Cook once, eat twice

Savvy cooking Cook once, eat twice

Save precious time in the kitchen with our clever double-up dishes

C R E A M Y C H I C K E N L I V E R & K A L E TA G L I AT E L L E

Serves 4 Takes 40 mins Cost per serve £1.03

20g unsalted butter 2 tbsp olive oil, plus 2 tsp 4 onions, thinly sliced 2 x 380g packs chicken livers 2 tbsp plain flour 200g chestnut mushrooms, sliced 2 garlic cloves, crushed 1 tsp smoked paprika 300g dried tagliatelle 200g curly kale, thick stalks removed ½ vegetable stock cube, made up to 200ml a few drops Worcestershire sauce 80g natural yogurt 15g fresh parsley, roughly chopped

1 Set a large nonstick frying pan over a low-medium heat and melt the butter with 1 tbsp oil. Gently fry the onions with a pinch of salt for 20 mins, stirring often, until golden and soft. Transfer to a large bowl with a slotted spoon. Set aside. 2 Meanwhile, cut away and discard any fat and sinew from the livers. Pat the livers dry and slice into thin strips (a little over 0.5cm wide). Tip the four into a shallow bowl, add the livers and toss to coat. 3 Heat 1 tsp oil in the pan you used for the onions. Add half the livers and cook over a medium-high heat for 2-3 mins until brown, crisp and cooked through. Add to the bowl of onions and repeat with 1 tsp oil and the remaining livers. Season well. 4 Heat the remaining 1 tbsp oil in the frying pan over a medium-high heat. Cook the mushrooms with a pinch of salt for 5 mins until golden and tender. Add the garlic and paprika and cook for 1 min more. 5 Meanwhile, cook the pasta to pack instructions, adding the kale for the last 5 mins. Drain, reserving 100ml of the pasta water. 6 Stir the stock and Worcestershire sauce into the mushrooms. Bring to the boil, then reduce the heat to low and simmer for 5 mins until slightly thickened. Add half the liver and onions (cover and chill the rest for the salad, opposite) and warm through for 1 min. Turn off the heat, then stir through the yogurt and most of the parsley. 7 Add the pasta and kale to the mushroom sauce, along with half the reserved pasta water. Toss together, seasoning well with black pepper and adding a little more pasta water if needed to make a silky sauce. Divide between 4 bowls and scatter with parsley to serve.

Each serving contains

Energy Fat Saturates

Sugars Salt 2135kJ 505kcal 13g 4g 12g 1.6g 25% 19% 19% 13% 26%

of the reference intake. See page 105. Carbohydrate 73g Protein 29g Fibre 6g 1 of your 5-a-day; high in protein; high in vitamin A; high in vitamin B12

W A R M C H I C K E N L I V E R & B E E T R O O T S A L A D

Serves 4 Takes 15 mins Cost per serve £1.46

4 tbsp olive oil, plus 1 tsp 1 tbsp Dijon mustard 1 tbsp white wine vinegar ½ lemon, juiced 1 tsp clear honey 1 tbsp roughly chopped fresh dill 1 garlic clove, crushed 200g pack bacon lardons leftover liver and onions (see recipe, left) 100g pack butterhead salad 200g Redmere Farms cooked beetroot (about 2 from a 500g pack), quartered 4 slices seeded multigrain bloomer bread, toasted

1 Pour 4 tbsp oil into a small jar with the mustard, vinegar, lemon juice, honey, dill and garlic. Screw on the lid, then shake vigorously to emulsify. Season to taste, shake again and set aside. 2 Heat the remaining 1 tsp oil in a nonstick frying pan over a medium heat. Fry the lardons for 3-4 mins until golden and cooked through. Transfer to a small bowl and set aside to cool slightly. Pour off most of the fat from the pan, leaving about 1 tsp. Add the leftover liver and onions, then stir over a medium heat for 2-3 mins or until piping hot. Remove from the heat. 3 Divide the salad leaves between 4 plates and top with the warmed liver and onions, the beetroot quarters and the warm bacon lardons. Drizzle over the dressing and serve with the toast.

