Smoked paprika & onion potato cake NUUTS

Ingredients 100g butter 2 onions, peeled and finely sliced 2 tsp smoked paprika 6 large Maris Piper potatoes, peeled 100g Manchego cheese, thinly sliced
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Method Melt the butter in a frying pan measuring about 20cm wide, then fry the onions for 5-10 mins until softened. Sprinkle over the smoked paprika, then cook for 2 mins more. While the onions are cooking, coarsely grate the potatoes. Tip them into a clean tea towel, then squeeze out as much starchy water as possible. Add the potato to the onions with 150ml water, then cook until the water has evaporated and the potato has slightly softened and is starting to colour. Use a fish slice to press the potatoes down, then cook for a further 15 mins until crisp. Carefully flip the cake over, then cook on the other side until crisp for about 15 mins. Meanwhile, place the cheese on top so it melts slightly while the bottom crisps up. Cut into wedges to serve.

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MEAL,

Healthy egg & chips YUNA

Ingredients 500g potatoes, diced 2 shallots, sliced 1 tbsp olive oil 2 tsp dried crushed oregano or 1 tsp fresh leaves 200g small mushrooms 4 eggs 1-st part
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Method Heat oven to 200C/fan 180C/gas 6. Tip the potatoes and shallots into a large, non-stick roasting tin, drizzle with the oil, sprinkle over the oregano, then mix everything together well. Bake for 15 mins, add the mushrooms, then cook for a further 10 mins until the potatoes are browned and tender. Make four gaps in the vegetables and crack an egg into each space. Return to the oven for 3-4 mins or until the eggs are cooked to your liking.

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MEAL,

Classic vinaigrette UNS

Ingredients 2 tsp Dijon mustard 2 tbsp red wine vinegar 6 tbsp light olive oil
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Method Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.

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MEAL,

Salmon with greens & crème HUSEL

Ingredients 1 tbsp olive oil 1 leek, thinly sliced 250ml chicken or fish stock 100g crème fraîche 140g frozen peas 140g frozen broad beans 4 skinless salmon fillets small bunch chives, snipped mash, to serve Method Heat the oil in a large, deep frying pan with a lid. Cook the leek for 5-10 mins until soft but not coloured, then pour in the stock. Simmer for a few mins until reduced slightly then add the crème fraîche and season. Cook for 1 min more. Tip in the peas and beans, nestle in the salmon fillets, then turn down to a simmer and cover. Cook for 12-15 mins, depending on the thickness of the salmon, until cooked through. Sprinkle on the chives and serve with mashed potato, if you like.

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MEAL,

As-you-like-it tortillas han

ngredients 6 eggs 2 tsp pesto, or 1 tsp mustard or harissa, or 2 tbsp fresh chopped herbs of your choice large handful leftovers such as grated cheese, chopped ham, chorizo, sliced sausage, cooked bacon rashers, tuna or smoked salmon 3 spring onions, finely chopped 125g cooked pasta or 200g chopped cooked potato handful veg such as frozen spinach or peas, canned corn, roasted peppers, fried courgettes or mushrooms 1½ tbsp vegetable oil tomato salad, to serve (optional)
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Method Beat the eggs with seasoning and your chosen background flavour, then add your leftovers. Stir in the spring onions and pasta or potatoes with your selected veg. Turn on the grill to high. Heat the oil in a medium non-stick frying pan and tip in the egg mixture. Cook gently for 10 mins over a low heat until three-quarters set, then flash under the grill to set the top. Serve with a simple tomato salad.

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MEAL,

Spiced red lentil soup ISL

Ingredients 1 onion, chopped 1 tbsp olive oil 1-2 tbsp Thai red curry paste 300g red lentils 1.7l vegetable stock 200ml coconut milk chopped spring onions, to serve (optional) Method Fry the onion in 1 tbsp olive oil until soft. Stir in the red Thai curry paste, depending how hot you want it. Add red lentils and mix to coat in the paste. Pour over vegetable stock and simmer for 20 mins until the lentils are tender. Blend with coconut milk and reheat if needed. Serve scattered with chopped spring onions, if you like.

