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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