Cheese and Onion Topped Vegetable Pie

This was a yummy veggie pie.

Cheese and Onion Topped Vegetable Pie (from Waitrose Autumn)
(Serves 4)
(9 WW SmartPoints per serving)

800g potatoes, peeled and chopped
splash milk
1 tbsp oil
1 carrot sliced
1 pepper, diced
300g leeks, washed and thickly sliced
40g butter
40g plain flour
400ml milk
1 tsp mustard
80g cheddar cheese, grated
1 bunch spring onions, sliced

Put the potatoes into a saucepan and over with water. Bring to the boil and cook for 10-15 mins until tender. Drain and return to the pan.

Add the milk and mash well. Season.

Preheat the oven to 200C.

Heat the oil in a frying pan and fry the veg for 5 mins. Transfer to an ovenproof dish.

Meanwhile, melt the butter in a small pan, stir in the flour and cook for 1 min. Gradually add the milk stirring constantly until thickened. Stir in the mustard and 20g cheese, season and pour over the veg.

Mix the remaining cheese and spring onions into the mash and spoon on top of the veg. Bake for 30 mins until golden.

Salmon and Prawn Fish Pie

There is a lot of veg packed into this fish pie, it is a really yummy dish. 

Salmon and Prawn Fish Pie
(Serves 4)

olive oil
1 rasher bacon, sliced
1 large carrot
1 bunch spring onions
½ bunch fresh flat-leaf parsley
2 tbsp plain flour
600ml semi-skimmed milk
2 tsp mustard
400g frozen chopped spinach
4 x 120g salmon fillets
200g raw peeled prawns
400g frozen peas
125g feta cheese
600g sweet potatoes
600g cauliflower

Preheat the oven to 180C.

Put the bacon into a large roasting tray with 1 tsp of oil, then put on a medium heat. Wash and trim the carrot and spring onions, chop into 1cm dice, and once the bacon is lightly golden, stir them into the tray.

Finely slice and stir in the parsley stalks. Cook for 10 mins to soften, stirring regularly, then stir in the flour. Gradually pour in the milk, bring up to a good simmer, then stir in the mustard and frozen spinach. Simmer for 5 to 10 mins, or until the spinach has thawed.

Chop the salmon into bite-sized chunks, halve the prawns, finely chop the parsley leaves and stir it all through the sauce with the frozen peas, then crumble the feta over the top and turn off the heat.

Meanwhile, wash the sweet potatoes and cauliflower (leaving the skins on for extra nutritional benefit) and chop into 3cm chunks. Cook in a large pan of boiling salted water for 15 mins, or until cooked through, then drain and mash well, taste, and season. Gently spoon the mash over the fish pie filling, spreading it out with a fork. Bake for 40 mins, or until golden and crisp on top, and bubbling at the edges.

Thai Chicken Wrap

This is one of the best wraps I've had in a while, put in more or less chilli as your tolerance allows! It was so fresh and zingy tasting.

Thai Chicken Wrap (from WeightWatchers Magazine)
(Serves 2)

1 chicken breast, sliced into strips
1/4 cucumber, deseeded and sliced
1/2 small carrot, grated
juice 1/2 lime
lettuce leaves
2 tortilla wraps
1 tsp mayonnaise

for the marinade
1 green chilli, deseeded
2 shallots, roughly chopped
2 cm piece ginger, roughly chopped
1 garlic clove, roughly chopped
1 lemongrass stalk, roughly chopped
small bunch coriander
juice and zest 1 lime
1 tsp Thai fish sauce
2 tsp oil

Place all the marinade ingredients in a small food processor and blitz until you have a thick paste. Combine with the chicken and mix well. Cover and set aside for 30 mins.

Meanwhile, combine the cucumber and grated carrot with the lime juice. Preheat the grill.

Spread the marinated chicken pieces on the baking tray and place it under the grill. Cook for 10-15 mins or until firm but still tender and moist. Set aside to cool for a few mins.

Smear half the mayonnaise over each tortilla. Place a few lettuce leaves in the middle. Add the grated carrot and cucumber and top with the chicken. Wrap up the tortilla and serve or pack into a lunchbox.

