Stuffed Mushrooms

Ingredients
Spinach
3 tbsp cream cheese
1 clove garlic
2 tbsp Greek yoghurt
Chilli flakes
Onion flakes
Oregano
Black pepper
Salt
¼ cup grated cheese

Method
Step 1: Mix together: cream cheese, garlic, chilli flakes, onion flakes, oregano, black pepper and
salt

Step 2: Add Spinach and grated cheese and mix together

Step 3: Pop into the mushrooms and add extra cheese

Step 4: Bake

Chicken Pot Pie

Ingredients
Chicken breast
Butter
Onions
1tbsp Garlic and ginger
Peppers
Mushrooms
Sweetcorn
1tsp: Salt (or to taste)
1/2 tsp turmeric
1tbsp tandoori powder
1tbsp chilli powder
1tbsp garam masla
1tbsp oil
3x large Potatoes
Single cream
Chilli flakes
Half cup of milk
Mixed herbs
Egg wash
Cheese (optional)
Shortcut Pastry
Gravy
Handful: coriander

Method
Step 1: Add chicken breast into a bowl
Step 2: Add 1 tbsp salt, half tsp turmeric, 1 tbsp tandoori powder, 1tbsp chilli powder, 1tbsp
garam masala
Step 3: Separately boil 3 large, cubed potatoes
Step 4: Add oil into a pan and add 1 tbsp ginger garlic paste and the chicken and mix
Step 5: Add 2 medium onions into the pan and add ½ of milk
Step 6: Add boiled potatoes and add little bit of cheese and a handful of coriander
Step7: Add puff pastry at the bottom of the tray
Step 7: Pour the mixture into the tray and add a layer of cheese
Step 9: Roll out short crust pastry and cover the top of the tray with it
Step 10: Fold remaining pastry inwards and scrunch up as you fold in
Step 11: Then add puff pastry layer on top and add egg wash on top
Step 12: Bake in oven

Wagamama Firecracker
Ingredients
2 tbsp honey
1 tbsp chilli flakes
1Kg chicken breast
1 tbsp sweet chill sauce
1 tbsp hot siracha sauce
1 tbsp tamarind sauce
Half tbsp soya sauce
1 tbsp sweet Chinese hoisin sauce
1 tsp garlic and ginger paste
1 tbsp oil
½ lemon juice
Chopped onions
Mangetout
Chilli
4 Red hot chilli: dried
Coriander
Steamed rice
Yellow and green peppers
Spring onions
Steamed rice

Method
Step 1: Mix the honey and the sauces together in a bowl and leave to one side
Step 2: Add oil to a pan, then add dried red chilli, add onions, and mix together until caramelised
Step 3: Add the chicken into the pan, mix until chicken changes colour
Step 4: Add ginger and garlic paste into the pan then add green and yellow peppers and mix
together
Step 5: Add chilli and mangetout then add lemon juice, spring onions, and mix together
Step 6: Finally, add the sauce prepped earlier and mix all the ingredients together add a pinch of
salt and mix for the final time
Step 7: Serve with steamed rice

Lasagne
Ingredients
1x diced onion
1tsp ginger and garlic paste
Mince
1.5 tbsp salt
Cumin
Coriander
Garam masla
Chilli powder (optional)
Dolmio Tomato sauce
Dolmio white sauce
Lasagne sheets
Cheddar cheese

Method
1. Add oil into the pan
2. Cut 1 onion and fry until caramelised
3. Add 1 tsp of ginger and garlic
4. Add mince then salt
5. Mix until brown, add water (less than half cup)
6. Leave mince to thicken after adding water
7. Add cumin, coriander and garam masla (chilli powder, optional)
8. Add tomato sauce then mix, leave on low heat
9. Add diced carrots, peppers, mushroom, and sweetcorn
10. Add chilli flakes, thyme, oregano then mix
11. Boil the lasagne sheets
12. Put a layer of the mixture into a deep oven tray
13. Then add the first layer of the sheets on top of the mince
14. Cover sheet with white sauce then add cheese on top
15. Then layer the mince again and repeat
16. Place in over until cooked ( 1 hour ish)

