Dinner Archives - Page 9 of 12

Smokey Fish Pie

Servings 8

Total Time 1 hour hr

Ingredients

▢ 1 kg floury potatoes
▢ 150 g butter
▢ 750 ml milk whole
▢ 50 g plain flour
▢ 2 tsp Dijon mustard
▢ 150 ml double cream
▢ 150 g baby spinach
▢ 200 g peeled Atlantic prawns
▢ 600 g undyed smoked haddock skinless and boneless, cut into large chunks
▢ 600 g firm white fish skinless and boneless, cut into large chunks
▢ 1½ tbsp capers drained
▢ 25 g flat leaf parsley
▢ 30 g Gruyère or mature cheddae
▢ sea salt
▢ ground black pepper

Equipment

Large saucepan

Small saucepan

Wooden spoon

Large spoon

Shallow casserole dish

Colander

Peeler

Potato masher

Grater

Instructions

Heat the oven to 200°C/180°C fan. Peel and cut the potatoes into evenly sized chunks.
Put the potatoes in a saucepan and cover with water, bring to the boil and cook for 15-20 minutes until very tender. Drain, then return to the pan over a medium heat for 30 seconds to dry.
Grate the cheese and finely chop the parsley.
Mash the potatoes with half the butter, one third of the milk and two thirds of the cheese. Season with salt and pepper.
In a shallow casserole over medium heat, melt the remaining half of the butter. Add the flour to the pan, cook for a minute or two then gradually stir in the remaining milk and cream to form a thick, shiny, sauce.
Stir in the mustard and season to taste.
Turn off the heat, then stir in the spinach and allow to wilt.
Mix the prawns, fish, capers, and parsley into the sauce and stir well.
Top with the mashed potato, then scatter over the remaining cheese.
Bake for 30-35 minutes until golden and crisp and the filling is piping hot.

Notes

With cheesy mash and a creamy sauce, this dish is the ultimate comfort food. I love using smoked fish but if you’re not a big fan just substitute with the regular stuff.

Calories: 566kcal

Keyword: Feb Recipe, Serves 8

Nutrition

Calories: 566kcal

Smokey Fish Pie

Servings 2

Total Time 1 hour hr

Ingredients

▢ 250 g floury potatoes
▢ 40 g butter
▢ 190 ml milk whole
▢ 15 g plain flour
▢ ½ tsp Dijon mustard
▢ 40 ml double cream
▢ 40 g baby spinach
▢ 50 g peeled Atlantic prawns
▢ 150 g undyed smoked haddock skinless and boneless, cut into large chunks
▢ 150 g firm white fish skinless and boneless, cut into large chunks
▢ ½ tbsp capers drained
▢ 10 g flat leaf parsley
▢ 10 g Gruyère or mature cheddae
▢ sea salt
▢ ground black pepper

Equipment

Large saucepan

Small saucepan

Wooden spoon

Large spoon

Small casserole dish

Colander

Peeler

Potato masher

Grater

Instructions

Heat the oven to 200°C/180°C fan. Peel and cut the potatoes into evenly sized chunks.
Put the potatoes in a saucepan and cover with water, bring to the boil and cook for 15-20 minutes until very tender. Drain, then return to the pan over a medium heat for 30 seconds to dry.
Grate the cheese and finely chop the parsley.
Mash the potatoes with half the butter, one third of the milk and two thirds of the cheese. Season with salt and pepper.
In a shallow casserole over medium heat, melt the remaining half of the butter. Add the flour to the pan, cook for a minute or two then gradually stir in the remaining milk and cream to form a thick, shiny, sauce.
Stir in the mustard and season to taste.
Turn off the heat, then stir in the spinach and allow to wilt.
Mix the prawns, fish, capers, and parsley into the sauce and stir well.
Top with the mashed potato, then scatter over the remaining cheese.
Bake for 30-35 minutes until golden and crisp and the filling is piping hot.

Notes

With cheesy mash and a creamy sauce, this dish is the ultimate comfort food. I love using smoked fish but if you’re not a big fan just substitute with the regular stuff.

Calories: 566kcal

Keyword: Feb Recipe, Serves 2

Nutrition

Calories: 566kcal

Smokey Fish Pie

Servings 4

Total Time 1 hour hr

Ingredients

▢ 500 g floury potatoes
▢ 75 g butter
▢ 375 ml milk whole
▢ 25 g plain flour
▢ 1 tsp Dijon mustard
▢ 75 ml double cream
▢ 75 g baby spinach
▢ 100 g peeled Atlantic prawns
▢ 300 g undyed smoked haddock skinless and boneless, cut into large chunks
▢ 300 g firm white fish skinless and boneless, cut into large chunks
▢ 1 tbsp capers drained
▢ 15 g flat leaf parsley
▢ 15 g Gruyère or mature cheddae
▢ sea salt
▢ ground black pepper

Equipment

Large saucepan

Small saucepan

Wooden spoon

Large spoon

Shallow casserole dish

Colander

Peeler

Potato masher

Grater

Instructions

Heat the oven to 200°C/180°C fan. Peel and cut the potatoes into evenly sized chunks.
Put the potatoes in a saucepan and cover with water, bring to the boil and cook for 15-20 minutes until very tender. Drain, then return to the pan over a medium heat for 30 seconds to dry.
Grate the cheese and finely chop the parsley.
Mash the potatoes with half the butter, one third of the milk and two thirds of the cheese. Season with salt and pepper.
In a shallow casserole over medium heat, melt the remaining half of the butter. Add the flour to the pan, cook for a minute or two then gradually stir in the remaining milk and cream to form a thick, shiny, sauce.
Stir in the mustard and season to taste.
Turn off the heat, then stir in the spinach and allow to wilt.
Mix the prawns, fish, capers, and parsley into the sauce and stir well.
Top with the mashed potato, then scatter over the remaining cheese.
Bake for 30-35 minutes until golden and crisp and the filling is piping hot.

Notes

With cheesy mash and a creamy sauce, this dish is the ultimate comfort food. I love using smoked fish but if you’re not a big fan just substitute with the regular stuff.

Calories: 566kcal

Keyword: Feb Recipe, Serves 4

Nutrition

Calories: 566kcal

Smokey Fish Pie

Servings 6

Total Time 1 hour hr

Ingredients

▢ 750 g floury potatoes
▢ 120 g butter
▢ 560 ml milk whole
▢ 40 g plain flour
▢ 1½ tsp Dijon mustard
▢ 120 ml double cream
▢ 120 g baby spinach
▢ 150 g peeled Atlantic prawns
▢ 450 g undyed smoked haddock skinless and boneless, cut into large chunks
▢ 450 g firm white fish skinless and boneless, cut into large chunks
▢ 1 tbsp capers drained
▢ 20 g flat leaf parsley
▢ 25 g Gruyère or mature cheddae
▢ sea salt
▢ ground black pepper

Equipment

Large saucepan

Small saucepan

Wooden spoon

Large spoon

Shallow casserole dish

Colander

Peeler

Potato masher

Grater

Instructions

Heat the oven to 200°C/180°C fan. Peel and cut the potatoes into evenly sized chunks.
Put the potatoes in a saucepan and cover with water, bring to the boil and cook for 15-20 minutes until very tender. Drain, then return to the pan over a medium heat for 30 seconds to dry.
Grate the cheese and finely chop the parsley.
Mash the potatoes with half the butter, one third of the milk and two thirds of the cheese. Season with salt and pepper.
In a shallow casserole over medium heat, melt the remaining half of the butter. Add the flour to the pan, cook for a minute or two then gradually stir in the remaining milk and cream to form a thick, shiny, sauce.
Stir in the mustard and season to taste.
Turn off the heat, then stir in the spinach and allow to wilt.
Mix the prawns, fish, capers, and parsley into the sauce and stir well.
Top with the mashed potato, then scatter over the remaining cheese.
Bake for 30-35 minutes until golden and crisp and the filling is piping hot.

Notes

With cheesy mash and a creamy sauce, this dish is the ultimate comfort food. I love using smoked fish but if you’re not a big fan just substitute with the regular stuff.

Calories: 566kcal

Keyword: Feb Recipe, Serves 6

Nutrition

Calories: 566kcal

Bangers & Mash with Roast Garlic Onion Gravy

Servings 4

Total Time 1 hour hr

Ingredients

▢ 2 tbsp olive oil
▢ garlic 2 whole bulbs, unpeeled
▢ 25 g butter
▢ 2 onion
▢ 50 ml red wine
▢ 250 ml chicken stock
▢ 1 tsp plain flour
▢ 1 tbsp Worcestershire sauce
▢ 1 kg potatoes peeled and diced
▢ butter a generous knob
▢ 75 ml milk hot
▢ 8 sausages large, good quality (or 4 bangers)
▢ 400 g frozen peas

Equipment

Saucepan

Frying pan

Large pot

Tin foil

Wooden spoon

Potato masher

Tongs

Colander

Instructions

Preheat oven to 200C. Slice the whole garlic bulbs across the way. Peel and thinly slice the onion.
Place the garlic on a sheet of kitchen foil, drizzle with olive oil and season with sea salt. Close up the foil and place in the oven for 20 minutes, then open up the foil and roast for another 20 minutes. Remove from the oven and allow to cool. The garlic can be prepared up to 2 days in advance and kept in the fridge until ready to use.
In a frying pan, melt the butter over medium heat. Add the sliced onions and season with a pinch of sea salt and ground black pepper. Cook, stirring occasionally for 15 minutes or until softened and slightly caramelised.
Carefully squeeze in the roasted garlic and mash into the onion.
Add the plain flour and cook for 1-2 minutes. Add the red wine and allow to reduce completely.
Turn off the heat and slowly stir in the chicken stock and Worcestershire sauce. Bring the gravy back to a simmer, stirring until thickened. Set aside and keep warm.
Meanwhile, peel and chop the potatoes into even-sized pieces.
Add the potatoes to a pot of cold, salted water and cook for 15-20 minutes until very tender. Drain and return to the pan and allow to steam dry for 30 seconds.
Mash with the butter, milk, sea salt and freshly ground black pepper. Keep warm until ready to serve.
Add a little olive oil to a frying pan and fry the sausages until golden and cooked through.
Boil the peas in a saucepan according to the instructions on the packet.
Serve the sausages with plenty of creamy mash, peas and the roasted garlic and onion gravy.

Notes

Bangers and Mash is such a classic comfort dish and this recipe is no exception. It's given an extra flavour punch with the addition of a rich roasted garlic and onion gravy. This a great mid-week supper that doesn’t compromise on flavour.

Calories: 744kcal

Keyword: Feb Recipe, Serves 4

Nutrition

Calories: 744kcal

Bangers & Mash with Roast Garlic Onion Gravy

Servings 2

Total Time 1 hour hr

Ingredients

▢ 1 tbsp olive oil
▢ garlic a whole bulb, unpeeled
▢ 15 g butter
▢ 1 onion
▢ 25 ml red wine
▢ 125 ml chicken stock
▢ ½ tsp plain flour
▢ ½ tbsp Worcestershire sauce
▢ 500 g potatoes peeled and diced
▢ butter a generous knob
▢ 40 ml milk hot
▢ 4 sausages large, good quality (or 2 bangers)
▢ 200 g frozen peas

Equipment

Saucepan

Frying pan

Large pot

Tin foil

Wooden spoon

Potato masher

Tongs

Colander

Instructions

Preheat oven to 200C. Slice the whole garlic bulb across the way. Peel and thinly slice the onion.
Place the garlic on a sheet of kitchen foil, drizzle with olive oil and season with sea salt. Close up the foil and place in the oven for 20 minutes, then open up the foil and roast for another 20 minutes. Remove from the oven and allow to cool. The garlic can be prepared up to 2 days in advance and kept in the fridge until ready to use.
In a frying pan, melt the butter over medium heat. Add the sliced onions and season with a pinch of sea salt and ground black pepper. Cook, stirring occasionally for 15 minutes or until softened and slightly caramelised.
Carefully squeeze in the roasted garlic and mash into the onion.
Add the plain flour and cook for 1-2 minutes. Add the red wine and allow to reduce completely.
Turn off the heat and slowly stir in the chicken stock and Worcestershire sauce. Bring the gravy back to a simmer, stirring until thickened. Set aside and keep warm.
Meanwhile, peel and chop the potatoes into even-sized pieces.
Add the potatoes to a pot of cold, salted water and cook for 15-20 minutes until very tender. Drain and return to the pan and allow to steam dry for 30 seconds.
Mash with the butter, milk, sea salt and freshly ground black pepper. Keep warm until ready to serve.
Add a little olive oil to a frying pan and fry the sausages until golden and cooked through.
Boil the peas in a saucepan according to the instructions on the packet.
Serve the sausages with plenty of creamy mash, peas and the roasted garlic and onion gravy.

