Great things to cook

Makes enough for 2 pizzas

250g Strong white flour
250g Potato flour (available from most health food shops)
1 Egg, beaten
2x7g Dried Yeast packets
4tbsp Olive oil
Salt
Water

~100g Tomato Puree
~150g Haggis, crumbled
~100g Neaps, finely chopped
~200g Grated Scottish Cheddar

Put strong white flour, potato flour, yeast and a pinch of salt into a mixing bowl and stir about a bit. Then add olive oil, beaten egg and water (start with 100ml) and mix together into a dough. You'll probably need to add a wee bit more water to get it to stick together in one lump and pick up all the bits from the wall of the bowl. Knead the dough together for a further 10min to ensure it is all well mixed together, then cover and leave in a warm place for about an hour to rise.

Just before the hour rise time is up you can put on the oven to pre-heat, finely chop the neap and par cook it. About 2-3minutes full power in the microwave (with a little water in the bottom of the bowl) will start to soften them up before adding to the pizza.
When it has risen you knead it for a couple of minutes then split into two. Roll it into the required shape for your baking tray.

For the topping spread the tomato puree over the base, right up to the edges. Drain the par-cooked neap chunks, and spread over the base. Crumble the haggis into small pieces and distribute over the top. Finally sprinkle over the grated cheese.

Cook for about 20 minutes at 175 degrees (Fan assisted oven)

Makes enough for 15

3.3 kg of chicken thighs & drumsticks
Juice of 2 lemons
Ground black pepper
Bag of onions (~10)
Cooking oil (to fry)
7 teaspoons of cardamom pods (crushed)
5 teaspoons of mild chilli powder
7 teaspoons of root ginger (finely chopped)
1 Choritzo sausage (finely chopped)
1 bulb of garlic (finely chopped)
3 tins of plum tomatoes (chopped)
1 pint chicken stock (3 stock cubes - strong)
1 teaspoon turmeric powder
2 large peppers (chopped small)
Punnet of mushrooms
3 tomatoes
1 kg bag of rice
Corn Tortillas
Bag of coriander (chopped)

Marinade the chicken pieces in the lemon juice and black pepper while you prepare the other ingredients.

Chop and brown the onions in a frying pan. When they're done add the crushed cardamom pods, chilli powder and finely chopped ginger and fry for a few seconds. Move the fried onions to a stew pot (or two) to make room in the frying pan.

Put the kettle on (and make the stock when it's boiled). Put the oven on to warm. Brown the chicken pieces with the chopped up garlic and choritzo, and when they're done move them into the stew pot to make room for more. When all the chicken is browned and in the stew pot(s) add the chicken stock, tomatoes and turmeric.
Put the kettle on to boil again. Simmer the stew for 15 minutes; meanwhile chop the peppers, mushrooms, and tomatoes.

Put the rice on to boil (~15 mins). Add the chopped veg into the stew.

With 5 mins to go put the tortillas and plates/bowls (the stew is meant to be fairly thin so bowls are good) in the oven to warm.

Serve the stew and rice with a garnish of coriander.