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Coleslaw



Coleslaw

Coleslaw

 Prep.Time: 15 mins
 Cook.Time: n/a
 Difficulty: Easy
 Serves: 6-8

Tools

 Serving Bowl
 Sharp Knife
 Chopping Board
 Vegetable Peeler
 Grater

Ingredients

 225g/8oz White Cabbage
 3 Large Carrots
 1 Large Red Onion
 110g/4oz Cheese (optional)
 5-6 Tbsp Mayonnaise
 Pinch of Mixed Herbs
 Black Pepper


Method

Remove outer leaves and core of cabbage.
Shred finely and place in serving bowl.
Peel and trim carrots.
Grate carrots and add to cabbage.
Peel and finely slice onions and add to serving bowl.
If using cheese, grate and add now.
Mix ingredients well with your hands.
Add mayonnaise, herbs, and black pepper.
Stir well to coat all ingredients.


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Guacamole



Guacamole

Guacamole

 Prep.Time: 10 mins
 Cook.Time: n/a
 Difficulty: Easy
 Serves: 4-6

Tools

 Mixing Bowl
 Sharp Knife
 Chopping Board
 Garlic Crusher
 Fork

Ingredients

 2 Ripe Avocados
 2 Large Tomatoes
 ¼ Small Onion
 2 Cloves Garlic
 ½ tsp Chilli Powder
 Juice of 1 Lemon
 Splash Hot Chilli Sauce
 Black Pepper


Method

Peel the tomatoes, remove the insides, and chop the flesh finely.
Peel and crush the garlic.
Peel and very finely chop the onion.
Remove the avocado skins and the stones.
Chop the avocado then place it in the mixing bowl and pour in the lemon juice.
Mash the avocado and lemon juice with a fork.
Add the remaining ingredients and stir well.
Add black pepper to taste.
Cover with clingfilm and refrigerate for at least 30 minutes.
Serve with tortillas or vegetables.


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Pasta Salad



Pasta Salad

Pasta Salad

 Prep.Time: 20 mins
 Cook.Time: 20 mins
 Difficulty: Easy
 Serves: 6-8

Tools

 2 Saucepans
 Sharp Knife
 Chopping Board
 Serving Dish

Ingredients

 225g/8oz
   Pasta of your choice
 1 Green Pepper
 1 Egg
 ¼ Cucumber
 4-5 Tbsp Mayonnaise
 1 Tbsp Olive Oil
 ¼ tsp Mixed Herbs
 Black Pepper


Method

Boil pasta with olive oil until just cooked.
Boil egg for 20 minutes then drop immediately into iced water. Leave to cool.
Once the pasta is cooked, pour cold water over, drain, and leave to cool.
When the eggs have cooled, peel them and cut into 1cm / ½" chunks.
Peel and finely chop the green pepper.
Dice the cucumber.
Mix pasta, cucumber, green pepper, and eggs together, add herbs and mayonnaise.
Stir well.
If this is too dry for your taste, keep adding mayonnaise until you are happy.
Season well with pepper.
Keeps well in the fridge if it is in a sealed container.


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Potato Salad



Potato Salad

Potato Salad

 Prep.Time: 20 mins
 Cook.Time: 20 mins
 Difficulty: Easy
 Serves: 6-8

Tools

 2 Saucepans with Lid
 Sharp Knife
 Chopping Board
 Serving Dish

Ingredients

 900g/2 lbs Potatoes
 1 Red Onion
 2 Spring Onions
 2 Eggs
 5-6 Tbsp Mayonnaise
 Black Pepper


Method

Peel potatoes and cut into 2.5cm / 1" squares.
Boil until just cooked.
Boil eggs for 20 minutes then drop immediately into iced water.
Leave to cool.
Once the potatoes are cooked, drain and leave to cool.
When the eggs have cooled, peel them and cut into 1cm / ½" chunks.
Peel and finely chop the onions and slice the spring onions.
Mix onions, potatoes, and eggs together
Add mayonnaise and stir well.
If this is too dry for your taste, keep adding mayonnaise until you are happy.
Season well with pepper.
Keeps well in the fridge if it is in a sealed container.