Notes

Calories: 744kcal

Keyword: Feb Recipe, Serves 2

Nutrition

Calories: 744kcal

Bangers & Mash with Roast Garlic Onion Gravy

Servings 6

Total Time 1 hour hr

Ingredients

▢ 3 tbsp olive oil
▢ garlic 3 whole bulbs, unpeeled
▢ 40 g butter
▢ 3 onion
▢ 75 ml red wine
▢ 375 ml chicken stock
▢ 1½ tsp plain flour
▢ 1½ tbsp Worcestershire sauce
▢ 1.5 kg potatoes peeled and diced
▢ butter a generous knob
▢ 115 ml milk hot
▢ 12 sausages large, good quality (or 6 bangers)
▢ 600 g frozen peas

Equipment

Saucepan

Frying pan

Large pot

Tin foil

Wooden spoon

Potato masher

Tongs

Colander

Instructions

Preheat oven to 200C. Slice the whole garlic bulbs across the way. Peel and thinly slice the onion.
Place the garlic on a sheet of kitchen foil, drizzle with olive oil and season with sea salt. Close up the foil and place in the oven for 20 minutes, then open up the foil and roast for another 20 minutes. Remove from the oven and allow to cool. The garlic can be prepared up to 2 days in advance and kept in the fridge until ready to use.
In a frying pan, melt the butter over medium heat. Add the sliced onions and season with a pinch of sea salt and ground black pepper. Cook, stirring occasionally for 15 minutes or until softened and slightly caramelised.
Carefully squeeze in the roasted garlic and mash into the onion.
Add the plain flour and cook for 1-2 minutes. Add the red wine and allow to reduce completely.
Turn off the heat and slowly stir in the chicken stock and Worcestershire sauce. Bring the gravy back to a simmer, stirring until thickened. Set aside and keep warm.
Meanwhile, peel and chop the potatoes into even-sized pieces.
Add the potatoes to a pot of cold, salted water and cook for 15-20 minutes until very tender. Drain and return to the pan and allow to steam dry for 30 seconds.
Mash with the butter, milk, sea salt and freshly ground black pepper. Keep warm until ready to serve.
Add a little olive oil to a frying pan and fry the sausages until golden and cooked through.
Boil the peas in a saucepan according to the instructions on the packet.
Serve the sausages with plenty of creamy mash, peas and the roasted garlic and onion gravy.

Notes

You may need to cook this recipe in batches if you don’t have a big enough pan.

Calories: 744kcal

Keyword: Feb Recipe, Serves 6

Nutrition

Calories: 744kcal

Bangers & Mash with Roast Garlic Onion Gravy

Servings 8

Total Time 1 hour hr

Ingredients

▢ 4 tbsp olive oil
▢ garlic 4 whole bulbs, unpeeled
▢ 50 g butter
▢ 4 onion
▢ 100 ml red wine
▢ 500 ml chicken stock
▢ 2 tsp plain flour
▢ 2 tbsp Worcestershire sauce
▢ 2 kg potatoes peeled and diced
▢ butter a generous knob
▢ 150 ml milk hot
▢ 16 sausages large, good quality (or 8 bangers)
▢ 800 g frozen peas

Equipment

Saucepan

Frying pan

Large pot

Tin foil

Wooden spoon

Potato masher

Tongs

Colander

Instructions

Preheat oven to 200C. Slice the whole garlic bulbs across the way. Peel and thinly slice the onion.
Place the garlic on a sheet of kitchen foil, drizzle with olive oil and season with sea salt. Close up the foil and place in the oven for 20 minutes, then open up the foil and roast for another 20 minutes. Remove from the oven and allow to cool. The garlic can be prepared up to 2 days in advance and kept in the fridge until ready to use.
In a frying pan, melt the butter over medium heat. Add the sliced onions and season with a pinch of sea salt and ground black pepper. Cook, stirring occasionally for 15 minutes or until softened and slightly caramelised.
Carefully squeeze in the roasted garlic and mash into the onion.
Add the plain flour and cook for 1-2 minutes. Add the red wine and allow to reduce completely.
Turn off the heat and slowly stir in the chicken stock and Worcestershire sauce. Bring the gravy back to a simmer, stirring until thickened. Set aside and keep warm.
Meanwhile, peel and chop the potatoes into even-sized pieces.
Add the potatoes to a pot of cold, salted water and cook for 15-20 minutes until very tender. Drain and return to the pan and allow to steam dry for 30 seconds.
Mash with the butter, milk, sea salt and freshly ground black pepper. Keep warm until ready to serve.
Add a little olive oil to a frying pan and fry the sausages until golden and cooked through.
Boil the peas in a saucepan according to the instructions on the packet.
Serve the sausages with plenty of creamy mash, peas and the roasted garlic and onion gravy.

Notes

You may need to cook this recipe in batches if you don’t have a big enough pan.

Calories: 744kcal

Keyword: Feb Recipe, Serves 8

Nutrition

Calories: 744kcal

0001 MS 0130 Brown Butter Scallops WS CO

Brown Butter Scallops with Jammy Cherry Tomatoes

Servings 4

Total Time 30 minutes mins

Ingredients

▢ 400 g linguine
▢ 2 tbsp extra virgin olive oil
▢ 400 g scallops large
▢ 3 cloves garlic
▢ 2 pinch chilli flakes
▢ 25 g butter
▢ 200 g cherry tomatoes
▢ 1 lemon
▢ 50 g Parmesan cheese
▢ 1 small handful chives
▢ 1 small handful flat leaf parsley

Equipment

Chopping board

Chopping knife

Large stainless steel frying pan

Tongs

Large pot

Colander

Instructions

Dry the scallops with some kitchen paper, season well with salt and allow to sit for 5 minutes.
Bring a large pot of salted water to the boil. Cook the linguine until al dente, reserving a cup of pasta water before draining.
Meanwhile, do a little prep. Peel and finely slice the garlic and slice the cherry tomatoes in half.
Finely chop the parsley and chives and grate the Parmesan.
Heat the olive oil in a large stainless steel frying pan over a medium heat. Dry the scallops again (this helps get a great sear) and season with a little more salt and pepper. Add the scallops and sear on both sides (for 2-3 minutes each side) until browned. Set aside on a plate.
In the same pan add the butter and allow to gently brown for 2-3 minutes.
Add the tomatoes and garlic and cook for 2-3 minutes until fragrant.
Add the chili flakes and squeeze in the juice of half the lemon.
Add the cooked pasta and Parmesan to the pan with a splash of the pasta water and a pinch of black pepper. Combine until the sauce has thickened and is coating the pasta.
Serve alongside the scallops and scatter with the chopped herbs and lemon zest to finish.

Notes

Perfectly cooked scallops in nutty brown butter are the ideal accompaniment to sweet cherry tomatoes softened down with chilli and garlic to form a simple sauce for freshly cooked linguine. This is a dish that comes together in the time it takes to cook the pasta. A real midweek treat!

Calories: 346kcal

Keyword: Feb Recipe, Serves 4

Nutrition

Calories: 346kcal

Brown Butter Scallops with Jammy Cherry Tomatoes

Servings 2

Total Time 30 minutes mins

Ingredients

▢ 200 g linguine
▢ 1 tbsp extra virgin olive oil
▢ 200 g scallops large
▢ 2 cloves garlic
▢ 1 pinch chilli flakes
▢ 15 g butter
▢ 100 g cherry tomatoes
▢ ½ lemon
▢ 25 g Parmesan cheese
▢ 1 small handful chives
▢ 1 small handful flat leaf parsley

Equipment

Chopping board

Chopping knife

Large stainless steel frying pan

Tongs

Large pot

Colander

Instructions

Dry the scallops with some kitchen paper, season well with salt and allow to sit for 5 minutes.
Bring a large pot of salted water to the boil. Cook the linguine until al dente, reserving a cup of pasta water before draining.
Meanwhile, do a little prep. Peel and finely slice the garlic and slice the cherry tomatoes in half.
Finely chop the parsley and chives and grate the Parmesan.
Heat the olive oil in a large stainless steel frying pan over a medium heat. Dry the scallops again (this helps get a great sear) and season with a little more salt and pepper. Add the scallops and sear on both sides (for 2-3 minutes each side) until browned. Set aside on a plate.
In the same pan add the butter and allow to gently brown for 2-3 minutes.
Add the tomatoes and garlic and cook for 2-3 minutes until fragrant.
Add the chili flakes and squeeze in the juice of half the lemon.
Add the cooked pasta and Parmesan to the pan with a splash of the pasta water and a pinch of black pepper. Combine until the sauce has thickened and is coating the pasta.
Serve alongside the scallops and scatter with the chopped herbs and lemon zest to finish.

Notes

Calories: 346kcal

Keyword: Feb Recipe, Serves 2

Nutrition

Calories: 346kcal

Brown Butter Scallops with Jammy Cherry Tomatoes

Servings 6

Total Time 30 minutes mins

Ingredients

▢ 600 g linguine
▢ 3 tbsp extra virgin olive oil
▢ 600 g scallops large
▢ 5 cloves garlic
▢ 3 pinch chilli flakes
▢ 40 g butter
▢ 300 g cherry tomatoes
▢ 1 lemon
▢ 75 g Parmesan cheese
▢ 1 large handful chives
▢ 1 good handful flat leaf parsley

Equipment

Chopping board

Chopping knife

Large stainless steel frying pan

Tongs

Large pot

Colander

Instructions

Dry the scallops with some kitchen paper, season well with salt and allow to sit for 5 minutes.
Bring a large pot of salted water to the boil. Cook the linguine until al dente, reserving a cup of pasta water before draining.
Meanwhile, do a little prep. Peel and finely slice the garlic and slice the cherry tomatoes in half.
Finely chop the parsley and chives and grate the Parmesan.
Heat the olive oil in a large stainless steel frying pan over a medium heat. Dry the scallops again (this helps get a great sear) and season with a little more salt and pepper. Add the scallops and sear on both sides (for 2-3 minutes each side) until browned. Set aside on a plate.
In the same pan add the butter and allow to gently brown for 2-3 minutes.
Add the tomatoes and garlic and cook for 2-3 minutes until fragrant.
Add the chili flakes and squeeze in the juice of half the lemon.
Add the cooked pasta and Parmesan to the pan with a splash of the pasta water and a pinch of black pepper. Combine until the sauce has thickened and is coating the pasta.
Serve alongside the scallops and scatter with the chopped herbs and lemon zest to finish.

Notes

You may need to cook this recipe in batches if you don’t have a big enough pan.

Calories: 346kcal

Keyword: Feb Recipe, Serves 6

Nutrition

Calories: 346kcal

Brown Butter Scallops with Jammy Cherry Tomatoes

Servings 8

Total Time 30 minutes mins

Ingredients

▢ 800 g linguine
▢ 4 tbsp extra virgin olive oil
▢ 800 g scallops large
▢ 6 cloves garlic
▢ 1 tsp chilli flakes
▢ 50 g butter
▢ 400 g cherry tomatoes
▢ 1 lemon
▢ 100 g Parmesan cheese
▢ 1 large handful chives
▢ 1 good handful flat leaf parsley

Equipment

Chopping board

Chopping knife

Large stainless steel frying pan

Tongs

Large pot

Colander

Instructions

Dry the scallops with some kitchen paper, season well with salt and allow to sit for 5 minutes.
Bring a large pot of salted water to the boil. Cook the linguine until al dente, reserving a cup of pasta water before draining.
Meanwhile, do a little prep. Peel and finely slice the garlic and slice the cherry tomatoes in half.
Finely chop the parsley and chives and grate the Parmesan.
Heat the olive oil in a large stainless steel frying pan over a medium heat. Dry the scallops again (this helps get a great sear) and season with a little more salt and pepper. Add the scallops and sear on both sides (for 2-3 minutes each side) until browned. Set aside on a plate.
In the same pan add the butter and allow to gently brown for 2-3 minutes.
Add the tomatoes and garlic and cook for 2-3 minutes until fragrant.
Add the chilli flakes and squeeze in the juice of the lemon.
Add the cooked pasta and Parmesan to the pan with a splash of the pasta water and a pinch of black pepper. Combine until the sauce has thickened and is coating the pasta.
Serve alongside the scallops and scatter with the chopped herbs and lemon zest to finish.

Notes

You may need to cook this recipe in batches if you don’t have a big enough pan.

Calories: 346kcal

Keyword: Feb Recipe, Serves 8

Nutrition

Calories: 346kcal

0001 MS 0113 Butternut Mac Cheese WS CO 250

Butternut Mac ‘n’ Cheese

Servings 6

Total Time 1 hour hr

Ingredients

▢ 1 butternut squash around 600g
▢ 275 g macaroni
▢ 25 g panko breadcrumbs
▢ 50 g Parmesan cheese
▢ 1 tbsp unsalted butter
▢ 1 shallot
▢ 4 tbsp plain flour
▢ 450 ml skimmed milk
▢ 50 g Gruyère
▢ 50 g cheddar cheese
▢ 1 small handful chives

Equipment

Chopping board

Chopping knife

Large pot

Small pot

Colander

Wooden spoon

Whisk

Grater

Measuring jug

Hand-held stick blender or food processor

20x30cm baking dish

Instructions

Preheat the oven to 180C. Peel and chop the butternut squash into cubes. Peel and thinly slice the shallot.
Grate the gruyere, cheddar and parmesan and set aside.
Add the pasta to a pot of salted, boiling water and cook for 8-9 minutes or until al dente. When cooked, drain and put back into the pot.
Meanwhile, place the cubed butternut squash into a pot, cover with cold water and set to boil. Simmer for 9-11 minutes until tender.
Drain with a colander and return most of the butternut squash back into the pot, reserving some for later. Use a stick blender to puree until smooth and then remove to a bowl and wipe out the pot.
Place the pot back onto a medium heat and add in the butter. Once foaming, add the shallots and fry until soft with no colour for 1-2 minutes. Add the flour and allow to cook out for 1-2 minutes.
Turn the heat off and slowly add the skim milk, whisking between each addition. Return the pot to a low heat and allow to bubble for 2-3 minutes until thickened.
Add in the gruyere and cheddar along with some salt, pepper, and the pureed butternut squash. Stir well to combine.
Mix the reserved butternut squash chunks and cheese sauce in with the cooked macaroni.
Pour the lot into a baking dish.
In a small bowl, combine the panko breadcrumbs, Parmesan, sea salt and plenty of freshly ground black pepper.
Sprinkle this over the pasta and bake in the oven for 25-30 minutes until the top is golden and the sauce is bubbling.
Finely chop the chives while the pasta is in the oven.
Serve sprinkled with finely chopped chives and plenty of freshly ground black pepper.

