Vegetables & Fruit

Store most veg in yourfridge. Salad and vegetablethat won’t be cookedbefore eating should bestored above and wellaway from raw meat andfish. Root vegetables likecarrots, potatoes, onionsand turnips are ok to storeat room temperature if youare going to use themwithin a week or so.

• 1 Pack of red chilli’s

• 3 bulbs of garlic, plusone spare

• 5 peppers

• 1 bag of onions

• 1 Iceberg lettuce or 1bag of mixed leaves

• 1 punnet cherrytomatoes

• 10kg bag roosterpotatoes

• 1 kg bag baby potatoesor salad potatoes

• 450g fresh asparagus(usually 3 bundles) – ifmaking the asparagus pie

• 2 courgettes – ifmaking the asparagus pie

• 1 large bag of carrots

• 1 bag, washed babyspinach

• 1 bunch spring onions

• 2 red onions

• 4 parsnips

Fresh Herbs

• Coriander x 1 - Fridge

• Fresh Basil x 1 - Fridge

• Fresh rosemary – youcan also use a little dried,fresh is better. - Fridge

Fresh Meats

• 9 chicken breasts

• Chicken Pie – 4 chickenbreasts – You need these ifyou choose to make thechicken pie

• 2 x 450g mince – 10%fat or less

• 250g smoked baconlardons (BBQ bean recipe)

• 1 Large to mediumwhole chicken

• 8 smoked back rashers

Fish

I will introduce more fishdishes as time goes on,please choose theseoptions as often aspossible, they are farbetter for you and yourfamily than meat dishes.

• 300g seafood mix –only if you choose to makethe seafood version of thepie.

• 3 salmon darnes – only

if you choose to make thesalmon version of the pie

Dairy & Eggs

• 4 eggs – Store in or outof your fridge Once youopen them or use them in adish then store them orthat dish in the fridge.

• 1lb butter

• 300ml cream

• 300g grated cheddar(150g in two separatedishes)

• 1ltr milk

Dry Foods

Many of these are staplesthat you will use everyweek, you will already havemany at home already soplease check and crossthem off your list.

• Thai sweet chilli sauce

• Soy sauce

• Honey – store in yourdry good press even afteropening

• Rice wine vinegar orwhite wine vinegar

• Toasted sesame oil

• 1 jar BBQ sauce of yourchoice

• Mayonnaise – store inyour fridge once opened

• Ketchup

• Worcestershire sauce

• Apple Cider vinegar

• Cooking oil for frying –sunflower, vegetable orrapeseed

• Olive oil – optional (notsuitable for frying so get oneof the others and this if youcan)

• Brown Sugar

• Knorr Vegetable – chickenand fish stock pots if you can,if not 6 veg will do. You onlyneed the fish if making thefish pie but veg will work too.Use a stock for anywhere itsays stock cube in myrecipes, I don’t use stockcubes at all anymore.

• 1 -2 pack egg noodles

• 1 bag of plain flour

• Baking Powder

• Cornflour

• 1 Tub Bisto gravy granules– the red tub

Tinned Foods

• 1 x Mixed beans

• 1 x kidney beans

• 1 x baked beans

• 2 tins chopped tomatoes –go for the best you can afford;the better ones do tastebetter and you usually don’thave to add sugar unlike thecheap ones.

Dried Herbs and Spices

Store in a cool dry place and

always close jars etcproperly to keep items freshlonger.

• Chilli powder, hot or mildto suit your own tastes

• Salt

• Garlic powder or granules– leave it out of any recipe itis mentioned in if you can’tfind it.

• Cajun seasoning

• Paprika

• White pepper

• Colemans mustardpowder – in mostsupermarkets

• Smoked paprika

• Black pepper from a millor ground black pepper. Themill is far better, get one ifyou can.

• Dried parsley

• Dried Sage

• Dried oregano

• Never buy dried basil, it isvile stuff, use dried oreganoinstead or better still usefresh basil if you can

Bread and Wraps

• 1 pack flour wraps – 4needed – freeze the rest

• 1 soft or crispy baguette,needed on day 4 so freeze orbuy fresh on the day

• 1 bag fresh breadcrumbs– separate in two and freezeone half till day 7 when youmake the stuffing for the

roast. Remove to defrost thenight before.

Frozen Foods

• Frozen corn on the cob 4– 6 pieces

• Frozen peas or petit pois

Ingredients

• 2 Chicken breasts, slicedinto matchstick sized pieces

• 75g of cornflour• 75g plain or rice flour• 1 tsp of baking powder• 2 tbsp of soy sauce• 1 tbsp of garlic granules or

powder• 1 tsp salt of salt for the

marinade and 1 for the chickenat the end.

• 1 tsp of chilli powder• 1 or 2 red chillies sliced

very thinly, leave the seeds into make it hotter. These are togarnish at the end or add tothe sauce when you add thechicken

• 2 egg whites• 1 or 2 packs of egg

noodles• 1 onion

The Sauce

• 3 tbsp of honey• 1 tbsp of light soy sauce• 2 tsp of rice wine vinegar

or 1 tsp white or white winevinegar

• 100ml of water• 4 tbsp of Thai Sweet Chilli

Sauce• ½ a tsp of toasted sesame

oil• 1 red chilli• 2 garlic cloves• A small handful fresh

coriander chopped for thesauce and to garnish at theend

Method

The sauce

1. Chop the garlic, chilli andcoriander. Use the chilli seedsif you want to make the dishhotter.2. Place all the sauce

ingredients (keep a littlechopped coriander back tosprinkle on top at the end) intoa saucepan and place on theheat, bring to the boil but becareful as it will boil over.Turn it down to a simmer andallow to cook away while youmake the chicken.3. When the chicken and

sauce are ready, add as littleor as much as you like to awok or pan, then add thechicken. You can choose toadd a little at a time until itcoats the chicken, or you canadd a lot and make the dish awet dish. I prefer to add alittle, then serve the rest onthe side.4. You can add chopped

spring onions and peppers tothe dish. These are especiallygood if you use a lot of sauce.Add them when you add thechicken to the sauce.

The Chicken

1. Add the chilli powder,garlic granules or powder, 1tsp of salt and the soy sauceand mix into the egg whitesreally well.2. Add the chicken and mix

well, ensuring each piece iswell coated in the mix. Coverand place in the fridge for 30minutes or so but no morethan 1 hour.3. Pre-heat your oven to

180C, GM4 or set your deep fatfryer (best) to 180C or high orset your air-fryer to high.4. Place the cornflour, flour

or rice flour and bakingpowder in a large bowl andmix well.5. Remove the chicken from

the fridge and give it a goodmix to ensure it is well coatedin the egg white. Then add 5 orso pieces to the flour mix andcoat each well. Place them ona plate then do the rest tilleach piece is well coated.

• Deep fat-fryer method:Drop the basket of your deepfat fryer then very carefullyadd each piece to the hot oil.Be careful of splashes! Cookfor 5-10 minutes until thechicken is cooked through.

• Air-fryer method: Cook inyour preheated air fryer for10-15 minutes until cookedthrough.

• Oven method: Place on abaking tray lined with greaseproof paper and bake for 10-20 minutes turning halfwaythrough.

