Savoury

Chicken noodle broth (feeds 2) – 25 mins

Ingredients:

  • Chicken breasts
  • Vegetable stock
  • 1/2 onion
  • 1/2 pepper
  • Egg noodles
  • Peas
  • Mange tout
  • Red chilli
  • Lemon
  • Basil
  • Mint

Method:

  • Poach 2 chicken breasts in a pan of veg stock, I prefer the gel stocks as they have the most flavour, for 15 minutes or until cooked through
  • Take out chicken breasts and leave to rest
  • Add 1/2 thinly sliced rinsed onion and 1/2 a rinsed then thinly sliced pepper to the stock, simmer for 2 mins
  • Add dried egg noodles (2 blocks is normally enough). Cook for 5 further minutes
  • Add 2 handfuls of frozen peas, a handful of rinsed mange tout or any green beans you have, 1 rinsed red chilli chopped (vary to your own taste) and simmer for 2 more mins
  • Re add chicken breasts sliced and a squeeze of lemon
  • Serve with a twist of pepper and thinly chopped basil and mint sprinkled on top

Baked bolognese stuffed pasta

Ingredients

  • large dried pasta shells
  • Bolognese – I tend to make this in bulk and freeze in 2 person portions…rough recipe:
  • 1 onion, soften in a glug of oil
  • 2 cloves of garlic, add
  • 500g mince, brown
  • good squeeze of tomato purée, cook out
  • 1/2 glass of red wine, bring to a simmer
  • 1 tin chopped tomato’s, add
  • Glug of L&P sauce, add
  • Dried mixed herbs, generous sprinkle
  • Squeeze of ketchup
  • Simmer for an hour…
  • Extra tinned tomato’s
  • Parmesan

Method

  • Pre heat oven to 180 degrees Celsius
  • smear some tomato juice, from the tin, over the bottom of a oven dish/tin
  • Fill each pasta shell with a teaspoons worth of bolognese sauce
  • Line up in oven dish facing upwards
  • Add tinned tomato’s, seasoning and 1/2 glass of water into dish and on top of shells
  • Seal dish with lid or tin foil
  • Bake for around 40 mins, shaking dish gently a couple of times
  • Take out of oven, uncover and grate over parmesan
  • Return to oven under grill for 5 minutes
  • Dish up and eat. Have bread to mop up additional sauce.

Sweetcorn Fritters – 1 person

Ingredients:

  • 100g sweetcorn
  • 1 spring onion, chopped
  • 1 egg
  • 10ml milk
  • 40g plain flour
  • 50f self raising flour
  • salt
  • pepper

Method:

  • Mix all ingredients together
  • Heat a small amount of oil/butter in a frying pan
  • Add heaped spoonful’s of batter to the pan (they spread so leave a bit of space between each
  • Cook for 3 minutes, turn and fry for a further 2 minutes
  • Take out of pan, let cook for a minute, serve

Enjoy with:

  • Chilli mango chutney – mix mango chutney and 1/4 chopped chilli
  • Bacon
  • Yogurt with chopped mint

Bye Cancer (or other significant event) pie – Turkey, Ham and Leek. 1 hour

Adapted from an original recipe by Gizzie Erskine

Ingredients:

  • 2 leeks
  • Butter
  • Plain flour
  • Milk
  • Gravy
  • Parmasan
  • Turkey
  • Ham
  • Parsley
  • Lemon
  • Nutmeg
  • Puff pastry

Method:

  • Heat oven to 220 degrees centigrade
  • Chop and fry two leeks in butter
  • Make a roux with 30g butter/30g flour
  • Whisk together with 200ml milk and 300ml Turkey gravy or chicken stock
  • Cook at a summer for 5 minutes until thickened
  • Add a handful of grated Parmesan cheese (sounds crazy but adds roundness and umami), 4tbsp chopped parsley, the zest and juice 1/2 lemon, a grating of nutmeg and seasoning.
  • Mix with the leeks 300g and chopped leftover turkey/chicken and 250g leftover ham
  • Let cool.
  • Add to a pie dish
  • Roll out puff pastry, cut out a pastry top for your dish (just bigger than)
  • Use the rest of the pastry to cut out the spelling of any message you want on your pie
  • Put top on dish and press down with fork at the edge
  • Using milk as glue place your message and any other decoration on the pie
  • Brush whole top with milk or a whisked egg
  • Prick a couple of small holes to let the air escape when cooking
  • Put in the over for 25/35 mins until pastry is cooked through
  • Enjoy with mash/green beans/baked beans/champagne/whatever and whoever you want!

