Chicken Casserole with Herby Dumplings

Ingredients

• 12 skinless chicken pieces - a mixture of thighs and drumsticks on the bone, and halved chicken breasts
• 3 tbsp plain flour
• 2 tbsp sunflower oil
•  2 onions, sliced
• 2 carrots, diced
• 200g bacon lardons, smoked or unsmoked, or streaky rashers, snipped
• 3 bay leaves
• 3 sprigs thyme
• 250ml red wine
• 3 tbsp tomato paste
• 1 chicken stock cube

For the herby dumplings

• 140g cold butter, diced
• 250g self-raising flour
• 2 tbsp chopped mixed herb - try parsley, thyme and sage or chives

How to cook?

• Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them – it’s easy to do this in a plastic food bag.
• Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides – you’ll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
• Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
• Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.
• Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.

Miso Burgers with Mint and Pomegranate Slaw Recipe

Ingredients

• 75g bulghar wheat
• 1 tbsp rapeseed oil
• 2 onions, chopped
• 4 garlic cloves, chopped
• 2 carrots, coarsely grated
• 1 large red chilli, deseeded and finely chopped
• 1 tsp cumin seeds
• 1 tbsp ground coriander
• 30g pack coriander, stalks and leaves chopped but kept separate
• 1 lime, zested, ½ juiced, ½ cut into 4 wedges
• 2 x 400g cans chickpeas, drained
• 2 large eggs
• 2 tbsp white miso paste

For the slaw

• ½ small white cabbage, shredded
• 1 red onion, halved and thinly sliced
• 2 carrots, shredded (ideally with a julienne peeler)
• 1 pomegranate  seeds only
• 2 tbsp chopped mint
• 1 tbsp cider vinegar
• 1 tbsp extra virgin rapeseed oil

How to cook?

• Heat oven to 220C/200C fan/gas 7. Cook the bulghar in a small pan of water for 5 mins. Meanwhile, heat the oil in a large non-stick frying pan and fry the onions and garlic, stirring, for 5 mins or until starting to turn golden. Add the carrots and chilli, and cook, stirring frequently, for 5 mins until the carrots soften. Add the cumin, ground coriander, coriander stalks and lime zest, and stir well.
• Tip the chickpeas into a bowl and crush with a masher or fork, then add the eggs and miso to form a chunky paste.
• Drain the bulghar well and stir into the spicy vegetables. Take off the heat, shape into eight burgers and place on a baking sheet lined with baking parchment. Bake in the oven for 15-20 mins or until firm and starting to turn golden.
• For the slaw, combine all the ingredients in a big bowl with the lime juice and coriander leaves. Serve with the burgers and lime wedges for squeezing over.

Turkey, Courgetti and Feta Burgers Recipe

Ingredients

• 500g lean turkey mince
• 100g feta, crumbled
• 1 large courgette (about 200g), ends trimmed, halved widthways and spiralized into thin noodles
• 2 garlic cloves, crushed
• ½ small pack mint, leaves picked and chopped
• ½ tsp chilli flakes
• 1 tsp sumac
• zest and juice of 1 lemon (save the juice for the salad)
• 1 large egg, beaten
• 1 tsp olive oil

For the tomato salad

• 2 tbsp extra virgin olive oil
• 110g bag of rocket salad
• 250g pack cherry tomatoes, halved

How to cook?

• Mix all of the ingredients for the turkey burgers, bar the olive oil, together in a large bowl. Season with a generous amount of black pepper and a little salt (you won’t need a lot because of the feta). Shape into 4 burgers, the mixture will be quite sticky so cover and chill in the fridge for 15 mins or until needed to firm up a little. At this point the burgers can also be frozen.
• Preheat the grill to its highest setting then brush the burgers on both sides with the olive oil. Transfer the burgers to a non-stick baking tray and cook for 8-10 mins on each side, until cooked through and golden brown.
• While the burgers are cooking, mix together the olive oil, lemon juice and some seasoning. Add the rocket and tomatoes to a large salad bowl, add half the dressing and toss well to combine. Serve alongside the turkey burgers and with the extra dressing on the side.

Mexican Chicken Burger Recipe

Ingredients

• 1 chicken breast
• 1 tsp chipotle paste
• 1 lime, juiced
• 1-2 slices cheese
• 1 brioche bun, split
• ½ avocado
• 2 cherry tomatoes, chopped
• 3-4 pickled jalapeño slices, chopped
• ½ small garlic clove, finely grated

How to cook?

