Cook it Step by Step_ Learn to cook 100 Easy recipes ( PDFDrive.com )

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There are plenty of other
vegetables and dips you can
try out for a vegetable platter.

So, why not try out green
beans and sugar snap peas

and a guacamole dip?

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Try out these these tasty bruschettas.



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This is a delicious combination of The salty ham and melted cheese make

ingredients and flavours. The mozzarella melts this bruschetta a yummy starter. It will be a real
in your mouth and the tomatoes are so juicy. winner with your friends or family.

*OHSFEJFOUT u. ToFasUtIthePsElices of ciabatta *OHSFEJFOUT u. ToFasUtIthePsElices of ciabatta

This recipe is for until golden under a grill. You This recipe is for until golden under a grill. You
4 people. It takes may have 1 or 2 slices left over 4 people. It takes may have 1 or 2 slices left over
5 minutes to prepare at the end. 5 minutes to prepare at the end.
and 2 minutes to cook. and 4 minutes to cook.
u Carefully slice the tiny u Cut the ham into thin strips
• ciabatta loaf, sliced • ciabatta loaf, sliced
tomatoes in half. and the cheese into generous
• 125g (41/2oz) mini • 125g (41/2oz) ham slices.
mozzarella balls u Place the mozzarella balls
• 170g (6oz) Cheddar u Place the cheese slices onto
• 1 punnet of tiny and tiny tomatoes on the cheese
tomatoes toasted slices of ciabatta. the ciabatta and then add the
ham in a criss-cross pattern.
• 8 fresh basil leaves u Scatter a couple of basil
u Grill the bruschettas for
leaves on each slice of ciabatta.
2 minutes or until the
u Serve as individual portions cheese begins to bubble.
Be careful not to let the ham
or on a large tray. get overcooked.

u Serve as individual portions

or on a large tray.

.BLF ZPVS PXO cheese baby spinach leaves

Bruschetta is an Italian starter red pepper basil
that traditionally consists of
toasted bread with garlic, olive roasted vegtables salami tomatoes
oil, salt and pepper. You can
also try out these ingredients.



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The moist carrots and rich butter make this These bright and fun bruschettas are
bruschetta a real favourite. You can keep any
leftover mixture in the fridge for a few days. great for a party. Use the remaining cucumber
to make sticks to accompany the dish.

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This recipe is for onions in a teaspoon of oil. This recipe is for
4 people. It takes 1 hour
to prepare and u Blend the onion, carrots, 4 people. It takes until golden under a grill. You
2 minutes to cook.
tomato puree, oregano and 5 minutes to prepare and may have 1 or 2 slices left over
• ciabatta loaf, sliced butter in a food processor. 4 minutes to cook.
at the end.
• 1 onion, finely chopped u Place the mixture in a bowl, u Spread the cheese evenly
• ciabatta loaf, sliced
• 4 carrots, finely grated cover, and refrigerate the
mixture for 1 hour. • 200g (7oz) cream over the bruschettas.
• 1 tsp tomato puree cheese
u Toast the slices of ciabatta u Use a knife carefully to peel
• 1 tsp dried oregano a cucumber and use cookie
until golden under a grill. You • 1 cucumber cutters to make decorative
• 225g (8oz) butter may have 1 or 2 slices left over.
shapes out of the peel and
u Generously spread the carrot
flesh of the cucumber.
butter onto the slices of toasted
ciabatta and serve as individual u Place the shapes on the
portions or on a large platter. bruschettas and serve on

u Garnish with fresh coriander individual plates or on a

leaves if desired. large platter.

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This hotpot is a hearty main meal that will fill 3DQUDR LHMR LHMR

you up. The lamb and tomatoes make it juicy and the
chickpeas add texture. Serve it with crusty bread rolls.

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Put the lamb, flour, and paprika Heat the oil in a large pan over a • 175g (6oz) lean lamb,
leg or fillet, cut into
into a mixing bowl and combine well so medium heat, add the onions, and cook, 2cm (3/4in) diced
that the lamb is coated. stirring often, for 5 minutes. Add the lamb
and cook until browned. • 1/2 tbsp plain flour

• 1/4 tsp paprika

• 11/2 tbsp olive oil

• 1/2 large red onion,
sliced

• 2 garlic cloves,
chopped

• 1/2 400g can
chickpeas, drained and
rinsed

• 400g can chopped
tomatoes

• 125g (41/2 oz) baby
leaf spinach

• crusty bread rolls, to
serve, optional

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• large glass bowl

• large pan

• wooden spoon

• 6 bowls or individual
casserole dishes to
serve the hotpot in

Stir in the garlic and chickpeas, Season well with ground black

and cook for one minute. Add the pepper, stir in the spinach, and cook for
tomatoes, bring to the boil, then simmer 3 minutes.
for 15 minutes.

)MFQDCHDMSR • 110g (4oz) lean back bacon, • salt and pepper • large ovenproof pan with
cut into bite-sized pieces, • 400ml (14fl oz) chicken or lid or large saucepan and
• 2 eating apples optional vegetable stock large casserole dish with lid

• 2 tbsp olive oil • 1 tsp mixed herbs %PTHOLDMS • oven gloves

• 6-8 sausages, turkey, • 400g (14oz) tinned borlotti • vegetable peeler • wooden spoon
pork, beef, or vegetarian or pinto beans, drained and • small sharp knife
rinsed • chopping board • jug
• 1 onion, chopped
• 4 tbsp tinned chopped • tongs
• 1 carrot, diced tomatoes

• 2 cloves garlic, finely • 1 tbsp tomato puree
chopped



Carefully remove the skin of Preheat the oven to 200°C Remove the sausages

the apples using a vegetable peeler. (400°F/Gas 6). Heat the oil in a from the pan and set aside. Put
Quarter them and remove the core. large saucepan or ovenproof the onion and carrot into the pan
Cut the apples into bite-sized pan and cook the sausages for 5 and fry over a medium heat for
pieces and set aside. minutes, or until browned all over. 5 minutes, stirring frequently.



