Chef Emily Roux and Lexus have rustled up some posh packed lunches to enjoy in the car or on your next road trip!
Typical packed lunch fare such as pasties, soggy sandwiches and packets of crisps, can be bland and unappetising, so Lexus has teamed up with renowned chef Emily Roux to create some gourmet recipes that are perfect to eat in the car. Emily’s carefully crafted, delicious creations are easy to prepare and perfect if your picnic has been rained off, or if you’re waiting for a ferry or Eurotunnel.
Emily has honed her culinary skills in some of Europe’s most acclaimed restaurants and today is the co-owner of Caractère restaurant in London’s Notting Hill. She has used her expertise to create simple recipes that can add an element of delicacy and luxury to your packed lunch.
Wasabi crab tartlets
Ingredients: • 250g double cream • 70g milk • 5g wasabi powder or paste • 4g salt • Two egg yolks • One whole egg
Other ingredients: • 270g pack of ready-made filo pastry • 20g melted butter (for brushing) • 100g picked crab (white, brown, or mixed according to preference) • Zest of one lemon • Fresh chives, mint leaves, coriander, or other herbs to suit personal taste • Salt, pepper, olive oil
Method:
1. Preheat oven to 165°C fan (325°F/gas mark 4). 2. Brush each layer of filo with melted butter, stacking at least four sheets on top of each other. 3. Press and cut to the dimensions of your tart moulds. 4. Bake each filo stack in the moulds, with pressure on top, for between seven and 10 minutes (or until crispy and golden). To create the weighted pressure, ideally use the same-sized mould inserted one into the other; alternatively, baking beans will do the trick. 5. Leave to cool and lower the oven temperature to 165°C fan (325°F/gas mark 4). 6. Meanwhile, use a handheld blender to blitz all the wasabi cream ingredients together. Pass the mixture through a sieve for a smooth finish. 7. Once the tartlets have completely cooled, pour in the cream mix, filling to halfway. 8. Bake in the oven for a further 15 minutes until the mixture has cooked through and solidified. 9. Leave to cool – the tartlets are designed to be eaten at room temperature. 10. Season the crab to your taste and add any chopped fresh herbs that take your fancy. 11. Top tartlets with seasoned crab.
For a vegetarian alternative, replace the crab with mushrooms or courgette shavings and fresh herbs.
Dark chocolate crinkle cookies
Temperature and timing are very important with this recipe, so it is best to have all the ingredients weighed out before you start.
1. Line two baking trays with baking paper and preheat the oven to 175°C, fan oven (350°F/gas mark 4). 2. Place the butter and chocolate in a basin over a bain marie or a saucepan of gently boiling water, ensuring the bottom of the bowl doesn’t touch the water. Stir occasionally until the mixture is fully melted. 3. Remove the bowl from the heat and set aside. In the bowl of a stand mixer, whisk together the eggs and sugars on medium-high speed, for five minutes. 4. Once the eggs and sugar have been mixing for exactly five minutes, pour in the chocolate mixture and mix for a further minute or so to combine. 5. Meanwhile, mix together the dry ingredients, then add to the mixer bowl, mixing briefly until just combined. 6. Use an ice cream scoop to form the cookies. The batter will be a little on the wet side. Make sure to leave plenty to space between each cookie on the baking tray, as they will spread as they cook. 7. Sprinkle each cookie with a little flaked sea salt before placing into the oven and baking for 12 minutes. The cookies will come out of the oven with a wonderful, crinkled look and a slightly domed shape. They will collapse a little as they cool but this helps form that perfect fudgy centre. 8. Sprinkle on a little sea salt to taste and let the cookies cool for at least 20-30 minutes.
Tomono Davies brings an array of Japanese joy to parties in local kitchens with her sushi masterclasses. She’s on a roll – here’s why you should book in for a masterclass or work party
Lockdown was difficult for all, not least Tomono Davies who was unable to fly home to visit her family in her native Kochi, a sunny city between Shikoku Mountain and the Pacific Ocean. However, during this homesick period she put all of her energy into her business, which has really taken off over the past three years.
“I’m amazed how successful the parties have become,” she says in her own spotless kitchen in High Wycombe. “I tried to be strong and focusing on work really helped me.”
