• Store Cupboard Omelette
• Chicken and Lentil Hotpot
• Cottage Pie with Mustard Mash
• Sizzling Stir Fry
• Chilli Con Carne
• Homemade Burgers
• Chicken and roasted vegetables with couscous
• Fish cakes

Store cupboard omelette

(Serves 3-4)

Ingredients

• A drizzle of olive oil or knob of butter
• 1 large onion, finely chopped
• 225g cooked new potatoes, sliced
• 125g frozen peas, thawed
• 6 eggs, beaten
• 150g cheese, for melting

Method

1. Heat the oil or butter in a non-stick ovenproof frying pan and fry the onion for 6-8 minutes until golden. Add the potatoes and peas and cook, stirring for 2-3 minutes. Pre-heat the grill.
2. Spread the mixture over the pan base and pour in the beaten egg, tilt the pan to coat the base with the egg and cook for 3-4 minutes, and then top with cheese.
3. Put the pan under a hot grill for 2-3 minutes until the egg is set and the cheese starts to turn golden. Season and serve immediately. Make sure the omelette is cooked thoroughly before eating, timings may vary depending on the size and depth of the pan.

Chicken and lentil hotpot

(Serves 4)

Ingredients

• Olive oil
• 500g chicken thighs, skinned
• 2 carrots, peeled and chopped
• Garlic clove, peeled and crushed
• Casserole selection pack, peeled and chopped
• 1 tin of chopped tomatoes
• 3 tbsp tomato puree
• 2tbsp mixed herbs
• 320g green lentils
• 750g chicken stock

Method

1. Heat the oil and fry the chicken thighs off in a flameproof, non-stick casserole dish until browned, remove and set aside.
2. Lightly fry the garlic in the casserole dish, add the vegetables and fry for 5 minutes.
3. Add 320g green lentils to the dish along with the tomatoes, puree & herbs, stir in the chicken stock and return the chicken to the dish.
4. Cover and cook on a low heat for 30 minutes or until everything is tender and cooked through.

Serve and enjoy!

Cottage pie with mustard mash

(Serves 4)

Ingredients

• 500g minced beef
• 4 baking potatoes, peeled and quartered
• 2 onions, peeled ad chopped
• 3 carrots, peeled and diced
• 2 courgettes
• 1tbsp mustard
• 100ml milk
• 250ml beef stock
• Olive oil

Method

1. Preheat the oven to 180°C, fan 170°C, gas 4.
2. Boil the potatoes in water until tender.
3. Meanwhile, heat 1 tablespoon olive oil in a pan and fry the onions and carrots until tender, add the mince and cook.
4. Once cooked through, season with salt and pepper and add the beef stock. Drain and mash the potatoes, adding 1 tablespoon mustard and 100ml of milk.
5. Place the mince mixture in an ovenproof dish, cover with the mash and cook in the oven for 20 minutes until the pie is piping hot through out and the top is golden.
6. Meanwhile, steam 2 courgettes, sliced, and serve alongside the pie.

Sizzling stir fry

(Serves 2)

Ingredients

• 100g noodles
• 1 chicken breast, skinned and cut into strips
• 1 clove garlic, peeled and crushed
• ½ red chilli, de-seed and slice
• 1 thumb size piece fresh ginger, peeled and finely sliced
• ½ red onion, chopped
• ½ yellow pepper, chopped
• 3 mushrooms, chopped
• 5-6 spinach leaves, torn
• 1 tbsp oil
• 1 tbsp soy sauce

Method

1. Cook the noodles in boiling water, check the packet for details.
2. Heat the oil in the wok or frying pan. Add the onion, garlic, chilli and ginger, cook for 1 minute.
3. Add the chicken and stir-fry for 4-5 minutes or until cooked.
4. Add the remaining vegetables and soy sauce and continue to cook for a further 2 minutes.
5. Drain and stir in the noodles and cook for a further 2 minutes until hot

Chilli con carne

(Serves 2)

Ingredients

• 1 onion, peeled and chopped
• 1 clove garlic, peeled and crushed
• 1 green pepper, de-seeded and chopped
• 1 tbsp oil
• 250g minced beef
• 1 tbsp flour
• 250ml beef stock
• 1 400g can red kidney beans, drained
• 1 tbsp tomato puree
• 1 tsp chilli powder (add more for extra spice)

Method

1. Fry the onion and garlic in the oil for 3-4 minutes.
2. Add the minced beef and cook until it has browned.
3. Stir in the flour and pour in the stock.
4. Add the red kidney beans and stir in the tomato purée and chilli powder.
5. Bring to the boil, and then allow to simmer for 20 minutes.
6. Add the green pepper and allow to cook for a further 15 minutes.

Homemade burgers

(Makes 8 burgers)

Ingredients

• 700g lean beef mince
• 1 onion, chopped
• 1 Egg
• 1 table spoon of cooking oil
• 8 Burger buns

Method

1. Add 700g raw lean beef mince, one chopped onion and a raw egg into a mixing bowl and mix well. Once done, shape the mixture into 8 patties.
2. Fry the patties with a little oil in a pan for about 5-10 minutes until browned and cooked through. Serve the burgers in toasted burger buns.
3. Why not serve with a fresh crispy salad.

Chicken and roast vegetables with couscous

(Serves 4)

Ingredients

• 600g chicken drumsticks/thighs
• 1 red onion
• 350g cherry tomatoes
• 1 lemon
• 1 courgette
• 500g couscous
• 1 clove of garlic
• Olive oil
• Chicken stock cube
• Dried mixed herbs
• Salt and pepper

Method

1. Preheat the oven to 200°C, fan 180°C, gas 6.
2. Place all the chicken drumsticks/thighs into a large roasting tray, peel and chop the red onion into 8 wedges and add to the dish, then peel and finely slice 1 garlic clove and add to the dish also. Season everything with salt and pepper and sprinkle over a pinch of dried mixed herbs. Drizzle with a little olive oil and toss to combine the flavours.
3. Place in the oven and cook for 35 minutes. Add the cherry tomatoes, whole, and cook for another 10 minutes.
4. Make 1 pint of hot chicken stock using 1 chicken stock cube. Place 500g couscous in a bowl, then pour over the hot stock, cover with cling film and allow to steam for 5 minutes. Meanwhile, fry 1 courgette, roughly chopped, in a little olive oil for a couple of minutes. Fluff up the couscous with a fork, season with salt and pepper and grate in some lemon zest. Add the courgette and drizzle with a little olive oil.
5. Squeeze the juice of 1 lemon over the chicken, tomatoes and onion and serve with couscous on the side.

Fish cakes

(Serves 4)

Ingredients

• 2x200g tins tuna steak in spring water (salmon can be used as an alternative)
• 1kg potatoes
• 1xbunch spring onions
• 1xloose broccoli
• 1kg carrots
• 1.5kg plain flour
• Cooking oil

Method

1. Peel all the potatoes and boil until they are soft. Mash with 2 drained tins of tuna steak (or tins of salmon) and add the chopped spring onions.
2. Once combined roll the mixture into 8 balls then flatten into fishcakes, coat with flour and bake on a lightly oil non-stick tray for 30 minutes at 200°c, fan 180°c, gas 6, turning halfway through.
3. Why not serve with steamed broccoli and carrots or salad for a healthy nutritious meal.