Prawn Enchiladas

1 pack of raw tiger or other large prawns
1 red pepper
1 green pepper
1 red onion
~12 cherry tomatoes
3 Tortilla wraps (large)
1/2 lime.
Manchego cheese
Spicy Italian seasoning
Cajun Seasoning
Lea & Perrins

Chop the peppers into triangles, ~1 1/2 cms a side, place on a foiled baking tray covered with a glug of olive oil, and add another glug over the peppers. Shake around a bit until covered, and place under a medium grill until starting to char.
Quarter the tomatoes, and once the peppers are done, place them in the baking tray, sprinkle with salt, and grill until charred.
Halve the onion, and slice finely. Fry up slowly in oil until turning translucent. Add the peppers, and season generously with the cajun, and sparingly with the Italian seasoning, and a splash of Lea & Perrins. Cook for another minute, and add the prawns and cook until pink.
Turn off the heat, add the tomatoes and the juice of 1/2 a lime. Mix well.
Spoon the mixture out into three wraps in a large pyrex dish. Wrap up loosely and grate the Manchego over them all, until covered well. Place the whole lot under the grill until the cheese is starting to brown.

Pepper Lasagne

4 Bell Peppers (1 red, yellow, orange & green)
1 Large Onion
1/2 - 1 large tub picked peppers from the deli counter (slightly piquant with feta)
2 Tins Chopped Tomatoes
Lea & Perrins
1 chicken stock cube

1 1/2 pints milk
~200g mature cheddar, grated
Mozzarella
3 heaped spoons sauce flour
olive oil
butter

Garlic Italian Seasoning
Ground Nutmeg

Preheat oven @ 150C
First, the Peppers / Tomato sauce;
Chop onion into small pieces, fry until almost translucent. Add the peppers chopped into long, fine strips. Fry for a little while over a low heat.
Give a good sprinkle of the garlic Italian seasoning and cook for another 2 mins or so.
Add the tomatoes, a good splash of lea & perrins and the stock cube crumbled straight into the pan. Cook for a few minutes, and add the pickled peppers. Simmer on a low heat until nice and saucy.

Then, the cheese sauce.
Melt a small block of butter in a good glug of olive oil. Once melted, add the flour, stir in and cook for a few minutes, stirring so as not to let it stick / burn.
Add the milk, slowly, stirring or whisking as you go. Add a little nutmeg, and some garlic Italian. Once all in cook until it's starting to bubble around the edge, but not boiling. Add the cheese by the handful; it should melt straight pretty much straight away.
Cook until nice & thick - might need some cornflour.

Build the Lasagne - layer peppers, then pasta, then cheese sauce, then peppers, then pasta, then cheese sauce.
You'll need a very large pyrex dish for this.
Slice the Mozzarella and lay on top.

Cook for 40 mins in the oven, or until the top is browned nicely.

Serves 6

Butternut Squash & Nut Risotto

1 small butternut squash (from the garden)

1 med-lrg onion

1 parsnip (only partially used)

2 cloves garlic

Handful of cashews

1/2 handful of pine nuts

1 cup arborrio or other risotto rice

Sage

Olive oil

Parmesan

Double Cream

White Wine

2 Chicken stock cubes made up in 1 pint boiling water

Put the oven on at 180 and prepare the risotto;

Chop the onion into small squares and fry in a little olive oil until transparent. Add the rice and fry for another 2 minutes. Add the wine, cook until staring to go gloopy, then add the stock little by little, waiting until the mix is gloopy again before adding more. Should take 20-30 mins, and you will probably need water towards the end as the stock runs out.

Meanwhile

Chop the squash up into small (1cm) squares.

Roughly chop the garlic into small pieces.

Put a good glug of olive oil into a oven dish, and add the squash and garlic. Give a good sprinkling of the sage, and another glug of olive oil. Mix well, then put in the oven until the squash is starting to char (about 1/2 an hour).

Put the cashews and pine nuts on a baking tray, and pop them in the oven until the pine nuts are browning and the cashews are just staring to turn. (10 mins maybe?)

Peel the parsnip. Spray a little olive oil on another baking tray, and then "peel" off long thin strips using a potato peeler, onto the baking tray. Spray a little more olive oil over the top, and put in the oven again, until the ends are browning and they are crispy (less than 10 mins, probably).

Once the risotto is cooked, turn off the heat, and add a little grated parmesan. Stir in gently. Then add about 1/4 small carton of double cream and stir in gently again. Should be quite a runny gloop by now.

Serve with the risotto base, covered with a mix of the squash & nuts, and the parsnip strips scattered over the top.