Next, add the garlic, bacon, Add the beans, tomatoes, Cover with a lid and place

and herbs, stir well, and cook for tomato purée, apples, and sausages in the preheated oven. Cook for
6 minutes. (Transfer to a large and stir. Pour in the stock and 25 minutes. The sauce should
casserole dish if you aren’t using bring to the boil. reduce and thicken and the
an ovenproof pan.) apples will become tender.

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Fruit gives this savoury dish a natural sweetness

and an extra vitamin boost. You can serve this winter warmer
with fluffy mash and steamed green vegetables.



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Take care when

removing the casserole dish
from the oven as the hotpot
will be very hot. Season
with salt and pepper.

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This pasta dish is an easy main meal to

make for you and your family. The combination of

beef and mushrooms is super-tasty.

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‡ J FDQ RI FKRSSHG Cook the onion in the oil over a Add the mushrooms, oregano,
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low heat. Season with pepper, then stir garlic, tomatoes, and tomato puree and
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Meanwhile, ask an adult to

cook the pasta in a pan of boiling
water. Using a colander, drain the pasta
(over a bowl or sink), toss with the
meat sauce, and serve.

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)MFQDCHDMSR You don’t need to cook the sauce for this

‡ WRPDWRHV GHVHHGHG pasta dish. It’s deliciously fresh and fast to make. The
DQG URXJKO\ FKRSSHG classic flavours of tomato and basil are perfect together.

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%PTHOLDMS Put the tomatoes, garlic, basil, Ask an adult, to cook the pasta in

‡ ODUJH JODVV ERZO and olive oil in a large bowl and a saucepan of boiling water. Using a
‡ ZRRGHQ VSRRQ season with black pepper. Stir colander, drain the pasta well, then
‡ ODUJH VDXFHSDQ the mixture together using toss with the tomato sauce
‡ FRODQGHU a wooden spoon. and serve.



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A crowd-pleasing dish that’s a meal in its own right,
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this lasagne makes a welcome change from the meat-based
‡ ODUJH FRXUJHWWHV one. Why not experiment with other flavours?

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&NQSGDR@TBD Ask an adult to preheat the In the roasting tin, mix the oil,

‡ J R] XQVDOWHG oven to 220°C (425°F/Gas 7). Cut the rosemary, and garlic with the vegetables
EXWWHU onions into wedges and then chop all and season. Roast for 35 minutes, shaking
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Gently warm through the tomatoes On a low heat, melt the butter in a

and tomato puree in a large saucepan. pan. Stir in the flour. Cook for 1 min.

Take the pan off the heat and carefully Whisk in the milk. Stir until thickened.

stir in the roasted vegetables. Add half the cheese and season.

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Turn down the oven to

190°C (375°F/Gas 5). Spoon a third
of the vegetables into the the dish
and top with 3 lasagne sheets.



Add another third of the

vegetables, top with another layer of
lasagne, pour over half the sauce,
and then the remaining vegetables.



Finally lay on the remaining

lasagne sheets and drizzle over the
sauce. Sprinkle the cheese over the
top and bake for 35 minutes or
until golden and bubbling.

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Add variety to this light meal
by serving it with a mixture
of steamed vegetables or a

fresh garden salad with
leaves, cherry tomatoes, and

cucumber slices.

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This dish works well as a light main meal 3DQUDR LHMR LHMR

or as a filling starter. The soft rice and melted
mozzarella are tasty and have a great texture.

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• 225g (8oz) cold Generously season the rice with Make a hole in each rice ball. Push
cooked Arborio or
other risotto rice black pepper and stir with a spoon to a cube of mozzarella cheese into the
• ground black pepper make sure the pepper is well mixed. centre of each ball, then cover so that the
• 1 large ball of Roll the rice into 12 evenly-sized balls. cheese is enclosed.
buffalo mozzarella, cut
into cubes
• 1 egg, beaten

• 2 slices of toast,
for breadcrumbs
• olive oil, for
deep frying
• salsa dip, to serve
• salad, to serve

%PTHOLDMS

• large glass bowl
• dinner plate
• spoon
• small bowl
• large dish
• large saucepan
• sieve
• kitchen paper

B#N@NSLSOGKDDSDA@KXKKR Ask an adult to deep fry the balls

Roll each ball in the egg and in olive oil over a medium heat for 2–3
minutes or until golden. Place the balls
then roll in the breadcrumbs (bread or on kitchen paper to soak drain some oil.
toast that’s been turned into crumbs in Serve the balls with salad and salsa.
a food processor - see page 9 for how
to make breadcrumbs).

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This is a colourful Creole or Cajun rice dish from

Louisiana in the USA. It’s simple to make because all the
ingredients are cooked in the same pot.



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)MFQDCHDMSR Put the rice in a sieve and rinse Chop the onion into small pieces

‡ J R] EURZQ it under cold water until the water runs and set aside. Carefully cut the chicken
ULFH clear. Washing the rice before cooking and ham into bite-sized pieces. Heat the
stops the grains of rice sticking together. oil in the large saucepan.
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KDP so it doesn’t stick to the pan. tomatoes. Stir and bring to the boil.

