There is nothing more comforting and heart-warming than a hot bowlful of stew or casserole on a winter's evening, and with all the ingredients cooked in one pot this is a great way to offer complete nourishment with a minimum of fuss. There are virtually no limits to the ingredients you can use to make a tasty casserole, and there are recipes here to suit everyone – from meat lovers, to fish lovers, to vegetarians. This chapter is also where you can readily reap the benefits of slow cooking, with its meltingly tender results and its rich, appetizing flavours.
serves 4
ingredients
700g/11/2lb beef
175g/6oz lean bacon, cubed
1 tablespoon vegetable oil
15g/1/2oz butter
2 tablespoons plain flour
1 bottle of stout
450g/1lb shallots
3 garlic cloves, crushed
1 tablespoon sugar
1 tablespoon wine or cider vinegar
salt and freshly ground black pepper
• Preheat the oven to 150°C/ 300°F/Gas mark 2.
• Sauté the beef and bacon in the oil. Drain off the excess liquid. Remove the meat and set aside.
• Add the butter to the pan and melt. Stir in the flour to make a roux; cook, stirring, for a minute or two. Gradually stir in the stout.
• Put the meat and the shallots in a deep casserole dish, and season with salt and pepper. Add the garlic. Sprinkle the sugar on top, and pour in the sauce. Cover and put in the oven. Cook very gently for up to 3 hours.
• Remove from the oven and mix in the vinegar. Serve hot with boiled potatoes.
serves 4
ingredients
900g/2lb rump steak, cubed
350g/12oz carrots, thickly sliced
2 onions, thickly sliced
700g/11/2lb potatoes, thickly sliced
500ml/18fl oz beef stock
salt and freshly ground black pepper
• Preheat the oven to 170°C/ 325°F/Gas mark 3.
• Arrange a layer of beef in a casserole dish. Sprinkle over a little salt and pepper, then top with a layer of carrots, onions and potatoes. Pour in the stock.
• Cover and bake for 2–21/2 hours until the meat is tender. Increase the oven temperature to 200°C/400°F/Gas mark 6, and cook for another 30 minutes or until potatoes are brown. Serve hot.
serves 6
ingredients
3 tablespoons vegetable oil
1 small onion, chopped
1 large egg, lightly beaten
450g/1lb minced beef
50g/2oz plain breadcrumbs
11/2 teaspoons onion powder
11/2 teaspoons garlic salt
4 medium potatoes, sliced
450g/1lb frozen carrots
• Heat the oil in a frying pan over a medium-high heat. Reduce the heat to medium once the oil is hot. Add the onion to the pan, and sweat until soft.
• In a large bowl, mix the egg, beef, 50ml/2fl oz water, breadcrumbs, onion powder and garlic salt. Press the meat into the bottom of the bowl to form a rounded loaf. Invert the bowl to remove, and put the loaf on top of the onion. Put the sliced potatoes around the loaf and the carrots on top of the potatoes.
• Sprinkle with additional seasonings if desired. Cover and cook for about 1 hour. After 30 minutes, turn the meatloaf over and stir the vegetables. Serve hot.
serves 5
ingredients
21/2lb stewing beef, cubed
1.2 litres/2pt water
100g/4oz fresh green chillies, roasted, peeled, seeded and chopped
2 teaspoons garlic powder
1 teaspoon cornflour
salt and freshly ground black pepper
• Cover the meat with water in a large heavy pan, bring to the boil and simmer gently for 4 hours.
• Add the chillies and garlic powder Season with salt and pepper.
• Dissolve the cornflour in 2 teaspoons water to form a paste, and stir in rapidly. When the mixture has thickened, simmer for about 45 minutes. Serve hot.
serves 2
ingredients
100g/4oz minced beef
1 tablespoon chopped onion
225g/8oz tomato sauce
75g/3oz spaghetti
100g/4oz Parmesan cheese, freshly grated
• Crumble the beef into a microwave-proof casserole dish and add the onion.
• Microwave on High for 21/2 minutes or until no longer pink, stirring once. Drain and stir to break the meat into smaller pieces. Add the tomato sauce, 400ml/14fl oz water and spaghetti.
• Cover with the casserole lid. Microwave for 10–11 minutes until the spaghetti is al dente, stirring twice. Serve hot with the Parmesan sprinkled over the top.
serves 4
ingredients
450g/1lb minced beef
1 tablespoon dried mixed herbs
100g/4oz canned refried beans
50g/2oz onions, chopped
200g/7oz nacho chips
1 green pepper, seeded and diced
100g/4oz Cheddar cheese, grated
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Cook the minced beef and herbs in a frying pan, mixing well and stirring to break up any lumps.
• Spread the refried beans in the bottom of a medium casserole dish, then sprinkle with the onions. Layer the meat over the beans. Bake in the oven for 15 minutes.
• Tuck the nacho chips around the edges of the casserole, then top with the pepper and cheese, and bake for a further 5 minutes. Serve immediately.
serves 8
ingredients
1.4kg/3lb stewing beef, cubed
150g/5oz onions, sliced
1 garlic clove, minced
225ml/8fl oz tomato ketchup
3 tablespoons Worcestershire sauce
3/4 teaspoon mustard powder
1 tablespoon paprika
11/2 tablespoons soft brown sugar
2 tablespoons cornflour, mixed with 75ml/3fl oz water
• Mix all the ingredients except the cornflour paste in a flameproof casserole dish. Cover and cook over a low heat for 4 hours.
• Increase the heat to high, and stir in the cornflour paste. Cook for 15–20 minutes until thickened.
• Serve hot with potatoes (these can be cooked separately, or added to the casserole 25–30 minutes before the end of the cooking time if you like) or on a bed of noodles.
serves 4–6
ingredients
700g/11/2lb neck of lamb, chopped
2 teaspoons redcurrant jelly
2 onions, chopped
3 carrots, chopped
1 turnip, chopped
175g/6oz mushrooms, sliced
1 parsnip, chopped and blanched
1 tablespoon tomato purée
600ml/1pt vegetable stock
salt and freshly ground black pepper
For the dumplings
100g/4oz self-raising flour, sifted
50g/2oz suet, shredded
1 teaspoon chopped fresh parsley
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Put the pieces of meat in the bottom of a large casserole dish. Spread them with the redcurrant jelly, and put in the oven for 15 minutes. Remove and add the vegetables and a little salt and pepper. Stir the tomato purée into the stock. Pour over the meat and vegetables. Return the casserole to the oven, reduce the temperature to 180°C/350°F/Gas mark 4 and cook for about 11/2 hours until the meat is tender.
• To make the dumplings, mix together the flour, suet and seasoning with enough water to form a stiff dough. This makes about 6 small dumplings. Add the dumplings to the hotpot for the last 30 minutes of cooking.
serves 4
ingredients
675g/11/2lb lean lamb neck cutlets
2 lamb's kidneys
675g/11/2lb potatoes, thinly sliced
1 large onion, thinly sliced
2 tablespoons chopped fresh thyme
150ml/5fl oz lamb stock
25g/1oz butter, melted
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Remove any excess fat from the lamb. Skin and core the kidneys, and cut them into slices.
• Arrange a layer of potatoes in the bottom of a 1.8-litre/3pt ovenproof dish.Arrange the lamb neck cutlets on top of the potatoes, and cover with the kidneys, onion and thyme. Pour the stock over the meat, and season with salt and pepper. Layer the remaining potato slices on top, overlapping to completely cover the meat and onion.
• Brush the potato slices with the butter, cover the dish and cook in the oven for 11/2 hours. Remove the lid and cook for a further 30 minutes until golden brown on top. Serve hot.
serves 4
ingredients
8 small lamb cutlets, trimmed of all fat, cut into cubes
450g/1lb leeks, thickly sliced
3 carrots, thickly sliced
2 turnips, cut into chunks
900ml/11/2pt lamb stock
450g/1lb potatoes, cut into large chunks
2 tablespoons chopped fresh flat-leaf parsley
salt and freshly ground black pepper
• Put all the ingredients except the potatoes and parsley in a large saucepan. Season with salt and pepper. Bring to the boil and skim the surface. Reduce the heat, part-cover the pan and simmer gently for 1 hour.
• Add the potatoes and a little more seasoning, and simmer for a further 30 minutes or until the potatoes and meat are tender. Serve hot.
serves 4
ingredients
900g/2lb neck of lamb, cubed
900g/2lb potatoes, sliced
450g/1lb onions, thickly sliced
1 sprig of fresh thyme
salt and freshly ground black pepper
• Layer the meat, potatoes and onion in a casserole dish, seasoning each layer well with salt and pepper. Finish with a layer of potatoes. Fill to about two-thirds full with water, add the thyme and cover with a lid.
• Bring to the boil and simmer for 1–2 hours until the lamb is really tender. Serve hot.
serves 4
ingredients
2 tablespoons olive oil
400g/14oz lean lamb fillet, cubed
1 red onion, sliced
1 garlic clove, crushed
1 potato, cubed
400g/14oz canned chopped plum tomatoes
1 red pepper, seeded and chopped
200g/7oz canned chickpeas
1 aubergine, cut into chunks
200ml/7fl oz lamb stock
1 tablespoon red wine vinegar
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh oregano
8 pitted black olives, halved
salt and ground black pepper
• Preheat the oven to 170°C/325°F/Gas mark 3.
• Heat 1 tablespoon of the oil in a flameproof casserole dish and, over a high heat, brown the lamb. Reduce the heat and add the remaining oil, the onion and the garlic. Cook until soft.
• Add the potato, tomatoes, pepper, drained chickpeas, aubergine, stock, vinegar and herbs to the casserole dish. Season with salt and pepper, stir and bring to the boil. Cover and cook in the oven for 1–11/2 hours until tender.
• About 15 minutes before the end of cooking time, add the olives. Serve hot.
serves 8
ingredients
2 large onions, chopped
2 garlic cloves
50g/2oz butter
900g/2lb lamb, cubed
900g/2lb okra, chopped
225g/8oz tomatoes, sliced
1 tablespoon tomato purée
juice of 1 lemon
salt and freshly ground black pepper
• Fry the onions and garlic in the butter until both are golden and the garlic is aromatic. Add the lamb and brown all over. Add the okra and fry gently for about 10 minutes.
• Add the tomatoes, continue to cook for a few more minutes, and cover with water in which you have diluted the tomato purée. Season with salt and pepper, and stir well. Bring to a boil and simmer over a low heat for 11/2 hours or more until the meat and vegetables are very tender and the sauce is reduced, adding a little more water if necessary.
• Remove from the heat and add the lemon juice. Serve hot.
serves 6
ingredients
2kg/41/2lb lamb shoulder
3 onions, thickly sliced
700g/11/2lb carrots, thickly sliced
900g/2lb potatoes, peeled and halved
2 teaspoons Worcestershire sauce
1 bay leaf
salt and freshly ground black pepper
• Trim a fair amount of fat off the meat and reserve. Cut the meat into large cubes. In a heavy pan, render down the fat over a low heat. Brown the meat in the fat, then set aside and brown the onions and carrots. Drain off any excess fat.
• Return the meat to the pan with the potatoes, Worcestershire sauce and bay leaf. Season with salt and pepper. Pour in enough water to cover. Simmer for 2–3 hours until the meat is tender and the potatoes are soft and melting. Skim off the fat from the surface, and serve hot.
serves 6
ingredients
6 potatoes, thinly sliced
2 onions, thinly sliced
3 carrots, thinly sliced
75g/3oz cooked long-grain rice
400g/14oz canned peas
600g/1lb 5oz pork and herb sausages
425g/15oz canned condensed tomato soup, diluted
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Layer the potatoes, onions and carrots in a large casserole dish, seasoning as you go with salt and pepper. Sprinkle with the rice and peas, and top with the sausages. Pour the diluted soup over all.
• Bake in the oven, covered, for 1 hour. Remove the lid from the casserole, turn the sausages and bake, uncovered, for a further 1 hour. Serve hot.
serves 4–6
ingredients
2 tablespoons olive oil
450g/1lb spicy sausages, cut into 5cm/2in slices
700g/11/2lb green peppers, seeded and sliced
225g/8oz tomatoes, skinned and quartered
1 teaspoon chopped fresh flat-leaf parsley
salt and freshly ground black pepper
• Heat the oil in a pan, and gently fry the sausages until lightly browned. Add the peppers, and fry for a further 3 minutes, stirring continuously.
