Recipes

Crispy Lamb Kebab Flatbread

Crispy Lamb Kebab Flatbread

Garlic, Fresh Chilli, Cumin, Mixed Garden Salad & Feta Cheese
Couverts2
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Ingredients

Serves 2

Instructions

  • Pile the flour into a bowl with a pinch of sea salt, add 125ml of water and mix into a dough.
  • Knead on a flour-dusted surface for 2 minutes, then cover and leave to rest.
  • Peel and finely chop the onion, then, in a little bowl, mix one third of it with a pinch of salt and 1 tablespoon of red wine vinegar and leave to quickly pickle.
  • Scrunch the mince into a 30cm non-stick frying pan on a medium heat with ½ a tablespoon of olive oil and cook for 3 minutes, stirring and breaking it up with a spoon.
  • Add the rest of the onion, then peel and finely grate in the garlic, add the cumin, and season lightly with salt and add a good pinch of black pepper.
  • Stir well and cook for 3 more minutes, or until getting lightly golden.
  • Meanwhile, roll and stretch the dough out into a 35cm round.
  • Roughly chop the chilli and stir into the mince with 1 tablespoon of red wine vinegar.
  • Moving swiftly, lift the dough into the pan to cover the mince, using a wooden spoon to push it right into the edges.
  • Cover and cook for 5 minutes, or until puffed up and cooked through.
  • Using oven gloves, pop a board over the pan and confidently but carefully turn out the flatbread.
  • Crumble over the feta, sprinkle over the salad leaves, the pickled red onion and any juices, then roll, slice and enjoy.
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Course; Lamb

A Very British Bolognese

A Very British Bolognese

Rosemary, Pale Ale, Mushrooms, Cheddar & Special Pasta
Couverts2
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Ingredients

Serves 2 + 6 Bolognese Freezer Portions

  • 2 sprigs of rosemary
  • 400 g chopped mixed onion carrot & celery
  • 250 g chestnut mushrooms
  • 500 g lean beef pork or veggie mince
  • 500 ml pale ale
  • 2 x 400g tins of plum tomatoes
  • 250 g fresh lasagne sheets
  • 20 g Cheddar cheese

Instructions

  • Put a large, shallow non-stick casserole pan on a medium-high heat.
  • Pick and finely chop the rosemary leaves, then sprinkle into the pan with 1 tablespoon of olive oil to crisp up.
  • Add the chopped mixed veg and cook for 10 minutes, stirring regularly, while you trim and finely chop the mushrooms.
  • Stir them into the pan with the mince, breaking it up with your spoon.
  • Cook for 15 minutes, or until golden and caramelized.
  • Pour in the ale, let it cook away, then stir in the tomatoes and 1 tin’s worth of water, mashing it all with a potato masher.
  • Simmer on a medium-low heat for 1 hour, mashing occasionally to thicken the texture.
  • Season to perfection.
  • For 2 portions, either cut the lasagne sheets into 2cm slices or, for a bit of fun, stack up your sheets and cut 2cm slits into them at ½cm intervals all over.
  • Cook in a large pan of boiling salted water for just 3 minutes, then scoop out and toss with 2 portions of Bolognese, loosening with a splash of pasta cooking water, if needed.
  • Grate over the cheese, and serve right away.
  • Batch up your leftover portions, cool, and pop into the fridge or freezer for another day.
  • Happiness.
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Course; Pasta

Bacon Rarebit Burger

Bacon Rarebit Burger

Mushrooms, Gherkin & Soured Cream In A Soft Bun
Couverts1
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Ingredients

Instructions

  • Trim the stalk and base off each mushroom, giving you a beautiful cross-section (saving the offcuts for another day).
  • Place the mushrooms cut side down on one side of a large dry non-stick frying pan on a high heat.
  • Cook for 5 minutes while you scrunch and work the mince with your hands.
  • Divide into two equal balls, flatten each to just under ½cm thick, then pat and push a rasher of bacon on to each one.
  • Turn the mushrooms, put the burgers into the pan, bacon side down, sprinkle with a pinch of sea salt and black pepper, and fry hard and fast for 2 minutes, pressing down with a fish slice to crisp up the bacon, then flip to fry for just 1 minute on the other side.
  • Move the mushrooms on top of the burgers, then halve the bun and quickly toast alongside.
  • Remove the bun to a serving board, spread with the soured cream, stack in your burgers and mushrooms, then slice and add the gherkin.
  • Off the heat, coarsely grate the cheese in a pile at the cleanest side of the pan, pour the Worcestershire sauce on top, then tilt the pan and stir vigorously for 30 seconds until it combines into an oozy consistency.
  • Pour the rarebit mixture over the burger stack and put the bun lid on.
  • Devour.
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Course; Bacon / Beef / Burgers

