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 6th and the 30th April 2020

Hearty Winter Stew

Thank you Yogi Tree Blog for the recipe.

This stew is delicious and filling, and easy to make in a slow cooker, or even in a large pot with a bit of attention.
Great for the days at home when you can enjoy the smells filling your kitchen!

Prep: 5 min
Cook: 8 hrs
Serves: 4-6

• 1 large brown onion, diced
• 2 cloves crushed garlic
• 500g organic beef mince
• 2 cups roughly chopped, scrubbed potatoes (skin on is fine)
• 3 large carrots, roughly chopped
• 1 400ml can of tomatoes (diced or whole peeled)
• 2 Tablespoons tomato paste 
• 1 & 3/4 cup beef bone broth (Or regular stock if you don't have bone broth)
• 1 & 1/2 teaspoon sea salt
• 2 tablespoons of your preferred dried herbs (or a handful of fresh) - We suggest our Italian dried herb mix
• 1 can of beans/lentils - whatever are your favourite - We've suggested cannellini, but butter beans, lentils, or a mix would  also work well.
• Freshly ground black pepper.  Grind on just before serving.

1. First chop your vegetables, and drain your canned beans.
2. Then, combine everything in the slow cooker. Cover and cook on high for 8 hours.
 Note - if using fresh herbs, only add these in the last hour of cooking.

Can be enjoyed on its own, or over rice, or with crusty buttered bread.
Serve with ground pepper to taste, and enjoy!



Slow Cooked Chicken Korma

Thanks to BBC Good Food for the recipe

Make a mild and creamy korma in the slow cooker. Sure to become a family favourite, slow cooking ensures tender chicken and a rich, fragrant curry sauce.

Prep: 15 min
Cook: 6hrs 20 min
Serves: 4-6

• 2 garlic cloves
• thumb-sized piece ginger, peeled
• 2 large onions, finely chopped
• 2 tbsp vegetable oil
• 1 kg / 6 skinless chicken breasts, cut into large chunks
• 2 tbsp tomato purée
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp ground coriander
• 1⁄4-1⁄2 tsp chilli powder (to personal preference)
• 2 tsp sugar
• 300ml chicken stock
• 150ml double cream
• 6 tbsp ground almonds
• toasted flaked almonds, coriander, basmati rice and naan breads, to serve (optional)

1. Heat the slow cooker to low. Put the garlic, ginger and onions in a small blender with a splash of water and whizz to a  paste. Heat the oil in a frying pan over a medium-high heat and sear the chicken all over. Remove from the pan and set  aside, then add the onion paste. Fry over a medium heat for 10 mins until lightly golden.
2. Stir in the tomato purée, spices, 1 tsp salt and the sugar, fry for 1 min until aromatic, then put the chicken back into the  pan (with any resting juices) and add the stock. Stir and bring to a simmer, then spoon into the slow cooker. Cook on low  for 5-6 hrs until the chicken is tender and cooked through.
3. Stir through the cream and the ground almonds and bubble for 10 mins to reduce, if needed. Scatter with flaked almonds  and coriander, if using, then serve with rice and naans, if you like.



Slow Cooked Chicken Noodle Soup

Thanks to Healthy Little Foodies Blog for this recipe

A delicious and comforting soup with very little prep.
Any leftovers can be stored in the fridge and eaten the next day. If you want to freeze it, I recommend freezing it before you add the noodles.

Prep: 10 min
Cook: 6 hrs 30 min
Serves: 8

• 700g Skinless Chicken Breast *See Note 1
• 1 medium Onion, finely chopped
• 240g (approx 3 medium) Carrots, peeled and chopped * See Note 2
• 80g (approx 3 stalks) Celery, finely chopped
• 2 tsp Minced Garlic
• 1/2 tsp Dried Thyme
• 2 Bay Leaves
• 2 litres (8 cups) Chicken Stock *See Note 3
• 250g (8.8oz) Spaghetti, snapped into pieces *See Note 4
• 1 tbsp Fresh lemon juice
• 1 tbsp Fresh parsley, chopped

1. Add chicken, onion, carrots, celery, garlic, thyme, bay leaves and chicken stock to a slow cooker.
2. Cover and cook on low for 6 hours
3. Remove the cooked chicken breast and shred using two forks, the meat should fall apart easily.
4. Add the chicken back into the cooker along with the pasta. Switch to a high setting, cover and cook for around 15 - 20  mins, until the noodles are cooked.
5. Stir in the lemon juice and parsley.
6. Serve

1. You can replace the breast meat with thigh meat if you prefer. Just remove the bone and shred at the same stage as you  would the breast meat.
2. I slice the thinner part of the carrot to give rounds and then dice the thicker end of the carrot. Slice / dice to your  preference.
3. For young children you should use homemade or low sodium chicken stock to reduce the sodium level. Alternatively  reduce the amount of stock and replace with water.
4. You can use any pasta you wish but the cooking time may vary, check every five mins after the set cooking time, until  cooked. I like to use spaghetti and snap it into thirds, you can snap it into smaller pieces if you prefer.



Slow Cooked Winter Vegetable Soup With Split Red Lentils

Thanks to A Beautiful Plate Blog for this recipe

Hearty slow cooker winter vegetable soup with split red lentils. This healthy slow cooker soup recipe is packed with vegetables, red split lentils, and finished with a drizzle of olive oil, chopped parsley, and parmigiano-reggiano cheese! Naturally gluten free (and vegetarian friendly: just use vegetable broth in place of regular chicken broth)

Prep: 20 min
Cook: 6 hrs
Serves: 4-6

• 2 tablespoons extra virgin olive oil
• 1 large gold onion, diced
• 3 celery stalks, diced
• 3 medium carrots, trimmed, peeled, and diced
• 2 medium zucchini, ends trimmed and chopped into 3/4-inch chunks
• 3 large potatoes (500g), scrubbed and chopped into 3/4-inch cubes
• 3/4 cup split red lentils
• 1 cup canned diced tomatoes (with their juices)
• 2 pieces of parmigiano-reggiano rind
• 2 dried bay leaves
• 3-4 sprigs of fresh thyme
• 5 cups (1.25L) chicken stock
• 1 teaspoon kosher sea salt, plus more
• freshly ground black pepper
• 2-3 cups finely sliced savoy cabbage, reserved for later
• extra virgin olive oil, for drizzling
• freshly chopped flat-leaf parsley (or basil), for garnishing
• freshly grated parmigiano-reggiano cheese, for garnishing

1. If you own a stovetop-safe slow cooker insert: Heat the olive oil in the insert over medium heat on the stove. Add the  onion and celery and saute until tender, 5 to 7 minutes, before transferring to the slow cooker and continuing with the  instructions below.
2. If you do not own a slow cooker with a stovetop-safe insert (or wish to skip step one): Place the insert on the slow-cooker  base (this recipe will fit a 4-quart capacity slow cooker). Add the olive oil, onion, celery, carrot, zucchini, potatoes, split  red lentils, chopped tomatoes, parmigiano rind, bay leaves, thyme, chicken stock, kosher salt, and black pepper. Stir  together. Cook on high heat for 4-6 hours, or until the red lentils are tender (or alternatively, cook on low heat for 8-10  hours).
3. In the last hour of cook time (or 2 hours, if you are cooking over low heat), add the thinly sliced cabbage. Remove and  discard the dried bay leaves and any tough thyme sprigs. Adjust the seasoning to taste salt and pepper – you will most  likely need to be liberal on the salt for this soup!
4. Serve the soup and top each serving with a drizzle of extra virgin olive oil, a sprinkling of freshly chopped parsley, and  freshly grated parmigiano-reggiano.