Hunter's Chicken

Hunter's Chicken

Serves 2

Ingredients

4 x Chicken Thighs
10 x Large Mushrooms (quartered)
1 x Large Green Pepper (sliced into 3cm cubes)
1 x Large Onion (diced)
3 x Cloves of Garlic (crushed)
2 x 400g Tins of Chopped Tomatoes
400ml x Chicken & Veg Stock
1 x Teaspoon of Dried Basil
1 x Teaspoon of Dried Oregano
1 x Teaspoon of Dried Paprika
2 x Veg Stock Cubes
160g x Wild Rice
Salt & Pepper

Recipe
1. Boil a full kettle of water.
2. Pour 2 glugs of olive oil in a large lidded saucepan and place on a medium heat.
3. Tub a pinch of salt & pepper on the chicken thighs and place them in the saucepan skin side down and cook for 15 minutes without turning, after 15 minutes seal the other sides of the chicken for approx 2-3 minutes on each side then place on a plate to rest.
4. Keep the oil in the pan and add the onions and brown then add the garlic, mushrooms and peppers. Stir in and brown for 5-7 minutes on a medium heat.
5. Pour in the stock into the saucepan to deglaze it, bring to a boil and add the chopped tomatoes, basil, oregano and paprika. Again bring to a boil then add the chicken skin side up and reduce to a medium to low heat and cook for 30 minutes gently scraping the bottom of the pan with a wooden spoon to prevent sticking.
6. While this is going on rinse the rice to remove the starch then pour boiling water into a small saucepan equal to double the amount of rice add the two veg stock cubes and stir in. Bring the water to a boil and carefully add the rice stir once and reduce to a medium heat.
7. Follow the instructions on the rice packet but on average cook for 10-15 minutes then drain in a sieve then serve on the side of a large flat bowl.
8. Remove the chicken from the sauce pan and place into the bowl, then using a large slotted spoon scoop the the peppers, mushrooms and onions from the sauce and place next to the chicken and rice. Next spoon the sauce over the chicken and veg, finally season with salt and pepper.

Spaghetti Carbonara

Spaghetti Carbonara

Serves 2

Ingredients

3 x Rashers of Applewood Smoked Bacon (sliced in to 2cm cubes)
8 x Large Mushrooms (sliced)
2 x Large Cloves of Garlic (crushed)
4 x Shallots (sliced)
2 x Glugs of Olive Oil
1 x Large Teaspoon of Pesto
1 x Large Tablespoon of Extra Light Philly Cheese
150ml x Skimmed Milk
180g x Dried Spaghetti
150ml x Boiling Water
1 x Veg Stock Cube
Table Salt
Salt & Pepper
Grated or Shaved Parmigiana
6 x Leaves of Fresh Basil

Recipe
1. Boil a full kettle of water.
2. Pour 2 glugs of olive oil in a large lidded frying pan or saucepan and place on a medium heat.
3. Place the shallots in the frying pan and brown, add the garlic and stir in. Add the mushrooms stir in and also brown, then add the bacon and stir in and finally crush and stir in one veg stock cube.
4. Add the philly cheese, petso and skimmed milk to a measuring jug and whisk in together. Pour the sauce over the bacon and mushroom mixture. Add a pinch of salt and pepper and only add as much of the boiling water as needed if none is need do not add any.
5. Simmer the sauce on a low heat to help thicken for a few minutes or until it is to your preferred thickness, bear in mind that it will thicken as it cools. Then take off the heat and place the lid on the pan.
6. Place the dried spaghetti in a large saucepan. Sprinkle approx 1 heaped teaspoon of table salt over the spaghetti. Follow the instructions on the spaghetti pack for cooking but usually boil for 10 to 15 minutes until the pasta is al denté.
7. Drain the pasta and pour boiling water over the top so it will not stick together then serve the pasta in the centre on a large flat bowl and twist while you do it. Reheat the sauce if need then use a large metal spoon to serve the carbonara sauce over the top of the spaghetti.
8. Place three basil leaves on top of each dish, sprinkle shaved or grated parmigiana over the dish, finally season with salt and pepper and serve.

Gooey Chocolate Cake

Gooey Chocolate Cake

Serves 6

Ingredients

40g x Cocoa Powder (sifted)
125g x Self Raising Flour (sifted)
175g x Soft Brown Sugar (sifted)
175ml x Skimmed Milk
60g x Low fat spread (melted)
300ml x Boiling Water
4 x Cookies (crumbled)
1 x Small Handfull of Chocolate Chips
1 x glug of Olive Oil

Recipe
1. Preheat the oven to 180C and glug a small amount of olive oil in a loaf tin. (coat)
2. Stir half the cocoa with 125g of the sugar and all of the four in a large mixing bowl.
3. Add the melted low fat spread and milk, then stir in well. Add most of the chocolate chips and all of the cookies.
4. Scrape the entire mixture into the loaf tin.
5. Mix the rest of the cocoa and sugar with the boiling water in a measuring jug. Then pour the liquid over the mixture in the tin.
6. Drop the remaining chocolate chips over the top of the mixture and place on top of a baking tray. Bake for 30 minutes or until no mixture sticks to skewer, do not worry if the mixture overflows a little.
7. Remove from the oven and leave to cool for 5 minutes. It will have separated into a sponge with a chocolate sauce.
8. Serve with low fat ice cream.

