WELCOME TO THE TWEEDGREEN FOOD CHALLENGE RECIPE CARDS

Save on WaSte, energy & time and enjoy Some great home cooked food!
Our meals have been selected by our resident chef, Val Brunton, and a selection of our volunteers favourites. Where possible we have stuck to traditional local recipes, but also added some international flavour to spice things up a bit. Where shown, vegetarian meals may include egg, so please be sure you select ingredients you are comfortable with eating. We have also tried to include meals that can be made from all local ingredients, and we hope you get to know our local suppliers of fresh vegetables, fish and meat as they will know best what is in season and at its best. Above all we want you to discover your own favourites and add them to the list, share then around and enjoy cooking!

TWEEDGREEN CHALLENGE RECIPE 73

TYPE OF MEAL Easy Meal

DESCRIPTION This should take between 10 and 30 min to prepare and is a great mid week quick meal, or a weekend lunch when everyone is busy These meals are particularly suited to re-heating the next day for lunch, or using leftovers to make something quick without having to cook These meals are suited to using the main ingredients for another meal the next evening or later in the week. For example leftover fish and potato from the fish pie will make great fish cakes two days later These we are calling our super dinners as you can make lots of meals from one. Roast chicken can make a great Sunday treat, followed by chicken meatballs, while the bones make a great base for a hearty winter soup

Dinner/Lunch

Dinner/Dinner

Super Dinner

Local Food Friendly These are products that are available locally (within 50 miles) depending on the season. Most of the basic vegetables used are grown locally, as is the beef and lamb. Get to know your local supplier for tips and advice on whats in season Suitable for Freezing This indicates that this meal is suitable for home freezing. We remind you of course that you shouldnt refreeze any meats or fish that have been frozen previously

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Suitable for Vegetarians

This means the food doesn't contain any meat or animal derived additives such as gelatine (a gelling agent derived from animal ligaments, skins, tendons, bones etc.) In the case of cheese, you should choose animal-derived rennet hasn't been used to make it

Suitable for Vegans The vegan recipes exclude meat, eggs, dairy products and all other animal-derived ingredients. Many vegan recipes also avoid foods that are processed using animal products, such as refined white sugar and some wines

74 RECIPE TWEEDGREEN CHALLENGE

37 RECIPES FOR YOU TO TRY AT HOME

MENU CARDS: CONTENTS

RECIPE 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37

TYPE OF MEAL Easy Meal Easy Meal Dinner/Lunch Easy Meal Dinner/Dinner Dinner/Dinner Super Dinner Easy Meal Dinner/Dinner Dinner/Lunch Dinner/Lunch Dinner/Lunch Super Dinner Dinner/Lunch Easy Meal Easy Meal Dinner/Dinner Dinner/Dinner Dinner/Dinner Dinner/Lunch Dinner/Dinner Dinner/Lunch Dinner/Lunch Dinner/Lunch Dinner/Lunch Dinner/Dinner Dinner/Lunch Dinner/Lunch Dinner/Lunch Easy Meal Easy Meal Easy Meal Easy Meal Easy Meal Easy Meal Easy Meal Easy Meal

NAME Basic Curry Sauce Spicy Curry Sauce Basic Tomato Sauce Broccoli Soup Fish Cakes Fish Pie Roast Chicken Chicken Pasta Chicken, Cranberry & Herb Meatballs Chicken Broth Haggis Neeps & Tatties Haggis Parcels with a Cauliflower Sauce Roast Lamb Moroccan Lamb Burgers Stovies Bubble & Squeek Sausage Casserole Sausage, Chunky Chips & Egg Fusilli with Seafood & Creamy Tomato Sauce Smoked Haddock Chowder Shepherd's Pie Spaghetti & Meat Balls Puy Lentil & Forsyth's Streaky Bacon Seasonal Soup Fajitas Oriental Chicken Salad Spinach Frittata Ricotta & Spinach with Pasta Shells Beef and Ale Casserole Vegetable Risotto Roasted Pepper & Rocket Soup Scotch Broth Bean Casserole Pumpkin, Halloumi & Chilli Omelette Rice and Bean Enchiladas Barley Risotto with Carrots Wild Mushroom & Chestnut Cottage Pie

EASY MEAL

Basic curry Sauce

SERVES 6

INGREDIENTS
1 tbsp rapeseed oil 1 small red onion, chopped 2 cloves garlic, crushed 1 small chili 1 tbsp pataka 1 tinned chopped tomatoes 1 tin of coconut milk

METHOD
In a sauce pan, heat the oil and saut the onion, garlic and chilli. Add the pataka and cook for 5 minutes. Add the chopped tomatoes and the coconut milk.

HINTS AND TIPS: Add fresh coriander if you have some. Easy to freeze.

