With just four ingredients, fish just doesn’t get any easier to cook
MethodCut out 2 x 40cm diameter circles of baking parchment. Fold each piece in half to form a crease. Slash the fish 3-4 times on each side to the bone – set aside.
- 1 tbsp olive oil
- 1 onion, chopped
- 500g boneless, skinless chicken thigh
- 300g small new potato
- 425ml low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)
- 350g broccoli, cut into small florets
- 350g spring green, shredded
- 140g petits pois
- bunch spring onion, sliced
- 2 tbsp pesto
- Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.
- Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.
- 3 onions, thinly sliced
- 600g pork fillet
- 2 tbsp paprika
- 300ml/½ pint chicken or vegetable stock
- 100ml crème fraîche (about half a tub)
- Heat 2 tbsp oil in a pan add the onions and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.
- Cut the pork into sizeable chunks, then add to the pan and stir over a fairly high heat to seal and brown them all over. Stir in the paprika, cook briefly, then add the stock and bring to the boil.
- Cover and cook for 30-35 minutes, until the pork is tender. Stir in the crème fraîche and simmer for a further 2 minutes. (You can prepare the dish to this point up to 2 days ahead or freeze for up to 3 months.) If you have a few chives or a bit of parsley handy, snip this over the pork before serving with rice and a green vegetable – broccoli or stir-fried cabbage make the perfect accompaniment to this simple but delicious dish.
- 1 tbsp vegetable oil
- 454g packet good quality sausage each sausage chopped into three
- 1 small onion, chopped
- 3 carrots, chopped into thick slices
- 4 celery sticks, washed, if gritty, and sliced into chunks (finely chop the leaves if there are any)
- 2 x 410g cans mixed pulses (or other beans), drained and rinsed under the cold tap
- 400ml hot chicken or vegetable stock
- 1-2 tbsp Dijon mustard (or 2 tsp ready-made English mustard), depending on how fiery you want it
- a small handful of fresh parsley, chopped
- crusty bread, to serve
- Cook the sausages. Heat the oil over a high-ish heat in a wide shallow pan that has a lid. Put the chopped sausages into the pan and sizzle for 5 minutes, stirring occasionally, until they’re browned on all sides.
- Do the veg and beans. Throw in the onion, carrots and celery (not the leaves) and cook for 5 minutes until the onion looks see-through. Tip in the beans, give a good stir, then pour in the stock and bring to the boil, stirring. Cover and simmer for 10-15 minutes until the carrots are tender.
- Finish the dish. Stir in the mustard and parsley with any chopped celery leaves, then season to taste with salt and pepper. (The bangers and beans may now be frozen – whole or as single portions – for up to two months.) Serve hot, with chunks of crusty bread to mop up the sauce.