Great value Archives

Lunchbox recipes

Roast sweet potato salad

45 minutes

Beef recipes

BBQ beef sliders with cheese

15 minutes

Sweet treat

Home-made honeycomb

10 minutes

Chicken recipes

Tomato bredie with chicken

1 hour

Dressing recipes

Vegan mayo

Sweet treat

Home-made scorched marshmallows

15 minutes

Brinjal recipes

Oat-crumbed spicy brinjal burger with peanut satay-sauce and coconut-coriander pesto

20 minutes

Cake recipes

Pea cake with lime icing

1 hour 10 minutes

Chicken-and-mushroom ragù pie

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

2 T butter
2 T olive oil
6 baby leeks, chopped
6 brown mushrooms
3 cloves garlic, minced
1 t thyme
1 cup cream
1 cup chicken stock
1 rotisserie chicken, broken into pieces
sea salt and freshly ground black pepper, to taste
Top with either:
400 g puff pastry
roasted smashed baby potatoes in duck fat
mashed sweet potato and wilted kale

Method

Heat the butter and oil in a large cast iron or ovenproof pan. Add the leeks and cook over a medium heat until soft.

Tear the mushrooms into pieces and fry until golden brown. Add the garlic and thyme and cook for 1 minute. Add the cream and stock and cook for 4 minutes. Add the chicken and warm through.

Top with your desired topping and bake at 180°C for 20–25 minutes.

Cook's note: Make a double batch of this chicken ragù to serve a few times during the week – there are three different topping options for you to change it up.

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Condensed-milk potato salad

Roast sweet potato salad

BBQ beef sliders with cheese

Home-made honeycomb

Tomato bredie with chicken

Vegan mayo

Home-made scorched marshmallows

Oat-crumbed spicy brinjal burger with peanut satay-sauce and coconut-coriander pesto

Pea cake with lime icing

Vanilla box cake with caramel frosting

Rösti topped with lemon-marinated feta and sardines

Chicken-and-mushroom ragù pie

Chicken-and-mushroom ragù pie

Ingredients

Method