This is the list of ingredients needed to make this weeks menu.
Pasta Bake
Serves 4
- 300f Fussili Pasta
- 2 Cloves garlic
- 1 Red pepper
- 250g Button Mushrooms
- 1 Head of broccoli
- 1 Red onion (quartered)
- 1 Paket on mini mozzarella
- 150g Parmesan Cheese (grated over the top)
- Salt, Pepper and chilli flakes to taste.
Chickpea Curry
Serves 4
For the paste
- 2 tbsp oil
- 1 onion, diced
- 1 tsp fresh or dried chilli, to taste
- 9 garlic cloves (approx 1 small bulb of garlic)
- thumb-sized piece ginger, peeled
- 1 tbsp ground coriander
- 2 tbsp ground cumin
- 1 tbsp garam masala
- 2 tbsp tomato purée
For the curry
- 2 x 400g cans chickpeas, drained
- 400g can chopped tomatoes
- 100g creamed coconut
- ½ small pack coriander, chopped, plus extra to garnish
- 100g spinach
To serve
- cooked rice and/or dahl
Shepherd’s Pie
Serves 4
- 600g Ground lamb
- 2 x White Onions
- 2 x Cloves of garlic
- 2 x Celery sticks
- 150g Mushrooms
- 2 x Carrot
- 1 tbsp Plain flour
- 15g Butter
- 750ml Lamb stock
- 1tsp Fresh Rosemary
- Worcester sauce
- 400g Floury potatoes
- 150g butter
- 50g Gruyère or Cheddar cheese, grated (optional)
Lasagna
Serves 6-8
- 600g Ground beef
- 2 x White Onions
- 1 x Courgette
- 150g Mushrooms
- 1 x Carrot
- 400g Chopped tomatoes
- 500ml Beef stock
- 2 tbsp Tomato puree
- Italian mixed herbs
- Worcester sauce
- 125ml Red wine
- Lasagne sheets
- 1.5l Milk
- 150g butter
- 145g plain flour
- 1 tsp Cayenne Pepper
- 75g Parmesan cheese