Brexit Box Day 4

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Porridge, cereal or toast and jam

Quesadilla with tuna, sweetcorn and cheese

chorizo & bean stew

Snacks and desserts
Anzac Biscuits

chorizo & bean stew

Serves 4

Ingredients for the chorizo & bean stew:
3 tablespoons of olive oil
400 chopped onion
4 cloves garlic, crushed
200g chorizo sausage, diced
100g mixed sliced peppers
3-4 bay leaves
200ml red wine or 6 tablespoons of balsamic vinegar
2 teaspoons paprika
2 x 400g tins chopped tomatoes
2 x 400g tins chickpeas, drained
1 x 400g tin rosecoco or other beans, drained
Salt and pepper to taste
Little chopped parsley from the garden for topping


Firstly make the chapati dough as this can be set aside while you cook the stew.

Fry the onion and garlic for a few minutes until starting to soften. Add the diced chorizo, peppers, and bay leaves and cook for a few more minutes.

Add the red wine or balsamic vinegar, paprika, and chopped tomatoes. Give it all a mix together.

Simmer for about 5-7 minutes, until the sauce reduces slightly.

Add the washed and drained chickpeas and beans, cover the pan and cook for another 5 minutes on a low heat to warm through. Season to taste.

Serve with the chapati bread and a sprinkle of fresh parsley.

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How to make chapati and wraps

Makes 8 chapatis

Ingredients for the chapatis:
250g chapati (or plain) flour, plus extra for dusting
(you can use gluten free bread flour instead
with 1/2 teaspoon xanthan gum)
1 tablespoon of oil
150ml water
1/2 teaspoon salt


Sift the flour in a bowl with the salt and make a dip in
the middle.

Pour in the oil and mix together with a fork, then add the water and mix with your hands until you have a dough.

Rest for about 1 hour before rollng out if you have time.

On a flour-dusted surface, roll into a long sausage and cut into 8 equal slices. Then roll each one into a ball.

With a rolling pin, roll each ball thinly to about 8-10 inches and place on a plate with a dusting of flour between them.

In a dry frying pan cook the chapatis on each side for about a minute or until cooked but not too coloured. Stack them and keep them warm in a low oven until needed.

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Quesadilla with tuna, sweetcorn and cheese

Serves 4

1 tin of tuna
2-3 teaspoons of diced onion finely chopped
200g grated cheese
4 teaspoons of sour cream or soft cheese, one for each quesadilla
8 wraps or homemade chapati
4 tablespoons of tinned sweetcorn
1/2 a bunch of coriander (optional)

Serve with:
Pickled chillies or guacamole


Lay out 2 wraps at a time, and spread one side with a teaspoon of sour cream or soft cheese

On the other wrap scatter the tuna, onions and sweetcorn. Cover with 50g of cheese and the coriander then place the sour cream wrap on top. Squish down a little.

Place this in a dry frying pan and cook on a medium heat for about 3-4 minutes until just starting to brown and crispy underneath.

Put a plate over the frying pan and turn the pan over to release the quesadilla, then slide the turned wrap to cook the other side for another 2-3 minutes.

You can use a smaller pan on top to weight it down and help melt the cheese quicker.

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Anzac biscuits

Makes 24

Ingredients for the biscuits:
100g unsalted butter
100g sugar
1 tablespoon golden syrup or honey
1 teaspoon bicarbonate of soda
2 tablespoons hot water
100g plain flour or gluten free flour
85g desiccated coconut
85g porridge oats (not instant)
20g pumpkin seeds (optional)
20g sunflower seeds (optional)
20g sesame seeds (optional)


Preheat the oven to 180°C and line 2 large baking sheets with baking parchment.

In a large saucepan, big enough to hold all of the ingredients, melt the butter, sugar and golden syrup together, then take off the heat.

In a bowl, dissolve the bicarbonate of soda in the hot water, then add to the butter mixture in the saucepan. It will bubble up don’t be alarmed like I was!

Now add the remaining ingredients to the saucepan and combine well.

Scoop tablespoons of the mixture onto the lined baking sheets, leaving about 2–3cm between these spoonfuls to allow room for the biscuits to spread as they bake, then slightly flatten them with the back of the spoon.

Bake for 8–10 minutes (longer if you want them crispy) until golden brown.

When cooked, the biscuits will still be slightly soft, but will harden to a chewiness once cooled.

if you’re making the gluten free version they will come out slightly different, but be just as tasty.