Since moving to the UK 26 years ago, Tomono has missed Japanese food hugely, especially sushi. Back then, Japanese ingredients had not widely crossed the oceans, so she began making it with local ingredients and without special equipment.
“Sushi is not typically made at home in Japan,” says Tomono. “It is something we used to have as take-away for celebrations or enjoy out at restaurants. But when you miss something and know there’s no access to what you miss, people will always invent something new! After many failed, I found keeping it simple and authentic is the best way.”
With Tomono Sushi Party she takes hands-on masterclasses, demonstrations and parties to workplaces and homes across south Bucks and north London. From rolling maki to forming little gunkan boats or hand-shaping temari, guests have given great feedback, which has helped her business grow by word of mouth.
“My mother used to wake up at 5am to cook us a fresh breakfast – obento – and if she had 30 minutes to spare in her lunch break, she would drive home to start preparing for dinner,” adds Tomono. “I never appreciated my mother’s passion for food but now I am a mother myself, this is a tradition I would definitely like to pass on to the next generation.
“Some people might find sushi intimidating, but it’s not; it’s 90% rice, after all. What’s been lovely is helping all the generations enjoy food and new flavours together and it’s great fun. I bring all the kit and also my kimonos which people love to try on for photos.”
“What’s been lovely is helping all the generations enjoy food and new flavours together.”
For those who aren’t fish-lovers, Tomono can offer delicious alternatives such as teriyaki beef and she caters for all dietary requirements such as vegan, kosher and even gluten-free.
Enjoy a Sushi Making Workshop at The Front Room in High Wycombe, 1-2.30pm, on Saturday, 9th September.
At the moment, Tomono is offering an earlybird offer for a corporate event for booking for Monday-Wednesday in November and December.
M&S are running an instant, Lucky Lunch giveaway, placing 7,500 £10 gift vouchers into random sandwiches.
You may think there’s no such thing as a ‘free’ lunch, but thanks to M&S there is! Running until 14th August is Lucky Lunch, an instant ‘gold ticket’ giveaway.
Buy any sandwich and try your chance at being one of the 7,500 lucky winners of a £10 M&S gift card! This gift card is perfect to use on your next lunch or even next two. Whether it be the classic BLT or the best-selling prawn mayonnaise, whatever sandwich you buy gives you a chance to win the gift card.
The best thing about M&S sandwiches are their quality, with them being made with 100% British butter and vitamin D enriched bread. Imagine getting to eat such a great sandwich and then finding out you won a £10 voucher so you can buy another one!
Owen Lilley, Product Developer for M&S, said that ‘the M&S sandwich has become part of Britain’s cultural heritage’ and has sold over ‘over 4 billion sandwiches since 1980′. With such whopping numbers, the sandwiches are bound to be delicious. So, if you are working and looking for a place to grab lunch, or simply just out and about, buy one of M&S’ sandwiches and enter the instant giveaway.
M&S are here to feed your BBQ obsession with their three for £12 grill deal of bangers, burgers and kebabs
Do you love BBQs? Are you searching to find new dishes to impress your friends and family? M&S are here to the rescue. With their new three for £12 grill deal, you can make both your friends and your taste buds happy!
Not only do M&S offer such a banging deal, but they also offer a new range of bangers, burgers and kebabs, which holds a vast range of flavours. Having a staycation, but fancy a trip to Asia? Try their Asian-style chicken wing kebabs. If Greece is more your style, indulge in their Greek-style pork skewers. Where you are at home or away, M&S grant the opportunity to experience all the flavours from your very own home with their new selection.
Vegan? Don’t fret! They have a very special treat for you! M&S have made sure that there is something for everyone and have officially introduced their iconic posh dogs as a vegan dish as well. Now everyone can enjoy the BBQ together with their new selection, with food requirements posing no threat.
Still craving more flavours after this? Well, M&S still have plenty to please you! Explore their range of sauces to spice up your meals. From Piri Piri Marinade to Buffalo Sauce, they have a number of different sauces perfect for marinating, dipping and drizzling your dishes with, making them even more delicious.
Has this taken your interest? Click here to find out more: Best Ever BBQ.
