Thistle Camp & Hungry Volunteer Cook Book

By Abi Wylde


Thistle Camp and Hungry Volunteers Cook Book Contents
Page number 2 3 4–9 9 10 11

Foreword Catering for vegans Menu Plan and Shopping List Metric/Imperial Equivalents Oven Temperatures Weights and Measures Recipes Breakfasts Soups Lunches and Snacks Main Courses Sauces Desserts, Puddings and Baking

12 - 17 18 - 28 29 - 37 38 - 74 75 - 79 80 - 700


Thistle Camp and Hungry Volunteers Cook Book
Foreword Dear volunteer, As part of the 21st birthday celebrations, a cookbook has been complied to help you deal with all sorts of hungry, demanding and fussy volunteers! Most of the recipes cater for between 10 and 12 people (and hungry people at that) so it should make catering for large groups a bit easier. The book also contains helpful tips and advice such as conversions between imperial and metric measurements, oven temperatures, handy measures and what kind of meals to cook if you want a cheap meal, a veggie meal, to use up left-overs etc. The recipes have been gathered from far and wide, pilfered from such well known favourites as Youth in Trust Cookbook, BTCV Cook book, IVS Work Camp Cookery Book, Simon's Recipe Book and The "Other" Leaders Cook Book. Some have also been collected along the way on various Thistle Camps from volunteers, so thanks too to them. So all that remains to be said is Good Luck!

Key Easy  More Complicated ? Veggie V Vegan ; Carnivore Meat Expensive £££ Cheap £


Catering for Vegans There is believe it or not, a little more to catering for vegans than buying a tub of Soya marg and a carton of Soya milk. So the following is a list of tips of what to buy and what to avoid. If there is a vegan on the camp, not all food need be vegan, but there should always be an alternative. Breakfasts Make sure that cereals say “suitable for vegetarians” on the packet as some contain animal derived ingredients e.g. vitamin D3. Whey, a milk product, is also found in some cereals such as muesli. Some vegans do not eat honey, so watch out for this too. Soya/rice/oat milks are suitable for vegans and can be found in supermarkets and health food shops. Most margarines are not suitable for vegans, so look for Soya, or dairyfree brands. For a cooked breakfast there are plenty of vegan alternatives on the market (e.g. Linda McCartney or Dried Sosmix). Quorn, however is not vegan as it contains eggs. Sandwiches There are plenty of sandwich spreads in the variety of yeast and vegetable pates in tubes from Tartex and Granovita and vegan cheeses such as Redwoods Cheezly and Plamil's vegan mayonnaise (great for coleslaw and it tastes just like the real thing). All of these are available from health food shops. All supermarkets sell humous, Tahini and Marmite, all good for sandwiches and Sainsbury’s do a lovely roasted aubergine dip. Crisps Lactose and whey are common flavour carriers and are sometimes not listed on packets, so the only safe flavour is plain or ready salted, unless the packet states that it is suitable for vegans (Coop are very good for this). Alternatives are Bombay mix and peanuts. Biscuits Most supermarkets supply a number of biscuit varieties suitable for vegans. Bourbons, rich tea and ginger nuts are almost always vegan as


are some brands of digestive. Tip- don’t assume that plain chocolate biscuits are suitable. Evening meals There are a number of suggestions within this book. Beware of stock cubes, a lot of stock is not vegan, even if it says suitable for vegetarians, as it can contain lactose and other milk products. Puddings Again, there are a number of suggestions in this book, and vegan alternatives to ice cream, yoghurt and cream are all available. Provamel also make custard-like Soya desserts. A quick “at a glance” guide is provided by BTCV and is available in our Leader’s Boxes.


Menu plan and shopping list As a leader you'll get a copy of a shopping list, but until you get used to the kind of amounts you need to buy for a large group, shopping can be tricky, so below is a menu plan for the evening meals for a week long Thistle Camp and a corresponding shopping list. There will obviously be things you need to add on for breakfasts and lunches and special diets. Night 1 Pizza, Garlic bread and Salad. Banoffee Pie Night 2 Chilli Con Carne (meat and veggie), Rice, Guacamole and Tortilla chips. Hot Trifle Night 3 Tuna Fish Casserole (Macaroni Cheese for veggies). Bread and Butter Pudding. Night 4 Spinach and Courgette Soup. Toad in the hole with mashed potatoes and broccoli. Night 5 Fusilli with Roasted pepper (and chicken). Sponge pudding. Night 6 Lasagne, Salad and Garlic Bread. Apple and Blackcurrant Crumble. Night 7 Parsnip Soup with Mustard and Cheese. Risotto. Cake-y extra Scones, Chocolate Cake, Apple and Cinnamon Cake Shopping List Amount 17 1 bunch 2 large boxes 20 3 bulbs 9 4 4 9 3 12-15 8 200g

Item Veg Onions Spring onions Mushrooms Tomatoes Garlic Red peppers Yellow peppers Green peppers Chilli peppers Avocados Potatoes Courgettes Spinach

Check list

Parsnips Lettuce Cucumbers Fruit Limes Bananas Cooking apples Dessert Apples Any other fruit Tinned goods Tuna

6 3 2 2 6 (+ add one per person per day) 4lbs + 1 1(+ one per person per day) One per person per day 3 tins (add more for use in sandwiches 3 or 4 large tins) 2 tins 6 tins 1 tin 2 tins 2 tins 3 tins 3 tins 1 tin 2 tins 2 tubes 1 large tin

Condensed celery soup Tomatoes Pineapple Black Olives Condensed milk Kidney beans Sweetcorn Custard powder Blackberries Tomato puree Mixed fruit Dairy products and Meat Cheese Double cream Single cream Pepperoni Ham

2kg 2 large tubs 12floz 1 pack 2 large packs (+ any other meat for

Mince Eggs

Chicken Sausages


Milk Soya milk Plain yoghurt Dried products Sultanas Ginger nuts

sandwiches eg chicken) 2.3kg 20 (+ extra if you plan cooked breakfasts) 1 breast per person 1.3kg (+ extra if you plan cooked breakfasts) 225g (+ extra if you plan cooked breakfasts) 4 pints (+ 1 pint per person per day) One carton 15 floz 50g 2 packs (+ extra packs of biscuits for tea breaks at least one pack per day) 1 packet 1 kg 500g 1 packet 700g 450g 1 pack (+ extra if you plan cooked breakfasts for veggies) 1 large bag 1 large bag 1 very, very big bag!

Soya mince Pasta Macaroni Lasagne Egg noodles Mixed fruit Sosmix

Self-raising flour Plain flour Granulated sugar

Caster sugar Brown sugar Lentils Oats Rice Tortilla Chips Wholewheat flour Cocoa Raisins Bread products Baguettes Sliced white bread Bread for sandwiches

1 bag 1 bag 1 bag 8oz 2kg 1 large bag 1 big bag 1 tub 450g 2 2 loaves 2 loaves per day (+extra for breakfasts and snacks) 1 3 x Pack of 2 thick bases 1 large tub

Jumbo Swiss roll Pizza bases Marg Herbs and Spices Curry powder Nutmeg Cinnamon Parsley Thyme Oregano Chilli powder Turmeric Vegetable stock cubes Fresh Basil English Mustard Bicarbonate of soda Vegetable oil Olive Oil

1 bottle 1 bottle

Vanilla essence White Wine Vinegar

1 bottle

Metric/Imperial Equivalents Grams (g) 25 40 50 60 75 100 125 150 175 200 225 250 275 300 350 400 425 450 475 500 700 1000 Millilitres (ml) Fluid ounces (fl.oz) 1 25 1 1½ 50 2 2 75 3 2½ 125 4 3 150 5 (1/4 pint) 4 (1/4 pound) 175 6 4 200 7 5 225 8 6 250 10 (1/2 pint) 7 275 10 8 300 11 9 350 12 10 375 13 11 400 15 (3/4 pint) 12 (3/4 pound) 425 16 14 475 17 15 500 18 16 (1 pound) 550 20 (1 pint) 17 575 20 18 850 1½ pints 22 (1½ lb) 1000 (1 litre) 35 (1¾ pints) 2¼ lb 1.2 litres 2 pints Ounces (oz)


Oven Temperature Temperature Centigrade (°C) ° 70 80 100 110 120 140 150 160 180 190 200 220 230 240 260 Fahrenheit (°F) ° 150 175 200 225 250 275 300 325 350 375 400 425 450 475 500 Gas Mark

Very Cool

Cool Moderate Fairly hot Hot Very hot

¼ ½ 1 2 3 4 5 6 7 8 9 9


Weights and Measures One of the most difficult things to gauge is food weights and quantities. It is hoped that this list will make things a little easier. Quantities are based on a standard 15oz bean tin. 1 15oz (425g) tin holds ¾ pint (400ml) liquid 1 level tin flour = 9oz (250g) 1 level tin rice =12oz (350g) 1 level tin pasta =5oz (150g) 1 level tin sugar =14oz (400g) 1 level tin porridge =6oz (175g) 1 level tin brown/green/red lentils =12oz (350g) 1 level tin split peas =13oz (375g) 1 level tin chickpeas =11oz (300g) 1 level tin black eye beans =12oz (350g) 1 level tin kidney beans =12oz (350g) 1oz flour 1½oz marg 1½oz mixed fruit 1oz sugar 1oz suet 1oz ground rice 1oz semolina = 1 rounded tablespoon = 1 rounded tablespoon = 1 rounded tablespoon =1 rounded tablespoon =1 rounded tablespoon =1 rounded tablespoon =1 rounded tablespoon

The quantities listed below are only approximate: 1 sliced loaf has approx. 22 slices 1lb spaghetti per 6 volunteers 4oz rice per volunteer ½ pint milk per person per day Most of the following recipes are calculated for 10-12 volunteers.