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MEAL,

Lemony radish & fennel salat ZALI

Ingredients 2 bunches leafy breakfast radishes 1 unwaxed lemon 2 shallots, finely sliced into rings 2 fennel bulbs 5 tbsp olive oil
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Method Separate the leaves from the radishes, wash and dry them, then set aside. Finely grate the zest of half the lemon, then juice all of it. Tip the zest into a salad bowl and toss through the shallots. Leave to macerate while you prepare the rest of the salad. Trim the fennel and slice it as finely as possible, then quarter the radishes. Just before serving, toss all the ingredients, including the radish leaves, with the lemon juice and olive oil. Season with salt and black pepper, then serve. This salad is great with grilled fish or chicken.

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MEAL,

One-pot cabbage & beans with white fish NEIGH

Ingredients small knob of butter 5 rashers smoked streaky bacon, chopped 1 onion, finely chopped 2 celery sticks, diced 2 carrots, diced small bunch thyme 1 Savoy cabbage, shredded 4 tbsp white wine 300ml chicken stock 410g can flageolet beans in water, drained For the fish 4 fillets sustainable white fish, such as hake, about 140g/5oz each, skin on 2 tbsp plain flour 2 tbsp olive oil Method Heat the butter in a large sauté pan until starting to sizzle, add the bacon, then fry for a few mins. Add the onion, celery and carrots, then gently cook for 8-10 mins until softening, but not brown. Stir in the thyme and cabbage, then cook for a few mins until the cabbage starts to wilt. Pour in the wine, simmer until evaporated, then add the stock and beans. Season, cover the pan, then simmer gently for 10 mins until the cabbage is soft but still vibrant. When the cabbage is done, cook the fish. Season each fillet, then dust the skin with flour. Heat the oil in a frying pan. Fry the fish, skin-side down, for 4 mins until crisp, then flip over and finish on the flesh side until cooked through. Serve each fish fillet on top of a pile of cabbage with a few small potatoes, if you like.

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MEAL,

Create height ZONE

Your centrepiece will be the focus of the table, but you don't want it to use up valuable space. Pick candelabras or vases with narrow bases so you can still see across the table and have plenty of space for the food.
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Guinness, treacle and ginger puddingSet up a small table or sideboard as a bar close to your dining table. Make sure you have a selection of drinks, glasses, ice and spare napkins so you don't have to leave the table to fetch extra refreshments. Christmas dinner wouldn't be the same without a glorious steamed pudding. To make sure yours is ready to serve up on time, and to save hob space for your veggies, you can reheat your pudding in a slow cooker. Plug your slow cooker in (in another room if you want to save counter space) and half fill with boiling water. Place your pudding in the slow cooker and leave to steam for at least 2 hours or for up to 4 hours. We love this dark and fruity Guinness, treacle and ginger pud.

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MEAL,

Red onion, Gruyère & rosemary AGRESS

Ingredients 1 red onion 1 tbsp olive oil, plus a little extra 100g Gruyère few rosemary sprigs coarse sea salt For the dough 7g sachet easy-blend yeast or 15g fresh yeast 500g strong white bread flour, plus extra for dusting 2 tsp salt 1 tsp sugar 2 tbsp olive oil
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Method Tip the flour into a mixing bowl. For easy-blend dried yeast, stir this into the flour. For fresh yeast, crumble it and rub into the flour as you would with butter when making pastry. Add the salt and sugar. Boil the kettle and measure 100ml into a jug. Top up with cold water to the 300ml mark. Test the temperature with your finger – it should feel perfectly hand-hot. Add the oil. Make a well in the centre of the dry ingredients and pour in the liquid all at once. Mix quickly using your hands or a wooden fork to make a soft and slightly sticky dough. Wipe the dough around the bowl to pick up any loose flour. Sprinkle the work surface with flour and tip out the dough. Knead by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand. Give it a quarter turn and repeat, developing a rhythm. When the dough is smooth, put it back into the mixing bowl, cover with a tea towel and leave to rest for 1 hr (no need to find a warm place). The dough is ready when it springs back when you press it with your finger. Thinly slice the onion and gently cook in the oil until softened, about 5 mins. Cut the Gruyère into small cubes. Chop half the rosemary. Tip the dough onto a lightly floured surface and lightly knead in the onion and chopped rosemary. Using a sharp knife, cut the dough in half. Roll or press out one piece of dough to a rectangular shape about 20 x 25cm, then transfer to a baking sheet lined with non-stick paper. Make a large diagonal cut across the centre of the dough almost to the ends. Make three smaller diagonal cuts either side of the large cut to make a leaf shape. Repeat with the other piece of dough. Stick Gruyère cubes and rosemary sprigs into the dough at intervals, then sprinkle with a little flour and sea salt. Heat oven to 240C/220C fan/gas 8. Leave the loaves to prove for 20 mins then bake for 13-15 mins until golden. Serve warm with soups and starters.