Cook the noodles as per thepacket then fry on a pan orwok with a sliced onion and 1tbsp of soy sauce

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Ingredients

• 2-3 chicken breasts

• 2 peppers of any colour, sliced

• 1 onion, sliced

• 1 tin of mixed beans, kidney beans etc

• 1.5 tbsp Cajun seasoning

• 2 tbsp water

• Lettuce of your choice

• 1 punnet cherry tomatoes

• 3-4 tbsp mayonnaise

• 2 tsp tomato ketchup

• 4 flour tortillas or wraps

Method

1. Slice the chicken into strips or cubes, 8 per breast

2. Heat 1 tbsp of oil in a pan then fry the chicken until it starts to brown a little, about 5minutes, then add the sliced onions and peppers, fry for 4 -5 minutes until the peppersstart to soften a little, add the cherry tomatoes and cook for 1 minute more.

3. Add 1 tbsp of Cajun seasoning and give it a good mix, then add 2 tbsp of water andmix again.

4. Heat the wraps for 15 – 20 seconds on the microwave

5. Mix the mayonnaise, ketchup and remaining half tbsp of Cajun seasoning togetherthen spread this over the wraps, add some lettuce then the chicken mix, roll and serve.

Homemade Wedges

Ingredients

• 4 -5 good sized potatoes, cut into even sized wedges

• 1.5 tbsp of Cajun seasoning

• 2 tbsp oil

• Pinch of salt – optional – I don’t use any

Method

1. Pre-heat your oven to 180C or Gm4

2. Stick the cut wedges, oil and seasoning in a bowl and mix well

3. Line a baking tray with greaseproof paper then lay the wedges on this and pop it into youroven for 30 minutes, remove and turn the wedges then cook for another 15 to 20 minutes.

Grilled Corn

Ingredients

• 4 – 6 pieces of frozen mini corn on the cob. Use all large ones if you prefer, fresh or frozen isfine

• 30g or so of butter

• Pinch of salt

• Pinch of paprika

• Pinch of white pepper

Method

1. Cook the corn in boiling salted water for 10 minutes

2. Pre-heat your grill or a griddle pan

3. Melt the butter then add the seasoning, mix well then add the corn and mix so each piece iscoated, melt and add more butter if you feel it is needed.

4. Place these onto a baking tray and grill until they start to blacken in spots or heat yourgriddle pan and pop each piece of corn on the get the same result.

Salmon or Seafood or Chicken or Asparagus Pie (Gluten Free)

Igredients

• 250- 300g of seafood mix or• 2 – 3 salmon darnes, (skinless rectangles) or• 3 – 4 chicken breasts if making chicken pie or• 450g fresh Asparagus (usually 3 bundles) and 2 courgettes.• 250ml of cream• 1 garlic clove, finely chopped• 1 medium onion, chopped• ½ of a Knorr fish stock cube/ Chicken if making chicken pie/ Vegetable if

making Asparagus or can also be used in the chicken or fish pie.• Good pinch of black pepper• Mashed potatoes, see back of this pdf for the recipe• 1 medium potato, peeled and cut into small cubes• 1 medium carrot, grated• 100g of baby spinach leaves• 4 spring onions, sliced

Method

1. Pre-heat your oven to 180C or GM42. Start the mash cooking now, the recipe is at the end of the magazine for those

who aren’t sure how to do this.3. CHICKEN OR FISH - Dice the chicken or salmon into even sized cubes, you

will get 8 or so out of a chicken breast. Chicken got to step 4. Fish go to step 6.4. CHICKEN - Heat 1 tbsp of oil in a pan to a medium heat, then fry the chicken

for about 4 minutes, go to step 6.5. ASPARAGUS – Cut the thick hard ends off the asparagus, about 2 or 3cm is

fine, then cut each stalk into 3. Wash and grate the courgette. Go to step 66. ALL VERSIONS - Heat 1 tbsp of oil to a medium heat in a pot then add the

onions and garlic and cook without colouring, there should be no sizzle when youadd them to the pot, if there is, they will colour. It is ok if they do, just better if theydon’t.7. Add the cream and ½ stock pot, give it a good stir then add the fish, chicken or

asparagus and grated courgette.8. Add the spinach, grated carrot and spring onions, mix well then simmer until

the sauce starts to thicken, about 8 minutes.9. Finish the mash then pour the pie into a suitable sized pie dish, you want

about 1-inch spare at the top for the mash topping.10. You can use a tablespoon to place spoonsful of the mash around until the top

is covered or you can use a piping bag or gently place big spoonsful on top andspread this without allowing the sauce to overflow.11. Optional – Top with grated Gruyere cheese for that luxury finish, though this

will add expense and fat. You can also use grated cheddar.12. Bake in the top of your oven for 25 – 30 minutes – The asparagus version

should be good after 20 minutes.

The Vegetables - Buttered Peas & Carrots

Prepare these when you pop the pie into the oven, then place the carrots onto boil whenthe pie has been in 12 minutes.

Ingredients

• 2 – 3 medium carrots• 1 coffee mug of frozen peas, I like frozen petit pois which are smaller and sweeter,

most stores do them.• Pinch of pepper and salt or use the other half stock pot leftover from the pie

Method

1. Peel the carrots then cut into rounds or batons, place a pot of water on with a pinch ofsalt and add the carrots, bring to the boil then turn the heat to a rolling boil for 8 minutesbefore adding 1 full coffee mug of peas.2. This will cool the water down immediately, so turn the heat up, bring to the boil again

then simmer for 2 minutes. Drain well, add a little butter, salt and pepper, mix then servewith the pie which should be ready to take out of the oven about now.

Ingredients

• 450g of minced beef, 10% fat or less, more will make your sauce greasy.• 1 Stock pot, veg, chicken or beef is fne.• 4 garlic cloves• 1 medium onion• Red, green or yellow pepper - 1 or 2 of either colour• 2 carrots• A handful of fresh basil or oregano (dried oregano will do, but not dried basil)• 1 tsp of cracked black pepper or a pinch of ground• 3 tbsp of olive oil, and a drizzle over the finished dish• 1 tin of chopped tomatoes

Method

1. Chop the onions, garlic, carrots, peppers and chilli if using it, really finely.2. Heat 1tbsp of oil in a pan, add the mince, break apart with a wooden spoon and allow to

cook until browned3. Heat the 1tbsp of oil to a medium high heat in a heavy bottomed pot and add the chopped

veg, sweat them off for about 5 minutes, but don't allow them to brown.4. Add the mince from the pan to the veg in the pot and stir well, then add the red wine if

using it, reduce for 1 or 2 minutes.5. Add the chopped tomatoes or passata and stock pot with 100ml of water, then stir well.6. Cover with a lid and simmer on the lowest heat for 45 minutes to an hour, stirring every 15

minutes or so, more often if you don't have a heavy bottomed pot, removing the lid for the last15 minutes.7. Taste and adjust the seasoning to suit your own tastes, some people add 1 tbsp of sugar if it

is too acidic, this is most often needed when using cheap chopped tomatoes.8. Follow the instructions on the packet of your chosen pasta, then when it’s cooked drain,

rinse and add to the sauce with the chopped basil or oregano, mix well, then serve in a largebowl or on plates, top with some grated parmesan or cheddar if you prefer.

