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Nutritional values per 1 serving
Add the quinoa to a pot with a lid with 250ml [500ml] cold water and bring to the boil over a high heat
Once boiling, reduce the heat to low and cook, covered, for 18-20 min or until all the water has absorbed and the quinoa is tender
Once cooked, remove from the heat and leave to steam-dry, uncovered, until serving
Add the chicken breasts and turn until well coated
Once hot, add the coated chicken and cook for 6-7 min on each side or until cooked through (no pink meat!) – this is your spicy chicken
Trim, then slice the spring onions
Cut the lime[s] in half
Slice the red chilli[es] into rounds
Peel and finely chop (or grate) the garlic
Add the spinach, chopped garlic and half of the chopped chilli (can't handle the heat? Go easy!), chopped spring onion and coriander (save the rest for garnish!) to a food processor
Add the juice of the lime[s] with 3 tbsp [6 tbsp] olive oil, 1 tbsp [2 tbsp] water and a generous pinch of salt and give it a good mix up – this is your zingy spinach dressing
Remove the stone[s] using a teaspoon
Scoop the avocado out of the skin[s] using a spoon and slice it finely, lengthways
Once the quinoa is cooked, add the drained black beans and a dollop of the zingy spinach dressing and stir it all together – this is your green quinoa
Drizzle over the remaining dressing
Garnish with the remaining chopped spring onion, chilli rounds and coriander
Boil a full kettle
Cut the portobello mushrooms into thick slices
Lay them out on a grill tray (use tin foil to avoid mess!)
Drizzle them with olive oil and season generously with salt and pepper
Preheat your grill to high (for step 5)
Add the linguine to a large pot of boiled water with a large pinch of salt
Cook the linguine over a high heat for 8 min or until it retains a slight bite
Once cooked, drain the linguine and reserve approx. 500ml of the starchy cooking water
Meanwhile, peel and grate (or finely chop) the garlic
Peel and chop the shallots finely
Chop the parsley finely, including the stalks
Grate the Italian hard cheese
Grate or very finely chop the chestnut mushrooms
Place the sliced portobello mushrooms under the grill for 10 min or until the mushrooms are browned and caramelised
Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil and a knob of butter over a high heat
Once hot, add the chopped shallot, garlic and chestnut mushrooms
Crumble the vegetable stock cube[s] into the pan
Cook over a medium-high heat for 5-7 min or until everything is browned and caramelised
Add the cooked linguine and approx. 150ml [250ml] of the reserved starchy cooking water to the mushroom pan and mix well
Remove the pan from the heat and stir in half the parsley, half the grilled portobellos and half the grated cheese
Stir in the Greek-style yoghurt and season generously with pepper
For garnish add coriander, grated cheese, spring onions and lime
Check that the linguine is not too dry - if it is, add a splash or two of the remaining starchy cooking water
Serve the linguine, garnishing with the remaining parsley, grilled portobellos and cheese
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Peel and finely chop the brown onion[s]
Top, tail, and finely dice the carrot[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the chopped onion and carrot with a generous pinch of salt and cook for 4 min or until softened
Boil a kettle, then peel and finely chop (or grate) the garlic
Once the onion and carrot have softened, add the beef mince to the pan and increase the heat to high
Cook for 3-4 min or until browned all over, breaking it up with a wooden spoon as you go
Dissolve the Kallo beef stock cube[s], tomato paste, Henderson's Relish, dried oregano and a pinch of sugar in 250ml [450ml] boiled water - this is your tomato stock
Grate the cheddar cheese
Once the beef is browned, tear the chestnut mushrooms into the pan with your hands
Add the chopped garlic and cook for 30 secs
Add the tomato stock with a generous grind of black pepper and cook for 5-7 min or until thickened to a ragâˆšÏ€-like consistency - this is your ragâˆšÏ€
Meanwhile, melt 30g [60g] butter in a pot over a medium heat
Once melted, add 30g [60g] flour and stir with a wooden spoon for 1 min or until a sandy paste forms - this is your roux
Add 350ml [700ml] milk gradually and whisk for 5 min or until a smooth, thick sauce remains
Remove from the heat, season with salt and pepper and stir through half the cheese - this is your bâˆšÂ©chamel
Layer some of the ragâˆšÏ€ over the bottom of an oven-proof dish, then top with 3 lasagne sheets
Repeat this process until you end up with a final layer of lasagne sheets (you may need to layer differently depending on the size of your dish)
Cover with the bâˆšÂ©chamel, top with the remaining grated cheese and cook in the oven for 25-30 min or until the pasta is cooked
Combine the balsamic vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper - this is your dressing
Serve the lasagne with the baby leaf salad to the side and the dressing drizzled over and enjoy!
