• 2 tbsp. cinnamon
• 1 large diced onion
• 2 tines of chopped tomatoes
• 2 tins of drained chickpeas
• 1 tbsp. cumin
• ¾ pints of water
• 4 servings of couscous (or rice)
• Any meat or veg that you need to use! We’d recommend aubergnie, courgetti, peppers or even sweet potato!

• Soften your onion with olive oil in a frying pan
• Stir in the cinnamon and cumin for half a minute – don’t let the spices burn!
• Add the drained chickpeas and chopped tomatoes as well as any meat or veg that you fancy!
• Bring the tagine to boil for around 30 minutes whilst you cooking your couscous to serve with your with your finished dish. Then all that’s left to do is enjoy!

• 1 diced onion
• 2 large potatoes (peeled)
• 1 red pepper
• 6 eggs
• 1 medium courgette (diced)
• A pinch or parmesan (or more, we won’t judge!)

• Soften your onion with olive oil in a frying pan
• Stir in the cinnamon and cumin for half a minute – don’t let the spices burn!
• Add the drained chickpeas and chopped tomatoes as well as any meat or veg that you fancy!
• Bring the tagine to boil for around 30 minutes whilst you cooking your couscous to serve with your with your finished dish. Then all that’s left to do is enjoy!

• 1 tin of tuna
• 1 tin sweetcorn
• 1 handful of grated cheese
• 600g of pasta
• 1 tun of baked beans

• Cook your pasta in a pan of boiling water before adding it to an oven proof dish with the tin of sweetcorn, tuna and baked beans. Again, you can add as much veg and meat as your heart desires (we recommend broccoli, peas and mushrooms).
• Same goes for cheese – which you will sprinkle on top of your mixture.
• Finally, cook the bake in a ‘medium hot’ oven until it’s golden brown. Easy-peasy!

• 4 tbsp. of olive oil
• 2 tbsp. of dried mixed herbs
• 6 tbsp. of tomato puree
• 4 tbsp. of red wine vinegar
• 1 tbsp. of sugar
• 2 bay leaves
• 8 garlic cloves, crushed
• 4 celery sticks, finely chopped
• 3 carrots, finely chopped
• 4 onions, finely chopped
• 500g of mushrooms
• 6 x 400g of chopped tomatoes
• 6 smoked bacon rashers, chopped
• 1 ½ kg lean minced beef

So, with the ingredients all prepped, let’s begin…

• Firstly, heat the oil in a large saucepan, and add the chopped onions, carrots, celery and bacon into the pan. Cook gently for around 20 minutes until golden.
• Then, add the bay leaves, herbs, mushrooms and garlic. Cook all ingredients for a further 2 minutes.
• Next, heat a large frying pan and crumble the mince, being careful to not overfill the pan. If there is too much mince, simply allow the mince to reduce and add more.
• Cook the mince until brown, and then tip in the vegetables and bacon.
• Now tip the tomatoes and puree in with the mince and vegetables and stir.
• Add the final ingredients of vinegar and sugar, seasoning the pan generously, and then bring everything to simmer.

And that’s all the legwork done! Now you just need to sit back, relax and let your creation work it’s magic for around 1 hour until the sauce is thick and the meat is tender. Make sure to keep stirring the pan every so often.

• 5 sausages
• 3 tbsp. of olive oil
• ¼ tbsp. of chilli flakes
• 1 tbsp. of brown sugar
• 2 rosemary sprigs, leaves finally chopped
• 2 garlic cloves, crushed
• 1 onion, finely chopped
• 1 zested lemon
• 150ml of whole milk
• 2 x 400g of chopped tomatoes
• 350g of rigatoni pasta

So, with the ingredients all prepped, let’s begin…

• Firstly, you need to heat 2/3rds of the oil in a saucepan, over a medium heat, and fry your chopped onion with a pinch of salt for around 7 minutes.
• Then, add your crushed garlic, chilli flakes and rosemary to the saucepan, and cook for a further minute.
• Add your tomatoes and sugar and allow this to simmer for 20 minutes.
• Heat the remaining oil in a medium frying pan, and then squeeze the sausage meat from the skins and fry breaking up the meat with a wooden spoon; do this until the sausage meat is golden, (around 5 minutes).
• Then, add the milk, lemon zest and sauce from the first saucepan to the saucepan containing the sausage, mix together and let simmer for 5 minutes.
• Cook your rigatoni pasta by following the instructions given on your pack.

