Great Kitchen

INGREDIENTS ·       400g cooked chickpeas (around 250g dried chickpeas soaked overnight and boiled / 1 x 660g jar or 2 x 400g can of good quality chickpeas   ·       2 finely chopped garlic cloves ·       5 tbsp tahini ·       1 tbsp olive oil ·       1/2 tsp salt ·       60ml freshly squeezed lemon juice METHOD 1.     Reserve a few of the chickpeas for garnish and add the rest to a blender with a little of the chickpea water (from the boiling juices or from the jar / can).  2.   Add the rest of the ingredients and blitz together in the blender.  3.    If the texture is too thick, add a little more water. Blend again, taste it and add a little more salt/lemon if desired. It should be lovely and smooth.  4.   Garnish with a pinch each of paprika, sumac and pul biber, a drizzle of olive oil and finely chopped parsley, and a similar cucumber, tomato, parsley and olive salad, dressed with a drizzle of extra virgin olive oil, lemon juice and a pinch of salt. 

INGREDIENTS 300g pack Amoy Straight To Wok Udon Thick Noodles 1 tbsp wok oil 150g pack  Shiitake Mushrooms, thickly sliced 100g Cauldron Marinated Tofu Pieces 1 small pointed spring cabbage, shredded 1 red chilli, deseeded, thinly sliced 2 tsp Kikkoman Less Salt Soy Sauce 1 tbsp Cooks’ Ingredients Mirin 1 bunch salad onions, shredded   PREPARATIONS 1 Put the noodles into a bowl and cover with freshly boiled water. Heat 2 tsp oil in a wok or large non-stick frying pan over a high heat. Stir-fry the mushrooms for 2 minutes or until golden. 2 Add the remaining oil and the tofu pieces, and cook for 1 minute until hot, then add the cabbage, and cook for 2-3 minutes until wilted. 3 Drain the noodles and add to the pan. Toss with the chilli, soy and mirin. Sprinkle with the salad onions and serve straight away.

INGREDIENTS   ½ tsp Bart sea salt and seaweed  ½ tsp sweet smoked paprika pinch cayenne pepper 150g pentland brig kale 1½ tbsp olive oil   PREPARATIONS   1. Preheat the oven to 180˚C, gas mark 4. Put the salt, paprika and cayenne in a pestle and mortar and pound until very finely ground. Season with black pepper. 2. Rinse and drain the kale, patting dry with kitchen paper. Remove the tough central stalks and tear the leaves into 4-5cm pieces. Transfer to a large mixing bowl; add the oil and the spice mixture. Mix well, making sure every leaf is coated. 3. Spread the kale out on a large baking tray (it needs space to crisp up so use 2 trays if necessary). Bake for 10-12 minutes, or until the leaves are crisp, but not overly coloured, turning with tongs halfway through. Leave to cool and serve with a chilled beer, if liked.

INGREDIENTS   10 small sweet potatoes (about 200g each)  100g unsalted peanuts 4 limes 4 tbsp tamari 4 red chillies, finely chopped bunch coriander, leaves picked bunch mint, leaves picked  PREPARATIONS 1. Preheat the oven to 200˚C, gas mark 6. Rinse and dry the sweet potatoes, then prick them with a fork, rub them with a little salt and place on a tray. Roast for 30-40 minutes, until soft throughout. 2. Meanwhile, tip the peanuts onto a baking tray; roast for 5-7 minutes, until golden. Set aside to cool, then smash up a little in a pestle and mortar. 3. Grate the zest of 2 limes into a bowl and squeeze in the juice of all 4 limes. Add the tamari and ½ the chilli; mix well. Once the sweet potatoes are cooked through (you can keep them warm in a low oven until you are ready to eat), chop them into pieces and put on a platter. Pour over the lime and tamari dressing, turning the pieces in the dressing, then top with the herbs, peanuts and the remaining chilli.

