Mud Pie

Ingredients

175 g butter
125 g sugar
1 tbsp cocoa powder
125 g mixed fruit
250 g broken biscuits
1 milk chocolate bar

Method

  1. Melt the butter.  Add the cocoa and sugar.
  2. Sir in the fruit and biscuits.
  3. Line a cake tin with foil and pour in the mix.  Press it down and place in the fridge for about 2 hours.
  4. Melt the chocolate and pour over the pie, spreading it out.
  5. (Wait as long as you can before you) cut it into slices and eat it.

Alternatively: Make in bun cases to have individual pies.

Pan Hash

You will Need

potatoes cut into small cubes
onion chopped and sliced
olive oil (or chilli oil)
optional
ingredients 		chorizo (chopped)
corned beef
Cheddar cheese chunks
other left-overs from fridge

Method

  1. Heat the oil in a heavy bottomed frying pan.
  2. Add the potatoes and stir over a medium high heat until all the cubes are coated in fat.  Turn the heat down low, cover with a lid and cook gently for about 20 mins, stirring frequently to avoid the potato sticking to the pan base.
  3. Turn the heat back up to medium and remove the lid.  Add the onions and fry gently until they are soft (chorizo that needs to be cooked can also be added at this point).
  4. Add the final ingredients (depends on what is in the cupboard/fridge) and cook through.
  5. Serve hot with plenty of salt & pepper.

Pasta Salad

Ingredients

100 g pasta shapes, cooked
2 spring onions
½ red pepper
½ green pepper
75 ml natural yoghurt
75 ml mayonnaise

Method

  1. Cook the pasta in boiling water until soft, then drain.
  2. Chop all the vegetables and combine in a large bowl with the yoghurt, mayonnaise and some seasoning.
  3. Add the pasta and stir until it is well mixed in.

Serve cold.  It will keep in the fridge for a few days.

Pissaladiere

Ingredients

1 bulb garlic already roasted  (A whole bulb not just one small clove.)
500 g onions finely sliced
sprigs thyme
1 pack puff pastry
1 can anchovies
handful black olives
olive oil for cooking

Method

  1. Heat the oil in a large, wide pan.  Fry the onions for 20 – 30 mins until softened and lightly golden, stirring occasionally.
  2. Stir in the thyme, salt and pepper and cook for a few minutes more.  Leave to cool a little.
  3. Heat oven to 200°C.
  4. Unroll the pastry into a neat 40 x 25cm rectangle.  Put on a large, lightly oiled baking sheet.  Score a border and pop in the fridge.
  5. Spread the mashed garlic and then the onion mixture over the pastry.  Arrange the anchovies in a criss-cross pattern, and stud each with as olive.
  6. Bake for 25-30 mins until golden.

Serve hot or cold.

Spicy Pork Chops

(Also known as: Pork Chops in Mexican Sauce and Pork Chops in Hot Tomato Sauce)

Ingredients

1 tsp chilli flakes
1 can Campbells condensed tomato soup
1 small onion, finely chopped
4 tbsp wine vinegar
2 cloves garlic, crushed
½ tsp oregano
¼ tsp cumin
pork chops

Method

  1. Put all the ingredients except the pork chops into a blender and blend until smooth. (This can be done without a blender but will result in a "coarser" sauce and requires the onion to be even more finely chopped.)
  2. Score the pork chops to allow the sauce to penetrate deeper.
  3. In a shallow frying pan, marinade the pork chops in the sauce for a few hours (covered). This can been done overnight (in a sealed food bag) in a fridge, too.
  4. Cover and cook in the pan on a low heat for about 10 minutes. Turn the chops and cook on the other side for another ten minutes.
  5. Check and turn the chops until fully cooked.
  6. Serve with rice.