Ingredients:

• Enough bramley apples to fill the pie dish you’re using
• Puff pastry
• Dash of cinnamon
• Dash of flour (optional)
• Sugar

Start by pre-heating the oven to 190 degrees C.  Peel, core and slice the apples into bite size chunks and put into a pan with 50-100g of sugar and a dash of cinnamon.  Cook on a low heat while you roll out the pastry.  Roll out the pastry to about 2-3mm thick and line the pie dish with some.  Make sure you leave enough to make either a full circle or ribbons to cover the apple mixture.  When the apples have started to go soft and have released some of their juice they’re ready to pour into the pie.  If there is too much juice sprinkly a little flour into the apples, if it looks a bit dry add some water.  Pour the apple mix into the pastry lined pie dish evenly.  Then cover with either a full circle or the ribbons of pastry.  Cook for 20-30 minutes or until golden brown on top.  Serve with custard or cream!

Ingredients (serves 4):

• 600g pasta – penne etc.
• 50g butter
• 50g plain flour
• 600ml milk
• 250g strong cheddar – grated
• 2 x 160g cans tuna steak – drained (3 cans if you’re all hungry!)
• 330g can sweetcorn – drained
• Large dash of dried parsley

Heat the oven to around 170 degrees C.  Boil the pasta in some lightly salted water until just pre-al dente.  Drain and put to one side.  Melt the butter and flour in a pan and pour in the milk and mix together thoroughly.  Cook until reduced slightly into a nice sauce.  Remove from the heat and stir in a little of the cheese at a time, retaining about 50g for sprinkling on top later.  Mix the pasta into the sauce along with the tuna, parsley and sweetcorn.  Season with salt and pepper.  Pour the mixture into a baking dish and cover with the remaining grated cheese.  Place into the oven for 15-20 minutes until golden brown on top.  Serve straight away on it’s own or with some garlic bread.

Ingredients (serves 2-4):

• 6 heaped tablespoons of golden syrup
• 100g butter
• 100g sugar
• 2 eggs
• 1/2 teaspoon vanilla essence
• 100g self-raising flour

Butter a baking dish and pour in the golden syrup evenly around the base.  In a large mixing bowl beat the sugar and butter until pale in colour.  Then proceed to beat in the eggs one at a time and then add the vanilla essence.  Pour in the flour a little at a time and mix well.  Scrape the mixture into the baking dish over the syrup.  Put into the oven at 180 degrees C for upto 30 minutes or until golden and serve straight away with custard or cream!

Ingredients:

• Chicken drumsticks
• Pork meatballs (made using the burger recipe from the 16th March)
• Chips

After recovering all day from St. Patricks the day before this was all I could muster, sorry! 🙂

Put all the ingredients onto oven trays and into the oven on 180-200 degrees C.  Cook until done.  Enjoy!

Ingredients (serves 2-3):

• Chicken drumsticks – roughly 8
• 2 tablespoons of olive oil
• 2 tablespoons cider vinegar
• 1 tablespoon of honey
• 2 garlic cloves – crushed and finely sliced
• 1 heaped teaspoon of ginger
• 1 tablespoon of soy sauce
• Salt and pepper

As I was going out for St. Patricks day I needed something easy to do once I got home, so the night before I followed this recipe.  Combine all the ingredients in a bowl and mix well.  One at a time roll the chicken drumsticks in the marinade and place into a food container.  When you’ve done that to all of the drumsticks pour the rest of the marinade over the top and seal the container.  Place it into the fridge until cooking time.  You can shake the contents of the container every so often to make sure the marinade is evenly distributed if you like.

To cook, simply put the oven on to around 200 degrees C and place the chicken drumsticks into a foil lined baking tray.  Cook until crispy and enjoy!

Ingredients (serves 2-3):

• 500g of lean pork mince
• 1/2 onion – grated
• 2 garlic cloves – crushed and finely sliced
• 2 tablespoons of sweet chilli sauce
• 1 heaped teaspoon of coriander
• 3 tablespoons of bread crumbs
• 1 egg yolk
• Bread rolls
• 1 small red onion – sliced
• 1 small tomato – sliced

Mix together the pork, onion, garlic, chilli sauce, coriander, bread crumbs and egg yolk in a bowl until it’s a nice consistent mixture.  Leave to marinate or start cooking straight away.  To cook, simply take a lump of the mix and make into a burger of a size that you like.  Repeat this until the mixture is gone.  (I went for large ones!).  Cook in the oven or in a pan or on the BBQ until cooked right through.  Just before the burgers are ready lightly toast the bread rolls to give them a nice crunch.  Serve the burgers into the buns and top with the red onion and tomato.  Enjoy!