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Reduce the heat to low, cover the 6@QH@SHNMR

pan and simmer for 35 mins or until the The recipe can be easily
rice is cooked and the water is absorbed. adapted for vegetarians by
Season the rice and stir before serving. replacing the chicken and
ham with extra vegetables,

meat-free sausages,
beans, or tofu.

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This simple potato salad is a classic. It substitutes

traditional mayonnaise for a lighter creamy sauce, flavoured
with fresh chives.

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In a small bowl, mix together the Gently stir the chive mixture into

crème fraîche, yoghurt, and fresh chives. the potatoes. Season to taste. Keep
refrigerated until ready to serve.

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mashed, boiled, roasted, and baked. Bite into
these crunchy fishcakes and the creamy fish and
mash will melt in your mouth.

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Cook the haddock fillets Mix the fish, potato, spring Divide the mixture into

with the bay leaf and the milk in onions, sweetcorn, chopped eggs, four parts. Shape each part into
a shallow pan. Let them simmer parsley, and zest. In a small bowl, a slightly flattened ball. Roll each
for 5–10 minutes. Cool, then beat the cream with the egg yolks, fishcake in the flour on a plate.
remove the fish’s skin and any and stir into the mixture. Shaking off any excess.
bones, and flake into chunks.



Crack two eggs into a small Dip egg-coated fishcake into Heat the oil and butter in a

bowl and whisk. Transfer to a large the breadcrumbs and coat all over, frying pan and add the fishcakes
shallow bowl. Dip each fishcake then set aside. Repeat dipping into carefully. Cook them gently for
into the eggs so that they get egg egg then breadcrumbs with the about 4–5 minutes on each side,
all over the surface. remaining fishcakes. or until golden brown.

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This dish is filling and nutritious.

3DQUDR LHMR GNTQ You can make it with beef, pork, lamb or soya
mince. If you don’t have four small dishes you
can use one large dish instead.



Preheat the oven to 200°C Heat the oil and fry the beef Add the mushrooms, stock,

(400°F/Gas 6). Peel and dice the for 4 minutes or until browned, tomato puree, Worcestershire sauce,
onion and carrot. Crush the garlic. stirring constantly. Add the onion, and tomatoes. Bring to the boil and
carrot, rosemary, and garlic and then reduce to a simmer for
fry for 3–5 minutes. 20 minutes. Season.



Half-fill a pan with water Drain the potatoes in a Place the dishes on a baking

and bring it to the boil. Peel and colander and then tip them back tray and divide the meat filling
chop the potatoes and add them into the saucepan. Mash the equally between them. Top each
to the pan, with the salt. Boil for potatoes with the milk, butter, with mashed potato and the
12–15 minutes, or until soft. and half of the cheese. remaining cheese. Bake for 25–30
minutes or until golden.

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This meal has a real kick to it so if you don’t like your

food too spicy then you should use less of the chilli. The meat and
beans are full of protein and will fill you up. You can keep any
leftovers in the fridge for the next day.

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‡ ODUJH RQLRQV Cook the onions and meat for 5 Add the kidney beans and bay
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PLQFHG EHHI 5 minutes. adult to help you.

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Add the tomatoes and oregano. Ask an adult to cook the rice

Bring to a boil, season with pepper, then using the method on the packaging.
simmer on a low heat for 40 minutes, Drain using a colander. Take the bay leaf
stirring occasionally. out of the chilli before serving.

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• 250g (9oz) beef These mini-burgers are hard to beat. Make
mince
• 50g (13/4 oz) them for your family and friends. They’ll soon be
Parmesan cheese, asking you when you’re going to make them again!
freshly grated
• 30g (1oz) fresh
breadcrumbs
• 11/2 tbsp olive oil Prepare a baking sheet Form the mixture into balls
• 1/2 garlic clove,
crushed with a piece of greaseproof paper. about the size of walnuts and then
• 1/2 onion finely Use your hands to mix all the flatten them. Chill the meatballs in
chopped onion ingredients for the burgers (beef, the fridge for 30 minutes.
• 1 egg cheese, breadcrumbs, oil, garlic, Wash your hands well after
• 1 tsp onion, egg, and oregano). handling raw meat.
dried oregano
• olive oil, for
frying
• 16 mini bread rolls Fry the burgers in the oil on Carefully cut the rolls in
• 2 tomatoes, thinly
sliced a medium heat. Turn over after 5 half. Fill each roll with a cooked
• lettuce leaves minutes. Put a fork in the meat, if burger, a tomato slice, a lettuce leaf,
• 400g jar of good the juice is clear, then they’re done. and tomato sauce.
quality tomato sauce
or salsa

%PTHOLDMS

• large glass bowl
• baking sheet
• greaseproof paper
• frying pan
• spatula
• chopping board
• knife
• skewers, to hold
burgers together

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Add a slice of Cheddar 3DQUDR LHMR LHMR
cheese to each one to
make cheese burgers!

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Place the chicken in the Preheat the oven to 180°C (350°F/

marinade and roll each piece until it Gas 4). Lay the coated chicken (uncut
is coated. Cover the dish with cling side up) on a foil-lined grill pan. Put the
film and leave to marinate in the marinade to one side. Bake the chicken
fridge for 1 hour. for 20–25 minutes and baste it with
leftover marinade halfway through.

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Turn off the oven

and turn the grill on. Baste
the chicken pieces and finish
cooking them off under the
grill for 8–10 minutes.



Using tongs, turn the B#QNHNRJOXTMNSMHKS NO

chicken over halfway through
grilling and baste it with
marinade. This helps to keep
it moist.

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Kebabs are fun and really easy to make.


