tweed green challenge - food - recipes

8/3/2019 Tweed Green Challenge - Food - Recipes

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WELCOME TO THE TWEEDGREENFOOD CHALLENGE RECIPE CARDS

Our meals have been selected by our resident chef, Val Brunton, and a selection

of our volunteers favourites. Where possible we have stuck to traditional local

recipes, but also added some international flavour to spice things up a bit.

Where shown, vegetarian meals may include egg, so please be sure you select

ingredients you are comfortable with eating.

We have also tried to include meals that can be made from all local ingredients, and

we hope you get to know our local suppliers of fresh vegetables, fish and meat as

they will know best what is in season and at its best.

Above all we want you to discover your own favourites and add them to the list,

share then around and enjoy cooking!

Save on WaSte, energy & timeand enjoy Some great homecooked food!

TWEEDGREEN CHALLENGE RECIPE 73


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74 RECIPE TWEEDGREEN CHALLENGE

TYPE OF MEAL DESCRIPTION

Easy Meal This should take between 10 and 30 min to prepare andis a great mid week quick meal, or a weekend lunch wheneveryone is busy

Dinner/Lunch These meals are particularly suited to re-heating the nextday for lunch, or using leftovers to make something quickwithout having to cook

Dinner/Dinner These meals are suited to using the main ingredients for

another meal the next evening or later in the week. Forexample leftover fish and potato from the fish pie willmake great fish cakes two days later

Super Dinner These we are calling our super dinners as you can makelots of meals from one. Roast chicken can make a greatSunday treat, followed by chicken meatballs, while thebones make a great base for a hearty winter soup

Local Food Friendly These are products that are available locally (within

50 miles) depending on the season. Most of the basicvegetables used are grown locally, as is the beef and lamb.Get to know your local supplier for tips and advice onwhats in season

Suitable This indicates that this meal is suitable for home freezing.for Freezing We remind you of course that you shouldnt refreeze any

meats or fish that have been frozen previously

Suitable This means the food doesn't contain any meat or animalfor Vegetarians derived additives such as gelatine (a gelling agent derived

from animal ligaments, skins, tendons, bones etc.) In thecase of cheese, you should choose animal-derived rennethasn't been used to make it

Suitable for Vegans The vegan recipes exclude meat, eggs, dairy products andall other animal-derived ingredients. Many vegan recipesalso avoid foods that are processed using animal products,such as refined white sugar and some wines

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37 RECIPESFOR YOU TO TRY AT HOME


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RECIPE TYPE OF MEAL NAME

1 Easy Meal Basic Curry Sauce

2 Easy Meal Spicy Curry Sauce

3 Dinner/Lunch Basic Tomato Sauce

4 Easy Meal Broccoli Soup

5 Dinner/Dinner Fish Cakes

6 Dinner/Dinner Fish Pie

7 Super Dinner Roast Chicken

8 Easy Meal Chicken Pasta

9 Dinner/Dinner Chicken, Cranberry & Herb Meatballs

10 Dinner/Lunch Chicken Broth

11 Dinner/Lunch Haggis Neeps & Tatties

12 Dinner/Lunch Haggis Parcels with a Cauliflower Sauce13 Super Dinner Roast Lamb

14 Dinner/Lunch Moroccan Lamb Burgers

15 Easy Meal Stovies

16 Easy Meal Bubble & Squeek

17 Dinner/Dinner Sausage Casserole

18 Dinner/Dinner Sausage, Chunky Chips & Egg

19 Dinner/Dinner Fusilli with Seafood & Creamy Tomato Sauce

20 Dinner/Lunch Smoked Haddock Chowder

21 Dinner/Dinner Shepherd's Pie

22 Dinner/Lunch Spaghetti & Meat Balls

23 Dinner/Lunch Puy Lentil & Forsyth's Streaky Bacon

24 Dinner/Lunch Seasonal Soup

25 Dinner/Lunch Fajitas

26 Dinner/Dinner Oriental Chicken Salad

27 Dinner/Lunch Spinach Frittata28 Dinner/Lunch Ricotta & Spinach with Pasta Shells

29 Dinner/Lunch Beef and Ale Casserole

30 Easy Meal Vegetable Risotto

31 Easy Meal Roasted Pepper & Rocket Soup

32 Easy Meal Scotch Broth

33 Easy Meal Bean Casserole

34 Easy Meal Pumpkin, Halloumi & Chilli Omelette

35 Easy Meal Rice and Bean Enchiladas

36 Easy Meal Barley Risotto with Carrots

37 Easy Meal Wild Mushroom & Chestnut Cottage Pie

MENU

CARD

S:CONTENTS


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METHOD

In a sauce pan, heat the oil and saut the onion, garlic and chilli. Add the patakaand cook for 5 minutes. Add the chopped tomatoes and the coconut milk.

