BAKED TERIYAKI ASIAN MEATBALLS

Serves: 5
INGREDIENTS
1 lb (500 gr) lean ground meat
2 eggs
cup milk
1 cup bread crumbs
1 cup minced onions
cup minced bell pepper
2 garlic cloves, minced
1 tsp fresh ginger, minced
1 tsp salt
pepper
Sauce:
cup soy sauce
1 cup water
1 clove garlic, minced
tsp ginger, minced
4 tbsp light brown sugar
1 tbsp honey
1 tbsp flour
INSTRUCTIONS
For the meatballs, combine the ground beef, eggs, milk, panko, minced onion and bell pepper, garlic,
ginger, and salt and pepper in a large bowl. Mix everything together with your hands.
Form the meatballs into 2-inch balls and place on a parchment paper-lined baking sheet. Bake at 350
degrees for 30 minutes or until meat is cooked.
While the meatballs are baking, make the sauce by heating the soy sauce, water, garlic, ginger, brown
sugar and honey. Mix to combine and let cook on medium-high heat until just about to boil. Whisk in the
flour and let thicken. Reduce heat. If the sauce is too thick, add more water to reach the consistency you
want.
When meatballs are done, toss them in the teriyaki sauce and serve with rice, green onions, and toasted
sesame seeds if desired.

Zesty Slow Cooker Chicken Barbecue

6 servings

6 frozen skinless, boneless chicken breast halves

1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce

1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing,
brown sugar, and Worcestershire sauce. Pour over the chicken.

2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Sloppy Joes
YIELD: SERVES 4-6

INGREDIENTS

2 tablespoons vegetable oil

1 to 2 onions, roughly chopped
2 pounds ground beef or lean ground turkey
2 tablespoons tomato paste
2/3 cup smoky BBQ sauce
cup ketchup
cup Worcestershire sauce
cup soy sauce
Freshly ground black pepper
8 to 12 rolls or buns
DIRECTIONS

1. Preheat oven to 300 degrees.

2. Heat the oil in a large skillet over medium heat. Add the onions and cook,
stirring, until they start to turn translucent, about 4 minutes. Add the beef and cook,
stirring and breaking up the meat, until it is finely crumbled, the liquid boils off and
the meat begins to brown, about 10 minutes. Drain the grease off the meat and
onions. Stir in the tomato paste, and keep stirring until the meat is coated. Add the
BBQ sauce, ketchup, Worcestershire, soy sauce, and pepper, and bring to a boil. Cook
until the sauce is slightly thickened, 4 to 5 minutes. You can make the sloppy joe meat
up to 2 days in advance and reheat it over low heat or in the microwave.
3. Wrap the rolls in aluminum foil and warm in the oven for about 10 minutes.
Serve the sloppy joes hot with the warmed rolls.

Cheesesteak Subs
YIELD: MAKES ABOUT 4 SANDWICHES

INGREDIENTS

2 tablespoons butter
1 onion, halved and sliced into thin half moons
2 garlic cloves, finely minced
1/4 teaspoon dried oregano
2 tablespoons A-1 steak sauce
1 pound deli roast beef, cut into 2-inch strips
Salt and pepper
4 (6-inch) sub rolls, split partially open lengthwise
8 slices provolone cheese

DIRECTIONS

1. Preheat the broiler in your oven and adjust a rack to the upper-middle position.
Meanwhile, in a large skillet, melt the butter, Add the onion and cook until softened
and golden, about 8 minutes. Stir in the garlic and oregano and cook for a minute,
until it smells fragrant. Add the A-1 sauce and the beef, stirring well to coat the beef
with the sauce and onion/butter mixture. Cook until the meat is heated through,
about 2 minutes. Season with salt and pepper.
2. Place the sliced rolls on a rimmed baking sheet. Divide the beef mixture among
the rolls. Top with the cheese and broil until the cheese is melted, about 2 minutes
(dont even take your hand off the oven door handle stand right there so they dont
burn!). Serve immediately.

