Prep time

Bread and butter

Cooking Time

Ingredients:
Ingredients:

Prep Time:

Cooking Time:

Method

Method:

serves3

Prep time

Test

Cooking Time

Ingredients:
Ingredients:

Prep Time:

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Method:

 

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Serves 3

Prep time

Chicken Nuggets

Cooking Time

Ingredients: 

 

Chunky pieces chicken, approx 5cm square 

Fine oatmeal & wholemeal breadcrumbs, 

mixed Beaten egg

Ingredients: 

 

Chunky pieces chicken, approx 5cm square 

Fine oatmeal & wholemeal breadcrumbs, 

mixed Beaten egg

Prep Time:

Cooking Time:

Method

Method:

Mix oatmeal and wholemeal breadcrumbs together

.

 

Take each chunk of chicken dip into beaten egg then into the crumbs.


 

Lightly fry in a pan until golden and then place onto a greased baking sheet and cook in a hot oven 220ºC Gas Mark 7 for approx 20 minutes until all the flesh is opaque white and cooked through.

 

Add spices to the crumb mixture for a change.

 

May be served with a tomato sauce.

120g chicken per person serves 1

Prep time

Burger

Cooking Time

Ingredients: 


125g/per person good quality minced beef.

Salt and pepper

Teaspoon per burger of Dijon, or other mustard

Optional

finely chopped small onion or shallot

Ingredients: 


125g/per person good quality minced beef.

Salt and pepper

Teaspoon per burger of Dijon, or other mustard

Optional

finely chopped small onion or shallot

Prep Time:

Cooking Time:

Method

Method:

 

Using very clean hands shape and mould the portion of minced beef you require into a burger shape.



Place on a roast tray in the oven Gas mark 7, 220°C for approximately 15-20 minutes.

It is very important that a burger is cooked all the way through.

The reason for this is that food poisoning bacteria are found on the surface of beef and once minced there is no upper contaminated surface it is all mixed together including any nasty bacteria.

 

Heat kills the food poisoning bacteria, so cook thoroughly!

 



For a complete change try minced pork with grated apple or minced lamb with tomato.

125g serves 1

Prep time

Bakers

Cooking Time

Ingredients:
Ingredients:

Prep Time:

Cooking Time:
approx. 40 mins

Method

Method:

Baked potatoes cooked in the oven are a treat.

Entirely different from the slightly wet finish you often get from the microwave.

 

Place a good large, cleaned and trimmed potato into a hot oven Gas Mark 7/220°C.

 

It should take about 40 minutes to be ready. When the potato is cooked a skewer or knife can be pushed in with no resistance. You can put the potatoes onto the oven shelf with no baking tray to improve their crispiness and no washing up! Cut open the cooked potato with a cross on the top and squeeze from the base to open it up. Serve either with butter or natural yogurt sprinkled with chopped chives or parsley or use one of the fillings below.

 

Tuna Mayonnaise

1 160g tinned tuna, drained

Dessertspoon of mayonnaise

Tablespoon sweetcorn

 

Combine. Don’t be tempted to add any more mayonnaise it makes the tuna sloppy and unpalatable. It should just take the amount and still stand up without flowing like a liquid.

 

Spicy Beans

200g tin mixed beans, drained

1 teaspoon spicy curry powder – korma is a good mild one

Combine curry powder with beans in a pan and heat until piping hot. Pile into potato.

 

Twice Baked

This can be used with any filling, but is particularly good with cheese. Cut potato in half once cooked. Scoop out the soft flesh, try to retain the skin in one piece. Place the soft potato into bowl and mash. Add 50g cheese per medium sized potato and mix thoroughly. You may add natural yogurt, or butter as well. Pile back into skins and return to oven until hot and browning nicely.

Serves 1 (per potato)

Prep time

Omelette

Cooking Time

Ingredients:

Allow 1 ½ eggs or so per person.

A little butter

Filling; may include;

cooked bacon pieces,

chopped and cooked onion,

sliced/diced cooked mushroom,

grated cheese,

chopped parsley.

 

The filling will not cook in the omelette so for any fillings cook these off in the frying pan first and they will add flavour and filling to the omelette. If using grated cheese (or thinly sliced if no grater) add this with the eggs or part way through cooking the eggs.

Ingredients:

Allow 1 ½ eggs or so per person.

A little butter

Filling; may include;

cooked bacon pieces,

chopped and cooked onion,

sliced/diced cooked mushroom,

grated cheese,

chopped parsley.

 

The filling will not cook in the omelette so for any fillings cook these off in the frying pan first and they will add flavour and filling to the omelette. If using grated cheese (or thinly sliced if no grater) add this with the eggs or part way through cooking the eggs.

Prep Time:

Cooking Time:
Prep time depends on the filling, a plain omelette prep time is a minute plus 5 minutes cooking time

Method

Method:

 

Beat eggs lightly until broken up and the yolk is dispersed, a fork is perfectly good for this.

No need to break it down completely to an even consistency.

Melt a small knob of butter in an omelette pan with medium heat.

You may use oil instead which can be heated until fairly hot, but not smoking. It’s easier with butter as you get a visual prompt for when to add the eggs. Watch and listen!

 

The butter will melt and sizzle and then the sizzle will stop. At this point you need to quickly pour in the egg mixture. Stir with a wooden spoon as if making scrambled egg, be brave!

 

Stop once the omelette is cooked underneath but still has some uncooked egg on the top surface. Add any filling you wish at this stage to one half of the omelette.

 

Flip the side with no filling over the top of the filling and continue to cook over a gentle heat. To check if the centre is cooked make a cut in the centre folded edge and check if the eggs are runny. It should be set and soft.

 

Note:

This may also be chilled for lunches. Simply set to one side and once cool pop covered in the fridge. Slice as required for snacks and lunches with an added salad. You can use this for up to 3 days.

Serves 1

Prep time

Fresh Kiwi Fruit Salsa

Cooking Time

Ingredients:

2 or 3 kiwi fruits,

Handful of pumpkin seeds

Juice of a lime

Handful of coriander leaves,

chopped Handful of parsley,

chopped 2 spring onions sliced

Optional

chilli, dried or fresh to your taste

Salt and pepper

Ingredients:

2 or 3 kiwi fruits,

Handful of pumpkin seeds

Juice of a lime

Handful of coriander leaves,

chopped Handful of parsley,

chopped 2 spring onions sliced

Optional

chilli, dried or fresh to your taste

Salt and pepper

Prep Time:

Cooking Time:

Method

Method:

 

Kiwi skin is edible, but it is also a little off-putting for some, including me! So peel kiwi if you prefer then dice into smallish pieces. Toast pumpkin seeds very gently on a low heat in a heavy bottomed pan. Don’t get distracted and leave it, that’s when it suddenly burns! Take two pieces of kitchen roll or greaseproof paper and place one onto a chopping board scatter the toasted seeds onto the sheet and place the other sheet over.

 

Using a rolling pin roughly break up the pumpkin seeds. You could use a processor but that seems a lot of washing up for a simple task. Combine kiwi, seeds with the herbs and lime juice.

 

Season with salt and pepper. Wonderful served with parma ham or chorizo.

 

Try it in a pitta pocket with natural yogurt.

Serves 2

Prep time

beans on toast

Cooking Time

Ingredients: beans
Ingredients: beans

Prep Time:

Cooking Time:

Method

Method:

Serves 2

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