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BBC good food recipe 2 small onions chopped 2 garlic cloves chopped 4cm piece fresh ginger grated 2 green chillies, deseeded and finely chopped 4 tbsp oil 3 large potatoes, cut into small cubes 100g frozen peas or finely sliced green beans small bunch coriander, leaves chopped mango chutney to serve Pastry:  2 tbsp oil 225g plain flour Method 1. To make pastry, add oil to flour with 100ml warm water and mix to form dough. Knead briefly and rest of 30 mins. 2.  Fry onions, garlic, ginger and chilli in 2 tbsp oil for 1 min, then add potatoes. Cook over  low heat, stirring often, until potatoes are cooked through – add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool. 3.  Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight ed

Nigel Slater recipe The recipe Using a heavy knife, cut 2 bone-in chicken breasts in half then season them with salt and black pepper. Warm a little olive oil in a sauté pan, add the chicken and let it brown on both sides. Drain a couple of 400g cans of haricot beans and add them to the pan together with 8 little sprigs of thyme, 500ml of chicken stock and the juice of a lemon. Bring the stock and beans to the boil then lower the heat and simmer for 10-15 minutes. Stir in 4 tbsp of chopped parsley, check the seasoning and serve. For 2. The trick Keep the heat low to moderate in order to give the chicken plenty of time to cook through to the bone. Regularly baste it with the cooking juices to keep the meat moist. Use a good quality, ready-made chicken stock. Most supermarkets and butchers have them in the chilled section. The twist Use other members of the bean family such as butter beans, flageolet or cannellini. Try adding tarragon to the stock instead of thyme, as it

Guardian Fish tagine recipe (Serves 4)   78p a portion 300g rice,  12p 1 tbsp oil,  3p 1 onion, diced,  11p 1 tsp cumin,  5p 1 tsp paprika,  5p 1 vegetable or chicken stock cube, crumbled  2p 4 white  fish  fillets,  £1.68 200g tinned mandarin segments,  27p 400g chopped tomatoes,  35p Handful of sultanas,  6p Few sprigs of mint or coriander,  8p 150g spinach,  23p Put the rice on to cook. Warm the oil over a medium heat and saute the onions in the spices and stock for a few minutes. When the onions start to soften, add the fish and pour the mandarins, their juice and the chopped tomatoes over the top. Add the sultanas, chopped herbs and spinach, and bring to the boil for a minute. Reduce to a vigorous simmer for 15 minutes, stirring occasionally to stop the sauce from sticking to the pan. Meanwhile, check the rice is cooked and remove from the heat. Break the fish into chunks and stir through before serving over the rice. Jack's tips Leftover mint can

Mushroom risotto & rocket (Thurs) Tricolor pasta, lemon & grated courgette (Fri lunch) Sausage, lentils & greens (Fri tea/eve) Fishfinger sandwiches (Sat lunch) Squash curry with tomato & chickpeas (Sat tea)  Good Food recipe Feta & sweetcorn samosas (Sun lunch)  Good Food recipe Roast duck or chicken with carrots, potatoes & greens (Sun tea)

Friday fish pie Baked potatoes with hummous & ham Bean and chard soup    Local greens recipe Steak/lamb chops with caremelised golden beetroot    Delicious mag recipe Vegge lasagne with small squash, chard (freeze some) Spaghetti bolognese with carrot lamb sauce (freeze sauce?) Bake ahead '0' birthday cake

Perfect bean burgers - The Guardian

Sea bass with shredded spring onion, red chilli & ginger and noodles Chicken cauliflower lemon pilaf Artichoke, rocket & lemon spaghetti Baked potatoes with spicy bean mix & cheese Lunches: Tofu kebabs marinated in honey & mustard with cherry tomatoes & yellow pepper & onion Lamb chop stew with flageolet beans

How to make perfect flapjacks.  Guardian recipe

Roasted squash with pesto and mozarella BBC good food recipe Tomato risotto with squash & fennel BBC recipe Squash risotto channel 4 recipe Thai vegetable curry BBC recipe   Butternut squash curry Channel 4 recipe   Squash & ricotta pasta Jamie Olive recipe   Butternut squash soup Jamie Oliver recipe Butternut soup BBC Good Food recipe