Garlic Bread

Ingredients

• 1 soft or crispy baguette• 75g butter or spread• 3 garlic cloves• 1 tbsp of fresh or dried chopped parsley or oregano

Method

1. Allow the butter or spread to soften, chop, blend or press the garlic to get is as fine as youcan.2. Add the garlic and parsley or oregano to the butter and mix well.3. Spread this on the sliced baguette then grill until toasted, about 3 minutes under a hot grill.

Ingredients

• 4 Chicken Breasts

• 150g grated cheddar cheese

• 2 smoked back rashers, diced

• 1 jar of BBQ sauce

• 150g breadcrumbs

• 2 eggs

• 100g plain flour

Method

1. If also making the baked potatoes,pre-heat your oven, 180C or GM4, tocook them and place them onto cookhalf an hour before starting to cook thechicken.

2. Get 3 cereal or soup bowls, breakthe eggs into one, stick the flour inanother and finally the breadcrumbs inanother.

3. Right-handed people - lay thefollowing in the order written startingfrom your left to your right. Plate withthe raw chicken – bowl of flour – bowlwith beaten eggs – breadcrumbs –clean plate.

4. Left-handed people – place theabove items in the opposite order sothe raw chicken is to your right hand.

5. Take a chicken breast and gentlyroll it in the flour, then roll it in the eggso it is totally coated, then roll in thebreadcrumbs before placing on theclean plate. Repeat for each breast.

6. Note: Use one hand to dip the

chicken in the egg and the other to rollit in the flour. If the hand used to dip itin the egg comes in contact with thebreadcrumbs it will quickly resemble acoated chicken breast.

7. It is essential you wash your handsvery well with hot soapy water beforeand after completing the above tasks.

Cooking the Chicken Breasts

1. Lay some greaseproof paper onto abaking tray. Your oven should be re-heated to 180C or GM4

2. Heat 3 – 4 tbs of oil in a pan, keepit to a little over medium, any hotterand the breadcrumbs will burn.

3. When heated, place two chickenbreasts only in the pan, allow to cookfor about 1 minute per side thoughcheck them all the time so they don’tburn. You want them golden brown andcrispy. Place each on the baking traywhen ready.

4. Place them in the oven for 25 – 30minutes until cooked all the waythrough.

5. While they are cooking fry thebacon pieces until as crispy as you like,set to one side when done

6. Remove the chicken from the ovenwhen done, pour about 2 tbsp of BBQsauce over each then top with thebacon followed by the grated cheese.Pop them back into the oven until thecheese fully melts, about 7 or sominutes. Serve immediately with BBQbeans and jacket potatoes.

Ingredients

• 1 tins of baked beans• 1 tins of kidney beans• 150g of smoked bacon lardons• 1 red pepper, diced• 2 garlic cloves, chopped• 1 red onion, thinly sliced• 1 tsp of apple cider vinegar• 1 tsp of mustard powder• 5 tsp of dark brown sugar• 2 tsp of tomato ketchup• 2 tsp of Worcestershire sauce• 1 tsp of smoked paprika• 1 tbsp of rapeseed oil

Method

• Heat the oil in a heavy bottom ornon-stick pan, then add the lardonsand cook until they are crispy.

• Add the garlic, onions and pepper,and cook until the onions soften.

• Strain and wash the kidney beans,then add these along with 1 tin of thebaked beans and all of the otheringredients. Stir well.

• Heat well, stirring until they cometo a simmer. Make sure you don't boilthem. Turn down the heat, cover andcook for 45 minutes.

• Add 75ml water then simmer,uncovered, for 30 minutes.

• The beans will be nice and thickwhen done. Taste and season ifnecessary before serving.

Ingredients

• 4 good sized potatoes, roosters are great for this though any spuds will do.

• 4 squares of tin foil large enough to wrap each potato in.

• A pinch of salt

Method

1. Using a sharp knife, carefully pierce each potato all the way through thenonce more so you have a cross on top.

2. Lay the tin foil down and stick the spud in the centre, sprinkle a pinch of saltover then wrap fully.

3. Bake these in the top of your oven or on the very bottom, off the shelf for 45minutes to 1 hour or a bit more depending on the size of the potatoes.

4. You can tell they are cooked when you give them a little squeeze and theyare soft.

Ingredients

• 450g of minced beef• 1 tin of chopped tomatoes• 1 medium onion, chopped• 2 medium carrots, peeled and diced• 1 full mug of frozen peas• 2 garlic cloves• 1 vegetable, chicken or beef stock cube• Bisto gravy granules (enough to thicken)• 600mls of water• 8 good sized spuds (make sure to not use white potatoes, I prefer roosters)• 25g of butter or margarine• 50mls of milk or cream• Salt and pepper to taste

Method

1. Peel and chop the onion, garlic and carrots, then heat the pan or pot with about2 tbsp of oil (try use rapeseed or olive oil if you can afford it).2. Add the veg you just chopped to the pan and cook slowly without colouring until

the onions are soft. Peel the spuds, then make sure they are roughly the same size,add to the other pot, then cover with cold water, place on a high heat until boiled,then turn the heat down, cover with a lid and simmer until cooked. Test with a fork,if it easily goes through a spud, then they are cooked. (I always cover mine with aclean tea towel, which removes excess moisture).3. Add the mince, then using a wooden or metal spoon (mind you don't scrap the

pan with the metal spoon), break it apart so there are no lumps, you want to cook ituntil it has browned.4. Add the chopped tomatoes and stir well, then add the water and stock cube, stir

then turn the heat right down and allow to simmer for 15 minutes, if you leave itlonger you may need to add more water. Check on your potatoes.5. If you want to bulk this dish out to feed a large family, or to get an extra day’s

dinner then add 200ml more water, you will thicken it with the Bisto in a while.6. Add the peas and cook for a further 5 or so minutes.7. I use a roux to thicken mine, you can use Bisto which is far easier. Simply add 2

tbsp to the pan, then stir well, you may need to add more as the dish shouldn't bewatery at all.8. Pour the mince sauce into the oven proof dish, don't overfill or it will over flow

when you add the mash.9. Mash the potatoes, then add the butter and milk or cream with ½ tsp each of

salt and Pepper (I prefer white for mash), taste to make sure you are happy with theflavour, if not then add a little more salt or pepper as needed.10. Using a piping bag or spoon, place the mash on top of the mince mix in the dish,

then bake 180c GM4 for 25 minutes. The top will turn brown in places, which isexactly what you want.11. If you want to freeze some then allow it to cool before cutting into portions, if

not then use any leftovers within 4 days.

Ingredients

• 1 whole Chicken- A medium chicken should feed 4 people• 6 smoked back rashers, or 10-12 streaky rashers - optional• 5 tbsp of rapeseed oil• 4 tbsp Bisto instant gravy granules

Method

1. Preheat your oven to 180c GM4

2. Soften the butter, then add the salt, pepper and chopped garlic. Mix reallywell, then set to one side.

3. Remove the chicken from the packaging. It should smell fresh and notmusty or sour at all. Don't wash it, you can easily spread harmful bacteria allover your kitchen.

4. Remove the string, and place the bird in the roasting tin.

5. Check the cavity for a little packet containing the innards, this should beremoved.

6. When you have removed the bag, you want to fill the same cavity withstuffing.

7. Pack the stuffing right into the cavity through the neck. I use food gloveswhen doing this.

8. Look at the front of the bird. Just above where you stuffed it, you will seethe top of the breast which is covered with skin.

