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Bannock

Ingredients

• 3 cups flour
• 1 teaspoon salt
• 2 tablespoons baking powder
• 1⁄4 cup butter, melted
• 1 1⁄2 cups water

Directions

1. Measure flour, salt, and baking powder into a large bowl. Stir to mix.
2. Pour melted butter and water over flour mixture. Stir with fork to make a ball.
3. Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.
4. Heat oil in frying pan to medium heat.
5. Cook in oil over medium heat, flipping when underside is golden brown.

Sausage Ragu

by Jamie Oliver

Ingredients

• 1 onion diced
• 2 carrot
• 2 stick of celery
• 1 tsp chopped fresh red chillies (optional)
• 400 g good-quality sausages
• 1 tsp fennel seeds
• 1 tsp dried oregano
• 1/2 tsp salt
• 4 garlic cloves
• 4 tbsp balsamic vinegar
• 400 g chopped tomatoes
• a few sprigs of Greek basil, or regular basil
• Grated Parmesan Cheese

Directions

1. Roughly chop all the vegetables, then blitz in the food processor with the chillies (stalks removed).
2. In a heated frying pan, sauté blitzed vegetables in olive oil.
3. Squeeze the sausage out of the casing into the frying pan.
4. Add the salt, fennel seeds and oregano.
5. Cook until sausage is fully broken apart and cooked through.
6. Crush the cloves of garlic into the sausage mixture and stir in the balsamic vinegar. Sauté until meat and vegetable mixture is fully coated.
7. Add canned tomatoes. Bring mixture to a boil, then cover and let simmer.
8. Taste, correct the seasoning for preferred salt level.
9. Serve over freshly cooked pasta.
10. Garnish with parmesan cheese and fresh basil.

Zuppa Toscana

Ingredients

• 2 or 3 mild Italian sausage links
• 1 tsp crushed red pepper flakes (optional)
• 4 slices bacon, cut into 1/2 inch pieces
• 1 large onion, diced
• 1 tablespoon minced garlic
• 1 carton chicken broth
• 2 large potatoes chopped
• 1 cup heavy cream
• 1/2 cup bunch fresh spinach or kale, tough stems removed

Directions

1. Squeeze sausage meat out of the links and cook with red pepper flakes over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
2. Cook bacon in the same pot over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the pot.
3. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes.
4. Stir in chicken broth and bring to a boil over high heat. Add potatoes and simmer until fork tender, about 20 minutes.
5. Reduce heat to medium; stir in cream, cooked sausage, and spinach. Cook and stir until spinach or kale has wilted and sausage is warmed through.

Ricotta Gnocchi

Ingredients

• 500 grams of ricotta (1 large tub drained)
• 1 3/4 cups flour
• 2 eggs
• 1/2 cup grated parmesan cheese
• 1 tsp salt
• 1 tsp garlic powder (optional)
• 2 tbsp butter

Directions

1. Stir together the ricotta cheese, eggs, parmesan cheese, salt and garlic powder in a large bowl until evenly combined.
2. Add flour and mix to form a soft dough.
3. Cover in saran wrap and refrigerate for 30 minutes - 1 hour.
4. Take out of fridge and cut dough into 4 separate pieces.
5. On a floured surface, roll out each piece of dough into a long rope approximately 1/2” thick. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Sprinkle more flour on top to avoid gnocchi sticking together.
6. Bring a large pot of water to boil over high heat (don’t forget to salt your water! About a teaspoon of salt)
7. Boil the gnocchi until they float to the surface, 2-3 minutes, then drain.
8. Put cooked gnocchi in a large bowl and add butter. Carefully mix until butter is melted and gnocchi is covered in butter.
9. Add your desired sauce and serve immediately.

Butter Chicken

Ingredients

• 1/4 cup butter, divided
• 1 onion, minced
• 2 cloves minced garlic
• 1 (15 ounce) can tomato sauce
• 1 can evaporated milk
• 1 teaspoons salt
• 1 teaspoon garam masala
• 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
• 2 tablespoons vegetable oil
• 2 tablespoons tandoori masala

Directions

1. In a large frying pan, melt a few tablespoons of butter over medium heat. Stir in onion and garlic and cook the onions for 3-4 minutes.
2. Meanwhile cut the chicken into small cubes.
3. Put vegetable oil and tandoori marsala in a mixing bowl. Add chicken and coat the chicken.
4. Add the marinated chicken to the onions and garlic mixture and cook until chicken is no longer pink.
5. Add the remaining butter, evaporated milk, tomato sauce, salt and garam masala
6. Bring to a simmer, then reduce heat to medium-low; cover, and simmer, stirring occasionally.
7. Serve over Basmati rice