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Chicken

Rhubarb Bread & Butter puddin g Guardian recipe

Banana & Almond muffins Flora recipe

Linguine with watercress pesto BBC Good Food recipe Hot smoked salmon, double cress & potato salad BBC Good Food recipe

Based on  Guardian recipe Dice 1 onion 1 small potato 1 carrot (optional) 2 cloves garlic finely chopped pinch chilli flakes or finely chopped fresh chilli Gently fry together to soften Add 1 sprig thyme Pour in 500 ml vegetable stock (or up to 1 litre if cooking bigger portion) Add can of plum tomatoes Bring to boil then reduce to simmer Drain & rinse beans - small can red kidney beans & full size can borlotti beans Add beans & stir Make spinners Mix 100g plain flour, pinch salt, pepper & sprig thyme leaves Add 50-60ml water Mix to form stiff but not cracking dough roll into small balls & drop into the soup Simmer for 15 mins until the beans break down to thicken the soup & the spinners are cooked through. Optional: fry bacon until crispy & smash to sprinkle on top

BBC Good Food recipe Ingredients 2 tbsp olive oil 2 medium carrots, roughly chopped 1 large red onion, coarsely chopped 1 head of celery, coarsely chopped, keeping the leaves 1 head of garlic, cloves peeled 1kg Swiss chard, leaves shredded and stalks roughly chopped a good handful of parsley, finely chopped 400g can peeled plum tomatoes, drained of most of their juices, roughly chopped 1kg cavolo nero, stalks removed, leaves shredded (or savoy cabbage) 410g can cannellini beans, drained and rinsed about 700ml boiling chicken or vegetable stock a few sprigs of winter herbs such as thyme or sage, chopped freshly grated parmesan extra-virgin olive oil, for drizzling Method Heat olive oil in large saucepan, slowly fry carrots, onion and celery until soft and dark (about 20 minutes slow cooking). Add garlic, chard stalks and half the parsley, stir. Stir in tomatoes and cook for 10 minutes or until reduced. Add half the Swiss chard leaves, half the cavolo ne...

Chicken & vegetable balti BBC recipe

traditional trifle retro-trifle

Roast duck with citrus salad Nigel Slater BBC recipe Mexican refried bean tacos Lunch: Roast chicken salad with pumpkin Weds tea: Teriyaki salmon parcels BBC Good Food recipe

Pizza with kale pesto Guardian recipe For the kale pesto 50g hard strong cheese, grated 1 fat clove of garlic, roughly chopped 100g raw kale, chopped 50g sunflower seeds (optional, but great) 100ml oil 1 tbsp lemon or lime juice A splash of water to loosen Meanwhile, to make the kale pesto, put the hard cheese and garlic into a blender. Add the kale, sunflower seeds, oil and lemon or lime juice and blitz until smooth-ish (add water to loosen if necessary).  = - = - =  Guardian   kale recipes = - = - = 

Easy lamb tagine (with chops instead of diced lamb) BBC Good Food recipe or just plain lamb chops with rice and salad or roast veg Duck with puy lentils and pancetta Lentil recipe Duck recipe Gnocchi with sage & orange Chicken kebabs marinaded in yoghurt with cumin, paprika and turmeric Chestnut, mushroom & pancetta spaghetti Mushroom risotto Pizza - with artichokes, peppers, mushrooms, sweetcorn Lunches: Cauliflower cheese Pumpkin soup

baked sea bass with fennel

Mushroom risotto Vegge indian Pepper & red lentil soup Cold roast chicken salad Squash, pesto & mozzarella salad BBC good food recipe Chicken casserole Pizza Fish & chips Smoked Mackerel Pasta & pesto

Minty lamb flatbreads Hob to table moussaka Lentil & lamb moussaka Lamb & fennel spaghetti bolognese