9. Gently use your fingers to part the skin from the flesh. Start right in themiddle, and work your way back. Don't remove it, just make it so you can getyour fingers in.

10. Take the butter and rub it on the flesh below the skin. When done pat theskin back down and stretch it so it covers the flesh.

11. Rub the oil all over the bird, then wash your hands really well withantibacterial soap. Make sure you don't touch anything else till your handsare washed and dried.

12. Layer the rashers over the bird, starting at the back and working your wayforward to where you stuffed it and put the butter. You don't have to cover thelegs.

13. Keep one rasher back to cover the cavity where you put the stuffing.

14. When covered with the rashers, cover the roasting tin and bird withthe foil.

15. Place in the oven and roast for 30 minutes.

16. When 30 minutes has passed, remove from the oven and gentlyremove the foil. Try not to tear it, as you want to cover the bird again.

17. Using a soup spoon or baster, scoop up some of the cooking juicesfrom the tin. You can make this easier by tilting the roasting tin. Becareful, as it will be very hot.

18. You want to spoon loads of the juices all over the chicken, this iscalled basting and it helps keep the meat nice and moist. Cover again andcook for a further 30 minutes.

19. Do this once more, so it has been in for an hour and has been bastedtwice.

20. Remove the foil, baste again, then return to the oven, only this timeleave the foil off. Turn the oven up to 200c GM6.

21. Roast for 15 minutes, then baste. This time, turn the roasting tin sothe side facing the front now faces the back, then return to the oven for afurther 15 minutes.

22. Allow the meat to rest for 10-15 minutes before serving whencooked.

23. To test if a chicken is cooked, I advise purchasing a digitalthermometer. You can easily test the temperature by sticking it in a fewdifferent spots and ensuring the temp is at 75c. If you don't have one,then pierce the flesh at the thickest part with a skewer or knife andcheck the juices are golden and clear of blood or red dots. You shouldtest just below the leg the same way.

24. Remove the chicken to a plate and allow to rest.

25. Strain the cooking juices into a pot then add a coffee mug full ofwater, bring to the boil then thicken as much or little as you like withBisto gravy granules. Only add a little at a time and only add to the liquidwhen it is boiling, allow it a moment to thicken before adding more, if youadd to much add more water.

Honey and Rosemary Roasted Carrots and Parsnips

Ingredients

 • 4 large carrots • 4 parsnips • 2 tbsp of honey • 2 tbsp of olive oil • 2 fresh rosemary sprigs

Method

1. Pre-heat your oven to 180°C or gas mark 4.2. Peel the vegetables, then cut the ends off.3. Cut them into big chunks.4. Place them on a roasting tin or baking tray, add the olive oil and rub it in so it coatseach piece. Use more oil if needed.5. Place in the oven for 10 minutes.6. Remove from the oven then cut the rosemary sprigs in 4, place them and the honey onthe tray with the vegetables and give them a good stir. Return to the oven for 10 moreminutes, or until they start to soften slightly.7. Remove from the oven, stir and serve.

Roast Baby Potatoes

Ingredients

• 8 medium baby new potatoes• 2 tbsp good quality oil• 2 tsp paprika• Pinch salt and pepper• 4 garlic cloves

Method

1. Place all the ingredients in a bowl and mix well.2. Stick them onto a roasting tin, you can stick them in the same tin as the chicken if

you have room.3. Roast at 180C or Gm4 for 45 minutes to 1 hour, turning half way through.

Ingredients

• 400g of breadcrumbs• 200g of butter• 1 medium to large onion• 2 garlic cloves• 5 tsp of dried sage• ¼ tsp of salt and pepper

Method

1. If making your own breadcrumbs,tear the bread into small pieces andblend 1 or 2 slices at a time. Don'toverload the bowl or it won’t blendproperly.2. Chop the onion and garlic as finely as

you can.3. Add the butter, onion, dried sage and

garlic to the pot and place on a low heat.

4. Allow it to melt and simmer slowly.This releases the flavours into the butterand makes the stuffing nicer so bepatient. I would give it about 3-4 minutes.5. Add the salt and pepper, stir then add

the breadcrumbs little by little. You cando this in a large bowl if you prefer as itcan get messy when done in the pot.6. Remove from the heat and stir until it

is mixed well. Look at the picture of mineif you are unsure if it is right.7. If you aren't stuffing a chicken or

cooking it with meat in some way then Isuggest you mix about 5 tbsp of gravythrough the stuffing to give it an extra bitof flavour.8. I also like to add the meat juices if I

have them to spare.

Ingredients

 • 8 good sized rooster or Maris piperpotatoes •  25-50mls of fresh cream • 50g of butter • A pinch of white pepper and salt totaste

Method

1. Half fill a medium pot with waterand place on the boil. You will need asteam attachment for it, or a colanderthat sits on top.2. Peel the potatoes, or simply wash

them if you're keeping the skins on. Iprefer to steam them in their jackets.3. Place the potatoes in the steamer

or colander, then cover with the lid ortin foil. Pierce a hole in the foil if usingit. Bring the water to the boil and keepat a rolling boil for 15 minutes or so.Test the spuds with a fork - if it goesthrough easily without any resistance,then they are cooked.4. Remove the skins whilst holding

the potatoes with a clean tea towel. Becareful not to burn your fingers.5. Place a sieve on top of a bowl or

pot then pass the6. potatoes through. If you don't have

one, then use a potato ricer or a simple7. masher.8. Add the butter and cream to a pot

or non-stick pan and allow the butter9. to melt at medium heat. Add the

mashed potatoes and a pinch of salt10. and white pepper.11. Stir well as you keep them on the

heat. They will start to come together12. in one creamy lump.13. Taste and add more salt and

pepper to suit your preference.

Shopping List

Vegetables & Fruit

Store most veg in yourfridge. Salad and vegetablethat won’t be cookedbefore eating should bestored above and wellaway from raw meat andfish. Root vegetables likecarrots, potatoes, onionsand turnips are ok to storeat room temperature if youare going to use themwithin a week or so.

• 1 Pack of red chilli’s

• 3 bulbs of garlic, plusone spare

• 5 peppers

• 1 bag of onions

• 1 Iceberg lettuce or 1bag of mixed leaves

• 1 punnet cherrytomatoes

• 10kg bag roosterpotatoes

• 1 kg bag baby potatoesor salad potatoes

• 450g fresh asparagus(usually 3 bundles) – ifmaking the asparagus pie

• 2 courgettes – ifmaking the asparagus pie

• 1 large bag of carrots

• 1 bag, washed babyspinach

• 1 bunch spring onions

• 2 red onions

• 4 parsnips

Fresh Herbs

• Coriander x 1 - Fridge

• Fresh Basil x 1 - Fridge

• Fresh rosemary – youcan also use a little dried,fresh is better. - Fridge

Fresh Meats

• 9 chicken breasts

• Chicken Pie – 4 chickenbreasts – You need these ifyou choose to make thechicken pie

• 2 x 450g mince – 10%fat or less

• 250g smoked baconlardons (BBQ bean recipe)

• 1 Large to mediumwhole chicken

• 8 smoked back rashers

Fish

I will introduce more fishdishes as time goes on,please choose theseoptions as often aspossible, they are farbetter for you and yourfamily than meat dishes.

• 300g seafood mix –only if you choose to makethe seafood version of thepie.