Curried Sweet Potato and Lentil Stew

I wanted something super healthy when I came out of hospital, so I helped my Mum make this delicious curried lentil and sweet potato stew. It was lovely comfort food and the yoghurt really cut through the flavours.

Curried Sweet Potato and Lentil Stew (from Love and Lemons)
(Serves 4)


1 tbsp oil
½ onion, chopped
2 carrots, chopped
2 garlic cloves, crushed
½ tsp fresh ginger, minced
1 large sweet potato, chopped
2 tsp curry powder
¼ tsp ground cardamom
150g dried red lentils
1l vegetable stock
125g chopped green beans
75g frozen peas, thawed
120g spinach
juice 1 lime, plus extra lime wedges for serving
juice ½ small lemon
pinch chilli flakes
small bunch coriander, chopped

for the Yoghurt Sauce
125g greek yoghurt
½ tsp extra-virgin olive oil
squeeze lemon or lime juice
salt and pepper

Heat the oil in a large pan over a medium heat. Add the onion and a few pinches of salt and pepper and cook for about 5 mins until soft. Add the carrots, garlic, ginger, and sweet potatoes and stir. Add the curry powder, cardamom, and season. Stir again and cook until the spices are fragrant, about 1 min. Add the lentils and stock. Reduce the heat and simmer until the carrots and sweet potatoes are soft, 20 to 30 mins.

Meanwhile, mix together all the ingredients for the yogurt sauce.

Use an immersion blender (or a potato masher) to coarsely blend the stew. Add the green beans, peas, and spinach and cook for another few mins. Add the lime juice, lemon juice and chilli flakes and stir to combine.

Divide into 4 bowls and sprinkle with coriander. Serve with the yoghurt sauce.

Old Bay Chicken with Creamy Veg Pasta

I made this recipe way back in July. It was a spur of the moment decision because it used up all the ingredients in my fridge before going on holiday. It was very tasty and relatively simple to make.

Old Bay Chicken with Creamy Veg Pasta
(Serves 4)

4 chicken breasts
4 tbsp Old Bay Seasoning
250g fettuccine
2 tbsp butter
1 small carrot, chopped into small pieces
1 rib celery, chopped into small pieces
1/2 small onion, finely chopped
salt and pepper
2 tbsp plain flour
250ml chicken stock
250ml milk
1/2 tsp dried parsley

Sprinkle the old bay seasoning over the chicken breasts. Place the chicken on a baking sheet and cook in the oven for about 20-30 mins.

Break the pasta into smaller pieces. Bring a pan of water to the boil, add the pasta and cook according to packet instructions until just al dente. Drain then set aside.

Meanwhile, melt butter in a large frying pan over a medium heat then add the carrot, celery, and onion. Season with salt and pepper then fry for about 5-7 mins, until starting to soften. Sprinkle in the flour, cook, stirring for 1 min.

Slowly pour in chicken stok and milk while stirring constantly to avoid lumps. Turn the heat up to medium-high until starting to boil then turn heat back down to medium, add the parsley and a little more salt and pepper then cook, stirring occasionally, until thickened and bubbly, 5 mins.

Add the pasta to the sauce then stir to combine and cook for 2 more mins. Remove from heat. The sauce will continue to thicken as it cools.

Carrot, Spinach and Preserved Lemon Tart

I made these tarts a little while ago with an excess of carrots in my veg bag. They have a really interesting and fab flavour and I would never have thought of putting carrots in a tart before but this really works. I took some shortcuts, I only used whole eggs and not yolks for the filling and milk instead of cream and I used normal full sized carrots cut down into batons. Also as you can see from the picture I made 4 small ones with half the recipe rather than one big tart, which is what the recipe below is for.