Seared Scallops and Applewood Smoked Bacon with Creamy Pesto Spinach Tagliatelle

Seared Scallops and Applewood Smoked Bacon with Creamy Pesto Spinach Tagliatelle

Serves 2

Ingredients

10 X Scallops
4 x Applewood Smoked Bacon (sliced)
200g x fresh Tagliatelle
2-3 x Large Tablespoons of Cremé Fraiche
2 x Large Teaspoons of Pesto
150g x Oyster Mushrooms(sliced)
6 x Handfulls of Fresh Spinach (washed)
1 x small handfull of fresh basil (washed & chopped)
Lemon Juice
Salt& Pepper
Olive Oil

Recipe
1. Place the tagliatelle in a pan of boiling water with a pinch of salt and boil for 8-12 minutes or per the packet's instructions.
2. Glug a small amount of olive oil into a small frying pan on a medium to high heat and lightly fry the mushrooms for 30-60 seconds then place to one side.
3. Drain the pasta and place back into the pan off the heat with the spinach. Carefully stir in the spinach, then add the pesto and stir that in, add the cremé fraiche and carefully stir it in.
4. Glug a small amount of olive oil into a small frying pan and lightly fry the bacon on a medium to high heat. (cook to own taste) Then place to one side.
5. Place the pasta in the centre of the large bowl or plate.
6. Quickly re-heat the mushrooms and place on of the pasta followed by the bacon.
7. Heat a large flat frying pan on a medium to high heat and glug a small amount of olive oil in the pan, sear the scallops for 30 seconds then turn and sear the other side for 30 seconds. Then repeat for another 30 seconds on each side then place on top of the bacon.
8. Season with salt, pepper and a small amount of lemon juice and serve.

Green Olive and Pesto Brochette with Parma Ham, Oyster Mushrooms and Watercress

Green Olive and Pesto Brochette with Parma Ham, Oyster Mushrooms and Watercress

Serves 1

Ingredients

2 x Slices of Green Olive Bread
150g x Oyster Mushrooms (sliced)
1 x Slice of Parma Man
2 x Small Teaspoons of Petso
2 x Glugs of Olive Oil
1 x Big Handfull of Watercress
Pepper


Recipe
1. Glug some olive oil on a plate and dip the bread on both side on the plate.
2. Heat a small flat dry frying pan on a medium heat. Fry the bread on each side until golden then place on a plate.
3. Smear a small teaspoon of pesto over 1 side of each slice of bread.
4. Tear up a slice of Parma ham and roughly place it over the two slices of brochette, then place the watercress on top.
5. Glug a small amount of olive oil in the frying pan and quickly fry the mushrooms for 30-60 seconds and place the mushrooms over the brochette.
6. Season and serve.

Braised Rack of Lamb

Braised Rack of Lamb

Serves 2

Ingredients

1 x Rack of lamb (approx 6 ribs)
1 x Large Spring of Fresh Rosemary
Olive Oil
salt & pepper

For the jus;
1 x large glug of Red Wine
1/2 x litre of Lamb and Veg Stock
1 x Large Spring of Rosemary
1 x large tablespoon of Red Current Jelly
1/2 x an onion (finely chopped)


Recipe
1. Take the jus ingredients except for the onion and mix them together in a measuring jug.
2. Spread the chopped onion over the bottom of a trivet and place a rack on top.
3. Pour the jus over the onions.
4. Pre-heat the oven to 200c.
5. Glug some olive oil on a plate and lightly dip and swirl the fat side of the lamb in the oil to lightly coat the lamb.
6. Heat a griddle to a medium to high heat. Place the lamb on the griddle fat side down for 30-40 seconds then flip over and do the other side for 30 seconds, then sear each side for 10-20 seconds each.
7. Remove the lamb from the griddle and remove the griddle from the heat.
8. Place the lamb on the rack of the trivet (fat side up) and cover the trivet completely with lid or tin foil.
9. Place in the oven for 25 minutes then lift our and flip the lamb over and cover again.
10. Place back in the oven for a further 10 minutes, then again take the lamb out and remove the tin foil. Flip the lamb over again so it is fat side up and place the spring of rosemary on top.
11. Place back in the oven for 10 minutes, then remove and place on a plate cover with tin foil and leave to rest. (This is now rare cook further to ruin it, I mean to have it well done).
12. Pour the liquid from the trivet into a small sauce pan, place on a medium to high heat and reduce for ten minutes or until the jus will coat the back of a metal spoon.
13. Serve with roasted potatoes, carrots, parsnips, boiled green beans and yorkshire puddings.

Beef and Ale Pot Pie

Beef and Ale Pot Pie

Serves 4

Ingredients

For the filling;
400g beef shin, tenderised, chopped into chunks and lightly seasoned with salt and pepper
1 x large onion, peeled and chopped
200g button mushrooms, wiped
4 x garlic cloves, crushed
1 x tablespoons tomato purée
2 x teaspoons of dried thyme
2 x teaspoons of dried rosemary
2 x cloves
200 ml of good ale
700 ml beef stock
half a teaspoon of English mustard
a slosh of teriyaki sauce
a squirt of local honey
3 x tablespoon plain flour
Olive Oil
salt & pepper

For the pastry:
225g plain flour
85g vegetable suet
1 x tablespoon of olive oil
100 ml water
1 x free range egg, beaten
salt


Recipe
1. Heat the olive oil in a large lidded pan, then cook the meat in batches until they are browned all over.
2. Remove the meat from the dish and put to one side to rest.
3. Next add the onions, mushrooms and gralic into the pan and cook for 5 minutes or until they have softened.
4. Add the flour and tomato puree and cook for a further minute.
5. Then add the ale, stock, honey, teriyaki sauce and mustard. Stir the mixture so that everything has been mixed together.
6. Next add the herbs, meat and any resting juices back into the pan. Season with salt and pepper then give it another stir. Finally put the lid on and simmer for 1 and a half hours. (Stirring occasionally).
7. After 1 hour return to make the pastry.
8. Mix together the sifted flour and suet, then separately mix together the water and oil.
9. Using a fork, mix the wet ingredients into the dried until it forms a ball of pastry
10. Wrap it in cling film then place it in the fridge until needed.
11. When the pie filling is ready leave it to cool for 30 minutes and preheat the oven to 200ºc.
12. Once it has cooled, either pour the filling into 4 individual pot pie dishes or one large one.
13. Roll out the pastry. Cut out one large disc or four smaller discs of pastry that are about 1cm in diameter bigger than the pie dish or dishes.
14. Wipe the edges of the dishes with the beaten egg and place the pastry on top carefully but firmly.
15. Glaze the top of the pie with the remaining egg and then make pretty things with the remaining pastry.
16. Place in the oven and bake for 30 minutes.
17. Serve with butternut squash or potatoes and steamed greens.