Notes

I’m always looking for family winner dinner recipes and mac and cheese hits the spot almost every time. It’s the perfect vehicle for some hidden vegetables and in this recipe, butternut squash provides both colour and sweetness. A great recipe to use up any leftover cheese in the fridge so although I’ve specified gruyere and cheddar here, anything goes!

Calories: 267kcal

Keyword: Serves 6

Nutrition

Calories: 267kcal

Butternut Mac ‘n’ Cheese

Servings 4

Total Time 1 hour hr

Ingredients

▢ ½ butternut squash around 400g
▢ 165 g macaroni
▢ 15 g panko breadcrumbs
▢ 35 g Parmesan cheese
▢ 1 tbsp unsalted butter
▢ 1 shallot
▢ 2½ tbsp plain flour
▢ 300 ml skimmed milk
▢ 35 g Gruyère
▢ 35 g cheddar cheese
▢ 1 small handful chives

Equipment

Chopping board

Chopping knife

Large pot

Small pot

Colander

Wooden spoon

Whisk

Grater

Measuring jug

Hand-held stick blender or food processor

13.5x20cm baking dish

Instructions

Preheat the oven to 180C. Peel and chop the butternut squash into cubes. Peel and thinly slice the shallot.
Grate the gruyere, cheddar and parmesan and set aside.
Add the pasta to a pot of salted, boiling water and cook for 8-9 minutes or until al dente. When cooked, drain and put back into the pot.
Meanwhile, place the cubed butternut squash into a pot, cover with cold water and set to boil. Simmer for 9-11 minutes until tender.
Drain with a colander and return most of the butternut squash back into the pot, reserving some for later. Use a stick blender to puree until smooth and then remove to a bowl and wipe out the pot.
Place the pot back onto a medium heat and add in the butter. Once foaming, add the shallots and fry until soft with no colour for 1-2 minutes. Add the flour and allow to cook out for 1-2 minutes.
Turn the heat off and slowly add the skim milk, whisking between each addition. Return the pot to a low heat and allow to bubble for 2-3 minutes until thickened.
Add in the gruyere and cheddar along with some salt, pepper, and the pureed butternut squash. Stir well to combine.
Mix the reserved butternut squash chunks and cheese sauce in with the cooked macaroni.
Pour the lot into a baking dish.
In a small bowl, combine the panko breadcrumbs, Parmesan, sea salt and plenty of freshly ground black pepper.
Sprinkle this over the pasta and bake in the oven for 25-30 minutes until the top is golden and the sauce is bubbling.
Finely chop the chives while the pasta is in the oven.
Serve sprinkled with finely chopped chives and plenty of freshly ground black pepper.

Notes

Calories: 267kcal

Keyword: Serves 4

Nutrition

Calories: 267kcal

Butternut Mac ‘n’ Cheese

Servings 8

Total Time 1 hour hr

Ingredients

▢ 1 butternut squash around 800g
▢ 365 g macaroni
▢ 35 g panko breadcrumbs
▢ 70 g Parmesan cheese
▢ 5½ tbsp unsalted butter
▢ 2 shallot
▢ 1½ tbsp plain flour
▢ 600 ml skimmed milk
▢ 70 g Gruyère
▢ 70 g cheddar cheese
▢ 1 small handful chives

Equipment

Chopping board

Chopping knife

Large pot

Small pot

Colander

Wooden spoon

Whisk

Grater

Measuring jug

Hand-held stick blender or food processor

27.5x40cm baking dish

Instructions

Preheat the oven to 180C. Peel and chop the butternut squash into cubes. Peel and thinly slice the shallot.
Grate the gruyere, cheddar and parmesan and set aside.
Add the pasta to a pot of salted, boiling water and cook for 8-9 minutes or until al dente. When cooked, drain and put back into the pot.
Meanwhile, place the cubed butternut squash into a pot, cover with cold water and set to boil. Simmer for 9-11 minutes until tender.
Drain with a colander and return most of the butternut squash back into the pot, reserving some for later. Use a stick blender to puree until smooth and then remove to a bowl and wipe out the pot.
Place the pot back onto a medium heat and add in the butter. Once foaming, add the shallots and fry until soft with no colour for 1-2 minutes. Add the flour and allow to cook out for 1-2 minutes.
Turn the heat off and slowly add the skim milk, whisking between each addition. Return the pot to a low heat and allow to bubble for 2-3 minutes until thickened.
Add in the gruyere and cheddar along with some salt, pepper, and the pureed butternut squash. Stir well to combine.
Mix the reserved butternut squash chunks and cheese sauce in with the cooked macaroni.
Pour the lot into a baking dish.
In a small bowl, combine the panko breadcrumbs, Parmesan, sea salt and plenty of freshly ground black pepper.
Sprinkle this over the pasta and bake in the oven for 25-30 minutes until the top is golden and the sauce is bubbling.
Finely chop the chives while the pasta is in the oven.
Serve sprinkled with finely chopped chives and plenty of freshly ground black pepper.

Notes

Calories: 267kcal

Keyword: Serves 8

Nutrition

Calories: 267kcal

Beef & Guinness Stew

Servings 6

Total Time 2 hours hrs

Ingredients

▢ 2 tbsp rapeseed oil
▢ 1000 g shoulder of beef cut into one inch cubes
▢ 25 g plain flour
▢ 1 onion
▢ 2 carrot
▢ 2 sticks celery
▢ 2 cloves garlic
▢ 150 ml organic beef stock
▢ 500 ml Guinness
▢ sea salt
▢ ground black pepper
▢ 1 bay leaf
▢ 500 g baby potatoes

Equipment

Chopping board

Chopping knife

Casserole

Mixing bowl

Tongs

Wooden spoon

Saucepan

Measuring jug

Instructions

Peel and roughly dice the onion. Peel and roughly chop the carrots and celery sticks. Peel and finely slice the garlic.
In a bowl add the plain flour to the cubed beef shoulder. Season with plenty of sea salt and freshly ground black pepper and mix until evenly combined.
Heat the rapeseed oil in a casserole and brown the meat in two batches if needed, be careful not to overcrowd the pan. Remove and set aside on a plate.
Add another drop of oil if you need it and then fry off the onion, carrots and celery for 5 minutes until they pick up a little colour.
Add the meat back into the pot along with the garlic. Pour in the beef stock, Guinness, and bay leaf, and season to taste. Simmer gently for about 1 ½ hours until the liquid has reduced.
Meanwhile, steam the baby potatoes for 15-20 minutes until tender.
Once the meat is tender remove the bay leaf.
Season to taste and serve with the steamed baby potatoes.

Notes

A hearty family favourite stew that gets its richness and depth from Irish stout. Add any root vegetable you fancy to bulk this out and serve with plenty of crusty to bread to mop up any of the cooking juices.

Calories: 483kcal

Keyword: Serves 6

Nutrition

Calories: 483kcal

Beef & Guinness Stew

Servings 4

Total Time 2 hours hrs

Ingredients

▢ 1½ tbsp rapeseed oil
▢ 670 g shoulder of beef cut into one inch cubes
▢ 15 g plain flour
▢ 1 onion small
▢ 2 carrot small
▢ 1½ sticks celery
▢ 2 cloves garlic
▢ 100 ml organic beef stock
▢ 330 ml Guinness
▢ sea salt
▢ ground black pepper
▢ 1 bay leaf
▢ 350 g baby potatoes

Equipment

Chopping board

Chopping knife

Casserole

Mixing bowl

Tongs

Wooden spoon

Saucepan

Measuring jug

Instructions

Peel and roughly dice the onion. Peel and roughly chop the carrots and celery sticks. Peel and finely slice the garlic.
In a bowl add the plain flour to the cubed beef shoulder. Season with plenty of sea salt and freshly ground black pepper and mix until evenly combined.
Heat the rapeseed oil in a casserole and brown the meat in two batches if needed, be careful not to overcrowd the pan. Remove and set aside on a plate.
Add another drop of oil if you need it and then fry off the onion, carrots and celery for 5 minutes until they pick up a little colour.
Add the meat back into the pot along with the garlic. Pour in the beef stock, Guinness, and bay leaf, and season to taste. Simmer gently for about 1 ½ hours until the liquid has reduced.
Meanwhile, steam the baby potatoes for 15-20 minutes until tender.
Once the meat is tender remove the bay leaf.
Season to taste and serve with the steamed baby potatoes.

Notes

Calories: 483kcal

Keyword: Serves 4

Nutrition

Calories: 483kcal

Beef & Guinness Stew

Servings 8

Total Time 2 hours hrs

Ingredients

▢ 3 tbsp rapeseed oil
▢ 1350 g shoulder of beef cut into one inch cubes
▢ 35 g plain flour
▢ 2 onion small
▢ 3 carrot small
▢ 2½ sticks celery
▢ 3 cloves garlic
▢ 200 ml organic beef stock
▢ 675 ml Guinness
▢ sea salt
▢ ground black pepper
▢ 1 bay leaf
▢ 675 g baby potatoes

Equipment

Chopping board

Chopping knife

Casserole

Mixing bowl

Tongs

Wooden spoon

Saucepan

Measuring jug

Instructions

Peel and roughly dice the onion. Peel and roughly chop the carrots and celery sticks. Peel and finely slice the garlic.
In a bowl add the plain flour to the cubed beef shoulder. Season with plenty of sea salt and freshly ground black pepper and mix until evenly combined.
Heat the rapeseed oil in a casserole and brown the meat in two batches if needed, be careful not to overcrowd the pan. Remove and set aside on a plate.
Add another drop of oil if you need it and then fry off the onion, carrots and celery for 5 minutes until they pick up a little colour.
Add the meat back into the pot along with the garlic. Pour in the beef stock, Guinness, and bay leaf, and season to taste. Simmer gently for about 1 ½ hours until the liquid has reduced.
Meanwhile, steam the baby potatoes for 15-20 minutes until tender.
Once the meat is tender remove the bay leaf.
Season to taste and serve with the steamed baby potatoes.

Notes

Calories: 483kcal

Keyword: Serves 8

Nutrition

Calories: 483kcal

Lemongrass and Chilli Roast Chicken with Coconut Rice

Servings 4

Total Time 40 minutes mins

Ingredients

▢ 1 red chilli
▢ 3 shallot
▢ 2 stalks lemongrass
▢ 1 good handful fresh coriander leaves picked
▢ 1 thumb sized piece fresh ginger
▢ 3 tbsp vegetable oil
▢ 8 chicken thighs
▢ sea salt
▢ ground black pepper
▢ 2 carrot
▢ 1 courgette
▢ 1 lime

For the coconut rice:

▢ 500 ml water
▢ 250 g basmati rice
▢ 125 ml reduced-fat coconut milk

Equipment

Chopping board

Chopping knife

Food processor

Roasting dish

Tongs

Saucepan with lid

Sieve

Peeler

Julienne peeler

Instructions

Preheat the oven to 220C. Deseed and roughly chop the red chili. Peel and roughly chop the shallots.
Remove the woody exterior of the lemongrass stalks and finely chop. Peel and grate the ginger.
Place the chili, shallots, lemongrass, coriander stalks, ginger, and vegetable oil into a small food processor and whizz until broken down and combined into a sauce. Season well with salt and pepper.
On a clean chopping board, remove the skin from the chicken thighs.
Pour the chili lemongrass mixture into a roasting tray. Place the chicken thighs on top, season with salt and pepper, and turn a few times in the mixture to make sure they are evenly coated. Roast for 35-40 minutes or until golden and cooked through.
In a saucepan, add 500ml water to 250g basmati rice. Add a good pinch of salt. Bring to the boil, reduce to a simmer and cover with a lid to cook on a low heat. After 5 minutes, add the coconut milk and return the lid. Simmer for another 10 minutes. Once cooked, allow the rice to sit with the lid on for 5 minutes before fluffing with a fork to serve.
To make the salad, peel the carrots and use a julienne peeler to shred the carrots and courgette.
Add them to a bowl with the lime juice, salt and pepper and the picked coriander leaves.
Serve the lemongrass chicken with the coconut rice, salad, a drizzle of the sauce from the roasting tray and a few coriander leaves.