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DIVOLT
This is a popular kebab recipe. Always This recipe is for 4
people. It takes This colourful kebab
soak the wooden skewers in cold water for 30 80 minutes to prepare
minutes to prevent them from burning. and 20 minutes to cook. would make a perfect

*OHSFEJFOUT .FUIPE For the kebabs vegetarian option for a

This recipe is for 4 u Make up the satay sauce in a • 250g (9oz) firm tofu summer barbecue.
people. It takes
20 minutes to prepare large bowl and set aside. Save • 2 small courgettes, .FUIPE
and 16 minutes to cook. a small amount to use as a dip.
each cut into 8 wedges u Cut the tofu into 16 cubes.
• 500g (1lb 2oz) chicken u Cut up the chicken breasts
breasts • 2 medium red onions, Put the cubes into a dish
into large chunks 4cm (11/2in) each cut into 8 wedges with the courgettes, onions,
• 1/2 lime, cut into cubes and place into the large and red pepper.
wedges, to serve bowl of satay sauce. Marinate • 1 medium red pepper,
in the fridge for 1 hour. deseeded and cut into u Mix the ingredients for the
• Follow the recipe on 16 chunks
page 82 for the satay u Thread the chicken chunks marinade in a large dish.
sauce For the marinade Season. Use a spoon to coat
onto short skewers (or large the tofu and vegetables in the
To make sure skewers cut in half). Discard • 2 tbsp olive oil marinade. Put in the fridge for
the chicken is fully any remaining marinade. 1 hour.
cooked, pierce it with • 1 tbsp soy sauce
a fork to see if the u Place the kebabs on a u Thread the vegetables and
• 3 tbsp black bean sauce
juices run clear. grill pan and cook for about tofu onto 8 skewers.
8 minutes. Turn over and cook • 1 tbsp clear runny honey
for another 8 minutes. Serve u Place the kebabs on the grill
the chicken warm with the • 2 garlic cloves, crushed
satay sauce for dipping and and brush them with the
wedges of lime. • salad, to serve marinade. Grill for 15–20
minutes, turning them halfway
through and brushing them
with more marinade.

ourgette mushrooms onions
aubergine
yellow c 5SZ ZPVS PXO

halloumi cheese Play around with combinations of ingredients
to make up your own kebabs. Use the
barbecue sauce from page 82 to create a beef
and onion one. You can use the items
pictured here, although not all on one kebab!



-BNC XJUI NJOU ZPHVSU *OHSFEJFOUT 1SBXO BOE
QFQQFST
Lamb is delicious when flavoured with This recipe is for 4
people. It takes This bright and
herbs and spices. You can make a mint and 25 minutes to prepare
yogurt dip to accompany this classic kebab. and 15 minutes to cook. colourful kebab is full of

*OHSFEJFOUT .FUIPE For the marinade flavour. Squeeze lime

This recipe is for 4 u Put the lamb mince in a • juice of 1 lemon juice on them to serve.
people. It takes
20 minutes to prepare mixing bowl. Add the chopped • juice of 1 lime .FUIPE
and 20 minutes to cook. onion, garlic, cinnamon, cumin,
and coriander to the bowl. Stir • 2 tbsp soy sauce u Make the marinade by
• 450g (1lb) minced lamb the ingredients until they are
all combined. • 1 garlic clove, crushed mixing the ingredients
• 1 small onion, finely together in a jug. Carefully
chopped u Divide the lamb mixture into • 1 tsp light brown sugar cut the peppers and baby
sweetcorn into chunks.
• 1 garlic clove 12 pieces. Shape each one into For the kebabs
a sausage and then thread • 1/2 red pepper u Thread the vegetables and
• 1/2 tsp ground cinnamon them onto the skewers. Press • 1/2 yellow pepper
or roll to lengthen the kebabs. prawns onto the skewers. Place
• 2 tsp ground cumin • 8 cherry tomatoes the kebabs into a rectangular
u Place the lamb kebabs onto dish. Pour the marinade over
• 1 tsp ground coriander • 4 baby sweetcorn the kebabs. Put the kebabs into
the baking tray and brush them • 150g (51/2 oz) cooked the fridge for an hour. Turn
• olive oil, for brushing with oil. Grill them for about them over after 30 minutes.
5 minutes on each side, until prawns
• 1 tsp dried mint golden. Transfer to a serving u Grill the kebabs for
dish and sprinkle with mint.
• 1/2 lemon, to serve 15 minutes. Baste the prawns
every five minutes with the
• Follow the recipe on marinade (discard any
page 48 for the yogurt leftover marinade).
and mint dip

7FHFUBCMF UBSU

This dish is best served cold.

It’s perfect for a light evening meal
or lunch. Try it with some potato
salad and a green salad.



3DQUDR LHMR LHMR

%PTHOLDMS • tablespoon • greaseproof paper
• cling film • baking beans or dried kidney
• sieve • rolling pin beans
• mixing bowl • flan tin, loose-bottomed and • oven gloves
• knife fluted, approx. 20cm/8in diameter • jug
• fork • table knife • whisk

)MFQDCHDMSR • 30g (1oz) vegetable fat or lard, • 1 small leek, sliced and sautéed
cubed • 2 eggs (beaten)
• 225g (8oz) plain flour, plus • 100ml (31/2fl oz) milk
extra for rolling • 2 tbsp water • 100ml (31/2fl oz) cream
• a pinch of salt • 30g (1oz) Cheddar
• 90g (3oz) unsalted butter, • 100g (31/2oz) red pepper, cheese, grated
diced deseeded and diced

• 125g (41/2oz) sweetcorn

• 125g (41/2oz) peas



Sift the flour and salt into a Once the mixture looks like Shape the pastry into a

bowl. Stir in the butter and fat, until crumbs, add the water, drop by smooth disc and wrap it in cling
coated with flour. Rub the fats into drop, and stir with a knife. When film. Chill it for 1 hour in the
the flour. the crumbs start to come together, fridge, or until firm. Grease your
gather the pastry in your hands. tin and lightly flour your work top.



