Emmer rigatoni pasta with Nana’s garam garlic roasted vegetables

  • Cooking time: 40 mins, Serves: 2
  • 175g Emmer Rigatoni pasta
  • ½ Courgette, roughly chopped
  • 1 Red pepper, roughly chopped
  • 2 shallots, thickly sliced
  • 1 Garlic clove, peeled & crushed
  • 3 Tbsp Garam garlic chutney
  • Salt & Pepper to season
  • Turn the oven on, placing it at 180C.
  • Take the courgette and red pepper, place on a chopping board and roughly chop. Now peel the shallots to roughly chop and peel the garlic, chopping it into large chunks.
  • Take a baking tray, place all the vegetables on top and add two tablespoons of the Garam garlic chutney. Mix the vegetables around so all are covered. Place in the oven to cook for 15 to 20 mins until the vegetables are cooked and slightly charred.
  • When the vegetables are 8 minutes from the end of cooking, take a pot of water, boil on the hob on a medium heat and add a pinch of salt. Once boiling add the pasta.
  • Take the vegetables out of the oven and squish the courgettes and garlic gently with the back of a fork. Add two spoonfuls of the pasta water, a tablespoon of the garam garlic chutney and the sieved pasta. Mix all together and season to taste.
  • Serve with a cold glass of white wine and enjoy!

Nana’s Sweet date tomato & lentil tart

  • Cooking time: 50mins, Serves: 2
  • 4 Chicken thigh fillets
  • Salt & Pepper to season
  • 3 Tbsp Nana’s Sweet Date Chutney
  • 500ml water
  • 125g Hodmedod’s Split Yellow peas
  • 1 Tsp Cumin
  • 2 Tbsp Vegetable Oil
  • 1 Garlic Clove, peeled & crushed
  • 1 Small Onion, thinly sliced
  • 180g Spinach
  • 30 mins before you want to eat place your chicken into a bowl, season with a pinch of salt & pepper and marinade in 2 Tbsp of Nana’s Garam Garlic. Take your yellow split peas, rinse in a sieve until the water runs clear. Boil a 500ml pot of water, add the yellow split peas, cumin and pinch of salt & pepper, bring down to a simmer to cook on the hob for 35 to 45mins (when the split peas start to melt together you’ll know that it’s nearly there).
  • When the split yellow peas are 15 mins into cooking place a frying pan on a medium heat on the hob with a tablespoon of oil. When hot add the chicken and fry on either side for 5 mins, until golden brown on each side and take the chicken out of the pan to set aside.
  • Finely chop the garlic and onions. Place a tablespoon of oil into the frying pan on a medium heat on the hob and once hot add the garlic for 30 secs. Add the onions, season with salt & pepper and cook until softened, roughly 5 mins.
  • Add the spinach into the frying pan and gently heat for 3 - 4mins, stirring everything together. Once cooked add to the split yellow pea dhal and combine.
  • Reusing the frying pan, heat the chicken on either side for 2 mins. To serve, take a few large spoonful's of the dhal and place in the centre of your dish to place the chicken on top. Finish with a tbsp of Nana’s sweet date to serve. Enjoy!

Nana’s Garam Garlic spatchcock chicken with Fava Bean salad

  • Cooking time: 1 hr 30mins, Serves: 2
  • 1 small whole chicken
  • 5 Tbsp Nana’s Garam Garlic chutney
  • 1 Tbsp Salt
  • 100g Hodmedod’s Fava Beans
  • 50g Pecorino cheese, crumbled
  • 1 Red onion, thinly sliced
  • Salt & Pepper to season
  • 1 Tbsp white wine vinegar
  • Bunch of fresh salad
  • To spatchcock the chicken grab a wooden board, sharp pair of kitchen scissors and the whole chicken. Place the chicken on the board so the breast side is facing down. Feel for the middle bone that runs down the length of the chicken, where the individual rib bones meet a long bone, now take your scissors and cut either side of the bone from the top to the bottom of the chicken. Note: Make sure your scissors are sharp as this will help you cut through the chicken easier.
  • Once you’ve taken the bone out turn the chicken over and squash the breast area of the chicken down so the chicken lays flat. Now place on a baking tray.
  • To marinate the chicken, you will need to create space for the marinade to go between the skin and the meat. Gently pull the skin off the chicken, placing your hand in between the skin and meat to create gaps. Now take the garam garlic chutney and pour the tablespoons into the pockets you’ve made. Once filled make sure to move the chutney all over the meat.
  • Leave the chicken to marinate for an hour or overnight if you can, placing in the fridge.
  • Preheat the oven, turning to 180C
  • Take the chicken drizzle with a tablespoon of oil and season with salt & pepper over the skin. Place in the oven and cook for 40 to 50 mins.
  • While the chicken is cooking rinse and drain the split fava beans with water. Pour the 500ml of water into a pot and once boiling add the split fava beans, with half a vegetable stock cube in. Once added cook on a medium heat on the hob for 20 mins until soft.
  • When the beans have softened a little take them out of the water and place into a bowl to cool.
  • Once cooled crumble in the pecorino cheese with a roughly chopped red onion, seasoning with salt and pepper and a tablespoon of white wine vinegar. After 15 mins add in the mixed leaf salad and a drizzle of oil.
  • Take the chicken out of the oven and rest for 10 mins. Serve with the salad on the side and enjoy!

