VERSION REPRO OP
Midweek magic
SUBS
Make weeknights extra special with quality ingredients and recipes that are simple, quick and delicious
ART
GAMMON POT PIE Makes 4 Takes 30 mins Cost per serve £1.79
PRODUCTION CLIENT
100g Tenderstem broccoli, cut into bite-sized pieces 125g peas, fresh or frozen 2½ tbsp olive oil 1 x 460g pack finest* unsmoked Wiltshire cure gammon steaks, cut into bite-sized pieces 4 spring onions, trimmed and sliced 4 tbsp half-fat crème fraîche 1 tsp English mustard 4 sheets ready-rolled filo pastry
1 Preheat the oven to gas 4, 180°C, fan 160°C. Cook the broccoli and peas
in a pan of boiling water for 4-5 mins, until tender. Drain. 2 Meanwhile, heat 1 tbsp oil in a frying pan over a medium heat and cook the gammon for 3-4 mins. Add the spring onion and cook for a further 1-2 mins. 3 Stir the crème fraîche and mustard into the gammon. Add the broccoli and peas, cook for 1-2 mins, then transfer the mixture to 4 small pie dishes. 4 Brush the filo sheets with the remaining olive oil, then scrunch them up to fit the top of the pie dishes, completely covering the filling. Bake for 15 mins, or until golden. Each serving contains Energy
1652kJ 394kcal 20%
Fat
Saturates
20g 5g 28% 27%
Sugars
Salt
4g 4%
4g 73%
of the reference intake. See page 134. Carbohydrate 28g Protein 28g Fibre 5g
T H A I P O RK A N D G I N G E R S T I R- F RY Serves 4 Takes 20 mins Cost per serve £1.73 1 tbsp olive oil 2 garlic cloves, finely chopped 2cm piece ginger, peeled and cut into strips 1 x 500g pack pork stir-fry strips 1 red pepper, seeded and sliced into strips 1 yellow pepper, seeded and cut into strips 1 x 175g pack baby corn and mangetout, corn halved and mangetout shredded ½ tbsp soy sauce 175g egg noodles ½ x 30g pack coriander, chopped, plus extra to garnish 2 limes, ½ juiced, the rest sliced, to serve
BLACK YELLOW MAGENTA CYAN
1 Heat the oil in a wok or large frying pan set over a high heat. Add the garlic, ginger and pork, and fry for 3 mins. 2 Add the peppers, baby corn and mangetout and fry, stirring, for 1 min before adding the soy sauce and 1 tbsp water. Cover the pan and cook over a gentle heat for 5 mins. 3 Meanwhile, cook the noodles to pack instructions. Drain. 4 Add the noodles to the vegetables and stir-fry for 2 mins. Stir in half the coriander leaves and the lime juice. 5 To serve, divide between plates, garnish with the remaining coriander and serve with the lime wedges. Each serving contains Energy
1605kJ 381kcal 19%
Fat
Saturates
10g 3g 14% 13%
Sugars
Salt
6g 7%
0.7g 11%
of the reference intake. See page 134. Carbohydrate 38g Protein 36g Fibre 5g
91TOM1711104.pgs 01.09.2017 18:49
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