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 300g dried spaghetti according to pack instructions.
• Fry 1 diced onion in 1 tbsp olive oil until soft.
• Add 2 crushed cloves of garlic and fry for 1 minute.
• Add 1 x 400g can of Heinz Cream of Tomato Soup with a twist of Chilli, 2 good dashes of Lea & Perrins Worcestershire Sauce and 390g carton chopped tomatoes with basil, and simmer slowly until reduced by a third, stirring occasionally.
• Add 2 tbsp grated parmesan cheese to the sauce, season well and toss through the cooked spaghetti.