Each serving contains

Energy Fat Saturates

Sugars Salt 2148kJ 517kcal 34g 7g 9g 2.3g 26% 49% 37% 10% 38%

of the reference intake. See page 105. Carbohydrate 23g Protein 29g Fibre 5g

T O F U S C R A M B L E W I T H M U S H R O O M S & T O M AT O E S

Serves 4 Takes 25 mins Cost per serve £1.41

2 x 396g packs firm tofu 250g pack large flat mushrooms 4 tsp olive oil 4 salad tomatoes, halved 4 garlic cloves, crushed ½ tsp ground turmeric 420g tin baked beans 200g baby spinach 4 slices crusty bread, toasted plant-based spread (optional)

1 Drain the tofu and squeeze out any excess liquid. Transfer to a bowl and crumble into small pieces; set aside. 2 Heat a griddle pan over a mediumhigh heat. Season the mushrooms and drizzle with 1 tsp oil. Cook, stalk up, for 2 mins; turn and cook for a further 3 mins. Set aside; keep warm. 3 Drizzle the tomatoes with 1 tsp oil; season. Cook, cut-side down, on the griddle pan without moving them for 2 mins, or until marked by the griddle lines. Turn and cook for 2 mins more. Keep warm with the mushrooms. 4 Heat 1 tsp oil in a large nonstick frying pan over a medium heat. Stir-fry half the garlic for 1 min, then add the tofu and stir-fry for 3 mins. Add the turmeric and stir-fry for another 2-3 mins until mixed in. Season; remove from the heat. Put 300g into a sealable container for the Tex-Mex bowls (see recipe, right). 5 Meanwhile, heat the beans to pack instructions. Heat the remaining oil in the frying pan and cook the remaining garlic for 1 min, adding the spinach in batches to wilt; season. 6 Divide the tofu, tomatoes, beans, mushrooms and spinach between 4 plates. Serve with the toast, buttered with the spread, if you like.

Each serving contains

Energy Fat Saturates

Sugars Salt 1591kJ 378kcal 13g 2g 9g 1.3g 19% 18% 11% 10% 22%

T E X - M E X T O F U B O W L S

Serves 4 Takes 35 mins Cost per serve £1.51

2½ tsp vegetable oil 200g tin sweetcorn, well drained 100g cherry tomatoes, quartered 1 small red onion, finely diced 15g fresh coriander, most finely chopped 1 lime, ½ juiced, ½ cut into wedges 2 mini plain tortilla wraps, cut into triangles ½ tsp smoked paprika 2 x 250g packs microwave wholegrain rice with quinoa 2 spring onions, finely sliced, green and white parts separated ¼ tsp ground cumin 300g reserved scrambled tofu (see recipe, left) 400g tin black beans, drained and rinsed ¼ iceberg lettuce, finely shredded 1 Preheat the oven to gas 6, 200°C, fan 180°C. Make a salsa. Heat a griddle or frying pan over a medium heat. Add ½ tsp oil and the sweetcorn and griddle for 8-10 mins, turning frequently, until tender and beginning to char; set aside to cool. Transfer to a bowl and toss with the tomatoes, onion, most of the coriander and the lime juice. Season and set aside. 2 Tip the tortilla triangles into a large bowl. Drizzle over 1 tsp oil and toss to coat. Sprinkle over half the paprika, season with salt and toss to coat again. Arrange on a large, lined baking sheet and bake for 6-8 mins until crisp and golden. Set aside to cool. Heat the rice and quinoa mix to pack instructions. 3 Meanwhile, heat 1 tsp oil in a large nonstick frying pan over a medium heat. Soften the white part of the spring onions for 1 min. Add the cumin and remaining paprika, and cook for 1 min more. Add the tofu scramble and black beans, and heat through for 2 mins. Remove from the heat and stir through the green spring onions. 4 Divide the rice and quinoa mixture between 4 bowls. Top with the shredded lettuce, corn salsa, tofu mix, tortilla chips and remaining coriander. Serve with lime wedges for squeezing over.

Each serving contains

Energy Fat Saturates

Sugars Salt 2028kJ 483kcal 14g 3g 8g 1.6g 24% 19% 16% 9% 26%

of the reference intake. See page 105. Carbohydrate 61g Protein 23g Fibre 18g High in protein; 1 of your 5-a-day

U S E I T U P C O R I A N D E R

Finely chop, then stir through scrambled eggs with chilli and a little garam masala.