Spaghetti Bolognese

Ingredients:

• 3 tablespoons olive oil
• 225 grams smoked back bacon, finely diced
• 2 onions, finely diced
• 1 clove garlic, finely chopped
• 2 large carrots, finely diced
• 3 sticks celery, finely diced
• 500 grams minced beef
• 800 grams chopped tomatoes
• 2 tablespoons tomato purée
• 250 milliliters white wine
• 3 finely pared strips lemon zest
• 1 bay leaf
• 3 sprigs parsley
• Salt and freshly ground pepper
• Freshly grated nutmeg
• 10 tbsp freshly grated Parmesan, plus extra to serve
• 500 grams spaghetti
• 30 grams butter

Directions:

1. To make the bolognese sauce, heat the olive oil in a large saucepan over a medium heat. Add the bacon, onion, garlic, carrot and celery and fry for about 6 minutes or until tender. Stir in the minced beef and stir-fry until the beef is evenly brown and crumbly. Add the chopped tomatoes, tomato purée, wine, lemon zest, bay leaf and parsley. Lightly season with salt (the bacon is quite salty). Add pepper and freshly grated nutmeg to taste.

2. Return the mixture to the boil and simmer gently for an hour until it forms a thick, flavoursome sauce, then remove the lemon zest, bay leaf and parsley. Finally, stir in 6 tbsp grated Parmesan.

3. Just before you are ready to serve, drop the spaghetti into a pan of boiling, salted water. Cook according to packet instructions until al dente - about 10 minutes. Drain thoroughly and heap into a serving bowl. Add the butter and 4 tbsp more Parmesan. Toss well and serve with the sauce and extra Parmesan.

4. Adapted from a recipe was first published on Waitrose.com in February 2004.

(Serves 6)

Linguine With Gorgonzola, Pancetta And Wilted Rocket

Ingredients:

• 225 grams linguine
• 110 grams Gorgonzola Piccante
• 125 grams cubetti (cubed) pancetta or chopped bacon
• 50 grams fresh rocket
• 200 milliliters crème fraîche
• 1 clove garlic, , peeled and crushed
• 110 grams Mozzarella, , cut into little cubes
• a little freshly grated Parmesan (Parmigiano Reggiano), to serve

Directions:

1. Begin by putting the pasta on to cook (see How to cook perfect pasta, below) and give it 1 minute less cooking time than normal, then place the Gorgonzola Piccante and the crème fraîche in a food processor and whiz it to blend together. Next place a large, solid frying pan over direct heat and, as soon as you think it is really hot, add the cubes of pancetta or chopped bacon and sauté them in their own fat for 3-4 minutes, keeping them on the move to brown all the edges evenly. Then add the garlic to the pan and toss that around for about 1 minute. Next, remove the pan from the heat and add the rocket leaves which, when you have given them a stir, will wilt in the heat of the pan.

2. When the pasta is ready, drain it immediately and return it to the saucepan. Now add the Gorgonzola mixture, Mozzarella and the contents of the frying pan, then return the pan to a low heat and toss everything together very thoroughly for about 1 minute. Give it a good seasoning of freshly milled black pepper and, if it needs it, a touch of salt, then serve very quickly in hot pasta bowls with some Parmesan sprinkled over.

3. Serve with a mixed leaf green salad. A nice starter would be some mixed salami and ciabatta.

4. This recipe is taken from How to Cook Book One.

(Serves 2)

This is a lovely combination of assertive flavours that harmonise together perfectly.

British Bangers With Curly Kale And Bacon

Ingredients:

• 454 grams Sausages
• 1 tablespoon olive oil
• 1 onion, , sliced
• 2 cloves garlic, crushed
• 200 grams Smoked Danish Lardons
• 200 grams curly kale, , washed and chopped

Directions:

1. Preheat the grill to medium and cook the sausages for 10-12 minutes, turning occasionally, until browned and thoroughly cooked.

2. Meanwhile, heat the oil in a large frying pan or wok and add the onion and garlic. Fry for 2-3 minutes, stirring constantly, until the onions are slightly softened.

3. Add the lardons and cook for 3-4 minutes, until golden. Stir in the kale and fry for a further 3-4 minutes, until it is just wilted and piping hot. Season with black pepper and serve immediately with the sausages. Mustard-flavoured mashed potato also makes a lovely accompaniment.

