Galley Guide

Helen's Frozen Pea Soup (to serve 10)

• 2 garlic cloves
• 1 onion
• 1 celery stick
• 1 x 900g of frozen peas
• 3 stock cubes and water to cover all ingredients
• quarter pint of fresh cream
• salt and pepper
• cornflour if required

1. Fry celery and onion.
2. Cook peas for 10/15 minutes
3. Mix all ingredients and liquidise
4. If necessary, thicken using a paste of cornflour in a little water

Jacket Potato, Baked Beans and Cheese, Salad (to serve 10)

• 10 baking potatoes
• 3 tins of beans
• 750g cheese
• butter (probably some in the fridge)

1. Turn oven to 180℃, scrub and score potatoes, put in oven for 1.5 hours
2. Grate cheese
3. Warm beans on the hob.

Jacket Potato and Ham Salad (to serve 10)

• 10 baking potatoes
• 10 slices of ham
• Salad (see below)
• Butter (probably some in the fridge)

Turn oven to 180℃, scrub and score potatoes, put in oven for 1.5 hours

Salad for 10 people:

• 1 iceberg lettuce
• 1 bag of Rocket or similar
• 1 cucumber /spring onions/ peppers as desired

Tomato and Lentil Soup to serve approx. 10

• 1 bag of frozen onions
• 0.5 pack of celery
• 3 tins of tomatoes
• 250g dried red lentils
• 2 veg stock cubes
• 4 tsp dried sage
• 2 tsp dried garlic
• Salt and pepper
• 2 twin packs of par baked baguettes or 2 fresh baguettes

1. Chop and lightly fry the celery, add the onions
2. Add all the other ingredients and cover with boiling water from the urn
3. Bring to the boil
4. Simmer for 30 minutes or until the lentils are soft
5. Liquidize with hand-held blender and season to taste

Paula’s Soup Serves 6

• 1 onion
• 2 sticks celery
• 2 carrots
• 2 oz Pancetta/lardons/smoked bacon (optional)
• 1-2 cloves garlic
• 1 can (400g) tomatoes
• 1 tbsp tomato puree
• 2.5 pints veg or chicken stock
• 8oz leeks finely slice
• 4oz savoy cabbage finely sliced
• 1/2 can cannellini beans
• 2 tbsp arborio rice
• 2 tbsp oil
• 1 tsp smoked paprika

1. In a large pan heat the oil and add carrots, celery and onion. Cook for 3 mins
2. Add tomatoes, tomato puree, garlic, smoked paprika and salt and pepper to the onion mixture. Cover and cook gently for 20 mins. Stir occasionally.
3. Pour in the stock. Bring to the boil and simmer for 15 mins.
4. Add cabbage, leeks, rice and beans and simmer for another 20 mins.
5. Serve with grated cheese on top.

Chilli Con Carne and Jacket Potatoes to serve 10

• 2 x 500g bag frozen mince
• Half a bag of frozen onions
• Half a bag of frozen mushrooms
• 2 tins of beans in chilli sauce
• 2 beef stock cubes
• Optional: tin of tomatoes (useful if you need to make it stretch to more people!)
• 10 baking potatoes
• Butter (probably some in the fridge)

1. Turn oven to 180℃, scrub and score potatoes, put in oven for 1.5 hours
2. Lightly fry mince, onions and mushrooms
3. Add a little water and all other ingredients
4. Bring to the boil then simmer for about 30 minutes.

Pasta Bake to serve 10

• 2 jars of creamy pasta sauce
• 750g pasta
• Half a bag of frozen ready cooked chicken or lightly fried veg such as peppers, onions or courgettes for a vegetarian option
• 500g cheese
• Variation: Use a tomato pasta sauce and ham or cooked bacon or sausage.

1. Cook the pasta (use boiling water from the urn as cold water takes a long time to boil) then drain
2. Mix the cooked pasta with the jars of pasta sauce and the cooked chicken
3. Put into baking dishes and cover with grated cheese
4. Cook at 180℃,for about 30 minutes, turn the oven up if necessary to brown the cheese
5. Serve with salad

Mushroom Soup to serve 10

• 1 bag frozen mushrooms
• 0.5 bag frozen chopped onions
• 0.5 bag frozen sweetcorn
• 2 veg stock cubes
• 2 tsp garlic powder
• 2 tsp dried parsley
• salt and pepper
• 2 twin packs of par baked baguettes or 2 fresh baguettes

1. Put all ingredients in a large pan.
2. Cover with boiling water from the urn and bring to the boil
3. Simmer for 30 minutes then liquidize with the hand-held blender
4. Add salt and pepper to taste
5. Serve with fresh bread or par baked rolls.