foody

Ingredients: –

• 1 egg

• 2tsp sesame oil

• 2tbsp vegetable oil

• 200g/7oz long grain rice, (cooked, and left to go cold)

• 100g/4oz frozen peas, (defrosted, rinse under warm water to do this quickly)

• 4 spring onions, (finely chopped)

• 100g/4oz beansprouts (optional)

• 1-2tsp soy sauce

• Ground white pepper

Method: –

1. Beat together the egg and the sesame oil and put to one side.

2. Heat the vegetable oil in a wok, or a large frying pan. When its shimmering, almost smoking, add the rice and stir-fry for about 3-4 mins until completely heated through.

3. Add the peas, spring onions and beansprouts, (if using.) stir-fry the rice constantly round the pan, for approx. 3mins. Season well with soy sauce and pepper and push to one side of the pan. Pour in the beaten egg mixture to the other side and leave for about 10 secs, so it begins to set. Using a spatula, briskly swirl around the egg to break it up, and then toss around with the rice. Stir-fry for a further min and serve straight away.

Ingredients: –

• 1 sweet potato (approx. 300g/10 ½ oz, peeled and cut roughly 2cm ¾ in chunks)

• 1 aubergine, (cut roughly 2.5cm/ 1in chunks)

• 2 courgettes (halved lengthways, sliced into 2cms/ ¾ in half-moons)

• 1 red pepper, (stalk removed, cut roughly, 2.5cm/2 in chunks)

• 3 tbsp mild olive oil

• 1 small onion, (thinly sliced)

• 4 garlic cloves, (thinly sliced)

• 1tsp ground coriander

• 1 tsp ground cumin

• 400g tin chopped tomatoes

• 1 tbsp harissa paste

• 2tbsp clear honey

• 200ml/7floz of cold water

• 100g/ 3 ½ oz ready to eat dried apricots, (halved)

• 400g tin of chickpeas, (rinsed & drained)

• Handful of coriander leaves, (chopped)

• Salt & pepper (to taste)

Method: –

1. Preheat the oven to 190c/170c fan/ gas 5

2. Mix the sweet potato, aubergine, courgette, and red pepper, in a large bowl. Drizzle over 2 tbsp of olive oil, mix to coat, season generously with salt & pepper.

3. Heat a large non-stick frying pan over a high heat, when the pan is hot, add the vegetables in batches, and fry, turning regularly, for 2-4 mins, or until lightly brown.

4. Heat the remaining oil, in a lidded casserole over a med heat. Add the onions and fry for 3-5 mins, stirring regularly. Add the garlic, ground coriander, and cumin, and fry for 1-2 mins stirring frequently.

5. Stir in the chopped tomatoes, harissa paste, honey, apricots, & chickpeas, until well combined. Add the vegetables and cook for 2-3mins.

6. Cover and transfer to the oven. Cook for 30mins, stir in 200ml/7floz of cold water, until well combined, and return to the oven, covered for another 15mins, or until the tagine is thick and the vegetables are tender.

7. Sprinkle the tagine with the chopped coriander and serve with rice.

Ingredients

• 400g pack of oven roasted vegetables

• 1 can of kidney beans in chilli sauce

• 1 can chopped tomatoes

• 1 microwaveable bag of rice or grain

Method

1) Heat oven to 200c/180c fan, gas mark 6

2) Cook vegetables in a caserolle dish for 15mins.

3) Tip in beans and tomatoes, season and cook for another 10-15 mins until piping hot.

4) Heat rice or grain on microwave with directions given and serve with the chilli.

Ingredients

• 1 tbsp olive oil

• 390g can artichoke hearts in water (drained & sliced)

• 4 rosemary sprigs (leaves only, chopped)

• ½ x200g tub ricotta

• 2 garlic cloves (crushed)

• 300g bread mix

• 75g green olives (sliced)

• 125g ball of mozzarella (diced)

• Mixed leaves (to serve)

Method

1) Heat oven to 220c/200c fan, gas mark 7 .

2) Heat the oil in a frying pan, and cook the artichokes and rosemary for a few mins until the artichokes are a little golden.

3) Stir together, the ricotta, & garlic and season.

4) Empty the bread mix into a bowl and follow the pack instructions.

5) Divide into 4 balls and roll each out to a 20 cm circle.

6) Spread one side with the ricotta.

7) Scatter the olives, artichokes, & rosemary then top with the mozzarella.

8) Brush the edges of the dough with water, and fold the uncovered side over the filling, press the edges to seal.

9) Place on a baking sheet, and bake for 12-15 mins, until puffed & golden.

10) Serve with the mixed leaves

main ingredients

1tbsp oil

1 leek, trimmed & freshly chopped

2 carrots finely chopped

150g chestnut mushrooms roughly chopped

1 large garlic clove finely chopped

3 fresh sage leaves roughly chopped

3 sprigs of fresh thyme leaves finely chopped

400g tin of puy lentils drained

400g tin of chopped tomatoes

300ml veg stock

250ml red wine

1tbsp worcestershire sauce

1 tbsp soy sauce

1 tsp chili flakes

1tsp castor sugar

salt & finely ground pepper

topping

2 sweet potatoes (500g) peeled and cut into 2 cm chunks

2 floury potatoes (500g) cut into 1cm chunks

½ cauliflower leaves & roots separated into florets

knob of unsalted butter

salt and freshly ground pepper

1tbsp finely grated parmesan

method

Filling

heat the oil in frying pan on med heat and add leeks for 4-5 mins until softened

add the carrots, mushrooms, garlic and stir regularly for 4-5 mins

add the sage, thyme, tinned tomatoes, stock and red wine and stir together until well combined mixture to the boil, reduce heat till simmering and continue this for 18-20 mins while you make the topping

Topping

preheat oven to 200c/180fan/gas 6

bring pan of water to the boil, (no salt)

add sweet potato, boil for 6-8 mins

and add floury potatoes, boil for 4-5 mins

add cauliflower and boil for 8-10 mins until tender

drain veg and return to the pan

add butter, and season with salt & pepper

mash to smooth

set aside and keep warm

sir in worcestershire sauce, soy sauce, chili flakes, & sugar into mix, (which should have thickened)

continue to simmer for 1-2 minutes adding water if gets dry

transfer filling to oven dish

add topping, leaving an even layer

create peeks using a fork

sprinkle parmesan over top

bake for 18-20 until golden brown, and filling bubbling

ingredients

• 50g baguette cut into small chunks

• 3 tbsps olive oil

• 350g of macaroni

• 1 garlic clove finely chopped

• 1tbs english mustard powder

• 3 tbsps plain flour

• 250g mature cheddar grated

• 500ml milk

• 50g parmesan cheese

• salt & pepper to taste

method

1. heat oven 200deg Fan/ gas mark 6

2. spread chunks of baguette on baking sheet, drizzle with oil and bake for 6 mins, then set aside

3. boil pasta for 2 mins (less than stated on pack)

4. add olive oil into saucepan, garlic, mustard powder and cook for 1min

5. stir in the plain flour for 1 min more

6. whisk in milk until mixture is lump free

7. simmer for 5 mins whisking constantly until thickened then take off heat

8. stir in all the cheddar and half of the parmesan

9. stir pasta and some seasoning into the cheese mixture

10. put into a oven proof dish

11. scatter over the chunks of baguette, and remaining parmesan

12. then bake for 20 mins, until crispy and golden

can be frozen before baking, but do thoroughly defrost before cooking