika, tsp
• Garlic, crushed, x 2
• Tomato puree, tbsp
• Celery, finely sliced, x 2 (optional)
• Carrot, chopped
• Red pepper, finely sliced
• Large sweet potato, chopped into 2cm cubes (optional)
• Chopped tomatoes, tin
• Kidney beans, rinsed, tin
• Black eyed beans, rinsed, tin
• Vegetable stock, 400ml
• Dark chocolate, 25g
• Coriander leaves, roughly chopped (optional)

Method

1. Heat the oil on a large pan and add the onion and a large pinch of salt. Cook for 10 minutes until softened.
   
2. Stir in the spices, garlic, tomato puree and cook for a further 1 minute.
   
3. Add the contents to the slow cooker, along with the vegetables, tomatoes, beans and stock. Cook on high for 4 hours until the potato is cooked through.
   
4. Stir in the chocolate until melted and serve. Garnish with the coriander.
   

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Sticky Toffee Pudding Cheesecake

Time

• Prep - 7+ hours (includes 5 hours to set in the fridge)
• Cook - None

Ingredients

• Dates, pitted, finely chopped, 200g
• Bicarbonate of soda, ½ tsp
• Butter, 40g
• Brown sugar, 75g
• Large egg, 1
• Treacle, tbsp
• Plain flour, 100g
• Baking powder, ½ tsp

For the filling

• Cream cheese, 360g
• Icing sugar, 50g
• Double cream, 250ml
• Toffee fudge sauce, 100g

For the decoration (optional)

• Chopped fudge, 25g
• Chopped toffee, 25g

Method

Preheat oven to 160^oC Fan

1. Grease and line a 20.5cm (8in) springform cake tin with baking parchment.
   
2. Soak half of the dates in 100ml boiling water for 30 minutes along with the bicarbonate of soda.
   
3. Beat together the butter and sugar until combined. Beat in the egg. Stir in the treacle, flour, baking powder and the dates in their liquid.
   
4. Pour into the base of the prepared tin and bake for 20 minutes.
   
5. Remove and leave to cool completely in the tin.
   
6. Prepare the cheesecake filling. Soak the remaining dates in boiling water for 30 minutes.
   
7. In a large bowl, whisk together the cream cheese and icing sugar until smooth, lightly whisk in the double cream.
   
8. Drain the dates and pulse to a fine paste in a mini food processor. Stir into/through the cream cheese mixture.
   
9. Spoon most of the cheesecake mixture on top of the cooled cake and make random indents all over.
   
10. Fill the indents with some tablespoons of toffee sauce before spooning over the remaining mixture to cover the indents.
    
11. Put into the fridge to set for at least 5 hours.
    

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Waffles

Time

• Prep - 5 minutes
• Cook - 25 minutes
• For 4 waffles

Ingredients

• Plain flour, 250g
• Butter, 75g (optional)
• Eggs, x 2
• Milk, 355ml
• Baking powder, x 4 tsp
• Caster sugar, x 2 tbsp
• Vanilla extract, tsp
• Salt, tsp

Method

1. Blitz all ingredients in a blender.
   

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