Italian Meatball Subs

YIELD: MAKES 25-30 MEATBALLS/ABOUT 7-9 SANDWICHES

INGREDIENTS

For the meatballs:

1 cup unseasoned bread crumbs or crushed saltines
3/4 cup shredded Parmesan or mozzarella cheese
1/2 cup milk
1/2 cup low-sodium beef broth
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1 1/2 tablespoons dried oregano
3 cloves garlic, finely minced
1 1/2 teaspoon salt
2 teaspoons ground black pepper
2 teaspoons dried basil
1/2 teaspoon red pepper flakes (optional)
2 pounds ground beef or ground turkey
To dredge the meatballs:
1 1/2 cups flour in a shallow baking dish
For the sandwiches:
French Bread Rolls,
Sliced mozzarella or provolone cheese
For the sauce:
1 28-ounce can crushed tomatoes
1 1/2 teaspoons dried basil
2 teaspoons dried oregano
 1 teaspoon sugar (this helps cut the acidity of the tomatoes)
1/2 teaspoon garlic powder
1/2 teaspoon salt

DIRECTIONS

1. In a large bowl, mix all of the meatball ingredients together EXCEPT the meat.
Let the mixture sit for 10-15 minutes so the breadcrumbs/crackers can soak up the
liquid a little bit. Add the meat and mix well with your hands until all the ingredients
are combined.
2. Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum
foil and lightly grease the foil. Form golf ball-sized meatballs and dredge them in the
flour until lightly coated. Place the meatballs on the baking sheet about one inch
apart. Bake for 20 -25 minutes until the meatballs are completely cooked through.
3. When the meatballs come out of the oven, let them sit for about 15 minutes.
Gently scrape off any fat and place the meatballs in a 9X13-inch baking dish (or
similar size). Pour the hot tomato sauce over the meatballs.
4. To assemble the sandwiches, slice the buns in half. (If desired, lay the buns flat
open on a baking sheet and top one side with cheese toast in the oven for 4-5
minutes at 400 degrees until the buns are toasted and cheese is melted.) Place 3-4
meatballs on each bun and top with desired amount of sauce. Serve immediately with
lots of napkins.
5. For the sauce, combine the sauce ingredients in a medium saucepan and bring
to a low simmer. Simmer for 10-15 minutes on low. Keep warm until the meatballs are
finished baking.

Black Bean Hummus

YIELD: MAKES ABOUT 2 CUPS.

INGREDIENTS

1 (15-ounce) can black beans, rinsed and drained

1 clove garlic
2 tablespoons olive oil
2 tablespoons tahini (see note above)
 Juice of 1/2 lime (about 1/2 - 1 tablespoon)
1/2 teaspoon cumin
1/2 teaspoon chili powder
2 tablespoons packed chopped cilantro
Salt and pepper to taste

DIRECTIONS

1. In a food processor blender, combine all of the ingredients. Process until

smooth, adding a tablespoon of hot water at a time if needed to thin the consistency.
Don't forget to add salt and pepper to taste! Serve with toasted pita chips, pretzel
crisps, tortilla chips, fresh veggies or whatever your heart desires.

Zucchini Grinders
Marinara Sauce:

1 tablespoon olive oil

2 cloves garlic, peeled and coarsely chopped

1 pinch chili flakes

1 tablespoon chopped fresh basil

1 teaspoon vinegar

1 teaspoon white sugar

1 can diced tomatoes

salt and pepper to taste

Grinders:

1 tablespoon butter

2 medium zucchini, cubed

1 pinch chili flakes

salt and pepper to taste

250 gr cups shredded mozzarella cheese

4 French or Italian sandwich rolls, split

 To make marinara sauce, heat olive oil in a saucepan over medium heat (see Cook's Note).
Add garlic, basil and red pepper flakes; cook and stir for a minute or two until fragrant. Stir in
sugar, vinegar, salt, and pepper. Pour in tomatoes with their juices and simmer over low heat
for 15 minutes. Remove from heat and puree until smooth in food processor or blender.

Preheat the oven to 350 degrees F (175 degrees C).

Melt butter in a skillet over medium heat. Cook the zucchini in butter until browned and
slightly tender. Season with red pepper flakes, salt, and pepper.