TWEEDGREEN CHALLENGE RECIPE 77

EASY MEAL

Spicy curry sauce

SERVES 6

INGREDIENTS
2 tsp mustard seeds 2 tbsp vegetable oil 1 tsp fennel seeds 1 tsp ground coriander tsp turmeric tsp salt and pepper 1 tsp ground cumin tsp cayenne pepper 2 cloves garlic 1 inch fresh ginger med onion, sliced 1 tin chopped tomato 400ml coconut milk handful fresh coriander

METHOD
To make the sauce, place 1tsp mustard seeds, fennel, salt & pepper, garlic & the ginger and grind into a mortar & pestle. Heat the oil and place the remaining of the mustard seeds into the hot oil, when the mustard seeds pop place the remaining spices into the oil and reduce the heat and allow to cook. Add the onion and cook with the spices. Cook for a few minutes and pour in the tomatoes and the coconut milk, simmer for 20 minutes stirring occasionally.

78 RECIPE TWEEDGREEN CHALLENGE

DINNER/LUNCH

Basic tomato sauce

SERVES 6

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INGREDIENTS
3 tbsp rapeseed oil 1 large onion, chopped 2 garlic cloves, crushed 20m fresh tomatoes (3 x 400g cans of chopped tomatoes) - tsp dried chilli flakes 2 tsp balsamic vinegar 1 large handful basil leaves, torn into small pieces Salt and freshly ground black pepper Grated parmesan cheese, to serve

METHOD
Heat the oil in a saucepan and gently cook the onion and garlic until softened. Stir in the tomatoes, chilli flakes, balsamic vinegar and sugar. Bring to a simmer and cook slowly for 45 minutes-1 hour. Stir in the basil and season with salt and pepper. This can be left chunky or blended in a food processor for a smooth sauce.

HINTS AND TIPS: For a posh option, add some cream or crme fresh For a spicy option add some more chopped chillies, a handful of chopped coriander and 1 tsp of cumin.
TWEEDGREEN CHALLENGE RECIPE 79

EASY MEAL

Broccoli soup
SERVES 4

INGREDIENTS
1 tbsp rapeseed oil 1 clove garlic, peeled and chopped 250ml chicken or vegetable stock 200g broccoli florets salt and black pepper

METHOD
Heat the oil in a saucepan and saut the garlic for 1-2 minutes. Pour the chicken or vegetable stock into the pan and add the broccoli florets. Bring to the boil and reduce the heat and simmer gently for 10-12 minutes, until the broccoli is tender. Season to taste, then transfer to a liquidizer. Blend until smooth. Ladle the soup into serving bowls and enjoy with crusty bread.

HINTS AND TIPS: Any leftover vegetable can be used. Make double and freeze.

80 RECIPE TWEEDGREEN CHALLENGE

DINNER/DINNER

fish cakes
SERVES 6

INGREDIENTS
1 small onion, chopped 500g fresh fish fillets, skinned 500g leftover mashed potatoes parsley, chopped chives, chopped flour for dusting 1 egg, beaten fresh or dried breadcrumb to coat oil for frying

METHOD
In a pan, heat 1 tbsp oil and saut the onion. Sit the fish on top of the onions. Place lid on pan and turn the heat off. When cooked, remove and cool. Strain the juice and mix into the mashed potato with the herbs. Shape the fish cakes. Lightly dust with flour, dip in egg and then in breadcrumbs to coat. Chill for at least 30 minutes (important or they will come apart in the pan). Heat 1cm oil in a large frying pan. Fry the fish cakes for 3-4 minutes each side or until they are golden brown, crisp and heated through. Drain on kitchen paper.

HINTS AND TIPS: If you are cooking the potatoes, you could cook them in the fish stock. Serve with tartar sauce or chive mayonnaise. Dont throw out ends or stale bread it makes much better breadcrumbs.

TWEEDGREEN CHALLENGE RECIPE 81

DINNER/DINNER

fish pie
SERVES 6

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INGREDIENTS
900g baking potatoes, peeled and cut into chunks 150ml single cream 55g butter, plus extra for greasing 225g fresh haddock fillet 450g salmon 1 lemon 4 hard-boiled eggs quartered For the parsley sauce 85g butter large bunch of parsley 30g plain flour 450ml milk 150ml double cream

METHOD
Cook the potatoes and mash with the cream and butter, and season. Pre-heat the oven to gas mark 6/200C/400F and generously butter a deep ovenproof dish. Cut the haddock and salmon, lay in the dish, season lightly and squeeze over a little lemon juice. For the parsley sauce, melt the butter, add the flour and cook it for few minutes. Pour milk in slowly, continue to stir until smooth. Add parsley, double cream and seasoning. Pour the sauce over the fish and allow to cool. Add the eggs on top and finish with the mashed potatoes. Bake for 35-40 minutes, until the top is crisp and brown. Serve at once.

HINTS AND TIPS: Freeze the sauce before adding potatoes.

