Starters
Lentil Soup
Great winter warmer and very healthy
Main Courses
Oriental Salad
(serves 6/8) 1 pack of stir fry veg mix (thank includes sweetcorn,Carrots & bean spouts) 1...read more
Vegetable pasta
Making the most of vegetables There are so many lovely vegetables available, these are some...read more
Cod & Chorizo Bake
To Serve 4 4 Meaty Cod Loins approx 175g per loin skinned 1 large Spanish Onion...read more
Spicy Beef Stew
1kg Chuck Steak 1 Tbsp. olive oil 1 Tin of chopped tomatoes 2 onions, chopped 3...read more
Normandy Chicken Elizabeth Style
4 Chicken breasts diced 2 tablespoons of oil 1 chopped onion 1 clove of garlic...read more
Accompaniments
Deserts
Apple and Blackberry Pudding
4 large Bramley Apples apples, peeled, cored, sliced 600g fresh or frozen blackberries 150g sugar 1 teaspoon cinnamon Topping:...read more
Traditional Baked Apples
4 even sized apples 150g of mixed fruits which have been soaked overnight with a...read more
Pear and Ginger Crumble
Crumble: 300g/10½oz plain flour, sieved pinch of salt 175g/6oz unrefined brown sugar 200g/7oz unsalted...read more
Apple Couscous Pudding
600ml of apple juice 115g couscous 40g sultanas 1/2 tsp mixed spice 1 large bramley...read more
Recipe of the month
Valentine supper stuffed chicken breast
Ingredients
2 skinless and boneless chicken breasts
50g (2 oz) Bread Crumbs
10ml (2 tsp) olive oil
2 – 3 shallots – finely diced
15g (1/2 oz) pine kernels
25g (1 oz) chestnut mushrooms – chopped
1 stalk of Rosemary – leaves removed and chopped
15mlsp (1 tbsp) fresh flat leaf parsley
¼ tsp Vegetable Bouillon made up with 50ml (2fl oz) boiling water
Sea Salt and cracked black pepper
Method
1. Preheat the oven 190˚C/375˚F/ Gas Mark 5
2. Make Stuffing take bread crumbs and place in bowl
3. Heat the oil in a small frying pan and fry the shallot, pine kernels
and mushrooms until soft and very lightly browned. Add to the
breadcrumbs.
4. Mix the herbs into the breadcrumb mixture and bind together with
the stock, season.
5. Lay out the chicken breast on a chopping board and carefully cut
into the breast along one side as though filleting (DO NOT CUT
RIGHT THROUGH), fold the top side back to open it up, so you
have a butterfly affect.
6. Place the two cut chicken breasts on a greased baking sheet, top
with the stuffing mix down the centre and place in the preheated
oven.
7. Cook uncovere d for 20 – 25 minutes until cooked, serve with
garlic and rosemary roasted potato cubes and fresh green
vegetables.