Crispy thyme chicken with mushroom sauce
A wholesome and tasty chicken meal using only 5 ingredients Ingredients: Directions: Nutrition per serving:
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Potted shrimps & watercress on toast
Rich, buttery potted shrimps are a real British delicacy – and this dish is ready in just five minutes Ingredients: Directions: Nutrition per serving:
Cheshire cheese & ham on toast
Contains pork – recipe is for non-Muslims only
An easy and tasty treat for afternoon tea, these cheese and ham toasts are given a peppery mustard kick
Ingredients:
- 4 slices white or wholemeal bread
- butter
- English mustard
- 4 thick slices of ham
- 1 tbsp snipped chive
- 200g Cheshire cheese
Directions:
- Toast the bread on one side only. Butter lightly on the untoasted side and smear with a little mustard. Top with a slice of ham, then half the chives.
- Crumble the cheese on top. Grill until bubbling, scatter over remaining chives and cut into fingers.
Nutrition per serving:
Pumpkin & sage spaghetti
This recipe marries the flavours of northern Italy with the pasta of the south to create a delicious vegetarian supper dish Ingredients: Directions: Nutrition per serving:
BBQ bacon beans
Contains pork – recipe is for non-Muslims only
A tasty alternative to baked beans, this recipe will spice up your jacket potatoes no end
Ingredients:
- 2 tsp olive oil
- 2 celery sticks
- 1 small onion
- 1 small red pepper, deseeded
- 8 rashers rindless streaky bacon, chopped
- 1 garlic clove, crushed
- 1 tsp mild chilli powder
- 500g carton passata
- 3 tbsp maple syrup
- 1 tbsp Worcestershire sauce
- 410g can borlotti beans
- 410g can cannellini beans
Directions:
- Heat the olive oil in a large pan. Finely chop the celery sticks, onion and red pepper and gently fry until soft, about 10 mins. Set the softened veg aside and fry the bacon in the same pan until golden and crisp. Tip in the garlic clove and chilli powder and cook for 1 min.
- Pour in passata, maple syrup, Worcestershire sauce and the softened veg and stir well.
- Rinse and drain the borlotti beans and cannellini beans. Tip into the pan, bring to the boil and simmer for 10 mins. Season to taste and serve with jacket potatoes.
Nutrition per serving:
- kcal204
- fat7g
- saturates2g
- carbs27g
- sugars2g
- fibre5g
- protein11g
- salt1.78g
Warm butterscotch dippers
A simple twist on toffee apples – perfect to warm up Bonfire Night Ingredients: Directions: Nutrition per serving:
Spaghetti with Spanish flavours
Contains pork – recipe is for non-Muslims onlyA 10 minute dish which infuses spaghetti with the flavours of Spain – you can make a vegetarian version too. Ingredients: Directions: Nutrition per serving:
Nasi goreng with coconut prawns
Ingredients:
- 1 tbsp oil
- 1 red onion, diced
- 1 red pepper, diced
- 2 celery sticks, chopped
- 1 carrot, finely diced
- 1 tsp chilli paste or sauce
- 1 garlic clove, minced
- 450g cooked rice (250g raw weight)
- 80g peas
- 80g sweet corn
- 280ml vegetarian stock
- ½ tbsp light soya sauce
- 2 spring onions, chopped
- 1 tbsp peanuts, crushed
- Juice of ½ a lime (optional)
- ½ tbsp coriander (optional), chopped
- FOR THE COCONUT PRAWNS
- 1 onion, sliced
- 1 stick of lemon grass, sliced
- Small piece of fresh root ginger, grated
- 2 garlic cloves, crushed
- 2 tbsp sunflower oil
- ¼ tsp turmeric
- 1 tbsp ground coriander
- 200ml can of chopped tomatoes
- 100g coconut cream
- 1 tbsp mango chutney
- 1 red chilli, thinly sliced
- 16 tiger prawns
Directions:
- In a large frying pan or wok, stir-fry the onions, pepper, celery and carrots in hot oil until tender. Add the chilli paste and garlic, followed by the rice, and stir till the mixture turns warm. Add the peas, corn, stock, soya sauce – heat till very hot and season to taste.
- Fry the onions, lemon grass, ginger and garlic in oil for 10 mins. Stir in the turmeric and coriander, then fry for 1 min. Blend the mixture with the tomatoes and coconut cream to make a purée.
- Return to the pan with the mango chutney and chilli and reduce for 10 mins or until it reaches a thick paste. Add the prawns to the sauce and cook for a few mins, or until they turn pink. Add the fresh coriander and season with salt, pepper and lime juice.To serve, squeeze lime all over the rice. Garnish with peanuts, spring onions, chilli and coriander, and serve with the prawns on the side.
Nutrition per serving:
- kcal630
- fat28g
- saturates1.6g
- carbs70g
- sugars10g
- fibre7g
- protein28g
- salt0g
