Pop your favourite pizza toppings in this freezer-friendly pastry and feed the family for under five pounds
- ½ x 500g pack ciabatta bread mix
- 3 tbsp garlic butter
- 1 large aubergine, cut into thin rounds
- 200g pack chestnut or shiitake mushroom, sliced
- small bunch basil leaves, torn
- 140g ready-made tomato pasta sauce
- 2 x 125g balls mozzarella, patted dry and sliced
MethodHeat 2 tsp of the garlic butter in a large frying pan, then cook the aubergine rounds, in batches, for 1-2 mins each side, until golden. Remove and season, then set aside. Add a little more butter and fry the mushrooms until soft, then remove and set aside.
- 3 tbsp olive oil
- 2 red onions, chopped
- 600g lamb leg or shoulder, cut into chunks
- 2 tbsp plain flour
- 4 garlic cloves, crushed
- 1 aubergine, diced
- 1 red pepper, diced
- 1 orange pepper, diced
- 1 tbsp ras-el-hanout (or use 1 tsp each of cumin, coriander and cinnamon)
- 1 tbsp harissa
- 400g can chopped tomato
- good pinch sugar
- 1 beef or lamb stock cube
- small handful coriander, chopped
- small handful mint, chopped
- 2 x 400g cans chickpeas
- 1 tsp cumin seed drained and rinsed
- 200g pack feta cheese, crumbled
- Heat 2 tbsp of the oil in flameproof casserole dish. Add the onions and cook until softened. Season the lamb and toss in the flour. Push the onion to the edge of the pan, add the lamb, then cook for a few mins on each side until nicely browned.
- Add the garlic, aubergine, peppers, ras el hanout and harissa. Cook for a few mins until the spices are aromatic. Add the tomatoes, sugar, 400ml water (fill the tomato can and swish it around to get all the bits out) and crumble in the stock cube. Bring to a simmer, cover, then cook over a low heat for 2 hrs.
- Heat oven to 200C/180C fan/gas 6. Add the herbs to the lamb stew and tip into a daking dish. Tip the chickpeas into a bowl with the cumin seeds, remaining oil and some seasoning. Leaving about half the chickpeas whole, lightly crush remainder with a fork or potato masher. Add half the feta and mix through. Scatter over the stew, top with remaining feta, then bake for 45 mins until the topping is really crispy and the stew is hot. See tips on freezing, below left.
- 4 tbsp oyster sauce
- 2 tbsp dark soy sauce
- 1-2 tbsp vegetable oil
- 400g beef rump steak, thinly sliced across the grain into ½cm thick pieces
- finger-tip length chunk fresh root ginger, chopped
- 300g spring greens, sliced
- 150g pack chestnut mushroom, sliced
- Mix the sauces together and set aside. Heat a wok until smoking hot, add 1 tsp oil, then stir-fry the meat until browned all over. You may need to do this in 2 batches, adding a little more oil. Remove the meat, then wipe the wok clean.
- Add a little more oil. Stir-fry the ginger until golden, then add the spring greens and mushrooms. Cook for 3 mins, stirring often, then add the steak and soy sauce mixture. Cook for 3-4 more mins until the sauce has thickened a little and everything is warmed through. Serve over rice or noodles.
- 2 tbsp olive oil
- 140g pack cubed pancetta
- 1kg braising steak, cubed
- 4 tbsp plain flour
- 1 bottle red wine or 750ml beef stock
- 4 thyme sprigs
- 600g whole shallots
- 2 tbsp redcurrant or cranberry jelly
- 1 tbsp red wine vinegar
- 1 egg yolk
- 350g plain flour
- 1 tbsp English mustard powder
- 200g butter, frozen
- Heat half the olive oil in a large pan and cook the pancetta for a few mins until golden. Remove with a slotted spoon and set aside. Dust the steak with the flour, then brown in the hot pancetta oil – to stop the pan getting overcrowded, do this in two batches. Return all the steak to the pan along with the pancetta.
- Add the wine and thyme and bring to the boil. Partially cover with a lid, leaving a gap of about 1cm, and simmer for 2 hrs until the meat is tender, stirring from time to time, and once the sauce has thickened and reduced a little, cover the pan completely.
- Meanwhile, heat oven to 200C/180C fan/gas 6. Toss the remaining olive oil and the shallots together. Spread out on a baking sheet and roast for 45 mins until soft and golden brown.
- To make the pastry crust, sift the flour and mustard into a large bowl, then coarsely grate in the frozen butter. Drizzle over 6-8 tbsp cold water and taking care not to over-handle it, lightly bring together to make a firm dough. Wrap and chill for 30 mins.
- Stir the roasted shallots, jelly and vinegar into the beef and season, then spoon into a 2-litre pie dish. Raise the oven temp to 220C/200C fan/gas 7.
- Roll out the pastry and lay over the filling – it’s a good idea to use a pie funnel to support the pastry and prevent it going soggy in the centre, but it’s not essential. Mix the egg yolk with a little salt, then brush over the top of the pastry. Bake for 30 mins or until the pastry is crisp and golden and the filling is hot right the way through.