Here’s a taste of Suzanne Mulholland’s The Batch Lady: Cooking on a Budget, out now, published by HarperCollins
She says in the introduction to this book: “As I became a busy working wife and mum I realised that those skills are also very much needed in our home environment too. We’re constantly playing the juggling game that is modern day life, and it can be stressful as we try to manage budgets, feed our families well, and get nutritious meals on the table that offer variety and keep everyone happy. That, combined with trying to reduce packaging, reduce food waste and eat less meat, can have our brains spinning.
“This book was packed full of hearty recipes designed to fill your freezer (and your belly!) with tasty food that could be put on the table with little fuss. My second, The Batch Lady: Healthy Family Favourites, focussed on making the comforting family food we all love a little bit healthier.”
Roast butternut squash with a couscous crust
Prep: 10 minutes | Cooking: 70 minutes | Serves: Four
Ingredients:
• Glug of olive or vegetable oil • One large butternut squash, topped, tailed, cut into quarters and seeds removed • ½ cup (100g) couscous • ½ cup (120ml) boiling water • 100g feta cheese • Juice of one lemon • Two heaped tbsp pesto • Eight cherry tomatoes, cut into quarters • Salt and freshly ground black pepper • Olive oil, for roasting
Roasting butternut squash in this way brings out its natural sweetness and delicious earthy flavours. Bulked up with fluffy couscous this is substantial enough as a main meal, but would also work as a side dish or even a dinner party starter.
Method:
1. Preheat the oven to 180˚C/350˚F/gas mark 4. Add a glug of oil to a lipped baking sheet. Place in the oven to warm. 2. Once the oil is hot, add the butternut to the tray, turning to coat in the oil as you do. Bake for 40 minutes, turning halfway through, until the squash is golden and just tender. 3. Transfer the couscous to a large bowl and pour over half a cup (120ml) of boiling water. Cover and set aside for five minutes, then fluff the couscous up with a fork. 4. Crumble the feta into the bowl, then add the lemon juice, pesto, tomatoes, salt and pepper. Stir to combine.
If you’re cooking to eat now… Spoon the couscous mix over the roasted squash and return to the oven for another 30 minutes. Divide the wedges between serving plates and serve. Zhuzh it up with a good drizzle of balsamic glaze.
If you’re making ahead to freeze… Set the squash and couscous aside until cooled to room temperature, then transfer the squash wedges to a large freezer bag and the couscous to a smaller bag. Seal the couscous bag and then place inside the bag with the squash before sealing. Label and freeze flat for up to three months.
Then… Remove the squash and couscous from the freezer and place in the fridge to defrost, ideally overnight. Once defrosted lay the squash on a foil-lined baking sheet and spoon over the couscous. Transfer to an oven preheated to 180˚C/350˚F/gas mark 4 and bake for 30 minutes, until piping hot all the way through. Serve as above.
Mexican beef nacho topper
Prep: 10 minutes | Cooking: 8-10 minutes | Serves: Four
Ingredients:
• Splash of vegetable or olive oil • One cup (115g) frozen chopped onions • 1 tsp frozen chopped garlic • 250g minced beef • 1 x 30g packet taco seasoning • 1 x 395g tin mixed beans in chilli sauce • 2 tbsp tomato purée • One cup (175g) frozen sliced peppers
To serve:
• One 200g bag lightly salted tortilla chips • One cup (90g) pre-grated Cheddar cheese • MAKE IT Veggie! Replace the beef with a plant-based mince of your choice.
Cheesy, spicy and loaded with flavour, this is the ultimate sharing dish for when you have lots of hungry mouths to feed. If you’re feeding more than four, this is easy to scale up by simply doubling or tripling the ingredient amounts.
Method:
1. Heat a splash of oil in a large pan over a medium heat. Add the onions, garlic and mince and cook, stirring, for about five minutes, until the onions are translucent and meat browned. 2. Drain any excess fat from the pan, then return to the heat and add the taco seasoning, beans, tomato puree and sliced peppers. Give everything another stir to combine, bring to the boil, then reduce to a simmer and leave to cook, stirring occasionally, for five minutes. Remove from the heat.
