Recipes online

INGREDIENTS
serves 6
1 pound lean ground beef
salt and pepper to taste
3 (15 ounce) cans dark red kidney beans
3 (14.5 ounce) cans Mexican-style stewed tomatoes
2 stalks celery, chopped
1 red bell pepper, chopped
1/4 cup red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried parsley
1 teaspoon dried basil
1 dash Worcestershire sauce
1/2 cup red wine
DIRECTIONS
In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper.
In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and …

INGREDIENTS
serves 4
1 carrot, chopped
1 leek, chopped
1 bay leaf
900ml/11⁄2pt fish stock
2 medium cooked crabs
2.5cm/1in piece of fresh root ginger, peeled and grated
1 teaspoon light soy sauce
1⁄2 teaspoon ground star anise
salt and freshly ground black pepper
DIRECTIONS
• Put the carrot and leek in a large heavy saucepan with the bay leaf and the fish stock. Bring to the boil, reduce the heat, cover and leave to simmer for 10 minutes or until the vegetables are nearly tender.
• Remove all of the meat from the crabs. Break off and reserve the claws; break the …

INGREDIENTS
serves 4
225g/8oz smoked haddock fillet
25g/1oz butter
1 onion, finely chopped
600ml/1pt milk
350g/12oz potatoes, diced
350g/12oz cod, boned, skinned and cubed
150ml/5fl oz double cream
2 tablespoons chopped fresh flat-leaf parsley
salt and freshly ground black pepper
DIRECTIONS
• Put the haddock fillet in a large frying pan and cover with boiling water. Let stand for 10 minutes, then drain, reserving 300ml/10fl oz of the soaking water. Flake the fish, taking care to remove all the bones.
• Melt the butter in a large saucepan over a low heat. Add the onion and sweat gently for 10 minutes until softened. …

INGREDIENTS
serves 6
1 cabbage head, shredded
2 large onions, thinly sliced
2 carrots, thinly sliced
1 large potato, diced
700ml/11⁄4pt skimmed milk
2 tablespoons low-fat yogurt
1 bay leaf
1⁄2 teaspoon dried dill
1⁄2 teaspoon dried rosemary
DIRECTIONS
• Put the cabbage, onions, carrots and potato in a heavy saucepan with a little water. Cover and cook slowly until tender.
• Add the milk, yogurt, bay leaf, dill and rosemary. Continue to cook for a further 15 minutes. Serve hot.

INGREDIENTS
serves 8
15g/1/2oz margarine
1 tablespoon groundnut oil
2 large leeks, thinly sliced
4 carrots, sliced
2 potatoes, diced
2 celery sticks, sliced
1.2 litres/2pt chicken stock
1 tablespoon dried chives
1 tablespoon dried shallots
1⁄2 tablespoon dried tarragon
1⁄2 tablespoon dried basil
1 teaspoon salt
100g/4oz oatmeal
225ml/8fl oz white wine
DIRECTIONS
• Heat the margarine and groundnut oil in a large saucepan over a medium-high heat. Add the leeks and sweat for 2–3 minutes.
• Add the carrots, potatoes, celery and chicken stock. Bring to the boil.
• Sprinkle in the chives, shallots, tarragon, basil and salt. Boil gently for 20 minutes. Add the oatmeal and …