Six ways to make dinner taste like you tried harder.

Ingredients

• 100ml Stock Up British Halal Chicken Stock
• 1 x 400g tin chopped tomatoes
• 4 large eggs
• 1 red pepper, finely diced
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp chilli flakes, adjusted to taste
• 2 tbsp olive oil
• Salt and black pepper
• Fresh coriander and feta to serve
• Crusty bread or flatbread to serve

Method

1. 1Heat the olive oil in a wide, deep frying pan over a medium heat. Add the onion and pepper and cook for 7-8 minutes until softened and starting to colour at the edges.
2. 2Add the garlic and all the spices and cook for 2 minutes, stirring constantly, until fragrant.
3. 3Pour in the chopped tomatoes and chicken stock. Stir well, season generously with salt and pepper, and simmer for 10 minutes until the sauce has thickened slightly.
4. 4Taste and adjust seasoning. Make 4 wells in the sauce using the back of a spoon and crack an egg into each one.
5. 5Cover the pan with a lid and cook for 5-7 minutes until the whites are set but the yolks are still runny.
6. 6Remove from the heat. Scatter over crumbled feta and fresh coriander. Serve straight from the pan with plenty of bread.

Tip: If you like it spicy, add a chopped fresh chilli with the garlic. A spoonful of harissa stirred into the sauce also works beautifully.

Ingredients

• 150ml Stock Up British Halal Chicken Stock, warmed
• 1kg Maris Piper or King Edward potatoes, peeled and cut into chunks
• 50g unsalted butter, cubed
• 75ml whole milk, warmed
• Salt and white pepper
• Chives or flat-leaf parsley to finish, optional

Method

1. 1Place the potato chunks in a large saucepan of cold, well-salted water. Bring to the boil and cook for 18-20 minutes until completely tender.
2. 2Drain thoroughly and return to the pan. Place over a low heat for 1-2 minutes, shaking the pan, to steam off any excess water.
3. 3Pass the potatoes through a ricer or mash thoroughly with a potato masher until completely smooth.
4. 4Add the butter and beat in vigorously. Gradually add the warm chicken stock and warm milk, beating constantly, until the mash is smooth and creamy.
5. 5Taste and season generously with salt and white pepper. Serve immediately topped with chives or parsley if using.

Tip: Warm your stock and milk before adding. Cold liquid added to hot potato makes mash go stiff and gluey.

Ingredients

• 300ml Stock Up British Halal Chicken Stock
• 400g spaghetti or linguine
• 4 cloves garlic, finely sliced
• 1 lemon, zested and juiced
• 60g unsalted butter
• 50g parmesan, finely grated, plus extra to serve
• 2 tbsp olive oil
• Large handful of flat-leaf parsley, roughly chopped
• Salt and black pepper
• Chilli flakes to finish, optional

Method

1. 1Cook the pasta in a large pot of well-salted boiling water until al dente. Before draining, reserve a large mugful of the starchy pasta water.
2. 2While the pasta cooks, heat the olive oil in a wide pan over a medium-low heat. Add the garlic and cook gently for 3-4 minutes until golden and fragrant.
3. 3Pour in the chicken stock and bring to a simmer. Cook for 4-5 minutes until reduced by about a third.
4. 4Add the butter and stir until melted and emulsified into the stock. Add the lemon zest and a good squeeze of lemon juice.
5. 5Add the drained pasta directly to the pan and toss well to coat. Add a splash of reserved pasta water to loosen if needed.
6. 6Remove from the heat, add the parmesan and parsley, and toss again. Taste and season well. Serve immediately.

Tip: The starchy pasta water is essential. It helps the sauce emulsify and stick to the pasta.

Ingredients

• 250ml Stock Up British Halal Chicken Stock
• 4 medium leeks, trimmed and cut into 5cm rounds
• 2 tbsp unsalted butter
• 2 cloves garlic, finely sliced
• 1 tsp fresh thyme leaves
• 1 tsp Dijon mustard
• Juice of half a lemon
• Salt and black pepper
• Fresh flat-leaf parsley to finish

Method

1. 1Melt the butter in a wide, lidded frying pan over a medium heat. Add the leeks cut-side down and cook undisturbed for 3-4 minutes until golden.
2. 2Turn the leeks over and add the garlic and thyme. Cook for 1 minute.
3. 3Pour over the chicken stock. It should come about halfway up the leeks. Bring to a simmer, then cover and cook on a low heat for 15 minutes.
4. 4Remove the lid and increase the heat. Cook for a further 3-4 minutes until the stock has reduced to a glossy, buttery sauce.
5. 5Stir in the Dijon mustard and a squeeze of lemon juice. Taste and season well.
6. 6Serve topped with fresh parsley.

Tip: Do not rush the initial browning of the leeks. That golden cut side adds sweetness and depth.

Ingredients

• 100ml Stock Up British Halal Chicken Stock, lukewarm
• 200g self-raising flour, plus extra for dusting
• 100g Greek yoghurt
• 1/2 tsp salt
• 1 tbsp olive oil, plus extra for cooking
• 200g Greek yoghurt for the dip
• 1 clove garlic, finely minced
• Large handful of fresh mint and coriander, finely chopped
• Juice of half a lemon
• Salt and pepper
• Drizzle of olive oil to finish

Method

1. 1Make the herby yoghurt first. Mix together the yoghurt, garlic, herbs and lemon juice. Season well, drizzle with olive oil and set aside.
2. 2In a large bowl, mix the flour and salt. Add the Greek yoghurt, olive oil and lukewarm chicken stock.
3. 3Mix with a fork, then bring together with your hands into a soft dough. Add a little more flour if it is too sticky.
4. 4Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a rough oval about 3-4mm thick.
5. 5Heat a dry frying pan or griddle pan over a high heat. Cook each flatbread for 2-3 minutes per side until charred in spots and puffed in places.
6. 6Brush with a little olive oil as they come out of the pan. Serve warm with the herby yoghurt.

Tip: The dough can be made ahead and kept in the fridge wrapped for up to a day. Bring back to room temperature before cooking.

Ingredients

• 500ml Stock Up British Halal Chicken Stock
• 500ml water
• 1kg Maris Piper potatoes, peeled and cut into large chunks
• 4 tbsp vegetable oil or goose fat
• 1 tsp flaky sea salt
• 1 tsp garlic granules
• Few sprigs of fresh rosemary
• Black pepper

Method

1. 1Preheat your oven to 220C / 200C fan. Pour the oil or fat into a large roasting tin and place in the oven to heat up.
2. 2Place the potato chunks in a saucepan. Cover with the chicken stock and water combined. Season with salt.
3. 3Bring to the boil and cook for 8-10 minutes until the edges are just starting to soften but the centres are still firm.
4. 4Drain thoroughly and return to the empty pan. Shake vigorously for 30 seconds to rough up the edges.
5. 5Carefully remove the hot roasting tin from the oven. Add the potatoes in a single layer, then sprinkle over garlic granules, sea salt and black pepper.
6. 6Roast for 45-50 minutes, turning once halfway through, until deep golden and crispy. Add rosemary for the last 10 minutes.

Tip: The two secrets are a screaming hot tin and properly roughed-up edges after parboiling.