INGREDIENTS 400g cherry tomatoes 4 garlic cloves, sliced 3 tbsp olive oil 300g pack Linda McCartney’s 6 Vegetarian Sausages 2 courgettes, trimmed and sliced Pinch salt 300g elicoidali pasta tubes Handful basil leaves   PREPARATIONS 1. Preheat the oven to 200˚C, gas mark 6. Toss the tomatoes, garlic and 2 tbsp oil in a roasting tin; season. Remove the packaging and film from the sausages but leave in the foil tray. Put the roasting tin and foil tray in the oven for 15 minutes, giving each one a toss halfway through. 2. Heat the remaining 1 tbsp oil in a large non-stick frying pan and fry the courgettes with the pinch of salt for about 8 minutes, turning regularly until golden. In a separate pan of boiling water, simmer the pasta for 10-12 minutes then drain, reserving a cup of pasta water. 3. Remove the courgettes from the frying pan and set aside on a plate. Slice the sausages and add to the pan, frying for a couple of minutes, then tip in the pasta, tomatoes, any roasting juices, 2-3

INGREDIENTS 1 lb. boneless skinless chicken breasts 5 c. chicken broth 3/4 lb. peeled baby potatoes, cut into1/4" cubes 1 large head of broccoli, cut into small florets 1 onion, chopped kosher salt Freshly ground black pepper 1/4 c. flour 1 c. heavy cream 1 1/2 c. shredded Cheddar, plus more for garnish 1/2 c. grated Parmesan Sour cream, for serving METHODS 1. Combine chicken breasts, chicken broth, potatoes, broccoli and onion in the bowl of a Crock-Pot. Season with salt and pepper and stir. 2. Cover pot and cook on low for 5 to 6 hours, until the chicken is cooked through. 3. Remove chicken from Crock-Pot and transfer to a large bowl. Using two forks, shred into bite-size pieces. 4. In a medium bowl, whisk together flour and cream. Pour mixture into Crock-Pot and stir to combine. Return chicken to Crock-Pot and add cheddar and Parmesan. Turn heat to high, cover and cook for 30 minutes more, or until the cheese has melted and the soup has thickened. 5. Taste for seasoning and add

INGREDIENTS 1 lb. baby red potatoes, halved or quartered 1/4 c. all-purpose flour kosher salt Freshly ground black pepper 8 c. low-sodium chicken broth 2 1/2 c. canned corn 2 sprigs thyme 1 tsp. dried basil 1 tsp. onion powder 3 c. Shredded chicken 1 1/3 c. shredded Cheddar 1/4 c. whole milk 2 tbsp. heavy cream 6 slices bacon, cooked and crumbled 2 tbsp. chives, for garnish METHODS 1. Into your slow cooker, place potatoes and flour. Season with salt and pepper and stir to combine. Next, stir in chicken broth, corn, thyme, basil and onion powder. Cook on high for 3 hours, or until potatoes are tender. 2. Stir in chicken, cheese, milk and cream, until cheese is melted and fully incorporated. Heat for another 10 minutes to warm the chicken. 3. Ladle soup into bowls and top with pepper, bacon and chives. Serve.

INGREDIENTS 1 1/2 lb. boneless skinless chicken breasts, cut into 1" pieces 1 large onion, chopped 2 c. low-sodium chicken broth 1 c. heavy cream 1 tsp. garlic powder 1 tsp. dried oregano Kosher salt Freshly ground black pepper 1 head broccoli, cut into florets 1/2 lb. egg noodles 2 tbsp. butter 1 c. shredded cheddar 1/3 c. grated Parmesan Crushed Ritz crackers, for garnish Freshly chopped parsley, for garnish METHODS 1. In the bowl of a large slow cooker, combine chicken, onion, broth, heavy cream, garlic powder, and oregano. Season with salt and pepper; cover and cook on high until chicken is cooked through, 3 to 3 ½ hours. 2. Stir in broccoli and noodles, cover and cook until pasta is tender, 20 to 30 minutes more.  3. Stir in butter, then top casserole with cheeses. Cover and cook until cheeses are melty, about 2 minutes. 4. Garnish with crushed Ritz, parsley and red pepper flakes before serving.