Roll out the pastry so that Cover the tart with 2 layers of Ask an adult to turn the oven

it is slightly bigger than the tin. greaseproof paper and add the down to 180°C (350°F/Gas 4).
Gently press it into the tin and use baking beans. Bake for 15 minutes,
a knife to trim off the excess. Use remove the paper and beans and Scatter the ham and vegetables over
a fork to prick the base and chill it bake for a further 5 minutes. This
again for 15 minutes. Preheat the technique is called baking blind the base. Whisk the eggs, milk, and
oven to 200°C (400°F/Gas 6). and it helps the pastry stay firm
when the wet filling is added. cream together and pour into the

tart. Sprinkle over the cheese and

bake for 45 minutes. Allow the tart

to set and cool before serving.

5PNBUP BOE
BVCFSHJOF MBZFST

Slow roasted tomatoes are chewy, juicy, and tasty. Everyone

who tries this dish will love the combination of textures and flavours.



)MFQDCHDMSR Lay the tomatoes cut-side up Preheat the oven to (150°C

• 6 large ripe tomatoes, cut in on the tray. In a small bowl, mix 300°F/Gas 2). Bake the tomatoes
half the garlic and oregano, half of the for 2–3 hours. When ready, they
• 2 garlic cloves, finely chopped olive oil, and season with salt and should be slightly shrunk, but still a
• 1 tbsp dried oregano pepper. Spoon it over the tomatoes. brilliant red colour. Allow to cool.
• 8 tbsp extra-virgin olive oil
• 1 large aubergine, thinly sliced
• pinch of smoked paprika
• 8 tbsp natural yogurt
• 2 tbsp runny honey
• 4 tbsp sliced almonds, toasted

%PTHOLDMS

• baking tray
• spoon
• colander
• large bowl
• griddle pan
• 4 serving dishes

Layer the slices of aubergine Place the aubergine slices

in a colander, sprinkling a little salt in a large bowl, pour over the rest
between each layer. Leave for 30 of the olive oil, and sprinkle with a
minutes then rinse well with water little paprika. Toss together with
and dry. your hands.

3DQUDR LHMR LHMR



Heat a ridged griddle pan, then To serve, layer the tomatoes

add a single layer of the aubergine and aubergines in 4 dishes. Drizzle
slices. Cook each side until tender. Place two tablespoons of yogurt and half a
the slices on a plate. Repeat for the tbsp of honey over each dish. Sprinkle
other slices. half a tablespoon of almonds over
each portion.

'PVS XBZT
XJUI TBVDFT

Try these simple and versatile sauces.



$IVOLZ UPNBUP TBVDF $SVODIZ TBUBZ TBVDF

This sauce is hearty and full of flavour. It You can use smooth peanut butter for this

can be used in a lasagne if you double the classic sauce, but crunchy peanut butter
quantities or as a simple sauce for a pasta dish. gives it a better texture.

*OHSFEJFOUT .FUIPE *OHSFEJFOUT .FUIPE

This recipe is for u Chop the onion into small This recipe is for u Peel the onion and
4 people. It takes 4 people. It takes
3 minutes to prepare pieces and crush the garlic 5 minutes to prepare chop it very finely.
and 5 minutes to cook. clove. and 6 minutes to cook.
u Peel the ginger and grate it
• 1 onion u Pour the oil into a saucepan • 11/2 onions
coarsely, then peel and crush
• 1 garlic clove and add the onion and garlic. • 3cm (11/2 in) cube the garlic.
Fry gently for 2 minutes or fresh ginger
• 2 tbsp olive oil until the onion is golden. u Heat the oil in a saucepan.
• 3 garlic clove
• 400g tinned tomatoes u Add the tinned tomatoes and Cook the onion gently for 3
• 41/2 tbsp vegetable oil minutes or until soft. Add the
• 1 tbsp tomato puree puree to the saucepan, stir and ginger and garlic and cook for
cook for 3 minutes. • 3 tbsp soy sauce a few minutes. Let the mixture
cool down.
• 9 tbsp water
u Put the onion mixture, soy
• 41/2 tbsp light brown
sugar sauce, water, sugar, peanut
butter, and lime juice in a bowl
• 15 tbsp crunchy and whisk.
peanut butter
u This recipe is perfect for
• juice of 2 limes
chicken kebabs (see page 76).

(FU UIFTF UPPMT saucepan wooden spoon
whisk
As the name suggests, a saucepan is
for making sauces in. You will need knife
these items in order to make most
sauces. The wooden spoon is for
stirring and the whisk is for
blending the ingredients together.



$IFFTZ XIJUF TBVDF #BSCFDVF TBVDF

This sauce is often used in lasagne (see Tasty and sweet, this sauce uses the

58–59). You can also put it on pasta and add natural sugars from oranges and honey to give
cooked bacon to make a cheesy, creamy pasta. it a delicious flavour.

