Lamb Pitta Pockets

Ingredients
350g Lamb Fillets
4 Pita Bread
1 Tablespoon Sweet Chilli Sauce
2 Tablespoons Fresh Mint (chopped)
1 Lemon (juiced)
1/2 Teaspoon Salt
50g Salad Leaves (rocket is good)
4 Tablespoons Greek Yoghurt (or Mint Sauce)

Equipment
1 Mixing Bowl
1 Juicer
1 Griddle Pan (frying pan will do)
1 SHARP Knife
1 Chopping Board

The Good Bit

1. Mix the chilli sauce, lemon juice, salt and mint together, then drop in the fillets, turning over to coat well, leave to marinate for 10 minutes. Griddle (or dry fry, no oil in the frying pan) the fillets over a high heat for 8-12 minutes turning once until they are charred but still a little pink inside, then set aside for 5 minutes.
2. Enough time to do the rest! Warm the pita bread in the same pan, then cut open and fill with salad leaves, slice the lamb into strips and place on top then a good spoonful of Greek yoghurt or mint sauce on top of that, you can also give lemon wedges to squeeze over for extra flavour!
   

Serves 4

Chicken Jalfrezi

Ingredients
675g Chicken Breast (cubed)
1 Teaspoon Cumin Seeds
1 Onion (finely chopped)
1 Green+1 Red pepper (cubed)
1 Clove Garlic (crushed)
1 Inch Ginger (finely chopped)
1 Tablespoon Curry Paste
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 Teaspoon Chilli Powder
1 400g Can Chopped Tomatoes
250g Rice (cooked)
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Large Pan 2/3rds full boiling salted water

The Good Bit

1. In the frying pan add the oil, and fry the cumin seeds for a couple of minutes until they splutter then add the onion peppers garlic and ginger, fry for 6-8 minutes.
2. Add in the curry paste and fry for another 2 minutes before adding the chilli powder, coriander, cumin, a pinch of salt and 1 tablespoon of water, fry this lot for 2 minutes.
3. Put the rice on at this point. Chuck the chicken into the mix and fry for 5 minutes until it begins to colour then pour in the tomatoes stir well and cover and leave to cook for 15 minutes.
4. Serve with rice.

Serves 4

Chili Burritos

Ingredients
200g Mince Beef
2 Beef Stock Cubes
1 Sachet Chilli Sauce Mix
1 400g Can Chopped Tomatoes
1 400g Can Kidney Beans
1 Small Onion
1 Pack Tortillas (these usually come in 8's)
150g Grated Cheddar Cheese
A Dash of Olive Oil
Salad Leaves and Chips to serve

Equipment
A Wok or Large Frying Pan
A Large Oven Proof Dish
1 Wooden or Plastic Spatula
1 Wooden or Plastic Serving Spoon
1 SHARP Knife
A Chopping Board (Acrylic or Wood, Glass blunts your blades very quickly!!)

The Good Bit

1. Start by warming your dash of oil in the wok/frying pan and preheat your oven to 180C 350F or gas mark 4
   
2. Whilst your oil is warming peel and cut your onion into small chunks. Open your cans and drain the kidney beans
   
3. Now your oil is warm cook your onions in until they feel soft and look to have gone clearer, about 5 minutes
4. Add your mince and keep stirring until all the pink has gone, you should now add the 2 stock cubes and stir in well.
   
5. Add your chilli sauce mix and stir in well then add the tomatoes, kidney beans and leave to simmer.
6. Cook your chips and lightly grease your oven proof dish, the next bit gets a bit messy!
7. Fill each tortilla with a generous portion of the chilli mix and roll into a sausage shape, place in the greased oven proof dish, once they are all done (I only use 4 here as my dish isn't big enough for all 8, i use the other 4 tortillas in one of my other Mexican dishes)
8. Sprinkle the cheese on top and place in your pre heated oven for 10 minutes until the cheese has melted and has begun to bubble, serve a burrito to each person with salad leaves and chips.

