text:
A Case for Support
A Case for Support
The Harvard Graduate School of Education is the right place, at the right time, to begin to change the world through education.
We have a tradition of innovation. HGSE was the first professional school at Harvard to admit women and the first school at Harvard to appoint a woman as dean of the faculty. We invented the Ed.D. degree and, 90 years later, the doctorate in education leadership. Our alumni, like Geoffrey Canada and Deborah Bial, have been pioneers in programs and organizations that have not only changed lives, but saved them. We lead the nation in our professional education programs, and were the first to create a national center for principals. We have been offering online courses for more than a decade, reaching thousands of educators across the world, and our first edX course alone reached over 80,000 students.
Our faculty are actively involved in the world of practice, and always have been. The Center for Education Policy Research is working with school districts and states from Massachusetts to California to help them effectively use data to improve student achievement. The Center on the Developing Child works with host sites across the country to test interventions that will increase the chances that disadvantaged young children will thrive. Other faculty are working in places from Colombia and Pakistan to Botswana and Kenya to help improve school attendance and school environments. Closer to home, our students and faculty work hand-in-hand with local schools in Cambridge and Boston, and over 100 local education leaders and innovators meet regularly at HGSE to share breakfast and best practices.
We have tools previously unavailable to any generation. Advances in neuroscience are offering new insights into how students learn best and generating new ideas that can enable all students to reach their potential. Learning technologies offer unrivaled opportunities to individualize instruction and bring world-class expertise to every classroom. We also have access to enormous amounts of data and greater ability to mine that data to discover how students learn and how we can help teachers become more effective.
There is unprecedented attention being paid to education. From President Obama's call for universal pre-K, to education conferences around the world, to countless news articles and documentaries about issues such as the common core standards, charter schools, rising college costs, and our relative performance among nations — there is a groundswell of interest and a sense of urgency around the globe. Here at home, more and more faculty and graduate students across all of Harvard, regardless of their academic disciplines or home schools, are focusing on education.
We are located within the finest research university in the world, giving us unrivaled opportunities for collaboration and the ability to build on knowledge accumulated across the university in decades of research. Our students and faculty are unmatched anywhere in the country.
No other institution has the privilege and opportunity to simultaneously prepare the most talented leaders and innovators here and abroad, address the most pressing questions in education, and work as a trusted partner with the most influential individuals and organizations across the globe. The time is now. But we need you. Please read on to learn how you can help us change the world through education.
Read more about our priorities for the Campaign for HGSE. (1MB pdf)


text:
350g Quorn
100g Red Onion
200g Carrots
100g Button Mushrooms
3 Green Peppers
33ml Malt Vinegar
200g Pineapple Slices
13g Cornflour
250g Medium Egg Noodles
25g Tomato Paste
1. Prepare vegetables dry fry in saucepan.
2. Add Quorn pieces.
3. Add vinegar.
4. Cook until tender.
5. Add the pineapple pieces and tomato puree.
6. Thicken with cornflour blended with pineapple juice.
7. Cook noodles in boiling water and serve with sauce.
200g Self Raising Flour
75g Margarine
25g Caster Sugar
100g Dried Mixed Fruit
1/4 tsp Mixed Spice
1 Medium Egg
30ml Semi Skimmed Milk
You can also use 50g of dried cranberries, 50g of sultanas and the zest of an orange instead of mixed dried fruit.
2. Line the baking tray with baking parchment or greaseproof paper.
3. Sift the flour into the large mixing bowl and add the spread. Rub in with your fingertips until it resembles breadcrumbs.
4. Add the sugar, dried fruit and mixed spice or nutmeg and mix together.
5. Crack the egg (using the back of a table knife) into a small bowl. Whisk with a fork, add the milk and whisk again. Pour the milk mixture into the dry ingredients a little at a time and mix together until it makes a soft dough.
6. Divide the mixture into 12 rough mounds and place them on the baking tray with space between them as they will spread as they bake. Sprinkle each with demerara sugar.
7. Cook for 15–20 minutes until golden brown on top. Leave to cool on the tray for a few minutes and transfer to a cooling rack.
500g Minced Lean Beef
166g Onions
166g Green Peppers
375g Chopped Tomatoes
1g Mixed Herbs
25g Tomato Puree
1. Preheat oven to 180ºC/350ºF/Gas Mark 4.
2. Dry fry beef, when sealed add the chopped onions and peppers.
3. Lightly season.
4. Add tomatoes, tomato puree and mixed herbs to the dish.
5. Stir until well mixed.
6. Pour into casserole dish and cook in oven or continue to cook on top of stove.
7. Ensure the beef is cooked all the way through before serving.
125g Tomato
300g (drained) Red Kidney Beans in Water
20ml Vegetable Oil
4g Ginger Root
125g Green Peppers
166g Spinach
200g Baked Beans
1. Peel and finely chop the onion.
2. Then peel and grate the ginger.
3. Finely chop the pepper and tomatoes.
4. Wash the spinach and then chop.
5. Heat the oil over a medium heat and fry the onion until soft.
6. Add beans and ginger to the mixture.
7. Add tomatoes and pepper and cook until the tomatoes are cooked through.
8. Add the spinach and mix well.
400g Quorn Pieces
75g Tomato Paste
20g Demerara Sugar
5ml Dark Soy Sauce
100ml Orange Juice
10ml Sunflower Oil
40g Onions
100g Beanshoots
100g Mange Tout
1 Red Pepper
1 Green Pepper
1 Yellow Pepper
50g Baby Corn
100g Spinach
400g Medium Egg Noodles
1l Water
3. Heat oil in a large pan and add the prepared vegetables (that have been washed and chopped into bite size pieces) - but not the spinach.
5. Meanwhile cook noodles in boiling water as per packet instructions.
6. Remove Quorn from oven and stir in spinach and vegetables.
8. Serve immediately.
2-3 Peppers (red or yellow)
200g White Onion
50g Button Mushrooms
100g Peas
1 Large Carrot
Vegetable Oil
25ml Vinegar
12g Demerara Sugar
1 Clove of Garlic
12ml Rich Soy Sauce
395g Turkey Breast
83ml Pineapple Juice
1. Fry the turkey strips until golden and sealed (about 10 minutes) and remove from the pan.
2. Fry the onions in the pan for 5 minutes. Add the peppers, fry for a further 5 minutes. Add the mushrooms and fry for a further 5 minutes.
3. Mix together the pineapple juice, vinegar, sugar, soy sauce and garlic.
4. Add the sauce to the turkey and vegetables in a covered casserole dish.
5. Cook at 180°c/350°f/Gas Mark 4 for about 1 hour.
400g Spaghetti
200g Courgettes
2tsp Extra Virgin Olive Oil
2 Cloves of Fresh Garlic
418g Pink Salmon
150ml Full Fat Yoghurt
60ml Whole Milk
1 Fresh Lemon
3tbsp Fresh Chives
Pinch of Black Pepper
55g Unsalted Butter
140g Plain Flour
1/4tsp Bicarbonate of Soda
1tsp Baking Powder
30g Feta Cheese
1 Fresh Carrot
100g Cooked Beetroot
1tbsp Fresh Thyme
2. Grease muffin tins.
3. Melt butter and leave to cool.
4. Pat dry beetroot and grate.
5. Grate feta cheese.
6. Peel and grate carrot. Chop fresh thyme.
7. Sift flour bicarbonate of soda and baking powder into a large bowl.
8. Make a well in centre.
9. Beat egg yoghurt and melted butter in a bowl and pour into dry mixture.
10. Add feta cheese,carrot beetroot and thyme.
11. Sit gently until all ingredients combined.
12.Divide mixture evenly between muffin tins.
13. Bake in oven for 15 - 20 mins until well risen.
14. Leave to cool completely on wire rack.
NB Serve with cucumber, yellow pepper sticks,mangetoute and tomatoes
400g(drained) Chick Peas
200g Mixed Vegetables
200g Sweet Potatoes
90ml Sunflower Oil
300g Chopped Tomatoes
6 cloves of Garlic
1tsp Ground Cumin
1tsp Turmeric
1tsp Garam Masala
5. Add the chickpeas, tomatoes and remaining ingredients to the pan.
6. Cook until the vegetables are tender.
7. Add the cooked potatoes and any additional water if required.
8. Serve with rice or couscous.
1 Mango
200g Peach Slices
400g Yogurt
40g Dried Apricots
40g Sultanas
1 Golden Delicious Apple
5ml Sunflower Oil
50ml Golden Syrup
1/2tsp Vanilla Flavouring
150g Oats
2.Mix the fruit, with the oil, oats vanilla and syrup and bake at 140°C for about ten minutes making sure it doesn't burn.
3.Allow the baked mix to cool.
4.Blend the mango and drained peaches until smooth.
5.Stir in the yogurt
6. Sprinkle the cooled baked fruit and oat mixture over the yogurt and serve.
150g White Onion
1 Red Pepper
400g Turkey
Iceberg Lettuce
Light Mayonaisse
5 10" Tortillas
1. Cook turkey and cool
2. Slice peppers and onions. Shred the lettuce.
3. Spread mayonnaise on one end of the wrap and then lay the lettuce, turkey, peppers and onions along other end.
4. Roll and wrap, tucking in the ends.
5. Cut in 2 to serve
6. Bake for 15 to 20 minutes, or until golden brown. Place a star on top of each "tree" and serve hot.
200gsifted plain flour
40g golden caster sugar
75gground almonds
125g unsalted diced butter
1 egg, beaten
a splash of milk (for glazing)
1. Lightly butter a 12-hole pie tin. Stir the mincemeat in a bowl.
2. Mix the butter, sugar, flour and almonds until the mixture resembles breadcrumbs, and then stir in the egg.
3. Bring the mixture together, and chill for about an hour (wrapped in cling film). Roll out the pastry thinly (use flour to stop it sticking to the surface), then cut out 12 circles with a pastry cutter (make sure they are big enough to cover the base of your tin). Press gently into each hole before filling in with mincemeat.
4. Cut out another 12 circles to place on top of the mincemeat and press the edges together to seal the pies.Cut a small slit in the top of each and then glaze lightly with milk. Preheat your oven to 200°c/400°f/Gas Mark 6, whilst your pies chill for 30 minutes.
5. Bake for 20 minutes until golden brown. Once ready, allow to cool slightly on a wire rack and serve warm.
250g Maris Piper Potatoes
50g Frozen Peas
1 Extra Large Carrot
100g White Onion
350g Minced Beef
100g Leaf Spinach
12g Mixed Herbs
175g Low Fat Puff Pastry
300ml Water
1 Vegetable Stock
1. Peel, dice and cook the potatoes in boiling water
2. Dry fry onion until soft. Add mince, and when browned, drain off the excess fat.
3. Add water, stock, peas, carrots, mixed herbs and spinach then cook for 20 minutes on a medium heat, season to taste. Add a little cornflour if the sauce needs to thicken.
4. Place in a serving dish and top with pastry.
5. Brush with milk and cook in the oven at 180°C
6. Removed from the oven when golden brown and cooked all the way through
2ml Vegetable Oil
40g Chick Peas
4g Garlic
40g Carrot
1g Ground Cumin
1g Ground Coriander
20g Plain Flour
20g Herb Coriander
50g Red Cabbage
60g Low Fat Natural Yogurt
3g Herb Mint
7g Flat Parsley
Pitta Bread
75g Iceberg Lettuce
2g Red Chilli
1. Preheat the oven to 200°C/400°F/Gas Mark 6
2. Grease a baking tray with vegetable oil
3. Blend the chickpeas, garlic, chilli, carrot, cumin, coriander, plain flour, fresh coriander leaves and 60g of the onion in a food processor to form a rough paste
4. Form into 24 balls, flatten slightly, place on baking tray and refrigerate for 15 minutes
5. Place in the preheated oven and bake for 15 minutes, then turn over and cook for another 10 minutes until they are brown on the outside.
