QUEENSWOOD

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Course Structure
Week before October half-term
Introduction and login details for online training courses
October half-term
1 BLT salad with soft boiled egg
2 Herby three cheese macaroni with garlic crumb
3 Cream of tomato soup and sesame free hummus crispbreads
4 Sausage and soy fried rice
5 Chicken goujons with sriracha mayo and potato wedges
6 Sweet potato katsu curry with long grain rice
Christmas
7 Chocolate profiteroles
8 Classic Victoria sponge with raspberry jam and buttercream
9 Cheese scones, homemade butter and red onion marmalade
10 Raspberry ripple chai pudding with shortbread biscuits
11 Classic American pancakes with berries, yogurt and maple syrup
12 Leek and gruyere tart with mixed salad leaves and balsamic dressing
February half-term
13 Creamy paprika chicken, pan-fried tenderstem broccoli
14 Chilli salmon and teriyaki noodles with wilted bok choi and steamed rice
15 Prawn linguine with tomato, chilli and basil served with homemade flatbread
16 Harissa lamb steaks with spinach, chickpeas and carrot batons
17 Pork souvlaki with Greek salad and yogurt
18 Spanish chicken and chorizo paella
Easter
19 Italian spaghetti with ragu sauce
20 Turkish one-pan eggs and peppers, warm pittas and garlicky yogurt
21 Time to celebrate – Your chosen recipe TBC
Certificates and equipment to take home

Recipes.indd 1 27/06/2024 15:50

 BLT salad with soft boiled egg
Serves 2
Ingredients
4 rashers smoked streaky bacon
50g cherry tomatoes
2 eggs
¼ ciabatta loaf
2 tbsp olive oil
2 tbsp mayonnaise
1 tbsp water
½ tbsp wholegrain mustard
50g mixed salad leaves
salt and ground black pepper
Method
Heat the oven to 200ºC.
1. Stretch each rasher of bacon on a chopping board with the back of a large knife to make
them even thinner, place on a baking sheet with the tomatoes. Cook in the oven until the
rashers of bacon are crisp anbrown and remove the cherry tomatoes when they are soft
and begin to colour.
2. Put the eggs in a saucepan of cold water and place over a medium heat. Bring to a simmer
and cook for 8 minutes depending on the size of your eggs. Refresh in cold water and
carefully peel.
3. To make the croutons: tear the bread into rustic pieces, place in a bowl, drizzle over the oil
making sure the bread is coated. Tip onto a baking tray, spread out and cook in the oven,
turning occasionally, until golden and brown. About 10–15 minutes.
4. To make the dressing: whisk the mayonnaise, water and mustard together to a thick
pourable sauce and season to taste with salt and pepper.
5. Carefully cut the soft-boiled eggs in half.
6. Break the bacon into pieces and put into a big bowl with the salad, dressing, tomatoes and
some salt and pepper.
7. Mix it all carefully, then pile into a serving bowl and top with the croutons and halved soft
boiled eggs.

QUEENSWOOD
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Recipes.indd 1 27/06/2024 15:50

 Herby three cheese macaroni with garlic crumb
Serves 2
Ingredients
For the pasta
150g dried macaroni
salt
For the mornay sauce
20g butter
20g plain flour
pinch English mustard powder
350ml milk
90g cheese (45g gruyere, 45g cheddar)
For the crumb topping
2 tbsp dried white breadcrumbs
20g butter
1 clove garlic
1 tbsp chopped chives
Method
Heat the oven to 200ºC.
1. Make the crumb topping: melt the butter in a small pan, add the crumbs, stir until toasted,
very light golden.
2. Remove from the heat. Chop up the garlic and chives and mix into the crumb mixture
well. Set aside.
3. Grate the cheeses and leave in a small bowl for now.
4. Put a large pan half filled with water and bring to the boil. Add some salt and add the
macaroni, cook until al dente, approx. 8–10 minutes.
5. Meanwhile, make the mornay sauce: melt the butter in a heavy-based pan over a low heat.
Stir in the flour and mustard powder. Mix to a smooth paste and cook for 1 minute so the
flour doesn’t taste raw. This is called a roux.
6. Take the pan off the heat and gradually add the milk a little bit at a time, stirring all the
time.
7. Once all of the milk has been added, return the pan to the heat and turn up the heat,
stirring all the time. The sauce will thicken.
8. Stir in the cheese, mix well.
9. Check the pasta and drain well using a colander. Add to the sauce. Check the seasoning in
the sauce.
10. Transfer the macaroni cheese to a foil container and add the herby crumb mix.
11. Lastly, place in the oven until it is golden and bubbling.