• Add the tomatoes and parsley to the pan. Season with salt and pepper. Cover the pan and cook gently for about 10 minutes until the sausages are cooked through. Serve hot.
serves 4
ingredients
2 Italian sausages, coarsely chopped
500g/1lb 2oz canned chopped plum tomatoes
200g/7oz long-grain rice
1 teaspoon dried basil
1 red pepper, seeded and chopped
• In large wide non-stick saucepan over a medium-high heat, brown the sausages for 8 minutes, then drain off any fat.
• Add the tomatoes, then stir in 550ml/18fl oz water, the rice and the basil.
• Cover and bring to the boil, then reduce the heat to low and simmer for 20 minutes, stirring once. Stir in the pepper, cover, and simmer for 5 minutes. Serve hot.
serves 4
ingredients
1 tablespoon vegetable oil
4 pork chops
400g/14oz canned tomato soup
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon caraway seeds
3 potatoes, quartered
4 carrots, cut into 5cm/2in pieces
• In a large frying pan, brown the chops in the oil. Pour off any fat, then add the soup, 125ml/4fl oz water, Worcestershire sauce, salt, caraway, potatoes and carrots.
• Cover and simmer for 45 minutes or until tender. Serve hot.
serves 8
ingredients
100g/4oz plain flour
75g/3oz butter
600ml/1pt milk
300g/11oz ham, chopped
600g/1lb 5oz potatoes, thinly sliced
250g/9oz Cheddar cheese, grated
1 onion, chopped
1 green pepper, seeded and chopped
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Season the flour with salt and pepper. Melt the butter in a saucepan, then add the flour mixture. Cook over a medium heat for 1 minute, stirring constantly. Remove from the heat and stir in the milk. Return to the heat and cook until thick.
• In a very large bowl, mix the remaining ingredients with the sauce. Bake in a casserole dish for 11/2 hours, keeping the casserole covered for the first 30 minutes of cooking. Allow to cool for 15 minutes before serving.
serves 4
ingredients
4 lean pork loin chops
1 onion, finely chopped
2 yellow peppers, seeded and sliced
2 teaspoons medium curry powder
1 tablespoon plain flour
250ml/9fl oz chicken stock
100g/4oz dried apricots
2 tablespoons wholegrain mustard
salt and freshly ground black pepper
• Trim the excess fat from the pork and fry without fat in a large heavy pan until lightly browned. Add the onion and peppers, and stir over a medium heat for 5 minutes. Stir in the curry powder and the flour.
• Add the stock, stirring, then add the apricots and mustard. Cover and simmer for 25–30 minutes until tender. Season with salt and pepper, and serve hot.
serves 3
ingredients
6 rashers rindless back bacon
450g/1lb canned baked beans
2 tablespoons minced onion
2 tablespoons tomato ketchup
1 teaspoon prepared mustard
2 tablespoons Demerara sugar
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Dry-fry the bacon in a frying pan until very crisp.
• In a deep casserole dish, combine the beans, onion, ketchup, mustard and sugar. Mix thoroughly.
• Crumble the bacon, and sprinkle over the baked bean mixture.
• Heat in the oven, uncovered, for 10 minutes or until the sauce is bubbly. Serve hot.
serves 4–6
ingredients
450lb/1lb rindless smoked back bacon rashers, diced
1 onion, chopped
2 carrots, sliced
2 celery sticks, chopped
1 turnip, chopped
1 large potato, chopped
75g/3oz green lentils such as Puy, rinsed and drained
1 bouquet garni
900ml/11/2pt chicken stock
salt and freshly ground black pepper
• Heat a large flameproof casserole and add the bacon. Cook over a medium heat, stirring, for 5 minutes or until the fat runs. Add the onion, carrots, celery, turnip and potato, and cook, stirring, for 5 minutes
• Add the lentils, bouquet garni and stock. Bring to the boil, reduce the heat andsimmer for 1 hour or until the lentils are tender.
• Remove and discard the bouquet garni, and season with salt and pepper. Serve immediately.
serves 4
ingredients
900g/2lb loin of veal, chopped into 2.5cm/1in cubes
900g/2lb spinach
2 onions, chopped
25g/1oz butter
salt and freshly ground black pepper
• Put all the ingredients in a large casserole dish. Pour in 225ml/8fl oz water, cover and cook over a high heat for about 35 minutes.
• Serve hot.
serves 4
ingredients
50g/2oz dried peas, soaked for 2 hours and drained
900g/2lb boned neck of veal, diced
1.2 litres/2pt beef stock
50g/2oz barley
1 carrot, diced
1 turnip, diced
1 leek, thinly sliced
1 red onion, finely chopped
100g/4oz tomatoes, chopped
1 sprig of fresh basil
100g/4oz dried vermicelli
salt and freshly ground black pepper
• Put the peas, veal, stock and 600ml/1pt water in a large pan. Bring to the boil over a low heat. Using a slotted spoon, skim off any scum that rises to the surface.
• When all the scum has been removed, add the barley and a pinch of salt. Simmer gently over a low heat for 25 minutes.
• Add the carrot, turnip, leek, onion, tomatoes and basil to the pan, and season with salt and pepper. Leave to simmer for about 2 hours, skimming the surface from time to time to remove any scum. Remove the pan from the heat and set aside for 2 hours.
• Set the pan over a medium heat and bring to the boil. Add the vermicelli and cook for 12 minutes. Season with salt and pepper, then remove and discard the basil. Serve immediately.
serves 4
ingredients
350g/12oz pigs' livers, thinly sliced
25g/1oz butter
2 onions, thinly sliced
3 tablespoons plain flour
150ml/5fl oz chicken stock
400g/14oz canned chopped plum tomatoes
2 teaspoons chopped fresh sage
100g/4oz macaroni
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Brown the liver in half the butter in a flameproof casserole dish for 1 minute on each side. Remove from the pan with a slotted spoon.
• Add the remaining butter, and sauté the onions for 3 minutes until soft and lightly golden. Add the flour and cook, stirring, for 1 minute. Blend in the stock and tomatoes. Bring to the boil, stirring, for 1 minute.
• Return the liver to the pan and add the sage and a little salt and pepper. Cover and cook in the oven for 1 hour.
• Cook the pasta until al dente. Drain. Stir into the casserole. Serve hot.
serves 6
ingredients
500g/1lb 2oz lamb's liver
25g/1oz plain flour
2 large onions, thinly sliced
850g/13/4lb potatoes, thinly sliced
500ml/18fl oz lamb stock
6 rashers streaky bacon
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a large casserole dish.Remove the skin and tubes from the liver. Season the flour with salt and pepper. Dredge each slice of liver in the seasoned flour.
• Arrange layers of liver, onion and potatoes in the casserole dish, ending with a neat layer of potatoes. Heat the stock and pour in just enough to cover the potatoes. Cover the casserole dish and bake for about 1 hour until the liver is tender. Remove the lid and arrange the bacon rashers on top. Continue cooking, uncovered, until the bacon is crisp. Serve hot.
serves 6–8
ingredients
350g/12oz calves' kidney, peeled and diced
plain flour, seasoned with salt and freshly ground black pepper, for coating
50g/2oz butter
100g/4oz onions, chopped
175g/6oz carrots, chopped
1 turnip, finely chopped
3 celery sticks, finely chopped
1.7 litres/3pt beef stock
salt and freshly ground black pepper
• Put the kidney in a bowl and cover with cold water and a good pinch of salt. Leave to soak while you prepare the vegetables, then drain and dry with kitchen paper and toss in the seasoned flour.
• Melt the butter in a saucepan, add the kidney and vegetables, and toss for 1–2 minutes in the butter. Season with salt and pepper, and add the stock. Bring to the boil, reduce the heat and simmer for 45–60 minutes until tender.
• Put the stew in a blender or food processor, and blend for 2 minutes, then reheat and serve hot.
serves 6
ingredients
900g/2lb goatmeat
2 onions, sliced
1 teaspoon fresh thyme
1 teaspoon curry powder
75ml/3fl oz groundnut oil
225g/8oz fresh red chillies
900g/2lb tomatoes
200ml/7fl oz tomato purée
salt and freshly ground black pepper
• Season the goatmeat with salt, put in a deep heavy frying pan and add the onions, thyme, curry powder and half of the oil. Cook for 30–40 minutes until tender.
• In another pan, heat the remaining oil, and fry the chillies and tomatoes for 20 minutes until fairly dry. Add the tomato purée and stir thoroughly, then add the fried goatmeat pieces. Simmer gently for another 10 minutes, stirring frequently until well blended. Drain off any excessive oil that rises to the top, and serve hot.
serves 4
ingredients
2 pig's trotters
25g/1oz butter
1 tablespoon vegetable oil
4 woodpigeon
12 pickling onions
1 carrot, diced
1 celery stick, diced
100g/4oz streaky back bacon, cut into strips
1 cinnamon stick
1 bay leaf
2 sprigs of fresh thyme
11/2 tablespoons plain flour
16 prunes, pitted
2 sprigs of fresh flat-leaf parsley
300ml/10fl oz red wine
salt and freshly ground black pepper
• Put the trotters in a pan and cover with water. Bring to the boil, cover and simmer for 1 hour, skimming off any scum that rises to the surface. Reserve the liquid and trotters.
• Melt the butter and oil in a flameproof casserole dish. Quickly brown the pigeons, then remove and reserve. Add the onions, carrot, celery and bacon to the pan with the cinnamon, bay leaf and thyme. Stir to coat with the fat, then reduce the heat, cover and sweat gently for 10 minutes. Sprinkle with the flour and stir.
• Return the pigeons to the pan, together with the trotters, prunes, parsley, wine and 600ml/1pt of the reserved cooking liquid. Season lightly with salt and pepper. Bring to the boil, cover and simmer gently, turning the pigeons occasionally, for 45–60 minutes, until tender. Serve hot.
serves 5
ingredients
375ml/13fl oz cream of mushroom soup
75g/3oz button mushrooms
250g/9oz wild rice
6 lean venison chops
1 medium onion, thinly sliced
3 rashers lean back bacon
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Put 500ml/18fl oz water, the soup and the mushrooms in a large casserole dish.
• Rinse the rice in cold water a few times, drain and add to the casserole dish. Spread the venison chops out in the sauce. Season with salt and pepper, and arrange the onions on top, then the bacon.
• Cover and bake in the oven for 1–11/2 hours until the meat and rice are soft and cooked. Serve hot.
serves 4
ingredients
1 grouse, cut into bite-size pieces
plain flour for dredging
25g/1oz butter
1.8 litres/3pt boiling water
1 teaspoon dried thyme
200g/7oz sweetcorn
2 potatoes, cubed
1/4 teaspoon cayenne pepper
3 onions, sliced
400g/14oz canned chopped plum tomatoes
salt and freshly ground black pepper
• Roll the grouse pieces in the flour seasoned with salt and pepper. Melt the butter in a large heavy frying pan, and brown the grouse on all sides.
• Put the grouse and all the other ingredients except the tomatoes in a large casserole dish. Add the boiling water, then cover and simmer for 11/2–2 hours. Add the tomatoes and continue to simmer for a further 1 hour. Serve hot.
serves 4
ingredients
25g/1oz butter
900g/2lb rabbit pieces
200g/7oz tomatoes
1 tablespoon cornflour
100g/4oz carrot, coarsely grated
1 tablespoon finely grated orange zest
1 teaspoon dried oregano
50ml/2fl oz brandy
25ml/1fl oz white wine vinegar
375ml/13fl oz warm water
2 bay leaves
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Melt the butter in a large frying pan and brown the rabbit pieces well, turning frequently, then transfer the pieces to a large casserole dish.
• Put the tomatoes in a bowl of boiling water; leave for 2 minutes. Peel off the skins and chop the flesh into small cubes. Add to the casserole dish.
• Combine the cornflour, carrot, orange zest and oregano in a small bowl. Pour in the brandy, vinegar and warm water, and stir well. Pour over the contents of the casserole dish and add the bay leaves.
• Cover and bake for 11/2 hours or until the rabbit is tender. Serve hot.
serves 4
ingredients
2 tablespoons beef dripping
2 pheasants, jointed, breast and legs only
1 onion, chopped
1 carrot, chopped
1 celery stick, chopped
350ml/12fl oz red wine
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Heat the dripping in a frying pan and brown the pheasant joints. Remove from the pan, and put in a casserole dish. Put the vegetables in the frying pan, and cook for 2 minutes, then add the red wine and bring to the boil.
• Pour the mixture over the pheasant joints, season with salt and pepper, and cover the casserole dish.
