Herby potato and ham hock tortilla | Delicious. 2 tbsp The Co-operative basil infused olive oil (or similar), plus extra to drizzle 200g The Co-operative parmentier potatoes (or similar)50g The Co-operative British shredded ham hock (or similar) You'll also need 1 onion5 large free-range eggsHandful fresh parsley leavesHandful fresh basil leaves Pour 1 tbsp of the oil into a 20cm non-stick frying pan set over a medium heat. Finely slice the onion, then, when the oil is shimmering hot, add to the pan and stir-fry for 10 minutes or until soft and golden. Transfer to a plate. Add the remaining 1 tbsp oil to the pan and set over a low-medium heat. Meanwhile whisk the eggs in a mixing bowl. Turn down the heat to low, then return the onions to the pan along with the ham hock. 01.Release the sides of the tortilla with a palette knife, then invert onto a plate (see Know-how).
Chicken with young ginger Easy crispy baked cod Sea bass in puff pastry Calories Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day. Carbs Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. Sugar We all deserve a treat sometimes, but try to limit your sugar intake. Fat We all need to eat a small amount of fat because it protects our organs and helps us grow. Saturates Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Protein Protein helps our muscles to grow and repair, as well as providing you with essential amino acids.
Shanghai stir-fried chunky noodles Whole egg curry 2 tbsp ghee (clarified butter) or coconut oil½ tsp yellow mustard seeds1 onion, finely chopped2 garlic cloves, finely chopped1 tsp finely chopped fresh ginger½ tsp medium chilli powder, or to taste½ tsp ground turmeric1 tsp garam masala2 x 400g tins chopped tomatoes1 tsp sea salt4 fresh mint sprigs, leaves removed and coarsely chopped300g frozen peas4 tbsp coconut cream6 medium free-range eggsNigella seeds to serve (optional) 01.Heat the ghee or oil in a sauté pan over a medium heat, add the mustard seeds and cook for a minute or until they start to pop. Add the onion, garlic and ginger, then cook until soft and fragrant. 2. Add the chilli, turmeric and garam masala, stir, then simmer for about 30 seconds. This recipe is from Green Kitchen Travels by David Frankiel and Luise Vindahl (£25; Hardie Grant) Luise says: "If you have a hungry crowd, serve the curry with black or brown rice."
Double mushroom burger This delicious double mushroom burger is inspired by Steak and Honour, a burger van with a difference that roams around the Cambridge area. Don’t be fooled by the name, Leo Riethoff cares just as much about the veggies stuffed between the locally baked brioche buns as he does the meatier offerings. The ever-popular mushroom burger, with its smoky, charred, flat-mushroom filling, is a great vegetarian option. 20 minutes. Serves 2. large flat mushrooms 4red onion half finely chopped, plus slices to servegarlic 1 clove, crushedolive oilsweet smoked paprika 1 tspthyme 2 tsp, choppedfresh breadcrumbs 30gtomato ketchup 1 tbsp, plus extra to servebrioche or other burger buns 2lettuce, sliced gherkins, mustard and fries to serve Remove the stalks from the mushrooms, finely chop, and put in a frying pan with the chopped onion, garlic and . tbsp oil. Heat oven to 200C/fan 180C/gas 6.
Sea bass baked with potato and fennel Mulligatawny soup with spicy chicken 2 tbsp olive oil1 large onion, finely chopped2 carrots, cut into 1.5cm dice2 parsnips, cut into 1.5cm dice1 large potato, cut into 1.5cm dice1 red pepper, deseeded and diced3 tbsp medium balti curry paste700g passata200g cooked basmati riceSmall bunch fresh coriander, chopped, to serve For the poached chicken and stock 1 small free-range chicken1 bay leaf6 peppercorns1 tsp salt1 carrot, cut into large chunks1 celery stalk, cut into large chunks1 onion, halved