Sylvia’s Super quick Stir Fry recipe

One of those dishes that your mum does that you can never get quite right. I have had this recipe in my possession for more than a few years now, and after countless tries I still can’t get it as good as I remember my mum’s being when we were younger!

It’s not an authentically accurate dish, but it is a wonderfully tasty one.

Sylvia's stirfry

Nevertheless this is still such ridiculously simple recipe, so easy for a weekday dinner and so tasty (it is also great the next day as something you can take to work for lunch!). This recipe will serve 6 people.

You can use any kind of meat or fish for this dish- cooked shredded chicken/strips of cooked steak/slices of grilled pork or cooked prawns/cooked flaked salmon.

Ingredients

450g Long grain rice

1ltr water

Meat/Fish (I used leftover Roast Chicken shredded)

1 Medium Onion (peeled and chopped)

2 Carrots (peeled and thinly sliced into Juilenne style slices)

0.5 Small Broccoli (chopped up into small sprigs and chunks)

5 White Mushrooms (chopped up)

1 Red Chilli (chopped up finely)

1 bottle of dark soy sauce

1 tbsp oil (I used vegetable)

Handful of raw cashew nuts

Method

1. Cook the rice as per your preferred method, I use my trusty steamer from Lakeland

2. Put rice aside

3. In a frying pan or wok add the oil and gently fry the onions till soft

4. If you are using raw meat or fish add this to the wok/pan now and use a little bit more oil to help coat the meat or fish

5. Once the meat has cooked through add the carrots, broccoli, mushrooms, and chilli and stirfry until everything is tender (if you are using already cooked meat or fish, add this with the vegetables)

6. Add the cooked rice to the stirfry and start adding soy sauce

7. Mix the stir fry with the soy sauce tasting as you go. Some people prefer a little bit of soy sauce, others prefer a lot. Add some, mix it through the stirfry and then taste it, keep adding bit by bit till you are happy with the taste. It should be just salty enough from the soy but not too much you can’t taste the rest of the ingredients.

8. Enjoy!

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Easy Gingerbread cake

Although the weather in London this week’s has become fairly mild, we are officially in the depths of Autumn. I know this as my craving for sweet deep and warming flavours like ginger, nutmeg and other spices has started creeping in to my mind.

This recipe I worked on with my fellow baker Sam and I have to say is now a firm favourite. This tray bake is a winner not only because of the taste but also it is  multi-purpose! Hot, cold, fresh or a few days old it still tastes wonderful. The rich flavours are so warmly wonderful you almost want it to be cold outdoors so you can snuggle up with a hot drink and a slice of this gingerbread cake.

Image of Gingerbread cake

Gingerbread cake I made for Halloween 2012

Last year I prepared these for my annual Halloween party and used ready made icing to cut out little ghosts to put on top which were very popular! This is definitely also something you could do for Christmas, and replace the little ghost with a little christmas tree or holly leaf. I love versatility in a bake!

Ingredients

425g Golden Syrup

115g Unsalted Butter

65g Dark Brown Muscavado Sugar

50g Orange Marmalade

2 Large Eggs

160ml Milk (I used semi skimmed)

115g Self Raising Flour

115g Wholewheat Flour

1.5 tsp Baking Powder

1 tsp Ground Cinnamon

4 tsp Ground ginger (This is for quite spicy gingerbread cake, if you don’t want it quite as spicy use only 2 tsp)

0.5 tsp Bicarbonate of Soda

A pinch of salt

Method

1. Pre-heat the oven to 160c

2. Line a traybake tin or any tin you have (I used a foil traybake tin from Lakeland) with greaseproof paper or parchment

3.  Put the butter, sugar, golden syrup and marmalade in a pan together and heat over a medium/low heat until well mixed. Put this aside to cool for 10mins.

4. Whisk in a bowl the eggs and milk and add* to the liquid mixture whisking these both together. *Make sure the liquid mixture is cool enough other wise the egg mix will scramble!

5. In a large bowl or alternatively in your food mixer mix together all the dry ingredients – all flours, baking powder, cinnamon, ginger, baking soda and salt

6. Add the liquid mix to the dry ingredients mix thoroughly till fully combined and smooth

7. Pour the mixture into the prepared tin

8. Bake for 50-60mins, check after 50mins just in case. You will know when it is ready as the cake will be springy and when prodded will come out clean

9. Keep the gingerbread cake in the tin to cool on a wire rack, it may shrink away from the sides of the tin, don’t worry that is ok!