INGREDIENTS 3 tbsp. extra-virgin olive oil, divided 2 lb. bone-in, skin-on chicken thighs Kosher salt Freshly ground black pepper 1 lb.baby red potatoes, quartered 2 tbsp. butter, softened 5 cloves garlic, chopped 2 tbsp. fresh thyme Freshly chopped parsley 2 tbsp. freshly grated Parmesan, plus more for serving METHODS 1. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken, season with salt and pepper, and sear until golden, 3 minutes per side.  2. Meanwhile, in a large slow cooker, toss potatoes with remaining 2 tablespoons oil, butter, garlic, thyme, parsley, and Parmesan and season generously with salt and pepper. Add chicken and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.  3. Garnish with Parmesan before serving.

INGREDIENTS 3 tbsp. extra-virgin olive oil, divided 2 lb. bone-in, skin-on chicken thighs Kosher salt  Freshly ground black pepper 1 lb. baby potatoes, halved 1 red bell pepper, sliced  1/2 c. low-sodium chicken broth  1/2 c. heavy cream  1/2 c. grated Parmesan 2 tbsp. melted butter 1 tsp. dried oregano  1 tsp. garlic powder  Thinly sliced basil, for serving METHODS 1. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken, season with salt and pepper, and sear until golden, 3 minutes per side.  2. Meanwhile, in a large slow cooker, combine potatoes, bell pepper, broth, cream, Parmesan, butter, and spices. Season with salt and pepper, then place chicken on top.  3. Cook on high for 3 to 4 hours or on low for 6 to 8 hours, until potatoes are tender and chicken fully cooked.  4. Garnish with parsley and more Parmesan, before serving.

INGREDIENTS 2 lb. skin-on, bone-in chicken thighs Kosher salt Freshly ground black pepper 2 bell peppers, chopped 8 oz. baby Bella mushrooms, sliced 2 cloves garlic, minced 1 (28-oz.) can crushed tomatoes 1/2 c. chicken broth   1 tsp. dried oregano 1/4 tsp. red pepper flakes  1/3 c. capers 8 oz. cooked linguine, for serving    METHODS 1. Season chicken on both sides with salt and pepper and place in slow cooker. Add peppers, mushrooms, garlic, tomatoes, and broth, then season with oregano, red pepper flakes, salt, and pepper. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until chicken is cooked through.  2. Remove chicken from slow-cooker and stir capers into sauce. Serve chicken over cooked pasta with sauce.

INGREDIENTS 1 onion, chopped 1 1/4 lb. boneless skinless chicken breasts 1 tsp. dried oregano Kosher salt Freshly ground black pepper 2 (10.5-oz.) cans cream of chicken soup 2 c. low-sodium chicken broth 4 sprigs fresh thyme 1 bay leaf 2 stalks celery, chopped 2 large carrots, peeled and chopped  1 c. frozen peas, thawed 3 cloves garlic, minced 1 (16.3-oz.) can refrigerated biscuits METHODS 1. Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper. 2. Pour over soup and broth then add thyme and bay leaf. Cover and cook on high until the chicken is cooked through, about 3 hours. 3. Discard thyme and bay leaf, then shred chicken with two forks. Stir in celery, carrots, peas, and garlic. Cut biscuits into small pieces, then stir into chicken mixture. Spoon liquid over any biscuits at the top. Cook on high until vegetables are tender and biscuits are cooked through, about 1 hour more. 

INGREDIENTS 1/3 cup golden raisins 1 pound carrots 2 tablespoons freshly squeezed lemon juice 1/4 cup sour cream 1/4 cup mayonnaise 3 tablespoons sugar 1/2 teaspoon salt 1/3 cup diced fresh pineapple METHODS 1. Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain. 2. Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss. 3. For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.

