200mls Water

30g Lentils

½ Carrot

¼ Onion

½ Potato

1/2 Stock cube

1. Peel and chop the onion finely. Add to pot.

2. Wash, dry & peel the carrot and potato.

3. Cut the carrot and potato into small cubes. Add to pot.

4. In a measuring jug collect 200mls water, ½ stock cube & 30mls of Lentils. Add to the pot.

5. Place pot on a high heat and bring to the boil.

6. Once boiling, stir the soup, turn the heat down to a low heat & leave to simmer for 15 minutes with the lid on pot. If the pot gets dry then add enough water to cover the vegetables.

7. When the soup is ready blend it to make it smooth.

8. Taste the soup, season is necessary.

9. Serve in a warm bowl garnished with parsley.

250g potatoes

1 teaspoon sunflower oil

1 garlic clove

½ fresh red chilli

Pinch of ground cumin

½ teaspoon paprika

2 teaspoons red or white wine vinegar

1. Wash & peel the potatoes. Cut into chunks & boil for 10 mins until almost soft.

2. On a chopping board;

• Peel and slice the garlic.

• Half the chilli, remove the seeds and finely chop.

6. Drain the potatoes and cool slightly by running under cold water.

8. Heat the oil in a pan and fry the potatoes, turning them frequently, until golden.

9. Meanwhile, mix the garlic, chilies, paprika, wine vinegar and cumin together.

10. Add the spices to the pan, cook for 2 minutes, mixing all the time.

11. Pour the mixture into an oven proof dish & roast at 180' for 20 mins until crispy.

2 slices of bread

butter

1 slice of ham

1 slice of cheese

1 egg

1 tbsp oil

Seasoning

1. Make ham & cheese sandwich.

2. Beat egg in large bowl. Add seasoning (salt, pepper, chilli…)

3. Beat egg in a bowl. Using a fish slice place sandwich into egg, leave for 30 seconds, turn the sandwich over using a fish slice, leave for 30 seconds. Repeat once more.

4. Heat oil in frying pan (medium heat).

5. Using a fish slice, place the sandwich into the frying pan. Allow to cook on both sides until golden brown.

6. Using a fish slice lift off the pan & place onto kitchen roll to soak up any excess oil.

7. Cut in half & enjoy.

50g pasta

¼ onion

¼ pepper

50ml veg stock

2.5ml mixed herbs

2.5ml garlic puree

5ml tomato puree

3tbsp chopped tomatoes

5ml oil

1. Half fill large pot with water & put onto boil.

2. Finely dice onion & pepper.

3. Put pasta onto boil.

4. In measuring jug collect: 50ml veg stock, 2.5ml mixed herbs, 2.5ml garlic puree, 5ml tomato puree, 3 tbsp chopped tomatoes.

5. Heat oil in small pan, gently fry onion & pepper for 1 minute. Add contents of measuring jug & leave to simmer for 5 mins.

6. Drain pasta & add to sauce. Taste, season & serve.

100g plain flour

50g marg

cold water

1 egg

5ml milk

35g Cheese

¼ Onion

Method

1. Grate cheese.

2. Finely dice onion.

3. Make Pastry;

· Weigh flour & marg into a bowl.

· Rub marg into flour using your fingertips until it looks like breadcrumbs.

· Using a knife, mix in 1 tsp of cold water at a time until a dough forms.

4. Roll out pastry, cut out circles.

5. Place pastry into baking tray, press down the base.

6. Collect egg & milk, beat. Add seasoning.

7. Put filling into pastry cases; onion- egg- cheese.

8. Bake for 20minutes @ 200’C

100g self-raising flour

25g margaring

Milk

50ml tomato passata

35g Cheese

¼ Onion

Method

1. Grate cheese

2. Finely dice onion.

3. Make dough:

· Weigh flour & marg into a bowl.

· Rub marg into flour using your fingertips until it looks like breadcrumbs.

· Using a knife, mix in 1 tsp of milk at a time until a dough forms.

4. Roll out dough to a large circle, 0.5cm thick.

5. Lift dough onto a baking tray, spread to tomato passata onto the dough, sprinkle with onion & grated cheese. Add any additional toppings before the cheese.

6.. Bake @200’C for 20 minutes.

40g Long grain Rice

20g frozen peas/sweetcorn

10ml oil

1 egg

2.5ml soy sauce

1. Half fill large pot with water, put onto boil.

2. Wash rice in sieve, add to boiling water & cook.

3. Beat egg.

4. Heat oil in pan, add egg & cook as you would an omelette.

5. Remove egg to a plate, roll up & shred.

6. Drain rice, rinse under cold water.

7. Re-heat the pan; add rice, peas, egg & mix well.

8. Add soy sauce & mix. Serve.

1 Sausage

1 Potato

1 Carrot

¼ Onion

¼ Pepper

30mls Tinned Tomato

30mls Baked Beans

50-100mls water

1. Prepare veg: finely dice onion, dice pepper, dice potato & dice carrot.

2. Heat 5ml oil in pan, sauté onion, carrot, peppers & potato for 5 mins.

3. Add tomato & half the water, leave to simmer until potato is cooked. Add more water if needed.

4. Fry or grill the sausage, turning frequently.

5. Slice sausage thickly and add to pot.

6. Mix in the beans & bring to the boil. Adjust the consistency by adding more water if needed.

7. Serve in a warm bowl.

1 small onion

1 clove garlic

½ red pepper

½ yellow pepper

¼ - ½ courgette

1 tablespoon of sunflower oil

4-6 leaves of fresh basil

50g cous cous

½ teaspoon vegetable stock powder

100ml boiling water

1. Preheat the oven to 220°C or Gas Mark 7.

2. Peel and chop the onion.

3. Peel and slice the garlic.

4. Wash, dry, deseed and chop the peppers.

5. Wash, dry and chop the courgette.

6. Place the chopped vegetables into an ovenproof dish, sprinkle with sunflower oil and roast for 30 minutes.

7. Wash, dry and finely shred the basil leaves.

8. Place the cous cous and vegetable stock powder in a large mixing bowl and pour 100ml boiling water over it. Leave to stand for 5 minutes or until the grains have absorbed the water. Fork over to separate the grains.

9. Remove the roasted vegetables from the oven and spoon into the cous cous.

10. Add the shredded basil and black pepper to season.

11. Stir, taste and adjust the seasoning as required.

75g Beef mince

1/4 onion

50ml chopped tomato

75ml beef stock

15ml tomato puree

2.5ml chilli powder

25g tortilla chips

25g grated cheese

1. Collect chopped tomatoes, tomato puree, stock and chilli powder is measuring jug.

2. Finely dice the onion.

3. Put small pan on the cooker and stir until the mince is brown.

4. Add the onion to the mince and fry until soft.

5. Add the contents of measuring jug into the mince and bring to the boil. Put lid on and simmer for 15 mins on a low heat.

6. Place Tortilla chips into an ovenproof dish.

7. Pour chill over the top of chips and sprinkle cheese over it.

8. Grill until cheese has melted.