QUEENSWOOD
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Recipes.indd 2 27/06/2024 15:50

 Cream of tomato soup and sesame free hummus crispbreads
Serves 2
Ingredients
1 tbsp rapeseed oil
1 large onion
160g carrots
2 garlic cloves
1 tsp smoked paprika
50g dried lentils
350g bottle passata
500ml vegetable stock
150ml double cream
For the crispbread
2 multi grain crispbreads
50g hummus
¼ cucumber
pinch smoked paprika
a couple of green olives
Method
1. For the soup: peel and slice the carrots and onion and fry in a large saucepan with the oil
for about 10 minutes.
2. Slice the garlic thinly and add to the pan with the smoked paprika and lentils, stir and
cook for a minute more.
3. Pour in the passata and stock, bring to the boil, then cook over a medium heat for 30
minutes, stirring occasionally until the vegetables are tender.
4. For the crispbreads: spread the crispbreads with hummus, place slices of cucumber on top,
sprinkle on some thin slices of green olives and a pinch of smoked paprika.
5. Remove the soup from the heat and blend until super smooth.
6. Add the double cream to finish off the soup, making sure you stir it constantly while
pouring in.

QUEENSWOOD
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Recipes.indd 3 27/06/2024 15:50

 Sausage and soy fried rice
Serves 2
Ingredients
1 tbsp vegetable oil
2 spring onions
¼ red chilli
1 large garlic clove
small piece of fresh ginger
2 sausages of your choice
1 courgette
100g frozen peas
350g cooked jasmine rice (ready cooked pouch)
1 tbsp soy sauce
small bunch fresh coriander
½ tbsp black onion seeds
Method
1. Finely slice the spring onions, garlic, ginger and chilli and place onto a plate in little piles
for each ingredient.
2. Wash and slice the courgettes and place into a small bowl for now.
3. Slice the sausages into bite-sized pieces and place into a small bowl for now.
4. Heat the vegetable oil in a large frying-pan over a medium heat and cook the above for
3–4 minutes until fragrant and starting to turn golden.
5. Add them sausages to the frying-pan. Cook for 5–6 minutes until browned at the edges.
6. Add the courgettes to the frying-pan and cook for a further 7–8 minutes, stirring the pan
often, until soft and the sausages are cooked through.
7. Stir in the peas, cooked rice, and a dash more oil if needed to stop it from sticking.
8. Cook for a further 5 minutes until everything is piping hot.
9. Sprinkle with black onion seeds and some chopped fresh coriander.

QUEENSWOOD
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Recipes.indd 4 27/06/2024 15:50

 Chicken goujons with sriracha mayo and potato wedges
Serves 2
Ingredients
2 chicken breasts (use 1 in class)
vegetable oil for frying
100g panko breadcrumbs (dry white)
75g seasoned flour (flour with salt and pepper)
2 eggs, beaten
Salt
For the sweet potato
400g sweet potato
3 tbsp vegetable oil
salt and pepper
For the sriracha mayo
150ml mayonnaise
½ tsp sriracha sauce
Method
Heat the oven to 200ºC.
1. For the potato wedges: cut the potatoes into even wedges keeping the skin on, put them
into a bowl. Add the oil and season, mix well. Tip onto a baking tray.
2. Bake in the pre-heated oven for 30–40 minutes until golden brown and soft.
3. For the goujons: lay the chicken on a chopping board and slice into even diagonals. This is
so they cook evenly and this shape is called a goujon.
4. Have in separate shallow trays the seasoned flour, the beaten eggs, the panko
breadcrumbs.
5. Dip a goujon into the flour, tap off the extra flour and dip it into the egg. Finally dip the
goujon into the panko breadcrumbs and place onto a baking tray. Repeat until all goujons
are done.
6. Thoroughly wash down and sanitise your work area.
7. For the sriracha mayo: in a small bowl add the mayo and sriracha (be careful, it’s spicy)
mix well and leave it in the fridge for now.
8. Back to the goujons: put a decent amount of oil into the frying pan and place on a
medium heat. Hold your hand carefully above to pan to check if it’s hot. Once hot add the
goujons to the pan and fry on both sides. Keep turning them to make sure they are evenly
browned.
9. Make sure they are cooked by seeing if they are white all the way through and are piping
hot. Place onto a tray to finish off in the oven if needed.

