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CHILLI CON CARNE
Time: 20 minutes
- 500g (17.5 oz) ground beef
- 400g (14 oz) kidney beans, drained and rinsed
- 1 Tbsp. tomato paste
- 400g (14 oz) crushed tomatoes
- 1 tsp. chilli flakes
- 1 tsp. cumin
- 1 tsp. oregano
- Salt & Pepper
- Packet of plain rice
1. Heat the oil in a pan over medium heat.
2. Add the ground beef, cumin, Chilli flakes and cook until the ground beef is browned.
3. Add tomato paste, crushed tomatoes, oregano and kidney beans.
4. Simmer for 10-20 minutes stirring occasionally.
5. Season with salt and pepper
6. Put your rice in the microwave for 2 minutes, then leave to cool.
7. Serve & Enjoy.
TUNA & SUN-DRIED TOMATO PASTA BAKE
Time: 25 Minutes
- 500g dried rigatoni (or any other short pasta)
- 2 x 400g cans chopped tomatoes
- 4 thyme sprigs, leaves only
- 300ml double cream
- 280g jar sundried tomatoes, drained and quartered
- 198g can no-added-salt sweetcorn
- 3 x 120g cans of tuna in spring water, drained
- 100g cheddar grated
- 50g parmesan grated
1. Heat the grill to its highest setting and put a large saucepan of salted water on to boil.
2. Tip in the pasta and cook for 1 min less than the pack suggests.
3. Meanwhile, make the sauce by simmering the tomatoes in a pan with a little seasoning and the thyme for about 5 mins. Pour in the cream, stir and simmer for another 4-5 mins.
4. Drain the pasta, reserving a little of the cooking water, and tip back into the saucepan.
5. Pour over the creamy tomato sauce, the sundried tomatoes, sweetcorn and tuna.
6. Layer into a baking dish, scattering over the grated cheddar between layers.
7. Sprinkle the Parmesan on top and put under the grill for 5 mins until bubbling and golden.
8. Serve up and enjoy!
REAL TOMATO SOUP
Time: 30 minutes
- 2 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, finely chopped
- 1 tbsp tomato purée
- 400g canned chopped tomatos
- A handful of basil leaf
- A pinch of bicarbonate of soda
- 600ml milk
1. Heat the olive oil in a large pan, then tip in the onion and garlic.
2. Cook over a moderate heat until the onion has softened, for about 5 minutes.
3. Stir in the tomato purée, then pour in the chopped tomatoes and basil leaves, and bring up to the boil.
4. Turn the heat down and leave to simmer for about 15 mins until thick and full of flavour.
5. If you like a smooth soup, whizz the mixture at this point to form a smooth sauce. Can now be cooled and frozen for up to 1 month.
6. To finish the soup, tip the tomato mixture into a pan.
7. Spoon the baking soda into a small bowl and pour over 1 tbsp or so of the milk. Mix together until there are no lumps, then tip into the tomato mix and pour over the milk.
8. Bring up to a boil (the mixture will froth, but don’t worry – it will go away).
9. Gently simmer for about 5 mins until ready to serve.
BEEF & BROCCOLI NOODLES
Time: 20 minutes.
- 3 blocks egg noodles
- 1 head broccoli, cut into small florets
- 1 tbsp sesame oil
- 400g pack beef
- Stir-fry strips
- sliced spring onion
For the sauce:
- 3 tbsp low-salt soy sauce
- 2 tbsp oyster sauce
- 1 tbsp tomato ketchup
- 2 garlic cloves, crushed
- 1 thumb-sized knob ginger
- Peeled and finely grated
- 1 tbsp white wine vinegar
1. Start by making up the sauce.
2. Mix the ingredients together in a small bowl.
3. Boil the noodles according to pack instructions.
4. A minute before they are ready, tip in broccoli.
5. Meanwhile, heat the oil in a wok until very hot, then stir-fry the beef for 2-3 mins until well browned.
6. Tip in the sauce, give it a stir, let it simmer for a moment, then turn off the heat.
7. Drain the noodles, stir into the beef and serve straight away, scattered with spring onions.
8. Serve up and enjoy!
CHORIZO & PEA RISOTTO
Time: 35 minutes
- 1 tbsp oil
- 200g chorizo, peeled and chopped
- 300g arborio risotto rice
- 2 tbsp vinegar (white wine vinegar if you have it)
- 1.2l chicken stock (fresh is best), heated until simmering
- 200g frozen peas
- 60g parmesan, finely grated, plus extra to serve
1. Heat the oil in a large frying pan, tip in the chorizo and fry until it is crisp and all the oil has been released.
2. Remove a quarter of the chorizo with a slotted spoon and set aside.
3. Tip the rice into the pan, stir to coat it in the oil and toast for a min or so, then pour in the vinegar.
4. Once the vinegar has evaporated, add a ladleful of the stock, stir then, once absorbed, add a bit more. Continue doing this for about 20 mins until most of the stock has been absorbed and the rice has swollen but still has a slight bite.
5. Tip in the peas, parmesan and the remaining stock. Give everything a good stir.
6. Once the cheese has melted, season with black pepper, then divide between bowls, topping each portion with the remaining crisp chorizo and extra grated parmesan.
7. Serve up and enjoy!
CORNED BEEF HASH
Time: 45 minutes
- 1.5kg cooked and cooled corned beef brisket
- 1.5kg potatoes, boiled and diced
- 150g diced onion
- 1/2 tsp salt
- 1 tsp black pepper
1. Preheat the oven to 180C/Gas 4.
2. Dice the corned beef brisket into small portions using either a knife or food processor.
3. In a large bowl, mix the potatoes, meat, onion, salt and pepper together, and then place mixture in a roasting pan.
4. Bake for 30 minutes until brown.
5. Serve up immediately and enjoy.
Time: 1 hour and 25 minutes
- 1 tbsp olive oil
- 4 rashers smoked streaky bacon, finely chopped
- 2 medium onions, finely chopped
- 2 carrots, trimmed and finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, finely chopped
- 2-3 sprigs rosemary leaves picked and finely chopped
- 500g beef mince
For the bolognese sauce:
- 2 x 400g tins plum tomatoes
- small pack basil, leaves picked, ¾ finely chopped and the rest left whole for garnish
- 1 tsp dried oregano
- 2 fresh bay leaves
- 2 tbsp tomato purée
- 1 beef stock cube
- 1 red chilli, deseeded and finely chopped (optional)
- 125ml red wine
- 6 cherry tomatoes, sliced in half
1. Put a large saucepan on a medium heat and add 1 tbsp olive oil.
2. Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
3. Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
4. Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
5. Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
6. Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
7. Add the 75g grated parmesan, check the seasoning and stir.
8. When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
9. Drain the spaghetti and stir into the bolognese sauce. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.
ROASTED TOMATO, BASIL & PARMESAN QUICHE
Time: 1 hour and 20 minutes
- 300g cherry tomato
- drizzle olive oil
- 50g parmesan, grated
- 2 eggs
- 284ml pot double cream
- Handful of basil leaves, shredded, plus a few small ones left whole for scattering
For the pastry:
- 280g plain flour, plus extra for dusting
- 140g cold butter, cut into pieces
1. To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined.
2. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
3. Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides.
4. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
5. In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
6. Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
7. When you remove the tart case from the oven, take out the tomatoes, too.
8. While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season.
9. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese.
10. Bake for 20-25 mins until set and golden brown.
11. Leave to cool in the case, trim the edges of the pastry, then remove from the tin.
12. Scatter over the remaining basil and serve in slices.