I'm in so many recipe groups lol

what do you have to hand?
would you rather a protein packed veggie meal instead? - my mom is vegetarian so I've a stash of non meat dish recipes too lol.

Hmm i'm not sure what i want really kia, just something that's a bit special and not the everyday meal so that it shows i made an effort for him. Something different that is a bit naughty because my mum has me on food that is highly nutritious but get's a little boring after nearly 40 weeks of it Urrm as for what i have to hand i'll go out to tesco and buy everythig i need for it because we don't have alot other than the basics here atm because my mum's bust with the dog, work and my sister's wedding at the moment

how about something like

roasted veg on polenta to start

main course of carrot and riccota canneloni with a large field mushroom stuffed with cheesy parsnip and swede

and a desert of honey & lime glazed fruit pyramids or light blueberry trifle

recipes to follow...

***edit to add***

you might need to alter the quantity if it's just the two of you.

Roast Veg on polenta

350g bag polenta
150ml olive oil
2 red peppers, deseeded and cut into quarters
2 red onions, finely sliced
250g pack asparagus, trimmed
1 bulb garlic, cloves peeled
½ x 200g pack tofu (preferrably smoked), sliced
15g pack basil leaves
salt and freshly ground black pepper

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Preheat the oven to 180 C, 350 F, gas mark 4.
Prepare the polenta according to pack instructions. Spread the cooked polenta onto a greased or lined tray to 1cm thick.
Allow to cool and cut into triangles.
Oil the peppers, onions, asparagus and garlic.
Place them onto 2 baking sheets, the onions, on one, the peppers, asparagus and garlic onto the other.
Place them into the preheated oven.
The onions will take about 30 minutes to cook and the peppers, asparagus and garlic about 20 minutes.
Remove from the oven, place to one side.
Heat a griddle pan, oil the polenta and fry on both sides for 3-4 minutes until well coloured.
Preheat a grill.
Place the cooked polenta triangles onto a tray, top with vegetables and sliced tofu and place under the grill to brown.
Serve with freshly ground black pepper, basil leaves and dizzle with olive oil.

Carrot and riccota canneloni

500g carrots, peeled and cut into ½cm slices
500g tub ricotta cheese
salt and freshly ground black pepper
12-14 tubes dried cannelloni
300g tub fresh tomato and mascarpone sauce
300g tub four cheese sauce
40g grated parmesan

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Preheat the oven to 200°C, 400°F, gas mark 6.
Boil the carrots in plenty of boiling salted water until cooked and soft, drain and cool, saving a cup of the cooking liquid.
Place the cooked carrots in a food processor with a little of the cooking liquid, blend on full power to a coarse paste approximately 15-20 seconds.
Place the ricotta in a bowl with the carrot mash and mix well, season if necessary. Using a piping bag fill the cannelloni tubes with the mix until all the mixture is used up.
In a 1 litre ovenproof dish take 2-3 spoons of the cold cheese sauce and spread over the bottom of the dish, then arrange the cannelloni side by side until full.
Gently heat both sauces in separate pans. Pour one over half the cannelloni and then pour the other sauce cover the remaining half of the cannelloni. Sprinkle with parmesan, bake for approximately 25 minutes.
Remove from the oven and serve immediately.

Field mushroom with cheesy parsnip & swede mash

1kg swede and parsnips, peeled and cut into 2cm pieces
3 tablespoons olive oil
5 tablespoons semi skimmed milk
125g grated red Leicester cheese
1 teaspoon black pepper
4 large field mushrooms
25g butter

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Bring the swede and parsnips to the boil in a pan of water. Simmer until soft.
Drain well and mash. Pass through a sieve for a fine texture.
Beat in 2 tablespoons of olive oil, the milk, cheese and pepper.
Meanwhile, fry the mushrooms in the remaining oil and butter for 4 minutes turning once, until brown and soft in texture.
Place on a serving dish and pile the cheesy swede and parsnip on top.
Serve immediately.

Honey & Lime glaze fruit pyramids

For the glaze
50ml Manuka Honey
juice of half a lime


For the fruit pyramids
A pineapple
A papaya
A star fruit
A persimmon (Sharon fruit)
A kiwi fruit
A punnet of raspberries

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Peel the pineapple, papaya, kiwi and persimmon, then cut thin (5mm thick) slices of each of these and the star fruit, removing the seeds from the papaya, star fruit and persimmon.
Halve all but 4 of the raspberries.
Now build the pyramids by taking each slice of fruit in turn, dipping it in the glaze, allowing it to drip briefly, then placing it in to a stack in the order – pineapple, papaya, then a layer of halved raspberries without glaze, starfuit, persimmon, kiwi and finally, a whole raspberry on top.
To finish, drip a little more glaze around the plate and sprinkle with a few shreds of lime zest.

Light blueberry trifle

100g sponge fingers
250ml orange juice
150g pack blueberries
500ml carton Be Good To Yourself Greek-style natural yogurt
zest of 1 orange
75g icing sugar

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This dessert can be made in one bowl or in individual glass dishes or tumblers. If using glasses, break 3 sponge fingers into the base of each. Alternatively place all the sponge fingers into 1 large serving bowl.
Pour a little of the orange juice over each set of sponge fingers.
Sprinkle over some of the blueberries, reserving a few for decoration.
In a bowl mix the yogurt with the orange zest and icing sugar and whisk until it thickens slightly.
Divide the yogurt mixture between the glass dishes or tumblers and spoon over the sponge fingers and blueberriers, then scatter over the remaining blueberries.
Chill well before serving.