Eggy Bread


Good for soaking up excess alcohol when you've got the beer munchies! Or more conventionally just for breakfast! Ingredients 8-10 eggs 24 slices of bread cooking oil salt, pepper and mixed herbs Preparation Beat the eggs, milk, salt, pepper and mixed herbs together. Pour some of the mixture on a plate and soak bread in it. Fry until golden brown. Serve hot



: V£

We probably don't need to tell you how to make porridge, but for something different, it's fantastic with chopped hazelnuts, brown sugar and sultanas. Ingredients 3 large mugs of Porridge Oats 6 large mugs of water Salt to taste Preparation Add oats and salt to water and bring to the boil, stirring all the time. Leave simmering until ready to serve.


Scotch Pancakes Good for breakfast. Ingredients 6 tblsp Self-raising flour 2 tblsp Sugar Pinch Salt 1 Egg + Milk 1 tsp baking powder Preparation


Put dry ingredients in a bowl (except baking powder). Slowly add liquid and whisk to remove any lumps. Make a fairly runny mixture and lastly add baking powder. Put spoonfuls onto a pre-heated and greasy griddle or drying pan. Cook for 1-2 mins until bubble appear on pancake.


Scrambled Eggs


With bacon for a day-off breakfast, a lot easier than frying 12 eggs! 18 eggs ¼ pint (150ml) Milk 2oz marg Salt, pepper, mixed herbs Preparation Melt marg in a pan. Beat eggs, milk, salt, pepper and mixed herbs together. When marg is melted, add the egg mix and cook over a very low heat, stirring all the time, until mixture is firm. Try adding chopped onions, mushrooms, peppers, bacon etc.


Tattie Scones

: V£ 

Left over cooked potatoes Flour

Mash the potatoes, add a small quantity of water to make this easier. Add enough flour to the mash potatoes to make a doughy consistency. Roll out lumps of dough on a floured surface, making sure that they are floured on both sides. Heat a frying pan or griddle, without using oil cook scones thoroughly on both sides until brown. Be prepared for a bit of smoke. Alternatively grill on both sides.




Julia’s Carrot, Coconut and Coriander Soup

3lbs carrots 2 medium parsnips 3 large onions 4 grated cloves of garlic ½ packet creamed coconut 2 pints vegetable stock Mixed herbs Fresh Coriander, chopped – lots! Salt and pepper ½ pint Fresh Cream

Fry onions in oil/butter till soft, then add grated garlic, mixed herbs and sauté. Add chopped carrots and parsnips. Put a lid on it! Let this sweat for ½ hour on a low heat. Add stock, bring to the boil and simmer till carrots are soft. Add chopped creamed coconut, salt and pepper. Blend or mash if you don’t have a blender. Before serving add chopped fresh coriander and cream.


Cauliflower Soup


2 medium sized potatoes 2 medium sized onions 2 medium sized cauliflowers 1oz (50g) butter or marg 2 pints veg stock 2 tblsp chopped parsley ground nutmeg to taste 2 pints milk salt and pepper to taste Preparation Chop the potato and onion. Melt the butter in a large pan and sauté the vegetables until the onion is transparent. Break the cauliflowers into florets and add to the pan with the stock, parsley and nutmeg. Bring to the boil, reduce heat, cover and simmer for 20 mins. Add the milk and allow to cool before blending. Reheat to serving temp and season.


Chilled Avocado Soup(4)

2 ripe avocados 2 teaspoons lemon juice 1 celery stalk, scrubbed and finely chopped 1 tablespoon tomato puree 3 small cartons of unsweetened natural yoghurt salt and ground pepper ½ -3/4 pint vegetable stock Dash of Tabasco sauce Snipped chives to garnish Preparation Halve the avocados, remove the stones and scoop out the flesh into a bowl. Add the lemon juice to the flesh and mash with a fork until smooth. Stir in the remaining ingredients, with seasoning to taste, adding enough stock to make a pouring consistency. Taste for seasoning. Chill in a fridge for 30 mins, standing the bowl in a bowl of ice cubes. Serve in well chilled bowls and garnish soup with chives.


Cock-A-Leekie Soup Ingredients 12 prunes soaked over night (optional) 1lb leeks, trimmed and sliced one 2.5lb oven-ready fresh chicken 2 pints water 2 chicken stock cubes bouquet garni alt and freshly ground black pepper cornflour to thicken (if necessary) chopped parsley to garnish Preparation


Dissolve the stock cubes in the water and add to a large pan with the bouquet garni, chicken and leeks. Bring to the boil and remove any scum. Simmer very gently for 1-1.5 hours until the chicken is tender. Remove the chicken from the pan, skin it and cut the meat into neat portions Return to the pan. Add prunes and simmer for 20 minutes. Thicken with a little cornflour, mixed to a cream with water and add the parsley.


Cream of spinach and courgette soup


2 medium sized onions 2 large courgettes 2 medium-sized potatoes 8 oz (200g) spinach 3 tbsp oil few sprigs of fresh parsley 4 pints vegetable stock ½ pint fresh double cream salt and pepper to taste Preparation Chop the vegetables. Heat the oil in a saucepan and sauté the onion and courgette until the onion is transparent. Add potato, spinach, parsley and stock, bring to the boil, reduce heat, cover and simmer for 20 mins. Allow to cool before blending. Return to heat, stir in cream and season.


Leek and Potato Soup

: V £

Easy and warming, perfect after a wet, rainy day.

Ingredients 2lb (1kg) Potatoes, washed and sliced 2lbs (1kg) Leeks cleaned and sliced 6 Pints (3.3 litres) Water 2 level tsps Salt 2oz (50g) Margarine (soya if vegan) Grated Nutmeg and Pepper Oil Preparation Fry the leeks in a little oil, add potatoes and then salted water. Cook until tender (about 30 mins). Add nutmeg and pepper. Serve


Mushroom Soup V£

2 medium sized onions 2 small potatoes 16oz (450g) mushrooms 4oz (100g) butter or marg 2 tsp thyme large sprig of parsley 2 ½ pints milk salt and pepper to taste Preparation Chop the vegetables. Melt the butter in a pan and sauté the onion until transparent. Add the potatoes and mushrooms and cook stirring for 2 minutes. Add the remaining ingredients and bring to the boil, reduce heat, cover and then simmer for 20 mins. Allow to cool slightly and then blend. Reheat to serving temp then season,


Parsnip Soup with Mustard and Cheese Warming and spicy. Ingredients 6 large parsnips 6 cloves garlic 2 onions 4 oz butter 1 tsp chilli powder 1 tblsp turmeric 6 pints vegetable stock 12 fl oz single cream 6 tblsp mustard 12 oz cheese, diced salt and pepper Preparation


Cook parsnips, garlic, onions and butter over moderate heat with the lid on until veg begin to soften and edges become golden. Don’t stir too much Sprinkle with a dusting of flour. Add chilli and turmeric, stir and cook for 1-2 mins. Add stock, stir. Bring to the boil, reduce heat and simmer for 20 mins. Blend and season. Add cream, season again if necessary. Stir in mustard. Bring to the boil. Add cheese when really hot. Serve immediately.


Roasted Tomato and Red Pepper Soup Mmmmmmmmmmmm!


15 Red peppers, halved and de-seeded 20 Tomatoes 6 Tablespoons olive oil 1 Tablespoon sugar Salt and pepper 3 Tablespoons chopped basil 2 Onions, finely chopped 3 Cloves garlic, crushed 4 ½ pints Vegetable stock 6 Tablespoons basil, to garnish

Preheat oven to about 190°C/ Gas mark 5/ 375°F. Place peppers, skin side up and tomatoes, cut side up in a roasting tin. Drizzle with half the oil Sprinkle with sugar, salt, pepper and basil. Bake for one hour. Fry onion and garlic, in rest of oil for 15 minutes in covered saucepan. Add stock. Cover. Bring to the boil. Cool. Blend. Season. Reheat if necessary. Garnish with Basil.


Vegetable Soup

: V£ 

A way to get rid of left-overs, use the recipe as a guide and just throw in what you have left. Ingredients 3-4 Large Onions 9 Sticks of Celery 3 Leeks Oil 6 Medium Potatoes 12 Carrots 3 Parsnips/turnips Salt and Pepper 1 Cabbage 3-4 Stock cubes

Prepare and chop all the vegetables. Lightly fry the onions and celery in a large pan with a little oil. Add the parsnips, carrots, leeks and 8 pints (4.5 litres) stock. Bring to the boil and then simmer for 30 mins. Add the cabbage and simmer for a further 10 mins.

