Spaghetti Bolognese


End result

This will feed a family of five.


1 lb  Minced beef.

1 400 ml tin chopped tomatoes.

2 tsp fresh/frozen garlic.

2 tsp fresh/frozen ginger.

1 large onion washed diced.

prepared veg
prepared veg

1 courgette washed grated.

1 carrot washed grated/diced.

5 medium sized mushrooms washed & sliced. (optional).

2 tsp mixed herbs.

3 tbsp olive oil.

4 oz 200 g spaghetti.

1 Beef stock cube.

2 tbsp tomato puree.

1. Place mince into a hot pan, cook until browned though. Scoup out into a bowl leaving the juice in pan.

cooked mince

2. Place the onion, garlic, ginger & mixed herbs into the pan with little salt cook until onion has softened.

Onions Cooking
Onions Cooking

3.  Add the cooked mince, stock cube, little boiled water, stir in. Add tomato puree stir in.

mince and onions cooking

4. Place lid on pan, turn down to simmer leave for 45 minutes.


1. Fill a large pan with cold water, add a little salt, bring to the boil.

2. Add the spaghetti gently pushing it down until the water covers it. Cook for 10 minutes. (while spaghetti is cooking place  your plates in hot water).

3. Drain in a colander, rinse with fresh boiled water. (dry plates).  place the spaghetti onto plates, place bolognese on top of the spaghetti.

Sausage Casserole

2lb small pork sausages.Image

1 tin chopped tomatoes.

1 small onion.

1/2 cup frozen peas.

1/2 cup sweetcorn.

1/2 pint boiling water with 2tbsp gravy granules stirred in.

2 tsp mixed herbs.

2 tbsp red lentils washed.

4 mushrooms cleaned with damp cloth and sliced.

salt & black pepper.

Pre heat oven 180C, 350F Gas mark 4.

1. Brown sausages over medium heat. Remove from pan and place in 1 1/2 quart casserole dish.

2. Pour over tomatoes stir in peas, sweetcorn, onion, salt & pepper, gravy, mixed herbs & lentils.

3. Bake covered with foil for 30 minutes until vegetables are tender.

Serve with mash potatoes and roast carrots.

Tomato Soup




  1. Firstly, prepare your vegetables. You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don’t, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don’t soften during cooking and you’d get hard bits in the soup at the end). Peel 1 medium onionand 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size.
  2. Spoon the into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they’re soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don’t stick to the bottom of the pan.
  3. Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. Tear 2 bay leaves into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake – this will keep everything well mixed.
  4. Slowly pour in the 1.2 litres/ 2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.
  5. Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it’s about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup’s smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that’s left in the pan. (The soup may now be frozen for up to 3 months. Defrost before reheating.)
  6. Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour’s not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in. For other serving suggestions, see opposite.

Vegetable Lasagne.


  1. Heat oven to 200C/fan 180C/gas 6. Deseed the peppers, halve, then cut into large chunks. Trim ends off aubergines, then cut into slices about ½cm thick. Lightly grease 2 large baking trays, then place peppers and aubergines on top. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
  2. Reduce oven to 180C/fan 160C/gas 4. Lightly oil an ovenproof serving dish (30 x 20cm). Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne, then drizzle over a quarter of the white sauce. Repeat until you have 3 layers of pasta.
  3. To finish, spoon remaining white sauce over the pasta, making sure the whole surface is covered. Scatter cheese over the top with the tomatoes. Bake for 45 mins until bubbling and golden.
TryHOMEMADE TOMATO SAUCEHeat 1 tbsp olive oil in a saucepan. Add 2 onions, finely chopped, 2 garlic cloves, sliced and 1 carrot, roughly chopped. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in 2 tbsp tomato purée. Cook for 1 min, pour in 200ml white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over 3 x 400g cans chopped tomatoes and add 1 handful basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool, whizz in a food processor.


Melt 85g/3oz butter in a saucepan, stir in 85g/3oz plain flour, then cook for 2 mins. Slowly whisk in 750ml/1¼pt milk, then bring to the boil, stirring. Turn down heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Sauce can now be cooled and kept in the fridge for up to 3 days or frozen for 3 months.

Bread base pizza.

1lb white bread dough.

60z 170g cheese.

1 tube tomato purée.

Toppings (optional).



red Onion

Sliced tomatoes.



Oven 180C 350F Gas Mark 4. Greased square pyrex dish.

1. Follow recipe for white bread, knead for 5-10 minutes and roll out to desired size or place in large square Pyrex dish and gently push till it meets the sides., place in warm area to rise.

2. Spread tomato purée over the top.

4. Add Grated cheese and a topping of your choice. Bake for about 20-25 minutes. Carefully take out of dish, slice into squares and serve.