Raspberry and Cranberry smoothie

The Kit

Blender, measuring jug, tablespoon

 What you need for 2 smoothies

175 g frozen raspberries
200 ml cranberry juice
200 ml plain yoghurt
100 ml milk
1 tbs caster sugar

Prep Time: 5 mins

1. Put everything into the blender.
2. Blend until smooth.

Try: adding a handful of mint leaves before you blend.

Roast Butternut Squash and Rocket Soup

The Kit

Blender, 2 large saucepans, baking tray, measuring jug, sharp knife, tablespoon, wooden spoon, kettle.

 What you need for 4 servings

1 kg butternut squash
1 large carrot
1 large onion
1 tbs olive oil
2 cloves of garlic
35 g rocket
1 tbs butter
salt and pepper
1 litre of chicken or vegetable stock
salt and pepper

Prep Time: 15 mins
Cooking Time: 50 mins
Preheat Oven: 180

1. Peel off any labels from the squash and then put the whole thing on the baking tray. Put it in the oven and roast for about 40 minutes until soft.
2. While the squash is cooking, peel and slice the garlic and carrot, peel and chop the onion.
3. 15 minutes before the squash is cooked put the butter in a saucepan and place over a medium heat until it melts.Lower the heat, add the onion, garlic and carrot slices and fry for about 5 minutes.
4. Meanwhile, boil the kettle and make the stock according to the instructions on the packet.
5. Add the stock and the rocket to the saucepan. Season. Bring to the boil then lower the heat, cover with the lid and simmer for 15 minutes.
6. When the squash is cooked remove from the oven and let it cool. Cut it in half and scoop out the seeds. Peel off the skin and chop the flesh into chunks.
7. Add the squash chunks to the pan and simmer for another 5 minutes.
8. Remove the pan from the heat and pour some soup into the blender. Blend until smooth. Be careful not to overfill and spill – unless you have a large blender you will probably have to do a little at a time, transferring blended soup to the other pan as you go.
9. Reheat the blended soup, taste, season and serve hot.

Quinoa and Wild Rice Salad

The Kit

Large serving bowl, mixing bowl, tablespoon, sharp knife

 What you need for 4 servings

250g Merchant Gourmet ready to eat Red and White quinoa
200g Wild Rice
2 carrots
4 spring onions
1/2 red or orange pepper
2 handfuls of cashew nuts
A few sprigs of fresh mint
Sesame seeds

Dressing

70 ml sweet chilli dipping sauce
3 tbs soy sauce
3 tbs sesame oil
3 tbs lime or lemon juice
Pepper

Prep Time: 15 mins
Cooking Time: 25 mins

1. Cook the rice according to the instructions on the packet.
2. Meanwhile put the cashew nuts on a baking tray and put in the oven (190oC) to roast for 10-15 mins.
3. Slice the pepper and spring onions into thin strips.
4. Grate the carrots.
5. Tear the mint leaves.
6. Make the dressing by mixing together the sweet chilli sauce, soy sauce, sesame oil and lemon/lime juice in the mixing bowl. Season with pepper.
7. Put the quinoa and wild rice into the serving bowl. Add in the spring onions, pepper, grated carrot, mint leaves and gently mix everything together.
8. Pour the dressing over everything, sprinkle the sesame seeds on top, toss thoroughly and serve.

Penne with mushroom, peas and blue cheese

The Kit

Frying pan, saucepan, sharp knife, tablespoon, wooden spoon, grater.

 What you need for 2 servings

200 g dried penne       
100 g frozen peas
100 g white mushrooms
75 g Stilton or Dolcelatte cheese
1 clove of garlic              
1 tbs butter
juice of ½ a lemon
Parmesan cheese
salt and pepper

Prep Time: 10 mins
Cooking Time: 15 mins

1. Thoroughly wash and thinly slice the mushrooms.
2. Peel and slice the garlic.
3. Half fill the large saucepan with water. Put the lid on the pan and bring to the boil. When boiling, add the penne and cook according to the instructions on the packet (usually between about 10 and 15 minutes).
4. Meanwhile, put the butter in the frying pan and place over a medium heat. When it starts to foam add the mushrooms and garlic. Lower the heat and fry for 5-10 minutes until the mushrooms are golden brown.
5. About 5 minutes before the penne is cooked add in the peas and return to the boil.
6. When the pasta and peas are cooked, drain them and return them to the pan.
7. Crumble the blue cheese into the drained pasta and peas and stir. Cover with the lid so the cheese melts slightly.
8. Stir the mushrooms and lemon juice into the cheesey pasta. Season.
9. Serve with grated Parmesan.

Goat's cheese and lentil salad

The Kit

Saucepan, mixing bowl, measuring jug, sharp knife, tablespoon, teaspoon, garlic crusher, large serving bowl, colander.

