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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

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