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IDEAS FOR COOKING

What’s cooking today?

Six recipes to add flavour to your routine. Approximate times and quantities for four people.

6 recipes

Meat70 min · serves 4

Oven-roasted chicken with potatoes and lemon

Ingredients and method

Ingredients

  • 800 g chicken pieces
  • 800 g potatoes
  • 2 carrots
  • 1 lemon
  • 3 garlic cloves
  • 2 tbsp olive oil

Method

  1. Preheat the oven to 200°C. Peel the potatoes and carrots and cut into similar-sized pieces.
  2. Place the vegetables and chicken in a roasting tray. Add chopped garlic, olive oil and lemon juice. Season to taste.
  3. Roast for around 50–60 minutes, turning halfway through. Use a thermometer to check that the thickest part of the chicken reaches 75°C, without touching the bone. Cook longer if needed.

Allergens: Check the labels of any seasonings used.

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Vegetarian25 min · serves 4

Pasta with tomato and chickpeas

Ingredients and method

Ingredients

  • 320 g pasta
  • 400 g cooked, drained chickpeas
  • 400 g crushed tomatoes
  • 1 onion
  • 2 garlic cloves
  • 2 tbsp olive oil

Method

  1. Cook the pasta according to the pack instructions, reserving a cup of cooking water.
  2. Soften the chopped onion and garlic in olive oil. Add the tomatoes and cook for 10 minutes.
  3. Add the drained chickpeas and heat for 5 minutes. Stir in the pasta and a little reserved water to bring the sauce together. Season to taste.

Allergens: Gluten; may contain egg depending on the pasta chosen.

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Soup35 min · serves 4

Carrot and pumpkin soup

Ingredients and method

Ingredients

  • 400 g carrots
  • 400 g prepared pumpkin
  • 200 g potatoes
  • 1 onion
  • 1 tbsp olive oil

Method

  1. Dice the vegetables and place in a pan with 800 ml of water.
  2. Bring to the boil and simmer for about 25 minutes until the vegetables are tender.
  3. Remove from the heat, add the olive oil and blend carefully. Adjust the consistency with hot water and season to taste.

Allergens: Check the labels of any stock or additional seasoning.

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Vegetarian30 min · serves 4

Rice with beans and cabbage

Ingredients and method

Ingredients

  • 280 g rice
  • 400 g cooked, drained red kidney beans
  • 200 g sliced cabbage
  • 1 onion
  • 200 g crushed tomatoes
  • 2 tbsp olive oil

Method

  1. Soften the chopped onion in olive oil. Add the tomatoes and cook for 5 minutes.
  2. Add the rice and around 850 ml of hot water. Cook for 10 minutes, stirring occasionally.
  3. Add the cabbage and beans. Cook for another 8–10 minutes until the rice and cabbage are tender. Adjust the water and seasoning and serve immediately.

Allergens: Check the labels of packaged ingredients.

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Quick15 min · serves 4

Chickpea, tuna and tomato salad

Ingredients and method

Ingredients

  • 480 g cooked, drained chickpeas
  • 240 g drained tuna
  • 300 g tomatoes
  • 1 cucumber
  • 1 lemon
  • 2 tbsp olive oil

Method

  1. Wash the tomatoes and cucumber and cut into small pieces.
  2. Rinse and drain the chickpeas. Mix in a bowl with the drained tuna and vegetables.
  3. Dress with olive oil and lemon juice. Toss and serve.

Allergens: Fish.

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Dessert40 min · serves 4

Baked apples with cinnamon

Ingredients and method

Ingredients

  • 4 apples
  • 1 tsp cinnamon
  • 2 tbsp water

Method

  1. Preheat the oven to 180°C. Wash the apples and remove the cores without piercing the bottom.
  2. Place in an ovenproof dish, sprinkle with cinnamon and add the water to the bottom.
  3. Bake for about 30 minutes until tender. Allow to cool slightly before serving.

Allergens: Check the labels of any accompaniments you add.

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