Joe Jenne

Fruit and vegetables

• 300g cherry tomatoes
• 5 onions
• 2.5kg potatoes
• 4 medium carrots
• 2 medium parsnips
• 1 large red pepper
• 1 lime

Meat and fish

• 1 chicken (around 1.5kg)
• 4 rashers smoked bacon
• 250g minced beef
• 8 pork sausages

Dairy, eggs and chilled

• 275g cheddar
• 4 medium eggs
• 200g tub full-fat soft cheese

Tins, packets and jars

• 400g mixed beans in chilli sauce
• 400g tin red kidney beans in water
• 400g tin green lentils
• 400g tin chopped tomatoes
• 2 tins baked beans
• 145g tin tuna chunks
• 250g rice
• 550g pasta

Cooking ingredients

• 140ml pint vegetable oil
• 2 chicken stock cube
• 1 beef stock cube
• 3 tbsp runny honey
• ½ tsp dried mixed herbs
• ½ tsp dried chilli flakes
• 2 tbsp plain flour
• salt and ground black pepper

Frozen

• 350g frozen sweetcorn
• 300g frozen peas

Condiments

• ½ tsp soy sauce
• 3 tbsp tomato ketchup
• 5 tsp wholegrain mustard

Other

• 8 regular flour tortillas

1. Preheat the oven to 180C fan. Warm 1 tin mixed beans, 1 tin kidney beans and 150g sweetcorn in a saucepan.
2. Spoon a couple heaped spoonfuls in the middle of a tortilla.
3. Top with a small handful of grated cheddar. Fold over in half and seal. Place on a large baking tray.
4. Continue making another seven quesadillas in the same way.
5. Bake for 10–12 minutes until lightly browned in places. Scatter 100g cherry tomato halves over, season with ground black pepper, and serve with lime wedges for squeezing if you like.

Leftover chicken will be used tomorrow.

1. Preheat the oven to 190C fan. Put 800g potatoes, 4 carrots and 2 parsnips (all in chunks) in a large bowl and toss with oil, a little salt and lots of ground black pepper.
2. Scatter the vegetables over a large roasting tin or baking tray. Make a gap in the middle for the chicken, season and place breast-side up.
3. Roast the chicken and vegetables for 30 minutes, remove from the oven and turn the vegetables. Return to the oven for a further 30–40 minutes or until the chicken is thoroughly cooked and the juices run clear when the thickest part of the breast and thigh are pierced with a skewer.
4. Once the chicken is cooked, transfer to a board, cover with foil and a couple of tea towels to keep warm and rest for 10 minutes. Transfer the vegetables to a large serving dish and keep warm.
5. Pour the tray jucies into a small saucepan and stir in 2 tbsp flour. Place over medium heat and slowly add 350ml hot chicken stock, a little at a time, stirring constantly.
6. Add 1 tsp soy sauce for a little extra colour, season and simmer gently for 2–3 mins until thickened, stirring occasionally. Cook 250g of peas.
7. Carve the chicken and serve with the roasted vegetables, peas and gravy.

1. Heat oil in a large saucepan and fry 1 diced onion until softened.
2. Add 200g leftover roast chicken to the pan and cook for 1 minute more, stirring. Add 250g rice and 700ml hot stock, stir well then cover the pan and bring to a gently simmer.
3. Stir occasionally until the rice is tender and saucy. You will need to stir more often towards the end of the cooking time to prevent the rice sticking. Add a splash of water if needed.
4. Stir in 200g peas and 25g cheddar and cook for 3 minutes more, stirring constantly. Season to taste with a little salt if needed and lots of freshly ground black pepper. Serve with more cheese on top.

1. Bring 800g of potatoes (1.5cm chunks) up to the boil.
2. Reduce the heat slightly and simmer the potatoes for 5 minutes, until tender but not falling apart. Drain and dry.
3. Place a large frying pan over a high heat. Fry 1 thinly sliced onion, 4 rashers of bacon and the potatoes in oil until lightly browned. Season with ground black pepper.
4. Reduce the heat to low, make four gaps in the vegetables and crack four eggs, one egg into each gap. Cover the pan with a lid and cook for about 5 minutes more, until the egg whites are set and the yolks remain runny.
5. While the eggs are cooking, heat 2 tins of baked beans. Serve the potatoes and bacon with the beans alongside

1. Saute 1 diced onion and 250g mince in a large saucepan until the mince browns.
2. Add 1 tin green lentils, 1 tin tomatoes and 700ml water to the pan.
3. Stir in 250g of pasta, crumble in a stock cube, add 3 tbsp tomato ketchup and 1 tsp mixed herbs. Season with lots of ground black pepper.
4. Cover with a lid and bring to the boil, then reduce the heat and simmer for 18–20 minutes until the pasta is tender and the sauce has thickened. Stir more towards the end so the pasta doesn’t stick. Season to taste with salt and pepper.

1. Preheat the oven to 200C fan. Put 4 tbsp of oil, 8 sausages, 2 onions in wedges, 1 sliced pepper and 650g potato slices in a very large baking tray. Season with a little salt and lots of freshly ground black pepper and toss together.
2. Roast for 20 minutes. Take out of the oven and turn the vegetables and sausages. Return to the oven and cook for 15–20 minutes more or until the potatoes are tender and crisp in places and the sausages are nicely browned.
3. Take the tray out of the oven once more, drizzle 3 tbsp honey and 4 tbsp mustard over the sausage and veg and gently toss together. Sprinkle with chilli flakes if using, then scatter 100g of thawed peas over the top and return to the oven for further 5 minutes until the honey melts and the sausages are sticky.

1. Boil 300g pasta until before al-dente.
2. Add 200g sweetcorn to the saucepan and contineu to boil for 2 more minutes. Reserve a couple of ladles of the water.
3. Drain the pasta and sweetcorn then return to the pan. Add 200g cherry tomato halves and 1 tin of tuna (drained) and toss together over medium heat for 2 minutes until the tomatoes are beginning to warm.
4. Pour the reserved water over the pasta, add 200g cream cheese and stir well over low heat until the cheese melts and coats the pasta. Season with freshly ground black pepper and serve immediately.