Empty the frozen corn or peas into a pan or bowl and cover with water. If bowl/micro then put clingfilm over the bowl

Defrost and heat your corn or peas in a microwave or on the hob (until thwater is piping hot – say 5-7 mins)

Cook your pasta and drain it.

Take your tin of tuna in oil or water and drain it. Push the tuna into the tin to drain well.

Tip the tuna and heated corn/peas into the cooked pasta. Salt and pepper to taste and add any herbs you might like (taragon, parsley, garlic) then mix it all up with the mayo and serve.

This is a great recipe to use with pasta wiggles (or baby tats or rice). Tescos call this Pork stroganoff but its nothing to do with stroganoff 🙂

use onion instead of leek. No biggie if you don’t have either, if you have mushrooms. If you don’t have mushrooms, ideally you’d want onion at least but as paprika is a strong flavour you could arguably get away without either.

I’d use Dijon rather than wholegrain mustard and I’d add garlic – but i add garlic to pretty much everything!

you have dried tarragon

you can use cream instead of sour cream / Crème fraîche but the latter itwo are better with paprika.

https://realfood.tesco.com/recipes/pork-stroganoff.html 

If you’re having a salad with this make it first.

Spray or drizzle a little oil on the chicken breast or mini breasts, (300-400g) sprinkle Za’atar or mixed herbs (such as the Greek med ones) with some salt and pepper and rub it in a bit if needed.

Let the meat marinate a bit while you prep the potatoes and pot.

Put a finger (@2 cm) of water in the pot turn the heat to max while you boil the full kettle. Pour the rest of the water in the pot add a good few pinchs of salt and add 250-350g of potatoes and boil.

mini – 15-17 mins and baby 17-20 mins. Stick a fork in to see if they are soft.

Drain and plate with a knob of butter or mayo or creme fraiche and some herbs if you like.

While the potatoes are boiling, cook your chicken. Put the pan on a medium-high heat with a bit of oil or butter and wait a min or so for it to heat up then add the chicken. Let it cook on the one side until its got some nice colour (about 5-6 mins) then turn them over and do the other side.

If you’re grilling the chicken instead 15-20 mins on a medium heat (flip after 10mins)

If you want to fry up some onion or mushrooms, add a knob of butter to the pan after removing the chicken then season with salt pepper herbs as needed and cook on a medium heat until nicely coloured.

If you’re having a salad with this make it first.

Spray or drizzle a little olive oil on the chicken breast or mini breasts or pork chop, (300-400g) sprinkle some herbs or just salt and pepper. Or take some of the pesto (green or red) and coat the chicken, reserving most for the gnocchi or pasta.

Put a finger (@2 cm) of water in the pot turn the heat to max while you boil the full kettle. Pour the rest of the water in the pot add a pinch of salt and add 250-350g of gnocchi or pasta wiggles or shells or spag etc.

follow the cooking instructions for the pasta or gnocchi. If gnocchi do these after the ckicken has cooked as they only take a few mins. Dried pasta takes 11-12 mins

While the dried pasta are boiling, cook your chicken or pork chop. Put the pan on a medium-high heat with a bit of oil or butter and wait a min or so for it to heat up then add the chicken. Let it cook on the one side until its got some nice colour (about 5-6 mins) then turn them over and do the other side.

If you’re grilling the chicken instead 15-20 mins on a medium heat (flip after 10mins)

If you want to fry up some onion or mushrooms, add a knob of butter to the pan after removing the chicken then season with salt pepper herbs as needed and cook on a medium heat until nicely coloured.

Before or while waiting for the pasta water to boil, chop half an onion into tiny squares crush a piece of garlic. Let the oil heat a little for 1-2 mins on a medium-high heat then turn down the heat to medium and gently fry in olive oil with salt and pepper until soft and warm yellow (aprox 5-8 min on a medium heat).

Empty the jar of bol sauce and stir in with the onions. Add a bit of red wine if you like and gently simmer until the pasta is cooked. Taste 2 – 3 times at intervals and add any salt – or if its a bit sharp a bit (1/2 teaspoon) of sugar.

Start cooking the pasta (250-350g)  in well salted water after you have started simmering the sauce (bring the water to the boil before adding the salt and pasta) The dried pasta should tell you how long it needs. If it doesn’t its 11-12 min generally.

Towards the end of the 11 min take a few spoons of cooked pasta water add to the sauce and stir in. Add a knob of butter if you want it a bit richer.

Strain the pasta, mix and serve.

