Fish and leek pie

Main ingredients: Fish Ingredients: Potato topping 675g (1 ½ lb) potato, peeled and quartered (use a combination with sweet potato for a change) 3 tablespoons semi skimmed milk Black pepper   Sauce 40g (1 ½ oz) Flora Buttery spread 40g (1 ½ oz) flour 425ml (¾ pint) semi skimmed milk 1 tablespoon chopped fresh parsley Zest of ½ lemon, optional   Filling 350g (12 oz) mix of white fish fillets and salmon, skinned and cubed 115g (4 oz) smoked haddock, skinned and cubed 85g (3 oz) cooked peeled prawns 1 leek, sliced thinly and blanched in boiling water 85g (3 oz) sweetcorn kernals

0/5(0) ratings Serves: 4 Preparation Time: 25 minutes Cooking Time: 60 minutes Recipe Type: Dinner, Family Dinners, Healthy, Pies Special Info Nut free Level of Difficulty: Medium

Method:

Preheat oven to 200°C, (180°C fan assisted), Gas 6.
Boil potatoes in large pan for about 15 minutes or until cooked.
Meanwhile for the sauce, place the Flora spread, flour and milk in a saucepan. Stirring constantly, bring to the boil over a moderate heat until thickened and smooth. Add parsley, pepper and lemon zest if using.
Arrange fish, prawns, leek and sweetcorn in a greased ovenproof dish and pour over sauce.
Drain potatoes and mash until there are no lumps. Beat in milk and season. Spoon over fish and smooth top. Bake for 45 minutes until cooked through.

Chicken casserole with cheesy herb dumplings

Description: Let this chicken casserole with chunky cheesy dumplings slow-cook in the oven for just over an hour and you've got yourself a winter warmer that the whole family will love. Main ingredients: Cheese, Chicken Cuisine: Irish Ingredients: 1 chicken (1.8kg) Salt and freshly ground Black pepper 2tbsp olive oil 350g unsliced rindless streaky bacon, cut into 1-2cm (½in) chunks 1 large onion, peeled and roughly chopped 2 large carrots, peeled and cut into 2cm (1in) slices on the diagonal 700ml chicken or vegetable stock Few sprigs of thyme For the cheesy herb dumplings: 350g  plain flour, plus extra for dusting 1tsp bicarbonate of soda 1tsp salt 300ml (½ pt) buttermilk or soured milk  2tbsp finely chopped mixed herbs, such as parsley, thyme, rosemary, tarragon or chives 25g Cheddar cheese, finely grated 5cm  scone cutter (optional)

0/5(0) ratings By Chef: Rachel Allen Serves: 6-8 Preparation Time: 55 minutes Cooking Time: 70 minutes Recipe Type: Dinner, Family Dinners, Stew, One Pot Level of Difficulty: Medium Home Cooking by Rachel Allen Buy the book

Method:

Preheat the oven to 180ºC, 350ºF, gas mark 4. Remove the breasts from the chicken and cut them in half. Remove the leg portions and divide them into thighs and drumsticks. This will give eight chicken pieces in total. Season them well with salt and pepper.
Pour the olive oil into a large casserole dish on a high heat, add the bacon and fry quickly for 1-2 mins or until crisp. Remove with a slotted spoon and drain on kitchen paper. Add the chicken in batches and sear on each side until golden, then remove. Add the onion and carrots and fry for 2-3 mins or until golden.
Return the bacon and chicken to the dish, pour on the stock, add the thyme and season with salt and pepper. Bring slowly to the boil, cover with a tight-fitting lid and bake in the oven for 20 mins.
In the meantime, prepare the dumplings. Sift the flour, bicarbonate of soda and salt into a large bowl, add the herbs, mix, then make a well in the centre. Pour in most of the buttermilk or soured milk (leaving about 50ml/2fl oz in the measuring jug). Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding a little more buttermilk if necessary. Don’t knead the mixture or it will become too heavy. The dough should be soft but not too wet and sticky.
Tip the dough onto a floured work surface and bring together, forming it into a round. Using a rolling pin, roll the dough out to about 2cm (1in) thick. With the scone cutter stamp out 10-12 dumplings, or divide the dough into 10-12 pieces and roll each one between your hands into a small ball.
Remove the casserole dish from the oven and turn the heat up to 230ºC, 450ºF, gas mark 8. Arrange the dumplings on top, leaving a slight gap between them to allow for spreading. Scatter with the cheese. Return to the oven, uncovered, for 10 mins, then reduce the heat to 200ºC, 400ºF, gas mark 6, and cook for a further 20 mins until the dumplings are crisp and golden and the chicken is cooked through.