6. To make the salad: mix the rest of the onion, cabbage, yogurt, mint and parsley together and chill.
7. Toast the pittas in the oven according to the manufacturer's instructions
8. Serve the falafels, 3 in each pitta with lettuce and the yogurt salad
400g Diced Lamb
1 Onion
20g White Turnip
40g Green Pepper
40g Red Pepper
50g Peas
1 Large Carrot
200ml Water
12g Tomato Pureé
6g Plain Flour
1g Parsley
1. Dry fry the lamb and add the flour, stirring until it browns
2. Chop (where appropriate) and add the rest of the ingredients
3. Simmer for about an hour until all the vegetables and meat are tender or cook on a medium heat in the oven
Enjoy hot or cold!
100g Maris Piper Potatoes
60g White Onion
30g Green Pepper
30g Red Pepper
10 Medium Eggs
1tbsp Vegetable Oil
1. Peel and chop potato, onion and pepper. Boil in unsalted water until cooked.
2. Drain water from potato and leave to cool, then dice.
3. Crack eggs into a mixing bowl and beat.
4. Heat oil in a frying pan and add onions and peppers. Cook until soft.
5. Add diced, cooled potato and pour the egg over the ingredients.
6. Cook until the eggs are set and the base is golden, then finish cooking under the grill or in the oven.
200g Mangetout
530g Chicken Breast Fillet
15ml Vegetable Oil
5ml Green Curry Paste
200ml Coconut Milk
10g Fresh Coriander
1 Fresh Lime
350g Long Grain Rice
2.Slice the chicken breasts into small pieces about 1cm thick.
3. Fry paste and add the chicken. Stir until the chicken is cooked through.
4. Add the vegetables and stir for 2 minutes.
5. Add lime zest and coconut milk. Simmer for 10–15 minutes until the sauce starts to thicken.
6. Cook rice.
7.Finely chop the coriander and squeeze the lime. Stir into the sauce.
8.Drain cooked rice.
9. Serve on bed of rice.
100g Green Apples
100g Wholemeal Flour
50g Margarine
30g Demerara Sugar
20g Porridge Oats
150g Conference Pears
150g Raspberries
2 Large Oranges
2. Place in bottom of dish with frozen berries and sprinkle with sugar, grated orange rind and juice.
3. Mix the flour and margarine until the mixture resembles breadcrumbs.
4. Add the sugar and oats and mix.
5. Place evenly over the fruit.
6. Bake at 190°C/375°F/Gas mark 5 for 30 minutes or until golden brown.
NB You can use any seasonal fruits or tinned fruit in fruit juice
150g Red Onion
60g Carrots
80g Tomatoes
500g Quorn Mince
2tbsp Tomato Paste
2tsp Turmeric
1 heaped tsp Garam Marsala
1tsp Mild Chilli Powder
500ml Water
1. Chop the onion, carrot and tomatoes.
2. Into a pan place the onion, carrots and tomatoes and cook for 5 minutes.
3. Add the tomato puree, turmeric, garam masala, chilli powder, Quorn and water.
4. Bring to the boil and simmer for 30 minutes or until vegetables are soft and thoroughly heated through.
150g Self Raising Flour
250ml Semi Skimmed Milk
200g Creme Fraiche
400g Raspberries
3. Mix to a smooth, thick batter. You may need to add a little more milk if the batter is too thick to mix.
4. When the batter is smooth, gradually stir in the rest of the milk until it is well combined.
6. Heat the frying pan on high until the oil begins to smoke, then turn down the heat to medium.
7. Pour 15ml spoons of batter onto the surface of the pan. This should make pancakes about 3cm.
8. Leave each pancake for about 30 seconds.
10. Transfer pancakes to a wire rack or some kitchen towel on a plate.
11. Serve with 1 x 5ml spoon crème fraîche and raspberries or other seasonal fruit or tinned fruit on fruit juice.
1 loaf of Wholemeal Bread
100g Mild White Cheddar
100g Tuna Chunks
160g Tomato
100g Iceberg Lettuce
2 Medium Eggs
20ml Light Mayonnaise
100g Humus
1. Boil eggs, cool and mash with a little mayonnaise
2. Grate cheese
3. Drain tuna and mix with a little mayonnaise; add grated cucumber if desired
4. Slice tomato and shred lettuce
5. Spread margarine on the bread if desired
6. Make sandwiches with variety of fillings.
Top tip: Lettuce and tomato can be served seperately. Lettuce can be substituted for shredded carrot or cabbage.
Grate carrot goes nicely mixed into cheese or humus as sandwich filling.
500g potatoes (boiled and mashed)
1 tbsp grated ginger
4 finely chopped green chillies
3 tbsp chopped coriander leaves
1 slice crumbled bread
Salt to taste
Oil for frying
1. In a bowl, mix together mashed potatoes, grated ginger, green chillies, coriander leaves, crumbled bread and salt to prepare the tikki mixture.
2. Shape the mixture into flat and round tikkis (about 2 inches in diameter) and deep fry in hot oil until golden brown
5 Tortillas
10ml Light Mayonnaise
10ml Low Fat Natural Yoghurt
83g Iceberg Lettuce
250g Mild White Cheddar
1. Mix grated cheese, mayonnaise and yoghurt.
2. Wash and shred lettuce.
3. Spread mixture onto wrap with lettuce and roll up wrap.
4. Cut into 4 slices.
Top tip: For more variety, try adding spinach, pesto or chicken.
300g Butternut Squash
200g White Onion
400g Pudding Rice
1 Litre of Water
400g Haricot Beans
100g Fresh Spinach
10g Fresh Parsley
2. Prepare the vegetables by - peeling, deseeding and dicing the butternut squash, Peeling and chopping the onion, peeling and crushing the garlic.
3. Drain the beans (net weight should be 480g) and chop the fresh parsley.
4. In a large mixing bowl, coat the diced butternut squash in half the oil.
5. Place on a baking tray, making sure the pieces do not overlap. Roast in the oven for 30 minutes or until soft.
6. Meanwhile, heat the remaining oil in a deep saucepan.
7. Add the onion and garlic and heat until it softens.
8. Add the rice and mix well for a few seconds to coat with oil, then pour in one-third of the water and bring to a gentle simmer.
9. Cook until almost all the water is absorbed.
10. Add a little more water and the beans. Cook until almost all the water is absorbed.
11. Continue to add the water a little at a time until it has all been absorbed and the rice is cooked.
12. Stir in the roasted butternut squash, spinach and half the chopped parsley. Stir regularly until the spinach has wilted.
13. Sprinkle with the remaining parsley before serving.
100g Self Raising Flour
100g Sunflower Spread
50g Granulated Sugar
1. Grease a tin to ensure the cake does not stick to the tin.
2. Defrost raspberries if using frozen. Wash if using fresh
3. Place 150g in the bottom of the tin.
4. Make up sponge using flour, margarine, eggs and sugar.
5. Transfer the sponge mixture into the tin placing gently over the fruit so it remains at the bottom.
6. Bake at 180°C/350°F/Gas mark 4 for 25-30 minutes or until well risen.
7. Leave to cool then turn out so raspberries are on top of the sponge.
8. Use 100g of raspberries and blend to make a sauce to serve with the sponge.
333g Bramley Apple
83g Pitted Dates
42g Self Raising Flour
42g Wholemeal Flour
83g Demerara Sugar
20g Margarine
1 1/2 Medium Egg
1g Bicarbonate of Soda
2. Mix together the margarine, flours, baking powder and sugar.
3. Mix all the ingredients together.
4. Lightly oil a baking tray and spread the mixture in the prepared tray.
5. Bake in an oven at 200ºC, 400ºF, gas mark 6 for approximately 30 minute until the mixture is golden brown and risen.
6. Cut the cake into triangles.
75g White Onion
1 spoonful of Vegetable Oil
10g Mixed Herbs
5g Hot Chilli Powder
312g Red Kidney Beans
800g Chopped Tomatoes
1g Ground Black Pepper
100g Tomato Pureé
125g Sweetcorn
125g Sliced Mixed Peppers
125g Courgette
1 clove of garlic, finely chopped
Vegetable Stock
1. Heat oil in a saucepan and add the copped onions and garlic
2. Add chopped vegetables, chilli powder and kidney beans
3. Add tomatoes, tomato pureé and vegetable stock. Bring to the boil.
4. Simmer for 30 minutes
5. Serve
20ml Lemon Juice
200g Medium Onions
2 cloves Fresh Garlic
1/4 tsp Hot Chilli Powder
1 tsp Mixed Herbs
300g Fresh Green Peppers
200gg Fresh Tomato
1tbsp Pure Orange Juice
2 tbsp Malt Vinegar
1/2 tsp Ground Black Pepper
3. Dry fry the onions in a large sauce pan for 1 minute. Add the crushed garlic and chilli powder and fry for a further 1 minute.
4. Stir in the mixed herbs and green pepper, fry for a further minute. Add the black pepper, vinegar, orange juice and tomatoes.
6. Spoon the mixture over the chicken, cover with a lid and bake at Gas mark 6/400°F/200°C for 30-35 minutes until chicken thoroughly cooked.
NB Use a Quorn Fillet instead of chicken for a vegetarian alternative.
125g plain flour
85g wholemeal flour
¼ tsp salt
2 ½ tsp baking powder
2 tbsp caster sugar
335ml buttermilk
2 small ripe bananas, finely chopped
Maple syrup
Mix plain flour, wholemeal flour, salt, baking powder and sugar into a large bowl. Stir in the buttermilk and bananas until the mixture is moistened.
Heat a lightly oiled frying pan over medium to high heat. Pour or scoop a little of the batter into the pan, using approximately 60ml for each pancake. Brown on both sides and serve hot.
To serve: Chop leftover banana over the top of stacked pancakes and drizzle maple syrup over the pancakes and topping.
1tsp Ginger
1/2tsp Mild Chilli Powder
3tsp Madras Curry Powder
400g Chopped Tomatoes
1 Cauliflower
200g Vivaldi Potatoes
200g Garden Peas
500g (drained) Chick Peas
1. Peel and slice the onions, peel and grate the fresh ginger, break the cauliflower into small florets and peel and cube the potatoes.
2. Drain the chickpeas.
3. Heat the vegetable oil in a pan and fry the onions until soft.
4. Add the fresh ginger and spices and mix to cover the onions.
5. Add the tomatoes and water and bring to the boil.
6. Then add the cauliflower, potatoes, peas and chickpeas to the curry mixture and stir well.
7. Cover and simmer for approximately 15 minutes, until the vegetables are cooked.
50g Wholemeal Flour
50g Plain Flour
10g Bicarbonate of Soda
75ml Whole Milk
500g Mince Beef
50g Tomato Paste
100g Red Lentils
330ml Water
41g Tomato Pureé
33g Plain Flour
100g Broad Beans
100g Peas
1 Cube Vegetable Stock
100g White Turnip
1 Leek
1. Gently fry onion, turnip and carrots in oil before adding mushrooms and leek
2. Add flour and cook for 2 minutes
3. Mix in the tomato pureé, water and stock cube
4. Bring to boil and cook for 15 minutes
5. Add rest of vegetables and bring back to boil
6. Place in dish and bake in oven at a medium heat until bubbling
17g Margarine
2 Leeks
350g Quorn pieces
2g Mustard powder
1g Ground black pepper
400ml Whole milk
30g Cornflour
100g Mild white cheddar
500g Maris Piper potatoes
17g Parsley
1. Melt the butter in a large pan and gently sauté the leeks until softened. Add the Quorn and sauté for a further 5 minutes.
2. Add the mustard and pepper and stir in well. Add 3/4 of the milk.
3. Mix the remaining milk with the cornflour and add to the Quorn and leek mixture. Stir for 3-4 minutes, add 3/4 of the cheese and stir until melted.