Carrot, Spinach and Preserved Lemon Tart (from The Telegraph)
(Serves 6-8)

2 tsp cumin seeds
250g plain flour
150g butter
1 egg yolk
½ - 1 tbsp very cold water

For the filling
300g spinach, any coarse stalks removed
15g unsalted butter
½ tbsp olive oil
1 small onion, very finely chopped
2 small cloves garlic, finely chopped
about ⅛ tsp ground cinnamon
400g peeled and trimmed baby carrots
40g preserved lemon, finely chopped
2 large eggs and 2 large yolks
325ml double cream
30g coriander leaves, finely chopped

Toast the cumin seeds in a dry frying pan for about 30 seconds. Leave to cool then bash with a mortar and pestle to break down a little.

Put the flour, butter, cumin seeds and a pinch of salt into a food processor and whizz until the mixture resembles breadcrumbs. Mix the yolk with half a tablespoon of cold water, add it to the flour mixture and whizz again. Add another half tbsp of water if needed for the pastry to come together into a ball. Wrap in clingfilm and allow to rest in the fridge for 30 mins.

Roll out on a lightly floured surface and line a 25-26cm loose-bottomed tart tin (3cm deep). Prick the bottom with a fork then chill in the fridge or freezer until cold and firm.

Preheat the oven to 200C and put in a metal baking-sheet.

Line the pastry with greaseproof paper and fill with baking beans. Bake on the sheet for 10 mins then remove the paper and beans and cook for another 8 mins. Leave to cool. Lower the temperature to 180C. Use any leftover raw pastry to patch any cracks in the base.

Put the spinach into a saucepan with a couple of tbsp of water and wilt over a medium heat for 5 mins stirring occasionally. When it is completely wilted, leave until cool enough to handle, then squeeze all the water out with your hands. Chop roughly.

Heat half the butter and olive oil in a frying-pan and add the onion, cook gently until soft but not coloured. Add the garlic, cinnamon and spinach, season and continue to cook until the mixture is quite dry. Spoon it into the pastry case.

Heat the rest of the oil and butter in the same frying pan. Add the carrots and saute until golden in parts and quite dry. Stir in the preserved lemon and some seasoning and spoon into the tart case.

Mix the eggs, yolks and cream together in a jug. Add the coriander and season. Slowly pour the egg mixture on top of the vegetables. Return the tart to the baking sheet and cook for 45 mins, or until the pastry is golden and the filling just set in the middle (it should still have a little give as it will continue to cook once out of the oven). Leave to cool for 15 mins then remove the tart ring and serve.

Roasted Carrot Hummus

As well as lots of mushrooms I have also been getting lots of carrots in my veg bag, so I used them to make some hummus. This was delicious and served me well for breakfast last week.

Roasted Carrot Hummus (from Farmers Girl Kitchen)

200g carrots
drizzle of olive oil
salt and pepper
1 400g tin cooked chickpeas
1 garlic clove, crushed
2 heaped tsp tahini
2 tbsp lemon juice
2 tsp ground cumin

 Preheat the oven to 200C. Place the carrots on a baking sheet and drizzle with oil and salt and pepper. Roast for about 30 mins in the oven until soft.

Put the carrots and all the other ingredients into a mixer and blitz until blended and smooth. Spoon into a bowl and level to remove any air pockets. Serve.

Chicken Stock

When I have a roast chicken I like to use every part of the chicken, so I always make stock with the bones. It also tastes better! This recipe comes from my Mum, it's the one she has been making for years and so I have no idea where it originally came from. This time round I used the stock in soup and I froze the leftovers.

Chicken Stock

1 chicken carcass from a roast chicken
2 carrots, cut into large chunks
1 potato, quartered
1 onion, quartered
2 bay leaves

Put all the ingredients into large pan and cover with water. Bring to the boil, then turn the heat down and simmer for an hour, skimming the scum and fat off the top occasionally.

After an hour, drain through a sieve into a bowl, keeping the liquid, leave to cool. Put into the fridge overnight and all the fat will float to the top. Skim off the fat with a slotted spoon and your stock is ready to use.

Beetroot and Farro Burger

Delicious pink burgers, full of beetroot and wholegrain.

Beetroot and Farro Burgers (from What's Cooking Good Looking)
(Makes 4-5 burgers)

65g farro
2 beetroot, roughly chopped
2 carrots roughly chopped
3 spring onions, chopped
1 large garlic clove, finely chopped
salt and pepper
35g oats
45g sunflower seeds
2 eggs, lightly beaten
2 tbsp oil

Cook the farro according to packet instructions and drain well.