Spoon a generous amount of the zucchini mixture into each sandwich roll. Cover zucchini
with about 1/4 cup marinara sauce per roll. Top with a handful of shredded mozzarella. Close
the rolls, and wrap individually in aluminum foil.

Mushroom & lentil pappardelle bolognese

SERVES 4
Ingredients
1 carrot

1 onion

2 cloves of garlic

1 stick of celery

olive oil

2 fresh bay leaves

a bunch of fresh thyme

4 large portobello mushrooms

100 g dried Puy lentils

2 tablespoons tomato pure

400 ml organic vegetable stock

1 x 400 g tin of plum tomatoes

350 g dried pappadelle

a bunch of fresh baby basil

Parmesan cheese
Method

1. Peel the carrot, onion and garlic, trim the celery and roughly chop. Pulse it all in a food
processor, until finely chopped.

2. Heat a good splash of oil in a large saucepan over a medium heat. Add the chopped veg
mixture and bay leaves, pick in the thyme leaves and cook, stirring, for about 10 minutes
or until soft.

3. Blitz the mushrooms in the food processor until finely chopped. Add to the pan and cook
for 3 minutes, until softened.

4. Stir in the lentils, tomato pure and stock, and squish in the plum tomatoes.

5. Season, reduce the heat to low and pop a lid on. Cook, stirring occasionally, for 30
minutes, or until the lentils are tender.

6. When the lentils are almost done, cook the pappardelle according to the packet
instructions, until al dente.

7. Drain the pasta and stir it through the bolognese sauce. Pick the basil leaves and sprinkle
over the bolognese with a good grating of Parmesan to serve.

Sausage pasta bake

SERVES 4
Ingredients
3 cloves of garlic

50 g mature Cheddar cheese

50 g stale bread

2 teaspoons dried oregano

olive oil

4 higher-welfare sausages

1 pinch of dried chilli flakes

3 x 400 g tins of chopped tomatoes

400 g dried rigatoni

Method

1. Preheat the oven to 200C/gas 6.

2. Peel and finely slice the garlic. Coarsely grate the Cheddar. Tear the stale bread into small
chunks or blitz in the food processor.

3. Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of the
oregano, the grated cheese and a pinch of sea salt and black pepper. Drizzle with a little
oil and toss to mix it all together.

4. Pop the sausages out of their skins, roll each into 4 balls and place in an ovenproof dish.
Drizzle over a little oil and roll to coat. Bake in the oven for about 10 minutes, or until
golden and cooked through.

5. Heat a little oil in a frying pan over a medium heat. Add the remaining sliced garlic and
oregano, and the chilli flakes. Stir until the garlic is coloured, then tip in the tomatoes.

6. Add a pinch of salt and pepper, bring to the boil, then reduce the heat and simmer for
10 minutes, stirring occasionally.

7. Cook the rigatoni according to the packet instructions, taking it off the heat 2 minutes
before the end, so its al dente. Drain in a colander and tip into a large baking dish.

8. Add the meatballs, pour over the sauce and toss well. Sprinkle over the cheesy crumb
mix and bake for 15 minutes, or until golden on top and bubbling.

Spaghetti atterrati
SERVES 4
Ingredients
6 tablespoons extra virgin olive oil

3 anchovy fillets , from sustainable sources

1 clove of garlic

1 fresh red chilli

2 medium ripe tomatoes

320 g dried spaghet

Parmesan cheese , to serve

TOPPING
 4 tablespoons fine breadcrumbs

6 sprigs of fresh parsley

50 g walnut havles

2 tablespoons pine nuts

Method

1. To make the sauce, heat the oil in a frying pan over a medium heat, add the anchovies
and allow to melt.

2. Bash the garlic clove, keeping the skin on. Finely chop the chilli, then add to the pan. Fry
for 2 minutes, or until coloured.

3. Roughly chop and add the tomatoes. Simmer over a low heat for 10 to 12 minutes, or
until the sauce is thick. Season with a pinch of black pepper.

4. To make the topping, toast the breadcrumbs in a dry frying pan, then tip into a food
processor.

5. Roughly chop and add the parsley leaves, then blitz well with the nuts, or chop it all very
finely with a knife. Set aside.

