Belling Energy-Saving Recipe Book

ENERGY-SAVING RECIPE BOOK

WHAT’S INSIDE?

Belling has been at the heart of British kitchens for more than a century, so we know the importance of cooking and enjoying food together as a family.

With energy bills and the cost of living on the rise, we’ve created a book full of delicious, nutritious, budget-friendly recipes to cook and enjoy as a family.

Each recipe has been specially-created as a lower-cost version of much-loved traditional dishes, designed to cost less through energy-saving cooking methods.

Cooking amounts to around 14% of annual electricity used in our homes, so the costs to cook and reheat meals can add up quickly over the course of 12 months.

For example, a traditional roast dinner can take two hours or more to make, but our version comes together in just 40 minutes and uses 62% less energy.

We’d love to see your takes on our low-energy recipes. Tag us in them on Instagram and we will share our favourites – use @BellingUK and #BellingLowEnergy

MONEY-SAVING TIPS AND TRICKS

• Consider the cut of meat you’re using – chicken thighs cook quicker than a full chicken, and meat can be diced in some recipes for faster cooking

• Burnt-on food can absorb heat, so keep your hob and oven clean

• Boil just the water you need in a kettle and then add to your pan, instead of waiting for a full pan to boil

• Keep pots and pans covered, so no heat escapes and becomes wasted

• Use the correctly-sized pan for your hob – a large pan on a small burner will take too long to heat, and a too-small pan will waste the escaping heat

• Traybake recipes are a great way to save time and energy by cooking things altogether in one oven cavity

• Use glass or ceramic dishes in the oven, as these retain heat better than metal making them more efficient

WASTE NOT

There are other ways to save money in the kitchen too – try and reduce food waste by:

• Planning ahead - decide what to make and buy and measure out only what you need

• Thinking about what you could make from leftovers – there are some ideas throughout this book

• Storing food properly – wrap up leftovers so they don’t dry out and store in the fridge or freezer

GET THE KIDS INVOLVED

MAKING A MEAL FROM SCRATCH MIGHT BE TOO MUCH FOR YOUNGER KIDS, BUT YOU CAN GET THEM INVOLVED IN OTHER WAYS:

• Choosing lots of fresh food – fruit and veg are packed with vitamins and are extra tasty

• Picking the recipe

• Selecting and measuring out ingredients

• Washing vegetables or fruit

• Stirring dry ingredients

NOTES FOR THE FAMILY

DON’T FORGET TO KEEP IT CLEAN!

• Wear an apron

• Wash your hands and wipe down worktops

• Check your recipe and make sure you have all the ingredients and equipment you need

• Wash any fruit or veg in running water

• Wash your hands well as you go, especially after touching raw meat or eggs

• Try to tidy as you go

FOR THE LITTLE ONES…

• Always ask an adult to help with chopping and don’t handle sharp knives

• Ask an adult to put things in and out of the oven or on the hob

• Leave things to cool after they come out of the oven – no matter how delicious they look

FOR THE GROWN-UPS...

• Always supervise children in the kitchen

• Don’t let them chop with sharp knives until they are old enough. Children need to learn cookery skills but make sure it is at the right age to be safe, and always supervise them with sharp knives or other dangerous appliances or utensils

• Use separate chopping boards and knives for raw meat and wash immediately after

• Keep children well out of the way when putting things in or out of hot ovens

• Keep pan handles tucked in when cooking on the hob, so pans can’t be spilled

BELLING’S ENERGY-SAVING RECIPES

SUNDAY ROAST TRAYBAKE

7

CHICKEN TIKKA KEBABS

ROAST TOMATO AND SPINACH ORZO ‘RISOTTO’

11

9 MOROCCAN SAUSAGE AND CHICKPEA TAGINE

13

THAI GREEN PRAWN CURRY WITH ZINGY JASMINE RICE

SPICED SHEPHERDESS PIE

RESCUED VEGETABLE AND TURKEY RAGU

15

17

GIANT DOUBLE CHOCOLATE CHEWY COOKIE

19

21

CHIPOTLE, MIXED BEAN, AND RED PEPPER STEW

23

25

TACO BEEF AND BEAN CHILLI TRAYBAKE

SUNDAY ROAST TRAYBAKE

Chicken thighs are succulent, economical, and cook in less time than a whole chicken. This traybake recipe is packed with flavours by rubbing thyme, garlic, and lemon-infused oil over the chicken skin. Cooked up in one tray, this Sunday roast traybake saves on time, energy, and washing up!

