Ham and cheesy pasta

A great way to use up extra meat and veg you jugs have in the fridge! Tasty Tuesday!

Serves 3

1 tbsp coconut oil
1 red onion roughly chopped
1 clove garlic crushed
1/2 red chilli 🌶 finely chopped 
6 cherry tomatoes sliced in half
1 400ml tin chopped tomatoes 
1 yellow pepper sliced
250g cooked gammon/ham
1 tsp chopped thyme 
2 handfuls of spinach
50g mozzarella cheese chopped into small chucks
8 oz dried pasta

1)bring a pan of water to the boil and add the pasta. Reduce to a simmer and cook in accordance with the instructions, approx 10-12 mins
2)in a large pan heat the coconut oil and add the garlic, chilli and onion. Cook for 2-3 mins stirring occasionally 
3)add the cherry tomatoes and stir well, then add the chopped tomatoes and thyme and bring to a bubble, then add the pepper, gammon and simmer for 5 mins
4)add the spinach and chopped mozzarella and stir well so the cheese melts 
5)when the pasta is cooked, drain well and add to the cheesy ham tomato sauce and mix well then serve

✔️Top tip: swap your ham for cooked sausages or leave out meat and add extra vegetables such as carrots and broccoli - add to the sauce at the same time as the cherry tomatoes and cook until softened 

Holy Guacamole

1 medium avocado 
1 spring onion chopped very finely 
3 cherry tomatoes chopped finely 
1 fresh chilli chopped finely (add more if you like spice!)
1 tsp coriander powder (if you have fresh even better, chop the leaves well and add 2 tbsp)
Juice of half a lime
Salt to taste

1) Peel the avocado and mash the flesh until smooth
2)Add the onion, tomatoes, coriander and chilli and mix well, squeeze over the lime juice and stir in
3)Sprinkle in salt to taste, and serve immediately 

Chicken & vegetables stir fry

A very quick and tasty dish for all of the family. A great way to use up any leftovers in the fridge!


•1 tbsp coconut oil 
•1 clove garlic finely chopped
•2 sprigs of fresh thyme
•1 red chilli seeds removed and chopped finely
•2 cooked chicken legs, meat removed and chopped into small chunks
•300g mixed chopped veg (whatever takes your fancy!)
•1 onion finely sliced
•300ml chicken stock
•Salt and pepper to season

1)heat the oil and gently fry the garlic, chilli and onion until it starts to soften
2)add the rest of the vegetables and stir fry for 5 mins or until the veg has softened 
3)add the chicken and stir well before adding the stock 
4)stir again and bring to a gentle simmer
5)when everything is simmering nicely and warmed through serve with rice or noodles

Traditional lasagne!

This is so tasty. It takes sometime to prepare, but it's a great dish to make ahead and pop it in the oven when you're ready.

Serves 6

For the sauce
2 tbsp olive oil
900g/2lb minced beef 
2 onions roughly chopped 
4 sticks celery diced 
2 garlic cloves, crushed 
2 level tbsp plain flour  
150ml/¼ pint beef stock
1 tbsp sugar 
3 tbsp tomato purée
1 tbsp chopped thyme
2 x 400g/14oz can chopped tomatoes 
For the sauce
50g/2oz butter
50g/2oz plain flour
750ml/1¼ pints hot milk
2 tsp Dijon mustard
50g/2oz parmesan cheese, grated 
salt and pepper
For the lasagne
10-12 sheets lasagne
75g/3oz cheddar cheese, grated

1. Preheat the oven to 160C/325F/Gas 3. 

2. For the sauce, heat a large frying pan until hot and add the oil. Cook the mince until browned all over. Remove from the heat and transfer to a plate. Add the onion, celery and garlic to the pan and cook until softened. Return the meat to the pan and stir in the flour. Add the stock and bring to the boil. Add the sugar, tomato purée and thyme, then stir well. 

3. Stir in the canned tomatoes. Bring to the boil again, cover and simmer in the oven for 1-½ hours, or until the beef is tender. 

4. For the white sauce, melt the butter in a saucepan. Add the flour and cook over the heat for one minute. Gradually whisk in the hot milk, whisking until thickened. Add the Dijon mustard and parmesan cheese and season well with salt and pepper. 

5. For the lasagne, put one third of the meat sauce in the base of a 2.3 litre/4 pint shallow ovenproof dish. Spoon one third of the white sauce on top. Arrange one layer of lasagne sheets on top. Season. Spoon half of the remaining meat sauce on top and then half of the white sauce. Put another layer of lasagne sheets on top, then the remaining meat sauce and remaining white sauce. Sprinkle over the cheddar cheese. 

