Create simple and q uick delicious meals...
SPAM ® hash
By SPAM® (www.spam.co.uk)
GF SF EF
Serves 3-4 | Prep 10 mins | Cook 25 mins | Calories 395 (per serving)
1 x 340g (12oz) can of SPAM® Chopped Pork and Ham, chopped into small cubes
340g (12oz) potatoes, into 5mm (¼in) dices
2 shallots or 1 small onion, peeled, finely sliced
280ml (½pt) milk
1 tbsp vegetable oil gluten-free brown sauce (optional)
1 Heat the oil on a medium-high heat in a large frying pan and fry the diced potato for 5 minutes. Stir and keep moving with a wooden spatula until softening.
2 Add the onion and cook for a further 5 minutes. Meanwhile, boil the milk.
3 Add the cubed SPAM® and one third of the boiled milk, stirring until the milk is absorbed, then add the second third and repeat. Add final third of milk, turn down the heat and leave to absorb all the milk without any further stirring.
4 Turn out onto a warm serving dish and put under a hot grill to lightly brown and crisp as preferred. Serve with brown sauce, if desired.
Comforting South Indian rainbow vegetables
By Kalpna Woolf GF SF EF V Serves 4 | Prep 25 mins | Cook 20 mins | Calories 242 (per serving)
3 tbsp olive oil
1 tsp fenugreek seeds
5cm (2in) piece of fresh ginger, peeled and finely chopped
2 tbsp South Indian Spice Rub*
½ tsp salt
3 large vine-ripened tomatoes (about 400g (14oz)), diced into small cubes
1 tbsp tomato purée
60ml (2fl oz) hot water, plus 4 tbsp for the sauce
2 carrots, peeled and cut into discs
½ a small cauliflower, cut into small florets, reserve the good outer leaves
100g (3½oz) runner beans, cut into 2.5cm (1in) pieces
85g (3oz) frozen or fresh garden peas
5 tbsp thick plain yoghurt
juice of ½ a lemon
a small bunch of fresh coriander, roughly chopped
*FOR THE SPICE RUB
8 x 2.5cm (1in) pieces of cinnamon bark
2 tbsp cumin seeds
2 tbsp coriander seeds
1 tbsp mustard seeds
1 tsp fenugreek seeds
5 Kashmiri chillies
3 whole black cardamom pods
2 tbsp ground turmeric
2 tbsp chilli powder
1 Heat a large saucepan over a medium heat then, when hot, add the olive oil and fenugreek seeds. Stir for 1 minute and, as the seeds begin to sizzle, add the ginger, South Indian Spice Rub and salt.
2 Cook the spices for 1-2 minutes, then add the fresh tomatoes, the tomato purée and 2 tbsp hot water. Reduce the heat to low and leave for 3-4 minutes, or until the tomatoes have mashed in and the sauce is smooth. If it is catchin
