Sausages, potato wedges and creamy greens
Beans and peas have a creamy finish with plump sausages and wedges.
Serves: 4
Preparation time: 10 Minutes
Cooking time: 40 Minutes
You will need
1kg basics potatoes, washed and cut into wedges
2 tablespoons olive oil
8 frozen butcher’s choice large pork sausages
500g frozen whole green beans
450g basics frozen British garden peas
1 onion, peeled and sliced
70g basics soft cheese
Method
Preheat the oven to 200°C, fan 180°C, gas 6. Toss the potato wedges in 1 tablespoon oil and spread in a single layer on a large non-stick baking tray. Cook for 30 minutes, turning a few times.
Meanwhile, place the sausages on a non-stick baking tray and cook in the oven, following pack instructions.
In the meantime, cook the beans in a pan of boiling water for 6 minutes. Add the peas for the last 2 minutes, then drain.
Heat the remaining 1 tablespoon oil in a frying pan. Fry the onion for 5 minutes, until soft, then stir through the beans, peas and soft cheese. Serve with the sausages and wedges.
Meatballs with spaghetti
Tender beef lightly flavoured with herbs served with pasta and mixed vegetables.
Serves: 4
Preparation time: 15 Minutes
Cooking time: 25 Minutes
You will need
350g pack lean beef steak mince
1 teaspoon dried mixed herbs
1 garlic clove, peeled and crushed
1 tablespoon olive oil
1 x 440g jar basics tomato pasta sauce
350g basics spaghetti
350g carrots, peeled and chopped
350g basics frozen British garden peas
30g British mild Cheddar, finely grated
Method
In a bowl, mix together the mince, herbs and garlic, then shape into 12 balls. Heat the oil in a pan and cook the meatballs for 10 minutes over a medium heat, turning, until golden.
Pour in the pasta sauce. Bring to a gentle simmer and cook for 10 minutes. If the sauce is a little thick, add a few tablespoons of boiling water.
Meanwhile, cook the pasta in a pan of boiling water, following pack instructions, then drain.
Meanwhile, cook the carrots in a pan of boiling water for 8 minutes, adding the peas for the final 2 minutes, then drain and stir into the meatballs.
Serve the spaghetti in bowls, topped with the meatballs and tomato sauce and sprinkled with Cheddar cheese
Store cupboard ingredients for this recipe: 1 teaspoon dried mixed herbs, 1 garlic clove, 1 tablespoon olive oil.
Jersey Royal salad
Serves: 4
Boil 2 family free-range eggs for 8 minutes, then drain and cool. Place 1 x 1kg bag Taste the Difference Jersey Royal potatoes in a pan of cold water, bring to the boil, then cook for 12–15 minutes, until tender.
Drain, cool slightly and thickly slice. Place in a large bowl with 1 x 420g tin basics red kidney beans, drained. Add the eggs, peeled and quartered. Stir in 115g basics Greek salad cheese and ½ x bunch spring onions, chopped. Mix 2 tablespoons olive oil, 1 tablespoon vinegar and 1 teaspoon mustard and toss through. Serve with 1 x 200g bag basics crunchy salad.
You will need
Family free-range eggs
Taste the Difference Jersey Royal potatoes
Tinned basics red kidney beans
Basics Greek salad cheese
Spring onions
Olive oil
Vinegar
Mustard
Basics crunchy salad
Sweet and sour chicken
The tangy oriental sauce combines perfectly with the chicken and rice.
Serves: 4
Preparation time: 15 Minutes
Cooking time: 25 Minutes
You will need
2 tablespoons olive oil
2 onions, peeled and roughly chopped
400g basics courgettes, sliced and halved
1 x 500g pack frozen chicken fillet pieces, defrosted and cut into pieces
1 x 500g jar sweet & sour cooking sauce
500g long grain rice
Method
Heat the oil in a large frying pan over a medium heat, then add the onions and courgettes. Cook for 5–10 minutes, until lightly golden.
Add the chicken pieces to the pan and fry for a further 5 minutes. Pour in the sauce and bring to a simmer. Cook for a further 8 minutes.
Meanwhile, cook the rice following pack instructions, then drain and serve with the sweet and sour chicken.
Oven-roasted Tilapia with Mango and Pawpaw Salsa
Fillet steak with mushroom & Madeira sauce
Apple crumble
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