6. Leave for six hours before cooking so that the pasta can start to soften. 

7. Preheat the oven temperature to 200C/400F/Gas 6. 

8. Cook in the middle of the oven for about 45 minutes- or until golden brown on top, bubbling around the edges.
✔️Top tip: make the day before, pop in the fridge overnight and pop in he oven when you're ready. It will take a little longer 1-1:30 and cover with foil initially so the top doesn't catch. Remove 20-30 mins before the end of cooking time. 

Raspberry & chocolate pavalova

I can't tell you how easy this is and it's a real crowd pleaser.The key is making sure you get the meringue right. Don't add the sugar too early, give the egg whites a really good whisk until the peaks start to form. 

Serves: 6

FOR THE BASE

3 large egg whites

150 g caster sugar

2 tbsp cocoa powder sieved 

1/2 teaspoon balsamic vinegar 

FOR THE TOPPING

300ml double cream

300 g raspberries

2 tbsp dark chocolate coarsely grated

METHOD

1. Preheat the oven to 180°C/gas mark 4/350ºF and line a baking tray with baking parchment.

2. Beat the egg whites until white peaks form, and then beat in the sugar a spoon at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, then gently fold until the cocoa is mixed in. Mound on to a baking sheet in a circle. Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2/300ºF and cook for about 45 mins. When it's ready it should look crisp around the edges and sides and be dry on top. Turn off the oven and open the door slightly, and let the meringue cool completely.

3. When you're ready to serve, gently place on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate and sprinkle over the top. 

✔️Top tip: you could substitute the meringue for the shop bought variety, or make a day or 2 ahead and store in an airtight container. 

Halloumi and tomato pasta bake

Serves 4

6 cherry tomatoes - diced
1 tbsp olive oil
1 small onion, finely chopped
2 carrots sliced
1 clove of garlic crushed 
250g halloumi cheese, cut into lengths
80g parmesan cheese
400g canned tomatoes
2 tsp dried Oregano 
2 tsp mixed herbs 
1 tsp chilli salt
1 tsp fresh chopped ginger 
1 tsp chilli oil
Freshly ground pepper
400g dried penne pasta

1)Preheat oven to 180 degrees 
2)bring a large pan of water to the boil and add the pasta and carrot and cook for 10 mins, rinse in water and let it drain
3)In another large saucepan, add olive oil, garlic, ginger and onion, sprinkle with chilli salt  and cook for 4-5 minutes, or until just softened. Add the fresh tomatoes and cook until they soften and then add a can of tomatoes
4)Add 1 tsp oregano, 1 tsp mixed herbs,

chilli oil and pepper and bring to the boil.
5)While the sauce is simmering, cut the Halloumi into lengths, add some olive oil to a frypan and cook halloumi on both sides till golden brown, (about 1-2 minutes on each side). Remove from the pan onto a board and cut into cubes then and add to the sauce.
6)Add the cooked pasta to the sauce and stir through so all the pasta is covered.
7)Layer 1/2 the pasta mixture into an oven proof dish, sprinkle with half of the Parmesan cheese, then add the remaining pasta mixture on top
8)Top with more Parmesan cheese 1 tsp oregano and 1 tsp mixed herbs and bake in the oven for 15-20 mins or until the top starts to go golden brown.

✔️Top tip: swap the Parmesan for cheddar or Red Leicester 

Easy orange cake

• 3 whole eggs
• 1 orange - peeled, seeded and cut into small pieces
• 100ml vegetable oil
• 100ml milk
• 300g caster sugar
• 300g plain flour
• 1 tablespoon baking powder

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1. Preheat oven to 180 C / Gas 4. Grease and line a loaf tin with parchment paper. 
2. Add eggs, orange pieces, oil, milk and sugar to a blender. Blend well and transfer to a bowl; sift in the flour and baking powder a mix with a spoon to form smooth cake mixture.  Pour mixture into the cake tin.
3. Bake in the preheated oven for 60 minutes, or until a skewer inserted in the centre comes out clean.
4. Leave to cool for 5 mins in the tin and then remove from the tin and place onto a wire rack to cool completely. 

banana and peanut butter frozen cheesecake

• 
  
• 2 small bananas
  
  

  
  

  
  

  
• 100g butter melted
• 20 digestive biscuits, crushed to crumbs
• 70ml double cream
• 70g icing sugar
• 200g tub soft cheese
• ½ tsp vanilla extract
• 100g peanut butter
• 
  

1. 1)Mix the butter and biscuits together, then press into a springform cake tin. Whip the cream until it holds its shape. In a separate bowl, beat the sugar, soft cheese and vanilla together until completely combined. In another bowl, beat the peanut butter to soften it.
   
   2)Fold the cheese mixture into the peanut butter, then tip in the mashed banana and gently fold in the cream. Spread the mix over the biscuit base and smooth the top. Freeze for several hours or preferably overnight. To serve, leave the cake in the fridge for 20 mins, then run a knife around the side and remove the sides of the tin. Slice the remaining banana and use to decorate the cheesecake and serve!
   
   3)if not serving it all, pop back in the freezer or it will soften too much and turn brown!
   