SERVES: 4 PREP: 10 MINUTES COOKING: 40 MINUTES

INGREDIENTS

Lemon, Thyme and Garlic Roast Chicken

8 chicken thighs, skin on, bone in

Salt and black pepper

1 small lemon

1 tsp dried thyme

2 cloves garlic, grated

1 tbsp vegetable oil

Roast Vegetables

700g small new potatoes, scrubbed and halved lengthways

300g carrots, peeled and cut into batons

300g parsnips, peeled and cut into batons

1 medium red onion, halved, peeled and cut into wedges with the root intact

11/2 tbsps vegetable oil

125g frozen garden peas, defrosted

Stuffing

170g pkt sage and onion stuffing

20g butter, optional

To Serve

Homemade chicken gravy

TIP

Try wrapping the chicken thighs in bacon, as an alternative to the lemon and thyme.

METHOD

Heat the oven to 220C/Fan 200C/Gas mark 7.

Meanwhile, place the chicken thighs on a plate, pat dry with kitchen paper and season with salt and black pepper. Zest the lemon, then add the lemon zest to a bowl with the thyme, garlic and oil, and mix well until combined.

Put the prepared chicken, skin side up, into a large roasting tin then rub the lemon thyme oil evenly over the skin of each chicken thigh, using your hands.

Wash your hands, then toss the potatoes, carrots, parsnips and red onion in a large bowl with 1 tbsp vegetable oil and season with salt and black pepper. Place the vegetables into the gaps around the chicken thighs, then roast on the middle shelf for 15 minutes.

Meanwhile, to make the stuffing balls, empty the sachet of sage and onion stuffing into a bowl, add boiling water as directed on the packet instructions, and butter if desired, then mix well. Leave to stand for 5 minutes, then roll into 12 evenly sized stuffing balls. Wet your hands to prevent the stuffing from sticking.

When the chicken and vegetables have been cooking for 15 minutes, pop the stuffing balls into the tray and continue to cook for a further 25 minutes, until the chicken skin is crisp and golden and the vegetables tender and roasted. When the traybake has about 3 minutes left to cook, add the peas to the roasting tray. Return to the oven for 2-3 minutes until the peas are hot.

Serve the traybake on warm plates, with a drizzle of your favourite homemade chicken gravy.

1hr 4 minutes 61 p

ENERGY SAVED

16 minutes

15 p

CHICKEN TIKKA KEBABS

Swap your takeaway for this delicious and amazingly simple chicken tikka kebab recipe, served on skewers with naan breads and a speedy mint raita. After marinating the chicken in store cupboard spices, you can dive into this delicious fakeaway which is on the table in less than 15 minutes!

SERVES: 4 PREP: 15 MINUTES + 2 HRS TO MARINADE

INGREDIENTS

600g chicken thighs, skinless and boneless

1 medium lemon

Tikka marinade

5 tbsps natural yogurt

2 cloves garlic, finely grated

1 tbsp medium curry powder

2 tsp ground cumin

2 tsp ground coriander

1/2 tbsp ground turmeric

1/2 tsp medium chilli powder

1 tbsp tomato purée

1 tbsp vegetable oil

Salt and black pepper

Mint raita

150g natural yogurt

A small handful of mint leaves, finely chopped

1 clove garlic, crushed

Onion salad

1 medium red onion, halved and thinly sliced

4 salad tomatoes, cut into wedges

Small bunch of coriander, chopped

To Serve

1 lemon, cut into wedges

4 naan breads

METHOD

COOKING: 9 MINUTES

Cut the chicken into bite sized pieces and put into a mixing bowl with the juice of half a lemon (the other half of the lemon will be used for the salad).

Next, place all of the marinade ingredients into the bowl with the chicken, season with salt and pepper and mix until the chicken is combined in the marinade. Cover the bowl and place in the fridge to marinate for at least 2 hours, or overnight if possible.

