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Ep 7, Gary and Deborah’s recipes

Spaghetti Bolognaise

2 tbsp vegetable oil
450g/1lb Meat free mince
1 onion, finely chopped
2 garlic cloves, chopped
1 red pepper, finely chopped
1 green pepper, finely chopped
150g/5oz button mushrooms, sliced
2 bay leaves
200g/7oz tomato purée
100ml/3½fl oz red wine
1 x 400g/14oz can chopped tomatoes
salt and freshly ground white pepper
1 tsp fresh oregano (or half teaspoon dried oregano)

To serve
400g/14oz spaghetti, cooked according to packet instructions parmesan, finely grated

Method 1. Heat the vegetable oil in a large pan over a medium heat.
2. Add the mince and cook until golden-brown all over. Remove the mince from the pan with a slotted spoon and set aside.
4. Add the onion to the pan and fry for 4-5 minutes, to soften and colour.
5. Add the garlic, red and green peppers and mushrooms and fry for 5-6 minutes, or until softened and lightly coloured.
6. Add the cooked mince, the tomato purée and bay leaves and continue to cook for eight minutes.
7. Add the wine and tomatoes and bring to the boil. Reduce the heat and simmer for 30-45 minutes.
8. Season, to taste, with salt and freshly ground white pepper.
9. Add oregano and stir well to combine.
10. To serve, place equal portions of cooked spaghetti into four serving bowls. Spoon equal amounts of Bolognese sauce over each portion and sprinkle with finely grated parmesan.

Chili Con Carne

250g/9oz dried red kidney beans or 2x410g cans, drained
900g/2lb 4oz ripe tomatoes, skinned
900g/2lb 4oz braising steak
4 tbsp vegetable oil
2 onions, chopped
½-1 tsp hot chilli powder or cayenne pepper
1 rounded tbsp paprika
1 tbsp cumin seeds
3 garlic cloves, crushed
600ml/1 pint beef or chicken stock
salt and freshly ground black pepper
soured cream or crème fraîche, to serve
roughly chopped fresh coriander, to garnish

1. If you're using dried beans, put them in a bowl, cover with plenty of cold water and leave them to soak for at least 8 hours, or overnight.
2. Drain the beans, tip into a pan and cover with fresh water. Bring to the boil and boil rapidly for 10 minutes. Drain and reserve. Roughly chop the tomatoes.
3. Cut meat into 1-2cm/½-¾in cubes, discarding any excess fat. Pat dry on kitchen paper and season with salt and pepper. Heat half the oil in a large, heavy-based saucepan or sauté pan until very hot. Fry half the meat, for about 10 minutes or until well browned. Drain with a slotted spoon and set aside. Repeat with the remaining oil and meat.
4. Add the onions to the pan with the chilli, paprika, cumin and fry very gently for 8-10 minutes until deep golden and caramelised. Return the meat to the pan with the garlic, tomatoes, stock and red kidney beans (if using canned beans, add for the last 30 minutes of cooking time). Bring to the boil, reduce the heat and simmer, uncovered, on the lowest setting for 1¼-1½ hours until the meat is meltingly tender. Check the seasoning and serve with spoonfuls of soured cream or crème fraîche, and plenty of coriander.

Chicken Supreme

4 Chicken Breasts
1 Red Pepper
1 Sml can sweetcorn
2 cookin mushroom sauce
1 can condensed chicken soup
4 tablespoons natural yogurt
1sml pot single cream
powder chicken soup
White pepper

Cook chicken cover with foil dont brown. cook on slow heat until falls apart in strands. Remove onto kitchen paper and cool
Heat oil and fry pepper, mushrooms and sweetcorn. Drain well
Break chicken into small pieces, add cookin sauces, soup (do not water down), and veggies season to taste and stir well.
Heat slowly, stiring all the time until gently bubbling, reduce heat to very low. Add yogurt (supreme will separate if not added) Remove from heat and leave to cool for 3 mins stir in cream and add powdered soup (just enough to give a nice consistancy) Serve with boiled rice.