Soups

Method:

• Fry 1 diced onion, 2 diced peppers and 2 crushed cloves garlic in 1 tbsp vegetable oil in a large frying pan, on a high heat, for 1 minute.
• Add 4 skinless chicken breasts, cut into bite sized cubes and 1 finely chopped green chilli and fry until the chicken is brown.
• Add 2 tbsp curry powder and cook for 1 minute before adding 1 x 400g can Heinz Cream of Chicken Soup and ½ can Amoy reduced fat coconut milk and simmer for 10 minutes until the chicken is cooked.
• Add 150g frozen peas. Cook for 2 minutes then season well and add the juice of ½ lemon.
• Tip: Stir through some chopped fresh coriander before serving for a more authentic curry.

Method:

• Fry 1 diced onion and 2 diced peppers in 1 tbsp vegetable oil on a high heat for 5 minutes.
• Add 4 skinless chicken breasts, cut into bite sized cubes, 2 crushed cloves garlic and 3 tbsp Thai green curry paste and cook for 1 minute.
• Add 1 x 400g Heinz Cream of Chicken Soup with ½ can Amoy reduced fat coconut milk and simmer for 10 minutes until the chicken is cooked.
• Add 150g frozen beans and cook for a further 2 minutes.
• Stir through the juice of 1 lime and a handful of chopped fresh coriander, season.
• Tip: For a change swap the chicken for cooked prawns, add them with the peas so not to overcook them.

Method:

• Place 4 large peeled potatoes, chopped into 2cm chunks, into a pan and parboil so they are half cooked and drain.
• In a large casserole pot, cook 4 skinless chicken breasts, cut into bite sized cubes in 1 tbsp of olive oil until browned.
• Add 2 sliced leeks, 2 large crushed garlic cloves and 3 rashers of finely chopped smoked back bacon, stir fry until the chicken is cooked through.
• Add the potatoes to another frying pan with 1 tbsp of olive oil and cook until browned. Add to the chicken.
• Add 1 x 400g can of Heinz Potato and Leek Soup, 100ml water, a handful of chopped flat leaf parsley and 1 tbsp Dijon or wholegrain mustard and bring to the boil, season well.
• Place in an ovenproof dish and sprinkle over 50g grated reduced fat mature cheese.
• Place under a preheated grill until the cheese is melted and golden.
• Tip: For a tasty vegetarian option remove the chicken and bacon, and add some mushrooms

METHOD:

• Cook 250g dry fusilli pasta according to pack instructions.
• Fry 1 diced onion and 1 diced red pepper in 1 tbsp vegetable oil until lightly coloured
• Add 1 x 400g can Heinz Cream of Tomato soup, 1 x 400g can of chopped tomatoes, 2 drained cans of tuna chunks in spring water, 1 small drained can of sweet corn, a handful of chopped flat leaf parsley, 2 chopped garlic cloves and a few good dashes of Lea & Perrins Worcestershire sauce and leave to simmer for 5 minutes. Season well.
• Toss the sauce with the pasta and place in an ovenproof dish. Sprinkle over 60g grated reduced fat mature cheese.
• Place under a preheated grill until the cheese is melted and bubbling.
• Tip - For a meatier version, grill 4 sausages, slice and add them instead of the tuna.

Method

• In a large non-stick frying pan brown 1 pack of 12 readymade pork meatballs (no need for oil) to seal in the flavour.
• Add 2 crushed cloves garlic, 1 diced onion, 200g quartered mushrooms, 2 diced red peppers and cook until softened.
• Add 1 x 400g can of Heinz cream of Tomato Soup, 2 good dashes of Lea & Perrins Worcestershire Sauce and 1 tsp dried mixed herbs, simmer for 5 minutes and season well.
• Meanwhile, cook 300g spaghetti according to pack instructions.
• Toss the meatballs and sauce through the cooked spaghetti and serve with a green salad or garlic bread.
• Tip: Works well with beef meatballs instead of pork

Method:

• Pre-heat oven to 180°C /gas mark 5, or put the grill on high heat.
• Cook the pasta in boiling water for 10 minutes, drain & place into an ovenproof dish.
• Heat the oil in a frying pan, add the bacon and fry for 1 minute.
• Add the onions & garlic, fry for another minute.
• Add the mushrooms and cook until soft, then add the cherry tomatoes, cook until soft.
• Add the Heinz Cream of Tomato Soup and simmer for 2 minutes.
• Add the cream and basil leaves, stir through.
• Pour the mixture over the pasta in the ovenproof dish, sprinkle with cheese and grill /or bake in oven until the cheese melts.
• Serve with garlic bread and/or a green salad.