Ingredients (serves 2):

• 1 x 8 pack of sausages
• 1 medium leek – sliced
• 1 red pepper – diced into cubes
• Creme fraiche
• Chilli flakes
• Paprika
• Potato for mashing
• Salt and pepper to taste

Melt a little butter in a pan then add the sausages and cook until nearly done then remove from the pan.  Slice up the sausages into bite size chunks.  Put a bit more butter or oil into the pan and add the leaks for a couple of minutes before adding in the sausages and pepper.  Mix together some creme fraiche, chilli flakes and paprika and pour this over the sausages.  Stir and cook until at a light simmer and make sure all the ingredients are well coated with the paprika mix.  Season to taste and serve with mashed potato.

Ingredients (serves 1-2):

• 3-4 slices of beef frying steak
• 1 carrot
• 1 tablespoon minced ginger
• 2 spring onions
• 1 tablespoon hoisin sauce
• 2 teaspoons chili sauce
• Groundnut oil for frying
• 1/4 teaspoon salt
• 1 tablespoon cider vinegar
• 1/2 teaspoon sugar
• 1/2 teaspoon
• Szechuan pepper

Start by cutting the beef, carrot and spring onions into long strips around 2-3 inches long.  Grate or very finely slice the ginger.  Heat up a wok or frying pan and add in some oil when hot.  Cook the carrots for 2 mins with the salt being careful not to allow them to brown off at all.  Remove them from the pan and keep for later on.  Add a little more oil to the pan/wok and add in the beef, stirring for around ten minutes until it just starts to go crispy.  Pour in the cider vinegar and allow to evaporate before adding the chili and hoi sin sauces.  Stir for a few seconds to coat the beef then add in the ginger and spring onions.  Stir for 30 seconds then add the carrots back in.  Finish by adding the sugar and ground szhechuan peppercorns.  Season to taste and serve up straight away!

Ingredients (serves 1-2):

• 1-2 pork steaks – cut into cubes
• 1 tablespoon of honey
• 1 tablespoon of wholegrain mustard
• 2 tablespoons of soy sauce
• 3 shallots – finely chopped
• Dash of cinnamon
• Smaller dash of nutmeg
• Salt and pepper
• Tagliatelle

Bring a pan of lightly salted water to the boil while you heat some olive oil in a pan and put the cubed pork steak plus the shallots in and stir around until the pork is nicely browned off.  Whilst stirring, pour over the honey, soy sauce, mustard and the dashes of cinnamon and nutmeg along with a good grind of pepper.  You shouldn’t require salt due to the soy sauce but put some in if you prefer.  Put the tagliatelle onto cook.

Keep stirring the pork around until just about all the sauce is gone.  When the tagliatelle is cooked to your preference drain it off and share it out into bowls.  Top with the pork and tuck in straight away!

Ingredients (serves 2):

Pork Steaks

• 2 large pork rib steaks
• Some mozzarella
• Some breadcrumbs
• Dash of salt
• Olive oil
• 1 x garlic clove – finely sliced

Potato Bake

• 400ml of vegetable stock
• 1 large white potato – sliced
• 1 medium leek – sliced
• 4 rashers of bacon – diced
• Salt and pepper
• Double cream

Heat the oven to 170 degrees C.  Start by bringing the vegetable stock to a boil and put the potatoes in and allow to simmer for ten minutes.  After five minutes add in the leek.  While the potatoes and leek are cooking you should heat some oil up over a low heat in a pan along with the finely sliced garlic clove.  Allow the garlic to infuse its flavour into the oil.  In a bowl mix together some bread crumbs and mozzarella along with a dash of salt.  Just before the garlic starts to brown remove the pan from the heat and allow to cool for a few minutes.  Take the pork steaks one at a time and turn them in the oil and then in the bread crumb and cheese mix until well coated.  Place them onto a foil lined baking tray.

When the potatoes are just about cooking drain them off, keeping the stock, and layer them in an oven dish with the leeks.  Scatter the shredded bacon over the top of the dish and then pour some stock over so it reaches about 1/3rd to 1/2 up the dish.  Top up with cream and season well on top.

Put both the potato bake and the pork steaks into the oven until done to your liking.