A yummy lunch time alternative to pizza Assemble the sandwich: Spread the tomato puree onto the inside pieces of the bread. Sprinkle over 1-2 pinches of oregano. On one piece of bread layer up the rest of the ingredients; cheese, Pepperoni, Red Onion and Peppers Close the sandwich and butter the outside of the bread on both sides, heat up a frying pan or panini press/toastie machine and toast until cheese is melted and the outside is golden brown. You can use any kind of cheese you fancy in place of the slice of cheese Read more

This recipe uses previously made pulled pork so you can make your own or use shop bought. To make the pulled pork - cook a joint of pork shoulder in slow cooker with 1 sliced onion, 1 chicken stock cube and enough water to half cover on low for 8 hours until tender. Remove from the slow cooker and pull the pork with a fork. Mix the pulled pork with your favourite BBQ sauce. For the wraps: If using previously cooled pork/shop bought, reheat the pork thoroughly until piping hot. Add pork to the wrap with cheese and some sliced red onion. Roll up the wrap and toast in a hot pan/panini press until lightly toasted and crisped on the outside. Cut and enjoy!Read more

A simple way to add some nutritional benefits to a packet of ramen. You can add whatever veg you have leftover in your fridge to this or follow the ingredients here. Bring a pan to the boil and gently add one room temperature egg and cook for approx. 6 minutes for a slightly runny center. In a separate pan, fry the chopped spring onion, beansprouts, water chestnuts and peppers. Follow the packet instructions to prepare the ramen. Once the veg is soft, add it to the cooked ramen and pour in to a boil. Peel the egg and add on the top of the ramen. Read more

Serves 4 (Add 1-2 sausages per person) Peel, chop and add carrots to the slow cooker. Add Chopped tomatoes and a tbsp gravy granules. Fry onion, mushrooms (about 1/2 punnet) and sausage, before adding to the slow cooker. (Seal the sausage ends if you’re chopping them up, otherwise the meat will spill out of the skin). Cook on low for 4-6 hours. Add more gravy granules or water to achieve desired thickness.Read more

A simple warming winter soup. 1. Heat oil in a saucepan and fry off onions and garlic. 2. Add in diced sweet potato, curry powder and cayenne pepper and vegetable stock. 3. Simmer for 15-20 minutes until sweet potato is soft. 4. Blend to a smooth consistency and add in coconut milk. 5. Season with salt and pepper to taste. Note: More vegetable stock or coconut milk can be added to adjust consistency and spice level for personal preferenceRead more

These meringues are a great easy vegan recipes that requires only 2 ingredients. They can be used with a plant-based cream alternative and some fresh berries to make a delicious Eton mess. Drain aquafaba from tinned chickpeas or aquafaba can be bought ready to use in supermarkets. Begin by whisking the aquafaba on a medium speed for 3-5 minutes until becoming white and fluffy. Add caster sugar a tablespoon at a time while continuing to whisk until all sugar is added and mixture is fluffy, glossy and holds a stiff peak. This may take up to 5 minutes as the sugar should be fully dissolved. The mixture can then be piped or dolloped onto baking sheets and baked at 100°C for 2 hours. Once cooked turn off the oven and leave meringues in for another 2 hours until fully cool. Read more

Fry the onion in a saucepan with a little frylight until starting to soften. Add the potatoes and the chicken stock. Bring to the boil and then allow to simmer with the lid on for 15-20 minutes until the potatoes are soft. Add the peas and simmer for 5-10 minutes. Blend with a stick blender or food processor until smooth. Stir in the chopped ham and allow to warm through. Season with salt and pepper before serving.Read more

Serves 4 Fry the onion and leeks in a saucepan with a little frylight until starting to soften. Add the vegetable stock. Bring to the boil and then allow to simmer with the lid on for 15-20 minutes until the potatoes are soft. Blend with a stick blender or food processor until smooth. If the soup is too thick, add a little Season with salt and pepper #Vegetarian #HealthyRead more

Fry the onion and garlic in a saucepan with a little frylight until starting to soften. Add the chopped tomatoes, green beans, peas, carrots and swede and vegetable stock. Bring to the boil and then allow to simmer with the lid on for 20-25 minutes until the vegetables are soft. Break the spaghetti into small pieces and add to the saucepan, stir well and leave to cook with the lid on for a further 10 minutes. #Vegetarian #HealthyRead more

Serves 4I cook the mixture for the cottage pie in the slow cooker which makes the meat nice and tender but this could also be cooked on a hob before transferring to the oven.Fry the minced beef and onion in a pan until meat has browned, add the beef and onion to the slow cooker (drain off the fat if you want it healthier).Add carrots, swede, peas and onion to the slow cooker. Crumble over 1 stock cube. Make up half a pint of your chosen gravy following manufacturers instructions and pour into the slow cooker. Mix well and leave to cook on low for 4-6 hours.Once the mixture is cooked, season with salt and pepper. Add more gravy or thicken to your liking. Place the mixture in an oven proof dish and allow to cool slightly whilst you are making the topping.Boil potatoes in a pan of lightly salted water until they are soft enough for a knife to go through them. Mash the potatoes with some pepper, butter, milk or cream - whatever you normally use - and top the mince mixture with the mash. Cook in the oven for 30 minutes until the mince is bubbling and the mash has crisped on top. Serve with a side of vegetables of your choice.This recipe can be made gluten free if you use gluten free gravy and stock cubes#GlutenFree #Healthy #Gravy #Beef #VegetablesRead more

