Blue Cheese Parcels
Makes: 20 parcels
Prep time: 35-40 mins
Cooking time: 20-25 mins
Filling
1kg (2lb 4oz) King Edward or Maris Piper potatoes
150g (5½oz) Somerfield Stilton or Dolceblue
250g (9oz) carrot, grated
2.5ml (½tsp) mixed herbs
Pastry
450g (1lb) plain flour
2.5ml (½tsp) cayenne pepper
225g (8oz) Somerfield soft spread, cubed
1 large egg
Cold water
Boil the potatoes until soft. Drain and mash. Mix the grated blue cheese, carrot and mixed herbs into the potato.
Preheat oven to 180C, 350F, gas mark 4. Into a bowl, mix the plain flour and the cayenne pepper. Mix the cubed soft spread into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Beat the egg and 150ml (5fl oz) cold water into a bowl. Make a well in the centre of the flour mixture and add the egg. Mix together, adding more water as necessary until you have a firm but not sticky dough.
Place the dough on a floured surface and roll out to about 5mm (1/4in) thick. Use a large pastry cutter to cut out rounds and place them on a baking sheet.
Put a teaspoon of the blue cheese filling in the centre of the round and pull up both sides to create a pasty shape, pinching together at the top edge.
Allow 10mm (1/2in) between each parcel on the baking sheet. Using a pastry brush, glaze the parcel with beaten egg. Bake in the oven for about 20 minutes or until golden, glazing once more during cooking. Remove from the oven and place on a wire rack to cool.
Thai Chicken Skewers
Serves 6
Prep time: 40 mins
Cooking time: 30 mins
3 Somerfield Healthy Choice, skinless chicken breasts
1 sweet red pepper
1 sweet yellow pepper
55g (2oz) desiccated coconut (fine)
100ml Sharwoods Thai green curry sauce
1 tbs olive oil
Juice of 1 lemon
Thai sweet chilli dipping sauce
Preheat oven to 180C, 350F, gas mark 4. Chop each chicken breast into 6 even-sized pieces.
Into a bowl, combine the olive oil, curry sauce and lemon juice until well mixed. Add the coconut and continue mixing.
Place the chicken into the mix and stir to coat thoroughly. Cover and allow to marinate for about 30 minutes.
Transfer the chicken into a non-stick baking tin cover with foil and place in the oven. Cook covered for about 30 minutes, then take the foil off and cook until the coating browns.
Remove from the oven and allow to cool.
Cut the peppers into 2.5cm (1in) squares. When cool, alternate chicken and peppers onto skewers, three pieces of chicken on each.
Serve with Thai sweet chilli dipping sauce.