Chicken & mushroom puff pie

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Preparation and cooking times

Serves 4-6

Preparation 45 minutes

Cooking 30 minutes

(filling only, whole pie if using fresh pastry)

Ingredients

  • 1 tbsp vegetable oil
  • 8 skinless boneless chicken thighs
  • 8 rashers smoked streaky bacon , cut into large pieces
  • 1 onion , halved and sliced
  • 250g pack baby button mushrooms
  • handful thyme sprigs
  • 2 tbsp plain flour
  • 400ml chicken stock
  • 200ml milk
  • 500g pack fresh puff pastry , or frozen and defrosted
  • 1 egg , beaten

Method

  1. Heat the oil in a large, non-stick frying pan. Season the chicken to taste and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan. Lift the chicken onto a plate and tip the bacon into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme, then fry on a high heat for another 3 mins until the onions start to colour.
  2. Tip the flour into the pan and cook, stirring, for 1 min. With the pan off the heat, gradually stir or whisk in the stock, followed by the milk, then add the chicken back to the pan. Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
  3. Heat oven to 220C/fan 200C/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the egg, fix to the edge of the pie dish. Brush with egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife. Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

Nutrition Per serving

855 kcalories, protein 55g, carbohydrate 57g, fat 47 g, saturated fat 17g, fibre 1g, sugar 6g, salt 2.73 g

Recipe from Good Food magazine, March 2006.

Cheesy French toast with ham & grilled vine tomatoes

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Preparation and cooking times

Serves 6

Preparation 10 minutes

Cooking 20 minutes

Ingredients

  • 5 eggs , beaten
  • 4 tbsp milk
  • 140g Gruyère , grated
  • 1 tbsp chopped chives
  • knob of butter
  • 1 large baguette , thickly sliced
  • 250g cherry tomatoes on the vine
  • olive oil , for grilling
  • 250g sliced ham - about 25 slices
  • watercress , to serve

Method

  1. Heat the grill to high. In a shallow bowl, whisk together the eggs, milk, cheese and chives. Melt the butter in a large non-stick pan over a medium heat. Dip slices of bread into the egg mixture, then place them in the pan. Cook for 3-5 mins on each side, or until golden and crisp, then keep warm in a low oven if you need to.
  2. Place the vine tomatoes on a baking tray, drizzle with a little oil and season with salt and pepper. Grill until they start to soften and blister. On a large platter, pile up the cheesy French bread, grilled tomatoes, sliced ham and a pile of watercress, and let everyone dig in.

Nutrition Per serving

439 kcalories, protein 29g, carbohydrate 26g, fat 25 g, saturated fat 10g, fibre 2g, sugar 3g, salt 3.7 g

Recipe from Good Food magazine, December 2009.

Cherry & almond Easter cupcakes

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Preparation and cooking times

Makes 24 cupcakes

Preparation 20 minutes

Cooking 25 minutes

Ingredients

  • 250g pack butter , softened, plus extra for greasing
  • 175g golden caster sugar
  • 5 eggs , beaten
  • 250g self-raising flour , plus an extra 2 tbsp
  • 1 tsp baking powder
  • zest 1 orange , plus 2 tbsp of the juice
  • 250g natural marzipan , coarsely grated (easiest if chilled beforehand)
  • ½ tsp almond essence, optional
  • 200g glacé cherries , halved

FOR THE DECORATION

  • about 100g/4oz icing sugar , sifted
  • mini chocolate eggs, to decorate

Method

  1. Heat the oil in a large, non-stick frying pan. Season the chicken to taste and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan. Lift the chicken onto a plate and tip the bacon into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme, then fry on a high heat for another 3 mins until the onions start to colour.
  2. Tip the flour into the pan and cook, stirring, for 1 min. With the pan off the heat, gradually stir or whisk in the stock, followed by the milk, then add the chicken back to the pan. Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
  3. Heat oven to 220C/fan 200C/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the egg, fix to the edge of the pie dish. Brush with egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife. Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

Nutrition Per serving

855 kcalories, protein 55g, carbohydrate 57g, fat 47 g, saturated fat 17g, fibre 1g, sugar 6g, salt 2.73 g

Recipe from Good Food magazine, March 2006.

Cheese & bacon lasagne

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Preparation and cooking times

Serves 6

Preparation 35 minutes

Cooking 40 minutes

Ingredients

  • 3 large onions , halved and thinly sliced
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 300g pack lean smoked back bacon , chopped
  • 2 x 400g cans chopped tomatoes with juice
  • 20 basil leaves , roughly torn, plus extra to serve if you like
  • 250g pack fresh egg lasagne (check pack for cooking instructions)

FOR THE WHITE SAUCE

  • 600ml milk
  • 50g each butter and plain flour
  • generous grating fresh nutmeg
  • 50g grated Parmesan