Add Shredded chicken, lamb, or beef Unsalted peanuts Lentils/split peas/beans/barley Pasta/rice

Lunches and snacks


Avocado Hummus

V £££ (avocados can be pricey)

Avocado? Hummus? Yummy! Good for a change for sandwiches and with salads and barbecues.

1 x 8oz Tin of Chickpeas 1 Tablespoon of Tahini paste Juice of 1 lemon 4 Tablespoons plain yoghurt (dairy or vegan) 3 Tablespoons olive oil 1 Clove Garlic 2 Large ripe avocados Salt and pepper

Blend all ingredients (or mash). That’s it! Serve as a dip or sandwich filling.


Chickpea burgers

: V

Good veggie and vegan barbecue alternative, may fall apart a bit, trying cooking for a while in tin foil, and just brown them off later, or else give up and fry them!

Ingredients (serves 4)
2x14oz cans chickpeas 1 onion, finely chopped 2 cloves garlic 2 medium potatoes, cooked and mashed 2 tablespoons soy sauce 1 dessertspoon lemon juice Black pepper Wholewheat flour Oil for frying

Mash chickpeas Add onion, garlic, potato, soy sauce, lemon and pepper. Mix well With floured hands, shape heaped tablespoons of the mixture into small burgers. Coat each burger with flour and refrigerate for 1 hour. Fry


Egg Fried Rice


Another good beer munchy, or to liven up stir-fries a bit. Ingredients 800-900g long grain rice, cooked 2 tbsp oil 250 frozen peas, thawed 1 tsp salt ½ tsp ground black pepper 5 eggs, beaten 8 spring onions, finely chopped Preparation Fry onions, add peas and then rice. Stir in eggs and continue to stir fry, season and serve.

Garlic Bread


Easy, cheap, great with pasta, pizza, salads and barbecues. Maybe not with strawberry jam. Crush and chop lots of garlic. Mix with lots of butter/marg (soya marg for vegans) Add salt, pepper, mixed herbs and sesame seeds. Spread into each slice of a French stick. Wrap in tin foil and bake for 10 mins.


: V 

Great with Mexican food, as a sandwich filler or a dip. Ingredients 3 avocados 2 tomatoes, finely chopped 2 gloves garlic, finely chopped 4 spring onions 1 tblsp olive oil splash of lemon/lime juice ½ red pepper 1 chilli pepper Preparation Finely chop tomatoes, onions, garlic, chilli and pepper. Put in bowl Mash avocados and add to above ingredients and mix well. Add lemon juice and olive oil and stir well. Serve with tortilla chips


Interesting Sandwiches Here are some suggestions to make a break from ham and cheese.

Home-made Hummus

1 tin of chickpeas 2 cloves garlic Juice of one lemon 1 Tsp Tahini Splash Olive oil Salt and pepper

Mix all ingredients together and blend or mash. Apple and cheese Cream cheese and chopped nuts Avocado, spring onion and lemon juice Cream cheese and grated carrot Marmite and Tabasco (Hmmmmmm? Not convinced about this one Nick L!) Condensed milk Peanut butter and practically anything.


Lentil Burgers


Another veggie/vegan barbecue idea, again, may fall apart on the bbq so watch out!

Ingredients 3 medium sized onions 1kg lentils salt Black pepper 3 cloves garlic, crushed Oil Oregano Basil Mixed herbs Tomato puree Soy sauce Preparation Boil the lentils in water until they are mushy and leave them in the pan to cool. Fry the onions and garlic and add them to the lentils. Add salt, pepper, herbs, tomato puree and soy sauce to taste. Once the mixture is cool enough to handle, make “burger shapes” and fry them until they are brown on the outside.


To make a loaf, add 12oz (350g) cheese and 6 oz mushrooms and press the mix in to loaf tins. Bake in a pre-heated oven (190°C/350°F/Gas mark 5 for 45-60 mins until firm and brown.

Mushroom Burgers


You never knew there were so many alternatives to the humble burger!

3 Medium onions, chopped 1½lbs (700g) Mushrooms, chopped 6 tblsp Oil 6oz (175g) Flour ¾ pint (400ml) Water 3 tsp Yeast extract 3 tsp Lemon juice Ground nutmeg 9oz (250g) breadcrumbs 3 eggs, boiled and chopped Salt and Pepper To coat 6 Eggs, beaten 12oz (350g) Breadcrumbs Oil

Fry the onions in a pan, add the mushrooms and cook for 1-2 mins. Stir in the flour, then water and yeast extract, lemon juice and nutmeg.

Simmer gently for 5 mins, stirring frequently. Take off the heat, stir in the breadcrumbs and chopped egg, season to taste and leave to cool. With floured hand, shape the mixture into 24 cakes, dip in the beaten egg and then the breadcrumbs. Fry in shallow oil for 5 mins, until each side is golden brown.

Mushroom pate Tasty sandwich filling or as a starter.


1 onion 1lb mushrooms 2oz butter (or soya marg if vegan) Wholemeal breadcrumbs ¼ pint hot water Juice of ½ a lemon 2 garlic cloves 1oz fresh yeast Nutmeg Salt and pepper Preparation Soak breadcrumbs in lemon juice for a couple of hour. Mix all ingredients together.


Main Courses


Aloo Gobi & Matur Sakh (Cauliflower, potato and pea curry)

: V


An authentic curry recipe, honest! So that's bound to impress!
Ingredients 5 Small cauliflowers 10 Small potatoes 2 ½ Cups frozen peas 10 medium tomatoes, chopped Vegetable oil 2 Cloves crushed garlic Grated ginger to the equivalent amount of garlic 5 Small green chillies – finely chopped 5 Teaspoons of red chilli powder 2 ½ Teaspoons tumeric powder 5 Teaspoons of coriander powder 5 Teaspoons of cumin powder Salt Tomato puree Preparation Heat the oil on a medium heat in a non-stick pan Add the chopped tomatoes and simmer for 5 mins, a thick oily tomato paste should develop. Add 2 ½ cups water to the pan and mix – to thicken the sauce add some tomato puree, this will also add colour. To the sauce add the garlic, ginger, all the spices and salt. Mix and simmer for 3 mins Add the cauliflower pieces, potatoes and peas to the sauce, mix well, cover and cook for 20-30 mins with stirring. Add more water for desired consistency of sauce.


Barbecued chicken casserole (4)

M  £££

4 chicken joints 1 oz butter 2 tablespoons oil Sauce 1 tablespoon oil 1 finely chopped onion 1 pint packet of tomato soup/10.5 oz can tomato soup 2 tablespoons soft brown sugar 2 tablespoons Worcester sauce 2 tablespoons lemon juice or vinegar 2 tablespoons mustard

Heat the butter and oil in a pan. Fry the chicken joints gently until brown on both sides. Heat the oil in a saucepan and add the chopped onion. Make the soup (packet) or open the can (tin) and add tomato soup and the remaining ingredients. Simmer for 10 mins, then pour over the chicken and cook for 45 mins at 170C (or you can use a slow-cooker)


Bean or Vegetable Curry

: V£ 

A good last night meal to use up left over veg. Ingredients 1lb mixed beans (chick peas, kidney beans, black-eyed beans etc) 4 onions Variety of vegetables e.g. celery, leeks, peppers, sweetcorn, mushrooms, broccoli, aubergine, potatoes etc. Garlic, crushed Tomato puree Pepper Cumin Coriander Turmeric Curry powder Ginger (optional) Vegetable stock cube Salt to taste Preparation Cook the beans Meanwhile gently fry the onions and garlic until golden brown. Add tomato puree, stock cube and spices and stir in a little flour. Gradually add some water, stirring all the time and leave to gently simmer. Prepare all the vegetables and add them to the sauce. Bring to the boil (you may need more water) and simmer for approx. 30 mins until all the vegetables are cooked. When the beans are cooked, drain and add them to the curry mix. Serve with rice

Beef Stroganoff(4)

M ? £££

Butter for frying 1 medium-sized onion ¼ kg button mushrooms, cleaned and sliced 3/4kg fillet steak salt and pepper 1 teaspoon Dijon-style mustard To finish 2 tablespoons brandy Small carton of soured cream Fresh chopped parsley

Melt a knob of butter in a large frying pan. Add the onion and fry for 5 minutes or until golden. Add the mushrooms and fry for a further 2 mins. Add the steak to the pan, season well with salt and pepper and stir in the mustard. Sauté briskly for 5 mins or until the juices run pink. Stir in the brandy and soured cream and heat through gently. Do not allow to boil or the cream will curdle. Adjust seasoning and garnish with parsley.