10. Whilst this was cooling I rolled out some ready made icing, cut out the ghost shapes and then used black icing colour to dot on the icing to make the eyes.

11. Once the gingerbread cake had cooled I cut the cake into 15 pieces

12. I used orange marmalade to brush on the back of the cut out ghosts and then fixed one per square of cake

After a few days if you still have some of this cake left, I recommend taking off the icing shapes, placing in a dessert bowl, heating up in the microwave for 1 minute and serving with custard! YUM!

Vixxy’s Secret Valentine Cupcakes with Champagne Frosting

Secret Valentine Cupcakes with Champagne Frosting recipe

With the annual gushy-lovey day approaching and a spare rainy Sunday I decided to attempt a recipe I have been thinking about for a while, trying to work out how to get a secret little cake within a cake (inspired by The Great British Bake Off, and also that well known baker of cake Lauren Conrad!)
Have to admit, my man and I do enjoy an excuse to go out for a nice meal and some time together but we don’t really ever celebrate on the day itself. I’m a bit of a miser with money and hate the inflated for one day only prices and also gushing love really does put me off my meal when I am surrounded by couples declaring their undying forevers to each other whilst I’m tucking into something utterly delicious… bleurgh.

Anyways, on with the recipe and not my ranting!

So here they are in all their glory.

Image of Secret Valentine's Cupcakes with Champagne frosting recipe

Secret Valentine’s Cupcakes with Champagne frosting recipe

I was rather chuffed with the outcome and hope yours will turn out the same.

Secret Valentine Cupcakes with Champagne Frosting recipe

Secret Valentine Cupcakes with Champagne Frosting recipe

The recipe I used for the batter mix was from another post I made The best Vanilla sponge recipe ever!

Method

1. Prepare sponge batter mix as per the recipe in the link above till no. 8 in the method.

2. Divide the batter mix. I separated a third of the mixture in to a separate bowl, and the other two thirds I put to one side (even in the fridge if your kitchen is quite warm)

3. Then add red food colouring. The density of the colour is up to you, but I definitely think the more you dare, they more you are rewarded as the stark difference in colour of the sponges really adds to the secret heart in the cupcake!

4. Prepare and line a baketray (one that you would use for making flapjacks or brownies)

5. Pour the red batter mixture in to the baketray, smoothing the batter down. The aim is to have batter mixture of about half an inch or less.

6. Pop in the pre-heated oven at 180c for 15/20 mins, keep checking on it as it will cook a lot quicker than you think! (it will be slightly under cooked so will feel quite ‘wet’ but make sure it is cooked through by using a clean cocktail stick or a skewer in the middle of the tray

7. Bring the red sponge out the oven and place on a cooling rack to cool completely

8. Once this has cooled completely, you can either buy a mini heart shaped cutter or you can use a knife and cut out round a heart template you can cut out from paper/card

9. Cut out 12 hearts and place to one side

10. Get the plain sponge batter you have set aside

11. Set out your cases in a cupcake tray and spoon 1 spoonful of the plain mixture in each case

12. Place your red heart sponges in the middle of each cupcake case, standing up to attention rather than flat down with the pointy bit of the heart at the bottom. Press the sponge carefully down into the batter mixture. It should hopefully hold in the middle as the wet batter will hold it in place

13. Once you have placed all 12 of the hearts in the centre of the cupcake cases, divide the rest of the mixture around the all 12 of the hearts in the cases

14. Put the cupcakes back in the over and bake at the same 180 for another 20 mins. This was a little tricky as I left mine in for about 5/10 mins longer after I checked them, but use a skewer/cocktail stick to check after the initial 20mins first.

15. Once they are fully baked, place on a cooling tray. The top of the hearts may be peeping out the top of the cupcake but that is ok

16. Prepare a buttercream made up of icing sugar and unsalted butter, I don’t really have a recipe for this as I just whip room temperature/soft (not too soft!) butter and then add icing sugar till I like the taste!

17. I used flat room temperature champagne and added it very slowly so I wouldn’t ‘curdle’ the buttercream. I used about 3 ‘generous’ tablespoons! 😉

18. Once mixed together use a teaspoon to decorate the top of the cupcake, I used just enough on each one so they covered the little peeping hearts in the cupcakes.

