This document contains recipes for three dishes: 1) A pasta dish with chilli tomatoes and spinach. It involves sautéing onions and garlic with chilli flakes then simmering tomatoes, wine and oregano before adding pasta and spinach. 2) Stuffed tomatoes with mozzarella, basil and red peppers baked in the oven. 3) A pea and new potato curry made by sautéing onions and spices then simmering potatoes in a yogurt-based curry sauce with peas.

1. Title
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Ingredients
2 tsp olive oil1 onion,
finely chopped2 garlic cloves,
crushed½ tsp dried chilli flakes
200g wholemeal penne pasta
400g can chopped tomatoes
100ml red wine
½ tsp dried oregano
125g bag young spinach leaves
25g parmesan or vegetarian alternative, grated
Method
Heat the oil in a non-stick frying pan
and gently fry the onion, garlic and
chilli flakes, stirring regularly, for 5
mins (add a little water if they begin
to stick).
Cook pasta following pack
instructions. Add the tomatoes, wine
and oregano to the frying pan and stir
to combine. Bring to a gentle simmer
and cook, stirring occasionally, for 10
mins.
Shake the spinach into the pan and
cook for 1-2 mins until wilted. Drain
the pasta and tip into the pan with
the sauce. Toss to combine, sprinkle
with cheese and serve.
Pasta with chilli tomatoes & spinach

2. Ingredients
6 really big tomatoes
2 balls of mozzarella
12 basil leaves
4 pieces cooked red
peppers from a jar
2 tbsp pesto or red pesto
6 slices ciabatta or crusty
bread, toasted and
brushed with olive oil
Method
Ask a grown-up to turn the oven to 200C/180C fan/ gas 6. Cut the tops off
tomatoes (keep tops) and scoop the insides into a sieve set over a bowl.
Cut the mozzarella into chunks and snip or tear up the basil leaves. Sit the
tomatoes in a baking dish.
Add a few chunks of mozzarella into each tomato. Put a few torn basil leaves into
each one.
Tear or snip the red pepper into pieces, then add a piece to each tomato.
Add more mozzarella, basil and pepper in layers until each tomato is full. Put a
blob of pesto in each tomato, then put the tops back on.
Pour over the juices from the tomato insides. Ask a grown-up to put them in the
oven for 20 mins.
Stuffed tomatoes
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3. Ingredients
1 tbsp vegetable oil
2 onions, sliced
3 red chillies, deseeded and finely
slicedthumb-sized piece ginger, roughly
chopped
2 tsp cumin seeds
1 tsp Madras curry powder
½ tsp turmeric
750g new potatoes, halvedjuice
1 lime500ml pot natural yogurtsmall
bunch coriander, stalks and leaves finely
chopped
200-300ml vegetable stock, or pea
stock (see tip, below)
300g podded fresh peas (or use
frozen)lime wedges, to serve
2 naan bread, to serve
Method
Heat the oil in a large, deep frying pan. Add the onions and
cook over a low heat for 10-15 mins until soft. Throw in the
chillies, ginger and spices, and cook for a few mins. Stir in the
potatoes and lime juice, coating in the spice mix.
Add the yogurt, coriander stalks and the stock. Simmer slowly
for 35-40 mins until the potatoes are soft and the sauce has
reduced. Stir through the peas and cook for another 5 mins.
Sprinkle over the coriander leaves, and serve with lime
wedges and warm naan bread.
Pea & new potato curry
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