 What you need for 4 servings

225 g puy lentils
1 small red onion
2 cloves of garlic
125 g goat’s cheese
275 ml boiling water
1 handful of rocket
5 spring onions
1 tbs olive oil
salt and pepper

What you need for the dressing

4 tbs olive oil
2 tbs red wine vinegar
1 tsp English mustard
1 clove of garlic
salt and pepper

Prep Time: 10 mins
Cooking Time: 35 mins

1. Peel and chop the red onion and peel two cloves of the garlic.
2. Pour 1 tablespoon of the oil into the saucepan and place over a medium heat for about 30 seconds. Add the chopped onion and crush in the garlic. Cook for about 5 minutes.
3. Meanwhile, boil the water in the kettle.
4. Add the lentils to the pan, stir and then add the boiling water.
5. Turn the heat down low, put the lid on the pan and simmer for about 30 minutes until the lentils are tender. Check they don’t boil dry.
6. Meanwhile, make the dressing. Pour the oil and vinegar into the mixing bowl, add the mustard, then peel and crush in the remaining garlic. Season and stir.
7. When the lentils are cooked, drain off any water, tip them into the serving bowl and pour over the dressing.
8. Wash and slice the spring onions, chop the cheese into small pieces and stir these into the lentils.
9. Scatter the rocket leaves on top.
10. Serve warm.

Fried macaroni

The Kit

Large frying pan, 2 saucepans, sharp knife, tablespoon, teaspoon, wooden spoon, spatula, grater.

 What you need for 2 servings

200 g dried macaroni
400 g tin of tomatoes     
1 clove of garlic
1 small red onion           
½ red pepper   
50 g tin of anchovies     
½ tsp Tabasco
1 tbs tomato purée         
4 tbs olive oil
Parmesan cheese
fresh basil leaves 

Prep Time: 10 mins
Cooking Time: 25 mins

1. Half fill a saucepan with water. Put the lid on the pan and bring to the boil. When boiling, add the macaroni and cook according to the instructions on the packet (usually between about 10 and 15 minutes).
2. While the pasta is cooking, peel and chop the onion and peel and slice the garlic.
3. Wash, deseed and chop the pepper.
4. When the pasta is cooked, drain and leave it in the colander to dry.
5. Pour 1 tablespoon of oil into the other saucepan and place over a medium heat for about 30 seconds. Add the onions, pepper and garlic. Lower the heat and cook for about 5 minutes until everything starts to soften.
6. Drain the anchovies and add them to the onion mix. Stir to break them up.
7. Add the tomatoes, tomato purée and Tabasco. Stir, put the lid on the pan, lower the heat and simmer for about 10 minutes. Stir occasionally.
8. While the sauce is cooking, heat the remaining 3 tablespoons of oil in the frying pan over a medium heat for about 1 minute. Carefully add the cooked macaroni and spread it out so as much as possible is in contact with the pan. As it cooks use the spatula to prevent it sticking. 
9. Fry the macaroni until it is brown and crispy.
10. Serve in bowls with a generous portion of the sauce, some grated Parmesan and a few fresh basil leaves.

Feta and red onion tart

The Kit

Large baking tray, saucepan, sharp knife, fork, tablespoon, spatula, bowl, rolling pin.

 What you need for 4 servings

375 g puff pastry
3 large red onions
100 g feta cheese
2 tbs pitted black olives
2 tbs butter
1 tbs olive oil
1 tbs plain flour
salt and pepper

Prep Time: 10 mins
Preheat Oven: 220 oC
Cooking Time: 55 mins

1. Chop the olives into pieces and put them into the bowl.
2. Crumble the feta into the bowl with the olives and set aside.
3. Peel and thinly slice the onions.
4. Melt the butter in the saucepan over a medium heat.
5. Add the onions and season. Reduce to a very low heat and cook for about 30 minutes, stirring occasionally, until the onions are very soft and beginning to caramelise.
6. Meanwhile, lightly sprinkle a little flour over the baking tray and set aside.
7. Sprinkle the rest of the flour onto a clean, flat surface and then roll the pastry into a rectangle (about 20 cm by 30 cm and the thickness of a pound coin).
8. Using the spatula, carefully lift the pastry onto the baking tray.
9. About 2 cm in from the edge of the pastry, lightly score a border all the way round with the knife.
10. Inside the border, lightly prick the pastry all over with the fork (to prevent it from rising).
11. When the onions are cooked, remove them from the heat and spread them evenly over the pricked area of the pastry.
12. Scatter the feta and olives, over the onions.
13. Drizzle the oil over everything and then cook in the oven for about 25 minutes until the sides of the pastry have risen and are golden. Use the spatula to check that the tart is cooked underneath.
14. Remove from the oven and serve. 

Carrot and coriander soup

The Kit

Blender, 2 large saucepans, measuring jug, sharp knife, tablespoon, teaspoon, wooden spoon, plate, kettle.