A simple marinade and sauce that can be used for a variety of dishes such as stir frys, with rice, wraps or even ramen. Method To Make the Marinade: In a bowl mix together soy sauce, brown sugar, minced garlic, grated ginger and one tablespoon of water. Pour marinade over meat and leave for 20-30 minutes before cooking. To make as Sauce: In a bowl mix together soy sauce, brown sugar, minced garlic and grated ginger. Mix the cornflour with the water separately and add this to the other ingredients. In a saucepan bring the mix to a simmer over a medium heat until it thickens. This can then be brushed onto the cooked meat or poured into dishes such as stir frys.Read more

Serves 4 We cook our chilli in the slow cooker but you can adapt this recipe to cook on the hob. Fry the onion, minced beef and garlic in a pan until the beef is sealed. Add the mixture to the slow cooker. Add the chopped tomatoes, chilli (add more if you like it hot), carrot and crumble over the beef stock cubes. Stir well. Cook on low for approx 6 hours. An hour before the end of cooking, add the kidney beans. Season with salt and pepper to taste. Following the cooking instructions for the wedges. Once they are cooked assemble on a plate, pouring a serving of chilli over the wedges and top with grated cheese. You can add any veg that this recipe that you fancy - peppers and mushrooms are always a favourite here.Read more

Make the pastry by rubbing the butter and flour together until the butter has incorporated and the mixture looks like breadcrumbs. Slowly add water whilst mixing together until a firm dough forms. Refrigerate for half an hour before rolling out to fit an 8 inch tin. Trim the edges of the pastry. Line with baking paper and fill with rice/baking beans and blind bake for 15 minutes. Whilst the pastry case is in the oven, whisk the eggs and milk together and season with salt and pepper. Remove the pastry case from the oven and after removing the rice/baking beans, scatter over the ham and grated cheese. Pour the egg mixture over the top and bake in the oven at 180 degrees (fan) for about 45 minutes until the egg has set and the mixture is no longer wobbly. Serve hot with beans, a salad, or on its own. Leftovers are great served cold as picnic food or a snack.Read more

Serves 4 Calories- 587 Fry onion, garlic, mushrooms and minced beef until no pink colour remains on the beef. Add the carrots to the pan. Add the mix to the slow cooker. Crumble the stock cubes into the mixture. Add the chopped tomatoes. Give it a good stir and cook on low for 4-6 hours. For the white sauce, melt butter in a pan. Remove from the heat and add the flour. Mix to form a paste. Slowly add the milk and mix well, making sure all of the milk is incorporated into the paste. Continue to do this until all the paste has been dissolved and then return to the heat. Heat gently until the sauce thickens, season with salt and pepper. Layer the filling between sheets of lasagna and top with white sauce and then add the grated cheese. Cook in the oven for 40 minutes until a knife goes through the lasagna easily and the cheese is browned nicely. Serve with a fresh salad- we enjoy spinach with ours, and some slices of garlic bread. Notes: I cook my filling in the slow cooker as this makes it lovely and tender but this can be just as easily cooked in the frying pan and transferred immediately to the dish and into the oven after assembly. Note: Feel fry to change out any of the vegetables for anything you fancy Note: Low Calorie swaps ideas - use low fat butter and semi/skimmed milk for the sauce. Use low fat Minced Beef. Fry with fry light, and drain off any excess fat. Serve without garlic bread. Don’t top with cheese on top or use low fat cheddar. Read more

Serves 4 Add yoghurt, spices and lemon juice to a bowl and add the chicken. Marinade for at least 2 hours but ideally overnight. In a pan, add the onions, garlic and red pepper and fry using fry light until starting to soften, add the Garam masala and cook for a minute more. Add the chicken and and seal in the pan. Add the tomato puree and chopped tomatoes, any leftover marinade and crumble over a chicken stock cube. Mix well and allow to simmer until chicken is cooked through. Serve with rice.Note: Adjust the salt to taste.Read more

Serves 4 Calories 550 This is a great recipe to use if you have leftover sauce from making a katsu curry. You can also make the sauce ahead of time and refrigerate or freeze until ready to use.For the sauce:Fry onions and garlic for a few minutes on a low heat in a saucepan.Add the carrots.Pop a lid on the saucepan and allow them to sweat for 10 minutes until starting to soften.Add flour and curry powder and coat the vegetables.Slowly add chicken stock, mixing to dissolve the flour and curry powder as you go.Add honey and soy sauce.Bring to the boil and simmer for 15-20 minutes until cooked.Whilst the sauce is cooking, put the chicken and fries in the oven and cook according to cooking instructions on the packet.Add Garam Masala and cook for a further 2 minutes. If you don’t like it really spicy, leave this out.Remove from the heat and blend until smooth.Once the chicken and fries are cooked, place the fries on the plate.Chop the chicken and scatter it over the fries.Top with as much sauce as you like.Any leftovers can be frozen.Read more