Honey-mustard parsnip & potato bake BUL 0

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,

Family meals: Easy lamb tagine Rose 1

Sweet juicy apricots and tender butternut squash are a winner with kids and make for a delicious Middle Eastern family meal for toddlers through to teens and beyond Ingredients 2 tbsp olive oil 1 onion, finely diced 2 carrots, finely diced (about 150g) 500g diced leg of lamb 2 fat cloves garlic, crushed ½ tsp cumin ½ tsp ground ginger ¼ tsp saffron strands 1 tsp ground cinnamon 1 tbsp clear honey 100g soft dried apricots, quartered 1 low-salt vegetable stock cube 1 small butternut squash, peeled, seeds removed and cut into 1cm dice steamed couscous or rice, to serve chopped parsley and toasted pine nuts, to serve (optional) Method Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened. Add the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released. Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour. Remove the lid and cook for a further 30 mins, then stir in the squash. Cook for 20 – 30 mins more until the squash is soft and the lamb is tender. Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using. 40
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MEAL,

Easiest-ever bread pudding MY 0

The ultimate in quick comfort food - only five minutes to prepare, perfect to pop in the oven before the main courseIngredients 150ml whole milk 140g white bread 50g raisins or dried cherries 568ml pot of fresh custard butter, for greasing 5-7 tbsp caster sugar
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Method Heat oven to 140C/fan 120C/gas 1. Stir the custard together with the milk. Trim the crusts from the bread, cut into triangles, then place in a large bowl with the raisins or dried cherries. Pour over the custard mixture, then carefully stir everything together so all the pieces of bread are coated. Lightly grease a small ovenproof dish with butter, then spoon in the mixture. Cook for 30-35 mins until there is just a slight wobble in the centre of the custard. Sprinkle over the sugar to cover the surface, then pop under a hot grill for 1-2 mins until the sugar starts to melt and caramelise.

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MEAL,

Roast leg of lamb with juniper HU

Ingredients 1 large avocado, stoned, peeled and chopped 400g can chickpeas, drained and rinsed 1 garlic clove, crushed zest and juice 1 lemon 2 tomatoes, deseeded and diced 1 red onion, cut into thick rounds 2 large flat mushrooms thickly sliced 2 tbsp olive oil 2 tsp fajita spice mix 4 tortillas
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Method Put the avocado, chickpeas, garlic, lemon zest and juice in a food processor and whizz together until it forms a chunky consistency. Spoon into a bowl, season and stir in the tomatoes. Drizzle the onion and mushroom with the oil and sprinkle over the fajita seasoning. Heat a griddle pan over a high heat and cook the onion for 2 mins on each side, then remove from the pan and keep warm. Cook the mushrooms for 2 mins on each side or until softened and turning golden in places. Spread some of the avocado houmous down the middle of each wrap and top with the mushrooms and onions. Add shredded lettuce and a dash of Tabasco, if you like, and wrap up.

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MEAL,

tasty Bites

Drop the greasy bag and pick up one of our delicious bites. No matter the time of day, whether alone or paired with any of our drinks, each one is the perfect choice to provide a better-for-you alternative to gut rot and a guilty conscience. Artisan Flatbreads One bite into our Artisan Flatbreads with their light, crispy crust and yummy, fresh, vibrant ingredients and you’ll wonder – did we name them after California, or was California named after them?Still warm from the sun, the blueberries melt in your mouth with an abundance of fresh-picked flavor. Comforting notes of apple and black currants unfold in this antioxidant-rich herbal blend.
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MEAL,

Cheat's chilli prawn noodlese BUGA 1

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,

Griddled asparagus HER

Ingredients 600-800g/1lb 5oz-1lb 12oz medium asparagus drops groundnut or vegetable oil a few drops of balsamic vinegar
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Method Cut (or break) off the woody ends from the asparagus. Boil the spears in a large pan of salted water for 3 minutes. Drain, then plunge the spears into ice-cold water to stop the cooking and set the colour. Pat the asparagus dry. Oil the spears lightly. Leave a large cast-iron griddle over a high heat until it’s very hot, then arrange the spears on it in a single layer. (You may have to griddle the asparagus in two batches.) Reduce the heat to medium and cook the spears for 3-4 minutes. Turn them with tongs and cook for a few more minutes, or until the spears are tender to the point of a knife and lightly gilded. Transfer the asparagus to a serving platter and sprinkle on a few drops of balsamic vinegar. Serve while still hot, although the spears will also taste very good at room temperature. To get ahead, you can prepare the asparagus to the end of step 1 and keep refrigerated for up to 24 hours.

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MEAL,