If you’re serving now… Preheat the oven to 180˚C/350˚F/gas mark 4. Transfer the tortilla chips to a large baking dish and warm in the oven for five minutes, until crisp. Remove from the oven and ladle the chilli over the top. Scatter over the grated cheese then return the dish to the oven for 6-8 minutes, until the cheese is melted and bubbling. Put the dish in the middle of the table for everyone to enjoy. Zhuzh it up… Scatter over some fresh coriander and serve with guacamole and pickled jalapenos alongside.
If you’re making ahead to freeze… Leave the beef chilli to cool to room temperature, then transfer to a large, labelled freezer bag and freeze flat for up to three months.
Then… Remove the bag from the freezer and leave to defrost in the fridge, ideally overnight. Once defrosted, tip the beef chilli into a large saucepan over a medium heat and reheat, stirring occasionally, for 5-10 minutes, until piping hot. While the chilli is reheating, warm the tortilla chips then assemble the Mexican Nacho Topper as described above.
Lelita Baldock is a web-developer by day, fiction author by night. Part-time nutritionist, full-time foodie. She says: “I love food. But I am also very busy. So for me, healthy, satisfying meals that are quick and easy to prepare, that also come in on a tight budget are essential” Follow her tips & recipes here
It’s the new year, a time of renewal, resolutions and looking forward to the future. And if you are anything like me, a time to focus on healthy choices. The festive season is delightful, but it can often come with over-indulgence. And that’s all part of the fun. But by January our bodies can be crying out for simpler, more nourishing meals.
Luckily for us in the UK, January is also a time of hearty, healthy seasonal produce: think root vegetables and leafy greens. Perfect food to nourish our bodies and come in on a budget too.
The cost of living has been rising, and many of us are feeling the pinch. So it is natural that we are looking for savings everywhere, including on our grocery bill.
But budget doesn’t mean meals can’t be delicious too!
To help us all incorporate healthy, nourishing meals into our routine, while also being budget conscious, I have put together a series of tips and recipes to guide your choices. And have fun with food!
Let’s start with the basics of nutrition. We all know we want to be eating a minimum of 5 servings of fruit and vegetables a day. This baseline ensures our intake of fibre, vitamins and minerals. Also fruits and vegetables are some of the most nutrient dense foods on the planet. Low in calories, high in nutrition. The perfect bang for your buck!
So, the first focus is to increase your intake of fruits and vegetables. Add berries or chopped fruit to breakfast cereals or toast. Add spinach or kale to smoothies. Include vegetables with lunch and dinner.
And my biggest tip? Include a serve of beans/pulses everyday. Beans are a nutrition powerhouse. Packed with fibre and plant-based protein, they are filling and great for digestion. Including them is easy. Spread hummus on wraps or sandwiches, add lentils to soups and stews, mix white beans into salads.
Aim for 30 different plants a week. Time and time again, research is showing the importance of fibre and consuming a variety or different plants. The fibre and variety supports the development of a healthy microbiome. Don’t get hung up though, 30 is just a positive goal.
Other tips to round out your nutrition basics are:
Enjoy dairy twice a day. Top porridge with yogurt, snack on a slice of cheese, add milk to coffee and tea. If you are plant-based or doing veganuary, swap your animal products for plant alternatives, just be sure to choose calcium fortified options (see more veganuary tips below). Base each meal on whole grains or starches. Grains and starches are rich sources of soluble fibre, that type of fibre that adds bulk to our stool and helps waste move smoothly through our digestive tract. Full of nutrition and filling, these foods should form the base of each meal. Snack on fruit, dairy or nuts. An easy way to reach your five a day. Keep red meat to a maximum of two serves per week. Red meat is a great source of iron and protein, but we don’t need huge quantities. Enjoy up to twice a week. Enjoy fish. Fish is a lean, healthy protein that also boosts our intake of healthy omega 3 fats. Aim for two serves per week.
So how do we keep to a budget?
With the rising cost of living many of us are looking to save where we can. And our food budget is a great place to look for bargains.
Healthy eating does not have to be expensive. Here are some tips to fill your plate with nourishing food at a low price.