 What you need for 4 servings

4 large carrots
1 large onion
1 clove of garlic
1 tsp ground coriander
1 litre of vegetable stock
2 tbs olive oil
1 small bunch of fresh coriander
salt and pepper

Prep Time: 10 mins
Cooking Time: 25 mins

1. Roughly chop the leaves of the coriander and get rid of the stalks. Set the leaves to one side.
2. Peel and chop the carrots.
3. Peel and chop the garlic and onion.
4. Pour the oil into a saucepan and place over a medium heat for about 30 seconds.
5. Lower the heat, add the carrots, onion and garlic to the pan and fry for about 4 minutes.
6. Add the ground coriander, stir and cook for another minute.
7. Boil the kettle and make the stock according to the instructions on the packet.
8. Add the stock to the pan and season. Bring to the boil, then lower the heat, cover with the lid and simmer for about 20 minutes until the carrots are soft.
9. Remove the pan from the heat, add the coriander leaves and then pour some of the soup into the blender. Blend until smooth. Be careful not to overfill and spill – unless you have a large blender you will probably have to do a little at a time, transferring blended soup to the other pan as you go.
10. Reheat the blended soup, taste, season and serve hot.

Lime and honey salmon with mashed potato and mangetout

The Kit

Frying pan, 2 saucepans, steamer, mixing bowl, shallow dish, fork, tablespoon, teaspoon, spatula, grater, colander, serving plate.

 What you need for 2 servings

2 salmon fillets
(about 180 g each)
1 clove of garlic
1 tbs runny honey
1 lime
3 tbs olive oil
1 small red chilli
½ tsp ground ginger
salt and pepper
2 handfuls of mangetout

What you need for the mashed potato

2 - 4 medium potatoes
1 tbs milk
½ tbs butter

Prep Time: 10 mins
Marinating Time: 30 mins
Cooking Time: 25 mins

1. Deseed and finely chop the chilli.
2. Peel and finely chop the garlic.
3. To make the marinade, grate the zest and squeeze the juice from the lime into the mixing bowl. Then add the garlic, honey, ginger, chilli, and 2 tablespoons of the oil. Season and mix together.
4. Put the salmon fillets side by side in the shallow dish. Pour the marinade over them making sure that they get a good coating.
5. Put the dish in the fridge for at least 30 minutes.
6. Wash and top and tail the mangetout and set aside.
7. Peel the potatoes and cut them into large, even sized chunks. Put them in a saucepan, cover with water and put the lid on the pan.
   10 minutes before taking the salmon out of the marinade put the potatoes on to boil, then turn them down to a simmer for 20 minutes or until tender.
8. To cook the salmon, pour the remaining oil into the frying pan and place over a medium heat for about 30 seconds.
9. Take the salmon fillets out of the fridge (save the marinade) and put them in the frying pan, skin side down. Fry over a medium heat for about 4 minutes (until the skin is turning crispy).
10. Meanwhile, steam the mangetout.
11. Turn the salmon over and cook on the other side for another 4-5 minutes (depending on the thickness of the fillets).
    Take the salmon out of the pan and put it onto the serving plate. Pour the marinade into the frying pan and gently heat through for a couple of minutes.
12. Meanwhile, drain and mash the potatoes with the butter and milk.
13. Serve the salmon with the mashed potato, mangetout and warmed marinade.

Sweet and spicy pork chops with mashed potato and peas

The Kit

Frying pan, 2 saucepans, large shallow dish, ovenproof dish, sharp knife, fork, tablespoon, teaspoon, wooden spoon, spatula.

 What you need for 2 servings

2 pork chops
1½ tbs of runny honey
2 tbs soy sauce
½ tsp ground ginger
1 clove of garlic
½ tsp cayenne pepper
2 tbs olive oil
frozen peas

What you need for the mashed potato

2 - 4 medium potatoes
1 tbs milk
½ tbs butter

Prep Time: 15 mins
Marinating Time: 1 hr
Cooking Time: 25 mins

1. Peel and slice the garlic.
2. To make the marinade put the honey, garlic, ginger, soy sauce and cayenne pepper in the shallow dish and stir.
3. Put the pork chops into the dish and coat them with the marinade.
4. Put the dish in the fridge and leave the chops to marinate for about an hour.
5. Meanwhile, peel and cut the potatoes into large, even sized chunks. Put them in a saucepan, cover with water and put the lid on the pan.
6. 10 minutes before taking the chops out of the marinade put the potatoes on to boil. When boiling, turn them down to a simmer for 20 minutes or until tender.
7. Preheat the oven to 190ºC.
8. Pour the oil into the frying pan and place over a medium heat for about 30 seconds.
9. Take the chops out of the marinade and carefully put them into the frying pan. Cook for about 2 minutes, turn them over and cook for another 2 minutes.
10. Transfer the chops to the ovenproof dish.
11. Put the dish in the oven and cook for 10 minutes.
12. Meanwhile, in the other saucepan put the water on to boil for the peas.
13. When boiling, add the peas and simmer for 5 minutes.
14. When the potatoes are cooked, drain and mash with the butter and milk.
15. Drain the peas.
16. Make sure the chops are cooked through and then serve with the mash and peas.