Method:

• Pre-heat oven to 190° C/ gas mark 5.
• Place all the ingredients into an ovenproof dish, mix well.
• Cover with tin foil and cook for around 45 minutes.
• Great with new potatoes or mash and green beans.

Method:

• Pre-heat oven to 190° C/ gas mark 5.
• Cook the broccoli in boiling water until just tender.
• Arrange the broccoli and chicken in an ovenproof dish.
• In a jug, mix the Heinz Cream of Chicken Soup, cream and curry powder.
• Pour the mixture over the chicken & broccoli, top with the grated cheese.
• Cook in the oven for around 50 minutes until the chicken is cooked through and the cheese is browned.
• Great with mashed potato and steamed carrots.

Method:

• Add the oil to a deep saucepan and fry the onion for a few minutes, then add the mushrooms, and cook.
• Add the chicken and brown off on a high heat.
• Turn heat down to medium and continue to cook the chicken for a further 10 minutes.
• Add the Heinz Cream of Mushroom Soup and continue to simmer for 15 minutes.
• Half way through add the crème fraiche and brandy (optional). Season to taste.
• Great with green beans & rice.

Method:

• Heat oil and butter in a large casserole dish on the hob, add the onions and cook until soft and golden.
• Add the curry paste and peppers, then cook for 5 minutes more.
• Add the chicken and stir well to coat in the paste. Cook for 2 minutes.
• Tip in the can of tomatoes and Heinz Cream of Tomato Soup.
• Gently simmer for 15 minutes, stirring occasionally, until the chicken is cooked through.
• Stir through the mango chutney and yogurt, allow to warm through.
• Scatter with the coriander and serve with basmati rice and naan bread.

Method:

• Preheat the oven to 180/200° C or Gas Mark 5.
• Heat the olive oil in a saucepan, add chicken and brown. Add the leeks, cook until soft.
• Add the mushrooms and the Heinz Cream of Chicken Soup, with a pinch of black pepper, simmer for 5 minutes.
• Pour into an ovenproof dish, take approximately 4 sheets filo pastry and scrunch them on top of the filling until it is all covered.
• Bake for 25 minutes or until the pastry is golden brown.
• Great served with green beans and steamed carrots

Tip: If you prefer you can use a sheet of ready-made shortcrust pastry as a topping.

Method:

• Brown ½ small butternut squash, peeled and cut into bite sized cubes, 2 sliced carrots and 2 small sliced leeks in ½tbsp vegetable oil in a saucepan.
• Add 3 roughly chopped large tomatoes, 1 tsp dried mixed herbs.
• Add 175ml vegetable stock, cook for 10 minutes.
• Add 1 x 400g can of Heinz Scotch Broth Soup, 1 tbsp wholegrain mustard and ¼ small chopped cabbage, cook for a further 5 minutes.
• Season well and serve with mash.
• Tip: Great for using up left over vegetables, just cook for less time.

Method:

• Place 4 large peeled potatoes, chopped into 2cm chunks, into a pan and parboil so they are half cooked and then drain.
• In a large casserole pot, heat 1 tbsp of oil, cook 3 sliced leeks and 2 large crushed garlic cloves until browned.
• Add the potatoes to another frying pan with 1 tbsp of olive oil and cook until browned. Add to the leeks.
• Add 1 x 400g can of Heinz Potato and Leek Soup, 100ml water, a handful of chopped flat leaf parsley and 1 tbsp Dijon or wholegrain mustard and bring to the boil, season well.
• Place in an ovenproof dish and sprinkle over the 75g grated reduced fat mature cheese.
• Place under a preheated grill until the cheese is melted and golden.
• Tip: To add more vegetables, add some quartered mushrooms and fry with the leeks.

Method:

• Cook 1 small onion and 1 garlic clove, both finely chopped in 200ml water until the water has evaporated over a low heat.
• Stir in 1 tbsp olive oil and 300g Arborio rice, add 850ml hot chicken stock, a little at a time allowing it to be absorbed by the rice before adding more, stirring occasionally.
• After 15 minutes, when most of the stock has been absorbed, add 1 x 400g can of Heinz cream of mushroom soup, 200g leftover turkey, cut into bite sized pieces and 125g frozen peas. Continue cooking until all the liquid has been absorbed and the rice is just cooked, about another 10 - 15 minutes.
• Season to taste and sprinkle with Parmesan cheese if desired.