Beef Stew With Horseradish Dumplings

John Torode's crowd-warming beef stew is delicious and dead simple

• Cooking Time Prep 10 mins
  Cook 3 hrs, 15 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  752

• Protein

  64g

• Carbs

  48g

• Fat

  35g

• Saturates

  15g

• Fibre

  3g

• Sugar

  3g

• Salt

  1.16g

Ingredients

• 2kg beef shin, neck or stewing steak, chopped into large chunks
• 100g plain flour
• 25g dripping, lard or oil
• 500g shallots
• 1l beef stock
• For the dumplings
• 140g suet
• 50g fresh grated horseradish
• 350g self-raising flour

Directions

1. Heat oven to 140C/120C fan/gas 1. Trim any excess fat off the beef, and place in a large plastic bag with the flour and some seasoning. Close the bag and shake it really well to coat all the meat with the seasoned flour. Melt the dripping in a very large ovenproof casserole and throw in the beef and shallots. Give everything a good stir and cook for 10 mins, until starting to brown. Pour over the stock and stir-scraping bottom of the pan to extract all the flavour. Cover with a lid, transfer to the oven and cook for 2½ hrs, until the meat is tender and falling apart.
2. Just before the beef cooking time is up, make the dumplings. Mix all the ingredients with 175ml cold water to form a heavy dough. Roll the dough into balls about the size of golf balls. Pop the dumplings into the casserole dish, leave off the lid and return to the oven. Increase heat to 200C/180C fan/gas 6 and cook for 15-25 mins until the dumplings are puffed up, golden and cooked through.

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Italian Sausage Polpettina & Macaroni Bake

This big dish is guaranteed to be a crowd-pleaser - you can never make too much of this kind of food

• Cooking Time Prep 30 mins
  Cook 1 hr, 20 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  881

• Protein

  40g

• Carbs

  77g

• Fat

  47g

• Saturates

  16g

• Fibre

  4g

• Sugar

  13g

• Salt

  1.75g

Ingredients

• 150ml olive oil
• 2 large onions, finely diced
• 2 garlic cloves, crushed
• 100g fresh breadcrumbs
• 50ml milk
• 500g quality beef mince
• 500g Italian sausages (about 8), meat squeezed from the skins
• good handful chopped parsley
• 200ml red wine
• 2 x 400g cans chopped tomatoes
• 500g pack macaroni
• For the white sauce
• 50g butter
• 50g plain flour
• 600ml milk
• 100g grated tasty cheese, such as mature cheddar or Gruyere

Directions

1. Make the white sauce. Melt the butter in a medium pan, then stir in the flour. Keeping the heat high, whisk in the milk and bring to the boil, whisking until smooth and thickened. Season with a good pinch of salt and some pepper, then stir in most of the grated cheese and set aside, with the surface covered with cling film to stop if forming a skin.
2. Heat the oil in a large, heavy-based casserole or frying pan, then add the onions and garlic and a real good grind of black pepper and salt. Cook slowly and gently until the onions are soft but not coloured. Take half the mix out and mix with the breadcrumbs and milk in a large bowl. Using a slotted spoon, lift the rest of the onions out of the pan, leaving the oil behind, and set aside.
3. Mix the mince and sausagemeat, chopped parsley and lots of salt and pepper into the breadcrumbs. Mix really well with your hands until the whole thing becomes pasty rather than lumpy. Shape into the size of ping-pong balls, then heat the pan again and brown the Simply serve with a fresh green salad balls in batches in the leftover onion oil. Remove the final batch, then return the reserved onions to the pan with the wine. Bubble over a high heat, scraping the bottom of the pan, then stir in the tomatoes and meatballs. Bring to a simmer and cook for 5 mins. Can be made up to 2 days ahead or frozen.
4. Heat oven to 200C/180C fan/gas 6 and boil the macaroni according to pack instructions. Drain well, then mix with the meatball sauce. Tip into the largest ovenproof dish you have. Top with the white sauce (warm it a bit if it is slightly solid), then scatter with the remaining cheese. Bake for 35-40 mins until bubbling and golden.