Cod, Chorizo and Chickpea Casserole

Ingredients:

• 4 cod fillets, around 150g (5oz) each
• 100 grams chorizo, sliced (uncooked if possible)
• 4 small onions, chopped
• 1 tablespoon olive oil
• 2 tins whole plum tomatoes
• 2 tins chickpeas, drained and rinsed
• 2 cloves garlic, crushed

Directions:

Preheat the oven to 180°C (350°F, gas mark 4). In a large sauté pan or roasting tin, fry the onions in the olive oil until soft and tender. Add the garlic and chorizo slices and fry for 2 to 3 mins. Don't over-fry the chorizo as it can become tough. Next, add the tomatoes and chickpeas and stir together well. Place in an ovenproof dish and sit the cod fillets on top. Bake in the oven for 20-25 mins or until the fish is cooked through.

(Serves 4)

Bratwurst with Rosti and Onion Sauce

Bratwurst can be bought from some specialist delis and you occasionally see them in supermarkets. They make a change from normal bangers as they have a smooth but meaty texture. With a good onion sauce and crisp potato rosti they make a change for supper. Anton Mosimann often serves them at his chef reunion dinners and they always hit the spot with hungry alcohol-fuelled chefs.

Ingredients:

• 4 large bratwurst sausages weighing about 150g each
• 2 large floury baking potatoes
• 2 tablespoons olive oil
• for the onion sauce
• 2 onion, peeled and thinly sliced
• 1 tablespoon vegetable oil
• 1 knob butter
• 3 tablespoons plain flour
• 1 tablespoon tomato puree
• 1 tablespoon mustard (dijon)
• 100 milliliters red wine
• 250 milliliters beef stock
• 1 pinch salt and black pepper

Directions:

1. To make the sauce, heat the oil in a thick-bottomed pan and gently cook the onions for 8-10 minutes with a lid on until lightly coloured. You may need to add a splash of water if they are catching on the bottom of the pan. Add the butter, flour and tomato purée and stir well over a low heat for a minute. Add the mustard, stir well then gradually add the red wine, stirring to avoid lumps forming, before gradually adding the beef stock. Season, bring to the boil and simmer gently for 20-25 minutes until the sauce has reduced by about two thirds and thickened. If the sauce is getting too thick, add a little water. Remove from the heat and cover with a lid to keep warm.

2. Meanwhile put the potatoes in a pan and cover with salted water. Bring to the boil and simmer for 15 minutes so they are cooked no more than two thirds of the way through. Remove from water and leave to cool for about 15 minutes, running them under cold water if you need to speed up the process. Scrape the skin from the potatoes with a knife and grate them on the coarse side of a grater. Put them in a bowl, season and mix well.

3. Heat a non-stick frying pan about 20-22cm in diameter (or you can make individuals in non-stick egg or blini pans) with about a tablespoon of olive oil in and add the grated potato. Press the potato down lightly with a spatula and cook on a low heat for about 4-5 minutes until the bottom is lightly golden and crisp, then flip them over and cook for another 4-5 minutes on the other side until crisp. Keep them warm in a low oven.

4. To cook the sausages, grill them in a ribbed griddle pan or under a medium to hot grill for 4-5 minutes on each side until lightly coloured.

5. If you've made a large rosti, quarter it and serve a bratwurst on each quarter with the hot sauce spooned around.

(Serves 4)

Warm Potato and Apple Salad with Boudin Noir

Ingredients:

• 2 Granny Smith apples
• 1 tablespoon water
• 1 tablespoon sugar
• 3 large potatoes
• 1 tablespoon olive oil
• Salt and pepper
• 1 or 2 links of boudin noir with onions, removed from skin
• Mint, snipped with scissors

Directions:

1. Take one of the apples, peel, core and cube, then put in a small pot with the water and sugar, bring to a boil and simmer for about 5 minutes. Set aside, keep warm.

2. Core the other apple, don’t peel, cube and refrigerate.

3. Peel and cube the potatoes, then cook in the olive oil until brown and cooked. Season with salt and pepper. Set aside and keep warm.

4. Cook the boudin noir in another pan until brown. Keep warm.

5. Divide the cooked apple and scatter on the bottom of two plates. Sprinkle with a little of the mint. Place the potatoes on top of the apple and mint, then the boudin, the raw apples and a little more mint. Enjoy.

