Mexican chicken & wild rice soup

Mexican chicken & wild rice soup

Ingredients

• 1 tsp olive oil
• 1 onion, finely chopped
• 1 green pepper, diced
• 200g sweetcorn, frozen or from a can
• 1-2 tbsp chipotle paste (we used Discovery)
• 250g Pouch ready-cooked long-grain and wild rice mix (we used Uncle Ben's)
• 400g can black beans in water, rinsed and drained
• 1.3l low-sodium chicken stock
• 2 cooked skinless chicken breasts, shredded
• small bunch coriander, chopped
• low-fat soured cream and reduced fat guacamole, to serve, if you like

Method

1. Heat the oil in a large non-stick frying pan and cook the onion for 5 mins. Throw in the pepper and cook for 2 mins more, then add the sweetcorn, chipotle paste and rice. Stir well and cook for 1-2 mins.
2. Add the black beans and the stock. Bring to the boil, turn down to a simmer, then add half the chicken and coriander. Cool for 2-3 mins, then ladle into bowls.
3. Scatter over the rest of the chicken and coriander. Serve with a dollop each of guacamole and soured cream on top if you like.
   
   source: bbcgoodfood

 

Mexican soup with chicken

Mexican soup with chicken

All those typically Mexican flavours - lime, coriander, chilli - combined in a soup with the crunch of tortilla chips.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 4 garlic cloves, crushed
• 1 ancho or other large dried chilli, deseeded and softened in boiling water for about 10 mins
• ½ tsp ground cumin
• 400g can plum tomato
• 1½ l chicken stock
• 2 chicken breasts, sliced
• juice 2 limes
• tortilla chips or homemade tortilla strips (see below), chopped avocado, lime wedges, red onion and coriander, to serve

Method

1. Heat the oil in a large saucepan. Add the onion and garlic, soften for 5 mins, then stir in the dried chilli, cumin, tomatoes and chicken stock. Blitz in a food processor in batches, or use a hand blender to purée until smooth.
2. Return to the pan, then bring to the boil. Add the chicken, reduce the heat, then simmer for 10 mins until cooked through. Stir in the lime juice and some seasoning, then ladle into bowls. Put the toppings in the middle of the table for everyone to help themselves.
   
   source: bbcgoodfood

Courgette & ricotta tart

Courgette & ricotta tart

Roll out a puff pastry base and have a vegetarian meal in minutes with sliced greens, basil and ricotta cheese toppings.

Ingredients

• 2 tbsp olive oil
• 2 courgettes, thinly sliced
• 250g tub ricotta
• 2 large eggs
• small handful basil, chopped
• pinch nutmeg
• 1 tbsp grated parmesan(or vegetarian alternative)
• 1 garlic clove, crushed
• 320g pack ready-rolled puff pastry
• flour, for dusting

Method

1. Heat oven to 200C/180C fan/gas 6. Heat half the olive oil in a frying pan. Cook the courgettes for 5 mins until golden around the edges, then remove from the pan and set aside. Mix the ricotta with the eggs, most of the basil, the nutmeg, Parmesan and garlic. Set aside.
2. Unroll the pastry on a lightly floured surface – roll it out lightly to give an even surface. Line a baking tray with baking parchment and lay the pastry on top.
3. Spread the pastry with the ricotta mix, leaving a border of 1cm around the edge, then press the courgette slices into the ricotta. Bring the pastry sides up over the edge of the filling and pinch so that none seeps out the sides.
4. Bake for 30 mins until the tart is puffed up and golden. Serve warm, scattered with the remaining basil.
   
   source: bbcgoodfood

Beef & bean chilli bowl with chipotle yogurt

Beef & bean chilli bowl with chipotle yogurt

Chilli con carne is padded out with healthy mixed beans flavoured with smoky chilli paste.

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 250g pack extra-lean minced beef
• 1 tbsp chipotle paste, plus a little extra to serve
• 1 tbsp Cajun seasoning mix
• 2 x 400g cans mixed bean salad, drained
• 400g can chopped tomato
• 1 low-sodium beef stock cube
• 2 squares 70% cocoa dark chocolate
• small pack coriander, chopped
• cooked brown rice and low-fat Greek yogurt, to serve

Method

1. Heat the oil in a frying pan and cook the onion on a medium heat until softened. Add the beef with some black pepper and a little salt, breaking up any lumps with a wooden spoon, and cook until browned. Add the chipotle and Cajun seasoning. Give it a good stir and cook for 1 min more.
2. Tip in the beans and tomatoes, then crumble over the stock cube. Add a can of water and simmer for about 20-30 mins, until thickened. Add the chocolate, and stir until melted, then add most of the coriander.
3. Serve the chilli in bowls on top of the rice sprinkled with the rest of the coriander, with a dollop of low-fat yogurt, and an extra drizzle of chipotle paste on top.
   
   source: bbcgoodfood

Black bean, tofu & avocado rice bowl

Black bean, tofu & avocado rice bowl

Mix up your midweek meals with this vegetarian Mexican brown rice and grilled tofu dinner - swap for chunks of chorizo to make it meaty.

