Our 5 Meals to Feed a Family of 4 Box is a great way to take the hassle out of cooking. With this box you'll be able to make a Classic Spaghetti Bolognese, Vegetable Pasta Bake, Rosti-Topped Cottage Pie, Sausage Tray Bake and a Vegetable Chilli with Wedges. Find the full recipes below, and enjoy tucking in!

Classic Spaghetti Bolognese

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Ingredients

400g Spaghetti
500g Beef Mince
2 cloves of Garlic
1 large Carrot
1 large Onion
400ml Passata
Small handful of Parsley
1 Vegetable Stock Pot
From your cupboard:
Oil
Salt & Pepper
Optional- Red wine and tsp of sugar

STEP 1
Finely chop the onion, carrot and garlic, then finely chop the parsley and put to one side.

STEP 2
Heat a large, non-stick frying pan with 3 teaspoons of oil, add the onions and carrots and cook for 4-5 minutes before adding the garlic and cooking for a
further minute.

STEP 3
Add the beef mince to the pan and cook for 4-5 minutes until browned. Season with Salt & Pepper (Optionally add a splash red wine to the pan and a
teaspoon of sugar to give the bolognese a kick)

STEP 4
Use 100ml of boiling water to dissolve the stock pot and add this to the mince along with the passata. Bring the bolognese sauce to a simmer until the sauce has thickened and the meat is tender. Just before serving, mix in some of the chopped parsley reserving some for garnish at the end.

STEP 5
Bring a pan of seasoned water to the boil and cook the spaghetti as per packet instructions.

STEP 6
Once the spaghetti is cooked, drain and portion into bowls. Spoon over the bolognese and finish with some of the reserved chopped parsley.
(Optionally, sprinkle in some grated cheese for added flavour)

Vegetable Pasta Bake

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Ingredients

400ml Passata
500g Pasta
A pack Mozzarella
1 Courgette
1 large Onion
1 large Carrot
2 cloves of Garlic
400g Chopped Tomatoes
small handful of Parsley
100g Cheddar
1 Vegetable Stock Pot
From your cupboard:
Oven Proof dish
Oil
Salt & Pepper

STEP 1
Roughly chop the onion, carrot and courgette and crush the garlic.

STEP 2
In a large saucepan add boiling water and a little salt and cook the pasta as per packet instructions. Preheat the oven to 190C/ 170C Fan/ Gas mark 5
and find a suitable oven proof dish.

STEP 3
Add a little oil to a frying pan and heat. Add in the chopped onion, carrot, courgette and crushed garlic. Stir and cook for 3-4 minutes.

STEP 4
Add the passata, chopped tomatoes and the cooked pasta and a vegetable stock pot to the pan with the vegetables, season with salt & pepper and stir well.

STEP 5
Transfer the contents from the pan to the ovenproof dish and top with 100g of grated cheese, slices of the italian mozzarella.

STEP 6
Sprinkle with half the chopped parsley, Place in the oven and bake for 20 to 25 minutes or until the cheese is golden and bubbly. Once cooked top with remaining parsley.

Rosti-Topped Cottage Pie

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Ingredients

500g Beef Mince
250g Mushrooms
2 Carrots
2 Trimmed Leeks
600g Maris Piper Potatoes
2 Onions
100g Cheddar Cheese
1 Vegetable Stock Pot
From your cupboard:
Baking Tray
Ovenproof dish
Oil
Salt & Pepper

STEP 1
Preheat your oven to 190C/ 170C Fan/ Gas mark 5. Wash and finely chop the leeks, then peel and grate the carrots and potatoes. Dice the onion and
mushrooms and put to one side.

STEP 2
Peel and grate the carrots and potatoes. Dice the onion and mushrooms and put to one side. In a frying pan add a teaspoon of oil and heat. Fry the grated potato, carrot and half the leeks until soft and just browning.

STEP 3
Scrape onto a baking tray and bake in the oven for 5-6 minutes, then put to one side till needed.

STEP 4
In the pan, add a little more oil then add in the mince and fry for 5-6 minutes stirring often until browned. Add the onion and mushroom with the remaining chopped leeks and continue to cook for 5 minutes until all softened. Season with salt and pepper.

STEP 5
Stir in a vegetable stock pot into the pan along with 400ml of boiling water, cook for around 5 minutes or until the sauce has reduced to a thicker looking gravy.

STEP 6
Place the mince and vegetables in an ovenproof dish, layer on top the carrot, leek and potato rosti mix and then top with 100g grated cheddar cheese. Place in the oven and bake for 15 minutes, cook until golden brown and bubbling.

Sausage Tray Bake

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Ingredients

12 Sausages
2 Onions
2 Carrots
600g Maris Piper Potatoes
2 Salad Peppers
1 Vegetable stock Pot
4 Cloves of Garlic
2 sprigs of Thyme/rosemary
From your cupboard:
Oven proof dish
Oil
Salt & Pepper

STEP 1
Preheat your oven to 200C / 180C Fan / Gas mark 6.

STEP 2
Roughly chop the carrots, peppers and potatoes into large chunks. Slice the onion into wedges then peel and crush the garlic.

STEP 3
Make up and put to one side 300ml of stock using a vegetable stock pot and boiling water. Place the all the vegetables in an ovenproof dish, separating
the onion quarters slightly.

STEP 4
Place in the sausages, add a little oil and salt & pepper, stirring well to coat all the ingredients then place the dish in the oven.

STEP 5
After cooking for 6-7 minutes, remove the dish, chop some fresh Thyme or Rosemary and stir in. (Reserving some herbs for garnish), Place back in
the oven for 20 minutes.

STEP 6
After 20 minutes remove the tray from the oven, turn the sausages and pour over the stock. Return to the oven for a further 20 minutes, or until the
vegetables are cooked and tender.

Vegetable Chilli with Wedges

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Ingredients

600g Maris Piper Potatoes
2 Onions
390g Chopped tomatoes
480g Kidney Beans
2 Carrots
1 tsp of Chilli powder
1 Salad Pepper
From your cupboard:
Large baking tray
Oil
Salt & Pepper

STEP 1
Preheat the oven to 220C/ 200C Fan/ Gas mark 7. Roughly chop the onion, carrot and peppers ready for cooking, and drain the cans of kidney beans.

STEP 2
Cut the unpeeled potatoes into wedges. Toss the potato wedges in a drizzle of oil and spread out in a single layer on a large baking tray. Cook for 30-35
mins, turning halfway, until tender and golden brown.

STEP 3
Meanwhile, begin heating a pan on a medium to high heat with 2 teaspoons of oil. Add all of the chopped vegetables to the pan and cook for 5 minutes. Add in 1 tsp of Chilli powder (more can be added at the end if required) cook for a further 2-3 minutes.

STEP 4
Add the can of chopped tomatoes to the pan and bring to a simmer for 5 minutes.

STEP 5
Add the kidney beans to the tomato and vegetable mixture and add some salt & pepper to taste. Bring to the boil then simmer on a low heat until vegetables are tender and wedges are ready.

STEP 6
When cooked, remove the wedges from the oven and serve with the Vegetable Chilli on top. (Optionally, sprinkle in some grated cheese for added flavour).