*OHSFEJFOUT .FUIPE *OHSFEJFOUT .FUIPE

This recipe is for u Over a low heat, melt the This recipe is for 6 u Crush the
6 people (when used people. It takes 10 garlic cloves and put
in a lasagne). It takes butter in a small pan. minutes to prepare and
5 minutes to prepare works perfectly for a in a glass bowl.
and 6 minutes to cook. u Stir in the flour and cook for marinade.
u Add the ketchup, soy
• 60g (2oz) unsalted 1 minute. Gradually whisk in • 2 garlic cloves sauce, and orange juice to
butter the milk. Stir and continue
heating until thickened. • 4 tbsp tomato ketchup the bowl and mix well with
• 30g (1oz) plain flour
u Add in the cheese and • 4 tbsp soy sauce a wooden spoon.
• 500ml (16fl oz) warm
milk season. Stir until the cheese is • 4 tbsp fresh orange u Pour in the sunflower oil,
well mixed into the sauce. juice runny honey, and mustard.

• 2 tbsp sunflower oil Mix all the ingredients for

• 60g (2oz) Parmesan • 6 tbsp clear, runny 2 minutes or until everything
cheese, grated honey
has blended into a sauce.
• 2 tsp mustard
u This recipe has double
quantities of the BBQ chicken

recipe on pages 74–75. Use it

as a marinade to flavour meat

or vegetables.

.JYFE CFBO
TUJS GSZ
3DQUDR LHMR LHMR
This vegetarian stir-fry

is incredibly tasty and quick
to cook. The dessicated coconut
and cashew nuts give it a crunchy
texture and delicious flavour.

)MFQDCHDMSR • 6 spring • 2 tbsp soy sauce • 1 tbsp sesame
onions, seeds
• 50g (13/4oz) chopped • 1 tbsp rice vinegar
dessicated coconut, • 75g (21/2oz)
unsweetened • 1 fennel bulb, • 100g (31/2oz) unsalted cashew nuts
sliced, core removed beansprouts
• 2 tbsp sunflower oil
• 500g (1lb 2oz) • 1 tbsp fresh
• 1 garlic clove, French and runner coriander, chopped
sliced beans, thinly sliced
• 200g (7oz)
wholewheat noodles



Place the coconut in a bowl Heat the oil in a large frying Add your sliced beans and

of warm water, cover, and leave for pan or wok. Add the garlic, onion, fry quickly, stirring all the time.
20 minutes. Strain the coconut and fennel. Using a wooden spoon Pour on the soy sauce and vinegar.
through a sieve, pressing it against stir all the time for about 2 minutes. Stir in, then remove the pan from
the sides. the heat.



Add the beansprouts to Cook some noodles Spoon out the stir-fry on

the stir-fry. Sprinkle on the coconut following the instructions on the top of the noodles. After roasting
and coriander. Then give the packet. Drain the noodles using a the cashew nuts and sesame seeds,
mixture another good stir. Mmm! colander, then spoon them into sprinkle over and serve.
Smells good. your serving bowls.

)MFQDCHDMSR 3BJOCPX CFFG

• 300g (101/2oz) lean Stir-frying is a quick and easy way to make a
beef, cut into thin strips
colourful and nutritious meal. You can serve it on its
• 1 tbsp sunflower oil own or eat it with rice or noodles.

• 1 red pepper,
deseeded and cut
into thin strips Put the marinade ingredients in a Heat the sunflower oil in a wok

• 6 baby corn, shallow dish. Mix them together and then or frying pan. Remove the beef from the
halved add the beef strips. Coat them in the marinade using tongs and carefully put it
marinade, cover, and set aside for 1 hour. into the wok or frying pan.
• 75g (21/2oz)
mangetout

• 3 spring onions, sliced
on the diagonal

• 2 cloves garlic, chopped

• 2 tsp grated fresh
ginger

• 4 tbsp fresh orange
juice

-@QHM@CD

• 6 tbsp hoisin sauce

• 2 tbsp soy
sauce

• 1 tbsp
runny clear
honey

• 1 tsp sesame oil

%PTHOLDMS

• small sharp knife
• chopping board
• spoon
• shallow dish
• wok or large frying pan
• spatula or wooden spoon
• tongs

Stirring continuously, fry the Add a little more oil to the wok

beef on a high heat for 1½ minutes or if it looks dry. Add the red pepper, baby
until browned all over. Remove the beef corn, mangetout, and spring onions.
using the tongs and set aside. Stir-fry for 2 minutes.

3DQUDR LHMR LHMR

Add the garlic, ginger, beef, and

leftover marinade and stir-fry for
1 minute. Pour in the orange juice, and
cook stirring, for another minute.

6@QH@SHNMR

Strips of pork and chicken
are a good alternative to the
beef, or you could try prawns
or tofu. For the best flavour,

it’s important to marinate
them first.

.BSJOBUFE DIJDLFO

The chicken in this recipe is marinated so that it

absorbs the curry flavour. If you want a stronger flavour you can
marinate the meat for longer than 30 minutes.



In a bowl, mix the tomato Carefully cut each chicken Stir the chicken into the

puree, oil, and curry powder breast into cubes of about 2.5cm marinade, season with salt and
together to make a paste. Add the (1"). Always wash your hands after pepper, and cover the bowl.
lemon juice and half the yogurt to handling raw meat. Leave the chicken to marinate in
make the marinade. the fridge for 30 minutes.



Place the frying pan over a Add the sultanas and To shred the lettuce, roll

medium to high heat and fry the almonds and cook for 3–4 minutes. up the leaves and carefully cut
chicken for 3–4 minutes. The Before serving, cut a piece of them into thin slices. Serve the
chicken will change colour but it chicken in half. If there is no chicken with the shredded lettuce,
trace of pink, it is cooked. naan bread, and mango chutney.
will not be cooked.