Fresh tomato and basil pasta (feeds 2) – 15 mins

Ingredients:

  • Vegetable stock
  • Pasta
  • Tomatos
  • Basil
  • Lemon
  • Olive oil
  • Balsamic glaze

Method:

  • Cook 2 1/2 mugs full of pasta in vegetable stock (I find small paste picks up the most flavour) until al dente
  • While the pasta cooks chop a variety of tomatoes (rinsed first) – vary how you chop each and mushing some. Enough to fill about a 1 mug
  • Drain pasta leaving a small amount of stock in bottom
  • Add tomatoes to pasta with a glug of good olive oil, a squeeze of lemon, a few twists of pepper and a drizzle of balsamic vinegar glaze and mix
  • Chop a good handle of basil (regular or purple) and add to the pan, stir and serve

One pan leftover sausage pasta (feeds 2) – 15 mins

Ingredients:

  • Pasta
  • Frozen peas
  • Sausages (pre cooked)
  • Creme fresh
  • Mustard – wholegrain/Dijon

Method:

  • Cook 2 1/2 mugs full of pasta in boiling water until al dente
  • Add 3/4 of a mug of frozen peas and cook until the water comes back to the boil
  • Drain but leave a small amount of water in the pan still
  • Chop 2 cold cooked sausages into small pieces and add to the pasta
  • Add 2 tablespoons of crème fresh, a heaped teaspoon of wholegrain mustard and 1/2 a teaspoon of Dijon mustard
  • Turn heat on again high and stir together for a minute
  • Serve with a twist of black pepper

Leftover roast chicken oven stew (feeds 4) – 1 hour

(A perfect way to use up some of the chicken inevitably left for a roast, or you can use chicken breast or boneless thighs)

Ingredients:

  • Cooked chicken stripped from carcass
  • 1 onion, cut into 8 pieces
  • 1 red, orange or yellow pepper, chopped into chunks
  • a small handful of black pitted olives
  • 1 tin of tomatoes
  • 8/10 whole cherry/plum tomatoes, pricked once
  • 1 tablespoon paprika
  • A splash of balsamic

Method:

  •  Using a roasting tin add all the ingredients together and stir (you can chuck in any other roast leftovers too, carrots/roast potatoes etc, chopped to a chunky dice
  • Put in an oven at 160 degrees centigrade for 50 mins. If it ever looks too thick just add a small amount of water and stir through
  • Serve. Ideal with couscous (giant or regular, pearl barley or even just mopped up with chunky bread

Halloumi and hummus brioche roll – 5 mins

Ingredients:

  • Halloumi
  • Brioche roll
  • Hummus
  • Sweet chilli sauce
  • Lemon
  • Rocket

Method

  • Slice and cook in a small amount of oil 4 pieces of halloumi
  • Load a brioche roll with hummus, sweet chilli sauce, a squeeze of lemon, washed rocket
  • Add halloumi
  • Eat in front of the TV at the weekend

Rosemary sausage tray bake (serves 3) – 40 mins

Ingredients:

  • New potatoes
  • Rosemary
  • Sausages

Method:

  • Chop 15/20 new potatoes and add to a roasting tray with a drizzle of  olive oil and 3/4 sprigs of rosemary and 3 cloves of garlic
  • Put in the oven at 160 degrees centigrade for 15 minutes
  • Remove from the oven, shake and lay 6 sausages on top of the potatoes
  • Season with salt and pepper
  • Turn oven up to 180 and return to the oven for a further 20/25 minutes (depending on thickness of sausages
  • Serve with crushed minted peas
    • Boil frozen peas
    • Add chopped mint and a nob of butter
    • Mash with a potato masher until well crushed
    • Sprinkle with sea salt and add a twist of black pepper