Buy in season Use what you have: stew, soup, roast veggies – don’t let anything go to waste, it can all be made into a meal Use fresh first so thing’s don’t go off Add bulk: cabbage, kale, spinach will add nutrition and satiety to meals for low cost Halve meat and add beans/ pulses to make it go further Cook in bulk Buy in bulk. Purchase large bags of staples like rice/pasta/potatoes. If you have time to prep them, choose dried beans/ pulses and soak, rinse and cook. With meat/poultry/fish buy large amounts when on special and portion and freeze Focus on starches. Cheap and filling Use herbs and spices for flavour, rather than buying packaged food Buy the fruit that is on sale. If apples are 6 for £1, buy apples, if oranges are on special, buy oranges Purchase essentials then add extras according to budget: fresh herbs, out of season veg (eg salad items for sandwiches/ wraps)
So what’s in season in January?
Think hearty roots and filling greens: Potato Swede Parsnip Carrot Beetroot (can cook and eat leaves too!) Cabbage Kale Onion Leek
Another budget tip is to include frozen fruits and vegetables. Frozen is great. Produce is snap-frozen as soon as possible after picking, which ensures that the nutrients are kept. You can buy frozen food at a lower cost and in bulk to save money. Great for fruit and meal bulking veggies.
Putting it all together
As an example, I have created a 2 week meal plan that will provide all your nutritional needs, with all meals coming in at under 30p per serve (most even less).
This menu is what I call a ‘base shop’. It is a plant-based menu that will cover all your nutritional needs, for around 30 pounds.
Potatoes x6 Carrots x4 Parsnip Swede Pumpkin Cabbage Onion Leek x2 Avocado (if you enjoy them, buy the large bags much better value) Apples x3 Pears x3 Frozen mixed berries Frozen peas Frozen ratatouille mix Frozen spinach Peanut butter Bread mix Canned tomatoes x2 Canned chickpeas x2 Canned cannellini beans x2 Canned red kidney Canned lentils Basmati rice Porridge oats Pasta Almond milk (traditional milk is fine, this is just personal preference)
You can take this base menu and then add meat and dairy as per your taste, preference and budget. To keep the cost of these additional lower, go for bulk:
Dairy
Buy litre tubs of yogurt for breakfast topping and snacks Choose large cheese blocks for sandwiches and grated on meals
Meat/ fish/ poultry
Halve your meat portion and mix with beans/pulses to make it go further Look for bargains, choose cheaper options such as: beef chunk, chicken drumsticks, fish pie mix
All meals are quick and easy to make, simply peal, wash and chop the produce, put it in a pot, cover with water and cook. All can be cooked in a slow cooker or on a stove top. You can sauté or fry the onion first if desired. But I am a lazy cook, so I just put it all into a pot and cook!
All herbs are optional. Fresh or dried is fine. Add according to preference and availability
Breakfasts:
Oats, berries, linseed Toast peanut butter apple slices
Lunches:
Leftovers Sandwich topped with bean spread and lettuce/ grated carrot/ spinach/ tomato/ cucumber Soup – I have chosen pumpkin, leek and white bean soup
Dinners:
Pumpkin, pea, spinach, thyme risotto White bean, carrot, onion (sage optional) stew over baked spud Slow-cooker root stew (beef optional) Ratatouille and lentil pasta Shepards pie with lentils carrots, peas, onion (mince optional) Cabbage and red lentil dahl over rice (fish optional) Chickpea, spinach, tomato stew over rice or pasta (chicken optional)
Other budget meal ideas:
Muesli and milk/ yogurt Corn and potato chowder with peppers Goan fish curry Fish pie Beef stew Pea and ham soup Tuna and corn in baked spud Baked beans on toast with cheese Potato and spinach pie Sardines on toast with spinach and tomato slices Chicken drumsticks with rice and steamed veggies (great in air-fryer) Red lentil, chickpea, can tomatoes, onion, pepper and chipotle Red lentil, grated carrot, onion, gammon soup Peas, onion, bacon soup Salmon, pea, spinach risotto with fresh dill
Time-saving tips:
I like to bulk cook on the weekend, portion and freeze. Great time saver.