4. Place the mixture in an ovenproof dish.
5. Cut the potatoes into thin slices and then arrange and layer on the top.
6. Sprinkle with the cheese and place in the oven, pre-heated to 200°C/400°F/Gas Mark 7 until golden brown.
7. Serve with a sprinkling of parsley over the top.
1 Medium Onion
2 Cloves Fresh Garlic
400g Tuna Chunks in Brine
200g Frozen Sweetcorn
1tsp Mixed Herbs
Pinch of Black Pepper to taste
25g Margarine
25g Plain Flour
300ml Semi Skimmed Milk
75g Mild White Cheddar
10 sheets Dried Lasagne
2. Peel and finely chop the fresh onion and garlic.
4. Heat the oil in the large saucepan and soften the onions, garlic and peppers over a low heat for 4–5 minutes.
7. Add the dried herbs and ground black pepper to taste.
9. Weigh the spread and flour into the small pan and add the milk.
10. Gently bring to the boil whisking all the time to prevent any lumps.
12. Grate the cheese and stir half into the sauce together with the mustard and black pepper.
13. Put a third of the fish mixture into the base of the ovenproof dish and top with lasagne sheets.
14. Spread over another third of the fish mixture then pour about a third of the cheese sauce over that.
15.Top with another layer of lasagne sheets, the rest of the fish, another third of the cheese sauce and top with sheets of lasagne.
16. Spread the rest of the cheese sauce all over the last layer of lasagne sheet and sprinkle with the remaining cheese.
19. Serve with a slice of garlic bread and salad
400g Mango
50ml Light Mayonnaise
1/2tsp Mild Madras Curry Powder
1 Iceberg Lettuce
5 Pitta Bread
5. Using the sharp knife, cut a grid of 1cm cubes into the flesh of each mango half .
6. Turn the mango halves inside out, so that the cubes pop up from the skin.
7.Slice off the pieces and cut into cubes and discard the stone.
8. Mix the mayonnaise and curry powder in a bowl.
9. Then stir in the cooled chicken and mango.
10. Wash, dry and tear up the lettuce leaves.
11. Lightly toast the pitta bread.
12. Slice the pitta open, fill with the chicken and mango mixture and lettuce leaves and serve.
50g Butter or Spread
50g Caster Sugar
50g Medium Eggs
1 Large Orange
300g Cooking Apple
80g Plain Flour
30g Wholemeal Flour
20g Porridge Oats
50g Demerara Sugar
50g Margarine
70g Dried Sultanas
1. Preheat oven to 200ºC/400ºF/Gas mark 6.
2. Wash, peel and slice apples.
3. Place the apples and sultanas in the base of a greased heatproof dish.
4. Place the flour, margarine, sugar and oats in a bowl and mix until the mixture resembles breadcrumbs.
5. Cover the fruit with the crumble.
6. Bake for about 40 minutes until fruit mixture is piping hot.
7. Cut into 10 portions and the serve.
530g Chicken Breast
500ml Whole Milk
100g Plain Flour
100g Margarine
2 cloves of Garlic
150g Button Mushrooms
3. Cover with water and simmer until thoroughly cooked through.
4. Make white sauce using the milk, flour and margarine making sure no lumps are formed.
5. Stir into cooked chicken and a small amount of water.
6. Season to taste if required.
7. Serve with accompanying dish.
60g Greek Style Yoghurt
75g Granulated Sugar
45g Sunflower Spread
3 Lemons
25g Granulated Sugar
1. Preheat oven to 190°C/Gas Mark 5.
2. Grease and line a tin.
3. Cream margarine and sugar until pale and fluffy.
4. Gradually add the beaten egg.
5. Stir in the yoghurt and lemon zest and juice of 1 lemon.
6. Fold in flour.
7. Pour into tin and bake in a medium shelf in the oven approximately 1 hour or until firm to touch and when knife inserted it comes out clean.
8. Meanwhile mix sugar and lemon zest and juice of remaining lemon.
9. When the cake comes out of oven make holes with a fork and pour over the syrup.
10. Leave to stand and portion.
11. Serve.
380g King Edward Potatoes
120g Medium Onions
280g Leeks
360g Butter Beans (dry weight)
200ml Whole Milk
1/2tbsp Vegetable Oil
3 Red Peppers
200g Red Onion
8 Sprigs of Thyme
2 Bay Leaves
3 tablespoons of Extra Virgin Olive Oil
1 clove of Garlic
1tsp Malt Vinegar
2. Slice peppers and onions.
4. Dice chicken and add to the roasting tin.
6. Roast for 50 minutes or until chicken is thoroughly cooked and vegetables are soft.
8. Serve.
NB: Serving Suggestions - serve with potatoes or seasonal vegetables.
2 Cups of Summer Fruits (pineapple, oranges, cherries, blueberries and strawberries work well)
1 tsp. Sugar (optional)
1 tsp. Lemon Juice
You will also need:
Blender or potato masher
Freezer Safe Moulds
Lolly Sticks
1. Puree fruit in blender, adding a teaspoon or two of water if necessary (if you don't have a blender, use a potato masher).
2. Add sugar (if desired), lemon juice and blend (or mash).
3. Pour into bar moulds or small cups and insert sticks.
4. Freeze until solid.
200g Fusilli Spiral
1l Whole Milk
60g Margarine
60g Plain Flour
50g White Onion
50g Button Mushrooms
100g Sweetcorn
1g Parsley
100g Red Pepper
200g Mild Cheddar
1. Bring a pan of water to the boil and then add the pasta and cook until tender
2. Place milk in a saucepan and bring to the boil. While waiting, put the margarine in another pan and melt, then stir in the flour forming a roux (a thick paste)
3. Once the roux is formed, add the milk gradually until the a sauce-like consistency is formed and allow to cook for 20 minute, stirring occasionally
4. Add 150g of cheese and season
5. While the sauce is cooking, finely chop the onions and then sauté in a pan. Once they are softened, add the mushrooms and peppers and stir together.
6. Once the mushrooms, peppers and onions are ready, add them to the cooked pasta before stirring in the cheese sauce and allow to cook through
7. Pour into a serving dish and sprinkle with remaining cheese. Bake until golden brown
300g Butter Beans
325g Long Grain Rice
50g Full Fat Yoghurt
50g Fresh Tomato
50g Fresh Coriander
16ml Vegetable Oil
1 Clove of Fresh Garlic
2g Hot Chilli Powder
2g Ground Tumeric
800ml Water
200g Red Kidney Beans
150g Fresh Carrots
150g Frozen Peas
2. Add yoghurt,tomatoes.
3. Peel and chop carrots, Drain beans and rinse until water.
4. Cook carrots and peas.
5. Add beans and cooked vegetables to onions and spices.
6.Boil rice separately.
7.Layer cooked vegetable mixture and rice and top with fresh coriander leaves.
150g Plain Flour
200g Baking Block
50g Sultanas
56g Caster Sugar
112g Margarine
37.5g Wholemeal Flour
37.5g Plain Flour
75g Porridge Oats
1tsp Ground Cinnamon
1tsp Ground Nutmeg
1/4tbsp Bicarbonate of Soda
1 1/2 Medium Eggs
Grated Lemon Rind
56g Dried Raisins
5ml Whole Milk
5g Icing Sugar
2. Mix the plain and wholemeal flour together with the oats, spices and baking powder.
3. Add the flour mixture alternately with the eggs to the creamed sugar and margarine to form a sponge mixture.
4. Add the lemon rind and dried raisins.
5. Spread into a shallow, greased baking tin and bake at 180°C/350°F/Gas mark 4 for 35 minutes.
6. When the cake is cooked and cooled top with a light sprinkling of icing sugar and cut into slices.
120g White Onion
1g Garlic
100g Red Pepper
2.5ml Vegetable Oil
100g Chicken Breast Fillet, diced
250g Long Grain Brown Rice
2g Flat Parsley
1. Chop onion, garlic and pepper
2. Heat oil in a pan, add onion and garlic to the pan and cook.
3. Add diced chicken and cook for ten minutes
4. Add peppers and rice and fry for a few minutes
5. Pour 3/4 of the water and cook until almost all of the water has been absorbed by the rice.
6. Add peas and gradually add the remaining water until the rice is soft and the risotto is creamy.
7. Chop the parsley and stir into the risotto before serving
960g Fresh Carrots
960g Red Apples
144g Dried Sultanas
2. Core the apples and chop. Dip in lemon juice
3. Mix all the ingredients together and chill
60g Onions
200g Frozen Broad Beans
100g Fresh Carrots
50g Fresh Broccoli
450g Chickpeas
300ml Whole Milk
120g Margarine
50g Mild White Cheddar
2.Sweat the onions in a large pan. Add the rest of the vegetables, stir to combine and cook until softened. Add the chickpeas.
3.In a separate pan, melt the margarine (25g) for the sauce and add the flour (25g). Mix until smooth. Gradually add the milk, stirring until it forms a smooth sauce.
5.Make the shortcrust pastry by rubbing the diced margarine into the white and wholemeal flour until it resembles breadcrumbs. Then add the grated cheese and a little water to bring it together. Rest the pastry for 30 minutes in a cool place.
6.Roll out the pastry and place on top of the vegetable mixture. Bake in the oven for 30–40 minutes until the pastry is cooked.
500g Chicken Breast Fillet
15g Vegetable Oil
200g Medium Onions
25g Paprika
Pinch of Black Pepper
320g Red Pepper
24g Fresh Garlic
100g Tomato Puree
700ml Water
100g Chopped Tomatoes
250ml Sour Cream
1/2tsp Plain Flour
300g Button Mushrooms
150g Frozen Peas
150g Broccoli
150g Green Beans
500g Gnocchi
1. Put the vegetable oil into a saucepan, heat it up and add all of the onions. Stir, and when the onion is soft and translucent, add 4 tsp of the paprika and reduce the heat immediately!
2. Stir, and put the chicken pieces in the pan. Stir and season them with pepper.
3. Add the garlic, tomato, red pepper and the mushroom to the chicken. Mix well and cook for 8-10 minutes.
4. Pour vegetable stock over the chicken, cover with lid and cook for 30-45 minutes until the meat is tender.
5. To make a paprikash sauce, combine the tomato puree and 100 ml water with 1 tsp of paprika and the sour cream, add ½ tbsp of plain flour. Add the sauce to the chicken and vegetables.
6. Heat thoroughly until the sauce has thickened.
7. Serve immediately with green vegetables and Gnocchi - prepared as per packet instructions.
100g Onions
50g Red Pepper
75g Button Mushrooms
120g Red Split Lentils
1 Clove of Garlic
1tsp Mixed Herbs
400g Chopped Tomatoes
25g Tomato Puree
100ml Water
800g Potatoes
200g Aubergine
25g Plain Flour
500ml Semi Skimmed Milk
25g Margarine
10ml Vegetable Oil
1. Preheat oven to 200 ºC/350ºF/Gas mark 4.
2. Peel, chop and boil potatoes in unsalted water until starting to turn soft.
3. Place lentils in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes.
4. Drizzle the aubergine slices with oil and soften in the oven.
5. Fry the diced onion, peppers, washed mushrooms and garlic until soft.
6. Fold in the tomatoes and mixed herbs. Season to taste.
7. Add the drained lentils.
8. Make the white sauce using the margarine, flour and milk.
9. Drain potatoes and slice.
10. Put half the lentil and vegetable mixture in the bottom of dish, layer with potato, softened aubergine and white sauce.
11. Repeat finishing with a topping of white sauce.
12. Cook in a oven for 45 minutes to 1 hour until cooked throughout.
1. Place the salmon in a food processor and blitz until smooth
2. Fold in the milk, mayonnaise and lemon juice
3. Refrigerate until ready to serve
4. Slice the pitta bread, cucumber and carrots
5. Serve the sliced pitta, cucumbers and carrots with the dip
50g Bran Flakes
250ml Whole Milk
105g Wholemeal Flour
3/4tsp Bicarbonate of Soda
100g Raspberries
75g Blueberries
2. Sift together the flour and baking powder.
3. Cream together the margarine and sugar, then beat in the egg.
4. Stir in alternate spoonful's of the soaked bran flakes and flour mixture.
5. Gently fold in the fruit.
6. Line a muffin tray with paper cases and half-fill each case with mixture.
7. Bake in a preheated oven for 30 minutes at 180°C/350°F/Gas mark 4.
TIP: You can use any soft fruit in this recipe.