• Cook in the oven for 1–11/2 hours until tender. Serve hot.
serves 6
ingredients
400g/14oz pheasant, diced
250g/9oz wild rice
225g/8oz mushrooms, sliced
75g/3oz butter
1 onion, chopped
50g/2oz plain flour
300ml/10fl oz chicken stock
300ml/10fl oz milk
2 tablespoons chopped fresh flat-leaf parsley
50g/2oz slivered almonds, toasted
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Poach the pheasant in simmering water for 1 hour or until tender.
• Prepare the rice according to the packet instructions.
• Sauté the mushrooms in half of the butter, then remove from the pan and reserve. Sauté the onion in the remaining butter until softened. Remove from the heat, and stir in the flour until smooth. Gradually stir the stock into the flour mixture, then add the milk. Return to the heat and cook, stirring constantly, until thick.
• Add the rice, mushrooms, pheasant and parsley, and season with salt and pepper. Transfer the mixture to a large casserole dish, and sprinkle with the almonds. Bake in the oven for 25–30 minutes. Serve hot.
serves 4
ingredients
50ml/2fl oz groundnut oil
900g/2lb guinea fowl, cut into bite-size pieces
1 teaspoon dried thyme
1 teaspoon curry powder
2 large onions, sliced
225g/8oz fresh red chillies, seeded and chopped
900g/2lb tomatoes
225g/8oz tomato purée
2 garlic cloves
2 onions, sliced
• In a large frying pan, heat half of the oil and brown the guinea fowl pieces, in batches if necessary, with the thyme and curry powder. Remove to a plate and keep warm.
• Add the remaining oil to the pan and sweat the onions and chillies for a few minutes, then add the tomatoes and cook for about 20 minutes until fairly dry. Add the tomato purée, stir thoroughly and add the guinea fowl pieces.
• Simmer gently for another 10 minutes, stirring frequently. Serve hot.
serves 4
ingredients
8 medium quails
1 tablespoon ground cumin
1 tablespoon vegetable oil
15g/1/2oz butter
2 large onions, finely chopped
1 tablespoon crushed garlic
1 teaspoon tomato purée
1 teaspoon allspice
4 green cardamom pods
salt and ground black pepper
• Wash the quails thoroughly inside and out, removing all fat from the tops and bottoms of the quails. Cut each quail in two, with bottoms and chests separated. Season with the cumin.
• In a large cooking pan, heat the oil and butter. Add the onions and garlic, and stir until the onions begin to brown. Put the quails in the pan, turning to brown all over. Next, add the tomato purée, cover the pan and reduce the heat. Season with salt and pepper, and add the allspice, cardamom and enough boiling water just to keep a thick sauce. Leave to cook for 30 minutes until well done.
• Remove the cardamom, and serve hot.
serves 4
ingredients
900g/2lb rabbit, jointed
2 onions, sliced
2 tablespoons wholegrain mustard
12 prunes, pitted
4 bay leaves
450ml/3/4pt dry cider
450ml/3/4pt chicken stock
4 tablespoons plain flour, seasoned with salt and freshly ground black pepper
2 tablespoons vegetable oil
15g/1/2oz butter
450g/1lb parsnips, cut into chunks
400g/14oz canned cooked kidney beans, drained
• Put the rabbit joints, onions, mustard, prunes and bay leaves into a bowl, cover with the cider and stock. Mix, cover tightly, and marinate in the refrigerator overnight.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Remove the rabbit joints and prunes from the marinade; reserve. Pat the rabbit dry with kitchen paper, and dredge in the seasoned flour.
• Heat the oil and butter in a large flameproof casserole dish, add the joints and fry until browned. Sprinkle with any remaining flour. Add the reserved marinade and the parsnips, and bring to the boil.
• Cover and transfer to the oven. Bake for 40 minutes. Add the prunes and kidney beans, and bake for 20–30 minutes until tender. Serve hot.
serves 4
ingredients
2 partridges, halved
2 tablespoons olive oil
1 large onion, chopped
8 garlic cloves
2 cloves
1 bay leaf
300ml/10fl oz dry white wine
1 tablespoon sherry vinegar
25g/1oz plain chocolate, grated
salt and freshly ground black pepper
• Brown the partridges in the oil in a frying pan over a high heat, and transfer to a casserole dish. Fry the onion in the same oil, then transfer to the casserole dish.
• Add all the remaining ingredients to the casserole dish except the chocolate, and bring to a gentle simmer, cover tightly and continue simmering for 45–50 minutes until the partridges are tender. Transfer the meat to a serving dish and keep warm.
• Stir the chocolate into the remaining liquid in the pan, and simmer for a further 3 minutes. Stir and adjust the seasoning. Pour the sauce over the partridges, and serve immediately.
serves 6
ingredients
225g/8oz smoked back bacon, cut into strips
125ml/4fl oz olive oil
225g/8oz onions, sliced
2 garlic cloves, chopped
plain flour for dredging
1.8kg/4lb hare, cut into 12 pieces
600ml/1pt red wine
600ml/1pt chicken stock
1 bouquet garni
24 pickling onions
25g/1oz butter
225g/8oz button mushrooms
2 tablespoons chopped fresh flat-leaf parsley
salt and freshly ground black pepper
• Fry the bacon slowly in 2 tablespoons of the oil until almost crisp, then transfer to a casserole dish with a slotted spoon. Fry the onions in this fat until soft and translucent. Add the garlic and cook for a further 2 minutes, then add the onions and garlic to the casserole dish.
• Season the hare with salt and pepper, and dredge in the flour. Add 2 tablespoons of the oil to the pan, increase the heat to medium and brown the hare pieces on all sides. Transfer to the casserole dish.
• Increase the heat under the frying pan, add the wine and deglaze, scraping up any bits clinging to the pan. Pour the wine mixture over the hare ,and add the stock, bouquet garni and salt and pepper. Bring to the boil, skim off any scum that rises to the surface, then reduce the heat, cover and simmer for about 1 hour.
• About 15 minutes before the end of the cooking time, fry the pickling onions in the butter and remaining oil. Season lightly with salt and pepper, and sauté for 5–10 minutes until golden brown. Transfer to a dish and keep warm while you fry the button mushrooms. Add these to the onions, and stir both into the casserole dish.
• Scatter the parsley over the top, and serve hot.
ingredients
1.8kg/4lb boned joint of venison
75ml/3fl oz vegetable oil
4 cloves
8 black peppercorns, lightly crushed
250ml/9fl oz red wine
100g/4oz streaky back bacon, chopped
2 onions, finely chopped
2 carrots, chopped
150g/5oz mushrooms, sliced
1 tablespoon plain flour
250ml/9fl oz chicken stock
2 tablespoons redcurrant jelly
salt and freshly ground black pepper
• Put the venison in a bowl, add half of the oil, the spices and wine, cover and leave in a cool place for 24 hours, turning the meat occasionally.
• Preheat the oven to 160°C/325°F/Gas mark 3. Remove the venison from the bowl and pat dry with kitchen paper. Reserve the marinade. Heat the remaining oil in a shallow pan, then brown the venison evenly. Transfer to a plate.
• Stir the bacon, onions, carrot and mushrooms into the pan, and cook for about 5 minutes.
• Stir in the flour and cook for 2 minutes, then remove from the heat and stir in the marinade, stock and redcurrant jelly. Season with salt and pepper. Return to the heat and bring to the boil, stirring, then simmer for 2–3 minutes.
• Transfer the venison and sauce to a casserole dish, cover and cook in the oven, turning the joint occasionally, for about 3 hours until tender. Serve hot.
serves 4
ingredients
4 chicken portions, skinned
2 tablespoons plain flour
1 teaspoon paprika
25g/1oz butter
1 teaspoon curry powder
300g/11oz canned condensed mushroom soup
2 teaspoons chopped gherkins
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Toss the chicken portions in the flour, season with a little salt and pepper and dust with the paprika.
• Melt the butter in a flameproof casserole dish, and brown the chicken on all sides. Remove from the pan and set aside. Drain off any excess fat.
• Sprinkle the curry powder into the casserole dish and add the soup. Bring to the boil, stirring. Add the chicken and gherkins, cover and cook in the oven for 11/2–2 hours until the chicken is cooked. Serve hot.
serves 6
ingredients
25g/1oz butter
4 skinless chicken breast fillets
2 leeks, chopped
275g/10oz canned condensed vegetable soup
225ml/8fl oz white wine
1 tablespoon cornflour
• Preheat the oven to 180°C/350°F/Gas mark 4.
• In a frying pan, brown the chicken in the butter over a medium-high heat. Add the leeks and cook until soft. Add the soup and wine, and sprinkle the cornflour over the top.
• Mix together, then simmer for about 20 minutes until the mixture really starts to thicken.
• Pour the mixture into a large casserole dish. Bake in the oven for about 30 minutes. Serve hot.
serves 4
ingredients
2 tablespoons olive oil
4 chicken breasts
1 bunch of spring onions, trimmed and chopped
350g/12oz carrots, sliced
100g/4oz green beans, trimmed and sliced
600ml/1pt chicken stock
350g/12oz new potatoes
2 tablespoons cornflour
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Heat the oil in a large flameproof casserole dish, and add the chicken breasts. Gently fry for 5–8 minutes until browned on both sides. Lift from the casserole dish with a slotted spoon and set aside.
• Add the spring onions, carrots and green beans to the dish, and gently fry for 3–4 minutes.
• Return the chicken to the casserole dish, and pour in the stock. Add the potatoes, season with salt and pepper, and bring to the boil. Cover the casserole dish, transfer to the oven and bake for 40–50 minutes until the potatoes are tender.
• Blend the cornflour with 3 tablespoons cold water. Add to the casserole, stirring until blended and thickened. Cover and cook for a further 5 minutes. Serve immediately.
serves 4
ingredients
100g/4oz dried kidney beans, soaked overnight and drained
25g/1oz butter
2 herby pork sausages
450g/1lb turkey casserole meat
3 leeks, sliced
2 carrots, finely chopped
400g/14oz canned chopped plum tomatoes
3 teaspoons tomato purée
1 bouquet garni
400ml/14fl oz chicken stock
salt and freshly ground black pepper
• Cook the beans in boiling water for 40 minutes, then drain well.
• Meanwhile, heat the butter in a flameproof casserole dish, then cook the sausages until browned and the fat runs. Remove and drain on kitchen paper. Stir the turkey into the casserole dish and cook until lightly browned all over, then transfer to a bowl using a slotted spoon.
• Stir the leeks and carrots into the casserole dish and brown lightly. Add the tomatoes and tomato purée, and simmer gently for about 5 minutes.
• Chop the sausages and return to the casserole dish with the beans, turkey, bouquet garni, stock and seasoning. Cover and cook gently for about 11/4 hours until the beans are tender and there is very little liquid. Serve hot.
serves 4
ingredients
4 green cardamom pods
6 black peppercorns
1/2 cinnamon stick
1/2 teaspoon cumin seeds
2 teaspoons garam masala
1 teaspoon chilli powder
1 teaspoon grated fresh root ginger
1 garlic clove, finely chopped
4 tablespoons Greek-style yogurt
pinch of salt
700g/11/2lb skinless chicken breast fillets, diced
5 tablespoons groundnut oil
2 onions, finely chopped
3 fresh green chillies, seeded and chopped
2 tablespoons chopped fresh coriander leaves
125ml/4fl oz single cream
• Put the cardamom pods in a dish with the peppercorns, cinnamon, cumin, garam masala, chilli powder, ginger, garlic, yogurt and salt. Add the chicken and stir well to coat. Cover and leave to marinate in the refrigerator for 2 hours.
• Heat the oil in a wok. Add the onions and cook over a low heat, stirring occasionally, for 5 minutes, then add the chicken and marinade, and cook over a medium heat, stirring, for 15 minutes.
• Stir in the chillies and coriander, and pour in the cream. Heat through but do not allow to boil. Serve immediately.
serves 4
ingredients
4 duck legs, each cut into 2 pieces
3 tablespoons olive oil
1 small red onion, chopped
3 garlic cloves, finely chopped
1 red pepper, seeded and cut into strips
1 green pepper, seeded and cut into strips
700g/11/2lb tomatoes, skinned and roughly chopped
2 sprigs of fresh thyme
1 sprig of fresh rosemary
15g/1/2oz plain chocolate, finely chopped
salt and freshly ground black pepper
• Brown the duck legs briskly in the oil over a high heat in a wide deep frying pan. Set aside.
