Toad in the Hole

A British favourite that is quick and easy to cook (with added Bacon).

Serves 4

130g Plain Flour, Shift
300ml Milk
2 Eggs
2 tsp Mustard
8 Sausages
Salt and Pepper
8 Rashers of Bacon
1 tsp Sage



1.Wrap the sausages in bacon. Then grill the sausages for 20-25 Minutes, turning halfway. Then preheat the oven for 200/180 Fan Assisted

2. For the batter, whisk the milk, mustard, sage, seasoning and eggs in a mixing bowl. Gradually add the plain white flour. It should thicken. Add more flour if too runny. Leave for 15 minutes

3. Once the sausage have been cooked transfer to a dish and pour over the batter. Then put in the oven for 20-25 minutes. Serve

Serving Suggestions:
- Gravy (Onion Gravy)
- Mixed Vegetables
- Mashed Potatoes

Calzone

Essentially a pizza folded in half. Fill it with anything you want. Can make it really meaty with pepperoni, sausage, pork, beef etc. Go veggie, with peppers, onions, sweetcorn etc. Or have a bit of everything

Ingredients

Serves: 4

Dough

250g Strong White Flour, shifted

Sachet of Yeast (7g)

Pinch of Salt

Splash of Olive Oil
125ml of Milk
75ml Water

Filling

1 Onion, sliced finely

Ingredients for the Dough

1 Pepper (Red or Green)

Black Olives, halved

Pepperoni

Ham, cut into pieces

Cooked chicken, cut into chunks.

Mozzarella Ball, cut into slices
Mushrooms, sliced
200ml Passata

40g Butter
2 Garlic Cloves
Parsley



1. To make the dough, you put the flour into a mixing bowl. Add the milk, water, salt and yeast to the bowl and mix together. Once combined begin to knead the dough for about 5 minutes

2. Add the olive oil and knead the dough for a further 5 minutes. Leave in a warm place for a couple of hours.

3. Preheat the oven for 220c/200c fan assisted.

4. Fry the pepper, onion and mushrooms in a pan. Put in a large bowl and add the other filling ingredients to the bowl, apart from the mozzarella. Mix well.

5. For the garlic butter, put the butter in a bowl and microwave. Fry the garlic. Add the garlic and parsley to the butter and stir.

6. Get the dough and separate into 4 pieces. Put the dough onto a floured surface and roll into circles.

7. Add the filling in the centre of the dough, then place the mozzarella on top.

8. Fold the dough over the filling and brush the edges with the butter to seal. Then brush a bit on the top.

9. Put on a baking tray with greaseproof paper on it. Put in the oven and cook for 15 minutes. Serve

Carbonara

A simple dish for when you are alone and tastes delicious.


Serves 1

2 Eggs
1 Clove of Garlic
75 g Spaghetti
2/3 Rashers of Bacon, cut into bite size bits
Salt and Pepper
30g Cheese
Knob of Butter




1. Add the pasta to a pan of boiling water. Cook for 10 minutes.

2. While this is boiling fry the bacon with a bit of olive oil in a frying pan until crispy.

3. Mix the egg, half the cheese, garlic and salt and pepper in a bowl.

4. Drain the pasta, put back on the heat and add the butter. When this has melted add the egg mixture and bacon. Cook for a further 1/2 minutes.

5. Serve with the remaining cheese.

Hot Cross Bun Pudding (V)

A lovely Easter Sunday pudding. A variation of the classic bread and butter pudding with a few added extras. Either save time by buying the hot cross buns from the shop or go the extra mile and make them from scratch.

Serves 6

6 Hot cross buns
75g Caster Sugar
2 Handfuls of Sultans
2 handfuls of apricots, chopped
150g Marzipan
3 Eggs
250ml Double Cream
400ml Whole Milk
1 Vanilla Pod
Butter, to spread on the buns
Marmalade, to spread on the buns

1. Cut each bun in half and spread on butter and marmalade. Put into a large shallow oven proof dish.

2. On the hob heat the milk, cream and the vanilla pod for about 5 minutes. In a separate bowl mix the eggs and sugar together. Then mix the cream and egg mixture together.

3. Add the apricots, marzipan and sultanas to the dish. Then pour the cream mixture over the the hot cross buns and leave to the side for 10 minutes.

4. Put in the oven for about 40 minutes at 200/180 fan assisted. Serve

Paella

A classic spanish dish with a variety of ingredients which will fill anyone up.

Serves 4


1 Onion chopped
100g Chorizo, chopped
1 tsp Tumeric
300g Rice
150g Frozen Peas
1/2 packs of seafood mix
3 chicken breasts, diced
800ml Chicken/Fish Stock

1. Heat olive oil in a large frying pan. Fry the onions until softened.

2. Add the chicken and fry until there is no more pink. Then add the chorizo and as its being being fried, it will release the oils.

3. Add the tumeric and rice to the frying pan and coat with the oils from the chorizo.

4. Pour in the stock and bring to the boil. Reduce the heat and simmer for about 10 minutes. Make sure that its being stirred occasionally.

5. After 5 minutes and add the frozen peas and cook for a few minutes.

6. Just before the rice is cooked add the seafood mix to the pan and heath through for 2 minutes. Season and add lemon wedges.