600g potatoes, cut into wedges
4 tsp olive oil
1 onion, finely chopped
250g turkey breast mince
2 garlic cloves, crushed
2 tbsp tomato purée
30g fresh coriander, roughly chopped
4 mixed cooking peppers, halved
1 tsp smoked paprika
50g lighter mature Cheddar, grated
Salad of choice, to serve
Preheat your oven to gas 5, 190°C, fan 170°C.
In a large saucepan, cover the potatoes with cold water and bring to the boil. Simmer for 10 mins until tender. Drain & leave to one side
Heat 2 tsp olive oil in saucepan over a medium heat. Add the onion and cook for 5 mins. Add the mince and turn the heat up. Cook for 3 mins, then add the garlic and tomato purée, stir well and cook for a further 2 mins. Remove from the heat and stir in most of the chopped coriander and 4 tbsp water; season to taste.
Place the pepper halves on a large baking tray (lined with greaseproof or foil) and divide the mince mixture between them.
Put the potato wedges on a separate baking tray and toss with the paprika and remaining oil; season.
Bake the peppers and wedges for 25 mins. Scatter the cheese over the peppers and turn the potatoes. Return to the oven & cook for a further 10-15 mins until the wedges are lightly golden, the peppers are tender and the cheese has melted.
Scatter the remaining coriander over the top of the peppers. Serve with the wedges and salad.
1 tbsp soft brown sugar
2 tbsp fish sauce
1 lime, juiced
50ml sesame oil
1 red onion, sliced
1 garlic clove, sliced
1 red pepper, deseeded and finely sliced
1 red chilli, deseeded and thinly sliced
100g celery, trimmed and cut into 2cm chunks
100g spinach
300g cooked and peeled king prawns
15g fresh coriander, roughly chopped
300g fresh egg noodles, to serve
Combine the sugar, fish sauce & lime juice in a bowl. Whisk until smooth and set aside.
Heat the oil in a large frying pan over a medium-high heat, then add the onion, garlic and pepper and stir-fry for 2-3 mins until they start to soften. Add the chilli, celery & spinach. Stir-fry for 2 mins.
Add the prawns to the wok and stir-fry for 2 mins until warmed through. Add the prepared sauce and toss well to combine.
Remove from the heat and stir in the coriander.
Cook the noodles to pack instructions. Mix together the noodles & prawns or serve the prawns on top of a bed of the noodles.
300g baby potatoes, halved (1 large potato can be used & cut into chunks instead)
100g cauliflower florets
100g broccoli florets
3 tomatoes (about 250g), roughly chopped
210g tin chickpeas, drained
1½ tbsp tikka curry paste
2 tbsp olive oil
1 red chilli, sliced
15g fresh coriander, chopped
1 lime, cut into wedges to serve
Preheat oven to gas 6, 200°C, fan 180°C.
Line a baking tray with greaseproof baking paper.
Boil the potatoes for 5 mins, drain, and tip onto the baking tray with the broccoli, cauliflower, tomatoes and chickpeas.
Mix together the curry paste, oil, chilli and half of the chopped coriander. Pour onto the potatoes. Mix to coat the potatoes well. Season with a sprinkle of salt and pepper.
Roast for 25-30 mins until the vegetables are tender. Scatter with the coriander leaves.
Serve with lime wedges.
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