• Reduce the heat and sweat the onion, garlic and peppers gently in the oil until soft. Add the tomatoes, thyme, rosemary, salt and pepper and 150ml/5fl oz water. Bring to the boil, return the duck to the pan and simmer for 40 minutes.
• Stir in the chocolate and cook for a further 5 minutes. Taste, adjust the seasoning and serve hot.
serves 4
ingredients
225g/8oz macaroni
200g/7oz cooked chicken, cubed
275g/10oz canned condensed mushroom soup
125ml/4fl oz milk
1 tablespoon chopped fresh flat-leaf parsley
175g/6oz Cheddar cheese, grated
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Cook the macaroni in salted boiling water until al dente, then rinse and drain.
• Combine the macaroni with the remaining ingredients, reserving enough cheese to sprinkle over the top. Put in a casserole dish, cover and bake for about 20 minutes. Serve hot.
serves 4
ingredients
500g/1lb 2oz broccoli florets
500g/1lb 2oz cooked chicken, cubed
275g/10oz canned condensed chicken soup
125ml/4fl oz mayonnaise
100g/4oz Parmesan cheese, freshly grated
1/2 teaspoon curry powder
100g/4oz fresh bread, cubed
25g/1oz butter, melted
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a large baking dish with a little vegetable oil.
• Cook the broccoli in water in a covered saucepan until al tender but still with a bite, then drain.
• Put the broccoli in the prepared baking dish.
• Combine the chicken, soup, mayonnaise, cheese and curry powder, then spoon over the broccoli. Top with the bread and butter. Bake in the oven, uncovered, for 25–30 minutes until heated through. Serve hot.
serves 4
ingredients
25g/1oz plain flour
1 duck, jointed and skinned
4 shallots, finely chopped
100g/4oz mushrooms, finely chopped
400ml/14fl oz beef stock
225g/8oz shelled green peas
1 teaspoon chopped fresh mint
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Season the flour with salt and pepper, and use to coat the duck. Put the shallots and mushrooms with the duck in a casserole dish.
• Add enough stock to cover, put on a lid and cook in the oven for 45 minutes. Add the peas and mint and continue cooking for a further 30 minutes until the duck is tender. Serve hot.
serves 6
ingredients
50g/2oz cornflour
1 teaspoon paprika
1.2kg/3lb chicken fillets, skinned and trimmed
1 packet chicken noodle soup
250ml/9fl oz warm water
1 garlic clove, crushed
1 teaspoon Worcestershire sauce
50ml/2fl oz dry sherry
125ml/4fl oz freshly squeezed lemon juice
2 tablespoons Greek-style yogurt
1 tablespoon finely chopped fresh flat-leaf parsley
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Mix together the cornflour and paprika, and toss the chicken fillets in the mixture. Arrange the fillets in the bottom of a large shallow casserole dish.
• Combine the remaining ingredients and pour over the chicken.
• Cook in the oven, uncovered, for about 40 minutes until the chicken is tender. Serve hot.
serves 4
ingredients
500g/1lb 5oz cooked chicken, chopped into bite-size pieces
175g/6oz celery, sliced
200g/7oz herb stuffing, broken up
225ml/8fl oz salad dressing
125ml/4fl oz milk
50g/2oz onion, chopped
225g/8oz Emmenthaler cheese, grated
50g/2oz toasted slivered almonds
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Combine the chicken, celery, stuffing, salad dressing, milk, onion and cheese in a large casserole dish. Season with salt and pepper, and sprinkle with the almonds.
• Cover the casserole with a lid and bake in the oven for 25 minutes. Remove the lid and continue baking for a further 10 minutes. Serve hot.
serves 4
ingredients
1 tablespoon olive oil
1 onion, sliced
1 garlic clove, sliced
50g/2oz smoked back bacon
2 fresh poussins, about 450g/1lb each
25g/1oz butter, melted
2 baby celery hearts, quartered
8 baby carrots
2 small courgettes, cut into chunks
8 small new potatoes
600ml/1pt chicken stock
150ml/5fl oz dry white wine
1 bay leaf
2 sprigs of fresh thyme
2 sprigs of fresh rosemary
1 tablespoon butter, softened
1 tablespoon plain flour
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Heat the olive oil in a large flameproof casserole dish, and add the onion, garlic and bacon. Sauté for 5–6 minutes until the onions are soft.
• Brush the poussin with a little of the melted butter and season well with salt and pepper. Lay on top of the onion mixture, and arrange the prepared vegetables around them. Pour the stock and wine around the poussin, and add the herbs.
• Cover and bake in the oven for 20 minutes, then remove the lid and brush the pousssins with the remaining melted butter. Cook for a further 25–30 minutes until golden.
• Transfer the poussins to a warmed serving platter, and cut each one in half using poultry shears or scissors. Remove the vegetables with a slotted spoon, and arrange them around the birds. Cover with foil and keep warm.
• Discard the herbs from the pan juices. In a bowl, mix together the softened butter and flour to form a paste. Bring the liquid in the pan to the boil, then whisk in teaspoonfuls of the paste until thickened. Season the sauce with salt and pepper, and serve with the poussin and vegetables.
serves 8
ingredients
900g/2lb boneless, skinless chicken breasts, cut into 2.5cm/1in chunks
50ml/2fl oz olive oil
4 large carrots, peeled and sliced
2 onions, diced
3 garlic cloves, crushed
500g/1lb 2oz canned chicken soup
250g/9oz couscous
2 teaspoons Tabasco sauce
1/2 teaspoon salt
200g/7oz raisins
200g/7oz slivered almonds, toasted
50g/2oz fresh parsley, chopped
• In a large frying pan over a medium-high heat, cook the chicken in the oil until well browned on all sides. Using a slotted spoon, remove the chicken to a plate.
• Reduce the heat to medium.
• In the remaining drippings, cook the carrots and onion for 5 minutes. Add the garlic and cook for a further 2 minutes, stirring frequently.
• Add the soup, Tabasco sauce, salt and chicken. Bring to the boil, then reduce the heat to low, cover and simmer for 5 minutes. Stir in the raisins, almonds and parsley. Heat through, and serve immediately.
serves 2
ingredients
1 tablespoon sunflower oil
4 chicken thighs
1 small onion, diced
2 celery sticks, diced
1 green pepper, seeded and diced
100g/4oz long-grain rice
300ml/10fl oz chicken stock
1 fresh red chilli, seeded and thinly sliced
225g/8oz okra, trimmed
1 tablespoon tomato purée
salt and freshly ground black pepper
• Heat the oil in a wide pan. Fry the chicken until golden. Remove the from the pan. Stir in the onion, celery and pepper, and fry for 1 minute. Pour off any excess oil.
• Add the rice and fry, stirring, for a further minute. Add the stock and heat until boiling. Add the chilli, okra and tomato purée. Season with salt and pepper.
• Return the chicken to the pan and stir. Cover tightly and simmer gently for 15 minutes or until the rice is tender and the chicken is cooked. Serve immediately.
serves 6
ingredients
50g/2oz plain flour
500g/1lb 2oz turkey thighs, diced
4 tablespoons vegetable oil
1 onion, chopped
250ml/9fl oz chicken stock
175g/6oz ham, cut into bite-size chunks
150g/5oz frozen peas
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh chives
2 tablespoons crème fraîche
375g/13oz ready-rolled puff pastry
1 egg, beaten
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Put the flour in a bowl, season with salt and pepper, and toss the turkey until coated. Heat half of the oil in a large frying pan and brown the turkey on all sides. Remove the turkey from the pan using a slotted spoon. Set aside.
• Heat the remaining oil in the same pan, and sweat the onion for about 10 minutes until soft. Stir in the remaining flour and cook for 1 minute.
• Pour in the stock, bring to the boil and simmer until thickened. Return the turkey to the pan, add the ham, peas and herbs, and simmer for 5 minutes. Stir in the crème fraîche. Transfer the mixture to a medium baking dish and allow to cool.
• Lay out the puff pastry, rolling if necessary, to a size just larger than the top of the baking dish. Brush the edge of the dish with a little egg and lay the pastry on top, pressing gently to seal. Crimp lightly around the edges with your fingers or a fork. Brush the top of the pastry with the beaten egg. Make small slits in the top for steam to escape.
• Bake for 30–35 minutes until the filling is completely heated through and the pastry golden brown. Serve hot.
serves 8
ingredients
75g/3oz butter
2 tablespoons plain flour
150ml/5fl oz single cream
225g/8oz cooked turkey, diced
225g/8oz Cheddar cheese, grated
450g/1lb potatoes, cooked and mashed
225g/8oz dry stuffing mix
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Melt half the butter in a saucepan over a low heat, then stir in the flour until thoroughly mixed. Slowly stir in the cream and 225ml/8fl oz cold water. Season with salt and pepper. Stir over a low heat for 5 minutes. Remove from the heat.
• Put the turkey in a lightly greased baking dish. Pour the sauce over the turkey, then sprinkle with the cheese. Spread the mashed potatoes over the cheese.
• Melt the remaining butter and add to the stuffing mix, then sprinkle the stuffing over the potato. Bake in the oven, uncovered, for 45 minutes. Serve hot.
serves 6
ingredients
2 packets Ritz or other butter crackers, crushed
100g/4oz butter, melted
6 skinless chicken breast fillets, cooked and chopped into bite-size pieces
400g/14oz canned cream of chicken soup
225g/8oz sour cream
225ml/8fl oz chicken stock
• Preheat the oven to 150°C/300°F/Gas mark 2.
• Put half the crackers in the bottom of a large casserole dish. Drizzle half the butter over the crackers.
• Mix the chicken with the soup, sour cream and stock, then pour over the crackers.
• Sprinkle the remaining crackers over the chicken mixture. Drizzle with the remaining butter. Bake in the oven for 30–45 minutes. Serve immediately.
serves 4
ingredients
4 skinless chicken breast fillets, chopped into chunks
plain flour for dredging
2 tablespoons olive oil
1 onion, sliced
1 garlic clove, crushed
150g/5oz canned sweetcorn
2 chicken stock cubes
1 tablespoon clear honey
125ml/4fl oz tomato sauce
salt and freshly ground black pepper
• Season the chicken with salt and pepper, and dredge in the flour. Shake off any excess.
• Sauté the chicken in the oil until golden. Remove from the pan.
• Sweat the onion and garlic in the same pan until soft. Add the chicken, sweetcorn, stock cubes, honey and tomato sauce. Simmer over a medium-high heat for at least 20 minutes, stirring regularly. Serve hot.
serves 4
ingredients
2 tablespoons sunflower oil
350g/12oz skinless chicken breast fillets, diced
1 onion, diced
250g/9oz carrots, diced
250g/9oz cauliflower florets
900ml/11/2pt chicken stock
2 teaspoons dried mixed herbs
100g/4oz pasta shapes
salt and freshly ground black pepper
• Heat the oil in a large saucepan and quickly sauté the chicken, onion, carrots and cauliflower until they are lightly coloured. Stir in the chicken stock and herbs, and bring to the boil.
• Add the pasta and return to the boil. Cover the pan and leave the broth to simmer for 10 minutes, stirring occasionally to prevent the pasta shapes sticking together.
• Season the broth with salt and pepper, and serve immediately.
serves 4
ingredients
4 chicken fillet portions, skinned and chopped into bite-size pieces
25g/1oz butter
1 onion, sliced
4 carrots, sliced
1 swede, sliced
100g/4oz pearl barley
900ml/11/2pt chicken stock
3 potatoes, cut into bite-size chunks
1 green cabbage, shredded
salt and freshly ground black pepper
• Brown the chicken in the butter in a large saucepan. Remove from the pan with a slotted spoon.
• Add the onion, carrots and swede to the same pan, and sauté for 2 minutes, stirring.
• Add the barley and stock, and return the chicken to the pan. Season with salt and pepper.
• Bring to the boil, then simmer for 45 minutes. Add the potatoes and cabbage, cover and continue cooking for 20 minutes or until all ingredients are tender. Serve hot.
serves 6–8
ingredients
6 skinless chicken breast fillet halves, cooked and chopped
100g/4oz canned chopped green chillies
225g/8oz Cheddar cheese, grated
275g/10oz canned condensed mushroom soup
225ml/8fl oz milk
12 corn tortillas
175g/6oz plain potato crisps, crushed
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a 23cm/9in square baking dish with vegetable oil.
• Combine the chicken, green chillies, cheese, soup and milk.