(Serves 2)

Flammekueche (Cream and Onion Tart)

Ingredients:

• 1 pack bread dough (you can use pizza dough instead)
• 2 large onions
• 300 milliliters sour cream
• 120 grams bacon
• 100 grams grated cheese
• salt and pepper
• grated nutmeg
• dry white wine

Directions:

Approximately 1 hour in advance, cover the thinly-sliced onions with dry white wine (if you are in a hurry and unable to leave for an hour, you'll notice a difference in the taste). Prepare the dough and spread it out thinly. Drain the onions, but not too much, it's best when there's some wine left. Slowly cook the onions with butter, without letting them colour. Leave to cool. Mix the sour cream, onions and the bacon, season with a little salt (not too much because of the bacon), pepper and nutmeg. Spread the mixture out over the dough and sprinkle with the grated cheese. Cook at 220°C (Gas Mark 7) for 10-15 minutes.

(Serves 4)

Tomato Meatball Wraps

Feed the family for just £3.41 with our Italian-style tomato meatball wraps - they're also a great way to do something different and tasty with mince beef

Ingredients:

• 500 grams minced beef
• 1 teaspoon mixed herbs
• 2 cloves garlic, crushed
• 1 tablespoon oil
• 400 grams tinned chopped tomatoes
• 2 tablespoons tomato puree
• 8 wholemeal tortillas
• 100 grams cheddar
• 1 carton soured cream

Directions:

1. Mix the beef with the herbs and seasoning. Divide into 24 and roll into balls. Heat the oil in a large frying pan and fry the meatballs for 10 mins until golden.

2. Add the chopped tomatoes and purée and cook for a further 10 mins. Warm the tortillas according to pack instructions.

3. Spoon the meatballs over the tortillas, sprinkle over the cheese and add a dollop of soured cream. Fold up and serve with salad.

(Serves 4)

Sweet Potato Bhuna Masala

Put those back-of-the-cupboard spices to good usein this vegetarian curry recipe.

Ingredients:

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon cardamom pods
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 garlic cloves, sliced
• 2.5 centimeter piece ginger, chopped
• 1 teaspoon curry powder
• 1 teaspoon chilli powder
• cinnamon stick
• 200 grams fresh tomatoes, chopped
• 150 milliliters coconut milk
• 100 milliliters white wine
• 450 grams sweet potato, diced
• 200 grams fresh or frozen peas
• To serve
• basmati rice
• naan bread
• mango chutney

Directions:

Place the cumin, coriander and cardamon in a frying pan over a medium heat and toast for two minutes. Grind the spices in a pestle and mortar to a fine powder. Heat the vegetable oil in a large frying pan over a low heat. Cook the onion for 18-20 minutes, or until golden-brown and caramelised. Add the garlic, ginger, ground spices, curry powder, chilli powder and cinnamon stick to the onions and cook for a further five minutes. Add the tomatoes, coconut milk, white wine and sweet potatoes and cook for 15-20 minutes, or until the potatoes are tender. Add the peas five minutes before the end.

(Serves 4)

Quick Paella with Hot-smoked Salmon

Ingredients:

• 1 tablespoon olive oil
• 1 onion, sliced
• 1 clove garlic, crushed
• 110 grams chorizo
• 1 teaspoon smoked paprika
• 300 grams long grain rice
• 1 liter hot chicken stock
• 200 grams frozen peas
• 3 tablespoons flat leaf parsley, chopped
• 250 grams hot-smoked salmon fillet, skinned and flaked
• 1 lemon, cut into wedges
• sea salt and freshly ground black pepper

Directions:

Heat the oil in a heavy-based frying pan and cook the onion and garlic for five minutes, stirring regularly. Add the chorizo and fry until it releases its oil, then stir in the smoked paprika and rice. Keep stirring until the rice is coated in oil before pouring in the stock. Bring to the boil and simmer for 15 minutes.. Add salt and pepper, to taste. Stir through the parsley, flakes of salmon and garnish with the lemon wedges. Serve immediately.