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Slow-Roast Pork Rolls With Apple Chilli Chutney

Don't stint on the cooking time - it really is the key to meltingly soft, full-flavoured meat

• Cooking Time Prep 15 mins
  Cook 6 hrs
• Skill Level Easy
• Servings Serves 6 - 8

Nutrition per serving

• Kcalories

  714

• Protein

  66g

• Carbs

  22g

• Fat

  41g

• Saturates

  15g

• Fibre

  2g

• Sugar

  21g

• Salt

  1.31g

Ingredients

• 2½ kg/5lb 8oz pork shoulder joint, scored and tied (we used a tied carvery joint from Waitrose, bone in one end and rolled and tied at other end)
• 2 tsp thyme leaves
• 1 tsp fennel seed
• 1 tbsp olive oil
• buttered soft bread rolls, to serve
• For the apple chilli chutney
• 1 tbsp olive oil
• 2 onions, finely chopped
• 1-2 red chillies, deseeded and finely chopped
• 4 eating apples, peeled, cored and cut into small chunks
• 4 tbsp cider vinegar
• 4 tbsp caster sugar
• 1 thyme sprig, leaves picked

Directions

1. Heat oven to 240C/220C fan/gas 9. Sit the pork in a large roasting tin. If the skin isn't already scored for you, score it with a small, sharp knife. Mix together the thyme, fennel seeds, oil and 1 tsp salt with a good grinding of black pepper. Rub this over the top and ends of the pork. Roast for 30 mins, then cover the whole tin with a large sheet of foil, reduce the oven temperature to 140C/120C fan/gas 1 and return the pork to the oven for a further 5 hrs.
2. While the pork is cooking, make the chutney. Heat the oil in a large saucepan. Soften the onion and chilli together for 10-15 mins. Once soft, stir in the apple chunks, vinegar and sugar with 50ml water. Cover and cook over a low heat for 15-20 mins, stirring occasionally, until the apple is very soft. Blitz half the apple mixture with a hand blender, or scoop half into a food processor and whizz until smooth, before stirring back into the pan with the leaves from the thyme sprig.
3. Take the pork from the oven-the meat should be very tender-and increase the temperature to 240C/220C fan/gas 9. When the oven has reached temperature, discard the foil and put the pork back in for 30 mins to crisp up the skin a little. For really crisp crackling, remove the skin from the meat, wrap the meat in foil to keep warm, and return only the skin to the oven for 30 mins. Use a couple of forks to shred the pork from the joint. Sandwich in soft buttered rolls with apple chilli chutney, warm or at room temperature. Serve with pieces of crisp crackling on the side.

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Black Bean Chilli

This chilli is great for casual entertaining - just lay everything out and let people add their own toppings

• Cooking Time Prep 10 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4 - 6

Nutrition per serving

• Kcalories

  339

• Protein

  17g

• Carbs

  50g

• Fat

  10g

• Saturates

  1g

• Fibre

  8g

• Sugar

  20g

• Salt

  1.45g

Ingredients

• 2 tbsp olive oil
• 4 garlic cloves, finely chopped
• 2 large onions, chopped
• 3 tbsp sweet pimenton (Spanish paprika ) or mild chilli powder
• 3 tbsp ground cumin
• 3 tbsp cider vinegar
• 2 tbsp brown sugar
• 2 x 400g (2 x 14oz) cans chopped tomatoes
• 2 x 400g (2 x 14oz) cans black beans, rinsed and drained
• a few, or one, of the following to serve: crumbled feta cheese, chopped spring onions, sliced radishes, avocado chunks, soured cream

Directions

1. In a large pot, heat the olive oil and fry the garlic and onions for 5 mins until almost softened. Add the pimenton and cumin, cook for a few mins, then add the vinegar, sugar, tomatoes and some seasoning. Cook for 10 mins.
2. Pour in the beans and cook for another 10 mins. Serve with rice and the accompaniments of your choice in small bowls.

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Cheesy Broccoli Pasta Bake

A versatile pasta bake is a midweek staple and this recipe can even be made ahead and frozen for extra convenience

• Cooking Time Prep 10 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 6 - 8

Nutrition per serving

• Kcalories

  667

• Protein

  28g

• Carbs

  82g

• Fat

  27g

• Saturates

  16g

• Fibre

  5g

• Sugar

  11g

• Salt

  0.98g

Ingredients

• 1l milk
• 2 garlic cloves, bashed
• 2 bay leaves
• 500g dried pasta
• 350g broccoli, in small florets
• 75g butter
• 75g plain flour
• a little freshly grated nutmeg
• 1 tsp mustard powder
• small bunch parsley, roughly chopped
• 200g cheese, grated (cheddar, Parmesan, Gruyère, or a mixture)