• Place 4 tortillas in the bottom of the prepared baking dish, and spread one-third of the chicken mixture over the tortillas. Repeat the layers until all tortillas are used, ending with chicken mixture. Top with the crisps. Bake for 30 minutes until bubbly. Serve immediately.
serves 4
ingredients
2 small pomegranates
2kg/4lb duck, cut into 8 pieces
3 tablespoons sunflower oil
1 onion, chopped
225g/8oz shelled walnuts, coarsely ground
450ml/3/4pt chicken stock
1 cinnamon stick
2 cloves
juice of 1/2 lemon
pinch of granulated sugar
salt and freshly ground black pepper
• Squeeze the juice from one of the pomegranates using a lemon squeezer. Extract the seeds of the other pomegranate and reserve.
• Brown the duck pieces briskly in half of the oil, and transfer to a flameproof casserole dish. Fry the onion in the same fat until it is tender, and transfer to the casserole dish. Add the walnuts to the pan, and fry until they begin to change colour, then scrape into the casserole dish.
• Return the frying pan to the heat and pour in the stock. Bring to the boil, stirring up any pan residue. Pour into the casserole dish and add the cinnamon stick, cloves, pomegranate juice, lemon juice and sugar. Season with salt and pepper.
• Cover and simmer for 30 minutes. Remove the lid and continue simmering, uncovered, for 20–30 minutes until the meat is very tender and the sauce is thick. Taste and adjust the seasoning, and serve hot with the pomegranate seeds sprinkled over the top.
serves 4
ingredients
4 chicken fillet portions, skinned and chopped
25g/1oz butter
1 large onion, finely chopped
100g/4oz button mushrooms, quartered
400g/14oz canned chopped tomatoes
125ml/4fl oz sherry
2 tablespoons tomato purée
1 bouquet garni
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Brown the chicken in the butter in a flameproof casserole dish. Remove with a slotted spoon, then add the onion and fry for 2 minutes. Add the mushrooms and cook for a further 1 minute. Return the chicken to the pan.
• Add the tomatoes. Blend the sherry with the tomato purée, and stir in. Add the bouquet garni and season with salt and pepper. Bring to the boil, then cover and cook in the oven for 11/2 hours or until the chicken is tender. Skim off any fat, and serve the casserole hot.
serves 4
ingredients
25g/1oz butter
1 duck, cut in pieces
1 tablespoon plain flour
2 onions, quartered
8 turnips, quartered
salt and freshly ground black pepper
• Melt the butter in a heavy frying pan, and sauté the duck quickly until browned.
• Add the flour, stirring all the time.
• Add 1.2 litres/2pt water, bring to the boil and boil for 3 minutes.
• Transfer the contents of the pan to a casserole dish. Add the onions and turnips, and season with salt and pepper. Cover and cook slowly for 45–50 minutes until the duck is tender. Serve hot.
serves 6
ingredients
700g/11/2lb chicken, boned, skinned and diced
200ml/7fl oz mayonnaise
200ml/7fl oz Greek-style yogurt
400g/14oz canned mushroom soup
450ml/3/4pt chicken stock
2 tablespoons freshly squeezed lemon juice
3 tablespoons chopped onion
350g/12oz cooked rice
225g/8oz canned sliced water chestnuts
225g/8oz slivered almonds
175g/6oz celery, chopped
100g/4oz butter
150g/5oz cornflakes
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Mix the chicken, mayonnaise, yogurt, soup, stock, lemon juice, onion, rice, water chestnuts, half of the almonds and the celery together. Season with salt and pepper. Put in a large casserole dish.
• Mix the remaining almonds with the butter and cornflakes, and use this mixture to top the casserole. Bake in the oven for 35–45 minutes. Serve hot.
serves 4
ingredients
plain flour for dredging
200g/7oz chicken, chopped
25g/1oz butter
2 tablespoons vegetable oil
2 medium onions, chopped
11/2 teaspoons poultry seasoning
4 tablespoons soy sauce
125ml/4fl oz tomato purée
2 tablespoons chilli powder
175ml/6fl oz medium dry sherry
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Season the flour with salt and pepper. Dredge the chicken pieces in the seasoned flour, then brown in a casserole dish with the butter and oil over a medium-high heat.
• Add the remaining ingredients to the casserole dish and mix well. Cover and bake in the oven for 1 hour or until the chicken is tender. Serve hot.
serves 2
ingredients
225g/8oz canned chopped plum tomatoes
200g/7oz frozen mixed vegetables
100g/4oz elbow macaroni
50g/2oz onion, chopped
1/4 teaspoon chopped fresh oregano
1/8 teaspoon garlic powder
1 bay leaf
225ml/8fl oz chicken stock
200g/7oz cooked chicken, diced
salt and freshly ground black pepper
• Put all the ingredients except the chicken in a saucepan and bring to the boil. Reduce the heat and boil gently for about 15 minutes, uncovered, until the macaroni is tender. Stir several times to prevent the macaroni from sticking together.
• Add the chicken and heat to serving temperature. Remove the bay leaf and serve immediately.
serves 6
ingredients
2 tablespoons canola oil
4 onions, finely chopped
2 teaspoons grated fresh root ginger
700g/11/2lb skinless turkey thigh fillet, cut into 4cm/11/2in cubes
400g/14oz canned chopped plum tomatoes
200g/7oz pumpkin purée
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh coriander leaves
• Heat 1 tablespoon of the oil in a large flameproof casserole dish over a medium heat. Sweat the onions for 3 minutes until softened. Add the ginger and cook for a further 2 minutes. Transfer to a bowl.
• Heat the remaining oil in the casserole dish. Brown the turkey in batches, allowing 3–4 minutes per batch. Return the onions and ginger to the casserole dish. Stir in the tomatoes, pumpkin purée, salt, pepper and 225ml/8fl oz water. Bring to the boil.
• Reduce the heat to low and simmer, part-covered, for 40 minutes, until the turkey is tender. Stir occasionally. Add the coriander and cook for a further 2 minutes, then serve hot.
serves 4
ingredients
1 oven-ready duck, about 1.8kg/4lb
25g/1oz butter
12 pearl onions
600ml/1pt chicken stock
225g/8oz frozen peas
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon grated nutmeg
25g/1oz plain flour
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Remove the giblets and wipe the duck inside and out with kitchen paper. Prick all over with a fork.
• Melt the butter in a flameproof casserole dish, and brown the duck on all sides. Remove the duck and put to one side, and brown the onions. Pour off any fat and return the duck to the dish. Add the stock and a little salt and pepper, and bring to the boil. Cover and cook in the oven for 30 minutes.
• Skim off any fat from the surface, then add all the remaining ingredients except the flour. Reduce the oven temperature to 180°C/350°F/Gas mark 4, and cook for a further 11/2 hours. Remove the duck and keep warm. Again, skim off any fat.
• Blend the flour with a little water and stir into the casserole dish. Simmer, stirring, for 3 minutes. Taste and adjust the seasoning if necessary.
• Carve the duck, discarding the skin, and transfer to warmed serving plates. Spoon the sauce over and serve immediately.
serves 10
ingredients
275g/10oz canned condensed chicken soup
275g/10oz canned condensed mushroom soup
175ml/6fl oz single cream
4 teaspoons dried tarragon
1/2 teaspoon ground black pepper
450g/1lb linguine, cooked and drained
600g/1lb 5oz cooked chicken, cubed
100g/4oz Parmesan cheese, freshly grated
• Preheat the oven to 180°C/350°F/Gas mark 4.
• In a large bowl, combine the soups, cream, tarragon and pepper. Stir in the linguine and chicken, and transfer the contents of the bowl to a large baking dish. Sprinkle with the Parmesan.
• Bake, uncovered, for 30 minutes or until heated through. Serve hot.
serves 4
ingredients
425g/15oz canned cooked butter beans
50ml/2fl oz tomato ketchup
200g/7oz chicken, cooked and cubed
1 teaspoon minced onion
75g/3oz green pepper, chopped
1/2 teaspoon Worcestershire sauce
200g/7oz Cheddar cheese, grated
salt and freshly ground black pepper
• Preheat the oven to 170°C/325°F/Gas mark 5.
• Put the beans, ketchup, chicken, onion, pepper and Worcestershire sauce in a large casserole dish. Bake, uncovered, in the oven for 20 minutes. Top with the cheese and return to the oven until the cheese is melted and golden. Serve hot.
serves 4–6
ingredients
250g/9oz smoked salmon, flaked
900g/2lb white potatoes, thinly sliced
1 onion, chopped
25g/1oz butter
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a large casserole dish with a little vegetable oil.
• Layer half of the salmon, potato, onion, butter, parsley and pepper in the casserole dish. Repeat the layers.
• Gently pour 75ml/3fl oz water over the layers in the casserole dish, then cover. Bake for about 11/4 hours until the potatoes are tender. Serve hot.
serves 4
ingredients
225g/8oz cooked crabmeat, shredded
225g/8oz peeled and deveined cooked prawns, chopped
125ml/4fl oz sour cream
150g/5oz green chillies, sliced
1 teaspoon chilli powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
225g/8oz tortilla chips, crushed
225ml/8fl oz ready-made salsa
200g/7oz Cheddar cheese, grated
100g/4oz pitted black olives, halved
2 spring onions, sliced
• Preheat the oven to 180°C/350°F/Gas mark 4.
• In large bowl, mix together the crabmeat, prawns, sour cream, chillies, chilli powder, cumin and salt.
• Line the bottom of a large baking dish with tortilla chips. Spoon the crab mixture over the chips and top with salsa, cheese, olives and spring onions. Bake in the oven for 15 minutes or until heated through and the cheese has melted. Serve immediately.
serves 4
ingredients
25g/1oz butter
600ml/1pt canned shucked oysters with liquid
100g/4oz cauliflower florets, blanched
1 tablespoon cornflour
400ml/14fl oz milk
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/4 teaspoon onion powder
• Put the butter in a large microwave-safe baking dish. Cover with kitchen paper. Heat in the microwave on high for 45 seconds or until melted.
• Drain the oysters, reserving the liquid. Add the oysters to the butter, and cook on high for 1 minute. Using a slotted spoon, remove the oysters to a container or pot with the cauliflower.
• Gradually add the cornflour to the oyster liquid, and stir until blended. Add the milk and transfer the liquid to the baking dish. Add the salt, pepper and onion powder. Cook on high for 4–5 minutes until slightly thickened, stirring twice. Add the oysters and cauliflower to the dish, and cook on high for 2 minutes. Serve hot.
serves 4
ingredients
1 large onion, thinly sliced
2 carrots, thinly sliced
1 large potato, diced
1 parsnip, diced
1 turnip, diced
1/4 small green cabbage, shredded
25g/1oz butter
400g/14oz canned chopped tomatoes
1 fish stock cube
350g/12oz cod fillet, skinned and cubed
1/2 teaspoon dried mixed herbs
salt and ground black pepper
• Put all the vegetables in a large saucepan with the butter. Cook, stirring, for 5 minutes. Add the tomatoes, 300ml/10fl oz water and crumbled stock cube. Bring to the boil, reduce the heat, part-cover and simmer for 15 minutes or until the vegetables are nearly tender.
• Add the fish, a little salt and pepper, and the herbs, and cook for a further 5 minutes. Taste and adjust the seasoning if necessary. Serve hot.
serves 6
ingredients
18 fresh clams
2 tablespoons olive oil
175g/6oz onion, chopped
1 teaspoon chopped garlic
850g/13/4lb canned chopped plum tomatoes
175ml/6fl oz tomato purée
50g/2oz fresh basil, chopped
2 teaspoons paprika
1/4 teaspoon freshly ground black pepper
225ml/8fl oz dry white wine
700g/11/2lb swordfish, cut into 2.5cm/1in pieces
• Wash the clams under cold running water to release any grit. Set aside.
• Heat the oil in a large saucepan over a medium heat. Add the onion and garlic, and cook until tender. Add the tomatoes, tomato purée, basil, paprika and pepper. Cover and bring to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
• Add the wine, clams and fish. Cover and simmer over a medium heat until the clams open. Remove the clam meat from the shells and return to the stew, discarding the shells. Heat through, mix thoroughly and serve.
serves 3
ingredients
25g/1oz butter
1 large onion, finely chopped
2 garlic cloves, finely minced
1 small green pepper, seeded and diced
1 tomato, peeled and chopped
250g/9oz potatoes, diced
1 teaspoon dried marjoram
5 halibut fillets
salt and ground black pepper
• Melt the butter in a microwave-safe baking dish for 1 minute on high, then mix in the onion, garlic and green pepper and mix well. Microwave on high for 2 minutes. Stir well. Mix in the tomato, potatoes, 125ml/4fl oz water and marjoram. Season with salt and pepper. Stir well. Microwave for 5 minutes on a medium-high setting.