• 3 salmon darnes – onlyif you choose to make thesalmon version of the pie

Dairy & Eggs

• 4 eggs – Store in or outof your fridge Once youopen them or use them in adish then store them orthat dish in the fridge.

• 1lb butter

• 300ml cream

• 300g grated cheddar(150g in two separatedishes)

• 1ltr milk

Dry Foods

Many of these are staplesthat you will use everyweek, you will already havemany at home already soplease check and crossthem off your list.

• Thai sweet chilli sauce

• Soy sauce

• Honey – store in yourdry good press even afteropening

• Rice wine vinegar orwhite wine vinegar

• Toasted sesame oil

• 1 jar BBQ sauce of yourchoice

• Mayonnaise – store inyour fridge once opened

• Worcestershire sauce

• Apple Cider vinegar

• Cooking oil for frying –sunflower, vegetable orrapeseed

• Olive oil – optional (notsuitable for frying so get oneof the others and this if youcan)

• Brown Sugar

• Knorr Vegetable – chickenand fish stock pots if you can,if not 6 veg will do. You onlyneed the fish if making thefish pie but veg will work too.Use a stock for anywhere itsays stock cube in myrecipes, I don’t use stockcubes at all anymore.

• 1 -2 pack egg noodles

• 1 bag of plain flour

• Baking Powder

• Cornflour

• 1 Tub Bisto gravy granules– the red tub

Tinned Foods

• 1 x Mixed beans

• 1 x kidney beans

• 1 x baked beans

• 2 tins chopped tomatoes –go for the best you can afford;the better ones do tastebetter and you usually don’thave to add sugar unlike thecheap ones.

Dried Herbs and Spices

Store in a cool dry place and

always close jars etcproperly to keep items freshlonger.

• Chilli powder, hot or mildto suit your own tastes

• Salt

• Garlic powder or granules– leave it out of any recipe itis mentioned in if you can’tfind it.

• Cajun seasoning

• Paprika

• White pepper

• Colemans mustardpowder – in mostsupermarkets

• Smoked paprika

• Black pepper from a millor ground black pepper. Themill is far better, get one ifyou can.

• Dried parsley

• Dried Sage

• Dried oregano

• Never buy dried basil, it isvile stuff, use dried oreganoinstead or better still usefresh basil if you can

Bread and Wraps

• 1 pack flour wraps – 4needed – freeze the rest

• 1 soft or crispy baguette,needed on day 4 so freeze orbuy fresh on the day

• 1 bag fresh breadcrumbs– separate in two and freezeone half till day 7 when youmake the stuffing for the

roast. Remove to defrost thenight before.

Frozen Foods

• Frozen corn on the cob 4– 6 pieces

• Frozen peas or petit pois

Crispy Honey Chicken

Ingredients

• 2 Chicken breasts, slicedinto matchstick sized pieces

• 75g of cornflour• 75g plain or self-rising

flour• 1 tsp baking powder• 2 tbsp soy sauce• 1 tbsp garlic granules or

powder• 1 tsp salt of salt for the

marinade and 1 for thechicken at the end.

• 1 tsp of chilli powder• 1 or 2 red chillies sliced

very thinly, leave the seedsin to make it hotter. Theseare to garnish at the end oradd to the sauce when youadd the chicken

• 2 egg whites

The Sauce

• 3 tbsp of honey• 1 tbsp soy sauce• 2 tsp of rice wine vinegar

or 1 tsp white or white winevinegar

• 100ml of water• 4 tbsp of Thai Sweet

Chilli Sauce• ½ a tsp of toasted

sesame oil• 1 red chilli• 2 garlic cloves• A small handful fresh

coriander chopped for thesauce and to garnish at theend

Method

The sauce

1. Chop the garlic, chilli and

coriander. Use the chilliseeds if you want to makethe dish hotter.2. Place all the sauce

ingredients (keep a littlechopped coriander back tosprinkle on top at the end)into a saucepan and place onthe heat, bring to the boil butbe careful as it will boil over.Turn it down to a simmer andallow to cook away while youmake the chicken.3. When the chicken and

sauce are ready, add as littleor as much as you like to awok or pan, then add thechicken. You can choose toadd a little at a time until itcoats the chicken, or you canadd a lot and make the dish awet dish. I prefer to add alittle, then serve the rest onthe side.4. You can add chopped

spring onions and peppers tothe dish. These areespecially good if you use alot of sauce. Add them whenyou add the chicken to thesauce.

The Chicken

1. Add the chilli powder,garlic granules or powder, 1tsp of salt and the soy sauceand mix into the egg whitesreally well.2. Add the chicken and mix

well, ensuring each piece iswell coated in the mix. Coverand place in the fridge for 30minutes or so but no morethan 1 hour.3. Pre-heat your oven to

180C, GM4 or set your deepfat fryer (best) to 180C orhigh or set your air-fryer to

high.4. Place the cornflour, flour

or rice flour and bakingpowder in a large bowl andmix well.5. Remove the chicken

from the fridge and give it agood mix to ensure it is wellcoated in the egg white. Thenadd 5 or so pieces to theflour mix and coat each well.Place them on a plate thendo the rest till each piece iswell coated.

• Deep fat-fryer method:Drop the basket of your deepfat fryer then very carefullyadd each piece to the hot oil.Be careful of splashes! Cookfor 5-10 minutes until thechicken is cooked through.

• Air-fryer method: Cook inyour preheated air fryer for10-15 minutes until cookedthrough.

• Oven method: Place on abaking tray lined with greaseproof paper and bake for 10-20 minutes turning halfwaythrough.

Cook the noodles as per thepacket then fry on a pan or wokwith a sliced onion and 1 tbsp ofsoy sauce

Chicken & Mexican Bean Burritos

Ingredients

• 2-3 chicken breasts

• 2 peppers of any colour, sliced

• 1 onion, sliced

• 1 tin of mixed beans, kidney beans etc

• 1.5 tbsp Cajun seasoning

• 2 tbsp water

• Lettuce of your choice

• 1 punnet cherry tomatoes

• 3-4 tbsp mayonnaise

• 2 tsp tomato ketchup

• 4 flour tortillas or wraps

Method

1. Slice the chicken into strips or cubes, 8 per breast

2. Heat 1 tbsp of oil in a pan then fry the chicken until it starts to brown a little, about 5minutes, then add the sliced onions and peppers, fry for 4 -5 minutes until the peppers start tosoften a little, add the cherry tomatoes and cook for 1 minute more.

3. Add 1 tbsp of Cajun seasoning and give it a good mix, then add 2 tbsp of water and mixagain.

4. Heat the wraps for 15 – 20 seconds on the microwave

5. Mix the mayonnaise, ketchup and remaining half tbsp of Cajun seasoning together thenspread this over the wraps, add some lettuce then the chicken mix, roll and serve.

Homemade Wedges

Ingredients

• 4 -5 good sized potatoes, cut into even sized wedges

• 1.5 tbsp of Cajun seasoning

• 2 tbsp oil

• Pinch of salt – optional – I don’t use any

Method

1. Pre-heat your oven to 180C or Gm4

2. Stick the cut wedges, oil and seasoning in a bowl and mix well

3. Line a baking tray with greaseproof paper then lay the wedges on this and pop it into youroven for 30 minutes, remove and turn the wedges then cook for another 15 to 20 minutes.