(Serves --)

Slimming World's Burger and Chips

Ingredients:

• For the chips:
• 4 large baking potatoes, peeled and cut into 1cm/½in chips
• Sea salt and freshly ground black pepper
• Low-calorie cooking spray
• For the salsa:
• 3 ripe plum tomatoes, finely chopped
• 1 garlic clove, peeled and finely chopped
• ½ small onion, peeled and finely chopped
• 1 teaspoon artificial sweetener
• 57 milliliters water
• 1-2 teaspoon Worcestershire sauce
• 1-2 drops Tabasco sauce
• For the burgers:
• 794 grams extra lean minced beef
• 8 tablespoons very finely chopped shallots
• 4 teaspoons Worcestershire sauce
• 4 cloves garlic, peeled and crushed
• 4 wholemeal roll
• To serve:
• 4 lettuce leaves
• 4 slices tomato
• Grated carrot
• Shredded red cabbage

Directions:

1. Preheat the oven to 240ºC/gas 9. Place the chips in a pan of lightly salted boiling water for 3-4 mins. Drain well on kitchen paper and leave to dry for about 10 mins. Return the chips to the dry pan, cover with a lid and shake to ‘rough-up’ the edges of the chips. Transfer to a non-stick roasting tin, spray with low-calorie cooking spray and bake for 20-25 mins, turning occasionally. Meanwhile place all the salsa ingredients in a small saucepan and bring to the boil. Reduce the heat to low and cook gently for 4-5 mins. Remove from the heat and allow to cool to room temperature. To make the burgers: Place the minced beef, shallots, Worcestershire sauce and garlic in a bowl and, using your hands, combine thoroughly. Season well, divide into four and shape into flat burgers. Spray the burgers with low-calorie cooking spray, place under a hot grill and cook for 5-6 mins on each side or until cooked to your liking. Remove and keep warm. To assemble the burgers: Split the rolls in half and place a lettuce leaf and a tomato slice on top of each base. Top with a burger and some of the salsa, and serve immediately with the chips and some grated carrot and shredded red cabbage. Syns per serving: Free* on Extra Easy (When following the Slimming World diet you are allowed 15 syns per day)

2. *add 6 Syns if not using wholemeal roll as a Healthy Extra

(Serves 4)

Slimming World Spicy Vegetable Chilli

Ingredients:

• Low calorie oil spray
• 200 grams Quorn mince
• 1 red onion, peeled, halved and thinly sliced
• 2 red chillies, deseeded and finely chopped or sliced
• 2 garlic cloves, peeled and crushed
• 1 teaspoon ground ginger
• 2 teaspoons ground coriander
• 2 teaspoons cumin seeds, crushed
• 1 carrot, peeled and cut into 1cm (1-2in) dice
• 2 sticks celery, cut into 1cm (1-2in) dice
• 1 can chopped tomatoes
• 2 cans red kidney beans, rinsed and drained
• Salt and freshly ground black pepper
• Large handful of coriander leaves, chopped
• For the guacamole
• 1 ripe avocado, stoned, peeled and cut into 1cm (1-2in) diced
• 1 red onion, peeled and finely diced
• 2 plum tomatoes, finely diced
• 1 red chilli, finely chopped
• 2 limes, juiced
• Small handful of coriander leaves, finely chopped
• To serve
• Very low-fat natural fromage frais

Directions:

Spray a large, non-stick frying pan with oil and place over a medium heat. Add the Quorn, onion, chilies, garlic, ginger, ground coriander, carrot and celery and stir-fry for 4-5 minutes. Add the tomatoes and beans, season well and bring to the boil. Reduce the heat and cook gently for 25-30 minutes, stirring often. Meanwhile make the guacamole. Mix all the ingredients together in a small bowl, season well and set aside until needed. Remove the Quorn mixture from the heat, stir in the chopped coriander and serve immediately, garnished with a little fromage frais and accompanied by the guacamole. Syns per serving (When following the Slimming World diet you are allowed 15 syns per day) Original: 3½ Green: 13½

(Serves 4)

Chorizo, Butter Bean and Tomato Stew

Ingredients:

• 2 tablespoons olive oil
• 1 pinch cumin seeds
• 2 cloves garlic
• 2 onions
• 200 grams chorizo sausage
• 2 large tins of tomatoes
• 400 grams roasted pepper
• 1 teaspoon paprika
• 800 grams butter beans (tinned)
• 1 tablespoon fresh coriander
• 150 grams basmati rice, uncooked

Directions:

Cook rice as per packet instructions. Use a large pan and add olive oil. Add cumin and cook for 2 mins until it smells fragrant.Add garlic and onion, reduce the heat and cover. When the onions have softened around 5 mins, remove the lid, add the chorizo and turn the heat up, stirring continuously. Once chorizo begins to crisp, lower the heat to medium and add tomotoes, red peppers (you can buy these ready roasted in jars), paprika and butter beans. Season with salt and pepper. Simmer for 10 mins then add coriander just before serving.

(Serves --)