QUEENSWOOD
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Recipes.indd 5 27/06/2024 15:50

 Sweet potato katsu curry with long grain rice
Ingredients
For the katsu sauce
1 onion
1 tbsp oil
2 cloves garlic
2 tsp curry powder
pinch turmeric
½ tbsp plain flour
200ml coconut milk
100ml vegetable stock
1 tbsp soy sauce
1 tsp dark brown sugar
For the sweet potato
1 sweet potato
50g flour
2 eggs
100g panko breadcrumbs
vegetable for shallow frying
100g long grain rice
Method
1. Make the katsu sauce. Finely chop the onion, grate the garlic and the ginger. Place 1 tbsp
oil into a medium pan, heat gently, add the onion, fry for a few minutes.
2. Add the garlic and ginger and cook for 30 seconds. Next add the curry powder, turmeric
and flour to the pan, cook for 30 seconds and then add the coconut milk and stock. Now
cook for 10 minutes until everything is soft.
3. Peel and cut the sweet potato into ½ cm slices. Place on a plate, leave to one side.
4. Using a stick blender, blitz the katsu sauce until smooth. Add the soy sauce and sugar,
blend once more until super smooth. Leave to one side for now.
5. For the sweet potato: dip the potato slices into the flour and tap off the excess, dip into the
egg to coat both sides. Next dip into the panko breadcrumbs. Place onto baking paper for
now.
6. Put a medium pan of water on to boil and cook the rice for around 12 minutes.
7. Heat the frying pan and add enough oil for shallow frying (2cm). Have a kitchen paper
lined tray ready and some tongs.
8. Carefully lower a few slices of sweet potato in and fry on both sides until golden.
9. Warm the sauce back up, drain the rice and serve with the sweet potato.

QUEENSWOOD
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Recipes.indd 6 27/06/2024 15:50

 Chocolate profiteroles
Makes approx. 12
Ingredients
50g butter
150ml water
75g plaing flour, sifted
2 eggs, beaten, plus 1 extra egg
200ml pouring double cream
For the chocolate sauce
75ml double cream
75g Bournville dark chocolate, broken into pieces
Method
Heat the oven to 220ºC.
1. Line a baking tray with non-stick baking paper.
2. Sift the flour onto a piece of baking paper.
3. Put the water and butter in a small pan over a high heat and cook until the butter has
melted and the water is boiling.
4. Remove the pan from the heat and immediately ‘shoot’ in the flour, all at once.
5. Quickly beat with a wooden spoon until the mixture is smooth. Put this onto a large plate
to cool slightly. This mixture is called a ‘panade’.
6. Beat 2 eggs with a fork in a bowl. Put the ‘panade’ back into the pan and add the egg a
little at a time, beating well after each addition.
7. Spoon 12 domes of mixture onto the baking tray spacing out evenly. Brush each one
carefully with the extra egg and bake for 10 minutes. Turn the temperature down to 190ºC
and bake for a further 20 minutes.
8. Remove the buns from the oven and turn off the oven. Slice each choux bun in half and
place upside down on the tray. Return to the oven for 15 minutes to dry out.
9. For the chocolate sauce: heat the cream up in a small pan, add the chocolate and stir until
melted. Remove from the heat and leave to one side in a cool place to thicken up.
10. Once the buns have dried out, dip one half into the chocolate sauce and place on a wire
rack to set.
11. Pour the cream into a large bowl and whisk to form soft peaks. Be careful to not over
whip it!
12. Place a generous dollop of cream onto the other bun half and sandwich the two together.