Beef and Dumpling Stew with Sage Mash Potato

Beef and Dumpling Stew with Sage Mash Potato

Serves 4

Ingredients

For the stew;
400g beef shin, tenderised and chopped into chunks
1 x large onion, peeled and chopped
2 x carrots, peeled and chopped
2 x celery stalks, chopped
200g button mushrooms, wiped
4 x garlic cloves, crushed
2 x tablespoons tomato purée
2 x teaspoons of dried thyme
2 x teaspoons of dried parsley
4 x cloves
400ml red wine
400 ml beef stock
half a teaspoon of English mustard
a slosh of teriyaki sauce
a squirt of local honey
2 x tablespoon plain flour
Olive Oil
salt & pepper

For the dumplings;
100g of self raising flour
50g of vegetable suet
1 x teaspoon of parsley
1 x cup of cold water

For the mash;
800g Marris piper potatoes, pealed then halved or quartered
2 x tablespoon of low fat margarine
a large slosh of skimmed milk
3 x teaspoons of dried sage
salt & pepper



Recipe
1. Preheat the oven to 160°C.
2. Heat the olive oil in a large casserole dish, then cook the meat in batches until they are browned all over.
3. Remove the meat from the dish and put to one side.
4. Next add the onions, carrots and celery into the pan and cook on a low heat for 12 minutes or until the vegetables have softened.
5. Add the garlic and cook for a further 2-3 minutes.
6. Add the cloves and cook for 30 seconds, then the tomato purée and cook for another minute.
7. Add the flour, thyme, parsley, wine, stock, honey, teriyaki sauce and mustard. Stir the mixture so that everything has been mixed together.
8. Add the mushrooms and the meat and any resting juices back into the pan. Give it another stir, then put the lid on and place in the oven for 2 and a half hours.
9. What you really want here is for the meat to be really soft and to fall apart. Also you want the sauce to thicken.
10. With 40 minutes to go, boil your potatoes in a large pan lightly seasoned with table salt for 25-30 until soft.
11. Mix the self raising flour, suet and remaining parsley in a large bowl and cut with a butter knife until well mixed.
12. Slowly add water a little at a time while mixing with a butter knife, once the mixture is soft and sticky enough remove the stew from the oven and take off the lid.
13. Using a tablespoon scoop and then carefully drop the spoonfuls of the dumpling mix into the stew from a really low height. You want approximately 8 in total giving everyone 2 each.
14. Place the stew back into the oven without it's lid and cook for the remaining time of 30 minutes.
15. Once the potatoes are soft drain them and then put them through a ricer into a large bowl. (if you do not have a ricer place them directly in the bowl and mash until soft).
16. Add the milk, sage and margarine and stir into the potatoes. Season with salt and pepper and stir again. Keep this warm in a lidded pan until the stew is ready and the dumplings are crispy on top.
17. Serve the mash, stew and dumplings and season to taste.

Baked Salmon with Mediterranean Vegetables

Baked Salmon with Mediterranean Vegetables

Serves 2

Ingredients
2 x Salmon Fillets
4 x Portabello or Breakfast mushrooms
400g x New Potatoes, halved
Large Handful of Green Beans, trimmed
12 x Small Vine Tomotoes
Salt & Pepper
2 x Teaspoon of Dried Basil
2 x Teaspoon of Dried Parsley
2 x Teaspoon of Dried Dill
Spray Olive Oil
Olive Oil
Garlic Grinder
Lemon Juice


Recipe
1. Boil the potatoes with a pinch of salt for 10 - 12 minutes.
2. Add the green beans and boil for a further 4 minutes.
3. Turn the fan oven on to 220 and place a large baking dish with a glug of olive oil in the oven.
4. Drain the potatoes and green beans and put to one side.
5. Score the skin side of the salmon and rub salt, pepper, 1 teaspoon of dill, basil and parsley into the skin side of the salmon and lightly drizzle a small amount of olive oil over it.
6. Carfully take the baking dish out of the oven and place a mushroom in each corner.
7. Pour the potatoes and green beans into the middle, sprinkle the remaining herbs over everything in the dish then season with salt, pepper and garlic and mix the potatoes and green beans to get an equal covering.
8. Place the salmon on top in the middle skin side up and place the vine tomatoes to either side of the salmon (6 on each side), then squirt some lemon juice over everything.
9. Place in the oven for 10 minutes, then remove and carfully turn over the salmon so it is now skin side down. Place back in the oven for a further 5 minutes.
10. Take the dish out of the oven, serve and season to taste.

Sauage, Egg and Mushroom Muffin

Sauage, Egg and Mushroom Muffin

Serves 2

Ingredients
4 x Low Fat Beef Sausages
2 x Portabello or Breakfast mushrooms, sliced
2 x Wholemeal Muffins, halved and toasted
2 x medium to large free range eggs
Low fat margarine
Salt & Pepper
Tomato Ketchup
Spray Olive Oil


Recipe
1. Spray the griddle with low fat cooking oil and place on a medium heat.
2. Carefully score the sausages down one side with a sharp knife and remove the sheath. Take two of the sausages and roll them together in your hands to form a patty.
3. Place the pattys on the griddle and cook evenly for 8 - 10 minutes sealing the meat all over.
4. After five minutes place the mushrooms into the griddle and cook evenly for 2-3 minutes and then remove.
5. Lightly spread margarine on to the muffins and place the patty on the bottom and add the mushrooms on top.
6. See perfect eggs for fried egg instructions.
http://stevemyersfood.blogspot.com/2009/12/perfect-eggs.html
7. Repeat step 6 a second time and then place the egg on top of the mushrooms.
8. Finally add tomato ketchup and place the muffin lid on top and serve.