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Rice Salad



Rice Salad

Rice Salad

 Prep.Time: 20 mins
 Cook.Time: 20 mins
 Difficulty: Easy
 Serves: 6-8

Tools

 2 Saucepans with Lid
 Sharp Knife
 Chopping Board
 Serving Dish

Ingredients

 250g/9oz Long Grain Rice
 1 Small Red Onion
 1 Spring Onion
 1 Egg
 50g/2oz Cheese
 50g/2oz Chorizo (optional)
 ¼ Cucumber
 ¼tsp Mixed Herbs
 Black Pepper


Method

Place rice in a saucepan.
Boil until just cooked.
Boil egg for 20 minutes then drop immediately into iced water and leave to cool.
Once the rice is cooked, drain and pour cold water over to rinse and cool.
When the egg has cooled, peel them and cut into 1cm / ½" chunks.
Peel and finely chop the onion and slice the spring onion.
Cut the chorizo, cheese, and cucumber into very small chunks (less than 1cm / ½").
Mix all the ingredients together in the serving dish.
Season well with pepper.
Keeps well in the fridge if it is in a sealed container.

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Tomato Salsa



Tomato Salsa

Tomato Salsa

 Prep.Time: 10 mins
 Cook.Time: n/a
 Difficulty: Easy
 Serves: 4-6

Tools

 Mixing Bowl
 Sharp Knife
 Chopping Board

Ingredients

 4 Large Tomatoes
 1 Medium Onion
 1 Spring Onion
 1 Green Chilli
 Juice of 1 Lime
 3 Tbsp Tomato Puree
 ½ tsp Paprika
 ½ tsp Oregano
 ½ tsp Basil
 Black Pepper


Method

Peel and finely chop onions, place in mixing bowl.
Chop tomatoes finely and add to onions.
Slice the chilli and add to the tomatoes.
Add all the remaining ingredients and mix well.
Add black pepper to taste.
Cover with clingfilm and refrigerate for 20 minutes.
Stir well before serving with tortillas or as a dip for vegetables.

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Bombay Potatoes



Bombay Potatoes

Bombay Potatoes   

 Prep.Time: 10 mins
 Cook.Time: 35 mins
 Difficulty: Moderate
 4-6

Tools

 Large Saucepan
 Frying Pan
 Vegetable Peeler
 Chopping Board
 Potato Peeler

Ingredients

 450g/1lb Potatoes
 2 Cooking Onions
 3 Cloves Garlic
 2 Dried Red Chillies
 2 Green Chillies (optional)
 6 Curry Leaves (optional)
 1 tsp Chopped Ginger
 1 tsp Turmeric
 ½tsp Cumin Seeds
 ½tsp Mustard Seeds
 ½tsp Onion Seeds
 ½tsp Fennel Seeds
 50g/2oz Coriander
 Black Pepper


Method

Peel and dice the potatoes into 2cm / ¾" cubes.
Boil the potatoes with half of the tumeric until soft.
Drain the potatoes and set aside.
Peel and finely chop the onions.
Cook the onions, dried chillies and curry leaves (if using) in the frying pan, using the olive oil, on a medium heat until soft.
Chop the garlic finely.
Slice the green chillies.
Chop the coriander.
Add all the ingredients and the potatoes to the frying pan (saving a little of the coriander for garnish).
Add a few tablespoons of water and black pepper to taste.
Stir well to coat the potaotes with the other ingredients.
Cook on a low heat for about 10 minutes, stirring occasionally.
Garnish with remaining coriander.
Serve with a main of your choice.


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Bordelaise Potatoes



Bordelaise Potatoes

Bordelaise Potatoes   

 Prep.Time: 10 mins
 Cook.Time: 45-60 min
 Difficulty: Easy
 Serves: 4

Tools

 Sharp Knife
 Vegetable Peeler
 Chopping Board

Ingredients

 2 Large Potatoes
 3 Cloves Garlic
 1 Tbsp Butter
 2 Tbsp Olive Oil
 Black Pepper


Method

Preheat the oven to 220°c / gas mark 7.
Peel and dice the potatoes into 2cm / ¾" cubes.
Chop the garlic finely.
Put the butter and olive oil in the glass roasting dish and put in pre-heated oven until hot.
Add the diced potatoes, chopped garlic and black pepper to taste.
Stir well to baste the potato cubes.
Cook in centre of oven for 45-60 minutes, stirring occasionally to baste the potato cubes.
When potatoes turn a nice golden brown colour they are ready.
Serve with a main of your choice.