Serves 2

Cinnamon Chicken

2 Chicken Breasts, Cut into 3 pieces each.

1/2 tin chopped tomatoes

4 half roast tomatoes in chilli oil (sacla)

6 sun-dried tomatoes, chopped.

2 sm or 1 lrg onions, finely chopped

2 carrots, roughly chopped

1 red pepper, chopped into 2cm squares

2 cloves garlic, sliced

20 green olives, halved

3 teaspoons of acacia honey

1 4" cinnamon stick

2 cloves

1 teaspoon chiplote chillies (dried, chopped)

1 teaspoon turmeric

Mixed Herbs

1 pint chicken stock made from 2 stock cubes

oil for frying

Fry onion slowly in a wide bottom pan until starting to go transparent. Add peppers, carrots & garlic and fry for a minute or so more.

Remove from pan. Add more oil, and brown chicken on all sides

Return vegetables to pan, and add the tomatoes (all) and olives.

Cook up for a minute, form a well, and fry the spices for half a minute.

Spoon over the honey.

Mix them all up, and add in a bit of the stock.

Put a lid on the pan, and cook for an hour or more. Top up with the rest of the stock (and more water if needed) to stop if running dry.

When getting nice and saucy and the chicken is staring to disintergrate, remove the lid and cook down until the sauce has thickened.

Serve with rice, and green beans & mange-tout.

Serves 2-3

Smoked Salmon & Spring Onion Pasta

1 small pack smoked salmon trimmings (Sainsbury's)

4 spring onions

10 chestnut mushrooms

1 sm pot double cream

Parmesan, or some analogue (about 1 inch of a wedge)

Dill

Garlic Italian seasoning

Lea & Perrins

Grapeseed oil

Olive oil

Pasta for 2 - I used fettuccine.

Serves 2

Top & tail the spring onions, discarding any dried out leaves. Chop the green, leafy part into 1cm rounds and put aside. Chop the white part much thinner; 3-4 mm.

Chop the mush rooms into slices, about 5-6mm.

Fry slowly in grapeseed oil for about 5 mins.

Add the cream, lea & perrins (a good few dashes), a generous sprinkling of dill, and just 2 shakes of garlic Italian. Stir and cook over a low heat.

Put the water for the pasta on to boil, and add once ready.

With only 5 minutes to go, add the reserved green spring onions, and grate in the cheese. Stir, and keep cooking slowly.

Drain the pasta, splash in a little olive oil & give a good stir to coat the pasta. Serve with the sauce on top.

Nut Roast

8 or so chestnuts (from a packet)

1/2 bag (large bag) of mixed nuts

2 eggs

1 large onion

2 small carrots

2 roast tomatoes in chilli oil (sacla)

1 roll's worth of breadcrumbs

garlic Italian seasoning

Veg stock / bouillon (1 tsp made up on about 100ml boiling water)

Oil

Butter

Parmesan

Chop the onion into small bits and fry up until translucent.

Chop the carrots into batons, then into "rounds" so you have small square bits. Sweat them in butter for 5-10 minutes.

All nuts in blender, until somewhere between finely and crudely chopped.

Mix all together with the half the breadcrumbs and the seasoning.

Mix in the veg bouillon. Separately, beat the eggs and then mix them in.

Spoon out into a foil lined oven proof dish (bit of oil to stop burning), cover with the rest of the breadcrumbs and a fine layer of parmesan.

Bake at 180 degrees for about 1/2 an hour.

Serves at least 4.

Teriyaki Chicken

1 pack of Chicken Mini Fillets

1 large onion

1 red bell pepper

1 large carrot

1 inch of fresh ginger

Hand full of mushrooms

groundnut oil

cornflour

noodles

Teriyaki sauce x2:

1 tblspoon sake / rice wine

2 tblspoon mirin

2 tblspoon soy sauce

1 tblspoon sugar (or maybe less?)

Chop chicken into smallish chunks, marinade in 1 of the teriyaki sauces in the fridge for half an hour or so.

Tear the mushrooms into smallish chunks and marinade.

Remove the chicken from the marinade, and brown in a saucepan. Meanwhile, fry up the onions (chopped into largeish pieces) in another pan. Once the chicken is browned, add the remainder of the marinade. Once the onions are translucent and starting to brown, add to the chicken.

Cook for a minute.

Grate the ginger and add.

Add the carrots (chopped into rounds) and the pepper (chopped into 1/2" squares), and cook for another minute.

Add the mushrooms and the marinade they are in. Cook for a while, until the sauce is pretty much gone.

Start to boil a pan for the noodles. Once the noodles are in the pan, thicken the sauce if needed with the cornflour.

Serves 2.