Sunshine Bread with Sausage, Mushrooms and Tomatoes

Sunshine Bread with Sausage, Mushrooms and Tomatoes

Serves 2

Ingredients
4 x Low Fat Beef Sausages, butterflied
4 x Portabello or Breakfast mushrooms, sliced or quartered
8 x Vine Tomatoes
2 x medium to large free range eggs
4 x Slices of wholemeal oaty or seeded bread
Salt & Pepper
Spray Olive Oil


Recipe
1. Heat the grill on a medium heat.
2. Spray the sausages with the oil and place under the grill occasionally turning for approx 15 to 20 minutes making sure that they are browned all over.
3. After 5 minutes heat a small frying pan and spray with low fat cooking oil. Cut a small square our of the centre of each piece of bread. (you can either fry these squares or throw them away.)
4. Lightly spray each slice of bread with the coking oil on each side and place two of the slices into the small pan, one on top of the other.
5. Cook one side of each and then remove from the pan, do the same with the other two slices.
6. Place the tomatoes under the grill with the sausages and mushrooms cook for 5 minutes in total turning once.
7. Spray some low fat cooking oil in a large frying pan and cook the mushrooms until soft..
8. Place two slices of bread back into the small frying pan with the two cooked sides facing each other. Spray lightly with cooking oil again if needed.
9. Cook one side of the bread, then turn the two slices over and crack an egg into the centre of the square that you removed earlier and cook for two minutes.
10. Carefully flip the two slices of bread with the egg and cook for a further minute on the opposite side. (Make sure that the egg is fully cooked before eating.)
11. Remove the Sunshine bread and repeat steps 8 and 9 for the other bread.
12. Serve the sausages, tomatoes, mushrooms and Sunshine Bread and season to taste.

The Healthy Full English

The Healthy Full English

Serves 2

Ingredients
4 x Quorn Sausages
2 x slices of smoked or Parma ham
2 x Portabello or Breakfast mushrooms
2 x Large Tomatoes, halved
2 x medium to large free range eggs
2 x Slices of wholemeal oaty or seeded bread
1/2 tin of baked beans or spaghetti
A slosh of malt vinegar
Low fat margarine
Salt & Pepper
Spray Olive Oil


Recipe
1. Heat the grill on a medium heat.
2. Spray the quorn sausages with the oil and place under the grill occasionally turning for approx 15 minutes making sure that they are browned all over.
3. After 5 minutes place the mushrooms under the grill with the quorn sausages. Cook for 10 minutes in total turning after 5 minutes.
4. See perfect eggs for poached egg recipe;
http://stevemyersfood.blogspot.com/2009/12/perfect-eggs.html
5. Place the tomatoes under the grill with the sausages and mushrooms cook for 5 minutes in total turning once.
6. Heat the beans/spaghetti in a small saucepan constantly stirring for 3-5 minutes.
7. Toast the bread and spread with margarine.
8. Once everything is ready serve the Parma ham, toast, sausages, mushrooms, tomatoes and finally the beans/spaghetti on one large plate.
9. Season to taste.

Duck in Plum Sauce with Sukiyaki Noodles

Duck in Plum Sauce with Sukiyaki Noodles

Serves 2

Ingredients
2 x Duck breasts, lightly tenderised (trim fat for healthy option)
2 x cloves of garlic, crushed
4 generous tablespoons of plum sauce
2 x tablespoons of Sukiyaki sauce
4 x spring onions, chopped & washed
70g of shittake mushrooms, quartered
200g or water chestnuts, halved & washed
100g of baby sweetcorn, halved & washed
300g or fresh egg noodles
100g of beansprouts, washed
1 x large pak choi, roughly chopped
1 x teaspoon of Chinese 5 spice
Roasted Sesame oil

Recipe
1. Lightly coat a wok with the oil and heat on high until smoking.
2. Add the mushrooms, garlic and water chestnuts and cook for 3-5 minutes. Place to one side when done.
3. Wash the wok out.
4. Again lightly coat a wok with the oil and heat on high until smoking.
5. Add the baby sweetcorn and cook until browned, then add the beansprouts and cook for a further 60-90 seconds. (constantly stirring)
6. Add the noodles and and stir in the sukiyaki sauce. Finally stir in the pak choi and cook for a further 30-60 seconds and serve.
7. Wash the wok out.
8. Again lightly coat a wok with the oil and heat on high until smoking.
9. Bring the mushrooms, garlic and water chestnuts back to the wok add the spring onions and heat for 2 minutes constantly stirring. Stir in the 5 spice and serve.
10. Wash the wok out.
11. Place a small saucepan on a low heat and heat the plum sauce until steam rises. Then take off the heat cover. (constantly stirring)
12. Lightly coat the griddle with the oil and heat on a medium to high heat for 60-90 seconds.
13. Carefully place the duck breast on the griddle and cook for 1 and a half to 3 minutes on each side making sure that it is sealed all the way around.
14. Take the duck out of the griddle and slice into roughly even slices and place on top of the vegetables.
15. Finally carefully pour the plum sauce over the top of the duck and enjoy.

Honey Mustard Pork Chops and Creamy Mash Potatoes

Honey Mustard Pork Chops and Creamy Mash Potatoes

Serves 2

Ingredients
4 x Pork Chops (trim fat for healthy option)
1 tablespoon of herbs de Provence
1 tablespoons of dried basil
2 tablespoons or local honey
2 x 1/2 teaspoon of English mustard
1/2 pint of pork & vegetable stock
1/2 large onion, chopped roughly
70g of closed cup mushrooms, sliced
500g or Marris piper potatoes, pealed then halved or quartered
1 tablespoon of low fat philly or cream cheese
a slosh of skimmed milk
A generous handful of green beans, trimmed & washed
Table Salt
salt & pepper