Broccoli Cheese Ingredients


1½ lb (700g) Broccoli, slightly cooked 1½ pints (850ml) Cheese Sauce 1 red pepper 2 tomatoes, sliced 3oz (75g) cheese, grated 3oz (75g) Wholemeal bread, diced and soaked in one egg (beaten) Oil for frying Preparation Put the cooked broccoli in a baking tin and pour over the hot cheese sauce. Arrange strips of pepper and slices of tomato on top. Sprinkle with grated cheese and put under a moderate grill. Meanwhile fry the soaked bread in hot oil. Scatter the bread croutons over the broccoli before serving.


Chicken al Fresco

M £££

3.5 lb roasting chicken spring rosemary knob of butter, seasoning small tin of pineapple 5 oz sour cream Half-pint of mayonnaise 8 oz long grain rice 1 oz flaked almonds

Rub butter into the chicken and season. Put into roasting tin with rosemary Roast at 200C for approx. 1.5 hrs, don’t let the breast cook to quickly. When cool, cut the chicken into pieces. Halve the pepper, remove seeds, and mix sour cream with the mayonnaise. Then cook the rice, rinse it with cold water and put onto a large dish. Mix the chicken with the pineapple and mayonnaise and pour onto the rice. Brown the flaked almonds and sprinkle over.


Chicken in Pepper (4)

M £££

Sunflower oil 4 skinless breasts of chicken 1 chopped onion 1 yellow pepper, chopped 3 tablespoons lemon juice Grated lemon rind 1 crushed garlic clove 1 tablespoon clear honey Half-pint of chicken stock (from chick. stock cube)

Heat oil, brown chicks on both sides, transfer to plate Add onion, pepper, lemon juice and rind, garlic and honey to the pan, with half of the stock, and cook for 5 mins, stirring to prevent sticking. Add chicks and remaining stock, cover and cook for 10 mins or until chicks are cooked through. Serve garnished with lemon wedges. Recipe can be slow-cooked. Lime & coriander vinaigrette is an interesting change from Lemon!


Chilli Con Carne


Serve with flour tortillas, guacamole, salsa, sour cream and cheese. For veggies you can use soya mince or bulgar wheat. For an easy cheat buy everything! Buy refried beans, tortilla, etc. £££ Ingredients 2lb (1kg) Red Kidney Beans 3lb (1.3kg) Mince 3lb (1.3kg) Onions 3 tins tomatoes mushrooms- optional peppers- optional sweetcorn – optional 8 Chilli peppers or ½ tsp chilli powder 4 cloves garlic Oregano Black Pepper Salt to taste Preparation Gently fry onions and garlic until golden brown. Add chillies or chilli powder, oregano and black pepper and mix well with the onions. Add the mince and gently fry until brown. Add tinned tomatoes, beans and other vegetables and bring to the boil. Simmer until meat and vegetables are cooked. Serve with rice or jacket potatoes, and guacamole dip.


Circassian chicken (4)

M ? £££

2 kg roasting chicken 3 small tubs plain yoghurt 1 crushed garlic cube 1 x 5ml ground ginger/or fresh ginger 1 x2.5 ml chilli powder 1 x 2.5 turmeric 1 x 2.5 mixed spice 2 x 15ml chopped mint 1 x 15ml cumin seeds 1 x 5ml salt 2 x 5ml sugar Watercress to garnish.

Score the chicken flesh and put in mixing bowl. Mix everything together, apart from 2 tubs of yoghurt, and pour over the chicken. Marinate overnight, for preference, somewhere cool. Put into a chicken roasting pan or chicken brick, with the marinade. Bake at 220C for 1.5 hours. Transfer to serving platter, make a sauce out of the juices in the pan with the yoghurt.


Corned Beef Hash


Good for using up leftovers and to disguise corned beef! Cheap too!

4 large cans corned beef, diced 3lb (1.3kg) Boiled potatoes 3 tins of beans 3 onions, chopped Thyme Rosemary Black Pepper Salt, to taste

Gently fry the onions until golden brown. Add herbs, pepper, corned beef and potatoes. Cook over a low heat, stirring occasionally, for approx. 25-30 mins.


Fish Pie

1½lbs (700g) Leeks, washed and sliced 1½lbs (700g) Carrots, sliced 4 sticks of Celery, sliced 3lbs (1.3kg) Potatoes 2½ pints (1.4 litres) milk and water 4½lbs (2kg) White fish, filleted 3oz (75g) Margarine 3oz (75g) Flour 6 tsps Mustard powder Salt and Pepper Dill 2lbs Sliced tomatoes (optional)

Simmer the fish for 10 mins in the milk/water mixture. Strain and keep the liquid. Skin and flake the fish. Meanwhile boil the vegetables until just tender. Melt the margarine in a pan and stir in the flour, cook gently for one minute. Gradually stir in the reserved liquid and cook until sauce thickens, add mustard powder and a pinch of Dill, stir well and season. Drain the vegetables, mash the potatoes and stir the vegetables into the sauce. Pour the mixture into a large dish, spread the potato over the top, serve straight away or bake in a hot oven until the top is crisp.


Florentine Bean and Tomato Casserole

: V

Good simple veggie fodder, for vegans just miss out the parmesan. Ingredients Slash olive oil 3 oz butter 6 cloves garlic lots of sage leaves 2 onions 2 tins tomatoes 3 tblsp tomato puree 3 tins Haricot/Cannellini beans Black pepper 6oz grated Parmesan Preparation Heat oil and butter. Fry garlic and sage gently for 1 minute Add onions and fry for 5 mins on med./low heat. Add tomatoes and puree. Cook for 2-3 mins, stirring. Add beans and pepper. Cover and cook for 20 mins. Add more liquid if necessary. Stir in ½ cheese, serve rest on a bowl on the table.


Fusilli with (Chicken) Roasted Pepper and Olive Sauce


Roasted peppers and olives somehow makes this seem classy!

9 Mixed red and yellow peppers Lots of olive oil 6 Cloves of garlic 6 Small courgettes, quartered lengthways, cut into thin segments 9oz Black olives, chopped Lots of fresh parsley, chopped 3 Tsp dried thyme/oregano ½ Tsp black pepper Salt 1Kg Fusilli or other pasta Lots of toasted breadcrumbs Torn basil leaves to garnish Freshly grated parmesan

Roast pepper in preheated oven at 220°C/Gas mark 7/425°F for 20-25 minutes until skin blacken and blisters. Remove skins and seeds and dice. Heat oil and gently fry garlic and courgettes until garlic begins to colour. Add peppers, olives, parsley, thyme, black pepper and salt. Stir until heated through. Cook pasta in boiling, salted water, until tender but still with some bite. Drain and toss with breadcrumbs and sauce (Add fried chicken, cut into strips, to ½ pasta). Garnish with basil Serve at once with parmesan.

Gratin Dauphinois(4) 


25g butter softened 1kg potatoes, peeled and sliced into thin rings 1 large onion, peeled and finely chopped ¼ kg Gruyere cheese grated (or Cheddar if no Gruyere) Salt and freshly ground black pepper 150ml single cream Preparation Brush the base and sides of a flameproof casserole dish with some of the butter. Put a layer of potatoes, overlapping, in the bottom of the casserole. Dot with more butter and sprinkle with some of the onion and cheese, and salt and pepper to taste. Pour over about one quarter of the cream. Continue with these layers until all the ingredients are used up, finishing with a layer of cheese and pouring the remaining cream over the top. Cover with a lid or buttered greaseproof paper or foil, and bake in a moderately hot oven (190°C/375°F/gas mark 5) for 1 hour or until the potatoes are tender when pierced with a skewer. Transfer the casserole dish to a preheated grill and brown for 5 mins or until the top layer of cheese is bubbling.




Simple, Scottish and everyone love it (hmmm well veggies are not keen, but sometimes you can get veggie haggis).

Haggis - a friendly butcher will tell you how much you need Neeps (of course we all know this is turnip or swede) Tatties Butter for tatties and neeps. Milk for tatties

Cut neeps and tatties into roughly cubes, boil till soft. Mash and add butter and milk. Meanwhile heat haggis still in bag in a pan of hot water for about 3/4 hour.

Irish Stew

M £

4lbs (1.8kg) lean neck of lamb 6lbs (2.5kg) potatoes 3 lbs. (1.3kg) onions Thyme Parsley 2 ¼ pints (1.2 litres) water

Salt and pepper Preparation Trim the fat off the meat. Peel the potatoes and slice one third thinly, leaving the rest whole. Slice the onions. Put the sliced potatoes in a pan if cooking on hob or casserole dish if using the oven, then a layer of onions then meat. Add the herbs and the remaining onions and top with whole potatoes. Add the water and seasoning. Cover tightly. Cook for 2 ½ hours in the oven at 160°C (325°F/ Gas Mark 3) or on top of the stove for the same time.

Kedgeree £££ Nice if you can get some good fresh smoked fish, if not you can use tinned tuna or sardines.

2lbs (1kg) Smoked fish 3oz (75g) Margarine 18oz (525g) Rice 6 tsp Curry powder 3 tsps Chopped Parsley Salt and Pepper 6 Onions, thinly sliced 9oz (250g) sultanas 3 pints (1.6 litres) vegetable stock

Cover the fish with boiling water for 3 minutes, drain, remove skin and bones etc, flake and leave to one side.