19. Chill for half an hour so the buttercream sets, then enjoy these little surprises or give them as gifts to your Valentines ( there are 12 so I am not judging anyone on how many people they give one to!)

American Bread Stuffing

American Bread Stuffing - perfect for Thanksgiving!

As Thanksgiving is approaching I thought I would post one of my favourite side dishes. Traditionally in the UK stuffing is thought of as the Paxo sage and onion standard or sometimes it is sausage-meat based.  In the USA they use bread as the base to their stuffings, this gives it a softer almost creamy-like texture, a great alternative!

This recipe was handed to me by my wonderful friend Danie who is originally from Hawaii but grew up in San Francisco.  She shares my passion for great food and great company and I have spent many wonderful Thanksgiving dinners with her as we try to re-create the American traditions here in London!

I don’t tend to do this that often, but when I am having a big gathering for a roast dinner, this is a filling addition to bulk up the meal and fill those hungry bellies! Try it for yourself and see what you think. I would love to hear your thoughts and if you have any other great Thanksgiving recipes.

American Bread Stuffing up close!

American Bread Stuffing up close!

For this meal I teamed the stuffing up with some roasted pork belly, corn on the cob, peas, spinach, roasted potatoes and gravy. Generally this stuffing is used  more with poultry meats but I’m not one to stick to the rules of what should be served with what!

American Bread Stuffing - perfect for Thanksgiving!

American Bread Stuffing – perfect for Thanksgiving!

Ingredients

340g cubed bread (I used stale french bread but you can use thick cut sliced)

400ml chicken stock

1 medium onion (finely chopped)

2 tbsp Sage (fresh chopped or dried)

2 tbsp Thyme (fresh chopped or dried)

Salt and Pepper

50g Butter

Optional additions: 50g dried cherries and 50g pecans

Method

1. Cut the bread into cubes of approximately 1-2cm. Ensure the bread you are going to use is dried out completely, if not pop in the oven for 10 mins on a temperature of 100c. Bring out and let it cool completely.

2.Transfer bread cubes to a large mixing bowl, pour in the chicken stock and mix completely. Put it to one side

3. Add half the butter to a frying pan, and heat on medium. Add the chopped onion, sage, and thyme.

4. Fry them off in the butter till they are soft and glistening

5. Transfer to the large mixing bowl and mix through the bread and stock mixture

6. If you want to add the optional cherries and pecans stir these in after you have added the onion mixture

7. Baste an oven proof ceramic dish with the remaining butter

8. Add all the mixture to the dish, cover with foil and pop in the fridge for at least an hour. (If you have the time, leave this overnight to soak)

9. The next day bake at 180c/Gas Mark 4/350 degrees F for about 45 minutes or until heated through (Just before you pop in the oven, you can drizzle a bit of sherry on top. Not essential, but it adds a little something)

10. Bake until the top is golden brown

11. Let stuffing stand at least 15 minutes before serving.

12. Enjoy!

Sylv’s Savoury Fish recipe

Elsie's Savoury Fish recipe

Everyone loves that one dish they used to have when they were little. The meal that makes you feel like you are getting a big snuggly hug off your mum.  That is this dish for my sister and I.  This recipe is from my mum and one of our firm faves. Something so tasty but unbelievable simple. You have to try this.

Sylv's Savoury Fish recipe

Sylv’s Savoury Fish recipe

This is a perfect dish for those chilly evenings where you just want something so easy to make and to make you feel all warm inside.  With the addition of some fluffy mashed potato and some beautifully crisp green vegetables this makes a perfect midweek meal.

Sylv's Savoury Fish Recipe dish

Sylv’s Savoury Fish Recipe dish

Ingredients

700g white fish (I used coley and pollock)

200g grated cheese (I used mature cheddar)

2 tomatoes (sliced)

300ml milk (for a more creamy flavour use full fat)

2 eggs (I used large eggs)

salt and pepper

Method

1. Pre-heat the oven to 180c/350F/gas 4

2. Grease an oven proof ceramic or pyrex dish

3. Whisk together the eggs and milk and add a couple of pinches salt and pepper, then put to one side.

4. Pat dry the fish with kitchen towel and lay in the dish evenly

5. Pour most of the eggs and milk liquid over the fish

6. Sprinkle the cheese over the dish and then pour over the rest of the liquid

7. Lay the sliced tomatoes ontop of the dish and season

8. Put in the oven and bake until the cheese is golden brown and it feels firm/bouncy to touch.  This is about 40 mins I think.

