Whether you are cooking meat from scratch or using a leftover joint for a meal, there is a huge amount of versatility. The recipes in this chapter are family favourites. Some, such as Beef Stroganoff (page 99), can be made using leftover meat from your Sunday beef joint. You can also mince up the leftover joint meat to make your own mince (pages 124–134) for recipe suggestions). Here, you’ll find crowd-pleasers ranging from Toad in the Hole (page 109) right through to casseroles and pasta dishes. Some can be prepared in advance. Some can be frozen, so remember the Busy Mum’s Golden rule: double up the recipe and freeze one or turn it into another simple and delicious meal.
You can use this recipe to cook ham or gammon joints too, but ham hock is a really cheap, tasty meal in its own right, served with a parsley sauce (page 159), sauté potatoes and green vegetables.
Serves 4–8
1 onion, quartered
1 carrot, roughly chopped
2–4 ham hocks
1 If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on your specific model temperatures.
2 Place the onion, carrot and ham hocks in the slow cooker. Fill with water until the ham is just covered.
3 Cook on low for 6–8 hours.
4 Remove the hocks. Trim away the skin and slice or flake the ham from the bone. Use as you wish, hot or cold.
Top Tip
Once cooked, allow to cool before freezing in single or family portions. Label and date. Defrost thoroughly before reheating.
You should be able to fit 3–4 hocks in your slow cooker, depending on its size. I use water to cook the ham as I have found stock creates a very salty ham. One ham hock should feed two people. Slow-cooked, the outer skin does stay white. You can cut this off, or if you like it crisp, bake the finished ham on the middle shelf of your conventional oven for 30 minutes at 180°C at the end of the cooking time.
Extra Recipes
If you like a baked hock, take the cooked joint and glaze with a drizzle of honey or, if you prefer, you could stud the meat with some cloves. Place in the oven at 190ºC (gas mark 5) and bake for 30 minutes or until golden.
Flake off the meat to use hot or cold: ham hock is perfect in sandwiches, as a filling for a quiche, in soups or simply on its own with egg and chips, or a salad.
Speak to your butcher to get the best cuts of meat. Opt for cheaper cuts when slow cooking, as the process helps to tenderise the meat.
Serves 4–6
1 onion, finely chopped
2 garlic cloves, crushed
2 carrots, thickly sliced
1 sweet potato, diced
2–3 potatoes, thickly diced
500g lamb
150g bacon or lardons
½ tsp dried thyme
1 tsp dried parsley
1 bay leaf
200ml white wine
400ml lamb stock
1 If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on your specific model temperatures.
2 Put all the ingredients in the slow cooker, making sure that the stock is hot, as this will help to get the temperature high quickly.
3 Turn your slow cooker to low and cook for for 8–10 hours.
4 Serve with a garnish of freshly chopped parsley.
Top Tip
Once cooked, allow to cool before freezing in single or family portions. Label and date. Defrost thoroughly before reheating.
This is a very easy recipe that makes a dinner that is packed full of flavour. The next day, serve any leftovers with warm pitta bread.
Serves 4–6
Olive oil
500g lamb, diced
1 large onion, diced
1 large carrot, diced
1 sweet potato, diced
2–3cm piece of fresh ginger, roughly chopped
2 garlic cloves, roughly chopped
2–4 tbsp harissa paste (depending on strength)
1 tsp ground cinnamon
8 olives, halved
8–12 dried apricots
500ml lamb stock
50g flaked almonds
1 If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on your specific model temperatures.
2 Heat a little olive oil in a sauté pan and add the lamb. Brown the meat, drain off any fat and place the lamb in the slow cooker.
3 Add all the remaining ingredients apart from the flaked almonds.
4 Cook on low for 8–10 hours, then just before serving, stir in the flaked almonds.
5 Serve with couscous.
Top Tip
Once cooked, allow to cool before freezing in single or family portions. Label and date. Defrost thoroughly before reheating.
One of my dad’s favourite dishes. This really benefits from a slow cook – you want the lamb to fall off the bone and melt in your mouth.
