Midweek Meals: five quick and easy dinners for the family to enjoy this week 

Black pudding bolognese, an easy fried rice and quick midweek fish tacos are all on the menu this week 

Delicious dinners are just moments away.

Black pudding bolognese

recipe by:Currabinny Cooks

Black pudding adds flavour that hours of cooking would normally require in this speedy bolognese with fresh herbs and a hint of paprika - enjoy with grated Parmesan

Servings

4

Preparation Time

 10 mins

Cooking Time

 45 mins

Total Time

 55 mins

Course

 Main

Ingredients

• 1 medium carrot, peeled and finely diced

• 2 medium onions, finely diced 

• 1 stick of celery, finely diced 

• 400g good quality black pudding, cases peeled off 

• 2 sprigs of rosemary, needles chopped finely 

• 250ml red wine 

• 1 tbsp smoked paprika 

• 2 tins of chopped tomatoes 

• handful of parsley, finely chopped 

• extra virgin olive oil 

• black pepper

• sea salt 

• 25g butter 

• 50g Parmesan, grated 

• 450g tagliatelle 

Method

1. Heat some oil in a large frying pan or casserole and add the onion, carrot and celery on a medium heat.

2. Season lightly with salt and stir around the pan until everything has softened but not coloured, around 10 minutes.

3. Add the paprika, some black pepper and the rosemary and stir into the veg before adding the black pudding, breaking it up with the wooden spoon. Cook for five minutes or so before adding the red wine, cooking for another five minutes and then adding the chopped tomatoes.

4. Bring to the boil and then let simmer for around 40 minutes. Season to taste.

5. Cook the tagliatelle in salted boiling water until al dente and then drain and coat with butter.

6. Serve the ragu spooned over the buttery tagliatelle and cover with grated parmesan and chopped parsley.

Simple chicken casserole

recipe by:Darina Allen

This casserole takes 10 minutes to prepare. It is so simple and so nourishing – all the family will love it

Servings

4

Preparation Time

 10 mins

Cooking Time

 60 mins

Total Time

 1 hours 10 mins

Course

 Main

Ingredients

• 1 whole chicken or 2 thighs, 2 drumsticks and 2 breasts

• 700ml homemade chicken stock or water

• olive oil, for frying

• 4-5 carrots, peeled and cut into thick chunks

• 2 onions, peeled and quartered

• salt

• freshly ground black pepper

• sprig of thyme

•  

Method

1. Preheat the oven to 180°C/ gas mark 4.

2. Joint the chicken into eight pieces or use chicken pieces, season well with salt and freshly ground black pepper.

3. Pour the chicken stock or water into a large casserole dish and heat on the hob.

4. Heat some oil in a frying pan and begin to fry the pieces of chicken until golden brown. As they brown pop them into the casserole dish, at this stage you can also add in the chopped carrots and quartered onions. Add another pinch of salt and twist of freshly ground black pepper and the sprig of thyme.

5. When the liquid comes to the boil, put the lid on, transfer to the preheated oven for 1-1½ hours.

6. Chicken will come easily off the bone when cooked and the carrots will be tender.

7. Pour off the liquid and let the fat rise to the top — spoon this off. (If the chicken is organic, save to sauté cooked potatoes.
   
   Note: Any leftovers can be made into a chicken pie topped with fluffy mashed potato or a puff pastry lid. Reheat in a moderate oven 180°C/350°F/Gas Mark 4, for 15-20 minutes or until heated through and the top is golden brown and crispy. If necessary, place under the grill for a minute or two before you serve, to brown the edge of the potato.