Notes

Instant flavour is delivered in the form of chilli and lemongrass to make a very different roast chicken dinner in this recipe. Served with coconut rice it’s a brilliant showstopping supper.

Calories: 460kcal

Keyword: Serves 4

Nutrition

Calories: 460kcal

0001 MS 0114 Lemongrass Chicken WS CO 250

Lemongrass and Chilli Roast Chicken with Coconut Rice

Servings 2

Total Time 40 minutes mins

Ingredients

▢ ½ red chilli
▢ 2 shallot
▢ 1 stalk lemongrass
▢ 1 small handful fresh coriander leaves picked
▢ ½ thumb sized piece fresh ginger
▢ 1½ tbsp vegetable oil
▢ 4 chicken thighs
▢ sea salt
▢ ground black pepper
▢ 1 carrot
▢ ½ courgette
▢ ½ lime

For the coconut rice:

▢ 250 ml water
▢ 125 g basmati rice
▢ 65 ml reduced-fat coconut milk

Equipment

Chopping board

Chopping knife

Food processor

Roasting dish

Tongs

Saucepan with lid

Sieve

Peeler

Julienne peeler

Instructions

Preheat the oven to 220C. Deseed and roughly chop the red chili. Peel and roughly chop the shallots.
Remove the woody exterior of the lemongrass stalk and finely chop. Peel and grate the ginger.
Place the chili, shallots, lemongrass, coriander stalks, ginger, and vegetable oil into a small food processor and whizz until broken down and combined into a sauce. Season well with salt and pepper.
On a clean chopping board, remove the skin from the chicken thighs.
Pour the chili lemongrass mixture into a roasting tray. Place the chicken thighs on top, season with salt and pepper, and turn a few times in the mixture to make sure they are evenly coated. Roast for 35-40 minutes or until golden and cooked through.
In a saucepan, add 250ml water to 125g basmati rice. Add a good pinch of salt. Bring to the boil, reduce to a simmer and cover with a lid to cook on a low heat. After 5 minutes, add the coconut milk and return the lid. Simmer for another 10 minutes. Once cooked, allow the rice to sit with the lid on for 5 minutes before fluffing with a fork to serve.
To make the salad, peel the carrot and use a julienne peeler to shred the carrots and courgette.
Add them to a bowl with the lime juice, salt and pepper and the picked coriander leaves.
Serve the lemongrass chicken with the coconut rice, salad, a drizzle of the sauce from the roasting tray and a few coriander leaves.

Notes

Instant flavour is delivered in the form of chilli and lemongrass to make a very different roast chicken dinner in this recipe. Served with coconut rice it’s a brilliant showstopping supper.

Calories: 460kcal

Keyword: Serves 2

Nutrition

Calories: 460kcal

Lemongrass and Chilli Roast Chicken with Coconut Rice

Servings 6

Total Time 40 minutes mins

Ingredients

▢ 1½ red chilli
▢ 5 shallot
▢ 3 stalks lemongrass
▢ 1 good handful fresh coriander leaves picked
▢ 1½ thumb sized piece fresh ginger
▢ 4½ tbsp vegetable oil
▢ 12 chicken thighs
▢ sea salt
▢ ground black pepper
▢ 3 carrot
▢ 1½ courgette
▢ 1½ lime

For the coconut rice:

▢ 750 ml water
▢ 375 g basmati rice
▢ 190 ml reduced-fat coconut milk

Equipment

Chopping board

Chopping knife

Food processor

Roasting dish

Tongs

Saucepan with lid

Sieve

Peeler

Julienne peeler

Instructions

Preheat the oven to 220C. Deseed and roughly chop the red chili. Peel and roughly chop the shallots.
Remove the woody exterior of the lemongrass stalks and finely chop. Peel and grate the ginger.
Place the chili, shallots, lemongrass, coriander stalks, ginger, and vegetable oil into a small food processor and whizz until broken down and combined into a sauce. Season well with salt and pepper.
On a clean chopping board, remove the skin from the chicken thighs.
Pour the chili lemongrass mixture into a roasting tray. Place the chicken thighs on top, season with salt and pepper, and turn a few times in the mixture to make sure they are evenly coated. Roast for 35-40 minutes or until golden and cooked through.
In a saucepan, add 750ml water to 375g basmati rice. Add a good pinch of salt. Bring to the boil, reduce to a simmer and cover with a lid to cook on a low heat. After 5 minutes, add the coconut milk and return the lid. Simmer for another 10 minutes. Once cooked, allow the rice to sit with the lid on for 5 minutes before fluffing with a fork to serve.
To make the salad, peel the carrots and use a julienne peeler to shred the carrots and courgette.
Add them to a bowl with the lime juice, salt and pepper and the picked coriander leaves.
Serve the lemongrass chicken with the coconut rice, salad, a drizzle of the sauce from the roasting tray and a few coriander leaves.

Notes

Instant flavour is delivered in the form of chilli and lemongrass to make a very different roast chicken dinner in this recipe. Served with coconut rice it’s a brilliant showstopping supper.

You may need to cook this recipe in batches if you don’t have a big enough pan.

Calories: 460kcal

Keyword: Serves 6

Nutrition

Calories: 460kcal

Lemongrass and Chilli Roast Chicken with Coconut Rice

Servings 8

Total Time 40 minutes mins

Ingredients

▢ 2 red chilli
▢ 6 shallot
▢ 4 stalks lemongrass
▢ 2 good handful fresh coriander leaves picked
▢ 2 thumb sized piece fresh ginger
▢ 6 tbsp vegetable oil
▢ 16 chicken thighs
▢ sea salt
▢ ground black pepper
▢ 4 carrot
▢ 2 courgette
▢ 2 lime

For the coconut rice:

▢ 1 l water
▢ 500 g basmati rice
▢ 250 ml reduced-fat coconut milk

Equipment

Chopping board

Chopping knife

Food processor

Roasting dish

Tongs

Saucepan with lid

Sieve

Peeler

Julienne peeler

Instructions

Preheat the oven to 220C. Deseed and roughly chop the red chilis. Peel and roughly chop the shallots.
Remove the woody exterior of the lemongrass stalks and finely chop. Peel and grate the ginger.
Place the chilis, shallots, lemongrass, coriander stalks, ginger, and vegetable oil into a small food processor and whizz until broken down and combined into a sauce. Season well with salt and pepper.
On a clean chopping board, remove the skin from the chicken thighs.
Pour the chili lemongrass mixture into a roasting tray. Place the chicken thighs on top, season with salt and pepper, and turn a few times in the mixture to make sure they are evenly coated. Roast for 35-40 minutes or until golden and cooked through.
In a saucepan, add 1l water to 500g basmati rice. Add a good pinch of salt. Bring to the boil, reduce to a simmer and cover with a lid to cook on a low heat. After 5 minutes, add the coconut milk and return the lid. Simmer for another 10 minutes. Once cooked, allow the rice to sit with the lid on for 5 minutes before fluffing with a fork to serve.
To make the salad, peel the carrots and use a julienne peeler to shred the carrots and courgettes.
Add them to a bowl with the lime juice, salt and pepper and the picked coriander leaves.
Serve the lemongrass chicken with the coconut rice, salad, a drizzle of the sauce from the roasting tray and a few coriander leaves.

Notes

Instant flavour is delivered in the form of chilli and lemongrass to make a very different roast chicken dinner in this recipe. Served with coconut rice it’s a brilliant showstopping supper.

You may need to cook this recipe in batches if you don’t have a big enough pan.

Calories: 460kcal

Keyword: Serves 8

Nutrition

Calories: 460kcal

Mapo Tofu with Pork Mince

Servings 4

Total Time 30 minutes mins

Ingredients

▢ 250 g basmati rice
▢ 2 tbsp sunflower oil
▢ 200 g pork mince
▢ 1 green chilli
▢ 4 cloves garlic
▢ 1 thumb sized piece fresh ginger
▢ 1 shallot
▢ 4 spring onion
▢ 1 tbsp tomato purée
▢ 1 tsp Szechuan peppercorns
▢ 400 ml chicken stock
▢ 3 tbsp Chinese chili bean paste
▢ 1 tbsp cornflour
▢ 375 g silken tofu
▢ 1 small handful fresh basil leaves picked

Equipment

Small saucepan

Sieve

Chopping board

Chopping knife

Pestle and mortar

Casserole

Wooden spoon

Measuring jug

Instructions

Rinse 250g basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with 600ml cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow it to stand with the lid on for 5 minutes before serving.
First do your prep. Thinly slice the green chili, removing the seeds if you prefer less heat. Peel and thinly slice the garlic. Peel and finely chop the ginger.
Thinly slice the shallot and the spring onions.
Drain and cut the silken tofu into 3cm pieces.
Use a pestle and mortar to grind the Sichuan peppercorns into a fine powder.
Heat the oil in a small casserole or heavy bottomed pot over medium-high. Add the pork mince and brown until almost crisp. This will take 6-8 minutes.
Add the shallot, green chili, garlic, ginger, and most of the spring onions. Cook for around 3 minutes, stirring often, until softened and very fragrant.
Add the tomato puree and Sichuan peppercorns and cook, stirring constantly for around 1 minute, until dark and combined. Add the chicken stock and chili bean paste and bring to a simmer.
Mix 1 tbsp cornstarch and 1 tbsp water in a small bowl to form a slurry, then stir into the pot. Return to a simmer and cook for another minute just until slightly thickened. Add the tofu but do not stir as this will break up the tofu. Place the lid on and allow to cook for 5 minutes until piping hot.
Remove the lid and gently stir everything until combined. Serve the mapo tofu over rice and sprinkled with the rest of the spring onions and the basil leaves.

Notes

One of Asia’s most popular tofu dishes, this version is slightly simplified but absolutely delicious. Ideal over rice or eaten just as it is.

Calories: 457kcal

Keyword: Serves 4

Nutrition

Calories: 457kcal

Mapo Tofu with Pork Mince

Servings 2

Total Time 30 minutes mins

Ingredients

▢ 125 g basmati rice
▢ 1 tbsp sunflower oil
▢ 100 g pork mince
▢ ½ green chilli
▢ 2 cloves garlic
▢ ½ thumb sized piece fresh ginger
▢ 1 shallot
▢ 2 spring onion
▢ ½ tbsp tomato purée
▢ ½ tsp Szechuan peppercorns
▢ 200 ml chicken stock
▢ 1½ tbsp Chinese chili bean paste
▢ ½ tbsp cornflour
▢ 190 g silken tofu
▢ 1 small handful fresh basil leaves picked

Equipment

Small saucepan

Sieve

Chopping board

Chopping knife

Pestle and mortar

Casserole

Wooden spoon

Measuring jug

Instructions

Rinse 125g basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with 300ml cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow it to stand with the lid on for 5 minutes before serving.
First do your prep. Thinly slice the green chili, removing the seeds if you prefer less heat. Peel and thinly slice the garlic. Peel and finely chop the ginger.
Thinly slice the shallot and the spring onions.
Drain and cut the silken tofu into 3cm pieces.
Use a pestle and mortar to grind the Sichuan peppercorns into a fine powder.
Heat the oil in a small casserole or heavy bottomed pot over medium-high. Add the pork mince and brown until almost crisp. This will take 6-8 minutes.
Add the shallot, green chili, garlic, ginger, and most of the spring onions. Cook for around 3 minutes, stirring often, until softened and very fragrant.
Add the tomato puree and Sichuan peppercorns and cook, stirring constantly for around 1 minute, until dark and combined. Add the chicken stock and chili bean paste and bring to a simmer.
Mix ½ tbsp cornstarch and ½ tbsp water in a small bowl to form a slurry, then stir into the pot. Return to a simmer and cook for another minute just until slightly thickened. Add the tofu but do not stir as this will break up the tofu. Place the lid on and allow to cook for 5 minutes until piping hot.
Remove the lid and gently stir everything until combined. Serve the mapo tofu over rice and sprinkled with the rest of the spring onions and the basil leaves.

Notes

One of Asia’s most popular tofu dishes, this version is slightly simplified but absolutely delicious. Ideal over rice or eaten just as it is.