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Boulangere Potatoes



Boulangere Potatoes

Boulangere Potatoes   

 Prep.Time: 15-20 min
 Cook.Time: 60-70 min
 Difficulty: Easy
 Serves: 4

Tools

 Medium Glass Roasting Dish
 Jug
 Fine Grater
 Sharp Knife
 Vegetable Peeler
 Chopping Board

Ingredients

 750g/1.5lb Potatoes
 1 Large Onion
 2 Cloves Garlic
 40g/1.5oz Butter
 1 Egg
 1 Vegetable Stock Cube
 150ml/5floz Milk
 150ml/5floz Hot Water
 Fresh Nutmeg
 Black Pepper


Method

Preheat the oven to 180°c / 350°f / gas mark 4.
Liberally butter the roasting dish.
Peel the potatoes, then slice them very thinly (approximately 2mm/eighth of an inch).
Peel the onion and garlic and slice thinly.
Arrange a layer of one third of the potato slices in the bottom of the roasting dish.
Sprinkle half of the sliced onions over the potatoes.
Sprinkle half of the garlic over the onions.
Grind a little fresh black pepper over the top.
Add another layer of half the remaining potatoes.
Add the rest of the onions and garlic with more black pepper.
Add a final layer of the remaining potato.
Mix the hot water and stock cube together in the jug then pour it over the potatoes.
Beat the egg and mix with the milk in the same jug, then pour it over the potatoes.
Add a little more black pepper, and then grate some nutmeg over the top.
Evenly space blobs of butter on top then place on a high shelf of the oven.
Bake for 60-70 minutes or until the top potatoes have browned.
Serve as a side dish.


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Cauliflower Cheese



Cauliflower Cheese

Cauliflower Cheese

 Prep.Time: 10 mins
 Cook.Time: 25-30 mins
 Difficulty: Easy
 Serves: 4-6

Tools

 Medium Saucepan
 Small Saucepan
 Steamer or Colander
 Glass Roasting Dish
 Sharp Knife
 Chopping Board

Ingredients

 1 Large Cauliflower
 Black Pepper

 CHEESE SAUCE
 200g/7oz
  (Grated Cheddar Cheese)
 25g/1oz Plain Flour
 40g/1½oz Butter
 ½ tsp Mustard
 about 425ml/¾ pt Milk


Method

Preheat the oven to 220°c / Gas Mark 7.
Cut the cauliflower into florets and wash.
Pour boiling water into the medium saucepan and put the steamer on top.
Add cauliflower florets and cover with a lid.
Let florets steam for about five minutes (we want them fairly firm, so don't overdo the steaming).
Drain florets and put aside.
For the cheese sauce, put flour, butter and milk in a saucepan over a medium heat.
Whisk gently until the butter has melted.
Using a wooden spoon, keep stirring until the sauce has thickened nicely.
Add the cheese (saving a little for topping) and stir until dissolved.
Mix in the mustard.
Place the steamed cauliflower florets into the glass dish and cover with the cheese sauce.
Sprinkle remaining cheese and some black pepper over top and bake in center of oven.
Cook until topping goes golden brown (about 20-25 mins).


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Cheese and Potato Pie



Cheese and Potato Pie

Cheese and Potato Pie

 Prep.Time: 10 mins
 Cook.Time: 40 mins
 Difficulty: Easy
 Serves: 6

Tools

 1 Saucepan
 1 Frying Pan
 Medium Glass Roasting Dish
 Sharp Knife
 Chopping Board
 Vegetable Peeler

Ingredients

 900g/2lbs potatoes
 1 Medium Cooking Onion
 2 Cloves Garlic
 100g/4oz
  (Grated Cheddar Cheese)
 2 Tbsp Olive Oil
 1 Tomato
 Black Pepper


Method

Pre-heat oven to 200°c / Gas Mark 6.
Peel and halve potatoes and boil until soft.
Peel and finely chop onions, fry until soft.
Peel and finely chop garlic, add to onions.
Sauté for a few minutes.
When the potatoes are cooked, drain and return to saucepan.
Add the cheese (saving a little for the topping) and onions including oil the onions were fried in.
Mash with a little butter and milk.
Season well with pepper.
Transfer to the glass roasting dish, then spread evenly and fluff the top with a fork.
Arrange slices of tomato on top and sprinkle over remaining cheese.
Grind a little pepper over the cheese.
Place at the top of the oven and bake for 20 minutes or until nicely browned.