QUEENSWOOD
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Recipes.indd 7 27/06/2024 15:50

 Classic Victoria sponge with raspberry jam and buttercream
2 x 8 inch tins
Ingredients
For the sponge
4 large eggs
225g caster sugar
225g self-raising flour
1 level tsp baking powder
For the buttercream
100g softened butter
200g sifted icing sugar
2 tbsp milk
1 jar good quality raspberry jam
For the jam
200g raspberries
250g jam sugar (high pectin content)
Method
Heat the oven to 180ºC.
1. For the cake: line 2 x 8 inch sandwich tins with a greased circle of baking paper.
2. Break the eggs into a large mixing bowl, add the sugar, flour, baking powder and softened
butter. Mix everything together until light and fluffy with a hand whisk.
3. Divide the mixture between the tins. Gently smooth the surface with a spatula.
4. Bake in the oven for around 25 minutes and don’t be tempted to open the door until ready.
5. While the cakes are cooking, make the jam. Put the raspberries in a small pan and crush
with a masher, add the sugar and simmer until the sugar has melted.
6. Increase the heat and boil for 4 minutes. Remove from the heat and pour into a shallow
container and leave to cool and set.
7. Take out the cakes when ready, they should be light golden brown and should ‘spring
back’. Turn the cakes out onto a cooling rack for now.
8. For the buttercream: beat the sugar in a large bowl, add half of the icing sugar, beat until
smooth, add the rest of the icing sugar (you can add a tbsp of milk from the fridge if it is
too thick)
9. To assemble, choose the sponge with the best top, then put the other cake top-down onto
a serving plate. Spread with jam and pipe the buttercream on top of the jam. Place the
other sponge (top uppermost) and sprinkle with icing sugar to finish.

QUEENSWOOD
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Recipes.indd 8 27/06/2024 15:51

 Cheese scones, homemade butter and red onion marmalade
Ingredients
For the scones
225g self-raising flour
½ tsp salt
30g butter
150ml milk
75g cheddar cheese, grated
pinch of mustard powder
pinch of cayenne pepper
1 egg to brush the tops
For the butter
300ml double cream and a clean empty jam jar
For the red onion marmalade
2 red onions
25g caster sugar
25ml red wine vinegar
25ml red wine
Method
Heat the oven to 220ºC.
1. For the scones: sift the flour, salt and mustard powder, cayenne pepper into a bowl and rub
in the butter gently to form ‘breadcrumbs’ Add the grated cheese.
2. Use a round bladed knife to mix, add enough milk to bring the mixture together into a
dough. Do not add too much! Work quickly now.
3. Lightly dust the work surface with flour and lightly knead the dough. Press into a circle
approx. 1cm depth. Use a pastry cutter, cut out the scones. Place onto a floured baking
tray and brush the tops with beaten egg. Bake for about 10 minutes until golden and well
risen. Take out when ready and place onto a cooling rack.
4. For the butter: pour the cream into a jam jar but don’t fill right to the top. Screw the lid on
tightly. Shake the jar continuously for 5 minutes (you can take turns shaking with someone
else). At first the cream will thicken to whipped cream, then it will get even thicker. After
about 5 minutes you will hear sloshing in the jar – give it a few more vigorous shakes, and
that’s the butter churned. Strain through a sieve, discard the liquid part and add a touch
of salt to the solid part if you prefer salted butter.
5. For the marmalade: place the sliced onions and sugar in a saucepan, cover and cook over
medium heat until soft, about 10 minutes. Pour in the red wine vinegar and red wine, then
simmer uncovered until the liquid has reduced and the mixture is sticky, about 10 minutes
more. Leave to cool.

QUEENSWOOD
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Recipes.indd 9 27/06/2024 15:51