Directions

1. Bring the milk, garlic and bay leaves to the boil in a small saucepan, then remove from the heat and leave to infuse. Cook the pasta to al dente following pack instructions (if you're freezing, cook for 1 min less), adding the broccoli for the final 2 mins. Drain.
2. Strain the milk into a jug. Heat the butter in the pan until foaming then stir in the flour for 1 min. Add the milk a little at a time, stirring or whisking constantly to remove any lumps. Bubble for 1-2 mins, stirring constantly until you have a thick, lump-free sauce.
3. Remove from the heat and stir in some nutmeg, the mustard powder, parsley, three-quarters of the cheese and seasoning. Combine with the pasta and broccoli and transfer to one large, or individual, heatproof dishes. Scatter over the remaining cheese and cool and freeze for up to three months, or heat the grill to high and cook for 2-3 mins until golden and bubbling. If frozen, defrost in the fridge overnight, then cook at 200C/180C fan/gas 6 for 30-40 mins until piping hot.

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Chicken With Chorizo & Leeks

This Spanish-style dish is full of flavour and can be made ahead

• Cooking Time Prep 10 mins
  Cook 1 hr, 20 mins
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  329

• Protein

  23g

• Carbs

  6g

• Fat

  22g

• Saturates

  7g

• Fibre

  3g

• Sugar

  5g

• Salt

  0.96g

Ingredients

• 2 tbsp olive oil
• 10 chicken leg pieces (or 10 each thighs and drumsticks)
• 4 heads fennel, trimmed, cut into wedges
• 200g chorizo, cut into chunks
• 5 leeks, trimmed and thickly sliced
• 6 garlic cloves, thinly sliced
• 2 tsp hot smoked paprika
• 150ml dry sherry
• 750g large or plum tomatoes, quartered
• small bunch coriander, leaves only

Directions

1. On the hob, heat the olive oil in a large frying pan. Season the chicken pieces, then fry, in batches, until golden brown on both sides. Lift out and set aside.
2. Pour all but 3 tbsp fat from the pan, add fennel and chorizo, then cook, stirring, until the fennel is soft and lightly coloured. Add leeks, cook until soft. Add garlic and paprika, cook for 1 min more, then pour in the Sherry. Let bubble for 1 min, stirring well, taste, then season.
3. Heat oven to 180C/160C fan/gas 4. Pour the mix into 2 ovenproof dishes. Scatter tomatoes over, then arrange the chicken on top. Cover with foil, then cook for 20 mins, until the chicken is cooked through. During cooking, check and add a little water if it seems to be getting dry.
4. Turn the oven up to 200C/180C fan/gas 6. Uncover the chicken and season the skin with salt and pepper. Bake for 20-30 mins until the chicken is heated through and the skin is crisp. Rip the coriander leaves over the top and serve straight away.

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Chilli Con Carne Soup

This is a soupy version of a classic chilli - kept mellow so children can enjoy it too

• Cooking Time Ready in around 1 hour 30 mins, inc simmering time
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  252

• Protein

  24g

• Carbs

  14g

• Fat

  12g

• Saturates

  5g

• Fibre

  4g

• Sugar

  1g

• Salt

  1.29g

Ingredients

• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tbsp vegetable oil
• 500g lean minced beef
• 410g can pinto or red kidney beans, drained
• 400g cans chopped plum tomatoes
• 700ml/1¼ pints hot chicken stock
• large pinch of crushed dried chillies
• 2 squares of dark chocolate (try Lindt 85%)
• fresh coriander or parsley leaves and some grated gruyère, to serve

Directions

1. Gently fry the onion and garlic in the oil for a couple of minutes until beginning to soften, then add the mince. Raise the heat and cook for 5 minutes, stirring from time to time, until the meat is no longer pink.
2. Stir in the beans, tomatoes, stock, chillies, chocolate and plenty of salt and pepper. Bring to the boil, cover and simmer very gently for 1 hour, or longer if you have the time. (You can make it up to a day ahead to this point, then cool and chill.)
3. Ladle into mugs or large cups and scatter with herbs, cheese and black pepper. You'll need spoons to eat it.

