1. Mash half of the peas
2. Dice the onions and saute in a little oil
3. Wash the courgettes and dice
4. Add courgettes and mashed peas & garlic to onions, cook for a few minutes.
5. Cook rice in the water for 25 minutes.
6. Drain the rice and add to the pea and courgettes.
7. Make the stock with some of the boiling water , stir into the rice and vegetables.
8. Stir in the whole peas and seasoning
9. Cook for a further 5 minutes, add grated cheese just before service.
10. Taste and adjust seasoning.

1. Place chicken goujons onto a lined baking tray
2. Oven bake until core temp is reached
3. Finely slice the lettuce and cucumber (ensure all are washed prior)
4. Warm the wraps slightly
5. Add the bbq sauce
6. Add some lettuce and cucumber, followed by 3 goujons, Wrap up from the bottom and sides, leaving the top open

1. Dice the onions and saute in a little oil.
2. Add the ratatouille vegetables and tinned tomatoes, add the garlic and allow to stew for 20-30 minutes.
3. Taste the vegetable stew, adjust seasoning
4. slice the potato and cook in boiling water for 5-10 minutes, drain excess water
5. To make the white sauce, melt the margarine, stir in the flour and cook to make a roux
6. Slowly add the milk stirring between to ensure no lumps, reduce the heat and stir until it thickens

To complete the recipe:

1. Place half tomato stew on bottom of bs tin, top with a layer of potatoes and repeat.
2. Top with white sauce and sprinkle on cheese and a few herbs.
3. Bake in the oven on a moderate heat for 40 minutes, until cheese is golden brown.

1. Roll out pastry & cut into 5 inch circles.
2. Drain the salmon, combine in a bowl with small diced potato and finely shredded leek.
3. Place filling in the centre of pastry circles. Brush edges of pastry with milk. Fold over, place on baking sheet.
4. Bake on a moderate heat until pastry is golden brown.

1. Dice the potatoes into bite sized pieces
2. Saute the onions and peppers in a pan, add the potatoes
3. Add the garlic powder and the smoked paprika
4. Add the kidney beans
5. Add the bouillon paste
6. Pour in the chopped tomatoes
7. Add water, simmer until thickened and vegetables have softened

1. Heat a pan with a little bit of oil and brown off meat.
2. Drain excess oil off meat.
3. In the same pan, add onion, garlic & ginger, peppers, celery and grated carrot. Saute until tender & golden brown.
4. Stir in soy sauce & stir fry for 5 minutes.
5. Add stock & simmer until tender.
6. Add mushrooms and thicken with cornflour if necessary.
7. Cook noodles as instructed on packet.
8. To Complete the recipe, mix with the rest of the cooked ingredients.

1. Fry onions in the margarine until soft, add all other ingredients except the vegetables and cook for 2 minutes
2. Prepare the stock
3. Cover the vegetables and all other ingredients with stock and cook in the oven on a moderate heat, 180c, for 20 mins or until the vegetables are cooked
4. Wash rice in cold water and drain
5. Put rice in plenty of boiling salted water and cook until tender but firm
6. Drain the rice, serve with the curry, and decorate with fresh coriander.