• Put the chicken breast between two pieces of cling film and bash with a rolling pin or pan to about 1cm thick. Mix the chipotle paste with half the lime juice and spread over the chicken.
• Heat a griddle pan over a high heat. Once hot, cook the chicken for 3 mins each side until cooked through, adding the cheese for the final 2 mins of cooking. Add the bun, cut-side down, to the griddle pan to toast lightly. Season the chicken.
• Meanwhile, mash the avocado with the remaining lime juice. Stir in the cherry tomatoes, jalapeño and garlic, and season with a little salt. Spread over the base of the bun, then add the chicken followed by the top of the bun.

Leek and Herb Stuffed Jackets Recipe

Ingredients

• 2 leeks, sliced
• 4 baking potatoes, pricked with a fork
• 150g tub garlic and herb soft cheese
• 1 egg , beaten
• small handful parsley

How to cook?

• Heat oven to 220C/fan 200C/gas 7. Place the leeks in a microwaveable bowl with a splash of water, then microwave for 3 mins on High. Set aside. Microwave the potatoes for 10-15 mins on High, turning halfway through cooking. Leave until cool enough to handle, then cut in half lengthways and carefully scoop out the middle into the bowl with the leeks, keeping the potato skin intact.
• Mash the leek and potato with the soft cheese, egg and parsley, then spoon back into the potato skins. Place on a baking sheet, then bake for 15 mins until the filling is golden brown and piping hot, and the skins have crisped up. Delicious served with a tomato and baby leaf salad.

Sticky Hot Dog Jackets Recipe

Ingredients

• 4 baking potatoes, each weighing about 225g/8oz
• olive oil for brushing

For the sausages and glaze

• 2 tbsp maple syrup or clear honey
• 1 tbsp balsamic vinegar
•  2 tsp wholegrain mustard
• 1 tsp tomato purée
• 8 pork sausages

For the mayo

• 8 tbsp mayonnaise
• 2 tsp wholegrain mustard
• 3 tbsp snipped chives or finely chopped spring onion

How to cook?

• Rub the potatoes with a little oil, then sprinkle generously with salt (preferably flakes) and black pepper. Wrap each one in double-thickness foil and cook on the barbecue for 1 hour, turning frequently, until cooked. Or bake unwrapped in the oven at fan 180C/ conventional 200C/gas 6 for the same amount of time.
• Mix the maple syrup, vinegar, mustard and tomato purée to make a glaze. Brush over the sausages and cook on the barbecue, turning and basting often, for 10 minutes until cooked and sticky. Meanwhile, mix the mayo ingredients in a small bowl.
• Unwrap the potatoes and split down the middle. Add mayo and sausages (like a hot dog). Serve with a leafy salad.

Cheesy Bean Potatoes Recipe

Ingredients

• 6 large baking potatoes
• 85g butter
• 1 tbsp English mustard
• 6 large spring onions, finely chopped
• 175g mature cheddar, grated, plus 85g for sprinkling
• 2 x 300g cans red kidney beans, drained

How to cook?

• Heat oven to 200C/fan 220C/gas 7. Oil and season the potatoes, then bake for 1 hr until a knife slides in easily and the skins are crispy. Cool for 10 mins.
• Halve the potatoes lengthways and scoop out the cooked potato into a bowl, leaving a thin layer behind so that the skins still hold their shape. Mash the potato with the butter, mustard and seasoning, then stir in the spring onions, 175g cheese and kidney beans. Pile the mixture into the potato skins and scatter with the remaining cheese. Can be made to this stage a day ahead and chilled. Bake for 30-40 mins until golden. Serve with the sausages and salad

Chicken and Mushroom Spud Pies Recipe

Ingredients

• 4 large baking potatoes
• 2 tsp oil
• 250g pack chestnut mushroom, quartered
• 1 tsp cornflour
• 100ml milk, plus 3 tbsp
• 2 cooked chicken breasts, roughly shredded
• handful chopped parsley

How to cook?