Lunches : Bacon tortilla  boiled eggs & soldiers Fishfinger sandwiches Roast veg, feta & couscous (cherry toms, red onion, courgette, olives)  Early tea: Spaghetti bolognese (with lamb or quorn mince) Cumin scented chicken curry     BBC Good Food recipe or Chicken & chickpea tagine or Chicken stew & couscous (cook double to keep/freeze) C hicken skewers with cucumber raita (giraffe) Dinner: Mushroom risotto Mackerel in cider Sage & orange gnocchi with garlic bread & salad Kerala prawn curry

picnic eggs cherry tomatoes cucumber, red pepper & carrot sticks apples, grapes, bananas yoghurt sachets Hams & salami Train station pork pie Cheese Organix crisps & biscotti fresh bread - sliced Gu afternoon raspberry & Blackcurrant pots homemade popcorn raisins Dips: Gordon Ramsay: "With four young children we always include a few tubs of dips and dunkers - they're easy, nourishing and travel well. Mix flaked smoked mackerel, crème fraîche, lemon juice and a good dash of horseradish. Or we do chickpea purée: whizz a tin of chick peas with 4 tbs natural yoghurt, lemon juice and chopped fresh mint. Then pack a mixture of raw vegetable sticks, cooked shelled prawns tossed in olive oil and some grissini"

Fork and spoon muffins Guardian recipe  

Homemade tomato sauce    Jamie Oliver recipe Crunchy courgette pickle (goes with poached salmon)   BBC Good Food recipe

Jam Jar salads   BBC Good Food Recipe Stripy houmous salad jars   BBC Good Food Recipe 101 picnic recipes from the Guardian Veggie scotch eggs  Guardian recipe    

One pot chilli chicken    BBC Good Food recipe Friday night fish pie    BBC Good Food recipe Indian potato pie     BBC Good Food recipe Easy lamb tagine     BBC Good Food recipe   Cumin scented chicken curry     BBC Good Food recipe Winter vegetable pie (veggie)     BBC Good Food    Turkey burgers     BBC Good Food recipe

Chicken & roast potatoes Summer fruits & ice cream Baked potatoes & ? Curry? Poire Belle Helene (Nigella) Fish pie Lemon & courgette pasta Mushroom risotto or Mushroom Ragout & polenta (Nigella How to Eat) Mackerel in cider Duck with orange salsa (Nigella) Chicken & chickpea tagine or Chicken stew & couscous (cook double to keep/freeze) Baked lamb chops with onion & rosemary sauce  Delia recipe

Chilli Jam Although I call this chilli jam, I don't mean by this that it's the sort of thing you'd spread on your toast at breakfast (though smeared inside a bacon sandwich, it could be a real help one hungover morning) but rather a chilli jelly - chelly? - that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous present. In the traditional run of things, jellies are incredibly hard work to make, or at least I find them so. If I tell you that jelly-making tends to involve tying jelly bags or pieces of muslin to the leg of an upended stool and straining stuff through the fine cloth into a bowl sitting in the underside of the stool's seat for at least 12 hours, you'll get the picture. But don't worry. I don't strain - in either sense of the word - myself, but leave the orange-glowing red jelly cheerfully freckled with the bits of chilli and sweet pepper, and instead of getting my jelli

From Jamie Oliver Fish in a bag Serves 1 Ingredients 1 free-range egg, beaten 100 g waxy potatoes ½ bulb fennel, trimmed and cut into wedges, frond reserved ½ lemon, finely sliced 5 cherry tomatoes, halved 1 drizzle olive oil 1 handful pitted black olives, halved 120 g firm fish fillet, such as haddock, halibut or salmon, from sustainables sources, ask your fishmonger, skinned and pinboned sea salt freshly ground black pepper 1 splash white wine      Method Bring a pan of salted water to the boil. Make a bag out of wide foil by tearing off a piece 35 x 45cm in size and folding it double. Fold three sides up, sealing it by brushing a little beaten egg onto the edges before you fold. Leave one side open. Cut the potatoes into quarters (large potatoes into eighths). Drop them into the boiling salted water and cook for 6 minutes. Meanwhile, place the fennel, lemon slices, cherry tomatoes, oil, olives and fish in a large bowl. Season and gently combine. Drain the potatoes, cool and add to