   ✔️Top tip: add a few sliced strawberry to decorate the top and add a splash bit of colour 

Prosecco Pasta 🍝

Serves 2 

1 clove of garlic finely chopped
1 red chilli finely chopped
1 onion sliced
1 yellow pepper sliced 
1 green pepper sliced 
Sprinkle of chilli salt 🌶 
200ml chopped tomatoes 🍅 
100ml presecco 
1 tsp oregano 
1 200 ml tin tuna
1 tbsp coconut oil
8 oz pasta
Grated Parmesan 

1)bring a pan of water to the boil
2)gently fry the chilli, garlic and onion for 5 mins
3)when the water is boiled add the pasta 
4)add the chilli salt and stir in
5)add the presecco (or whatever white wine you have left in the fridge!)
6)simmer for 5 mins until it reduces slightly then add the tomatoes and oregano 🌿 
7)bring to a bubble and add the peppers, simmer for 5 mins then stir in the tuna
8)drain the pasta and stir into the tomato sauce mixture 🍅 
9)serve and top with grated Parmesan 

Beef bourguignon

This is a good old fashioned, but oh so tasty dish. Easy to prepare and it cooks itself! A nice alternative to a roast dinner.

Serves 4-6

1kg braising steak cut into 2 inch cubes 
2 x 130g packs of cubetti pancetta (or 225g smoked bacon cut into cubes)
4oz mushrooms cut into chunks 
Salt & pepper 
2 tbsp olive oil
1 onion, sliced 
1 tbsp plain flour
425 ml red wine 🍷 
2 cloves chopped garlic 
2 sprigs fresh thyme 
1 bay leaf 🍃 
350g shallots, peeled and left whole
1 tbsp cornflour (optional)

1) preheat oven to 140 c
2) bring 1 tablespoons of the oil to sizzling point in the casserole or pan and sear the beef, a few pieces at a time, to a rich, dark brown on all sides.
3) Using a slotted spoon, transfer the meat to a plate as it browns.  Next add the sliced onion to the casserole and brown that a little too.
4) Return the meat to the casserole or pan and sprinkle in the flour, stirring round to soak up all the juices. Then gradually pour in the red wine, stirring all the time.
5) Add the chopped garlic, herbs and seasoning, put the lid on and bring to a simmer then transfer to the oven for 2 hours.
6) Then, using 1 tbsp olive oil, fry the shallots and bacon in a small frying pan to colour them lightly. Add to the casserole, together with the mushrooms, then put the lid on and cook for a further hour.
7) If the sauce is too runny, mix 1 tbsp of cornflour with cold water in a cup and then stir into the casserole to thicken 

✔️Top tip: this can be prepared up to 2 days in advance, follow up to and including step 6 but do not cook for the additional hour.  Leave to cool then pop in the fridge until ready to eat. Remove from the fridge and bring to a simmer on the hob then transfer to the oven for 1 hour. 

Spicy salsa 🌶 🌶

This recipe will produce a generous portion of salsa, ideal for pre-dinner drinks and dips! Increase quantities as required. 

1 15ml tablespoons olive oil
1/2 red onion finely chopped
1 clove of crushed garlic 
1/2 teaspoon cumin seeds
Pinch of salt 
2 fresh jalapeño peppers, finely chopped with seeds 
1 x 400 g can chopped tomatoes 

1. Heat oil in a medium saucepan over a medium heat, and cook the red onion, stirring regularly until it's soft, about 5 minutes. 
2. Add the garlic and stir well before adding the cumin, salt and jalapeños.
3. Cook, stirring well for another minute, making sure nothing catches, then tip in the tomatoes, stir well, and bring to a bubble, then lower the heat slightly and simmer for about 15 minutes so the sauce thickens.
4. Check for seasoning, and pour into a bowl to cool before serving.

✔️Top tip: this can be kept in the fridge for 2-3 days or can be frozen. Allow to cool then pop in the freezer in a suitable tub.  For a less spicy salsa remrove the jalapeño seeds. 

carrot and banana loaf 🍌

• 5 tablespoons olive oil
• 125g brown sugar
• 2 eggs
• 250g plain flour
• 1 teaspoon bicarbonate of soda

• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 mashed ripe bananas
• 2 carrots
• 50g pitted dates 
• 
  

1. Preheat the oven to 180 C / Gas 4. Grease a 900g loaf tin.
2. In a bowl, combine oil and sugar. Add eggs and mix well. Combine flour, bicarb, salt and cinnamon; gradually add to the oil and egg mixture alternately with bananas. 
3. In a food processor finely chop the carrot and dates and stir into the mixture
4. Tip into the prepared tin and bake for 55-65 minutes or until a skewer inserted near the centre comes out clean. Cool for 10 minutes before removing from tin to a wire rack to cool completely.

✔️Top tip: swap the dates for raisens or walnuts