60g Red Onion
2 Red Peppers
150g Carrot
200g Courgette
1tbsp Tomato Paste
1/2tsp Mixed Herbs
150g Sweetcorn
500g (drained) Butter Beans
900g Vivaldi Potatoes
1tbsp Sunflower Oil
1 tbsp Parsley
1. Place potatoes once peeled in a pan and boil in unsalted water until cooked and ready to mash.
2. Wash, peel and grate the carrot and courgette, drain the butter beans.
3. In a large frying pan, sauté onion and pepper in olive oil over a medium heat until onions are translucent, about 5 minutes.
4. Stir in the grated carrot and courgette and cook for a further 5 minutes.
5. Add the tinned tomatoes, tomato puree, herbs, sweetcorn and butter beans and bring to the boil. Add water if required.
6. Reduce to a medium heat and simmer for 10 minutes.
7. Place vegetable mixture into a casserole or baking dish.
8. Drain potatoes once cooked and mash with a little milk.
9. Top the baking dish with mash potato and then sprinkle with parsley.
10. Put into a preheated oven of 180°C/Gas mark 4 for around 30 minutes (until browned and bubbling at the sides).
11. Then serve.
Green courgette
White cooking onion
Extra large carrot
Large tomato
Veg oil
Plain Flour
Whole milk
1. Drizzle the aubergine slices with oil and soften in the pan
2. To make the white sauce: melt the margarine in a pan, then mix in the flour until smooth. Gradually stir in the milk and continue to stir until it is thickened.
3. To make the tomato and pesto sauce: heat vegetable oil in a pan on a medium heat, add onion and fry until soft, add the fresh basil, parmesan and garlic, allow to simmer for five minutes stirring continuously so the parmesan doesn't stick. Add the chopped tomatoes and mix all the ingredients together - allow to simmer for 5 minutes.
4. Fry the mushrooms, courgettes, onion, carrot until soft, fold in the creamy tomato and pesto sauce and thyme.
5. Out half the mixture in the bottom of the dish, layer with small pieces of potato, aubergine and white sauce. Repeat, finishing with a topping of white sauce decorate with the large tomato cut into slices.
6. Cook for 25-35 minutes at 190 until the mixture is cooked all the way through and is brown and golden.
120g Red Split Lentils
1 tbsp Olive Oil
120g White Onion
2 cloves of Garlic
400g Chopped Tomatoes
1 tsp Oregano
10 sheets Dried Lasagne
40g Margarine
40g Plain Flour
400ml Whole Milk
60g Mild Cheese
1. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a baking dish with butter
2. Chop the onion and garlic
3. Heat oil in a large pan on a medium heat, add onions and garlic and cook for five minutes, until the onion has softened. Then add the oregano, tomato puree, canned tomatoes, water and lentils and leave to simmer for 20 minutes.
4. Prepare a roux white sauce: in a separate saucepan, melt the margarine on a low heat. Once it has melted, stir in the flour, cooking on a low heat for 1-2 minuted. Gradually add the milk, stirring continuously bringing the milk mixture to the boil until thickened.
5. In an ovenproof dish, layer the tomato and lentil mixture and lasagne sheets and top with a layer of white sauce.
6. Grate the cheese and sprinkle on the top. Bake in the oven for 45 minutes until pupping hot throughout and golden on top.
600g parsnips, peeled
200g potatoes, chopped
200g carrot, chopped
1 large onion, chopped
2 cloves of garlic, crushed
1 tsp of cumin
1 tsp ground coriander
1 tsp ginger
1 tsp turmeric
Handful of fresh coriander, chopped
500ml vegetable stock
Knob of butter
Olive oil
280g Pineapple Slices
80g Caster Sugar
80g Self Raising Flour
80g Sunflower Spread
80g Eggs
1. Preheat the oven to 180°C/350°F/Gas mark 4.
2. Drain pineapple of the juice.
3. Put the sugar, flour, margarine and eggs into a bowl and beat for 2-3 minutes.
4. Grease an ovenproof dish and lay out the pineapple rings in the bottom.
5. Top the pineapple with the sponge mixture and bake in the oven for 30 minutes until well risen and golden brown in colour.
6. Divide into 10 portions and serve.
2 Leeks
250g Button Mushrooms
400g Diced Chicken
10g Plain Flour
500g Vivaldi Potatoes
1.Preheat the oven to 180°C/160°C fan or gas mark 4.
2. Wash the leeks. Slice the ends off and chop into
pieces around 2cm thick.
3. Wipe the mushrooms with a clean, damp cloth.
Finely slice the mushrooms.
4. Heat the oil over a high heat and then add the
diced chicken. Stir for 5-10 minutes until the
chicken is cooked. It will change colour from pink
to white.
5. Add the chopped leeks and mushrooms and cook
for 5 minutes until they start to soften.
6. Stir in the plain flour until there are no lumps of
flour. Pour on the milk and stir well until mixed.
Turn the heat down, add the dried herbs and cook
for 5 minutes, stirring occasionally.
7. While the chicken mixture is cooking, peel the
8. Pour the chicken mixture into the ovenproof dish.
Arrange the sliced potatoes on top.
9. Bake in the oven for 45 minutes.
530g Turkey Mince
2tbsp Vegetable Oil
200g Red Onions
150g Carrots
50g Celery
1 Clove of Garlic
300g Chopped Tomatoes
30g Tomato Puree
120g Button Mushrooms
5 Tortilla Wraps
50g Mild White Cheddar
10ml Vegetable Oil
1. Wash the carrots and celery, peel the carrot and finely chop the onion, carrot and celery.
2. Heat oil in a pan and gentle soften the vegetables for 10 minutes.
3. Meanwhile crush garlic and slice the washed mushrooms.
4. Add to softened vegetables and continue to cook.
5. Add tomato puree and turkey. Cook for a further 2 minutes.
6. Add tinned tomatoes and simmer until turkey is cooked and excess liquid has evaporated.
7. Using 2 wraps make a sandwich with the filling and grated cheese. (cut one of the wraps in 1/2)
8. Seal edges with water.
9. Brush with vegetable oil and bake in oven until brown and puffed about 12 minutes.
10. Cut each sandwich into 4 and serve 1/4 per portion.
400g dried spaghetti
400ml double cream
50g fresh grated parmesan
3 egg yolks, beaten
300g good quality ham (pancetta), diced
1 clove garlic, crushed
1 shallot, finely diced
18g Margarine
2 Large Carrots
75g Broccoli
56g Peas
187g Alaskan Pollock Fillet
187ml Whole Milk
5g Parsley
1 1/4 tbsp Plain Flour
56g Mild White Cheddar
1. Melt 18g of margarine in a saucepan, add the leeks and sauté for 2-3 minutes. Add the carrots, cover with water and cook for 10 minutes.
2. Add the broccoli and cook for 5 minutes.
3. Stir in the peas and simmer for a further 5 minutes or until the vegetables are tender
4. Meanwhile, put the fish in a pan with the milk and parsley and a little pepper. Simmer for 5 minutes or until the fish is cooked.
5. Set aside, reserving the cooking liquid.
6. to prepare the sauce, melt the 25g of margarine in a pan, stir in the plain flour and cook for 1 minute.
7. Gradually whisk in the fish cooking liquid, bring to the boil and cook, stirring until the sauce has thickened.
8. Remove from the heat, add the grated cheese and stir until melted.
9. Drain the vegetables and mix with the flaked fish and cheese sauce.
2 slices of wholemeal medium bread
36g Margarine
15g Demerara Sugar
25g Dried Sultanas
25g Dried Raisins
400ml Whole Milk
1. Spread the bread with margarine and then cut into quarters
2. Arrange half of the bread, spread side up, on the base of an ovenproof dish
3. Sprinkle with half the sugar and dried fruit. Repeat for the second layer
4. Whisk together the milk, eggs and cinnamon
5. Pour the custard over the bread
6. Bake in the oven at 180°C/350°F/Gas Mark 4 for approximately 45 minutes until just set
580g Pollock Fillet
300g Fresh Leeks
1litre Semi Skimmed Milk
40g Fresh Parsley
1.1kg Sweet Potato
1. Preheat oven to 180°C/350°F/Gas 4.
2. Check the fish for any bones and lay in a shallow oven proof dish, cover with milk and place in the hot oven to cook.
(approximately 15 minutes).
3. Meanwhile make the sauce. Place the chopped leek and spread in a saucepan, melt the spread and cook the leeks until softened.
4. Add the flour to make a roux and cook for 3-4 minutes.
5. Remove the fish from the oven and place on a plate.
6. Keep the milk.
7. Gradually add the milk used to cook the fish to the roux stirring all the time until you have a thick shinny sauce.
8. Add the parsley to the sauce.
9. Wash peel and chop the Sweet Potato into small chunks and place in a pan of boiling unsalted water.
10. In a separate pan add the green beans, once tender drain the green beans.
11. When the potato is soft, drain and then mash.
12. Place the fish pieces back into the cream herb sauce and gently heat.
13. Serve the fish with the sauce and mashed sweet potato and green beans immediately.
4 Medium Sweet Potatoes
25g Demerara Sugar
10ml Dijon Mustard
400g Quorn Fillets
4 Spring Onions
500g Minced Beef
1tbsp Vegetable Oil
150g Onions
450g Red Peppers
Black Pepper
400g Whole Wheat Fusilli
1. Prepare vegetables, chop the onion finely, crush garlic gloves and chop peppers.
2. Dry fry beef then remove from pan once brown.
3. Drain any excess fat off the meat and brown onion, garlic and peppers.
4. Add tomatoes, water and beef bring to boil.
5. Season to taste if required.
6. Simmer until the beef is tender.
7. Cook pasta in boiling water according to manufacturer's instructions.
1tbsp Extra Virgin Olive Oil
4 Cloves of Garlic
1 Cinnamon Stick
1tsp Oregano
150g Courgettes
4 Yellow Peppers
1. Preheat oven to 170 ºC / 325ºF/Gas Mark 3.
2. Prepare and chop vegetables and garlic.
2. Heat oil over a medium heat add chopped onion and cook until soft.
3. Add garlic,courgettes and diced peppers, cinnamon and oregano.
4. Add Quorn and cook until browned all over
5. Stir well add chopped tomatoes and tomato puree.
6. Pour in 150ml water and bring to boil.
7. Cover and cook in oven for until all vegetables are tender and thoroughly heated through.
8. Remove cinnamon stick before serving
Long grain brown rice
Flour tortilla
White onion
Red pepper
Green pepper
Red kidney beans
Ground corriander
Chilli powder
1. Preheat the oven to 200
2. Bring a large pan of water to the boil, add the rice and return to a medium boil. Cook for 20-25 mins.
3. Dry fry vegemince, chopped garlic and onion for 3-4 mins until the mince has softened.
4. Mix together the corriander, paprika, oregano, chilli powder and then half of this mixture to the vegemince.
5. Continue to stir for another 3-4 mins and keep hot.
6. Place the slice of onions and peppers on a shallow baking tray and lightly toss with olive oil and the rest of the spice mix.
7. Roast in the oven for approximately 10 minutes until soft and lightly caramelised.
8. Heat the kidney beans in a pan of simmering water, drain and keep hot.
9. Evenly distribute some of the cooked rice, vegemince, peppers, onions and beans between the middle of each tortilla.
10. Fold the burritos, fold the bottom edge over to meet the top of the tortilla then gently pull the top back around the filling to shape it. Finally fold into each side, before rolling to form the finished burrito.