82 RECIPE TWEEDGREEN CHALLENGE

SUPER DINNER

roast chicken
SERVES 4/6

INGREDIENTS
1 lemon 1 x 1.3kg chicken bulb garlic skin on 2 red onions handful thyme 2 tbsp rapeseed oil salt and pepper 12 medium potatoes

METHOD
Pre-heat the oven to gas mark 4/180C/350F. Tuck the lemon under the skin. Scatter the garlic and onion on the base of the roasting tin. Place the chicken on top and rub with the oil seasoning and thyme. Bake for 30 minutes keeping it covered baste and cook for a future 30 minutes. Remove the foil and allow the skin to brown. Allow to rest hold the chicken and remove the juice this will be used for the gravy. Cook your roast potatoes and any other root vegetables at the same time this will take about an hour. Once your stock has cooled, skim off any fat return to the heat in a pan and reduce or thicken it with cornflour.

HINTS AND TIPS: Leftovers? Make some chicken & rice soup, chicken salad, fajitas or freeze leftovers for another week. Freeze the sauce before adding potatoes.
TWEEDGREEN CHALLENGE RECIPE 83

EASY MEAL

chicken pasta
SERVES 4

INGREDIENTS
350g pasta bows (farfalle) 300g broccoli or any leftover veg 1 tbsp rapeseed oil 1 small red onion 150g leftover chicken, sliced 2 garlic cloves , crushed 2 tbsp wholegrain mustard 1 tub of crme fraiche

METHOD
To make the sauce, place 1tsp mustard seeds, fennel, salt & pepper, garlic & the ginger and grind into a mortar & pestle. Heat the oil and place the remaining of the mustard seeds into the hot oil, when the mustard seeds pop place the remaining spices into the oil and reduce the heat and allow to cook. Add the onion and cook with the spices. Cook for a few minutes and pour in the tomatoes and the coconut milk, simmer for 20 minutes stirring occasionally.

HINTS AND TIPS: Could be vegetarian just omit the chicken! Use up any vegetables. Could be vegan without the cream. Jazz it up by adding some spices or chili.

84 RECIPE TWEEDGREEN CHALLENGE

DINNER/DINNER

chicken, cranberry & herb meatballs

SERVES 4/6

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INGREDIENTS
500g left over chicken 1 egg 75g dried cranberries 2 slices of stale bread zest of 1 orange 1 small onion 2 cloves garlic 1 tsp thyme and rosemary 1 tbsp chopped parsley 1 tbsp rapeseed oil salt and pepper vegetable oil for frying

Sauce refer to basic tomato sauce menu card

METHOD
Place the onions, garlic, herbs & cranberries and pulse in the food processor until fine. Remove and place in a large bowl. Then place the bread into the food processor and blend until fine, place in the bowl with the onion mix. Then place the chicken into the food processor and pulse into small pieces. Put the mixture into a bowl. Add the orange rind, seasoning and 1 tbsp oil. Shape the meatballs. Heat the vegetable oil and shallow fry the meatballs for a good 10 minutes turning them once.

HINTS AND TIPS: Kids can do the shaping Jazz up the sauce with chili.

TWEEDGREEN CHALLENGE RECIPE 85

DINNER/LUNCH

chicken broth
SERVES 4

INGREDIENTS
1 litre chicken stock 150g carrots, peeled and diced 150g parsnips, peeled and diced 50g brown rice onion, diced 1 small leek, diced Savoy or other green cabbage, shredded 2 tbsp rapeseed oil leftover chicken meat salt and black pepper

METHOD
In a pan, heat the oil and saut all vegetables for 5 minutes. Pour the stock and bring to boil. Add the rice and cook until soft. Add the chicken add simmer for 2 more minutes, the adjust seasoning to taste.

HINTS AND TIPS: Replace the chicken stock and meat for vegetable stock for a veggie option. Make double and freeze a batch.
86 RECIPE TWEEDGREEN CHALLENGE

DINNER/LUNCH

haggis, neeps & tatties

SERVES 4 INGREDIENTS
600g potatoes, peeled and roughly chopped 600g turnips, peeled and roughly chopped a generous pinch of grated nutmeg 4 tbsp milk 4 tbsp butter salt and pepper

METHOD
In a pan, cook the haggis for 40 minutes. At the same time, cook the potatoes for 20 minutes. Melt the butter and warm the milk, add the cooked potatoes and mash. Add the nutmeg and stir well to create a smooth, creamy mash. At the same time, cook the turnips for 20 minutes. Melt the butter and warm the milk, add the cooked potatoes and mash. Add the nutmeg and stir well to create a smooth, creamy mash. Once cooked remove the haggis from the water. Place on a serving dish and cut it open with scissors or a knife and serve with the tatties and neeps.

HINTS AND TIPS: You can use veggie haggis. Replace the turnip with butternut squash or pumpkin if turnip is not in season.

