Sweet potato casserole
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 10
Saturday, November 21, 2009
Spinach and artichoke casserole
Spinach and artichoke casserole
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
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
Baked lentil and vegetable stew
Baked lentil and vegetable stew
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 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 4
Apple cranberry casserole
Apple cranberry casserole
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 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 2
Chickpea and artichoke stew
Chickpea and artichoke stew
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
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
Courgette and corn casserole
Courgette and corn casserole
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 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 8
Greek-style chickpea casserole
Greek-style chickpea
casserole
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
casserole
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
Yellow split pea casserole
Yellow split pea casserole
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
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
Peas pilaf one-pot
Peas pilaf one-pot
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 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 8
Rice verde one-pot
Rice verde one-pot
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 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 3
Potato, pancetta and sage one-pot roast
Potato, pancetta
and sage one-pot roast
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 4
and sage one-pot roast
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 4
Aromatic green casserole
Aromatic green casserole
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 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 4
Barley and pine nut casserole
Barley and pine nut casserole
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 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 6-8
Stewed cabbage hotpot
Stewed cabbage hotpot
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
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
Baked bean and vegetable casserole
Baked bean
and vegetable casserole
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
and vegetable casserole
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
Japanese tofu hotpot
Japanese tofu hotpot
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 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 2
Autumn barley stew
Autumn barley stew
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 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 10
Armenian stew
Armenian stew
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 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 4
One-pot macaroni and cheese
One-pot macaroni and cheese
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 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 2
Brown rice stew
Brown rice stew
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
1⁄2 teaspoon 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 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
1⁄2 teaspoon 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 8
Potato and leek casserole
Potato and leek casserole
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 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 4
Bean and celery stew
Bean and celery stew
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
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
Cheese and rice casserole
Cheese and rice casserole
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
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
Hot prawn stew
Hot prawn stew
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
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
Brown fish stew
Brown fish stew
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
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
Squid casserole
Squid casserole
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
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
Okra stew with prawns
Okra stew with prawns
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
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
Scallop casserole
Scallop casserole
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 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 2
Tuna fish casserole
Tuna fish casserole
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 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 4
Salmon casserole
Salmon casserole
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
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
Sea bass stew
Sea bass stew
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 10
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 10
Halibut casserole
Halibut casserole
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 on page 728).
• 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 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 on page 728).
• 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 8
Cheese and crabmeat casserole
Cheese and crabmeat casserole
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 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 4
Thai jasmine rice and prawn casserole
Thai jasmine rice
and prawn casserole
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 3
and prawn casserole
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 3
Dover sole stew
Dover sole stew
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 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 4
Prawn and spinach stew
Prawn and spinach stew
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 Gruy?re 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
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 Gruy?re 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
Cod stew
Cod stew
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 4-6
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 4-6
Calamari stew
Calamari stew
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
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
Red snapper casserole
Red snapper casserole
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 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 6
One-pot tuna pasta
One-pot tuna pasta
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 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 4
Crab and seafood one-pot
Crab and seafood one-pot
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
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
Trout stew
Trout stew
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
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
Halibut stew
Halibut stew
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 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 3
Clam stew
Clam stew
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 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 6
Hearty fish stew
Hearty fish stew
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 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 4
Oyster and cauliflower stew
Oyster and cauliflower stew
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
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
Salmon and potato casserole
Salmon and potato casserole
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 4-6
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 4-6
Butter bean and chicken casserole
Butter bean and chicken casserole
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
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
French-style stewed duck
French-style stewed duck
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 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 4
Tarragon chicken casserole
Tarragon chicken casserole
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 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 10
Friday, November 20, 2009
Pumpkin turkey stew
Pumpkin turkey stew
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 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 6
Chicken macaroni stew
Chicken macaroni stew
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 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 2
Chilli chicken casserole
Chilli chicken casserole
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 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 4
Duck stew with turnips and onions
Duck stew with
turnips and onions
