9781529921816

spine 13.5mm

™

The HECK! family have the solution and bring you 75 easy, delicious recipes to make every meal damn tasty.

INCLUDES :

•family favourites •healthier & lighter meals •tasty veggie & vegan swaps •gluten & dairy free options •really quick & easy fixes •brunches •fakeaways & barbeque •showstoppers & party food

The answer to the daily dinner dilemma

Give ‘Em Heck!

RECIPES YOU CAN SWEAR BY

Love sausages, burgers and mince but bored with cooking the same things every week?

RECIPES YOU CAN SWEAR BY

75 recipes for sausages, burgers and mince

UK Price £18.99 www.penguin.co.uk Cover design © maru studio G.K.

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RECIPES YOU CAN SWEAR BY

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WE ARE HECK! 4

BRUNCH 10

QUICK & EASY 30

FAMILY FAVOURITES 50

FAKEAWAYS 78

BARBECUE 96

SHOWSTOPPERS 116

PARTY FOOD & SNACKS 142

INDEX 162

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WE ARE HECK!

We started HECK! around the kitchen table at our farm in Yorkshire. And as our family and our story has grown, more magic has happened at that special place where we sit and eat - we’ve welcomed new additions, new loves, and new friends. We’ve got through tricky times and celebrated the best of times. We’ve laughed (often at Andrew’s bad jokes!), listened, but most importantly eaten damn good breakfasts, lunches, dinners and picky teas. We’ve cooked for each other, done the dishes for each other, and shared the magic of being a family in the broadest sense of the word. We wanted to pass a bit of that magic on; so here’s 75 of our very favourite family recipes (the ones we swear by!), all tested in our kitchen and at our tables, with options that vegan and veggie guests always love.

So if you’re watching your weight, gluten-free, after a protein kick or just want a proper sausage we have something for all of you. We hope it brings a bit of magic to make your meal planning stress-free, and with delicious results too.

Debbie, Andrew and Team HECK!

x

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WE ARE HECK!

ALLERGEN KEY

V

vegetarian

(VO – vegetarian option)

VG

vegan

GF

gluten-free

DF

dairy-free

(VGO – vegan option)

(GFO – gluten-free option)

(DFO – dairy-free option)

If you have any intolerances, always check the ingredients labels carefully. For example, some stock cube brands may contain gluten.

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Turkish Eggs 12 Vegan Tofu Scramble 14 New York-Style Bagel 15 Healthier Full English 17 Chicken, Avocado & Tomato Bruschetta 18 Sun-Dried Tomato, Roast Potato & Cheddar Hash 19 One-Pan Chicken & Pesto Eggs 20 Homemade Pesto 22 Breakfast Muffins 23 Chicken Breakfast Burrito 24 Crispy Sausage, Garlicky Mushrooms & Kale 26 Curried Chicken Frittata 28

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V, GF*, DF** *if not serving with pitta ** if using dairy-free alternatives

BRUNCH

TURKISH EGGS

Perfectly poached eggs on a bed of garlicky yoghurt with hot spiced butter is a must-try combination.

Frying up our meat-free sausages with the spices makes for a crisp, fresh flavour.

SERVES 2 PREP TIME <5 MINUTES COOK TIME 10 MINUTES ½ small garlic clove, crushed 150g Greek yoghurt (or dairy-free alternative) salt and pepper 2 tsp olive oil 4 HECK! Meat-Free Chipolatas

30g salted butter (or dairy-free alternative) 1 tsp smoked paprika ½ dried chilli flakes splash of white wine vinegar 4 medium free-range eggs

5. Cook for 2 minutes; the water should stay simmering rather than spluttering.

To check the eggs are done, remove one with a slotted spoon; if the white is still a little wobbly, cook for a few seconds more. Once cooked to your liking, use a slotted spoon to transfer the eggs to a plate.

1. In a small bowl, combine the garlic and yoghurt and season with salt and pepper to taste. Set aside.

2. Heat a small frying pan over a medium–high heat. Pour in the olive oil, then break the chipolatas straight into the pan in bite-sized pieces.

3. Fry, stirring occasionally, for 5 minutes until crisp. Add the butter.

Once melted, stir in the smoked paprika and chilli flakes. Turn off the heat.