Get a fresh or frozen pizza from the supermarket add a little extra salami or chorizo and cheese if you want. Crank up the heat to max on the oven and once its hot cook for 4-6 mins (for fresh pizza – for frozen follow pack instructions)

For rice get a cup of basmati rice and wash it 2-3 times to remove most of the rice dust until its fairly clear. Drain and add 1.5-2 cups of COLD water and salt. Bring to the boil with the lid on (about 5 mins) then turn down the heat to 1 and leave it to steam with the lid on for about 15-20 mins or until it looks moist but not wet. take the lid off turn off the heat. Fluff it up and let the steam evaporate.

Once you’ve got to the stage of letting it steam on very low heat you can moe on to cooking the chicken.

Put the pan on a medium-high heat with a bit of oil and wait a min or so for it to heat up then add the chicken. Let it cook on the one side until its got a little colour (about 3-5 mins) then turn them over and cook for another min or two and throw in the jar of sauce. Adda bit of salt and simmer on a low heat.

Add coriander leaves and or a bit of creme fraiche if you like.

For naan heat up the oven while you are cooking the chicken and after its done heat the naan as per instructions.

Step 1
Sprinkle the meat on both sides with salt, pepper and paprika or herbs or a spice mix – whatever you like.

Heat the oil and or butter in the pan over medium-high heat. When hot, add the meat. Cook until nicely browned on one side, (about 10 minutes each side for Pork Chops or 6-7 mins for Chicken or pork loin). Turn when coloured and saute until just cooked through. Sprinkle the onion and or mushrooms with a bit more butter if needed between the meat and cook briefly.

Transfer the meat only to a plate; keep warm.

Step 2
When the onions and mushrooms (if using them) are soft enough  add the cream and cook over medium-high heat for 2 to 3 minutes. Remove from the heat and stir in the teaspoon of mustard (if you want). Season with salt and pepper.

Serve with mini potatoes or chips or gnocchi

Tip
This is a simple recipe, and it goes very quickly, especially at the end. Be careful not to cook down the cream sauce too much. It’s not a disaster if you do, but you’ll wind up with something drier and less luxurious.

Get some Bratwurst (generally higher quality than standard hotdogs) and grill them under a medium heat turn each side when coloured. About 4-5 min each side for a 16-20 min cooking.

Gently fry your onions in some oil with some salt and pepper.

crack 4 eggs into a bowl add some salt and pepper, and tarragon if you like. Mix well until light and frothy.

Add a knob of butter to a frying pan on medium low. Once the butter has melted and you’ve coated the pan add the eggs. Change heat to low and cook the eggs slowly.

Step 1

Start by browning the chicken breasts in a large skillet or saucepan. You want the chicken to get a good colour and caramelisation on each side, and this is best achieved by letting the chicken sear on each side for at least 3 to 4 minutes until they are nicely coloured.

Remove the chicken to a plate. The chicken does not need to be fully cooked through at this stage.

Step 2

Sauté the shallots (or onions) and garlic for about 1 minute, or until they are fragrant and softened.

Step 3

Add a glass of white wine to pan and let it bubble away for about 1 to 2 minutes until it has slightly reduced.

Next, add the chicken stock cube, cream or crème fraiche and tarragon, and give everything a good stir, using your wooden spoon to scrape any caramelised bits from the pan. Simmer gently for a few minutes and then taste for seasoning.

Step 4

Then return the chicken breasts to the sauce, cover the pan with a lid, and simmer gently for 5 to 10 minutes, or until the chicken is cooked through.

1. Step 1

   Heat a grill to medium-high. (You can also cook the chicken on the stovetop over medium-high heat, following the same timing.) Meanwhile, in a medium bowl, stir together the mayonnaise, mustard and garlic, and season to taste with salt and pepper. Step 2

2. To the bowl with the Dijonnaise, stir in the thyme leaves. Season the chicken all over with salt and pepper, then transfer to the medium bowl and toss to coat. Let sit at least 15 minutes, or refrigerate up to overnight. (Let it come to room temperature before cooking.)

3. Step 3

   Clean the grill grates. (No need to grease; the mayonnaise keeps the chicken from sticking.) Scrape excess marinade off the chicken, then grill or fry until the chicken is golden and cooked through, about 4 to 6 minutes per side.

Slice up your mushrooms and onions or red peppers – if using

fry the onions and mushrooms – add garlic if you like on a medium heat with butter untul soft and golden brown. Remove and set aside

Put the dried pasta in the already boiling pot of water to cook for 11-12 mins or as directed

Go back to the pan, add a bit of oil or butter if needed. Crumble half a chicken cube if you have available, mix it in with the chicken and cook the chicken until nicely coloured 4 – 6 mins per side. Add a bit of water (say half a cup) to make a bit of sauce.

