Spaghetti Bolognese

Ingredients
500g Pasta
500g Minced Beef
1 Onion (finely chopped)
4 Rashers Bacon (rind taken off and chopped)
1 Carrot (diced)
1 Stick Celery (diced)
1 400g Can Chopped Tomatoes
150ml Red Wine (a decent quality wine is better)
125ml Milk
1 Teaspoon Chopped Oregano (1/2 if using dried)
1/4 Teaspoon Dried Nutmeg
1 Tablespoon Sugar
Splash of Olive Oil
Salt and Pepper
Optional
2 Beef Stock Cubes
A Splash of Worcestershire Sauce
Parmesan for Serving

Equipment
1 Sharp Knife
1 Chopping Board
1 Large Frying Pan
1 Large Pan

The Good Bit

1. Add a very good splash of oil to the frying pan and heat the onion, bacon, carrot and celery until the onion begins to brown (5 minutes) stirring continuously. then add the beef and cook until well browned, at this point you can add the stock cubes and a splash of sauce if you are using, stir well and cook for another minute.
2. Add the red wine and bring to a good boil, cooking until the wine has reduced by about 2/3rds.
3. Add the milk and nutmeg and cook until most of the liquid has been soaked up by the meat, then add the tomatoes, sugar and oregano and leave to simmer over a low heat for 2-3 hours. Season
   
4. Cook the pasta when required, usually about 10-15 minutes in a pan of boiling salted water, (don't be afraid to get a spoon in there and try a piece, if it's still crunchy give it a few minutes more, if it's soft, get it out straight away)
5. Serve a 1/4 of the pasta each and a good helping of the bolognese on top, sprinkle Parmesan on top for the authentic taste!

Serves 4

Crab and Avocado Bows

Ingredients
350g Pasta Bows (any pasta will do, bows just look nice)
1 Small Red Onion (finely chopped)
4 Tomatoes (cut the seeds out and dice the rest)
1 Avocado (peeled, stoned and finely diced)
A Good Handful Fresh Coriander
Juice of 1 Lime
1/2 Teaspoon Chilli Powder
1 175g Can of Crab Meat (or use fresh if you have some spare)
Olive Oil
Salt and Pepper

Equipment
1 Large Bowl
A SHARP Knife
1 Chopping Board
Juicer
1 Wooden Spoon
1 Spatula

The Good Bit

1. Cook the pasta according to packet instructions (usually 10-15 minutes) in lightly salted water.
2. Mix together, the finely chopped onion, the diced avocado, tomato and chopped coriander, add in your lime juice juice and a splash of olive oil.
3. Once the pasta is cooked drain the pan, chuck in the drained crab meat and the chili powder and heat through for about 2 minutes stirring well then add the advocado mixture and give another good stir, season then serve.

Serves 4

Risotto

Ingredients
250g Risotto Rice (long grain will do)
600ml Water
2 Chicken Stock Cubes
2 Vegetable Stock Cubes
1 Large Onion
1 Large Pepper
1 130g Can of Sweetcorn
1 400g Can of Kidney Beans (or a handful of button mushrooms quartered)
1 200g Can of Mixed Beans
200g Frozen Peas
Olive Oil
A Knob of Butter

Equipment
1 Large Frying Pan
1 Sharp Knife
1 Chopping Board
1 Spatula

The Good Bit

1. Heat a splash of oil in your frying pan, and add to it a coarsely chopped onion and pepper, cook until the onion has softened and begun to turn brown. Add to this the knob of butter then add all your rice and stir fry for about a minute.
2. Add then all your water and all 4 stock cubes and bring to the boil, add the contents of the 3 cans at this stage making sure they have been well drained or the quartered button mushrooms if you are using them and the frozen peas, bring to the boil and simmer for 15 minutes stirring occasionally.
3. Play at being a chef by adding whatever herbs you like, don't over do it, only add a teaspoon of one type at most (dry herbs) and don't be tempted to use more than maybe 3 herbs, i like basil here, if you are going to use fresh herbs, chop them well and add a minute before you serve add in a good knob of butter, stir well and then serve. How's this for a recommendation! Our dog who will eat a piece of dropped meat before it has chance to land on the floor and yet will pick out and leave the vegetables from a plate of Sunday dinner (and for some reason arrange the carrots around the edge of the plate) LOVES this meal
   

Serves 4

Ratatouille

Ingredients
1 Medium Aubergine (optional)
1 Large Onion
1 Red Pepper
1 Green Pepper
1 Medium Courgette (chopped into 1cm cubes)
1 400g Can of Chopped Tomatoes
1/2 Teaspoon Each Dried Basil, Rosemary and Thyme (small handful of fresh is better)
1 Teaspoon dried Parsley (a good handful of fresh is better)
Olive Oil
Salt and Pepper

Equipment
1 Large Frying Pan
1 SHARP Knife
1 Chopping Board
1 Spatula

The Good Bit

1. If you are using an aubergine, cut in half, slice diagonally 1/2 cm strips, brush with olive oil and season, then grill until lightly browned on both sides.
2. Chop the onion and both peppers into decent size chunks and fry in a little olive oil until the onion begins to soften and turn brown then add the courgette and cook for 5 minutes or until all the veg feels soft.
3. Add in the can of tomatoes, and bring to the boil, if you are using dried herbs, add them at the same time as the tomato and allow to simmer for 5minutes, otherwise if you are using fresh herbs, simmer for 5 minutes then just before you are about to serve add the herbs and stir well, DO NOT COOK THE FRESH HERBS. Season and serve.

