2 onions, finely sliced
100g gram flour
½ tsp chilli powder
½ tsp turmeric
½ tsp ground coriander
1 tsp curry powder
salt and freshly ground black pepper
vegetable oil for frying
1. Sift the flour into a bowl, then add the chilli powder, turmeric, ground coriander, curry powder and a good sprinkling of salt, ground black pepper.
2. Mix in about 100 - 120 ml of cold water to make a thick batter.
3. Add the onion into the batter. Heat the oil in a wok . (Do not fill the pan more than a third full).
4. The oil is hot enough for frying. Lower heaped tbsps of the bhaji mixture into the wok, and cook for a few mins, until crisp and golden-brown all over. Remove and drain on kitchen paper.
1 tbsp vegetable oil
1 onion, sliced
200g potatoes, cubed
2 medium leeks, sliced
2 pints vegetable stock
120ml double cream
salt and freshly ground black pepper
1. Heat the oil in a large pan
2. Add the onions, potatoes and leeks. Cook for 5 minutes until starting to soften.
3. Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender and cooked.
4.Whizz with a hand blender or in a blender until smooth. Reheat, Stir in the cream , heat through and serve.
1 large green pepper
2 medium Courgettes
2 tablespoons extra virgin olive oil
Salt, Ground black pepper
1.Preheat the oven to 200ºC. Cut all the vegetables into chunky pieces and put in a large roasting tin.
2. Drizzle with olive oil and sprinkle with salt, ground black pepper and mix herbs. and roast for 20-25 minutes.The veggies should be soft and cooked.
3.Cool on a rack, then divide them into servings to keep in the fridge for a few days or the freezer for about 3 months.
4.Serve hot or cool at room temperature or toss with pasta, top a pizza, stir into soup, stuff a sandwich or wrap, or toss with vinaigrette for a salad.
2 tbsp olive oil
500g pork mince
1 Pork stock cube dissolved in 100 ml of hot water
12 lasagne sheets
450 ml ready-made white sauce
125g Cheddar cheese, grated
1. Heat the oil in a frying pan and cook the pork for about 15 mins until browned.
6. Remove the lasagne from the oven and leave to sit for 10 to 15 minutes before serving. Delicious served with a fresh salad or sweet potato chips.
For the stuffing
1 tbsp. sunflower oil
50 g butter
4 shallots, finely chopped
2 garlic cloves, finely chopped
1 eating apple, finely chopped
100g fresh seeded bread breadcrumbs
100g ready-to-eat dried apricots, roughly chopped
3 balls stem ginger in syrup, drained, roughly chopped
2 tbsp. stem ginger syrup (from the jar)
1 tsp ground ginger
1 lemon, finely grated zest and juice
3 tbsp. finely chopped fresh coriander
salt, ground black pepper to season
For the pork
2 x 0.5kg pork fillets
18-20 rindless smoked streaky bacon rashers
1.To make the stuffing, melt the butter with the oil in a large non-stick frying pan and gently fry the shallot and garlic until softened.
2. Add the apple, apricots, sultanas, stem ginger, breadcrumbs, ground ginger, lemon zest and juice and the herbs. Season with salt and ground black pepper and mix well together.
3. Add the measured stem ginger syrup and mix again until the stuffing comes together. Leave to cool.
4. Put the pork fillets on a board and, using a sharp knife, carefully trim off as much excess fat and sinew as possible.
5. Place one of the fillet between two sheets of cling film and bash with a rolling pin until around 1cm or 1/2 in thick. Put to one side and repeat the same process with the other tenderloin.
6. Place a large clean sheet of cling film on the board and arrange the bacon in slightly overlapping lengths on top. (A little longer and just over three times as wide as the flattened pork.)
7. Place one of the pork fillets in the centre of the bacon and spread the stuffing on top. Cover with the other pork fillet to sandwich the stuffing. Bring the bacon up over the top of the pork to enclose it completely.
8. Wrap tightly in more cling film to help hold the shape. Place the pork parcel on its side on a small tray and chill in the fridge for two hours or overnight in the fridge if preparing ahead.
9. Preheat the oven to 150C. Unwrap the pork and place on a lightly greased baking tray, with the ends of the bacon underneath. Roast in the oven for about 2 hours, or until the bacon is crisp and the pork is piping hot throughout.
10. Remove the tray from the oven and transfer the pork to a board or warmed serving platter. Cover with foil and leave to rest. (If serving the meat cold, simply allow to cool and then wrap in foil and keep in the fridge.)
11. Carve the pork into slices and serve with gravy roast potatoes and some cooked seasonal vegetables.
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes
4 pork chops
1 tablespoons olive oil
lemon,chopped chilli and chopped coriander for garnish
1.Mix paprika, salt, black pepper, cayenne pepper, dried thyme, dried oregano, onion powder and garlic powder on a plate.
2. Rub the mixture evenly over the pork chops. Cover and let marinate for at least 30 minutes, or in the refrigerator overnight.
3. Heat the oven to 180-200 C. Rub pork chops with olive oil and bake the pork chops, uncovered, for about 20-25 minutes or until pork juices run clear. served with chips and coleslaw or rice.
For the panna cotta
3 gelatine leaves
450ml double cream
200ml semi skimmed milk
100g white caster sugar
1 vanilla pod
For the strawberries
400g Strawberries, hulled and halved, or quartered if very large
100g white caster sugar
1. For the panna cotta, put the gelatine leaves in a small bowl of cold water to soften.
2. Meanwhile, pour the cream, milk and sugar into a pan, split the vanilla pod, scrape out the seeds and add, along with the pod, to the cream mixture.
3. Heat gently until hot, but not bubbling.
4. Remove the gelatine leaves from the water, squeeze out any liquid then add, one at a time, to the hot cream.
5. Stir until dissolved. Leave to stand for 20-30 mins until cooled. (Remove the vanilla pods from the liquid by this point.)
6. Strain the mixture through a sieve into serving glasses, then chill for at least 3 hrs.
7. put sugar and strawberries into a small saucepan. and heat over a low heat until sugar melts and strawberries have softened.
8. Set aside to cool. Once completely cooled, top the set panna cottas with the strawberry mixture. Chill until ready to serve.