Traditional roast

500g Jumble of your choice -

Pre heat oven to 180C, 350F, Gas mark 4
Fill a ‘one pound’ baking tin with your jumble, add 1 tablespoon of cold water. Place in centre of oven and bake for 50-60 minutes, check from time to time and cover with foil if over browning. Remove carefully from oven, pour off any excess liquids and leave to settle for 10 minutes.

Cut into thick slices and serve with crunchy roasted new potatoes and a selection of steamed vegetables.

Just as delicious served cold with a crisp green salad, spicy salsa and crusty bread - or use for sandwiches in your packed lunch!

Bake-ahead stuffed jackets

500g Jumble of your choice will stuff around 4 good sized
potatoes-we’ve chosen the CHILLI for this one.
4 good fat potatoes
a little olive oil
sea salt
A knob of butter per spud

Preheat oven to 200C/400F, gas mark 6
Wash potatoes, dry and prick with a fork, Pour a little olive oil
onto your hands and rub over the potatoes. Place directly onto oven shelf and bake for 45-60 minutes, its a good idea to turn them half way through the cooking time. Remove from oven and cut a slice into the top, lengthways, carefully spoon out some of the pulp leaving a 5-8mm shell and stuff full of jumble,


To serve straight away: return to oven for a further 45 minutes.

To serve later in the day: cover the stuffed potatoes and pop in the fridge, taking out 30 minutes before cooking for 45 minutes, as above

To save and serve another day: Place stuffed potatoes onto a baking sheet and freeze for 1 hour, until firm, remove and wrap individually in cling film and return to freezer. Remember to thaw overnight in the fridge before cooking.

Serve piping hot with loads of butter and sprinkled with sea salt and fresh steamed vegetables

Roast Vegetable & Pasta crumble

500g Jumble of your choice - we used VEGETABULARIAN but need not be a vegetarian recipe- it’s a knock out with the COLONEL

A selection of vegetables:
Coloured peppers deseeded and cut into chunks
Courgettes, sliced lengthways and into chunks
Red Onion, peeled and quartered
Sunflower oil
250g Cooked Pasta
2 heaped tablespoons of fresh tomato sauce
Salt and Pepper

Pre-heat oven to 200C.
Toss all prepared vegetables in a little oil and place on a baking
sheet, well spread out, and roast for around 30 minutes, until nicely browned - check periodically and shake around for even cooking. Turn oven down to 180C
Mix pre cooked pasta, roast vegetables and tomato sauce together in an oven proof dish and cook for a further 30 minutes.
Remove from oven and sprinkle your jumble liberally on top of the vegetable mix - return to oven and cook until nicely toasted and crunchy.

'Money' bags

500g Jumble of your choice - CEILIDH is fab for this with
all the herbs and good firm texture
8 sheets of phyllo pastry roughly 20cm square (that’s
8 inches for those of us who just aren’t metric!)
50g (2oz) melted butter - nothing else will do...

Pre heat oven to 200C,400F, Gas mark 6
Cut each sheet of pastry into four and brush with a little melted butter, cover with a damp cloth and put to one side whilst you assemble the rest. Take between 100g and 125g of jumble divide into 4, lightly flour your hands and work surface and roll into bite size balls, repeat to make 16 balls. Place one ball into the centre of each phyllo sheet and gather the corners up, pinching together above the ball to form the bag, and brush with melted butter. Place in centre of a second sheet of phyllo and gather this around the first to complete the bag, cover loosely with damp greaseproof paper to stop drying out while you form the others. Now liberally brush all bags with melted butter and place on a baking sheet and into the oven for 15/20 minutes until golden brown. Serve hot as canapés or allow cooling on a wire rack and serve as a stunning starter with a fresh salad of avocado and orange segments or on a bed of mixed leaves

Stuffed Vegetables

500g Jumble of your choice - with 5 unique recipes to choose from you shouldn’t be disappointed – we loved the SARA’s CRUMBLE especially with field mushrooms.

A selection of vegetables of your choice such as
Pepper ( red are best) Courgettes
Field Mushrooms, Tomatoes
Olive oil for greasing and drizzling
Grated cheese
Preheat oven to 180C
Prepare your vegetables ready to be crammed, i.e. deseeded, cut in half, stalks removed and hollowed out. Peel and de-stalk mushrooms. Place your prepared vegetables on a lightly greased baking tray brush them with olive oil and cram full with your jumble, sprinkle with a little grated cheese and place in oven and cook for 40 minutes until cooked through and lightly browned.

(try with meat jumble but increase cooking time to 1 hour)

Mediterranean Meat Balls

(just as great with vegetarian jumbles)

500g Jumble of your choice - LEON was great with this recipe,
it also happens to be the one Sam loves!
1 Onion, finely chopped
3/4 Mushrooms, roughly sliced
Sunflower oil
Tomato pasta sauce (Dolmio/Ragu or your own)
Pasta to serve
Grated fresh parmesan cheese

Form your jumble into appropriate sized balls. Heat a little sunflower oil in a non stick frying pan and add the balls shaking the pan regularly to evenly cook, until golden brown all over. Add the chopped onion and fry for 4 minutes, then add the sliced mushrooms frying for a further 1 minute. pour in the tomato sauce, reduce heat and slowly simmer for 20 minutes or until cooked (depending on ball size).

Serve on a bed of freshly cooked pasta topped off with a generous helping of grated parmesan cheese. De..lish a true Dish of the Day!

Breakfast Pots

500g Jumble of your choice - we used Neil’s favourite BLACK WATCH but this works with all our jumbles
1 Free-range egg
Butter for greasing
Salt and Pepper

Pre heat oven to 180C,
Lightly grease a ramekin pot with butter, squish in your Jumble leaving a 15-20mm gap at the top. Place ramekin on a baking sheet and cook for 10 minutes. Remove from the oven, crack a free-range egg into the gap on top and return to the oven cooking to your liking
- Neil likes to keep the egg runny but we preferred a little longer cooking! Fab for breakfast with some buttered soldiers but also a brilliant brunch or late supper.