Ingredients

• 1tbsp olive oil
• 4 skin on chicken thighs
• 1 small green pepper
• 125g button mushrooms
• 1tbsp plain flour
• 2tbsp tomato purée
• 400g tin chopped tomatoes (plain or with onions)
• 150ml chicken stock
• 1tbsp dried mixed herbs
• A few drops Tabasco sauce
• Salt and pepper
• Fresh basil leaves to garnish

Method

1. Heat the oil in a flame-proof casserole dish, add the chicken and fry until lightly browned. Remove the chicken from the pan with a slotted spoon and set aside.
2. Add the vegetables to the pan and fry for 5 minutes or until softened.
3. Stir in the flour and gradually add the stock, the remaining ingredients and chicken, stirring thoroughly.
4. Bring to the boil, cover and simmer gently for 45 minutes, stirring occasionally. Sprinkle with basil leaves and serve.

Ingredients

• Frylight
• 1 medium onion, diced
• 1 garlic clove, minced
• 300g dried quinoa
• 400g tin chopped tomatoes
• 400g tin kidney beans, drained
• 400g tin butter beans, drained
• 1 medium red chilli, sliced
• 1 medium red pepper, chopped
• 1 medium carrot, peeled and sliced
• 1tsp chilli powder
• 1tsp ground coriander
• Handful of fresh coriander, chopped
• Salt and pepper to taste

Method

1. Heat a large non-stick frying pan over a medium heat and spray with 10 squirts of Frylight.
2. Fry the onion and garlic for 4-5 minutes until softened.
3. Add the onion, garlic, chopped tomatoes, chilli, pepper, carrot, beans, quinoa, chilli powder, ground coriander and 400ml water to the slow cooker. Cook on medium for 3-4 hours.
4. About 10 minutes before serving, stir in the fresh coriander and season with salt and pepper.
5. Serve in warm bowls, garnished with coriander.

Ingredients

• 2tsp pumpkin purée
• 1tsp ground cinnamon
• 1tsp ground ginger
• 1tsp ground nutmeg
• 30ml espresso or strong coffee
• 250ml skimmed milk

Method

1. Put the pumpkin purée in a large heatproof glass or mug. Stir in the spices and espresso or strong coffee.
2. Heat the milk in a saucepan over a low heat until steaming and frothy. Pour into the glass or mug, and spoon over any froth.
3. Stir to combine, then dust with more cinnamon or some pumpkin spice before serving.

Ingredients

• 120g plain flour
• 60g caster sugar
• 60g unsalted butter

For fruit compote

• 300g Braeburn Apple
• 30g demerara sugar
• 30g unsalted butter
• 115g blackberries
• ¼tsp ground cinnamon
• Vanilla ice cream to serve (optional)

Method

1. Heat the oven to 190°C/170°C Fan/Gas mark 5. Add plain flour and caster sugar into a large bowl.
2. Add 60g unsalted butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.
3. Sprinkle the mixture evenly over a baking sheet and bake for 15 minutes or until lightly coloured.
4. Meanwhile, for the compote, peel, remove core and cut Braeburn apples into 2cm dice.
5. Put unsalted butter and demerara sugar in a medium saucepan and melt together over a medium heat. Cook for 3 minutes until the mixture turns to a light caramel.
6. Stir in the apples and cook for 3 minutes. Add blackberries and ground cinnamon, and cook for 3 minutes more.
7. Cover, remove from the heat, then leave for 2-3 minutes to continue cooking in the warmth of the pan.
8. To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 minutes.

Ingredients

• 1 leek, chopped
• 2 carrots, chopped
• 1 garlic clove, chopped
• 1 potato, chopped
• 1tbsp chopped rosemary
• ½tbsp sugar
• 410g chickpeas
• 3tbsp chopped parsley
• 2 cans chopped tomatoes
• 425ml vegetable stock

For toast

• 8 slices of baguette, sliced diagonal
• 1 garlic clove
• 50g edam, grated

Method

1. Put the vegetables into a large saucepan with the garlic, rosemary, stock and sugar. Season well, stir, bring to a simmer and cover. Cook gently for 15 minutes or until the vegetables are just tender.
2. Preheat the grill to high. Mix the tomatoes in a food processor or blender until smooth, then add to the vegetables with the chickpeas and parsley. Gently heat through, stirring now and then.
3. Toast: rub both sides of the bread with the garlic.
4. Grill on one side until golden, turn the bread over, cover with edam and grill until it’s bubbling. Serve at once with the piping hot soup.