When ready to cook, preheat the grill to high. Meanwhile, thread the chicken evenly onto 8 x 20cm metal skewers and place on a large baking tray lined with foil. Grill the chicken for 8-9 minutes, keeping an eye on them whilst they cook. At the same time put the naan breads on the shelf below and they will warm from the residual heat in the oven cavity.

If you want to, you can carefully turn the kebabs halfway through, if you prefer them charred on both sides. Check that the chicken is piping hot before removing the kebabs from the grill.

While the chicken cooks, prepare the sides; place the raita ingredients into a bowl and season to taste. Then for the salad, squeeze the remaining lemon juice into a mixing bowl, season with salt and pepper and toss the onion, tomato and coriander into the bowl.

Serve the tikka kebabs with warm naan breads, tomato and onion salad and a generous drizzle of mint raita.

TIP

If you do not have any fresh mint, use a spoonful of mint sauce from a jar.

ROAST TOMATO AND SPINACH ORZO ‘RISOTTO’

Orzo is a great alternative to risotto rice and, when oven cooked, makes for a speedy dinner with the sides and main dish all cooked together for a fantastic use of oven space. No need to stand over the pan and constantly stir; this oven-baked dish needs very little attention or effort!

SERVES: 4 PREP: 10 MINUTES COOKING: 38 MINUTES

INGREDIENTS

1 medium onion, finely chopped

2 tbsps olive oil

2 large cloves garlic, crushed

1 tsp dried oregano or mixed herbs

300g orzo

1 1/2 tbsps tomato purée

750ml boiling vegetable stock, made with 1 stock cube

Salt and black pepper

300g cherry tomatoes, halved

200g tenderstem broccoli

100g baby spinach

75g grated Parmesan

Garlic bread

30g butter, softened

1 large clove garlic, crushed 2 tbsps chopped parsley

2 ciabatta rolls

TIP

The bake is perfect served with a crisp mixed salad on the side, if you prefer.

METHOD

Preheat the oven to 220C/Fan 200C/Gas mark 7. Tip the onion into a medium oven-proof pan or roasting tin and drizzle over 1 tbsp of the oil. Roast on the middle shelf of the oven for 5 minutes, until the onion has begun to soften.

When the onions have softened, add the garlic, dried oregano, orzo, tomato purée and boiling vegetable stock, season with salt and black pepper and stir well to combine then return to the middle shelf and cook for 25 minutes, or until the orzo is tender.

Meanwhile, put the tomatoes on one side of a large baking tray, cut side up, drizzle with 1/2 tbsp of oil and season with salt and pepper. Put the broccoli on the other side of the baking tray, drizzle over the remaining oil and season with salt and black pepper. When the risotto has about 15 minutes left to cook, put the baking tray on the middle shelf to roast the vegetables.

Meanwhile, make the garlic bread; mix the butter, garlic and 1/2 of the chopped parsley until everything is well combined. Cut the ciabatta rolls in half and spread the garlic butter evenly over each slice.

When the risotto is ready, remove from the oven along with the roast tomatoes and broccoli. Add the garlic bread to the top shelf of the oven on a baking tray, and bake for 6-8 minutes until the butter has melted and the bread is golden.

Meanwhile, stir the spinach into the risotto; it will wilt quickly with the heat from the sauce. Gently stir in the roast tomatoes and half of the Parmesan, then cover tightly with a lid or foil for a few minutes to fully wilt the spinach. Cover the broccoli lightly with foil to keep warm.

When everything is ready, check the seasoning then serve the roast tomato and spinach orzo risotto in warm bowls with a sprinkling of the remaining parsley and Parmesan, roast broccoli and garlic bread on the side.

