Jock Munro – Google

Ingredients: Salt, to taste 2 Countdown Brown Rice Cups ½ cup self-rising flour 1 cup creamed corn ¼ cup chopped coriander 1 courgette, grated 1 Tbsp lemon zest ½ cup grated Parmesan 2 eggs Pepper, to taste 1 Tbsp oil Salad, to serve Method: 1. Into a bowl place the rice, flour, corn, coriander, courgette, lemon, Parmesan and eggs. Combine well. 2. Heat the oil in a frying pan to a medium heat. Add heaped tablespoons of mixture to the pan cooking for 3 or 4 minutes before flipping for a further 2 minutes. Continue with the remaining mixture. 3. Serve stacked with a squeeze of lemon juice and side salad. PER SERVE • Energy 1399Kj • Protein 12g • Total Fat 11g • Saturated Fat 3g • Carbohydrates 44g • Sugars 3g • Sodium 848mg

Ingredients for 8 servings VEGGIES 2 eggplants 6 roma tomatoes 2 yellow squashes 2 zucchinis SAUCE 2 tablespoons olive oil 1 onion, diced 4 cloves garlic, minced 1 red bell pepper, diced 1 yellow bell pepper, diced salt, to taste pepper, to taste 28 oz can of crushed tomatoes (795 g) 2 tablespoons chopped fresh basil, from 8-10 leaves HERB SEASONING 2 tablespoons chopped fresh basil, from 8-10 leaves 1 teaspoon garlic, minced 2 tablespoons Chopped fresh parsley 2 teaspoons fresh thyme salt, to taste pepper, to taste 4 tablespoons olive oil Preparation Preheat the oven for 375˚F (190˚C). Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside. Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula. Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper. Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened. Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature. Enjoy!

Jamie Oliver Fish Pie Recipe Ingredients 200 g alliums (shallots, onions, leeks) 400 g green veg (courgettes, peas) 2 kg mixed veg/root veg (potato, carrot and butternut squash) 30 ml olive oil 400 g leafy greens (spinach, kale) 2 litres white base sauce 1 kg mixed fish (salmon, cod, haddock, pollock) , skin off, scaled & pin-boned, from sustainable sources Method Preheat the oven to 180°C/350°F/gas 4. Peel (or trim) the alliums, then roughly chop. Roughly chop the green veg (if needed). Peel and grate the root veg. Place a large pan big enough to hold all the ingredients on a medium heat with the oil. Add the alliums and cook for 5 minutes, or until softened. Add the green veg, cook for 5 minutes more, then tip in the leafy greens and leave to wilt for a further 5 minutes. Pour in the white base sauce, reduce the heat and simmer for 10 minutes, stirring occasionally. Season to taste. Roughly chop the fish into 2.5cm chunks and stir it through the sauce. Transfer to a deep oven tray (40cm x 60cm), smoothing it out into the corners. Scatter the grated root veg over the pie mixture. Bake in the oven for 40 minutes, or until golden and bubbling.

Ingredients 6 whole cloves 2 black cardamom pods 4 green cardamom pods few black peppercorns 2 tbsp ghee 1 bay leaf 1 cinnamon stick 1 large onion, finely chopped 1 large red onion, finely chopped 3 small green chillies, finely sliced 4 garlic cloves, roughly chopped 5cm/2in piece fresh root ginger, peeled and roughly chopped 1.5kg/3lb 5oz goat meat (a mixture of boneless cuts and on-the-bone leg cuts), cut into bite-sized pieces 1 tbsp salt 1 tbsp turmeric 2–3 tsp mild chilli powder 2 tbsp garam masala 4 tomatoes, roughly chopped chopped fresh coriander, to serve Method Pound the cloves, black and green cardamom pods and peppercorns into a pestle and mortar until lightly crushed. Heat a large frying pan over a medium heat then add the ghee. Once melted, add the crushed spices along with the bay leaf and cinnamon stick. Fry for 1–2 minutes to allow the flavours to infuse, then add the onions. Increase the heat and fry for around 5–10 minutes, stirring frequently until the onions start to brown and caramelise. Add the chilli, garlic and ginger and continue to fry gently for a further 10 minutes, on a low heat, covering with a lid and making sure you stir again frequently until the onions are golden, soft and caramelised. Add the goat meat to the pan. Allow to brown for around 10 minutes, stirring and coating the meat. Stir in the salt, turmeric, chilli powder and garam masala, mixing well to evenly coat the meat. Add the chopped tomatoes and continue to cook for around 10–15 minutes, continuing to stir until the ingredients have blended well and the oil has separated from the tomatoes. Pour in enough hot water from the kettle to just cover the meat (approximately 800ml–1litre/1½–1¾ pints). Bring to the boil, then reduce the heat to a low simmer, cover with a lid and cook gently for 2½–3 hours, stirring frequently until the goat is tender and the sauce has reduced. Top up with water throughout cooking if necessary and remove the lid for the last 10–15 minutes of cooking to allow the sauce to reduce and thicken. Transfer to serving dishes and serve sprinkled with the coriander.