Grilled Corn

Ingredients

• 4 – 6 pieces of frozen mini corn on the cob. Use all large ones if you prefer, fresh or frozen isfine

• 30g or so of butter

• Pinch of salt

• Pinch of paprika

• Pinch of white pepper

Method

1. Cook the corn in boiling salted water for 10 minutes

2. Pre-heat your grill or a griddle pan

3. Melt the butter then add the seasoning, mix well then add the corn and mix so each piece iscoated, melt and add more butter if you feel it is needed.

4. Place these onto a baking tray and grill until they start to blacken in spots or heat yourgriddle pan and pop each piece of corn on the get the same result.

Salmon or Seafood or Chicken or Asparagus Pie (Gluten Free)

Igredients

• 250- 300g of seafood mix or• 2 – 3 salmon darnes, (skinless rectangles) or• 3 – 4 chicken breasts if making chicken pie or• 450g fresh Asparagus (usually 3 bundles) and 2 courgettes.• 250ml of cream• 1 garlic clove, finely chopped• 1 medium onion, chopped• ½ of a Knorr fish stock cube/ Chicken if making chicken pie/ Vegetable if making Asparagus

or can also be used in the chicken or fish pie.• Good pinch of black pepper• Mashed potatoes, see back of this pdf for the recipe• 1 medium potato, peeled and cut into small cubes• 1 medium carrot, grated• 100g of baby spinach leaves• 4 spring onions, sliced

Method

1. Pre-heat your oven to 180C or GM42. Start the mash cooking now, the recipe is at the end of the magazine for those who aren’t

sure how to do this.3. CHICKEN OR FISH - Dice the chicken or salmon into even sized cubes, you will get 8 or so

out of a chicken breast. Chicken got to step 4. Fish go to step 6.4. CHICKEN - Heat 1 tbsp of oil in a pan to a medium heat, then fry the chicken for about 4

minutes, go to step 6.5. ASPARAGUS – Cut the thick hard ends off the asparagus, about 2 or 3cm is fine, then cut

each stalk into 3. Wash and grate the courgette. Go to step 66. ALL VERSIONS - Heat 1 tbsp of oil to a medium heat in a pot then add the onions and garlic

and cook without colouring, there should be no sizzle when you add them to the pot, if there is,they will colour. It is ok if they do, just better if they don’t.7. Add the cream and ½ stock pot, give it a good stir then add the fish, chicken or asparagus

and grated courgette.8. Add the spinach, grated carrot and spring onions, mix well then simmer until the sauce

starts to thicken, about 8 minutes.9. Finish the mash then pour the pie into a suitable sized pie dish, you want about 1-inch

spare at the top for the mash topping.10. You can use a tablespoon to place spoonsful of the mash around until the top is covered

or you can use a piping bag or gently place big spoonsful on top and spread this withoutallowing the sauce to overflow.11. Optional – Top with grated Gruyere cheese for that luxury finish, though this will add

expense and fat. You can also use grated cheddar.12. Bake in the top of your oven for 25 – 30 minutes – The asparagus version should be good

after 20 minutes.

The Vegetables - Buttered Peas & Carrots

Prepare these when you pop the pie into the oven, then place the carrots onto boil when thepie has been in 12 minutes.

Ingredients

• 2 – 3 medium carrots• 1 coffee mug of frozen peas, I like frozen petit pois which are smaller and sweeter, most

stores do them.• Pinch of pepper and salt or use the other half stock pot leftover from the pie

Method

1. Peel the carrots then cut into rounds or batons, place a pot of water on with a pinch ofsalt and add the carrots, bring to the boil then turn the heat to a rolling boil for 8 minutesbefore adding 1 full coffee mug of peas.2. This will cool the water down immediately, so turn the heat up, bring to the boil again

then simmer for 2 minutes. Drain well, add a little butter, salt and pepper, mix then servewith the pie which should be ready to take out of the oven about now.

Beef Ragout

Ingredients

• 450g of minced beef, 10% fat or less, more will make your sauce greasy.• 1 Stock pot, veg, chicken or beef is fne.• 4 garlic cloves• 1 medium onion• Red, green or yellow pepper - 1 or 2 of either colour• 2 carrots• A handful of fresh basil or oregano (dried oregano will do, but not dried basil)• 1 tsp of cracked black pepper or a pinch of ground• 3 tbsp of olive oil, and a drizzle over the finished dish• 1 tin of chopped tomatoes

Method

1. Chop the onions, garlic, carrots, peppers and chilli if using it, really finely.2. Heat 1tbsp of oil in a pan, add the mince, break apart with a wooden spoon and allow to

cook until browned3. Heat the 1tbsp of oil to a medium high heat in a heavy bottomed pot and add the chopped

veg, sweat them off for about 5 minutes, but don't allow them to brown.4. Add the mince from the pan to the veg in the pot and stir well, then add the red wine if

using it, reduce for 1 or 2 minutes.5. Add the chopped tomatoes or passata and stock pot with 100ml of water, then stir well.6. Cover with a lid and simmer on the lowest heat for 45 minutes to an hour, stirring every 15

minutes or so, more often if you don't have a heavy bottomed pot, removing the lid for the last15 minutes.7. Taste and adjust the seasoning to suit your own tastes, some people add 1 tbsp of sugar if it

is too acidic, this is most often needed when using cheap chopped tomatoes.8. Follow the instructions on the packet of your chosen pasta, then when it’s cooked drain,

rinse and add to the sauce with the chopped basil or oregano, mix well, then serve in a largebowl or on plates, top with some grated parmesan or cheddar if you prefer.

Garlic Bread

Ingredients

• 1 soft or crispy baguette• 75g butter or spread• 3 garlic cloves• 1 tbsp of fresh or dried chopped parsley or oregano

Method

1. Allow the butter or spread to soften, chop, blend or press the garlic to get is as fine as youcan.2. Add the garlic and parsley or oregano to the butter and mix well.3. Spread this on the sliced baguette then grill until toasted, about 3 minutes under a hot grill.

Cheesy Chicken Bakes

Ingredients

• 4 Chicken Breasts

• 150g grated cheddar cheese

• 2 smoked back rashers, diced

• 1 jar of BBQ sauce

• 150g breadcrumbs

• 2 eggs

• 100g plain flour

Method

1. If also making the baked potatoes, pre-heat your oven, 180C or GM4, to cook themand place them onto cook half an hour beforestarting to cook the chicken.

2. Get 3 cereal or soup bowls, break theeggs into one, stick the flour in another andfinally the breadcrumbs in another.

3. Right-handed people - lay the followingin the order written starting from your left toyour right. Plate with the raw chicken – bowlof flour – bowl with beaten eggs –breadcrumbs – clean plate.

4. Left-handed people – place the aboveitems in the opposite order so the rawchicken is to your right hand.

5. Take a chicken breast and gently roll it inthe flour, then roll it in the egg so it is totallycoated, then roll in the breadcrumbs beforeplacing on the clean plate. Repeat for eachbreast.

6. Note: Use one hand to dip the chicken inthe egg and the other to roll it in the flour. Ifthe hand used to dip it in the egg comes in

contact with the breadcrumbs it will quicklyresemble a coated chicken breast.

