Quick Free Recipes

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 cucumber (cut into 2 inch sticks)
4 juicy tomatoes (quartered)
1 green pepper (sliced)
1 small onion (diced)
225gms (8oz) feta cheese
10 black olives
3 tbsp olive oil
1 tbsp white wine vinegar
salt and pepper

Arrange cucumber, tomatoes, onion, pepper in a salad bowl. For the dressing, whisk the olive oil and salt & pepper together, slowly pouring in the white wine vinegar, mix again. Pour dressing over the vegetables and toss gently to coat. Crumble the feta cheese and sprinkle over the salad, garnish with the black olives. Serve and enjoy.

200gms cooked beetroot (cubed)
200gms cheddar cheese (cubed)
1 tbsp French dressing
1 small green pepper (sliced)
1 small onion (sliced)
2 fresh tomatoes (sliced)
cress to garnish if desired

To make this simple beetroot and cheese salad, arrange cubes of cheese at either end of a serving dish, then cubes of beetroot tossed in the French dressing. Next to the beetroot arrange the slices of pepper also tossed in dressing. Down the centre of the dish arrange alternate slices of onions and tomato. Garnish the dish with cress if desired.

450g (1lb) fresh pork sausages
1 onion finely chopped
2 tbsp vegetable oil
2 tomatoes (skins and seeds removed)
1 tsp mixed herbs
3 tbsp light soft brown sugar
salt & pepper

Preheat grill. When grill hot enough, prick sausages and cook under grill till almost cooked. In a shallow frying pan, heat the oil and fry the onions, tomatoes, herbs, sugar and salt and pepper together. Once tomatoes are cooked and tender, add the sausages to the pan and simmer for approx 5-10 mins until sausages are cooked. Great for any time of the day.

350g arborio rice
25g butter
1 green pepper (chopped)
1 red pepper (chopped)
1 onion (chopped finely)
225g tin chopped tomatoes
2 pints vegetable stock
100g frozen peas
2 tbsp olive oil

Melt butter and oil in a large pan, add onion and fry till golden and soft. Next add peppers and fry for approx 3-4 mins. Add rice and stir for 1 minute. Next add tomatoes and a ladleful of vegetable stock, stirring frequently and cook gently until stock has been absorbed. Add more stock as each batch is absorbed, continue stirring frequently. Repeat the process of the vegetable stock until the risotto is thick and creamy (takes around 20-25 minutes). Finally add the peas, salt and pepper to taste. Serve hot either as a main dish or a side dish.

350g pasta shells or twirls
8 juicy ripe tomatoes, chopped
225g thick sliced ham
12 basil leaves
2 tbsp olive oil
25g butter
1 tbsp tomato puree

Cut ham slices into strips, chop tomatoes small into chunks, shred basil. Cook the pasta in a large pan of slightly salted water for approx 10 - 14 mins until just tender. Heat olive oil in a saucepan, add tomatoes and puree, saute for 4-6 mins, add a little salt and pepper according to taste. Drain pasta, add butter to pasta, season. Stir in ham and basil. Serve pasta and top with the tomato sauce. Simple yet tasty.

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.

350g minced beef
1 large onion (sliced)
1 red pepper (chopped small)
1 green pepper (chopped small)
50g sliced mushrooms
400g tinned chopped tomatoes
1 tsp tomato puree
200g tinned kidney beans
2 crushed garlic cloves
2 tsp chilli powder

Dry fry the mince in a frying pan for approximately 5 minutes, constantly stirring. Next add the onions, peppers, mushrooms, chilli powder. Stir well and cook for a further 3 minutes. Next add the tomato puree and tinned tomatoes, bring to the boil then simmer for around 25-30 minutes, giving it the occasional stir. Drain kidney beans and add to the mince, cook for an additional 5 minutes. This chilli is great served with rice or on a jacket potato.

500g minced lamb
1 onion, chopped
4 tomatoes, chopped
2 tbsp curry paste
200ml coconut milk
2 garlic cloves, crushed

In a large hot frying pan, add the mince, onion and garlic and fry for approx 4 minutes. Put in the tomatoes, paste and coconut milk then simmer for around 35 mins. Great with rice and vegetables.

Salmon fillets x 2 (140g each)
Juice of 2 lemons
2 large tomatoes (skinned & chopped)
2 small onions (chopped finely)
2 tbsp olive oil
Dash of balsamic vinegar
Mixed salad to serve with

Preheat griddle. Next score the skin on each salmon fillet, rub the olive oil on both sides of each fillet use half of the oil. Place each fillet onto the griddle and *cook for 2-3 minutes, turning the salmon as it cooks. Turn fillets over and repeat from*. Heat remaining oil in another small pan adding the onion until it softens, then add the tomato and saute for 2-3 mins. Add dash of vinegar, season with salt and pepper. Serve the salmon fillets on a bed of tomato sauce with mixed salad at the side. Easy and quick.