Chicken Shish

1kg diced chicken
1 cup plain yogurt 
1 tablespoon paprika 
1 tablespoon ground cumin 
1/4 teaspoon cayenne pepper (to taste) 
4 garlic cloves, minced 
1 lemon, juice of 
6 tablespoons olive oil 
1/2 teaspoon fresh ground black pepper 
1/2 cup grated onion 

Fridge Cake

225g chocolate
200g butter
2 eggs
225g biscuits digestives nice ginger any you like coarsely broken not crumbed
115g fruit mixed or glacé I've used ginger as well
55g of nuts but I used marshmallows

Melt chocolate and butter add eggs (mix yolk into white first) keep stirring until it glazes then add biscuits fruit and marshmallows poor into a lined loaf tin chill and serve

Kids love it and it's easy quick for unexpected play dates x

Feed family for £20 a week

Rosti/hash brown









Cheese pastry wheels









Mini quiche

















Chicken roast leftover pies










Short crust pastry









Creamy chicken & mushroom pasta









Mini toad in the hole




























Sausage rolls



























Cheese & onion pasties

Quick sausage rolls

Ingredients

Serves: 12

500g pork sausagemeat
1 (500g) packet puff pastry
4 tablespoons Dijon mustard
1 beaten egg

Method

Prep:15min › Cook:20min › Ready in:35min

Preheat the oven to 200 C / Gas mark 4.
Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with mustard. Divide sausage into 12 pieces, and roll into small logs. Place one log on each square. Roll pastry around the sausage, and seal with a bit of beaten egg. Place rolls onto an ungreased baking tray, and brush the tops with the rest of the egg.
Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden. I usually watch after 10 minutes or so to make sure they don't burn. These freeze (unbaked) very well.

Sausage & Egg Pie

Sausage and egg pie

Preparation Time: 

25 mins

Cooking Time: 

30 mins

Serves: 

8

- 

Ingredients: 

350g (12oz) ready-made shortcrust pastry
4 teaspoons wholegrain mustard
900g (2lb) good quality sausage meat
1 bunch spring onions, sliced
1 teaspoon mixed dried herbs
4 large British Lion eggs, beaten

Method: 

1. Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6. For the filling, mix the sausage meat together with the onions and herbs. Thinly roll out two thirds of the pastry and use to line the base and sides of a 20cm/8in, deep, loose-based cake tin. Trim the pastry level with the top of the tin.
2. Brush the pastry with 15ml/3tsp of the mustard. Spoon in two thirds of the sausage meat, then make 4 deep holes, large enough to crack the eggs into. Carefully crack an egg into each hole. Cover with the remaining sausage meat, pressing it down firmly around the edges.
3. Thinly roll out the remaining pastry and cut out a 20cm/8in round, using the cake tin as a guide. Brush with remaining mustard and place mustard side down on top of the sausage meat. Brush the top with the remaining beaten egg; fold the edges of the pastry on the sides of the tin, down over the edge of the lid; crimp to seal. Make a steam hole in the centre and use any trimmings to make decorations for the top. Brush with remaining egg.
4. Stand the pie on a baking sheet and bake for 30-35minutes or until golden brown. Leave to cool in the tin for 15minutes before cutting into wedges to serve warm. Alternatively, cool, then chill and serve cold with salad.

- See more at: http://www.eggrecipes.co.uk/recipes/sausage-and-egg-pie-0#sthash.yQh9vMza.dpuf

Bean & sausage hotpot

Warm up after work with this ultimate comfort food dish, just add a buttery dollop of mash - or top with sliced potato?

Ingredients

• 8 large sausages (course-cut ones like Toulouse or Cumberland are ideal)
• ¼ quantity tomato sauce (see 'Goes well with')
• 3 x 400g/14oz cans butter beans
• 1 tbsp black treacle or muscovado sugar
• 1 tsp English mustard

Method

1. In a large casserole, fry the sausages until brown all over – about 10 mins.
2. Add the tomato sauce, stirring well, then stir in the beans, treacle or sugar and mustard. Bring to the simmer, cover and cook for 30 mins. Great served with crusty bread or rice.

Apple flapjack

Apple Flapjack recipe
Ingredients & Quantities

570g of Cooking Apples
20g of Sugar
Topping
80g of Margarine
60g of Sugar
60g of Syrup
80g of Oats
60g of Self Raising Flour
Method

Preheat the oven to 350F/180C.
Place the grated up apples on the bottom of a flan tin and sprinkle with the sugar.
Melt the margarine, sugar and syrup in a suacepan. Stir in the oats and flour and mix well.
Spread the mixture evenly over the apples.
Bake in the oven until golden brown for approx. 25 minutes.