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MEAL,

Honey-mustard parsnip & potato bake BUL 1

Ingredients 800g potatoes like Desirée, cut into 2½ cm cubes 800g parsnips, cut into 2½ cm cubes 85g butter 85g plain flour 600ml milk 2 tbsp wholegrain mustard 2 tbsp clear honey 2 tbsp white wine vinegar 85g fresh white bread, whizzed to crumbs 25g grated parmesan (or vegetarian alternative), grated
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Method Bring a large pan of salted water to the boil. Tip in the potatoes and parsnips, bring back to the boil and simmer for 5 mins. Gently drain so they don’t rough up too much, then tip into a baking dish. Melt the butter in a big saucepan, then stir in the flour and cook for 2 mins. Gradually stir in the milk to a smooth, lump-free sauce. Cook gently, stirring constantly, until the sauce is nicely thickened – about 5 mins. Stir in the mustard, honey, vinegar and some seasoning. Pour evenly over the potatoes. Mix the crumbs and cheese together, then scatter over the top and set aside until ready to bake. You can cover the dish and chill for up to 24 hrs before finishing. Cook the bake at 200C/180C fan/ gas 6 for 30-40 mins until the top is crisp and golden and the sauce hot through.

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MEAL,

Orange & chocolate drizzle tart HYAZ

Ingredients 375g pack sweet shortcrust pastry 2 tbsp cocoa powder plain flour, for dusting For the orange filling 5 medium oranges, zest and juice kept separate 200ml double cream 4 eggs, beaten 85g caster sugar For the chocolate drizzle 85g dark chocolate (70% cocoa solids) 100ml double cream 2 tbsp golden syrup
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Method Tear the pastry into a food processor, add the cocoa, pulse until combined, then knead a few times on a floured surface until evenly brown. Use to line a 23cm fluted tart tin, and prick the base several times with a fork. Chill or freeze until very firm. Heat oven to 200C/180C fan/gas 6. Put the tart tin on a baking sheet then line the pastry case with overhanging baking parchment. Fill with baking beans, then bake for 15 mins, or until the sides of the pastry have set firm. Remove the beans and parchment, then bake for 10-15 mins more until the pastry feels dry all over. Leave to cool. Strain the orange juice, then measure 250ml into a heavy-based saucepan. Add the cream and bring to the boil. Strain again if necessary. Whisk the eggs and sugar in a bowl, then gradually whisk the hot cream into the mix. Wipe out the pan, return the custard to it and cook gently for about 10 mins over a low heat, whisking frequently until steaming and thick enough to coat the back of a spoon. Strain into a jug, whisk in the zest and pour the custard into the pastry case. Cool, then chill for at least 4 hrs, or ideally overnight, until set. Melt the drizzle ingredients together until smooth, spoon some over the tart, then return the tart to the fridge. Serve the rest of the drizzle warm for spooning alongside the chilled tart.