)MFQDCHDMSR • 2 chicken breasts, skinless To serve %PTHOLDMS
and boneless
• 1 tsp tomato puree • 1-2 Little Gem lettuces • mixing bowl
• 30g (1oz) sultanas, optional • naan bread • dessert spoon
• 2 tbsp vegetable oil • 2 tbsp mango chutney, • 2 chopping boards
• 30g (1oz) flaked almonds, optional • 2 sharp knives
• 1 tbsp curry powder optional • frying pan
• wooden spatula
• juice of 1/2 lemon

• 125g (41/2oz)
natural yogurt



3DQUDR LHMR LHMR

'PVS XBZT XJUI
SPBTU WFHFUBCMFT

Each of these dishes can accompany a main meal.



3FET BOE HSFFOT 4XFFU QPUBUP
BOE QBSTOJQ
This vegetable medley is colourful and
Perfect on a cold day, this option could
has a slight crunch. It could be paired with the
Rice balls or Griddled chicken. be eaten with the lamb or sausage hotpot.

*OHSFEJFOUT .FUIPE *OHSFEJFOUT .FUIPE

This recipe is for u Preheat the oven to 200°C This recipe is for u Preheat the oven to 200°C
4 people when served 4 people when served
as a side dish. It takes (400°F/Gas 6). as a side dish. It takes (400°F/Gas 6).
8 minutes to prepare 5 minutes to prepare
and 50–60 minutes u On a chopping board use a and 50 minutes to cook. u On a chopping board use a
to cook.
• 2 red onions sharp knife to carefully cut the • 4 large sweet sharp knife to carefully cut the
• 2 whole raw beetroots, red onion into large chunks, potatoes, peeled parsnips into large chunks and
peeled slice the beetroot into large slice the sweet potatoes into
• 1/2 head of broccoli wedges, and cut the florets off • 4 parsnips, peeled large wedges.
• 12 cherry tomatoes the half head of broccoli.
• 1 tbsp olive oil • 1 tbsp olive oil u Put the parsnips and
u Place the beetroot into a
potatoes into a roasting tin or
roasting tin or oven-proof dish an oven-proof dish and use
and use your hands to toss the your hands to toss the
vegetables with oil. Cook for vegetables with oil.
20 minutes.
u Roast in the over for
u Add the remaining
50 minutes or until the
ingredients and cook for a vegetables are golden.
further 30–40 minutes.

5SZ ZPVS PXO tom ushrooms bsuqtutaesrhnut
m atoes
There are plenty of other leeks
vegetables that taste delicious olives
when roasted and work well as
a side for any main dish. Try
out these other ingredients.



1FQQFS NFEMFZ 3PBTU QPUBUP BOE DBSSPU

Roasted garlic is really tasty and roasted This is a classic choice of roasted

peppers are juicy and full of flavour. This dish vegetables that often gets served with chicken.
would sit well with the Marinated chicken meal. It can help add carbohydrates to a lighter meal.

*OHSFEJFOUT .FUIPE *OHSFEJFOUT .FUIPE

This recipe is for u Preheat the oven to 200°C This recipe is for u Preheat the oven to 200°C
4 people when served 4 people when served
as a side dish. It takes (400°F/Gas 6). as a side dish. It takes (400°F/Gas 6).
8 minutes to prepare 5 minutes to prepare
and 40 minutes to cook. u On a chopping board use a and 50 minutes to cook. u On a chopping board

• 1 green pepper sharp knife to slice the peppers • 12 Chantenay carrots, use a sharp knife to quarter
into thin strips and the garlic or 5 regular carrots the potatoes and cut the carrots
• 1 yellow pepper in half. into thick wedges.
• 2 large potatoes,
• 1 red pepper u Carefully cut the courgette peeled u Scatter the potatoes and

• 1 orange pepper into thick slices. carrots into a roasting tin or
oven-proof dish and use your
• 1 garlic clove u Place all the ingredients into hands to toss the vegetables
with oil.
• 2 small courgettes a roasting tin or oven-proof
and use your hands to toss the u Cook for 50 minutes or until
• 1 tbsp olive oil vegetables with oil.
the vegetables are golden.
u Cook for 40 minutes.

)MFQDCHDMSR 3PBTU DIJDLFO

• 1.5kg (3lb 3oz) Everyone loves a traditional roast lunch or
whole chicken
dinner. Once you’ve mastered this classic recipe, you’ll be
• 75g (21/2oz) unsalted able to use it for the rest of your life. You’ll definitely
butter, softened impress your family when you make it.

• 1/2 a lemon
and 1 tsp lemon zest

• 1 tbsp fresh thyme
leaves, plus 2 sprigs

• 1 large onion, chopped

• 8 mini carrots

• 1 garlic bulb

• 250ml (8fl oz)
vegetable stock

4NRDQUD Preheat the oven to 200°C (400°F/ To make the stuffing, mix the

• 12 broccoli florets, Gas 6). Rinse the chicken, inside and out, softened butter with the thyme leaves, and
boiled and drained under cold running water. Place it on a lemon zest in a bowl and season with salt
• 4 potatoes, chopped board and then pat dry, inside and out, and pepper. Spoon it inside the chicken,
into quarters and roasted with kitchen paper. along with the lemon and thyme sprigs.
(see also page 91)
• 16 mini carrots, roasted
(see also page 91)
• 250ml (8fl oz) gravy

%PTHOLDMS

• chopping board
• kitchen paper
• small mixing bowl
• 2 dessert spoons
• sharp knife
• string
• roasting tin
• oven gloves
• large wooden
chopping board
• carving knife

Put the chicken into a roasting tin Carefully transfer the cooked

on a bed of onions, carrot, garlic and chicken to a rack (you might want to ask

vegetable stock. Roast it for 1 hour and an adult for help) and leave to rest for

20 minutes, or until golden brown. Baste 10–15 minutes before carving. Serve with

the meat after 30 minutes and then every broccoli, roasted potatoes and carrots,

15 minutes after that. and a generous helping of gravy.