Recipe
1. Put the onions, mushrooms, stock, herbs de Provence, 1/2 teaspoon of mustard, 1 tablespoon of honey in a small pan and bring to the boil.
2. Mixed the remaining honey and mustard in a small bowl and put to one side.
3. Once the gravy is boiling lower to a medium heat and boil for 20 minutes. (Occasionally stirring).
4. Place the pork chops on the grill under a medium heat for 10 minutes.
5. Place the potatoes in a large pan add a teaspoon of table salt and cover with hot water from the kettle and bring to the boil.
6. Boil the potatoes for 20 - 30 minutes or until they are soft. (test with a sharp knife).
7. Turn the pork chops over after the first 10 minutes and grill again for another 10 minutes.
8. Once the gravy is ready pour it into the blender and cover the top securely. Blitz for 30 - 60 seconds and pour back into the pan. If it is too thick add small amounts of water while simmering and constantly stirring. If it is not thick enough, simmer the gravy and constantly stir until at suitable thickness.
9. Once the gravy is ready cover the pan and leave to stand.
10. After the 10 minutes turn the Pork chops and glaze one side of them with the honey mustard glaze and place under the grill for 5 minutes.
11. Place the green beans in a small pan and add a pinch of table salt, cover with water and bring to the boil, simmer for 3-5 minutes.
12. Turn the pork chops and glaze the other side, place back under the grill for 5 minutes.
13. Once the potatoes are soft drain them and then put them threw a ricer into a large bowl. (if you do not have a ricer place them directly in the bowl and mash until soft).
14. Add the milk, basil and cream cheese and stir into the potatoes. Season with salt and pepper and stir again. Serve onto the plates and place to one side.
15. Once the pork is ready place the chops onto the plates with the mash potato.
16. Re-heat the gravy if needed.
17. Drain the green beans and serve with the chops and mash potato.
18. Gently pour the gravy over the chops, mash potatoes and green beans to your liking and season to taste.

Honey Mustard Lamb Chops and Duchess Potatoes.

Honey Mustard Lamb Chops and Duchess Potatoes.

Serves 2

Ingredients
4 x Lamb Chops (trim fat for healthy option)
1 tablespoon of mixed herbs
1 tablespoons of dried sage
2 tablespoons or local honey
2 x 1/2 teaspoon of English mustard
1/2 pint of lamb & vegetable stock
1/2 large onion, chopped roughly
70g of closed cup mushrooms, sliced
500g or Marris piper potatoes, pealed then halved or quartered
1 tablespoon of low fat flora or vitalite
a slosh of skimmed milk
A generous handful of green beans, trimmed & washed
Table Salt
salt & pepper

Recipe
1. Put the onions, mushrooms, stock, mixed herbs, 1/2 teaspoon of mustard, 1 tablespoon of honey in a small pan and bring to the boil.
2. Mixed the remaining honey and mustard in a small bowl and put to one side.
3. Once the gravy is boiling lower to a medium heat and boil for 20 minutes. (Occasionally stirring).
4. Place the lamb chops on the grill under a medium heat for 10 minutes.
5. Place the potatoes in a large pan add a teaspoon of table salt and cover with hot water from the kettle and bring to the boil.
6. Boil the potatoes for 20 - 30 minutes or until they are soft. (test with a sharp knife).
7. Turn the lamb chops over after the first 10 minutes and grill again for another 10 minutes.
8. Once the gravy is ready pour it into the blender and cover the top securely. Blitz for 30 - 60 seconds and pour back into the pan. If it is too thick add small amounts of water while simmering and constantly stirring. If it is not thick enough, simmer the gravy and constantly stir until at suitable thickness.
9. Once the gravy is ready cover the pan and leave to stand.
10. After the 10 minutes turn the lamb chops and glaze one side of them with the honey mustard glaze and place under the grill for 5 minutes.
11. Once the potatoes are soft drain them and then put them threw a ricer into a large bowl. (if you do not have a ricer place them directly in the bowl and mash until soft).
12. Add the milk, sage and margarine and stir into the potatoes. Season with salt and pepper and stir again. Serve onto the plates and place to one side.
13. Turn the lamb chops and glaze the other side, place back under the grill for 5 minutes.
14. Place the green beans in a small pan and add a pinch of table salt, cover with water and bring to the boil, simmer for 3-5 minutes.
15. Once the lamb is ready place the chops onto the plates with the mash potato. The place the same plates containing the mash potato under the grill for 3 minutes on a high heat.
16. Re-heat the gravy if needed.
17. Take the plates out from under the grill and set to one side. (Be careful as they will be hot).
18. Drain the green beans and serve with the chops and duchess potato.
19. Gently pour the gravy over the chops, duchess potatoes and green beans to your liking and season to taste.

Roast Pork Shoulder

Roast Pork Shoulder




Servings: 2



Ingredients
1 pork shoulder
1 x 300ml bottles of beer or lager
Oilve Oil
1 tablespoon of mixed herbs
2 tablespoons of sage
4 slices of dried wholemeal or seeded bread, diced in a blender
1 litre of chicken & vegetable stock
1 large onion, diced
70g of closed cup mushrooms, sliced
600g or marris piper potatoes, halved or quartered
2 large carrots, chopped
1 large parsnip, chopped
20 x mini pork & cranberry sausages
A generous handful of green beans, trimmed & washed
Table Salt
salt & pepper

Recipe
1. Dry the outside of the pork thoroughly with kitchen roll and then salt it with table salt to draw all remaining moisture out of the pork fat.
2. Place the sausages in a small tray with olive oil and cook in the oven on 200C for 20-30 mins. then pour the fat and oils from the sausages onto a large baking tray and leave to cool. (For a healthier option cook the sausages on a trivet.)
3. Now that the pork fat is dry wipe of the remaining moisture drawn out by the salt. Then place the pork on a trivet over the 1/2 the onion, all the mushrooms, sage, 500 ml chicken stock, salt and pepper and the beer
4. Place the pork in the oven for ten minutes on the highest heat then reduce the heat down to 175 for 30 mins.
5. Boil the potatoes for 30 mins then lift out fully dry.
6. Then drizzle olive oil over the pork fat and add boiled water to the stock if needed, then place the pork back in the oven for another 30 minutes before checking it again, this step will need to be repeated several times until the pork is done.
7. Place the baking tray with the sausage fat and oil into the oven for ten mins until smoking. (For a healthier option just use spray olive oil, and lightly spray the tray and vegetables.)
8. Place the potatoes carefully on the baking tray and coat them in the oil. Then put the tray back into the oven and cook for 20 mins.
9. Add the carrots to the baking tray, coat them and cook for a further 30 mins, then slightly squash the potatoes with the back of a spoon and add the garlic and thyme were added. Mix the vegetables around the tray carefully and cook until the potatoes brown in parts on the outside.
10. Boil the remaining onion for 20 mins with a teaspoon of sage, then add the bread and mix together and then set into balls. Place them into a loaf tin and drizzle olive oil over and cook in the oven for 30 mins.
11. Add the parsnips to the remaining chicken stock and boil with the mixed herbs until the water has almost gone, then put the parsnips through a ricer and mash into a pureé with the remaining stock and season.
12. Once the pork is cooked after being in the oven for about two hours in total remove the fat and drizzle it in olive oil then place back in the oven on a high heat for 20 -30 mins until golden and cracked. (For a healthier option, do not eat the crackling.)
13. Pour the stock from the trivet into a blender with all of the mushrooms and onions then pureé it to make a thick gravy.
14. Boil the green beans for five minutes, drain and serve.