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MEAL,

Lunchbox snacks QUEN'S

Ingredients bean dip with veggie sticks raspberry banana smoothie cinnamon custard plums apricot yogurt granola pots carrot & pineapple muffins (all ingredients for recipes below)
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Method Bean dip with veggie sticks 5 of 5-a-day, low fat. Whizz 215g can drained butterbeans, squeeze lemon juice, 1 small crushed garlic clove, 1 tbsp each chopped parsley and mint, 2 tsp olive oil and 1 tbsp water. Serve with vegetable dippers made from 1 celery stick, 1 carrot and ½ red pepper - wrap in a damp piece of kitchen paper to stop them drying out (serves 1). Raspberry banana smoothie Whizz 85g raspberries together with 1 chopped banana and 150ml orange juice until smooth (serves 1). Cinnamon custard plums Put 1 tbsp honey, 1 tsp butter, 2 quartered plums, few drops vanilla extract, pinch ground cinnamon and 2 tsp water in a dish. Cover with cling film, pierce, microwave for 3 mins on High. Once cooled, put fruit in a container and spoon 2-3 tbsp custard on top. Seal and refrigerate (serves 1). Apricot yogurt granola pots Mix 200g oats, 2 tbsp honey and 1 tbsp sunflower oil in a baking tray. Spread out and bake at 200C/180C fan/ gas 6 for 7 mins. Stir, bake for 7 mins more. Cool. Mix with 150g dried fruits (enough for 8 servings). For one serving, mix 100ml natural yogurt with 1 tbsp sugar-free apricot jam in a container. Store granola in an airtight container and portion into a small bag when packing lunchbox. Carrot & pineapple muffins Sift together 140g self-raising flour, 85g wholemeal flour (reserving about 2 tbsp of the bran), ½ tsp bicarbonate of soda, 2 tsp ground cinnamon and a pinch salt. In another bowl, beat 150ml sunflower oil with 100g golden caster sugar. Add 200g mashed cooked carrots, 3 canned pineapple slices, cut into cubes, 2 tbsp pineapple juice from the can, 1 egg and 1 tsp vanilla extract. Mix in 50g sunflower seeds. Fold dry mix into the wet one. Cut out a dozen 10cm squares of baking parchment and place in the holes of a muffin tin. Spoon mixture into tin, sprinkle with bran and a few sunflower seeds. Bake at 200C/ 180C fan/gas 6 for 20-25 mins or until a skewer comes out clean. Leave to cool (makes 12).

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MEAL,

Marathon burritos GER 2

Ingredients For the rice 300g brown rice ½ small pack coriander, chopped juice 1 lime For the black beans 1 tsp olive oil 2 garlic cloves, crushed 1 tbsp chipotle paste 2 tbsp ground cumin 1 tbsp brown sugar 1 tbsp cider vinegar 2 x 400g cans black beans, drained and rinsed 400g can chopped tomatoes For the salsa and guacamole 2 large tomatoes, chopped 1 red onion, finely chopped ½ small pack coriander, chopped juice 2 limes 2 avocados, stoned and peeled To serve large wholemeal tortilla wraps, natural yogurt, lime halves to squeeze over and grated cheddar (optional)
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Method Put the rice in a medium saucepan with 600ml cold water and a pinch of salt if you like. Bring to the boil, then turn the heat down low, cover and gently simmer for about 20 mins until all the water has been absorbed. Turn off the heat and leave for another 10 mins undisturbed. Stir the rice and add the coriander and lime juice. For the black beans, heat the oil in a large frying pan and add the garlic, chipotle, cumin, sugar and vinegar, and cook everything for 1 min. Tip in the beans and tomatoes, give everything a stir and simmer, uncovered, for 20 mins until thickened. For the salsa and guacamole, mix the tomatoes with the onion, coriander, lime juice and seasoning. Tip half the salsa into another bowl and mash the avocados into it to make guacamole. Wrap everything up together in warmed wholemeal tortillas topped with natural yogurt, lime juice and grated cheese, if you like.

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MEAL,

Marathon burritos GER

Ingredients For the rice 300g brown rice ½ small pack coriander, chopped juice 1 lime For the black beans 1 tsp olive oil 2 garlic cloves, crushed 1 tbsp chipotle paste 2 tbsp ground cumin 1 tbsp brown sugar 1 tbsp cider vinegar 2 x 400g cans black beans, drained and rinsed 400g can chopped tomatoes For the salsa and guacamole 2 large tomatoes, chopped 1 red onion, finely chopped ½ small pack coriander, chopped juice 2 limes 2 avocados, stoned and peeled To serve large wholemeal tortilla wraps, natural yogurt, lime halves to squeeze over and grated cheddar (optional)
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Method Put the rice in a medium saucepan with 600ml cold water and a pinch of salt if you like. Bring to the boil, then turn the heat down low, cover and gently simmer for about 20 mins until all the water has been absorbed. Turn off the heat and leave for another 10 mins undisturbed. Stir the rice and add the coriander and lime juice. For the black beans, heat the oil in a large frying pan and add the garlic, chipotle, cumin, sugar and vinegar, and cook everything for 1 min. Tip in the beans and tomatoes, give everything a stir and simmer, uncovered, for 20 mins until thickened. For the salsa and guacamole, mix the tomatoes with the onion, coriander, lime juice and seasoning. Tip half the salsa into another bowl and mash the avocados into it to make guacamole. Wrap everything up together in warmed wholemeal tortillas topped with natural yogurt, lime juice and grated cheese, if you like.

