Tag: range

Your winter warmers

goodtoknow has teamed up with Russell Hobbs to bring you the goodtoknow Cooking Club. Every month we give you the chance to win a full Russell Hobbs Creations range including a Kitchen Machine, Mini Chopper, 3 in 1 Hand Blender and Food Processor. All you have to do to enter is send in your themed foodie pics. November’s theme was winter warmer food pictures.

There’s nothing better than a warming, hearty meal in these cold winter months. Winter warmers are a great way to get the family together around the dinner table, to shake off those winter blues and get everyone talking.

From cheesy cottage pie to comforting chicken stew, roast dinner to apple crumble, we received some amazing pictures from you – thank you for all of your brilliant entries. Every single one of them looks delicious and we wish we could have a taste of them all.

It was very hard deciding on our winner but we’ve managed to choose our fave. Come and have a browse through all of our tasty entries and see who was crowned this month’s star cook.

Make sure you keep an eye out for next month’s competition and you could be in with the chance of winning your very own Russell Hobbs Creations range. Next month’s theme is Christmas baking!

Incoming search terms:

Christmas pudding crumble

As Christmas gets ever closer, if you haven’t got your food sorted, there’s no need to panic – it might be time to cheat! And cheating doesn’t mean poorer quality when you buy from Tesco’s Finest range. Don’t spend time fiddling around with bacon and sausages – buy your pigs already in blankets! Roasties can be hit and miss – make sure yours are always a hit with Finest Goose Fat Roast Potatoes or follow our easy recipe. Add Christmas cake, pud and mince pies to your shopping list and make sure you keep our roast turkey with olde English chestnut stuffing recipe handy and you’re all set for the big day. Happy Christmas! Nichola Palmer – Recipes Editor, goodtoknow

A really big sandwich that is packed full with leftover Christmas turkey, stuffing, sausage and salad leaves. A quick and easy snack for 2 people that will use up any leftovers you might have.

Serves: 2
Total time: 10 mins
Skill level: Easy peasy
Costs: Cheap as chips

6 slices granary bread
6 tsp mayonnaise
6 slices cooked turkey
2 tbsp cranberry sauce
4 tsp cooked stuffing
4 cooked chipolatas, halved lengthways
2 handfuls of rocket and chard salad or other leaves
4 cocktail sticks

This sandwich is not just good for leftovers, it’s perfect for festive lunches all the way through December

Spread one side of each piece of bread with the mayonnaise. Top 2 slices of bread with the turkey slices and cranberry sauce.
Put a second slice of bread, mayonnaise-side up, on top, then pile on the stuffing, halved chipolatas and a handful of salad leaves.
Put the last slice of bread on top. Push 2 cocktail sticks into each sandwich to hold them together, then cut the sandwich in half and serve.

By Woman’s Weekly

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Incoming search terms:

Roast bubble and squeak

Looking for a way to use up that leftover turkey? Why not try this low-fat turkey curry

Serves: 4
Prep time: 15 mins
Cooking time: 40 mins
Total time: 55 mins
Skill level: Easy peasy
Costs: Cheap as chips

400g can chopped tomatoes
1 chicken stock cube
1 level tbsp Tikka or garam massala curry powder
450-500g packet turkey breast, cubed
1 large onion, peeled and cut into thin wedges
1 red pepper, deseeded and cubed
1 large courgette, halved and sliced
2 level tbsp freshly chopped coriander
Salt and freshly ground black pepper
Cooked Basmati rice, to serve

Buy a nice pack of flavoured ready-made rice to serve with this dish on Boxing Day

Tip the can of tomatoes into a large saucepan and add 300ml (½ pint) water, stock cube and curry powder. Place the pan over a medium heat and bring the mixture to the boil, stirring so the stock cube dissolves and simmer for a couple of minutes.
Add the turkey and onion to the pan and bring the contents of the pan back to a simmer. Simmer the mixture gently for about 20-30 mins, until the onion has softened.
Add the red pepper and courgette to the pan and simmer the curry, uncovered for about 10 mins, until the vegetables have softened and the sauce is a coating consistency.
Stir in most of the chopped coriander and season to taste with salt and pepper. Sprinkle remaining chopped coriander over the top. Serve the curry accompanied with boiled rice.

By Woman’s Weekly