16 minutes

15 p

MOROCCAN SAUSAGE AND CHICKPEA TAGINE WITH COUSCOUS

ENERGY SAVED

1hr 39 minutes

94 p

INGREDIENTS

Meatballs

8 reduced fat pork sausages

Salt and black pepper

20g dried breadcrumbs

2 tsp ground cumin

1 tsp hot smoked paprika

1 tbsp vegetable oil

Sauce

Drizzle of oil

1 medium onion, peeled, halved and thinly sliced

1 medium carrot, peeled and thinly sliced

2 cloves garlic, chopped

1 tbsp ground cumin

1 tbsp ground coriander

1/2 tsp hot smoked paprika

400g can finely chopped tomatoes

3 tbsps tomato purée

1 cinnamon stick, broken in half, or 1/4 tsp ground cinnamon

100g dried apricots, chopped

400ml hot chicken stock, made with one stock cube

400g can chickpeas, drained and rinsed

To serve

180g green beans, trimmed

200g couscous

400ml hot vegetable stock, made with one stock cube

1 small bunch of mint, leaves chopped

1 small bunch of flat leaf parsley, chopped

Stretching out meat with pulses is an economical and nutritious way to cut food costs. This traditional tagine recipe is cooked on the hob and utilises store cupboard spices, including cinnamon and cumin, along with juicy apricots to thicken and sweeten the sauce. TIP

The tagine could also be served with flatbreads and some homemade hummus.

METHOD

Make a slit in the sausages with a sharp knife, then remove and discard the skins. Pop the sausage meat into a bowl, season with salt and pepper and mix with the breadcrumbs and spices. Shape into 20 equal sized balls and if you find the mixture a little sticky, then wet your hands with cold water which will help you to shape the meatballs.

Heat a tbsp of oil in a large non-stick saucepan, add the meatballs and fry on a medium heat for 3-4 minutes until the meatballs are browned on all sides, remove from the pan with a slotted spoon onto a plate.

Next add a drizzle of more oil to the saucepan and heat over a medium heat, then add the sliced onion and fry for 3 minutes until the onion softens and is golden. Stir in the carrots and fry for a further 3 minutes.

Add the garlic and sprinkle over the dried spices, then cook for a minute. Stir in the chopped tomatoes, tomato purée, cinnamon stick, apricots and chicken stock. Return the meatballs to the pan along with the chickpeas, then stir to combine. Bring the sauce gently to the boil, cover with a lid and simmer for 15 minutes, until the sauce has thickened and the carrots are tender.

If you have a steamer, place it over the saucepan, add the green beans and cover with a lid to cook the green beans over the tagine for the last 10 minutes, until the beans are tender. (If you don’t have a steamer, boil the green beans for 5-6 minutes in a small saucepan).

Meanwhile, place the couscous in a bowl and pour over the hot stock, cover with cling film and set aside for 5 minutes, then break up the grains with a fork, stir in 1/2 of the chopped herbs and season with salt and black pepper.

When the sauce has thickened, remove the cinnamon stick and check the seasoning. Serve the couscous in warm bowls topped with the meatball tagine and a sprinkling of the remaining chopped herbs.

THAI GREEN PRAWN CURRY WITH ZINGY JASMINE RICE

This aromatic Thai green curry makes great use of the hob and the complete meal is cooked in under 20 minutes. The recipe incorporates store cupboard and freezer ingredients, making it a speedy dish to make any night of the week.

SERVES: 4 PREP: 10 MINUTES COOKING: 15 MINUTES

INGREDIENTS

400g raw tiger prawns, defrosted as per pack instructions

Marinade

3 tbsps Thai green curry paste

2 tsps korma paste

Zingy Rice

240g Jasmine rice

1/2 tsp salt

1 large lime

Sauce

1 tbsp vegetable oil

2 large onions (approximately 400g in total), peeled and finely chopped

2 garlic cloves, peeled and grated

1 tsp turmeric

4 dried kaffir lime leaves, optional

400g tin coconut milk

200g vegetable stock, made with one vegetable stock cube

15g fresh basil, leaves and stalks roughly chopped

20g fresh coriander, leaves and stalks roughly chopped

1 large red pepper, halved and thinly sliced 150g sugar snaps

1 tbsp smooth mango chutney

14 minutes

13 p

METHOD

Mix the marinade ingredients together in a bowl, add the prawns and toss gently until the prawns are well coated. Set aside while you prepare the rice and sauce.

For the rice, boil a kettle, add the rice to a medium sized saucepan with 1/4 tsp salt, then cover with boiling water, bring back to the boil and cook for 10-12 minutes, until the rice is tender. Drain and return the rice to the pan, then cover with a lid to keep warm. Zest half of the lime and cut the remainder into wedges, set aside until needed later.

