Classic Lasagne 1 tbsp olive oil 2 rashers smoked streaky bacon, cut into small pieces 1 onion, finely chopped 1 celery stick, finely chopped 1 medium carrot, grated 2 garlic cloves, finely chopped 500g beef mince 1 tbsp tomato purée 2 x 400g cans chopped tomatoes 1 tbsp clear honey 500g pack fresh egg lasagne sheets 400ml crème fraîche 125g ball mozzarella, roughly torn 50g freshly grated Parmesan 1. Heat the oil in a large saucepan. Cut the bacon into small pieces. Add the bacon to the pan and cook for just a few minutes until starting to turn golden. Add the onion, celery and carrot, and cook over a medium heat for 5mins, stirring occasionally, until softened. 2. Add the garlic and cook for 1 min, then tip in the mince and cook, stirring and breaking it up with a wooden spoon, for about 6mins until browned all over. 3. Stir in the tomato purée and cook for 1 min, mixing in well with the beef and vegetables. Tip in the chopped tomatoes. Fill each can half full with water to rinse out any tomatoes left in the can, and add to the pan. Add the honey and season to taste. Simmer for 20mins. 4. Heat oven to 200C/180C fan/gas 6. To assemble the lasagne, ladle a little of the ragu sauce into the bottom of the roasting tin or casserole dish, spreading the sauce all over the base. Place 2 sheets of lasagne on top of the sauce overlapping to make it fit, then repeat until the sauce runs out, finishing with a layer of pasta. 5. Put the crème fraîche in a bowl and mix with 2 tbsp water to loosen it and make a smooth pourable sauce. Pour this over the top of the pasta, then top with the mozzarella or cheddar. Sprinkle Parmesan over the top and bake for 25 30mins until golden and bubbling.
Turkey Burgers with Sweet Potato Chips 500g turkey mince 2 spring onions, finely chopped 85g cheddar, grated 1kg sweet potatoes, peeled and cut into chips 3 tbsp olive oil 4 soft rolls 1. Heat oven to 200C/180C fan/gas 6. Place the potato chips in a large bowl and toss in 2tbsp of oil. Place the potato chips on a large baking tray. Cook in the oven for 30mins, turning halfway through. 2. Put the turkey mince in a large bowl, with the spring onions and cheddar. Mix well then shape into four even sized burgers. Chill for 15mins. 3. Heat the remaining oil in a large frying pan over a medium heat and cook the burgers for 10mins until golden. Turn and repeat for the other side until they are cooked through. Split the rolls, place a burger into each and serve alongside the sweet potato chips.
Stuffed Peppers with Couscous, Courgette & Mozzarella 4 red peppers, halved Olive oil Heaped tbsp butter 1 courgette, finely diced 110g (4oz) pack lemon and coriander couscous 85g (3oz) sun ripened tomatoes, dried with kitchen roll & chopped finely 1 level tbsp basil 125g (4½ oz) pack mozzarella, sliced To give the stuffed peppers a Greek twist, add olives, parsley and feta to the couscous. Serve with a chicken breast or pork chop. 1. Brush the peppers with a little olive oil. Place on a baking sheet or roasting tray cut side down and grill under a medium heat for 5 mins. Turn and grill for a further 5 mins or until the peppers are tender but not collapsed. 2. Meanwhile, melt the butter in a pan and cook the courgette until golden. Add the couscous and cook for 1 min. Add 200ml (7fl oz) boiling water, stir and remove from the heat. Cover and leave to stand for 5 mins. 3. Stir the tomatoes and basil into the couscous and use this mixture to fill the peppers. Top each one with a slice of mozzarella. 4. If serving straight away place the stuffed peppers under the grill for 2-3 mins until the mozzarella has melted. If needed later place them in the oven on a medium heat for 10 15 mins. 5. Serve your stuffed peppers, warm or cold.
Golden Squash & Sausage Risotto 350g pack ready-chopped butternut squash, or half a medium squash, peeled and chopped 2 chicken stock cubes 2 tsp olive oil 6 good-quality sausages, meat squeezed from the skins and rolled into mini meatballs 1 large onion, finely chopped 2 garlic cloves, crushed 6-8 thyme sprigs, leaves picked and chopped ½ tsp turmeric 200g Risotto rice 25gParmesan, grated, plus a little to serve Boil the kettle. Put the squash in a heatproof bowl, add a splash of water and cover with cling film. Microwave on High for 8-10 mins or until the squash is tender. Meanwhile, crumble the stock cubes into a pan, add 1.2 litres hot water from the kettle and set over a low heat to simmer gently. Heat the oil in a large, high-sided frying pan. Add the sausage meatballs and roll them around in the pan for 5-10 mins until browned all over and cooked through. Remove from the pan and set aside. Add the onion and sizzle gently for 5 mins, then add the garlic and cook for 1 min more, stirring to prevent it from burning. Stir in the thyme, turmeric and risotto rice for 1 min, coating the rice in the oil from the pan. Start adding the stock, a ladleful at a time, stirring well every 1-2 mins until the liquid is absorbed and the rice is cooked. Mash half the squash and add to the pan along with the sausage meatballs and Parmesan. Stir, then top with the remaining squash, cover with a lid and leave for 2 mins. Serve with extra Parmesan.
Chicken & Sweet Potato Curry 1 tbsp sunflower oil 1 Onion, chopped 450g boneless, skinless chicken thigh, cut into bite-sized pieces 165g jar Korma paste 2 garlic clove, crushed 500g sweet potato, cut into small chunks 400g can chopped tomato 100g baby spinach Heat the oil in a pan, add the onion and cook over a low heat for about 5 mins until softened. Increase the heat slightly, add the chicken pieces and brown. Stir in the curry paste and garlic, cooking for 2 mins before adding 100ml water, the sweet potatoes and chopped tomatoes. Simmer for 20-30 mins until the chicken is cooked through and the sweet potato is tender add a splash more water if it starts to look dry. Season to taste and add the spinach, removing the pan from the heat and stirring until the spinach has wilted. Serve with basmati rice.
One Pan Chicken Couscous 1 tbsp olive oil 1 onion, thinly sliced 200g chicken breast, diced good chunk fresh root ginger 1-2 tbsp harissa paste, plus extra to serve 10 dried apricots 220g can chickpeas, rinsed and drained 200g couscous 200ml hot chicken stock 1. Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more. 2. Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.
Roasted Cauliflower & Hazelnut Carbonara 1 large cauliflower (about 700g), cut into small florets 1 tbsp olive oil small bunch thyme, leaves picked 100g hazelnuts, roughly chopped 350g penne 100g Parmesan (or vegetarian alternative), grated 2 eggs, beaten 2 tbsp double cream small pack parsley, chopped Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the oil, thyme and seasoning, and spread out on a large baking tray. Roast for 15-20 mins until starting to soften and caramelise. Sprinkle the hazelnuts over the cauliflower and cook for another 5 mins until the nuts are lightly toasted and the cauliflower cooked through. Meanwhile, cook the pasta following pack instructions. Drain the pasta, reserving the cooking water, then return to the pan. Take the baking tray out of the oven and add the cauliflower and hazelnuts to the pasta, then stir in the Parmesan, egg, cream, parsley and 1 tbsp of cooking water. The heat from the pasta should be enough to just cook the egg without scrambling it. If the sauce is too thick, add a splash more cooking water. Check the seasoning and serve.