Pepper pork tenderloin (serves 3) – 30 mins

Ingredients:

  • Pork tenderloin
  • Peppers
  • 1/2 onion
  • Garlic
  • White wine vinegar
  • Honey
  • New potatoes

Method:

  • Pre heat the oven to 180 degrees centigrade
  • Season the pork with salt and pepper
  • Chop two peppers into slices
  • Slice 1/2 an onion and chop 1 clove of garlic
  • Heat oil and brown the pork evenly in a frying pan
  • Add all to an oven dish with seasoning and a splash of white wine vinegar, a squeeze/spoonful of honey and a splash of water
  • Seal with a lid or tinfoil
  • Cook 20/25 minutes until cooked through, shake a couple of times during cooking to coat all ingredients in the juices
  • Allow to rest for at least 5 minutes before slicing.
  • Slice
  • Serve with crushed new potatoes, seasoned with butter

Chicken pesto bake (feeds 2) – 40 mins (inc cooking time just left in the oven)⠀⠀⠀⠀⠀⠀⠀⠀

Ingredients:

  • 1 chicken breast
  • 4 double handfuls pasta
  • 3 tablespoons of creme fresh
  • 1 1/2 tablespoons of pesto
  • Lemon
  • Splash of milk
  • Peas or other green veg
  • Lump of cheddar, grated / grated Parmesan
  • 1/2 ball of mozzarella

Method

  • Heat oven to 180 degrees centigrade. Cook chicken breast in a tin foil parcel in the oven, with a nob of butter and seasoning (this can be done in advance when you have the oven on for other things or you can use left over pre cooked chicken
  • Cook pasta in salty water until al dente * Drain and cool by running under cold water
  • Add creme fresh, pesto and a squeeze of lemon juice to the pasta. Mix
  • Rip the chicken into small bite size pieces and add to the mix
  • Add a splash of milk to the mix
  • Add 2 handfuls of frozen peas or the equivalent of other veg (this ones got broccoli)
  • Transfer to an oven proof dish and season
  • Spread the cheese across the top
  • Put under the grill for 20 minutes, until it’s heated through and the tops golden.
  • Let it cool for a couple of minutes before digging in

Pimped beans on toast

Ingredients

  • Bread – I used brioche rolls here
  • 1 tin of beans ( @heinz …always…obvs)
  • 2/3 rashes of bacon
  • 1/2 pepper
  • A sprinkle of frozen herb mix (I used Cooks Ingredients Italian mix)
  • Balsamic glaze

Method

  • Chop pepper into slices and soften on a gentle heat in a frying pan
  • Turn up the heat and add chopped bacon. Cook through.
  • Add the beans and frozen herbs. Cook on a medium temperature for 5 minutes
  • Toast bread
  • Add a squeeze of balsamic glaze to your bean mix and season.
  • Stir and load up on top of your bread
  • Scoff down in 5 minutes flat

Bacon, spinach and cream cheese stuffed pancakes (For 2 people

Ingredients

  • 1/2 onion
  • 1 glove garlic, chopped
  • 4 rashers bacon
  • 1 bag spinach
  • 90g cream cheese
  • Lemon * Seasoning
  • Pancake
  • 50g plain flour
  • 1 egg
  • 150ml milk
  • cheese

Method

  • Turn oven on to 200oC to warm
  • Finely chop onion and soften in a pan
  • Add garlic and cook out for a couple of minutes
  • Chop rashes of bacon. Add to the onions with a small nob of butter. Turn the heat up a little and let bacon cook and crisp up a little
  • Add the cream cheese, a squeeze of lemon and a splash of water
  • Let the mix cook together for 5 minutes
  • In the meantime heat a frying pan for the pancakes
  • Make 2 large pancakes as normal- the batter may seem a little thin but you want this as thick pancakes make a stodgy bake! The bigger your pan the better
  • Once you have 2 pancakes spoon the mixture into the middle of both in a line, roll like a burrito with the ends wrapped in on each other
  • Place in a baking dish. A tight fit is better to avoid any unrolling and spillage
  • Grate cheese on top (a mix of parmesan and cheddar is great but most work)
  • Pop under the grill for 5 minutes until the top of the pancakes are crisping up and the cheese bubbling
  • Eat with a bit of rocket or salad to lighten it up a bit! Or don’t…

