Recipes

Ingredients:

• Cooking oil
• 1 garlic clove – peeled and diced
• 750ml chicken stock
• 60g of noodles
• 200g of boneless chicken – cooked and shredded
• 4 tbsp of chopped parsley
• Salt and pepper
• 1 leek chopped

Utensils:

• Pot
• Frying pan
• Ladle
• Knife
• Cutting board
• Bowls and spoons for serving
• Hob

Cooking Time:

15 to 20 minutes

Instructions:

1. Shred the cooked chicken.
2. Add chicken stock in a pot bring to the boil and add your noodles – cook for 15 minutes until noodles are soft. Add your chicken in here as well.
3. In a separate frying pan, pour a small amount of cooking oil to the pan and place it over a medium flame. Add garlic and leeks; cook for 2 mins.
4. Add this to the pot and cook for a further 3 mins.
5. Add salt and pepper to taste and serve with a sprinkle of fresh parsley.

THIS SOUP CAN BE STORED IN THE FREEZER IN AN AIRTIGHT CONTAINER.

Ingredients:

• 1 large brown onion finely chopped.
• 2-3 cloves of finely sliced garlic
• 500g Spanish Paella rice
• 1 cup frozen/fresh peas
• 1 red pepper diced
• 2 ripe tomatoes diced
• olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Pinch of saffron
• Fresh parsley
• 1.5 litres of chicken or fish stock
• Lemon for garnish
• optional: meat and fish e.g., Spanish chorizo (roughly cut), chicken thigh boned, mussels and prawns.

Utensils:

• Chopping board
• Large pan preferably 18″ or larger
• Large knife
• Foil
• Hob

Cooking Time:

30 minutes

Instructions:

1. In a large pan, heat oil on hob. Season the optional chicken thighs and place skin side down for 5-6 mins until skin is golden brown. Turnover and brown sides then set the chicken aside for later.
2. Add the optional chorizo to the same pan and brown until crispy.
3. Add the chopped onions and garlic to pan and stir until softened. Then add the chopped red pepper and chopped tomato.
4. Now add the rice to the pan and coat in the oil and onion mixture.
5. Add the oregano, thyme, smoked paprika and saffron to the 1.5 litres of stock and stir until mixed.
6. Add this stock mixture into the pan. Stir and bring to a boil.
7. Immediately turn heat down to a gentle simmer.
8. Add the peas and choices of meat/fish. Do not stir anymore after this.
9. Cover the pan loosely with foil. Turn heat as low as possible.
10. Simmer for 20 minutes until all the stock has been absorbed.
11. Remove the foil and garnish the dish with parsley and lemon wedges. Serve.

Single Serving

Ingredients

• 40g oats (1/2cup)
• 1 tbsp chia seeds (makes it creamier but I suppose optional)
• 118ml milk (1/2 cup)
• 65g yogurt (1/4 cup)
• Around 80g fruid
• Optional: Could add sugar, honey, or maple syrup, nuts, seeds, or nut butter.

Utensils:

• Large Bowl
• Stirring spoon
• Fridge 

Instructions:

Place everything into the bowl mix together and then leave in the fridge overnight open and enjoy in the morning!

Ingredients

• 3 carrots
• Chicken leftover from the Sunday roast – shredded
• 2 leeks
• 1 onion 
• 100ml chicken stock
• (2 chicken stock cubes & 100ml water)
• ¼ cup of flour
• Large knob of butter
• 3 garlic cloves crushed.
• Olive oil
• 150ml heavy cream
• Black pepper & salt
• Thyme sprigs & bay leaves
• Mustard
• 120 grammes of frozen peas
• 1 packet of puff pastry
• 1 egg

Utensils:

• A knife
• A chopping board,
• A non-stick pan,
• An oven proof dish,
• Hob & oven.

Cooking Time:

40 minutes

Instructions:

Preheat oven 180 degrees centigrade / gas mark 5.

1. Slice everything into bit-sized chunks and shred the chicken.
2. Sauté your vegetables and garlic cloves in a pan on medium to high heat with oil add in a pinch of salt to help soften the vegetables.
3. Melt the butter to the pan and add the flour to make your roux. Mix it in with your vegetables and add the stock slowly mixing the roux with the water until thickened. Add all the seasoning.
4. Add in the cream and your cooked diced chicken once cooked through add in some frozen peas to help cool down your filling – leave to cool.
5. Grease a large dish. Roll out half the puff pastry in it and poke holes in it. Add the cooled chicken filling and cover with another layer of puff pastry crimp the edges together.
6. Mix 1 egg together and brush it on top of your pastry. Poke holes into the pastry for ventilation. Place it into a hot oven and let it cook till the puff pastry has turned into a golden-brown colour.

Important: Wear oven gloves to protect your hands when removing pie from oven.

Serve with mash and some vegetables on the side along with gravy.

Feeds 4

Ingredients

• Potatoes 1 Kg
• Cheddar 60g
• 1 Lettuce
• 4 Plant Burgers
• 4 Burger Buns
• BBQ Sauce 60g
• Mayo 40g

Utensils

• Baking trays
• Cheese Grater
• Frying Pan
• Bowl
• Oven & hob

Instructions:

The Wedges

1. Preheat oven 210 degrees centigrade / gas mark 7.
2. Chop potatoes into 1-3 cm wide chips.
3. Place on baking trays. Dripple with oil and season with S&P.
4. Roast on top shelf, 35 minutes keep turning throughout the cooking process. Remember to wear oven gloves to protect your hands.
5. Grate the cheese and wash the lettuce tearing into bun size pieces.

1. Heat drizzle of oil in frying pan on medium heat.
2. Fry the burgers until brown, 3-4 mins on each side.
3. When cooked remove from pan, place cheese on top cover with lid. 
4. Toss together BBQ sauce and lettuce.
5. Spread the mayo over one half of the buns followed by lettuce and a cheeseburger and place bun lids on top.

Ingredients

• 450g dried pasta (elbow macaroni, shells or penne)
• 70g butter
• 65g flour
• 5 cups milk, warmed.
• 450g cheddar cheese, grated.
• 113g cream cheese
• Pinch salt
• Pinch ground black pepper
• Parsley to garnish

Utensils

• Cheese Grater
• 2 Saucepans
• Bowl
• Hob

Instructions

1. Bring a large pot of salted water to a boil, add the pasta, and cook 1 minute less than the package calls for. Drain.
2. Make the creamy cheese sauce. Melt the butter in a large, saucepan over medium heat.
3. Sprinkle the flour over the melted butter and whisk it into the butter – 1 to 2 minutes.
4. While whisking, pour in a third of the warm milk. Whisk until smooth (it will thicken), then whisk in another third until smooth, and finally whisk in the rest.
5. Continue to cook, constantly whisking until the sauce begins to simmer and thickens.
6. Turn the heat to low then stir in the cream cheese. When the cream cheese is mostly melted into the sauce, stir in the cheddar a handful at a time, until it melts into the sauce. Season with salt and black pepper.
7. Stir in the cooked pasta. It will look like there is too much sauce, don’t worry. The pasta absorbs the extra moisture as it sits.
8. Take the pot off the heat, then cover with a lid. Leave for 5 minutes, stir once more, and then serve.