Serves 4–6
2 red onions
3 garlic cloves, crushed
2 sticks celery, finely sliced
1 leek, finely sliced
1 carrot, finely diced
1 sweet potato
4 lamb shanks (approx. 400g each)
400g tin of chopped tomatoes
300ml red wine
3 tsp balsamic vinegar
400ml low-salt lamb stock, hot
1 bay leaf
Sprigs of fresh thyme and rosemary
1 If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on your specific model temperatures.
2 Prepare all the vegetables, making sure they are roughly the same size so they cook evenly.
3 Place all the ingredients in the slow cooker. Make sure they are combined well and evenly distributed. Set the slow cooker to low and cook for 8–10 hours, until the lamb is tender.
4 Prior to serving, if your liquid is too thin, stir in 1–2 teaspoons of cornflour, dissolved in a little water, and turn heat up to thicken for 5–10 minutes. Season to taste before serving with mashed potato.
Top Tip
Once cooked, allow to cool before freezing in single or family portions. Label and date. Defrost thoroughly before reheating.
Any lamb left? Shred it and fill a warm pitta bread – just add some shredded lettuce, peppers, onion and a dash of chilli sauce. Or add the shredded lamb to a pan of stir-fry vegetables to make a delicious meal in minutes.
This tasty supper cooks in under 20 minutes – perfect for a busy evening or when you are unexpectedly late home from work.
Serves 4
Olive oil
500g beef fillet or tenderloins, cut into very fine strips
2 onions, finely chopped
1–2 garlic cloves, crushed
15g butter
300g button mushrooms
2 tsp chopped fresh tarragon (or 1 tsp dried)
300ml sour cream
Freshly chopped parsley
1 Place the beef, onion and garlic in a sauté pan with a little olive oil and cook for 3–6 minutes, turning occasionally.
2 Add the butter and mushrooms and cook for another 3–6 minutes, until the mushrooms are tender but not too soft and the onions and beef are cooked.
3 Add the tarragon and sour cream, and season to taste. Allow to simmer very gently for 8–10 minutes.
4 At the end of the cooking time, add some chopped parsley, stir well and serve on a bed of rice.
If you are not a fan of lamb, this recipe also works well with chicken. A thick broth liquid with lovely chunky vegetables and meat – you don’t need anything else with this dish, except perhaps some bread to mop up the juices!
Serves 4–6
1 large onion, diced
2–3 carrots, diced
1–2 sweet potatoes, diced
3–4 potatoes, diced
500g lamb, trimmed and cut into chunks
75g dried soup mix
800ml low-salt chicken, lamb or vegetable stock
½ tsp dried parsley
1 bay leaf
1 If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on your specific model temperatures.
2 Chop your vegetables chunky and roughly to the same size so that all the ingredients cook evenly.
3 You can brown the meat first in a frying pan on the hob if you prefer, but I have cooked both browned and added straight to the slow cooker and really can’t tell any difference, so now I skip the browning (and the additional washing up) and add all the ingredients together. Make sure the stock is hot when you add it.
4 Cook on low for 8–10 hours.
Once cooked, allow to cool before freezing in single or family portions. Label and date. Defrost thoroughly before reheating.
Healthy Tip
For added nutrition, the recipe includes dried soup mix. You can buy this in most supermarkets alongside the other dried pulses and beans. These mixes normally contain red lentils, split peas, dried peas, barley and aduki beans.
Extra Recipes
Double up this recipe to make Lamb Hotpot in the same batch. Simply transfer the casserole to an oven-proof dish and add some sliced potatoes to the top with a sprinkling of grated cheese. Bake in the oven at 190ºC (gas mark 5) for 20–25 minutes until golden and bubbling.
A very traditional recipe and a wholesome dish that will satisfy most appetites. This recipe always tastes nicer the following day, so plan ahead and cook it the day before you want to eat.
Serves 4–6
For the stew
1–2 tbsp lain flour
2–3 tsp paprika
400g beef stewing steak, chunks
1–2 tbsp olive oil
1 red onion, finely chopped
1 tbsp redcurrant jelly
600ml ale of your choice
1 leek, finely sliced
2–3 carrots, sliced
1 parsnip, sliced
125g button mushrooms
1 beef stock cube
1 bay leaf
1 If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on your specific model temperatures.
2 Place 1–2 tablespoons of flour in a bowl and mix in the paprika. Dip in the beef chunks and ensure they are thoroughly coated.