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 4
turnips and onions
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 4
Almond chicken casserole
Almond chicken casserole
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 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 6
Sherry chicken casserole
Sherry chicken casserole
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
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
Duck and pomegranate stew
Duck and pomegranate stew
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
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
Tortilla chicken casserole
Tortilla chicken casserole
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 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 6-8
Winter chicken stew
Winter chicken stew
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 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 4
Chicken and pasta broth
Chicken and pasta broth
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
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
Thursday, November 19, 2009
Chicken and sweetcorn stew
Chicken and sweetcorn stew
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
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
One-pot Cajun chicken gumbo
One-pot Cajun chicken gumbo
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 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 2
One-pot chicken couscous
One-pot chicken couscous
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 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 8
Turkey, pea and ham pot pie
Turkey, pea and ham pot pie
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 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 6
Turkey casserole
Turkey casserole
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 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 8
Chicken and crackers casserole
Chicken and crackers casserole
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 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 6
French-style pot-roast poussin
French-style pot-roast poussin
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 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 4
Swiss chicken casserole
Swiss chicken casserole
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
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
Duck casserole
Duck casserole
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 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 4
Chicken casserole with yogurt
Chicken casserole with yogurt
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 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 6
Hare stew
Hare stew
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.
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.
serves 6
Chicken broccoli casserole
Chicken broccoli casserole
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
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
Duck, tomato and pepper stew
Duck, tomato and pepper stew
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
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
Chicken macaroni casserole
Chicken macaroni casserole
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
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
Chicken and potato bake
Chicken and potato bake
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
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
Spiced chicken casserole
Spiced chicken casserole
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 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 4
Chicken pasanda
Chicken pasanda
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 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
Turkey one-pot
Turkey one-pot
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
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
Chicken and leek casserole
Chicken and leek casserole
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 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 6
Pot roast of venison
Pot roast of venison
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
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
Venison and wild rice casserole
Venison and wild rice casserole
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 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 5
Rabbit hotpot
Rabbit hotpot
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
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
Guinea fowl stew
Guinea fowl stew
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/2Ib 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
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/2Ib 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
Spanish partridge and chocolate stew
Spanish partridge
and chocolate stew
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 4
and chocolate stew
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 4
Quail stew
Quail stew
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
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
Pheasant casserole
Pheasant casserole
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 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 4
Pheasant and wild rice casserole
Pheasant and wild rice casserole
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 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 6
Rabbit casserole
Rabbit casserole
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
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
Grouse stew
Grouse stew
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
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
Woodpigeon casserole
Woodpigeon casserole
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 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 4
Spicy goatmeat stew
Spicy goatmeat stew
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/2Ib 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 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/2Ib 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 6
Liver hotpot
Liver hotpot
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
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
Calves’ kidney stew
Calves’ kidney stew
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 6-8
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 6-8
Liver and macaroni casserole
Liver and macaroni casserole
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 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 4
Tuscan veal broth
Tuscan veal broth
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
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
Bacon and lentil stew
Bacon and lentil stew
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 4-6
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 4-6
Veal and spinach stew
Veal and spinach stew
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
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
Baked bean and bacon casserole
Baked bean and bacon casserole
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 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 3
Pork and apricot casserole
Pork and apricot casserole
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 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 4
One-pot pork chop supper
One-pot pork chop supper
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 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 4
Ham and cheese casserole
Ham and cheese casserole
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 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 8
One-pot sausage jambalaya
One-pot sausage jambalaya
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
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
Sausage and sweet pepper casserole
Sausage and sweet
pepper casserole
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 4-6
pepper casserole
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 4-6
Irish lamb stew
Irish lamb stew
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
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
Irish hotpot
Irish hotpot
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 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 6
Lamb and okra stew
Lamb and okra stew
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 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 8
Lamb and vegetable stew
Lamb and vegetable stew
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 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 4
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