Add the cooked farro, beetroot, carrots, spring onions, garlic, salt and pepper to a food processor. Pulse several times until everything is pureed. Add the oats, and pulse until combined. Add the sunflower seeds. Pulse a few more times. Transfer the mixture to a bowl, and add in the eggs, stirring until combined.

Put the mixture in the fridge for at least 30 mins.

Preheat the oven to 200C. Once the mixture has been chilled, remove and divide the mixture into 4-5 burgers. Place onto a baking sheet and bake in the oven for 25-30 mins.

Cumin, Barley and Cabbage Soup

I got a savoy cabbage in my veg bag, I'm not a big fan of savoy cabbage so I wasn't really sure what to do with it. In the end I made some of it into soup. This was a lovely filling winter soup, filled with veg.

Cumin, Barley and Cabbage Soup (from Cooking On a Bootstrap)
(Serves 4)

200g pearl barley
2 small onions, sliced
6 cloves garlic, chopped
2 tbsp oil
1 tsp cumin
2 large carrots, grated
1.5l vegetable stock
1/2 tsp turmeric
1 tbsp red or white wine vinegar
juice 1 lemon
1/2 savoy cabbage, sliced

Put the onions into a saucepan with the oil, cumin, and a pinch of salt. Cook over a very low heat for 20 mins, stirring occasionally. When the onion and garlic are softened, grate one of your carrots and add to the onions and garlic, and stir.

Add the barley, pour over the stock, squeeze in the lemon juice, and bring to the boil. Cover the pan and reduce to a simmer for 40 mins, if the soup starts to dry out, add a cup of water and stir well. Add the cabbage and cook for 5 more mins. Serve.

Falafel Hash with Baba Ganoush

I made this delicious salad to take to lunch a couple of times this week. The baba ganoush was really good and I added in pickled cabbage to add a contrast in flavour.

Falafel Hash with Baba Ganoush
(Serves 6)

3 cloves garlic, peeled
2 aubergines
4 tbsp oil
2 tbsp olive oil, plus extra for drizzling
1½ tbsp tahini
1 lemon, plus extra wedges to serve
2 x 400g cans chick peas, drained and rinsed
1 red onion, finely diced
2 medium carrots, peeled and grated
28g pack fresh coriander, leaves only, roughly chopped

To serve
6–12 pitta breads
olives
chilli sauce

Preheat the grill and line a baking tray with tin foil.

Slice 2 cloves garlic in half lengthways. Make a deep slit in the side of each aubergine and push two halves of garlic into each one. Place the stuffed aubergines on the baking tray, drizzle with 1 tbsp of the oil and place under the grill. Cook for 20 mins, turning over halfway through, until soft and lightly scorched on the outside.

Leave until cool enough to handle, then place on a chopping board, slice off the stalk and discard. Slice each aubergine open and scoop the soft flesh and garlic onto the board. Discard the skin. Top the aubergine with the tahini, juice from half the lemon, 2 tbsp olive oil and season. Chop all the ingredients together repeatedly to make a rough paste. Transfer to a dish and top with a drizzle of olive oil.

Place the chick peas in a saucepan, cover with cold water and bring to the boil over a high heat. Simmer for 5 mins then drain and leave to cool in the sieve.

Meanwhile, heat the oil in a large frying pan over a high heat. Add the red onion and stir-fry for 2–3 mins until starting to soften. Chop the last clove of garlic and add to the pan. Fry, stirring occasionally, for 3–4 mins until the onions have softened. Add the chick peas and carrots, stir to combine, then fry for 1 min more. Using a potato masher, roughly mash the chick peas until about half are crushed. Remove the pan from the heat and stir through the juice from the remaining lemon and the chopped coriander. Season to taste. Serve the hash with the aubergine dip, warmed pittas, olives with feta, chilli sauce and lemon wedges.