• Cut the fish into individual servings. Arrange over the hot vegetable mixture. Lightly season, cover and microwave for 5 minutes on high. Let stand for 3 minutes before serving.
serves 4
ingredients
1 teaspoon salt
1 onion, thinly sliced
225ml/8fl oz tomato juice
2 garlic cloves, crushed
4 small potatoes, diced
1 green pepper, seeded and chopped
1 medium tomato, peeled and chopped
1.2kg/21/2lb trout fillets
275g/10oz frozen green beans
• Combine all the ingredients except the trout and green beans in a large microwave-safe casserole dish. Add 50ml/2fl oz water. Cover and microwave for 10 minutes on high or until the potatoes are tender.
• Add the fish and green beans to the stew, cover, and microwave for a further 5 minutes on high. Let stand for a minute or two before serving.
serves 4
ingredients
2 chicken stock cubes
1/8 teaspoon freshly ground black pepper
1 teaspoon dried basil
225g/8oz elbow macaroni
100g/4oz red pepper, seeded and diced
250g/9oz frozen green beans, chopped
225ml/8fl oz milk
100g/4oz Cheddar cheese, grated
400g/14oz canned tuna in oil, drained
50g/2oz fresh flat-leaf parsley, chopped
• Bring 600ml/1pt water, the stock cubes, pepper and basil to the boil in large casserole dish.
• Gradually add the pasta, keeping the water at boiling point. Cover and simmer for 7 minutes, stirring occasionally.
• Stir the red pepper, green beans and milk into the casserole dish. Cover and simmer for 6–8 minutes until the pasta and beans are tender. Stir in the cheese, tuna and parsley until the cheese is melted. Serve immediately.
serves 10
ingredients
450g/1lb back bacon rashers
1.3kg/3lb sea bass fillet, cubed
3 onions, sliced
8 celery sticks, sliced
450g/1lb carrots, sliced
600ml/1pt fish stock
4 bay leaves
850g/13/4lb canned chopped plum tomatoes
4 large potatoes, cubed
salt and freshly ground black pepper
• Dry-fry the bacon slowly in a large frying pan and reserve the grease.
• Steam the sea bass over 750ml/11/4pt water for 15 minutes.
• In a large casserole dish, sauté the onions in the reserved bacon grease until light golden brown. Add the celery, carrots and fish, and stir lightly to coat.
• Pour in the stock and 750ml/11/4pt water. Add the bay leaves and tomatoes, and season with salt and pepper. Bring to the boil, add the potatoes, reduce the heat and simmer for 40 minutes, stirring occasionally. Serve hot.
serves 6
ingredients
700g/11/2lb red snapper fillets
plain flour for dredging
50g/2oz butter
175g/6oz green chilli sauce
350g/12oz Cheddar cheese, grated
2 tablespoons chopped fresh flat-leaf parsley
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Season a little flour with salt and pepper. Dredge the snapper fillets in the seasoned flour.
• Heat the butter in a frying pan, and lightly sauté the fillets on both sides, in batches if necessary.
• Transfer the fillets to a large casserole dish. Divide the chilli sauce and cheese among them. Bake for about 12 minutes.
• Sprinkle with the parsley, and serve immediately.
serves 4
ingredients
3 garlic cloves, minced
2 tablespoons white wine vinegar
1 tablespoon light soy sauce
900g/2lb fresh squid, cleaned and cut into rings
salt and freshly ground black pepper
• Put the garlic, vinegar, soy sauce, 1 tablespoon water and salt and pepper to taste in a frying pan over a medium heat, and bring to the boil.
• Add the squid while the mixture is still boiling, and cook for another 3–4 minutes, stirring occasionally. Serve immediately.
serves 4–6
ingredients
50g/2oz butter
4 carrots, chopped
2 onions, chopped
900g/2lb potatoes, sliced
4 tomatoes, sliced
11/2 tablespoons plain flour
125ml/4fl oz milk
3 cod fillets
salt and freshly ground black pepper
• Melt the butter in a heavy saucepan. Add the carrots and onions, and sweat until soft.
• Add the potatoes and tomatoes, and season with salt and pepper.
• Pour in enough water to come to just below the top layer of tomatoes and bring to the boil. Boil slowly for 20 minutes.
• Mix the flour and milk together until smooth, and stir into the stew. Lay the cod on top of the stew, and cook for 10–20 minutes. Serve hot.
serves 4
ingredients
175g/6oz mushrooms, sliced
1 onion, chopped
1 garlic clove, minced
25g/1oz butter
25g/1oz plain flour
1/8 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
1 bay leaf
400ml/14fl oz vegetable stock
225ml/8fl oz milk
225g/8oz peeled and deveined cooked prawns
200g/7oz fresh spinach, torn
75g/3oz Gruyère cheese, grated
• In a medium saucepan, cook the mushrooms, onion and garlic in the butter until soft. Stir in the flour, nutmeg and pepper, and add the bay leaf.
• Add the stock and milk, and cook, stirring, until the mixture has thickened. Add the prawns and cook for a further 2 minutes. Add the spinach and cheese.
• Cook and stir until the spinach wilts and the cheese melts. Remove and discard the bay lea. Serve hot.
serves 4
ingredients
400ml/14fl oz chicken stock
275g/10oz canned condensed French onion soup
200g/7oz potatoes, cubed
175g/6oz celery, sliced
450g/1lb Dover sole, cut into 2.5cm/1in pieces
150g/5oz baby carrots
150g/5oz courgette, thinly sliced
400g/14oz canned chopped tomatoes
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
• Put the stock, soup, potatoes and celery in a large casserole dish, and bring to the boil. Reduce the heat to medium, cover and cook for 5 minutes.
• Add the remaining ingredients and cook, covered, for a further 10 minutes or until the fish is cooked and the vegetables are tender. Serve hot.
serves 3
ingredients
500g/1lb 2oz cold cooked jasmine rice
30 peeled and deveined cooked tiger prawns, chopped
400g/14oz canned sweetcorn kernels, drained
200g/7oz carrots, thinly sliced
600g/1lb 5oz ready-made mild ginger stir-fry sauce
• Put the cooked rice in a large heavy frying pan.
• Add the prawns, sweetcorn and carrots, and cook, stirring, over a high heat for 5 minutes, until the carrots are tender.
• Pour in the sauce, and simmer for a further 5 minutes. Serve hot.
serves 4
ingredients
450g/1lb Cheddar cheese, cubed
8 slices bread, crusts removed, cubed
275g/10oz frozen crabmeat
5 eggs
600ml/1pt milk
75g/3oz butter, melted
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Alternate layers of cheese, bread and crabmeat in a casserole dish.
• Whisk together the eggs, milk and melted butter, and pour over the layered mixture.
• Set the casserole dish in a baking tray. Carefully fill the tray with water to come halfway up the sides. Bake the casserole in the oven for 1–11/2 hours. Serve hot
serves 8
ingredients
450g/1lb halibut
2 bay leaves
1/2 onion, sliced
25g/1oz butter
4 tablespoons plain flour
400ml/14fl oz milk
225g/8oz Cheddar cheese, grated
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Steam the halibut, bay leaves and onion for 30 minutes.
• Prepare a white sauce by combining the butter, flour, milk, salt and pepper (see method for Béchamel sauce here).
• Break the halibut into bite-size pieces, and layer in a large casserole dish with the cheese and white sauce. Cover and bake in the oven for 35 minutes. Serve hot.
serves 4
ingredients
425g/15oz canned salmon
250g/9oz elbow macaroni
350g/12oz canned sweetcorn kernels, drained
150g/5oz canned chopped plum tomatoes
50g/2oz onion, chopped
250g/9oz celery, sliced
275g/10oz canned condensed cream of mushroom soup
2 tablespoons freshly squeezed lemon juice
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Drain the salmon, reserving the juices. Cook the macaroni in salted boiling water until al dente, drain and transfer to a deep casserole dish. Mix in the salmon.
• In a bowl, mix together the sweetcorn, tomatoes, onion, celery, soup and lemon juice. Season with salt and pepper, and pour over the salmon mixture. Bake in the oven for 30 minutes. Serve hot.
serves 4
ingredients
200g/7oz thin egg noodles, boiled and drained
275g/10oz canned tuna in oil, drained
275g/10oz canned condensed mushroom soup
125ml/4fl oz sour cream
150g/5oz mushrooms, chopped
100g/4oz Cheddar cheese, grated
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Mix together the noodles, tuna, soup, sour cream and mushrooms in a large casserole dish. Sprinkle all over with the cheese.
• Bake in the oven for about 20 minutes until cooked through. Serve hot.
serves 2
ingredients
100g/4oz celery, chopped
100g/4oz onion, chopped
150g/5oz green pepper, roughly chopped
200g/7oz broccoli, chopped
350g/12oz scallops, chopped
3 eggs, beaten
200g/7oz Cheddar cheese, grated
1 teaspoon salt
• Preheat the oven to 190°C/375°F/Gas mark 5.
• In a frying pan, sauté the celery, onions and green pepper for 3–4 minutes. Cool slightly.
• Remove from the heat and drain. Cook the broccoli until tender.
• Put the scallops and vegetables in a casserole dish. Mix gently to distribute evenly.
• Whisk together the eggs, cheese and salt. Pour over the top of the scallops and vegetables. Bake in the oven for 35–40 minutes, and serve hot.
serves 4
ingredients
1 tablespoon lime juice
450g/1lb peeled and deveined raw prawns
50g/2oz butter
6 tablespoons chopped spring onion
225g/8oz okra, topped, tailed and sliced
225g/8oz canned sweetcorn
3 tomatoes, peeled and chopped
2 fresh red chillies, seeded and sliced
1 bay leaf
1 tablespoon tomato purée
salt and ground black pepper
• Mix the lime juice with the prawns and set aside.
• Heat the butter in a frying pan and sauté the onions for 3 minutes. Add all the remaining ingredients except the prawns to the pan, and simmer for 10 minutes.
• Add the prawns and bring to the boil, then simmer for 5 minutes. Remove and discard the bay leaf, and serve hot.
serves 4
ingredients
3 tablespoons olive oil
1 large onion, thinly sliced
2 garlic cloves, crushed
700g/11/2lb squid rings
1 red pepper, seeded and sliced
2 sprigs of fresh rosemary
150ml/5fl oz dry white wine
400g/14oz canned chopped plum tomatoes
2 tablespoons tomato purée
1 teaspoon paprika
salt and freshly ground black pepper
• Heat the oil in a casserole dish and fry the onion and garlic until soft. Add the squid, increase the heat and continue to cook for about 10 minutes until sealed and beginning to colour.
• Add the red pepper, rosemary, wine and 250ml/9fl oz water, and bring to the boil. Cover and simmer gently for 45 minutes.
• Discard the rosemary, and add the tomatoes, tomato purée and paprika. Season with salt and pepper. Continue to simmer gently to 45–60 minutes until tender. Serve hot.
serves 4
ingredients
900g/2lb red snapper fillets
juice of 2 limes
2 tablespoons vegetable oil
2 tomatoes, chopped
1 tablespoon pimento berries
1 garlic clove, chopped
1/2 fresh red chilli, seeded and chopped
2 onions, sliced
salt and freshly ground black pepper
• Clean the fish, then rub with the lime juice and pat dry with kitchen paper.
• Heat the oil in a frying pan until smoking. Add the fish and fry on both sides until crisp and brown.
• Drain the oil from the pan, leaving enough to coat the bottom. Add the tomatoes, pimento berries, garlic, chilli and onions. Season with salt and pepper. Sauté until the onion is soft.
• Add 350ml/12fl oz water. Bring to the boil and reduce by half, then cover and simmer for 10 minutes. Serve hot.
serves 4
ingredients
2.4 litres/4pt fish stock
4 potatoes, cubed
1 large carrot, cubed
1 large onion, sliced
3 cloves
1 teaspoon ground mustard seeds
1 teaspoon granulated sugar
6 fresh red chillies, seeded and finely chopped
2 tablespoons Worcestershire sauce
450g/1lb large raw prawns, peeled and deveined
• In a large flameproof casserole dish, bring the stock to the boil, then add the potatoes, carrot and onion, and simmer for 5 minutes.