Nana’s Sweet date tomato & lentil tart

  • Cooking time: 30 mins, Serves: 2
  • 1 sheet of puff pastry
  • 1 Egg, beaten
  • 2 Tbsp Nana’s Sweet Date chutney
  • 60g Hodmedod’s Olive Green lentils
  • 3 large tomatoes, thinly sliced (heirloom tomatoes would work well)
  • Salt & pepper
  • 1 Tbsp olive oil
  • ½ Lemon, squeezed
  • Take the pastry out of the fridge and leave out for at least 20 mins before you want to start cooking.
  • Preheat the oven, turning to 180C
  • Take a round sided tin or a flat tray for you to lay the pastry on. Cut the pastry into a circle and lay on a baking sheet on the tin or tray. Take a fork and make small holes in the pastry evenly spaced with 4cm gap between each fork mark.
  • Take the egg, mix in a bowl and brush over the middle of the pastry, leaving a 2cm edge. This is to make sure the pastry cooks evenly later when placing the lentils and tomatoes on top.
  • Place in the oven and cook for 10 mins
  • While the pastry is cooking take a pot of water, boil on the hob and add the quinoa with a pinch of salt. Cook for 10 mins. Then take the tomatoes and thickly slice to later place on top of the tart.
  • After 10 mins take the pastry out of the oven, take the date chutney and spoon out onto the middle of the pastry tart. Having covered the pastry in chutney, leaving the 2cm edge clean, spoon out the quinoa spreading evenly on top. Then arrange your tomato slices in a circle on top. Drizzle with oil and season with salt & pepper. Place in the oven and cook for 20 mins.
  • When cooked bring out of the oven and squeeze half a lemon all over. Slice generously and enjoy!

Nana’s sweet date & red haricot bean chilli con carne

  • Cooking time: 40 mins, Serves: 2
  • 2 tbsp of Nana's Date Chutney  
  • 250g free range or organic beef mince 
  • 200g chopped tomatoes (tinned if out of season) 
  • 250g tin of Hodmedod's Red Haricot Beans   
  • 1 onion, finely chopped 
  • 2 garlic cloves, finely chopped
  • 75ml of red wine
  • 1 Tsp ground cumin
  • 2 Tsp chillies   
  • 1Tsp of sugar
  • 1 Tbsp of organic plain flour 
  • 1 Tbsp of cocoa powder 
  • 1 Tbsp vegetable oil
  • 1. Toast the dry spices and chillies in a dry frying pan for one minute to extract the naturally aromatic flavours. Set aside. 
  • 2. Heat up your pan and once warm, put in a drizzle of rapeseed oil. Wait until the oil is hot and put in your finely chopped onions. Once they are translucent, throw in your dark muscovado sugar and cook until beginning to caramelize. 
  • 3. Add your minced beef and stir in with the onions. Cook this for 5 minutes with your toasted spices, finely chopped chillies, ginger and garlic. Once cooked, sprinkle over the flour and stir well.
  • 4. Add the port, beef stock, chopped tomatoes, haricot beans and bay leaves. Give it a nice big stir and then leave covered for 30 minutes on a medium heat.
  • 5. After 15 minutes, add two healthy dollops of Nana's Date Chutney and the cocoa powder. Stir and leave for another 15 minutes. 
  • 6. Serve up with a pile of rice, tortilla or whatever else you feel like. 

Nana’s Sweet date lamb meatballs with couscous

  • Cooking time: 40 mins, Serves: 2
  • 150g Lamb mince
  • 3 Tbsp Nana’s Sweet date chutney
  • Handful of coriander
  • 1 Onion, finely chopped
  • 20g breadcrumbs
  • Salt & pepper to season
  • 1 Tbsp vegetable oil
  • 100g cous cous
  • 200ml water
  • 1 Vegetable stock cube
  • Tin of chopped tomatoes
  • Preheat the oven, turning to 180C.
  • First to make the meatballs, in a bowl add the mince, onion, coriander, breadcrumbs, 2 tablespoon sweet date chutney and season with salt & pepper. Get your hands in and mix all together. Tip: the more you squeeze and mash the mince, the more tender the meatballs will be.
  • On a board roll the mince mixture into about 10-12 golf-ball-sized meatballs. Take a baking tray, add a tablespoon of oil and place the meatballs in, spreading evenly to ensure they brown nicely. Roast for 25 to 30 mins until crispy, brown.
  • When the meatballs are 10 mins from the end of cooking, tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed.
  • Placing a frying pan on a medium heat on the hob take your tin of tomatoes and tip in. Add the tablespoon of chutney and season with salt & pepper to taste. Cook for 5 mins to reduce.
  • When the meatballs are cooked add to the pan to combine. Take your cous cous and place the meatballs on top with some sauce. Tuck in!

Portobello mushrooms marinated in Nana’s Garam Garlic

  • Cooking time: 40 mins, Serves: 2
  • 2x Large Portobello mushrooms
  • 2 Tbsp Nana’s chutney Garam Garlic
  • Panko breadcrumbs
  • Handful of coriander
  • Salt & pepper to season
  • Marinate the mushrooms in 1 tablespoon of the Garam garlic chutney for up to 30 mins
  • Roughly chop the coriander and combine with the panko breadcrumbs, a tablespoon of the garam garlic chutney, season with salt & pepper.
  • Take the mushrooms and coat with the panko breadcrumb mixture, placing on a tray and leaving in the fridge for 30 mins.
  • Preheat the oven, turning to 180C. Place in the mushrooms and cook for 15 mins. Take out and enjoy!