- Carrots with Roast Garlic and Butter
Add 2 bulbs of garlic to melted butter in a saucepan and cook for 2-3 minutes then toss the mixture into your pre-cut carrots. Transfer onto a lined baking tray and roast for 20-30 minutes at 220°C.
- Peas with Pancetta
Using one pan cook the pancetta for 4-6 minutes until crisp (use oil if required). Add 2 bulbs of diced garlic and fry for another minute then add frozen peas and cook until done. Season with butter and ground pepper.
- Herby Baby Potatoes
Mix your potatoes with a little oil then season with rosemary and black pepper before adding to a pre heated oven at 200°C. Once cooked serve with chives and parsley for the perfect roast accompaniment.
- Greek Side Salad
Mix chopped cherry tomatoes, cucumber and olives with oregano, olive oil and lemon juice and toss lightly. Season with salt & pepper to taste and add a little mint and feta cheese to make the perfect lamb Greek salad.
- Garlic Potatoes (serves 4)
In a large saucepan add 900g of thinly sliced potatoes, 300ml of milk, 150ml light cream, 2 peeled & crushed gloves of garlic, a little nutmeg, salt and pepper. Bring to the boil and simmer for 3 minutes stirring regularly. Remove from the heat and transfer the potatoes and sauce to an ovenproof baking dish. Bake for 40-50 minutes until the potatoes are cooked and the top is golden.
- Tomato Salsa (serves 2-4)
Take 4 large vine ripened tomatoes, chop finely and add to a bowl. Add ½ small red onion chopped finely, 1x tablespoon olive oil, 1x tablespoon lime juice, 1x garlic clove crushed, 1 red chilli diced, 2x tablespoon finely chopped fresh coriander leaves. Combine all the salsa ingredients together in a bowl, taste and season.
- Roasted Vegetable Couscous (serves 4)
Toss 600g of peeled & diced carrots and parsnips with 2x red onions with a tablespoon of olive oil. Season with a little salt and black pepper. Place in a roasting tin and pop in the oven. Roast for approximately 20 minutes until cooked. Meanwhile place the couscous in a large bowl. Stir through with the juice of half a lemon, 1x tablespoon olive oil, 1x crushed garlic clove and 200mls of boiling water. Cover and leave for 10 minutes. Stir the roasted vegetables through the couscous. Taste and season. Transfer to a serving dish.
- Mashed Potatoes with Wholegrain Mustard (serves 6-8)
Place the 1.5kg of potatoes in a large saucepan and cover with boiling salted water. Bring to the boil then reduce the heat and simmer until just soft. Drain and keep warm. Heat 300ml of milk and 75g butter then beat it into the potatoes with 2 tablespoons of mustard and seasoning until smooth and creamy.
- Chickpea Salad
Place 1x red onion, 1x red pepper, 225g chickpeas (rinsed & drained) and mixed salad leaves into a bowl. Mix thoroughly and drizzle with olive oil and salt & pepper to taste.
- Tomato, Red onion and Avaocado Salad
Mix 250g cherry Tomatoes, halved, 1x finely chopped red onion, 1 large avocado halved, stoned, peeled and diced, 2x crushed garlic cloves, 1x red chilli, seeded and finely chopped, 1x tablespoon fresh lime juice and 2x tablespoons olive oil. Taste and season with salt and black pepper.