 Raspberry ripple chia pudding with shortbread biscuits
Ingredients
For the chia pudding
50g white chia seeds
200ml coconut drinking milk
1 nectarine or peach, cut into slices
2 tbsp goji berries
For the raspberry purée
100g raspberries/ 1 tsp lemon juice / 2 tsp maple syrup
For the shortbread biscuits
150g plain flour
100g butter, chilled and cubed
50g caster sugar
Method
1. For the shortbread: heat the oven 170ºC.
2. Put the flour, butter and sugar into a mixing bowl. Use your hands to combine the
ingredients until the mixture looks like breadcrumbs, then squeeze until it comes together
as a dough.
3. On a lightly floured surface, use a rolling pin to roll out the dough to ½ cm thick. Cut the
dough into rounds with a cutter and place on a lined baking tray.
4. Use a fork to create imprints, then sprinkle with the remaining caster sugar.
5. Chill the dough in the fridge for 20 minutes.
6. Bake for 15–20 minutes until golden brown.
7. Remove the shortbread from the oven and leave to cool on the tray for 10 minutes.
8. For the chia pudding: divide the chia seeds and coconut milk between two serving bowls
and stir well.
9. Leave to soak for 5 minutes, stirring occasionally, until the seeds swell and thicken when
stirred.
10. Meanwhile, combine the purée ingredients in a bowl and blitz with a hand blender.
11. Swirl a spoonful into each bowl, then arrange the nectarine or peach slices on top and
scatter with the goji berries.
12. Add the toppings just before serving.

QUEENSWOOD
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Recipes.indd 10 27/06/2024 15:51

 Classic American pancakes with berries, yogurt and maple syrup
Serves 4
Ingredients
200g self-raising flour
1½ tsp baking powder
1 tbsp golden caster sugar
3 large eggs
25g melted butter and extra for cooking
200ml milk
vegetable oil for cooking
To serve
natural yogurt
mixed berries
maple syrup
Method
1. Mix 200g self-raising flour, 1 ½ tsp baking powder, 1 tbsp golden caster sugar and a pinch
of salt together in a large bowl.
2. Create a well in the centre with the back of your spoon then add 3 large eggs, 25g melted
butter and 200ml milk.
3. Whisk together either with a balloon whisk or electric hand beaters until smooth then pour
into a jug.
4. Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over a medium
heat.
5. When the butter looks frothy, pour in rounds of the batter, approximately 8cm wide. Make
sure you don’t put the pancakes too close together as they will spread during cooking.
6. Cook the pancakes on one side for about 1–2 minutes or until lots of tiny bubbles start to
appear and pop on the surface. Flip the pancakes over and cook for a further minute on
the other side. Repeat until all the batter is used up.
7. Serve your pancakes stacked up on a plate with a drizzle of maple syrup, mixed berries
and natural yogurt on the side.

QUEENSWOOD
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Recipes.indd 11 27/06/2024 15:51

 Leek and gruyere tart
with mixed salad leaves and balsamic dressing
Ingredients
For the pastry base
125g plain flour
pinch salt
70g chilled butter
1 egg yolk
1–2 tbsp chilled water
For the filling
1 small leek (white part only)
15g butter
50g gruyere cheese
2 eggs
150ml double cream
To serve
mixed salad leaves (washed)
dressing – 3 tbsp olive oil and 1 tbsp balsamic vinegar
Method
1. For the pastry: sift the flour and salt and ‘cut’ in the butter using two round bladed knives.
2. Mix 1 egg yolk with ¾ tbsp water and whisk. Add this to the flour, mixing in with a round
bladed knife, adding especially to the dry areas.
3. Sprinkle a little flour onto the workbench and roll out the pastry to fit the flan ring. Don’t
trim the excess pastry off just yet and chill now for 15–20 minutes.
4. Put the oven on to 200ºC.
5. For the filling: slice the leeks lengthways, wash well and drain.
6. Melt the butter in a pan, add the leeks and ‘sweat’ to cook until soft but not brown. Drain
off any excess liquid.
7. Trim the excess pastry off and bake the pastry ‘blind’ for 15 minutes filling the pastry case
using a cartouche and baking beans. Remove the beans after 15 minutes and cook for a
further 5 minutes. Take the pastry out of the oven and leave to one side.
8. REDUCE THE TEMPERATURE TO 150ºC.
9. Put 2 eggs into a medium bowl. Grate the cheese finely, add the cooked leeks, the cream
and most of the grated cheese (save some for the top) add salt and a pinch of white pepper.
Stir well.
10. Use a slotted spoon, put the filling into the flan case and top up with any remaining liquid
mixture but don’t allow it to spill over.
11. Bake in the oven for 30–40 minutes. The flan should be set but not coloured.
12. Wash the lettuce leaves and whisk together the oil and balsamic vinegar.
13. Dress the leaves just before service to prevent the leaves from going soggy.