Ingredients

• 2 tbsp olive or rapeseed oil
• 1 red onion, chopped
• 3 garlic cloves, crushed
• 2 tsp ground cumin
• 2 x 400g cans black beans, drained and rinsed
• zest 2 limes, then 1 juiced, the other cut into wedges to serve
• 396g pack tofu, halved through the centre, then chopped into small chunks
• 2 tsp smoked paprika
• 2 x 200g pouches cooked brown rice
• 2 small ripe avocados, halved, stoned, peeled and chopped
• small bunch coriander, leaves only
• 1 red chilli, thinly sliced (optional)

Method

1. Heat the grill to High. Heat 1 tbsp oil in a frying pan, add the onion and cook, stirring, for 5 mins or so until soft. Add the garlic and sizzle for 30 secs more, then stir in the cumin and black beans. Cook for 5 mins until the beans start to pop and are hot through. Stir through the lime zest and juice, and season.
2. While the beans cook, put the tofu in a bowl and gently toss through the remaining oil, the paprika and some seasoning. Line a baking tray with foil and arrange the tofu on top. Cook under the grill for 5 mins each side until charred all over.
3. Heat the rice following pack instructions, then divide between bowls. Top with the beans, tofu, avocado, coriander and a wedge of lime. Add a few slices of chilli too, if you like it spicy.
   
   source: bbcgoodfood

Chipotle black bean soup with lime-pickled onions

Chipotle black bean soup with lime-pickled onions

Use storecupboard pulses in this healthy, Mexican-inspired soup - freshen it up with sweet onions, coriander and soured cream.

Ingredients

• juice 2 limes
• 2 small red onions, thinly sliced
• ½ tbsp olive oil
• 2 garlic cloves, finely chopped
• ½ tbsp ground cumin
• ½ tbsp smoked paprika
• ½ tbsp chipotle paste, or Tabasco, to taste
• 400g can black bean, drained and rinsed
• 400ml vegetable stock
• half-fat soured cream, to serve
• coriander leaves, to serve
• crisp tortilla chips, to serve

Method

1. To make the lime-pickled onions, combine ½ the lime juice and ½ the onions in a small bowl, and season. Leave to pickle for 30 mins.
2. Meanwhile, heat the olive oil in a saucepan over a medium-high heat. Add the garlic and remaining onions, and season. Cook for 8 mins or until the onions are translucent. Add the spices and chipotle purée, cook for 1 min, then add the beans, stock and remaining lime juice. Simmer for 15 mins, then purée in a blender.
3. Pour the soup into a clean pan to reheat. Serve with a little of the drained pickled onions, topped with a small drizzle of soured cream and some coriander, and the tortillas on the side.
   
   source: bbcgoodfood

Cashew curry

Cashew curry

This easy low-carb lunch is packed with iron rich veggies, crunchy cashews and chicken. Serve with your favourite steamed greens and a scattering of coriander.

Ingredients

• 1 small onion, chopped
• 3-4 garlic cloves
• thumb-sized piece ginger, peeled and roughly chopped
• 3 green chillies, deseeded
• small pack coriander, leaves picked and stalk roughly chopped
• 100g unsalted cashews
• 2 tbsp coconut oil
• 1 ½ tbsp garam masala
• 400g can chopped tomatoes
• 450ml chicken stock
• 3 large chicken breasts (about 475g), any visible fat removed, chopped into chunks
• 155g fat-free Greek yogurt
• 10ml single cream (optional)

To serve

• 165g boiled or steamed greens (choose from spinach, kale, runner beans, asparagus or broccoli).

 Method

1. Put the onion, garlic, ginger, chillies and coriander stalks in a small food processor and blitz to a paste.
2. Heat a large, non-stick frying pan over a medium heat. Add the cashews and toast for 1-2 mins until light golden. Set aside and return the pan to the heat. Add the oil and stir-fry the paste for 5 mins to soften. Add the garam masala and cook for a further 2 mins.
3. Add the tomatoes and stock to the pan. Mix well, then tip into a blender with the cashews and blitz until smooth. Return to the pan, season and bring to the boil, then lower to a simmer.
4. Cook for 30 mins until the sauce has thickened then add the chicken, cover with a lid and simmer for another 15 mins, until the chicken is cooked through. Add the yogurt and cream (if using), and stir well to make a creamy sauce.
5. Scatter with the coriander leaves and serve with the greens.
   
    source: bbcgoodfood

Burrito bowl with chipotle black beans

Burrito bowl with chipotle black beans

This healthy burrito bowl is chock full of veggies and greens, perfect for a filling lunch. This is one vegetarian meal that tastes just as good as it looks.

