1. 375g pack ready-rolled shortcrust pastry, at room temperature
  2. 25g butter
  3. Bunch of spring onions, trimmed and finely sliced
  4. 1 large red chilli, deseeded and finely chopped
  5. 250g raw, peeled medium prawns
  6. 170g canned or fresh white crab meat
  7. 200ml single cream
  8. 3 large free-range egg yolks
  9. Bunch of fresh coriander, chopped
  10. Grated zest of 1 lime
  11. Method
  12. 1. Preheat the oven to 180°C/fan160°C/gas 4. Cut the pastry into 4 squares and use to line 4 x 10cm round x 2cm deep fluted tart tins. Trim the excess pastry and prick the bases with a fork. Line each with baking paper and fill with baking beans or rice. Bake for 15 minutes.

  13. 2. Meanwhile, melt the butter in a frying pan and gently cook the spring onions and chilli for 2-3 minutes. Add the prawns and cook for 2 minutes, until pink. Remove from the heat and stir in the crab and some seasoning.
  1. 3. Mix together the cream, egg yolks, coriander and lime zest in a jug.
  2. 4. Remove the paper and beans from the pastry cases. Spoon in the crab mixture, then pour in the egg mixture. Bake for a further 15 minutes, until set but still with a slight wobble. Stand for 10 minutes before serving.
-made by me.


Had loads of the prawn and crab mix left from the tarts above. 



Crab meat (tinned or fresh)

Spring onions (chopped)

Red chilli (chopped)

Fresh coriander (chopped)

Sesame seeds

Sesame oil

Soy sauce

If you are making from scratch and don't have any crab and prawn mixture - melt some butter in a frying pan and gently cook the spring onions and chilli for 2-3 minutes. Add the prawns and cook for 2 minutes, until pink. Remove from the heat and stir in the crab and some seasoning. 

Basically put the mixture into a blender and add 1tblsp of sesame oil and 1 tblsp on soy sauce.  Blitz into a paste.

Cut the crusts off white bread and slice into triangles, spread the paste onto the bread.  Put the sesame seeds in a small bowl and press the paste side into the seeds. 

Heat some oil to a medium heat and deep-fry the toasts paste side down until they are golden brown.

serve with fresh parsley and chopped red chilli (sprinkle over the top).

Proper prawn toast recipe here -


For the ham (2.5kg):-

Place ham in a large pan, cover with boiling water.

Place 2 chopped carrots, 1 chopped onion, 1 tablespoon of ground cinnamon, 1 tablespoon ground coriander and 1 tea spoon of ground ginger all in the pan, bring to the boil then simmer for 2.5 hours. 

Remove ham from pan and slice of the skin leaving an even layer of fat, criss cross the remaining layer of fat place in oven tray.  Pour half of the glaze over the fat of the ham and place in preheated oven (190 degrees).

After 20 mins pour the rest of the glaze over the fat of the ham, leave in the oven for a further 25-30 mins, basting every few mins.

For the glaze

100g's soft brown sugar

1 tbl spoon of Dijon Mustard

1 tbl spoon Golden Syrup

1 tbl spoon Apple Sauce

1 tbl spoon Cranberry Sauce

100ml of Soda Stream Cola Syrup (if you don't have this, use half a can of coke)

50ml White Wine

1 tbl spoon white wine vinegar

Mix all of the above in a frying pan, then simmer until it thickens.



Everyone loves bubble and squeak, if you don't you're just a bit weird .

Basically, get the remainder of your Christmas dinner (minus the meat) and place in a bowl.  Mash all the ingredients together and add half a beaten egg, roll into balls and fry until the outer ball is golden brown and crispy.

-Serve with a fried egg.

In this mash up we have:-

Brussel Sprouts

Pigs in Blankets (sliced)

Roast Potatoes

Roast Parsnips

The Boxing Day left overs Sandwich (Boxing day bonanza sandwich) 

This is literally Christmas Dinner in a sandwich.


-Roast potatoes

-Roast parsnips

-Pigs in blankets

-Christmas day gravy

-Glazed ham, Sliced

Thinly slice everything you have left over and lightly fry in a pan until crispy.

Place everything in a sandwich, drizzle over the gravy and squash together, then fry both sides of the sandwich in a griddle pan layered with goose fat.

-serve with cranberry sauce.


  The tacos are composed of the following ingredients:

1. Tortillas
2. Chopped Beef
3. Guacamole
4. Salsa
5. Diced onion
6. Cilantro
Beef: saute the chopped beef in a pan until browned (fully cooked). Add seasoning to liking.
Guacamole: mash avocados, adding salt and lime juice to taste. Mix everything together.
Dice onion and chop cilantro.

Warm up tortillas.

In a plate, lay out the warm tortillas and add beef to liking. On top of meat, add onion to liking and cilantro to liking. Add salsa and guacamole directly on top of everything already on tortilla.
-  Sent in by NIDIA GUARDADO

 STICKY BBQ BELLY PORK   (They're like ribs without the bones!)

 This is dead easy to make and taste just as good as bbq spare ribs.

To make the BBQ sauce: -

mix the following in a bowl - 

200g of tomato ketchup

1 tblsp of Dijon Mustard

1 tblsp of soft brown sugar

1 clove of crushed garlic

1 tblsp tomato puree 

1 tsp salt

1 drop (and I mean ONE DROP) of this........

 there's a reason I keep it in a sealed bag!

Anyway chuck it all in a saucepan and simmer for 2 mins, stirring constantly.

Get your belly pork in a pan and coat the BBQ sauce all over. (you get about 6 belly pork slices in a pack, dead cheap too, about £3 per pack)

Place in the oven on 200 degrees for 50 mins, turning halfway through.

Job done, you'll never piss about with Ribs again.


