Meal Sauce Recipes

Tracy Dennis
Moroccan Chicken Pie

Moroccan Chicken Pie

8 boneless, skinless chicken thighs, cut into 3cm cubes Telegraph Hill extra virgin olive oil 4 rashers of good quality bacon (bacon is definitely one of those things you get what you pay for) 1 sheet flaky puff pastry 1 egg yolk 1 packet Telegraph Hill Apricot and Olive Tagine Chicken Stock or Water  Heat Telegraph Hill olive oil in frying pan and cook the chopped bacon Brown the chicken and add the Telegraph Hill Apricot and Olive Tagine. Cook until the chicken is cooked, approximately 20min, adding stock or water as required to keep the consistency the same. Remove...

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Tracy Dennis
“Staff” Spaghetti

“Staff” Spaghetti

400g spaghetti 1 Packet Telegraph Hill Puttanesca Sauce 75g nduja paste 40g pecorino or parmesan , plus extra to serve Fresh Basil  Boil the jug. Put all the ingredients except the cheese and basil into deep frying pan and season well. Pour over 800ml kettle-hot water and bring to a simmer, using your tongs to ease the spaghetti under the liquid as it starts to soften. (While this may seem odd the starch from the pasta helps to thicken the sauce and makes it super rich Simmer, uncovered, for 12 minutes Add a splash more hot water if the sauce...

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Tracy Dennis

Sausage Tagine

600g (6) of your favourite sausages (real ones, not those precooked pretenders) 1 packet Telegraph Hill Apricot & Olive Tagine 1 ½ cups stock or water 2 Tablespoons Telegraph Hill Extra virgin Olive Oil 1 Cup roughly diced pumpkin Cheese (optional)  In a frying pan brown the sausages for a minute on each side. Remove from the pan and drain on a wire rack if especially fatty Add the pumpkin to the pan and fry for 3-5 minutes or until the pumpkin is starting to colour. Add the stock/water and cook for 5 minutes Add the Telegraph Hill Apricot and...

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Tracy Dennis

Polenta and Puttanesca Bake

2 Packets Telegraph Hill Puttanesca Sauce 4 cups milk/water 1 teaspoon salt 1 cup polenta, or coarse cornmeal 2 cups grated Fontina cheese (or gruyere, provolone or emmental).   Make the polenta. Cooking times will vary depending on the “grade” you have but the method is the same. Bring the milk or water to the boil Add the salt. Slowly “rain in” the polenta while stirring. If you dump it in too fast you will end up with lumps you will never get rid of. Reduce to a simmer and stir constantly until smooth and cooked. Layer in the baking...

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