• Microwave the potatoes for 10 mins on High, turning after 5 mins, and heat oven to 220C/fan 200C/gas 7. Meanwhile, heat the oil in a frying pan, then fry the mushrooms over a high heat until golden. Stir in the cornflour, gradually add 100ml milk, then simmer to a smooth sauce. Season to taste, then stir in the chicken and parsley.
• Scoop most of the potato from the skins, then mash with the remaining milk and some seasoning. Spoon the chicken filling into the shells, top with the mash, then bake for 10 mins until golden and the skins have crisped a little. Serve with green veg or a salad.

Salt Baked Potatoes Recipe

Ingredients

• 2 egg whites, lightly beaten with a fork
• 4 tbsp sea salt
• 8 large baking potatoes, each pricked 2-3 times with a fork
• butter, to serve

How to cook?

• Heat oven to 160C/140C fan/gas 3. Put the egg whites and salt in 2 shallow bowls. Dip each potato into the egg white to completely cover, then dab into the salt to cover in patches. Carefully put the potatoes onto a baking sheet, pressing on any remaining salt, then bake for 1½ hrs.
• Bake them for a further 1 hr at 200C/180C fan/ gas 6. Scrape off as little or as much of the salt as you like before eating.

Spicy Tuna and Cottage Cheese Jacket Recipe

Ingredients

• 225g can tuna, drained
• ½ red chilli, chopped
• 1 spring onion, sliced
• handful halved cherry tomatoes
• ½ small bunch coriander, chopped
• 1 medium-sized jacket potato
• 150g low-fat cottage cheese

How to cook?

• Preheat the oven to 180C/Gas 4/fan oven 160C. Prick the potato several times with a fork and put it straight onto a shelf in the hottest part of the oven. Bake for approximately 1 hour, or until it is soft inside.
• Mix tuna with chilli, spring onion, cherry tomatoes and coriander. Split jacket potato and fill with the tuna mix and cottage cheese.

Bonfire Night Baked Potatoes Recipe

Ingredients

• 4 medium baking potatoes
• 2 tbsp olive oil
• 25g butter
• 1 large onion, finely sliced
• 6 slices smoked streaky bacon, chopped
• 2 tbsp double cream
• 200g mixed good melting cheese, such as reblochon, raclette or gruyere
• chopped parsley, to serve

How to cook?

• Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork, then rub with half the oil, some sea salt and black pepper. Arrange on a baking tray and bake in the oven for about 1 hr 15 mins, until their skins are crisp and they are completely tender when prodded.
• Meanwhile, heat the remaining oil and half the butter in a frying pan. Add the onion and gently cook for 15-20 mins until softened and golden. Remove from the pan and set aside, add the chopped bacon and fry until just crisp. Remove using a slotted spoon and place on kitchen paper.
• Halve each potato lengthways (watch out, they will be hot), then scoop out most of the potato into a bowl, leaving a potato skin shell with a thin layer of potato. In the bowl, crush the potato with the remaining butter and the double cream. Season with salt and pepper. Fold through the onion, bacon, three-quarters of the cheeses and half the parsley. Spoon back into the potato shells and top with the remaining cheese. Transfer to the baking tray and return to the oven for 10-15 mins, until melting and golden. Sprinkle with the remaining parsley and serve with a sharply dressed crisp salad, if you like.

Broccoli Baked Potatoes Recipe

Ingredients

• 4 baking potatoes
• 300g broccoli, cut into small florets
• 1 tbsp wholegrain mustard
• 1 egg, beaten
• 140g grated cheddar

How to cook?

• Heat oven to 200C/180C fan/gas 6. Microwave the potatoes on High for 12-15 mins until tender. Meanwhile, steam or boil the broccoli for 3 mins, then drain well. When the potatoes have cooled a little, cut them in half lengthways and scoop the insides into a bowl.
• Put the potato shells on a baking sheet. Mash the flesh with a fork, then stir in the mustard, egg, most of the cheese and the broccoli. Season if needed, then pile back into the shells. Sprinkle with the reserved cheese and bake for 15 mins until the tops are crisp and golden. Serve with salad and Tomato relish 

Pizza Baked Potato Recipe

Ingredients

• 4 baking potatoes
• 1 tbsp olive oil
•  ½ red onion, finely chopped
• 1 garlic clove, crushed
• 60g pack sliced pepperoni, torn
• 400g can chopped tomato
• ½ small pack basil leaves, shredded
• 100g grated mozzarella

How to cook?