Add the mushtrooms and onion back to the pan along with the crème fraîche or sour cream. simmer for a few minutes for the flavours to develop – check to taste seasoning and serve

Prep and cook your rice. Once you have turned it down (or off) to steam (and it no longer needs your attention) you can start cooking 

you can follow the following Jamie olliver recipe but instead of making the curry paste buy it from M&S or Tesco

I usually use mangetout and bok choy rather than mushrooms

https://www.jamieoliver.com/recipes/chicken/thai-green-chicken-curry/

Squeeze half a lemon into a bowl, add a large spoon or two of yogurt and a very generous sprinkle of za’atar. Chop or squeeze two cloves of garlic and mix it all together.

Using either chicken mini breasts or normal breasts (if normal size best to slice in two so its thinner and cooks easier), coat the chicken in the mix and leave for minimum 30 min but ideally 1-2 hrs.

Grill for 10 min each side or fry in a good amount of oil for 3-4 mins each side until nicely coloured. Make sure the oil is nicely hot before cooking them (aprox 5 min on a medium heat) – test by dipping part of the breast in the oil to see if it sizzles well

Step 1
Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.

Step 2
Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.

Step 3
Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.

——–

1tablespoon butter
1tablespoon vegetable oil
41¼-inch-thick center-cut rib or loin pork chops, bone in
Salt and freshly ground black pepper
¼cup chopped green onions or shallots
½cup dry white wine
¾cup chicken or veal stock
½cup heavy cream
1tablespoon Dijon mustard (or more to taste)
1tablespoon chopped parsley (optional)

Step 1
Sprinkle the pork chops on both sides with salt, pepper and paprika. Heat the oil and or butter in a heavy skillet over medium-high heat. When hot, add the pork chops. Cook until nicely browned on one side, about 10 minutes. Turn and saute until just cooked through, about 10 minutes. Pour the fat from the skillet. Sprinkle the onion between the pork chops and cook briefly. Transfer the pork chops to a platter; keep warm.

Step 2
Add the wine to the skillet and cook, stirring, until the liquid is almost fully reduced. Add the cream and cook over medium-high heat for 2 to 3 minutes. Remove from the heat and stir in the mustard. Season with salt and pepper. Serve the pork chops with the sauce on top.

Tip
This is a simple recipe, and it goes very quickly, especially at the end. Be careful not to cook down the cream sauce too much. It’s not a disaster if you do, but you’ll wind up with something drier and less luxurious.

—————-

1teaspoon paprika
oil & knob of butter
¾cup finely chopped onion
½cup dry white wine
½cup heavy cream
1tablespoon Dijon mustard

1. Step 1

   In a large nonstick or well-seasoned cast-iron skillet over medium-high heat, combine the zucchini and onion with olive oil, the red-pepper flakes and 1 teaspoon salt. Cook the mixture, stirring once or twice, until the zucchini and onion turn golden brown, 10 to 12 minutes. Don’t stir too often, as it can impede browning.

2. Step 2

   Stir in stock and bring to a simmer. Stir in orzo, lemon zest and ½ teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.

3. Step 3

   Meanwhile, in a small bowl, toss together the tomatoes, mozzarella, a pinch of salt, a pinch of red-pepper flakes and a drizzle of olive oil, and let marinate while the orzo cooks.

4. Step 4

   Once the orzo is ready, stir in juice of ½ lemon, Parmesan, mint and pesto. Cover the pan, and cook for 1 minute, to finish cooking. Taste for seasoning and add more lemon juice or pesto, if needed. To serve, top with tomato-mozzarella mixture and sprinkle with more cheese and mint.

   Yield:4 servings 

   • 2medium zucchini (about 6 ounces each), diced (about 2½ cups)
   • 1large yellow onion, thinly sliced
   • ¼cup extra-virgin olive oil, more for drizzling
   • ¼ to ½teaspoon red-pepper flakes, to taste, more as needed
   • 1½teaspoons fine sea salt, more to taste  
   • 1¾cups vegetable or chicken stock 
   • 1cup orzo 
   • 1lemon, zested and halved 
   • 1cup halved cherry or grape tomatoes 
   • 5ounces fresh mozzarella, cut into cubes (1 cup)
   • ½cup grated Parmesan (3 ounces), more for serving 
   • ¼cup finely chopped mint, more for serving 
   • ½cup pesto, store-bought or homemade, more to taste 

1) Season the pork all over with salt and pepper. Either cut it in chunks say 3 fingers tall, if you’re only going to fry them like you might with beef fillet steaks OR as a whole piece if you will sear then bake in the oven.