80g Margarine
60g Caster Sugar
50g Demerara Sugar
1/2tsp Ground Ginger
2 Apples
1. Preheat the oven to 180°C/350°F/Gas Mark 4 and grease a baking tray.
2. Cream together the margarine, caster sugar and demerara sugar.
3. Add the egg, flour and ground ginger gradually and mix to form a dough.
4. Roll into balls and flatten. Place on the greased baking tray and bake for 10-15 minutes until golden brown
5. Serve a biscuit with a portion of chopped apple.
1 onion
1 red pepper, deseeded and sliced
500g chicken, chopped
1 tbsp tomato purée
1 tin of coconut milk
1 tbsp mild curry powder
1 clove of garlic, crushed
Dash of malt vinegar
Fresh coriander, chopped (optional)
Juice of ½ a lemon
1 mug of basmati rice
2 mugs of boiling water
Pinch of turmeric
400g Tricolour Fusilli
160g Sweetcorn
160g Garden Peas
400g Kidney Beans
30g Tomato Paste
1. Boil the pasta in a large pan according to the manufacturer's instructions.
2. In a separate pan, boil the sweetcorn and peas.
3. Drain the pasta and vegetables.
4. In a large pan, combine the pasta, vegetables, canned tomatoes, kidney beans, herbs, tomato puree and water.
5. Bring to the boil before serving.
1. Dice the onions and peppers.
2. Dry fry the mince until brown and then add the diced onions and garlic. Cook until onions are soft.
3. Add the diced peppers, chopped tomatoes, tomato puree, chilli powder, cumin and herbs.
4. Bring to the boil and simmer for 1 hour until the mixture has thickened.
5. Drain the kidney beans and add to the mixture, cook until the beans are heated through.
6. Meanwhile cook the pasta according to manufacturer's instructions.
7. Once the pasta is cooked, drain and serve with the meat mixture.
360g Cous Cous
450ml Water
500g Chicken Breast
170g Tomatoes
1tsp Coriander
1tsp Parsley
1/2 Cucumber
1.Cook chicken.
2.Boil water and pour over the couscous in a bowl.
3. Cover with cling film and leave to stand for 5 minutes or until all the water has been absorbed.
4. Meanwhile chop the remaining ingredients.
5. When couscous is ready fluff with a fork and stir in chop chicken.vegetables,herbs and olive oil.
6. Chill and serve.
200g White Cabbage
400g Turkey Mince
350g Rice
100g White Onions
50g Tomato Paste
400g Chopped Tomatoes
100ml Water
Pinch of Black Pepper
1/4tsp Parsley
25g Margarine
100g Carrots
20g Button Mushrooms
1 Bay Leaf
1 Medium Egg
1. Wash all the vegetables.
2. Remove the centre core from the cabbage.
3. Finely chop the onion and slice the mushrooms, peel and slice the carrots lengthways.
4. Part boil the cabbage in a large pot, removing the leaves as they fall off into the water and are tender.
5. Cook till all the leaves are tender, but not ripping apart approximately 15 minutes.
6. Run under cold water and drain.
7. Cut the thick membrane off the back of each leaf.
8. While the cabbage is cooking sauté the onion in butter until lightly browned.
9. Cook the rice per the manufacturer's instructions, drain once cooked.
10. Put all the meat into a large mixing bowl and add an egg and the sautéed onions, pepper, parsley and cooked rice. Mix thoroughly.
14. Lay out the leaves and depending upon their size, place 2-3 tablespoons of meat mixture on the wide side.
15. Roll the leaf up and over the meat, tuck in the side of the leaf and repeat steps to use all the leaves
and stuffing.
16. Place rolls, seam down into a greased roasting pan, then layer carrots and mushrooms over the cabbage.
18. Mix together the tomato paste, canned tomatoes and water, then pour evenly over all the rolls.
19. Add the bay leaves.
20. Cover the roasting tin with tin foil and then cook for 2-2 1/2 hours.
21. Half way through baking check to make sure there is enough liquid additional water can be added if necessary.
22. To serve, spoon sauce over rolls.
For the pancakes:
250ml milk
120g flour
1 medium egg
1 tsp caster sugar
Vegetable oil
4 scoops of vanilla ice cream
For the sauce:
200g pitted cherries
150g sugar
1 tsp cornflour
Whisk the flour, egg and sugar with a third of the milk until smooth. Whisk in the remaining milk and strain if necessary.
Heat a medium-sized non-stick frying pan with a little vegetable oil, and pour in a little pancake mix. Ensure you tilt the pan immediately so that the mixture spreads evenly. Turn after one minute with a spatula or pallet knife. Continue this method for the rest of the mix. If you are making lots, stack them up between greaseproof paper then re-heat before serving.
To make the sauce: put the sugar in a saucepan with 100ml water, bring to the boil, mix the cornflour in a little water and stir into the sauce. Simmer for a minute, then remove from the heat. Allow it to cool and then add the cherries.
To serve: Warm the pancakes and place a scoop of vanilla ice-cream just off centre with a few of the cherries; fold the pancakes in half, then half again, into a triangle. Spoon the rest of the cherries and sauce over.
50g Red Split Lentils
330g Turkey
83g White Onion
Mixed Spice
1g Ground Ginger
1 Tsp Chicken Bouillon Paste
500ml Water
25ml Lemon Juice
266g Chopped Tomatoes
29g Dried Sultanas
33g Dried Whole Apricots
1. Cook the lentils and drain
2. Seal the meat using no additional fat
3. Add the onion, mixed spice, ginger and lentils. Gradually add the water, bouillon and lemon juice.
4. Simmer for 30-40 minutes.
5. Add the tomatoes, sultanas and apricots and simmer for a further 10 minutes.
Top Tip: Try adding olives, which is a common ingredient in Tagine.
120g White Onion
1 Red Pepper
40g Button Mushrooms
Vegetable Oil
400g Chopped Tomatoes
200g Red Kidney Beans
1 clove of garlic
Tomato Puree
Mixed Herbs
3 10" Tortillas
100ml Water
83g Mild White Cheddar
250g Turkey Breast
1. Preheat oven to 220°c/425°f/Gas Mark 7.
2. Wash and chop the onion, pepper and mushrooms.
3. Heat the oil in a large pan and add the onions then the turkey.
4. Cook until the onion has softened and the turkey is cooked through.
5. Add the mushrooms and pepper and cook for a further 10 minutes.
6. Add the tomatoes, kidney beans, finely chopped garlic and mixed herbs to the mix. Simmer on a low heat for 30 minutes.
7. Layer the mix and tortillas in an ovenproof dish, repeating to the top. Finish with the mix and a sprinkle of cheese.
8. Bake in the oven for around 30 minutes until the cheese has melted and turned golden.
500g mince: beef, turkey, lamb or vegetarian
1 onion, chopped
1 tin of chopped tomatoes
1 tsp mild chilli powder
1 tsp cumin
1 glove of garlic, crushed
½ tsp cinnamon
1 tin of kidney beans or reduced sugar baked beans
A handful of grated cheese for the topping
2 large baking potatoes
1 tbsp oil
1 tbsp paprika
For the guacamole:
1 large avocado
½ red or green chilli, finely chopped
200ml double cream
400g Macaroni
60g Sunflower Spread
60g Plain Flour
90g Corn Flakes
150g Mild Cheddar
100g Sweetcorn
45g Chives
150g Tomatoes
3. Melt the margarine in a saucepan, add the flour and mix to a roux and cook for 3-4 minutes.
5. Add 75g of the grated cheese, peas and sweetcorn.
7. Mix the macaroni, cauliflower and sauce together and place in a large heatproof dish.
8. Crush the cornflakes and mix the crushed cornflakes and 75g of the grated cheese together and sprinkle on top of the macaroni.
NB: Spring onions can be used instead of chives.
1tsp Ground Tumeric
450g Chicken Breast Fillet
300g Long Grain Rice
1/2 tsp Hot Chilli Powder
750ml Water
100g Frozen Peas
1. Prepare vegetables - dice onion and peppers. Crush garlic.
3.Saute for 3 mins and add diced chicken.
4. Saute until sealed on all sides.
5.Add peppers. Cook for 1 minute.
6. Rinse rice and stir in wit turmeric and chilli powder.
7. Sauté for 1 minute stirring mixture constantly.
8. Add to water mixture.
9. Cover and simmer for 15 minutes until all the liquid is absorbed by the rice.
10.Add the peas and simmer for a further 4-5 mins.
530g Pork Shoulder
250g Cooking Apples
250g Onions
100g Pitted Prunes
1/2tsp Sage
300ml Apple Juice
50g Parsley
1. Dry fry diced pork.
2. Peel and slice apples and onions.
3. Arrange 1/3rd in bottom of casserole dish.
4. Blanch prunes in boiling water for 3 mins.
5. Place 1/2 prunes on top of apples and onions and add pork.
6. Sprinkle with sage and season.
7. Cover with remaining apples and onion and remainder of prunes.
8. Pour over apple juice.
9. Cover and place in oven and cook for 2 hours.
10. Check liquid and add more if required.
100g Fresh Leeks
5ml Vegetable Oil
80g Onion
80g Red Pepper
80g Green Pepper
400g Baked Beans
1/4tsp Ground Cumin
300g Rice
600ml Water
100g Red Kidney Beans
1.Heat oil in pan
2.Slice leeks, onions, mushrooms and peppers and cook in pan for 2 mins.
3.Stir in Cumin and dry rice
4.Add chopped tomatoes, stock and water
5.Bring to boil, cover and cook gently for 30 mins
6.Stir in baked beans and kidney beans
400g tagliatelle
200g cream cheese
100ml milk
A few tablespoons of tagliatelle water
One head of broccoli
Grated cheddar for the top (optional)
400g mince beef or vegetarian alternative
1 tbsp smoked paprika
1 tsp crushed garlic
400g tinned tomatoes
2 carrots, diced
200g button mushrooms, halved
1 large onion, sliced
1 beef or vegetable stock cube
200ml boiling water for stock
2kg potatoes, peeled and diced
50ml full fat milk or cream
Pinch of black pepper
Small handful of chopped parsley
1. Peel and chop potato, onion and leeks.
2. Put the potato, onion, leeks, drained butter beans and water in a large saucepan.
3. Boil until potato and vegetables are soft.
4. In a food processor or sieve, blend half the potatoes and vegetables with the cooking water and all the milk until smooth.
5. Add the remaining potato and vegetables to the blended soup mixture.
6. Season to taste.
7. Put the soup back in the large saucepan and bring to the boil before serving.
1. Peel and dice the onions.
2. Wash, peel and dice the carrots.
3. Dice celery and crush the garlic.
4. Melt marge and add onion, celery, carrot and garlic. Cook until soft.
5. Add rice to softened vegetables combine and cook rice and vegetables for 3-4 minutes.
6. Gradually add 3/4 of the water at once then keep stirring, add the remaining water until all has been absorbed by rice.
7. Add mixed vegetables.
8. When all water has been absorbed add Parmesan.
200g Oranges
200g Red Apples
150g Pineapple
200g Banana
2. Place in blender and blend until smooth
3. Serve Chilled.
200g Plain Flour
40g Demerara Sugar
1 1/2 Large Oranges
1. Cream together margarine and sugar, add eggs gradually so they do not curdle, if it looks as though they may then add one spoonful of flour.
3. Peel and grate carrots.
4. Add with flour, baking powder and vanilla essence, fold in gently until all ingredients are combined.
5. Pour into a full size tart tin and bake in a moderate oven on the lower shelf for approximately 30 minutes or until cooked.