Bs cu SuSERVES 6

1 tbsp rapeseed oil 1 small red onion, chopped 2 cloves garlic, crushed 1 small chili

1 tbsp pataka 1 tinned chopped tomatoes 1 tin of coconut milk

INGREDIENTS

HINTS AND TIPS: Add fresh coriander

if you have some. Easy to freeze.

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EASY MEAL


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METHOD

To make the sauce, place 1tsp mustard seeds, fennel, salt & pepper, garlic& the ginger and grind into a mortar & pestle. Heat the oil and place theremaining of the mustard seeds into the hot oil, when the mustard seeds popplace the remaining spices into the oil and reduce the heat and allow to cook.Add the onion and cook with the spices. Cook for a few minutes and pour in the

tomatoes and the coconut milk, simmer for 20 minutes stirring occasionally.

Sp cu suSERVES 6

2 tsp mustard seeds 2 tbsp vegetable oil 1 tsp fennel seeds 1 tsp ground coriander tsp turmeric

tsp salt and pepper 1 tsp ground cumin

tsp cayenne pepper 2 cloves garlic 1 inch fresh ginger med onion, sliced 1 tin chopped tomato

400ml coconut milk handful fresh coriander

INGREDIENTS

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EASY MEAL


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METHOD

Heat the oil in a saucepan and gently cook the onion and garlic until softened.Stir in the tomatoes, chilli flakes, balsamic vinegar and sugar. Bring to a simmerand cook slowly for 45 minutes-1 hour. Stir in the basil and season with salt and

pepper. This can be left chunky or blended in a food processor for a smoothsauce.

Bs suSERVES 6

3 tbsp rapeseed oil 1 large onion, chopped 2 garlic cloves, crushed 20m fresh tomatoes (3 x 400g cans

of chopped tomatoes)

- tsp dried chilli flakes

2 tsp balsamic vinegar 1 large handful basil leaves, torn

into small pieces Salt and freshly ground black pepper Grated parmesan cheese, to serve

INGREDIENTS

HINTS AND TIPS: For a posh option, add some cream orcrme fresh

For a spicy option add some more chopped chillies, ahandful of chopped coriander and 1 tsp of cumin.

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DINNER/LUNCH


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METHOD

Heat the oil in a saucepan and saut the garlic for 1-2 minutes.

Pour the chicken or vegetable stock into the pan and add the broccoli florets.Bring to the boil and reduce the heat and simmer gently for 10-12 minutes,until the broccoli is tender. Season to taste, then transfer to a liquidizer.Blend until smooth.

Ladle the soup into serving bowls and enjoy with crusty bread.

Bl supSERVES 4

1 tbsp rapeseed oil 1 clove garlic, peeled and chopped 250ml chicken or vegetable stock

200g broccoli florets salt and black pepper

INGREDIENTS

HINTS AND TIPS: Any leftover vegetable can be used.

Make double and freeze.

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EASY MEAL


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METHOD

In a pan, heat 1 tbsp oil and saut the onion. Sit the fish on top of the onions.Place lid on pan and turn the heat off. When cooked, remove and cool. Strain thejuice and mix into the mashed potato with the herbs. Shape the fish cakes.Lightly dust with flour, dip in egg and then in breadcrumbs to coat.

Chill for at least 30 minutes (important or they will come apart in the pan).

Heat 1cm oil in a large frying pan. Fry the fish cakes for 3-4 minutes each side oruntil they are golden brown, crisp and heated through. Drain on kitchen paper.

fs csSERVES 6

1 small onion, chopped 500g fresh fish fillets, skinned 500g leftover mashed potatoes parsley, chopped chives, chopped

flour for dusting 1 egg, beaten fresh or dried breadcrumb to coat oil for frying

INGREDIENTS

HINTS AND TIPS: If you are cooking the potatoes, you could cook themin the fish stock. Serve with tartar sauce or chive mayonnaise. Dontthrow out ends or stale bread it makes much better breadcrumbs.

DINNER/DINNER


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METHOD

Cook the potatoes and mash with the cream and butter, and season.

Pre-heat the oven to gas mark 6/200C/400F and generously butter a deepovenproof dish. Cut the haddock and salmon, lay in the dish, season lightly andsqueeze over a little lemon juice.

For the parsley sauce, melt the butter, add the flour and cook it for few minutes.Pour milk in slowly, continue to stir until smooth. Add parsley, double cream andseasoning. Pour the sauce over the fish and allow to cool.

Add the eggs on top and finish with the mashed potatoes.

Bake for 35-40 minutes, until the top is crisp and brown.