Calories: 457kcal

Keyword: Serves 2

Nutrition

Calories: 457kcal

Mapo Tofu with Pork Mince

Servings 6

Total Time 30 minutes mins

Ingredients

▢ 375 g basmati rice
▢ 3 tbsp sunflower oil
▢ 300 g pork mince
▢ 1½ green chilli
▢ 6 cloves garlic
▢ 1½ thumb sized piece fresh ginger
▢ 2 shallot
▢ 6 spring onion
▢ 1½ tbsp tomato purée
▢ 1½ tsp Szechuan peppercorns
▢ 600 ml chicken stock
▢ 4½ tbsp Chinese chili bean paste
▢ 1½ tbsp cornflour
▢ 565 g silken tofu
▢ 1 good handful fresh basil leaves picked

Equipment

Small saucepan

Sieve

Chopping board

Chopping knife

Pestle and mortar

Casserole

Wooden spoon

Measuring jug

Instructions

Rinse 375g basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with 800ml cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow it to stand with the lid on for 5 minutes before serving.
First do your prep. Thinly slice the green chili, removing the seeds if you prefer less heat. Peel and thinly slice the garlic. Peel and finely chop the ginger.
Thinly slice the shallots and the spring onions.
Drain and cut the silken tofu into 3cm pieces.
Use a pestle and mortar to grind the Sichuan peppercorns into a fine powder.
Heat the oil in a small casserole or heavy bottomed pot over medium-high. Add the pork mince and brown until almost crisp. This will take 6-8 minutes.
Add the shallots, green chili, garlic, ginger, and most of the spring onions. Cook for around 3 minutes, stirring often, until softened and very fragrant.
Add the tomato puree and Sichuan peppercorns and cook, stirring constantly for around 1 minute, until dark and combined. Add the chicken stock and chili bean paste and bring to a simmer.
Mix 1½ tbsp cornstarch and 1½ tbsp water in a small bowl to form a slurry, then stir into the pot. Return to a simmer and cook for another minute just until slightly thickened. Add the tofu but do not stir as this will break up the tofu. Place the lid on and allow to cook for 5 minutes until piping hot.
Remove the lid and gently stir everything until combined. Serve the mapo tofu over rice and sprinkled with the rest of the spring onions and the basil leaves.

Notes

One of Asia’s most popular tofu dishes, this version is slightly simplified but absolutely delicious. Ideal over rice or eaten just as it is.

Calories: 457kcal

Keyword: Serves 6

Nutrition

Calories: 457kcal

Mapo Tofu with Pork Mince

Servings 8

Total Time 30 minutes mins

Ingredients

▢ 500 g basmati rice
▢ 4 tbsp sunflower oil
▢ 400 g pork mince
▢ 2 green chilli
▢ 8 cloves garlic
▢ 2 thumb sized piece fresh ginger
▢ 2 shallot
▢ 8 spring onion
▢ 2 tbsp tomato purée
▢ 2 tsp Szechuan peppercorns
▢ 800 ml chicken stock
▢ 6 tbsp Chinese chili bean paste
▢ 2 tbsp cornflour
▢ 750 g silken tofu
▢ 1 good handful fresh basil leaves picked

Equipment

Small saucepan

Sieve

Chopping board

Chopping knife

Pestle and mortar

Casserole

Wooden spoon

Measuring jug

Instructions

Rinse 500g basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with 1.2l cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow it to stand with the lid on for 5 minutes before serving.
First do your prep. Thinly slice the green chilis, removing the seeds if you prefer less heat. Peel and thinly slice the garlic. Peel and finely chop the ginger.
Thinly slice the shallots and the spring onions.
Drain and cut the silken tofu into 3cm pieces.
Use a pestle and mortar to grind the Sichuan peppercorns into a fine powder.
Heat the oil in a small casserole or heavy bottomed pot over medium-high. Add the pork mince and brown until almost crisp. This will take 6-8 minutes.
Add the shallots, green chilis, garlic, ginger, and most of the spring onions. Cook for around 3 minutes, stirring often, until softened and very fragrant.
Add the tomato puree and Sichuan peppercorns and cook, stirring constantly for around 1 minute, until dark and combined. Add the chicken stock and chili bean paste and bring to a simmer.
Mix 2 tbsp cornstarch and 2 tbsp water in a small bowl to form a slurry, then stir into the pot. Return to a simmer and cook for another minute just until slightly thickened. Add the tofu but do not stir as this will break up the tofu. Place the lid on and allow to cook for 5 minutes until piping hot.
Remove the lid and gently stir everything until combined. Serve the mapo tofu over rice and sprinkled with the rest of the spring onions and the basil leaves.

Notes

One of Asia’s most popular tofu dishes, this version is slightly simplified but absolutely delicious. Ideal over rice or eaten just as it is.

Calories: 457kcal

Keyword: Serves 8

Nutrition

Calories: 457kcal

Broccoli Beef Stir-fry

Servings 4

Total Time 30 minutes mins

Ingredients

▢ 250 g basmati rice
▢ 450 g sirloin steak
▢ ½ tsp white pepper ground
▢ 4 tbsp low sodium soy sauce
▢ 1 tbsp brown sugar
▢ 3 cloves garlic
▢ 1 thumb sized piece fresh ginger
▢ 1 tbsp rice wine
▢ 1 tbsp cornstarch
▢ 1 tbsp sesame oil
▢ 1 onion
▢ 400 g tenderstem broccoli
▢ 1 tbsp toasted sesame seeds
▢ 3 spring onion

Equipment

Small saucepan

Chopping board

Chopping knife

Microplane

Whisk

Wok

Large spoon

Tongs

Instructions

Rinse 250g basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with 600ml cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow to stand with the lid on for 5 minutes before serving
Slice the sirloin steak into thin strips.
Season the beef with the white pepper and some sesame oil. Set aside.
To make the sauce, peel and finely grate the garlic and ginger.
In a small bowl, whisk together the low sodium soy sauce, brown sugar, garlic, ginger, and cornstarch. Set aside.
Peel and thinly slice the onion. Trim and slice the tenderstem broccoli into smaller bite-size pieces. Thinly slice the spring onions for serving later.
Heat a wok or large frying pan over a high heat. Once the wok is smoking add a little of the sesame oil and then the beef and stir fry until the meat is just about cooked through. Transfer to a plate and set aside.
Add the remaining sesame oil to the wok. Add the onion and cook until it takes a little colour but isn’t soft. Add the broccoli and cook for 2-3 minutes, then deglaze the pan with the shaohsing rice wine.
Add the garlic ginger sauce and stir fry until the vegetables are evenly coated in sauce. Return the beef to the wok and continue to cook until the beef is cooked through and the sauce is nice and glossy.
Transfer to serving plates over rice. Sprinkle with sesame seeds and spring onions.

Notes

Up your stir fry game with this fairly foolproof method that delivers tender steak pieces served up with aromatic flavour alongside fresh broccoli. Seek the best quality steak from your butcher ideally 3-4cm in thickness with a rich red colour and good marbling of fat for best results. Add any extra vegetables you like for extra flavour and crunch.

Calories: 498kcal

Keyword: Serves 4

Nutrition

Calories: 498kcal

Broccoli Beef Stir-fry

Servings 2

Total Time 30 minutes mins

Ingredients

▢ 125 g basmati rice
▢ 225 g sirloin steak
▢ 1 pinch white pepper ground
▢ 2 tbsp low sodium soy sauce
▢ ½ tbsp brown sugar
▢ 2 cloves garlic
▢ ½ thumb sized piece fresh ginger
▢ ½ tbsp rice wine
▢ ½ tbsp cornstarch
▢ ½ tbsp sesame oil
▢ ½ onion
▢ 200 g tenderstem broccoli
▢ ½ tbsp toasted sesame seeds
▢ 2 spring onion

Equipment

Small saucepan

Chopping board

Chopping knife

Microplane

Whisk

Wok

Large spoon

Tongs

Instructions

Rinse 125g basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with 300ml cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow to stand with the lid on for 5 minutes before serving
Slice the sirloin steak into thin strips.
Season the beef with the white pepper and some sesame oil. Set aside.
To make the sauce, peel and finely grate the garlic and ginger.
In a small bowl, whisk together the low sodium soy sauce, brown sugar, garlic, ginger, and cornstarch. Set aside.
Peel and thinly slice the onion. Trim and slice the tenderstem broccoli into smaller bite-size pieces. Thinly slice the spring onions for serving later.
Heat a wok or large frying pan over a high heat. Once the wok is smoking add a little of the sesame oil and then the beef and stir fry until the meat is just about cooked through. Transfer to a plate and set aside.
Add the remaining sesame oil to the wok. Add the onion and cook until it takes a little colour but isn’t soft. Add the broccoli and cook for 2-3 minutes, then deglaze the pan with the shaohsing rice wine.
Add the garlic ginger sauce and stir fry until the vegetables are evenly coated in sauce. Return the beef to the wok and continue to cook until the beef is cooked through and the sauce is nice and glossy.
Transfer to serving plates over rice. Sprinkle with sesame seeds and spring onions.

Notes

Calories: 498kcal

Keyword: Serves 2

Nutrition

Calories: 498kcal

Broccoli Beef Stir-fry

Servings 6

Total Time 30 minutes mins

Ingredients

▢ 375 g basmati rice
▢ 675 g sirloin steak
▢ 1 tsp white pepper ground
▢ 6 tbsp low sodium soy sauce
▢ 1½ tbsp brown sugar
▢ 5 cloves garlic
▢ 1½ thumb sized piece fresh ginger
▢ 1½ tbsp rice wine
▢ 1½ tbsp cornstarch
▢ 1½ tbsp sesame oil
▢ 1½ onion
▢ 600 g tenderstem broccoli
▢ 1½ tbsp toasted sesame seeds
▢ 5 spring onion

Equipment

Small saucepan

Chopping board

Chopping knife

Microplane

Whisk

Wok

Large spoon

Tongs

Instructions

Rinse 375g basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with 900ml cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow to stand with the lid on for 5 minutes before serving
Slice the sirloin steak into thin strips.
Season the beef with the white pepper and some sesame oil. Set aside.
To make the sauce, peel and finely grate the garlic and ginger.
In a small bowl, whisk together the low sodium soy sauce, brown sugar, garlic, ginger, and cornstarch. Set aside.
Peel and thinly slice the onion. Trim and slice the tenderstem broccoli into smaller bite-size pieces. Thinly slice the spring onions for serving later.
Heat a wok or large frying pan over a high heat. Once the wok is smoking add a little of the sesame oil and then the beef and stir fry until the meat is just about cooked through. Transfer to a plate and set aside.
Add the remaining sesame oil to the wok. Add the onion and cook until it takes a little colour but isn’t soft. Add the broccoli and cook for 2-3 minutes, then deglaze the pan with the shaohsing rice wine.
Add the garlic ginger sauce and stir fry until the vegetables are evenly coated in sauce. Return the beef to the wok and continue to cook until the beef is cooked through and the sauce is nice and glossy.
Transfer to serving plates over rice. Sprinkle with sesame seeds and spring onions.

Notes

You may need to cook this recipe in batches if you don’t have a big enough pan.

Calories: 498kcal

Keyword: Serves 6

Nutrition

Calories: 498kcal

Broccoli Beef Stir-fry

Servings 8

Total Time 30 minutes mins

Ingredients

▢ 500 g basmati rice
▢ 900 g sirloin steak
▢ 1 tsp white pepper ground
▢ 8 tbsp low sodium soy sauce
▢ 2 tbsp brown sugar
▢ 6 cloves garlic
▢ 2 thumb sized piece fresh ginger
▢ 2 tbsp rice wine
▢ 2 tbsp cornstarch
▢ 2 tbsp sesame oil
▢ 2 onion
▢ 800 g tenderstem broccoli
▢ 2 tbsp toasted sesame seeds
▢ 6 spring onion

Equipment

Small saucepan

Chopping board

Chopping knife

Microplane

Whisk

Wok

Large spoon

Tongs

Instructions

Rinse 500g basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with 1.2l cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow to stand with the lid on for 5 minutes before serving
Slice the sirloin steak into thin strips.
Season the beef with the white pepper and some sesame oil. Set aside.
To make the sauce, peel and finely grate the garlic and ginger.
In a small bowl, whisk together the low sodium soy sauce, brown sugar, garlic, ginger, and cornstarch. Set aside.
Peel and thinly slice the onions. Trim and slice the tenderstem broccoli into smaller bite-size pieces. Thinly slice the spring onions for serving later.
Heat a wok or large frying pan over a high heat. Once the wok is smoking add a little of the sesame oil and then the beef and stir fry until the meat is just about cooked through. Transfer to a plate and set aside.
Add the remaining sesame oil to the wok. Add the onions and cook until it takes a little colour but isn’t soft. Add the broccoli and cook for 2-3 minutes, then deglaze the pan with the shaohsing rice wine.
Add the garlic ginger sauce and stir fry until the vegetables are evenly coated in sauce. Return the beef to the wok and continue to cook until the beef is cooked through and the sauce is nice and glossy.
Transfer to serving plates over rice. Sprinkle with sesame seeds and spring onions.

Notes

You may need to cook this recipe in batches if you don’t have a big enough pan.