6. Leave to cool.
7. Serve.
120g Red Lentils
83g Onions
4g Mixed Spice
1g Ground Ginger
500ml Water
25ml Lemon Juice
265g Chopped Tomatoes
29g Dried Sultanas
33g Dried Apricots
200g Carrots
100g Celery
200g Sweet Potato
450g Diced Lamb
25ml Vegetable Oil
166g Leek
166g Carrot
666g Maris Piper Potato
2 Vegetable Stock
375ml Water
5g Rosemary
1. Preheat oven to 170°C/325°F/Gas Mark 3
2. Dice the lamb
3. Heat the oil in a frying pan and brown the lamb a few pieces at a time
4. In an ovenproof casserole dish, layer the meat, leeks and carrots and three quarters of the sliced potatoes, sprinkling finely chopped rosemary between the layers
5. Boil the water and combine with the stock cube
6. Pour the stock into the casserole and top with a neat layer of overlapping potato slices
7. Brush with the remaining oil from the frying pan
8. Cover the casserole and cook for two hours
9. Uncover, increase the heat to 220°C/425°F/Gas Mark 7 and continue to cook for about 30 minutes, until the potatoes are golden brown and crisp
500g Minced Lamb
2 Medium Onions
3cm Fresh Ginger Root
2tsp Mild Madras Curry Powder
2tsp Paprika
2tsp Ground Cinnamon
A pinch of Hot Chilli Powder
100ml Water
15g Tomato Puree
150ml Yoghurt
66g White Onion
30g Tomato Puree
466g Minced Lamb
5g Herb Mint
100g Breadcrumbs
1. Dice onion and mix all ingredients together
2. Divide into 10 equal portions
3. Shape into burgers
4. Chill for 30 minutes
5. Place onto a greased baking tray
6. Put into oven for approximately 20 minutes, until the juices run clear
7. Serve with a bap or pitta bread, or on a bed of couscous
100g Bramley Apple
40g Wholemeal Flour
100g Semolina
80g Granulated Sugar
1/2tsp Ground Cinnamon
1. Cook the apples in a little water until soft and then puree.
2. Melt the margarine. Sieve the dry ingredients together and add to the margarine to form a crumble mixture.
3. Press half of the mixture into a baking tray, spread the puree on top and sprinkle the remaining mixture over it. Gently press the mixture down.
4. Bake in the oven at 180ºC, 350ºF, gas mark 4 for about 30 minutes.
1. Make up the bread mix as directed on the instructions
2. Dice the peppers and tomatoes
3. On a floured surface roll out the dough 25cm X 35cm place on a greased baking tray
4. Spread the base with tomato paste and place the diced tomato and vegetables on top and then sprinkle over the cheese
5. Sprinkle with herbs
6. Place the slice of onions and peppers on a shallow baking tray and lightly toss with olive oil and the rest of the spice mix.
7. Bake in the oven 220c / Gas Mark 7 for approx 15-20 mins till well risen.
200g Dried Lasagne
100g White Onion
37g Tomato Puree
1g Mixed Herbs
1 clove of Garlic
40g Plain Flour
60g Mild Cheddar
300ml Whole Milk
350g Minced Beef
30g Margarine
200g Leaf Spinach
1. Melt margarine in a pan, add flour and cook for approximately 2 minutes until a sandy colour
2. Gradually stir in milk. Cook for about 5 minutes until sauce thickens. Remove from heat
3. Chop onion and garlic
4. Dry fry mince until brown, add onions and garlic, cooking for 5 minutes.
5. Add tomato puree. Stir and cook for a further 5 minutes
6. Add chopped tomatoes and mixed herbs. Simmer for 15-20 minutes before stirring in shredded spinach
7. Layer in an oven proof dish with lasagne and white sauce. Top with white sauce and sprinkle with cheese.
8. Bake in a moderate oven for 40-45 minutes until golden brown and piping hot throughout.
383g Chick Peas
150g White Onion
1/2 tsp Bicarbonate of Soda
1 tsp Ground Cumin
2 cloves Garlic
1 tsp Ground Coriander
10g Parsley
1. Soak the chick peas overnight.
2. Rinse and drain the chick peas and pass through a fine mincer, together with the onion.
3. Add all the other ingredients and mix into a smooth paste.
4. Leave to rest for 1 hour in the refrigerator.
5. Mould the mixture into small portions between two dessert spoons and leave to rest for a further 15 minutes.
6. Deep fry in hot oil (180°C) until golden brown.
800g Potatoes
30g Margarine
30g Plain Flour
90g Mild White Cheddar
1. Boil potatoes until cooked, strain and mash. Season to taste.
2. Place fish in a large shallow pan, cover with milk and poach until cooked through.
3. Drain off the milk (but retain for the sauce) and place fish in an ovenproof serving dish.
4. To make the sauce, melt the rest of the margarine in a thick-bottomed pan, add the flour and mix with a wooden spoon.
5. Cook out for a few seconds without colouring.
6. Gradually add the retained milk and mix to a smooth sauce. Simmer for a few minutes.
7. Stir in the grated cheese keeping a little back for garnishing, season and stir over a low heat until melted.
8. Pour the sauce over the fish and using a piping bag top with potato.
9. Sprinkle with the remaining cheese and garnish with sliced tomatoes.
10. Place in an oven Gas mark 6/400°F/200°C until golden brown.
11. Garnish with parsley and serve.
150g Tomato Puree
250g Baked Beans
5g Paprika
5g Mixed Herbs
50g Red Onion
80g Courgette
200g Broccoli
40g Carrots
80g Sliced Peppers
900g King Edward Potatoes
1. Make tomato sauce: into a saucepan add the chopped tomatoes and tomato paste, with 1/2 litre of hot water.
6. Decant the mixture into an oven proof dish.
7. Top with the slice potatoes and then oven bake until potatoes are golden and crispy.
8. Remove from the oven and cut into 10 portions.
40g Low Fat Cocoa Powder
50g Dried Sultanas
30ml Golden Syrup
150ml Whole Milk
1.Preheat oven to 180°C/ 350°F / Gas Mark 4
2.Grease and line a 450g (1lb) loaf tin.
3. Sieve flour and mix in the cocoa, sugar and dried fruit.
4. Add syrup and enough milk to make a soft dropping consistency.
5. Turn into the prepared tin and smooth top and bake in preheated oven for 50 - 60 mins.
150g Carrots
150g Leeks
300g Pollack Fillet
150g Pink Salmon
60g Mild White Cheddar
100g Fresh Tomatoes
1.2kg Potatoes
1. Wash and prepare vegetables
2. Steam fish, carrots and leeks until tender.
3. Saute onion and chopped tomatoes. Season to taste
4. Boil the potatoes and mash them.
5. Mix fish with tomato sauce, add carrots and leeks.
6. Place in dish and cover with mashed potato and cheese.
7. Bake at 180 C/Gas Mark 4 for 30 minutes until browned.
Pitta Bread
1. Peel and chop the carrots
2. Slice the peppers
3. Make up a Greek salad by dicing cucumber and chopping tomato and onion
4. Serve salad with hummus, carrot sticks, sliced pepper and pitta bread
126g plain flour
2tbsp sugar
1 ½ tsp of baking powder
300ml Blue Diamond Almond Milk (any flavour)
1 tbsp coconut oil
1 banana
300g fresh or frozen blueberries
Pure maple or agave syrup
Sift together the flour, sugar, baking powder and cinnamon in a large mixing bowl.
In another bowl, mix together almond milk, coconut oil and mashed banana.
Make a well in the middle of the dry ingredients in the bowl, and pour in the wet ingredients, stirring to combine the mixture. Then mix in the blueberries.
For smaller pancakes, heat a griddle or skillet on a medium heat, then drop to a medium-low heat to cook the pancakes for 4-5 minutes on each side.
For larger pancakes, pour 170g/6oz onto the griddle or skillet. Once the bottom side has cooked for 2-3 minutes, flip the pancake and cook this side for 4-5 minutes until golden brown. Flip again and cook the first side for an additional 1-2 minutes.
To Serve: Top with more blueberries.
80g Raspberries
80g Sugar
150g Peach Slices
2. Arrange the peach slices and 50g of raspberries in the bottom of the tin.
3. Make up sponge using flour,margarine,eggs and sugar.
4. Transfer the sponge mixture into the tin placing gently over the fruit so it remains at the bottom.
5. Bake at 180°C/350°F/Gas mark 4 for 25-30 minutes or until well risen.
6. Leave to cool then turn out so peaches and raspberries are on top of the sponge.
7. Use 100g of raspberries and blend to make a sauce to serve with the sponge.
60g White Onion
1 Clove of Garlic
1 tsp Vegetable Oil
1/2 tsp Oregano
20g Tomato Puree
200g Chopped Tomatoes
400ml Water
100g Red Split Lentils
20g Margarine
20g Plain Flour
200ml Whole Milk
90g Dried Lasagne Pasta
30g Mild Cheddar
100g Spinach
1. Preheat the oven to 180°C/350°F/Gas Mark 4
3. Heat the oil in a large pan on a medium heat, add the onions and garlic. Cook for 5 minutes until the onion has softened. Then add the oregano, tomato puree, canned tomatoes, spinach, water and lentils. Leave to simmer for 20 minutes.
4. Prepare a roux white sauce: in a separate pan, melt the margarine on a low heat. Once it has melted, stir in the flour and cook on a low heat for 1-2 minutes. Gradually add the milk a little at time, stirring occasionally, bringing the milk mixture to the boil until thickened.
5. In an ovenproof dish, layer the tomato and lentil mixture and lasagne sheets, and top with a layer of white sauce.
6. Grate the cheese and sprinkle onto the top. Bake in the oven for 45 minutes until piping hot throughout and golden on top.
500g chicken cut into strips
1 red onion, peeled and sliced
1 tsp chilli powder
1 tsp ground cumin
8 tortillas
Grated cheese
For the salad:
2 little gem lettuces, washed and shredded
½ cucumber, sliced
½ yellow pepper, deseeded and sliced
½ red onion, peeled and sliced
1 carrot, peeled and grated
50g Dried Whole Apricots
140g Unsalted Butter
1. Preheat 180 ºC/350ºF/Gas Mark 4.
2. Grease and line a baking tray.
3. Wash and dry the apricots.
4. Chop into small pieces.
5. Sift flour into a mixing bowl.
6. Rub butter into flour until the mixture resembles breadcrumbs.
7. Add sugar and apricots.
8. Whisk eggs and add this to the mixture.
9. Mix together until it forms a smooth, thick paste.
10. Spoon the mixture into the prepared tin.
11. Smooth the top then bake in the preheated oven for about 25-30 minutes.
12. Cut into squares while still warm.
13. Serve.
500g potatoes, roughly chopped
1 vegetable stock cube
1kg courgettes, roughly chopped
100g extra mature cheddar, grated
A small pinch of nutmeg
1 bunch of spring onions, roughly chopped
10 sausages
2kg potatoes, peeled and chopped
1 onion, peeled and sliced
1 granny smith apple, peeled, cored and sliced
500ml boiling water (or 250ml boiling water and 250ml apple juice)
1 tbsp plain flour
4 tbsp cold water
400g frozen peas
½ vegetable stock cube
Splash of milk
Splash of vinegar
4 flavored or plain pitta folds or pitta (pocket) breads (about 6 inches in diameter)
16 thin pretzel sticks, halved
1/2 cup fat-free sour cream
1/2 cup guacamole
2 tablespoons finely chopped parsley
1/4 teaspoon garlic-pepper blend
1/4 cup very finely chopped red bell pepper
1. Cut each pita fold into 8 wedges. Insert pretzel stick half into center of bottom of each wedge to form "tree trunk."
2. In small bowl, mix sour cream, guacamole, parsley and garlic-pepper blend. Spread about 1 teaspoon sour cream mixture on each pita wedge.
3. Blot bell pepper with paper towel to remove excess moisture. Sprinkle about 1/4 teaspoon bell pepper on each wedge or arrange to form a garland. If desired, cover and refrigerate up to 8 hours before serving.
2tsp Ground Coriander
580g Pollock Fillet
4tbsp Vegetable Oil
2tbsp Ground Cumin
4 cloves Fresh Garlic
1tsp Ground Tumeric
1 Lemon
400g Fresh Tomatoes
150g Onions
120g Red Pepper
1/4tsp Chilli Powder
30g Fresh Coriander
5 Naan Bread
1. Preheat oven to 190ºC/Gas mark 5.
2. Mix together the 1/2 the oil, tomato puree, garlic, ground coriander, cumin, turmeric and lemon juice.
3. Leave 2 tablespoons of marinade for the sauce.
4. Marinade fish with the remaining spice mix and allow to marinate for 30 minutes.
5. Heat 3 tbsp of oil in a non-stick pan.
6. Add the chopped onions, pepper, chilli powder and 2 tbsp of the spice mix and fry on medium/low heat until cooked
and thickened.