Wild Mushroom and Turkey Risotto

Wild Mushroom and Turkey Risotto




Servings: 2



Ingredients
2 garlic cloves, peeled and crushed
6 rashers of turkey bacon
2 tbsp olive oil, plus extra for drizzling
freshly ground black pepper
rock salt
3 large knobs of low fat spread
1/2 large onion, diced
200g arborio or other Italian risotto rice
1 glass of white wine
1 litre of boiling water
2 chicken or vegetable stock cubes
30g of dried porcini mushrooms
100g of small portabello mushrooms sliced
1 large tablespoon of low fat creme fraiche
2 teaspoons of dried Italian herb seasoning


Recipe
1. Soak the porcini and portabello mushrooms in the litre of water and mix in the stock
cubes and the Italian herb seasoning.
2. Heat the olive oil and a good knob of low fat spread in a deep, heavy-based frying pan
or saucepan. Gently fry the onion and garlic until softened. Add the rice and stir for about
a minute until the grains slightly translucent. Pour in the wine and stir continuously
until it has cooked into the rice.
3. While the risotto is cooking place the turkey rashers under the grill on a medium
heat turning occasionally for three minutes on each side. When cooked remove from
the grill, cut into strips and put to one side.
4. Add a good ladle of hot stock and the rice Turn the heat down so the stock is
simmering gently. Keep adding ladles of stock as it cooks into the rice, stirring and moving
the rice around in the pan. After about 15-20 minutes the rice should be soft but still have
a bit of bite left in it. The texture of the risotto should be thick and creamy, but not too
loose. Add extra stock if necessary. It may seem tedious standing and stirring but the
end result will be worth it.
5. Add the mushrooms and turkey rashers to the rice and after a two or three minutes
add the creme fraiche, Carry on stirring the rice until the creme fraiche is warmed
through.
6. Serve and season with cracked black pepper and salt.

Warm Gammon Sandwich

Warm Gammon Sandwich




Servings: 2



Ingredients
4 slices of wholemeal bread
2 cooked gammon steaks or the left overs of a roast gammon joint
Left over gammon gravy (containing onions and mushrooms)
50g of sliced mushrooms, sliced
Low fat spray oil


Recipe
1. Spray a large saucepan with a small amount of spray oil and heat on a medium to high
heat until hot, add the mushrooms and cook for three minutes.
2. Pour the gravy into the pan and heat, add the gammon to the gravy and cook until
boiling, reduce the heat to low and cook for five minutes until the gammon is hot again.
3. Quickly dip one slice of bread into the gravy, and using a slotted move the piece of bread
to a plate, do this again on another plate. Using the slotted spoon, sieve the gammon onto
the bread until all the gammon is out of the pan.
4. Again dip one slice of bread into the gravy and then place on top of the gammon.
5. Ladle the gravy over the sandwich.
6. Serve and eat with a knife and fork.

Warm Chicken Sandwich

Warm Chicken Sandwich




Servings: 2



Ingredients
4 slices of wholemeal bread
2 cooked chicken breasts or the left overs of a roast chicken
Left over chicken gravy (containing onions and mushrooms)
50g of sliced mushrooms, sliced
Low fat spray oil


Recipe
1. Spray a large saucepan with a small amount of spray oil and heat on a medium to high
heat until hot, add the mushrooms and cook for three minutes.
2. Pour the gravy into the pan and heat, add the chicken to the gravy and cook until
boiling, reduce the heat to low and cook for five minutes until the chicken is hot again.
3. Quickly dip one slice of bread into the gravy, and using a slotted move the piece of bread
to a plate, do this again on another plate. Using the slotted spoon, sieve the chicken onto
the bread until all the chicken is out of the pan.
4. Again dip one slice of bread into the gravy and then place on top of the chicken.
5. Ladle the gravy over the sandwich.
6. Serve and eat with a knife and fork.

Creamy Mushroom and Turkey Tanetelli

Creamy mushroom and Turkey
Tanetelli




Servings: 2



Ingredients
2 turkey steaks
200 grams of fresh tagetelli
2 teaspoons of dried basil
150 grams of creme cheese
2 chicken stock cubes
1 vegetable stock cube
1 litre boiling water
200 grams of portabello mushrooms
30 grams of dried porcini mushrooms


Recipe
1. Re-hydrate the dried porcini mushrooms with 500 ml of boiling water. Mix the
basil and stock cubes with the mushrooms and leave for 30 minutes.
2. Slice the turkey steaks into strips, lightly spray a wok or saucepan with spray olive
oil. Heat the pan n a medium heat until the oil is hot, seal the turkey on both sides and
cook in the pan for five minutes occasionally stirring.
3. Drain the porcini mushrooms making sure that you save the liquid. Slice the portabello
mushrooms and using the pan with the turkey steaks in follow the
Creamy Mushroom Sauce recipe using the liquid from the porcini mushrooms, add and
cook the porcini mushrooms to the mix before adding the liquid.
4. Cook the the fresh pasta in 500 ml of boiling water until al dente.
5. Drain the pasta and keep it warm until the creamy mushroom sauce is ready. Once
sauce is ready take the pasta to the sauce and mix well. Then Serve.
(See Brucsetta to add to ths dish)

