MAMA Meals

– Olive oil

– 1 red onion

– 2 garlic cloves, finely chopped (can also used frozen crushed garlic!)

– 10 button or chestnut mushrooms, finely sliced (can use asparagus or tenderstem broccoli instead)

– 200g/7oz fresh spinach, washed

– 1 x 200ml7fl oz tub crème fraîche

– 300g/10½oz dried tagliatelle

– 15g parmesan cheese

– Chicken (optional)

1. Heat the oil in a pan and gently fry the garlic for a few minutes, or until pale golden-brown. Add the mushrooms, onion and fry over a high heat for 8-10 minutes. Tip the spinach into the pan, and stir regularly as it wilts. Continue cooking over a medium heat until most of the water has evaporated.

 

2. Remove the pan from the heat and stir in the crème fraiche and cheese. Return the pan to the heat, bring to the boil, and simmer for a few minutes, or until the sauce has thickened. Season to taste with salt and freshly ground pepper.

 

3. Meanwhile, cook the pasta in a large pan of salted boiling water, according to packet instructions. Once cooked, drain the pasta, and toss with the mushroom and spinach sauce. Serve immediately.

– 200g cooking chorizo

– 2 x 400g cans chopped tomatoes

– 2 x 400g cans drained butter beans

– 1 onion, finely chopped (or use frozen chopped onions)

– 2 x garlic cloves, chopped (or use frozen crushed garlic)

– 200g bag spinach

– Slice the chorizo and tip into a large saucepan over a medium heat. Fry gently for 5 mins or until starting to turn dark brown.

– Add the onion and cook for 10 mins, then add the garlic for another 2 mins.

– Add the tomatoes and butter beans, bring to the boil, then simmer for 10 mins.

– Stir in the spinach, season to taste and ladle into bowls.

– Serve with rice or crusty bread.

-1 tbsp oil

 

-2 chicken breasts, cut into 2½cm/1in pieces

 

-75g/2½oz chorizo

 

-1 small onion, finely chopped

 

-1 garlic clove, finely chopped

 

-1 red pepper, thinly sliced

 

-200g tin chopped tomatoes

 

-150g/5½oz basmati rice

 

-200ml/7fl oz chicken stock (made from ½ stock cube)

-Heat the oil in a medium saucepan with a tight-fitting lid and fry the chicken and chorizo for 3 minutes.

 

-Add the onion, season well, and fry for 5 minutes, or until softened. Add the garlic and pepper and cook for a further minute. Add the tomatoes and cook for 2 minutes, then add the rice and stir well.

 

-Pour over the stock, bring to the boil, put the lid on, turn the heat down as low as it will go, and cook for 12 minutes.

 

-Turn off the heat and leave the rice to stand for 12 minutes. Take off the lid, fluff up the rice, and serve immediately.