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- 30g taco seasoning
- 1 tbsp olive oil
- 1 lime, juiced
- 2 lbs boneless skinless chicken breasts, cut into thin slices
- 1 red onion, sliced thin
- 1 red bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 green bell pepper, sliced thin
- small flour tortillas, warmed, optional
- avocado, optional
- cilantro, optional
- salsa or hot sauce, optional
- 3 tbsp vegetable oil
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 4 rashers streaky bacon, chopped
- 1 tbsp tomato purée
- 2 x 400g cans chopped tomato
- 2 tbsp dark brown sugar
- 2 tsp Dijon mustard
- 2 thyme sprigs
- 2 tsp Worcestershire sauce
- 2 x 400g cans cannellini beans , rinsed and drained
- 2 red peppers, deseeded and chopped
- Chilli peppers to taste, chopped
- 250g organic cheese
- 2 x
Ingredients
- 2 tbsp olive or rapeseed oil
- 1 onion, finely chopped
- 2 medium sticks celery, finely chopped
- 1 yellow pepper, chopped
- 1 red pepper, chopped
- 12 old-spot pork sausages (about 900g)
- 3 fat garlic cloves, chopped
- 3 tsp sweet smoked paprika
- ½ tsp ground cumin
- 1 tbsp dried thyme
- 125ml white wine
- 2 x 400g cans cherry tomatoes or chopped tomatoes
- 2 sprigs
- 250g organic pasta
- 3 tablespoons organic white wine vinegar
- 1 organic lemon (for lemon juice)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 30g olive oil
- 1 medium organic courgette, halved and sliced
- 1 medium organic sweet red pepper, chopped
- 1 medium organic tomato, chopped
- 1 small organic red onion, halved and thinly sliced
- 100g organic cheddar
Accompanying Veg Sticks
- 1/2 Stick Organic Celery
- 1 Organic Carrot
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