7. Place the fish into a large tray and roast (turn over 1/2 way through cooking) cook until the fish is flaky (approximately
10-15 minutes).
8. Serve the Masala fish with a spoon of sauce, garnish with fresh coriander and Naan bread fingers.
93g Butter or Spread
93g Plain Flour
750ml Whole Milk
15g Flat Leaf Parsley
1/2tsp Cracked Black Pepper
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the parsley sauce, melt the butter in a large saucepan.
3. Add the flour, cook for 2-3 minutes then slowly add the milk to the pan, whisking continually, until you have a thick white sauce.
4. Add the parsley and cook for a further five minutes.
5. Season with salt and freshly ground black pepper (if needed).
6. Meanwhile, place the fish on large baking trays lined with grease proof paper.
7. Season with salt and freshly ground black pepper and put in the oven for 7-10 minutes or until the fish is cooked through.
8. To serve, place the fish on the plate and pour over the parsley sauce.
15g Sunflower Spread
100g Onion
250g Garden Peas
3g Mint
500g Semi Skimmed Milk
500g Ham
pinch of Black Pepper
1. Melt marge in a large pan.
2. Saute chopped onions until soft.
3. Add peas and water with chopped mint and bring to boil.
4. Season to taste.
5. Cook until peas tender.
6. Liquidise until smooth.
7. Return to heat and pour in the milk and chopped ham gently re-heat, stirring frequently.
8. Once heated through, serve.
120g Onions
40g Red Lentils
60g Green Lentils
5 slices Wholemeal Bread
1 Egg
1. Preheat oven to 200°C/400°F/Gas mark 6.
2. Grease baking tin with half of the oil.
3. Peel and chop potatoes cover with water and boil for 20 minutes until soft.
4. In a separate pan, add the green lentils to boiling water and boil for 10 minutes.
5. After 10 minutes add the red lentils and boil for 20 minutes and drain both of the lentils.
6. Drain the potatoes and mash.
7. Heat the remaining oil in a pan, add the diced onion and fry for 5 minutes until soft.
8. Combine potatoes, onion, lentils and herbs in a large bowl.
9. Make the bread into breadcrumbs by using a food processor.
10. Beat the egg in a separate bowl.
11. Roll the mixture into balls and coat with egg and breadcrumbs.
200g Leeks
300g Broccoli
400g Pink Salmon
2 Slices Wholemeal Bread
300g Penne
600ml Semi Skimmed Milk
1. Preheat the oven to 190°C/170°C fan or gas mark 5.
2. Wash, trim and slice the leek into fine rings.
3. Wash the broccoli then cut it into small florets. Chop the tender parts of the stalk into small pieces and add to the florets.
4. Drain the can of salmon and break the fish into chunks, removing any large bones and mashing any small ones with a fork.
5. Grate the cheese and make the slice of bread into breadcrumbs.
6. Cook the pasta in a large pan of boiling water according to the instructions on the pack.
7. Steam the broccoli for about 5 minutes or until just tender, or add the broccoli to the pasta 5 minutes before the end of the cooking time.
8. Drain using a colander, reserving a little of the cooking liquid, and put into a large ovenproof dish together with the broccoli.
9. Melt the spread in the medium saucepan on a medium heat and add the leek.
10. Stir until sizzling then reduce the heat and cook gently for 3–4 minutes until soft.
11. Take the pan off the heat and stir in the flour. Cook over a low heat for 1 minute then gradually add the milk, stirring constantly until smooth.
12. Stir continuously until the sauce is simmering. Allow to bubble for 2 minutes and season with black pepper.
13. Take the sauce off the heat and add half the cheese. Stir until melted then add to the pasta together with the salmon (and broccoli if not added earlier). Gently mix together.
14. Put into oven-proof dish. Sprinkle the breadcrumbs over the pasta followed by the remaining cheese.
15. Bake in the oven for 20 minutes until bubbling.
600g Fusilli Pasta
1/2tsp Parsley
1. Prepare the salmon by removing all bones and skin (if necessary)
2. Finely chop the onion and prepare the spinach
3. Boil the pasta according to the manufacturer's instructions and drain
4. Cook the spinach and onion in boiling water until just tender
5. Make the white sauce: heat the margarine in a saucepan and stir in the flour. Remove from the heat and add the milk gradually and whisk until smooth. Bring the sauce to a gentle simmer, stirring constantly until it thickens.
6. Combine sauce, pasta and spinach then fold in the salmon and parsley
60g Button Mushrooms
1tbsp Fresh Parsley
140g Red Kidney Beans
60g Breadcrumbs
280g Cannellini Beans
2. Finely chop the onion, mushroom and parsley.
3. Heat half of the oil in a frying pan and fry the onion until softened.
4. Add the mushrooms and parsley and cook until the mushrooms have softened. Remove the mixture from the heat and leave to cool.
5. Mash the beans together in a bowl, add the mushroom mixture and combine with the beaten egg, breadcrumbs and pepper. Cover and place in the fridge for 30 minutes.
6. Divide the bean mixture into burger shape, roll in the flour, place on the greased baking tray and oven cook until heated through.
200g Sweetcorn
1. Dry fry the chicken
2.Add diced peppers and onion.
3.Make a white sauce using the milk, margarine and flour
4. Add the sauted chicken, peppers and sweetcorn
5. Season to taste
6. Simmer for approx. 30 minutes
7. Serve chicken on a bed of rice or couscous
NB Vegetarian Alternative Substitute chicken with Quorn pieces.
62g Granulated Sugar
75g Pitted Dates
50ml Water
112g Self Raising Flour
12.5g Arriba Cocoa
12.5g Black Treacle
110g plain flour, sifted
Pinch of salt
2 eggs
200ml milk mixed with 75ml water
50g butter
Caster sugar
Lemon juice
Lemon wedges
Sift the flour and salt into a large mixing bowl with a sieve. Then make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs.
Gradually add small quantities of the milk and water mixture, still whisking. When all the liquid has been added, use a rubber spatula to scrape any bits of flour from around the edge into the centre, then whisk once more until the batter is smooth with a thin consistency.
Melt the butter in a pan. Spoon 2tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to coat the full area of the pan.
Heat the pan until it is very hot, and then turn the heat down to medium. Add 2 tbsp of the mixture to the pan, tilt it around from side to side to allow the batter to coat the base of the pan. The pancakes should only take half a minute or so to cook; you can lift the edge with a palette knife to see if the underside is cooked. Flip the pancake over to cook the other side for only a few seconds – then simply slide it out of the pan onto a plate.
To serve: Sprinkle each pancake with freshly squeezed lemon juice and caster sugar. Serve sprinkled with a little more sugar and lemon juice and add extra slices of lemon.
1. Preheat oven to 180 ºC/350ºF/Gas Mark 4.
2. Grease and flour a tin.
3. Sift the flour, baking powder, cocoa powder, bicarbonate of soda and sugar.
4. Grate lime and courgette.
5. Beat the egg with the vegetable oil.
6. Mix the egg and oil into dry ingredients and stir in gated courgette and lime.
7. Pour batter into tin and bake for 25- 30 minutes.
8. Dust with icing sugar.
250g Macaroni
100g Sweetcorn
40g Margarine
40g Plain Flour
900ml Whole Milk
150g Mild Cheddar
1. Preheat the oven to 190°C/375°F/Gas Mark 5
2. Prepare the macaroni pasta according to the packet instructions
3. Approximately 4 minutes before the pasta is ready, add the sweetcorn to the boiling water.
4. Drain and run under cold water to stop the pasta from sticking together.
5. For the cheese sauce: Heat the margarine in a medium pan and gradually add the flour, stirring constantly for 1 minute on a low heat.
6. Slowly add the milk still stirring to prevent any lumps forming. Simmer for 3-4 minutes and stir until the sauce thickens.
7. Remove from the heat, mix in the cheese and allow it to melt.
8. Mix the cheese sauce with the macaroni and sweetcorn and transfer into a large oven proof dish
9. Place into the oven for 20 minutes until golden brown
2 Fresh Carrots
3 Sticks of Celery
120g Red Lentils
50g Porridge Oats
2. Add the garlic, lentils, Worcestershire sauce and water and simmer, stirring occasionally, until the lentils are tender.
3. Meanwhile, prepare the mushroom filling. Melt the margarine in a pan and fry mushrooms for 2 minutes. Add the remaining garlic and the parsley. Mix well.
4. Place half the lentil mixture in an oiled, shallow, ovenproof dish. Spread the mushroom mixture over the top and cover with the remaining lentil mixture.
5. Place the wholemeal flour and margarine in a bowl and rub until it resembles fine breadcrumbs.
6. Add the porridge oats and cheese. Sprinkle this topping over the lentils and bake in a preheated oven for 20-25 minutes until golden brown.

subset: commoncrawl


text:
Questions, comments and concerns about MP3-Boss: MP3 Database and Manager
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First test of MP3-Boss 2010 -- based on the Access2010 runtime.
The new version supports filter by column (the attached is actually filtered based on 'Starts with...' and 'Contains...' for the first 3 fields (Title, Artist, Album).
Plus -- the datasheet view now supports alternate row color (I've selected 'green' here) -- the active row is in grey. Note the small 'Filtered' button (under the datasheet) -- that lets you toggle the filter ON/OFF. Also, there is now a small 'Search' field that lets you enter any search term (much like the 'Filter For..." ability in the earlier versions of Mp3-Boss. Much more to do, but I thought you'd like to see that I'm making some progress.
You can see the screenshot at the MP3-Boss Facebook page:
http://www.facebook.com/photo.php?pid=1 … 1189795721
I'm continuing to make good progress.
I still need to review each & every dialog and button, because it turns out that some of the API return information has changed (at least when running on a 64-bit computer).
One significant problem is that I'll need to again purchase an installer that supports multiple versions of Access.
In the meantime, I can package up an MSI ... but it means that if you have something besides Access2010 on your computer, you'll get a dialog and have to wait a couple of minutes every time you switch between different versions of Access.
Please let me know if you are interested in taking an early look at this new revision. You'll need the following:
1) Previously installed MP3-Boss (registered copy)
and one of the following
1) Use Access2010 only
2) Don't use Access
3) Don't mind having an annoying dialog when you want to switch back to an earlier version of Access.
I am having some trouble with the new ribbon menu system -- it is taking me quite awhile to get the ribbon in place.
I'm also having some trouble with the Switchboard -- for some reason every time I click a menu item, the mp3-boss.com website also comes up. What is strange is that it doesn't appear to be happening in code ... so something about the switchboard form is causing this. I hope I don't have to start over!
How is porting / redevelopment of MP3-Boss to 2010 coming along? Have you overcome the initial frustration with the Ribbon and not knowing where to find things? I have heard that the custom ribbons are harder to create than custom toolbars. Have you had any issues migrating your code?
The custom ribbons are definitely a pain. I've made pretty good progress, but still I'm not sure exactly what I want.
I've added alternating color bands ... really nice addition, but it means I need to change the customization to allow changing both colors. There are some automatic ribbon menus that are created that have caused me a lot of trouble -- I want some of it (to allow easier customization), but some of it simply doesn't work (e.g., font selection). Note sure why, so I bought a 1500 page book explaining Access 2010. I think the biggest problem is that some of the features just aren't solid yet.
I did figure out how to fix the Switchboard -- evidently moving to Access2010 caused the problem. I simply recreated the Switchboard from scratch and the problem went away.
The library I using to get drag & drop removed support for ActiveX -- so I'm also thinking about whether I want to create a .NET form that will support drag & drop. I've seen a bit of instability when I scroll very quickly when using the ActiveX.
I still think I should probably just fix up a bit more and then start with some alpha testers, since it is likely more testers will be able to tell me if it is nearly ready for release ... or if I still have a lot of work to go!