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Smoky Aubergine & Coriander Dip

The seductively smoky flavour of this Middle Eastern-style dip comes from cooking the aubergines charcoal black

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  49

• Protein

  2g

• Carbs

  3g

• Fat

  3g

• Saturates

  1g

• Fibre

  3g

• Sugar

  3g

• Salt

  0.02g

Ingredients

• 4 large aubergines
• 4 tbsp Greek yogurt
• 2 tbsp olive oil
• large bunch coriander, leaves only, finely chopped
• 1 garlic clove, crushed
• squeeze lemon or lime juice

Directions

1. Light the gas on 2 rings, then lay the aubergines directly on them, 2 to a ring. In 30 secs they will have blackened on one side, so use tongs to turn them until they are well charred on all sides. Alternatively, cook the aubergines under the grill or on the barbecue, turning them until they are blackened all over.
2. Once done, put the aubergines in a plastic bag. When cool enough to handle, strip away the blackened skin and put the flesh (which should be cooked and soft) in a colander to drain for 30 mins.
3. Transfer the aubergine to a bowl, then mash with a fork or blitz with a hand blender, but don't make it completely smooth. Stir in the yogurt, olive oil and a fat pinch of salt, then add coriander, garlic and lemon or lime juice. Taste and add more salt or lemon juice if necessary, but be careful not to overwhelm the aubergine flavour.

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Herb-Roast Chicken

Choose your favourite herb for this beautifully moist springtime chicken dish - fresh basil or mint would be ideal

• Cooking Time Prep 25 mins
  Cook 2 hrs
• Skill Level Easy
• Servings Serves 8 - 10

Nutrition per serving

• Kcalories

  591

• Protein

  62g

• Carbs

  13g

• Fat

  33g

• Saturates

  11g

• Fibre

  7g

• Sugar

  6g

• Salt

  1.82g

Ingredients

• 200g cubetti di pancetta
• 800g shallots, trimmed
• 2 tbsp olive oil
• 2 chicken (about 1½ kg/3lb 5oz each)
• 500ml hot chicken stock
• 800g peas
• small pack tarragon, roughly chopped

Directions

1. Heat oven to 190C/170C fan/gas 5. Put the pancetta in a heavy-based frying pan and gently fry until crisp-if you start the pancetta slowly from a cold pan you shouldn't need to add oil. Lift out with a slotted spoon and set aside. Add shallots to the pan, there should be some pancetta fat left, then fry for 10-15 mins until golden and starting to soften. Tip the shallots into your largest roasting tin.
2. Rub the olive oil over both chickens, season well with salt and pepper, then snuggle the chickens into the tin. Roast for 1 hr 20 mins until golden and cooked through. To check they're cooked, pierce the thighs through to the bone-the juices should run clear. Lift the chickens onto a plate or another tin, cover with foil and rest while you finish the veg.
3. Put the roasting tin directly on the hob and stir in the stock. Bubble for a few mins, scraping up any stuck bits, then stir in the peas, pancetta and most of the chopped tarragon. Bubble for a few mins more until the peas are cooked, then season and sit the chickens back on top, or transfer everything to a serving dish if you want a smarter presentation. Scatter the chickens with the remaining tarragon, and serve with potatoes-mashed, jacket or roasted, or boiled new potatoes.

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Cottage Pie

This great-value family favourite freezes beautifully and is a guaranteed crowd-pleaser

• Cooking Time Prep 35 mins
  Cook 1 hr, 50 mins
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  600

• Protein

  37g

• Carbs

  40g

• Fat

  34g

• Saturates

  16g

• Fibre

  4g

• Sugar

  7g

• Salt

  1.15g

Ingredients

• 3 tbsp olive oil
• 1¼kg beef mince
• 2 onions, finely chopped
• 3 carrots, chopped
• 3 celery sticks, chopped
• 2 garlic cloves, finely chopped
• 3 tbsp plain flour
• 1 tbsp tomato purée
• large glass red wine (optional)
• 850ml beef stock
• 4 tbsp Worcestershire sauce
• few thyme sprigs
• 2 bay leaves
• For the mash
• 1.8kg potatoes, chopped
• 225ml milk
• 25g butter
• 200g strong cheddar, grated
• freshly grated nutmeg

Directions

1. Heat 1 tbsp oil in a large saucepan and fry the mince until browned-you may need to do this in batches. Set aside as it browns. Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 20 mins. Add the garlic, flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan. Pour over the wine, if using, and boil to reduce it slightly before adding the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins-if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
2. Meanwhile, make the mash. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few mins. Mash well with the milk, butter, and three-quarters of the cheese, then season with the nutmeg and some salt and pepper.
3. Spoon meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden. Or follow the steps (below) to freeze.