Method

  1. Fry the onions in the oil for about 15 mins until golden. Add the oregano and bacon and fry for 5 mins more, stirring frequently. Tip in the tomatoes, season and bubble uncovered for 5 mins. Remove from the heat and stir in the basil.
  2. Meanwhile, make the white sauce. Pour the milk into a pan and tip in the butter and flour. Whisk continuously over a moderate heat to incorporate the flour, then simmer, stirring until thickened. Season with salt, pepper and nutmeg.
  3. Spoon a third of the tomato sauce on the base of a lasagne dish. Top with a third of the lasagne sheets. Then top with a third sauce, a third lasagne, the last of the tomato sauce and finally the last sheets of lasagne. Pour over the white sauce and scatter with the cheese and an extra grating of nutmeg. Chill. If eating straight away, bake at 190C/170C fan/gas 5 for 40 mins until golden and bubbling. Scatter with basil, if you like, and serve with a salad and garlic bread.
  4. To freeze, cool completely, then wrap in cling film, then foil. Will store for 3 months. To serve, thaw for 6 hrs in a cool place. Unwrap and bake at 190C/170C fan/gas 5 for 50-60 mins until thoroughly heated through.

Nutrition Per serving

425 kcalories, protein 23g, carbohydrate 37g, fat 22 g, saturated fat 9g, fibre 4g, sugar 14g, salt 3.03 g

Recipe from Good Food magazine, November 2009.

Apricot & Blueberry crumble cake

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Preparation and cooking times

CUTS INTO 12 squares

Preparation 20 minutes

Cooking 45 minutes


Ingredients

  • 200g butter , softened
  • 225g golden caster sugar
  • 225g self-raising flour
  • 1 tsp baking powder
  • 3 eggs , beaten
  • 2 tbsp milk
  • 150g pot vanilla yogurt
  • 300g apricots , skinned, halved and stoned, or use a drained 410g tin instead
  • 225g punnet blueberries

FOR THE CRUMBLE

  • 25g butter
  • 3 heaped tbsp self-raising flour
  • 3 tbsp caramel sugar
  • 1 tsp ground cinnamon

Method

  1. Line an oblong traybake tin (21 x 30cm) with baking parchment and heat oven to 180C/fan 160C/gas 4. Beat the butter, sugar, flour, baking powder, eggs and milk together until creamy. Spoon into the tin, level the top, then bake for 25 minutes until almost set.


  2. Meanwhile, get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together.
  3. When cake has baked for 25 minutes, whip it out of the oven. Working quickly, spoon over the yogurt, scatter over the fruit, and then top with the crumble. Return to oven for 15-20 minutes until a skewer comes out clean. Serve warm as a pudding, or cooled and cut into squares with tea.

Nutrition Per serving

443 kcalories, protein 8g, carbohydrate 66g, fat 18 g, saturated fat 11g, fiber 2g, sugar 29g, salt 0.84 g

Recipe from Good Food magazine, August 2008.

Lemony prawn & pea pasta

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Preparation and cooking times

Serves 4

Preparation 5 minutes

Cooking 8 minutes

Low-fat

Ingredients

  • 350g linguine or other long pasta
  • 140g large frozen prawns
  • 100g frozen peas
  • 1 egg yolk
  • zest and juice 1 lemon
  • handful grated parmesan
  • soured cream (optional)

Method

  1. Boil the linguine for 8 minutes. Three minutes before the time is up, tip in the prawns and peas. Reserve a cup of cooking water, then drain the pasta and return to the pan.
  2. Add the egg yolk, lemon zest and juice, most of the Parmesan and some soured cream, if you like. Stir everything together, adding a little of the pasta cooking water to loosen the mixture.
  3. Serve sprinkled with Parmesan.

Nutrition Per serving

393 kcalories, protein 21g, carbohydrate 69g, fat 6 g, saturated fat 2g, fibre 4g, sugar 3g, salt 0.33 g

Recipe from Good Food magazine, December 2009.

Chocolate & hazelnut biscotti

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Preparation and cooking times

Makes 20-24

Preparation 20 minutes

Cooking 45 minutes

Low-fat

Ingredients

  • 2 medium eggs
  • 100g caster sugar
  • 250g plain flour , plus extra for dusting
  • ½ tsp bicarbonate of soda
  • zest 1 orange
  • 25g toasted hazelnuts , roughly chopped
  • 25g chocolate chips

Method

  1. Heat oven to 180C/160C fan/gas 4 and line a large baking sheet with baking paper. Whisk together the eggs and sugar until light and fluffy. Sift the flour and bicarbonate of soda into a bowl, and then add the orange zest, hazelnuts and chocolate chips. Fold into the egg mix to make soft dough. Tip onto a lightly floured surface, shape into a 25cm sausage shape with lightly floured hands, then transfer to baking sheet. Flatten to a 3cm thickness, and then bake for 30 minutes until lightly browned on top.
  2. Remove and slide onto a chopping board, then reduce the oven to 160C/140C fan/gas 3. Cut the log into 1cm thick slices and return to the baking sheet, cut-sides up. Bake for 10-15 minutes until crisp, and then cool on a wire rack. Will keep in a tin for 3 weeks.

Nutrition Per serving

84 kcalories, protein 2g, carbohydrate 16g, fat 2 g, saturated fat 0g, fibre 0g, sugar 6g, salt 0.09 g

Recipe from Good Food magazine, February 2010.