Home made Kev Burger 

 Can't remember what I put in this to be honest, I know it turned out to be a bacon double cheeseburger, that's about it.  Oh......and I had it for breakfast on a Sunday.   

One thing I will say, butter the burger buns, then griddle until they are golden brown, gives them a nice buttery flavour and chewy texture.


Chicken braised in cider and bacon

4 chicken legs
4 rashers thick-cut smoked back bacon, chopped into lardons
1 onion, halved and sliced
1 tbsp plain flour
450ml dry cider
Chicken stock
1 clove of garlic
1 small savoy cabbage , shredded
25g butter
Olive oil

 Heat the oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil in a roasting tin or large casserole over a medium flame on the hob.

Add the chicken legs and cook for 3-4 minutes per side, until golden. remove from the tin.
Add the bacon and onion to the tin and cook for 3-4 minutes, stirring occasionally, until golden.

Stir in the flour and cook for 1 minute, then gradually add the cider. Simmer for 2 minutes, then stir in the chicken stock and add the clove of garlic.

Sit the chicken legs back in the roasting tin and cover with foil. Put in the oven and bake for 35-40 minutes, until the chicken is cooked through.

Steam the cabbage until tender. Toss with butter and seasoning and serve with the chicken and roast potatoes.


 Chop up the bacon into postage stamp size pieces, get the pasta cooking.

Fry the bacon in a little olive oil until as crispy or not crispy as you like.

While the above is going down chop up your mint.

When the bacon is done add the peas to the bacon and cook slowly as its all about timing from here in as you want to be adding the pasta to the dish just after you have added the creme fresh and mint...

so literally just before you drain the pasta lob the creme Fresh, mint and a little salt and pepper to the bacon and peas, drain the pasta and lob this in with the rest...don't worry about draining the pasta to much as a bit of water will help it, you might even want to save a little of the pasta water as the next step is adding the Parmesan and depending on how cheesy you like it it may become a little dry, if so add a splash of water.

Then get it darn ya!!                                                                                                                     -Sent in by Billy Wilson

 Chicken Enchiladas and chicken nachos

 Absolutely love this, not putting the recipe on as it is all on the back of an 'old el passo' box!

Guacamole, Sour get the idea.

         -made by my mrs 

Spanish Omelette 

 This was so easy to make!

slice two medium potatoes as thin as you can and slice a whole onion.

Heat 2 tbl spoons of olive oil in a frying pan, after a minute add the potatoes.  

Stir for 5 mins, not allowing them to brown, then add the sliced onion and cook for a further 4 mins, stirring constantly.

crack 5 eggs into a bowl and whisk using a fork, don't want to whisk too much, just enough for the eggs to merge.

Now add the potatoes and onions and some peas into the bowl (I didn't have peas so used sweetcorn, peas would be better though)

Heat the pan up again (I washed it before using again) and add the mixture, set on the lowest heat and cook for 15 mins.

After 15 mins turn the omelette over (I used the plate on the frying pan method for this) then cook for a further 5 mins.

Hey presto, you've made a Spanish Omelette.


Minced Beef Wellington

 Ingredients :

400g mince beef
1 large chopped onion
3 chopped carrots
50-100g peas
Chopped swede (as much as you like)
Rosemary 4-6 stalks

Ready made puff pasty

Stir fry carrots, onion, swede, ginger, a clove of chopped garlic, peas and rosemary
Mix stry fry veg with mince and season with salt and pepper
Add half a teaspoon of curry powder, half a teaspoon of mustard powder and a dash of cinnamon
Roll out puff pastry (ready made stuff) into the size of a tea towel
Make the mince/veg mix into a large saudage shape and place on the pastry
Roll the pastry around the mince/veg mix then fold up the ends
Brush with egg
Cook for one hour @ 180 degrees
Add selection of seasonal veg and lashings of beef gravy

Serves between 4 and 6 depending on how greedy you are

-Jamie Oliver recipe sent in by James Roberts, made by his sister!

 Tomato and Basil Spaghetti

 slice cherry toms in half, squeeze out all the crap, chop them up, fry in olive oil with garlic and chopped basil, stir in spaghetti, top with freshly chopped basil or parsley.

5 mins, job done


Creamy chicken and bacon

Fry half a chopped onion and one clove of garlic in olive oil, add chopped bacon and sliced chicken (i use thigh meat, it's very tender) and sliced mushrooms.

Add a knob of butter and cook until meat is browned, then add a carton of cream and cook until sauce thickens, add cooked linguini, stir, serve.

Top with freshly chopped parsley.


mmmmmmmmmmmmm STEAK!

 Cooked medium rare.

Served with potatoes, rocket, fried peppers and mushrooms.


Beef Calderata

 As much beef as you want, chunked!

1 squeeze of tomato puree

6 Olives (optional)

Big lump of pate   

Chopped red pepper & chunks of tomato, an onion, chopped carrots

Good few cloves of garlic             

Lots of chorizo sausage

1 tbsp sugar

Few splashes of vinegar

1 handful of grated cheddar

Salt & Pepper

Lob it all in a casserole dish or slow cooker, 

Should be thick like a stew. Beef stock can be used or thin, cheese thickens it. 

(chilli can be added if you like spice!)

Serve with rice or potatoes.  -recipe sent in John Smalley aka Plympie


 Don't come more basic than this!  Tried to make the chicken thighs a little bit more interesting by frying them in chilli olive oil and chopped garlic for 5 mins before roasting for 30-40 mins.

Chips are the best thing about this, slice potatoes as thick as you like, parboil for 8-10 mins, then roast in a pan in the oven with a table  spoon oil, until they get that golden colour.  After about 25 mins, pour juices from the chicken pan over the chips to get that meaty flavour, leave chips to roast for another 15 mins.

Serve with gravy.

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