QUEENSWOOD
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Recipes.indd 12 27/06/2024 15:51

 Creamy paprika chicken, pan-fried tenderstem broccoli
Serves 2
Ingredients
2 chicken breasts
75ml double cream
For the marinade
½ tbsp Worcestershire sauce
½ tbsp runny honey
½ tbsp paprika
½ tbsp grainy mustard
For the tenderstem broccoli and new potatoes
2 portions tenderstem broccoli
1 clove garlic
¼ lemon
pinch chilli flakes
Method
1. Lay the chicken breasts on a ‘red’ chopping board. Cover with cling film and gently bash
with a rolling pin until about 1 cm thick.
2. Mix the marinade ingredients on a shallow dish then lightly spread each piece of chicken
with the mixture and season with salt and pepper. Leave to marinate for around 10–15
minutes.
3. Wash and sanitise the chopping board and work area thoroughly.
4. Prepare the tenderstem broccoli by trimming the very end of the stalk, brush with a little
olive oil and salt then leave on a side plate for now.
5. Heat a large frying pan. Add a little vegetable oil and gently fry the chicken breasts for
around 2 minutes per side and until they are white all the way through. Take care not to
overcook it though.
6. Remove any surplus oil from the pan with kitchen paper, then mix the cream with any
leftover paprika mixture from the plate.
7. Pour the paprika cream into the pan around the chicken. Allow to bubble up and reduce
slightly. Check the seasoning.
8. Heat a tbsp of olive oil in a large frying pan over medium heat. Add the thinly sliced garlic
and a pinch of chilli flakes. Cook, stirring, for about 30 seconds. Add the broccoli, season
with a little bit of salt and black pepper, and sauté for 2–3 minutes. Squeeze ¼ lemon juice
over the broccoli.
9. Serve the chicken and sauce, potatoes and broccoli.

QUEENSWOOD
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Recipes.indd 13 27/06/2024 15:51

 Chilli salmon and teriyaki noodles with wilted bok choi and
steamed rice
Serves 2
Ingredients
2 skin on salmon fillets – about 125g each
1 small red chilli
1 tbsp mirin
1 tbsp soy sauce
thumb-sized piece of ginger, peeled and finely
grated
a few stalks of fresh coriander, chopped
140g mangetout
2 tbsp teriyaki sauce
300g straight-to-wok-noodles
2 heads bok choi
1 tbsp light soy sauce
100g jasmine rice
Method
Heat the oven to 190ºC.
1. Line a baking tray with parchment and place the salmon on skin-side down.
2. Mix together the chilli, mirin, soy, ginger, and coriander, and spoon this mixture over the
salmon.
3. Measure out the correct amount of rice, water and salt place in the rice cooker to cook (1
part rice to 1 part water and pinch salt)
4. Roast the salmon in the oven for 12–15 minutes until it’s just cooked.
5. Heat a large frying pan or wok and cook the mangetout with 1 tbsp water for 2 minutes
until tender but still with some bite.
6. Stir in the teriyaki sauce and noodles to heat through until hot.
7. Serve into a large bowl and top with the salmon.
8. For the bok choi: heat the oil in a wok, add the garlic and fry for 2 minutes. Tip in the bok
choi and stir well over the heat for 4 minutes until it wilts. Add soy sauce and 50ml water.
Simmer for a further 3 minutes and serve.
9. Serve the salmon noodles, bok choi and steamed rice.

QUEENSWOOD
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Recipes.indd 14 27/06/2024 15:51