Sticky beef & rice ⠀⠀⠀⠀⠀⠀

Ingredients

  • 400g stewing beef
  • 1 onion
  • 2 cloves of garlic
  • 1 tin of chopped tomatoes
  • 1 tin or carton of coconut cream
  • 2 tablespoons of sweet chilli sauce
  • 2 tablespoons of mango chutney
  • 1/2 lemon
  • Seasoning
  • Fresh chilli ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Method

  • Using one pan dice and soften the onions.
  • Chop or crush and add the garlic
  • Add the stewing beef and brown the outsides
  • Add the tin if chopped tomatoes &the coconut cream
  • Bring to a gentle simmer and cook for 1/ 1 1/2 hours with the lid off pan stirring occasionally and adding more water if it is becoming dry
  • Add the sweet chilli and mango chutney. Stir and leave to reduce with the lid off for 10 minutes
  • Take off the heat squeeze in the lemon, grate the zest of the lemon on top and season to taste
  • Add some finely chopped red chilli on top (or don’t if you want to keep it mild)
  • Eat with some herby rice (just rice with some soft herbs chopped and mixed in) or green veg like pac choi or tender stem broc!

Wild Garlic Pesto

(Made one large jar and two smaller which I popped in the freezer)

*Obviously , immune suppressed or not, please be careful when foraging in any way. Only pick and use things you are sure of what they are and that they haven’t been exposed to any nasty sprays or chemicals

Ingredients

  • 180g Wild Garlic leaves, washed
  • 100g Pine nuts, briefly toasted in a little oil in a frying pan
  • 100g Parmesan cheese, grated
  • 300ml olive oil, plus extra to cover
  • Sea salt and freshly ground black pepper

Method

  • Rinse wild garlic
  • Add this, the toasted nuts, parmesan and seasoning to a food blender •Blitz •Slowly add oil while still blending
  • Taste for seasoning and add more if needed
  • Put into jar, top with another layer of oil
  • Use on/in/with EVERYTHING

Wild Garlic Pesto risotto with stuffed Chicken

Ingredients

  • homemade wild garlic pesto (recipe on previous post) or normal pesto is fine
  • an onion
  • 200g risotto rice. I used arborio this time
  • 1 glass of white wine
  • chicken stock – I used from a previous roast, defrosted but any good stock gel will do
  • 50g parmesan or other similar hard cheese
  • 2 chicken breasts
  • 1/2 ball mozzarella
  • seasoning
  • lemon⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Method

For the risotto:⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • Dice the onion and soften in a pan with a glug of oil
  • Add the rice and cook out for a couple of minutes until the rice goes a little opaque
  • Add the wine and let it cook out
  • Pour over stock until it covers the rice by a couple of cm, stir
  • Put lid on and leave to bubble away for around 25 minutes, adding more stock as needed so it remains wet
  • Add 2 tablespoons full of the pesto and stir through
  • Add most of the cheese (leave some to sprinkle on at the end) and stir until it disappears completely
  • Turn off the heat and let it sit for 5 minutes

Chicken:

  • pre heat the oven to 180oC⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • while your onions are softening using a sharp knife In thick side of each chicken breast cut a 3-inch-long pocket to within 1/4 inch of opposite side of breast.⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Add the cheese, 1/4 of a ball of mozzarella into each
  • Try and tuck the chicken back on itself as best you can to prevent the cheese seeping our
  • Place in an oven proof dish, drizzle with olive oil and season
  • cook for 20/25 minutes or until the chicken is cooked through
  • remove from the oven, allow to rest, slice and top the risotto with 2 halves
  • dig in!… ⠀⠀⠀⠀⠀⠀⠀⠀⠀