What is the status of the 2010 port? You had indicated several months ago that you would be interested in have some alpha testers. Is this still the case? What is your time-frame for commencing alpha test?
I have had 2 major problems during the port that made me stop and re-consider how I want to do this development:
1) Random lockup. I believe this is due to the library that provides Drag&Drop functionality. The developer of the library has discontinued development of the product, so I need to either eliminate Drag&Drop or figure out another way to get this functionality.
2) Menuing structure problems. After spending a ton of time on this (and purchasing a 1230 page book!), I still can't get the menu to behave the way I expect.
In addition to the above, I've decided I want to update the underlying tag driver.
Because of these problems, I've decided to step back for awhile and figure out how to proceed. The v0.683 release works well (even though I really want to upgrade it!) and has almost every feature imaginable.
I have thought about a few options:
1) Continue to try to slog through and hope I can resolve the problems. The Drag&Drop problem is a big reason I'm reluctant to go this way.
2) Start again, and make a simple application. Build up over time.
3) Move to .NET programming with Access back-end.
4) Move to web based, perhaps JAVA + SQL online database.
An Access back-end does bring some big benefits (speed and Office compatibility), but perhaps web accessibility is more important today? However, since MP3-Boss handles local & networked files -- how does web access translate into an advantage (accessing over the web wouldn't allow access to files stored on another computer -- or should I assume files are now stored in the Cloud?).
Your thoughts?
The filtering options with Access 2010 are really amazing -- I was playing around with List View beta today, and if I ever get this finished it will be a huge improvement. You can select unique entries via checkbox from a dropdown, or filter on part or all of the text. Plus, each filtered column includes an icon that shows that the column is filtered (or sorted).
I really like the alternate-row colors too (and even allows automatic selection via themes).
I spent another several hours trying to figure out how to work out the new menus (with ribbon bar) ... and don't seem any closer. However, I didn't see the crashes that I was seeing (prior to the last service pack update) -- so keep your fingers crossed that the crashes have been resolved.
If I can't figure out the menus (or if see any crashes), I'm thinking about making a mini-MP3-Boss that just implements List View for now. I want to update the tagging routines, and would like to move to native drag & drop if possible.
I still don't know if the Access2010 supports native drag & drop via trees. Anybody know for sure?
Note the small 'Filtered' button under the datasheet -- that lets you toggle the filter ON/OFF. Also, there is now a small 'Search' field that lets you enter any search term much like the 'Filter For..." ability in the earlier versions of Mp3-Boss.....
How important is that the underlying tables in MP3-Boss are based on Access?
This means MP3-Boss works very well with Office (e.g., very simply copy/paste into Excel), but are many of you using this Office compatibility?
I think Microsoft has really moved away from supporting developers with this last release -- it seems really a pain to program. It may be that I'll need to replace all the 3rd party libraries that I use if I want to make a stable product -- and that is a LOT of work.
What would you think if I tried out JAVA and SQL? Any big advantages or disadvantages?
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Our lead product candidate, Coversin™, a second-generation and potentially best-in-class complement inhibitor, acts on complement component-C5, preventing release of C5a and formation of C5b–9 (also known as the membrane attack complex or MAC). Coversin also independently inhibits LTB4 activity, an amplifier of inflammation. Coversin is a recombinant small protein (16,740 Da) derived from a protein discovered in the saliva of the Ornithodoros moubata tick, where it modulates the host immune system to allow the parasite to feed without alerting the host to its presence or provoking an immune response.
Our initial clinical targets for Coversin are paroxysmal nocturnal haemoglobinuria (PNH), and atypical Hemolytic Uremic Syndrome (aHUS). Coversin has the potential to treat patients with polymorphisms of the C5 molecule which interfere with correct binding of Soliris® (eculizumab) and prevents its therapeutic efficacy. Soliris is a first-generation C5 inhibitor currently approved for PNH and aHUS treatment.
To date, Akari has demonstrated: (i) full complement inhibition and marked lactate dehydrogenase reduction in a PNH patient with eculizumab resistance who is self-administering Coversin daily pursuant to an approved clinical protocol in the Netherlands, and who has now been administered Coversin since February 2016; (ii) 100% inhibition of complement C5 activity by Coversin with once daily subcutaneous injections during our ongoing Phase Ib clinical trial in healthy volunteers; (iii) that Coversin inhibits PNH red blood cell lysis in vitro; and (iv) that complement inhibition is complete whether measured by ELISA CH50 U Eq/ml assay or sheep red blood cell lytic CH50 assay, as demonstrated in both a Phase Ib healthy volunteer study and a 28-day safety study in non-human primates.
Akari initiated a Phase II trial in February 2016 for patients with eculizumab resistance. In the first and only patient to date, we have obtained both complete complement inhibition (ELISA CH50 < 8 Eq/ml, lower limit of quantification) and marked LDH reduction to below 1.5 ULN (upper limit of normal), and the drug has proven safe and well tolerated through more than one year of therapy to date with no neutralizing antibodies
The primary objective of Akari's Phase II eculizumab-resistance program is to provide early access to Coversin as a potentially lifesaving alternative to patients with clinically demonstrated resistance to eculizumab. Resistant patients are entered into an open label protocol where safety and efficacy parameters are evaluated on an ongoing basis. We expect to periodically present topline results from this ongoing trial as they become available.
We believe that availability of convenient self-injected daily subcutaneous Coversin may accelerate recruitment for our upcoming Phase III clinical trials, and, as an alternative to intravenous infusion of eculizumab standard of care, may accelerate patient uptake if Coversin is approved by regulatory authorities for commercial sale.


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At the 2013 Isle of Man TT, when it comes to the TT Zero race, there are really only two entries being talked about: MotoCzysz and Mugen. Rumored last year to be a black hat electric superbike project for Honda, Mugen of course denies such involvement, though admits that company's share a very special and close relationship.
Whether you believe that an association exists or not, the paddock gossip says that Mugen (or Honda) has spent nearly $4.3 million on its electric bike project, and that sounds like a number that is well within the ballpark. With John McGuinness at the helm, Mugen is taking the TT very seriously, and looking at the 120 hp Mugen Shinden Ni, you can see that the Japanese squad has spared no effort in giving McPint the most potent weapon possible.


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On the way to Ngorongoro Crater and the Serengeti, Lake Manyara is well worth a stop in its own right. Set in the great Rift Valley, Lake Manyara National Park lies beneath the cliffs of the Manyara Escarpment and was established in 1960. It covers an area of 325 sq km, of which 229 sq km is the lake. The remaining third is a slice of the marshes, grassland and acacia woodland tucked between the lake and the escarpment, whose reddish brown wall looms 600 m on the western horizon.
The lake is believed to have been formed two to three million years ago when, after the formation of the Rift Valley, streams poured over the valley wall accumulating in the depression below. It has shrunk significantly and was probably at its largest about 250,000 years ago. In recent years it has been noted that water levels are falling in several of the lakes in the region, among them Lake Manyara. This trend often coincides with the development of salt brines, the rise of which is anticipated.
The park's ground water forests, bush plains, baobob-strewn cliffs and algae-streaked hot springs offer incredible ecological variety in a small area. Lake Manyara's famous tree-climbing lions make the ancient mahogany and elegant acacias their home during the rainy season and are a well-known but rather rare feature of the northern park. In addition to the lions, the national park is also home to the largest concentration of baboons anywhere in the world. Other animals include elephants, hippo and plains animals, as well as a huge variety of birdlife, both resident and migratory. At certain times of year, Lake Manyara feeds thousands of flamingos, which form a shimmering pink zone around the lakeshore. The 400 or so species of bird found here also include ostrich, egrets, herons, pelicans and storks. Also seen are African spoonbills, various species of ibis, ducks and the rare pygmy goose.
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Syracuse Responds
SU Community Steps Up to "Keep 'em 'Cuse"
In the fall of 2008, the global economic crisis was having a tremendous impact on hundreds of SU students and their families. Whether it was due to job losses, dwindling college funds, or a tightening student loan market, many found that, without additional financial aid, they wouldn't be able to return to campus for the spring semester.
Syracuse University took immediate action. In addition to cost-cutting measures that reallocated more dollars to student aid, we appealed to SU alumni, parents, friends, faculty, and staff to join in The Syracuse Responds Initiative—an effort to raise more funds for financial aid by January 31, 2009.
Syracuse Responds Is a Success!
As always, the SU community stepped up to the challenge. Gifts totaling $1,028,160 helped us provide additional financial aid to 426 current students, many of whom could not have returned to campus otherwise.
Here's the wrap-up, as of February 15, 2009:
- 1,829 individual donors gave gifts ranging in size from $1 to $180,000.
- The single largest donor group was alumni, at 64.84%.
- One-fifth (20.24%) were recent grads and current students.
- Parents and former parents made up 17.7%.
- 13.29% were SU faculty and staff.
- Donors came from 42 states, 1 U.S. territory, and 11 foreign countries.
At last count, more than 80% of our students depend on financial aid to meet the cost of attending SU. Together with our Syracuse Responds donors, we were able to provide, in total, more than $160 million in financial aid during the 2008-09 academic year, ensuring that students with the drive, talent, and determination to succeed had a place on SU's campus.
So to all of you who were part of our Syracuse Responds effort, thanks for keeping 'em 'Cuse!
See our financial aid fact sheet
Read the press release announcing the launch
When my dad died six years ago, my mom stepped in to run our family's moving company. In these hard economic times, our business is struggling and my mom hasn't been able to draw much of a salary. Extra assistance from the Syracuse Responds campaign has made it possible for me to complete my studies here at SU. When I'm established financially, I hope I might also be able to help a student stay at Syracuse.
─Matthew Fiore '11


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Looking for some classic creepy horror? Watch Mysterious Summer, starring Furukawa Yuki.
We all fell in love with Furukawa Yuki while watching Mischievous Kiss: Love in Tokyo and are dying with anticipation for Season 2 to come out. Luckily, while we wait, we can watch his new fantasy thriller, Mysterious Summer. Let's take a look at the chilling new trailer and stills.
No one truly knows what mysteries lie in the hearts of strangers. If you could see through their eyes, what would you find? Worlds of ambition, betrayal, longing, suspicion, horror, love, and hate. Fifteen people residing in Beijing live out fifteen seemingly unique stories, but perhaps their lives are more connected than they seem.
If you've been missing your classic summer horror or mystery fix, this series if for you! Just look at some of the stills from the episodes.
http://dfvr.co/1kkY1n3"" target="_blank">See Jung Il Woo fight ghosts and monsters in his quest to become the rightful ruler of Joseon in The Night Watchman's Journal
Mysterious Summer comes exclusively to DramaFever this Friday, August 9. Click HERE to sign up for new episode alerts!
And go here for our new exclusive interview with Yuki!


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Washington residents should know that wildfires occur during drought conditions when the weather is dry and hot, often peaking in July and August. During peak wildfire times, state agencies put fire restrictions in place to prevent dangerous wildfires.Continue Reading
During peak wildlife season, or when wildfire conditions are present, the Washington Department of Fish and Wildlife forbids open fires on its lands, but lanterns and camp stoves are permissible. Smoking is also prohibited unless the smoker is inside a vehicle or structure. Welding, chainsaws, open flame torches and equipment with internal combustion engines are not allowed during fire season, and motor vehicles are prohibited on undeveloped roads. Exceptions to this rule are parking areas with no nearby vegetation, and trailheads or established campgrounds. Motorists should also not throw lit cigarettes on the roadside while driving.
The 2015 fire season is ahead of the previous year by at least 100 fire starts. Emergency officials try to predict potential wildfire outbreaks by having personnel ready in areas that may suffer lightning strikes. They also must keep personnel ready to respond to accidental fires of human origin. In 2015, the Pacific Northwest, including Washington, experienced unusually hot weather in May and June and lower than average precipitation, making for a dangerous wildfire season.Learn more about Environmental Science