Ingredients

• 125g basmati rice
• 1 tbsp olive oil
• 2 garlic cloves, chopped
• 400g can black beans, drained and rinsed
• 1 tbsp cider vinegar
• 1 tsp honey
• 1 tbsp chipotle paste
• 100g chopped curly kale
• 1 avocado, halved and sliced
• 1 medium tomato, chopped
• 1 small red onion, chopped

To serve (optional)

• chipotle hot sauce
• coriander leaves
• lime wedges

Method

1. Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.
2. Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.
   
   source: bbcgoodfood

Healthier flapjacks

Healthier flapjacks

A healthier version of traditional fruit and nut bars that are packed with seeds, oats and agave syrup - perfect for snacking and lunchboxes.

Ingredients

• 150g ready-to-eat stoned date
• 100g low-fat spread
• 3 generous tbsp agave syrup
• 50g ready-to-eat stoned dried apricot, finely chopped
• 50g chopped toasted hazelnut
• 3 tbsp mixed seed
• 50g raisin
• 150g porridge oat

Method

1. Heat the oven to 190C/170C fan/gas 5. Line an 18cm square tin with baking parchment. Put the dates into a food processor and process until they are finely chopped and sticking together in clumps.
2. Put the low-fat spread, agave syrup and dates into a saucepan and heat gently. Stir until the low-fat spread has melted and the dates are blended in. Add all the remaining ingredients to the pan and stir until well mixed. Spoon the mixture into the tin and spread level.
3. Bake in the oven for 15-20 mins until golden brown. Remove and cut into 12 pieces. Leave in the tin until cold. Store in an airtight container.
   
   source: bbcgoodfood

James Martin's Yorkshire puds

James Martin's Yorkshire puds

Roast beef just wouldn't be the same without crisp Yorkshire puddings.

Ingredients

• 200g plain flour
• 3 eggs
• 300ml milk
• 4 tbsp vegetable oil

Method

1. Put the flour and some seasoning into a large bowl, stir in the eggs, one at a time, then slowly whisk in the milk until you have a smooth batter. Chill in the fridge for at least 30 mins or up to a day.
2. Heat oven to 220C/180C fan/gas 7. Pour the oil into the holes of a 12-hole muffin tin, then heat the tin in the oven for 5 mins. Carefully ladle the batter mix into the tin, then bake for 30 mins until well browned and risen.
   
   Source: bbcgoodfoo

Deliciously creamy risotto without being too rich

Deliciously creamy risotto without being too rich

Deliciously creamy risotto without being too rich.

Ingredients

• 450ml vegetable stock, made wth half a stock cube
• 4 asparagus spears, trimmed (trimmings kept) and each spear sliced into 4
• 200-250g/8-9oz peas in the pod, about 85g/3oz podded (pods kept)
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 85ml risotto rice
• 3 tbsp white wine (keep the rest of the bottle chilling)
• small handful of freshly grated parmesan (or vegetarian alternative)
• small handful of rocket and a few parmesan (or vegetarian alternative) shavings, to serve

Method

1. Simmer the stock for 10 minutes with the asparagus trimmings and pea pods; these will intensify the flavour. Strain into a jug.
2. While the stock is simmering, heat 1 tbsp of the oil in a wide, shallow pan. Tip in the onion and fry gently for 5-6 minutes, stirring, until it is soft but not coloured. Add the rice and continue to stir and cook for 1-2 minutes until the grains become see-through at the edges and begin to make ‘clicking’ noises.
3. Add the wine (it should bubble and evaporate), then 50ml/2fl oz of the stock. Stir well and simmer gently until all the liquid has been absorbed. Now pour in another 50ml/2fl oz stock and stir again. Continue adding the stock and stirring. After about 7 minutes, when half the stock has been added, swirl in the asparagus and peas. Carry on adding stock in small amounts until it has been absorbed; this will take about 10 more minutes. Now the risotto should be a little wet and sloppy and the rice tender with a nutty bite.
4. Turn off the heat, then gently stir in the grated Parmesan, taste and season. You may need only a little black pepper as the Parmesan and stock are both salty. Spoon the risotto on to a plate, top with the rocket, drizzle with the remaining olive oil and scatter with Parmesan shavings. Pour yourself a glass of wine and enjoy your meal.
   
   source: bbcgoodfood

Creamy courgette risotto

Creamy courgette risotto

This melt-in-the-mouth vegetarian dish served with pine nuts and fried courgettes is everything a traditional Italian risotto should be.

