Lamb and apricot tagine

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Serves: 4 Time: 2 hours 10 minutes

  • 1kg lamb shoulder, cut into 2 inch pieces
  • 2 onions, sliced
  • 3 garlic cloves, crushed
  • 1 inch ginger, peeled and thinly sliced
  • 1 tbsp apricot jam
  • 150g dried apricots
  • 400g chickpeas, drained and rinsed
  • 2 tsp cinnamon
  • 1 tsp cumin
  • 2 tbsp olive oil
  • 240ml water
  • Salt and pepper to taste

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In a large ovenproof pan or casserole dish, heat 1 tbsp oil over a medium heat. Add the onions and cook for 3-5 mins until softened. Stir in the cinnamon and cumin.

Add 1 tbsp oil then the lamb and salt and pepper to taste. Fry for about 10 minutes until the lamb is browned stirring occasionally.

Add the garlic and ginger and then add the water.

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Bring the water to a boil then cover and place in a preheated oven (170c) for 1 hr 45 mins.

Remove from the oven and stir in the dried apricots and the apricot jam. Return to the oven for another hour.

Remove from the oven and place back on a medium heat. Add 30 ml water and the chickpeas. Cook for 10 mins.

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Garnish with some fresh parsley and serve with couscous or rice.

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One pan greek roast chicken

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Serves: 4 Time: 1 hour

  • 6 chicken thighs
  • 600g baby potatoes, halved
  • 1 red onion, roughly chopped
  • 6 cloves garlic, halved
  • 1 lemon, cut into wedges
  • 175g cherry tomatoes, halved
  • 70ml white wine
  • 30g mixed olives
  • 100g feta
  • 10g oregano leaves, roughly chopped
  • Salt and pepper to taste

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Place the potatoes on a large baking tray with a little oil, salt and pepper and toss to coat.

Place in a preheated oven (200c) for 20 minutes.

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Remove from the oven then add the chicken, onion, garlic, and lemon wedges. Drizzle with some oil and season with salt and pepper. Return to the oven and cook for another 20 mins.

Remove from the oven and add the olives, tomatoes and wine. Turn the oven up to 220c and return the tray for another 20 minutes.

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Crumble the feta over the top and serve everything with the oregano sprinkled on top.

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Mac and cheese

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Serves: 4 Time: 20 minutes

  • 275g macaroni
  • 2 tbsp butter (or vegan alternative)
  • 2 tbsp flour
  • 500ml milk
  • 300g cheddar, grated (or vegan alternative)
  • Salt and pepper to taste

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Add the pasta to a pan of boiling water and cook for 2 minutes less than suggested then drain.

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Meanwhile, in a large saucepan on a medium heat, melt the butter.

Stir the flour into the butter and cook for 2 minutes then slowly whisk in the milk until you have a lump free sauce. Simmer for 5 minutes, continuing to whisk, until the sauce has thickened.

Remove from the heat and stir in the grated cheese before adding the pasta and season with salt and pepper to taste.

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Serve with some sliced spring onions and crispy onions to garnish or scatter breadcrumbs over the top and grill on the highest temperature for 5 minutes.

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Cod and mango tostadas

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Serves: 4 Time: 30 minutes

  • 4 cod fillets
  • 4 tortillas
  • 2 medium white onions, diced
  • 1 red onion, diced
  • 1 red onion, sliced
  • 3 tomatoes, diced
  • 1 red chilli, diced
  • 10g fresh coriander, roughly chopped
  • 5g fresh parsley to garnish
  • 1 mango, de-seeded and diced
  • Juice from 1 lemon
  • 2 tsp salt
  • 2 tbps sugar
  • 120 ml apple cider vinegar
  • 100ml mayonnaise
  • 20 ml hot sauce
  • ½ tsp chilli flakes

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To make the pickled onions:

Place the sliced red onion, sugar and vinegar in a pan and boil for 2-3 minutes until the onions begin to turn pink

Strain the onions and leave to cool (any leftovers will keep in a jar for 2-3 weeks)

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To make Pico de Gallo:

Place the diced onions, tomatoes and chilli in a bowl, add the lemon juice, salt and coriander and mix well then set aside

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Mix the mayonnaise and hot sauce in a separate bowl

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Heat some oil in a frying pan to a medium high temperature and place the cod skin side down, season with salt, pepper and chilli flakes and cook for about 6 minutes then flip and cook for another 3 minutes

Once the fish is flaky and cooked, scrape the meat off the skin with a fork

Gently toast the tortillas on both sides

Layer in this order: tortilla, the mayonnaise/hot sauce mix, the diced onion/tomato/chilli mix, diced mango, cod, pickled onions and fresh parsley

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