Beef Lasagne

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2 tbsp. olive oil, plus a little for greasing

750g lean beef mince

90g pack prosciutto

½ quantity tomato sauce

200ml hot beef stock

A little grated nutmeg

300g fresh pack lasagne sheets

½ quantity white sauce

125g ball mozzarella




  1. First make the ragu or meat sauce. Heat the oil in a frying pan, then cook the beef in two batches for about 10 mins until browned all over. Finely chop 4 slices of prosciutto, then stir through the meat mixture.
  1. Pour over the tomato sauce and stock, add the nutmeg, and then season. Bring up to the boil, then simmer for 30 mins until the ragu looks rich and is well coated in sauce. Can be left for 3 days in the fridge or frozen for 3 months (although not if the tomato sauce has previously been frozen).
  1. Heat oven to 180C/fan 160C/gas 4. To assemble lasagne, lightly oil an ovenproof serving dish (30 x 20cm). Spoon over a third of the ragu sauce, then cover with lasagne sheets. Drizzle over about one quarter of the white sauce. Repeat until you have 3 layers of pasta. Cover with the remaining half quantity of white sauce, making sure you can’t see any pasta poking through.
  1. Tear the mozzarella into thin strips, then scatter over the top. Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned. (The uncooked lasagne can be frozen. If baking from frozen, add another 45 mins to the cooking time).




Chicken Supreme


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2 Small Onions, sliced

4 garlic cloves, chopped

6 rashers of bacon, chopped

3 boneless, skinless chicken breasts, chopped

1 chicken stock cube in 100ml boiling water

400ml double cream




  1. Fry the onion and garlic together in olive oil until soft and golden. Remove from pan.
  2. In same pan fry bacon until golden. Remove from pan.
  3. Fry chicken until cooked. Add the onion garlic and bacon to the chicken. Mix together.
  4. Add the stock liquid. Add the cream. Stir until coated. Heat until fully warmed through.



Vegetable Paella

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2 tbsp olive oil

2 medium onions, sliced

4 cloves garlic, chopped

1 green and 1 red pepper, cored and diced

1 cup (that’s cup and not mug) of peas (frozen are fine)

2 tomatoes, chopped

1 tsp paprika

A good pinch of saffron threads (not absolutely necessary), dissolved in

800ml chicken or vegetable stock

Ground black pepper

250-300g any long or short grain rice

Chopped parsley, optional, as much as you like




  1. Heat the oil in a large non-stick frying pan, add the onions and garlic, cover and cook for about 3 minutes until soft. Then add the peppers and peas, stir in, cover again and cook for a few more minutes.
  2. Make a well in the centre, put the tomatoes in the well and the paprika on top. Then add the stock (with the saffron if you have it), but make sure it doesn’t overflow: if it gets more than half a cm close to the rim of the pan, stop adding stock and just use less rice. Season with pepper and stir.
  3. Scatter as much of the rice as you think will fit over the stock (depends on your pan), stir it in gently, then allow it to simmer gently until the liquid has absorbed and the rice is cooked. This could take about 20 minutes, stirring occasionally. Test a bit of the rice to see if it’s cooked, add a bit of stock or hot water if it is not done.
  4. Stir in the parsley a few minutes before it has finished cooking, if you want to use it, then serve hot. It’s also pretty nice cold and should keep for a few days in the fridge.

Moroccan Meatballs with Cous Cous

Moroccan meatballs HERO





2-3 tbsp olive oil

2 red onions, finely chopped

4 cloves garlic, crushed

1tsp cumin seeds, toasted and ground

1tsp coriander seed, toasted and ground

1 x 400g can tomatoes

2tsp sugar

1 x 30g pack fresh coriander, finely chopped

Half a 30g pack fresh mint, finely chopped

1 egg, lightly whisked

500g (1lb) beef mince

50g (2oz) fresh breadcrumbs

Couscous, to serve

Plain yogurt, to serve

Pitta bread warmed, to serve




  1. Heat a dash of oil in a pan and soften the onions, garlic and spices for a few minutes. Put half of the mixture in a bowl to cool for the meatballs. Add the tomatoes and sugar to the remaining onions in the pan, season and simmer for about 15 mins until reduced.
  1. Add the herbs, egg, beef mince and the breadcrumbs to the cooled onions, then season and mix everything well with your hands. Shape into walnut-sized balls.
  1. Heat the rest of the oil and fry the meatballs until golden. Add the meatballs to the sauce and simmer for a few minutes until they’re cooked through.
  1. Serve with couscous, a spoonful of yogurt and some pitta bread that’s been warmed through.