Meanwhile for the sauce, heat the oil in a saucepan, add the onion and fry gently for 4 minutes until softened. Next add the garlic, turmeric and lime leaves, if using, and cook for another minute.

Pour the coconut milk and vegetable stock over the onions and simmer, uncovered, for 5 minutes. Next, add the basil and 1/2 of the coriander and simmer for another minute, then blitz the sauce with a stick blender until smooth.

Stir the red peppers, sugar snaps, prawns and mango chutney into the sauce, and simmer gently for 3-4 minutes. The prawns will have turned pink and the vegetables will have softened but retained some bite. Check the seasoning and add more salt and pepper if needed.

Add the lime zest to the rice and fluff up with a fork. Serve the rice in warm bowls and divide the Thai curry over the top. Garnish with the remaining chopped coriander and lime wedges. TIP

If you don’t have kaffir lime leaves just add a tsp of lime zest to the sauce for extra flavour.

GIANT DOUBLE CHOCOLATE CHEWY COOKIE

This soft, chewy, double chocolate cookie is great fun to make with children. It’s made and cooked in one pan, saving on washing up. Add your own twist by replacing the chocolate chips with your favourite sugar-coated sweets.

SERVES: 6 PREP: 5 MINUTES COOKING: 30 MINUTES

INGREDIENTS

150g unsalted butter, diced

50g caster sugar

100g soft brown sugar

225g plain flour

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1 medium egg, lightly beaten

1 tsp vanilla bean paste

100g milk chocolate chunks

100g white chocolate chunks

To serve Vanilla ice cream

ENERGY SAVED

7 minutes 7 p

METHOD

Melt the butter in a 24cm heavy bottomed non-stick frying pan or skillet over a gentle heat, add the caster and brown sugar and stir until dissolved. Make sure that the sugar is completely dissolved. It’s important that you use a heavy based pan.

Take the pan off the heat and allow the mixture to cool slightly, add the flour, baking powder and bicarbonate of soda, then stir in the egg, vanilla bean paste and 1/2 of the chocolate chunks.

Press the cookie dough down lightly with the back of a spoon to make it level across the pan, then sprinkle over the remaining chocolate chunks Cook on a low heat for 20-25 minutes. The cookie should be chewy and soft, with a crispy base.

Do not be tempted to turn up the heat, as you will burn the base and remember that this is a chewy cookie and it will firm up more as it cools. Pop a tight fitting lid on the pan for the last few minutes if you feel that the cookie is catching on the bottom.

If eating the cookie warm, allow to cool slightly in the pan, then serve in wedges straight from the pan with ice cream. If eating cold, allow the cookie to cool completely in the pan.

TIP

The cookie is suitable for gas and induction hobs, however, if you prefer, you can bake the cookie in an ovenproof skillet on 180C/Fan 160C/Gas mark 4 for 20-25 minutes. Check after 20 minutes for a soft, chewy style cookie.

SPICED SHEPHERDESS PIE

This classic winter warming recipe is transformed into a ‘meat free’ shepherdess pie with the addition of a lightly spiced tomato sauce, along with vegetables and lentils. It is quick and easy to prepare on the hob, then the delicious sweet potato mash is finished off under the grill.

57 minutes 54 p

SERVES: 4 PREP: 15 MINUTES COOKING: 23 MINUTES

INGREDIENTS

1 tbsp vegetable oil

1 large carrot, peeled and finely diced

1 medium onion, finely diced 2 sticks celery, finely diced 200g chestnut mushrooms, washed and quartered

1 clove garlic, crushed 1/2 tsp chilli powder

2 tsp ground cumin

2 tbsps tomato purée

400g can finely chopped tomatoes

300g vegetable stock, made with one stock cube

Salt and black pepper

400g can green lentils, rinsed and drained

1 tbsp cornflour, mixed with 2 tbsps cold water

Topping

1kg sweet potatoes, peeled and diced into 2cm chunks

30g vegan spread

To Serve

4 portions of red cabbage, or any seasonal vegetables

METHOD

Heat the oil in a large ovenproof casserole pan (if you don’t have one, then you can just transfer the shepherdess pie filling to an ovenproof dish later) then add the carrot, onion and celery. Gently fry the vegetables for 5 minutes. Add the mushrooms and fry for a further 2-3 minutes, until the vegetables have softened.