Ingredients

• 50g butter, plus 2 knobs more
• 1 small onion, finely chopped
• 250g courgette, 140g coarsely grated, the rest diced
• 175g risotto rice
• zest and juice 1 lemon
• 1.2l vegetable (or chicken) stock, kept hot on a low heat
• 25g parmesan(or vegetarian alternative), grated
• 2 heaped tbsp mascarpone
• splash of olive oil
• 1 heaped tbsp toasted pine nuts

Method

1. Melt the butter in a sturdy frying pan, add the onion and gently fry until softened. Stir in the grated courgettes and rice, increase the heat and sizzle while stirring for 1-2 mins.
2. Add the lemon juice and a ladle of hot stock, and bubble over a medium-high heat while stirring constantly. When the liquid has just about been absorbed, add another ladleful of stock. Keep cooking like this for 20-25 mins until the rice is just tender and is creamy. Stir in the Parmesan, mascarpone and some seasoning, cover with a lid or baking sheet, and set aside for 5 mins while you cook the remaining courgettes.
3. Heat the remaining butter and a splash of oil in a small frying pan. Add the diced courgettes, and fry over a high heat for 2-3 mins until golden and just softened. Divide the risotto between shallow bowls or plates, then scatter with the diced courgettes and any buttery juices, the pine nuts and a few pinches of lemon zest.
   
   source: bbcgoodfood

Seven-cup muesli

Seven-cup muesli

Mary's muesli will set you up for a busy day, it counts as one of your 5-a-day and is high in iron and packed with fibre.

Ingredients

• 3 cups oats
• 1 cup mixed nuts including macadamia if possible
• ½ cup sesame seeds
• ½ cup sunflower seeds
• ½ cup raisins
• ½ cup dried cranberries
• 1 cup dried ready-to-eat apricots, chopped

To serve

• soya or semi-skimmed milk
• chopped fresh seasonal fruit, such as pears, banana, pineapple, papya, passion fruit and grapes

Method

1. Tip the oats into a large airtight container and add the nuts, seeds, raisins and cranberries. Stir in the apricots.
2. To serve, spoon a portion into a bowl, pour over the milk and top with chopped fresh fruit.
   
   source: bbcgoodfood

Seven-hour lamb

Seven-hour lamb

Slow cooked, melt-in-the-mouth meat that needs 7 hours in the oven but little more than 7 minutes work for the chef.

Ingredients

• 1 large leg of lamb, about 3kg/6lb 8oz
• 4 onions, sliced
• 8 garlic cloves, peeled, but left whole
• 4 carrots, leave whole if small or quarter lengthways
• 300ml white wine
• 300ml stock, use what you have
• 2 tbsp Armagnac or Madeira, optional, to finish
• thyme sprigs, to finish

Method

1. Heat oven to 120C/fan 100C/gas ½. Put your largest lidded casserole on the hob and brown the seasoned leg of lamb on all sides - do this very thoroughly until it is a good dark brown as it will not brown during the cooking. (If you don't do it now, it will end up beige.) If the lamb sticks, add a drizzle of oil - legs of lamb differ. Allow 10 mins on a high heat and put on the cooker fan to remove the smoke. Pour away any fat that has collected in the bottom of the pan.
2. Throw in the vegetables, followed by the wine and stock. Season and bring to the boil, then clap on the lid and put in the oven. Bake for 7 hrs, turning twice. After 5 hrs the meat will be cooked and offer no resistance to the knife.
3. There is no need to rest the meat when cooked in this way, but to finish the sauce, transfer the meat and vegetables to a serving dish. Strain the sauce into a jug and pour or blot away the fat with kitchen paper. Pour the sauce into a pan then boil the liquid hard to reduce by a quarter, by which time it will be rich and flavoursome. Adjust seasoning, add the Armagnac if you wish, and serve alongside the lamb, which should be served with a spoon, a la cuillère as the French call it.
   
   source: bbcgoodfood

Three-hour shoulder of lamb

Three-hour shoulder of lamb

This one-pot roast is simplicity itself - cooking the shoulder slowly means the meat will melt away from the bone.

