Four recipes, 7 meals!
Wash your hands before cooking, use oven gloves to remove casserole from oven
One pot Bolognese/Chilli recipe – serves 4 (1 hour)
500g minced beef
1 onion peeled and chopped
1 clove of garlic peeled and finely chopped
Herbs dried or fresh (eg oregano, parsley or mint or any combination)
Olive oil (glug needed)
Salt and black pepper
1tbsp Tomato puree
1 beef or veggie stock cube
1/2 tins of tinned tomatoes (whole or chopped)
Tin of kidney beans if making chilli (including water)
Put all the above ingredients in a medium oven-proof casserole and give it a good stir. Put the lid on and cook for 40 mins in a 200C oven stirring once.
Cook a pack of dried spaghetti according to instructions and serve with Bolognese sauce or if making the chilli version with rice!
Hipster Breakfast – serves 1 (10mins)
Half a lemon
2 slices of toast (granary)
1 ripe avocado
Salt & Pepper
Chilli flakes (optional)
Add boiling water to a small saucepan along with a squeeze of lemon and bring back to the boil. Meanwhile toast the bread. Half the avocado and squeeze lemon juice over the flesh so it doesn’t discolour. Break eggs one by one into a small cup, turn the pan down and add egg/s into the boiling water and leave to cook for one minute or until the white is cooked and the yolk has a set skin. Mashed the avocado with a fork and spread over the toast. Turn off the pan and remove the egg/s with a slotted spoon and lay on top of the avocado. Season with black pepper and chilli flakes if liked.
Jacket potato – generously serves 1 (10mins)
1 large potato
Tin of tuna
Frozen sweetcorn cooked according to instructions
Mayonnaise (couple of large spoons)
Salt & Pepper
Preheat oven to 200 C. Prick potato and microwave for 4 mins on high setting, then put into oven to crisp up for 10 minutes. Meanwhile, combine tuna, sweetcorn and mayonnaise n a bowl and season. When potato is ready remove from oven, make a cross of the top and squeeze from the bottom to open then pile on the tuna and garnish with salad.
2 tbsp milk
salt and pepper
Knob of butter
Small hunk of cheddar cheese grated
Specific equipment: non-stick frying pan, large bowl, whisk, fork and grater
Crack eggs into the bowl, add milk, salt and pepper and whisk for 30 seconds.
Heat a frying pan on a medium heat and add a glug of olive oil followed by a knob of butter and melt, tilting the pan to get an even coating.
Tip egg mixture into frying pan and using a fork bring mixture into the centre of the pan filling the gaps by tilting the pan to gently set the egg, for around 20 seconds. Grate cheese of choice onto the egg mixture and let it start to gently bubble and cook for a further 40 seconds.
Using a wooden spatula go round the edges of the omelette in the pan and gently loosen. The omelette should move if you gently shake the pan. Use spatula to flip over one side of the omelette to create a crescent shape and slide onto a serving plate.
Try making a filled omelette by first frying sliced mushrooms in a little olive oil or dry fry chopped bacon, set aside and add at the cheese stage of cooking. Add herbs or chilli flakes to the egg mixture for a tasty twist.