I will cook up the following on a Sunday to enjoy through the week:
Soup for lunches Bean spread (e.g. hummus) for sandwiches/ wraps Stew for dinner Pasta sauce to top pasta or baked potatoes Curry to top rice A bake/ pie
Some Veganuary swaps for healthy plant-based eating
Veganuary is a fun way to focus on getting more plants on your plate, and do something for the environment and animals. If you are vegan, or looking to eat more plant-based, here are some tips to ensure you are still getting all the nutrition you need:
Plant-based swaps:
Beef – lentils Chicken – chickpeas/ tofu Fish – white beans Milk – oat milk Iron – eat plant foods rich in iron with foods high in vitamin c, this helps iron absorption Calcium – fortified plant milks such as almond, oat, soy If you eat vegan long term, add in a high quality vitamin b12 supplement
Whole grain swaps
It is not essential to choose whole grain options. If you are getting a variety of fruits and veggies you will cover your fibre needs. But whole grains are more nutritious and higher in fibre than their more processed equivalents. Experiment and find some you like.
Bread – grainy/ whole grain bread White rice – brown rice Pasta – whole grain pasta/ bean based pasta White wraps – corn tortillas
Herbs and spices
Herbs and spices add flavour and variety to your meals. The initial cost to purchase them can be high, but a little goes a long way. They will last you for many meals. My tip would be to stock up your spices over time, purchasing something new each week as you build up your selection.
The essentials I swear by for versatility and taste are:
Dried thyme Paprika Cumin
From just these three options alone you can create all manner of Mexican, Indian and European dishes.
Condiments
Mustard – a little goes a long way Mayo – buy in bulk for dressings Ketchup – if you like Hot sauce – great for extra flavour and affordable
By focusing on eating a variety of in season fruits and vegetables, basing meals on grains and starches and adding small portions of meat/ fish/ poultry and dairy, you can build a tasty, health-promoting meal plan that is also affordable.
Experiment with different recipes, use what you have, and most of all, enjoy your food!
Toast bread. Spread with peanut butter. Top with chopped banana (Tip: experiment with different nut butters and fruit combinations. I love almond butter and blueberries)
Bean-spread open sandwich
Serves 2
· 4 slices whole grain bread · 1 can white beans, drained and rinsed · 1 avocado · 1 cup salad vegetables of choice, eg chopped tomato, cucumber, lettuce, spinach
Place beans and avocado in a bowl. Mash together until mixed like a chunky spread Toast bread. Top with bean spread and salad vegetables. enjoy.
Pumpkin and white bean soup
Serves 4-6
· 1 whole pumpkin (technically out of season, but always a cheap staple at the supermarket) · 1 can cannellini beans – drained and well rinsed · 1 leek – green part discarded. Washed and chopped · 1 litre chicken stock or water and salt to taste · Dried thyme
Chop pumpkin and leek. Add all ingredients into a saucepan. Cover with chicken stock. Cook until pumpkin is soft. Allow to cool. Blend with stick blender. Sprinkle with dried thyme. Serve warm with thick slice of whole grain toast.
Pumpkin, pea, spinach, thyme risotto
Serves 4-6
· 1 cup basmati rice · 1 cup chopped pumpkin · 4 rounds of frozen spinach (or 2 cups fresh) · 1 brown onion, finely chopped · 1 cup frozen green peas · 2 cups chicken stock, or water and salt to taste
Place all ingredients in a saucepan. Cook over medium heat until rice is cooked and vegetables are soft. Serve warm. Optional – top with grated cheese
Slow-cooker root stew
Serves 6-8
· 1 swede · 2 potatoes · 2 carrots · 2 celery stalks · 1 brown onion · 1 parsnip · 200 grams chunk beef (optional) · Chicken stock to cover · Black pepper to taste
Peal and chop all vegetables into large chunks. Place in a saucepan with beef if using. Cover with stock and cook on medium to low heat until cooked. Serve warm.
White bean, carrot, onion (sage optional) stew over baked spud
Serves 3-4
· 1 can white beans, drained and well-rinsed · 2 carrots · 2 stalks celery · 1 brown onion · 4 sage leaves, chopped finely · 1 potato per person
Peal and chop carrot, celery and onion. Place in a saucepan with white beans. Add chopped sage. Cover with water. Cook on medium heat until all vegetables are soft. While cooking, wrap potatoes in foil and bake in the oven until soft. Serve potatoes cut open with bean mix as filling. Optional – sprinkle with grated cheese.