TWEEDGREEN CHALLENGE RECIPE 87

EASY MEAL

haggis parcels with cauliflower pure

SERVES 4 INGREDIENTS
leftover haggis (or veggie haggis) 8 sheets of filo pastry melted butter for brushing the pastry 1 small cauliflower, cut into florets 150g butter milk to cover 100ml cream 1 small onion 4 cloves of garlic 2 bay leaves salt and pepper small bunch fresh chives, finely chopped

METHOD
In a pan, heat the butter and gently cook the cauliflower for 5 minutes and season. Cover with milk and add the onion, studded with cloves and bay leaves. Simmer until the cauliflower is just soft. Remove the cauliflower from the milk and pure in a food processor with the cream. Season and finish with chopped chives. Pre-heat the oven to gas mark 4/180C. Lay a sheet flat on the work surface. Fold into 3. Place a small ball of haggis and fold up into a rectangle. Brush with melted butter. Repeat until all haggis is used up. Bake in the oven for 10 minutes. Serve with the cauliflower pure.

88 RECIPE TWEEDGREEN CHALLENGE

SUPER DINNER

roast shoulder lamb with autumn vegetables

SERVES 6/8

INGREDIENTS
3lb local lamb (ask the butcher for the bones) 1 tsp sea salt and pepper 2 sprigs rosemary and thyme 4 tbsp rapeseed oil 1 garlic bulb, leave the cloves whole 100ml red wine extra sprig thyme autumn vegetables 2 tbsp butter 2 med carrots 2 med onions 250g beetroot 250g potatoes 4 large parsnips parsley and rosemary

TWEEDGREEN CHALLENGE RECIPE 89

roast shoulder lamb with autumn vegetables

METHOD
Pre-heat the oven to Gas 6/200C/400F. Score the lamb skin with a sharp knife or ask your butcher to do it for you. Ask your butcher to give you the bones it helps with the gravy and prevents the lamb sticking to the tray. Heat 2 tbsp of the oil in a heavy duty roasting tray and brown the bones. Then place the lamb in a roasting tray, rub the herbs, seasoning and oil over the lamb. Place all the washed peeling from you vegetables it helps with the gravy, pour 150ml wine or water into the base of the tray. Cook in the oven for 20 minutes before reducing the temperature to gas mark 4/180C/350F and cooking for a further 1 hour 20 minutes, basting occasionally with any juices. Once the meat is cooked, remove it from the tray and sit it on a plate in a warm place to rest. To make the gravy, drain any excess fat from the roasting tray and put the tray over a medium heat. Pour in the remaining lamb stock, the white wine and cranberry sauce and boil for 3-4 minutes. Stir in the cornflour and cook until thickened. If you prefer thicker gravy, add a further tbsp of cornflour. Season with salt and pepper and pour into a jug. Heat the butter and 2 tbsp rapeseed oil with the chopped herbs and place the vegetable in the oven for about an hour, so they are cooking at the same time as the lamb.

HINTS AND TIPS: You can use any vegetables, depending on the season, and what you have grown, remember dont throw vegetables out chop them and blanch them so you can enjoy this dish all year round. Make stovies, shepherds pie, scotch broth with any of the leaftover meat & vegetables.

90 RECIPE TWEEDGREEN CHALLENGE

DINNER/LUNCH

moroccan lamb burgers

SERVES 6

INGREDIENTS
500g minced lamb 1 red onion, diced 2 cloves of garlic 1 tsp ground cumin 1 tsp ground coriander 1 tsp rasel hanout salt and pepper 1 handful of fresh coriander

METHOD
Mix the onion, garlic and fresh coriander in a blender. Place the lamb into a large bowl, and add the spices, the ground spices, onion mix and season. Mix well. Divide the mixture into burgers. Fry and serve with a salad and homemade chips.

HINTS AND TIPS: Replace lamb with any other meat, or soya minced for a veggie option.

TWEEDGREEN CHALLENGE RECIPE 91

EASY MEAL

Stovies
SERVES 4

INGREDIENTS
110g of diced lamb 700g of potatoes, peeled and diced 1 large onion, diced 1 tub stovie dripping salt and pepper

METHOD
Heat the fat from your stovie dripping in a pan. Add the onion and cook until soft. Add the potatoes and cook until almost tender. Then add the remainder of the stovie dripping and diced meat. Remove from heat once potatoes are tender. Adjust seasoning and serve.

HINTS AND TIPS: Not suitable for freezing. You could use sausages or smoked haddock (replace the stovie dripping with fish stock, and fry onions in oil).

92 RECIPE TWEEDGREEN CHALLENGE

EASY MEAL

Bubble & squeak pattie

SERVES 4

INGREDIENTS
4 tbsp butter 1 small onion, diced 200g leftover mashed potatoes 100g of leftover cabbage, carrots, swede, peas, brussel sprouts or sweet corn salt and pepper

METHOD
In a pan, melt 2 tbsp of the butter, and cook onions until soft. Heat through the mash, add the vegetables, adjust seasoning and fry for 10 minutes. Remove from heat and allow to cool slightly. Then shape into patties. Wipe the pan and heat the remaining 2 tbsp of butter. Fry your patties and serve.

