Beef, Chickpea and Chorizo Pasta

This is such a good family meal. Full of flavour and packed with goodness, it's something the whole family will enjoy yet can be cooked up in next to no time. The chorizo adds a subtle kick that helps to bring out the best in everything else, bringing all those robust flavours together. Serve with generous helpings of garlic bread and plenty of freshly grated parmesan cheese if you're feeling indulgent. Beef, Bean and Chorizo Pasta Hearty pasta dish that's perfect for midweek when time is short. Absolutely delicious High Sided Saute Panlarge saucepan with lid 300 g Penne Pasta1 tbsp Olive Oil100 g Chorizo (thinly sliced)1 large Onion (peeled and finely chopped)1 clove Garlic (peeled and finely chopped)500 g Rump Steak…

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Char Siu Beef with Broccoli

Beef mince is such an incredibly versatile ingredient, but I think we all tend to get a little bit stuck in terms of inspiration. So this dish really turns everything on it's head. It's such an easy dish to make, just a quick blitz in the food processor to make the sauce, and then everything into a wok for a few minutes. Plus, the noodles almost cook themselves. And on top of that, it tastes sensational, full of fresh Asian flavours with a decent kick to really get your taste buds going. Char Siu Beef with Broccoli A great midweek supper, and a refreshingly new way to use beef mince. Plus, about as quick as it gets. Large WokHeatproof bowl 120 ml…

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Lamb Koftas

As the weather starts to brighten, even if we're not quite there yet, those tantalising glimpses of summer alongside the easing of restrictions have got us thinking about great summer dishes for sharing with friends and family. Lamb koftas are a Middle Eastern classic. Super quick and easy to make, full of fresh flavours, and ideal for serving outdoors buffet style. Shape into balls, burgers, or use a skewer or stick to create kebabs. Cook them on the BBQ, under a very hot grill, or in a chargrill pan, and serve with flatbreads, chili sauce, yoghurt, salad, and plenty of pickles. Lamb Koftas A firm favourite from the Middle East, full of fresh flavours and great to serve with company 1 kg…

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Parmesan Chicken

Inspired by an Italian classic, this dish is easy and delicious and full of the tastes of spring. The mixture of breadcrumbs and cheese creates a sublime crunchy coating, keeping the chicken breast moist and tender. It's perfectly balanced with a warm potato and spring vegetable salad. It deserves to be on everyone's menu this spring! Parmesan Chicken large frying panLarge saucepanFlat bottomed bowlLarge bowl x 2 4 large chicken breasts (boneless, skinless)1 large egg125 g panko breadcrumbs125 g parmesan (finely grated)500 g new potatoes (cut in half lengthways)200 g frozen peas200 g baby spinach4 tbsp olive oil1 tbsp white wine vinegarsalt and pepper to season3 tbsp coriander (finely chopped) Crack the egg into the flat bottomed bowl, lightly beat with a…

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Teriyaki Chicken Thighs

This may just be one of the easiest recipes around, certainly for such a rich and flavoursome result. If you're really short of time, there are a number of good off the shelf teriyaki sauce mixes as well, although we think nothing beats making it yourself and choosing the balance of the flavours. Teriyaki Chicken Thighs A really easy and simple midweek dinner that is full of vibrant Asian flavours. Large Saute PanSteamer 12 piece Chicken Thighs (On the bone, or boned)4 cloves garlic (peeled and crushed)2 thumbs ginger (peeled and finely diced)80 ml sesame oil100 ml maple syrup80 ml dark soy sauce2 tbsp cider vinegar2 tbsp sesame seeds2 tbsp vegetable oil6 piece spring onions (cleaned and chopped)4 piece pak choi (or…

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Balsamic Glazed Red Onions

Fantastically easy, packs a proper taste punch, and great with a Sunday Roast or a summer BBQ. Balsamic Glazed Red Onions Stunning side dish that elevates the humble onion to star status 6 medium red onions (cut in half and peeled)400 ml cider vinegar3 tbsp olive oil4 tbsp balsamic vinegar2 tbsp runny honeysalt and pepper (to taste) Place the onion halves into a glass bowl and cover with the cider vinegar. Soak for one hour.Preheat oven to 200C, 180C fan, gas mark 6.Drain the onions, retaining 100ml of the vinegar in a pan with the rest of the ingredients. Bring to a boil over a high heat, and simmer for approx 10 minutes, until just starting to thicken.Place the onions in a…

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