7. It is essential you wash your hands verywell with hot soapy water before and aftercompleting the above tasks.

Cooking the Chicken Breasts

1. Lay some greaseproof paper onto abaking tray. Your oven should be re-heated to180C or GM4

2. Heat 3 – 4 tbs of oil in a pan, keep it to alittle over medium, any hotter and thebreadcrumbs will burn.

3. When heated, place two chicken breastsonly in the pan, allow to cook for about 1minute per side though check them all thetime so they don’t burn. You want themgolden brown and crispy. Place each on thebaking tray when ready.

4. Place them in the oven for 25 – 30minutes until cooked all the way through.

5. While they are cooking fry the baconpieces until as crispy as you like, set to oneside when done

6. Remove the chicken from the oven whendone, pour about 2 tbsp of BBQ sauce overeach then top with the bacon followed by thegrated cheese. Pop them back into the ovenuntil the cheese fully melts, about 7 or sominutes. Serve immediately with BBQ beansand jacket potatoes.

BBQ Beans

Ingredients

• 1 tins of baked beans• 1 tins of kidney beans• 150g of smoked bacon lardons• 1 red pepper, diced• 2 garlic cloves, chopped• 1 red onion, thinly sliced• 1 tsp of apple cider vinegar• 1 tsp of mustard powder• 5 tsp of dark brown sugar• 2 tsp of tomato ketchup• 2 tsp of Worcestershire sauce• 1 tsp of smoked paprika• 1 tbsp of rapeseed oil

Method

• Heat the oil in a heavy bottom or non-stick pan, then add the lardons and cook until theyare crispy.

• Add the garlic, onions and pepper, and cook until the onions soften.• Strain and wash the kidney beans, then add these along with 1 tin of the baked beans and

all of the other ingredients. Stir well.• Heat well, stirring until they come to a simmer. Make sure you don't boil them. Turn down

the heat, cover and cook for 45 minutes.• Add 75ml water then simmer, uncovered, for 30 minutes.• The beans will be nice and thick when done. Taste and season if necessary before

serving.

Baked Potatoes

Ingredients

• 4 good sized potatoes, roosters are great for this though any spuds will do.

• 4 squares of tin foil large enough to wrap each potato in.

• A pinch of salt

Method

1. Using a sharp knife, carefully pierce each potato all the way through then once more so youhave a cross on top.

2. Lay the tin foil down and stick the spud in the centre, sprinkle a pinch of salt over thenwrap fully.

3. Bake these in the top of your oven or on the very bottom, off the shelf for 45 minutes to 1hour or a bit more depending on the size of the potatoes.

Cottage Pie

Ingredients

• 450g of minced beef• 1 tin of chopped tomatoes• 1 medium onion, chopped• 2 medium carrots, peeled and diced• 1 full mug of frozen peas• 2 garlic cloves• 1 vegetable, chicken or beef stock cube• Bisto gravy granules (enough to thicken)• 600mls of water• 8 good sized spuds (make sure to not use white potatoes, I prefer roosters)• 25g of butter or margarine• 50mls of milk or cream• Salt and pepper to taste

Method

1. Peel and chop the onion, garlic and carrots, then heat the pan or pot with about 2 tbsp ofoil (try use rapeseed or olive oil if you can afford it).2. Add the veg you just chopped to the pan and cook slowly without colouring until the

onions are soft. Peel the spuds, then make sure they are roughly the same size, add to theother pot, then cover with cold water, place on a high heat until boiled, then turn the heatdown, cover with a lid and simmer until cooked. Test with a fork, if it easily goes through aspud, then they are cooked. (I always cover mine with a clean tea towel, which removesexcess moisture).3. Add the mince, then using a wooden or metal spoon (mind you don't scrap the pan with

the metal spoon), break it apart so there are no lumps, you want to cook it until it hasbrowned.4. Add the chopped tomatoes and stir well, then add the water and stock cube, stir then

turn the heat right down and allow to simmer for 15 minutes, if you leave it longer you mayneed to add more water. Check on your potatoes.5. If you want to bulk this dish out to feed a large family, or to get an extra day’s dinner

then add 200ml more water, you will thicken it with the Bisto in a while.6. Add the peas and cook for a further 5 or so minutes.7. I use a roux to thicken mine, you can use Bisto which is far easier. Simply add 2 tbsp to

the pan, then stir well, you may need to add more as the dish shouldn't be watery at all.8. Pour the mince sauce into the oven proof dish, don't overfill or it will over flow when you

add the mash.9. Mash the potatoes, then add the butter and milk or cream with ½ tsp each of salt and

Pepper (I prefer white for mash), taste to make sure you are happy with the flavour, if notthen add a little more salt or pepper as needed.10. Using a piping bag or spoon, place the mash on top of the mince mix in the dish, then

bake 180c GM4 for 25 minutes. The top will turn brown in places, which is exactly what youwant.11. If you want to freeze some then allow it to cool before cutting into portions, if not then

use any leftovers within 4 days.

Salmon or Seafood or Chicken or Asparagus Pie (Gluten Free)

Igredients

• 250- 300g of seafood mix or• 2 – 3 salmon darnes, (skinless rectangles) or• 3 – 4 chicken breasts if making chicken pie or• 450g fresh Asparagus (usually 3 bundles) and 2 courgettes.• 250ml of cream• 1 garlic clove, finely chopped• 1 medium onion, chopped• ½ of a Knorr fish stock cube/ Chicken if making chicken pie/ Vegetable if making

Asparagus or can also be used in the chicken or fish pie.• Good pinch of black pepper• Mashed potatoes, see back of this pdf for the recipe• 1 medium potato, peeled and cut into small cubes• 1 medium carrot, grated• 100g of baby spinach leaves• 4 spring onions, sliced

Method

1. Pre-heat your oven to 180C or GM42. Start the mash cooking now, the recipe is at the end of the magazine for those who

aren’t sure how to do this.3. CHICKEN OR FISH - Dice the chicken or salmon into even sized cubes, you will get 8 or

so out of a chicken breast. Chicken got to step 4. Fish go to step 6.4. CHICKEN - Heat 1 tbsp of oil in a pan to a medium heat, then fry the chicken for about 4

minutes, go to step 6.5. ASPARAGUS – Cut the thick hard ends off the asparagus, about 2 or 3cm is fine, then

cut each stalk into 3. Wash and grate the courgette. Go to step 66. ALL VERSIONS - Heat 1 tbsp of oil to a medium heat in a pot then add the onions and

garlic and cook without colouring, there should be no sizzle when you add them to the pot, ifthere is, they will colour. It is ok if they do, just better if they don’t.7. Add the cream and ½ stock pot, give it a good stir then add the fish, chicken or

asparagus and grated courgette.8. Add the spinach, grated carrot and spring onions, mix well then simmer until the sauce

starts to thicken, about 8 minutes.9. Finish the mash then pour the pie into a suitable sized pie dish, you want about 1-inch

spare at the top for the mash topping.10. You can use a tablespoon to place spoonsful of the mash around until the top is

covered or you can use a piping bag or gently place big spoonsful on top and spread thiswithout allowing the sauce to overflow.11. Optional – Top with grated Gruyere cheese for that luxury finish, though this will add

expense and fat. You can also use grated cheddar.12. Bake in the top of your oven for 25 – 30 minutes – The asparagus version should be

good after 20 minutes.