3 Heat the olive oil in the sauté pan. Add the beef and onion; fry until the beef starts to brown.
4 Stir in the redcurrant jelly and, when it has melted, pour in the ale. Heat gently before transferring to the slow cooker.
5 Add all the remaining stew ingredients (not the dumpling mixture), place on low heat and cook for 8–10 hours.
100g self-raising flour
50g suet
2–3 tsp mixed herbs
4 tbsp water
6 Forty-five minutes before serving, mix the dumpling ingredients together in a bowl to form a dough and roll into small balls, roughly the size of a walnut.
7 Place these on top of the stew, cover and cook for 30 minutes, until the dumplings fluff up.
Top Tip
Once cooked, allow to cool before freezing in single or family portions. Label and date. Defrost thoroughly before reheating.
Extra Recipes
Double up to make Beef and Ale Pies. Remember, if you are doubling up this recipe, you will need to remove half before adding the dumplings in step 6. Just pop the stew into your pie dishes and cover with some puff pastry.
This is an ideal recipe for cheaper stewing beef or tougher cuts of beef as the slow cooking helps to tenderise the meat.
Serves 4–6
1–2 tbsp plain flour
1 tsp ground ginger
Seasoning
400g stewing beef, cut into chunks
1 red onion
2 garlic cloves
1 chilli, deseeded and finely chopped
1 red pepper
1 tin of tomatoes
2 carrots, sliced
1 sweet potato
200g tin of red kidney beans, drained
400g tin of mixed beans, drained
1–2 tsp chilli powder (depending on personal taste)
1 tbsp Worcestershire sauce
50ml red wine vinegar
300ml beef stock
1 If your slow cooker needs to be preheated, turn it on 15 minutes before using.
2 Mix the flour and ground ginger together and season. Toss the beef chunks in the flour until they are evenly coated.
3 Brown the meat in a pan with some olive oil, onion and garlic.
4 Evenly distribute all the ingredients in the slow cooker.
5 Cover and cook slowly for 6–8 hours. Serve with rice or mashed potatoes and steamed vegetables.
Top Tip
Once cooked, allow to cool before freezing in single or family portions. Label and date. Defrost thoroughly before reheating.
The green lentils in this recipe help to bulk out the curry, so you don’t need to use as much lamb.
Serves 4
Olive oil
400g lamb, cut into chunks
1 onion, sliced
2–3 garlic cloves, crushed
2.5cm piece of fresh ginger, sliced
1–2 chillies, deseeded and finely chopped
1 tsp cinnamon powder
1 tbsp medium curry powder
Juice of half a lemon
400g tin of chopped tomatoes
175g green lentils
500ml warm water or warm lamb stock
Small handful fresh chopped coriander
150g low-fat yoghurt or quark
1 If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on your specific model temperatures.
2 If you wish, start by browning the lamb in a sauté pan, but this is not essential. Then put all the ingredients, apart from half the coriander and the yoghurt or quark, into the slow cooker.
3 Cook on auto for 8–10 hours, until the lamb is tender.
4 Just before serving, stir in the yoghurt and the remaining coriander.
Top Tip
Once cooked, allow to cool before freezing in single or family portions. Label and date. Defrost thoroughly before reheating.
This recipe is perfect for a dinner party, as you can prepare it in advance and enjoy being a host as it cooks.
Serves 4
750g beef steak, diced
1–2 tbsp plain flour
1–2 tbsp olive oil
1 small red onion, diced
1–2 garlic cloves, chopped
200g shallots
150g pancetta, diced
2 carrots, diced
1 sweet potato, diced
400g tin of chopped tomatoes
300ml of red wine (ideally Burgundy)
1 tsp dried thyme
2 heaped tsp paprika
1 beef jellied stock pot
150g button mushrooms
1 If your slow cooker needs to be preheated, turn it on 15 minutes before using.
2 Toss the beef in the flour before adding to a sauté pan with a the olive oil. Cook until the beef has browned, then remove from the pan and place it in your slow cooker.
