If you are like me, you make someone in your life (or even yourself!) lunches every week that they can take to work or school. However, while you may have a lot of acceptable recipes in your repertoire, the same old thing gets exactly that, old. Suddenly, the will to try something new strikes you and you flock to Google and it is nothing but jar salads, quinoa paired with everything and everything, or meals that would be impossible to actually make ahead for a week like you want to.
A medium spicy venison curry is prepared and served in the well of a giant, turmeric spiced Yorkshire pudding.
Succulent baked chicken thigh and pan fried pork tenderloin medallions are served on fried potato discs with tomato chutney and a poached egg.
Gorgonzola cheese and breadcrumb crusted chicken thigh fillets with a balsamic and red onion dressing on a bed of tomato and mushroom tagliatelle pasta.
These pumpkin treats, uses and benefits are refreshingly different - healthy, funky and easy to concoct. Every piece of pumpkin has a purpose and nothing need go to waste, as you will see! My special video will help you to jazz up your pumpkins.
Tagliatelle pasta with a spicy beef sauce topped with cheesy breadcrumbs and baked in the oven before being served with a simple but tasty balsamic vinegar dressed salad.
Cooking spices come in many shapes and forms and different spices can lift meals to whole new levels of tastiness. This article features some of the more commonly used, easily obtained spices and looks at how they are used in home cooking.
Succulent ostrich burgers topped with melted halloumi cheese and homemade apple and plum chutney on buns served with spicy roast potatoes.
Tender and succulent steak and kidney in a rich brown ale gravy is served in the center of a large Yorkshire pudding.
A fajitas spiced chicken breast is baked until succulent and tender before being served on a bed of spiced fried potatoes and accompanied with homemade guacamole and salsa.
A chicken breast is marinated in traditional haggis spices before being baked and served with black pudding, homemade plum chutney and fried eggs and bread.
Succulent roast duck leg is served on a bed of crispy fried potato slices and accompanied with spicy red wine poached pears and pak choi and mushrooms sauteed in the fat of the duck.
A pan fried fillet of sea bass is served on a bed of tagliatelle pasta and roasted vegetables, accompanied by homemade tomato chutney on ciabatta toast.
Boneless pork loin fillets are casseroled in honey with apricots and served with fried potato discs and braised red cabbage and pear.
Sea bass fillets and a mushroom duxelles in a puff pastry crust is served with vegetable stuffed zucchini boats.
A simple chicken balti is served with curried vegetable boiled rice, naan bread and homemade Indian spiced onions.