Serve at once.

fs pSERVES 6

900g baking potatoes, peeled andcut into chunks

150ml single cream 55g butter, plus extra for greasing 225g fresh haddock fillet 450g salmon 1 lemon

4 hard-boiled eggs quartered

For the parsley sauce

85g butter large bunch of parsley 30g plain flour 450ml milk 150ml double cream

INGREDIENTS

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DINNER/DINNER

HINTS AND TIPS: Freeze the sauce before adding potatoes.


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METHOD

Pre-heat the oven to gas mark 4/180C/350F.

Tuck the lemon under the skin. Scatter the garlic and onion on the base of theroasting tin. Place the chicken on top and rub with the oil seasoning and thyme.

Bake for 30 minutes keeping it covered baste and cook for a future 30 minutes.Remove the foil and allow the skin to brown. Allow to rest hold the chicken andremove the juice this will be used for the gravy.

Cook your roast potatoes and any other root vegetables at the same time thiswill take about an hour. Once your stock has cooled, skim off any fat return tothe heat in a pan and reduce or thicken it with cornflour.

rs cSERVES 4/6

1 lemon 1 x 1.3kg chicken bulb garlic skin on 2 red onions

handful thyme 2 tbsp rapeseed oil salt and pepper 12 medium potatoes

INGREDIENTS

HINTS AND TIPS: Leftovers? Make some chicken & rice soup, chicken

salad, fajitas or freeze leftovers for another week.Freeze the sauce before adding potatoes.

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SUPER DINNER


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METHOD

To make the sauce, place 1tsp mustard seeds, fennel, salt & pepper, garlic& the ginger and grind into a mortar & pestle. Heat the oil and place theremaining of the mustard seeds into the hot oil, when the mustard seeds popplace the remaining spices into the oil and reduce the heat and allow to cook.Add the onion and cook with the spices. Cook for a few minutes and pour in thetomatoes and the coconut milk, simmer for 20 minutes stirring occasionally.

c psSERVES 4

350g pasta bows (farfalle) 300g broccoli or any leftover veg 1 tbsp rapeseed oil 1 small red onion

150g leftover chicken, sliced 2 garlic cloves , crushed 2 tbsp wholegrain mustard 1 tub of crme fraiche

INGREDIENTS

HINTS AND TIPS: Could be vegetarian just omit thechicken! Use up any vegetables. Could be vegan withoutthe cream. Jazz it up by adding some spices or chili.

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EASY MEAL


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METHOD

Place the onions, garlic, herbs & cranberries and pulse in the food processor untilfine. Remove and place in a large bowl. Then place the bread into the foodprocessor and blend until fine, place in the bowl with the onion mix. Then place

the chicken into the food processor and pulse into small pieces. Put the mixtureinto a bowl. Add the orange rind, seasoning and 1 tbsp oil. Shape the meatballs.Heat the vegetable oil and shallow fry the meatballs for a good 10 minutesturning them once.

c, cb& hb mbllsSERVES 4/6

500g left over chicken 1 egg 75g dried cranberries 2 slices of stale bread

zest of 1 orange 1 small onion 2 cloves garlic 1 tsp thyme and rosemary

1 tbsp chopped parsley 1 tbsp rapeseed oil salt and pepper vegetable oil for frying

Sauce refer to basic tomato saucemenu card

INGREDIENTS

HINTS AND TIPS: Kids can do the shaping Jazz up the sauce with chili.

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DINNER/DINNER


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METHOD

In a pan, heat the oil and saut all vegetables for 5 minutes. Pour the stockand bring to boil. Add the rice and cook until soft. Add the chicken add simmer for2 more minutes, the adjust seasoning to taste.

c bSERVES 4

1 litre chicken stock 150g carrots, peeled and diced 150g parsnips, peeled and diced 50g brown rice

onion, diced 1 small leek, diced

Savoy or other green cabbage,shredded

2 tbsp rapeseed oil leftover chicken meat

salt and black pepper

INGREDIENTS

HINTS AND TIPS: Replace the chicken stock and meat for vegetablestock for a veggie option. Make double and freeze a batch.

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DINNER/LUNCH


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METHOD

In a pan, cook the haggis for 40 minutes.

At the same time, cook the potatoes for 20 minutes. Melt the butter and warm themilk, add the cooked potatoes and mash. Add the nutmeg and stir well to create asmooth, creamy mash.

At the same time, cook the turnips for 20 minutes. Melt the butter and warm themilk, add the cooked potatoes and mash. Add the nutmeg and stir well to create asmooth, creamy mash.