The Vegetables - Buttered Peas & Carrots

Prepare these when you pop the pie into the oven, then place the carrots onto boil whenthe pie has been in 12 minutes.

Ingredients

• 2 – 3 medium carrots• 1 coffee mug of frozen peas, I like frozen petit pois which are smaller and sweeter,

most stores do them.• Pinch of pepper and salt or use the other half stock pot leftover from the pie

Method

1. Peel the carrots then cut into rounds or batons, place a pot of water on with a pinch ofsalt and add the carrots, bring to the boil then turn the heat to a rolling boil for 8 minutesbefore adding 1 full coffee mug of peas.2. This will cool the water down immediately, so turn the heat up, bring to the boil again

then simmer for 2 minutes. Drain well, add a little butter, salt and pepper, mix then servewith the pie which should be ready to take out of the oven about now.

Roast Chicken Page 1

Ingredients

• 1 whole Chicken- A medium chicken should feed 4 people• 6 smoked back rashers, or 10-12 streaky rashers - optional• 5 tbsp of rapeseed oil• 4 tbsp Bisto instant gravy granules

Method

1. Preheat your oven to 180c GM4

2. Soften the butter, then add the salt, pepper and chopped garlic. Mix really well, then set toone side.

3. Remove the chicken from the packaging. It should smell fresh and not musty or sour at all.Don't wash it, you can easily spread harmful bacteria all over your kitchen.

4. Remove the string, and place the bird in the roasting tin.

5. Check the cavity for a little packet containing the innards, this should be removed.

6. When you have removed the bag, you want to fill the same cavity with stuffing.

7. Pack the stuffing right into the cavity through the neck. I use food gloves when doing this.

8. Look at the front of the bird. Just above where you stuffed it, you will see the top of thebreast which is covered with skin.

9. Gently use your fingers to part the skin from the flesh. Start right in the middle, and workyour way back. Don't remove it, just make it so you can get your fingers in.

10. Take the butter and rub it on the flesh below the skin. When done pat the skin back downand stretch it so it covers the flesh.

11. Rub the oil all over the bird, then wash your hands really well with antibacterial soap.Make sure you don't touch anything else till your handsare washed and dried.

12. Layer the rashers over the bird, starting at the back and working your way forward towhere you stuffed it and put the butter. You don't have to cover the legs.

Roast Chicken Page 2

13. Keep one rasher back to cover the cavity where you put the stuffing.

14. When covered with the rashers, cover the roasting tin and bird with the foil.

15. Place in the oven and roast for 30 minutes.

16. When 30 minutes has passed, remove from the oven and gently remove the foil. Try not totear it, as you want to cover the bird again.

17. Using a soup spoon or baster, scoop up some of the cooking juices from the tin. You canmake this easier by tilting the roasting tin. Be careful, as it will be very hot.

18. You want to spoon loads of the juices all over the chicken, this is called basting and ithelps keep the meat nice and moist. Cover again and cook for a further 30 minutes.

19. Do this once more, so it has been in for an hour and has been basted twice.

20. Remove the foil, baste again, then return to the oven, only this time leave the foil off. Turnthe oven up to 200c GM6.

21. Roast for 15 minutes, then baste. This time, turn the roasting tin so the side facing thefront now faces the back, then return to the oven for a further 15 minutes.

22. Allow the meat to rest for 10-15 minutes before serving when cooked.

23. To test if a chicken is cooked, I advise purchasing a digital thermometer. You can easilytest the temperature by sticking it in a few different spots and ensuring the temp is at 75c. Ifyou don't have one, then pierce the flesh at the thickest part with a skewer or knife and checkthe juices are golden and clear of blood or red dots. You should test just below the leg thesame way.

24. Remove the chicken to a plate and allow to rest.

25. Strain the cooking juices into a pot then add a coffee mug full of water, bring to the boilthen thicken as much or little as you like with Bisto gravy granules. Only add a little at a timeand only add to the liquid when it is boiling, allow it a moment to thicken before adding more,if you add to much add more water.

Honey and Rosemary Roasted Carrots and Parsnips

Ingredients

 • 4 large carrots • 4 parsnips • 2 tbsp of honey • 2 tbsp of olive oil • 2 fresh rosemary sprigs

Method

1. Pre-heat your oven to 180°C or gas mark 4.2. Peel the vegetables, then cut the ends off.3. Cut them into big chunks.4. Place them on a roasting tin or baking tray, add the olive oil and rub it in so it coatseach piece. Use more oil if needed.5. Place in the oven for 10 minutes.6. Remove from the oven then cut the rosemary sprigs in 4, place them and the honey onthe tray with the vegetables and give them a good stir. Return to the oven for 10 moreminutes, or until they start to soften slightly.7. Remove from the oven, stir and serve.

Roast Baby Potatoes

Ingredients

• 8 medium baby new potatoes• 2 tbsp good quality oil• 2 tsp paprika• Pinch salt and pepper• 4 garlic cloves

Method

1. Place all the ingredients in a bowl and mix well.2. Stick them onto a roasting tin, you can stick them in the same tin as the chicken if

you have room.3. Roast at 180C or Gm4 for 45 minutes to 1 hour, turning half way through.

Sage & Onion Stuffing

Ingredients

• 400g of breadcrumbs• 200g of butter• 1 medium to large onion• 2 garlic cloves• 5 tsp of dried sage• ¼ tsp of salt and pepper

Method

1. If making your own breadcrumbs,tear the bread into small pieces andblend 1 or 2 slices at a time. Don'toverload the bowl or it won’t blendproperly.2. Chop the onion and garlic as finely as

you can.

3. Add the butter, onion, dried sage andgarlic to the pot and place on a low heat.4. Allow it to melt and simmer slowly.

This releases the flavours into the butterand makes the stuffing nicer so bepatient. I would give it about 3-4 minutes.5. Add the salt and pepper, stir then add

the breadcrumbs little by little. You cando this in a large bowl if you prefer as itcan get messy when done in the pot.6. Remove from the heat and stir until it

is mixed well. Look at the picture of mineif you are unsure if it is right.7. If you aren't stuffing a chicken or

cooking it with meat in some way then Isuggest you mix about 5 tbsp of gravythrough the stuffing to give it an extra bitof flavour.8. I also like to add the meat juices if I

have them to spare.

Mashed Spuds

Ingredients

 • 8 good sized rooster or Maris piper potatoes •  25-50mls of fresh cream • 50g of butter • A pinch of white pepper and salt to taste

Method

1. Half fill a medium pot with water and place on the boil. You will need a steam attachmentfor it, or a colander that sits on top.2. Peel the potatoes, or simply wash them if you're keeping the skins on. I prefer to steam

them in their jackets.3. Place the potatoes in the steamer or colander, then cover with the lid or tin foil. Pierce a

hole in the foil if using it. Bring the water to the boil and keep at a rolling boil for 15 minutesor so. Test the spuds with a fork - if it goes through easily without any resistance, then theyare cooked.4. Remove the skins whilst holding the potatoes with a clean tea towel. Be careful not to

burn your fingers.5. Place a sieve on top of a bowl or pot then pass the6. potatoes through. If you don't have one, then use a potato ricer or a simple7. masher.8. Add the butter and cream to a pot or non-stick pan and allow the butter9. to melt at medium heat. Add the mashed potatoes and a pinch of salt10. and white pepper.11. Stir well as you keep them on the heat. They will start to come together