Shepherd’s pie topped with watercress and Cheddar mash

Serves: 4 What you need: For the pie: ½ x 85g bag of watercress, chopped 1 onion, finely chopped 1 celery stick, finely chopped 1 carrot, peeled and finely chopped 25g butter 500g minced lamb 1 tablespoon Worcestershire sauce 400g can chopped tomatoes 1 tablespoon tomato ketchup 1 teaspoon fresh thyme leaves, roughly chopped For the mash: ½ … More Shepherd’s pie topped with watercress and Cheddar mash

Boozy sausage, celery and apple hotpot with cider

Serves: 4 Calories: 384 What you need: 450g Newmarket sausages (8 sausages) 1 tablespoon rapeseed oil 6 shallots, peeled and diced 6 sticks Fenland celery, cut into 10cm lengths 2 Bramley apples, peeled and cut into wedges 200g tinned tomatoes, chopped 300mls dry cider 1 tablespoon chopped fresh sage leaves Salt and pepper to taste What to … More Boozy sausage, celery and apple hotpot with cider

Watercress falafel in pitta pockets

Serves: 4 Calories: 270 For the falafels: 225g/8oz dried chickpeas, soaked overnight in water 1 tablespoon tahini 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon cumin seeds 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper 1 garlic clove, crushed 100g bag watercress, roughly chopped Juice half a lemon 2 tablespoon vegetable oil, for frying … More Watercress falafel in pitta pockets

Cheese, celery and walnut scones with parsley butter

Makes: 15 What you need: 225g self-raising flour 2 teaspoon baking powder 50g butter 1 head Fenland celery, finely chop 2 of the stalks 125g mature cheddar cheese, grated 50g walnuts, roughly chopped 1 large free range egg 6 tablespoons milk (approx.) For the parsley butter: 50g butter, softened 2 tablespoon parsley, finely chopped   What … More Cheese, celery and walnut scones with parsley butter