Recipes for ‘Raid the Larder’ meal plan

Sausage and Lentil Casserole (adapted from a Nigel Slater recipe)

120g chorizo

2 onions each chopped into 8 pieces

8 sausages

500mls passatta

150g green lentils

2 bay leaves

Method

Chop chorizo into 1cm thick matchsticks and fry in a large saucepan with the onion for 5 mins.

Add the lentils and let them soak up the juices for a few minutes.

Throw in the sausages to lightly brown. Add the passatta and enough water to completely submerge them.

Slip in 2 bay leaves, bring to boil and simmer for 30 mins.

Serve with mash and steamed swede.

Fish Pie

400g fish (mix of white and smoked)

100g prawns

1 cup frozen peas and sweetcorn

3 eggs boiled and peeled

2 large leeks

300mls crème fraiche

150mls whole milk

4 large potatoes

½ swede

200g butter

Method

Boil or steam the potatoes and swede. When soft, mash together with butter and season to taste.

Saute leeks in some butter until soft. Season.

Place fish, prawns, peas, sweetcorn, and eggs into a deep casserole for 4 people. Cover with the crème fraiche and milk

Place leeks on top of mix

Cover with mashed potatoes and swede and cook for 45 mins or until fish cooked through.

Bacon and Pesto Pasta (from Good Food website)

250g smoked bacon cut into small strips

300g crème fraiche

2 tbsp pesto (roasted pepper works best)

300g mushrooms

14 balls tagliatelli

Method

Boil tagliatelli in slightly salted water.

Using a large frying pan, fry bacon in its own fat.  Add sliced mushrooms when the bacons nearly cooked.

Once mushrooms have softened add pesto and crème fraiche to the pan stirring to mix.

Drain the pasta and toss around the frying pan to ensure it is thoroughly coated in the sauce.

Serve with salad and cherry tomatoes. Lovely with parmesan and black pepper.

 Tuna and Mushroom Pasta Bake

1 can of Campbell's Cream of Mushroom Condensed Soup

125ml milk

330g cooked pasta

1X (185g) tin of tuna (drained)

1 small can of sweetcorn (drained)

5 mushrooms sliced

2 packets of plain crisps (crushed)

80g grated cheese

Method

Cook your pasta in hot slightly salted water until al dente. Turn oven on to gas 6.

Add the soup and the milk to a medium sized saucepan, bring to the boil stirring frequently.

Add the pasta, tuna, sweetcorn and mushrooms then simmer for 1 minute stirring continuously.

Pour the mixture into a heat proof dish, top with crushed crisps and the cheese.

Cook in oven until the cheese is golden brown and whole dish is bubbling, about 20 mins.