Once cooked remove the haggis from the water. Place on a serving dish and cut itopen with scissors or a knife and serve with the tatties and neeps.

hs, ps& sSERVES 4

600g potatoes, peeled and roughlychopped

600g turnips, peeled and roughlychopped

a generous pinch of grated nutmeg

4 tbsp milk 4 tbsp butter salt and pepper

INGREDIENTS

HINTS AND TIPS: You can use veggie haggis. Replacethe turnip with butternut squash or pumpkin if turnipis not in season.

DINNER/LUNCH


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METHOD

In a pan, heat the butter and gently cook the cauliflower for 5 minutes and

season. Cover with milk and add the onion, studded with cloves and bay leaves.Simmer until the cauliflower is just soft.

Remove the cauliflower from the milk and pure in a food processor with thecream. Season and finish with chopped chives.

Pre-heat the oven to gas mark 4/180C. Lay a sheet flat on the work surface.Fold into 3. Place a small ball of haggis and fold up into a rectangle. Brush withmelted butter. Repeat until all haggis is used up. Bake in the oven for 10 minutes.

Serve with the cauliflower pure.

hs pls wullw puSERVES 4

leftover haggis (or veggie haggis) 8 sheets of filo pastry melted butter for brushing the

pastry 1 small cauliflower, cut into florets 150g butter milk to cover

100ml cream 1 small onion 4 cloves of garlic

2 bay leaves salt and pepper small bunch fresh chives, finely

chopped

INGREDIENTS

EASY MEAL


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rs sul lbw auu vbls

SERVES 6/8

3lb local lamb (ask the butcher for the bones) 1 tsp sea salt and pepper 2 sprigs rosemary and thyme 4 tbsp rapeseed oil 1 garlic bulb, leave the cloves whole 100ml red wine extra sprig thyme

autumn vegetables

2 tbsp butter 2 med carrots 2 med onions 250g beetroot 250g potatoes 4 large parsnips parsley and rosemary

INGREDIENTS


SUPER DINNER


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METHOD

Pre-heat the oven to Gas 6/200C/400F.

Score the lamb skin with a sharp knife or ask your butcher to do it for you.

Ask your butcher to give you the bones it helps with the gravy and prevents thelamb sticking to the tray.

Heat 2 tbsp of the oil in a heavy duty roasting tray and brown the bones. Then placethe lamb in a roasting tray, rub the herbs, seasoning and oil over the lamb. Place allthe washed peeling from you vegetables it helps with the gravy, pour 150ml wineor water into the base of the tray.

Cook in the oven for 20 minutes before reducing the temperature to gas mark4/180C/350F and cooking for a further 1 hour 20 minutes, basting occasionallywith any juices. Once the meat is cooked, remove it from the tray and sit it on aplate in a warm place to rest.

To make the gravy, drain any excess fat from the roasting tray and put the tray overa medium heat. Pour in the remaining lamb stock, the white wine and cranberrysauce and boil for 3-4 minutes. Stir in the cornflour and cook until thickened. If youprefer thicker gravy, add a further tbsp of cornflour. Season with salt and pepper andpour into a jug.

Heat the butter and 2 tbsp rapeseed oil with the chopped herbs and place thevegetable in the oven for about an hour, so they are cooking at the same time asthe lamb.

HINTS AND TIPS: You can use any vegetables, depending on theseason, and what you have grown, remember dont throw vegetablesout chop them and blanch them so you can enjoy this dish all yearround. Make stovies, shepherds pie, scotch broth with any of theleaftover meat & vegetables.

rs sul lbw auu vbls


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METHOD

Mix the onion, garlic and fresh coriander in a blender. Place the lamb into a largebowl, and add the spices, the ground spices, onion mix and season. Mix well.

Divide the mixture into burgers. Fry and serve with a salad and homemade chips.

m lbbusSERVES 6

500g minced lamb 1 red onion, diced 2 cloves of garlic

1 tsp ground cumin

1 tsp ground coriander 1 tsp rasel hanout salt and pepper

1 handful of fresh coriander

INGREDIENTS

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HINTS AND TIPS: Replace lamb with any other

meat, or soya minced for a veggie option.

DINNER/LUNCH


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METHOD

Heat the fat from your stovie dripping in a pan. Add the onion and cook untilsoft. Add the potatoes and cook until almost tender. Then add the remainder ofthe stovie dripping and diced meat. Remove from heat once potatoes aretender. Adjust seasoning and serve.

SsSERVES 4

110g of diced lamb 700g of potatoes, peeled and diced 1 large onion, diced

1 tub stovie dripping salt and pepper

INGREDIENTS

HINTS AND TIPS: Not suitable for freezing.You could use sausages or smoked haddock (replacethe stovie dripping with fish stock, and fry onions in oil).