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Chinese Noodles



Chinese Noodles

Chinese Noodles

 Prep.Time: 5-10 min
 Cook.Time: 10-15 min
 Difficulty: Easy
 Serves: 4

Tools

 Large Non-stick Frying Pan
   or Wok
 Chopping Board
 Sharp Knife
 Large Spoon

Ingredients

 175g/13oz Soft Rice Noodles
 150g/6oz Bean Sprouts
 1 Medium Onion
 3 Spring Onions
 2 Gloves Garlic
 1"/2.5cm Fresh Ginger
   or 1Tbsp Ginger Paste
 4 Tbsp Dark Soy Sauce
 1 tsp 5 Spice Powder
 2 Tbsp Olive Oil
 1 Tbsp Sesame Oil
 Black pepper


Method

Slice and cook the onion in the olive oil until soft.
Peel and finely chop the garlic.
Peel and grate the ginger.
Wash, trim and chop the spring onions.
Add the garlic, ginger, spring onions, five spice powder and soy sauce to the onions and stir.
Add the egg noodles and stir well.
Heat through mixing all the ingredients together thoroughly.
Add the bean sprouts and black pepper to taste.
After a few minutes add the sesame oil and mix in.
Serve hot as an accompaniment to a curry.


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Chips



Chips

Chips

 Prep.Time: 5-10 min
 Cook.Time: 10-15 min
 Difficulty: Easy
 Serves: 4

Tools

 Deep Saucepan
   or Deep Fat Fryer
 Chopping Board
 Vegetable Peeler
 Sharp Knife
 Sieve
 Large Spoon
 Old Tea Towel
 Kitchen Paper

Ingredients

 1lb/450g White Potatoes
 2 Litres Sunflower Oil
   (for Deep Frying)


Method

Start heating the oil on high heat in the saucepan or fryer.
Peel the potatoes.
Cut potatoes into chips or discs to the thickness you prefer.
The thicker the chips are, the longer they take to cook.
Spread the chips on one half of the tea towel and cover with the other half, pat dry.
Break off a small piece of potato and drop it into the oil.
If it pops to the surface immediately the oil is hot enough, if not wait a few more minutes and check again.
When the oil is ready, drop the chips in a few at a time, taking care not to splash yourself.
After a few minutes, stir the chips gently, this will help to separate them.
Repeat this a few times during cooking.
Once the chips have browned, remove using the sieve and shake to remove excess oil.
Drain on kitchen paper and serve immediately.


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Dauphinoise Potatoes



Dauphinoise Potatoes

Dauphinoise Potatoes

 Prep.Time: 10 mins
 Cook.Time: 90 mins
 Difficulty: Easy
 Serves: 4

Tools

 Medium Glass Roasting Dish
 Jug
 Garlic Crusher
 Sharp Knife
 Vegetable Peeler
 Chopping Board
 Fine Grater

Ingredients

 750g/1.5lbs Potatoes.
 1.5oz/40g Butter
 5floz/150ml Double Cream
 5floz/150ml Milk
 2 Cloves Garlic
 Nutmeg
 Black Pepper


Method

Pre-heat oven to 150°c / 300°f / Gas Mark 2.
Liberally butter the roasting dish.
Peel the potatoes, then slice them very thinly (approximately 2mm / 1/8").
Arrange a layer of half of the potato slices in the bottom of the roasting dish.
Peel and crush the garlic, then sprinkle over the potato.
Grind a little fresh black pepper over the top.
Add a final layer with the remaining potato.
Mix the cream and milk together in the jug then pour it over the potatoes.
Add a little more black pepper, and then grate some nutmeg over the top.
Evenly space blobs of butter on top then place on the top shelf of the oven for 1.5 hours.


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Duchess Potatoes



Duchess Potatoes

Duchess Potatoes

 Prep.Time: 10 mins
 Cook.Time: 40 mins
 Difficulty: Easy
 Serves: 6

Tools

 A Saucepan
 A Baking Sheet
 Sharp Knife
 Vegetable Peeler
 Chopping Board
 Wooden Spoon

Ingredients

 1kg/2.2lbs potatoes.
 Tomato Puree from tube
 A Little Butter
 A Little Milk
 Black Pepper


Method

Pre-heat oven to 200°c / Gas Mark 6.
Peel and halve potatoes and boil until soft.
Once cooked, drain and mash the potatoes with a little butter and milk.
Season well with pepper.
Shape potato into 12 cone shapes and place on greased baking sheet.
Fluff the sides with a fork.
Using the handle of a wooden spoon, make a dent in the top of each dome.
Squeeze a little tomato puree into each dent.
Sprinkle with black pepper.
Place at the top of the oven and bake for 20 minutes or until lightly browned.

 lightbulb
For a spicy alternative, use wholegrain mustard instead of tomato puree.


