Sausage and tomato pasta

Ingredients
2 sausages, chopped
70g pasta
Half tin of chopped tomatoes
1 beef stock cube
Half an onion
Dried thyme

1. Fry the sausages

2. Dissolve the stock cube in 250ml water and pour over the sausages. Boil

3. Add the pasta

4. Add the tomatoes, onions and thyme and stir well

5. Simmer until sauce has thickened and serve

Serves 1

Chicken chasseur spaghetti

Ingredients
1 chicken fillet, chopped
3 slices bacon, chopped
70g spaghetti
Half tin of chopped tomatoes
Half an onion, chopped
1 beef stock cube
1 tsp worcestershire sauce
Dried parsley
Dried basil

1. Fry the chicken, onion and bacon

2. Dissolve the stock cube in 250ml water and pour over the chicken, bacon and onion

3. Bring to the boil and add the spaghetti and worcestershire sauce.

4. Add the tomatoes and simmer until sauce starts to thicken

5. Stir in the parsley and basil and serve

Serves 1

Salmon and egg bake

Ingredients
1 salmon fillet
2 eggs
3 medium tomatoes, chopped
1/2 onion, chopped
25g cheddar cheese, grated
Parsley, chopped

1. Fry the salmon, onion and tomatoes until salmon is cooked and onions are soft

2. Crumble the salmon, add the parsley and mix. then put in an ovenproof dish

3. Crack the eggs on top of the ingredients in the dish and scatter the cheese on top

4. Bake for 20-25 minutes until eggs are cooked

Serves 1

Feta, sundried tomato and basil quiche

Ingredients

Savoury pastry case
2 medium eggs
150ml single cream
100g feta cheese, crumbled
100g sundried tomatoes
Fresh basil

1. Preheat oven to 180°C / 350°F / gas 6

2. Place the tomatoes, cheese and basil into the pastry case.

3. Beat the eggs, add the single cream and mix

4. Pour into the pastry case

5. Bake for 30 mins

Salmon with couscous and tomato sauce

Ingredients
1 salmon fillet
50g couscous
1 chicken stock cube
300ml water
200g tin of chopped tomatoes
1tsp dill
Parsley, chopped
Cheddar cheese, grated

1. Season the salmon and fry for 10 minutes, turning over halfway through.

2. Add the tomatoes, dill and water and bring to the boil. Crumble the stock cube in and stir.

3. Add the couscous and simmer until water has absorbed.

4. Stir in the parsley, put on a plate and sprinkle the cheese over

Serves 1

Baked eggs with tomato and chorizo

Ingredients
50g chorizo, chopped
400g tin chopped tomatoes
1 red onion, chopped
2 eggs
1/2 tsp garlic powder
oregano
parsley

1. Preheat oven to 200°C / 400°F / gas 6. Grease a small baking dish

2. Fry the chorizo and onion for 5 minutes

3. Add the tomatoes and garlic powder and heat for 5 minutes, stirring frequently

4. Stir in the herbs then put the mixture into the dish, make a hollow in the middle

5. Break 2 eggs into the hollow, season and bake for 15 minutes or until the eggs are cooked

Creamy pasta with chorizo

Ingredients
300g pasta
200g chorizo, chopped
1 tin of chopped tomatoes
100ml creme fraiche
oregano
basil

1. Boil the pasta for 5-10 minutes until cooked

2. Fry the chorizo for 5 minutes then add the tomatoes

3. Stir in the pasta and herbs and cook for 5 minutes

4. Stir in the creme fraiche and cook for another 5 minutes

Serves 4

Ciabatta sandwich

Ingredients
1 ciabatta loaf
sun dried tomatoes
mozzarella
green pesto
dried basil
olive oil

1. Preheat oven to 200°C / 400°F / gas 6

2. Cut the loaf in half and spread the pesto over the bottom half

3. Place the sun dried tomatoes on top, sprinkle over some dried basil then put the mozarella on, then the top half of the loaf