HINTS AND TIPS: You can add some leftover meat/bacon at the same time as the vegetables. Kids can easily shape the patties.

TWEEDGREEN CHALLENGE RECIPE 93

DINNER/DINNER

Sausage casserole
SERVES 4

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INGREDIENTS
500g pork and chive sausages 1 tbsp rapeseed oil 1 red onion, sliced 2 carrots, diced 2 medium potatoes, diced 1 red pepper, sliced 200ml chicken stock 3 sticks celery, chopped 1 tin chopped tomatoes 1 tin mixed beans

METHOD
Pre-heat the oven to gas mark 4/180C/350F. In a pan heat the oil and cook the sausages until brown, lift out of the pan and place on kitchen paper. Place the onions, carrots, potatoes and celery into the pan, cover with a lid, and cook until nearly soft. Add the sliced pepper, stock and chopped tomatoes and bring to the boil, then stir in the mixed beans. Place the sausages into a large casserole dish, pour the vegetable mixture over the sausages. Cook in the oven for 30 minutes.

HINTS AND TIPS: You can use any leftover veg. Jazz it up by adding a glass of cider or red wine at the same time as the tomatoes. Replace the pork sausages for veggie ones for a veggie option.

94 RECIPE TWEEDGREEN CHALLENGE

DINNER/LUNCH

Sausage, chunky chips & egg

SERVES 4

INGREDIENTS
2 large baking potatoes 2 tbsp rapeseed oil 2 cloves of garlic 8 sausages 4 eggs

METHOD
Pre-heat the oven to gas mark 6/200C/400F. Cut the baking potatoes into chunky chips. Coat with the oil. Add the crushed garlic. Bake for 35 minutes, then add the sausages and cook for further 20 minutes until brown and cooked through. Fry or poach the eggs.

HINTS AND TIPS: Replace the sausages for cooked sweet corn for a veggie option.
TWEEDGREEN CHALLENGE RECIPE 95

DINNER/DINNER

fusilli with Seafood & creamy tomato Sauce

SERVES 4 INGREDIENTS
300g pasta 2 tbsp rapeseed oil 1 red pepper, sliced 1 small red onion, sliced 2 cloves garlic, crushed 15g basil, chopped 1 tinned chopped peeled tomatoes 150g salmon, diced 1 tub of crme fraiche 25g grated parmesan

METHOD
Boil pasta following packet instructions. In a pan, heat the oil and saut off the onions, peppers and the garlic, add the salmon and cook, and then add the chopped tomato and the crme fraiche. Reduce the heat, add in the cooked pasta. Adjust the seasoning and stir in the fresh basil. Garnish with the fresh parmesan cheese, and enjoy with some garlic bread and salad.

HINTS AND TIPS: Dont over stir as the salmon may break up. Use any fish on special offer. You can make it vegetarian by removing the salmon

96 RECIPE TWEEDGREEN CHALLENGE

DINNER/LUNCH

Smoked haddock chowder

SERVES 6 INGREDIENTS
50g butter 1 large onion, sliced 250ml whole milk 200ml single cream 300ml fish stock 4 medium potatoes, peeled and cut into cubes 450g smoked, undyed haddock salt and freshly ground black pepper 2 tbsp chopped parsley, to garnish 2 tbsp of chives, chopped crusty bread, to serve

METHOD
In a pan, melt the butter, add the onion and fry for 8-10 minutes. Add the milk, stock and potatoes. Bring to boil, then reduce the heat to simmer for 10-15 minutes until tender. Add the haddock and cover the pan. Simmer for 5 minutes. Add the cream, parsley and chives, and season, to taste. To serve, pour into bowls, sprinkle with parsley and serve with crusty bread alongside.

HINTS AND TIPS: Make double and freeze before you put the cream in

TWEEDGREEN CHALLENGE RECIPE 97

DINNER/DINNER

Shepherds pie
SERVES 4

INGREDIENTS
1 large onion, sliced 2 tbsp butter 2 cups diced leftover meat 2 cup of brown or beef gravy 1 carrot, diced 1 cup of cooked peas salt and pepper 1 egg 2 cups leftover mashed potatoes

METHOD
In a pan, melt the butter over medium heat and saut the onion and carrots until tender. Pre-heat the oven to gas mark 6/200C/400F. Add meat, gravy and peas into the pan and heat through. Transfer to a baking dish and allow to cool. Beat the egg yolk into the warm potatoes and spread over the mixture. Place in the oven for 30 minutes until golden brown.

HINTS AND TIPS: Make it vegetarian by adding lentils or soya mince instead of meat. You could double the base and freeze it just add some potatoes when defrosted.
98 RECIPE TWEEDGREEN CHALLENGE

DINNER/LUNCH

Spaghetti & meatballs

SERVES 4

INGREDIENTS
400g minced beef 15 g fresh parsley 2 cloves of garlic red onion, minced 1 tsp rapeseed oil 700g bottle of passata

METHOD
In a blender, place onions, garlic and basil. In a large bowl, place the beef, olive oil, and onion mix. Mix well. Shape into balls. In a non stick pan, add little oil for frying. Fry the meatballs for 5 minutes, turn them over and fry until golden brown. Tip the passata sauce and simmer for 10 minutes until the meatballs are cooked through. Cook the pasta by following the cooking instructions.