Grilled onion and goat's cheese bagel

The Kit

Grill pan, sharp knife, tablespoon.

 What you need for 1 bagel

1 bagel
1 red onion
1 tbs olive oil
50 g goat’s cheese
fresh basil
salt and pepper

Prep Time: 5 mins
Cooking Time: 15 mins

1. Peel and cut the onion into thin slices and set aside.
2. Turn the grill on high.
3. Cut the goat’s cheese into slices. Wash and tear up a few basil leaves. Set aside.
4. Cut the bagel in half and lightly toast under the grill for about 2 minutes.
5. Remove the bagel from the grill pan. Now lay the onion slices in the grill pan, drizzle with the oil and season.
6. Place the pan under the grill (about 10 cm from heat) for about 5 minutes.
7. Take the pan out, stir the onion and then return it to the grill. Cook for another 5 minutes, until the onion slices are soft and slightly brown. Take care not to burn them.
8. When the onion is cooked, pile it, along with any juices from the pan, onto the bottom half of the bagel.
9. Put this half back in the pan and then arrange the slices of goat’s cheese on top of the onion.
10. Return the pan to the grill for about 2 minutes until the cheese begins to bubble and turn brown.
11. Remove the bagel, season and scatter a few torn basil leaves over the cheese. Put the top on the bagel and serve.

Eton Mess

The Kit

Food mixer/electric whisk, large mixing bowl, measuring jug, sharp knife, teaspoon, wooden spoon.

 What you need for 4 servings

500 g strawberries
500 ml double cream
3 tsp caster sugar
5 meringue nests

Prep Time: 10 mins

1. Break the meringue nests into small chunks and put them into the mixing bowl.
2. Wash and hull the strawberries and cut them into quarters.
3. Whip the cream until it is thick but still soft (if you over-whip, the cream will become too hard).
4. Pour the cream onto the meringues, add the strawberries and sprinkle the sugar over everything.
5. Gently fold everything together with the wooden spoon.
6. Serve in small bowls or large glasses.

Warm potato salad

The Kit

Saucepan, mixing bowl, sharp knife, fork, tablespoon, serving bowl.

 What you need for 4 servings

1 kg new potatoes
1 small red onion
4 tbs olive oil
2 tbs white wine vinegar
1 handful of rocket leaves
salt and pepper

Prep Time: 5 mins
Cooking Time: 25 mins

1. Wash the potatoes. Put them in the saucepan and cover with water. Put the lid on the pan, bring to the boil and then turn them down to a simmer for 15-20 minutes, until tender.
2. Meanwhile, put the oil and vinegar into the mixing bowl and mix together.
3. Peel and finely chop the red onion.
4. When the potatoes are cooked, drain and then tip them into the serving bowl.
5. While the potatoes are still warm scatter the onion on top.
6. Pour the dressing over the potatoes and onion, season and then gently mix everything together.
7. Scatter the rocket leaves over the salad and serve.

Banana milkshake

The Kit

Blender, measuring jug, sharp knife, teaspoon, glass.

 What you need for 1 servings

1 large banana
250 ml vanilla ice cream
150 ml milk
1 tsp honey

Prep Time: 5 mins

1. Roughly chop the banana.
2. Put the banana, ice cream, milk and honey into the blender.
3. Whizz in the blender until smooth and serve.

Blueberry smoothie

The Kit

Blender, measuring jug, sharp knife, glass.

 What you need for 1 servings

120 ml plain or vanilla yoghurt
1 medium banana
170 g blueberries
175 ml apple juice

Prep Time: 5 mins

1. Roughly chop the banana.
2. Wash the blueberries.
3. Put the banana, yoghurt, blueberries and apple juice into the blender.
4. Whizz in the blender until smooth and serve.

Breakfast in a glass

The Kit

Blender, measuring jug, sharp knife, tablespoon, glasses.

 What you need for 2 servings

1 medium banana
50 g porridge oats
350 ml semi skimmed milk
2 tbs runny honey

Prep Time: 5 mins

1. Peel and roughly chop the banana.
2. Put the oats, milk, honey and banana into the blender.
3. Whizz in the blender until smooth and serve.

Quesadillas

The Kit

Large frying pan, sharp knife, teaspoon, spatula, grater, plate.

 What you need for 4 servings

8 soft flour tortillas
250 g Cheddar cheese
8 tsp tomato salsa/chutney
4 slices of honey roast ham.

Prep Time: 5 mins
Cooking Time: 10 mins

1. Take 4 of the tortillas. On one side of each, spread 2 teaspoons of salsa.
2. Grate the cheese onto the plate.
3. Tear/cut the ham into small pieces.
4. Put the frying pan over a medium heat for about 45 seconds.
5. Place a plain (without salsa) tortilla in the hot pan.
6. Scatter ¼ of the cheese onto it.
7. Scatter pieces of ham on top of the cheese.
8. Finally, put one of the salsa spread tortillas on top, salsa side down.
9. Cook for about 1½ minutes – the cheese should be just melting and the bottom tortilla beginning to turn light brown underneath.
10. Turn the whole thing over with the spatula and cook for another couple of minutes until the other tortilla begins to turn light brown underneath and the cheese is really melting.
11. Remove the quesadilla from the pan with the spatula, keep warm and repeat with the rest of the tortillas.
12. When all are cooked, cut them in half and serve.