Gingery Garlicky Black Bean Beef

Gingery Garlicky Black Bean Beef

Fluffy Rice, Easy Silken Omelettes With Fresh Chilli & Spring Onions
Couverts4
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Ingredients

  • 500 g lean beef or veggie mince
  • 6 cm piece of ginger
  • 4 cloves of garlic
  • 2 fresh red chillies
  • 200 g black bean sauce
  • 1 mug of basmati rice 300g
  • 1 bunch of spring onions
  • 4 large eggs

Instructions

  • Put the mince into a 26cm non-stick frying pan on a high heat with 1 tablespoon of olive oil and plenty of black pepper, breaking it up with a spoon.
  • Brown for 10 minutes, or until starting to caramelize, while you peel the ginger and garlic, and finely chop with 1 deseeded chilli.
  • Stir that into the pan, pour in the black bean sauce and crush it all with a potato masher.
  • Reduce to a medium heat and cook for another 10 minutes, mashing occasionally, until the mince is dark and gnarly.
  • Meanwhile, put 1 mug of rice, 2 mugs of boiling kettle water (600ml) and a small pinch of sea salt into a medium pan.
  • Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed.
  • Trim the spring onions, slice the white halves 1cm thick and finely slice the green tops with the remaining chilli.
  • Stir the whites into the mince with 1 tablespoon of red wine vinegar.
  • Let it sizzle, then pour in 400ml of boiling kettle water.
  • Simmer for 5 minutes, or until reduced into a lovely sea of mince, then divide between your plates with the rice.
  • Quickly wipe out the frying pan, return it to a high heat, then wipe an oiled ball of kitchen paper around it.
  • Quickly beat and add 1 egg, swirling it around, then sprinkle with a quarter of the chilli and spring onion mixture.
  • Cook for just 30 seconds, then use the back of a spoon to pull it in at the sides.
  • Turn it out on to your first portion and repeat the process, until you’ve used up all the ingredients.
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Course; Beef

Beef & Guinness Hotpot

Beef & Guinness Hotpot

Carrots, Sage, Onion & Sliced Potato Topping
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Ingredients

  • 4 carrots
  • 165 g jarred silverskin pickled onions
  • 500 g lean beef or veggie mince
  • 1 bunch of sage 20g
  • 1 heaped tablespoon blackcurrant jam
  • 800 g potatoes
  • 220 ml Guinness
  • 1 litre veg or chicken stock

Instructions

  • Preheat the oven to 180°C.
  • Wash the carrots, cut into 3cm chunks, and place in a large shallow non-stick casserole pan on a high heat with 1 tablespoon of olive oil.
  • Fry for 5 minutes, or until golden, stirring regularly.
  • Drain and add the pickled onions, then add the mince in chunks.
  • Cook for 15 minutes, stirring regularly.
  • Halfway through, tear in the sage leaves, then add a pinch of sea salt and black pepper, and the jam, letting everything get dark, sticky and caramelized.
  • Meanwhile, scrub the potatoes.
  • Chop 200g of potato, place in a blender, and blitz with the Guinness until smooth.
  • Pour the mixture into the pan, letting it cook away and thicken, then add the stock.
  • Bring to the boil while you cut the remaining potatoes into slices just under ½cm thick.
  • Once boiling, turn the heat off and gently arrange the potatoes on the surface of the stew, so it’s completely covered.
  • Drizzle with 1 tablespoon of oil and carefully transfer to the oven to cook for 1 hour, or until the potatoes are golden, crisp and cooked through.
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Course; Beef

Sunshine Egg Salad

Sunshine Egg Salad

Dukkah & Sweet Pepper Grains, Wilted Spinach & Pomegranate
Couverts2
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Ingredients

  • 2 tablespoons dukkah
  • 1 x 250g packet of mixed cooked grains
  • ½ x 460g jar of roasted red peppers
  • 200 g baby spinach
  • 4 large eggs
  • ½ a pomegranate
  • 2 heaped tablespoons natural yoghurt

Instructions

  • Put a large pan of salted water on to simmer for your eggs.
  • Toast most of the dukkah in a large non-stick frying pan on a medium heat for 2 minutes, then tip in the grains.
  • Drain, finely chop and add the peppers.
  • Cook and stir for 5 minutes, season to perfection, then divide between your plates.
  • Return the pan to the heat and quickly wilt the spinach.
  • Season to perfection and divide over the grains.
  • Meanwhile, crack each egg into the simmering water in one fluid movement and poach for 3 minutes, or until cooked to your liking.
  • Squeeze a little pomegranate juice into a bowl and ripple through the yoghurt, then bash the pomegranate half with the back of a spoon so the remaining seeds tumble out.
  • Drain the eggs on kitchen paper, then place on top of the spinach.
  • Spoon over the pomegranate yoghurt, then sprinkle with the remaining dukkah and the pomegranate seeds.
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Course; Eggs / Salad

