15 Minute Dinners

Petunjuk

GNOCCHI WITH BACON AND LEEKS

Boil a saucepan of chicken stock and cook 800g of gnocchi according to

packet instructions. Cook 125g of bacon pieces in a frying pan until crispy. Remove and set aside. Melt 50g of butter in the pan and add two chopped leeks. Cook for 4-5 minutes, then stir in the bacon. Drain the gnocchi, reserving two tablespoons o1 the stock. Add this stock to the leeks with 280ml of cream, one teaspoon of wholegrain muslard and the gnocchi. Serve topped with grated Parmesan.

SAUSAGE AND CHILLI FRITTATA

Preheat the oven to 200°C/1SO°C fan/gas mark 6. Squeeze the meat out of six sausages and break into bite-sized chunks. Heat two tablespoons of oil in a frying pan over a medium-high heat. Add the sausage and cook for one minute. Add one chopped onion, one chopped red chilli, 100g of sliced mushrooms and two crushed garlic doves. Cook for 3-4 minutes until soft. Whisk eight eggs and add 100g of graled Cheddar. Reduce the heat, add the eggs and swirl to coat. Cook for two minutes, then place the pan in the oven and bake for 5-10 minutes. Cut into wedges to serve.

SHAKSHOUKA (EGGS IN PURGATORY)

Heat some oil in a saucepan over a medium-high heat. Cook two deseeded green chillies and one onion, all finely chopped, for 5-6 minutes until soft. Add five crushed garlic doves, one teaspoon of cumin and one tablespoon of paprika. Cook for Iwo minutes. Add 400g of chopped tomatoes and their liquid. Reduce the heat and simmer for 10 minutes, stirring occasionally. Make four wells in the sauce and crack an egg

into each one. Cover and cook for live minutes until the yolks are just set. Serve with warmed pitas for dipping.

PAELLA-STYLE CHICKEN COUSCOUS

Heat four tablespoons of oil in a large pan over a medium-high heat. Add 200g of chorizo and cook for two minutes. Chop two chicken breasts, one onion and one red pepper. Add to the pan and cook for two minutes. Stir in four crushed garlic cloves and one teaspoon each o1 chilli flakes and turmeric. Cook for Ihree minutes. Add 450ml of chicken slack and bring lo a boil. Stir in 350g of couscous, 120g of frozen peas and Ihe zest of a lemon. Cover, turn off the heat and leave to stnad for live minutes. Fluff wilh a fork and serve.

THAI GREEN FISH CURRY

Heat one tablespoon of oil in a saucepan over a medium-high heal. Add one chopped onion and cook for Ihree minutes until soft. Add two tablespoons of Thai green curry pasle and cook for 30 seconds. Add 200ml of hot chicken stock and 400ml of coconut milk. Bring to a simmer. Cut four fillets of cod, 120g of baby corn and 100g of green beans into bile-sized pieces and add to the pan. Reduce Ihe heat and simmer for

6-10 minutes until the cod is just cooked through. Serve with rice.

LEMON & PEPPER COD

In a large pan, heat a tablespoon of oil and 50g of butter over a medium-high heal. Add four fish lillels and squeeze over thejuice of half a lemon. Season with black pepper. Cook for four minutes and turn. Squeeze over the juice of the other lemon half and add more pepper. Continue to cook until the lillets flake easily with a fork. Serve with steamed green beans and rice.

BEEF AND PAK-CHOI STIR FRY

Slice 300g of lean steak and season.Nix one tablespoon each of soy sauce and oyster sauce with two teaspoons of rice wine vinegar. Heat one tablespoon of oil in a frying pan over a high heat. Add the steak and cook for one minute. Remove and set aside. Add two heads of sliced pak choi, three chopped spring onions and 100g of beansprouts. Cook for one minute. Add the beef, 225g of cooked egg noodles and the sauce to the pan. Toss together and serve.

GARLIC AND CHILLING LINGUINE WITH PRAWNS

Heat one tablespoon of oil with 50g of butter in a frying pan. Add three crushed garlic doves and one chopped red chilli. Add 400g of raw prawns and cook until they turn completely pink. Add a splash of while wine and season well. Add 300g of cooked linguine to the pan with two large

handluls of rocket and a squeeze of lemon juice. Stir for one minute and serve

CAJUN CHICKEN FILLET BURGERS

Place four chicken breasts between two sheets of clinglilm and pound with a rolling pin lo flatten. Grill Ihe chicken for three minutes per side, sprinkling both sides liberally with Cajun spice. Fill four toasted ciabatta breads with a Cajun chicken breast, some crunchy lettuce leaves, coleslaw, sliced tomato and avocado.

SPICY SPAGHETTI WITH TOMATO AND TUNA

Heat three tablespoons of oil in a frying pan over a medium heat. Add

four crushed garlic doves and 100g of breadcrumbs. Toast until golden and remove from the pan. Heat two tablespoons of oil in the pan and add one chopped onion and one teaspoon of chilli flakes. Cook until soft, Ihen add 240g of tinned tuna and flake apart with a fork. Add 400g of chopped tomatoes and cook for 5-6 minutes. Season well and add 300g of cooked spaghetti Sprinkle with the garlic breadcrumbs.