Ingredients

• 2 garlic cloves, finely chopped
• 1 tbsp oregano, roughly chopped
• 1 tbsp olive oil
• 1 shoulder of lamb, boned and tied, approx 1½ kg/3lb 5oz
• 400g pearl onions or shallots
• 250ml lamb stock
• 100g fresh peas
• 100g fresh broad beans
• 2 Little Gem lettuces, cut into quarters
• juice 1 lemon
• small handful mint or coriander, roughly chopped

Method

1. Heat oven to 140C/120C fan/gas 1. Mix the garlic, oregano and olive oil with some salt and pepper. Slash the lamb all over and rub the mixture into the meat. Place into a deep casserole dish with the onions and pour over the stock, cover with a tight-fitting lid and cook 3 hrs.
2. Remove the lamb from the pot, stir through the peas and broad beans. Sit the lamb back on top of the vegetables and return to the oven. Increase temperature to 180C/160C fan/gas 4 and roast, uncovered, for another 20-30 mins until the lamb is browned, adding the lettuce for the final 5 mins. Allow to rest for 20 mins, then add the lemon juice and mint to the cooking juices around the lamb. Remove the string, carve into thick slices and lay them back on top of the veg to make serving easier.
   
   source: bbcgoodfood 

Braised shoulder of lamb with jewelled stuffing

Braised shoulder of lamb with jewelled stuffing

A melt-in-the-mouth lamb dish so tender that you can carve it with the back of a spoon. Prepare to drool.

Ingredients

• 1½ kg boned shoulder of lamb
• 2 tbsp oil
• 1 onion, roughly chopped
• 3 garlic cloves, chopped
• 175ml dry cideror dry white wine
• 500ml chicken stock
• strip orange zest
• 1 cinnamonstick
• 2 bay leaves

For the stuffing

• 50g stoned dates, roughly chopped
• 50g dried apricots, roughly chopped
• 25g dried cranberries
• 25g shelled pistachios, roughly chopped
• handful parsley, finely chopped, plus extra for serving
• 1 shallot, finely chopped
• zest ½ orange
• 3 slices stale bread, whizzed into crumbs

Method

1. To make the stuffing, soak the dates, apricots and cranberries in boiling water for 30 mins, then drain and squeeze dry gently. Mix with the rest of the stuffing ingredients and salt and pepper.
2. Season the lamb well on both sides. Spread on the stuffing, then roll into shape and secure with string. Heat the oil in a large, lidded ovenproof pan. Add the lamb and brown on all sides. Remove to a plate.
3. Heat oven to 150C/130C fan/gas 2. Brown the onions in the remaining fat for 5 mins, add the garlic and sizzle for 30 secs. Now pour in the cider and as it bubbles, scrape up any caramelised bits at the bottom and sides of the pan. Add enough of the stock to come ¹/³ of the way up the lamb, and the orange zest, cinnamon and bay leaves.
4. Cover with a piece of crumpled baking parchment and cook for 2½-3 hrs, turning halfway through, until the meat is completely tender. Remove and wrap with foil. Strain the juices and spoon off any fat that comes to the top, then put into a wide pan and boil to reduce for 5-10 mins, until slightly thickened and rich in flavour. Season with salt, pepper and a squeeze of lemon or orange juice, if necessary. Slice the lamb and serve with the sauce, and parsley sprinkled over.

source:  bbcgoodfood

Slow-roast shoulder of lamb with anchovy & rosemary

Slow-roast shoulder of lamb with anchovy & rosemary

This generous dish of melt-in-the-mouth lamb feels extravagant, but is an inexpensive way to feed a crowd.

Ingredients

• 4 rosemarysprigs, leaves removed
• 4 garlic cloves, crushed
• 1 tbsp capers, finely chopped
• 3 anchovyfillets in oil, drained and finely chopped
• 2 tbsp olive oil
• 2 whole lemons
• 1½ kg shoulder of lamb, on the bone
• 2 red onions, cut into wedges
• small glass white wine

Method

1. Heat oven to 160C/140C fan/gas 3. Finely chop the rosemary, then mix with the garlic, capers, anchovies, olive oil and zest and juice of 1 lemon, reserving the used lemon halves. Make 3-4 slashes across the top of the shoulder, then rub the rosemary mixture all over the lamb.
2. Scatter the onion into the base of a large roasting tin, cut the remaining lemon in half, squeeze the juices into the tin, and place all the used lemon halves in the tin with the onions. Place the lamb on top and roast for 1 hr. Pour in the wine and roast for a further 3 hrs until the meat is really tender. Leave to rest for 15 mins then serve, pulled into chunks rather than carved, with any pan juices.
   
   source: bbcgoodfood

10-minute winter fruit compote

10-minute winter fruit compote

Two simple steps make a deliciously fruity pudding spiced with cinnamon and cloves. It's easy to make in the microwave and counts as one of your 5-a-day.

Ingredients

• 500g pack mixed dried fruit
• 200ml fresh orange juice
• half cinnamon stick
• 6 cloves
• 6 black peppercorns
• 0% Greek yogurt or low-fat fromage frais, to serve

Method

1. Tip the dried fruit, orange juice and whole spices into a microwaveable bowl. Microwave on High for 4-5 mins, stirring halfway through until the juices become sticky and the fruits are plump.
2. Leave the compote to stand for a minute and serve in bowls with spoonfuls of yogurt or fromage frais.
   
   source: bbcgoodfood

10-minute pad Thai

10-minute pad Thai

A delicious one-pan dinner - who needs takeaways?

