Ingredients

• 2 tbsp olive oil
• 448g venison
• 448g swede
• 2 leeks
• 28g celery
• 1 medium bell pepper
• 2 tsp thyme
• 1 cup beef stock
• 1 glass red wine
• 1/4 cup plain flour

Method

Heat the oil in a casserole pot suitable for stove top and oven use. Brown the cubed venison in the hot oil. Add the rest of the ingredients except the potato. Serve with mashed potato.

Nutritional Information

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 418.5
• Total Fat: 10.7 g
• Cholesterol: 90.5 mg
• Sodium: 502.7 mg
• Total Carbs: 38.2 g
• Dietary Fiber: 6.8 g
• Protein: 39.7 g

Ingredients

• 1 tbsp olive oil
• 8 thick sausages
• 1 onion, peeled and cut into slices
• 2 garlic cloves, peeled and finely chopped
• 1 leek, washed and cut into thick slices
• 2 medium potatoes, peeled and cut into chunks (approx 450g)
• 2 tsp smoked paprika
• 2 x 400g tins plum tomatoes
• Splash of red wine
• 200ml beef stock
• 350g cannellini beans (drained weight)
• Salt and pepper
• Small handful of flat-leaf parsley or chives, chopped

Method

Heat the oil in a large sauté pan and fry the sausages for 8-10 mins, turning frequently until browned all over. Remove from the pan, cut in half and set aside. Drain any excess oil from the pan then add the onion and garlic and sauté for a few minutes to soften. Add in the leeks, potato and smoked paprika and cook for 4-5 mins. Pour in the tomatoes, red wine and stock and bring to the boil. Reduce the heat and return the sausage pieces to the pan, along with the cannellini beans. Cover with a lid and cook for 20-25 mins over a low heat, stirring occasionally. Remove the lid and continue to cook for a further 5-10 mins. Season to taste, and scatter with parsley or chives. Serve with crusty bread.

Nutritional Information

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 486.3
• Total Fat: 13.8 g
• Cholesterol: 23.6 mg
• Sodium: 449.4 mg
• Total Carbs: 66.4 g
• Dietary Fiber: 13.0 g
• Protein: 21.3 g

Ingredients

• 2 pork sausages cut into pieces
• 1 onion chopped
• half a bell pepper quartered
• 1 courgette
• a bunch of mushrooms
• 100g puy lentils
• pork stock
• bay leaves
• thymes
• parsley
• black pepper
• fennel
• 1 juniper berry

Method

Brown the sausages, remove from pan and cut into pieces. Chuck everything in a pan and simmer for an hour.

Nutritional Information

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 320.7
• Total Fat: 6.1 g
• Cholesterol: 14.4 mg
• Sodium: 395.0 mg
• Total Carbs: 44.7 g
• Dietary Fiber: 8.0 g
• Protein: 18.4 g

by Madhur Jaffrey

Ingredients

• 2 medium potaoes
• 2 tbsp vegetable oil
• 0.5 tsp salt
• 1.5 tsp coarse ground black pepper
• 2 tbsp fresh coriander

Method

Boil the potatoes and allow to cool completely. Day-old boiled potatoes that have been refrigerated are ideal. Cut them into 2cm dice. Heat the oil in a frying pan over a medium flame. When hot, put in the potatoes and stir them around for a minute. Sprinkle in the salt and mix gently. Cover the potatoes and let them heat through on a medium-low flame for about 5 minutes. Stir them a few times during this period. Now add the black pepper and mix gently. Cook, uncovered, for another few minutes on a medium flame, stirring the potatoes every now and then and allowing them to brown slightly. Sprinkle in the fresh coriander. Mix and serve hot.

Nutritional Information

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 288.3
• Total Fat: 13.8 g
• Cholesterol: 0.0 mg
• Sodium: 594.8 mg
• Total Carbs: 38.2 g
• Dietary Fiber: 5.1 g
• Protein: 4.5 g

Ingredients

• 140g onion, peeled and chopped
• 5cm fresh ginger, peeled and chopped
• 4 cloves garlic, peeled and chopped
• 8 tbsp groundnut oil
• 2 good-sized boiling potatoes, par boiled for 5 minutes, cooled and cut into1 inch pieces
• 450g cauliflower florets, cut slightly bigger than the potato pieces, steamed for 5 minutes
• a generous pinch of asafetida
• 1/2 tsp whole cumin seeds
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 240g tinned chopped tomato
• 1 tsp salt
• 3 or 4 fresh, hot green chillies (such as bird’s eye), whole but with small slits cut in each)

Method

Blend the onions, ginger, garlic and 4 tbsp water to make a smooth paste. Heat the oil in a large lidded pan. And the par-cooked potato and cauliflower. Fry, stirring, until they are lightly browned. Remove with a slotted spoon and set aside. Remove all but 3 tbsp of the oil. Put in the asafetida, then a second later the cumin seeds. A few seconds later put in the onion mixture. Stir and fry for 3 or 4 minutes. Put in the ground spices. Stir for a minute, then add the tomato and cook, stirring, for 2 minutes. Add the cauliflower and potato, 600ml water, salt and the chillies. Stir to mix, bring to a simmer, cover, and cook on a low heat until the cauliflower softens (10 to 20 minutes).

