Recipes from episode two

The Garbutts like to make sure that leftovers at home never go to waste. This is their 'go-to' recipe when they have leftovers from a roast dinner!

Leftover lamb stew

Ingredients

• Left over roast lamb
• Leftover roasted butternut squash
• Courgettes
• 1 onion
• Rice
• Stock
• Herbs

Method

1. Sautee the onion and courgettes in a pan.

2. Add to this the leftover roast meat and roasted butternut squash. Then add a small amount of stock, seasoning and any other herbs you have in the kitchen. Leave to simmer. You can add any other leftover vegetables you may have too!

3. Boil the rice separately and serve on the side.

The Evans use a 'Dutch Pot' to make their hearty big soup. In their own words, "a Dutch Pot is a big heavy cast iron pan that is used a lot in Caribbean cooking. They last forever and you can pass them down through the family!"

Mamma's big soup

Ingredients

• A bag of kale
• Potatoes
• Peppers
• 1x pumpkin
• Carrots
• 1x leek
• Brussell sprouts
• Thyme
• Butter beans
• 1x sachet of French onion soup ready mix
• 1x sachet of pumpkin soup ready mix
• “All purpose Seasoning”
• 1 vegetable Stock cube
• 1x Scotch Bonnet chilli (optional)

For the sides

• Bread
• Butter

Method

1. Half fill a pot (prefarably a Dutch Pot) with water and bring to the boil. Chop up the vegetables into small bite size pieces

2. Add the chopped vegetables to the water and leave to cook for a few minutes. At this point you can also add a Scotch Bonnet chilli pepper – but it is very spicy so be careful!

3. Next stir in the two sachets of French onion and pumpkin soup.

4. Season the mix with the ‘all-purpose seasoning’, plus any other herbs you wish to add. Drop in the vegetable stock cube for extra flavour.

5. Keep covered and let the mixture simmer for a little while. Add more water if needed.

6. Serve with bread and butter.

Chana masala (chickpea curry) is a popular Indian dish, often accompanied by bhatura's, a deep fried leavened bread from North India. Here is the Harrar's recipe for how to make it.

Chana masala (chickpea curry) and bhaturas (fried bread)

Ingredients

For the bhaturas

• 500g of self-raising flour
• 150ml of natural yoghurt
• 200ml of water
• A pinch of salt
• Half a teaspoon of nigella seeds
• Half a teaspoon of cumin
• 1x heaped teaspoon of methi (fenugreek seeds)

For the chana masala

• 2 tins of chickpeas (drained)
• 2 medium chopped onions
• Ginger and garlic paste
• Cooking oil (for frying)
• Chopped tomatoes
• Turmeric
• Cumin
• Chilli
• Garam masala
• 500ml of water

Method

To make the Bhatura’s:

1. In a bowl, add the spices to the self-raising flour.
2. Next, stir in the yoghurt.
3. Then slowly add water and mix together (until the mixture has the consistency of pizza dough)
4. Next, knead the dough, cover and set aside for approximately 2 hours.
5. When you’re ready to eat, divide the dough into balls and roll out into discs roughly 3mm thick.
6. Heat the cooking oil in a pan to 195°C - when the oil is hot, gently lower the bread into the oil and wait for the bread to ‘pop’ up – this should take around 30 seconds.

To make the the chana masala:

1. Heat some cooking oil in a pan
2. Add a teaspoon of each spice to the oil and gently fry the spices for a couple of minutes.
3. Then add the onions and also leave to fry for a couple of minutes.
4. Pour in the chickpeas and add 500ml of water.
5. Next add the chopped tomatoes and the ginger and garlic paste.
6. Cook for 15 minutes, stirring occasionally.
7. Lastly season with chilli and salt to taste.

The Gales enjoy assembling their fajitas together at the dinner table and wash them down with mojito cocktails! Here is the recipe for Phoebe and Murray's chicken fajitas.

Phoebe and Murray's chicken fajitas

Ingredients

• Chicken breast sliced into strips
• 1x red and 1x yellow pepper – finely sliced
• 1x sliced onion
• A packet of fajita seasoning mix
• Iceberg Lettuce - shredded
• Flour tortilla wraps

For serving

• Sour cream
• Tomato Salsa
• Grated cheddar cheese (for serving)

For the Guacamole:

• Avocados (mashed)
• Salt & pepper for seasoning
• Chilli (optional)
• Lemon juice

Method

1. Heat up a small amount of oil in a large frying pan or wok.
2. Chop up all of the ingredients and place them into the pan.
3. Fry the ingredients until the chicken starts to brown and the peppers take on some colour. Then sprinkle over the Mexican seasoning mix and keep stirring until the chicken is cooked through.
4. Meanwhile, mix all of the guacamole ingredients in a bowl. Keep mashing with a fork and give it a good stir until you reach a desired consistency – we like it with a few lumps!
5. Put the sour cream, shredded lettuce, cheese and salsa into bowls for serving.
6. Heat the wraps in either the oven or the microwave.
7. Take all ingredients to the table and serve.

This is one of Clapham boy Matt's ‘go-to’ dishes. He serves it with salad and a sweet potato mash - as a healthy alternative to regular mash.