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Big-Batch Bolognese

Whip up a huge batch of bolognese that's fit to feed a hungry crowd, or freeze half for a speedy midweek meal

• Cooking Time Prep 25 mins
  Cook 1 hr, 30 mins
• Skill Level Easy
• Servings Serves 12

Nutrition per serving

• Kcalories

  295

• Protein

  34g

• Carbs

  13g

• Fat

  12g

• Saturates

  4g

• Fibre

  4g

• Sugar

  11g

• Salt

  0.87g

Ingredients

• 4 tbsp olive oil
• 6 smoked bacon rashers, chopped
• 4 onions, finely chopped
• 3 carrots, finely chopped
• 4 celery sticks, finely chopped
• 8 garlic cloves, crushed
• 2 tbsp dried mixed herbs
• 2 bay leaves
• 500g mushrooms, sliced
• 1½ kg lean minced beef (or use half beef, half pork mince)
• 6 x 400g cans chopped tomatoes
• 6 tbsp tomato purée
• large glass red wine (optional)
• 4 tbsp red wine vinegar
• 1 tbsp sugar
• parmesan, to serve

Directions

1. Heat the oil in a very large saucepan. Gently cook the bacon, onions, carrots and celery for 20 mins until golden. Add the garlic, herbs, bay and mushrooms, then cook for 2 mins more.
2. Heat a large frying pan until really hot. Crumble in just enough mince to cover the pan, cook until brown, then tip in with the veg. Continue to fry the mince in batches until used up. Tip the tomatoes and purée in with the mince and veg. Rinse the cans out with the red wine, if you have some, or with a little water, then add to the pan with the vinegar and sugar. Season generously and bring to a simmer. Simmer slowly for 1 hr until thick and saucy and the mince is tender. Serve with pasta and Parmesan.

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Sweet Chilli Bangers

An easy way to turn sausages into something special. Use the sweet, sticky sauce to marinate chicken drumsticks, too

• Cooking Time Prep 5 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  348

• Protein

  18g

• Carbs

  13g

• Fat

  25g

• Saturates

  8g

• Fibre

  0g

• Sugar

  6g

• Salt

  1.78g

Ingredients

• 12 large meaty pork sausages
• 4 tbsp tomato ketchup
• 2 tbsp clear honey
• 2 tsp mild chilli powder
• 2 garlic cloves, crushed
• ½ tsp dried oregano or 2 tsp fresh

Directions

1. Heat oven to 220C/fan 200C/gas 7. Arrange the sausages in a roasting tin in a single layer and bake for 10 mins. Meanwhile, mix together all the other ingredients with seasoning and 1 tbsp water.
2. Pour the ketchup mixture over the sausages and mix well. Bake for 30 mins more until the sausages are golden.

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Spiced Pumpkin Soup

A smooth soup made with butternut squash which will satisfy vegetarians, or spice it up with a scattering of chilli shrimps

• Cooking Time Prep 45 mins
  Cook 55 mins
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  282

• Protein

  5g

• Carbs

  27g

• Fat

  18g

• Saturates

  12g

• Fibre

  4g

• Sugar

  11g

• Salt

  0.25g

Ingredients

• 4 tbsp olive oil
• 4 small leeks, trimmed, washed and roughly chopped
• 3 large potatoes, diced
• 3 garlic cloves, crushed
• 2 good-sized butternut squash, peeled, deseeded and cut into 4cm chunks
• 2 x 400ml cans coconut milk
• 3 lemongrass
• chilli shrimps (see recipe, below) or snipped chives, to serve

Directions

1. In a large pan, heat the oil with ½ tsp salt and some pepper. Add the leeks and potatoes, cook for 5 mins over a medium heat, stirring constantly, then add the garlic and squash. Continue to cook for 10 mins to give everything a bit of colour.
2. Add the coconut milk and 1 litre water, or enough to cover the mixture. Place the lemongrass on a board and crush with the flat end of a cleaver or knife, then add to the soup, turn the heat up and bring to the boil, then reduce the heat to a simmer. Cook for 20 mins until the squash is mushy. Remove the lemongrass.
3. Blend until smooth (the soup should be nice and thick, but add a splash of water if it has become too thick). Return to the saucepan and put back onto the heat. Taste and season again, then serve with a bowl of snipped chives and one of Chilli shrimps (see below), allowing guests to help themselves.

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Sticky Chocolate Pudding With Marshmallows

This chocolate and marshmallow feast is an Australian favourite - and it's easy to see why. It even makes its own sauce!

