Chef Kerry’s Roasted Vegetable Pasta Sauce

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2 x Aubergines

4 x Courgettes

1 of each pepper (red, yellow, Green)

1 x full head of Garlic

2 x Carrots

4 x Sticks of Celery

4x large Red Onions

Bunch of fresh Basil

2-3 tins of chopped Tomatoes

½ pint Vegetable stock

Salt and Pepper.


Pre-heat oven to 180 ⁰c Gas Mark 4.

Chop all the vegetables roughly (except basil).

Place into roasting tin and season.

Put into its oven and roast for 20 mins stirring frequently. Remove from oven and add tinned tomatoes and vegetable stock and place back into the oven for another 20 mins until vegetables soft.

Remove from oven and allow to cool slightly and blend, then rip basil apart and stir through sauce.

Once fully cooled either use or freeze.


Chef Kerry’s Classic Chicken Curry

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1 Kg Skinless chopped Chicken

Salt and Pepper

1 Onion chopped

2 tsp. crushed Garlic

2 tsp. grated Ginger

1 x bunch fresh Coriander

1x tbsp. Curry Powder

1 tsp. of ground Cumin,

Ground Coriander,

Ground Cinnamon,

Ground Paprika.

½ tsp. crushed Cardamom Seeds

¼ tsp. ground Cloves and ground Turmeric

400g chopped Tinned Tomatoes

300ml Chicken Stock

A spray or tsp. of Olive oil

Some Natural Yoghurt.

Spray a pan with Olive oil and place over a medium heat adding the Onion and fry for 5-6mins until starting to brown.

Stir in the Ginger, Garlic Curry powder, Cumin Coriander, Cinnamon, Paprika, Cardamom seeds, ground Cloves, and Turmeric and fry for 1-2 mins.

Add the Chicken and cook for 2-3 mins until sealed and add the tomatoes and stock.

Bring to the boil and cover tightly then reduce the heat to low and simmer gently for 40-45 mins stirring occasionally.

Remove from the heat and add chopped fresh Coriander and Natural Yoghurt if required.


Chef Kerry’s Butternut Squash,Chicken and Lentil Curry.

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1 lb. Chicken breast – chopped

1 x Onion –chopped

1 x Red Chilli – chopped

1 x Red Pepper-chopped

1 lb.Butternut Squash – chopped

3 1/2oz Red Lentils

1 x tbsp. crushed Garlic

1x tbsp. crushed Ginger

½ lb. chopped Carrots

½ lb. chopped Veg. e.g. (Broccoli, Cauliflower etc.)

3 x tbsp. Curry Powder

2x 400g cans chopped Tomatoes

7 floz Stock

14 oz. Frozen Peas

Fresh chopped Coriander

Salt and Pepper


Get all the vegetables and Chicken chopped and prepared. Place all ingredients into a large Saucepan except Coriander. Stir well and bring to the boil then turn down to a simmer for 20-25 mins.

Keep Stirring occasionally, add seasoning and continue to cook until lentils and vegetables are cooked through.

Freezes well.


Beetroot and Chocolate muffins

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225g                       beetroot.

75g                         cocoa powder

175g                       plain flour

2tsp                       baking powder

225g                      sugar

3                           eggs

3 ½ foz                  oil

3 ½ foz                  Apple juice

Pre heat oven to 180 ⁰c , Gas Mark 4.

Wrap the beetroot loosely in foil and set aside for about 30 mins. Allow to cool then peel and chop roughly.

Turn the oven up to 200 ⁰c gas 6.

Sift the Cocoa, flour, baking powder and sugar into a bowl.

Put the eggs, beetroot, oil and apple juice in a blender until smooth.

Add the beetroot puree to the dry mixture and mix well.

Divide mixture between muffin cases and bake for 20-25 mins


Freezes well.

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