Nutritional Information

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 179.1
• Total Fat: 9.7 g
• Cholesterol: 0.0 mg
• Sodium: 456.6 mg
• Total Carbs: 21.5 g
• Dietary Fiber: 5.0 g
• Protein: 3.8 g

Ingredients

• 60g pasta
• 50g white crab meat
• 50g brown crab meat
• For the salad:
• salad leaves
• 1 medium tomato
• 25g cucumber
• 25g courgette
• 25g black olives
• For the salad dressing:
• 1 tbsp extra virgin olive oil
• 1 tbsp cider or sherry vinegar

Method

cook the pasta. drain the pasta and return to the pan retaining a tablespoon or so of liquid. stir in the crab meat. serve with salad on the side.

Nutritional Information

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 515.9
• Total Fat: 22.4 g
• Cholesterol: 18.8 mg
• Sodium: 247.2 mg
• Total Carbs: 55.3 g
• Dietary Fiber: 4.2 g
• Protein: 28.0 g

Ingredients

• A jar of tomato pasta sauce, or make your own*
• 2-3 courgettes
• Sea salt and freshly ground pepper
• A lemon
• A good-sized hunk of parmesan
• A few handfuls of fresh basil
• Two balls of fresh mozzarella
• A handful of pinenuts (optional)

*Fry finely diced onion in olive oil till tender. Add two or three chopped garlic cloves. Season. Sizzle for a mo. Add a tin of tomatoes, bubble it for a few mins. Add a glug of balsamic vinegar. Bubble again. Fold in fresh herbs.

Method

Dollop a few spoonfuls of sauce in the bottom of a lasagne dish. Top with overlapping ribbons of courgette (use your veg peeler). Sprinkle with salt, pepper, lemon juice and zest. Scatter with grated parmesan and basil and torn mozzarella. Repeat. Repeat again, but skip the courgettes. Top with pinenuts. Season. Bake in a 180°C/Gas 4 oven until golden, 20-30 mins.

Nutritional Information

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 408.5
• Total Fat: 26.5 g
• Cholesterol: 56.0 mg
• Sodium: 1,144.6 mg
• Total Carbs: 12.6 g
• Dietary Fiber: 0.6 g
• Protein: 28.1 g

Ingredients

• 2 tbsp extra virgin olive oil
• 50g shallots
• a few slices of root ginger
• a stick of lemongrass chopped
• fish stock
• 2 tbsp coconut milk
• 200g mussels
• 2 cloves of garlic chopped
• 1 red chilli pepper chopped
• 2 handfuls of fresh coriander leaves chopped

Method

Run the mussels under a cold tap and throw away any that don’t close. Heat the olive oil and fry the shallots until they start to soften. Add the ginger and lemongrass. Stir once and add the fish stock and coconut. Cook for 5 minutes with the lid on. Add the mussels and cook until they open. Stir in the garlic, chilli pepper and coriander. Serve with a thick slice of bread.

Nutritional Information

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 303.9
• Total Fat: 14.7 g
• Cholesterol: 55.5 mg
• Sodium: 1,061.4 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 0.2 g
• Protein: 26.9 g

Made this traditional Scottish soup for the first time a couple of nights ago. Ma-a-n, is it BORING! It’s not bad, just pointless. I kept adding salt and pepper to it but to no avail. I like leeks. I like celery. Chicken is alright. Put it all together – zzzzz. I heated up the leftovers today for my lunch. I was starvin’ hungry but after two mouthfuls I wasn’t certain I could be bothered to chew anymore. I’ve eaten bland things before but this is just…. ennui in a bowl.

If you like boring ass food, here is the recipe. It makes a generous portion for one so just scale up accordingly.

Ingredients

• 2 chicken thighs, skin removed
• 1/2 onion
• 25 g. of pearl barley, cooked
• 1/3 stock cube
• 100 g. of leek, sliced
• 1 stalk of celery
• 1 pinch of dried thyme
• 1 tbs of fresh parsley, chopped

Method

Place the chicken, sliced onion and barley in a saucepan and cover with 300ml (12fl ozs) water. Bring to a boil, then reduce the heat and simmer for 30 minutes.

When cool enough to handle, discard the chicken bones, chop meat into bite-sized pieces and return to the pan.

Add the crumbled stock cube, sliced leeks and celery and thyme, and simmer for a further 30 minutes.

Stir in the chopped parsley just before serving.

Be careful not to lose consciousness directly over the bowl in case you drown in it.