Shepard’s Pie
Ingredients
3 tbsp oil
2 diced onions
Cumin seeds
2 tbsp garlic and ginger
500g mince
1 tbsp: curry powder, turmeric, coriander, cumin powder
1 tbsp: onion granules and paprika
1.5 tsp salt
1 tbsp tomato puree
1 cup: mixed veg: carrots, sweetcorn, pea, green beans
Chopped coriander
Potatoes
Butter
Mozzarella cheese
75ml milk

Potato base:
Butter, cheese, boiled potatoes and 75ml milk, mix together until smooth

Method
1. Add oil to pan
2. Add cumin seed until seeds pop
3. Add onion, salt, ginger, and garlic – cook until slightly brown
4. Add the mince and cook until the water has evaporated, and mince is brown
5. Add spices and cook for 2 mins
6. Keep adding water if mince is too dry
7. Add canned tomatoes and tomato puree – cook on low medium heat for 20 mins
8. Add mixed veg and cook for 10 mins
9. Garnish with coriander
10. Pour into baking dish and sprinkle cheese and pipe over mashed potatoes
11. Top with cheese and bake for 20-20 minutes or until potato is golden

Spaghetti Bolognese
Ingredients
Spaghetti
Mince
Oil
1 Onion (chopped, not diced)
Ginger and Garlic paste
1 tsp chilli
1 tsp salt
1 tsp coriander
1 tsp cumin
1 tsp turmeric
1 cup: water
Dolmino tomato sauce

Method:
1. Pour oil into pan and add onions, garlic, and ginger paste into pan
2. Add mince mix until brown
3. Add 1tsp of chilli, salt, coriander, cumin, and turmeric then mix together
4. Add water and simmer then add tomato sauce and mix together
5. Boil spaghetti and serve

Creamy Pasta

Curry Dishes
Chicken Curry
Ingredients
Onion
Garlic and ginger paste
Whole spices: bay leaves etc
Dry spices: curry powder, chilli powder, cumin, turmeric and coriander powder
Water
Chicken
Potatoes
Coriander
Salt

Method:
1. Cook onions, garlic, ginger, and whole spices, salt
2. Cook onions until translucent
3. Add dry spices
4. Cook again for 10-15 minutes until oil separates
5. Add chicken and a bit of water
6. Within the last 20-25 mins add the potatoes and completely cover it all with water
7. Cook until potatoes are ready

Keema Curry
Ingredients
150ml oil
4 Onions
1 tbsp Garlic and ginger paste
4 bay leaves
4 cardamom (Elasi)
3-4 cinnamon sticks
2 star anise petals
1.5-2tsp salt
1 tsp turmeric powder
1.5 tsp chilli powder
1.5 tsp coriander powder
1.5 tsp cumin powder
2 tsp mixed curry powder
1 tbsp fried fenugreek leaves
1 pint of water
1kg Mince
Cubed potatoes
Coriander

Method
1. In a saucepan, heat 150ml of oil
2. Once the oil is hot, add 4 bay leaves, 4 cardamom pods, 3-4 cinnamon sticks and 2 star
petals
3. Once spices have released their aromas add the sliced onions, 2 tsp of minced garlic, 2 tsp
of minced ginger, 1.5 tsp of salt and fresh cherry tomatoes (cut in half)
4. Mix the ingredients together and cover the saucepan and leave to cook on low medium
health for 8-10 minutes (until onions are caramelised
5. Once onions are cooks, add the mince and cook on high heat, stirring continuously to
prevent clumps forming and let it cook for 5-8 minutes
6. Once it is brown, cover the saucepan again and let it cook for 5-8 minutes
7. Add ground spices: 1 tsp turmeric, 1.5 tsp chilli powder, coriander and cumin powder and
2 tsp mixed curry powder and 1 tbsp of dried fenugreek leaves
8. Mix spices and allow to fry for 8-10 mins over medium heat
9. Add 1 pint of water for the final boil
10. Bring curry to boil and add cubed potatoes just as curry reaches boiling point
11. Allow the curry to boil for another 8-10 minutes on high heat, then simmer gently for 5
more minutes
12. The keema is done when the potatoes are cook and the gravy has thickened a little
13. Garnish with coriander