Preparation Time: 10 minutes
Cooking Time: 30 - 40 minutes

Ingredients: Serves 4

• 4 - 6 chicken thighs (skin on)
• 225g frozen broccoli thawed
• 298g can condensed cream of chicken soup
• 4 tablespoons double cream
• 4 tablespoons mayonnaise
• 50g cheddar cheese, grated
• 1/2 teaspoon curry powder (optional)

Method

1. Preheat oven to 190 degrees Celsius.
2. Arrange the chicken and broccoli in 1 layer in a shallow baking dish.
3. Mix condensed soup with mayonnaise, cream and curry powder (if using).
4. Spoon over the chicken and broccoli then sprinkle the cheddar cheese over the top.
5. Bake for 30 - 40 minutes until the chicken is cooked through and the cheese is golden brown.

Tags:

Pudding

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients: Serves 4

• 500g salmon fillet (skin off)
• 1 large onion, diced
• 2 tablespoons sunflower oil
• 1/2 teaspoon mustard seeds
• 1 or 2 hot red chillies (depending on how much heat you like)
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 6 tomatoes, roughly chopped
• 1 tablespoon tamarind paste
• 300ml coconut milk
• rice to serve with
• fresh coriander (optional)

Method

1. Add onion to heated oil in a large sauté pan to soften and colour slightly.
2. Chop salmon into thick cubes.
3. Add dried spices and chilli to onion and fry for 1 minute.
4. Add tomatoes and tamarind paste and cook for a further 1 minute.
5. Turn heat up, add salmon and coconut milk and simmer for 15 minutes.
6. Season with salt and pepper, to taste.
7. Serve with cooked rice and sprinkle coriander leaves over, if using.

Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients: serves 4

• 300g / 11oz pasta
• 1 head of broccoli, cut into small florets
• 1 tablespoon of oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed (or garlic paste)
• 250g / 9oz ham (slices of packet ham will do) cut into pieces / chunks
• 300ml pot of double cream, or crème fraîche (soured cream) to cut the calories a bit
• 1 tablespoon English mustard
• 140g / 5oz mature cheddar, grated

Method

1. Bring a large pan of water to the boil and cook the pasta following the pack's instructions.
2. Add the broccoli florets to the pan for the final four minutes (if your pasta is fresh, just cook both together).
3. Drain and set aside.
4. Meanwhile, make the sauce. Heat the oil in a large pan and cook the onion for 5 minutes to soften, then stir in the garlic and cook for 1 minute more.
5. Stir in the ham, cream / crème fraîche and mustard, then bring to the boil.
6. Add the pasta and broccoli, then stir in the cheese, coating everything in the sauce.
7. Serve immediately.

Tags:

Lunch, Quick and Easy, Soup, Starter, Vegetarian

Preparation time: 30 minutes
Cooking time: 45 minutes

Ingredients: serves 6

• 150g / 5.5oz dry rent lentils (no need to soak)
• 25g / 1oz butter
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 heaped teaspoon each minced ginger and garlic (or use dried)
• 2 tablespoon medium curry paste
• 1.25kg / 2lb 12oz pumpkin, deseeded, peeled and roughly chopped
• 1.2 litres / 2 pints hot vegetable stock
• 400g can chopped tomatoes

Method

1. Tip the lentils into a saucepan and pour over boiling water. Bring to the boil and simmer for 15 minutes.  Skim off any scum that rises to the surface of the water.
2. Melt the butter in a separate large saucepan, add the oil and onion and cook for 5-6 minutes until softened.  Stir in the ginger, garlic and curry paste and cook over a low heat for 5 minutes, stirring occasionally.
3. Add the pumpkin and stock and bring to the boil.
4. Cover and simmer for 20 minutes until the pumpkin is tender.
5. Blend the soup in a food processor or with a stick blender.
6. Drain the lentils and stir them into the soup with the tomatoes.
7. Reheat gently and season with salt and pepper.
8. Serve.

Preparation time: 5 minutes
Cooking time: 15 minutes

Ingredients: serves 2

• 2 skinless chicken breasts
• 2 tablespoons barbecue sauce
• 2 rashers streaky bacon
• 50g / 2oz grated cheddar cheese

Method

1. Heat the grill to medium-high and line a baking sheet with foil.
2. Lay the chicken breasts upside down on the foil, brush with one tablespoon of barbecue sauce, then grill for 5 minutes.
3. Turn the chicken breasts over, add the bacon rashers to the tray, then return to the grill for a further 5 minutes.
4. Drizzle the chicken with the remaining barbecue sauce, sprinkle with cheese, then place back under the grill for 2 or 3 minutes until the chicken is booked through, the cheese is bubbling and golden and the bacon is crispy.
5. Top the chicken with the bacon to serve.