Serves 4

Croque Monsieur/Madame

Ingredients
8 Slices of Bread (a toastie loaf is great for this)
125g Cooked Sliced Ham
125g Grated Cheese
Dijon Mustard
Butter
Salad Leaves, Tomatoes and Chips to serve
For The Madame Version You'll Also Need
4 Eggs
A Splash Of Oil
A Jar of Bechamel Sauce (optional)


Equipment
1 Frying Pan
2 Knifes for spreading butter and mustard

The Good Bit

1. Spread a little mustard over 4 slices of bread and then place 1/4 of the ham on each slice, cover this with a helping of the grated cheese (you should use up only half the cheese at this stage)
2. Top these four slices with the remaining bread, making four nice thick sandwiches, butter the top slice and place under a grill until brown then turn over, sprinkle on the rest of the grated cheese and grill until the cheese is bubbling and beginning to brown.
   
3. You can serve at this point but if you are going for croque madame you need to fry your four eggs in a little oil then place on top of the toasted sandwich and drizzle a little bechamel sauce over the top.
4. Serve with the salad leaves, a few cherry tomatoes and a helping of chips.

Serves 4

Coq Au Vin

Ingredients
750g Potato (cubed)
A Good Splash of Olive Oil
4 Chicken Breasts
1 Tablespoon of Flour
1 Large Onion (chopped into cm chunks)
4 Rashers Bacon (smoked or unsmoked)
100g Button Mushrooms (cut into 4)
2 Tablespoons Brandy
300ml Red Wine (don't use your best but again don't go for 1 that tastes like vinegar)
Fresh or Dried Thyme
Fresh Parsley
Tomato Puree
2 Teaspoons Cornflour

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Large Pan
A Cup

The Good Bit

1. Heat your potatoes in the large pan with boiling salted water, dust your chicken with 1 tablespoon of seasoned flour and fry in the frying pan with a small splash of oil for 2 minutes each side.
2. Add the onion and bacon and cook for another 3 minutes before adding the mushrooms, cook until everything begins to brown stirring continuously then add the brandy, heat for a short while (seconds not minutes) then ignite!!
3. Once the flames have died add in the red wine and bring to the boil, add a good squeeze of tomato purée and either 2 fresh thyme sprigs or 1/2 teaspoon of dried thyme, leave to simmer for 15 minutes, and cool.
4. Mix the cornflour in the cup with a little cold water (little at a time again it's harder to take out than add more), chuck this in with the chicken and stir bringing the pan back to the boil again until the sauce has thickened. (a minute or so)
5. In the meantime drain your potatoes, add a splash of oil, some chopped parsley and mash well. Serve onto your plates then top with coq au vin

Serves 4

King Prawns In French Mustard Sauce

Ingredients
A Good Knob Of Butter
24 Peeled Raw King Prawns
2 Tablespoons Brandy
225ml Carton Double Cream
2-3 Teaspoons Mustard (Dijon is every ones favourite)
250g Long Grain Rice (or whatever rice you like, again NOT pudding rice)
Parsley
Salt and Pepper

Equipment
1 Large Frying Pan
1 Large Pan
Colander
2 Large serving bowls and spoons

The Good Bit (Really Good This Time)

1. Heat 2/3rds pan of salted water and begin to cook the rice, also heat the butter in the frying pan.
2. Cook the prawns for a couple of minutes and add the brandy, heat for a few seconds then ignite!!! WATCH THE KITCHEN (i generally do this when nobody is around so they don't know about it and have so far not managed to burn the house down, it does look like you know what you are doing if you are trying to impress a date though with this very simple but tasty dish)
3. When the flames have gone add the cream, mustard and a sprinkle of salt and pepper (only add as much mustard as you like, it's hard to tell you how much is right as different mustards are milder than others) and simmer GENTLY for 5 minutes, don't allow the prawns to go hard!
4. After 10-15 minutes depending on packet instructions your rice should be done, this needs to go into the colander and be washed with boiling water, serve all the rice in a large bowl with a serving spoon and pour the prawns and juice into another bowl and garnish with a little chopped parsley and maybe a lemon wedge or two.

Serves 4 (half the ingredients for a cozy meal for 2 ;-)