Chorizo and Apple Sausage Rolls

Makes 12

Ingredients
small knob of butter
1 small eating apple, peeled and finely diced
6 chorizo style sausages
small handful parsley, chopped
375g pack puff pastry
3 tbsp apple sauce
1 egg, beaten
2 tbsp poppy seeds

Instructions
1. Put the butter and apple in a small plan and cook for 5 minutes until the apple has softened, then cool.
2. Remove the sausage skins and put the meat in a bowl. Add the cooled apple and the parsley, and mash together with a fork, or your hands.
3. Heat the oven to 200c/180c fan. Roll out the pastry to a rectangle, roughly 32cm x 20cm. Cut in half, so that there are 2 long thin rectangles. Spoon the apple sauce down the centre of each piece of pastry. Shape the chorizo mixture in to 2 long sausages and put on top of the apple sauce. Brush the edges of the pastry with a little beaten egg, then bring the pastry together on one side to enclose the filling. Seal by pressing the pastry with a fork.
4. Cut the sausage rolls into smaller pieces, each about 7cm long, and arrange on 2 baking trays. Brush with egg then sprinkle with poppy seeds. Cut small slashes into each roll.
5. Bake for 25-30 minutes, changing the trays over halfway through the cooking time.

Taken from BBC Good Food Magazine June 2013

Turkey Meatball Curry

Serves 4

Ingredients
500g turkey mince
1 tbsp veg oil
1 onion, roughly chopped
thumb sized piece of ginger, peeled and chopped
1 garlic clove
small bunch coriander, roughly chopped
432g can pineapple chunks in juice, drained (reserve the juice)
4 tbsp Korma paste
6 tbsp ground almonds
400ml can low-fat coconut milk

Instructions
1. Season the turkey mince and shape into mini meatballs, about the size of a large cherry. Heat the oil in your widest pan, add the meatballs and cook, rolling them around the pan, for 8 mins until brown all over. 
2. Meanwhile, in a food processor, blend the onion, ginger, garlic, coriander stalks and 2 tbsp of the reserved pineapple juice to a paste.
3. Push the meatballs to one side of the pan, tip the onion mixture into the space and cook for a few mins until softened. Add the curry paste and stir for 1 min, coating the meatballs. Add the ground almonds, coconut milk, pineapple chunks, another 2 tbsp of the reserved pineapple juice and a little seasoning.
4. Simmer, uncovered, for 10 mins until thickened a little. Serve with basmati rice and naan bread.
 

Tangy Turkey Sloppy Joes

Serves 6

Ingredients
1 tbsp olive oil
2 small red onions, chopped
2 garlic cloves, chopped
500g turkey mince
1 tsp ground cumin
1 tsp hot smoked paprika
2 tbsp soft brown sugar
125ml cider vinegar, plus 1 tbsp
500ml passata
75ml low fat mayonnaise
1 tbsp golden caster sugar
1/2 head of celeriac, peeled and grated
2 carrots, grated

Instructions
1. Heat the oil in a large frying pan. Add half the onions, the garlic and some seasoning, and cook for 5 minutes. Add the mince and cook until thoroughly browned. Add the cumin, paprika, brown sugar and 125ml cider vinegar, and cook for 5 minutes more. Pour in the passata na dcook for another 10 minutes. Set aside and keep warm.
2. In a mixing bowl, combine the 1 tbsp vinegar, mayo, a little seasoning and the caster sugar. Add the celeriac, carrots and remaining onions, and mix well. Serve the mince on top of the buns, topped with the celeriac slaw.

Taken from BBC Good Food Magazine, July 2013

Chicken Tikka Burgers

Serves 6

Ingredients
6 small chicken breasts
6 burger buns
2 tbsp tomato puree
250g Greek yoghurt
thumb sized piece of ginger, finely grated
4 garlic cloves, crushed
2 tbsp garam masala
1/2 tsp ground cinnamon
1/2 tsp ground cayenne pepper
juice of 1 lemon

Instructions
1.  Mix the marinade ingredients in a bowl. Open out each chicken breast and flatten slightly. Place the chicken in the marinade (all the ingredients) for 2-3 hours.
2. Heat the BBQ or grill, griddle the chicken for 4-5 minutes on each side until cooked through. Place the chicken in buns with salad and chutney.

Taken from BBC Good Food Magazine, July 2013

Creamy tagliatelle with sausage, ricotta and basil

Serves 4

Ingredients
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
400g good quality sausages, skins removed, broken in to chunks
400g can chopped tomatoes
400g tagliatelle
handful basil
125g ricotta

Instructions
1. Heat the oil in a large frying pan, tip in the onion and garlic, and soften for about 10 minutes. Add the sausage meat chunks and brown for 5 minutes. Tip in the chopped tomatoes and simmer for 5 mins or so, until thick and the sausage meat is cooked through. Meanwhile, cook the pasta following pack instructions.
2. Season the tomato sauce and toss through the drained tagliatelle. Tear the basil and stir it through as well. Spoon into bowls and dot with ricotta. Grind over some pepper and sprinkle with the basil leaves.