Ratatouille and lentil pasta
Serves 4-6
· 1 packet of mixed Mediterranean vegetable: eg. courgettes, aubergines, peppers, tomatoes · 1 can lentils, drained and well rinsed · Chicken stock · Pasta for number of people you are feeding
Place vegetable mix and beans in a saucepan. Cover with chicken stock. Cook until soft and soupy. Cook pasta according to package instructions. Serve vegetable mix over pasta. Optional – add a sprinkle of grated cheese
Shepards pie with lentils carrots, peas, onion (mince optional)
Serves 6-8
· 1 can lentils, drained and well rinsed · 1 cup frozen pea · 2 carrots, pealed and chopped · 1 can chopped tomatoes · 4 rounds frozen spinach · 250 grams lean beef mince (optional) · 2 large potatoes · 1/2 cup grated cheese (optional)
Place all ingredients except potato into a pot. Cover with water and cook until vegetables are just soft. Add salt and pepper to taste. While cooking. Boil and then mash potatoes. Pour vegetable and beef mix into a baking dish. Cover with mashed potatoes. Sprinkle with grated cheese (optional). Bake in the oven at 180 degrees for around 20 minutes, or until top is golden brown. Serve hot.
Cabbage and red lentil dahl over rice (fish optional)
Serves 3-4
· 1/2 green cabbage, washed and chopped · 1 cup dried red lentils · 1 carrot grated · 250 grams fish pie mix · 1 can diced tomatoes · 1 cup water · 2 teaspoons curry powder (or, if you have them, a teaspoon each of: turmeric, cumin, chilli flakes) · Salt and pepper to taste · Rice for each person
Place all ingredients in a saucepan and cook until lentils are soft. Cook rice according to package instructions Serve over a portion of rice Top with fresh herbs like coriander (optional)
Chickpea, spinach, tomato stew over rice or pasta (chicken optional)
Serves 3-4
· 1 can chickpeas, drained and well rinsed · 4 rounds frozen spinach · 1 can diced tomatoes · Salt and pepper to taste · 250 grams chicken thighs, diced (optional)
Rice or pasta for number of people Place all ingredients in a saucepan and cook until soft. Cook rice or pasta according to package instructions Serve vegetables over rice or pasta
STK Steakhouse, known for its vibe dining experience and premium reimagined classic American cuisine, is offering a special Thanksgiving menu, available from Thursday 24th to Sunday 27th November.
Thanksgiving is a special time of year, when friends and family come together and give thanks for everything they’re grateful for. This year give thanks at STK Steakhouse, who is offering an incredible Thanksgiving menu available at both its Strand and Westminster restaurants.
Guests can tuck into STK’s signature turkey with all the trimmings (also available for takeaway & catering) and seasonal cocktails while spending the special holiday with loved ones at the iconic American restaurant. Known for its dynamic, fine dining experience.
On the menu will be a succulent roasted free range turkey served with light and fluffy cornbread, sage stuffing, sautéed green beans with crispy shallots, maple baked sweet potato, Yukon gold mashed potatoes with parmesan crust, classic gravy and cranberry orange chutney (£54 per person). Those with a sweet tooth (and extra space) will be able to order the classic Thanksgiving dessert. Spiced Pumpkin Pie served with candied ginger cream & crunchy caramel honeycomb (£11 per slice).
STK’s Thanksgiving dinner is best enjoyed with a drink in hand and STK has it all. Choose from the comprehensive drinks menu which combines expertly mixed cocktails, a selection of fine wines and both draught & bottled beers.
Book in to STK Steakhouse to catch up with friends and family, give thanks and celebrate Thanksgiving over delicious food & drinks.
Michelin-starred chef Tom Kerridge, is launching a luxury Beef Wellington box this Christmas, so why not treat yourself to something special?
The Tom Kerridge Beef Wellington Box is available to pre-order now at www.fromtomkerridge.com for £195 and will be delivered nationwide on December 23rd.
The Beef Wellington Box generously serves four and includes a luxury 1.2kg, 30-day aged fillet of organic British beef, from family-owned Stokes Marsh Farm. With black truffle Duxelle and herb crepe, wrapped in an all-butter puff pastry, alongside a rich red wine sauce and Cumberland pigs in blankets. All you need to do is add your own vegetables. For dessert, enjoy a traditional sticky toffee pudding with toffee sauce and Christmas spiced brandy butter alongside cubes of salted caramel fudge for the perfect sweet finish.