Tarts' pasta - pasta puttanesca

The Kit

2 saucepans, sharp knife, tablespoon, wooden spoon, colander, grater.

 What you need for 2 servings

200 g dried penne
400 g tin of tomatoes
1 heaped tbs pitted black olives
1 tbs capers
50 g tin of anchovies
1 tbs tomato purée
1 small red onion
1 red chilli
1 clove of garlic
3 tbs olive oil
Parmesan cheese
salt and pepper

Prep Time: 10 mins
Cooking Time: 20 mins

1. Halve the olives and set aside.
2. Peel and slice the garlic. Peel and chop the onion.
3. Drain and roughly chop the anchovies.
4. Wash, deseed and chop the chilli.
5. Pour the oil into a saucepan and place over a medium heat for about 30 seconds. Add the onion, anchovies, chilli and garlic, lower the heat and fry for a few minutes until the anchovies start to dissolve.
6. Add the tomatoes, tomato purée, olives and capers to the pan and season.
7. Stir and lower the heat so that the sauce simmers for about 15 minutes. Keep an eye on it and add a little water if it begins to dry out.
8. While the tomato sauce is cooking, half fill the other saucepan with water. Put the lid on the pan and bring to the boil. When boiling, add the pasta and cook according to the instructions on the packet (usually between about 10 and 15 minutes).
9. Once the pasta is cooked drain it and return it to the pan.
10. Taste and season the sauce and then pour it into the saucepan with the pasta. Mix well.
11. Serve in bowls with some grated Parmesan.

Oven baked cod

The Kit

Food processor, shallow ovenproof dish,2 saucepans, frying pan, mixing bowl, tablespoon, wooden spoon, colander.

 What you need for 2 servings

2  thick cod fillets, skinned (about 180 g each)
3 slices of white bread
2 cloves of garlic
1 small red onion
2 tbs butter
juice of ½ a lemon
salt and pepper
frozen peas

 What you need for mashed potato

2 - 4 medium potatoes
1 tbs milk
½ tbs butter

Prep Time: 10 mins
Preheat Oven: 220 C
Cooking Time: 25 mins

1. Put the bread in the food processor, whizz to make breadcrumbs and then transfer them to the mixing bowl.
2. Peel and chop the onion and garlic.
3. Add the garlic, onion and lemon juice to the breadcrumbs and set aside.
4. Use a little of the butter to grease the ovenproof dish and put the fish into it.
5. Season the fish.
6. Peel the potatoes and cut them into large, even sized chunks. Put them in a saucepan and cover with water. Put the lid on the pan, bring to the boil and then turn them down to a simmer for 20 minutes or until tender.
7. Meanwhile, put the remaining butter in the frying pan and place over a medium heat until it melts.
8. Pour the melted butter into the breadcrumb mixture and mix thoroughly.
9. Scatter the crumb mixture evenly over the fillets and then put them in the oven for 20 minutes or until the crust is brown.
10. When the fish has been in the oven for 10 minutes start cooking your peas.
11. When the potatoes are cooked, drain and mash them with the butter and milk.
12. Drain the peas.
13. Serve the cod with the mash and peas.

Smoked salmon and cream pasta

The Kit

Frying pan, saucepan, measuring jug, sharp knife, tablespoon, wooden spoon, colander.

 What you need for 2 servings

200 g dried penne
125 g smoked salmon
1 red onion
120 ml double cream
1 tbs olive oil
pepper

Prep Time: 10 mins
Cooking Time: 15 mins

1. Half fill the saucepan with water. Put the lid on the pan and bring to the boil. When boiling, add the penne and cook according to the instructions on the packet (usually between about 10 and 15 minutes).
2. Meanwhile, peel and chop the onion.
3. Cut the smoked salmon into thin strips.
4. About 8 minutes before the pasta is cooked, pour the oil into the frying pan and place over a medium heat for about 30 seconds. Add the onion, lower the heat and fry for about 5 minutes until it begins to soften.
5. Add the cream to the pan with the onion and heat through.
6. Add the smoked salmon, stir and then remove the frying pan from the heat and season.
7. Drain the pasta and return it to the saucepan.
8. Pour the salmon and cream sauce into the pan with the pasta, mix well and serve.

Pesto chicken with broccoli and mash

The Kit

Large frying pan, 2 saucepans, measuring jug, sharp knife, fork, tablespoon, wooden spoon, grater, colander.