6. Cook the pasta until its just al dente.

7. Drain, reserving 2 to 3 tablespoons of the water, then tip the pasta into the sauce. Toss
well to coat, adding a little of the cooking water to loosen it, if needs be.

8. Serve the pasta in bowls, sprinkled with a generous helping of the topping mixture and a
grating of Parmesan.

Tagliatelle with spinach, mascarpone and

Parmesan
SERVES 4
Ingredients
455 g tagliatelle or spaghet

olive oil

2 teaspoons butter

2 cloves garlic , peeled and sliced

 nutmeg , freshly grated

400 g fresh spinach , washed thoroughly and finely sliced

sea salt

freshly ground black pepper

120 ml double cream

150 g mascarpone cheese

2 handfuls Parmesan cheese , freshly grated

Method

1. Bring a large pan of salted water to the boil, add the pasta, and cook according to the
packet instructions. Meanwhile get a frying pan or wok warm, add a drizzle of olive oil,
the butter, garlic and nutmeg. When the butter melts, add the spinach. After 5 minutes it
will have wilted down and will be nice and dark. A lot of the liquid will have cooked away
and you'll have wonderful intensely flavoured spinach. At this point season with salt and
pepper until it tastes good, then add the cream, mascarpone and a little ladle of cooking
water from the pasta. Let this come to a simmer and then season again.

2. Drain the pasta, reserving some of the cooking water, then stir it into the spinach sauce.
Add the Parmesan and toss everything together. Loosen to a nice silky consistency with
some of the reserved cooking water, so it doesn't become too claggy. Check once more
for seasoning and serve straight away.

Lemon linguine
SERVES 6
Ingredients
500 g dried linguine pasta

3 Sicilian lemons, zest of 1 , juice of

6 tablespoons extra virgin olive oil

125 g Parmesan cheese , grated

sea salt

freshly ground black pepper

1 large bunch fresh basil , leaves picked and finely chopped

 1 handful rucola

Method

1. Cook the linguine in a generous amount of boiling, salted water for about 12 minutes,
then drain thoroughly and return to the saucepan. Meanwhile, beat the lemon juice and
zest with the olive oil, then stir in the Parmesan itll go thick and creamy.

2. Season and add more lemon juice if needed. Add the lemon sauce to the linguine and
shake the pan to coat each strand of pasta with the sauce (the Parmesan will melt when
mixed with the pasta). Finish by stirring in the chopped basil and the rocket.

Bulgur & lentil salad

SERVES 4-6
Ingredients
150 g dark bulgur wheat

150 g green or yellow lentils

2 cloves of garlic

2 fresh bay leaves

6 spring onions

2 ripe tomatoes

2 red peppers

1 red onion

a bunch of fresh flat-leaf parsley

a bunch of fresh mint

a bunch of fresh dill

150 ml extra virgin olive oil

4 tablespoons pomegranate molasses

2 lemons

1 teaspoon sumac

Method

1. Place the bulgur in a bowl, cover with boiling water and leave to expand and cool for 30
to 45 minutes.
 2. Put the lentils, garlic and bay leaves in a saucepan over a medium heat. Cover with
plenty of cold water and bring it to the boil.

3. Lower the heat and simmer, covered, for 20 to 30 minutes, or until tender. Drain in a
colander, discard the garlic and bay leaves and place the lentils in a large mixing bowl.

4. Drain the bulgur in a colander, then transfer to a clean tea towel, wrap it up and squeeze
tightly to get rid of excess water. Tip it into the lentils.

5. Trim and slice the spring onions. Peel, deseed and chop the tomatoes, deseed and slice
the peppers, then peel and thinly slice the onion. Pick and roughly chop the parsley and
mint leaves, and finely chop the dill fronds.

6. Add your prepped ingredients to the lentils, season with sea salt and black pepper, and
mix well. Stir in the oil, pomegranate molasses, lemon zest and juice and mix until
combined.