Chicken Fajitas


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4 chicken breast, cut into chunks

Olive oil, for frying pan



4 lime, juice only

4 tsp fajita seasoning

4 spring onion, finely sliced

1 fat garlic clove, crushed



1 red pepper

½ jar roasted pepper

1 small apple, peeled

4 ripe tomato

½ lime, juice only

Small bunch coriander, leaves picked

Chilli sauce, to taste (optional)



2 very ripe avocado, halved and stone removed

½ lime, juice only

Handful coriander


To serve

6-8 tortillas

Soured cream

Grated cheese



  1. Put the chicken and marinade ingredients into a bowl and cover it with cling film. Then put it in the fridge to cool for at least 2 hours.
  2. Roughly chop the pepper, roasted pepper, apple and tomatoes for the salsa using a knife and then pick the leaves from the coriander and mix them into the salsa.
  3. Tip the salsa ingredients into a food processor with the lime juice and a little seasoning. Then pulse until finely chopped. Then add chilli sauce, if using and pulse again to combine.
  4. Spoon the avocado into a bowl and mash. Stir in the lime juice, add coriander and some black pepper.
  5. Heat olive oil in a frying pan and pour the contents of the chicken bowl into the pan. Cook for 5-8 minutes/until the chicken chunks are cooked through.
  6. Put the grated cheese, salsa, guacamole and sour cream in separate colourful bowls to put on the table.
  7. Heat the tortillas according to the pack instructions and put the cooked chicken into a bowl.
  8. Lay out the tortilla, choose your toppings, roll them up and eat.






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2 Large pitta breads

110g of canned tuna, drained

2 spring onions

110g of canned sweetcorn, drained

2 tbsp of mayonnaise

2 eggs

2 little gem lettuces

Some salt and freshly ground black pepper



  1. Warm the pitta breads under the grill or in the oven. Cut each pitta in half to make two pouches.
  2. In a mixing bowl, flake the tuna with a fork. Finely chop the spring onions and add to the bowl.
  3. Add the Sweetcorn and mayonnaise and mix together, then season to taste.
  4. Boil the eggs in a small pan for 10 minutes. Cool under cold running water. Peel and roughly chop the eggs and add to the mix.
  5. Wash and slice the Lettuce. Place inside each pitta pouch.
  6. Spoon in the savoury filling. Eat now or wrap in Clingfilm or foil until needed.

Sticks and Dips


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4 carrots, peeled

2 courgettes

4 sticks of celery

Half a cucumber

1 red pepper

1 yellow pepper

8 baby sweetcorn


Cheesy Dip:


250g cream cheese

2 tbsp milk

2 spring onions, finely chopped

1 tbsp parsley, freshly chopped

1 tbsp chives

Salt and freshly ground black pepper




400g canned chickpeas, drained

Juice of 1 lemon

2 cloves of garlic, crushed

2 tbsp tahini

125ml olive oil

Salt and freshly ground black pepper

1 tbsp parsley, finely chopped

Paprika to garnish





  1. Cut the carrots, courgettes and celery into sticks 6cm long. Halve the cucumber, remove the seeds and cut into equal sized sticks.
  2. Halve the pepper and remove the seeds. Cut each half into long strips.


Cheesy dip:

  1. Mix cream cheese and milk until smooth.
  2. Add remaining ingredients and season.



  1. Blend the chickpeas, lemon juice and garlic in a food processor. Add the tahini and blend until smooth.
  2. Keep the machine running, add a little oil at a time. Season.


Put the dips in small bowls. Sprinkle hummus with parsley and paprika. Put the bowls on a serving plate with the crudités around them.