Taken from BBC Good Food Magazine, July 2013

Baked Potatoes with Spicy Dhal

Serves 2

Ingredients
2 baking potatoes

1 tbsp sunflower oil
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
1/2 tsp turmeric
1 onion, thinly sliced
3 garlic cloves, sliced
1 red chilli, de-seeded and sliced
85g (3oz) red lentils
1 tomato, chopped
400ml (14 fl oz) vegetable stock
210g can chickpeas, drained
handful chopped coriander

Instructions
1. Heat oven to 200c/180c fan. Put the potatoes in the oven and bake for 1 hour, or until the skin is crispy
2. While they are baking, make the dhal. Heat the oil in a medium pan and fry the spices to release their flavours. As soon as they start to crackle, tip i nthe onion, garlic and chilli, with a splash of water. Cook for 5 minutes or until the onion softens.
3. Add the lentils, tomato and stock, then cover and cook for 10 minutes. Tip in the chickpeas, cover and cook for 10 minutes until the lentils are tender. Season to taste, stir in the coriander and spoon on to the jacket potatoes.

Taken from BBC Good Food Magazine June 2013

Cajun Meatballs with Rice

Serves 4

Ingredients
2 tbsp butter
2 tbsp Gluten Free plain flour
1 onion, finely chopped
1 green pepper, deseeded and finely chopped
2 celery sticks, finely chopped
2 garlic cloves, chopped
1 bay leaf
400g can plum tomatoes
1 chicken stock cube
dash of Tabasco
4 spring onions, finely sliced
handful coriander, freshly chopped
rice, to serve
1 tbsp Cajun spice mix
500g pack turkey mince
1 tbsp vegetable oil

Instructions
1. Put the butter in a pan over low heat. Stir in the flour and cook, stirring all the time to make a roux. Cook until the roux is hazelnut brown in colour. Tip in the vegetables, garlic and bay leaf, stir briefly, then pour in the tomatoes and 1 1/2 cans of water. Crumble in the stock cube, add the hot sauce, then cover and cook for 15 minutes, stirring occasionally, whilst you make the meatballs.
2. Work the spice and some seasoning in to the turkey mince. Try not to over handle it. Shape in to 20 meatballs.
3. Heat the oil in a large non-stick frying pan and quickly brown the meatballs in batches until coloured on all sides.
4. Stir the sauce, then drop in the meatballs and cook on a low heat for 10 minutes until the turkey is cooked through. Scatter over the spring onions and coriander, and serve with rice (or mash).

Taken from BBC Good Food Magazine, June 2013

Grilled Chicken with Chilli and Sesame Seeds

Serves 2

Ingredients
2 skinless chicken breasts

1 tbsp veg oil
1 1/2 tbsp sriracha chilli sauce (or alternative chilli sauce)
2 tsp grated ginger
2 tbsp clear honey
2 tbsp rice vinegar
250g pack tenderstem broccoli
1 tbsp sesame seeds

Instructions
1. Slice each chicken breast lengthways into 2 thin pieces. Rub with the oil and season on both sides. Heat a grill pan and cook the pieces for 2-3 minutes each side.
2. While the chicken is cooking, mix the chilli sauce, ginger, honey and vingar with a little seasoning in a small bowl. Brush over the chicken as it cooks (wait until it is grilled on one side first before brushing, otherwise it'll burn)
3. Blanch the broccoli, divide between the plates and pour over the remaining sauce. Top with the chicken and sesame seeds.

Taken from BBC Good Food Magazine - July 2013

Chicken and Lentil Stew with Gremolata

Serves 4 

Ingredients
2 tbsp olive oil
8 chicken drumsticks, skin left on
2 onions, very finely chopped
6 tbsp red lentils
400g can chopped tomatoes
1 chicken stock cube, crumbled (gluten free)


Instructions
1. Heat half the oil in a large flameproof casserole dish, brown the drumsticks on all sides, then transfer to a plate.
2. Add the onions and remaining oil to the pan, and cook for 5 minutes or so until soft. Add the lentils, tomatoes, 1 can of water and the stock cube. Return the drumsticks to the pan. Bring to the boil then turn down the heat. Put on the lid and simmer for 30 minutes, or until tender. Keep an eye on the stew and add a little water if it is drying out.
3. Remove the lid and cook for another 10 minutes, or until thickened, then season.
4. Meanwhile, make the gremolata. Mix the lemon zest, garlic and parsley together. Sprinkle over the cooked stew.

Adapted from BBC Good Food July 2013

Tip: Serve with a small portion of rice, or crusty bread (if not looking for a gluten free alternative!)


 

Banana Bread

Makes 2 loaves

Ingredients
100g margerine
6oz sugar
8oz plain flour
2tsp baking powder
1tsp bicarb of soda
3 bananas
3 eggs

Instructions
1. Cream the margarine and sugar
2. Add flour, baking powder and bicarb
3. Slowly add whisked eggs
4. Add mashed bananas. Pour into loaf tins
5. Bake for 45 minutes at 350f/180c