Matt's stuffed chicken breast wrapped in prosciutto

Ingredients

• Chicken breasts
• Prosciutto
• Spinach
• Baby plum tomatoes
• Sweet potatoes

For the Salad

• An avocado
• Rocket leaves
• A portion of cucumber
• 1 x red pepper
• 1 x onion

Method

1. Pre-heat the oven to 180 degrees Celsius.
2. With a sharp knife cut a 2.5cm slit into the chicken breasts to create a small pocket.
3. Stuff the chicken breasts with some spinach and baby tomatoes, sliced in half.
4. Wrap the chicken breasts in a slice of prosciutto.
5. Place on a lightly oiled baking sheet and bake in the oven for 20 minutes
6. Meanwhile peel the sweet potatoes and quarter. Boil them in a pan of hot water for 10-15 minutes. Once boiled, drain the pan of water and then mash. You can add butter to the mash – but health conscious Matt doesn't believe it's necessary!
7. To make the salad, mix the rocket, sliced avocado, cucumber, red pepper and onion in a bowl. Matt's advice is to be vigilant about salad dressings, as they can be full of sugar and calories! He often uses just a small amount of olive oil and balsamic vinegar.
8. Take the chicken breasts out of the oven, make sure they are cooked throughout - and then serve.

Roast pork

Ingredients

• Shoulder of pork
• Sunflower oil
• Potatoes
• Carrots
• Frozen broccoli
• Peas
• Cauliflower
• 1 x packet of stuffing
• Flour
• Beef stock cube or gravy granules

Method

1. Preheat the oven to 200 degrees.
2. Put the pork joint onto a baking tray and cover it in some sunflower oil and add salt and pepper.
3. Put the baking tray into the oven and cook according to the instructions.
4. Next peel some potatoes and boil them in a pan of hot water.
5. Then peel the carrots and chop them into slices and break the cauliflower into smaller pieces.
6. Open up the packet of stuffing. Mix it with water and roll into small balls. Place them in a tray and roast in oven following the timings stated on the packet.
7. Once the meat is cooked, remove it from the oven and keep covered. Add the boiled potatoes to the oil and put in the oven to roast. The Barry/Powers sometimes turn up the oven heat higher to get the potatoes roasting more quickly.
8. Boil the carrots, cauliflower and peas and broccoli in water until tender - Barry/Power tip: when the vegetables are cooked, don't drain the water. Keep it to flavour the gravy. They don't, however, keep the carrot water as some family members don't like the taste.
9. Mix together a beef stock cube and the vegetable water and stir on the hob. The Barry/Powers make lots of gravy as the kids always ask for seconds!
10. Lastly, slice the meat, and serve with the potatoes, stuffing, vegetables and gravy.

Once a week, the Bradshaws will eat a dessert for their lunch, as a treat. Trifle is one of their favourites, and this is Marilyn's special recipe for a sherry one - she loves the taste!

Marilyn's (merry) sherry trifle

Ingredients

• Custard powder
• Milk
• 1x tin of mixed fruit
• 1x swiss roll
• Sherry
• Clotted cream
• Maraschino cherries

Method

1. Make the custard following the instructions on the packet. Marilyn usually heats the milk and custard powder together in the microwave, give it a good stir and leaves it to cool.
2. Next slice the swiss roll and lay slices of the cake into a trifle dish. Marilyn always use a nice glass trifle dish so that she can see the layers in the dessert.
3. Drizzle some sherry over the swiss roll and let it soak in. Wilfred thinks that Marilyn sometimes add so much sherry that it makes people ‘merry’ – but Marilyn insists that it's only for the flavour!
4. Then add a layer of fruit on top of the cake and a layer of custard on top of the fruit.
5. Place the trifle in the fridge and leave it to set for 1 ½ hours.
6. Once the custard is set put cream on top. The Bradshaws like to have clotted cream on top of their trifle but you can use whipped double cream if preferred!
7. Decorate with maraschino cherries and serve.

Hamish often makes his cheeseburgers for the children to eat after school, as a healthy alternative to crisps or sweets. He has a traditional meat mincer in his kitchen so prefers to make his own mince. That way he knows exactly what is in it and knows that it doesn't contain any pink slime or rusk! The Mitchell-Cotts often use skirt steak as it’s a cheap but tasty cut of meat.

Hamish's homemade cheeseburgers

Ingredients

• Beef skirt steak (or whatever cut is cheapest in the butchers)
• Salt
• Freshly ground black pepper
• Iceberg Lettuce
• A tomato (sliced)
• Cheddar cheese (sliced)
• Bread buns

Method

1. Put the steak into a mincer and grind the meat.
2. In a bowl season the meat with a small amount of salt and pepper. Add any herbs at this point, according to preference.
3. Weigh out the meat mixture into 100g servings. Hamish does this to stop the children from complaining that one burger is bigger than the other!
4. Shape the 100g portions into burger patty shapes and leave them to rest on a piece of greaseproof paper. Sprinkle a little more black pepper on top.
5. Preheat the oven grill to make sure it is nice and hot. Then place the burgers on a baking tray and under the grill in the oven. Keep an eye on them. When they start to brown flip them over and grill the other side.
6. While they are grilling, slice the buns in half. Place a lettuce leaf and slice of tomato on each bun.
7. As the burgers start to look cooked, place a slice of cheese (cheddar or whatever you prefer) on top of each burger and briefly return to the grill so that it can melt. Cooking times for your burgers depend on whether you want them medium rare or well done so use your judgement.
8. Place a burger on top of each bun and serve to hungry children as the dash through the door!
9. Have mustard, ketchup and mayonnaise ready to be added by them.