IN THE KITCHEN

WE SERVE UP SOME TEATIME INSPIRATION

LOOKING to try something new for family mealtimes? Take things international with this tasty twosome.

ITALIAN TUNA PASTA BAKE (SERVES 4) INGREDIENTS:

500g Napolina Bronze Die Fusilli; 1 onion, chopped; 1 clove of garlic, finely chopped; 160g Princes tuna chunks in brine; 390g carton Napolina passata with basil; 1 tsp oregano, dried;

2 tbs Napolina olive oil; 100g Parmesan cheese

METHOD

1. Cook the fusilli pasta in a large pan of boiling salted water, until al dente.

2. Preheat the oven to 180°c / 160°c Fan / Gas Mark 4.

3. Add 2 tbsp of oil to a pan. Finely chop an onion and garlic clove, add to pan.

4. Add one can of drained tuna and mix thoroughly.

5. Pour in a carton of Napolina Passata with basil and stir.

6. Add 1 teaspoon of dried oregano and black pepper. Cook for 5 minutes.

7. Drain the cooked pasta and add to the sauce.

8. Mix well and pour into an oven proof dish.

9. Sprinkle with grated parmesan and cook for 20-30 minutes.

10. Remove from oven and serve immediately.

(Recipe from Napolina)

CHICKEN, MANGO & COCONUT THAI CURRY

SERVES 4

INGREDIENTS:

2TBSP PURA COCONUT OIL BLEND; 400G SKINLESS CHICKEN BREAST, CUT INTO CHUNKS; 1 GARLIC CLOVE, CRUSHED; 6 SHALLOTS, SLICED, 2TBSP THAI RED CURRY PASTE; 400ML CAN LIGHT COCONUT MILK; 200ML CHICKEN STOCK; 1 STALK LEMONGRASS, CUT INTO 4, BASHED WITH A ROLLING PIN; 2 DRIED KAFFIR LIME LEAVES; 2TBSP CHOPPED FRESH CORIANDER, PLUS EXTRA TO GARNISH; 100G FINE GREEN BEANS, TRIMMED AND SLICED; 1 RIPE MANGO, PITTED, PEELED AND CHOPPED; THAI FISH SAUCE, OR SALT, TO SEASON (OPTIONAL); THAI JASMINE OR LONG GRAIN RICE, TO SERVE; BIRD’S EYE CHILLIES AND LIME WEDGES, TO GARNISH (OPTIONAL)

METHOD

1. Heat the PURA coconut oil blend in a wok or large saucepan and add the chicken chunks, stir-frying over a high heat for 2-3 minutes. Add the garlic and shallots and stir-fry for another 1-2 minutes.

2. Stir in the Thai red curry paste and cook for a few moments.

3. Pour in the coconut milk and stock, then add the lemongrass, lime leaves and coriander. Simmer for 5 minutes.

4. Add the green beans and mango to the curry and cook for 4-5 more minutes. Season to taste with Thai fish sauce or salt, then serve, accompanied by cooked jasmine rice and garnished