Melt the margarine and fry the onions for 3 mins. Stir in the curry powder and cook for 2 mins, then add the rice and sultanas. Gradually pour in the stock and bring to the boil, seasoning with salt and pepper. Cover the pan and simmer for 30 mins, and the fish and simmer for a further 10 mins or until tender.

Lancashire Hotpot(4)


1kg potatoes, peeled and sliced into rings salt and freshly ground pepper oil for frying 1kg middle neck lamb chops 1 large onion, peeled and finely chopped 1 teaspoon of dried thyme 600ml beef stock Preparation Put half potato rings in the bottom of a deep ovenproof casserole. Season well with salt and pepper. Place a bit of oil in a frying pan add the chops and brown quickly on both sides. Remove from the pan with a slotted spoon. Lay the chops on top of the potatoes, add the onion and sprinkle with thyme. Pour in the hot stock. Put the remaining potatoes in a layer on top. Season again and cover with a lid. Place in a moderate oven (180°/350°F/Gas mark 4). Cook for 2 hours, then remove the lid and return to the oven to brown the top layer of potatoes for 15-20 mins. Serve immediately with a seasonal green vegetable or buttered carrots.



Serve with a nice salad and garlic bread. A thing to watch is if making for veggies or vegans that the lasagne is not egg-lasagne, lasagne without eggs is readily available in supermarkets.

Ingredients 300g lentils or 2lb (1kg) mince 2 tins tomatoes 1 tin sweetcorn Tomato puree 2 cloves garlic 3 medium onions Mushrooms (lots) Lasagne Cheese Sauce Mixed herbs Basil Oregano Preparation Pre-heat oven to 200°C. Fry the onions, garlic and herbs. If using mince add this now and fry until brown. Add tomatoes and lentils and boil until soft. Add tomato puree to taste. Finally add mushrooms. Spread a layer of lentil/mince mix on the bottom of a baking tin and cover with lasagne, which in turn should be covered in cheese sauce. Continue layering. Bake in the oven for about 40 mins. Make sure the lentil mix and cheese sauce is runny enough to cook the lasagne.

Lentil Curry



A good vegan dish, lentils aren't that bad, honest! Ingredients 10 cups lentils, soaked in warm water over night (will reduce cooking time) 5 small onions, finely chopped 5 medium tomatoes, finely chopped Vegetable oil Tumeric powder Red chilli powder Coriander powder Cumin Powder Salt Tomato puree 5 cloves crushed garlic equivalent amount (to garlic) of grated fresh ginger 5 green chillies Preparation Cook the soaked lentils in water until soft In a separate pan, heat 4 tablespoons of oil on a medium heat and add the onions. Add garlic and ginger, when the onions are soft and golden brown. Add tomatoes and simmer until you have a thick sauce, keep stirring Add 2 ½ teaspoons of tumeric, 5 teaspoons of red chilli powder, 5 teaspoons of coriander powder, 5 teaspoons cumin powder and 1 teaspoon of salt. Simmer until really thick, then add lentils using enough original water to get a nice thick curry, not too runny. Add tomato puree. Serve. Instead of using lentils, can use any type of beans…. Black eye beans, red kidney beans, chickpeas, butter beans etc.

Macaroni Bake


A change from normal macaroni and it uses up old weetabix! Ingredients 500g Macaroni 5 medium onions 1 can sweetcorn 1 can beans 1 can tomatoes Mixed herbs 4oz (100g) grated cheese 2 weetabix, crumbled Tomato puree Tblsp English mustard Tin foil Preparation Pre-heat oven to 200°C. Fry the onions then spread them on the bottom of two large baking tins. Sprinkle some herbs on top and pour the macaroni (uncooked) on top, followed my some tomato puree and mustard (dissolved in hot water). Put sweetcorn, beans and tomatoes on top in layers. Cover with tin foil and bake in the oven for approx. ½ - ¾ hour (it is ready when the macaroni is soft). Once cooked mix the grated cheese and weetabix and sprinkle this on top, pop back in the oven until the cheese starts to bubble.


Macaroni/Cauliflower Cheese


Ingredients 3 pints (1.6 litres) cheese sauce 1 medium onion, sliced Black pepper Thyme 18oz (500g) Macaroni and/or cauliflower Parsley Preparation Cook the macaroni as per instructions on the packet and cook the cauliflower in boiling water until tender (but not mushy). Meanwhile cook the cheese sauce and include onion, pepper and thyme. Drain the macaroni and cauliflower and mix in cheese sauce. Garnish with parsley and serve straight away. To make this dish slightly different stir-fry a mixture of vegetables like onions, mushrooms, courgettes, leeks, peppers, sweetcorn etc. Add these to the macaroni before mixing in the cheese sauce. Add cooked bacon to the sauce for a meaty version.


Moroccan lamb tagine with almonds and sultanas (6)

M ? £££

Marinade the following together for 1 hr: 15 ml oil 500 g cooked lamb 2 x 15 ml ground coriander 2 x 15 ml cumin 2 x 15 ml chilli powder 5 ml turmeric 2 crushed garlic cloves

Then, heat 15 ml oil in a large pan and fry 1 medium onion until soft. Add lamb + mixture and heat for 5 mins Add 400 g tomatoes, 2 x 15 ml sultanas, 120 g ground almonds and 400 ml lamb stock (I just used bisto with a blob of cranberry jelly). Boil and simmer for 25 mins. Add coriander (15 g pack) and juice of 1 lemon Heat for 1 min, serve with rice, or couscous, and parsley if this is to hand!


Moussaka Ingredients 3 medium onions, chopped (2lb mince) 18 tblsp oil 3 cloves garlic, crushed 6oz (175g) mushrooms, chopped 1lb (450g) carrots, chopped 6 tomatoes, chopped 3 tblsp tomato puree ¾ pint (400ml) water 3 tsp yeast extract 3 vegetable stock cubes 3 large aubergines 6 tablespoons of flour 6oz (175g) grated cheese 9 eggs Oregano Nutmeg Black Pepper Preparation


Thinly slice the aubergines. Heat half the oil in a pan and fry the onions until translucent. Add mince now if using. Add the garlic, herbs, mushrooms, tomatoes, tomato puree, water, yeast extract and stock cubes. Stir well, bring to the boil and simmer for 10 mins. Dust the aubergines with flour and fry in the remaining oil. In a baking tin layer the aubergines and vegetable mixture, finishing with aubergines and sprinkle with cheese. Whisk together the yoghurt and eggs and pour over the top. Bake in an oven at 180°C (350°F/ Gas mark 4) for 35-40 minutes until golden brown.

Mushroom Fettuccine

You can add ham or bacon to get a kind of carbonara, just fry and add to mushrooms. Ingredients 1kg fettuccine ½ pack of butter 700 ml fresh cream 3 shallots, chopped ½kg mushrooms, sliced parmesan cheese salt, pepper and nutmeg to taste Preparation Cook mushrooms and shallots in butter until all liquid has evaporated. Season with salt and pepper. Stir in cream Add a pinch of nutmeg Bring to the boil, set aside and check seasonings. Cook fettuccine in boiling, salted water, then drain. Stir in sauce and bring to the boil Sprinkle with parmesan and serve.


Parsnip Roast A veggie alternative to a Sunday roast

450g/1lb parsnips 1tsp tarragon 1 small onion, very finely chopped 1 tbsp honey 2 eggs beaten Salt Black pepper Preparation Line and grease a loaf tin. Peel and slice parsnips, cover with water and cook till soft, drain and mash. Add tarragon, onion, eggs, honey and seasoning, mix. Cover with foil and bake for 1 hour at 170°C/350°F/Gas mark 3



For a quick cheat, buy bases. Good for a first night. Ingredients Base: 1½lb (700g) Wholemeal flour or strong white flour 6 tsp Baking powder

Salt 1½ Mixed herbs 18 fl.oz (500ml) Milk Sauce: 3 tblsp Oil 6 Onions, sliced 6 Cloves garlic 5 tblsp Tomato puree 2 tins tomatoes 3 tsp Basil 3tsp Oregano Black pepper 12oz (350g) Cheese, grated Toppings: Whatever you want really – mushrooms, peppers, salami, bacon, tuna, ham, pineapple, olives. Preparation Grease 2 baking tray and pre-heat oven to 220°C (425°F/Gas mark 7). Sift together flour, baking powder, salt and herbs and mix into a stiff dough with the milk. Roll out the dough and line the trays. Prick it all over so that it rises evenly. Leave it to prove for 20 mins, then bake for 10-15 mins. Meanwhile heat the oil in a pan and gently fry the onions and garlic until translucent. Stir in the tomato puree, tomatoes and herbs. Season well and leave to simmer. Spread the sauce over the pizza base and place any toppings, covering with cheese. Reduce oven heat to 200°C (400°F/Gas mark 6) and bake for 20-25 mins until cheese is golden brown.


