Mixed pepper and cheese omelette

Wot u do
Stick an omelette pan on high heat and chuck the butter in. When the butter is melting whisk the three eggs together with a little salt. Once the butter is sparking chuck the eggs in and mix around with a spatula. Don’t worry about cutting right into the egg – it’ll look like it’ll never set but it will. Add the other stuff – diced peppers, onion, mushroom, cheese, whatever. Once the egg is fairly well set – four mins – turn half over and let cook for three mins on a lower heat. If you are a fancy dude, stick under a hot grill for a minute or so (I don’t bother with this.)

Serves 1.

Broccoli and cheddar soup

Wot u need
Approx 500g broccoli florets
1 baked potato, chopped
1 medium chopped onion
1200 mls chicken stock
Good splash of milk
Some grated cheese
Seasoning
1 tbsp veg oil

Wot u do
Add the oil to a pot and fry chopped onions till translucent – a few minutes. Add the chopped potato and mix around. Add the broccoli florets and stir through. Stick in the stock, season, boil, cover and simmer for 40 minutes. Take off the pan, whiz in a blender, and add the milk. Sprinkle with cheese before serving.

Wot u need
1 mug of chapatti flour (I use medium, from an Indian grocer)
Some cold water

Wot u do
Add cold water to create a stiff dough that is pliable but isn’t wet. I use a spatula to mix the dough then finish with my hands. Kneed the dough in the bowl for three minutes. Stick bowl in the fridge for 30 mins. After this time, break off a piece of dough about 3/4 the size of a golf ball. Flour each side then roll out into a circle – I put some flour in the mug and roll the chapattis there, placing flour on the board results in an over-floured chapatti which simply burns on the pan. Take your time and roll the dough as thin as you can get it – 5mm is ideal. Your board should have very little sign of any extra flour.

Meanwhile, put a dry frying pan on to very high – once hot place a chapatti on the pan and cook for two mins either side. You will see the wet-look change to a dry white. Don’t burn. Once the wetness has gone remove from pan and place directly onto your gas flame for a few seconds each side – watch the bubbles rise!!!

Makes four chapattis.

Top Tip
If you want to be decadent, rub some butter on one side of each cooked chapatti!

Wot u need
Two medium onions chopped
2 stalks of celery chopped
1/4 white cabbage shredded
2 large carrots chopped in circles and quartered
1.5 litres ham stock (three stock cubes)
1 400g tin chopped tomatoes.
1 tbsp tomato puree
1 tin barlotti beans
2 garlic cloves minced
Penne pasta
Flat leaf parsley
4 slices cooked smoked back bacon.
olive oil
Salt and pepper
Parmasan to serve

Wot u do
Stick a good glug of olive oil in a pot and cook off the onions and garlic till translucent – five mins. Add the carrot, celery and cabbage and cook quickly for a further two minutes. Add the tomatoes, puree and stock and bring to the boil. Season. Cover and cook slowly for 1 hr. Fry the bacon and cut into small pieces – add during the slow cooking time. Add barlotti beans and 3 tbsp parsley. For last 10 mins add 25 penne pasta pieces. Check seasoning. Add more water if required.

Serves 8 – sprinkle with parmesan. Can be frozen.

Wot u need
2 large leeks
2 sticks celery
2 carrots
2 medium onions
2 garlic cloves
1.5l veg or chicken stock (three stock cubes – the wet ones are good)
2 medium baking potatoes
200mls semi-skimmed milk
Olive oil
Seasoning

Wot u do
Chop all the veg into small pieces and sweat off in a covered pot for five minutes on medium/low heat with about 2 tbsp olive oil. Add the stock and potatoes and bring to the boil. Cover the pot and simmer for 20 minutes. Bltz soup using a hand blender. Stir in milk and season to taste.

Serves loads!

Wot u need
3.5kg-3kg piece of unsmoked gammon
Water
1 cup maple syrup
Pepper

Wot u do
Place the gammon in a pot and cover with cold water. Add some black pepper. Bring to boil, cover (leaving a little space for air) and keep on a rolling ball for three hours – topping up with boiling water every 45 mins or as required.

Once cooked, removed and allow to cool for an hour. Heat oven to 230 degrees c. Place gammon on baking tray and drench in maple syrup. Cook for 1 hour.

Serves loads of folk with plenty extras for sandwiches.

TOP TIP: Make soup with the liquid the ham cooked in.

Wot u need
8 decent quality pork sausages (pork and apple are good)
250g lentils (puy/red/anything you like)
2 medium or one large onion finely sliced
2 red peppers finely diced
1 large carrot sliced into small circles
1 red chilli
500 mls passata
500 mls cold water
1 tsp onion powder
1 tsp paprika
1/2 tsp cumin
Splash of Worcestershire Sauce (1 tsp)
Glug of olive oil
Salt and pepper

Wot u do
Cook the sausages in a little oil and set aside. In a pot, add the onion, peppers, carrot and chilli with a glug of olive oil. Bring to a high fry, cover and simmer until cooked but not brown – 10 mins. Then add the passatta, water, Worcestershire Sauce and other spices, the washed lentils, bring to the boil, cover and simmer for 40 minutes. After 20 mins of simmering add the sausages.

Serves two with leftovers.

Handy hint:
I serve with green beans and crispy potatoes – you could eat simply with crusty bread.

Wot u need
1kg finely chopped onions (I use my Nicer Dicer – love it!)
750mls beef stock (four stock cubes for flavour)
1 tbsp granulated sugar
Glug of Spanish sherry.
Good glug of olive oil
Good knob of butter
French baguette
Gruyerre cheese
Seasoning

Wot u do
Stick the oil and butter in the pan and allow to melt. Add the onions, fry medium for two minutes, add sugar to help caramelisation and simmer, covered, for 15 minutes. Stir and lovingly do the same for a further 15 mins. Add the stock, sherry, season, bring to boil and simmer partial lid off for 10 mins.

Cut the baguette into rounds and stick in a medium oven drizzled with olive oil for about 10 mins or until crispy. Spoon the soup into bowls and cover the top with bread, add some cheese and grill quickly.

Bloody delicious!

Serves 4.

Wot u need (for 1 disc)
1 soft tortilla
4 slices red pepper
4 slices onion
1 big tbsp cooked rice (Mexican is good – one of those Tilda packets work well)
Hot sauce
5 chicken pieces out of cold meat packet
Spray oil

Wot u do
Spray then fry the onion and pepper lightly – 5 mins in grill-microwave. Spray Diablo plates and place 1/2 tortilla on one side. Pile up ingredients and drizzle some hot sauce. Season. Place top part of tortilla on Diablo and cook on gas at high for 3.5 mins either side.

Make 2 per person.

Serve with salad.

Wot u need
1 tsp garlic paste
1 red pepper
1 yellow pepper
1 large onion or 2 medium onions
1 flat tsp dried rosemary
big squirt tomato puree
1 uncooked baking potato
1 medium chilli – red or green
1 litre veg stock
Good glug of olive oil
Pinch sugar
Salt and pepper

Wot u do
Chop all the veg into fairly small pieces. Fry the onion and garlic and peppers and chilli in the oil on a medium heat for five minutes until soft. Add everything else including the chopped potato. Cover and cook for 45 mins. Blend and serve.

Serves 4