 What you need for 2 servings

2 chicken breasts (skinless)
1 medium head of broccoli
2 cloves of garlic
1 medium red onion
1 stick of celery
8 sundried tomatoes
1 heaped tbs pitted black olives
½ jar green pesto
150 ml water
1 tbs olive oil
fresh basil leaves
Parmesan cheese
salt and pepper

 What you need for mashed potato

2 - 4 medium potatoes
1 tbs milk
½ tbs butter

Prep Time: 5 mins
Chilling Time: 25 mins

1. Cut the chicken breasts into slices (about 2.5 cm thick).
2. Peel and finely chop the onion and garlic. Roughly chop the tomatoes. Wash and chop the celery. Set these all to one side.
3. Wash the broccoli, cut into medium sized florets and set to one side.
4. Peel the potatoes and cut them into large, even sized chunks. Put them in a saucepan and cover with water. Put the lid on the pan, bring to the boil and then turn them down to a simmer for 20 minutes or until tender.
5. While the potatoes are cooking pour the oil into the frying pan and place over a medium heat for about 30 seconds.
6. Add the slices of chicken and cook, turning occasionally, until they are golden (about 5 minutes). Adjust the heat as necessary.   
7. Add the garlic, celery and onion to the pan. Season. Cook over a low heat for about 5 minutes until these have softened.
8. Meanwhile, half fill the other saucepan with water and bring to boil with the lid on. When the water boils add the broccoli, lower the heat and simmer for about 8 minutes.
9. Add the tomatoes, pesto and olives to the chicken and cook for a further 3 minutes.
10. Add the water, stir and then simmer to reduce the sauce. Season.
11. When the potatoes are cooked, drain and mash with the milk and butter.
12. Drain the broccoli.
13. Serve the chicken with the potatoes and broccoli, some shaved Parmesan and a few fresh basil leaves.

Mango Salsa

The Kit

 Mixing bowl, sharp knife, tablespoon, teaspoon.

 What you need for 4 people

1 large, ripe mango
1/2 red onion
1 red chilli
Fresh coriander
Lime juice
Salt

Prep Time: 15 mins
Chilling Time: 20 mins

1. Peel the mango, cut it in half, take out the big flat stone and chop into small chunks. Put the chunks into the mixing bowl.
2. Peel and finely chop the onion and add to the bowl.
3. Wash, deseed and finely chop the chilli, then add to the bowl.
4. Wash and finely chop about 2 tablespoons of coriander leaves and add these to the bowl.
5. Pour 2 tablespoons of lime juice and 1/2 teaspoon of salt into the bowl and gently mix everything together.
6. Chill the salsa for about 20 minutes and then serve with whatever you fancy.

Spag Bol

The Kit

Large saucepan, medium saucepan, sharp knife, tablespoon, teaspoon, wooden spoon, colander, grater.

 What you need for 2 servings

250 g minced beef
200 g dried spaghetti
400 g tin of chopped tomatoes
2 bacon rashers
1 small onion
1 clove of garlic
1 tbs tomato purée
2 tbs olive oil
½ tsp dried oregano
1 tbs balsamic vinegar
1 tbs Worcestershire sauce
1 tsp Marmite
Parmesan cheese

Prep Time: 10 mins
Cooking Time: 45 mins

1. Peel and chop the onion, peel and slice the garlic.
2. Cut the bacon into small pieces.
3. Pour the oil into the medium saucepan and place over a medium heat for about 30 seconds.
4. Add the onion and garlic, lower the heat and fry for about 5 minutes until the onion begins to soften.
5. Add the bacon and fry for a further 3 minutes.
6. Add the mince. Use the wooden spoon to gently break it up so that it browns all over.
7. Add the oregano, tomatoes, tomato purée, Worcestershire sauce, balsamic vinegar, Marmite and stir.
8. Put the lid on the pan and simmer for about 30 minutes. Stir occasionally to prevent sticking/burning.
9. After about 15 minutes half fill the large saucepan with water. Put the lid on the pan and bring to the boil. When boiling, add the spaghetti and cook according to the instructions on the packet (usually between about 10 and 15 minutes).
10. Drain the spaghetti.
11. Serve the spaghetti in bowls with a generous portion of bolognese and some grated Parmesan cheese.

Tomato Salsa

The Kit

Sharp knife, tablespoon, teaspoon, mixing bowl.

 What you need for 6 portions

6 ripe tomatoes
1 small red onion
2 spring onions
1-2 green chillis
1 lime
½ bunch coriander
¼ teaspoon salt
1tbs olive oil

Prep Time: 15 mins

1. Wash, halve and deseed the tomatoes.
2. Dice the tomatoes into small pieces and put them into the bowl.
3. Finely chop the onion and put it into the bowl.
4. Deseed and finely chop the chilli and put it into the bowl.
5. Roughly chop the spring onions and put them in the bowl.
6. Roughly chop the coriander leaves and put them into the bowl.
7. Pour the oil and lime juice into the bowl.
8. Sprinkle in the salt and then mix everything together.