EASY MEAL


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METHOD

In a pan, melt 2 tbsp of the butter, and cook onions until soft. Heat through themash, add the vegetables, adjust seasoning and fry for 10 minutes. Remove fromheat and allow to cool slightly.

Then shape into patties. Wipe the pan and heat the remaining 2 tbsp of butter.Fry your patties and serve.

Bubbl & squ pSERVES 4

4 tbsp butter 1 small onion, diced 200g leftover mashed potatoes

100g of leftover cabbage,carrots, swede, peas, brussel sproutsor sweet corn

salt and pepper

INGREDIENTS

HINTS AND TIPS: You can add some leftover meat/baconat the same time as the vegetables. Kids can easilyshape the patties.

EASY MEAL


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METHOD


In a pan heat the oil and cook the sausages until brown, lift out of the pan andplace on kitchen paper.

Place the onions, carrots, potatoes and celery into the pan, cover with a lid, andcook until nearly soft. Add the sliced pepper, stock and chopped tomatoes and

bring to the boil, then stir in the mixed beans. Place the sausages into a largecasserole dish, pour the vegetable mixture over the sausages.

Cook in the oven for 30 minutes.

Sus csslSERVES 4

500g pork and chive sausages 1 tbsp rapeseed oil 1 red onion, sliced 2 carrots, diced 2 medium potatoes, diced 1 red pepper, sliced

200ml chicken stock 3 sticks celery, chopped 1 tin chopped tomatoes 1 tin mixed beans

INGREDIENTS

HINTS AND TIPS: You can use any leftover veg. Jazz it up by addinga glass of cider or red wine at the same time as the tomatoes.Replace the pork sausages for veggie ones for a veggie option.

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DINNER/DINNER


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METHOD


Cut the baking potatoes into chunky chips. Coat with the oil. Add the crushedgarlic. Bake for 35 minutes, then add the sausages and cook for further 20minutes until brown and cooked through.

Fry or poach the eggs.

Sus, ups & SERVES 4

2 large baking potatoes 2 tbsp rapeseed oil 2 cloves of garlic

8 sausages 4 eggs

INGREDIENTS

HINTS AND TIPS: Replace the sausages for cooked sweetcorn for a veggie option.

DINNER/LUNCH


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METHOD

Boil pasta following packet instructions.

In a pan, heat the oil and saut off the onions, peppers and the garlic, add the

salmon and cook, and then add the chopped tomato and the crme fraiche.Reduce the heat, add in the cooked pasta.

Adjust the seasoning and stir in the fresh basil.

Garnish with the fresh parmesan cheese, and enjoy with some garlic breadand salad.

fusll wS & c

t SuSERVES 4

300g pasta 2 tbsp rapeseed oil

1 red pepper, sliced 1 small red onion, sliced 2 cloves garlic, crushed 15g basil, chopped

1 tinned chopped peeled tomatoes 150g salmon, diced

1 tub of crme fraiche 25g grated parmesan

INGREDIENTS

HINTS AND TIPS: Dont over stir as the salmon may break up.Use any fish on special offer. You can make it vegetarian byremoving the salmon

DINNER/DINNER


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METHOD

In a pan, melt the butter, add the onion and fry for 8-10 minutes. Add the milk,stock and potatoes. Bring to boil, then reduce the heat to simmer for 10-15minutes until tender.

Add the haddock and cover the pan. Simmer for 5 minutes. Add the cream,parsley and chives, and season, to taste.

To serve, pour into bowls, sprinkle with parsley and serve with crusty breadalongside.

S wSERVES 6

50g butter 1 large onion, sliced 250ml whole milk 200ml single cream

300ml fish stock 4 medium potatoes, peeled and cut

into cubes

450g smoked, undyed haddock salt and freshly ground black pepper 2 tbsp chopped parsley, to garnish 2 tbsp of chives, chopped

crusty bread, to serve

INGREDIENTS

HINTS AND TIPS: Make double and

freeze before you put the cream in

DINNER/LUNCH


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METHOD

In a pan, melt the butter over medium heat and saut the onion and carrots untiltender. Pre-heat the oven to gas mark 6/200C/400F. Add meat, gravy and peasinto the pan and heat through. Transfer to a baking dish and allow to cool. Beatthe egg yolk into the warm potatoes and spread over the mixture. Place in theoven for 30 minutes until golden brown.

Sps pSERVES 4

1 large onion, sliced 2 tbsp butter 2 cups diced leftover meat 2 cup of brown or beef gravy 1 carrot, diced

1 cup of cooked peas salt and pepper 1 egg 2 cups leftover mashed potatoes

INGREDIENTS

HINTS AND TIPS: Make it vegetarian by adding lentils or soya

mince instead of meat. You could double the base and freeze it just add some potatoes when defrosted.

