It's no surprise that we all like a little dinner inspiration from time to time - even the greatest Cooks amongst us. So here are 4 recipes you could add to the menu this week. To make it easy, simply head to the Package Deal  page, find the recipe you are after and add the goodies to your cart. Your Dinner Package will then be delivered to your door with your recipe sheet.

We know that you may not require all the ingredients in every package - like Olive Oil, most of us have that in the simply remove this item from your cart.

Happy cooking !

Packages available 21st - 31st August 2017

Kidney Bean Curry

Thank You BBC Good Food

1 tbsp vegetable oil
1 onion finely chopped
2 garlic cloves, finely chopped
thumb-sized piece of ginger peeled and finely chopped
1 small pack coriander, stalks finely chopped, leaves roughly shredded
1 tsp ground cumin
1 tsp ground paprika
2 tsp garam masala
400g can chopped tomatoes
400g can kidney beans, in water
cooked basmati rice, to serve

1.Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
2. Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
3. Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves. 












Chicken Satay

Thank You Jamie Olivier

1 level tsp medium curry powder
1/2 level tsp ground cumin
1 heaped tsp turmeric
3-4 fresh chillies
2 cloves of garlic
5cm piece of ginger
1 bunch fresh coriander (30g)
6 tbsp crunchy peanut butter
2 tbsp low-salt soy sauce
6 spring onions
4 limes
8 free range thighs, skin off & bone out
1 handful of shelled peanuts
extra virgin oil
1/4 of a watermelon (1.5kg) or 1 ripe pineapple

1. Gently heat the curry powder, cumin and turmeric for 1 minute in a dry pan on a medium heat.
2. Deseed 2 chillies and peel the garlic and ginger. Place in a blender with the toasted spices and coriander (reserving a few nice leaves in a bowl of cold water for later).
3. Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of 3. Blitz until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection.
4. Cut each chicken thigh into 4 pieces and toss with half the satay sauce. Divide and thread onto 4 skewers and marinate in the fridge for at least 2 hours, but preferably overnight.
5. If you’re using a barbecue, get it going 1 hour before you want to cook. If you’re using a griddle pan, cut your wooden skewers to fit and preheat the pan.
6. Get a garnish plate together – drain the coriander leaves, finely slice the whites of the spring onions, finely slice the remaining chillies and wedge up the remaining lime. Toast the peanuts in a dry pan until golden, then crush and add to the plate.
7. When you’re ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or griddle pan. Cook for around 15 minutes, or until beautifully gnarly and golden, turning regularly.
8. Serve on a platter with the rest of the sauce on the side. Sprinkle over the garnishes and slice up some nice ripe wedges of watermelon or pineapple to serve on the side – heavenly.
















Chilli-Spiced Prawns With Lime & Mint Salt

Thank You

2 tablespoons plain flour
2 teaspoons chilli powder
1 teaspoon cracked black pepper
16 medium prawns, peeled (tails intact), deveined (original recipe uses green prawns)
2 tablespoons extra virgin olive oil
1/2 cup garlic aioli, to serve
Lime wedges, to serve

1.Make lime and mint salt. Combine salt, lime rind and mint in a small bowl.
2.Combine flour, chilli powder and pepper in a bowl. Add prawns. Toss to coat all over, shaking off excess flour.
3. Heat oil in a large frying pan over medium-high heat. Add prawns. Cook, turning, for 3 to 4 minutes or until golden and just cooked through. Drain on paper towel. Transfer to a serving plate.
4. Sprinkle with 1/2 the salt mixture. Serve with remaining salt mixture, lime, aioli and extra mint.