The heart cooking

 Serves 4. Ingredients Cooked lamb bones and meat 6 Carrots 5 Celery sticks 2 x minced garlic cloves 2 x chicken stock cubes 1tsp Thyme 1 Bay leaf 1tsp Oregano 1tsp Basil 1tsp Salt 1/2 tsp Pepper Method Peel and slice carrots and celery, mince garlic, crumble stock cubes, put all ingredients into a large pan and cover with boiling water. Heat on high until boiling, then turn to low and cook for 2 hours. Remove the lamb, take the meat off the bone and cut into bite size pieces, place some of the lamb into each bowl and add the remaining soup. You can support my recipe creation by donating using the donate button.

Serves 1.   Ingredients 1 Medium banana 1 Large egg 2tbs Flour Olive oil Extras: Blueberries Yogurt Beat all ingredients together in a jug until smooth. Heat olive oil in a frying pan. Pour the mixture into the pan into about 8 small blobs, turn over once browned a little. Serve with your favourite pancake toppings such as yogurt and blueberries. Donate to help me make more recipes.

Serves 1 Ingredients Leftover rice refrigerated Leftover veg such as carrots and broccoli Garlic clove chopped small 1cm Ginger chopped small 1 egg Soy sauce Olive oil Chop up the veggies, heat oil in pan, stir fry the egg a little bit until it is nearly cooked, add garlic and ginger add day old rice and fluff up in the pan, add veggies fry until it's piping hot, then add some soy sauce, salt and pepper for seasoning.   Donate to help me make more recipes.