Delivery is included and there are even a couple of recipes for suggested veggie side dishes. For those who are super organised, early bird orders will receive a free foodie gift from Marks & Spencer with any orders placed before November 18th.
A limited number of Tom Kerridge’s Beef Wellingtons will be available to collect from The Butcher’s Tap and Grill in Marlow, pop in to complete a pre-order form. Prices for Beef Wellington collection at The Butcher’s Tap and Grill are £95 (1.2kg beef Wellington and red wine sauce). Beef Wellington orders at The Butcher’s Tap and Grill must be taken before December 18th and the last collection date is December 24th.
Tom says: “Christmas is a time for coming together and sharing food. There is no better luxury dish than a beautifully cooked beef Wellington to celebrate the festive period. Perfect for Christmas Eve or as an alternative to turkey on Christmas Day. Our beef wellington box is designed to take the stress out of Christmas.”
Cathy Gayner’s Recipes from Le Rouzet – An English Cook in France, is out now, in aid of Age Unlimited. Here’s a taster…
Walnut tart
Prep time: 10 mins
Cooking time: 30 mins
Serves: Four generously
Ingredients
For the pastry:
• 110g butter
• 140g flour
• 30g icing sugar
• 1/4 tsp ground cinnamon
For the filling:
• 20g butter
• 200g golden syrup
• 100g walnut halves
• A pinch of mixed spice
• 100g mixed peel
• Four madeleines (or soft amaretti), crumbled
• One egg, beaten
Method
This is very much part of Le Rouzet menus in the early autumn, when our walnuts are beginning to ripen and every tree seems to have a red squirrel perched in it, noisily eating our supply. It’s like a sophisticated treacle tart, but not heavy, and is really worth making, even if you don’t have large quantities of walnuts to use up.
Put all the ingredients for the pastry into a food processor and mix until the dough forms a ball. Press the dough into a 20cm tart tin with a removable base. Prick the pastry all over really thoroughly, even up the sides (this will prevent shrinkage), then chill in the fridge.
Cook in a preheated oven at 180C/ fan 160/ gas 4 until golden.
Melt the butter and syrup in a pan and stir in all the other ingredients. Pour into the pastry case and cook at 190C/fan 170C/gas 5 for 15 minutes.
Cool in the tin but as soon as you can, loosen the edges of the tart or it will get stuck. Serve with crème fraiche.
Cheese biscuits
Prep time: 10 mins
Cooking time: 10 mins
Makes: 40
Ingredients:
• 250g extra-mature Cheddar, cut into chunks
• 250g salted butter, straight from the fridge, cut into chunks
• 250g plain flour
• Tabasco
• Dijon mustard
• Salt & pepper
Method
I have dozens of recipes for cheese biscuits, but these are the ones the family insist on and I always have some in the freezer, ready to bake.
These amounts fit into my food processor perfectly; don’t be tempted to do more in one go, as it just won’t mix properly.
Put the cheese, butter and flour into the food processor and add 12 shakes of Tobasco, a heaped tablespoon of mustard, 25 grinds of pepper and two teaspoons of salt. (This is just a guide!).
Whizz all this up in the food processor and, as soon as the mixture forms a ball, stop and divide it into three parts.
Lay out three large bits of cling film and put a ball of cheese mixture on to each. With damp hands, roughly shape each ball into a sausage. Then roll up each parcel in the cling film and holding one end tightly, with the other hand, the thumb and first finger forming a circle, ease the dough along
the cling film, so you have a long, even sausage measuring about 30cm long
and 5cm across.
Freeze these parcels until you’re ready to use them (don’t attempt to cut them unless they are very cold; they will end up squashy). When you’re ready to cook, take the parcels out of the freezer and heat the oven to 200C/fan 180C/gas 6. By the time they have reached the right temperature, the cheese sausages will have thawed enough to cut into 2cm slices.
Line a tray with baking parchment and arrange the slices on it. Cook for about 10 minutes until golden brown; you can move them on to a serving plate straight from the oven without them coming to any harm.
They are best eaten on the day they are cooked, but if you have any left over, they freeze beautifully.
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