This is the list of ingredients needed to make this weeks menu.
Cornish Pasty
Serves 1
- 225g Plain Flour
- 1 Tsp baking Powder
- 1 Tsp Salt
- 60g Unsalted Butter
- 1 free range egg, yolk only
- 60ml Water
- 1 free-range egg – glazing
- 50g Swede, finely chopped
- 150g Potato, peeled and cut into small cubes
- 50g Onion, finely chopped
- 100g Skirt beef, cut into small pieces
- 1 Tbsp Chopped fresh parsley
- Salt and freshly ground black pepper
Lentil & Bacon Soup
Serves 4
- 1 Tbsp Olive Oil
- 1 Onion diced
- 140g pancetta cubes
- 1 Carrot, finely diced
- 1Tsp Ground Cumin
- 1/2 Tsp Turmeric
- 2 Garlic Cloves, finely chopped
- 1 Red Chillie, sliced
- 1.25 Litres Vegetable Stock
- 250g Red Lentils, rinced
Carbonara
Serves 4
- 300g Dried Spaghetti
- 4 Rashers of smokey streaky bacon
- Olive oil
- 4 free-range eggs
- 60g Parmesan Cheese, plus extra for grating
Chicken Stir-Fry
Serves 4
- 12 oz rice noodles
- 3 tablespoons vegetable oil
- 1 lb (2 medium) skinless boneless chicken breasts, sliced into bite-size strips
- Salt and black pepper to taste
- 1 red bell pepper (or 1/2 red and 1/2 green), sliced
- 1 cup broccoli, chopped
- 4 oz shiitake or portabello mushroom, sliced
- 1 tablespoon peeled and shredded fresh ginger
- 1/2 cup chicken broth
- 2 tablespoons soy sauce (NOT low-sodium)
- 2 tablespoons ketchup
- 1 teaspoon cornstarch
- few drizzles of sesame oil
Chicken Tikka Masala
Serves 8-10
- 4 tbsp vegetable oil
- 25g butter
- 4 onions, roughly chopped
- 6 tbsp chicken tikka masala paste (use shop-bought or make your own – see recipe, below)
- 2 red peppers, deseeded and cut into chunks
- 8 boneless, skinless chicken breasts, cut into 2.5cm cubes
- 2 x 400g cans chopped tomatoes
- 4 tbsp tomato purée
- 2-3 tbsp mango chutney
- 150ml double cream
- 150ml natural yogurt
- chopped coriander leaves, to serve