Mexican tortillas, avocado, tomato salsa & refried beans Filled pasta Baked potatoes with ham, coleslaw, cheddar & cornichons Ham & leek risotto Japanese delicacies Spring salmon with minty veg Spaghetti with pork meatballs lunches at home: fish in a bag chicken goujons with lemon & corn cobs Tuna sweet potato jackets BBC Good Food - Spaghetti & meatballs BBC Good Food - Spring Salmon   Veggie casserole with herb dumplings Tuna sweet potato jackets   Jamie Oliver - Fish in a bag  

10 great mediterranean recipes from the Guardian

Aubergine parmigiana recipe - guardian Serves 4-6 (main course/side dish)   1.5kg aubergines Fine salt 2 tbsp olive oil 3 cloves of garlic, crushed 800g good tinned tomatoes 150ml red wine Pinch of sugar 1/2 tsp dried oregano Oil, to fry 200g mozzarella, thinly sliced 125g Parmesan, grated 50g breadcrumbs Handful of basil leaves Cut the aubergines lengthways into 5mm slices, sprinkle with salt and leave in a colander to drain for half an hour. Meanwhile, heat the olive oil in a medium pan over a medium-high heat and add the garlic. Fry for a minute, then tip in the tomatoes and wine. Bring to the boil, mashing the tomatoes, stir and then turn down the heat slightly. Add a pinch of sugar, a little seasoning and the oregano, and simmer gently for 45 minutes, stirring occasionally. Puree until smooth. Preheat the oven to 180C. Put a large pan of water on to boil if you're feeling healthy. Rinse the aubergines well, and dry thoroughly with kitchen paper. Pour enough oi

w/c 4 March Salmon noodle soup (or Turkey & leek pie (recipe) Filled pasta or pasta with fresh pesto Mackerel in oats with wholemeal bread & cornichons Tapas Veggie lasagne, baked apples & custard Slow roast lamb with cannellini beans, homemade apple pie lunches at home: boiled eggs & soldiers crunchy topped cod with roast tomatoes (500 great recipes) chicken or lamb skewers with red pepper & pineapple tapas - any of: patatas bravas, chorizo, prosciutto, squid rings, prawns baked in wine or sherry, garlic & chilli, manchego, olives, preserved artichokes, roast peppers, ciabatta, sausage baked in passata, tomatoes & garlic Recipes Nigel slater's lamb Turkey pie - BBC (omit ham & cream etc) Jamie Oliver's Salmon & potato al forno  

w/c 25 Feb Paella (chicken from Sun) Veggie curry (freezer) & naan Roast veg pasta - cherry toms, olives, pine nuts, basil, Parmesan Pork chops & mash Garlic & fennel roast chicken Sat: Crispy spinach pie Sun: Homemade pizza Lunches at home: Lamb flatbread Tortilla Recipes: Garlic & fennel roast chicken  

w/c 18 Feb Sage & orange gnocchi Mushroom risotto Veggie sausage & lentils Sea Bream with potatoes boulangere & green beans  Jacket potatoes with hummus & cheese Sat: Bean stew Sun: Chicken casserole (joint whole chicken) Lunches at home: Spinach ricotta lasagne Grilled chicken or tofu with roast veg & pesto

w/c 11 Feb F ishcakes & salad Tandoori Chicken pittas Mushroom Risotto Duck & potato rostis Mackerel in oats with wholemeal bread & cornichons Healthy ham egg & chips  Sunday roast - TBC Lunches at home: Muffin pizzas: tuna & sweetcorn / ham & pineapple Homemade bean & veg soup Fallback: Vege curry & pittas (frozen)

w/c 4 Feb Pork tenderloin thai salad Bean tortillas & guacamole Smoked haddock with fresh wholemeal bread & watercress, pomegranate seed & grapefruit salad Baked potatoes with hummous & salad Friday wildcard Turkey meatballs with barbecue sauce & rice Rabbit ragu & parpadelle Lunches at home: Chicken & vegetable broth lamb mince dish - shepherds pie or flatbreads Salmon pasta with broccoli & sweetcorn 

w/c 28 Jan Salmon tagliatelli Cajun chicken, rice & corn cobs Cider sausages Quorn stir fry Mussels & Frites Mushrooms & two grain risotto Pork tenderloin Thai salad (Feed your family.... & GH recipes)

