- Recipe card number one - Mild chicken curry, steamed rice and naan bread
- Recipe card number two - French pizza bread
- Recipe card number three - Spanish chicken and vegetable tray bake
- Recipe card number four - Mexican bean chilli, steamed rice and cheddar cheese (vegetarian)
- Recipe card number five - Beef burgers, rainbow salad and baked wedges
- Recipe card number six - Creamy courgette and pea pasta (vegetarian)
- Recipe card number eight - Minestrone soup (vegetarian)
Recipe card number seven - Spaghetti bolognese
- three tablespoons of oil
- 500g minced beef
- one onion, finely diced
- two celery sticks, diced
- two carrots, grated or diced
- two tablespoons garlic puree
- one teaspoon mixed herbs
- one teaspoon of sugar
- two 400g tins of chopped tomatoes
- 200ml hot water mixed with one veg stock cube
- salt and pepper to season
- 400g cooked spaghetti or other pasta of your choice
- parmesan or cheddar cheese to sprinkle
- Heat one tablespoon oil in a large pan over a medium heat. Add the mince to the pan and cook over a high heat until well browned. Remove from the pan with a slotted spoon and set aside.
- Next heat the remaining two tablespoons of oil in the pan. Add the onion and cook for three to four minutes, until beginning to soften. Add the celery and carrots cook for five to eight minutes, then season with salt and pepper.
- Add the garlic and mixed herbs, increase the heat to high, and then add two tins of chopped tomatoes.Top up half of an empty can with water and rinse the tins pouring the remaining chopped tomatoes and water back into the saucepan.
- Bring to the boil, then reduce the heat and simmer for 20-30 minutes, adding extra water if necessary.
- Serve with freshly cooked spaghetti or pasta of your choice.
- Serve sprinkled with parmesan or cheddar cheese.
- Cool any leftovers and refrigerate overnight. Enjoy the next day, reheated until piping hot.
Skill to learn
Learn to cook quick and easy pasta dishes.
Cook spaghetti beforehand and cool down under the cold water tap. Drain and refrigerate. Add directly to the sauce before serving. Any excess can be frozen or kept for the next day.