veggie

 chunky chips

1. Preheat the oven to 200°C/Gas 6. Peel the potatoes and cut into long, neat rectangles.

2. Heat the oil in a large pan, or deep fat fryer, and fry the potatoes in batches at 180°C/350F until golden and half cooked.

3. Drain on kitchen paper, then spread onto a large baking tray and place in the oven for a further 15-20 minutes until tender. Stack into towers like a game of Jenga to serve.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold

 

Serves 2
Ready in 15 minutes

1. Destalk mushrooms and put on a grill pan or baking tray, along with tomato slices. Dot everything with a little garlic butter (about a tablespoon) and pop under a medium-hot grill for 5 minutes, until tender.

2. Meanwhile, heat a small knob of garlic butter in a frying pan. Crack in eggs and cook for a few minutes to set the white.

3. Toast burger buns. Top each bottom half with a few baby spinach leaves, a grilled mushroom, a tomato slice and a fried egg. Sandwich with the bun tops and serve with oven-baked chips.

 

1. Melt the chocolate and butter together in a large bowl over a pan of gently simmering water, or in the microwave. Remove from the heat, stir gently until smooth and allow to cool for at least 10 minutes. Butter a shallow, rectanglular ovenproof dish and preheat the oven to 180°C/Gas 4.

2. Beat the eggs with the sugar in a separate bowl. Once the chocolate is cooled, stir in the egg and sugar mixture. (Make sure the chocolate is cool or it will cook the eggs.)

3. Sift the flour over and stir evenly into the chocolate mixture. Fold in the chocolate chips and pour into the prepared dish. Bake in the centre of the oven for 20-25 minutes until just set. Serve hot with vanilla cream.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold

 

spicey vegetarian curry

Serves 4
Ready in 25-30 minutes

1. Heat the oil in a large saucepan and sauté the onion and garlic for 5-6 minutes, until softened. Stir in the curry paste and fry for 2 minutes.

2. Add the coconut milk, stock, beans, potato, corn and cauliflower. Bring to the boil, cover and simmer for 10 minutes, until the vegetables are just tender.

3. Season to taste, then stir in the ground almonds and lentils. Simmer for a few minutes more until warmed through. Serve with plain boiled rice

 

quorn chilly

Serves 4
Ready in 25 minutes

1. Heat 2 tablespoons olive oil in a large, non-stick frying pan over a high heat. Add 1 red and 1 yellow pepper, deseeded and chopped, and cook for 5 minutes, stirring, until softened and charred. Reduce the heat slightly, add 3 garlic cloves, chopped, 2 teaspoons cumin seeds, lightly crushed, and a 300g pack frozen Quorn mince. Fry for 3 minutes, then pour in a 350g jar tomato and chilli pasta sauce.

2. Add 150ml water to the jar, rinse out into the pan and stir in 410g can kidney beans in water, drained. Bring to the boil, then simmer for 10-15 minutes or until thick and rich. Stir in a good handful of chopped fresh coriander and season to taste. Divide between plates and serve with cooked rice. Top with a dollop each of soured cream and fresh, ready-made guacamole, if you like.

 

much more to come