DINNER/DINNER


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METHOD

In a blender, place onions, garlic and basil. In a large bowl, place the beef, olive oil,and onion mix. Mix well. Shape into balls.

In a non stick pan, add little oil for frying. Fry the meatballs for 5 minutes, turnthem over and fry until golden brown. Tip the passata sauce and simmer for 10minutes until the meatballs are cooked through.

Cook the pasta by following the cooking instructions.

Sp & bllsSERVES 4

400g minced beef 15 g fresh parsley 2 cloves of garlic

red onion, minced 1 tsp rapeseed oil 700g bottle of passata

INGREDIENTS

HINTS AND TIPS: Replace the beef with any other, or soya

minced for a veggie option.

DINNER/LUNCH


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METHOD

First prepare the vegetables. Heat the oil and fry the bacon.

Then add all the vegetables and saut for 10 minutes with the lid on.

Add the lentils coat with the liquid when add the hot stock and simmer for aboutan hour. Then add the tomato puree, paprika and the pepper.

Add the parsley just before serving.

Pu Ll & BSERVES 6

310g puy lentils, washed andsoaked over night

100g smoked streaky Forsythsbacon, diced

2 tbsp rapeseed oil 1 red onion, sliced 1 carrot, grated 4 sticks celery, diced

2 med waxy potatoes, diced 1 leek, sliced good handful flat leaf parsley 1.5L chicken stock (or veggie option) pepper to taste 4 cloves garlic 2 tbsp tomato puree 2 tsp paprika

INGREDIENTS

HINTS AND TIPS: Make double and freeze

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DINNER/LUNCH


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METHOD

In a large saucepan, heat the oil and fry the onion and garlic until soft. Add theseasonal vegetables and lightly fry for a minute, add the butter beans, then addthe stock and 2 teaspoons of the mixed herbs, then a pinch of salt and pepper.Bring to boil, and simmer until vegetables are cooked through.

You can serve it like this or you can blend it to make a smooth soup.

Ssl supSERVES 4

1 medium onion, chopped 1 clove of garlic, crushed 1 small tin of cooked butterbeans 1L vegetable stock

1 tbsp rapeseed oil mixed herbs seasonal vegetables, chopped into

small bits

INGREDIENTS

HINTS AND TIPS: Make double and freeze a

batch. Add leftover meat or fish if you fancy it.

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DINNER/LUNCH


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METHOD

Steam the green beans for 5 minutes and refresh.

In a pan, heat the oil and fry the onion and peppers until soft. Add the greenbeans, tomatoes and simmer for 15 minutes. Stir through the coriander and roll inwarm tortillas with a dollop of soured cream.

Serve with green salad.

fsSERVES 4

2 tbsp rapeseed oil 2 fresh chillies 1 big red onion, halved and sliced 1 red pepper, sliced 1 yellow pepper, sliced 1 courgette, sliced 100g green beans 400g tin chopped tomatoes

1 handful of fresh coriander,chopped

soured cream 8 flour tortillas

INGREDIENTS

HINTS AND TIPS: Any leftover chicken canbe added at the same time as the tomatoes.

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DINNER/LUNCH


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METHOD

In a pan, cook the noodles, drain and allow to cool.

In a large bowl, mix all the vegetables together.Add the chicken and the noodles. Pour over sauce.

Stir all the ingredients and serve.

ol slSERVES 4

100g leftover chicken, sliced 1 small pack of egg noodles 1 red onion, sliced 1 bunch spring onion, cut diagonal 1 med carrot, grated 2 beef tomatoes, sliced into quarters

1 bag watercress, washed and dried 1 packet bean sprouts,

washed and dried 1 tbsp rapeseed oil 1 tbsp chilli sauce 1 tbsp soy sauce

INGREDIENTS

HINTS AND TIPS: Can be served hot, or with any other meat or vegetables.

DINNER/DINNER


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METHOD

Pre-heat oven at gas mark 6/200C/400F.

Steam the new potatoes until ready. Remove from the heat and allow to cool.Crush the potatoes.

Use half oil to grease a dish, heat the remaining oil in the frying pan and lightlyfry the crushed potatoes, add the spinach, then transfer them into a large bowlwith the chives. Stir in the seasoning. In a separate bowl mix the crme fraicheand eggs, then add to the bowl of potatoes and mix. Pour the mixture into the

greased dish and bake for 15 minutes or until the mixture is firm.

Enjoy with a green salad and crusty bread.

Sp fSERVES 6

500g new potatoes (crushed) 2 tbsp rapeseed oil 1 bag of spinach 1 tbsp chopped chives

4 organic eggs 1 x 250g tub crme fraiche salt and ground pepper

INGREDIENTS

HINTS AND TIPS: Any seasonalvegetables can be used.