4. Bake for 15 minutes then drizzle the olive oil over the sandwich and sprinkle with more basil

Serves 1

Mince and dumplings

Ingredients
500g minced beef
1 onion, chopped
1 tin of tomatoes
2 tbsp worcestershire sauce
1 beef stock cube
1 tsp garlic powder

For dumplings:
100g self raising flour
pinch of salt
pinch of mustard powder
1 tsp dried herbs (I used oregano and basil)
1 egg, beaten
10g butter
2 tbsp milk

1. Preheat oven to 220°C / 425°F / gas 7. Grease a baking tray

2. Fry the mince and onions until the mince is brown and the onions are soft. Transfer to a large pan

3. Add tomatoes, stock cube, worcestershire sauce and garlic powder. Stir well

4. Cook for 15 minutes on medium heat

5. While the mince mixture is cooking mix the flour, salt, mustard powder and herbs

6. Then add the butter, egg and milk and mix into a dough

7. Shape into balls and bake for 15 minutes

8. Place dumplings on top of mince mixture in the pan and cook for another 5 minutes then serve

Serves 4

Tomato and mascarpone gnocchi bake

Ingredients
500g gnocchi
400g tin of chopped tomatoes
1tbsp tomato puree
250g mascarpone
50g parmesan
Basil
Oregano

1. Boil the gnocchi according to instructions on pack then drain

2. Pour over the tomatos and tomato puree and stir

3. Add the mascarpone, parmesan and herbs. Stir

4. Transfer to an ovenproof dish and bake for 10 minutes

Serves 4

Tomato risotto

Ingredients
300g risotto rice
1tsp olive oil
1 vegetable stock cube
900ml water
400g tin of chopped tomatoes
1tbsp tomato puree
120g soft cheese
basil

1. Dissolve stock cube in water and bring to the boil. Keep hot

2. Heat oil in pan, add rice and cook for 2 minutes

3. Pour 1 ladleful of hot stock over the rice. When this has absorbed, stir and add another ladleful of stock. Keep doing this until all stock is absorbed

4. Add tomatoes and tomato puree and stir well.

5. Remove from heat and stir in the soft cheese

6. Garnish with basil leaves and serve immediatley

Serves 4

Mediterranean eggs

Ingredients
200g potatoes (chopped into small cubes)
2 slices bacon
250g tomato pasta sauce
2 eggs
half an onion
tomotoes and red peppers
basil

1. Boil the potatoes for 10 minutes until soft. Drain

2. Fry the bacon, onion, tomatoes and peppers for 5 minutes then add the potatoes

3. Add the pasta sauce and herbs and stir well.

4. Make a hole in the middle of the mixture and crack 2 eggs into the hole

5. Cover and cook over low heat for 10 minutes until eggs are cooked

Serves 1

Chicken and chorizo pasta

Ingredients
1 chicken breast cut into chunks
a few slices of chorizo cut into smaller pieces
75g pasta
2 large tomatoes (or 4 small one), chopped
400ml water
chicken stock cube
rosemary, thyme and sage

1. Fry the chicken and chorizo in oil, then add the chopped tomatoes and stir until the meat is cooked and the tomatoes are mushy

2. Dissolve the stock cube in the water and pour into the pan

3. Add the pasta and cook until all of the liquid has soaked into the pasta / boiled off

4. Add the herbs and stir in

Bacon wrapped chicken with scrambled eggs and tomatos

Ingredients

1 chicken breast

3 slices of bacon

soft cheese

mixed herbs (I used chives, parsley and sage)

tomatoes

2 eggs

1. Preheat oven to 220°C / 425°F / gas 7

2. Cut a slit in the chicken and fill with cheese and herbs. Wrap the bacon slices around the chicken

3. Wrap in tin foil and bake for 30 minutes

4. While the chicken is cooking, chop the tomatoes into chunks. Fry and stir until mushy then add eggs and stir until set

Serves 1