3 Add all the remaining ingredients and combine well in the stock pot. Place on low and cook for 8–10 hours.
4 Serve with mashed potato and steamed green leafy vegetables.
Top Tip
Once cooked, allow to cool before freezing in single or family portions. Label and date. Defrost thoroughly before reheating.
This is an old-fashioned recipe, but kids really love it, so why not give it a try? It’s delicious with Rich Tomato Sauce (page 130).
Serves 4
4–5 small potatoes, cooked and mashed (or can use leftover)
300g corned beef, mashed
1 onion, finely chopped
2 garlic cloves, crushed (optional)
1–2 tsp wholegrain mustard
2–3 tsp tomato purée
50g wholemeal breadcrumbs (page 12)
1 egg, beaten
Seasoning to taste
1 Place the mashed potato and mashed corned beef in a very large bowl. Add all the remaining ingredients and combine well.
2 Transfer the mixture to a lined 454g loaf tin, pressing down firmly and smoothing out the top.
3 Place in the oven and bake for 25 minutes at 180°C (gas mark 4).
4 Leave to cool for five minutes before turning out onto a serving dish. Can be served hot or cold, in slices, with Rich Tomato Sauce (page 130).
Storage Tip
If you know you are going to freeze the meat loaf, line the tin with greased clingfilm before adding the loaf mixture. Place in the freezer in the loaf tin until frozen. Remove the frozen loaf from the tin, wrap well in baking parchment and then foil. Place in a freezer bag back in the freezer until you need it. Cook at 180°C (gas mark 4) for 35 minutes.
You really can’t beat pasta meals when you are in a hurry and just fancy something filling and delicious. This is one of my favourite dishes – it’s quick and easy, but very tasty.
Serves 4
4 tbsp olive oil
1 small red onion, quartered
4 garlic cloves, sliced
Half a red pepper, deseeded and sliced
4–5 rashers of pancetta or lean bacon
330g cherry tomatoes
1 tsp dried thyme
1 tsp dried oregano
300g dried penne pasta
125g ricotta (half a tub)
1 bunch of fresh basil leaves, torn
Seasoning to taste
1 Preheat the oven to 200ºC (gas mark 6).
2 Place the onion, garlic, pepper, pancetta and cherry tomatoes in a roasting dish with the olive oil and dried herbs. Mix thoroughly to ensure everything is covered in oil. Bake for 10–15 minutes, turning occasionally.
3 Meanwhile, cook the pasta in boiling, salted water according to the packet instructions.
4 Drain the pasta and combine with the tomato mixture in the roasting dish. Stir in the ricotta and basil and season to taste.
5 Serve immediately in the dish.
This is a classic family favourite, but do try to invest in some good-quality sausages, as these really do improve the flavour. If you are busy, you can prepare the batter the day before, and leave it in a jug in the fridge.
Serves 4–6
100g plain flour
300ml milk
1 egg
1 onion, chopped
8 lean sausages
Olive oil
A handful of fresh herbs such as thyme, oregano or rosemary (or 2 tsp dried herbs)
Seasoning to taste
1 Preheat your oven to 200˚C (gas mark 6).
2 Using a blender with a balloon whisk attachment, blend the flour, milk and egg together to form a batter. Mix thoroughly and leave to settle.
3 Meanwhile place the onion, sausages and a drizzle of olive oil in a deep ovenproof dish. Place in the oven for 15 minutes, turning occasionally.
4 Just before the 15 minutes is up, give the batter mix a quick whizz with your balloon whisk, adding the herbs and seasoning before a final whisk.
5 Remove the sausages from the oven and immediately pour over the batter, ensuring that all the sausages are covered.
6 Return to the oven and bake for 20–25 minutes until golden.
7 Serve with onion gravy and steamed vegetables.
If freezing, cook the sausages thoroughly and allow to cool before adding the batter. Divide into individual or family portions before freezing. Bake from frozen for 30-35 minutes at 220ºC (gas mark 7).
Leftover Tip
Double up the batter and pour it into small tin foil cases (the size that fits in a cupcake tray). They will be ready to pop in the oven to make your own Yorkshire Puddings next time you are making a roast. These will keep for keep months uncooked in the freezer.
This is a really hearty dish, perfect for autumn evenings. If you wish, you can use beef, but I prefer a good-quality pork sausage, sometimes with chilli to add a bit of a kick.