Pork with orange (4)

M ? £££

4 lean pork chops Butter for frying 1 large chopped onion 50g flour 1 crumbled chicken stock cube 12 fl oz fresh/diluted orange juice Black pepper ½ teaspoon of ground mixed spice Dash of Tabasco sauce

Trim any excess fat off the pork. Melt a knob of butter in a deep flameproof casserole and add the pork. Brown quickly on both sides, then remove from the casserole. Add the onion and reduce the heat. Cook the onion for 5 minutes or until it is golden. Stir in the flour and stock cube and cook gently for 1 minute, stirring constantly. Remove the pot from the heat and gradually stir in the orange juice mixture. Return to the heat and bring to the boil, stirring. Add salt and pepper to taste with the spice and Tabasco sauce and return the pork to the casserole. Spoon the sauce over the pork until it is totally covered. Cook, uncovered, in a moderate oven (180°C/350°F or Gas Mark 4) for about 1 hour or until pork is tender and sauce has reduced. If the sauce becomes too thick before the meat is cooked, add more orange juice or water. Fifteen minutes before the end of cooking time, add the apple and orange rings to the casserole and spoon the sauce over them. Transfer the pork and fruit rings to a hot serving platter. Stir the sauce well, adjust seasoning, and pour over the pork.


Potato Bake Pie Nice with salad or green vegetables.

6lb (3kg) potatoes, peeled 12oz (350g) Cheese 3 onions, peeled 8 tablespoons oil Black Pepper 3 Leeks, washed and finely chopped 2lb (1kg) Carrots, scrubbed and diced 1 Cauliflower, divided into florets ½lb (225g) Mushrooms, sliced Rosemary Preparation Preheat the oven to 180°C (350°F/Gas Mark 4). Grate the raw potatoes, cheese and half the onions. Mix with 6 tablespoons of oil and season well. Bake in the oven for 45 mins until crust is beginning to brown. Meanwhile prepare the other vegetables. Heat the remaining oil and fry the remaining onion (chopped), leeks, carrots and cauliflower slowly for 5-10 mins. Add the mushrooms and continue cooking all the vegetables for a further 5 minutes with the pan covered. Add the herbs and pepper. Pile the vegetables into the baked potato and cheese crust, sprinkle over the top with grated cheese and parsley. Bake for 20 minutes until the edges of the shell look crisp and the cheese has melted. Serve hot




This recipe involves cooking all the ingredients separately so that they maintain their own flavours and do not take up too much flavour from the tomatoes. Ingredients 1½ lb (700g) Onions, peeled and finely chopped (optional) 6 tblsp Oil 6 Cloves garlic 3lb (1.5kg) Courgettes or 1 large marrow, washed and sliced. 1lb fresh cherry tomatoes 1 Aubergine 1 Red Pepper 1 Green Pepper Fresh Basil/Parsley Black Pepper Preparation Cook the onions and garlic slowly until translucent. Then cook all the remaining ingredients separately, slowly so they do not brown. Mix all the vegetable together, add torn herbs and serve straight away with rice, pasta or potatoes or as a side dish to a flan or savoury bake.


Risotto Primavera Everything all in one pan! Ingredients


1 lemon 1 litre chicken stock Any leftover meat 3 tbsp olive oil 2 large onions finely chopped 1 stalk of celery 1kg rice 4 medium potatoes, peeled and cubed 6 medium tomatoes seeded (if you can be bothered!) 2 small carrots 1 bag frozen peas 1 tin sweetcorn salt and pepper Parmesan knob of butter Preparation Bring chicken stock to a simmer in a saucepan, reduce heat to low, cover and keep warm. Heat oil in a large sauce pan over a medium heat. Add onion and celery and sauté for 3 mins Add rice and stir for about 30 seconds Add potatoes, beans, tomatoes and carrots and sauté for 10 mins, adding stock as it becomes too dry. Gradually add stock to rice, stirring frequently. Add peas about half way through. Continue adding stick until the rice is tender. Season with salt and pepper and stir in butter and Parmesan



Another, slightly different risotto recipe.

3 Tablespoons oil 3 Large onions, chopped 3 Cloves garlic 1 Green pepper, sliced 1 Red pepper, sliced 4oz (110g) Mushrooms, sliced 1 tin Sweetcorn 1½lb (700g) Rice 12oz (350g) Raisins 4½ pints (2.5 litres) Vegetable stock (8oz (225g) Bacon, chopped and cooked for meaty option) Pepper Parsley (Grated cheese to garnish) Preparation Gently cook the onion and garlic in the oil for about 10 minutes. Add the pepper, sweetcorn, mushrooms and rice. Stir for one minute. Add the raisins and stock and season well (add bacon at this point if using). Cover and simmer gently for about 40 minutes until liquid is absorbed and rice tender. Stir in parsley and serve straight away, garnished with grated cheese.


Spaghetti al Rancetto Easy and it sounds posh! Ingredients 


1kg of spaghetti 400-500g of bacon season to taste with onion, garlic and marjoram 4 tins tomatoes and grated parmesan as desired ½ cup olive oil Preparation Heat the oil and sauté onion, garlic and chopped bacon When the bacon turns golden brown, add tomatoes. Add a dash of salt and cook on a medium heat until and keep at boiling point until the sauce thickens. Add a dash of Marjoram close to the end. Mix sauce with spaghetti and sprinkle with cheese. Spaghetti Bolognaise M

A classic. Ingredients 2lb (1kg) Mince (for vegetarians, substitute lentils or vegetables)

3 large onions, chopped 3 large carrots, chopped 3 sticks celery, chopped lots of mushrooms, sliced Cornflour 2 pints (1 litre) stock 2 tins tomatoes Tomato puree Black Pepper Oregano Basil Garlic Salt 2lb (1kg) spaghetti Preparation Gently fry onions and garlic until golden brown, then add the mince and fry until brown. Add tomato puree, pepper, salt and herbs. Then stir in several teaspoon of cornflour blended with a little warm water to form a paste. Gradually stir in the juice from the tinned tomatoes and some of the stock. Add the vegetables and the rest of the stock. Bring to the boil and simmer until the vegetables are cooked. Meanwhile cook the spaghetti. Serve with a little grated cheese or parmesan.


Toad in the Hole Ingredients

3lb (1.3kg) sausages (use Sosmix for vegetarians) 6 onions, sliced 6 eggs 18oz (500g) Plain flour 18 fl.oz (500ml) milk 12 fl.oz (350ml) water Oil Salt and pepper Mixed herbs Preparation Pre-heat oven to 220°C (425°F/Gas mark 7). Put some oil in the base of a baking tin and place in the oven to heat. Fry the onions gently for 5 mins, then put to one side. Grill the sausages. Meanwhile make the batter. Put the flour in a bowl, make a hole in the centre and add the eggs, mixing together slowly and gradually adding the milk until the mixture is smooth. Add the water, beat well and season. When the oil is hot, remove the tin from the oven and put in the sausages and onions. Pour batter over and return the tin to the highest shelf in the oven. Bake for approximately 40 mins until puffy and crisp.


Tuna Fish Casserole Just a little bit fishy and a little bit different.

3oz (175g) Margarine 3 Green/red peppers, seeded and chopped 3 x 7oz tins Tuna, drained and flaked 1½lbs (700g) egg noodles 2 cans Condensed cream of celery soup 15 fl.oz yoghurt 1½ tsps curry powder 3oz (75g) breadcrumbs

Heat the margarine in a frying pan and fry the pepper until soft. Remove from heat and stir in tuna. Meanwhile bring 12 pints of water to the boil in a large saucepan, add salt and noodles and boil briskly until they are cooked. Drain the noodles and pour into an ovenproof dish. Pour the tuna mix over the top. Empty the soup into a bowl, mix in the yoghurt and curry powder, pour this over the tuna and sprinkle with breadcrumbs. Bake in the oven for 20 mins at 180°C (350°F/ Gas mark 4).


Yorkshire Pudding


Good for a Sunday roast or as a pudding with golden syrup. Ingredients 9oz plain flour 3 medium eggs 9 fluid oz milk 6 fluid oz water salt and pepper Vegetable oil to cook Preparation Sift flour into bowl, make a hole in the centre and drop in the eggs. Add salt and pepper and start whisking the eggs into the flour, adding the milk a little at a time. The batter should be quite runny, whisk it until there are no lumps. Put fat into tins and place in the oven on Gas mark 7/ 220°C When oil is very hot, pour batter into tins and put back in the oven. Bake for 20 mins for small ones or 40 mins for one large one.




Cheese Sauce


To make one pint to go with pasta, lasagne, leftover veg etc.
Ingredients 1 pint (550ml) milk 1oz (25g) marg 1oz (25g) Flour Salt and pepper 4oz (100g) grated cheese 1 teaspoon mustard (English or wholegrain) Preparation Melt the margarine gently in a pan, add the flour, stir together and cook gently for a few minutes. Remove form heat and slowly add the milk, stirring all the time. Return to the heat and bring to the boil, stirring continuously until the sauce has thickened. Stir in cheese and mustard.


French Dressing For salads then!