Ingredients

• 200g raw prawns
• small pack coriander, stalks finely chopped, leaves roughly chopped
• 2 x 200g packs straight-to-wok pad Thai noodles
• 85g beansprouts
• 1 egg, beaten with a fork
• juice 1 lime, plus wedges to serve
• 1 tbsp fish sauce
• 2 tsp sugar
• 1 tbsp roasted peanuts, roughly chopped, to serve

Method

1. Dry-fry the prawns and coriander stalks in a non-stick frying pan for 1-2 mins until the prawns are just pink. Add the noodles, beansprouts, egg, lime juice, fish sauce and sugar. Quickly toss together for 1 min more until the egg is just cooked and everything is well mixed – you might want to use a pair of tongs to make this easier.
2. Remove from the heat, mix in most of the coriander leaves, then divide between 2 bowls. Scatter with the remaining coriander and the peanuts, and serve with lime wedges for squeezing over.
   
   source: bbcgoodfood

10-minute couscous salad

10-minute couscous salad

This makes a great lunchbox filler for a day out and is equally good at home from the fridge.

Ingredients

• 100g couscous
• 200ml hot low salt vegetable stock (from a cube is fine)
• 2 spring onions
• 1 red pepper
• ½ cucumber
• 50g feta cheese, cubed
• 2 tbsp pesto
• 2 tbsp toasted pine nut

Method

1. Tip couscous into a large bowl, pour over stock. Cover, then leave for 10 mins, until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper and dice the cucumber. Add these to the couscous, fork through pesto, crumble in feta, then sprinkle over pine nuts to serve.
   
   source: bbcgoodfood

10-minute tortellini

10-minute tortellini

A healthy, colourful pasta dish, with melt-in-the-mouth tomatoes.

Ingredients

• 250g pack fresh spinach and ricotta tortellini
• 1 tbsp olive oil
• 250g pack cherry tomato
• 2 x 20g packs parsley, leaves roughly chopped
• 3 tbsp finely grated parmesan

Method

1. Boil the pasta for 2 mins until just cooked. Meanwhile, heat the oil in the frying pan and sizzle the tomatoes until they start to blister.
2. When pasta is cooked, drain it quickly, reserving some cooking water. Put the tomatoes back on a high heat. Tip in the pasta, parsley, a splash of cooking water and most of the parmesan. Bubble everything together, season with black pepper and salt if you want. Serve with remaining parmesan.
   
   source: bbcgoodfood

Beef pie with crisp potato crust

Beef pie with crisp potato crust

A classic recipe with a contemporary twist, beef pie with crisp potato crust.

Ingredients

• 1 tbsp olive oil
• 500g beef braising steak, cut into chunks
• 1 onion, roughly chopped
• 250g pack oyster mushrooms, sliced if large
• 1 tbsp tomato paste
• 1 tbsp flour
• 100ml red wine
• 200ml hot beef stock, from a cube
• 350g potato, peeled
• 25g butter, chopped into small pieces

Method

1. Heat oil in a non-stick pan over a high heat. Add beef and cook for 10 mins until browned all over, then remove from pan. Cook onion for 7 mins until softened. Stir through mushrooms, then cook for 3 mins more until golden. Stir in tomato paste and flour and cook for 1 min more. Pour in wine and beef stock, bring to a simmer. Add beef back to pan. Cook, uncovered, over a gentle heat for around 2 hrs until meat is really tender, topping up with water if needed. Pour mixture into a 2 litre baking dish.
2. Heat oven to 190C/fan 170C/gas 5 and bring a pan of lightly salted water to the boil. Cook the potatoes for 10 mins until beginning to soften. Cool under a running tap, then coarsely grate. Sprinkle over the beef and dot with butter. Pop in the oven and cook for 30 mins until the crust is nice and crispy.
   
   source: bbcgoodfood

Coconut ice squares

Coconut ice squares

This recipe was re-tested and updated on 05 April 2011. It now uses 250g of sweetened condensed milk and works beautifully.

Ingredients

• 250g sweetened condensed milk
• 250g icing sugar, sifted, plus extra for dusting
• 200g dessicated coconut
• pink edible food colouring, optional

Method

1. Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. It will get very stiff. Work the coconut into the mix until it’s well combined – use your hands, if you like.
2. Split the mix into two and knead a very small amount of food colouring into one half. Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other. Roll with a rolling pin, re-shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick.
3. Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. Cut into squares with a sharp knife and pack into bags or boxes. These will keep for up to a month at least, if stored in an airtight container.
   
   source: bbcgoodfood

Blackberry & coconut squares

Blackberry & coconut squares

This lovely crumbly bake won the under-11s category of our 20th birthday cake competition.