• Add the remaining ingredients except the prawns, and simmer for 15 minutes. Add the prawns and simmer for a further 6 minutes. Serve immediately.
serves 4
ingredients
200g/7oz brown rice, cooked and cooled
3 onions, chopped
200g/7oz cottage cheese
1 teaspoon dried dill
50g/2oz Parmesan cheese, grated
125ml/4fl oz milk
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a large casserole dish with a little vegetable oil.
• Combine all the ingredients in a bowl, making sure that they are well mixed, then pour into the prepared casserole dish. Bake in the oven for 15–20 minutes until hot and melting. Serve hot.
serves 4
ingredients
1 onion, thickly sliced
4 celery sticks, chopped
1 tablespoon olive oil
2 garlic cloves, crushed
400g/14oz canned cooked haricot beans, drained
400g/14oz canned chopped plum tomatoes
1 tablespoon tomato purée
1 vegetable stock cube
salt and freshly ground black pepper
• Sweat the onion and the celery in the oil in a large flameproof casserole dish over a medium heat until the onion is soft and starting to caramelize. Add the garlic and fry for a few more minutes.
• Add the beans, tomatoes and the tomato purée, and mix well.
• Season with salt and pepper, then crumble in the stock cube. Simmer for a further 10 minutes, then serve immediately.
serves 4
ingredients
300g/11oz leeks, cut into 1cm/1/2in pieces
150g/5oz carrots, grated
2 tablespoons olive oil
1 teaspoon dried rosemary
900g/2lb potatoes, sliced into thin rounds
225ml/8fl oz vegetable stock
50g/2oz fresh parsley, chopped
salt and ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5. In a deep frying pan, coat the leeks and carrots with oil. Cover and sweat over a low heat until soft. Add the rosemary, season with salt and pepper, and mix well.
• Layer a casserole dish with one-third of the potatoes, then half of the seasoned vegetables. Repeat the layers and finish with the last third of the potatoes. Pour the stock evenly into the casserole dish. Cover and bake in the oven for 50 minutes.
• Remove the lid and bake, uncovered, for a further 20 minutes. Garnish withthe parsley and serve hot.
serves 8
ingredients
500ml/16fl oz chicken stock
200g/7oz long-grain brown rice
850g/13/4lb canned chopped plum tomatoes
3 carrots, sliced
3 onions, chopped
1 large onion, chopped
1 celery stick, sliced
3 garlic cloves, chopped
1 bay leaf
3 knackwurst sausages, sliced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2teaspoon dried thyme
• Put the stock, rice, tomatoes, carrots, onions, celery, garlic and bay leaf in a large flameproof casserole dish. Cover and cook over a high heat for 10 minutes or until boiling, then stir.
• Reduce the heat to medium and simmer, covered, for 45–60 minutes until the rice is tender.
• Stir in the sausages, oregano, basil and thyme, and leave to stand, covered, for 15 minutes. Discard the bay leaf, and serve immediately.
serves 2
ingredients
200g/7oz elbow macaroni
250g/9oz Cheddar cheese, grated
25g/1oz butter
2 tablespoons double cream
pinch of paprika
pinch of ground white pepper
pinch of cayenne pepper
• Bring a large saucepan of salted water to a boil. Stir in the pasta and return the water to a rapid boil. Continue boiling for 4 minutes, stirring occasionally.
• Reduce the heat to medium, and continue to boil the pasta, stirring frequently, for a further 7 minutes.
• Drain the pasta in a colander, then return to the pan. Stir in the remaining ingredients, stirring well until the cheese is melted.
• Serve immediately
serves 4
ingredients
200g/7oz dried apricots, soaked in 125ml/4fl oz water for 1 hour
100g/4oz dried chickpeas, soaked overnight in water
1.2 litres/2pt water
200g/7oz red lentils, picked and rinsed
3 onions, sliced
salt and freshly ground black pepper
• In a large pan, bring the apricots and their soaking water to the boil. Add the chickpeas and 150ml/5fl oz water, and simmer for 30 minutes. (Do not add salt at this point, as this will toughen the beans' skins.)
• Add the lentils, onions and 1 litre/13/4pt water to the pan, and bring to the boil once again.
• Reduce the heat, cover and cook for about 2 hours until the beans are tender. Season with salt and pepper. Serve hot.
serves 10
ingredients
200g/7oz pearl barley
1.8 litres/3pt vegetable stock
2 onions, chopped
3 potatoes, cut into chunks
1 large sweet potato, cut into chunks
450g/1lb Brussels sprouts
2 tablespoons tamari
1 teaspoon chopped fresh flat-leaf parsley
2 teaspoons dried oregano
1 teaspoon dried dill
3 tomatoes, chopped
• Put the barley and stock in large flameproof casserole dish, and bring to the boil.
• Add the remaining ingredients, except the tomatoes. Reduce the heat, cover and simmer for about 50 minutes.
• Add the tomatoes, and cook for a further 10 minutes until the tomatoes are soft. Serve hot.
serves 4
ingredients
75g/3oz sugarsnap peas, cut into bite-size pieces
75g/3oz Brussels sprouts
75g/3oz broccoli, cut into bite-size pieces
50g/2oz walnuts, chopped
2 tablespoons vegetable oil
1/2 teaspoon chopped fresh dill
1/4 teaspoon sage
1/2 teaspoon salt
juice of 1/2 lemon
pinch of cayenne pepper
• Steam the beans, Brussels sprouts and broccoli for 8 minutes. Reserving the sprouts and broccoli, combine the beans with the remaining ingredients.
• Transfer to a blender or food processor. Add 50ml/2fl oz water, and purée until smooth.
• Pour the sauce over the vegetables. Serve hot or cold.
serves 2
ingredients
50g/2oz dried fish flakes
300g/11oz firm tofu, cubed
2 tablespoons light soy sauce
1 tablespoon granulated sugar
1 tablespoon sake
1 large egg, beaten
7 spring onions, roughly chopped
• Spread the fish flakes evenly in the bottom of a flameproof casserole dish, and arrange the tofu on top.
• Add the soy sauce, sugar, sake and 125ml/4fl oz water.
• Cover and bring to the boil over a medium heat, then reduce the heat and simmer for 5 minutes.
• Pour in the egg evenly over the top of the casserole, and sprinkle with the spring onions. Simmer for a further 30 seconds, covered, then serve immediately.
serves 4
ingredients
450g/1lb canned baked beans
100g/4oz celery, finely diced
100g/4oz carrot, finely grated
100g/4oz courgette, finely grated
25g/1oz shallots, finely chopped
1 tablespoon chopped fresh flat-leaf parsley
50g/2oz fresh red chilli, seeded and finely chopped
1 garlic clove, crushed
• Mix all the ingredients together in a bowl.
• Put in a heavy saucepan, and cook, covered, over a medium-high heat for 10 minutes, stirring occasionally. Serve hot.
serves 4
ingredients
300g/11oz Chinese cabbage, shredded
200g/7oz tofu, cubed and dry-fried
8 dried Chinese mushrooms, soaked and chopped
1 carrot, sliced
2 teaspoons salt
1 tablespoon chopped fresh flat-leaf parsley
• Put all the ingredients except the parsley in a large flameproof casserole dish, and pour over enough water to cover.
• Bring to the boil, reduce the heat and simmer for about 15 minutes until the vegetables are tender.
• Scatter with the parsley, and serve immediately.
serves 4
ingredients
25g/1oz butter
750g/1lb 11oz potatoes, sliced
100g/4oz pancetta, thinly sliced
12 fresh sage leaves
juice of 1/2 lemon
300ml/10fl oz hot vegetable stock
150g/5oz Gruyère cheese, coarsely grated
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5. Lightly butter an ovenproof dish.
• Scatter the potato slices, pancetta and sage leaves into the dish, seasoning with salt and pepper as you go.
• Stir the lemon juice into the stock, and pour over the potatoes. Dot the butter over the top.
• Roast in the oven for 1 hour until the top is golden and the potatoes are tender. Top with the cheese, and serve immediately.
serves 6–8
ingredients
200g/7oz pearl barley
75g/3oz butter
75g/3oz pine nuts
1 onion, chopped
100g/4oz fresh flat-leaf parsley, minced
100g/4oz fresh chives, minced
900ml/13/4pt canned condensed beef soup
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 4.
• Rinse the barley in cold water and drain well. Set aside.
• Melt 25g/1oz of the butter in a frying pan over a medium heat, then add the pine nuts and cook until lightly toasted, stirring constantly and taking care not to scorch. Remove the pine nuts with a slotted spoon, and set aside.
• Heat the remaining butter in the pan until melted, then add the barley and onion. Cook, stirring constantly, until the barley is lightly toasted and the onion is tender. Remove from the heat and stir in the reserved pine nuts, parsley and chives. Season with salt and pepper.
• Spoon the barley mixture into a casserole dish.
• Bring the beef soup to the boil in a medium saucepan, pour over the barley mixture in the casserole dish and stir well. Cook in the oven, uncovered, for 1 hour 10 minutes or until the barley is tender and the liquid has been absorbed. Serve hot.
serves 10
ingredients
900g/2lb sweet potatoes, boiled, peeled and mashed
2 eggs, beaten
50g/2oz butter, melted
50g/2oz soft brown sugar
225ml/8fl oz buttermilk
1/4 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Combine all the ingredients in a large casserole dish, and mix together well.
• Bake in the oven, covered, for 1 hour. Serve hot.
serves 3
ingredients
50g/2oz butter
1 small onion, finely chopped
200g/7oz cold cooked long-grain rice
275g/10oz spinach, chopped
225ml/8fl oz milk
1 egg, lightly beaten
1/2 teaspoon salt
225g/8oz Cheddar cheese, grated
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Melt the butter in a large casserole dish and sauté the onion until it is transparent. Stir in the rice, spinach, milk, egg, salt and cheese. Mix well with a fork.
• Cover and bake for about 30 minutes, until the mixture is hot and the top is crisp.
serves 8
ingredients
200g/7oz tomatoes, chopped
150g/5oz green peas
50ml/2fl oz Greek-style yogurt
4 teaspoons minced garlic
4 teaspoons minced root ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1/4 teaspoon ground turmeric
2 tablespoons canola oil
200g/7oz onion, finely diced
2 fresh green chillies, seeded and chopped
2 cinnamon sticks
16 black peppercorns
2 teaspoons cumin seeds
350g/12oz potatoes, cut into bite-sized pieces
200g/7oz basmati rice, rinsed and drained
salt and freshly ground black pepper
• Put the tomatoes, peas, yogurt, garlic, ginger, coriander, cumin, garam masala and turmeric in a large bowl. Season with salt and pepper, and stir to combine.
• Heat the oil in a large saucepan. Add the onion, chillies, cinnamon, peppercorns and cumin seeds, and sauté until the onion starts to turn golden. Add the tomato mixture and stir through. Cover and cook over a medium heat for 10 minutes, stirring occasionally.
• Add 700ml/11/4pt water, 3/4 teaspoon salt and the potatoes, and stir well. Cover and bring to the boil. Add the rice, stir gently and cook, covered for about 10 minutes until almost all the liquid has been absorbed. Reduce the heat to low, and cook for10–15 minutes until the rice is tender. Serve hot.
serves 4
ingredients
2 tablespoons ghee or butter
1 teaspoon black mustard seeds
1 onion, finely chopped
2 garlic cloves, crushed
1 carrot, grated
2.5cm/1in piece of fresh root ginger, grated
1 fresh green chilli, seeded and finely chopped
1 tablespoon tomato purée
250g/9oz yellow split peas, soaked in water for 2 hours, rinsed and drained
400g/14oz canned chopped plum tomatoes
500ml/16fl oz vegetable stock
225g/8oz pumpkin, cubed
225g/8oz cauliflower, cut into florets
2 tablespoons vegetable oil
1 large aubergine, cubed
1 tablespoon chopped fresh coriander leaves
1 teaspoon garam masala
salt and freshly ground black pepper
• Melt the ghee or butter over a medium heat in a large heavy pan. Add the mustard seeds and, when they start to splutter and pop, add the onion, garlic, carrot and ginger.
• Sweat for about 5 minutes until soft. Add the chilli and stir in the tomato purée, then stir in the drained split peas. Add the tomatoes and stock, and bring to the boil. Season well with salt and pepper. Simmer for 40 minutes, stirring occasionally.
• Add the pumpkin and cauliflower, and simmer for a further 30 minutes, covered, until the split peas are soft.