: V

Makes approx. 1 pint (550ml) 4 tblsp Wine vinegar 1½ tsp Salt 1 tsp Pepper 1 tblsp Mustard (Dijon if you have it) 2 tsp Sugar ¾ (350ml) Olive Oil. Preparation Either put all the ingredients in a screw-top jar and shake until evenly mixed, Or put all ingredients in a jug/bowl and whisk with a fork until evenly blended.


Sweet and Sour Sauce

: V 

This can be served with all kinds of vegetables (beansprouts, mushrooms, carrots, baby corn, peppers etc) and chicken or pork. Ingredients 2 tbsp tomato puree 2 tbsp honey 100 ml wine vinegar. 1 tin of pineapple splash of soy sauce grated ginger to taste 2 cloves of garlic, finely chopped. 1 tsp of Chinese 5 spice (if you have it) Preparation Mix it all together! Pour it over stir fried veg/meat.


Thai Sweet Chilli Sauce


This sauce keeps, so can be used to liven up a number of dishes. If it's too hot, you can dampen it down with yoghurt or cream.

Ingredients Sauce for stir-fry 125ml Vinegar 5 tblsp Sugar 12 Red Chillies 8 Cloves garlic (grated) 1 tsp Salt Squeeze of lemon juice Preparation Simmer all ingredients in a saucepan for 20-30 mins. Stir occasionally until the sauce is syrupy. The sauce will last in an airtight container in the fridge for 1 month. Add to stir-fry vegetable (Carrots, beans, baby corn, onions, peppers, courgette, tomato, mushroom and banana {add banana at the end as it will dissolve}) when cooked. Add as much as you like and coconut/soya milk.


Desserts, puddings and baking


Apple and Blackberry Crumble


This is a good winter warmer, and if you con your volunteers into picking their own blackberries, all the better! Ingredients 4lbs cooking apples 8 tbl spoons water 12oz brown sugar 3tsp mixed spice 1-2 tins blackberries 8oz marg (soya if vegan) 8oz flour 8oz oats Preparation Simmer water, apples and half sugar for 10 minutes Add blackberries and place in an ovenproof dish. Make crumble by rubbing marg and flour together until it forms breadcrumbs. Mix in oats and remaining sugar. Place on top of apples and bake for 20-25 minutes at 200°C/400°F/Gas mark 6.


Apple and Cinnamon cake (vegan)

V : ?

This is good, no, really it is, it'll please the pickiest of us and no one else will know. Ingredients 300g self-raising flour 150g caster sugar A pinch of salt 2 tsp cinnamon 150g vegan marg 50g sultanas 1 cooking apple 100ml water 200ml soya milk 1 tsp sodium bicarbonate 1 dessert apple Preparation

Pre-heat oven to 160°C , grease and line an 8” round cake tin
Sift the flour, sugar and cinnamon into a bowl. Melt the marg then add it to the dry ingredients. Peel and core the cooking apple and chop into small pieces. Put the apple in a saucepan with the water and bring to the boil. Cook over a low heat until the apple softens. When this is ready add the soya milk and sodium bicarbonate to the apple puree. Add this to the other ingredients and mix everything together until it reaches a smooth dropping consistency (add more milk if necessary. Pour into cake tin and top it with slices of dessert apple arranged in a pattern. Bake for around 50 mins until golden brown on top and springy to the touch. Leave to cool before removing from the tin.


Baked Apples 

: V


Another spicy winter warmer. Great from August to October, ok, not strictly winter, but we all know good old Scottish weather! Ingredients 12 Medium sized apples, cored 3oz (75g) Brown sugar 6oz(175g) Raisins and/or sultanas 24 Whole cloves 3oz (75g) Margarine 6 Tblsp clear honey Preparation Pre-heat oven to 200°C (400°F/Gas Mark 6). Score a line around the apples to stop them bursting when heated. Place the apples in a baking tray allowing a little space between each one. Pour water into the tray until it is about ¼inch deep. Combine sugar, cloves, marg and sultanas/raisins and use to fill centre of each apple. Bake for 35-40 mins, or until tender.


Banoffee Pie


Sticky, gooey, sweet, what more could any volunteer want? Just one tip, don't forget to pierce your tin, or else when you do open the tin you'll be scrapping it off the ceiling!

2 packets of ginger nuts 2 tins condensed milk 2 tablespoons butter/marg lots of bananas! 1 large carton of double cream ½ teaspoon of coffee Preparation Pierce 2 holes in the tins of condensed milk, place in a pan of hot water and heat for 2 hours. Melt butter in another pan, crush biscuits and stir into melted butter. Press into a baking tin. Once condensed milk has cooked, it will be thick and toffee-like, spread onto biscuits. Whip cream, stir in the coffee and cover the condensed milk with the cream. Slice bananas and cover the cream. Chill


Basic Sponge


An easy cake to make to get the volunteers back on your side! Ingredients To make two 7” cakes. 6oz (175g) Margarine 8oz (200g) Sugar 10oz (300g) Self-raising Flour 4 Eggs Preparation Pre-heat oven to 190°C (375°F/Gas mark 5). Grease four 7” sandwich tins. Cream margarine and sugar together until light and fluffy. Beat in eggs one at a time, then fold in the flour. Divide the mixture between the tins and bake for 20-30 mins until risen and firm to touch. Turn out of tins and allow to cool. Sandwich together using - Jam Chocolate spread Lemon curd Buttercream For variations to the basic mixture, try adding: 2 tblsp of cocoa to the flour or Flavour with vanilla/almond essence or 4oz chopped nuts

Ingredients 4oz (50g) Margarine 4 oz (50g) Icing Sugar Preparation Beat together until light and fluffy. Flavour with vanilla/almond essence or 2 tsp cocoa.

Bread and Butter Pudding



In the unlikely event that you have leftover bread, this is a good way of using it up, to make a cheap tasty pudding. Ingredients 1½ Loaves of cheap sliced bread Margarine 1lb (450g) Mixed fruit 6oz (174g) Brown Sugar 2 Pints (1litre) Milk 1 Pint (550ml) Water 4 Eggs Nutmeg or Cinnamon Preparation Butter the bread and cut the slices in half. Layer the bread, sugar and fruit in a baking tin. Cover with eggs, milk and water beaten together. Leave for 10 mins to allow milk to soak into the bread. Bake at 190°C (375°F/ Gas mark 5) for approx. ½ hour.



: V£ 

For the occasions when you run out, or you have a very keen volunteer (good for getting dirty finger nails clean!) Ingredients 1½lb (700g) Plain Wholewheat Flour or strong white flour 1 tbsp Salt 1 sachet or dessertspoon of easy yeast 1 Dessert spoon Brown Sugar ¾ Pint Water (2/3 cold, 1/3 boiling) 1 tblsp Oil Preparation Mix the yeast and sugar together and pour in ¼ (150ml) water. Beat vigorously until yeast has dissolved. Leave in a warm place for 5 mins or until surface is frothy. Put flour and salt in a bowl, mix well. Pour yeast mixture over flour, add oil and rest of water and stir with a wooden spoon. As dough starts to form, start to knead it. Then tip it out onto a surface and knead well for about 10 minutes. Put dough back into a clean bowl and cover with a damp cloth. Leave somewhere warm until it has doubled in size (about an hour). Pre-heat the oven to 220°C (425°F/Gas mark 7). Next knead the dough for another 10 mins. Split the dough into 1lb pieces and knead them into shape. Place in greased loaf tins. Leave again for the dough to rise, for about 20-30 mins. Bake for 35-40 mins. Test a finished loaf by tapping its base. It should sound hollow




If you've made your volunteers work in the rain and they're totally fed up, this will go some way to getting them back on side! Ingredients 4oz dark chocolate 8oz butter 4 eggs 1lb sugar 4oz plain flour 2 tsp baking powder ½ tsp salt 8oz nuts, roughly chopped Preparation Melt butter and chocolate in bowl over hot water and beat. Stir in remaining ingredients. Put in 2 greased 7”x11” tins. Bake in centre of oven at 180°C/Gas mark 4/350°F for 30 mins until slightly springy in the middle. Remove from oven, leave for 10 mins. Cut into squares and cool on a wire rack.


Carrot Cake with Apricot Filling Ingredients 100g (4oz) Dried Apricots 175g (6oz) Margarine 175g (6oz) Brown Sugar 2 Eggs, separated 200g (7oz Plain Flour) 1 tsp Baking Powder 225g (8oz) Carrots 50g (2oz) Sultanas 75g (3oz) Walnuts, finely chopped 2 tsps Lemon rind, grated ½ tsp Ground Cinnamon. Preparation


Soak apricots overnight, drain and puree. Grease 7” tin. Beat butter and sugar until pale and creamy. Whisk egg yolks and beat into butter and sugar. Sieve flour and baking powder and fold into mixture. Add the rest of the ingredients except the egg whites. Whisk the egg whites until they form soft peaks and fold into mixture. Put in tin and bake at 180°C (350°F/Gas mark 4) for 45-50 mins. When cooled, slice in half and spoon in pureed apricot mix.