Ingredients

• 250g self-raising flour
• 25g oats
• 280g soft brown sugar
• 200g cold butter, cut into pieces
• 75g desiccated coconut
• 2 medium eggs, beaten
• 350g frozen or fresh blackberry 

Method

1. Heat oven to 180C/160C fan/gas 4. Tip the flour, oats and sugar into a large bowl. Rub the butter into the flour mixture using your fingertips until only small pea-size pieces remain. Stir through the coconut, then fill a teacup with the mixture and set this aside.
2. Stir the eggs into the bowl of mixture, then spread over the bottom of a lined baking tin (31 x 17cm), or a 21cm square tin. Smooth the surface with the back of a spoon, then scatter over the blackberries. Scatter over the reserved teacup mixture and bake for 1 hr-1 hr 15 mins until golden and cooked through (if you poke a skewer in, it should come out with moist crumbs but no wet mixture). Leave to cool, then remove from the tin and cut into squares. Serve with some extra berries, if you like. Great for teatime or to pop into a lunchbox.
   
   source: bbcgoodfood

Pistachio & milk chocolate squares

Pistachio & milk chocolate squares

Try something different with Sarah Cook's Pistachio & milk chocolate squares - you won't be able to stop at just one piece.

Ingredients

• 140g shelled pistachios
• 200g milk chocolate, broken into chunks
• 200g golden caster sugar
• 200g very soft butter
• 3 eggs
• 200g self-raising flour
• 100ml milk
• 150ml soured cream

Method

1. Heat oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Whizz 125g of the pistachios, 75g of the chocolate and about half the sugar in a food processor until very finely chopped. Tip into a bowl with remaining sugar, butter, eggs, flour and milk, plus a pinch of salt, and beat. Scrape into the tin and bake for 35-45 mins until a skewer poked in comes out clean. Cool.
2. Melt the remaining milk chocolate, stir in the soured cream and cool until spreadable. Trim the edges off the cake, then split in half. Spread a little icing over the base, sandwich the top of sponge back on. Spread remaining icing over the top, roughly chop the remaining pistachios and scatter them over. Cut into 16 squares to serve.
   
   source: bbcgoodfood

Isaac's chocolate coconut squares

Isaac's chocolate coconut squares

Go loco over coconut with these melt-in-the-mouth chocolate treats.

Ingredients

• 100g butter, softened
• 100g caster sugar
• 2 eggs, beaten
• 140g self-raising flour
• 1 tsp baking powder
• 2 tbsp cocoa powder
• 2 tbsp milk

For the icing and decoration

• 100g plain chocolate, broken into pieces
• 25g butter
• 100g icing sugar, sifted
• 100g desiccated coconut

Method

1. Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm square baking tin. Beat together the butter and sugar until pale and creamy, then beat in the eggs. Add 1 tbsp of the flour if the mix starts to curdle.
2. Sieve in the flour, baking powder and cocoa and fold in with a metal spoon. Stir in the milk. Scrape mix into the tin and level the top. Bake for 18-20 mins or until the cake springs back when pressed. Allow to cool in the tin.
3. To make the icing, put the chocolate, butter and 4 tbsp water in a pan and gently heat until melted. Allow to cool slightly, then beat in the icing sugar.
4. Remove cake from tin and peel away paper. Cut into 16 squares. Dip the squares into the icing, then roll in the coconut. Allow to set on cooling rack.
   
   
   source: bbcgoodfood

Beef stir-fry

Beef stir-fry

Stir-fried beef with rich black bean sauce and noodles - who can even think of phoning the takeaway?

Ingredients

For the beef

• 450g/1lb lean beef fillet, cut into thin slices
• 2 tsp light soy sauce
• 1 tsp rice wine or dry sherry
• 1 tsp cornflour
• 2 tbsp groundnut oil
• 225g/8oz onion, thickly sliced
• 3 tbsp water
• 2 tbsp oyster sauce
• small handful fresh mint leaves

For the noodles

• 175g/6oz bean thread noodles
• 1 tbsp groundnut oil
• 2 tbsp black beans, coarsely chopped
• 3 tbsp spring onions, finely chopped
• 2 tbsp garlic, coarsely chopped
• 1 tbsp ginger, finely chopped
• 110g/4oz carrots, finely chopped
• 110g/4oz bean curd, finely chopped
• 225g/8oz Chinese flowering cabbage or pak choi, finely chopped
• 250ml/9fl oz water
• 2 tbsp Shaoxing rice wine or dry sherry
• 1½ tbsp chilli bean sauce, from a jar
• 1 tbsp whole yellow bean sauce, from a jar
• 2 tbsp light soy sauce
• 2 tsp dark soy sauce
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 2 tsp sesame oil
• 2 tsp spring onions, finely chopped, to serve