Carrot, Parsnip and Lentil Casserole

This used up some of the parsnips from my veg bag. It was a lovely comforting dish, warming on a cold night.

Carrot, Parsnip and Lentil Casserole (from Noshing with the Nolands)
(Serves 4)

1 tbsp oil
3 carrots, peeled and sliced
2 parsnips, peeled and sliced
1 onion, finely chopped
1 clove garlic, minced
½ cup red lentils, rinsed
1 can kidney beans, drained and rinsed
2 tsp cumin
1 tsp ginger
1 tsp finely chopped coriander
1 bay leaf
salt and pepper
600ml vegetable stock
2 medium potatoes
2 tbsp milk
1 tbsp butter

Preheat the oven to 200C.

Add the oil to a large pot and saute onion and garlic until soft. Add the carrots and parsnips to the pan along with the stock and bring to a boil. Add the lentils, herbs and spices. Simmer covered for 20min. or until the vegetables are tender and the lentils are cooked.

Meanwhile, peel and chop potatoes and cook in boiling water until tender. Mash with the milk and butter and season with salt and pepper.

Spray a ovenproof dish with cooking spray. Mix the kidney beans into the large pot with the carrot mixture and transfer to the ovenproof dish.

Spoon the mashed potato onto the vegetables. Put into the oven and bake for 30 mins until the mash is crisp on top.

Korean Pancake

I made these delicious pancakes for lunch last weekend. It was really simple to make, chop up lots of veg, and you could use pretty much any veg you want, make a batter, combine and fry. Very satisfying!

50g plain flour
25g cornflour
pinch chilli powder
1 egg
1 garlic clove, crushed
1 tbsp oil
1 spring onion, trimmed and shredded lengthways
150g mixed vegetables, cut, julienned or shredded into 2-3cm lengths
50g small cooked prawns

For the dipping sauce
2 tbsp rice vinegar
1 tbsp soy sauce
1 tsp sriracha
pinch of sugar

Mix all the dipping sauce ingredients together and set aside.

In a bowl, mix the flour, chilli powder and a pinch of salt. In a separate bowl or jug, beat together 100ml water, the egg and garlic. Make a well in the centre of the flour and pour in the water mixture, beating all the time to make a smooth batter. Add the veg and prawns to the batter and stir to coat.

Heat the oil in a medium frying pan and pour in the batter and veg. Cook on a medium heat for 3-4 mins or until the bottom is fully set and turning golden, and the top is beginning to set. Flip over and cook the other side for 3-4 mins more until cooked through. Slice into wedges and serve with the dipping sauce.

Ham and Veg Crumble

This would be great for that leftover ham from Boxing Day. In any event it used up lots of veg from my veg bag. I thought it lacked a pop of green so I added in some chard, but you could add in pretty much any green you like.

Ham and Veg Crumble (from Good Food Magazine December 2014)
(Serves 4)

100g butter
2 leeks, chopped
3 carrots, chopped
3 parsnips, chopped
½ celeriac, chopped
200g plain flour
500ml hot chicken or vegetable stock
400g cooked ham, cut into chunky slices from a joint, then shredded
200g tub low-fat crème fraîche
2 tbsp wholegrain mustard

Melt 2 tbsp of butter in a large frying pan, chop the remaining butter into small chunks and put it in the fridge. Add the leeks, carrots, parsnips and celeriac to the pan with a splash of water, season, cover with a lid and cook for 10-15 mins, stirring now and then, until the veg is beginning to soften.

Stir in 2 tbsp of the flour, then add the stock a bit at a time, stirring as you go, until all incorporated and smooth. Cover with a lid and simmer for 10 mins until the vegetables are tender.

Heat the oven to 200C. Add the ham, all but 2 tbsp of the crème fraîche, and the mustard to the veg, season with pepper and transfer to an ovenproof baking dish.

Put the remaining butter and flour in a bowl and season. Rub together with your fingers to fine breadcrumbs. Add the remaining crème fraîche and mix with a cutlery knife until the crumble clumps together in places.

Sprinkle the crumble mixture over the filling, then bake for 30-40 mins until crispy and golden on top.

