Stir in mustard powder, flour and stock cube
Serves 4 2 aubergines sliced into 12 2-3 tbsp sunflower oil 350g minced lamb 1 tsp dried mint 1 large clove garlic, chopped 1 tsp salt 1 tsp white pepper 1 tsp allspice 1 tbsp chopped flat leaf parsley For the sauce: 2 tbsp olive oil 1 small onion, chopped small 1 clove crushed garlic 1 cinnamon stick 400g can chopped tomatoes 1 lamb stock cube
2 tbsp pine nuts for garnish 1 Set the oven to 200C/180 fan/Gas Mark 6.
Chicken Paprika (Serves four) Prep time: 5 minutes Cooking time: 20 minutes Ingredients 4 Scottish chicken breast fillets 1 large onion 1 green pepper Juice of half a lemon 200g tin of chopped tomatoes 150ml Scottish single cream 12g paprika 25g Scottish butter 15ml Scottish rapeseed oil 1 chicken stock cube
100ml boiling water Sea salt Black pepper Method Halve the chicken breast lengthways.
3 Add two tablespoons of flour and cook for 30 seconds before gradually stirring in 200ml Badger Tanglefoot Ale, followed by a beef stock cube
, a dash of light soy sauce, a dash of Worcestershire sauce and 200ml water.
INGREDIENTS: 2 tsp light olive oil 1 onion, finely chopped 1 large Granny Smith apple, peeled and grated 2 large chicken breasts, cut into chunks 1/2 tbsp fresh parsley 1 tbsp fresh thyme or sage, chopped, or a pinch of dried mixed herbs 1 chicken stock cube
, crumbled (only age 1 and up) 50g fresh white breadcrumbs Salt and freshly ground pepper (age 1 and up) Plain flour for coating Vegetable oil for frying METHOD: Heat the olive oil in a pan and saute half the onion for about 3 minutes.
Drain well, return to the saucepan and add the stock cube
and plenty of fresh boiling water.
And I thought he couldn't get naffer than the Knorr stock cube
39, Oxo Spag Bol Recipe Cubes contain a selection of herbs, spices and seasoning, and are designed to be introduced to spaghetti bolognese recipes alongside a standard Oxo stock cube
INGREDIENTS Pastry: 150ml warm water 250g white bread flour 50ml olive oil 1tbsp sugar 1tsp salt Filling: 1 tin marrow fat peas (330g) 1 carrot (cubed) 1 onion 1tbsp curry powder 1 veg stock cube
mixed with water Ketchup: 1 tin chopped tomatoes 75g sugar 3 star anise 2 whole cloves 2 cinnamon sticks 2tsp tomato paste Juice of half a lemon Salt
INGREDIENTS 200g gluten-free pasta shapes (available in all good supermarkets) 2tbsp olive oil 1 x 425g can borlotti beans, well drained Finely grated zest of 1 large lemon 40g pine nuts 4tbsp roughly chopped fresh parsley Pinch or two of dried chilli flakes 350ml double cream 1/2 x 10g gluten-free vegetable stock cube
(available in all good supermarkets) 200g mozzarella cheese, sliced or 50g Parmesan cheese, grated (optional) Salt and freshly ground black pepper Green salad with rocket and onion, to serve METHOD 1.
Serves | 4, ready in 30 minutes INGREDIENTS 225g lean minced beef (5% fat or less) 225g lean minced pork (5% fat or less) 1-2 red chillies, deseeded and finely chopped 1/2 tsp garlic paste in vinegar 1/2 tsp ground cayenne pepper 1/2 tsp ground cumin 1/4 tsp smoked paprika 1/4 tsp garam masala 1/4 tsp ground ginger 1 tsp dried mixed herbs 1 medium onion, very finely chopped 1 egg Salt and freshly ground black pepper 400g dried spaghetti 2 tbsp dried mixed herbs A large side salad, to serve For the sauce: 500g carton passata 1 beef stock cube
READY IN 30 MINUTES SERVES 4 low calorie cooking spray 300g lean mince beef (less than 5% fat) 1 onion, finely chopped 2 carrots, peeled and finely chopped 1 courgette, finely chopped 150g closed-cup mushrooms, finely chopped 2 garlic cloves, finely chopped 2 x 400g cans chopped tomatoes 1 beef stock cube
, crumbled a handful of fresh basil leaves, torn, plus extra to garnish salt and freshly ground black pepper 350g dried spaghetti mixed salad leaves, tossed in fat-free vinaigrette, to serve 1 Place a pan sprayed with low calorie cooking spray over a medium-high heat and stir-fry the mince for 4-5 minutes, draining off any fat.