9. Serve with some lovely fluffy mash and green veg.

10. Heaven in a meal! Enjoy!

The best Vanilla sponge recipe ever!

The best Vanilla sponge recipe ever!

I have to admit straight away this is NOT my own sponge recipe!  But I have to share this. Cakes are my passion and you can’t get more classic than a vanilla sponge. With the classic and simple comes complication. The more simple the sponge the tricker it is to get right as you can’t hide a not-so good cake behind textures and flavours.

This has to be the best recipe I have tried and tasted so far! If you have one to rival it I would love to know!

Mary Berry - photo by Megan Taylor for The Telegraph Online

Mary Berry – photo by Megan Taylor for The Telegraph Online

The recipe is by the cake goddess herself Mary Berry. My mother had the fortune of taking an AGA course with her at her home many moons ago, and said she is the sweetest and most gentle soul who loves cakes, baking and sharing her experience with others. What a lovely lady!  Her sponge recipe is taken from:

Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets

The best Vanilla sponge recipe ever!

The best Vanilla sponge recipe ever!

So here is my recipe for a wonderful vanilla sponge topped with sweet buttercream and fresh strawberries. The key thing about baking is technique, you don’t have to have top quality ingredients if you can’t get them or afford them. It is the technique and process you follow. You can do this, I promise! Just have a go!

Ingredients

Sponge

225g Unsalted butter (*important* room temperature, soft to touch but not melted)

225g Caster sugar

225g Self-raising flour

4 large eggs (*important* room temperature)

1tsp Vanilla essence

1tbsp milk (*important* room temperature)

Topping

150g Unsalted butter

300g Icing sugar

140ml whipped cream

1 punnet of fresh strawberries

Method

1. Preheat the oven to 180c/350F/gas 4 and grease your chosen tin(s). Put the soft butter into a mixing bowl and beat with a wooden spoon or electric mixer for a minute until very smooth and creamy.

2. Gradually beat in the sugar, then keep on beating for 3 or 4 minutes or until the mixture turns almost white and becomes very fluffy in texture; scrape down the bowl from time to time.

3. Break the eggs into a small bowl, add the vanilla and the eggs into a small bowl, add the vanilla and beat lightly with a fork just to break them up.

4. Slowly add to the creamed mixture, a tablespoon at a time, giving the mixture a good beating after each addition and frequently scraping down the bowl. This will take about 5 minutes.

5. If the mixture looks as if it is about to curdle, add a tablespoon of the sifted flour and then continue adding the last portions of egg.

6. Sift the flour again, this time onto the mixture and add the milk

7. Gently but thoroughly fold the flour into the mixture using a large metal spoon. Do this as lightly as possible so you don’t knock out any of the air you have beaten in.

8. Stop folding when there are no streaks of flour visible in the mix and no clumps at the bottom of the bowl.

9. Spoon the mix into a tin (mine was a silicone Mickey Mouse shaped one!), or into two tins if you want to create a sandwich cake

10. Spread the mixture evenly in the tin(s) right to the edges

11. Bake for 20/25 mis or until a golden brown and the sponges are springy when gently pressed with your fingertip. They should almost double in size during baking.

12. Whilst the sponge is baking take the butter, icing and cream and mix thoroughly in a bowl with a metal spoon. Once mixed pop in the fridge to chill

13. Remove the tins from the oven and leave for a minute – the sponges will contract slightly. Run a round-bladed knife around the inside of each tin to loosen the sponge, then turn out on to a wire rack and leave to cool.

14. Once the sponge has chilled spoon and spread the buttercream on the sponge, spreading to the outside of the cake

15. Hull the strawberries and slice them in two so they have a flat surface to place on the icing

16. Stick the strawberries to the buttercream icing on the cake to cover the cake. You could also sift icing sugar over the cake if you wish.

17. Enjoy!

Tasty Cheesey Sausage Pasta recipe

Tasty Cheesey Sausage Pasta recipe

Sounds peculiar I know. When I came home tonight after a week of attending lots of incredible London 2012 Paralympic events my fridge was a bit of a sorry sight.

Vixxy P at London 2012

Vixxy P at London 2012

Usually bursting with colour and choice the fridge consisted of a few ingredients that possibly would not even satisfy Ainsley Harriott and the Ready Steady Cook gang! So this is what I put together, and for my sister, my boyfriend it was something they both claimed was a triumph! It was really quite easy and lovely and comforting.