Sausage, Barley and Kale Stew

This stew was again deliciously filling, proper winter comfort food. I used really flavourful mediterranean sausages and they were fantastic.

Sausage, Barley and Kale Stew (from The Guardian)
(Serves 4)

3 tbsp oil
8 sausages
2 onions, sliced
2 carrots, peeled and diced
240g pearl barley, rinsed with cold water
2 sprigs rosemary, leaves finely chopped
1l chicken or veg stock
salt and pepper
300g kale, tough stalks removed, roughly chopped

Heat 2 tbsp of oil in a large pan. Add the sausages and fry for 10-12 mins, turning, until browned all over. Transfer the sausages to a plate and set aside.

Turn the heat down and add the last 1 tbsp of oil to the pan. Gently fry the onion and carrot for 5-6 mins, stirring occasionally, until softened.

Add the barley, stir for a min, then add the rosemary and stock. Season well with salt and pepper. Simmer for 10 mins, then return the sausages to the pan. Simmer for another 20 mins.

Add the chopped kale, cover and simmer for another 5-10 mins, until wilted. Serve.

Spicy Root and Lentil Casserole

I made this on Friday night when it was freezing cold, it was a lovely warm me up dish and I did as suggested and served it with naan bread.

Spicy Root and Lentil Casserole (from Good Food Magazine February 2003)
(Serves 4)

2 tbsp sunflower or vegetable oil
1 onion, chopped
2 garlic clove, crushed
700g potatoes, cut into chunks
4 carrot, thickly sliced
2 parsnip, thickly sliced
2 tbsp curry paste or powder
1l vegetable stock
100g red lentils
small bunch fresh coriander, roughly chopped
low-fat yogurt and naan bread, to serve

Heat the oil in a large pan and cook the onion over a medium heat for 3-4 mins until softened, add the garlic and cook for another min. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 mins, stirring, until the vegetables are golden.

Stir in the curry paste or powder, pour in the stock and bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 mins until the lentils and vegetables are tender and the sauce has thickened.

Stir in most of the coriander, season and heat for a min or so. Top with yogurt and the rest of the coriander. Serve with naan bread.

Beef Chow Fun

I actually used bison in this rather than beef as that's what I had in the freezer. It was a very tasty stir fry. I also chopped up my own veggies rather than using pre-packed stuff but I thought that would make it easier for everyone. Quick and easy to make.

Beef Chow Fun (adapted from Gimme Some Oven)
(Serves 4)

200g rice noodles
2 tbsp oil
2 steaks, cut into bite-sized pieces
1 onion, sliced
2 packs stir fry veg
4 spring onions, sliced into 2-inch pieces
1 tsp sesame oil
salt and white pepper, to taste

MARINADE
3 garlic cloves, crushed
2 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp rice vinegar
2 tsp grated peeled fresh ginger ( or ½ teaspoon dry ginger)
1 tsp sriracha
1 tsp cornflour
salt


Whisk together all the marinade ingredients in a small bowl. Pour half the marinade onto the beef and toss to combine. Cover and refrigerate for at least 10 mins, or up to 8 hours. Refrigerate the second half of the marinade as well.

Cook the noodles according to packet instructions.

When you're ready to cook the dish, heat oil in a large frying pan over a high heat. Remove the beef from its marinade and add it to the pan. cook for 1-2 mins until starting to turn brown. Set aside on a plate.

In the hot pan, add the onions and stir fry veg and stir fry for 2-3 mins, stirring occasionally. Add the second half of the marinade, the noodles and the beef to the pan. Stir fry for 1 min. Add the spring onions and sesame oil and stir fry for 1 more min. Season and serve.

Cold Sesame Soba Noodles with Duck

This was a spur of the moment clean out the fridge lunch. Like everyone, I guess, I spent too much over Christmas and in the sales so I am trying to tighten my belt a bit in January and use what I already have in the fridge, freezer and cupboards. Having said that my well stocked kitchen is a treasure trove of ideas! This was a very tasty salad.

