Cook At Home Meal Plan 13/12/2021

Enjoy these heart warming meals on a winter evening with your family. We promise you will love them!


Warming Sausage Casserole with Cheese & Herb Bread


1/2 tsp Sugar
1 tsp Tomato Puree
Mixed Herbs
Garlic Powder
2 Chipolata Sausages
5g Bacon Gr Steak
1 Onion
Chilli Powder
1/2 Can Tinned Tomatoes
1/2 Can Cannelini Beans
Vegetable Stock
Boiling Water
15g Bread Mix
5g Cheddar Cheese


For The Bread:

  1. Mix bread mix with water and cheese. Leave to prove
  2. Shape bread into mini rolls (circular). Bake until cooked through
  3. Dice onions and bacon


  1. Place sausages in a tray and put in the oven
  2. Heat oil in a pan and fry bacon and onions, until browned
  3. Add spices and sugar.Cook until combined
  4. Add tomato puree, bouillion, chopped tomatoes and water
  5. Add butter beans. Remove sausages from the oven, top with the sauce
  6. Put back into the oven and cook until core temp is reached
  7. Serve 2 sausages per portion
  8. Serve with the freshly baked cheese and herb bread

Bean & Tomato Frittata


4 eggs
20g Cheddar Cheese
1 Onion
20g Baked Beans
Sliced Potatoes
Mixed Herbs


  1. Fry onions until soft, then add in Tomato slices and fry for 1-2 mins
  2. Place potatoes and all vegetables in a oven proof baking dish
  3. Pour over beaten egg and top with cheese
  4. Bake until firm to the touch, core temperature is reached and golden


Sweet Chilli Chicken Wrap


4 Tortilla Wraps
60 g Diced Chicken
8g Sweet Chilli Sauce
10g Lettuce


  1. Dice chicken and fry in a very small amount of oil
  2. Shred and wash lettuce, wash and slice cucumber
  3. Add chilli sauce to chicken and stir. Check temperature (80’C)
  4. Place the lettuce and cucumber down the middle of the wrap
  5. Put the chicken and sauce on top of the lettuce and cucumber, fold the wrap and serve

Vegetable Crumble


40g Courgettes
25g Mixed Peppers
1 tin Chopped Tomatoes
50g Chickpeas
20g Onions
1Tbsp Vegetable Oil
Garlic Powder
Mixed Herbs
10g Sweetcorn
25g Aubergine
15g Plain Flour
50g Margarine


  1. Dice the onion, chop the rest of the vegetables. Saute in a pan with a little oil
  2. Place all ingredients into a saucpan, bring to the boil and simmer for 20mins until tender
  3. Place in dish for service
  4. To make crumble topping, rub margarine through the 2 flours until it resembles bread crumbs.
  5. Spread crumble on top of the vegetable base, bake in the oven for 20 minutes or until the crumble is cooked


Irish Stew


50g Minced Mutton
10g Onion
5g Oats
Vegetable Stock


  1. Brown off meat (do not add extra oil)
  2. Add chopped onion, stock and water, bring to boil, then simmer, approx 1 hour. Drain off excess fat
  3. Thicken with oats, approx 15 mins before meat is required, adjust seasoning

To make the stew:

  1. Slice the carrots, dice potatoes into 1/2″ cubes
  2. Part boil the vegetables for 10 minutes (do not overcook)
  3. Add the vegetables to the mutton and simmer gently until cooked

Vegan Bolognese Pasta Bake


50g Plant-Based Mince
1/2 Carrot
10g Onion
1 tsp Tomato Puree
Vegetable Stock
400g or 1 tin Chopped Tomatoes
Vegetable Oil
Mixed Herbs
Wholewheat Pasta


  1. Fine dice onions, grate carrot, brown in vegetable oil for 2-3 mins.
  2. add the plant based mince and brown.
  3. Add tomato puree to the pan, stir and cook out for 2 mins.
  4. add chopped tomato’s, veg stock (using bouillon and boiling water) and bring to the boil, then lower to a simmer.
  5. Simmer for 40 mins.
  6. add dried herbs, stir.
  7. Follow pasta cooking instructions on pack.
  8. Drain, then mix with the Bolognese ragu and pour into a oven tray.
  9. Bake in a preheated oven (180.c) for 10-15 mins.
  10. Remove from oven and serve.


Italian Veg Bake & Rice


1 tin Chopped Tomatoes
120g Carrots
120g Broccoli Florets
100g Cheddar Cheese
Garam Masala
Mixed Herbs
160g Long Grain Rice


  1. Boil the carrots and broccoli – Drain
  2. Heat the tomatoes in a pan
  3. Add the garam masala and mixed herbs add half of the cheese
  4. Put the veg in a gastro tray
  5. Pour the tomatoes over the veg
  6. Top with the other half of the cheese
  7. Bake in the oven until golden

Cauliflower, Sage & Butternut Squash Puff Pastry Pie


40g Diced Butternut Squash
40g Cauliflower
1 Red Onions
1 Garlic Clove
Dried Sage
Puff Pastry Shapes


  1. Bring a pan of water to the boil, add cauliflower florets and cubes of butternut, bring back to the boil and drain
  2. Chop onions and garlic, tumble with drained butternut and cauliflower oil and sage and place into a roasting tin
  3. Cover roasting tin with puff pastry squares
  4. Prick the pastry gently with a fork and bake for approx 25 mins until pastry is golden brown and the filling bubbles around the edges


Fisherman’s Pie with Cheddar Cheese Grain


25g Frozen Salmon
75g White Fish
12g Onions
12g Frozen Peas
1Tbsp Margarine
12g Plain Flour
40g Milk
Mashed Potatoes
Cheddar Cheese


  1. Defrost the fish, cut into even chunks

Make the white sauce:

  1. Melt the margarine in a pan and add chopped onion
  2. Add the flour, gradually add the milk until a smooth sauce is achieved
  3. Add the fish and simmer until cooked, when cooked, add the garden peas
  4. Place the fish in sauce into a suitable tray
  5. Heat up the potatoes until soft
  6. Top the fish pie with the mashed potato, sprinkle with cheese
  7. Bake in a preheated oven until core temp is reached and cheese has melted and a golden colour is achieved

Bean & Tortilla Layer Cake


20g Carrots
1 Tin Chopped Tomatoes
30g Baked Beans
20g Red Kidney Beans
3 Tortilla Wraps
Garlic Powder
1 Onion
Chilli Powder
Vegetable Oil
10g Cheddar Cheese
15g Cheese Sauce Mix
20g Milk


  1. Heat oil in a pan
  2. Fry all vegetables until coloured
  3. Add baked beans, kidney beans and chopped tomatoes
  4. Simmer, add in chilli and garlic
  5. Meanwhile mix up the cheese sauce – milk and sauce mix
  6. To assemble, place a layer of mix into the gastronorm tray
  7. Top with a layer of tortilla wraps
  8. Repeat multiple layers
  9. Top the layer cake with cheese sauce and sprinkle with cheese