Dream Team Recipes

Prep time: 20 minutes (combined) Cooking time: 65 minutes (combined) For this meal you will be using two other "Dream Team" recipes. The ingredients listed below are separated out to cover each. INGREDIENTS - WHITE PARSLEY SAUCE 25g butter 25g plain flour 650ml milk salt and white pepper 2 TBSP parsley leaves (finely chopped) INGREDIENTS - BOLOGNESE 500g Lean beef mince 2 Carrotts 1 Red pepper 600g Chopped tomatoes 100g Chorzio 85g Smoked (diced) pancetta 3 Cloves of garlic 1 Large red onion 1 TBSP Worcestershire sauce 1 Beef stock cube 1 TSP Dried oegano 1 TSP Dried Basil Salt & pepper (to taste) INGREDIENTS - LASAGNE 250g grated mozzarella 3 TBSP grated parmesan   9 Lasagne sheets INSTRUCTIONS The first thing you will need to do is too make the Bolognese . During step 5 of the Bolognese start making your White Parsley Sauce . During step 6 of the Bolognese, place your lasagne sheets in a pan of boiling water and simme...

Prep time: 15 minutes Cooking time: 25 minutes INGREDIENTS 300g spinach 6 lasagne sheets 650ml white parsley sauce ( click here for our home recipe which only takes 10 minutes) 200g poached salmon fillets, skinned and boned, broken into chunks (cooking time not included above) 150g raw, peeled king prawns Spicy Chorizo (we used the pre-sliced kind as it was easier to shred) 25g parmesan, grated 25g mozzarella (optional) INSTRUCTIONS Preheat the oven to 180C (fan).  Place the spinach in a large colander, pour over a kettle of boiling water, then run the cold tap through it to cool it down. When cooled squeeze the spinach to completely remove any excess water. Place the lasagne sheets in a pan of boiling water and simmer for 2 minutes. Rub a layer of butter around the bottom of your oven dish then pour a third of the parsley sauce into a small buttered oven dish and spread evenly covering the bottom. Top with half of the spinach, salmon, prawns and chorizo, t...

Prep time: 20 minutes Cooking time: 25 minutes INGREDIENTS 4 cloves of garlic 1 white onion 2 carrot ½ a bunch of fresh flat-leaf parsley  100g chorizo 3 chicken breasts (diced) olive oil 1 TBSP sweet smoked paprika 1 red pepper 1 TBSP tomato purée 1 chicken stock cube 500g paella rice 85g smoked pancetta (diced) 100g frozen peas 200g frozen peeled cooked prawns 100g frozen cooked mussels  1 lemon INSTRUCTIONS Mince the garlic, roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken. Add some oil into a large wok / paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken, pancetta and paprika, and fry for around 5 minutes, stirring regularly. Dice the pepper, then add to the pan for a further 5 minutes. Add the tomato purée and crumble the stock over the mix, then add the rice and stir for a couple of minutes so the flavour permeates the rice. Pour in ...