And voilà! A simple yet delicious sausage ragu for the whole family to enjoy.

• 500g lamb mince
• 5 tsp cayenne pepper
• 5 tsp garlic powder (not garlic salt)
• 1 tsp pepper
• 1 tsp mixed herbs
• 1 tsp oregano
• 1 tsp salt
• Pitta breads
• Salad

Put all your herbs and spices into a pestle and mortar and grind them up!

Place your mince into a large bowl and sprinkle on the herbs and spices.

Mix thoroughly with your hands until all the ingredients are combined. Shape the meat into a loaf like shape.

Really compress the meat hard as you want it to form into a sliceable block.

Place the loaf in the slow cooker although it can be wrapped in foil or placed on onions.  

Place in a slow cooker on high for 3-4 hours or low for 7 hours.  Remove and allow to rest for 10-20 minutes before slicing as thinly as possible.  TIP: You can achieve super thin slices with a vegetable peeler.

Serve in pitta breads with salad.

Chicken Balls

• 2 large chicken breasts, cut in to chunks
• 4 slices of bread
• Teaspoon of pepper, salt and garlic power
• Small pinch of five spice
• 1 egg-whisked

Curry sauce

• Oil
• 1 onion, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 1cm root ginger, peeled and finely grated
• 1 tablespoon of curry powder
• ½ carton of passata
• 60ml vegetable stock
• 2 tablespoon of sweetener
• 50g of natural fromage frais

Rice

• Oil
• 350g cooked and cooled rice
• 200g frozen peas
• Handful of mushrooms
• Handful of bean sprouts
• Dash of Soy sauce
• 2 Spring onions

Let’s start with the chicken balls.

Create your breadcrumbs in a blender, remove from blender into a bowl, and add five spice, salt and pepper, make sure this is all mixed together.

Place a whisked egg in a bowl. The chicken needs to dunked in egg then coated with the breadcrumb mix, make sure the coating is even.

Place in the oven for 20-25mins on a medium heat, check cooked thoroughly before eating.

Whilst this is cooking, prepare the curry sauce

Oil the pan, and put the hob on a medium heat, add garlic and onion until soft. Add the ginger and cook for 1-2mins, then add curry powder and cook for a further 1-2mins.

Add the passata, stock and sweetener and bring to the boil. Reduce the heat and simmer for 12-15mins.

Take off the hob and use a blender until smooth. Return to the pan and add fromage frais, coriander and gently heat, do not overheat as it will curdle.

Now on to the rice.

Heat your frying pan/wok with oil and place on a high heat. Add pre-cooked rice and stir-fry for 3mins.

Add the peas and stir fry for a further 5 mins, season well at this point. Add the beaten eggs and stir-fry for another minute.

Stir in the bean sprouts, mushrooms, soy sauce, spring onion and cook for 2mins until the egg has cooked.

• 350g flour
• 2 ¾ tsp baking powder
• 1 tsp salt
• 1 tbsp oil
• additional toppings of your choice

Heat the oven to 200C/180C fan/gas 6.

Mix together 350g flour, 2 ¾ tsp baking powder and 1 tsp salt in a small bowl, add 1 tbsp oil and 170ml water then stir until it forms a ball. If stiff, add more water, it should be soft but not sticky.

Knead on a floured surface for 3-4 mins. Roll into 2 balls, then flatten out.

Add toppings and bake each on a baking sheet for 15 mins.