Method

1. For the beef, place the beef strips into a bowl and add the light soy sauce, rice wine and cornflour and mix well. Leave to marinate for 10-20 minutes.
2. Heat a wok until very hot and then pour in the oil.
3. Add the marinated beef and stir-fry for one minute, or until browned all over. Remove the beef with a slotted spoon and set aside.
4. Add the onions to the wok and stir-fry for 1-2 minutes
5. Pour in the water and cook for three minutes.
6. Drain off the juices collected from the beef and add to the wok.
7. Add the oyster sauce and stir for a minute then return the beef to the wok and add the mint leaves. Continue to stir-fry for one minute then remove from the heat.
8. For the noodles, soak the noodles in a large bowl of warm water for 15 minutes. When they are soft, drain them and discard the water.
9. Cut the noodles into 7.5cm/3 in lengths.
10. Heat a clean wok until hot, then add the groundnut oil. When it is very hot and slightly smoking, add the black beans, spring onions, garlic and ginger and stir fry quickly for 15 seconds.
11. Add the carrots and stir fry for two minutes.
12. Add the bean curd and Chinese flowering cabbage or pak choi and carefully mix together without breaking up the bean curd.
13. Add all of the remaining ingredients, except the sesame oil and cook the mixture over a gentle heat for about two minutes.
14. Now add the drained noodles and sesame oil and cook for a further three minutes.
15. To serve, ladle some of the noodles and sauce into individual bowls or into one large serving bowl. Place the stir fried beef alongside, garnish with the spring onion and serve at once.

 source: bbc

Chicken with chorizo, peppers and sage with spiced aubergine

Chicken with chorizo, peppers and sage with spiced aubergine

This summery recipe of chicken roasted with chorizo and peppers is perfect for a relaxed weekend lunch.

Ingredients

For the chicken

• 1 large corn-fed chicken, jointed into 8 pieces
• salt and freshly ground black pepper
• 3 tbsp olive oil
• 110g/4oz chorizo, peeled and sliced
• 3 red peppers, cut into 2.5cm/1in squares
• 2 garlic cloves, crushed
• 1-2 tbsp chopped fresh sage
• 2 tsp chopped fresh thyme
• 1 lemon, juiced, zested

For the spiced aubergine

• 2 large aubergines, cut into 2.5cm/1in chunks
• 125ml/4fl oz olive oil
• 2 red onions, finely chopped
• 4 plum tomatoes, seeded and diced
• 2 tbsp red wine vinegar
• good pinch cumin
• handful basil leaves, torn
• handful coriander leaves, picked from stems
• 1 tbsp pine nuts, lightly toasted in a pan
• sea salt and freshly ground black pepper

Method

1. Preheat the oven to 180C/350F/Gas4.
2. Season the chicken pieces with salt and freshly ground black pepper. Heat two tablespoons of the olive oil in a large frying pan and brown the chicken on both sides for 4-5 minutes. When all the chicken pieces are nice and golden-brown, remove them from the pan and set aside.
3. Heat the remaining tablespoon of olive oil in the same frying pan and cook the chorizo for 2-3 minutes. Add the peppers, garlic, sage and thyme to the pan and cook for another 2-3 minutes. Tip the chorizo and peppers into a roasting tin and place the chicken pieces on top.
4. Spread the lemon zest and juice from half a lemon over the chicken. Bake in the oven for 30-40 minutes, turning the chicken pieces halfway through the cooking time, or until the chicken is cooked through.
5. Meanwhile, for the spiced aubergine, put the aubergines in a colander, add about ½ teaspoon of salt and leave to drain for half an hour.
6. Heat 35ml/1fl oz of the olive oil in a pan and fry the red onions for five minutes, or until softened. Add the tomatoes and cook for a further five minutes, or until the tomatoes have broken down into a thick sauce. Season with salt and freshly ground black pepper, then remove from the pan and set aside.
7. Add three tablespoons of the olive oil to the pan and fry half the aubergines for 4-5 minutes, or until tender. Remove the aubergine pieces and set aside to drain on kitchen paper. Add the remaining three tablespoons of oil to the pan and fry the remaining aubergine pieces for 4-5 minutes, or until tender.
8. Return the aubergine and tomato and onion mixture to the pan and stir in the red wine vinegar, cumin, basil and coriander. Season to taste with salt and freshly ground black pepper and sprinkle over the pine nuts.
9. To serve, spoon the aubergine onto a plate and place the chicken alongside.
   
   
   source: bbc