HINTS AND TIPS: Replace the beef with any other, or soya minced for a veggie option.

TWEEDGREEN CHALLENGE RECIPE 99

DINNER/LUNCH

Puy Lentil & Bacon

SERVES 6

INGREDIENTS
310g puy lentils, washed and soaked over night 100g smoked streaky Forsyths bacon, diced 2 tbsp rapeseed oil 1 red onion, sliced 1 carrot, grated 4 sticks celery, diced 2 med waxy potatoes, diced 1 leek, sliced good handful flat leaf parsley 1.5L chicken stock (or veggie option) pepper to taste 4 cloves garlic 2 tbsp tomato puree 2 tsp paprika

METHOD
First prepare the vegetables. Heat the oil and fry the bacon. Then add all the vegetables and saut for 10 minutes with the lid on. Add the lentils coat with the liquid when add the hot stock and simmer for about an hour. Then add the tomato puree, paprika and the pepper. Add the parsley just before serving.

HINTS AND TIPS: Make double and freeze

100 RECIPE TWEEDGREEN CHALLENGE

DINNER/LUNCH

Seasonal soup
SERVES 4

INGREDIENTS
1 medium onion, chopped 1 clove of garlic, crushed 1 small tin of cooked butterbeans 1L vegetable stock 1 tbsp rapeseed oil mixed herbs seasonal vegetables, chopped into small bits

METHOD
In a large saucepan, heat the oil and fry the onion and garlic until soft. Add the seasonal vegetables and lightly fry for a minute, add the butter beans, then add the stock and 2 teaspoons of the mixed herbs, then a pinch of salt and pepper. Bring to boil, and simmer until vegetables are cooked through. You can serve it like this or you can blend it to make a smooth soup.

HINTS AND TIPS: Make double and freeze a batch. Add leftover meat or fish if you fancy it.

TWEEDGREEN CHALLENGE RECIPE 101

DINNER/LUNCH

fajitas
SERVES 4

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INGREDIENTS
2 tbsp rapeseed oil 2 fresh chillies 1 big red onion, halved and sliced 1 red pepper, sliced 1 yellow pepper, sliced 1 courgette, sliced 100g green beans 400g tin chopped tomatoes 1 handful of fresh coriander, chopped soured cream 8 flour tortillas

METHOD
Steam the green beans for 5 minutes and refresh. In a pan, heat the oil and fry the onion and peppers until soft. Add the green beans, tomatoes and simmer for 15 minutes. Stir through the coriander and roll in warm tortillas with a dollop of soured cream. Serve with green salad.

HINTS AND TIPS: Any leftover chicken can be added at the same time as the tomatoes.

102 RECIPE TWEEDGREEN CHALLENGE

DINNER/DINNER

oriental chicken salad

SERVES 4

INGREDIENTS
100g leftover chicken, sliced 1 small pack of egg noodles 1 red onion, sliced 1 bunch spring onion, cut diagonal 1 med carrot, grated 2 beef tomatoes, sliced into quarters 1 bag watercress, washed and dried 1 packet bean sprouts, washed and dried 1 tbsp rapeseed oil 1 tbsp chilli sauce 1 tbsp soy sauce

METHOD
In a pan, cook the noodles, drain and allow to cool. In a large bowl, mix all the vegetables together. Add the chicken and the noodles. Pour over sauce. Stir all the ingredients and serve.

HINTS AND TIPS: Can be served hot, or with any other meat or vegetables.

TWEEDGREEN CHALLENGE RECIPE 103

DINNER/LUNCH

Spinach frittata
SERVES 6 INGREDIENTS
500g new potatoes (crushed) 2 tbsp rapeseed oil 1 bag of spinach 1 tbsp chopped chives 4 organic eggs 1 x 250g tub crme fraiche salt and ground pepper

METHOD
Pre-heat oven at gas mark 6/200C/400F. Steam the new potatoes until ready. Remove from the heat and allow to cool. Crush the potatoes. Use half oil to grease a dish, heat the remaining oil in the frying pan and lightly fry the crushed potatoes, add the spinach, then transfer them into a large bowl with the chives. Stir in the seasoning. In a separate bowl mix the crme fraiche and eggs, then add to the bowl of potatoes and mix. Pour the mixture into the greased dish and bake for 15 minutes or until the mixture is firm. Enjoy with a green salad and crusty bread.

HINTS AND TIPS: Any seasonal vegetables can be used.