• Heat oven to 200C/180C fan/gas 6. Scrub the potatoes and dry well, then prick several times with a fork. Bake directly on the oven shelf for 1-1½ hrs, until they feel soft. If you are short of time, prick each potato with a fork, wrap in a sheet of kitchen paper and microwave on High for 8-10 mins until soft inside.
• While the potatoes cook, heat the oil in a small pan and sauté the onion for 5 mins to soften. Stir in the garlic and pepperoni, and cook for 1-2 mins, then add the chopped tomatoes. Bring to the boil, then simmer for 5 mins. Season and stir in half the basil. Spoon over the split potatoes and top each one with a good handful of cheese and the rest of the basil.

Spicy Turkey Sweet Potatoes Recipe

Ingredients

• 4 sweet potatoes
•  1 tbsp olive oil
•  1 onion, finely chopped
• 1 garlic clove, crushed
• 500g pack turkey thigh mince
• 500g carton passata
• 3 tbsp barbecue sauce
• ½ tsp cayenne pepper
• 4 tbsp soured cream
• ½ pack chives, finely snipped

How to cook ?

• Heat oven to 200C/180C fan/gas 6. Prick the potatoes, place on a baking tray and bake for 45 mins or until really soft.
• Meanwhile, heat the oil in a frying pan, add the onion and cook gently for 8 mins until softened. Stir in the garlic, then tip in the mince and stir to break up. Cook over a high heat until any liquid has evaporated and the mince is browned, about 10 mins. Pour in the passata, then fill the carton a quarter full of water and tip that in too. Add the barbecue sauce and cayenne, then lower the heat and simmer gently for 15 mins, adding a little extra water if needed. Taste and season.
• When the potatoes are soft, split them down the centre and spoon the mince over the top. Add a dollop of soured cream and a sprinkling of chives.

Baked Chilli and Jacket Potatoes Recipe

Ingredients

• 4 large jacket potatoes
• 1 tbsp sunflower oil
•  2 red onions, chopped
• 3 garlic cloves, crushed
• 1 sachet (30-39g), chilli con carne seasoning mix
• 500g beef mince
• 100g smoked bacon lardons
• 2 tbsp tomato purée
• 400g can chopped tomatoes
•  400g can black beans, drained soured cream, grated cheese and coriander leaves, to serve

How to cook ?

• Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork, then put on a baking sheet and bake in the oven for 1 hr.
• While the potatoes are baking, heat the oil in a large frying pan. Add the onion and fry over a high heat for 5 mins until softened. Add the garlic and chilli sachet. Stir a few times to coat the onions in the spices, then tip the onion mixture into a large ovenproof dish.
• Put the pan back over high heat and add the beef mince, breaking it up with a spatula as you go. Cook until starting to become crisp at the edges, then add to the dish with the onions. Return the pan to heat and cook the bacon until crisp at the edges. Add the bacon to the beef and stir to combine.
• Stir in the tomato purée and tomatoes, then put the dish in the oven with the potatoes and bake for 25-30 mins until bubbling and starting to thicken. Stir in the beans and season well. Return to the oven for 5 mins to warm through.
• Cut a cross in the top of each potato and squeeze the sides to open. Spoon in the baked chilli and top with soured cream, cheese and coriander if you like.

Seafood Risotto Recipe

Ingredients

• Clams 8-10
• Small prawns shelled and deveined 1/4 cup
• Rawas fillets cut into cubes 2
• Arborio rice 3/4 cup
• Olive oil 1 tablespoon
• Garlic finely chopped 1 tablespoon
• Medium onion finely chopped 1
• White wine 1/2 cup
• Vegetable stock 3 cups
• Salt to taste
• Black pepper powder to taste
• Parmesan cheese 50 grams
• Fresh parsley chopped 1/2 tablespoon
• Fresh parsley sprig to garnish

How to cook?

1. Heat olive oil in a non-stick pan. Add garlic and sauté till fragrant. Add onion and sauté till translucent.

2. Add Arborio rice and mix well. Add white wine, mix well and cook for 1-2 minutes.

3. Add clams, mix and cook till they start opening up. Add 1½ cups vegetable stock, stir to mix and cook for 20-25 minutes.

4. Add prawns, rawas, salt and remaining stock and mix well. Cook till everything is well cooked.

5. Add pepper powder, grate in cheese, add parsley and mix well.

6. Garnish with parsley sprig and serve hot.