70 g (2½ oz) dried pasta twists (fusilli).
300 g (10¾ oz) can of condensed, Baxters/Campbell’s, cream of mushroom soup.
180 ml (¾ cup) milk.
200 g (7 oz) can of tuna chunks (drained).
70 g (2½ oz) frozen peas.
70 g (2½ oz) frozen sweet corn.
85 g (3 oz) mature cheddar cheese (grated).
Three handfuls of rice crispies.
Put the condensed soup in a medium sized saucepan with the milk, Warm gently and stir constantly. As soon as the soup becomes smooth and creamy take off the heat and set to one side.
Cook the pasta in salted water for a few minutes until it softens. Remove from the heat and drain before it is completely cooked.
Add the pasta to the soup along with the sweet corn, peas, tuna chunks and half of the cheese.
Gently stir the mixture to distribute the ingredients and pour into an oven proof dish with a capacity of about 1 litre (2 US pints).
Sprinkle about three handfuls of rice crispies over the top of the mixture followed by the rest of the cheese, then place in a pre-heated oven at 180 C (350 f) for 40 minutes.
Remove from the oven and serve. The recipe makes a delicious dinner for two people.
Prepare the chicken by removing the legs, breasts and wings. Separate the thighs from the drumsticks and cut the breasts in half to obtain 8 pieces in total (see the picture below).
Skin the chicken pieces (don’t worry about skinning the wings, it is too much trouble).
Chop the leftover carcass into pieces and put into a saucepan along with the carrots onion and celery. Add about 600 ml ( 2½ cups) of water and bring to a boil. Cover and simmer gently for about an hour. Sieve 400 ml (1¾ cups) of the liquor into a measuring jug. If the mixture has reduced to less than 400 ml, make up the difference with a little water.
Put two tablespoons of olive oil in a cast iron, ovenproof dish and place on a hob set to high. Add the chicken pieces and cook until they begin to brown.
Add the bacon, button mushrooms, shallots and garlic and continue to cook for a couple of minutes more.
Add the chicken stock, red wine and bouquet garnis. Season with 2 tsp salt and ¼ tsp finely ground black pepper.
Bring to the boil on the hob, then cover and place in a preheated oven at 180 C (350 f) for 45 minutes.
Remove the dish from the oven and set it down on the hob. Remove the lid and allow to cool for a few minutes (this step is important, or the sauce will be lumpy).
Put the flour in a mug and add a small amount of water. Stir vigorously to make a stiff, smooth paste. Continue to add small amounts of water until the mug is about half full and the flour is evenly distributed.
Add the the flour/water mix to the dish, stir, replace the lid and put back in the oven for a further 20 minutes or until the chicken is tender.
Serve with mashed potatoes and your favourite vegetables. If you want to keep it simple, boiled rice is a good alternative. The recipe is sufficient for four people.
1 medium chicken
2 carrots (cut into chunks)
1 onion (quartered)
1 stick celery (cut into chunks)
2 tbs olive oil
200 g (7 oz) button mushrooms
100 g (3½ oz) shallots
2 rashers smoked, streaky bacon (cut into strips)
2 garlic cloves (crushed)
500 ml (2 cups) red wine (cabernet sauvignon)
2 bouquet garnis sachets
Salt and ground black pepper
40 g (1½ oz) plain flour
1 onion (chopped)
2 tbs olive oil
300g (10 oz) sliced carbanossi (smoked pork sausage)
3 rashers smoked streaky bacon (sliced)
4 cloves of garlic (finely chopped)
½ tsp hot smoked paprika
500 g (2 cups) tomato passata
2 bay leaves
1 tsp dried basil
1 tsp hot chilli powder
Two, 300 g (10 oz) cans of mixed beans.
Salt and black pepper
Put the onion and olive oil in a saucepan and sauté until the onion begins to soften.
Add the sausage and bacon and continue to cook until the sausage begins to brown.
Add the garlic and the smoked paprika and continue to cook for a further two minutes.
Add the passata, basil, chilli powder and bay leaves, then simmer lightly for about 30 minutes.
Drain the cans of beans and add to the stew.
Season to taste with salt and pepper, then cover and simmer gently for a further 30 minutes.
The recipe is sufficient for four generous helpings of stew. Serve with a modest helping of steamed basmati rice and you have a delicious dinner containing about 750 calories. Yum! Yum!