6. Reheat the spiced sausage butter.

7. Spread the garlicky yoghurt across the base of two plates. Top each with two poached eggs, then spoon over the spiced sausage butter. Scatter over the herbs and serve with toasted pitta, to mop up all that goodness, if you like.

4. Meanwhile, bring a medium-sized, deep saucepan of water to a simmer over a medium heat, adding a splash of white wine vinegar to the water. Crack your eggs into four cups, then gently, holding the cups as close to the water as possible, tip in the eggs.

Tip

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small handful of mixed herbs (we like parsley, dill or mint leaves) toasted pitta breads, to serve (optional)

Use the freshest eggs you can for poaching – this will ensure that the whites wrap around the yolks as they cook, giving top-notch poached eggs.

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V, VG, GF, DF

BRUNCH

VEGAN TOFU SCRAMBLE Using tofu instead of egg is an ingenious way to veganise a much-loved classic. Packed full of veg and spices, this is sure to become a new favourite. The secret ingredient, tahini, adds richness and creaminess to the scramble.

SERVES 4–6 PREP TIME 10 MINUTES COOK TIME 20 MINUTES 8 HECK! Meat-Free Chipolatas 3 tbsp olive oil 1 courgette, finely chopped 1 large onion, finely chopped

2 mixed peppers, finely chopped salt and pepper 2 tbsp fajita or Cajun seasoning 450g extra-firm tofu, drained

3 tbsp tahini your choice of sauce (we like hot sauce) and toast, to serve

4. Tip the tofu into the veggie pan and increase the heat to medium–high. Pour in the remaining 1 tablespoon of olive oil. Cook for 3–4 minutes until the tofu is heated through, then stir in the tahini and season to taste.

1. Pan-fry the meat-free chipolatas according to the packet instructions.

2. Meanwhile, heat your largest frying pan over a medium–high heat. Add 2 tablespoons of the olive oil, followed by the courgette, onion and peppers, along with a pinch of salt. Cook, stirring occasionally, for 6–8 minutes until the vegetables are soft and a little caramelised. Stir in the fajita or Cajun seasoning and cook for 30 seconds more, then reduce the heat to low.

5. Divide the tofu scramble and meatfree chipolatas between four plates, then serve with your choice of sauce and some toast.

3. Using clean fingers, crumble the tofu into a medium-sized bowl so that it roughly resembles scrambled eggs.

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BRUNCH

NEW YORK-STYLE BAGEL These bagels are everything you could ever want in a brunch: toasted, buttery and filled with delicious sausages and a cheesestuffed omelette. We’d splash hot sauce all over these, but feel free to use whatever sauce you like.

SERVES 2 PREP TIME 5 MINUTES COOK TIME 25 MINUTES 4 HECK! 97% Pork Sausages 2 bagels, halved horizontally 30g salted butter, softened, plus extra for spreading

4 medium free-range eggs salt and pepper 2 Cheddar cheese slices (smoked Cheddar would also be delicious here!)

hot sauce, to serve (optional)

4. Melt half the butter in the same frying pan over a low–medium heat. Pour in the whisked eggs, then cook gently for 2–3 minutes, lifting the edges of the omelette so the uncooked egg can run underneath and cook. Once the omelette has set, put a Cheddar cheese slice into the middle and fold in the edges to completely encase the cheese.

Transfer to a plate and repeat with the remaining eggs, butter and cheese slice to make a second omelette.

1. Cook the sausages in a frying pan following the packet instructions, then move to a plate.

2. Put the bagels, cut-side down, into the pan over a medium heat and cook for 1–2 minutes until toasted, then transfer to a plate and spread with the butter.

3. Crack 2 of the eggs into a jug.

Season with salt and pepper and whisk together until the yolks and the whites are completely combined.

5. Halve the sausages lengthways and arrange on the bottom halves of the bagels. Top each with a cheese-filled omelette and splash some hot sauce over the top, if using.

6. Cut in half to serve.

Tips

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A good non-stick pan and a spatula are the secrets to making this omelette effortlessly. Folding it up to encase the cheese means it’ll fit perfectly inside each bagel.

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VO*, DF, GFO *see Tip

Tip

If you’re trying to be even healthier, go for boiled or poached eggs instead of fried.

To make this vegetarian, choose a veggie sausage. To make it vegan, choose a vegan sausage and omit the eggs. To make it glutenfree, choose a gluten-free bread.

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