Ingredients 4 chicken breast fillets A good knob of butter 1 tbsp minced garlic 200g shallots, halved 350g baby potatoes, quartered 500ml cider 125ml double cream 1 tbsp dijon mustard A bouquet garni (a few sprigs of rosemary, parsley and a bay leaf tied together) 1 tsp thyme 1 golden delicious apple, cored and diced Method Melt the butter in a large pot Add the garlic and cook for 30 seconds Add the chicken and cook until brown Add the shallots, apple, and potatoes followed by the thyme Add the cider, cream, and mustard and top off with water if you need more liquid Add the bouquet garni with salt and pepper to taste Simmer for about an hour Serve with crusty bread
Ingredients for the Marinade 1 tsp turmeric 2 tsp coriander 2 tsp cumin 2 tsp cinnamon 1 tsp chilli powder Pinch black pepper 1 tsp ginger 1 tsp garlic powder 2 lemons juiced 1 tbsp oil Ingredients for the Tagine 4 chicken fillets 2 cloves garlic minced 1 tbsp chopped ginger 1 tsp ras el hanout 2 carrots 1 onion 1 tin chopped tomatoes 1 tin chickpeas 12 dried apricots 200 ml white wine Method Make a marinade with the spices, lemon juice and oil Add the chicken Put it in the fridge and leave it overnight Heat some oil in a pot and cook the onion until soft and translucent Add the garlic, ginger and ras el hanout, cook for 30 seconds to a minute Add the marinated chicken and let it brown Add the carrots and apricots Add the tomatoes and wine.
Ingredients 2lbs steak pieces 1 tbsp salt 1 tbsp butter 1 can of chopped tomatoes 1 tbsp harissa paste 1 tbsp ras el hanout 4 small carrots 1 onion A handful of pitted dates (or dried apricots) 3 cloves garlic Method In a large bowl mix tomatoes, harissa, ras el hanout and cinnamon Stir in carrots and dates/apricots, and set aside Melt butter over medium-high heat and cook the onion until soft Add the garlic and cook for 30 seconds to a minute Add the meat and cook until brown Add the contents of your bowl and mix in Simmer for 45 mins to an hour
Ingredients For the mince 1 tbsp sunflower oil 1 large onion, chopped 2 garlic cloves, finely chopped 2 celery sticks, finely sliced 2 medium carrots, diced 500g beef mince 1 can chopped tomatoes 2 tbsp tomato purée 350ml water 150ml red wine 1 bay leaf salt and freshly ground black pepper For the dumplings 250g self-raising flour, plus extra for rolling 125g shredded beef suet ½ tsp fine sea salt 2 tbsp chopped fresh parsley Method Heat the oil in a large saucepan and cook the onion, garlic, celery, and carrots for 15 minutes, stirring occasionally, until soft.
Ingredients 4 chicken breast fillets, cut into chunks 1 pack smoked bacon lardons 1 onion, chopped 2 garlic cloves, chopped 3 carrots, chopped 5 to 10 baby potatoes, cut into chunks 2 tsp vegetable seasoning, mixed with 2 tsp soy sauce and 1ltr water 1 glass of white wine 2 cans white beans (haricot or cannellini would work) Method Heat some oil in a pot Brown the chicken, remove and set aside Cook the bacon Add the onion and cook the onion until softened Add the garlic and cook for a minute Add the carrots and potatoes Add the seasoning/soy sauce/water mix Add the wine Season to taste, bring to the boil and simmer for 40 mins Stir in the beans and cook for 5 more mins
Ingredients 2 pounds steak pieces (can also use lamb or mutton if you are feeling traditional) 1 pack smoked bacon lardons 3 large potatoes 3 carrots 1 onion 2 tbsp tomato paste 1 tsp smoked paprika 2 tsp beef seasoning Glass red wine Water Method Heat olive oil in a large pot over medium heat Brown the steak pieces, remove and set aside Cook the bacon and onion Add the carrots and potatoes, cook until slightly softened Add the smoked paprika and mix until coated Add the beef and mix up Add the tomato paste Add the beef seasoning to 500 mls of water and pour into the pot Add the wine and stir Bring to the boil and then let simmer for 1 hour Thicken with 2 tbsp cornflour mixed with 60mls water if needed
Ingredients 1 onion 2 carrots 4 cloves of garlic 1 tin cannellini beans 1 tsp thyme 6 quality pork sausages 1 tin tomatoes 500mls Passata 150mls wine 1 tsp smoked paprika 1 tsp cumin 100g pasta 2 tsp balsamic vinegar Salt and black pepper Method Fry off the sausages in some oil until cooked and set aside Saute the onion until softened and translucent Add the garlic and cook for 30 seconds Add the carrots and cook until softened Stir in the thyme, paprika, cumin Add the tomatoes, wine, balsamic vinegar Cut the sausages into pieces and stir in Add the pasta, bring to the boil and then simmer for 30 mins Add the beans and cook for a further 15 mins