7. Leave for 30 minutes to allow the flavours to infuse, then serve sprinkled with the
sumac.

Individual vegetarian lasagnas

SERVES 4
Ingredients
1.2 kg cherry tomatoes

5 sprigs of fresh thyme

extra virgin olive oil

2 shallots
 2 cloves of garlic

500 g baby spinach

8-12 fresh or dried lasagne sheets

350 g ricotta cheese

WHITE SAUCE

600 ml milk

25 g unsalted butter

2 heaped tablespoons flour

150 g vegetarian sharp, mature cheese

100 g mozzarella

Method

1. Preheat the oven to 170C/gas 3. Line a shallow baking tray with baking paper.

2. Halve the cherry tomatoes, then place, cut-side up, on the tray, pick over the thyme
leaves, drizzle with 4 tablespoons of oil, and season. Place in the oven to roast for 1 hour
15 minutes, until the tomatoes start to caramelise.

3. While you're waiting, prepare the other elements of the lasagne. Peel and finely chop
the shallots, then peel and crush the garlic to a paste with a little sea salt.

4. Heat a large frying pan and add a few drops of oil. Add the chopped shallots and cook for
5 minutes until soft. Stir in the crushed garlic and cook for another minute, then remove
the shallots and garlic from the pan and set aside.

5. Add the spinach to the pan in 3 batches, using tongs, and saut over a high heat until
just wilted. Using the tongs, squeeze out as much liquid as possible. Add to the shallot
mixture, toss to mix and season with pepper to taste. Set aside to cool.

6. For the white sauce, heat the milk in a large saucepan to just below boiling point, then
pour into a jug. Wipe out the pan, return to a medium heat and add the butter. Once
melted, stir in the flour and cook for 1 to 2 minutes. Remove from the heat and gradually
whisk in the hot milk until you have a smooth sauce. Return to the heat and cook over a
medium heat until thickened it shouldnt be super-thick. Off the heat, grate in half the
mature cheese and tear in half the mozzarella. Taste, and adjust the seasoning if
necessary.

7. Bring a large pan of water to the boil and blanch the lasagne sheets, 2 at a time, for 2
minutes if fresh, 6 minutes if dried. Plunge into a bowl of ice-cold water, then drain on
kitchen paper.

8. Preheat the oven to 180C/gas 4.

 9. To assemble the lasagnes, drizzle 1 to 2 tablespoons of white sauce into 4 x 300 to 350ml
ramekins or single-serve pie dishes that are 5 to 7.5cm deep. Top with a sheet of
lasagne; trim to fit if required. Scatter over a few roasted tomatoes, a little spinach and
some crumbled ricotta. Repeat with another 2 to 3 layers of white sauce, lasagne,
tomatoes. spinach and ricotta, finishing with vegetables and sauce.

10. Grate over the remaining mature cheese and tear over the mozzarella, then place on a
baking tray. Bake for 30 minutes, until golden brown and bubbling. Allow the lasagnes to
stand for 10 minutes before serving.

Apple & celeriac soup

SERVES 8
Ingredients
4 tbsp olive oil

2 onions , sliced

1 celery stalk , roughly chopped

1 celeriac , chopped

4 Cox\\\\\\\'s Orange Pippin apples , cored and quartered

A few sprigs of thyme , leaves picked

2 litres vegetable or chicken stock

200 ml crme frache

A few sage leaves

Toasted hazelnuts or grated fresh horseradish , to serve

Method

1. 1. Heat half the oil in a large pan. Add the onions and celery and cook over a medium
heat for 10 minutes until soft. Add the celeriac, apples and thyme and cook for 23
minutes. Add the stock, season, and simmer over a low heat for 30 minutes until the
celeriac is tender.

2. 2. Remove from the heat and blitz with a hand blender until smooth. Stir in half the
crme frache . Heat the remaining oil in a pan and fry the sage until crispy. 3. Spoon the
soup into bowls and top with the remaining crme frache . To serve, drizzle with extra-
virgin olive oil and sprinkle with the crispy sage leaves and hazelnuts or grated
horseradish.
Potato rostis with beetroot horseradish
MAKES 4 ROSTIS
Ingredients
2 large potatoes

a red onion

1 clove of garlic

1 teaspoons cumin seeds

3 tablespoons vegetable oil

2 medium beetroots

2 tablespoons creamed horseradish

Method

1. Coarsely grate the potatoes, then squeeze out the excess liquid.

2. Peel and finely slice the onion, peel and crush the garlic, then lightly toast the
cumin in a dry pan. Peel and coarsely grate the beetroot.
3. Combine the potatoes, onion and garlic in a large bowl, add the cumin and
season. Use your hands to shape into 4 pates.
4. Heat the oil in a pan and fry the rostis over a medium-low heat for about 10
minutes on each side, turning carefully and adding more oil, if needed.
5. Combine the grated beetroot and horseradish in a bowl and serve on top of the
rostis.

