Pasta bake

Ingredients:

• 1 Broccoli

• 200g cheddar cheese

• 2 cloves of garlic​ 

• 1 litre of milk​ 

• 2 bay leaves 

• 500g pasta​ 

• 75g butter​ 

• 75g plain flour​ 

• Half teaspoon of nutmeg​ 

Instructions:

Step 1:Chop the broccoli into small florets. ​ 

Step 2:Grate the cheese into a bowl. 

Step 3:Boil the milk and garlic in a saucepan. Remove from the heat once the milk is boiling. ​ 

Step 4:Begin cooking the pasta. Bring pasta to the boil and allow it to simmer for 10-12 minutes, adding the broccoli for the final 2 minutes.  ​ 

Step 5:Begin heating the butter in the pan until it creates a foam.​ 

Step 6:Stir the flour into the butter.  

Step 7:Begin adding the milk slowly and keep whisking to remove any lumps. Allow mixture to bubble for 1-2 minutes until there is a thick, lump free sauce.  

Step 8:Remove sauce from the heat and stir in grated nutmeg, mustard powder, parsley and 150g of cheese. ​ 

Step 9:Combine sauce with pasta and broccoli and transfer into oven proof dish. ​ 

Step 10:Cook on a high temperature grill for 2-3 minutes.  After that serve and enjoy the food

Enchiladas

Ingredients:

• 500g of quorn chicken

• 6 or 8 tortilla wrap

• 1 tbsp chilli powder

• 500g/1lb 2oz passata

• 3 tbsp olive or vegetable oil

• 100g cheddar cheese grated

• You can add vegetables sweetcorn, peppers, onion and jalapenos.

Instructions:

Step 1: Turn the oven to 180°C 

Step 2: Cook the chicken

Step 3: Add the passata and the chilli powder once the chicken is cooked.

Step 4: Lay the sauce-coated tortillas wrap, then spoon on some of the chicken mixture.

Step 5: Add the vegetables on the wrap.

Step 6: Add the cheese on the wrap.

Step 7: Put the enchiladas in the oven.

Step 8: Once the Enchiladas is cooked, its ready to serve.

                  Shepherd's pie

 Spaghetti bolognese

Ingredients:

1  garlic cloves 

2  500g Quorn mince

3  tbsp. tomato puree 

4 tins of chopped tomatoes 

5 teaspoons of mixed herbs  

6 Carrots 

7 Onions 

8 Peppers 

9 Spaghetti 

                      Fruit salad

             Potato and lentil curry

Ingredients:

• 1 onion, chopped​

• 1 tsp chilli powder​

•  1 tsp ground coriander​

•  1 tsp turmeric​

• 6 tbsp fresh coriander, leaves and finely chopped stalks​

•  200g chopped tomatoes​

•  2 tbsp tomato purée​

•  125g yellow lentils, washed and drained​

•  600ml vegetable stock​

•  900g potatoes, peeled and cubed

Instructions:

Step 1:Begin by peeling and chopping the onions. 

Step 2:Add oil to a saucepan pan and fry the onions for 2-3 minutes.​ 

Step 3:Add the chilli powder, coriander, turmeric and continue to fry for a further 1 minute.​ 

Step 4:Add the chopped tomatoes, tomato puree, lentils to the pan and pour in the vegetable stock. Bring ingredients to the boil and then simmer for 25 minutes.​ 

Step 5:Stir in the potatoes and continue to cook for 10-15 minutes.  

Step 6:Serve and enjoy.

                           Buffet 

                 Chicken curry

Ingredients:

• 1 Onion

• ½ a jar of curry sauce 

• 75g of rice​ 

• 1 naan bread 

• ½ a red pepper​ 

• 50g Quorn chicken​ 

Instructions:

Step 1: Preheat the oven to 200c.

Step 2:Fill a saucepan with water and place it on a hob to boil.

Step 3:Peel and chop the onion and chop the pepper.

Step 4:Once the water has boiled in the saucepan add the rice and cook for 15 minutes.

Step 5:Add the onion with oil to a pan for 5 minutes then add the pepper and fry for 5 more minutes.

Step 6:Add the curry sauce and the Quorn chicken. Simmer for 20 minutes.

Step 7: Sprinkle some water on the naan. bread and place in the oven for 7 mins. ​ 

Step 8:Once the rice is cooked drain using the colander.

Step 9:Ready to serve.

Shepherds pie

Chilli con carne

Ingredients:

• 15ml Measuring spoon of vegetable oil 

• 1 onion

• 2 Cloves garlic

• 1 tin of kidney beans

• 1 green pepper

• About 250g minced beef (Quorn mince for veg recipe) 

• 1 tin of chopped tomatoes

• 15ml Measuring spoon cumin 

• 1 Beef stock cube (or Veg stock cube) 

• 15ml Measuring spoon chili powder 

•   ¼ Measuring cup tomato puree 

• 6 mushrooms (optional)

Instructions:

Step 1: Wash and dry hands.

Step 2: Before you start cooking: get out all the foods you need. Get out all the things you need.

Step 3: Get the 15ml measuring spoon put 1 spoon of oil in the pan.

Step 4: Wash the pepper and mushrooms.

Step 5: Chop the vegetables. 

Step 6: Put the chopped vegetables in a pan.

Step 7: Crush 2 garlics and put them in the pan.

Step 8: Get the 15ml measuring spoon put 1 spoon of cumin into the pan. 

Step 9: Put the pan of the hob to medium heat and set timer for 4 minutes.

Step 10: Stir everything in the pan keep stirring until the timer makes noise.

Step 11: After that put the mince meat in the pan.

Step 12: Stir everything in the pan for 4 minutes.

Step 13:After the timer goes off turn off the hob.

Step 14: Put tinned tomatoes in the pan.

Step 15: Put chilli powder and tomato puree in the pan.

Step 16: Put one beef stock in the pan.

Step 17:Put pan on the hob and turn the hob to a high heat. ​ 

Step 18: Stir everything in the pan for 4 minutes.

Step 19: After the timer goes off, turn the hob to a low heat. ​ 

Step 20: Set the digital timer for 20 minutes.

Step 21: When the timer goes off, drain the kidney beans in a colander over the sink. ​ 

Step 22: Put kidney beans in the pan.

Step 23: set digital time for 10 minutes.

Step 24: Keep stirring until the timer goes off.

Step 25: When timer goes off turn off the hob.

Step 26: Chilli con carne is ready to eat.

Omellette