Baked mackerel with potatoes, thyme and onions

M: Paella or chicken & chips Tu: Fresh pesto & pasta or Fishcakes & salad W: Lunch: Fish & veg      Tea: Frittata with cheese, tomato & sweetcorn,       Dinner: Chickpea curry and pitta Th: Vegge sausage & lentils F:   Pasta with roast peppers, tomatoes, garlic & olives Sa: Lunch: Nigel's bean stew; Shepherds pie Su: Gnocchi tomato bake BBC good food recipe ;       eve: chicken skewers with cucumber raita (Giraffe pg. 34)

Ingredients 2 red chillies split, cut into quarters lengthways and seeded 1 small red onion , chopped 2.5cm piece of fresh root ginger , peeled and chopped 1 tbsp vegetable or sunflower oil 1 tsp black mustard seeds ½ tsp fenugreek seeds 14 curry leaves , fresh or dried ½ tsp turmeric ½ tsp cracked black peppercorns 250g jumbo prawns , leave some with their tails on if you like 150ml reduced-fat coconut milk  To serve a squeeze of lime chopped fresh coriander , plus a sprig or two freshly boiled basmati rice   Method In a food processor, blitz the chillies, onion and ginger with 3 tbsp water into a smoothish paste - you may need to scrape it down the sides. Heat the oil in a heavy pan or wok. When hot, toss in the mustard and fenugreek seeds, and curry leaves - they'll crackle and pop - and fry for 10 seconds. Add the onion paste, turn the heat down a tad and cook without colouring for about 5 minutes. Splash in some water if it starts to catch. Add th

Mon Salmon & rocket in ciabatta Tues Chickpea curry & pitta BBC recipe   Weds lunch Pan fried fish with carrot & parsnip & a squeeze of lemon Weds tea/eve Chicken paprika with rice BBC recipe   Thurs Nigel's adaptable bean soup BBC recipe Fri Porcini, mushroom & pancetta/chorizo pasta with parmesan Sat lunch Boiled eggs & soldiers Sat tea Roast chicken with roast potatoes, stuffing & yorkshire puds Sun lunch Gnocchi with sage & orange Sun tea Paella with leftover chicken

Spinach, pea & ricotta fritters (Yummy Baby by Jane Clarke recipe) 1 tub ricotta 2 large eggs beaten 5 tbsp flour 2 tbsp porridge oats 250g spinach (or frozen spinach pre cooked) 125g frozen peas thawed Fry spinach until wilted (or pre cook frozen spinach), add peas & cook for 2 mins. Drain well & place in mixing bowl with eggs, then flour & oats, then ricotta. Mix well. Heat veg oil in frying pan & drop large spoonfuls into pan. Cook for 2 mins each side until set & beginning to turn golden brown.

Week starting 7 Jan 2013 Mon Spaghetti, sprouts, pancetta or chorizo, egg, parmesan Tue Grilled avocado, prawn & mango (Giraffe pg. 49) Wed lunch Salmon, noodles, cream & broccoli Wed tea Vege sausage, parsnips, onions & broccoli (Hugh's 3 good things pg 279) Thurs Baked potatoes, ham, cheese & pickled onions Fri Lemon sole & mash (Hugh's 3 good things pg. 216) Sat lunch Ham & pea risotto Sat tea Chicken skewers with cucumber raita (Giraffe pg. 34) Meringue with cream & frozen summer fruit Sun lunch Muffin pizzas with mozzarella, cherry tomatoes, yellow pepper, olives & red onion Sun tea Lamb flatbreads with chopped tomatoes, lime & coriander or  Kofta kebabs BBc recipe