DINNER/LUNCH


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METHOD

Pre-heat oven at gas 4/180C/350F.

Cook the pasta shells as per instructions. Drain then put pasta into cold water.

Wash spinach in cold water and remove any large stalks. In a pan, melt butter andadd spinach, cook until wilted (1-2 mins).

Place ricotta in large bowl and add seasoning, tbsp thyme, chopped spinach.

Stuff each pasta shell with the mix.

Oil or butter the dish. Pour of the tomato sauce in a dish. Place the shells in asingle layer. Pour the remaining sauce. Sprinkle with remaining thyme andparmesan. Put in oven for 20 minutes.

r & spps sllsSERVES 6

1 pack of pasta shells (conchiglioni) 25g butter bag of spinach, roughly chopped 250g tub ricotta salt and pepper to taste

Quick Tomato Sauce 2 cloves garlic 2 tbsp rapeseed oil 1 tbsp thyme 4 tbsp fresh parmesan

INGREDIENTS

HINTS AND TIPS: Kids can stuff the pasta.

DINNER/LUNCH


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METHOD

Pre-heat oven to gas mark 6/200C/400F.

In a casserole pot, melt the butter, and brown the beef. Add the onions andstreaky bacon, place a lid on the pot and cook for a good 15 minutes on a lowheat.

Add the tomatoes, herbs, stock and the ale. Bring up to the boil and place into theoven for 1h30 and adjust the seasoning. Allow to cool.

B & l sslSERVES 6

50g butter 550g round steak, diced 2 onions, diced 150g streaky bacon, diced 2 x 250g tinned tomatoes 1 bottle real ale 280ml beef stock 1 good sprig rosemary 1 sprig thyme

INGREDIENTS

HINTS AND TIPS: Make double and freeze a batch

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DINNER/LUNCH


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METHOD

Salt the aubergines and leave in a colander. Once the moisture has come out ofthe aubergine pieces dry them on kitchen paper. Sprinkle over the oil and placethe aubergine under the grill until soft and just starting to colour. You may needto use extra oil.

In a large saucepan, heat the oil and cook the onion. Add rice; gently add 250mLof veggie stock. Stir constantly, once your rice is almost cooked add 30g ofparmesan cheese, tomatoes and crme fraiche. When the rice has absorbed allthe stock, and is a nice creamy consistence. Divide into between your bowls.

Garnish with the remaining parmesan cheese and serve.

vbl sSERVES 6

300g rice 4tbsp rapeseed oil 2 aubergines, chopped 1 tin peeled chopped tomatoes

1L veggie stock 30cl crme fraiche 1 onion, chopped 100g parmesan cheese

INGREDIENTS

HINTS AND TIPS: Use any seasonal vegetables. Jazz it upby adding a glass of white wine with the cream / chilliwith the last part of the stock / add king prawns or fishand use fish stock.

EASY MEAL


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METHOD

Heat the oil in a pan and add the garlic, red onion, and peppers and sautfor 20 minutes.

Place the remaining ingredients into the pan and simmer for 30 minutes.

Place everything in a food processor and blend until smooth.

rs ppp& supSERVES 4

2 tbsp rapeseed oil 1 red, 1 yellow and 1 green pepper,

sliced 4 cloves of garlic

1 red onion, sliced

1 tbsp tomato puree 2 x 400g tins of organic chopped

tomatoes 1L veggie stock

1 bag of rocket

INGREDIENTS

d

HINTS AND TIPS: Make double and freeze it for another meal.

EASY MEAL


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METHOD

In a pan, heat the oil. Saut all the vegetables for 5 minutes. Add the barley andpeas, then the stock. Cook for 40 minutes, then add the cooked meat. Add thekale or Savoy cabbage. Cook for 20 minutes. Adjust the seasoning.

Add the parsley on top and serve.

S bSERVES 4-6

100g of barley 100g of dried peas, soaked overnight 150g of leftover meat 1 tbsp of salt 1tbsp rapeseed oil 2 small leeks, sliced

2 carrots, diced 1 small turnip bunch of kale or a small Savoy

cabbage, shred finely parsley 1L vegetable stock

INGREDIENTS

HINTS AND TIPS: Make double and freeze a batch.

d

EASY MEAL


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METHOD

In a saucepan, heat the oil and saut your onion, garlic, peppers, celery, chilli andpaprika. Add the tomatoes pure and the wine. Simmer for 20 minutes. Pour inthe rinsed beans. Adjust seasoning.

Serve with rice.