• Cooking Time Prep 35 mins
  Cook 50 mins
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  583

• Protein

  7g

• Carbs

  104g

• Fat

  18g

• Saturates

  10g

• Fibre

  2g

• Sugar

  71g

• Salt

  0.95g

Ingredients

• 140g butter, melted, plus extra for the dish
• 375g self-raising flour
• 175g caster sugar
• 2 tsp baking powder
• 6 tbsp cocoa powder
• 350ml milk
• 3 eggs, beaten
• 1 tsp vanilla extract
• single cream or vanilla ice cream, to serve
• For the topping
• 450g light muscovado sugar
• 7 tbsp cocoa powder
• 2 large handfuls marshmallows

Directions

1. Butter a large baking dish (about 2-3 litres in size). Sift the flour, ½ tsp salt, caster sugar, baking powder and 6 tbsp cocoa powder into a bowl. In a separate bowl, combine the milk, melted butter, eggs and vanilla. Mix the dry and wet ingredients together, then pour into the baking dish. This can be covered with cling film and chilled for up to 24 hrs.
2. Heat oven to 180C/160C fan/gas 4 and boil the kettle. Take the pudding out of the fridge and uncover, if necessary. Sprinkle the muscovado sugar and cocoa evenly over the pudding, then pour 700ml boiling water over the top.
3. Bake for 35-45 mins until the pudding is puffy and firm in the centre. Scatter over the marshmallows and return to the oven for 30-second intervals until they are just melting. Serve straight away-it will be hot-with cream or ice cream

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Pork Goulash With Herby Dumplings

Goulash makes a great freezer standby - just the job when you're pushed for time, but want the comfort of a stew

• Cooking Time Prep 25 mins
  Cook 1 hr, 30 mins
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  476

• Protein

  38g

• Carbs

  27g

• Fat

  25g

• Saturates

  10g

• Fibre

  2g

• Sugar

  5g

• Salt

  0.84g

Ingredients

• 2 tbsp olive oil
• 1½ kg pork tenderloins, cut into strips
• 2 onions, cut into thin wedges
• 4 garlic cloves, crushed
• 1-2 tbsp smoked paprika
• 500ml beef stock
• 2 x 400g cans chopped tomatoes
• 1 tbsp sugar
• 3 peppers, chopped
• For the dumplings
• 250g self-raising flour
• 140g shredded suet
• 1½ tsp baking powder
• small bunch oregano, most leaves chopped

Directions

1. Heat half the oil in a large frying pan and fry the pork for 4-5 mins until browned. Once done, remove and set aside. You may need to do this in batches. Use remaining oil to fry the onions for 8-10 mins until soft and starting to brown. Then add the garlic and paprika, and cook for 1-2 mins more. Return the pork to the pan and pour in the stock, tomatoes and sugar. Bring to the boil, then turn down and simmer for 20-30 mins until the sauce has thickened.
2. To make the dumplings, combine all the ingredients, apart from the oregano leaves, with enough cold water to make a scone-like dough. Roll into approximately 30 walnut-size balls. Stir the peppers into the goulash. Tuck in the dumplings, cover the pan with a lid and cook for 25-30 mins until the dumplings are puffed up. Allow to cool and freeze for up to 2 months, or serve scattered with reserved oregano and some soured cream.
3. If frozen, defrost then re-heat in the microwave on medium for 4-6 mins for a single portion, and longer for larger servings or gently on the hob, covered, until piping hot.

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Sweet & Hot Prawn & Pineapple Curry

A rich and fragrant prawn curry, ready to eat in just half an hour

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 8 - 10

Nutrition per serving

• Kcalories

  304

• Protein

  16g

• Carbs

  16g

• Fat

  20g

• Saturates

  14g

• Fibre

  1g

• Sugar

  4g

• Salt

  1.31g

Ingredients

• 1 tbsp vegetable oil
• 4 tbsp massaman curry powder
• 2 tbsp palm sugar, or soft brown sugar
• 2 tsp turmeric
• 1 tbsp fish sauce
• 2x 400ml cans coconut milk
• 1 small pineapple, peeled and chopped into chunks
• 10 dried kaffir lime leaves, torn or juice of half a lime
• 5 red chilli, chopped
• 3 lemongrass stalks, peeled and cut into finger sized pieces
• 600g peeled raw tiger prawns

Directions

1. In a heavy-based pan, heat the oil and add the curry paste. Fry for 2 mins, add the sugar and turmeric, then stir well. Splash in the fish sauce, then the coconut milk and pineapple. Bring to the boil. Add the lime leaves or juice, chilli and lemongrass. Simmer for 3 mins, throw in the prawns and simmer for 5 mins more until the prawns change colour.

