Shred’s Hummus & Salad Veggie Wrap

23 Nov
  1. Pre-heat oven to 180C/350F/gas mark 4
  2. Saute the (30g) onion in the oil until soft, not browned.
  3. Combine all of the ingredients together; the mixture may be slightly slack. Turn into an oiled ovenproof dish and bake for 30 minutes until golden brown.
  4. Meanwhile, add the rest of the vegetables to a roasting tray and roast altogether.
  5. Remove and add to a plate and top with gravy. Enjoy!

Cook time: 35 – 45 mins.

23 Nov
  • STEP 1

    Cook the pasta in salted water for 10-12. Meanwhile, heat the oil in a medium pan. Add the sliced onion and pepper and fry, stirring frequently for 10 mins. Stir in the prawns, chorizo, garlic and spices, then tip in the tomatoes, half a can of water and the corn. Cover and simmer for 15 mins.

  • STEP 2

    Meanwhile, toss the avocado with the lime juice and zest, and the finely chopped onion.

  • STEP 3

    Drain the pasta and add the sauce. Serve the pasta into a bowl, top with the avocado.

23 Nov
  • STEP 1

    Cook the pasta in salted water for 10-12. Meanwhile, heat the oil in a medium pan. Add the sliced onion and pepper and fry, stirring frequently for 10 mins. Stir in the prawns, garlic and spices, then tip in the tomatoes, half a can of water and the corn. Cover and simmer for 15 mins.

  • STEP 2

    Meanwhile, toss the avocado with the lime juice and zest, and the finely chopped onion.

  • STEP 3

    Drain the pasta and add the sauce. Serve the pasta into a bowl, top with the avocado.

23 Nov

For the chicken teriyaki:

  1. Add the teriyaki sauce to the salmon and leave to marinate for a minimum of 20 mins.
  2. Bake in the oven for 10 – 25 mins or follow packet instructions.
  3. Remove and enjoy with your cauli mash.

For the cauliflower mash:

  1. Steam the cauliflower in the microwave or steamer.
  2. Add to a food processor with the garlic and cream cheese.
  3. Stir well in a bowl, season with a pinch of salt and pepper and serve with your steak.

Cook time: 30 mins.

23 Nov
  1. Prepare all the vegetables and add to a ovenproof tray, cook on 190c for 40 mins (add salt, pepper and butter)
  2. Whilst they are cook wrap the sausage with bacon and oven bake on 190c for 30 mins
  3. Once they are both cooked serve up with a pot of gravy using the chicken stock (can add extra gravy granules to thicken)

Cook time: 40 mins

23 Nov

For the chicken teriyaki:

  1. Add the teriyaki sauce to the chicken and leave to marinate for a minimum of 20 mins.
  2. Bake in the oven for 10 – 25 mins or follow packet instructions.
  3. Remove and enjoy with your cauli mash.

For the cauliflower mash:

  1. Steam the cauliflower in the microwave or steamer.
  2. Add to a food processor with the garlic and cream cheese.
  3. Stir well in a bowl, season with a pinch of salt and pepper and serve with your steak.

Cook time: 30 mins.

23 Nov
  1. Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins.
  2. Meanwhile, heat the oil in a large non-stick frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas and lemon zest and juice and cook for a few mins more.
  3. Drain and add the pasta to the pan with ¼ mug of the pasta water and toss everything together until well mixed.
  4. Spoon into a shallow bowl and serve with lemon wedges for squeezing over, if desired.

Cooking time: 20 mins.

23 Nov

For the chilli:

  1. Heat oil in a large pan over medium heat.
  2. Chop onions, mushrooms and peppers then add to the pan with salt and pepper.
  3. Cook and stir for 5 – 10 mins or until softened through.
  4. Add kidney beans, tinned tomato and simmer by reducing the heat to low.
  5. Stir occasionally and remove after approx. 10-15 mins.

Meanwhile, cook your rice in salted boiling water for 10 – 12 mins following the packet instructions.

Cook time: 20 – 30 mins.

23 Nov
  1. Boil up the rice for 10 mins or until cooked
  2. Whilst the rice is cooking prep all your veg and heat up a pan with a drizzle of olive oil
  3. Add the veg to the pan with all your seasoning and fry for 5 mins
  4. Add in your cooked rice and 250ml of water with a veggie stock then leave to simmer for 10 mins
  5. Add in some soy sauce give it a stir
  6. Serve up and enjoy

 

23 Nov
  1. Heat 1 tsp of oil in a large saucepan. Add the bacon and fry over a medium-to-high heat for 4-5 mins or until golden, then set aside.
  2. Put the remaining oil, the onion, carrot, celery and a pinch of salt in the pan. Cook gently over a low heat for 8-10 mins, stirring occasionally, until the veg is soft but not coloured. Add the garlic and herbs, and cook for 2 mins more.
  3. Tip in the celeriac, potato, beans and stock. Bring to the boil, then simmer, uncovered, for 10-15 mins. Add the cooked turkey, orzo and the bacon, and cook for 10 mins.
  4. Just before serving, tip in the kale, give everything a good stir and return to the heat for about 2 mins or until the kale has wilted.

Cooking time: 55 mins.