Quick Free Recipes

1lb new potatoes
4 slices of back bacon
bunch of fresh spring onions (chopped)
pinch of salt
2 tbsp red wine vinegar
3 tbsp olive oil
1 tsp mustard
1 tbsp freshly chopped mint

Make the dressing first by mixing the red wine vinegar, olive oil, mustard and mint in a small bowl, mix well. Next, boil potatoes in salted water until tender, drain. Cook bacon under a grill until crisp, then chop into small pieces. Add the bacon and spring onions to the hot potatoes. Pour dressing over the potatoes, bacon and onions and toss well. Serve either hot or cold. Delicious.

2 x 200g packs Waitrose cooked chicken skinless breast fillets
1 cucumber
1 bunch of salad onions
10g coriander leaves
2 mangoes
2 limes
1 tablespoon sunflower oil
Crusty white bread to serve

Cut the skinless breast fillets into bite-sized pieces and place in a large bowl. Then cut the cucumber in half lengthways, run a teaspoon down the centre to scoop out the seeds, then thinly slice the flesh into crescents. Trim and finely slice a bunch salad onions. Add the cucumber and salad onions to the bowl with 10g coriander leaves (chopped) and season generously. Peel the mangoes, cut the flesh away from the stones and cut into large chunks, purée in a blender or food processor with the juice of 2 limes and 1 tbsp sunflower oil, until smooth. Drizzle the salad with the mango dressing. Gently stir, so everything is coated. Serve with crusty white bread.

3 beefsteak juice red tomatoes
approx 2oz fresh shredded mozzarella
1 handful of shredded basil leaves
2 teaspoons olive oil
cracked black pepper (if desired)
crusty bread to serve

Slice tomatoes crosswise into 1/2 inch thick slices. Arrange each sliced tomato on each salad plate. Sprinkle the mozzarella on top of each tomato, then put the fresh basil leaves on top each tomato also. Drizzle olive oil over the tops and add a dash of pepper. Enjoy! Serve with crusty bread.

1/2 iceberg lettuce (washed & dried)
3-4 spring onions (finely chopped)
1/4 fresh cucumber
2 handfuls of fresh spinach leaves
1 small green pepper (cubed)
2 tablespoons of extra virgin olive oil
2 tablespoons of cider vinegar
pinch of garlic salt (if desired)

In a small bowl mix the oil, vinegar and garlic salt together until well blended. Next, combine all the fresh ingredients in a large bowl. Pour over your mix of oil, vinegar and garlic salt, mix again, then serve.

1/2 fresh cucumber
2 tablespoons of Greek-style yogurt
1 handful of shredded fresh mint
salt and pepper
lemon juice

Finely slice the cucumber as thin as possible and place in a bowl. Next add the shredded fresh mint, Greek-style yogurt and salt and pepper to the bowl and finish off with a good squeeze of lemon juice. Mix well. Refrigerate until ready to serve. Enjoy!

250g penne pasta
280g ham cut into thin strips
3 eggs
450ml single cream
1 tbsp butter
150g grated Gruyere cheese
50g grated parmesan cheese
ground black pepper

To make this simple Italian pasta bake recipe start by preheating your oven to 190 / 375 degrees. Place the pasta in a large pan of boiling water and cook for between 8-10 minutes until the pasta is just tender. Drain. Using the butter, grease an ovenproof dish. Next mix the strips of ham with the pasta and place it in the oven proof dish. Mix the eggs, cream, salt and pepper and half of the Gruyere cheese together in a bowl, pour over the pasta and ham. Sprinkle the parmesan cheese and remainder of the Gruyere cheese over the top and bake in the oven for around 35-40 minutes until cooked and golden. Serve with a side salad.

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!

8 pancakes (ready made)
450g cooked British turkey breast, thinly sliced
175g brie, thinly sliced
200g jar cranberry sauce
Large handful fresh rocket leaves

To make this simple turkey, brie and cranberry pancakes recipe firstly divide the cooked turkey slices, brie slices and a spoon of cranberry sauce between each of the pancakes. At this stage you can pop them in a warm oven to heat through 170°C/Gas mark 5 for 10-12 minutes or microwave on high in batches for a 1 minute. Scatter over the rocket leaves and serve immediately.