Serves 4
454g pack of lean, good quality sausages, left whole
4–6 rashers of bacon or lardons, chopped
1 large red onion, sliced
Olive oil
2 garlic cloves, crushed
2 red peppers, deseeded and finely sliced
2 sweet potatoes, diced
175ml red wine
2 tsp paprika
Small handful of fresh chopped parsley
1 Place the sausages, bacon and onion in a large sauté pan or casserole dish suitable for use on the hob. Drizzle with olive oil and cook over a medium to high heat until the sausages are browned and the onion has softened.
2 Put all the remaining ingredients in a casserole dish and season to taste.
3 Cook over a low to medium heat at a slow simmer for 20 minutes until the vegetables are soft.
4 Serve with mashed or jacket potatoes.
Top Tip
While you cook the sausages, double up and brown some ready for Toad in the Hole (page 109).
A great family roast, served with roast potatoes, vegetables and home-made gravy. Remember, if you have the oven on, fill it up.
Serves 4–6
75g breadcrumbs (page 12)
1 red onion, finely chopped
2–3 garlic cloves, finely chopped
150g lean bacon, chopped
50g pine nuts
6–8 sun-dried tomatoes (in oil), chopped
Handful of fresh herbs, chopped (sage, thyme, oregano or parsley)
Seasoning to taste
1kg loin of pork
Olive oil
Sea salt
1 Preheat your oven to 200˚C (gas mark 6).
2 In a mixing bowl, place the breadcrumbs, onion, garlic, bacon, pine nuts, sun-dried tomatoes and chopped herbs. Combine well and season with salt and pepper.
3 Flatten out the meat by bashing it with a wooden rolling pin or tenderiser until flat. Place the stuffing down the centre, then roll tightly. Use water-soaked string to tie the loin securely.
4 Rub the skin with olive oil and sprinkle with sea salt and black pepper.
5 Place the pork on a baking or roasting tray and place in the oven. Cook for 20 minutes before turning down the temperature to 180˚C (gas mark 4) and cook for 30 minutes for every 500g in weight. If the pork starts to darken too much while cooking, you can cover securely with tin foil.
6 Use a meat thermometer to check if the meat is cooked, or check the juices – if they are running clear when you stick a skewer or sharp knife into the meat, it should be cooked.
7 Remove from the oven and cover loosely with foil. Leave to rest for 10–15 minutes before carving.
Top Tip
If you buy your meat from your local butcher, he or she will prepare your stuffed loin for you.
Leftover Tip
Any leftover pork can be used to make up pies or pasties, or you can shred it and add it to vegetable soups. You can also shred the meat and add it to warm pitta breads covered in a chilli sauce for a quick snack.
This is a comforting supper dish but try not to use shop-bought ham. Instead make your own using the slow cooker (see Ham Hock, pages 94–95).
Serves 4
4 leeks, trimmed
25g butter
1 tbsp plain flour or cornflour
500–750ml milk
2 tbsp nutritional yeast flakes (optional)
75g mature Cheddar cheese, grated
½ tsp mustard powder
Black pepper to taste
8 slices of lean ham or bacon
2–3 tbsp home-prepared wholemeal breadcrumbs (page 12)
2 tbsp oats
25g Parmesan cheese
1 Cut the leeks into 10cm lengths and steam for 5–8 minutes, until just tender. Preheat the oven to 220˚C (gas mark 7).
2 While the leeks are steaming, melt the butter gently in a saucepan over a medium heat. Add the flour or cornflour and stir well with a wooden spoon. Add the milk, a little at a time, continuing to stir to avoid any lumps.
3 Switch to using a balloon whisk and continue to stir over a medium heat until the sauce begins to thicken. The balloon whisk will help to eradicate any lumps that may have formed. Add more milk as necessary to get the desired thickness. The sauce should be the consistency of custard.
4 If you are using nutritional yeast flakes, add these next as they will reduce the amount of cheese you may need – taste as you add the cheese to get the flavour right. Add the cheese and mustard, and stir well. Season with black pepper.
5 Remove the leeks from the steamer and wrap a slice of ham or bacon around each one. Lay them in the base of an ovenproof dish – lasagne dishes are ideal for this.