Calories: 498kcal

Keyword: Serves 8

Nutrition

Calories: 498kcal

Angry Chicken

Servings 4

Total Time 30 minutes mins

Ingredients

▢ 4 skinless chicken breasts
▢ 1 tbsp low sodium soy sauce
▢ 2 tbsp cornflour
▢ 1 egg large, free range
▢ 2 tbsp sunflower oil
▢ 2 red chilli small
▢ 1 red pepper
▢ 1 green pepper
▢ 1 courgette large

For the sauce:

▢ 300 ml chicken stock
▢ 2 tbsp low sodium soy sauce
▢ 4 tbsp rice wine vinegar
▢ 2 tbsp tomato purée
▢ 1 tbsp caster sugar
▢ 2 tsp cornflour

Equipment

Chopping board

Chopping knife

Wok

Whisk

Large bowl

Steamer

Plate lined with kitchen paper

Tongs

Instructions

Chop the skinless chicken breasts into small pieces.
Using a clean chopping board, thinly slice the red chilis. Deseed and slice the red and green peppers and cut the courgette into batons.
Mix together the sauce ingredients: the chicken stock, reduced salt soy sauce, rice wine vinegar, tomato purée, and caster sugar and set aside.
Toss the chicken pieces in a bowl with 1 tbsp reduced salt soy sauce.
In a separate bowl, whisk the cornflour and egg together to form a batter. Drop the chicken into the bowl and mix to coat in the batter.
Heat the sunflower oil in a wok. Fry the battered chicken in batches over a high heat for 4–5 minutes until golden and crisp and just cooked. Scoop out with a tongs or slotted spoon and set aside on a plate lined with kitchen paper.
Add a little more oil to the wok and fry the chillies and peppers for 3–4 minutes. Add the sauce mixture, reserving 2-3 tablespoons. Simmer over a high heat for 5 minutes.
Blend the reserved sauce with the remaining corn flour in a cup until smooth. Add the cornflour mixture to the wok and allow to bubble and thicken.
Return the chicken to the wok and simmer for 2–3 minutes until the chicken is sticky and coated.
Meanwhile steam the courgette batons for 2–3 minutes.
Serve the chicken with the courgette on the side.

Notes

Think sweet and sour chicken with a fiery kick of heat from fresh chillis! Crispy chicken pieces in a sticky sauce served with fresh veggies for a weeknight meal with a difference. Add freshly cooked rice if you fancy.

Calories: 382kcal

Keyword: Serves 4

Nutrition

Calories: 382kcal

Angry Chicken

Servings 2

Total Time 30 minutes mins

Ingredients

▢ 2 skinless chicken breasts
▢ ½ tbsp low sodium soy sauce
▢ 1 tbsp cornflour
▢ 1 egg small, free range
▢ 1 tbsp sunflower oil
▢ 1 red chilli small
▢ ½ red pepper
▢ ½ green pepper
▢ ½ courgette large

For the sauce:

▢ 150 ml chicken stock
▢ 1 tbsp low sodium soy sauce
▢ 2 tbsp rice wine vinegar
▢ 1 tbsp tomato purée
▢ ½ tbsp caster sugar
▢ 1 tsp cornflour

Equipment

Chopping board

Chopping knife

Wok

Whisk

Large bowl

Steamer

Plate lined with kitchen paper

Tongs

Instructions

Chop the skinless chicken breasts into small pieces.
Using a clean chopping board, thinly slice the red chilis. Deseed and slice the red and green peppers and cut the courgette into batons.
Mix together the sauce ingredients: the chicken stock, reduced salt soy sauce, rice wine vinegar, tomato purée, and caster sugar and set aside.
Toss the chicken pieces in a bowl with ½ tbsp reduced salt soy sauce.
In a separate bowl, whisk the cornflour and egg together to form a batter. Drop the chicken into the bowl and mix to coat in the batter.
Heat the sunflower oil in a wok. Fry the battered chicken in batches over a high heat for 4–5 minutes until golden and crisp and just cooked. Scoop out with a tongs or slotted spoon and set aside on a plate lined with kitchen paper.
Add a little more oil to the wok and fry the chillies and peppers for 3–4 minutes. Add the sauce mixture, reserving 2-3 tablespoons. Simmer over a high heat for 5 minutes.
Blend the reserved sauce with the remaining corn flour in a cup until smooth. Add the cornflour mixture to the wok and allow to bubble and thicken.
Return the chicken to the wok and simmer for 2–3 minutes until the chicken is sticky and coated.
Meanwhile steam the courgette batons for 2–3 minutes.
Serve the chicken with the courgette on the side.

Notes

Calories: 382kcal

Keyword: Serves 2

Nutrition

Calories: 382kcal

Angry Chicken

Servings 6

Total Time 30 minutes mins

Ingredients

▢ 6 skinless chicken breasts
▢ 1½ tbsp low sodium soy sauce
▢ 3 tbsp cornflour
▢ 2 egg small, free range
▢ 3 tbsp sunflower oil
▢ 3 red chilli small
▢ 1½ red pepper
▢ 1½ green pepper
▢ 1½ courgette large

For the sauce:

▢ 450 ml chicken stock
▢ 3 tbsp low sodium soy sauce
▢ 6 tbsp rice wine vinegar
▢ 3 tbsp tomato purée
▢ 1½ tbsp caster sugar
▢ 3 tsp cornflour

Equipment

Chopping board

Chopping knife

Wok

Whisk

Large bowl

Steamer

Plate lined with kitchen paper

Tongs

Instructions

Chop the skinless chicken breasts into small pieces.
Using a clean chopping board, thinly slice the red chilis. Deseed and slice the red and green peppers and cut the courgette into batons.
Mix together the sauce ingredients: the chicken stock, reduced salt soy sauce, rice wine vinegar, tomato purée, and caster sugar and set aside.
Toss the chicken pieces in a bowl with 1½ tbsp reduced salt soy sauce.
In a separate bowl, whisk the cornflour and egg together to form a batter. Drop the chicken into the bowl and mix to coat in the batter.
Heat the sunflower oil in a wok. Fry the battered chicken in batches over a high heat for 4–5 minutes until golden and crisp and just cooked. Scoop out with a tongs or slotted spoon and set aside on a plate lined with kitchen paper.
Add a little more oil to the wok and fry the chillies and peppers for 3–4 minutes. Add the sauce mixture, reserving 2-3 tablespoons. Simmer over a high heat for 5 minutes.
Blend the reserved sauce with the remaining corn flour in a cup until smooth. Add the cornflour mixture to the wok and allow to bubble and thicken.
Return the chicken to the wok and simmer for 2–3 minutes until the chicken is sticky and coated.
Meanwhile steam the courgette batons for 2–3 minutes.
Serve the chicken with the courgette on the side.

Notes

You may need to cook this recipe in batches if you don’t have a big enough wok.

Calories: 382kcal

Keyword: Serves 6

Nutrition

Calories: 382kcal

Angry Chicken

Servings 8

Total Time 30 minutes mins

Ingredients

▢ 8 skinless chicken breasts
▢ 2 tbsp low sodium soy sauce
▢ 4 tbsp cornflour
▢ 2 egg large, free range
▢ 4 tbsp sunflower oil
▢ 4 red chilli small
▢ 2 red pepper
▢ 2 green pepper
▢ 2 courgette large

For the sauce:

▢ 600 ml chicken stock
▢ 4 tbsp low sodium soy sauce
▢ 8 tbsp rice wine vinegar
▢ 4 tbsp tomato purée
▢ 2 tbsp caster sugar
▢ 4 tsp cornflour

Equipment

Chopping board

Chopping knife

Wok

Whisk

Large bowl

Steamer

Plate lined with kitchen paper

Tongs

Instructions

Chop the skinless chicken breasts into small pieces.
Using a clean chopping board, thinly slice the red chilis. Deseed and slice the red and green peppers and cut the courgette into batons.
Mix together the sauce ingredients: the chicken stock, reduced salt soy sauce, rice wine vinegar, tomato purée, and caster sugar and set aside.
Toss the chicken pieces in a bowl with 2 tbsp reduced salt soy sauce.
In a separate bowl, whisk the cornflour and egg together to form a batter. Drop the chicken into the bowl and mix to coat in the batter.
Heat the sunflower oil in a wok. Fry the battered chicken in batches over a high heat for 4–5 minutes until golden and crisp and just cooked. Scoop out with a tongs or slotted spoon and set aside on a plate lined with kitchen paper.
Add a little more oil to the wok and fry the chillies and peppers for 3–4 minutes. Add the sauce mixture, reserving 2-3 tablespoons. Simmer over a high heat for 5 minutes.
Blend the reserved sauce with the remaining corn flour in a cup until smooth. Add the cornflour mixture to the wok and allow to bubble and thicken.
Return the chicken to the wok and simmer for 2–3 minutes until the chicken is sticky and coated.
Meanwhile steam the courgette batons for 2–3 minutes.
Serve the chicken with the courgette on the side.

Notes

You may need to cook this recipe in batches if you don’t have a big enough wok.

Calories: 382kcal

Keyword: Serves 8

Nutrition

Calories: 382kcal

Satay Noodle Stir-Fry

Servings 4

Total Time 15 minutes mins

Ingredients

▢ 1 tbsp sunflower oil
▢ 2 cloves garlic
▢ 1 thumb sized piece fresh ginger
▢ 320 g tenderstem broccoli
▢ 250 g sugar snap peas
▢ 300 g udon noodles straight-to-wok
▢ 4 spring onion

For the sauce:

▢ 5 tbsp peanut butter
▢ 1 tbsp low sodium soy sauce
▢ 1 tbsp rice wine vinegar
▢ 2 tbsp sesame oil

Equipment

Chopping board

Chopping knife

Wok

Tongs

Wooden spoon

Microplane

Instructions

First, make the sauce. Whisk together the peanut butter, reduced salt soy sauce, rice vinegar and sesame oil with 2-3 tbsp water and set aside.
Prep the stir fry ingredients. Peel and thinly slice the garlic, and peel and grate the ginger.
Finely slice the spring onions, trim and halve the tenderstem broccoli and slice the sugar snap peas in half.
Heat the sunflower oil in a wok or frying pan over a high heat. Add the garlic and ginger and cook for 1 minute then add the broccoli and sugar snap peas with a splash of water and cook for 2-3 minutes until just tender.
Add the noodles and fry for another minute. Add the sauce, along with another splash of water, and bubble down for 1 minute until all the vegetables and noodles are coated and the sauce has thickened.
Scatter the spring onions over the noodles to serve.

Notes

The aromatic peanut butter sauce that coats the veggies and noodles in this easy dinner is fairly addictive and uses up ingredients you likely already have in the kitchen. Cheat with ready to wok noodles for a fuss free meal in minutes.

Calories: 355kcal

Keyword: Serves 4

Nutrition

Calories: 355kcal

Satay Noodle Stir-Fry

Servings 2

Total Time 15 minutes mins

Ingredients

▢ ½ tbsp sunflower oil
▢ 1 clove garlic
▢ ½ thumb sized piece fresh ginger
▢ 160 g tenderstem broccoli
▢ 125 g sugar snap peas
▢ 150 g udon noodles straight-to-wok
▢ 2 spring onion

For the sauce:

▢ 2½ tbsp peanut butter
▢ ½ tbsp low sodium soy sauce
▢ ½ tbsp rice wine vinegar
▢ 1 tbsp sesame oil

Equipment

Chopping board

Chopping knife

Wok

Tongs

Wooden spoon

Microplane

Instructions

First, make the sauce. Whisk together the peanut butter, reduced salt soy sauce, rice vinegar and sesame oil with 1-2 tbsp water and set aside.
Prep the stir fry ingredients. Peel and thinly slice the garlic, and peel and grate the ginger.
Finely slice the spring onions, trim and halve the tenderstem broccoli and slice the sugar snap peas in half.
Heat the sunflower oil in a wok or frying pan over a high heat. Add the garlic and ginger and cook for 1 minute then add the broccoli and sugar snap peas with a splash of water and cook for 2-3 minutes until just tender.
Add the noodles and fry for another minute. Add the sauce, along with another splash of water, and bubble down for 1 minute until all the vegetables and noodles are coated and the sauce has thickened.
Scatter the spring onions over the noodles to serve.

Notes

Calories: 355kcal

Keyword: Serves 2

Nutrition

Calories: 355kcal

Satay Noodle Stir-Fry

Servings 6

Total Time 15 minutes mins

Ingredients

▢ 1½ tbsp sunflower oil
▢ 3 cloves garlic
▢ 1½ thumb sized piece fresh ginger
▢ 480 g tenderstem broccoli
▢ 375 g sugar snap peas
▢ 450 g udon noodles straight-to-wok
▢ 6 spring onion

For the sauce:

▢ 7½ tbsp peanut butter
▢ 1½ tbsp low sodium soy sauce
▢ 1½ tbsp rice wine vinegar
▢ 3 tbsp sesame oil

Equipment

Chopping board

Chopping knife

Wok

Tongs

Wooden spoon

Microplane

Instructions

First, make the sauce. Whisk together the peanut butter, reduced salt soy sauce, rice vinegar and sesame oil with 3-4 tbsp water and set aside.
Prep the stir fry ingredients. Peel and thinly slice the garlic, and peel and grate the ginger.
Finely slice the spring onions, trim and halve the tenderstem broccoli and slice the sugar snap peas in half.
Heat the sunflower oil in a wok or frying pan over a high heat. Add the garlic and ginger and cook for 1 minute then add the broccoli and sugar snap peas with a splash of water and cook for 2-3 minutes until just tender.
Add the noodles and fry for another minute. Add the sauce, along with another splash of water, and bubble down for 1 minute until all the vegetables and noodles are coated and the sauce has thickened.
Scatter the spring onions over the noodles to serve.

Notes

You may need to cook this recipe in batches if you don’t have a big enough wok.