B csslSERVES 4

2 tbsp rapeseed oil 1 large red onion 2 cloves garlic 1 yellow pepper, sliced 1 green pepper, sliced 4 sticks of celery, sliced 400g butter bean, rinsed 400g chickpea, rinsed

400g chopped tomatoes 1 tbsp tomato puree 1 veggie stock cube 1 tsp paprika 1 fresh chilli 1 glass of white wine (if any

leftover)

INGREDIENTS

HINTS AND TIPS: Make double and freeze a batch. Youcould add some leftover meat.

d

EASY MEAL


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METHOD

Heat half the oil in a large frying pan. Cook the halloumi for 1-2 mins oneach side until golden, remove from the pan and set aside. Add the remainingoil to the pan, then cook the squash for about 10 mins, until soft and starting tocolour. Add the chilli and garlic and cook for a further 2 mins. Pour over the cider,then put the halloumi back into the pan, scatter over the mint and pour on theeggs. Cook for 5 mins until the base is set.

Heat the grill to high. Flash the omelette under the grill for 5 mins until puffedup and golden. Serve immediately or allow to cool and serve cold with a saladif you like.

Pup, llu& ll lSERVES 4

2 tsp rapeseed oil 175g/6oz halloumi, sliced 500g/1lb pumpkin, diced 2 red chillies, seeded and finely

chopped

1 garlic clove, finely chopped 2 tsp cider small bunch of mint, roughly chopped 6 eggs, beaten

INGREDIENTS

EASY MEAL


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METHOD

Pre-heat the oven to gas mark 6/200C (180C fan)/400F.Heat the rice following the pack instructions, then stir in the Cajun seasoning andmost of the spring onions.

Spread the tortillas with the refried beans, then top with rice. Spread half thesalsa on the base of a baking dish. Roll up the wraps, arrange on top of the salsa,dot over half the yogurt and sprinkle over the cheese. Cook for 30 mins untilgolden and bubbling.

Serve sprinkled with the rest of the spring onions, with the remaining yogurt andsalsa on the side.

r & b lsSERVES 4

250g pouch microwave rice 1 tsp Cajun seasoning bunch spring onions, chopped 2 large flour tortillas

415g can refried beans 200g tub tomato salsa 150g pot fat-free yogurt 25g cheese, grated

INGREDIENTS

HINTS AND TIPS: Make double and freezea batch. You could add some leftover meat.

EASY MEAL


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METHOD

Put the stock in a saucepan and bring to a simmer.

Combine the onion, carrots and oil and cook for 3-5 minutes, stirring to coat allthe grains in the oil. Season lightly. Add 2 ladlefuls of stock and to the barley andcook, stirring constantly until the liquid is adsorbed. Continue adding the stock aladleful a time and stirring for about 30-40 min, until the barley is tender and

most of not all the stock is gone. Season to taste.Stir in the parsley and serve immediately with finely grated cheese.

Bl sw s

SERVES 4

1.5 ltrs vegetable stock 1 onion, chopped 2-3 carrots, chopped 2 tsp rapeseed oil

300g barley handful parsley, roughly chopped Parmesan-style vegetarian cheese

INGREDIENTS

EASY MEAL


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Wl us &su pSERVES 6

2 tbsp vegetable oil 2 carrots, chopped swede, chopped 12 pearl onions, peeled and left whole 1 garlic clove, crushed 1 rosemary sprig 1 tsp tomato pure 1 tsp yeast extract, such as Marmite 200g can chopped tomatoes 50ml white wine

175ml vegetable stock 500g fresh penny buns/ceps or mixed

wild mushrooms, roughly chopped 200g vacumn-packed chestnuts,

halved

For the topping

3 potatoes, diced 2 parsnips, diced 2 carrots, diced 300g celeriac, diced 100g butter

50ml milk

INGREDIENTS

METHOD OVERLEAF

EASY MEAL


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METHOD

Heat the oil in a large frying pan, add the carrot, swede and onions, and cook for

8 mins. Add the garlic, rosemary, tomato pure and yeast extract, and cook for afurther 5 mins. Add the tomatoes and white wine and scrape all the goodness offthe bottom of the pan. Pour in the stock, add the mushrooms and chestnuts, thensimmer for 8 mins until the sauce is reduced and thickened. Remove from theheat and allow to cool slightly.

Meanwhile, to make the topping, put all the vegetables in a large pan of saltedwater and bring to the boil. Cook for 12 mins or until the vegetables are tender.Drain, then allow to steam-dry for 5 mins. Roughly mash the roots with thebutter, milk and some seasoning.

Heat oven to gas mark 5/190C (170C fan)/375F. Pile the mushroom mixtureinto an ovenproof dish, top with the mash, then cook for 30 mins until golden andbubbling.

Serve with some buttered greens, if you like.


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