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Artichoke & Broad Bean Tart With Watercress Pesto

This vegetarian buffet centrepiece can be made a day ahead and served cold or reheated

• Cooking Time Prep 45 mins
  Cook 1 hr, 5 mins
• Skill Level Easy
• Servings Serves 10 - 12

Nutrition per serving

• Kcalories

  636

• Protein

  21g

• Carbs

  30g

• Fat

  49g

• Saturates

  20g

• Fibre

  5g

• Sugar

  3g

• Salt

  1.49g

Ingredients

• For the tart
• 500g pack shortcrust pastry
• 500g broad beans
• 2 x 250g tubs ricotta
• 250ml tub crème fraîche
• 4 eggs, beaten
• 100g parmesan (or vegetarian alternative) or other hard cheese, grated
• zest 1 lemon
• 390g can or jar artichoke hearts, drained and halved
• For the pesto
• 2 x 100g bags watercress
• 50g pine nuts
• 50g parmesan (or vegetarian Parmesan-style cheese), grated
• 3 tbsp olive oil
• juice 1 lemon

Directions

1. Heat oven to 190C/170C fan/gas 5. Roll out the pastry and line a 28cm tart tin. Chill for 30 mins. Meanwhile, make the pesto. Place the watercress, pine nuts, Parmesan, olive oil and lemon juice in a food processer and blitz to a thick sauce. Season to taste and set aside.
2. Cook the broad beans for 1 min in a pan of boiling water. Drain and refresh under cold water, then peel off the outer layer. Place the peeled beans to one side.
3. Line the tart with greaseproof paper and fill with baking beans. Bake for 10 mins, remove the paper and beans and cook for 15 mins more until light golden. Remove from the oven and reduce temperature to 180C/160C fan/gas 4. Set aside the pastry while you make the filling.
4. Mix the ricotta and crème fraîche with the beaten eggs. Stir in the cheese and lemon zest, then fold in the broad beans, taking care not to break or crush. Spread over the tart case, then place artichoke hearts on top. Bake for 30-40 mins, remove and serve warm with the watercress pesto.

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Golden Veggie Shepherd's Pie

Make this comforting pie in bulk and freeze in separate servings, so you can defrost only what you need

• Cooking Time Prep 30 mins
  Cook 1 hr, 45 mins
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  449

• Protein

  19g

• Carbs

  68g

• Fat

  13g

• Saturates

  7g

• Fibre

  10g

• Sugar

  9g

• Salt

  0.59g

Ingredients

• For the lentil sauce
• 50g butter
• 2 onions, chopped
• 4 carrots, diced
• 1 head of celery, chopped
• 4 garlic cloves, finely chopped
• 200g pack chestnut mushrooms, sliced
• 2 bay leaves
• 1 tbsp dried thyme
• 500g pack dried green lentils (we used Merchant Gourmet Puy lentils)
• 100ml red wine (optional)
• 1.7l vegetable stock
• 3 tbsp tomato purée
• For the topping
• 2kg floury potatoes, such as King Edwards
• 85g butter
• 100ml milk
• 50g cheddar, grated

Directions

1. To make the sauce, heat the butter in a pan, then gently fry the onions, carrots, celery and garlic for 15 mins until soft and golden. Turn up the heat, add the mushrooms, then cook for 4 mins more. Stir in the herbs, then add the lentils. Pour over the wine and stock-it's important that you do not season with salt at this stage. Simmer for 40-50 mins until the lentils are very soft. Now season to taste, take off heat, then stir in the tomato purée.
2. While the lentils are cooking, tip the potatoes into a pan of water, then boil for about 15 mins until tender. Drain well, mash with the butter and milk, then season with salt and pepper.
3. To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash. Scatter over the cheese and freeze for up to two months (see tips, below) or if eating that day, heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.

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Rocket Mushroom & Bacon Quiche

Gordon Ramsay's step-by step guide to a making a faultless tart case - right from making your own pastry

• Cooking Time Prep 1 hr
  Cook 1 hr, 30 mins - 1 hr, 40 mins
• Skill Level Moderately easy
• Servings Cuts into 12 slices

Nutrition per serving

• Kcalories

  438

• Protein

  15g

• Carbs

  20g

• Fat

  34g

• Saturates

  17g

• Fibre

  2g

• Sugar

  3g

• Salt

  1.64g

Ingredients

• For the pastry
• 250g plain flour
• 1 tsp sea salt
• 125g cold butter, diced
• 1 tbsp thyme leaves
• 1 egg, beaten
• 1 tbsp olive oil, to brush the tin
• 1 egg yolk, to glaze
• For the custard
• 3 eggs
• 3 egg yolks
• 200ml crème fraîche
• 200ml milk
• small handful tarragon leaves, chopped
• For the filling
• 200g smoked streaky bacon, roughly chopped
• 5 tbsp olive oil
• 1 large handful red onion, chopped
• 2 heads red chicory, shredded
• 250g flat cap mushrooms, sliced
• 200g wild rocket
• 100g Gruyère, grated
• 100g mature cheddar, grated