Calories: 355kcal

Keyword: Serves 6

Nutrition

Calories: 355kcal

Satay Noodle Stir-Fry

Servings 8

Total Time 15 minutes mins

Ingredients

▢ 2 tbsp sunflower oil
▢ 4 cloves garlic
▢ 2 thumb sized piece fresh ginger
▢ 640 g tenderstem broccoli
▢ 500 g sugar snap peas
▢ 600 g udon noodles straight-to-wok
▢ 8 spring onion

For the sauce:

▢ 10 tbsp peanut butter
▢ 2 tbsp low sodium soy sauce
▢ 2 tbsp rice wine vinegar
▢ 4 tbsp sesame oil

Equipment

Chopping board

Chopping knife

Wok

Tongs

Wooden spoon

Microplane

Instructions

First, make the sauce. Whisk together the peanut butter, reduced salt soy sauce, rice vinegar and sesame oil with 4-6 tbsp water and set aside.
Prep the stir fry ingredients. Peel and thinly slice the garlic, and peel and grate the ginger.
Finely slice the spring onions, trim and halve the tenderstem broccoli and slice the sugar snap peas in half.
Heat the sunflower oil in a wok or frying pan over a high heat. Add the garlic and ginger and cook for 1 minute then add the broccoli and sugar snap peas with a splash of water and cook for 2-3 minutes until just tender.
Add the noodles and fry for another minute. Add the sauce, along with another splash of water, and bubble down for 1 minute until all the vegetables and noodles are coated and the sauce has thickened.
Scatter the spring onions over the noodles to serve.

Notes

You may need to cook this recipe in batches if you don’t have a big enough wok.

Calories: 355kcal

Keyword: Serves 8

Nutrition

Calories: 355kcal

Spice Bag

Servings 4

Total Time 40 minutes mins

Ingredients

For the chicken:

▢ 100 g panko breadcrumbs
▢ 4 skinless chicken breasts
▢ 25 g plain flour
▢ 2 egg large, free range
▢ 1 pinch white pepper
▢ 1 tbsp sunflower oil

For the spice mix:

▢ 1 tsp Szechuan peppercorns
▢ 1 tbsp Chinese five spice
▢ 1 tbsp sea salt

▢ 1 tbsp sunflower oil
▢ 1 tsp chilli flakes
▢ 3 cloves garlic
▢ 2 red pepper
▢ 1 red chilli
▢ 4 spring onion
▢ 1 onion
▢ 1 tbsp rice wine
▢ 1 tsp sesame oil

For the chips:

▢ 900 g waxy potatoes peeled
▢ 2 tbsp sunflower oil

Equipment

Chopping board

Chopping knife

Large saucepan

2 baking trays

Pestle and mortar

Wok

Wooden spoon

Tongs

Peeler

Colander

Buy

Pastry brush

Parchment paper

Instructions

Preheat oven to 200C. Peel and cut the waxy potatoes into chips.
Add to a pot of cold salted water. Bring to the boil and allow to simmer for 5 minutes before draining in a colander.
Drizzle 1/2 tbsp sunflower oil onto a baking tray and spread around using a pastry brush to evenly coat. Add the par boiled chips to the tray and allow to steam and cool for 5 minutes. Drizzle over the rest of the sunflower oil. Roast in the oven for 25 minutes until golden and crisp, giving them a shuffle 5 minutes before the end of cooking.
Prep the chicken next: slice the chicken fillets into strips and place into a bowl.
Add the plain flour to a bowl and season well with salt and white pepper.
In a separate bowl, beat the eggs and season with salt. Have another bowl ready with the panko breadcrumbs.
Working in batches, coat a few chicken pieces at a time in the flour, then in the egg and finally in the breadcrumbs. Lay each piece onto a tray lined with parchment paper.
Drizzle with 1 tbsp sunflower oil and bake in the oven for 20-30 minutes until golden brown and crisp, turning halfway through.
While the chicken and chips are baking, make the spice mix. Grind the Szechuan peppercorns in a pestle and mortar. Add to a small bowl along with the five spice powder and salt, and mix together.
In a dry frying pan over a medium high heat fry the spice mix until aromatic and toasted. Remove to a bowl and set aside.
Next, prep the veg. Peel and thinly slice the garlic. Deseed and thinly slice the red peppers and thinly slice the red chili.
Cut the spring onions into 1 inch batons. Peel and roughly slice the onion.
Place a wok over a high heat and once smoking, add the sunflower oil. When the oil is hot add the chilli flakes, garlic, sliced red chilli, onion and spring onions and stir fry for 3-4 minutes or until the vegetables turn slightly tender.
Add the cooked chicken to the wok and pour in the rice wine around the edges of the pan to deglaze. Stir fry until the chicken is warmed through.
Add the chips, sesame oil and the toasted spice mix and toss through until completely combined.
Plate up and serve straight away.

Notes

A dish that could nearly be considered one of modern Ireland’s national dishes at this point, and rightly so. This addictive combo of sweet and spicy chicken and chips is a winner any night of the week.

Calories: 615kcal

Keyword: Serves 4

Nutrition

Calories: 615kcal

Spice Bag

Servings 2

Total Time 40 minutes mins

Ingredients

For the chicken:

▢ 50 g panko breadcrumbs
▢ 2 skinless chicken breasts
▢ 15 g plain flour
▢ 1 egg large, free range
▢ 1 pinch white pepper
▢ ½ tbsp sunflower oil

For the spice mix:

▢ ½ tsp Szechuan peppercorns
▢ ½ tbsp Chinese five spice
▢ ½ tbsp sea salt

▢ ½ tbsp sunflower oil
▢ ½ tsp chilli flakes
▢ 2 cloves garlic
▢ ½ red pepper
▢ ½ red chilli
▢ 2 spring onion
▢ ½ onion
▢ ½ tbsp rice wine
▢ ½ tsp sesame oil

For the chips:

▢ 450 g waxy potatoes peeled
▢ 1 tbsp sunflower oil

Equipment

Chopping board

Chopping knife

Large saucepan

Baking tray

Pestle and mortar

Wok

Wooden spoon

Tongs

Peeler

Colander

Buy

Pastry brush

Parchment paper

Instructions

Preheat oven to 200C. Peel and cut the waxy potatoes into chips.
Add to a pot of cold salted water. Bring to the boil and allow to simmer for 5 minutes before draining in a colander.
Drizzle 1 tsp sunflower oil onto a baking tray and spread around using a pastry brush to evenly coat. Add the par boiled chips to the tray and allow to steam and cool for 5 minutes. Drizzle over the rest of the sunflower oil. Roast in the oven for 25 minutes until golden and crisp, giving them a shuffle 5 minutes before the end of cooking.
Prep the chicken next: slice the chicken fillets into strips and place into a bowl.
Add the plain flour to a bowl and season well with salt and white pepper.
In a separate bowl, beat the eggs and season with salt. Have another bowl ready with the panko breadcrumbs.
Working in batches, coat a few chicken pieces at a time in the flour, then in the egg and finally in the breadcrumbs. Lay each piece onto a tray lined with parchment paper.
Drizzle with ½ tbsp sunflower oil and bake in the oven for 20-30 minutes until golden brown and crisp, turning halfway through.
While the chicken and chips are baking, make the spice mix. Grind the Szechuan peppercorns in a pestle and mortar. Add to a small bowl along with the five spice powder and salt, and mix together.
In a dry frying pan over a medium high heat fry the spice mix until aromatic and toasted. Remove to a bowl and set aside.
Next, prep the veg. Peel and thinly slice the garlic. Deseed and thinly slice the red pepper and thinly slice the red chili.
Cut the spring onions into 1 inch batons. Peel and roughly slice the onion.
Place a wok over a high heat and once smoking, add the sunflower oil. When the oil is hot add the chilli flakes, garlic, sliced red chilli, onion and spring onions and stir fry for 3-4 minutes or until the vegetables turn slightly tender.
Add the cooked chicken to the wok and pour in the rice wine around the edges of the pan to deglaze. Stir fry until the chicken is warmed through.
Add the chips, sesame oil and the toasted spice mix and toss through until completely combined.
Plate up and serve straight away.

Notes

Calories: 615kcal

Keyword: Serves 2

Nutrition

Calories: 615kcal

Spice Bag

Servings 6

Total Time 40 minutes mins

Ingredients

For the chicken:

▢ 150 g panko breadcrumbs
▢ 6 skinless chicken breasts
▢ 40 g plain flour
▢ 3 egg large, free range
▢ ½ tsp white pepper
▢ 1½ tbsp sunflower oil

For the spice mix:

▢ 1½ tsp Szechuan peppercorns
▢ 1½ tbsp Chinese five spice
▢ 1½ tbsp sea salt

▢ 1½ tbsp sunflower oil
▢ 1½ tsp chilli flakes
▢ 5 cloves garlic
▢ 3 red pepper
▢ 1½ red chilli
▢ 6 spring onion
▢ 1½ onion
▢ 1½ tbsp rice wine
▢ 1½ tsp sesame oil

For the chips:

▢ 1350 g waxy potatoes peeled
▢ 3 tbsp sunflower oil

Equipment

Chopping board

Chopping knife

Large saucepan

3 baking trays

Pestle and mortar

Wok

Wooden spoon

Tongs

Peeler

Colander

Buy

Pastry brush

Parchment paper

Instructions

Preheat oven to 200C. Peel and cut the waxy potatoes into chips.
Add to a pot of cold salted water. Bring to the boil and allow to simmer for 5 minutes before draining in a colander.
Drizzle 1 tbsp sunflower oil onto a baking tray and spread around using a pastry brush to evenly coat. Add the par boiled chips to the tray and allow to steam and cool for 5 minutes. Drizzle over the rest of the sunflower oil. Roast in the oven for 25 minutes until golden and crisp, giving them a shuffle 5 minutes before the end of cooking.
Prep the chicken next: slice the chicken fillets into strips and place into a bowl.
Add the plain flour to a bowl and season well with salt and white pepper.
In a separate bowl, beat the eggs and season with salt. Have another bowl ready with the panko breadcrumbs.
Working in batches, coat a few chicken pieces at a time in the flour, then in the egg and finally in the breadcrumbs. Lay each piece onto a tray lined with parchment paper.
Drizzle with 1½ tbsp sunflower oil and bake in the oven for 20-30 minutes until golden brown and crisp, turning halfway through.
While the chicken and chips are baking, make the spice mix. Grind the Szechuan peppercorns in a pestle and mortar. Add to a small bowl along with the five spice powder and salt, and mix together.
In a dry frying pan over a medium high heat fry the spice mix until aromatic and toasted. Remove to a bowl and set aside.
Next, prep the veg. Peel and thinly slice the garlic. Deseed and thinly slice the red peppers and thinly slice the red chili.
Cut the spring onions into 1 inch batons. Peel and roughly slice the onion.
Place a wok over a high heat and once smoking, add the sunflower oil. When the oil is hot add the chilli flakes, garlic, sliced red chilli, onion and spring onions and stir fry for 3-4 minutes or until the vegetables turn slightly tender.
Add the cooked chicken to the wok and pour in the rice wine around the edges of the pan to deglaze. Stir fry until the chicken is warmed through.
Add the chips, sesame oil and the toasted spice mix and toss through until completely combined.
Plate up and serve straight away.

Notes

You may need to cook this recipe in batches if you don’t have a big enough pan.

Calories: 615kcal

Keyword: Serves 6

Nutrition

Calories: 615kcal

Spice Bag

Servings 8

Total Time 40 minutes mins

Ingredients

For the chicken:

▢ 200 g panko breadcrumbs
▢ 8 skinless chicken breasts
▢ 50 g plain flour
▢ 4 egg large, free range
▢ ½ tsp white pepper
▢ 2 tbsp sunflower oil

For the spice mix:

▢ 2 tsp Szechuan peppercorns
▢ 2 tbsp Chinese five spice
▢ 2 tbsp sea salt

▢ 2 tbsp sunflower oil
▢ 2 tsp chilli flakes
▢ 6 cloves garlic
▢ 4 red pepper
▢ 2 red chilli
▢ 8 spring onion
▢ 2 onion
▢ 2 tbsp rice wine
▢ 2 tsp sesame oil

For the chips:

▢ 1800 g waxy potatoes peeled
▢ 4 tbsp sunflower oil

Equipment

Chopping board

Chopping knife

Large saucepan

4 baking trays

Pestle and mortar

Wok

Wooden spoon

Tongs

Peeler

Colander

Buy

Pastry brush

Parchment paper

Instructions

Preheat oven to 200C. Peel and cut the waxy potatoes into chips.
Add to a pot of cold salted water. Bring to the boil and allow to simmer for 5 minutes before draining in a colander.
Drizzle 1 tbsp sunflower oil onto a baking tray and spread around using a pastry brush to evenly coat. Add the par boiled chips to the tray and allow to steam and cool for 5 minutes. Drizzle over the rest of the sunflower oil. Roast in the oven for 25 minutes until golden and crisp, giving them a shuffle 5 minutes before the end of cooking.
Prep the chicken next: slice the chicken fillets into strips and place into a bowl.
Add the plain flour to a bowl and season well with salt and white pepper.
In a separate bowl, beat the eggs and season with salt. Have another bowl ready with the panko breadcrumbs.
Working in batches, coat a few chicken pieces at a time in the flour, then in the egg and finally in the breadcrumbs. Lay each piece onto a tray lined with parchment paper.
Drizzle with 2 tbsp sunflower oil and bake in the oven for 20-30 minutes until golden brown and crisp, turning halfway through.
While the chicken and chips are baking, make the spice mix. Grind the Szechuan peppercorns in a pestle and mortar. Add to a small bowl along with the five spice powder and salt, and mix together.
In a dry frying pan over a medium high heat fry the spice mix until aromatic and toasted. Remove to a bowl and set aside.
Next, prep the veg. Peel and thinly slice the garlic. Deseed and thinly slice the red peppers and thinly slice the red chilis.
Cut the spring onions into 1 inch batons. Peel and roughly slice the onions.
Place a wok over a high heat and once smoking, add the sunflower oil. When the oil is hot add the chilli flakes, garlic, sliced red chilli, onion and spring onions and stir fry for 3-4 minutes or until the vegetables turn slightly tender.
Add the cooked chicken to the wok and pour in the rice wine around the edges of the pan to deglaze. Stir fry until the chicken is warmed through.
Add the chips, sesame oil and the toasted spice mix and toss through until completely combined.
Plate up and serve straight away.

