Put the lamb and vegetables into a casserole dish. Using the stock and gravy granules, make a gravy and add the mint sauce. Pour into the casserole dish over the vegetables.
Cover and cook in the preheated oven. Check after 60 minutes and if necessary add more water. Return to oven for a further 30 minutes. 15 minutes before serving, uncover and stir.
This goes really well with new potatoes and green vegetables such as broccoli, green beans or Brussels sprouts.
Heat the oil in a large pan, add the onion and garlic and cook for 5 minutes.
Turn up the heat, add the mince and cook for 3 minutes or until browned.
Stir in the chillies and cumin and cook for 1 minute.
Add the tapenade, chopped tomatoes, stock, lentils and kidney beans, then bring to the boil. Reduce to a simmer for 25-30 minutes. Stir in the chocolate and season with black pepper.
Meanwhile for the mash, cut the potatoes into even-sized chunks, add to a pan of cold water and bring to the boil.
Simmer for 20 minutes or until tender, then drain. Tip the potatoes back into the pan and mash over a low heat, stirring in the milk, turmeric and coriander. Season to taste.
Preheat the grill, spoon the hot chilli beef into a gratin dish and spread the hot mashed potato roughly over the top. Place under the grill for 5 minutes or until the topping is crisp and golden brown.
Serves 4 - 393 kcals per serving
Kcals
393
Fat
26.8g
Sat fat
7.1g
Carbs
9.8g
Sugar
5.6g
Fibre
2.1g
Protein
28.1g
Salt
0.69g
Ingredients
1tbsp olive oil
4 skin on chicken thighs
1 small green pepper
125g button mushrooms
1tbsp plain flour
2tbsp tomato purée
400g tin chopped tomatoes (plain or with onions)
150ml chicken stock
1tbsp dried mixed herbs
A few drops Tabasco sauce
Salt and pepper
Fresh basil leaves to garnish
Method
Heat the oil in a flame-proof casserole dish, add the chicken and fry until lightly browned. Remove the chicken from the pan with a slotted spoon and set aside.
Add the vegetables to the pan and fry for 5 minutes or until softened.
Stir in the flour and gradually add the stock, the remaining ingredients and chicken, stirring thoroughly.
Bring to the boil, cover and simmer gently for 45 minutes, stirring occasionally. Sprinkle with basil leaves and serve.
Toss beef in flour, fry in a little Frylight until the meat is sealed and set to one side.
Fry the onions and garlic until soft.
Add the tomato purée and stock – simmer for 2-3 minutes and then return beef to pan.
Add the balsamic vinegar and Worcester sauce. Cover and simmer on a low heat for 45 minutes.
Add the mushrooms, red pepper and carrot and simmer for a further 30 minutes. If necessary add more water.
Season to taste and serve.
Serves 4 - 85 kcals per serving
Kcals
85
Fat
4.8g
Sat fat
2.7g
Carbs
7.2g
Sugar
3.8g
Fibre
3.6g
Protein
3.9g
Salt
0.57g
Ingredients
1 bunch asparagus
200g frozen peas
15g fresh mint
1 chicken stock cube
20g butter
Salt and pepper
Method
Melt the butter in a pan and add the roughly chopped asparagus.
Add in the peas, mint and stock (enough to just cover the vegetables). Bring to the boil.
Simmer for approx 5 minutes then remove from the heat and leave to cook in its own heat for a further 5 minutes.
Blend until smooth using a hand blender. Serve with freshly ground black pepper.
Serves 6 - 292 kcals per serving
Kcals
292
Fat
7.5g
Sat fat
2.2g
Carbs
51.7g
Sugar
19.9g
Fibre
9.7g
Protein
8.7g
Salt
2.12g
Ingredients
2 tbsp olive oil
2 medium onions, chopped
1 garlic clove, peeled and crushed
2 tsp medium curry powder
1 large eating apple, chopped
A good handful of fresh coriander, chopped
Thumb sized piece of ginger, finely chopped
800g sweet potato, chopped into 1cm cubes
1.2l vegetable stock
100g red lentils
300ml semi-skimmed milk
Juice of 1 lime
Salt and pepper
Method
Put olive oil in a large pan and add garlic and onions. Fry gently for 2 minutes.
Add the curry powder, apple, ginger and coriander and cook for a further 2 minutes.
Add the stock, lentils, milk and sweet potatoes. Season with salt and pepper. Simmer for 20 minutes.
Add the lime juice, and season to taste.
Blend well using a hand blender. Serve with fresh coriander on top.
Nutritionist Emma White (ANutr), MSc Human Nutrition is passionate about how food science applies to the human body, and how the nutrients in what we eat affect us and ultimately have an impact on our health.
5 Winter Food Combinations That Will Keep You Warm This Winter...
Sarso ka Saag and Makki ki Roti. A quintessential winter delight, sarso ka saag is a concoction of mustard seeds, spinach, bathua leaves, ghee, and spices. ...
Bananas. Bananas are one of the easiest foods on the digestive system and remain one of the few appealing foods when your appetite diminishes due to illness. ...
Berries. If you have a cold, try eating berries. ...
Adding particular foods to the diet can be beneficial for our health during the season. Celebrity nutritionist Rujuta Diwekar, meanwhile, has shared a video on Instagram about three essential foods that must be consumed during winter - gond (edible gum), green garlic and turnip.
Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.