2) Sear the pork in a large skillet, turning to colour all sides (I do 4 sides in total). It takes about 6 minutes to get a nice colour all over. Now go to step 3 unless you’re baking the whole piece.

2A) If its a whole piece then you’ll need to bake it after searing. Preheat the oven before step 1. Transfer to oven in the skillet and bake for 10 – 15 minutes, depending on the size of your pork tenderloin, or until the internal temperature is 65°C (149°F). This yields medium doneness, which will have the faintest blush of pink inside with beautifully juicy flesh. To cook fully with no pink at all, just take it to 68°C (155°F) – around 3 more minutes baking time;

3) Rest – Rest the pork for 5 minutes before slicing and serving along with the sauce;

4) Sauce – While the pork is resting, make the sauce. Return the skillet to the stove over medium heat and optionally melt a knob of butter. Add the cream and both (or just Dijon) mustards. Now mix, scraping the bottom of the pan to dissolve the tasty golden bits stuck to the bottom of the pan into the sauce (free flavour!); and

5) Add herbs – Once the sauce is hot, add the salt, pepper, parsley and tarragon. There is no need to simmer this sauce, it’s ready as soon as it’s warmed up! The mustard acts as a thickener so there’s no need for reduction.

An extra step for the sauce if you like (not strictly necessary) is to add some chopped garlic, and onions to the butter and sauté gently first, followed by a splash of wine.

Pork Tenderloin with Creamy Mustard Sauce

1. Step 1

   On a plate, mix together the flour, Parmesan and 1 teaspoon each salt and pepper. Dredge each chicken breast in the mixture, evenly coating on both sides.

2. Step 2

   Heat a large pan over medium. Add olive oil and 2 tablespoons of butter to the pan and melt to combine. Add the chicken and cook until golden brown (but not cooked through), about 4 minutes on each side. Remove chicken from pan and set aside.

3. Step 3

   Add remaining 2 tablespoons of butter to the pan and let it melt. Add shallot, garlic and a pinch of salt and cook, stirring until the shallot is softened and the garlic is aromatic, about 2 minutes.

4. Step 4

   Add wine, broth, basil and oregano, and stir, scraping the browned bits from the bottom of the pan, until the liquid has reduced by about half, 3 to 4 minutes. Add the heavy cream and cream cheese and stir, allowing the cream cheese to soften and melt, until a thick sauce forms, about 6 minutes. Add baby spinach and stir until it is folded into the cream sauce and the spinach is beginning to wilt, about 1 minute.

5. Step 5

   Return the chicken breasts to the pan and simmer until the chicken is cooked through, 4 to 5 minutes. Remove from heat and serve immediately with freshly grated Parmesan on top.

   Yield:4 servings

   • ¼cup all-purpose flour
   • ¼cup grated Parmesan, plus more for serving
   • Salt and black pepper
   • 4thin-cut boneless skinless chicken breasts (about 1 pound) 
   • 1tablespoon olive oil
   • 4tablespoons butter (salted or unsalted)
   • 1medium shallot, minced
   • 2garlic cloves, minced
   • ½cup dry white wine
   • ½cup chicken broth
   • 1teaspoon dried basil (or 1 tablespoon chopped fresh basil)
   • 1teaspoon dried oregano (or 1 teaspoon chopped fresh oregano)
   • ½cup heavy cream
   • 2ounces cream cheese, at room temperature
   • 2cups packed baby spinach (about 3 ounces)

Prep your pot for pasta or cook your rice

Step 1: start by preparing the pork tenderloin by slicing off any excess fat pieces and the silver skin with a really sharp knife it you need to. Next, cut the pork into one inch pieces.

Step 2: combine the flour, salt, paprika and black pepper and toss with the pieces of pork tenderloin.

Step 3: cook the pork pieces in a large pan. Melt the butter and add in the pork pieces and cook on all sides until it is browned, about 2-3 minutes.

Step 4: add in the garlic and cook and stir with the pork still in the pan for about 30 seconds

Step 5: lastly, pour the cream into the pan and bring to a boil, turn down the heat to medium low and simmer for 5-7 minutes, stirring occasionally until the sauce thickens. Taste it half way through to see if it needs any extra salt. serve and sprinkle chopped parlsey for a flourish.