Turkey Burgers

Turkey Burgers




Servings: 2



Ingredients
500 grams of baking potatoes
8 black peppercorns
1 teaspoon of rock salt
4 cloves
Low Fat Spray Oil
250g of turkey mince
1 large onion
1 egg, beaten
2 teaspoons of Italian Herb seasoning
2 wholemeal bread bun
2 tablespoons of oats
150g of button halved or closed cup mushrooms quartered
4 or five cloves of garlic
1 300ml bottle of beer or lager
500ml of chicken or vegetable stock
1 teaspoon of basil




Recipe
1. Preheat the oven to 200C/400F/Gas mark 6.
2. Wash the potatoes and thickly slice them into wedges and boil them in a saucepan
for 4 minutes on a rolling boil. Drain them and lay them on a baking tray.
3. Make Perfect Seasoning
4. Lightly spray the chips with oil, then sprinkle half of the seasoning over the top of the
chips.
5. Put the mince, onion, half the egg mixture salt and pepper, Italian herb seasoning and
the oats into large bowl and mix well with your hands, making fists and squeezing the
mixture through your fingers do this for at least five minutes.
6. Shape into two balls and flatten into patties and chill for ten minutes
7. Make Garlic Mushrooms
8. Place the chips in the oven for ten minutes, then take out and turn all chips, sprinkle
the remaining seasoning on the chips and lightly spray with oil. Place the chips in the oven
for fifteen minutes.
9. Meanwhile heat the griddle pan or large frying pan on a low to medium heat and spray
lightly with spray oil. When the pan is hot place the patties in the pan and turn frequently
and gently for ten to fifteen minutes until cooked though.
9. When cook place in bun and serve with chips and garlic mushrooms
10. Serve the burgers with your choices of ketchup, vinegar or mayonaise.

Toad in The Hole

Toad in The Hole




Servings: 2



Ingredients
4 low fat sausages
1 egg
180ml of skimmed milk
60g of plain flour
a pinch of salt
vegetable oil

Recipe
1. Pre heat the oven to it’s highest setting.
2. Pour 2 tablespoons of oil into a baking tray, place in the top of the oven for 20 minutes.
3. Meanwhile make the batter, place the egg milk and salt into a blender and blend for 30
seconds. Gradually add the flour until the batter is smooth and bubbly. Allow to rest.
4. Add the sausages coating in the oil, cook in the oven for a further ten minutes.
5. After ten minutes, remove from the oven and pour the batter in around the sausages.
Turn the oven down to gas mark 6/200c or fan oven 180c.
6. Check after 20 minutes, if the batter is not as golden as wanted, leave for another 10
minutes.
(Serve with mash potatoes see Perfect Mash and green beans with a beef gravy.)

Tiramisu

Tiramisu




Servings: 8



Ingredients
300g reduced fat vanilla ice cream
4 tablespoons instant coffee granules
6 tablespoons boiling water
250 fresh raspberries
20 sponge fingers
3 tablespoons Belgian chocolate sauce
2 teaspoons cocoa for dusting
25g plain chocolate, grated, for dusting


Recipe
1. Remove ice cream from the freezer to allow to soften. Meanwhile line a 21cm x 8 cm
loaf tin with enough clingfilm to fold over the top of the tin (brushing the tin with water first
will help the clingfilm to stick). In a shallow bowl, mix together the coffee granules and the
boiling water to dissolve.
2. Fold the raspberries into the ice cream, squashing the odd one or two. Dip 10 sponge
fingers into the coffee mixture, turning until coated, then press into the base of the tin.
Spread half the ice cream over the sponge fingers then drizzle with half the chocolate sauce..
3. Dip the remaining sponge fingers into the coffee mixture and arrange in a layer on top
of the ice cream. Drizzle with the remaining chocolate sauce and spread over the remaining
ice cream. Fold over the clingfilm and freeze for 4 hours until set.
4. To serve, up turn on to a serving plate and remove the clingfilm. Stand for 10-15 minutes
then dust the top with cocoa and grated chocolate and slice into eight.

Sweet & Sour Chicken

Sweet & Sour Chicken




Servings: 2



Ingredients
2 Boneless skinless chicken breasts
vegetable oil
1 large onion, sliced chunky
50g oyster mushrooms sliced
50g shitake mushrooms sliced
2 tablespoons of ginger preserve
2 pineapple rings, chopped
2 tablespoons of marmalade
White wine vinegar
2 teaspoons of sweetner
Lemon zest
500ml of boiling water
salt and ground black pepper


Recipe
1. Preheat a deep frying pan. Lightly oil and season the chicken breasts and fry for four
minutes on each side. Allow to rest for five minutes, slice on the diagonal and set
aside.
2. Lightly fry the onion and mushrooms and bring the chicken back to the pan and warm
through. Add the ginger, marmalade, pineapple, white wine vinegar and boiling water to
the pan and stir together well. When the liquid is boiling add the sweetner and stir in and
reduce the liquid till it thickens and stir in the zest.
3. Serve with Japanese Noodles and mixed chinese vegetables.

Steak & Mushroom Pie

Steak and Mushroom Pie





Servings: 6


Ingredients
• 2 teaspoon vegetable oil
• 700 g lean stewing beef, cubed
• 1 large onion(s), chopped
• 1 portion stock cube, beef in 450ml boiling water
• 225 g mushrooms, sliced
• 1 medium carrot(s), sliced
• 2 tablespoon parsley, chopped, fresh
• 1 pinch salt, and freshly ground pepper
• 2 level tablespoon corn flour, blended with 3-4 tablespoons cold water
• 225 g puff pastry sheets, thawed
• 1 tablespoon skimmed milk

Instructions
1. Heat the oil in a large saucepan and over a high heat, add the cubes of stewing steak
a handful at a time, so that they seal and brown. Add the onion and cook for another
3 - 4 minutes, until softened.
2. Add the stock, mushrooms, carrot and parsley to the saucepan. Bring up to the boil,
then reduce the heat. Cover and simmer for 1 1/2 hours, until the meat is very tender.
Check the level of liquid from time to time, topping up with a little extra water if
necessary.
3. Preheat the oven to Gas Mark 7 / 220°C / 425°F.
4. Season the cooked meat with salt and pepper. Stir in the blended cornflour and
cook until thickened, about 1 minute. Tip the mixture into an oblong baking dish.
5. Lay the puff pastry sheet on top of the baking dish, trimming the edges with a sharp
knife. Use the trimmings to make leaves for decoration. Position them on top, and
brush the entire surface with milk. Bake for 25 - 30 minutes, until puffed up and
golden brown.