Serves 4

Vegetable Chili

Ingredients
1 Vegetable stock Cube
1 Sachet Chilli Sauce Mix
1 400g Can Mixed Beans
1 400g Can Chopped Tomatoes
1 400g Can Kidney Beans
1 130g Can Sweetcorn
150ml Strong Black Coffee
1 Large Onion
1 Pepper (any colour you want)
250g Rice (just not pudding rice)
A Splash of Olive Oil

Equipment
A Wok or Large Frying Pan
1 Large Pan
1 Wooden or Plastic Spatula
1 Wooden or Plastic Serving Spoon
1 SHARP Knife
A Chopping Board (Acrylic or Wood, Glass blunts your blades very quickly!!)

The Good Bit

1. Start by warming your dash of oil in the wok/frying pan, don't worry about how much you put in just give it a good drizzle just take into account your not deep frying chips!
2. Whilst your oil is warming, its prep time. Peel and cut your onion and pepper into small chunks. Open your cans and drain the kidney beans and sweetcorn. 2/3rds fill your large pan with water and add a sprinkle of salt and bring to the boil.
   
3. Now your oil is warm (if it's smoking turn it down a little) put your onions and pepper in until they feel soft and the onions look to have gone clearer, about 5 minutes
4. Add your cans of mixed beans and kidney beans, you should now add the stock cube and stir in well.
   
5. Add your chilli sauce mix and coffee and stir in well then add the tomatoes and sweetcorn, stir and leave to simmer.
6. The water in your other pan should now be boiling so add the rice and stir with the spoon, cook the rice to packet instructions, usually 10-15 minutes.
7. Have a kettle of boiled water ready for when your rice is done, once the rice is done (you can taste a small amount to see if it is soft (done) or a little crunchy (needs a Little longer) put it in a colander and wash with the boiled water.
8. Serve the rice in a ring and heap the chilli in the centre and how about a dollop of soured cream at the side of the plate sprinkled with chilli powder or cayenne pepper for when you are entertaining
   

Serves 4.

Chili Con Carne

Ingredients
200g Mince Beef
2 Beef Stock Cubes
1 Sachet Chilli Sauce Mix
1 400g Can Chopped Tomatoes
1 400g Can Kidney Beans
1 130g Can Sweetcorn
1 Large Onion
250g Rice (Long Grain,Basmati whatever you have, just not pudding rice)
A Splash of Oil (Olive or Extra Virgin Olive Preferred but Vegetable/Sunflower are fine)

Equipment
A Wok or Large Frying Pan
1 Large Pan
1 Wooden or Plastic Spatula
1 Wooden or Plastic Serving Spoon
1 SHARP Knife
A Chopping Board (Acrylic or Wood, Glass blunts your blades very quickly!!)

The Good Bit

1. Start by warming your dash of oil in the wok/frying pan, don't worry about how much you put in just give it a good drizzle just take into account your not deep frying chips!
2. Whilst your oil is warming, its prep time. Peel and cut your onion into small chunks. Open your cans and drain the kidney beans and sweetcorn. 2/3rds fill your large pan with water and add a sprinkle of salt and bring to the boil.
   
3. Now your oil is warm (if it's smoking turn it down a little) put your onions in until they feel soft and look to have gone clearer, about 5 minutes
4. Add your mince and keep stirring until all the pink has gone, you should now add the 2 stock cubes and stir in well, this will give your mince a lovely brown colour.
5. Add your chilli sauce mix and stir in well then add the tomatoes, kidney beans and sweetcorn, stir and leave to simmer.
6. The water in your other pan should be boiling by now so carefully add the rice and stir with the spoon (if the water is boiling you should be able to leave this pan alone without fear of the rice sticking) Cook the rice to packet instructions, usually 10-15 minutes.
7. Have a kettle of boiled water ready for when your rice is done, once the rice is done (you can taste a small amount to see if it is soft (done) or a little crunchy (needs a Little longer) put it in a colander and wash with the boiled water.
8. Serve the rice in a ring and heap the chilli in the centre, you can garnish with coriander if you want to be fancy, and how about a dollop of soured cream at the side of the plate sprinkled with chilli powder or cayenne pepper.

Serves 4. (I added a chopped green pepper to the onions 2 bulk out a little (I was hungry!)