6 Pour over the cheese sauce. Combine the breadcrumbs, oats and Parmesan cheese, sprinkle over the leeks and bake for 20 minutes until golden and bubbling.
Top Tip
Freeze before baking. May be cooked from frozen. Add 10 minutes to cooking time.
Forget those jars of sweet and sour sauce, this is a really easy recipe for you to create your own version with none of the artificial colourings or additives.
Serves 4
2 tsp sesame oil
2 tbsp light soy sauce
2 tbsp rice wine or white wine vinegar
2 tbsp tomato purée
1 tbsp brown sugar
400g tin of pineapple chunks in natural juice
2 tsp cornflour
150ml chicken stock
400g pork, trimmed and cubed
2 garlic cloves, crushed
2 peppers, deseeded and sliced
1–2 inch piece of fresh ginger, thinly sliced
6 spring onions, sliced
1 teaspoon olive oil
1 Place the sesame oil, soy sauce, vinegar, tomato purée, brown sugar, pineapple chunks and juice, cornflour and stock in a large bowl. Mix until thoroughly combined.
2 Stir-fry the pork cubes in a wok or sauté pan for 5 minutes, until they are coloured.
3 Add the garlic, peppers, ginger and spring onions to the pan and stir-fry for another 5 minutes.
4 Pour over the prepared sauce and continue to cook for another 2–3 minutes.
5 Serve on a bed of rice or noodles.
The perfect quick supper! I prefer to use smoked bacon as I love the flavour, but it is a personal choice. If you are watching your fat intake, you can opt for a low-fat cream cheese or substitute half the quantity with Greek yoghurt or quark for an even healthier variation.
Serves 4
300g penne or tagliatelle dried pasta
Olive oil
1 large onion, finely chopped
1–2 garlic cloves, crushed
4–6 rashers of lean bacon, finely chopped
100g button mushrooms
150g cream cheese
2 tbsp milk
Small handful of mixed fresh herbs such as basil, oregano and thyme (alternatively, add 1–2 teaspoons dry or frozen herbs if out of season)
1 Place the pasta in a pan of boiling water and cook following the packet instructions.
2 Meanwhile, in a large sauté pan fry the onion and garlic in a little olive oil for a couple of minutes until the onion starts to soften. Add the bacon and fry for further 5 minutes before adding the mushrooms to the pan.
3 Add the cream cheese, milk and herbs and stir thoroughly.
4 Drain the pasta, and return it to the saucepan. Add the bacon mixture and mix well over the heat of the hob that was used for boiling the pasta for one minute.
5 Season to taste and serve immediately.
Don’t make the cheese sauce for this overly thick – it should be a nice, thick but flowing sauce that will give your ‘mac’n cheese’ a silky-smooth, comforting texture.
Serves 4
175g macaroni
2–3 leeks, finely chopped
6–8 rashers of bacon, roughly chopped
Olive oil or butter for frying
25g butter
1 tbsp plain flour or cornflour
500–750ml milk
2 tbsp nutritional yeast flakes (optional)
75g mature Cheddar cheese
½ tsp mustard powder
Black pepper to taste
2–3 tbsp home-prepared wholemeal breadcrumbs (page 12)
2 tbsp oats
25g Parmesan cheese
1 Preheat the oven to 190ºC (gas mark 5). Place the macaroni in boiling, salted water and cook until tender. The time will depend on what type of macaroni you use, so refer to the instructions on the packet.
2 While the pasta is cooking, gently fry your leeks and bacon in a little olive oil or butter. Once cooked, leave to one side.
3 Meanwhile, melt 25g butter gently in a saucepan over medium heat. Add the flour or cornflour and stir well with a wooden spoon. Add the milk, a little at a time, continuing to stir to avoid lumps.
4 Switch to using a balloon whisk and continue to stir over a medium heat until the sauce begins to thicken. The balloon whisk will help to eradicate any lumps that may have materialised. Add more milk as necessary to get the desired thickness. The sauce should be the consistency of custard.
5 If you are using nutritional yeast flakes, add these next as they will reduce the amount of cheese you may need – taste as you add the cheese to get the flavour right. Then add the cheese and mustard, and stir well. Season with black pepper.