Chocolate and Cherry Trifle


A change from the traditional and it's got chocolate in it!!! Ingredients 2 Madeira cakes 2 tins of cherries in syrup (pitted) 200g plain chocolate drops brandy/sherry 2 cartoons custard 200g crème fraiche 1 flake Preparation Slice cake and arrange in bowl. Put cherries on top, then ½ chocolate Sprinkle with brandy Melt remaining chocolate in a bowl placed over simmering water. Mix into custard. Spread custard, then crème fraiche over cake and cherries Decorate with flake.


Cinnamon and Carrot Cake


Ok, I know, another carrot cake recipe! Still I think you'll find this one radically different! Ingredients Makes 1 x 1lb (450g) cake. ½lb (225g) Plain Wholemeal or Wholewheat flour 1 tsp Cinnamon 1 tsp Nutmeg ½ tsp Baking Powder 4oz (110g) Butter or Margarine 4oz (110g) Honey 4oz (110g) Sugar ½lb (225g) Carrots, peeled and finely grated Preparation Pre-heat oven to 170°C (325°F/Gas mark 3). Mix together the flour, spices and baking powder. Melt the butter, honey and sugar together in a saucepan then stir this mixture into the flour, combining all ingredients thoroughly. Next stir in the grated carrots. Put the mixture into a well greased loaf tin and bake for 60-80 mins. Leave cake to cool for 10 mins in the tin, then turn it onto a



Jane’s Easy Flapjacks

V :£

This quantity makes 16 chunky hunks (20 dainty nibbles). Ideal for heartening cold and tired volunteers, and entertaining wandering bears …

12 oz porridge oats 8 oz fat (flora, soya marg, butter) 6 oz brown sugar 2 dessertspoons black treacle

1. Melt the fat, and then add the black treacle. Do not boil. 2. Stir in the oats and sugar to the fat and treacle mixture. 3. Empty into a roasting tin (approx. 12x12” (30x30 cms) and press down. 4. Bake for about 15-20 mins depending on the heat of the oven. Coolish is best - around 160C, but it doesn't really matter. The important thing is not to burn the mixture. 5. When cooked, cut into pieces. Leave until cold before removing from the roasting tin.


Fudge Cake


The biscuity variety so not really a cake then, but yummy non the less.

8oz margarine 8oz sugar 1 tin condensed milk 1 large packet of rich tea biscuits, crushed 2 tablespoons of syrup Preparation Melt margarine, add sugar, condensed milk and syrup. Simmer for approx. 5 minutes until sugar is dissolved – do not let it boil. Remove from heat and add crushed biscuits. Put into a tray and cool. Cover with melted chocolate if desired


Hot Trifle A change to a familiar favourite!


1 large tin of mixed fruit 6 eggs 1 jumbo Swiss roll 2 tablespoons sugar Custard powder 1 pint milk

Place fruit and Swiss roll in an oven-proof dish. Separate eggs, mix yolks with milk to make custard, and a tablespoon of custard powder to thick and a table spoon of sugar. Prepare custard as on tin. Pour custard over sponge and fruit. Beat egg whites until they form stiff peaks and fold in a tablespoon of sugar gently. Gently spoon egg whites on top of the other ingredients. Bake in oven at 180˚C for 30 mins.



Tasty snacks for a day off or treat your volunteers at tea breaks. Ingredients 1lb of flour 3oz sugar salt 6oz butter/marg 4oz raisins 2 eggs, beaten 6-8 tblsp milk Preparation Mix flour, sugar and salt. Rub in marg, until breadcrumb texture. Add raisins. Pour in eggs and milk. Mix with knife then hands. Roll out on lightly floured surface to 1” thick. Cut scone shapes, don’t twist. Place on a greased baking sheet. Dust with flour. Bake for 10-12 mins in top of oven at 220°/gas mark 7/425°F. Cool on tray.


Scottish Shortbread Tasty treats couldn't be easier.

Ingredients 1 pound of butter 1 cup of sugar 4 cups of plain flour Preparations Mix everything until paste-like Lightly grease a 10” x 15” Preheat oven at 175°C (325°F) Pat batter into pan Put in oven for 50 mins Remove from oven and sprinkle sugar on top whilst still warm After cooling cut into squares.


Steam Pudding Yummy puddings! Ingredients 4oz Margarine 4oz Caster sugar 6oz Self-raising flour 2 eggs beaten 2 tblsp Milk (3 if using microwave) Preparation


Beat margarine until creamy, ad sugar and beat together. Add some flour with beaten eggs and mix. Add rest of eggs and flour. Use milk to gain right consistency, which should be sloppy but not runny. Cook for 7-9 mins in the microwave or 1hr in a steamer.


Abi’s Vegan chocolate cake Yes, there is such a thing and yes it is good!

:V ?

115g/4oz raw cane sugar 4 tsp cocoa or carob powder ½ teaspoon sea salt 170g/6oz wholewheat flour ¾ tsp bicarbonate of soda 90ml/3fl oz vegetable oil 1 tsp vanilla essence 2 tsp cider vinegar or wine vinegar 200ml/ 1/3pint cold water

Mix thoroughly the sugar, cocoa, salt, flour and soda in a mixing bowl. Add the oil, vanilla essence and vinegar and pour cold water over the mixture. Combine well with a fork, but do not beat. Pour into 2 greased sandwich tins and bake in a moderate oven at 350°F/180°C/Gas Mark 4 for 30 mins or until the cake springs back when lightly pressed. Leave to cool thoroughly, then spread with “butter” icing made by mixing vegan marg with icing sugar and vanilla essence. Ice with chocolate icing.

Chocolate icing
55g/2oz vegan marg 30g/1oz cocoa powder 4 tbsps soya milk 140g/5oz raw cane sugar 1 tsp vanilla essence Combine the first four ingredients in a pan and bring to the boil slowly, stirring constantly. Boil for one min, remove from heat and beat until cold. Add the vanilla essence and spread the icing on the cake.

Home-made yoghurt

This recipe is a bit vague quantity wise, but it lets you make lots of yoghurt from a little yoghurt, clever!

Semi-skimmed milk A little live yoghurt Skimmed milk powder (optional)

Heat milk to 60-70°C to kill bacteria, then let it cool to 43°C. Sterilise a thermos flask by pouring in boiling water. Put a teaspoon of yoghurt in a cup and mix with a little milk until yoghurt is dissolved. Add the milk powder if using, to the rest of the mixture and stir in. Put the mixture into a thermos and leave for seven hours, transfer to another container and cool as quickly as possible, by sitting in a bowl of water. Store in a fridge, it will keep for 3-4 days. Tip, don't forget to wash the flask before getting the tea box ready!


Aloo Gobi Apple and Blackcurrant Crumble Apple and Cinnamon Cake Avocado Hummus Baked Apples Banoffee Pie Barbecued Chicken Casserole Basic Sponge Bean or Vegetable Curry Beef Stroganoff Bread and Butter Pudding Bread Broccoli Cheese Brownies Carrot Cake with Apricot Filling Carrot, Coconut and Coriander Soup Catering for Vegans Cauliflower Soup Cheese Sauce Chicken Al Fresco Chicken in Pepper Chickpea Burgers Chilled Avocado Soup Chilli Con Carne Chocolate and Cherry Trifle Cinnamon and carrot cake Circassian Chicken Cock-a-Leekie soup Corned beef hash Cream of Spinach and courgette soup Egg fried Rice Eggy bread Fish Pie Flapjacks Florentine Bean and Tomato Casserole Foreword French Dressing Fudge Cake Fusilli with Roasted Peppers Garlic Bread Gratin Dauphinois Guacamole Haggis 39 81 82 30 83 84 40 85 41 42 86 87 43 88 89 19 3 20 76 44 45 31 21 46 90 91 47 22 48 23 32 13 49 93 50 2 77 94 51 32 52 33 53 Hot Trifle Interesting Sandwiches Irish Stew Kedgeree Lancashire Hotpot Lasagne Leek and Potato Soup Lentil Burgers Lentil Curry Macaroni Bake Macaroni/Cauliflower Cheese Menu Plan and Shopping List Metric/Imperial Equivalents Moroccan Lamb Tagine with Almonds and Sultanas Moussaka Mushroom Burgers Mushroom Fettuccine Mushroom Pate Mushroom Soup Parsnip Roast Parsnip Soup with Mustard and Cheese Pizza Pork with Orange Porridge Potato bake pie Oven temperatures Ratatouille Risotto Primavera Risotto Roasted tomato and pepper soup Scones Scotch Pancakes Scottish shortbread Scrambled eggs Spaghetti al Rancetta Spaghetti Bolognaise Steam Pudding Sweet and Sour Sauce Tattie scones Thai Sweet Chilli Sauce Toad in the hole Tuna Fish Casserole Weights and measures 95 34 53 54 55 56 24 35 57 58 59 5-9 9 60 61 36 62 37 25 63 26 6364 65 14 66 10 67 69 69 27 96 15 97 16 70 70-71 98 78 17 79 72 73 11


Vegan Chocolate Cake Vegetable Soup Yoghurt Yorkshire Pudding

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