Stir in the garlic and spices and mix well to coat everything in the spices. Cook for a further minute.

Add the tomato purée, chopped tomatoes and vegetable stock. Season with salt and black pepper then bring the mixture to the boil, cover and simmer gently for 10 minutes, until the vegetables are tender.

Meanwhile, boil the sweet potatoes for 10-12 minutes until tender, then drain in a colander. Add the vegan spread and mash until smooth, then season to taste.

Next, add the lentils and cornflour mixture to the vegetables and simmer for 3 minutes, until the sauce has thickened.

When the filling and sweet potato mash are ready, preheat the grill to high. Meanwhile, spread the mashed sweet potato evenly over the lentil mixture and rough up with a fork. Place the dish under the grill for 6-7 minutes, until the sauce is bubbling and the potatoes are golden.

Serve the shepherdess pie on warm plates with red cabbage or seasonal vegetables of your choice on the side.

TIP

For a change, top the pie with mashed potatoes and green cabbage.

CHIPOTLE, MIXED BEAN AND RED PEPPER STEW

This rich and flavoursome stew makes a delicious vegan main course that can easily be doubled up so that you can ‘eat one and keep one’. Serve one day with crusty bread to soak up the sauce, then use a second batch to fill some tasty tacos or burritos.

SERVES: 4 PREP: 15 MINUTES COOKING: 28 MINUTES

INGREDIENTS

1 tbsp vegetable oil

1 red onion, peeled, halved and sliced

250g sweet potatoes, peeled and diced into 2cm chunks

1 large red pepper, deseeded, halved and diced into 2cm chunks

2 cloves garlic, crushed

2 tsps smoked paprika

1 tbsp chipotle paste

2 tbsps tomato purée

400g can chopped tomatoes

300ml vegetable stock, made with one vegetable stock cube

Salt and black pepper

11/2 tbsps cornflour, mixed with 2 tbsps cold water

2 x 400g mixed beans, drained and rinsed

Small bunch flat leaf parsley, chopped

To serve

Crusty bread

METHOD

Heat the oil in a large non-stick saucepan, add the onion and fry gently for 4 minutes, until the onion has softened and is caramelised. Add the sweet potatoes and red peppers, and continue to fry gently for a further 3 minutes.

Next add the garlic, smoked paprika, chipotle paste and tomato purée, and continue to cook for a minute until the vegetables are coated in the spices.

Stir in the chopped tomatoes, vegetable stock and season with salt and black pepper. Bring to the boil, cover then simmer for 15 minutes until the vegetables are tender.

Stir the cornflour mixture and the mixed beans through the tomato sauce and simmer uncovered for 5 minutes, until the beans are heated through, the sauce has thickened and the stew is piping hot.

Stir 3/4 of the chopped parsley through the stew and check the seasoning.

Serve the stew in warm bowls, with a sprinkling of the remaining chopped parsley and some crusty bread.

TIP

If you have any vegan yogurt, try serving a spoonful on the side.

34 minutes 32 p

ENERGY SAVED

1hr 12 minutes

69 p

RESCUED VEGETABLE AND TURKEY RAGU

This recipe includes lean turkey mince bulked out with lentils, along with vegetables rescued from the fridge. Try half of the sauce served with pasta, then freeze the rest and use later as the base of a lasagne, in wraps, or on a jacket potato; saving yourself both time and energy costs!

SERVES: 4 (x2 MEALS)

INGREDIENTS

1 tbsp olive oil

1 medium onion, finely diced

1 stick celery, finely chopped

1 medium carrot, peeled and finely diced

1 medium green pepper, finely diced

2 cloves garlic, crushed

500g lean turkey mince

2 tsps dried oregano

4 tbsp tomato purée

400g can chopped tomatoes

1/2 tsp sugar

300ml hot chicken stock, made with 1 stock cube

11/2 tbsps Worcestershire sauce, optional Salt and black pepper

400g can green or brown lentils, drained and rinsed

1 tbsp cornflour, mixed with 2 tbsps cold water

To serve

300g linguine or tagliatelle

40g Parmesan shavings

TIP

This recipe will also work well with lean minced beef and just switch the stock cube from chicken to beef.

