Main Courses
Beef & Beetroot Stew

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Pasta Puttanesca
Instructions:
Bring a large pot of lightly salted water to a boil.
Add pasta, and cook for 8 to 10 minutes and drain.
Heat oil in a frying pan over medium heat.
Add the flour to a mixing bowl and season a generous amount of salt and pepper.
Dust the diced chicken in flour seasoned with salt and pepper, and brown in the hot oil.
Once the chicken is browned on all sides, squeeze the juice from one lemon over the cubes.
Stir in the capers, olives, anchovy paste and herbs, and cook for at least 5 minutes.
When chicken is no longer pink, add the diced tomatoes, juice from the remaining lemon, salt, and pepper.
Add pasta and cheese to the pan, and cook, stirring just until heated through.

Ingredients:
250 g of dried pasta
3 tablespoons olive oil
500 g of diced boneless chicken breast
100 g of all-purpose flour
salt and pepper to season
2 lemons
80 g of capers
10-20 olives, pitted and chopped
1/2 teaspoon anchovy paste
5 plumb tomatoes, diced
1 pinch of italian mixed herbs
80 g of Parmesan cheese
Equipment:
large pan
frying pan
mixing bowl
sieve
Prep/Cooking Time:
approximately 20-25 minutes to prepare and cook
Corned Beef Hash
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Spicy Tomatoe & Bacon Pasta
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Pork Cassarole & Baked Potatoe
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Sweet Potatoe & Chili Beef Pie
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Brociflower Cheese & Honey Carrot Chips

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Honey Mustard Chicken & Rice
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Gourmet Bean Chilli & Rice
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Hidden Vegetable Lasagne & Garlic Bread
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Spicy Mushroom Burger, Potatoe Salad & Corn on the Cob
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Salmon & Broccoli Pasta
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Chicken Fajitia & Cheesy Nacho's
Bangers, Creamy Mash & Onion Gravy
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Homemade Pizza
Lancashire Hot Pot
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