 Prawn linguine with tomato,
chilli and basil served with homemade flatbread
Serves 2
Ingredients
1 tbsp olive oil
1 clove garlic, crushed
½ tsp dried chilli flakes
150g baby plum tomatoes
150ml white wine
200g linguine
handful basil leaves
220g raw peeled prawns
a knob of butter
For the flatbread
70g self-raising flour
70g Greek yogurt
1tbsp olive oil
Method
1. For the flatbreads: put the flour and yogurt into a mixing bowl and mix it well. Add a little
salt
2. Lightly dust the worktop and knead the dough for about 5 minutes until well mixed and
feels smooth. Split into 2 pieces and flatten each into a disk. Using a rolling pin, roll until
thin.
3. Heat a frying pan to a medium heat. Lay a flatbread in without any oil and cook for 2–3
minutes until bubbles have formed and looks toasted. Repeat with the other one.
4. For the linguine dish: heat the oil in a large frying pan, add the garlic and chilli flakes, and
gently cook for 2–3 minutes.
5. Add the tomatoes and cook for 3–4 minutes or until they start to soften. Tip in the wine
and simmer for 5 minutes more.
6. Meanwhile, cook the linguine in boiling salted water until just tender the drain, reserving a
cup of the pasta water.
7. Stir the basil and the prawns into the tomatoes, season well, and cook until the prawns
turn pink. Stir in the butter and spaghetti with a splash of the cooking water to loosen the
sauce, mix well together and serve with the flatbreads.

QUEENSWOOD
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Recipes.indd 15 27/06/2024 15:51

 Harissa lamb steaks with spinach, chickpeas and carrot batons
Serves 2
Ingredients
1 tbsp ground cumin
½ tbsp ground turmeric
½ tbsp paprika
generous pinch of cayenne pepper
salt and ground black pepper
2 lamb steaks
1 tbsp vegetable oil
1 small shallot – finely chopped
125ml chicken stock
½ tbsp harissa
1 regular can of chickpeas, drained and rinsed
25g fresh baby spinach
1 tbsp lemon juice
a couple of stalks of coriander
2 carrots
Method
1. Mix together in a bowl the, cumin, turmeric, paprika, cayenne, pinch salt and pepper. Rub
this mixture onto the lamb steaks and leave to one side.
2. Peel and prepare the carrot batons and leave covered on a plate for now.
3. Heat the oil in a frying pan on a medium heat. Add the lamb steaks and cook without
moving them for 3–4 minutes, flip over and repeat on the other side.
4. Put the carrots on the cook in boiling water for about 6–8 minutes.
5. When the lamb is cooked place onto a clean side plate and cover with foil for now.
6. Without cleaning the pan out, add the chopped shallot, cook for 1 minute, add the stock.
Stir thoroughly.
7. Add the chickpeas and harissa and simmer for 2 minutes.
8. Add the spinach, stir in the lemon juice, taste it again – does it need any more salt or
pepper?
9. Garnish with chopped coriander and the carrot batons.

QUEENSWOOD
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Recipes.indd 16 27/06/2024 15:51

 Pork souvlaki with Greek salad and yogurt
Serves 2
Ingredients
200g lean pork shoulder cut into 2cm chunks
1 tsp olive oil
1 tsp dried oregano
½ lemon zested and juiced
¼ tsp paprika
1 red pepper, deseeded and cut into chunks
For the Greek salad
1 little gem lettuce
50g feta cheese
50g black olives
¼ red onion
50g cherry tomatoes
¼ cucumber
½ bunch mint
a small carton of Greek yogurt
Method
1. Put the pork into a large bowl with the oil, oregano, lemon zest, juice and paprika with a
pinch of salt. Mix everything together to combine and leave to marinate for 10 minutes.
2. Heat the oven/grill to a high temperature. Thread the pork and the peppers onto 2 metal
skewers, alternating between pork and peppers as you go. Place onto a baking tray and
cook for a good 5 minutes, turn the skewers over and cook on the other side until cooked
through and golden brown.
3. To make the salad: tear the lettuce into bite size pieces and chop the cucumber, tomatoes,
red onion, feta cheese into equal size pieces and finish off with some shredded mint leaves
and freshly ground black pepper.
4. Neatly serve the salad into a suitable bowl with the yogurt on the side.