Pancakes

The Kit

Frying pan, saucepan,
2 mixing bowls, measuring jug, fork/whisk, tablespoon, teaspoon,
spatula, sieve, serving plate.

 What you need for 8 pancakes

1 large egg
130 ml milk
135 g plain flour
1 tsp baking powder
2 tbs caster sugar
2½ tbs butter
½ tsp salt

Prep Time: 15 mins
Cooking Time: 3 mins per pancake

1. Sift the flour, baking powder, salt and caster sugar into a mixing bowl.
2. In the other mixing bowl beat together the milk and egg.
3. Put 2 tablespoons of the butter in the saucepan and place over a medium heat until it melts.
4. Stir the melted butter into the milk and egg and then pour it all into the flour mixture.
5. Using the fork, beat everything together until it becomes a smooth batter. There maybe lumps to start with but these should disappear as you continue to mix.
6. Put the remaining butter in the frying pan and place over a medium heat until it melts.
7. Add a tablespoon of the batter to the pan to make the first pancake. Add another spoonful next to it for the second one (the number of pancakes you can cook at a time will depend on the size of your frying pan). Keep the pancakes separated.
8. When bubbles start to show on top of the pancake, turn it over. Continue to cook until both sides are golden brown and the pancake has risen to about 1 cm thick.
9. When the pancakes are cooked, place them on the serving plate (perhaps with a clean tea towel over the top to keep them warm).
10. Keep going until all the batter is used up.
11. Serve the pancakes with whatever you fancy.

Crepes

The Kit

Frying pan, saucepan,
2 mixing bowls, measuring jug, fork/whisk, tablespoon, spatula, sieve, kitchen towel,
large serving plate.

 What you need for 8 crepes

2 medium eggs
110 g plain flour
225 ml milk
50 ml  water
4 tbs butter

Prep Time: 15 mins
Cooking Time: 1.5 mins per crepes

1. Mix the milk and water together in a mixing bowl and set aside.
2. Sift the flour into the other mixing bowl.
3. Crack the eggs into the flour and beat together.
4. Gradually add the milk and water to the eggs and flour, whisking as you go, until everything is well mixed into a smooth batter.
5. Put the butter in the saucepan and place over a medium heat until it melts.
6. When the butter has melted take the pan off the heat. Stir two tablespoons of the melted butter into the batter.
7. Tear off a piece of kitchen towel, dip it into the remaining melted butter and wipe it around the frying pan.
8. Put the frying pan on the hob over a medium heat for 30 seconds.
9. Add 2 tablespoons of the batter to the frying pan and swirl it around to coat the bottom of the pan.
10. Cook the crêpe for about 1 minute (until golden brown underneath) then, using the spatula, flip it over and cook for about another 30 seconds.
11. When cooked transfer the crêpe to the serving plate (perhaps with a clean tea towel over the top to keep it warm).
12. Repeat until all the batter is used.
13. Serve with whatever you fancy.

Fried Chicken Sandwich

The Kit

Frying pan, sharp knife, butter knife, tablespoon, spatula, plate,
2-3 sheets of kitchen towel.

 What you need for 1 sandwich

1 chicken breast (skinless)
1 small baguette
1 tbs plain flour
1 tomato
1 clove of garlic
1 tbs olive oil
rocket
mayonnaise
salt and pepper

Prep Time: 5 mins
Cooking Time: 8 mins
Preheat oven: 150 c

1. Wash and slice the tomato and set aside.
2. Peel and finely chop the garlic.
3. Slice the chicken breast into 3 pieces.
4. Tip the flour onto the plate, season and mix well.
5. Coat the chicken pieces with the flour.
6. Cut the baguette in half and place it in the oven for about 5 minutes to warm through.
7. Meanwhile, pour the oil into the frying pan and place over a medium heat for about 30 seconds. Add the garlic and cook for about 1 minute.
8. Add the chicken pieces and fry them for about 4 minutes on each side, until they are golden brown and cooked all the way through (not pink in the middle).
9. When the baguette is warmed take it out of the oven and spread each half with mayonnaise.
10. Add some rocket and tomato slices to one half and top with the chicken pieces.
11. Put the baguette together and serve warm.

Broccoli and Stilton Soup

The Kit

Blender, 2 large saucepans, measuring jug, sharp knife, tablespoon, wooden spoon,
plate, kettle.

 What you need for 2 servings

2 medium potatoes
1 large head of broccoli
1 large onion
2 cloves of garlic
1 litre of vegetable stock
110 g Stilton cheese
4 tbs olive oil
salt and pepper

Prep Time: 10 mins
Cooking Time: 25 mins

1. Crumble the Stilton onto the plate and set aside
2. Cut the broccoli into medium sized florets.
3. Peel and finely chop the onion and garlic.
4. Pour the oil into a saucepan and place over a medium heat for about 30 seconds. Add the onion and garlic.
5. Turn the heat down low and fry for about 5 minutes, stirring regularly until everything starts to soften.
6. Meanwhile, peel the potatoes and chop them into small chunks.
7. Boil the kettle and make the stock according to the instructions on the packet.
8. Add the stock and potatoes to the saucepan, cover with the lid and bring to the boil.
9. Add the broccoli, lower the heat to a simmer for about 15 minutes, until the potatoes and broccoli are tender. Stir occasionally.
10. Add the Stilton to the pan and stir.
11. Bring the soup back to a simmer, season and taste.
12. Remove the pan from the heat and pour some of the soup into the blender. Blend until smooth. Be careful not to overfill and spill – unless you have a large blender you will probably have to do a little at a time, transferring blended soup to the other pan as you go.
13. Reheat the blended soup, taste, season and serve hot.