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Egg Fried Rice



Egg Fried Rice

Egg Fried Rice

 Prep.Time: 10 mins
 Cook.Time: 10 mins
 Difficulty: Easy
 Serves: 4

Tools

 A Frying Pan With Lid
 Sharp Knife
 Chopping Board
 Wooden Spoon

Ingredients

 250g/9oz Cold Cooked Rice.
 4 Tbsp Light Soy Sauce
 1 Tbsp Sesame Oil
 1 Tbsp Chinese Five Spice
 4 Tbsp Olive Oil
 1 Large Onion
    or Bunch Spring Onions
 4 Eggs
 1tsp Salt
 Black Pepper


Method

Finely chop and cook the onions in the olive oil until soft, using the frying pan with lid.
Add sesame oil, light soy sauce, Chinese five spice, salt, pepper and rice.
Stir thoroughly till the rice is coated with other ingredients
Cook with the lid on till the rice is hot and steaming.
Beat the eggs and stir into rice mixture.
Replace the lid so the egg cooks, stirring occasionally to mix egg in with rice.
Serve with a curry of your choice.

 lightbulb
For a meal just add some cooked meat or ham and serve as a main.


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Onion Rings



Onion Rings

Onion Rings

 Prep.Time: 10 mins
 Cook.Time: 10 mins
 Difficulty: Easy
 Serves: 4

Tools

 Large Saucepan or Deep Fat Fryer
 Mixing Bowl
 Balloon Whisk
 Chopping Board
 Sharp Knife
 Kitchen Paper

Ingredients

 1 Large Onion
 75g/3oz Plain Flour
 1 Egg
 150ml/5floz Milk
 Oil for Deep Frying
 ½tsp Mustard Powder
 ¼tsp Ground Cumin
 Black Pepper


Method

Heat oil ready for frying.
Place flour, mustard, cumin and pepper in a bowl and mix together.
Make a well in the centre and crack the egg into it.
Using the balloon whisk, stir until most of the dry ingredients have been incorporated.
Slowly add the milk, whisking all the time until you have a smooth batter.
Peel the onion and cut into thick slices.
Separate the rings and place in the batter.
Using your hands, stir the onion about in the batter to ensure a good coating.
Drop onion rings into the hot oil and turn after 1-2 minutes (you will need to do this in 3-4 batches).
Remove from oil and drain well on kitchen paper.
Serve with dips or Tomato Salsa.

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Potato Wedges



Potato Wedges

Potato Wedges

 Prep.Time: 10-15 min
 Cook.Time: 25-30 min
 Difficulty: Easy
 Serves: 4

Tools

 Sharp Knife
 Chopping Board
 Baking Tray

Ingredients

 1lb/500g Potatoes
 Olive Oil
 Paprika
 Black Pepper


Method

Preheat oven to 200°c / 400°f / Gas Mark 6.
Wash Potatoes.
Cut potatoes in half lengthways then continue cutting each piece in half until you have wedges that are approximately 2.5cm / 1" wide on the skin edge.
Drizzle a little oil onto your baking sheet then spread the wedges out on top.
Drizzle a little more oil over the potatoes.
Apply a liberal amount of fresh ground black pepper, then dust with paprika.
Place on a high shelf in the oven for 25-30 minutes.
Turn potatoes over occasionally during cooking.
When the potatoes have browned a little and have crisped at the edges they are ready to serve.


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Ratatouille


Ratatouille

Ratatouille

 Prep.Time: 20 mins
 Cook.Time: 45 mins
 Difficulty: Easy
 Serves: 6-8

Tools

 4-5 Ltr/1 gallon
  Saucepan with Lid
  (vented if you have one)
 Sharp Knife
 Chopping Board
 Wooden Spoon

Ingredients

 2 Red Onions
 2 Cooking Onions
 3-4 Cloves Garlic
 3 Peppers (assorted colours)
 1 Tin Chopped Tomatoes
 1 Large Aubergine
 2-3 Courgettes (Zuccini)
 Half Tube Tomato Puree
 2 Tbsp Olive Oil
 2 Vegetable Stock Cubes
 Black Pepper
 ½ tsp Mixed Herbs
 ½ tsp Thyme
 ½ tsp Basil
 ½ tsp Oregano


Method

Chop onions into 1cm/½" squares and fry gently in the olive oil until softened
   (if you do this with a lid on there is less chance of burning).
Finely chop the garlic and add to the onions.
Decore, deseed and chop peppers into 1cm / ½" squares and add to saucepan.
Sauté for a few minutes.
Add tinned tomatoes, stock cubes, tomato puree, black pepper and herbs and simmer for 10 minutes.
Dice Aubergine and courgettes into 1cm / ½" squares).
Add Aubergine and courgettes and simmer for further 25-30 minutes till all vegetables are al denté.