Easy Egg & Ham Filo Bake

Easy Egg & Ham Filo Bake

Stuffed With Gruyère, Apple, Spinach & Spring Onions
Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat the oven to 200°C.
  • Beat the eggs in a large bowl.
  • Coarsely grate in the apples and most of the Gruyère.
  • Finely slice the ham.
  • Roughly chop the spinach.
  • Trim and finely slice the spring onions.
  • Add it all to the eggs with the cottage cheese and a pinch of black pepper, then beat together.
  • Pour the mixture through a colander into another bowl, separating the eggs from the filling.
  • Put the eggs aside.
  • Rub a deep 30cm x 35cm tray with olive oil.
  • Lay out one sheet of filo, then evenly sprinkle over one sixth of the filling.
  • Roll up and place in the oiled tray, folding in the edges, if needed.
  • Repeat with the remaining sheets of filo and the remaining filling.
  • Brush the top with a little oil, then bake on the bottom of the oven for 20 minutes.
  • Evenly pour over the reserved egg mixture, grate over the remaining cheese, then return to the oven for a final 10 minutes, or until golden.
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Course; Cheese / Eggs / Pork

Indian-Inspired Frittata

Indian-Inspired Frittata

Torn Toasted Chapatis, Bombay Mix, Cheddar & Chutney
Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat the oven to 200°C.
  • Put a 26cm non-stick ovenproof frying pan on a medium heat and, one by one, lightly toast the chapatis.
  • Meanwhile, in a large bowl, beat the eggs with half the mango chutney.
  • Coarsely grate in most of the cheese, chop and add the spinach, then erratically tear in the toasted chapatis.
  • Add a pinch of sea salt and black pepper and mix it all together well.
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Course; Eggs / Side Dish
Cuisine; India

Asian Egg & Bean Salad

Asian Egg & Bean Salad

Sesame, Soy, Fresh Chilli, Lime, Soya Beans & Mangetout
Couverts2
Deel op Facebook Print Recipe

Ingredients

  • 4 large eggs
  • 160 g frozen soya beans
  • 160 g mangetout
  • 1 fresh red chilli
  • 1 clove of garlic
  • 2 limes
  • 2 tablespoons tahini
  • 1 tablespoon low-salt soy sauce

Instructions

  • Cook the eggs in a pan of boiling salted water for 6 minutes, adding the soya beans and mangetout to blanch for just the last 2 minutes, then drain it all.
  • Meanwhile, halve and deseed the chilli, peel the garlic, then pound both into a paste in a pestle and mortar.
  • Finely grate the zest of 1 lime on to a board for later, then squeeze all the juice into the mortar and muddle in with the tahini.
  • Stir in the soy to taste, using it to season the dressing.
  • Toss the veg with 1 teaspoon of extra virgin olive oil and divide between your plates.
  • Peel the eggs and sit them on top.
  • Spoon over the dressing, burst the eggs, and finish with a sprinkling of lime zest.
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Course; Eggs / Salad
Cuisine; Asia

Cajun Coddled Eggs

Cajun Coddled Eggs

Home Fries With Sweet Potato, Sweet Peppers, Crispy Kale & Pancetta
Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 2 red onions
  • 2 mixed-colour peppers
  • 1 sweet potato 250g
  • 1 potato 250g
  • 2 heaped teaspoons Cajun seasoning
  • 50 g kale
  • 4 rashers of smoked pancetta
  • 4 large eggs

Instructions

  • Preheat the oven to 200°C.
  • Peel the onions and cut into eighths.
  • Halve and deseed the peppers, scrub both potatoes, then chop them all into 3cm chunks.
  • Toss in a 25cm x 35cm roasting tray with the onions, Cajun seasoning and 1 tablespoon of olive oil.
  • Roast on the bottom of the oven for 50 minutes.
  • Meanwhile, tear up the kale, discarding any tough stalks, massage with 1 tablespoon of oil and put aside.
  • Get the tray out of the oven, poke the kale in and around the veg, drape over the pancetta and return to the oven for 5 minutes.
  • Pull out the tray and crack in the eggs.
  • Return to the oven for a final 5 minutes, or until the eggs are cooked to your liking.
  • Season the eggs, then serve in the middle of the table.
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Course; Eggs