Mince & tatties
Enjoy our take on this popular Scottish dinner of stewed mince and mashed potato. It’s great comfort food on colder days and the mince can be made in the slow cooker Ingredients: Directions: Nutrition per serving:
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White chocolate ganache
Top your cakes with a silky white chocolate ganache or use it to make truffles. Be sure to use good-quality chocolate for the best results.
Ingredients:
- 450g good-quality white chocolate, finely chopped
- 275ml double cream
Directions:
- Put the white chocolate in a heatproof bowl. Warm the cream in a small saucepan over a medium heat until it steams and just begins to bubble, then pour it over the white chocolate and leave for 1 min.
- For the silkiest ganache, use a hand blender to blend the cream and chocolate from the centre of the bowl outwards. (Keep the blender submerged to avoid adding air to the mixture.) If you don’t have a hand blender, whisking from the centre will also work. If you still have lumps of chocolate, gently warm the ganache in the microwave in 5-second bursts, stirring between each until smooth. Leave to cool slightly before using (it should be a spreadable consistency). If it sets too hard, gently warm in the microwave or in a heatproof bowl over simmering water. Will keep chilled for three days or in the freezer for up to a month.
Nutrition per serving:
- kcal313
- fat24g
- saturates15g
- carbs21g
- sugars0g
- fibre0g
- protein3g
- salt0.12g
Roast squash & hummus winter salad
Salads aren’t just for summer – this gorgeous winter salad is loaded with beta-carotene and vitamin C to help support immune defences. Ingredients: Directions: Nutrition per serving:
Greek chicken, rice & lemon soup
Make bowls of comforting, homely avgolemono, a classic Greek chicken, rice and lemon soup. Deliciously creamy, it feels like a hug in a bowl Ingredients: Directions: Nutrition per serving:
Potato, leek & chorizo soup
Make this hearty soup on cold winter days. One of those holy grail recipes, it’s both deeply flavourful and easy to make with a few seasonal ingredients
Ingredients:
- 850g potatoes (such as Maris Piper or any floury variety), cut into 2cm chunks
- 1.6 litre chicken stock (see tip below)
- 3 large leeks, sliced into thick rounds
- 225g cooking chorizo , skin removed, thickly sliced (or use smoked lardons)
- 40g finely chopped parsley
- sourdough or other crusty bread, to serve
Directions:
- Tip the potatoes into a large pan with the stock and a large pinch of salt. Bring to a simmer and cook for 10 mins.
- Meanwhile, put the leeks in a bowl and rinse to remove any grit. Add the leeks and chorizo to the pan, season and simmer for another 15-20 mins until the leeks and potatoes are cooked through.
- When ready, the potatoes and leeks should be almost falling apart and very tender when pierced with a knife, and the stock should be shimmering with the fat from the chorizo. Season to taste, then remove from the heat and stir through the parsley. Leave to rest for 5 mins, then ladle into deep bowls, grind over a little black pepper, if you like, and serve with thick slices of sourdough.
Nutrition per serving:
- kcal307
- fat13g
- saturates5g
- carbs25g
- sugars0g
- fibre6g
- protein19g
- salt2.9g
Easy seafood chowder
Make this creamy seafood chowder for one using any leftovers you might have in the fridge or freezer. Garnish with parsley and serve with crusty bread Ingredients: Directions: Nutrition per serving:
Veggie burritos
Try our vegetarian burritos filled with mushrooms, beans and corn, complemented by creamy avocado and subtle spice. Enjoy with a tomato salsa on the side.
Ingredients:
- 1 small red onion , finely chopped
- kcal659
- fat659g
- saturates659g
- carbs74g
- sugars0g
- fibre74g
- protein74g
- salt74g
- 250g tomatoes , cut into 1cm cubes
- 2 tbsp balsamic vinegar
- 20g parsley , finely chopped
- 2 tbsp olive oil
- 2 avocados , stoned, peeled and sliced
- 1 lime , juiced
- 1 onion , finely chopped
- 1 carrot , grated
- 200g mushrooms , roughly chopped
- 4 tbsp tomato purée
- ½ tsp chilli powder (hot or mild, depending on how spicy you like it)
- ½ tsp ground cumin
- 1 tsp paprika
- 400g can kidney beans , drained and rinsed
- 195g can sweetcorn , drained
- pinch of cayenne pepper
- 8 tortillas
- 100g cooked rice
- 200g lettuce , shredded
- 8 tsp soured cream
Directions:
- To make the salsa, combine the red onions, tomatoes, vinegar, half the parsley and half the oil, then season to taste. Toss the avocado slices with a splash of the lime juice, and set aside.
- Heat the remaining oil in a non-stick pan over a medium-high heat and cook the onions for 5 mins, then stir in the grated carrot and mushrooms, and cook for 3-5 mins more until lightly browned. Mix in the tomato purée and spices, and cook for 3-5 mins until the purée turns dark red. Pour in 200ml water, the kidney beans, corn and remaining parsley. Cook for 5-6 mins until the mixture has reduced, thickened and is heated through. Season with the cayenne pepper and salt and pepper to taste.
- Warm the tortillas following pack instructions and reheat the rice until piping hot. Assemble the burritos by topping the tortillas with the lettuce, vegetable filling and rice. Dot over the avocado slices and soured cream, then fold in one side of the tortillas and roll up. Serve warm, with the salsa on the side.
Nutrition per serving:
- kcal659
- fat659g
- saturates659g
- carbs74g
- sugars0g
- fibre74g
- protein74g
- salt74g
Pumpkin & pecan cheesecake pie
Indulge in our cheesecake pie with homemade pastry, a pumpkin filling and pecan topping. It’s a perfect dessert for autumn Ingredients: Directions: Nutrition per serving: