Creamy pork and rice

Ingredients
500g pork, chopped
1 red onion, chopped
200g rice
500ml water
chicken stock cube
2 tsp paprika
1 tbsp tomato puree
100ml creme fraiche
parsley
chives

1. Fry the pork and onion until cooked.

2. Dissolve the stock cube in the water and pour over the pork and onion. Add the rice

3. Add the tomato puree, paprika and parsley

4. Stir well then cook for 20 minutes, stirring occasionally

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

Serves 4

Feta, tomato and basil triangles

Ingredients
270g pack of filo pastry (6 sheets)
125g feta cheese, crumbled
3 tbsp tomato puree
1 tsp dried basil

1. Preheat oven to 200°C / 400°F / gas 6. Grease 2 baking trays

2. Mix the cheese, tomato puree and basil together

3. Open out the filo pastry sheets and cut in half (across the width) then cut each half into 3 equal strips.

4. Take 2 strips of pastry and lie on top of each other on a board

5. Put a spoonful of the cheese mixture on one end of the strip and fold the corner over to make a triangle shape

6. Now fold that over, and continue along the strip until it is all wrapped up into a neat parcel

7. Brush with milk and place on a baking tray.

8. Repeat with the rest of the strips, then bake for 15 minutes until pastry is golden and crispy

Minced Beef Pies

Ingredients
500g minced beef
1 onion, chopped
1 sheet puff pastry, cut into 4 shapes to cover each pie dish
1 tsp worcestershire sauce
1 beef stock cube
250ml water
2 tbsp tomato puree

1. Fry the mince and onion until cooked.

2. Add the worcestershire sauce and water then stir in the stock cube. Cover and cook for 20 minutes

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

4. Season the mixture, stir in the tomato puree and place in the pie dishes

5. Place the pastry on top of each pie and brush with milk or beaten egg. Bake for 15-20 minutes

Serves 4

Pizza spirals

Ingredients
1 sheet of ready rolled puff pastry
1 tbsp tomato puree
1tsp dried herbs (I used oregano and basil)
50g cheddar cheese (grated)

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

2. Mix together the tomato puree and herbs. Spread over the sheet of puff pastry leaving a 2cm space at one end

3. Sprinkle on the cheese and roll up tightly. Brush the edge of the pastry (where you left a space) with water and seal

4. Cut into 1cm thick slices and place on the baking tray

5. Bake for 10-15 minutes

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

Mince pasta bake

Ingredients

400g minced beef

300g pasta (any shape)

1 onion, sliced

4 tbsp tomato puree

1 beef stock cube

300ml water

1 mozzarella ball, chopped

1. Preheat oven to 180°C / 350°F / gas 4

2. Fry the mince and onions until the mince is brown and onions are soft. Stir in tomato puree

3. Place mince, onions and dry pasta in a baking tin

4. Dissolve stock cube in water and pour over the other ingredients in the tin

5. Scatter the mozzarella over the top and bake for 30 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

Fish and tomato couscous

Ingredients
1 fillet of white fish (I used pollock) cut into chunks
50g couscous (dry, uncooked)
1 vegetable stock cube
400ml water
4 tbsp tomato puree
parsley, chopped
50g parmesan, grated

1. Fry the fish in oil and season with salt/pepper

2. Dissolve stock cube in water and bring to the boil. Add the couscous and cook until the water is soaked up

3. Stir tomato puree into the couscous. Add the fish, parmesan and parsley and stir

4. Serve

Serves 1