Chicken & pancetta pasta

1 large courgette chopped into 1cm cubes 

1 chicken breast sliced finely 

200g cubed pancetta 

1 large onion 

2 cloves garlic crushed

2 tsp smoked paprika 

400g tin cherry tomatoes 

Handful of beansprouts

1 tsp Mixed herbs

6oz penne pasta 

1. gently fry the chicken breast in 2 tbsp oil until no more pink can be seen then remove from the heat and set aside. 
2. Gently fry the courgette for 5 mins with a sprinkle of salt. Add the onion, garlic and fry for 2 minutes then add the chicken and pancetta sprinkle with the paprika and cook for 5 minutes. 
3. Meanwhile bring a large pan of salted water to the boil and cook the pasta until al dente. 
4. Add the cherry tomatoes and beansprouts and stir well, and simmer for 10 minutes. 
5. Drain the pasta and place into bowls and cover with the chicken and bacon sauce. 

No Bake Malteser Slices

• 250 G OF DIGESTIVE BISCUITS
• 220 G OF MILK CHOCOLATE
• 220 G OF WHITE CHOCOLATE
• 180 G OF BUTTER
• 3 TABLESPOONS OF GOLDEN SYRUP
• 200 G OF MALTESERS 

1) line a 20cm square cake tin with Greaseproof paper. 

2) blitz the bIscuits in a food processor until they resemBle crumbs

3) melt the milk chocolate, butter and syrup in a bowl over simmering water, making sure the water doesnt touch the bowl

3) tip the crumbs into a large bowl and pour in the melted chocolate mixtUre

4) keep 20 maltesers to one side and stir in the rest into the mix. 

5) pour into the cake tin and prEss doWn with a spoon

6) melt the white chocolate in a bowl over some SIMMERING wateR and then poUr over the chocolate mix in the tin. 

7) decorate with the remaining maltesErs and pop day in a friDge for 3-4 Hours to set

8) remove from fridge and cut into slices

Fruit Loaf

• 225g (8 oz) self raising flour
• 1 pinch salt
• 110g (4 oz) butter
• 110g (4 oz) caster sugar
• 225g (8 oz) mixed fruit
• 2 medium eggs
• 4 tablespoons milk

1. Heat oven to 180 C / Gas 4. Grease a 2lb loaf tin and use greaseproof paper to line the tin.
2. Mix flour and salt, rub in butter. 
3. Stir in sugar and fruit. Beat together eggs and milk, then mix together to a soft consistency.
4. Add to the tin and sprinkle a bit of brown sugar on the top to give it a nice crunch. 
5. Bake for approximately 45 minutes or until a skewer inserted in the centre comes out clean
   
   
   
   

Fishy dishy

250g fish pie mix (available in the supermarket haddock, cod, salmon)
150g king prawns defrosted
3 tbsp olive oil
50g salted butter 
2 leeks sliced
100g butternut squash cubed
1 tbsp dried thyme 
100ml white wine
3 tbsp plain flour
250ml hot fish stock (or chicken or vegetable)
200ml milk
2 tbsp sour cream 
1 sheet ready rolled puff pastry

1) Melt the butter in a large pan with the oil. Add the leeks, thyme  and butternut squash and cook for 5 - 10 mins.  Pour in the wine and let it bubble for 3 mins then add the flour and cook for 1-2 mins. 

2) Slowly add the stock, stirring until smooth and simmer and reduce for 5 mins. Stir in the milk, reduce the heat and simmer for 3 mins or until the sauce thickens. Stir in the sour cream and season with salt and pepper. 

4) place the fish and prawns in an ovenproof dish and cover with the sauce. Cover with the pastry, brush with milk and cook in an oven at 180 degrees for 30 mins until golden and bubbling. 

Carrot Cake

Ingredients

• 140 g plain flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 100 g caster sugar
• 100 g light or dark brown sugar
• 2 eggs
• ½ cup plus 1 tablespoon sunflower oil 
• 1 teaspoon vanilla extract
• 2 large grated carrots 

Cream Cheese Frosting:

• 115 g cream cheese, softened to room temperature
• 55 g unsalted butter, softened to room temperature
• 120 g icing sugar, sifted
• 1 teaspoons vanilla extract

1. Preheat oven to 350F/180C. Butter and line a 2lb loaf tin. 
2. In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and set aside.
3. In a mixer beat together eggs, granulated sugar and brown sugar on medium-high speed until light and fluffy. On low speed and with the mixer running, add the oil slowly and beat until combined. Beat in vanilla extract until combined, then pour into a large bowl. Fold in carrots until combined then the dry ingredients. Don’t overmix. 
4. Pour the batter into prepared loaf tin. Bake for 40-50 minutes or until a skewer inserted into the center of the cake comes out clean. Allow cake to cool completely.
5. To make the frosting: In a bowl beat the cream cheese, butter and vanilla extract on medium speed for 1 minute until creamy. Add icing sugar and beat until the mixture is fluffy and smooth. If the frosting is too thin, add more icing sugar until desired consistency is reached. Spread frosting over the top of the cooled cake. Store cake in an airtight container in the refrigerator for up to 4 days.
   
   

Gooey flapjacks

250g porridge oats
125g butter
125g light brown sugar
3 tbsp golden syrup 
3 tbsp dried cranberries (or dried fruit/chocolate drops)
Sprinkle of chia seeds

1) In a food processor mix the oats, butter, sugar and syrup. Don't over mix or the oats will become too crumbly. 
2) Add the cranberries and chia seeds and blitz for 20 seconds to mix in. 
3) Lightly grease a baking tray with butter and transfer the mixture onto the tray. Using a knife, form the mixture into a large square pressing down with a spoon to evenly spread the mixture and make it compact. 
4) Pop in the oven at 180 degrees for 20-30 mins until golden. Leave to cool on the tray for 10 mins, then using a large sharp knife cut into 12 slices. Gently transfer to a wire rack to cool. 

Bombay Potatoes 🥔

• 8 to 10 medium potatoes, peeled & cut into small chunks
• ½ teaspoon salt
• 1 teaspoon turmeric
• 2 tablespoons sunflower oil
• 1 small onion diced
• 2 teaspoons mustard seeds
• 2 teaspoons curry paste

1. Preheat oven to 200℃  
2. Place the potatoes in a large saucepan and cover with water.
3. Add salt and turmeric and bring to the boil and then simmer gently for 5 minutes.
4. Drain and toss in the remaining ingredients; ensure all the potatoes are well coated.
5. Put in a a large roasting pan and pop in the oven for 30 to 40 mins then serve.