Grilled masala fish

Ingredients for 1 serving
olive oil

1 clove of garlic

a bunch of fresh coriander

1 x 140 g fish fillet, such as salmon, coley or pollock, scaled and pin-boned

teaspoon turmeric
 teaspoon chilli powder

teaspoon ground coriander

teaspoon ground cumin

1 small naan bread , optional

CORIANDER SALAD

1 baby gem lettuce

4 spring onions

a fresh red chilli

a lemon

1 tablespoon mango chutney

Method

1. Preheat the grill to high and line a baking tray with foil, then brush with a little oil.

2. Peel the garlic clove. Pick and roughly chop the coriander leaves and finely chop the stalks.

3. Put the fish on the tray. Grind the garlic and coriander stalks to a paste with a pestle and mortar,
then stir in the dried spices and 1 tablespoon of oil.

4. Cover the fish with the herb paste, turn the grill down to medium, then grill for 8 minutes,
turning halfway through its done when the flesh is opaque and flakes easily. When its nearly
cooked, heat up the naan.

5. Meanwhile, prepare the salad. Trim, separate out and roughly chop the lettuce leaves, trim and
roughly chop the spring onions, then deseed and finely slice the chilli. Cut the lemon into
wedges.

6. Toss the coriander leaves, baby gem, spring onion and most of the chilli in a bowl with a squeeze
of lemon juice, a splash of oil and some seasoning.

7. Arrange the salad on a serving plate, place the fish on top, skin-side up, and spoon over the
chutney. Sprinkle with the reserved chilli, then serve with the yoghurt, naan and remaining
lemon wedges.

Tasty fish tacos

SERVES 2

Ingredients
100 g plain wholemeal flour

2 ripe kiwi fruit

 4 spring onions

1 fresh jalapeo or green chilli

1 bunch of fresh coriander , (30g)

2 limes

Tabasco chipotle sauce

of a small red cabbage , (150g)

1 tablespoon red wine vinegar

an orange

1 red or yellow pepper

2 x 120g fillets of firm white fish

olive oil

2 tablespoons natural yoghurt

Method

1. In a bowl, mix the flour and a pinch of sea salt with 60ml of water to form a dough. Knead for a couple of
minutes, then put aside.

2. Peel the kiwi fruit, cut in half and put into a large dry non-stick frying pan on a medium heat with the
green halves of the spring onions and the deseeded chilli.

3. Lightly scald it all, turning every now and again, then place in a blender with half the coriander, the juice of
1 lime and a few shakes of chipotle Tabasco. Blitz until smooth, then taste and season to perfection.

4. Very finely slice the red cabbage, ideally on a mandolin (use the guard!), scrunch with the remaining
coriander leaves and the vinegar and orange juice, then season to perfection.

5. To make your tacos, divide the dough into four balls and roll out each one thinly. Cook each through in a
non-stick pan for just 1 minute on each side until soft, turning when you see bubbles. Cover with a tea
towel to keep warm.

6. Slice up the whites of the spring onions. Deseed the pepper and cut into 1cm dice. Slice the fish into 2cm
strips, then toss with the spring onion, pepper and 1 tablespoon of oil.

7. Return the pan you used for your tacos to a high heat and cook the fish mixture for around 4 minutes, or
until the fish is cooked through and lightly golden.

8. Divide the yoghurt, fish and veg between your warm tacos. Serve with the dressed red cabbage, that killer
salsa and lime wedges for squeezing over, then devour!