Mustard stuffed chicken

Main ingredients: Cheese, Chicken, Pork Ingredients: 125g ball mozzarella, torn into small pieces 50g strong cheddar, grated 1 tbsp wholegrain mustard 4 skinless boneless chicken breast fillets 8 smoked streaky bacon rashers

0/5(0) ratings Serves: 4 Preparation Time: 10 minutes Cooking Time: 20 minutes Recipe Type: Dinner, Easy Recipes, Entertaining, Family Dinners Special Info Gluten free, Egg free, Pregnant Mums Level of Difficulty: Easy

Method:

Preheat your oven to 180°C/gas 6. Mix the mozzarella, cheddar and mustard together. Slice the side of each chicken breast, then stuff with the mustard mixture. Wrap each of the stuffed chicken breast with 2 bacon rashers tight enough to just hold the chicken together. Season, place on a baking tray and roast for 20-25 mins.

Chilli beef shepherd's pie

Main ingredients: Beef, Vegetables Ingredients: 2 tsp olive oil 1 large onion, chopped 2 tsp cumin seeds 500g pack lean minced beef 2 garlic cloves, crushed 420g can kidney beans in chilli sauce 400g can chopped tomatoes 500g potatoes , peeled and chopped into chunks 500gg parsnips, peeled and chopped into chunks

0/5(0) ratings Serves: 4 Preparation Time: 5 minutes Cooking Time: 40 minutes Recipe Type: Dinner, Budget, Easy Recipes, Family Dinners, Quick Meals, One Pot, Pies Special Info Gluten free Level of Difficulty: Easy

Method:

In a large frying pan, heat the oil and tip in the onion with 1 tsp cumin for a few mins. Add the beef and fry until well browned, stirring to break up the l Add the garlic, kidney beans, chopped tomatoes and half a can of water. Add salt and pepper and then simmer for 20 mins.
Meanwhile, cook the parsnips and potatoes together in boiling salted water until tender, drain well, then mash with some freshly milled black pepper and a little salt. Preheat the oven to 170°C. Add the chilli mince to a large ovenproof dish, spoon over the mash, scatter with the remaining cumin seeds and place in the oven to bake for 20 minutes. 
 

Tasty chicken and potato pie

Description: This is real comfort food- a tasty chicken pie in a delicious white sauce topped with cheesy mashed potatoes. It is a great dish to store in the freezer for days when you don’t want to cook! Main ingredients: Chicken, Vegetables Ingredients: 500g (1lb 20z) potatoes, peeled and cut into chunks 25g (1 oz) butter 100ml (3 ½ fl oz) milk 50g (2 oz) cheddar cheese, grated 15g (1/2 oz) parmesan, grated 25g (1oz) butter 1 leek, thinly sliced 1 large or 2 small shallots, finely chopped 25g (1 oz) plain flour 300ml (1/2 pint) chicken stock 100ml (3 ½ fl oz) double cream 300g (10 ½ oz) shredded cooked chicken 75g (3 oz) frozen peas 1 tbsp chopped parsley 1 tbsp lemon juice Salt and pepper

0/5(0) ratings By Chef: Annabel Karmel Recipe Type: Dinner, Budget, Easy Recipes, Family Dinners, Healthy, Quick Meals, One Pot, Pies, Classics Special Info Pregnant Mums Level of Difficulty: Easy Eating for two by Annabel Karmel Buy the book

Method:

Preheat the oven to 200°C/ 180°C Fan/ 400°F/ Gas 6.
Put the potatoes in cold, salted water, bring to the boil then reduce the heat and simmer for 10-15 minutes until tender.  Drain and mash with butter, milk and the grated cheeses.
Melt the butter in a saucepan and cook the leek and shallot gently for 8-10 minutes, until soft but not coloured. Stir in the flour and cook for one minute, then stir in the stock a little at a time to make a smooth sauce (you may find it a little easier to do this off the heat).
Stir in the cream, then cook, stirring, until the sauce just comes to the boil. Stir in the chicken, peas and parsley, then remove from the heat and stir in the lemon juice. Season to taste. Spoon into a 1 ½ litre (2 ½ pint) dish and top with the mash. Bake for about 30 minutes until golden brown. It will need longer if cooking from chilled.)  It’s a good idea to place the dish on a baking sheet to catch any drips.