Cold Sesame Soba Noodles with Duck
(Serves 1)

1 duck breast steak
1/2 tsp five spice powder
2 tsp soy sauce
1 tsp oil

50g soba noodles
handful mangetout or sugar snap peas
1 carrot, halved and cut into matchsticks
2 tsp rice vinegar
5 tsp soy sauce
2 tsp sesame oil
1 tbsp toasted sesame seeds

Put the duck steak into a bag or bowl and sprinkle over the five spice powder and the soy sauce. Leave to marinate for 10-15 mins.

Heat the oil in a frying pan and add the duck breast. Cook for 2 mins on each side until browned.

Bring a pan of water to the boil and cook the noodles according to packet instructions. Adding the mangetout for the last 2 mins of cooking time. Drain, run under the cold tap and drain again well.

In a bowl or your lunch box  mix vinegar, soy sauce and sesame oil. Add the noodles, carrots and mangetout to the bowl and toss well to combine. Add the sesame seeds and toss again.

Slice the duck and place on top and serve.

Harissa Lamb and Hummus Flatbread

I had a whole load of hummus leftover from New Year and I am trying to incorporate it into meals so that I don't waste any of it. This is a really simple but really tasty flatbread sandwich recipe. I used this yoghurt flatbread recipe to make the flatbreads.

Harissa Lamb and Hummus Flatbread (adapted from Good Food Magazine February 2011)
(Serves 4)

2 lamb leg steaks
1 tbsp harissa
4 wholemeal flatbread
4 tbsp hummus
2 carrot, grated
4 radishes, grated
handful of parsley leaves, chopped

Preheat the grill to high.

Rub the lamb steaks with the harissa and season. Place onto a grill pan and grill for 6-8 mins, turning halfway through cooking. When the lamb is cooked to your liking, remove to a plate and allow to rest for a couple of mins.

Meanwhile, warm the flatbreads in the microwave, then spread each with 1 tbsp hummus. Mix the carrot, radish and parsley. Scatter the carrot and radish on top of the hummus and then top with the lamb drizzle over any resting juices, roll up and eat.

Jamie's 12 Hour Rabbit Bolognese

This makes a lot of sauce! I made half the recipe and got 6 portions out of it! It is however absolutely delicious and takes very little effort just very long slow cooking.

12 Hour Rabbit Bolognese (from Jamie Oliver)
(Serves 12)

1 tbsp oil
3 rashers smoked streaky bacon, roughly chopped
2 bay leaves
2 sprigs fresh rosemary
1 whole rabbit, skinned, including offal
1 bulb garlic, left whole, white skin peeled away
2 leeks, washed, topped and tailed
2 carrots, washed, topped and tailed
2 red onions, halved
20g dried porcini mushrooms
2x400 g tinned chopped tomatoes
500ml light smooth beer/ale
2 tbsp tomato purée
salt and pepper
1 whole nutmeg
½ lemon
few sprigs of fresh thyme

Optional serving method: serves 6
500 g dried pasta , optional
Parmesan or Cheddar cheese , optional
extra virgin olive oil , optional
a few sprigs of fresh thyme , optional

Preheat the oven to 110°C. Put your largest casserole dish on a medium heat and add the oil and the chopped bacon. Once it’s lightly golden, add the bay leaves and rosemary sprigs and lay the whole rabbit and the offal on top. Drop in the whole garlic bulb, leeks, carrots, celery and onions, then add the dried mushrooms, tinned tomatoes, beer, tomato purée, and just enough water to cover everything (roughly 1 litre). Bring to the boil, and season with salt and pepper. Finely grate in half the nutmeg, put the lid on. Put the casserole into the oven and leave to cook for 12 hours.

Once cooked, let the stew cool down. Using your hands pick through small handfuls of the stew at a time, taking out any bones or vegetable skins. Discard the herbs, and flake the meat off the bones. Scrunch the vegetables and offal in your hands as you go and break them into smaller pieces. Pour any juices left behind back into the pan, then go back in and have another rummage to make sure you haven’t missed anything. Finely grate in the zest of half the lemon and pick in a few thyme tips.

To serve, reheat the sauce and serve over cooked pasta with some grated parmesan.