104 RECIPE TWEEDGREEN CHALLENGE

DINNER/LUNCH

ricotta & spinach pasta shells

SERVES 6 INGREDIENTS
1 pack of pasta shells (conchiglioni) 25g butter bag of spinach, roughly chopped 250g tub ricotta salt and pepper to taste Quick Tomato Sauce 2 cloves garlic 2 tbsp rapeseed oil 1 tbsp thyme 4 tbsp fresh parmesan

METHOD
Pre-heat oven at gas 4/180C/350F. Cook the pasta shells as per instructions. Drain then put pasta into cold water. Wash spinach in cold water and remove any large stalks. In a pan, melt butter and add spinach, cook until wilted (1-2 mins). Place ricotta in large bowl and add seasoning, tbsp thyme, chopped spinach. Stuff each pasta shell with the mix. Oil or butter the dish. Pour of the tomato sauce in a dish. Place the shells in a single layer. Pour the remaining sauce. Sprinkle with remaining thyme and parmesan. Put in oven for 20 minutes.

HINTS AND TIPS: Kids can stuff the pasta.

TWEEDGREEN CHALLENGE RECIPE 105

DINNER/LUNCH

Beef & ale casserole

SERVES 6

INGREDIENTS
50g butter 550g round steak, diced 2 onions, diced 150g streaky bacon, diced 2 x 250g tinned tomatoes 1 bottle real ale 280ml beef stock 1 good sprig rosemary 1 sprig thyme

METHOD
Pre-heat oven to gas mark 6/200C/400F. In a casserole pot, melt the butter, and brown the beef. Add the onions and streaky bacon, place a lid on the pot and cook for a good 15 minutes on a low heat. Add the tomatoes, herbs, stock and the ale. Bring up to the boil and place into the oven for 1h30 and adjust the seasoning. Allow to cool.

HINTS AND TIPS: Make double and freeze a batch

106 RECIPE TWEEDGREEN CHALLENGE

EASY MEAL

vegetable risotto
SERVES 6 INGREDIENTS
300g rice 4tbsp rapeseed oil 2 aubergines, chopped 1 tin peeled chopped tomatoes 1L veggie stock 30cl crme fraiche 1 onion, chopped 100g parmesan cheese

METHOD
Salt the aubergines and leave in a colander. Once the moisture has come out of the aubergine pieces dry them on kitchen paper. Sprinkle over the oil and place the aubergine under the grill until soft and just starting to colour. You may need to use extra oil. In a large saucepan, heat the oil and cook the onion. Add rice; gently add 250mL of veggie stock. Stir constantly, once your rice is almost cooked add 30g of parmesan cheese, tomatoes and crme fraiche. When the rice has absorbed all the stock, and is a nice creamy consistence. Divide into between your bowls. Garnish with the remaining parmesan cheese and serve.

HINTS AND TIPS: Use any seasonal vegetables. Jazz it up by adding a glass of white wine with the cream / chilli with the last part of the stock / add king prawns or fish and use fish stock.

TWEEDGREEN CHALLENGE RECIPE 107

EASY MEAL

roasted pepper & rocket soup

SERVES 4

INGREDIENTS
2 tbsp rapeseed oil 1 red, 1 yellow and 1 green pepper, sliced 4 cloves of garlic 1 red onion, sliced 1 tbsp tomato puree 2 x 400g tins of organic chopped tomatoes 1L veggie stock 1 bag of rocket

METHOD
Heat the oil in a pan and add the garlic, red onion, and peppers and saut for 20 minutes. Place the remaining ingredients into the pan and simmer for 30 minutes. Place everything in a food processor and blend until smooth.

HINTS AND TIPS: Make double and freeze it for another meal.

108 RECIPE TWEEDGREEN CHALLENGE

EASY MEAL

Scotch broth
SERVES 4-6

INGREDIENTS
100g of barley 100g of dried peas, soaked overnight 150g of leftover meat 1 tbsp of salt 1tbsp rapeseed oil 2 small leeks, sliced 2 carrots, diced 1 small turnip bunch of kale or a small Savoy cabbage, shred finely parsley 1L vegetable stock

METHOD
In a pan, heat the oil. Saut all the vegetables for 5 minutes. Add the barley and peas, then the stock. Cook for 40 minutes, then add the cooked meat. Add the kale or Savoy cabbage. Cook for 20 minutes. Adjust the seasoning. Add the parsley on top and serve.

HINTS AND TIPS: Make double and freeze a batch.

TWEEDGREEN CHALLENGE RECIPE 109

EASY MEAL

Bean casserole
SERVES 4

INGREDIENTS
2 tbsp rapeseed oil 1 large red onion 2 cloves garlic 1 yellow pepper, sliced 1 green pepper, sliced 4 sticks of celery, sliced 400g butter bean, rinsed 400g chickpea, rinsed 400g chopped tomatoes 1 tbsp tomato puree 1 veggie stock cube 1 tsp paprika 1 fresh chilli 1 glass of white wine (if any leftover)

METHOD
In a saucepan, heat the oil and saut your onion, garlic, peppers, celery, chilli and paprika. Add the tomatoes pure and the wine. Simmer for 20 minutes. Pour in the rinsed beans. Adjust seasoning. Serve with rice.