6 Drain the macaroni and combine this with the bacon, leeks and cheese sauce. Season to taste and pour into an ovenproof dish.
7 Combine the breadcrumbs, oats and Parmesan cheese and sprinkle over the bake. At this point you can freeze, once cooled.
8 Place on a low rack in the oven and cook for 15 minutes until golden and bubbling.
Top Tip
Freeze before baking. May be cooked from frozen. Add 10 minutes to cooking time.
Cooking Tip
Don’t overcook the macaroni when you plan to freeze it, as this stops it from going a bit rubbery. However, if you reheat very slowly on a low heat in a saucepan, adding some more milk, it should be fine.
Leftover Tip
This recipe is great for using up any leftover cheese. Grate oddments of cheese into freezer-proof containers and freeze, ready to make cheese sauces at a later date.
You can make this curry recipe with vegetables, lamb or chicken. This uses beef, which works really well in the slow cooker.
Serves 4
3cm piece of fresh ginger, peeled
3–4 garlic cloves
1–3 chillies, depending on strength and personal taste, deseeded 1–2 tbsp olive oil
Small handful fresh coriander leaves
1 tbsp garam masala
½ tsp cumin
2 tsp turmeric
½ tsp olive oil
500g beef, diced
1 large red onion, chopped (or 2 medium)
1 pepper, deseeded and sliced
400g tin of chopped tomatoes
200ml water
3 tbsp 0-per cent fat Greek yoghurt
Zest of 1 lime
1 In a food processor, blend the ginger, garlic, chilli, olive oil, half the coriander leaves, garam masala, cumin and turmeric to a paste. Leave to one side to rest, or store in the fridge or freezer until needed.
2 If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on your specific model temperatures.
3 Brown the beef gently in a sauté pan with the olive oil, then transfer to the slow cooker along with all the remaining ingredients apart from the yoghurt, reserved coriander leaves and lime.
4 Turn your slow cooker to low and cook for 8–10 hours.
5 Twenty to thirty minutes before serving, taste the sauce. If you need more spice, you can stir in some more garam masala at this stage. Chop the remaining coriander. Add the Greek yoghurt, chopped coriander and the lime zest.
6 Serve on a bed of rice – ideally brown rice or basmati, if you are health-conscious.
This recipe needs to be marinated for 2–3 hours so plan ahead.
Serves 4
100ml pomegranate molasses
Juice and zest of 2 lemons
2 tsp chilli powder
2 tsp paprika
2–3 garlic cloves, crushed
4 lamb chops
4 tbsp Greek yoghurt
Seasoning to taste
1 Combine the molasses, juice and zest of the lemons, chilli, paprika and crushed garlic cloves in a bowl. Season with black pepper.
2 Place the chops in the marinade and leave for 2–3 hours to marinate.
3 When ready to cook, remove the chops from the marinade. In a separate bowl, mix the yoghurt with the marinade then place it in a pan over a very low heat.
4 Place the lamb chops under the grill and grill evenly on both sides, brushing some of the marinade sauce over as you cook.
5 Drizzle the warm marinade over the chops to serve. Serve with couscous and salad or, for a more traditional meal, with new potatoes and vegetables.
If I am really hungry, I opt for fresh pasta that only takes a couple of minutes to cook. To stop the tagliatelle from getting too sticky on the plate, the secret is to retain a little pasta water (1 or 2 tablespoons) and stir it back into the pasta before serving.
Serves 4
350g tagliatelle
Olive oil
2–4 garlic cloves, crushed
200g button mushrooms
100g ham, chopped
Dash of white wine (optional)
Dash of milk
3–4 tbsp low-fat crème fraîche
Grated Parmesan
Handful of fresh parsley, chopped
1 Place the pasta in boiling water and cook following the packet intructions.
2 Meanwhile, heat a little oil in a sauté pan and fry the garlic and mushrooms for 2 minutes. Add the ham and cook for 1 minute.
3 Add a dash of white wine, if using, before adding the milk, crème fraîche and parsley (reserve some to garnish). Stir well.
4 Drain the tagliatelle and stir it into the sauce. Garnish with grated Parmesan and the reserved parsley. Serve immediately.