Directions

1. To make the pastry, rub the flour, salt, butter and thyme into fine crumbs. Mix in the beaten egg and 1 tbsp ice-cold water, then draw together to a moist pastry, kneading lightly. Wrap with cling film and chill for at least 20 mins.
2. Heat oven to 190C/fan 170C/gas 5. Brush a deep, loose-bottom, 24cm tart tin with oil, then season it. Set a small ball of pastry aside and roll out the rest on a lightly floured surface to a large round, 38-40cm. Lift the pastry into the tin using the rolling pin and press into the sides. Press any cracks together and let the excess overhang.
3. Use a small ball of pastry to press the tart case into the flutes. Save a little more pastry for later (see Step 3 in the Step by step images). Prick the base lightly with a fork and chill the tart case, preferably in the freezer, for at least 30 mins. Cut out a circle of baking paper larger than the tart, scrunch it up, unravel and press into the case.
4. Fill the case with baking beans, stand on a baking sheet and bake for 20 mins. Remove the paper and beans and brush with the remaining yolk. Return to the oven for 5 mins, brush again and return for a final 10-15 mins until glazed and golden. Remove from the oven. Turn the oven to 140C/fan 120C/gas 1.
5. To make the custard, beat together the whole eggs, yolks, crème fraîche, milk and tarragon and season to taste.
6. For the filling, sauté the bacon in 1 tbsp oil until browned and beginning to crisp, about 5 mins. Add 2 tbsp oil to the pan and sauté the onion and chicory with the bacon, stirring until lightly cooked, about 5 mins. Strain any juices through a sieve, then tip into a big bowl.
7. Heat 2 more tbsp oil and stir-fry the mushrooms over a high heat for 3-5 mins. Strain and mix into the bowl. Wilt the rocket in same pan over a high heat and leave to cool.
8. Mix the cheeses and rocket into the custard and whizz with a hand blender until well mixed, then stir in the rest of the filling ingredients.
9. Put the tart case back into the oven. Leaving the shelf slightly out, ladle as much filling into the case as you can. Try to ladle the solid filling in first, then top up with custard. Push the shelf in and bake for 50 mins-1 hour until the quiche is set in the middle, turning for even baking.
10. Remove and trim the pastry edge so that it's in line with the top of the tin. This is easiest with a small, serrated knife. Cool the tart for at least 1 hour before removing from the tin and serving in slices.

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Aubergine & Chickpea Curry

With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a surefire summertime winner

• Cooking Time Prep 20 mins
  Cook 50 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  261

• Protein

  7g

• Carbs

  19g

• Fat

  18g

• Saturates

  10g

• Fibre

  5g

• Sugar

  9g

• Salt

  0.44g

Ingredients

• 2 aubergines
• 2 tbsp sunflower oil, plus extra to serve, if you like
• 1 tbsp brown or black mustard seeds
• 10-12 curry leaves, plus extra to serve, if you like
• 2 onions, finely chopped
• 2 dried chillies, chopped
• 4 tsp garam masala
• 2 tsp ground coriander
• 2 tsp turmeric
• 400ml can coconut milk
• 6 tomatoes, quartered
• 400g can chickpeas, rinsed and drained

Directions

1. Halve the aubergines, then cut each half into wedges. Heat ½ tbsp oil in a large pan, preferably non-stick, and brown half the aubergines for 2-3 mins on each side until golden brown and crisp all over. Scoop onto a plate, repeat with more oil and the remaining aubergines, then set everything aside.
2. Add the remaining oil to the pan with the mustard seeds and curry leaves and fry for 30 secs until fragrant. Stir in the onions and continue cooking until they are softened and beginning to brown. Add the dried chillies and spices with a spoonful of the thick coconut milk from the top of the can, then fry for 1 min more. Add the remaining coconut milk, tomatoes and half a can of water. Simmer for 25-30 mins until thick and saucy.
3. Stir in the chickpeas and aubergines. Continue simmering for 5 mins or so, until everything is hot and the aubergines are tender. Serve with rice or warm naan bread, scattered with a few extra curry leaves sizzled in a splash of oil, if you like.

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