PREP: 1O MINUTES COOKING: 30 MINUTES

METHOD

Heat the oil in a large saucepan, add the onion, celery, carrot and pepper and fry gently for 4 minutes until the onion has softened. Add the garlic and cook for another minute.

Next, add the turkey mince and fry for 5-6 minutes, stirring until the meat has browned. Break up the mince with a wooden spoon to avoid any clumps.

Sprinkle over the dried oregano then stir in the tomato purée, chopped tomatoes, sugar, chicken stock and Worcestershire sauce, if using. Season with salt and black pepper, bring to the boil, then cover and simmer for 15 minutes.

Next, stir in the lentils and the cornflour mixture, and simmer for an additional 5 minutes until the sauce thickens.

When the ragu has about 12 minutes remaining, boil a kettle, pour the boiled water into a saucepan, then add the pasta and cook for 9-10 minutes until tender. Drain in a colander and return to the pan with a drizzle of oil to prevent the pasta from sticking.

Check that the turkey is tender and that the ragu has thickened sufficiently, then taste and add more seasoning if required.

To serve, add the pasta to warm serving bowls then top with a portion of turkey ragu and sprinkle over the Parmesan shavings.

Put the remaining ragu into a suitable container and store in the fridge or freezer to use later.

TACO BEEF AND BEAN CHILLI TRAYBAKE

If you fancy a change from chilli served with rice, then this loaded taco dish is a real hit to spice up your weekday menu. It’s a double quantity recipe so can also be used as a topping for jacket potatoes or a filling for enchiladas.

SERVES: 4 (x2 MEALS) PREP: 10 MINUTES COOKING: 32 MINUTES

INGREDIENTS

Chilli

1 tbsp vegetable oil

1kg lean minced beef

1 large onion, finely diced

2 medium red peppers, cut into 1cm dice

2 x 30g pkt fajitas seasoning mix

4 cloves garlic, crushed

4 tbsps tomato purée

2 x 400g can chopped tomatoes

600ml hot beef stock, made with 2 stock cubes

2 x 410g can kidney beans, drained and rinsed

Small bunch coriander, chopped

Tortilla chips

4 mini tortilla wraps

1 tbsp vegetable oil

Sea salt

30g strong cheddar cheese, grated

To Serve

150ml pot of soured cream

Homemade or shop bought guacamole

Homemade or shop bought tomato salsa

40g hot jalapeños

TIP

If you prefer your chilli a little more spicy, then add a tsp of chilli powder with the fajitas spice mix.

52 minutes 50 p

METHOD

For the chilli, heat the oil in a large saucepan, add the minced beef, onion and peppers and fry gently for 5 minutes, until the beef has browned.

Break up the mince with a wooden spoon to avoid any clumps.

Next, add the fajitas spice mix and garlic and fry for a minute. Stir in the tomato purée, chopped tomatoes and beef stock.

Bring the chilli to the boil then reduce the heat, cover and simmer for 20 minutes.

When the mince has 5 minutes left to cook, stir in the kidney beans and continue to cook uncovered. Finally, check the seasoning and stir through half of the chopped coriander.

Meanwhile, to prepare the tortilla chips, brush the wraps lightly on both sides with oil, sprinkle over some sea salt, then stack the wraps in a pile and cut each into 6 triangles.

Preheat the grill to moderate, then transfer half of the chilli to a shallow roasting dish, top with the tortilla triangles followed by the grated cheese. Grill for 5-6 minutes until the tortillas are crispy and the cheese has melted, then sprinkle over the remaining coriander.

Serve the taco beef and bean chilli traybake with soured cream, guacamole, tomato salsa and jalapeños.

Transfer the remaining chilli to a suitable container and store in the fridge or freezer to use later for a second meal.

HOW WE WORKED OUT THE SAVINGS

Belling’s energy-saving recipes have been created as lower-cost versions of popular traditional dishes, with savings worked out using 2024 energy unit rates and the average oven and hob energy usage.

For more information on calculations and savings, visit www.belling.co.uk