QUEENSWOOD
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Recipes.indd 17 27/06/2024 15:51

 Spanish chicken and chorizo paella
Serves 2
Ingredients
2 tbsp olive oil
2 boneless and skinless chicken thighs
½ onion, finely chopped
½ yellow pepper, cut into small slices
1 small pinch of dried chilli
1 bay leaf
50g mild chorizo, cubed
1 garlic clove, chopped
a couple of pinches of saffron
½ tsp sweet smoked paprika
100g chopped tomatoes
125g paella rice
350ml chicken stock
¼ lemon juice
50g frozen peas
salt and black pepper
chopped parsley to garnish
Method
1. Place the onion, pepper, bay leaf and chilli into a medium pan and cook on a low heat for
about 5 minutes until the onions and peppers are soft.
2. Next add the chorizo and garlic. Cook for a further 5 minutes to release the flavours.
3. Sir in the saffron and smoked paprika and cook again for a minute or two.
4. Now add the tomatoes and leave to one side.
5. Cut the chicken thighs into 3 pieces. Add a little olive oil to a frying pan and brown the
chicken until golden, turnover and brown on the other side too. Leave in the frying pan
but switched off for now.
6. Add the rice to the pan of tomato mix, then the stock, lemon juice and salt and pepper.
Now add the chicken into the rice and liquid.
7. Cook gently stirring minimally for 20 minutes. Although don’t let it stick to the bottom of
the pan. You may need to add more liquid if it gets too dry.
8. After 20 minutes, check to see if the chicken is cooked. It should be white all the way
through with juices clear.
9. Add the frozen peas and heat through. This won’t take long.
10. Taste it! Does it need and more adjustments? If happy, serve it and sprinkle with chopped
parsley.

QUEENSWOOD
•••Q U I S I N E•••

Recipes.indd 18 27/06/2024 15:51

 Italian spaghetti with ragu sauce
Serves 2
Ingredients
½ onion
½ carrot
½ celery stick
1 clove garlic
1 tbsp olive oil
350g beef mince
¼ tbsp tomato puree
100ml red wine
250ml beef stock
250g passata
1 small bay leaf
salt and black pepper
100g spaghetti
Method
1. Peel and finely chop the onion, peel the carrot and wash the celery and now finely dice
both. Crush the garlic.
2. Heat a heavy based frying pan to medium heat and add some ‘everyday’ oil to barely
cover the bottom. When the pan feels warm, cook the mince in batches using 2 forks to
break the meat apart into small pieces. Put each batch of mince into another bowl for now.
3. Put a little more oil into the same frying pan (no need to wash the pan out) as the sediment
will add flavour. Fry the carrot and celery and onion until brown and lastly add the garlic
and cook for 1 more minute.
4. Next add the tomato puree followed by the red wine. Reduce this a little.
5. Add the stock and passata and the mince then the bay leaf and a little salt and pepper.
6. Bring to the boil and then lower the heat and simmer for around 45 minutes or so until
tender. The sauce should reduce and thicken.
7. Meanwhile, put a large pan of water on to boil and cook the spaghetti for around 12
minutes or until al dente stirring occasionally.
8. Drain and serve the cooked spaghetti with the bolognaise sauce.

QUEENSWOOD
•••Q U I S I N E•••

Recipes.indd 19 27/06/2024 15:51

 Turkish one-pan eggs and peppers, warm pittas and garlicky yogurt
Serves 2
Ingredients
1 tbsp olive oil
1 onion, sliced
1 green pepper, sliced
1 small red chilli
200g can chopped tomatoes
1 tsp caster sugar
2 eggs
3 tbsp thick yogurt
1 clove garlic
small bunch fresh parsley chopped
2 white pitta breads
Method
1. Chop the garlic finely and add it to the yogurt in a small bowl, season with salt and pepper.
Put this into the fridge until needed.
2. Slice the onions, the red chilli and green pepper and leave on a plate for now. Wash your
hands after touching the chilli.
3. Place the pitta breads onto a tray and switch on the oven to 180ºC.
4. Heat the olive oil in a heavy-based frying pan (medium heat). Stir in the onions, peppers
and chilli. Cook until soft.
5. Add the tinned tomatoes and the caster sugar, mixing well. Cook until the sauce has
reduced and becomes thicker.
6. At this point, check to see if the sauce needs any seasoning.
7. Make 2 ‘wells’ in the tomato mixture and crack the eggs into them. Cover the pan with a
lid and cook the eggs over a low heat until just set.
8. Put the pitta breads in the oven to warm.
9. When cooked, scatter the chopped parsley over the egg dish and serve with the garlicky
yogurt and the warm pitta breads.

QUEENSWOOD
•••Q U I S I N E•••

Recipes.indd 20 27/06/2024 15:51