BBQ baked beans SERVES 6

Ingredients
2 red onions

2 cloves of garlic

1 fresh red chilli

2 large carrots

olive oil

1 heaped teaspoon sweet smoked paprika

1 level teaspoon cumin seeds

1 level teaspoon dried chilli flakes

6 medium sweet potatoes

1 x 700 ml jar of passata

2 x 400 g tins of mixed beans

100 ml quality BBQ sauce

a few sprigs of fresh rosemary

a loaf of ciabatta or stale bread

40 g Cheddar cheese , optional

Method

1. Preheat the oven to 180C/350F/gas 4.

2. Peel the onions and garlic, then finely slice with the chilli. Peel and chop the carrots. Put all these into a
large roasting tray and place on a medium heat with a lug of oil, the paprika, cumin and chilli flakes. Cook
for 20 minutes, or until softened, stirring regularly.

3. Meanwhile, scrub the sweet potatoes clean, then rub them with a little oil, sea salt and black pepper,
place on a baking tray and put aside.

4. When the times up, stir the passata into the tray, add a splash of water to the empty jar, swirl it around
and pour it in along with the beans (juice and all). Drizzle over the BBQ sauce, season lightly and stir well.

5. Pick and roughly chop the rosemary leaves, toss in a little oil and sprinkle over the top, then place in the
oven for around 1 hour, or until bubbling, baked and gorgeous, adding a splash or two of water to loosen,
if needed.

6. Put the tray of sweet potatoes into the oven for the same amount of time, or until soft and cooked
through.

7. Around 20 minutes before the beans are ready, tear the bread into rough chunks and toss with a drizzle of
oil in a roasting tray.

8. Grate over the Cheddar (if using), then place on the bottom shelf of the oven for around 15 minutes, or
until crispy and golden, to make croutons.
 9. Remove everything from the oven, tear up or squidge open the potatoes, and serve with the beans,
dollops of yoghurt and the homemade croutons to mop up that delicious sauce, with a simple green salad
on the side.

General Tsos Chicken

2 to 3 servings

INGREDIENTS
FOR THE SAUCE:

1 tablespoon double-concentrate tomato paste, mixed with 1 tablespoon water

1 tablespoon of water

teaspoon potato flour or cornstarch

teaspoon dark soy sauce

1 teaspoons light soy sauce

1 tablespoon rice vinegar

3 tablespoons chicken stock or water

FOR THE CHICKEN:

12 ounces (about 4 to 5) skinless, boneless chicken thighs

teaspoon dark soy sauce

2 teaspoons light soy sauce

1 egg yolk

2 tablespoons potato flour

1 quart peanut oil, more as needed

6 to 10 dried red chilies

2 teaspoons finely chopped ginger

2 teaspoons minced garlic

2 teaspoons sesame oil

Scallions, thinly sliced, for garnish

PREPARATION
1. Make the sauce by combining all the ingredients in a small bowl. Set aside.

2. To prepare the chicken, unfold the chicken thighs and lay them on a cutting board. Remove as much of the
sinew as possible. (If some parts are very thick, cut them in half horizontally.) Slice a few shallow crosshatches into
the meat. Cut each thigh into roughly 1/4-inch slices and place in a large bowl. Add the soy sauces and egg yolk and
mix well. Stir in the potato flour and 2 teaspoons peanut oil and set aside. Using scissors, snip the chilies into 3/4-
inch pieces, discarding the seeds. Set aside.

3. Pour 3 1/2 cups peanut oil into a large wok, or enough oil to rise 1 1/2 inches from the bottom. Set over
high heat until the oil reaches 350 to 400 degrees. Add half the chicken and fry until crisp and deep gold, 3 to 4
minutes. Using a slotted spoon, transfer the chicken to a plate. Repeat with the second batch. Pour the oil into a
heatproof container and wipe the wok clean.

4. Place the wok over high heat. Add 2 tablespoons peanut oil. When hot, add the chilies and stir-fry for a few
seconds, until they just start to change color. Add the ginger and garlic and stir-fry for a few seconds longer, until
fragrant. Add the sauce, stirring as it thickens. Return the chicken to the wok and stir vigorously to coat. Remove
from the heat, stir in the sesame oil and top with scallions. Serve with rice.