Salted Peanut Crunchie Bites

The Kit
Baking tin (20 x 30), saucepan, mixing bowl, sharp knife, tablespoon, wooden spoon

 What you need for ? Bites
200g milk chocolate
100g plain chocolate
125g unsalted butter (plus a little for greasing)
1tbs Golden Syrup
250g salted peanuts
160g Crunchies

Prep Time: 5 mins
Cooking Time: 5 mins
Chilling Time: 3-4 hours

1. With a little butter lightly grease the baking tin.
2. Break the chocolate into pieces.
3. Put the chocolate, butter and golden syrup into the saucepan and place over a very low heat to melt, stirring occasionally.
4. Meanwhile, roughly chop the Crunchies and put them in the mixing bowl.
5. Add the peanuts to the mixing bowl.
6. When the chocolate and butter have completely melted pour this mixture into the mixing bowl.
7. Mix everything together.
8. When well mixed, pour everything into the baking tray and allow to cool.
9. Once cool put in the fridge for at least 3 hours to really chill.
10. When chilled cut into whatever size squares you fancy to serve.

Carbonara

 
What you need for 2 servings 

200 g dried spaghetti
2 large eggs
150 g smoked bacon
1 clove of garlic
2 tbs single cream
2 tbs olive oil
30 g Parmesan cheese
salt and pepper

Kit
Saucepan, frying pan, mixing bowl, sharp knife, fork, tablespoon, wooden spoon, colander, grater, plate.

Prep Time: 10 mins
Cooking Time: 20 mins

1. Half fill the saucepan with water. Put the lid on the pan and bring to the boil. When boiling, add the spaghetti and cook according to the instructions on the packet (usually between about 10 and 15 minutes).
2. While the spaghetti is cooking chop the bacon into small pieces.
3. Peel and slice the garlic.
4. Grate ¾ of the cheese onto the plate.
5. Crack the eggs into the bowl, add the cream and cheese and mix together. Season.
6. 5 minutes before the spaghetti is cooked, pour the oil into the frying pan and place over a medium heat for about 30 seconds. Add the bacon and fry until it is beginning to crisp.
7. Lower the heat, add the garlic and continue to fry for another minute.
8. Once the spaghetti is cooked turn off the heat, drain and then return it to the saucepan.
9. Quickly add the bacon (with the oil and garlic) and the egg mixture to the spaghetti. Mix thoroughly until the egg is cooked by the heat of the spaghetti (about 1 minute).
10. Serve in bowls with extra grated Parmesan.

Porridge

Porridge is all about ratios. It doesn’t really matter what size cup you use as long as you stick with the same cup for all the ingredients. For the recipe below, my 2 servings are based on using an average size coffee mug.

What you need for 2 servings
½ cup porridge oats
½ cup water
1 cup milk
Small banana, handful of blueberries.

Kit
Cup, saucepan, sharp knife, spoon, bowl

Prep Time: 5 mins
Cooking Time: 12 mins

1. Pour all the ingredients into the saucepan and place over a medium heat.
2. Stir while you bring to the boil and then reduce the heat to a simmer.
3. Simmer for about 10 minutes, stirring regularly so that it doesn’t stick to the bottom of the pan.
4. Pour the porridge into a bowl.
5. Slice the banana over the top and sprinkle on the blueberries.

Voila – full till lunchtime!

*If you like your porridge a little thinner, then just simmer for less time

Eggnog with Cider

What you need for 5 (150 ml) glasses
3 eggs
150g caster sugar
300ml milk
150ml single cream
150ml Cider
100ml brandy
Cinnamon

Kit
Food mixer, 2 mixing bowls, measuring jug, whisk, scales metal spoon

Prep time: 15 mins

1. Separate the egg yolks from the egg whites and put them in separate mixing bowls.
2. Beat the egg yolks with the whisk to break them up and mix together.
3. Slowly add the sugar to the yolks, as you continue to whisk, to form a batter.
4. Add the milk and cream to the batter and whisk to throughly mix.
5. Continue whisking and slowly add the cider and brandy.
6. In the other mixing bowl whisk the egg whites until they are stiff.
7. Use the metal spoon to fold the egg whites into the batter mixture. As you fold the whites will break down a bit so giving the drink its light and frothiness.
8. Serve in small glasses with cinnamon sprinkled on top.