• Meanwhile, heat the oil in a frying pan over a high heat. Add the aubergine and stir until sealed on all sides, then remove and drain on kitchen paper.
• Stir the aubergine into the split pea mixture with the coriander and garam masala. Serve immediately.
serves 4
ingredients
450g/1lb spinach
25g/1oz butter
1 garlic clove, crushed
400g/14oz canned cooked chickpeas, drained
100g/4oz feta cheese, cubed
pinch of ground cinnamon
4 tomatoes, peeled and chopped
125ml/4fl oz crème fraîche
salt and freshly ground black pepper
• Wash the spinach thoroughly under running water, and remove any tough stems. Drain well, then cut into shreds.
• Heat the butter in a heavy saucepan, and sauté the spinach and garlic, stirring, for 4 minutes. Add the chickpeas, cheese and cinnamon, and season with salt and pepper. Toss over a gentle heat for 2 minutes.
• Add the tomatoes and crème fraîche, and heat through, tossing and stirring. Serve hot.
serves 4
ingredients
275g/10oz frozen spinach, thawed
450g/1lb mushrooms, sliced
1 tablespoon vegetable oil
1 onion, chopped
175g/6oz marinated artichoke hearts, with liquid
5 eggs, beaten
1 garlic clove, crushed
75g/3oz Parmesan cheese, freshly grated
75g/3oz Cheddar cheese, grated
• Preheat the oven to 180°C/350°F/Gas mark 4.
• In a heavy frying pan, sauté the mushrooms and onion in the oil until the onion is translucent.
• Combine all the ingredients in a large casserole dish and mix well.
• Cook in the oven, covered, for 30–40 minutes. Serve hot.
serves 4
ingredients
1.2 litres/2pt vegetable stock
2 onions, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon ground turmeric
1 teaspoon paprika
4 potatoes, cubed
5 fresh sage leaves, crushed
200g/7oz cooked sweet potato, puréed
900g/2lb canned cooked chickpeas, rinsed and drained
400g/14oz canned artichoke hearts, quartered
salt and freshly ground black pepper
• In a large heavy saucepan, bring the stock to a simmer.
• Meanwhile, in a large frying pan, sweat the onions and garlic in the oil for about 8 minutes until soft. Stir in the turmeric and paprika, and sauté for 1 minute.
• Add the potatoes, sage and the simmering stock. Cook for about 12 minutes until the potatoes are tender. Stir in the sweet potato, and add the chickpeas and artichoke hearts. Season with salt and pepper.
• Stir through gently, then return the stew to a simmer. Heat through and serve immediately.
serves 4
ingredients
450g/1lb fresh Brussels sprouts
200g/7oz green lentils such as Puy, picked and rinsed
200g/7oz onions, chopped
150g/5oz celery, chopped
200g/7oz carrots, sliced
400g/14oz rutabaga, chopped
4 bay leaves
1 tablespoon grated fresh root ginger
2 tablespoons tamari
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Cut a cross in the bottom of each sprout. Combine the sprouts and remaining ingredients except the tamari in a large baking dish. Gently pour in 700ml/11/2pt water.
• Cook in the oven for about 1 hour, stirring occasionally, until the lentils and vegetables are tender. Top up with more water while cooking if necessary – green lentils require more cooking than other varieties.
• Stir in the tamari and serve warm.
serves 8
ingredients
50g/2oz potato flour
75g/3oz rice flour
1 teaspoon baking powder
600g/1lb 5oz courgettes, grated
425g/15oz canned creamed sweetcorn
200g/7oz red pepper, finely diced
100g/4oz onion, finely diced
50g/2oz Cheddar cheese, finely grated
2 tablespoons olive oil
2 eggs, lightly beaten
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6. Lightly grease a casserole dish with butter.
• Sift the potato flour, rice flour and baking powder together.
• Put the courgettes, sweetcorn, red pepper, onion and cheese in a large bowl. Stir to mix through evenly. Add the sifted flours, oil and eggs, and mix well using a metal spoon until well combined. Season with salt and pepper.
• Pour the mixture into the prepared casserole dish. Bake for 30 minutes or until set in the centre. Serve hot.
serves 2
ingredients
250g/9oz cooking apples such as Granny Smith
200g/7oz cranberries
175g/6oz granulated sugar
75g/3oz soft brown sugar
100g/4oz oatmeal
100g/4oz pecan nuts, chopped
50g/2oz butter
• Preheat the oven to 170°C/325°F/Gas mark 3.
• Peel, core and dice the apples. Scatter the apples and cranberries in a layer over the bottom of a large casserole dish.
• Mix together the granulated and brown sugar, oatmeal and nuts, and scatter evenly over the fruit.
• Dot the butter over the top, and bake in the oven for 1 hour. Serve hot.
serves 4
ingredients
1 tablespoon olive oil
1 onion, chopped
1 garlic clove, crushed
2 potatoes, diced
2 carrots, finely chopped
2 celery sticks, chopped
225g/8oz red lentils, picked and rinsed
425g/15oz canned chopped plum tomatoes
2 tablespoons tomato purée
1 bay leaf
1/2teaspoon dried oregano
1 vegetable stock cube
salt and freshly ground black pepper
• Heat the oil in a large heavy pan, and sweat the onion and garlic until the onion is softened. Add the potatoes, carrots, celery and lentils, and sweat for a further 2 minutes.
• Add the tomatoes, tomato purée, bay leaf and oregano, and season with salt and pepper.
• Crumble in the stock cube, and stir in 450ml/3/4pt water. Bring to the boil, then reduce the heat and simmer for 25–30 minutes until the lentils and vegetables are tender.
• Ladle the hotpot into warmed bowls, and serve immediately.
serves 4
ingredients
4 tablespoons vegetable oil
2 carrots, sliced
1 courgette, sliced
4 baby sweetcorn, halved lengthways
100g/4oz cauliflower florets
1 leek, sliced
100g/4oz water chestnuts, halved
225g/8oz firm tofu, diced
300ml/10fl oz vegetable stock
1 teaspoon salt
2 teaspoons soft dark brown sugar such as muscovado
2 teaspoons light soy sauce
2 tablespoons dry sherry
1 tablespoon cornflour
1 tablespoon chopped fresh coriander leaves, to garnish
• Heat the oil in a preheated wok until it is almost smoking. Reduce the heat slightly, and add the carrots, courgette, sweetcorn, cauliflower and leek. Stir-fry for 2–3 minutes.
• Stir in the water chestnuts, tofu, stock, salt, sugar, soy sauce and sherry, and bring to the boil. Reduce the heat, cover and simmer for 20 minutes.
• Blend the cornflour with 2 tablespoons water to form a smooth paste. Stir the paste into the wok, bring the sauce to the boil and cook, stirring constantly, until it thickens and turns glossy.
• To serve, scatter the coriander over the top, and serve immediately.
serves 4
ingredients
4 large white potatoes, thinly sliced
2 tablespoons olive oil
1 aubergine, sliced
1 large onion, sliced
275g/10oz canned chopped plum tomatoes
425g/15oz canned cooked chickpeas, drained
25g/1oz green lentils such as Puy, picked and rinsed
2 garlic cloves, crushed
2 tablespoons chopped fresh flat-leaf parsley
25g/1oz mozzarella cheese, finely grated
25g/1oz Cheddar cheese, finely grated
1 tablespoon boiling water
salt and freshly ground black pepper
• Put the potatoes in a saucepan of salted cold water. Bring to the boil, and cook until beginning to soften – do not cook completely. Drain and set aside.
• Heat the oil in a frying pan and gently sauté the aubergine until it begins to brown. Turn and repeat on the other side. As each piece is done, remove to kitchen paper.
• When the aubergine is cooked, stir the onion in the frying pan until softened, but not browned. Stir in the tomatoes, chickpeas, lentils, garlic, parsley and seasoning. Cook over a medium heat for 40 to 45 minutes, or until the lentils are tender.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Mix the cheeses together. Add the boiling water to make a paste.
• When the tomato mixture is ready, spoon the remaining mixture over the bottom of a large casserole dish. Cover with half the aubergine and add another third of the tomato mixture. Layer on the remaining aubergine.
• Spread a third of the cheese mixture on to the aubergine. Add half the potatoes, another third of the cheese and then the remaining potatoes. Finish with the final third of cheese.
• Cover and bake in the middle of oven for 30 minutes. Remove the lid and bake for a further 10 minutes to brown.
serves 10
ingredients
1.8kg/4lb butternut squash, peeled, seeded and chopped
1 egg
200g/7oz coorse dried breadcrumbs
75g/3oz soft brown sugar
1/2 tablespoon chopped onion
100g/4oz green pepper, diced
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Drop the squash into a large saucepan with enough boiling water to cover. Return to the boil, reduce the heat and cook until tender, then drain, reserving the cooking liquid. Mash the squash.
• In a bowl, combine the squash and its cooking liquid, egg, two-thirds of the breadcrumbs, the sugar, onion and green pepper. Season with salt and pepper.
• Turn the mixture into a large casserole dish, and cover with the remaining breadcrumbs. Bake in the oven for about 30 minutes until lightly browned. Serve hot.
serves 8–10
ingredients
150g/5oz quick-cooking barley
1 aubergine, diced
1/2 large red pepper, seeded and chopped
1/2 large green pepper, seeded and chopped
1 onion, chopped
3 garlic cloves, minced
400g/14oz canned chopped plum tomatoes
425g/15oz canned cooked black beans, drained
1/2 teaspoon chilli powder
150g/5oz fresh spinach, chopped
salt and freshly ground black pepper
• Bring 1.2 litres/2pt water to the boil in a large deep heavy frying pan. Stir in the barley. Cover and reduce the heat. Simmer for about 10 minutes until the barley is tender.
• Add the aubergine, peppers, onion and garlic. Stir thoroughly, cover and cook over a medium heat for about 20 minutes until the aubergine is softened and the other vegetables are tender, removing the lid to stir frequently to prevent the mixture catching on the bottom of the pan.
• Tip in the tomatoes and black beans, add the chilli powder, and season with salt and pepper. Stir to combine, and cook for a further 5 minutes. Add the spinach, stir through and cook for 2–3 minutes until the spinach is wilted. Serve immediately.
serves 4
ingredients
425g/15oz canned cooked red kidney beans, drained
425g/15oz canned cooked haricot beans, drained
400g/14oz canned chopped plum tomatoes
1 tablespoon tomato purée
200g/7oz canned sweetcorn kernels, drained
1 garlic clove, crushed
1 bay leaf
300ml/10fl oz vegetable stock
275g/10oz green beans, topped and tailed, cut into lengths
1 tablespoon chopped fresh flat-leaf parsley, to serve
salt and freshly ground black pepper
For the herb dumplings
100g/4oz self-raising flour
25g/1oz butter
1 teaspoon dried mixed herbs
• Put the kidney and haricot beans in a large heavy saucepan or flameproof casserole dish. Add the tomatoes, tomato purée, sweetcorn, garlic and bay leaf, and stir to mix through evenly.
• Pour in the stock, and season lightly with salt and pepper. Bring to the boil, reduce the heat and simmer gently for 5 minutes.
• Meanwhile, sift the flour into a bowl with a little salt and pepper. Rub in the butter with your fingertips until the mixture resembles rough crumbs. Stir in the herbs. Mix with just enough cold water to form a soft but not too sticky dough.
• Add the green beans to the vegetable mixture. Shape the dough into eight round balls, and carefully drop into the top of the stew. Cover and simmer gently for 15–20 mintues until the dumplings are fluffy and risen.
• To serve, discard the bay leaf. Sprinkle the stew with the parsley, and serve hot, allowing two dumpling for each serving.
serves 4
ingredients
50g/2oz onion, minced
about 2 tablespoons vegetable oil
150g/5oz skinned cooked broad beans
100g/4oz cooked pearl barley
225ml/8fl oz soy milk
75g/3oz raw wheatgerm
25g/1oz plain flour
3 tablespoons prepared mustard
75ml/3fl oz clear honey
75ml/3fl oz tomato ketchup
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chilli powder
• Sweat the onion in a little oil for a few minutes until soft and translucent. Using a slotted spoon, transfer to a large bowl and cool slightly.
• Once the onion is cool enough, add 1 tablespoon oil to the bowl together with all the other remaining ingredients. Mix together and leave to stand for 30 minutes.
• Preheat the oven to 180°C/350°F/Gas mark 4. Turn the mixture into an oiled casserole dish, and bake for 40 minutes. Serve hot.