HINTS AND TIPS: Make double and freeze a batch. You could add some leftover meat.

110 RECIPE TWEEDGREEN CHALLENGE

EASY MEAL

Pumpkin, halloumi & chilli omelette

SERVES 4 INGREDIENTS
2 tsp rapeseed oil 175g/6oz halloumi, sliced 500g/1lb pumpkin, diced 2 red chillies, seeded and finely chopped 1 garlic clove, finely chopped 2 tsp cider small bunch of mint, roughly chopped 6 eggs, beaten

METHOD
Heat half the oil in a large frying pan. Cook the halloumi for 1-2 mins on each side until golden, remove from the pan and set aside. Add the remaining oil to the pan, then cook the squash for about 10 mins, until soft and starting to colour. Add the chilli and garlic and cook for a further 2 mins. Pour over the cider, then put the halloumi back into the pan, scatter over the mint and pour on the eggs. Cook for 5 mins until the base is set. Heat the grill to high. Flash the omelette under the grill for 5 mins until puffed up and golden. Serve immediately or allow to cool and serve cold with a salad if you like.

TWEEDGREEN CHALLENGE RECIPE 111

EASY MEAL

rice & bean enchiladas

SERVES 4 INGREDIENTS
250g pouch microwave rice 1 tsp Cajun seasoning bunch spring onions, chopped 2 large flour tortillas 415g can refried beans 200g tub tomato salsa 150g pot fat-free yogurt 25g cheese, grated

METHOD
Pre-heat the oven to gas mark 6/200C (180C fan)/400F. Heat the rice following the pack instructions, then stir in the Cajun seasoning and most of the spring onions. Spread the tortillas with the refried beans, then top with rice. Spread half the salsa on the base of a baking dish. Roll up the wraps, arrange on top of the salsa, dot over half the yogurt and sprinkle over the cheese. Cook for 30 mins until golden and bubbling. Serve sprinkled with the rest of the spring onions, with the remaining yogurt and salsa on the side.

HINTS AND TIPS: Make double and freeze a batch. You could add some leftover meat.

112 RECIPE TWEEDGREEN CHALLENGE

EASY MEAL

Barley risotto with carrots

SERVES 4

INGREDIENTS
1.5 ltrs vegetable stock 1 onion, chopped 2-3 carrots, chopped 2 tsp rapeseed oil 300g barley handful parsley, roughly chopped Parmesan-style vegetarian cheese

METHOD
Put the stock in a saucepan and bring to a simmer. Combine the onion, carrots and oil and cook for 3-5 minutes, stirring to coat all the grains in the oil. Season lightly. Add 2 ladlefuls of stock and to the barley and cook, stirring constantly until the liquid is adsorbed. Continue adding the stock a ladleful a time and stirring for about 30-40 min, until the barley is tender and most of not all the stock is gone. Season to taste. Stir in the parsley and serve immediately with finely grated cheese.
TWEEDGREEN CHALLENGE RECIPE 113

EASY MEAL

Wild mushroom & chestnut cottage pie

SERVES 6

INGREDIENTS
2 tbsp vegetable oil 2 carrots, chopped swede, chopped 12 pearl onions, peeled and left whole 1 garlic clove, crushed 1 rosemary sprig 1 tsp tomato pure 1 tsp yeast extract, such as Marmite 200g can chopped tomatoes 50ml white wine 175ml vegetable stock 500g fresh penny buns/ceps or mixed
114 RECIPE TWEEDGREEN CHALLENGE

wild mushrooms, roughly chopped 200g vacumn-packed chestnuts, halved For the topping 3 potatoes, diced 2 parsnips, diced 2 carrots, diced 300g celeriac, diced 100g butter 50ml milk METHOD OVERLEAF

METHOD
Heat the oil in a large frying pan, add the carrot, swede and onions, and cook for 8 mins. Add the garlic, rosemary, tomato pure and yeast extract, and cook for a further 5 mins. Add the tomatoes and white wine and scrape all the goodness off the bottom of the pan. Pour in the stock, add the mushrooms and chestnuts, then simmer for 8 mins until the sauce is reduced and thickened. Remove from the heat and allow to cool slightly. Meanwhile, to make the topping, put all the vegetables in a large pan of salted water and bring to the boil. Cook for 12 mins or until the vegetables are tender. Drain, then allow to steam-dry for 5 mins. Roughly mash the roots with the butter, milk and some seasoning. Heat oven to gas mark 5/190C (170C fan)/375F. Pile the mushroom mixture into an ovenproof dish, top with the mash, then cook for 30 mins until golden and bubbling. Serve with some buttered greens, if you like.

TWEEDGREEN CHALLENGE RECIPE 115

116 RECIPE TWEEDGREEN CHALLENGE