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Tarka Dhal


Tarka Dhal

Tarka Dhal

 Prep.Time: 20 mins
 Cook.Time: 45 mins
 Difficulty: Easy
 Serves: 6-8

Tools

 Large Saucepan
 Frying Pan
 Potato Masher or Rolling Pin
 Sharp Knife
 Chopping Board
 Wooden Spoon

Ingredients

 Dhal
 120g/4oz Split Red Lentils
 60g/2oz Split Yellow Lentils
 600ml/1pt Water
 5-6 Cloves Garlic
 1tsp Chopped Ginger
 2 Chopped Green Chillies
 2 Tbsp Tomato Puree
 1 Tbsp Salt

 Tarka
 1 Sliced Onion
 2 Tbsp Olive Oil
 2 Medium Dried Red Chillies
 1 Sliced Tomato
 ¼ tsp Onion Seeds
 ¼ tsp Mustard Seeds


Method

Wash the lentils and check for any stones.
Boil all the Dhal ingredients, apart from the salt, in the water
When the lentils are soft (about 20 minutes) use a rolling pin or potato masher to mash the lentil mixture down.
A porridge like consistency is what your aiming for.
Season with the salt and add more water if required.
For the Tarka fry all the Tarka ingredients over a medium heat till the onions are soft.
Pour the Dhal mixture into a warmed bowl.
Pour the Tarka over the Dhal.
Garnish with another sliced green chilli and a handful of chopped coriander.


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Thai Fried Rice



Thai Fried Rice

Thai Fried Rice

 Prep.Time: 10 mins
 Cook.Time: 10 mins
 Difficulty: Easy
 Serves: 4

Tools

 A Frying Pan With Lid
 Sharp Knife
 Chopping Board
 Wooden Spoon

Ingredients

 250g/90z Cold Cooked Rice.
 4 Thai Fish Cakes.
 4 Tbsp Light Soy Sauce Oil
 1 Tbsp Sesame Oil
 2 Tsp Thai Seven Spice
 6 Tbsp Olive Oil
 1 Large Onion
    or Bunch Spring Onions
 4 Eggs
 1tsp Salt
 Black Pepper


Method

Cook the four thai fish cakes from frozen in 2 tablespoons of the olive oil, turning occasionally until well browned.
Remove from pan, and put aside to rest.
Add the rest of the olive oil to the frying pan.
Finely chop and cook the onions in the olive oil until soft, cook with saucepan lid on.
Chop the fish cakes we put aside earlier into small cubes.
Add fish cakes, sesame oil, light soy sauce, Chinese five spice, salt, pepper and rice.
Stir thoroughly till the rice is coated with other ingredients
Cook with the lid on till the rice is hot and steaming.
Beat the eggs and stir into rice mixture.
Replace the lid so the egg cooks, stirring occasionally to mix egg in with rice.
Serve with a curry of your choice.

 lightbulb
You can buy the frozen thai fish cakes from most oriental stores.
You can use Chinese five spice powder instead, if you can't get Thai seven spice powder.



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Twice Baked Jacket Potatoes



Twice Baked Jacket Potatoes

Twice Baked Jacket Potatoes

 Prep.Time: 15 mins
 Cook.Time: 2 hrs
 Difficulty: Easy
 Serves: 4

Tools

 4 Metal Skewers
 Potato Masher
 Sharp Knife
 Mixing Bowl
 Spoon

Ingredients

 4 Medium Potatoes
 25g/1oz Butter or Spread
 75g/3oz Cheese
 ½ tsp Italian Seasoning
 ¼ tsp Chilli Powder
 Black Pepper


Method

Pre-heat oven to 180°c / Gas Mark 4.
Wash potatoes and push a skewer through the length of each potato (this helps to cook the inside).
Place on a high shelf and bake for 1½ hours.
When cooked, remove from oven and allow to cool on a wire tray.
When cool enough to hold cut potatoes in half and scoop out the insides, be careful not to break the outer skin.
Save the skins for later.
Mash the scooped out potato with the butter and two thirds of the cheese.
Add the herbs and spices and season with black pepper.
Fill the potato skins with the mashed potato and top with the remaining cheese.
Grind a little more pepper over the top.
Place in the centre of the oven for ½ hour.


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