%WSQ@R

3DQUDR LHMR LHMR Use the recipe on page 91 for
roasting potatoes and carrots.

Boil the broccoli florets for
5 minutes, drain and serve.
Make up 250ml (8fl oz) of

gravy to serve with
your meal.

(SJEEMFE
DIJDLFO

Food has an wonderful texture and

finish to it when it’s been cooked in a griddle
pan. Always make sure you cook the meat
thoroughly. You can eat this dish hot or cold.



3DQUDR LHMR LHMR

)MFQDCHDMSR • 8 cherry tomatoes, halved • griddle pan
• 3 tbsp chopped fresh mint • tongs
• 2 tsp paprika • 1 tbsp lemon juice • small sharp knife
• chopping board
• 5 tbsp olive oil %PTHOLDMS • medium saucepan
• colander
• 4 skinless chicken breasts, each • large shallow dish • large glass bowl
about 150g (51/2oz) • tablespoon
• cling film
• 400g (14oz) baby new potatoes,
cut in half if necessary

• 2 spring onions, finely chopped



Mix the paprika and 3 Heat a griddle pan until Carefully turn the chicken

tablespoons of olive oil in a large it is very hot. Reduce the heat over using tongs. Spoon over a little
dish. Add the chicken and spoon to medium and place 2 chicken of the marinade and then cook for
over the marinade. Cover with cling breasts in the pan. Griddle for 6 minutes, or until cooked through.
film and chill for 30 minutes. 6 minutes on one side. Griddle the remaining chicken.



Put the potatoes in a Drain the potatoes and Mix the olive oil and lemon

medium saucepan and cover with leave them to cool in a bowl. Put juice together, using a fork. Then
water. Bring to the boil and cook them in the bowl. Add the mint. pour the dressing over the salad
the potatoes for 10 minutes or and stir well to mix it in.
until they are tender.

3 7 % % 4
4 ().'3

)MFQDCHDMSR • 175g (6oz) strawberries or • 9cm (31/2") fluted cutter • wooden spoon
other soft fruit • 12-hole bun tin • sieve
• 225g (8oz) ready-made • 4 tbsp redcurrant jelly • baking parchment • chopping board
shortcrust pastry • 15ml (1 tbsp) water • dried beans or chickpeas • sharp knife
• oven gloves • teaspoon
• 150g (51/2 oz) mascarpone %PTHOLDMS • cooling rack • small saucepan
cheese • small mixing bowl • pastry brush
• rolling pin
• 1/2 tsp vanilla extract

• 2 tbsp icing sugar

4USBXCFSSZ UBSUT

These pretty pastries taste as good as they look! -@JDR LHMR LHMR

You can also make them with other types of soft fruit.



Preheat the oven to 200˚C Line the cases with baking Transfer the cases to a

(400˚F/Gas 6). Thinly roll out the parchment and fill them with dried cooling rack. Place the cheese and
pastry, then using the fluted cutter, beans. Cook for 10 minutes, then vanilla extract in a mixing bowl. Sift
cut out 8 circles. Press the pastry remove the beans. Return to the over the icing sugar, then beat with
circles into a bun tin. oven for 3 minutes. Cool in the tin. a wooden spoon until smooth.



Place the strawberries on When the pastry cases are Place the redcurrant jelly

a chopping board. Remove the completely cool, use a teaspoon to in a small pan with the water and
green stalks from the strawberries. fill them with the mascarpone and
Then use a knife to cut them in half vanilla mixture. Arrange the cook over a low heat, stirring until
or quarters if they are large. strawberries over the top.
the jelly has dissolved. Brush this

over the strawberries.

'PVS XBZT "@RHBBNNJHDCNTFG
XJUI DPPLJFT
This recipe is for 8 people
Everyone enjoys making (which allows for 2 cookies each).
cookies and everyone loves to It takes 40 minutes to prepare
and 15 minutes to cook.
eat them. Try out these tasty
• 100g (31/2oz) butter,
combinations or come up with at room temperature
• 1 egg
your own. • 125g (41/2oz) caster sugar
• 1/2 tsp vanilla extract
• 150g (51/2oz) self-raising flour

%PTHOLDMS

• 2 baking trays
• baking parchment
• large glass bowl
• electric whisk
• wooden spoon



)B[FMOVU EFMJHIUT $SBOCFSSZ DIFXT

Hazelnuts have a brilliant flavour and You can play around with trying the

crunch. Alternatively, you could try the same same quantity of another dried fruit. Which is
quantity of another nut. Do you like peanuts, your favourite? Try raisins, mangoes, apples,
walnuts, pecans, or pistachios? blueberries or cherries.

*OHSFEJFOUT 5PQ UJQT *OHSFEJFOUT 5PQ UJQT

(to add to basic dough u Toast the nuts under the grill (to add to basic dough u Mix the ingredients really
recipe above) recipe above)
• 75g (21/2 oz) for 2 minutes before you stir well so that the cranberries and
hazelnuts, cut in half them into the dough mixture. • 45g (11/2oz) white white chocolate don't all sit
chocolate, broken into together. They need to be
u Wrap up a pile of cookies in small pieces spread out well in each cookie.

baking parchment and tie it • 45g (11/2oz) dried u Serve the cookies with a
with ribbon to make a parcel cranberries, finely
to give to someone. chopped glass of milk for each person.