Foodie Friday – Ready Steady Cook!

For those of you who don’t remember Ready Steady Cook, it was a TV programme that used to be on in the afternoons on week days.  There were two teams and each team brought a bag of food for the chefs to turn into a delicious meal.  As well as the ingredients provided for them, the chefs were allowed to use store cupboard ingredients to make their dishes.

I quite like cooking but I’m a bit guilty of always cooking the same kind of thing (mostly pasta!). So, we decided this would be a fun way to shake up dinner and our very own Ready Steady Cook plan began to take shape.  Back when the programme was on the budget for the ingredients was £5, we made the decision to up it a bit to £7.50 since things are a bit more expensive than they were when the show finished back in 2010!  My boyfriend Mark was the one in charge of buying the ingredients and I was to come up with the meal.

The ingredients pictured above is what I had to work with, there are some pretty random ingredients in there, Sharon Fruit and chicory?!  Along with the bought ingredients I used some store cupboard ingredients to make chicken and sweet potato enchiladas.

In Ready Steady Cook the chef always had the person who bought the ingredients to help with the cooking, so Mark was called in as my helper.

Start by peeling the sweet potato and cutting into cubes, put into boiling water and boil for 15 minutes.  While these are cooking cut up the chicken, peppers, chilli and mushrooms.  Spray a frying pan with Fry Light and cook the chicken.  Once this is cooked through add the peppers and chilli.  Cook for a few minutes before adding the mushrooms.  Fry until the vegetables have softened up and then add the carton of chopped tomatoes and a Mexican flavour pot.  Allow to simmer away for around 10 minutes, then add the sweet potato.

I was pretty unsure how I was going to incorporate the chicory into the meal as I have never eaten it before but decided to put it in the wraps.  In each wrap put a chicory leaf and then a spoonful of the chicken and sweet potato mixture on top of it.  Roll the wraps, place on a baking tray and sprinkle with cheese.  Cook for around 15 minutes at 200 degrees celsius.

Once they are cooked serve with some tortilla crisps at the side and a dollop of sour cream.

Our Ready Steady Cook dinner was loads of fun and I definitely think we will make it a regular thing.
Photographs taken by me

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