Meanwhile, roughly chop the garlic
Chop the parsley and basil roughly, including the stalks
Slice the lemon[s] in half and cut 2  wedges and set them aside for serving
Add the garlic, parsley and basil to a mortar and grind to a coarse paste
Grate the cheese directly into the mortar and continue to grind together to make a paste
Drizzle over enough olive oil to loosen the mix and add a squeeze of lemon juice
Season with a pinch of salt and pepper and set aside - this is your pesto
Drain the cooked potatoes and leave them to steam-dry for 5 min
Tip: this allows the potatoes to dry out, making them perfect for mashing later!
Return your potatoes to the pot
Add 2 tbsp [4 tbsp] of lemon juice, a knob of butter and a drizzle of olive oil
Mash until smooth
Season with a pinch of salt and pepper - this is your lemon mash
Serve the basa fillets over the lemon mash with the cherry tomatoes and pesto to the side
Garnish with a wedge of lemon
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7.
Boil a kettle.
Combine 250ml (400ml) of boiled water with the vegetable stock cubes and whisk to combine.
Add the veggie mince to the stock and leave to soak until step 5.
Peel and finely dice the red onion(s).
Peel and grate (or finely chop) the garlic cloves.
Cut the broccoli into small florets.
Place the florets on one oven tray and the gnocchi on a separate oven tray, drizzle both trays with 1-2 tbsp of olive oil.
Season to your taste with salt and pepper and put them in the oven until the broccoli is crisp and the gnocchi cooked (approx. 20 min).
Heat a wide-based pan with 2 tbsp (3 tbsp) of olive oil.
When hot, add the red onion with a pinch of salt and cook on a medium-low heat for 8-10 min or until softened and starting to caramelise.
Once caramelised, add the garlic and cook for a further min, stirring constantly.
Add the soaked veggie mince to the softened onion and stir fry on a high heat for 2 min.
Add the tin(s) of chopped tomatoes and bring to the boil.
Once boiling, lower to a medium heat and reduce by half (approx. 10 min) or until it's thickened and combined.
Add the balsamic vinegar and 1/2 tsp (1 tsp) of sugar and the dried oregano to the tomato sauce.
Mix well, season with pepper and once it's reached a bolognese consistency, remove from the heat.
Serve the veggie ragu with the gnocchi and broccoli scattered over the top.
Peel and finely dice the red onion[s]
Top, tail, peel and finely dice the carrot[s]
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the chopped onion, carrot and garlic and cook for 6-8 min or until beginning to caramelise
Meanwhile, add the spaghetti to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 8-10 min or until cooked with a slight bite
Once cooked, drain and reserve a cup of the starchy cooking water
Once the vegetables have softened, add the beef mince and cook for 4-5 min further or until browned, breaking it up with a wooden spoon as you go
Once the beef mince has browned, add the Henderson's Relish, 1/2  beef stock cube and soy sauce and cook for 1-2 min
Add the chopped tomatoes and cook for 12-15 min or until the liquid is reduced by half and the sauce has thickened - this is your bolognese sauce
Meanwhile, grate the cheddar cheese
Once done, stir the drained spaghetti through the bolognese sauce
Give everything a good mix up until the sauce has coated all of the spaghetti - this is your classic spaghetti bolognese
Tip: add a splash of the starchy pasta water if it's looking a little dry
Serve the classic spaghetti bolognese
Garnish with the grated cheddar and a good grind of black pepper
Peel and finely dice the carrot[s]
Peel and finely dice the brown onion[s]
Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [3 tbsp] vegetable oil over a medium-high heat
Once hot, add the diced carrot and diced onion with a large pinch of salt
Cook for 5 min or until starting to soften and caramelise
Meanwhile, bring a large pot of boiled water with a pinch of salt to the boil
Add the linguine, and cook for 8-10 min or until cooked through but with a slight bite
Once cooked, drain the linguine and reserve approx. 150ml [250ml] starchy cooking water for step 6
Meanwhile, grate half of the chestnut mushrooms and slice the rest
Peel and finely chop (or grate) the garlic
Add both the grated and sliced mushrooms and chopped garlic to the carrot mixture and cook for 5 min
Crumble the vegetable stock cube[s] into the softened mushroom mixture
Add the tomato paste, stir for 30 sec, then add the soy sauce, balsamic vinegar and Henderson's Relish
Add 1/2 tsp [1 tsp] sugar and season generously with pepper
Stir constantly until the mixture is evenly coated
Add the reserved starchy cooking water, a little at a time, stirring it in as you go
Reduce the heat to medium and cook until the sauce has the consistency of bolognese - this is your chestnut mushroom bolognese
Tip: pasta water adds a little starch to the sauce, helping it stick to the linguine easier
Meanwhile, chop the basil finely including the stalks
Grate the cheddar cheese
Stir the drained linguine through the chestnut mushroom bolognese
Garnish with the chopped basil and grated cheese
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