Steak and Jackets

Steak & Jackets




Servings: 4



Ingredients
4 x 175g of baking potatoes
Low fat cooking spray
450g casserole steak
1 red onon sliced
150g of carrots, cut into chunks
150g of parsnips, cut into chunks
50g of closed cup mushrooms, sliced
300ml of beef stock
1 tablespoon of worcestershire sauce

Recipe
1. Pre heat the oven to gas mark 5/190c or fan oven 170c. Place the potatoes on a baking
tray and cook for 45 minutes to an hour until tender and crispy on the outside.
2. Spray a large lidded pan with low fat cooking spray and heat until hot. Add the steak
and fry over a high heat untl sealed on all sides. Add the vegetables, stock and
worcestershire sauce. Cover and simmer for 45 minutes. Remove the lid and continue to
cook for a further 15 minutes until the meat is tender.
3. Halve the potatoes and serve the meat and vegetables on top with lots of the juices.

Steak, Egg & Chips

Steak, egg and chips




Servings: 2



Ingredients
2 frying steaks
Spray Oil
2 eggs
500 grams of baking potatoes
8 black peppercorns
1 teaspoon of rock salt
4 cloves

Recipe
1. Preheat the oven to 200C/400F/Gas 6.
2. Wash the potatoes and thickly slice them into wedges and boil them in a saucepan
for 4 minutes on a rolling boil. Drain them and lay them on a baking tray.
3. Make the Perfect Seasoning.
4. Lightly spray the chips with oil, then sprinkle half of the seasoning over the top of the
chips and place in the oven for ten minutes.
5. Cut the fat on the side of the steak, heat the griddle and lightly spray it with spray
oil. When hot place the steak in the griddle and cook evenly on each side for about
7 minutes. (for medium to well)
6. Meanwhile take out the chips and turn all chips, sprinkle the remaining seasoning on
the chips and lightly spray with oil. Place the chips in the oven for fifteen minutes.
7. Turn the chips and spray them both one more time, then place them back in the oven
for another ten minutes. After the ten minutes the chips should be getting crispy take the
smaller chips off the baking tray so they won’t burn. and put back in the oven for five
minutes.
8. During this make two fried eggs using Perfect Eggs.
9. Serve the steak and chips, place the egg on top of the steak.
10. Serve the steak with Garlic Mushrooms.

Smoked Salmon Bagel

Smoked Salmon and Bagels




Servings: 2



Ingredients
2 onion bagels
4 free range large eggs
2 handfulls of fresh basil
creme cheese
ground black pepper
2 Large Breakfast Mushrooms
400 grams of smoked salmon
lemon juice
100 grams of low fat goats cheese


Recipe
1. Place the mushrooms under the grill and cook evenly on each side for ten minutes
on a medium heat. After seven minutes make sure the mushrooms are stalk side up
and crumble the goats cheese on top and cook for a further three minutes, being
careful not to burn the cheese.
2. Slice the bagel in half and place in the toaster or under the grill and toast evenly on
each side. When done lightly spread creme cheese on the inside of the bagel.
3. Please see Perfect Eggs on how to prepare perfect scrammbled eggs.
4. Place the salmon equally on a large plate, with the mushrooms and bagel. Serve the
eggs and crack black pepper over both the eggs and salmon, use a small amount of
lemon juice on the salmon.

Sausage, Chips & Gravy

Sausage Chips and Gravy




Servings: 2



Ingredients
100 grams of closed cup sliced
1/2 a large onion sliced
2 cloves of garlic diced
black pepper
2 teaspoons of dried mixed herbs
6 Quorn or low fat sausages
600 grams of baking potato
2 beef stock cubes
1 vegetable stock cube
1 litre of boiling water
Spray Oil
a pinch of salt
three heaped teaspoons of cornflour
8 black peppercorns
1 teaspoon of rock salt
4 cloves

Recipe
1. Preheat the oven to 200C/400F/Gas 6.
2. Wash the potatoes and thickly slice them into wedges and boil them in a saucepan
for 4 minutes on a rolling boil. Drain them and lay them on a baking tray.
3. Take the black pepper, salt and cloves and place them in a mortar and using the pestle
grind them to a dust.
4. Lightly spray the chips with oil, then sprinkle half of the seasoning over the top of the
chips.
5. Place the chips in the oven for ten minutes, then take out and turn all chips, sprinkle
the remaining seasoning on the chips and lightly spray with oil. Place the chips in the oven
and the sausages in their own baking tray on the shelf above for fifteen minutes.
6. Turn both the sausages and chips and spray them both one more time, then place them
back in the oven on opposite shelves for another ten minutes. After the ten minutes the
chips should be getting crispy and the sausages should be just about done depending on
their size. If the sausages are small check to see if they are ready by checking to see if
they are pink in the middle, if they are still pink if they are put them back in the oven
for five minutes with the chips but first take the smaller chips off the baking tray so they
won’t burn.
7. Heat a large saucepan and spray with spray oil, add the onions and garlic and cook till
they translucent then add the mushrooms. Mix 500 ml of boiling water with the mixed
herbs and stock cubes. When the mushrooms are cooked, pour in the stock and heat
until a rolling boil. Put the cornflour in a cup and fill half way up with cold water and stir
in the cornflour. Stir the stock into a whirlpool and add the cornflour a little at a time
until the gravy is a your preference for thickness.
8. Serve the chips in a large bowl or plate and add the sausages on top and pour over
the gravy.