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MEAL,

Welsh rarebit muffins REAl

Ingredients 225g self-raising flour 50g plain flour 1 tsp baking powder ½ level tsp bicarbonate of soda ¼ tsp salt ½ level tsp mustard powder 100g strong cheese, half grated, half cubed 6 tbsp vegetable oil 150g Greek yogurt 125ml milk 1 egg 1 tbsp Worcestershire sauce
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Method Heat oven to 200C/fan 180C/gas 6. Mix together the self-raising and plain flour, baking powder, bicarbonate of soda, salt and mustard powder in a bowl. In a separate bowl, mix the cheese, oil, yogurt, milk, egg and Worcestershire sauce. Combine all the ingredients and divide between the muffin cases in the muffin tin. Place in the oven for 20-25 mins until golden. Remove and cool slightly on a rack. What you need: Ask the kids to help get everything ready, weighing scales, measuring jug, fork, 2 mixing bowls, 12 paper muffin cases, muffin tin, cheese grater, sharp knife, tablespoon, cooling rack.

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MEAL,

Welsh cakes AGAIN

Ingredients 225g plain flour 85g caster sugar ½ tsp mixed spice ½ tsp baking powder 50g butter, cut into small pieces 50g lard, cut into small pieces, plus extra for frying 50g currants 1 egg, beaten splash milk
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Method Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry – it should be the same consistency as shortcrust pastry. Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.

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MEAL,

Cheat's chilli prawn noodlese BUGA

Ingredients 2 tbsp olive oil 1 medium onion, roughly chopped 1 heaped tbsp coriander purée (from a tube) pinch of crushed dried chillies, to taste 400g can chopped tomatoes with garlic 1 heaped tbsp tomato purée 1 tbsp vegetable bouillon powder half a 250g pack Chinese egg noodles 400g frozen prawns (large North Atlantic ones are tender and juicy)
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Method Heat the oil in a wok or deep frying pan. Toss in the onion, squeeze in the coriander purée and sprinkle over the crushed chillies to taste (go easy at this stage). Stir fry for 5 minutes until the onion is softened but not browned. Pour in the tomatoes and 11⁄2 canfuls of hot water, add the tomato purée and sprinkle over the bouillon powder. Season well. Bring to a bubble, stirring, then lower the heat a little and let the sauce simmer for about 15 minutes until slightly reduced but still sloppy. While the sauce is simmering, break the noodles into a bowl and pour in enough boiling water to cover. Stir and set aside. When the sauce is ready, drain the noodles and tip them into the sauce with the frozen prawns. Stir well and heat through for 2 minutes only – just to defrost and heat the prawns. Taste for seasoning and add more chilli flakes and a little sugar if you like. Serve in bowls with spoons and pass round chunky hot bread for scooping up the last of the sauce.

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MEAL,

Gluten-free lemon drizzle cake HEN 3

Prep:30 mins Cook:40 mins Including cooking potato Skill level EasyServings Serves 8 - 10 With a special surprise ingredient, this gluten free cake stays beautifully moist. To everyone’s amazement it's mash potato! Ingredients 200g butter, softened 200g golden caster sugar 4 eggs 175g ground almonds (to make it nut free see below) 250g mashed potatoes zest 3 lemons 2 tsp gluten-free baking powder (Supercook does one) For the drizzle 4 tbsp granulated sugar juice 1 Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder. Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing. Method

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MEAL,

Healthy egg & chips YUNA 1

Ingredients 500g potatoes, diced 2 shallots, sliced 1 tbsp olive oil 2 tsp dried crushed oregano or 1 tsp fresh leaves 200g small mushrooms 4 eggs
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22-р анги

21-р анги
Method Heat oven to 200C/fan 180C/gas 6. Tip the potatoes and shallots into a large, non-stick roasting tin, drizzle with the oil, sprinkle over the oregano, then mix everything together well. Bake for 15 mins, add the mushrooms, then cook for a further 10 mins until the potatoes are browned and tender. Make four gaps in the vegetables and crack an egg into each space. Return to the oven for 3-4 mins or until the eggs are cooked to your liking.

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MEAL,