Try it and see!

Tasty Cheesey Sausage Pasta recipe

Tasty Cheesey Sausage Pasta recipe

Ingredients

6 chipolata sausages (ours were pork and free range from Waitrose)

50g Butter

5 tbsp Plain flour (heaped)

200ml Chicken stock

100ml milk (I used semi skimmed)

4 tsp Honey and Whisky Wholegrain Mustard (You can add these all separately ingredients)

50g Gruyère cheese (Leave a couple of pinches aside for to sprinkle on top)

100g Extra Mature Cheddar cheese

170g Double cream

100g Frozen peitis pois (you could also try adding any other green veg like courgette/broccoli/spinach)

350g Pasta (I used amori but you can use any of your choice)

Salt and Pepper (add to taste)

Method

1. Grill the sausages till golden brown, put aside to cool and then chop into chunks

2. Bring some salted water to the boil and add the pasta (cook for the recommended time on the packet or just taste test it as you go!). Drain the pasta and set aside

3. You can either do this after the pasta or prepare the ingredients before and make whilst the pasta is cooking.  Make a roux from melting the butter in a pan on a medium heat and whisking in 3 tbsp on flour gradually so it becomes paste like.

4. Add half the chicken stock and whisk till thoroughly mixed through.

5. Add the whisky, mustard, milk, cheese, salt and pepper then continue to whisk till it is fully combined and heated through (don’t let this boil!)

6.  Add the petit pois and gently heat through till the peas are cooked

7. Add the pasta and sausages to the sauce

8. Pour in the cream and mix well so that all the pasta and ingredients are covered in sauce! Add more salt and pepper if needed!

9. Dish up and sprinkle some of the Gruyère on top before serving

10. Enjoy!

Zingy Lemony Limoncello Syllabub recipe

Zingy Lemony Limoncello Syllabub

Say the word Syllabub, go on! Brilliant isn’t it. I decided to look up it’s meaning and what I didn’t realise is that it is a traditional English dessert. I always thought it originated in Europe somewhere, apparently not! It dates back from as far back as the 16th Century and was traditionally a drink made of new milk and cider, with the cows milked directly into an ale pot! I think I prefer this version below!

So…In this so called summer I have not had a chance to stretch my legs along the al fresco dining path as much as I would have liked. So instead I am just going to write about them! This particular dessert is something introduced to me by my sister.  It is a firm favourite in our family and even the non dessert-likers will eat this one!

This is zesty, zingy, fresh, creamy, lush, rich and refreshing all at the same time. It is well worth the wait! A fantastic dessert for a dinner party, or refreshing indulgent treat!

Zingy Lemony Limoncello Syllabub

Zingy Lemony Limoncello Syllabub

Ingredients

3 Large lemons (the fresher the lemon, the better the dessert!)

100ml Limoncello liquer

300ml Double cream

100g Caster sugar

15 Italian Amaretti biscuits

Method

1. Zest all three of the lemons and put to one side

2. Then juice all three of the lemons into a bowl

3. Add about 75% of the zest to the lemon juice, then add the limoncello and mix together

4. In a separate bowl whip the cream with the sugar. Whisk only until it is starting to thicken and is like thick yoghurt. Slowly add the lemon mix bit by bit and whisk until fully combined.

5. Pour portions into bowls, martini glasses, shot glasses, anything that can be chilled.

6. Pop in the fridge and let them chill ideally over night but you can serve them after 2-3 hours in the fridge

7. Crush biscuits and mix with the left over lemon zest and use this to decorate on top of the dessert just before serving. I normally use half the biscuits for decoration and have a bowl full of the rest of the crushed biscuits and lemon zest on the table for people to add more if they wish (they always do!)

The Best Carrot Cake you’ll ever bake recipe

The Best Carrot Cake you'll ever make

I know that is quite a statement, and I suppose maybe I should put a few disclaimers in there stating that it depends on the quality of your oven, the ingredients you use blah blah blah…

But I am not. I am going to say it and stick by it. You will have to let me know if you think it is true!

I adapted this recipe as I have to give credit to the original recipe which is from BBC GoodFood. But I think my little additions make it more moist, and tantalizingly earthy.

The picture below doesn’t do it justice, and also… I sliced the cake in half so this is only the top half of the cake! I had to slice it for transportation reasons as it was a gift for someone. But believe me this baby rises HIGH!