Notes

You may need to cook this recipe in batches if you don’t have a big enough pan.

Calories: 615kcal

Keyword: Serves 8

Nutrition

Calories: 615kcal

One-pan Pizza

Servings 4 Pizzas

Total Time 30 minutes mins

Ingredients

▢ 500 g 00 flour
▢ ½ tsp sea salt
▢ 1 tsp baking powder
▢ 2 tbsp natural yoghurt
▢ 2 tbsp extra virgin olive oil
▢ 150-200 ml warm water

For the sauce:

▢ 2 tbsp extra virgin olive oil
▢ 1 clove garlic finely sliced
▢ 1 tsp chilli flakes
▢ 200 g tomato passata

Toppings:

▢ 1 courgette small
▢ 75 g cherry tomatoes
▢ 2 roasted red peppers
▢ 200 g block mozzarella
▢ 125 g buffalo mozzarella ball
▢ 1 small handful fresh basil

Equipment

Mixing bowl

Chopping board

Chopping knife

Wooden spoon

Buy

Rolling pin

Saucepan

Grater

20cm cast iron pan

Fish slice

Instructions

Heat the oven as high as it will go. To make the dough, mix the 00 flour and baking powder with the salt. Make a well in the centre and add the warm water, yogurt and extra virgin olive oil and mix together.
Knead until you have a smooth dough.
For the sauce, peel and finely slice the garlic.
Heat the extra virgin olive oil in a small saucepan over a low-medium heat. Add the garlic and chilli flakes followed by the passata. Simmer until reduced a little to a lovely thick spreadable sauce.
Prep your toppings by finely slicing the courgette with a mandolin or knife and grating the mozzarella. Slice the roasted red peppers and slice the cherry tomatoes in half.
Divide the dough into 4 and roll each out to the size of your skillet.
Heat a skillet or heavy based ovenproof frying pan (cast iron is best) over a medium-high heat on the hob. Add a little of the remaining oil to this and allow to heat. Put in one of the pizza bases and cook for a minute until it bubbles lightly, then spread with a quarter of the sauce.
Scatter over some grated mozzarella, roasted red peppers, courgette, and cherry tomatoes. Tear over some buffalo mozzarella.
Put in the oven for 5-6 minutes until golden and melted. As soon as it comes out, slide onto a board and cut into slices. Season with black pepper and scatter over some fresh basil leaves. Repeat with the rest of the pizzas.

Notes

A new and fairly genius little recipe that makes the thoughts of mid-week pizza a real option, with no rising required and a ridiculously easy dough that takes minutes to prepare. To really nail this recipe, use 00 flour for the best taste and texture, and make sure both the pan and oven are nice and hot when you get cooking. For extra crunch to the base, sprinkle the pan with a little fine semolina or polenta before you add the pizza dough base.

This recipe makes four pizzas.

Calories: 718kcal

Keyword: Serves 4

Nutrition

Calories: 718kcal

One-pan Pizza

Servings 1

Total Time 30 minutes mins

Ingredients

▢ 125 g 00 flour
▢ 1 pinch sea salt
▢ ½ tsp baking powder
▢ ½ tbsp natural yoghurt
▢ ½ tbsp extra virgin olive oil
▢ 35-50 ml warm water

For the sauce:

▢ ½ tbsp extra virgin olive oil
▢ 1 clove garlic finely sliced
▢ 1 pinch chilli flakes
▢ 50 g tomato passata

Toppings:

▢ ½ courgette small
▢ 20 g cherry tomatoes
▢ ½ roasted red peppers
▢ 50 g block mozzarella
▢ 30 g buffalo mozzarella ball
▢ 1 small handful fresh basil

Equipment

Mixing bowl

Chopping board

Chopping knife

Wooden spoon

Buy

Rolling pin

Saucepan

Grater

20cm cast iron pan

Fish slice

Instructions

Heat the oven as high as it will go. To make the dough, mix the 00 flour and baking powder with the salt. Make a well in the centre and add the warm water, yogurt and extra virgin olive oil and mix together.
Knead until you have a smooth dough.
For the sauce, peel and finely slice the garlic.
Heat the extra virgin olive oil in a small saucepan over a low-medium heat. Add the garlic and chilli flakes followed by the passata. Simmer until reduced a little to a lovely thick spreadable sauce.
Prep your toppings by finely slicing the courgette with a mandolin or knife and grating the mozzarella. Slice the roasted red peppers and slice the cherry tomatoes in half.
Roll out the dough to the size of your skillet.
Heat a skillet or heavy based ovenproof frying pan (cast iron is best) over a medium-high heat on the hob. Add a little of the remaining oil to this and allow to heat. Put the pizza base and cook for a minute until it bubbles lightly, then spread with the sauce.
Scatter over some grated mozzarella, roasted red peppers, courgette, and cherry tomatoes. Tear over some buffalo mozzarella.
Put in the oven for 5-6 minutes until golden and melted. As soon as it comes out, slide onto a board and cut into slices. Season with black pepper and scatter over some fresh basil leaves. Repeat with the rest of the pizzas.

Notes

This recipe makes one pizza.

Calories: 718kcal

Keyword: Serves 1

Nutrition

Calories: 718kcal

One-pan Pizza

Servings 2 Pizzas

Total Time 30 minutes mins

Ingredients

▢ 250 g 00 flour
▢ 1 pinch sea salt
▢ ½ tsp baking powder
▢ 1 tbsp natural yoghurt
▢ 1 tbsp extra virgin olive oil
▢ 75-100 ml warm water

For the sauce:

▢ 1 tbsp extra virgin olive oil
▢ 1 clove garlic finely sliced
▢ ½ tsp chilli flakes
▢ 100 g tomato passata

Toppings:

▢ ½ courgette small
▢ 40 g cherry tomatoes
▢ 1 roasted red peppers
▢ 100 g block mozzarella
▢ 65 g buffalo mozzarella ball
▢ 1 small handful fresh basil

Equipment

Mixing bowl

Chopping board

Chopping knife

Wooden spoon

Buy

Rolling pin

Saucepan

Grater

20cm cast iron pan

Fish slice

Instructions

Heat the oven as high as it will go. To make the dough, mix the 00 flour and baking powder with the salt. Make a well in the centre and add the warm water, yogurt and extra virgin olive oil and mix together.
Knead until you have a smooth dough.
For the sauce, peel and finely slice the garlic.
Heat the extra virgin olive oil in a small saucepan over a low-medium heat. Add the garlic and chilli flakes followed by the passata. Simmer until reduced a little to a lovely thick spreadable sauce.
Prep your toppings by finely slicing the courgette with a mandolin or knife and grating the mozzarella. Slice the roasted red peppers and slice the cherry tomatoes in half.
Divide the dough into two and roll each out to the size of your skillet.
Heat a skillet or heavy based ovenproof frying pan (cast iron is best) over a medium-high heat on the hob. Add a little of the remaining oil to this and allow to heat. Put in one of the pizza bases and cook for a minute until it bubbles lightly, then spread with half of the sauce.
Scatter over some grated mozzarella, roasted red peppers, courgette, and cherry tomatoes. Tear over some buffalo mozzarella.
Put in the oven for 5-6 minutes until golden and melted. As soon as it comes out, slide onto a board and cut into slices. Season with black pepper and scatter over some fresh basil leaves. Repeat with the rest of the pizzas.

Notes

This recipe makes two pizzas.

Calories: 718kcal

Keyword: Serves 2

Nutrition

Calories: 718kcal

One-pan Pizza

Servings 6 Pizzas

Total Time 30 minutes mins

Ingredients

▢ 750 g 00 flour
▢ 1 tsp sea salt
▢ 1½ tsp baking powder
▢ 3 tbsp natural yoghurt
▢ 3 tbsp extra virgin olive oil
▢ 225-300 ml warm water

For the sauce:

▢ 3 tbsp extra virgin olive oil
▢ 2 clove garlic finely sliced
▢ 1½ tsp chilli flakes
▢ 300 g tomato passata

Toppings:

▢ 1½ courgette small
▢ 115 g cherry tomatoes
▢ 3 roasted red peppers
▢ 300 g block mozzarella
▢ 190 g buffalo mozzarella ball
▢ 1 good handful fresh basil

Equipment

Mixing bowl

Chopping board

Chopping knife

Wooden spoon

Buy

Rolling pin

Saucepan

Grater

20cm cast iron pan

Fish slice

Instructions

Heat the oven as high as it will go. To make the dough, mix the 00 flour and baking powder with the salt. Make a well in the centre and add the warm water, yogurt and extra virgin olive oil and mix together.
Knead until you have a smooth dough.
For the sauce, peel and finely slice the garlic.
Heat the extra virgin olive oil in a small saucepan over a low-medium heat. Add the garlic and chilli flakes followed by the passata. Simmer until reduced a little to a lovely thick spreadable sauce.
Prep your toppings by finely slicing the courgette with a mandolin or knife and grating the mozzarella. Slice the roasted red peppers and slice the cherry tomatoes in half.
Divide the dough into 6 and roll each out to the size of your skillet.
Heat a skillet or heavy based ovenproof frying pan (cast iron is best) over a medium-high heat on the hob. Add a little of the remaining oil to this and allow to heat. Put in one of the pizza bases and cook for a minute until it bubbles lightly, then spread with a sixth of the sauce.
Scatter over some grated mozzarella, roasted red peppers, courgette, and cherry tomatoes. Tear over some buffalo mozzarella.
Put in the oven for 5-6 minutes until golden and melted. As soon as it comes out, slide onto a board and cut into slices. Season with black pepper and scatter over some fresh basil leaves. Repeat with the rest of the pizzas.

Notes

This recipe makes six pizzas.

Calories: 718kcal

Keyword: Serves 6

Nutrition

Calories: 718kcal

One-pan Pizza

Servings 8 Pizzas

Total Time 30 minutes mins

Ingredients

▢ 1000 g 00 flour
▢ 1 tsp sea salt
▢ 2 tsp baking powder
▢ 4 tbsp natural yoghurt
▢ 4 tbsp extra virgin olive oil
▢ 350-400 ml warm water

For the sauce:

▢ 4 tbsp extra virgin olive oil
▢ 2 clove garlic finely sliced
▢ 2 tsp chilli flakes
▢ 400 g tomato passata

Toppings:

▢ 2 courgette small
▢ 150 g cherry tomatoes
▢ 4 roasted red peppers
▢ 400 g block mozzarella
▢ 250 g buffalo mozzarella ball
▢ 1 good handful fresh basil

Equipment

Mixing bowl

Chopping board

Chopping knife

Wooden spoon

Buy

Rolling pin

Saucepan

Grater

20cm cast iron pan

Fish slice

Instructions

Heat the oven as high as it will go. To make the dough, mix the 00 flour and baking powder with the salt. Make a well in the centre and add the warm water, yogurt and extra virgin olive oil and mix together.
Knead until you have a smooth dough.
For the sauce, peel and finely slice the garlic.
Heat the extra virgin olive oil in a small saucepan over a low-medium heat. Add the garlic and chilli flakes followed by the passata. Simmer until reduced a little to a lovely thick spreadable sauce.
Prep your toppings by finely slicing the courgette with a mandolin or knife and grating the mozzarella. Slice the roasted red peppers and slice the cherry tomatoes in half.
Divide the dough into 8 and roll each out to the size of your skillet.
Heat a skillet or heavy based ovenproof frying pan (cast iron is best) over a medium-high heat on the hob. Add a little of the remaining oil to this and allow to heat. Put in one of the pizza bases and cook for a minute until it bubbles lightly, then spread with an eight of the sauce.
Scatter over some grated mozzarella, roasted red peppers, courgette, and cherry tomatoes. Tear over some buffalo mozzarella.
Put in the oven for 5-6 minutes until golden and melted. As soon as it comes out, slide onto a board and cut into slices. Season with black pepper and scatter over some fresh basil leaves. Repeat with the rest of the pizzas.

Notes

This recipe makes eight pizzas.

Calories: 718kcal

Keyword: Serves 8

Nutrition

Calories: 718kcal