In a large heavy based saucepan, heat the butter & oil. Add the onion, celery & rosemary. Cook for 5 minutes. Add the leeks & cook for a further 10 mins until see through - but not brown. Add the rice & stir to make sure the grains are covered in the mixture. Now add your stock, a ladle at a time. Continue, stirring until the liquid is absorbed before adding another ladleful. Continue until the rice is tender & the sauce is creamy. If the rice is still firm, simply add some more stock until cooked. Remove from the heat & stir in the Philly until melted. Add ground black pepper to serve
A video demonstration and nutritional information for this recipe can be found at:Cook the potatoes in boiling water until soft. Meanwhile heat the oil in a large frying pan & add the onion & herbs. Cook gently until the onion is soft but not browned. Add the fish to the frying pan & heat until cooked through. Add the Philly & prawns, stir until the Philly has melted & heated to almost boiling. Gradually add the milk. Season to taste. Spoon the fish mixture into a pre-warmed ovenproof dish. Drain & mash the hot potatoes. Use to top the fish mixture. Sprinkle with grated cheese & place under a hot grill until the cheese has melted.
A video demonstration and nutritional information for this recipe can be found at:Cook the pasta as directed on the packet. Skin the sausages and roll the meat into bite size balls. Fry in oil until browned and cooked through. Remove the meatballs from the pan. Add the onion and garlic and cook gently to soften the onions. Add the Philly to the onions with the stock & mustard. Gently heat until the Philly has melted, then stir in the parsley & meatballs. Meanwhile drain & divide between the pasta. Top with the meatballs. Spoon over the Philly sauce to serve.
A video demonstration and nutritional information for this recipe can be found at:Pre-heat the oven to 190°C, gas mark 5. Cut the courgettes & peppers into chunky pieces & place in a bowl with the onion & garlic. Halve the tomatoes & add to the vegetables with the tomato oil. Chop the sage, mix well & place into a roasting tin. Bake for 25-30 minutes until the vegetables begin to brown. Meanwhile cook the pasta until al dente (10-12 mins). Drain the pasta & return to the saucepan. When the vegetables are ready add them to the cooked pasta. Stir in the Philly & the stock while hot for a creamy sauce
A video demonstration and nutritional information for this recipe can be found at:Heat the oil in a pan. Fry the onion until soft. Remove from the pan & set aside. Turn up the heat & quickly brown the beef strips. Add the mushrooms & cook until their juices start to run then add the onions back again. Add the white wine & let it bubble to reduce a bit. Stir in the Philly & the Dijon mustard until smooth.
Serve with rice.