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Lamb Pittas with Chilli Dip

by Recipes

Ingredients 

• 500g Lamb Mince 
• 1 tbsp of Olive Oil 
• 1 tbsp of Vinegar 
• 1 tsp of Mustard 
• Cucumber 
• 420g Red Kidney Beans 
• 1 tsp of Chilli Powder 
• 100g Natural Yogurt 
• Pitta Bread 
• Salad 

Steps 

1. Divide 1 500g pack of lamb mince into 8 evenly sized patties and place in the fridge to chill for 10 minutes. 
2. Make a salad dressing using 1 tbsp of olive oil, 1 tbsp vinegar and 1 tsp of mustard and stir. 
3. Halve one whole cucumber lengthways and scoop out the seeds from both halves. 
4. Thinly slice the rest of the cucumber and mix with 420g of red kidney beans, toss into the salad dressing and set aside. 
5. Heat a tablespoon of olive oil and fry each of the lamb patties until well cooked and hot. 
6. Meanwhile, combine 1 tsp of chilli powder with 100g of natural yogurt.
7. Toast the white pitta bread and split them in half. 
8. Spread the inside with the yogurt dip and place the patties inside.
9. Serve with salad. 

Enjoy!

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Tomato and Smoked Sausage

by Recipes

One pot and perfect for camping. 

Ingredients 

• Mayonnaise 
• White Onion 
• 2 Garlic Cloves 
• 350g Smoked Sausage 
• Tin of Chopped Tomatoes 

Steps 

1. Heat 4 heaped spoonfuls of mayonnaise 
2. Add in 1 chopped white onion and 2 chopped garlic cloves and cook for 5 minutes. 
3. Add in 350g of smoked sausages chopped, 2 tbsp of tomatoes puree, 2 tbsp of red wine vinegar, 1 tin of chopped tomatoes, splash of water, 1 vegetable stock cube, and one glass of red wine. 
4. Cook for 30 minutes stirring occasionally. 
5. Serve with rice or bread. 

Enjoy!

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Courgette and Lemon Spaghetti

by Recipes

This year our allotment has been producing lots of tasty courgettes, so this is the perfect recipe to put them to good use and makes a quick midweek meal.

Ingredients

• 300g of spaghetti
• 6 garlic cloves
• Zest of two lemons
• 650 grams of courgette
• 3 tsp of chilli flakes
• Slice of bread
• Olive oil
• Water
• Chopped parsley

Steps

1. Boil the spaghetti
2. Grate the courgette and then squeeze out the excess juice, you can do this in a seize
3. Add the olive oil and crushed garlic to a pan, heat up and then add the grated courgette and cook until soft
4. Grate up the bread to make crumbs
5. Drain the pasta and add the courgette, mix together add the lemon zest and squeeze out the juice all over the dish. Mix together and add the chilli flakes and mix again
6. Fry up the breadcrumbs with the olive oil and chopped parsley until crispy and top them on the pasta

Enjoy!