Blueberry buckwheat pancakes

Almond macaroons Ingredients 4 ounces ground almonds 1 1/2 to 2 egg whites 5 ounces caster sugar 12 blanched almond halves icing sugar to dust (optional) Method Pre-heat the oven to 200*C/400*F. Line a baking tray with silicone paper or parchment. Set aside. Beat the egg whites with a fork until foamy. Put the ground almonds into a food processor and process until very fine. This should take about 15 seconds. Add 1/4 of the egg whites. Process for 10 seconds. Add half of the sugar. Process for 10 seconds. Add another 1/4 of the egg whites and the remaining sugar. Process for another 10 seconds. Add a further 1/4 of the egg whites. Process again. The mixture should be quite soft, but you should be able to shape it into 12 balls the size of a walnut. If you think the mixture is too stiff, add the remaining egg white. Place the balls 2 inches apart on the lined baking sheet. Brush all over with cold water and then drop 1/2 an almond on each. Bake for 15 to 16 minutes, until lightly ...

Adapted from BBC Good Food's recipe  Richly spiced plum chuntney Really delicious! Rich flavour with aromatic spices Used 3/4 the proportion of ingredients (750g plums, 75g dried fruit, 400g sugar) & just one large sized red onion Only had mixed dried fruit (raisins, sultanas, currants, orange & lemon peel) but this worked really well. Sherry vinegar instead of red wine vinegar, 150 ml only Also added a teaspoon of jam sugar to help gel the mixture - but could have used a little more Ingredients 1kg plums, halved, stoned and finely chopped 3 onions, finely chopped 100g dried cranberries or raisins, roughly chopped with an oiled knife 1 tbsp finely grated ginger 1 tbsp black mustard seed 1 tbsp ground cumin 1 tbsp paprika 1 tsp chilli flakes 750ml red wine vinegar 500g light muscovado sugar Method Put all the ingredients, except the sugar, into a large pan and stir well. Bring slowly to the boil, then reduce the heat, cover and simmer ...

Guardian recipe perfect oatcakes (Makes 9) 200g medium oatmeal, plus extra for dusting 50g pinhead oatmeal 25g porridge oats  ¼ tsp salt ¼ tsp brown sugar 75g butter, diced 75ml boiling water Heat the oven to 200C/400F/gas mark six. Mix together the oatmeals and oats and spread out on a lined baking tray. Bake for about 15 minutes, shaking the tray occasionally, until they start to smell toasted. Tip into a mixing bowl and allow to cool slightly, then whisk in the salt and sugar. Stir the butter into the boiling water until melted, then stir this into the oats to make a sticky mixture. If it seems too wet to hold together, add a little more of the medium oatmeal, but it should be quite damp. Butter the lined baking tray. Dust a work surface with medium oatmeal and put the mixture on there. Pack together well and flatten or roll out with a well-dusted pin until it is about 5mm thick. Cut out rounds of the size of your choice, then use a palate knife to carefully lift ...

Guardian recipe (Serves 4) 200g dried rice cakes, soaked for 12 hours in plenty of cold water 2 large mackerel, filleted A bunch of spring onions, trimmed to use only the white and light green part 3 tbsp soy sauce 1 tsp brown sugar 2 tsp sesame oil 1 tbsp Chinese rice vinegar 8 bamboo skewers, about 20cm long 1 tbsp vegetable oil (if not cooking on a barbecue) Bring a pan of water to the boil with a generous pinch of salt and add the drained soaked rice cakes. Cook until soft (about 10 minutes), then drain and cool under running water. When cold, drain again and drizzle with half the sesame oil to stop the rice cakes from sticking together. Remove the pin bones from the mackerel by cutting down the middle of the fillets either side of the bones. Cut each of the strips into three or four pieces about 5cm long. Cut the spring onions into similar lengths. Make a marinade by combining the soy sauce, sugar, remaining sesame oil & vinegar in a bowl. Reserve half of the sau...

Pork belly Tofu noodle stir fry with red pepper & broccoli Risotto with peas, greens & ham Chicken in cracker breadcrumbs (Thurs if in date) Freezer fish or p rawn curry Sunday Dessert: baked nectarines