Gammon, potato and leek soup Time: 10 mins to prepare and 45 mins to cook Serves: 8 750g Tesco unsmoked gammon joint 2 large Wilson s Maris Piper potatoes, peeled and cubed 2 Tesco leeks, chopped 1 onion, chopped 1.5 2 litres vegetable stock Handful fresh parsley, chopped 200ml Dale Farm double cream Each serving contains 355 calories, 1g sugar, 25g fat, 12g saturates and 3g salt. Remove any rind from the gammon and cut into 1 cm cubes. Heat the oil in a large pan and cook the gammon in batches for 5-10 minutes each. Remove with a slotted spoon and add the remaining oil then cook the onion, leek and potatoes for 10 15 minutes until softened. Pour the stock into the pan and bring to the boil. Cook for 10 15 minutes, until the potatoes are soft. Stir in the parsley and cream and season to taste.
Chicken & leek pie Time: 15 mins to prepare and 30 mins to cook Serves: 4 Taste NI Facts Gilfresh supplies fresh produce to Tesco from over 1000 local acres 410g Moy Park diced chicken breast 450g Wilson s Maris Piper potatoes 3 to 4 Tesco leeks 300ml Tesco creme fraiche 1 vegetable stock pot 1 chicken stock pot 50g Dromona butter 50g Dromona cheddar cheese grated 2tsp olive oil 100ml boiling water Peel and dice potatoes into even chunks. Boil in the vegetable stock then when done mash with 35g butter and set aside to cool. Meanwhile gently heat the olive oil in a large frying pan. Fry the chicken until sealed on all sides. Put into a bowl. Melt the remaining butter in the frying pan over a low heat and then sweat the finely sliced leeks for 3-5 minutes. Put the chicken back in with the leeks with the chicken stock pot and creme fraiche stirring continuosly. Add 100ml of boiling water and stir. Remove from the heat after a couple of minutes and the sauce has thickened. Put into a casserole dish to cool. When cooled spread the mashed potato over the chicken mixture and fluff up with a fork. Put grated cheese over and add black pepper. Put in oven 180 C, 170 C fan and gas mark 5 for 30 to 35 minutes until bubbling and the topping has turned golden. Ensure chicken is even sized so that it cooks properly. Salt should not be needed because of the stock pots/cubes.
Apple and sausage one-pan roast Time: 10 mins to prepare and 50 mins to cook Serves: 4 6 Finnebrogue Good Little pork sausages 1 onion, cut into wedges 1tbsp wholegrain mustard 1tbsp maple syrup 2 eating apples, sliced 4-5 sage leaves Each serving contains 250 calories, 11g sugar, 24g fat, 8.5g saturates and 2.5g salt. Heat the oven to gas 6, 200 C, fan 180 C. Put the sausages in a roasting tin along with the onion wedges. Roast for 20 minutes. Mix together the mustard and maple syrup. Take the roasting tin out of the oven, add the apple and sage and pour over the syrup mixture. Return to the oven and roast for a further 20 minutes, until the sausages are plump and golden. Serve with mashed potatoes and buttered cabbage (shred, boil for 2 minutes, drain then toss in butter). See more sausage recipes www.tasteni.com tastenorthernireland
Cinnamon flavoured bread & butter pudding Time: 15 mins to prepare and 35 mins to cook Serves: 4 1 small 3-4 day old white loaf, cut into 2cm thick slices 100g Tesco Butter Me Up spread 1 cinnamon stick, lightly crushed 200ml Tesco semi-skimmed milk 1tsp ground cinnamon 2 large Skea Big eggs 50g light soft brown sugar Each serving contains 675 calories, 23g sugar, 24g fat, 7g saturates and 4g salt. Combine the milk, sugar, ground cinnamon and cinnamon stick in a saucepan. Bring to a simmer over a moderate heat, stirring well to dissolve the sugar. Remove from the heat once the sugar has dissolved, then allow to cool to one side for 5 minutes. Whisk the eggs in a heatproof bowl then pour the warm milk over them whisking well to incorporate. Butter the inside of a 20cm x 10cm heatproof, glass baking dish with half of the spread. Butter the bread slices with the rest of the spread and cut in half into triangles. Arrange in the baking dish and pour the egg and milk mixture on top, including the cinnamon stick. Allow the bread to soak for 30 minutes in the egg and milk mixture. Pre-heat the oven to 190 C. Bake the pudding for 20-25 minutes until the bread is golden and the pudding is set. Remove and allow to sit for 5 minutes before serving.
Chocolate berry pancakes with yogurt Time: 20 mins to prepare and 15 mins to cook Serves: 4 For the pancakes 100g (4oz) plain flour 15g (½oz) cocoa 1 Skea Big egg 1 Skea Big egg yolk 1tbsp vegetable oil plus extra for frying 250ml (8fl oz) Tesco semi skimmed milk For the filling 170g Clandeboye greek yogurt 142g (4½oz) small carton readymade longlife custard 4tsp fresh chopped mint 175g (6oz) raspberries 225g (8oz) strawberries, sliced 50g (2oz) dark chocolate Each serving contains 345 calories, 20g sugar, 13g fat, 4.6g saturates and 0.5g salt. To make the pancakes, sift the flour and cocoa into a bowl, add the egg and egg yolk, 1 tablespoon of the oil then gradually whisk in the milk until smooth. Leave to stand for 15 minutes. For the filling, mix the yogurt, custard and chopped mint together. Mix the berries together in a separate bowl. Melt the chocolate if using to decorate, in a bowl set over a small saucepan of gently simmering water. To cook the pancakes, heat a little oil in the base of an 18 cm (7 inch), pour the excess out of the pan into a bowl then add 2-3 tablespoons of the pancake batter to the pan, tilt pan to swirl the batter over the base in a thin layer then cook until browned on the underside. Turn the pancake over and cook the second side then slide out of pan and keep hot on a plate while you cook the remaining mixture until you have 8 pancakes. Fold the pancakes into quarters, spoon in the yogurt mix and berries, arrange in pairs on serving plates and drizzle with melted chocolate, if using. Serve immediately. Taste NI Facts Clandeboye Yogurt comes from an award-winning Jersey and Holstein cows from Bangor www.tasteni.com tastenorthernireland