INGREDIENTS Cauliflower Topping 1 lb. cauliflower florets 2 tbsp. extra virgin olive oil Salad 1/4 c. lemon juice 3 tbsp. extra virgin olive oil 1 bunch kale, ribs removed, chopped 1/4 small red onion, very thinly sliced 1/3 c. crumbled feta cheese 1/3 c. golden raisins 1/3 c. pine nuts METHODS On a large rimmed baking sheet, toss cauliflower florets with olive oil and 1/8 teaspoon each of salt and pepper. Roast in 450°F oven for 25 minutes, or until stems are tender. In large bowl, whisk lemon juice, olive oil and 1/2 teaspoon salt. Toss kale with dressing. Let stand at least 5 minutes. To kale, add cooked cauliflower, onion, feta cheese, golden raisins and toasted pine nuts. Toss until well combined.

INGREDIENTS 1 tbsp. canola oil 12 oz. wild mushrooms, sliced 1 bunch kale, trimmed and chopped 4 skinless salmon fillets (about 5 oz. each) 1/2 c. skyr (Icelandic yogurt) 1 tbsp. prepared horseradish, drained 1 green onion, finely chopped, plus more for garnish 2 tsp. spicy brown mustard METHODS 1. Arrange oven rack 6 inches from broiler heat source. Preheat broiler. 2. In 6-quart saucepot heat oil on medium-high. Add mushrooms and 1/2 teaspoon salt. Cook 5 minutes or until beginning to soften. Add kale and cook 5 to 7 minutes or until stems are tender, stirring occasionally. 3. Meanwhile, arrange salmon on foil-line baking sheet; sprinkle with 1/4 teaspoon each salt and pepper. Broil 6 to 8 minutes or until cooked. 4. Stir together skyr, horseradish, green, onion, mustard and 1/8 teaspoon salt. Serve salmon over greens, topped with yogurt sauce. Garnish with additional green onions if desired.

INGREDIENTS 1 lb. bowtie pasta 6 tbsp. light mayonnaise 1/3 c. Grated Parmesan cheese 3 tbsp. lemon juice 1 tbsp. Dijon mustard 1 tbsp. extra virgin olive oil 1 clove garlic, crushed with press 1/2 tsp. salt 1/2 tsp. pepper 1 large bunch of kale, stemmed and chopped 8 medium radishes, cut into quarters METHODS 1. Cook pasta as label directs. 2. In a large bowl, whisk together the mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, olive oil, garlic, salt, and pepper. Add kale, tossing to combine. 3. While cooked pasta is still hot, add to the kale mixture. Let cool slightly. Stir in the radishes and serve.

INGREDIENTS 3 tbsp. extra-virgin olive oil 4 medium shallots, sliced 4 large stalks celery, sliced 8 c. chicken broth 3 medium russet potatoes (about 1 3/4 lbs.), peeled and cut into 1/2" chunks 2 oz. Spanish chorizo, finely chopped 4 c. packed chopped kale leaves (about 4 oz.) 1 tbsp. fresh lemon juice METHODS 1. In 5- to 6-quart saucepot, on medium, combine 2 tablespoons oil, shallots, celery, and 1/2 teaspoon salt; cook 10 minutes or until shallots have browned, stirring occasionally. Add broth and potatoes. Heat to simmering on high. Reduce heat; simmer 20 minutes or until potatoes are very tender, stirring occasionally. 2. Meanwhile, in 10" skillet, on medium, combine chorizo and remaining 1 tablespoon oil; cook 8 minutes or until fat has rendered and chorizo is crisp, stirring frequently. Set aside. 3. When potatoes are tender, add kale to pot. Simmer 5 minutes. In batches in blender or with immersion blender, puree soup until smooth; return to pot. Stir in lemon juice