Lovely, Hearty Bean and Chorizo Pie.

 This went down a treat I didn't even get a portion. Nice and easy as well as healthy. 

Ingredients: 
-Leeks.
-Onion.
-Garlic.
-Courgette.
-Carrot.
-Chorizo.
-Vegtable stock cube.
-Rosemary, thyme and any other herbs.
-Tin of chic peas.
-Tin of butter beans.
-Puff pastry.
-Egg.

Start off by softening the onions and garlic in a large sauce pan with olive oil and a little butter. Then add the rest of the vegetables and chorizo and cook for around 5 to 10 mins on a medium heat. Meanwhile boil the kettle and mix stock cube and boiling water together. Add the stock to the pan covering the vegetables plus about a thumbs height extra along with the herbs. Leave to simmer for around 10 mins, ( you can use this as a stew if you wish and serve with mash pots or couscous). While the filling is gently bubbling away roll out the pastry big enough to cover the top of the chosen pie dish and beat the egg. Add the filling from the pan into the pie dish and brush the top edge of the dish with the egg. Placed rolled pastry on top and brush with egg. Pop into the oven (around 200) and cook till top is golden.

As you can see my recipes are all about you guessing the quantities its all for you to add your own likes and dislikes so add or take away anything you think would work for you and your family. 

Moroccan Leaving Feast.

I was leaving my little Norfolk village in search of the bright lights of the big city. This is what I decided on as my last supper (so to say) lamb tagine.

My first attempt at a tagine and yum! Everyone should give it a go its sooo much easier than I ever thought.

Tagine Ingredients:

-Onions.

-Garlic.

-Cinamon, cumin, ginger. 

- Lamb shoulder, 

(cut into sizeable pieces will fall

 off the bone during cooking).

-1 Mild red chilli.

-Vegtable stock.

-Dried apricots. 

-De-stoned prunes.

-Add a few peppers, pots or veg if you fancy.

-Coriander.

Quantities are so variable depending on how many you are feeding so just use your judgement.

Pop all ingredients, (including the chilli kept whole) in a large sauce pan and cover with stock and simmer with lid on until meats starts coming away from the bone ( roughly 2.30hrs) add more stock if starts to dry out. Then add prunes and a apricots continue to cook with the lid off until liquid has reduced into a sweet almost syrup sauce. Finish with a topping of chopped coriander.

Serve with couscous containing sultanas and seeds for a little crunch. 

A sure yummy tummy filler and kids love it too.