The Best Carrot Cake you'll ever make

The Best Carrot Cake you’ll ever make

Ingredients

300g Plain Flour

2 tsp mixed spices

2 tsp ground cinnamon

1 and 1/2 tsp baking powder

1/2 tsp bicarbonate of soda

200g soft brown sugar

4 eggs

200ml sunflower oil

50ml Orange Squash (I use Robinson’s R Orange Squash)

1 orange zested

1 lemon, zested

200g carrots, grated

150g pecans, smashed/chopped

Small tin of pineapple pieces

200g unsalted butter softened at room temperature

200g icing sugar

250g cream cheese

Method

1. Pre-heat the oven to 150c/300F/Gas Mark 2

2. Prepare and line a deep cake tin (20cm ideally)

3. Mix together the flour, cinnamon, baking powder, bicarbonate of soda and sugar

4. In a separate bowl or jug beat the eggs with the oil and then add the orange squash, orange and lemon zests.

5. Pour the carrots to the egg/oil and mix well

6. Slowly mix this into the dry ingredients until well combined and you have a sticky shiny batter

7. Fold the nuts and pineapple (try and make sure the pineapple is as well drained as possible – I sometime put it on kitchen roll to absorb the liquid) into the batter

8. Spoon the batter into the lined tin and make sure the surface of the batter in the tin is as flat as you can (use your spoon or spatula to smooth the mixture so it has a level/even surface)

9. Pop in the oven for 1hr 20 mins (test this as this may vary from cake to cake – it does for me!)

10. Once the cake is baking beat the butter until it is smooth and creamy, add the icing sugar slowly! I have learned the painful way with this stage when not wearing an apron!

11. Add all the cream cheese and beat till it is a silky creamy cream cheese icing

12. Pop the cream cheese icing in the fridge and let it chill until the cake it cooked and cooled

13. Once the cake has cooled, take out the icing and decorate, I vary the way I apply the icing from having it just on top of the cake like in the photo above, or alternatively you could cover the entire cake in cream cheese icing which is when you are feeling particularly indulgent! (I have put the measurements in the ingredients for if you want to cover the entire cake, as another thing you could do is half the cake and make two if you wish!)

14. Enjoy!

 

Tasty Tasty Tuna Lasagne recipe

Tasty Tuna Lasagne

I know this blog is normally about things that your mum used to make, but this is something my school used to make! Many moons ago now I attended boarding school and Supper was that triumphant meal when you knew the working day was over and you had a few hours of freedom before you had to do it all over again.

Tuna Lasagne is what it was called but I suppose you could call it a Tuna Pasta Bake? This isn’t the recipe they used at school, it is my own version but it was a creation of mine one night when I was craving the school supper classic.  It is so simple and actually tastes really good.  A great alternative to the Italian meat version. Go on see what you think.

Tasty Tuna Lasagne

Tasty Tuna Lasagne

Ingredients

4 tins of flaked tuna in brine (normal sized tins that you get in the supermarket)

2 tbsp Creme Fraiche

2 tsp Dijon mustard

Salt and pepper

1 tbsp Malt vinegar

50g Frozen Petits Pois

50g Frozen Sweetcorn

Lasagne sheets

Cheese sauce (you can buy a packet or jar but I made my own)

Grated cheddar and parmesan cheese

Method

1. Pre-heat the oven to 200c/400F/Gas Mark 6

2. Defrost the petitis pois and sweetcorn, drain and let them cool

3. Drain the tuna and flake in a bowl till separated but still chunky

4. Add Creme Fraiche, Dijon mustard, salt and pepper, malt vinegar and mix till fully combined (Here you can add anything else you like as well as more mustard or creme fraiche to suit your personal taste)

5. Fold the cooled sweetcorn and petitis pois into the mix and put to one side

6. Heat the cheese sauce and let it cool for 10 mins so it isn’t scalding hot

7. In an ovenproof dish spoon and spread a layer of tuna mix (about 1-2cm thick)

8. Then cover the mixture entirely with lasagne pasta sheets

9. Spoon and spread cheese sauce over the pasta sheets

10. Repeat the process till up to the top and cover with a final layer of pasta and cheese sauce

11. Cover the top layer with the cheddar and parmesan grated cheese

12. Place in the middle of the oven for 40 mins or until the cheese is golden brown.

13. Serve with roasted green vegetables or salad

14. Enjoy!