Quick Free Recipes

1 1/4lb button mushrooms
440gms jar of pasta sauce with garlic and/or onions
8 spring onions (finely chopped)
50gms low-fat butter
6tbsp grated fresh Parmesan cheese
2tbsp freshly chopped parsley

Preheat over to gas mark 5 / 190C / 375F. Melt butter in a large frying pan, add mushroom and saute for 5 mins. Next add tomato sauce, parsley, stir well and heat for 2 minutes. Transfer mixture to shallow ovenproof dish. Sprinkle Parmesan cheese over and back between 15-20 mins. Just before serving, sprinkle over the spring onions. Quick and easy!

1 1/2lb potatoes (peeled)
2tsp medium curry paste
25gms low-fat butter
2tbsp vegetable oil
parsley to garnish
salt and pepper

Preheat over to gas mark 7 / 220C / 425F. Cut potatoes into reasonably large chunks and cook in boiling salted water for approx 15 mins or just tender. Drain and place in a shallow baking tray. Melt together the butter and oil in a small pan, mixing in the curry paste and cook constantly stirring for approx 1 minute. Pour mixture over potatoes ensuring they are all coated with the mix. Season, then bake for approx 25-30 turning halfway through. Serve and garnish with the parsley. Delicious!

8-10 oz spaghetti
5 cloves crushed garlic
1/4 cup lemon juice
2 tbsps butter
1 tbsp olive oil
1 handful freshly chopped parsley
salt and pepper

This quick free pasta recipe is great for everyone. Simply cook the spaghetti according to package instructions. Whilst the pasta is cooking, melt the butter in a large frying pan over a medium heat, add the olive oil and crushed garlic and cook for 1 minute. Next just add the salt, pepper and lemon juice then bring the pan up to boiling point and remove from the heat. Drain the cooked pasta, pour the lemon and garlic mixture over the hot pasta and toss well in. Serve the pasta in bowls and top each one off with chopped parsley. Scrummy!

500g pack whole grain spaghetti
1 tbsp olive oil
2 crushed garlic cloves
1 red / 1 green chilli, chopped finely
1 x good handful freshly chopped parsley

To make this quick free chilli pasta recipe just heat the olive oil in a large frying pan, add the onions, garlic and chilli and cook for 3 minutes on a medium heat, take pan off heat. Cook spaghetti as per instructions, drain then add the chilli / onion / garlic mix to the spaghetti, throw in the freshly chopped parsley. Mix well and serve immediately. Hot and tasty pasta!

300g / 10oz Uncle Bens’s long grain rice
2 x 200g cans tuna in oil, drained
4 sticks celery, chopped
2 tomatoes, diced
3 gherkins
4 radishes, chopped
8 tbsp olive oil
4 tbsp white wine vinegar
2 tbsp freshly chopped parsley
2 tbsp freshly chopped basil
salt and pepper

Bring a large pan of water to the boil and add Uncle Ben’s long grain rice. Cook for 10–12 minutes or until just cooked. Remove the pan from the heat, drain well and rinse in cold water. Next, flake the tuna and put in a large serving bowl with the chopped celery, tomatoes, gherkins and chopped radish. Then add the drained rice to the bowl and mix well. Next, mix the olive oil with the vinegar until well blended. Add the chopped parsley, basil, salt and pepper, and mix well. Finally, drizzle the dressing over the rice salad and serve.

198g (7oz) can of tuna in oil, drained
8 fresh ripe tomatoes
5 tbsp low-fat mayonnaise
3 drops Tabasco sauce
1 tbsp stuffed olives, chopped
2 tsp lemon juice
8 small sprigs fresh parsley
salt and pepper

Slice the tops off all tomatoes (keep the tops to one side). Scoop out the seeds from the tomatoes and discard. Season inside the tomatoes with the salt and pepper. In a bowl mix together the mayonnaise, stuffed olives, tuna, lemon juice and Tabasco sauce, mix well. Next divide tuna mixture between each of the tomatoes cases and fill each one well. Place the lids back on the tomatoes, press down gently to hold together. Garnish each tomato with parsley on the top. These are great served with any salad or can be eaten just by themselves. Fast and simple.

300g peeled prawns
3 tbsp grated cheddar cheese
6 hard boiled eggs (sliced)
25g butter or marge
25g plain flour
1/2 pint milk
3 tbsp freshly chopped parsley
1/4 tsp dry mustard

Preheat oven to 230C/450F. Melt butter or margarine in a saucepan and stir in plain flour, for 1 minute. Remove from heat and gradually add the milk. Bring back to the boil and stir until thickened. Season with salt and pepper, parsley and mustard, stir. Arrange the eggs and prawns in an ovenproof dish then pour over the sauce and top with the grated cheese. Bake for around 15-20 minutes until the cheese is golden and cooked.