Preheat the oven to 180C/gas mark 4, and lightly grease a baking sheet in preparation. Cream the butter and sugar together in a mixing bowl with a wooden spoon until softened and well combined. Add the egg yolk and the peanut butter, and mix until the peanut butter is evenly distributed through the mixture. Spoon in the flour and stir to make a soft dough. When the ham or bacon is cooked, toss everything in the frying pan into the saucepan along with the frozen peas. Stir and cook through for a few final minutes until the peas are tender, then serve. Remove the pan from the heat, and fold in the pasta. (Folding in is a cookery term that basically means ‘gently stir it without mooshing it about too much’.) Tip it into an ovenproof dish, making sure the pasta is pretty much covered in the sauce, add more cheese on top, and optional breadcrumbs if you like that kind of thing, and pop it in the oven at 180C for 45 minutes. I make this for myself whenever I feel as though I am coming down with a cold. It's called feisty soup for a reason: it's a bit like hot and sour Chinese soup in a way, and if this doesn't help shift whatever is wrong with you, I'm not sure what will. Serve, or if you’re anything like me, eat it from the pan in front of the telly to both feel ludicrously decadent, and save on washing up.

First peel your onion, and very very finely slice it. Very finely slice your celery, and mince or coarsely grate your carrot. You want the veg to be as small as possible, because it won’t be cooking for very long, so you want to maximise the opportunity to get as much flavour from it as possible and get it as tender as you can in the time you have. If you have a small bullet blender or food processor, now would be an excellent time too give it a whirl, but if you don’t, don’t worry, a sharp knife and/or grater and some patience will still get the job done. double concentrate tomato puree, 35p (was 35p, no change – but important to note it is from the mid-range own brand section, not the Basics range) Moorhead, Joanna (September 2004). "The toughest love". The Guardian. Archived from the original on 12 March 2017 . Retrieved 11 December 2016. Before I was confident trying recipes from the net, I used to make an extremely basic “baked bean lasagna” sometimes:

First peel and very finely chop the onion and garlic. If you have a bullet blender, magimix or small chopper, you might like to use it here. If you haven’t, don’t worry, it’s simple enough to do by hand. Toss into a large pan (either a saucepan or a shallow frying pan will do) with the oil and salt, and bring to a medium heat for a few minutes. Monroe had a brief relationship with a male friend which resulted in a son. [11] She also had a long-term relationship with a woman which ended shortly after Monroe told her partner she was considering a mastectomy. [65] Turn the heat up high to bring to the boil for five minutes, then reduce to a medium simmer for a further 15, or until the sausages are cooked through. This is one of those dishes that improves if left in the fridge or freezer for the flavours to develop – so freeze leftovers and enjoy them even more the second time around.

After the 20 no-cook minutes, either remove a quarter of it and blend it to smooth if you have a blender, and return it to the pan, or leave it as is if you’d prefer. Give it your last one-minute blast of heat to get it hot hot again, and serve. Peel and finely slice the onion, and add to the pan. Sweat on a low heat for a few minutes until it starts to soften.Meanwhile, peel and slice the onion and garlic, and chop the chilli (reserving a couple of slices for a garnish), then put them all into a saucepan along with the paprika and cumin. Add the oil and cook over a low heat until the onions and garlic soften. I’ve wanted to develop this idea from a mad little kernel in my wild head, into a fully fledged recipe, for several years now, and I’m delighted to finally share it with you. It’s all the fun and flavour of a fish pie, in 15 minutes, in one pan, and it’s an enormous hit in my household. Especially with me, because I do the all of the washing up. It’s not made in the traditional way, and I’m sure that there will be some ruffled fins somewhere about the sacrilege of that, but for the convenience and speed and general simplicity of it, it’s worth upsetting a few people. They’re not exactly breaking my door down to scrub my pans anyway. Mix the tomatoes, beans and spices, layer and bake. Doesn’t need any cooking before it goes in the oven.

Now all your – what is called in the restaurant industry – ‘mise en place’ is in place, it’s time for the hot stuff. Place the pan on the largest hob ring on the highest heat, and cook the veg for 2 minutes, giving it a stir to disturb it so it doesn’t catch and burn, and cooks evenly.Cook on a gentle heat for a few minutes to soften, season with salt, and sprinkle in the flour. Mix briskly so that the flour coats the onions.

Blitz in a blender to achieve your desired consistency. I leave mine a bit chunky but it can be blended smooth. Measure the flour into a mixing bowl and add the other dry ingredients: grate in the lemon zest, add the bicarbonate of soda and the paprika, if using. Finely chop the parsley, add to the bowl and mix everything together. Monroe was born in Southend-on-Sea in 1988 to David Hadjicostas and Evelyn Hadjicostas (née Beatty), a former nurse. [1] Her father is of Greek-Cypriot heritage; he served in the British Army for seven years, then with the fire service for 30 years. [2] [3] [4] He was awarded an MBE in 2007 Birthday Honours for services to children and families. [5] Monroe has three siblings. [3] [6] Monroe was diagnosed with autism and ADHD as a child, though was not made aware of this until she was an adult. [7] Monroe has described herself variously as working class and as middle class. [8] [9] She came out as gay aged 15. [10] Education Vegan (ish): 100 simple, budget recipes that don't cost the earth (Bluebird, 2019) ISBN 9781529005080 Finely chop the mushrooms into smithereens, almost a mince-like texture; this lasagne works best when its component parts are barely detectable, instead a mysterious homogeny of deep, earthy flavours and sneaky-vegetable bliss. When chopped as fine as you can muster, add those to the pan too with the gravy granules and spinach and – you guessed it – give it all a stir.If you like, pulse the soup in a blender until smooth. Serve hot, garnished with a sprig of fresh parsley and a slice of red chilli in each bowl. a b "ESAB Introducing...David Hadjicostas MBE – Essex County Fire & Rescue Service". The safeguarding blog. Archived from the original on 21 July 2015 . Retrieved 27 July 2015.