Great Kitchen

Ingredients ¼ tsp ground cinnamon 50g rolled porridge oats 2 tbsp natural yogurt 50g mixed berries drizzle of honey ½ tbsp nut butter (we used almond) Method The night before serving, stir the cinnamon and 100ml water (or milk) into your oats with a pinch of salt.  The next day, loosen with a little more water (or milk) if needed. Top with the yogurt, berries, a drizzle of honey and the nut butter.

Ingredients 1.6kg braising steak, cut into large chunks 3 bay leaves small bunch thyme 2 bottles cheap red wine 2 tbsp oil 3 large or 6 normal carrots , cut into large chunks 2 onions   , roughly chopped 3 tbsp plain flour 1 tbsp tomato purée Method Tip 1.6kg braising steak, cut into large chunks, into a large bowl with 3 bay leaves, a small bunch of thyme, 2 bottles cheap red wine and some pepper, then cover and leave in the fridge overnight. Heat oven to 200C/180C fan/gas 6. Place a colander over another large bowl and strain the marinated meat, keeping the wine. Heat 1 tbsp oil in a large frying pan , then brown the meat in batches, transferring to a plate once browned. When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelised bits from the pan. Heat 1 tbsp oil in a large casserole and fry 3 large or 6 normal carrots, cut into large chunks, and 2 roughly chopped onions until they start to colour. Stir in 3 tbsp plain flour f

INGREDIENTS ·       4 brown onions, peeled, quartered ·       500g White potatoes, peeled, halved (quartered if very large but big is fine as they’ll cook through due to the long cooking time) ·       8-10 Chicken thighs/drumsticks ·       6 peeled and bashed garlic cloves ·       1 heaped tsp oregano ·       3/4 tsp cumin ·       1 level tsp smoked paprika ·       1 level tsp paprika ·       1/2 tsp pul biber (optional) ·       3/4 tsp salt  ·       3/4 tsp pepper  ·       1 heaped tbsp chopped parsley ·       2 tbsp Tomato purée  ·       1 stock cube ·       1 can chopped tomatoes  ·       Olive oil  METHOD 1.     Preheat oven to 180c (fan), 200c conventional.  2.   In a large deep metal tray place the onions, potatoes, chicken, garlic, sprinkle over the oregano, salt and pepper and parsley.  3.    Pour the chopped tomatoes over the top, then in a measuring jug, add the spices and mix together the tomato purée and stock cube with 100ml boiling water until dissolved, then top up with

INGREDIENTS ·       2 tbsp sunflower / rice bran oil ·       500g chopped beef shin/stewing steak  ·       2 cloves peeled and bashed garlic cloves  ·       1/2 tsp freshly milled salt  ·       1/2 tsp freshly milled black pepper  ·       1 tsp mixed spice  ·       1/2 tsp cinnamon  ·       1 heaped tsp dried oregano  ·       1 large onion peeled, halved and roughly sliced  ·       1 can chopped tomatoes ·       1 tbsp tomato purée ·       1 beef or chicken stick cube melted in 500ml boiling water  ·       3-4 sprigs thyme  ·       2 carrots, peeled and chopped into 1cm rounds  ·       2 large potatoes, peeled and quartered  ·       300g frozen green beans  METHOD  Preheat oven to 200C (fan). Dab the beef with kitchen paper to dry a little, then add the beef and the oil to a large oven casserole dish, stir and cook uncovered in the oven on the middle shelf for 15-20 mins until browned. Take out, stir, add the onions, spices, oregano and garlic cloves and cook for a further 15-20 mins.

INGREDIENTS For the Dough: ·       300ml warm water ·       1 sachet (7g) fast action yeast ·       1 tsp sugar ·       150ml warm milk ·       1 tbsp sunflower oil ·       2 tbsp natural yoghurt ·       780g plain white flour For the Topping: ·       4 onions, peeled, roughly chopped ·       3 large ripe tomatoes, roughly chopped ·       1 red bell pepper, cored, roughly chopped ·       1 green bell pepper, cored, roughly chopped ·       6 cloves garlic, peeled ·       1 large handful (bunch) fresh parsley, roughly chopped ·       2 level tbsp tomato puree ·       2 level tbsp red pepper paste ·       3 tbsp sunflower oil ·       1 heaped tsp cumin ·       1 heaped tsp paprika ·       1 tsp pul biber ·       1 tsp salt ·       1 tsp black pepper ·       400g beef mince (you can use lamb mince if you prefer, which is more traditional) METHOD 1.     For the dough: Pour the water into a large bowl and gently stir in the yeast and sugar. Pour in the milk, oil and yoghurt, and whisk gently