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Bright Horizons Recipes

Whatever the time of year you will find some excellent recipes here for you and your children to enjoy. Share your family’s favourite recipes with us, through Facebook, and all the other Bright Horizons parents.








Portuguese Beef

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Ingredients:

500g Minced Lean Beef

166g Onions

166g Green Peppers

375g Chopped Tomatoes

1g Mixed Herbs

25g Tomato Puree

20g Plain Flour

Method:

1. Preheat oven to 180ºC/350ºF/Gas Mark 4.

2. Dry fry beef, when sealed add the chopped onions and peppers.

3. Lightly season.

4. Add tomatoes, tomato puree and mixed herbs to the dish.

5. Stir until well mixed.

6. Pour into casserole dish and cook in oven or continue to cook on top of stove.

7. Ensure the beef is cooked all the way through before serving.

8. Serve.

Tanzanian Bean Stew

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Ingredients:

125g Tomato

300g (drained) Red Kidney Beans in Water

20ml Vegetable Oil

4g Ginger Root

125g Green Peppers

166g Spinach

200g Baked Beans  


Method:

1. Peel and finely chop the onion.

2. Then peel and grate the ginger.

3. Finely chop the pepper and tomatoes.

4. Wash the spinach and then chop.

5. Heat the oil over a medium heat and fry the onion until soft.

6. Add beans and ginger to the mixture.

7. Add tomatoes and pepper and cook until the tomatoes are cooked through.

8. Add the spinach and mix well.

9. Once hot all the way through then serve.


Sweet and Sour Turkey

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Ingredients:

2-3 Peppers (red or yellow)
200g White Onion
50g Button Mushrooms
100g Peas
1 Large Carrot
Vegetable Oil
25ml Vinegar
12g Demerara Sugar
1 Clove of Garlic
12ml Rich Soy Sauce
395g Turkey Breast
83ml Pineapple Juice

Method:

1. Fry the turkey strips until golden and sealed (about 10 minutes) and remove from the pan.

2. Fry the onions in the pan for 5 minutes. Add the peppers, fry for a further 5 minutes. Add the mushrooms and fry for a further 5 minutes.

3. Mix together the pineapple juice, vinegar, sugar, soy sauce and garlic.

4. Add the sauce to the turkey and vegetables in a covered casserole dish.

5. Cook at 180°c/350°f/Gas Mark 4 for about 1 hour.

Seaside Carbonara

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Ingredients:

400g Spaghetti

200g Courgettes

2tsp Extra Virgin Olive Oil

2 Cloves of Fresh Garlic

418g Pink Salmon

150ml Full Fat Yoghurt

60ml Whole Milk

1 Fresh Lemon

3tbsp Fresh Chives

Pinch of Black Pepper

1l Water

Method:
1. Cook past in boiling water.

2. Add diced courgette 2 minutes before end of cooking time.

3. Drain and reserve water.

4. Return spaghetti and courgette to pan.

5. Meanwhile heat oil in pan and add crushed garlic.Cook for 1 minute.

6. Drain and remove bones from salmon. Add to garlic in pan.

7.Add yoghurt and milk and warm through.

8. Grate lemon and squeeze juice.

9. Add 1/2 of juice lemon juice 1 tsp of lemon rind.

10.Season.

11. Pour over pasta and add 4 tbsp of reserved cooking water and warm through over a low heat.

12. Serve.
Feta and Beetroot Muffins

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How to make Feta and Beetroot Muffins

Ingredients:

55g Unsalted Butter

140g Plain Flour

1/4tsp Bicarbonate of Soda

1tsp Baking Powder

1 Medium Egg

150ml Full Fat Yoghurt

30g Feta Cheese

1 Fresh Carrot

100g Cooked Beetroot

1tbsp Fresh Thyme

Method:
1. Preheat oven to 190 ºC /375 ºF /Gas mark 5.

2. Grease muffin tins.

3. Melt butter and leave to cool.

4. Pat dry beetroot and grate.

5. Grate feta cheese.

6. Peel and grate carrot. Chop fresh thyme.

7. Sift flour bicarbonate of soda and baking powder into a large bowl.

8. Make a well in centre.

9. Beat egg yoghurt and melted butter in a bowl and pour into dry mixture.

10. Add feta cheese,carrot beetroot and thyme.

11. Sit gently until all ingredients combined.

12.Divide mixture evenly between muffin tins.

13. Bake in oven for 15 - 20 mins until well risen.

14. Leave to cool completely on wire rack.

NB Serve with cucumber, yellow pepper sticks,mangetoute and tomatoes

Gingerbread People

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Ingredients:
10oz self-raising flour
3 teaspoons ground ginger
4oz caster sugar
2oz margarine
3 tablespoons golden syrup
4 tablespoons milk
Currants and cherries (without the additives)
Method:
1. Heat oven to gas mark 3.
2. Grease a baking tray, place flour, and ginger in a bowl.
3. Add the sugar, fat and the syrup to the bowl and mix well.
4. Add the milk to a firm dough and knead with hands.
5. Roll out and cut out shapes or use a cutter, and place onto a baking tray.
6. Make the eyes with the currants cherries for the mouth and bake for 10 to 15 minutes.
7. Allow to cool and decorate with icing.
Turkey Wraps

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Ingredients:

150g White Onion
1 Red Pepper
400g Turkey
Iceberg Lettuce
Light Mayonaisse
5 10" Tortillas

Method:

1. Cook turkey and cool

2. Slice peppers and onions. Shred the lettuce.

3. Spread mayonnaise on one end of the wrap and then lay the lettuce, turkey, peppers and onions along other end.

4. Roll and wrap, tucking in the ends.

5. Cut in 2 to serve

Potato Christmas Trees

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How to make Potato Christmas Trees

Ingredients:
4-5 baking potatoes
Salt and pepper
1/2 cup butter, plus additional for topping
1 large egg
2 large yellow bell peppers, cut in half and cleaned
Method:
1. Preheat oven to 200°C/Gas Mark 6/400°F. Line a large baking sheet with parchment paper 
2. Peel and quarter potatoes and place in a large pot of salted boiling water. Cook until extremely tender (time will vary by size of the potatoes, but expect to cook them for at least 20 minutes). Drain and transfer to a large bowl. 
3. Add the butter and salt and pepper to taste, and mash the potatoes well. Allow mixture to cool for 10 to 15 minutes. Mash in the egg and beat thoroughly with a wooden spoon until potatoes are smooth. 
4. Transfer potatoes to a piping bag fitted with a large star tip. Pipe potatoes onto baking sheet in descending peaks to form Christmas trees. Brush gently with additional melted butter, if you can do it without crushing the trees. 
5. While the potatoes are baking, use a sharp paring knife to cut small stars out of the yellow bell pepper.

6. Bake for 15 to 20 minutes, or until golden brown. Place a star on top of each "tree" and serve hot.

Mince Pies

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Ingredients:
350g mincemeat

200gsifted plain flour 
40g golden caster sugar
75gground almonds
125g unsalted diced butter
1 egg, beaten
a splash of milk (for glazing)

Method:

1. Lightly butter a 12-hole pie tin. Stir the mincemeat in a bowl.

2. Mix the butter, sugar, flour and almonds until the mixture resembles breadcrumbs, and then stir in the egg.

3. Bring the mixture together, and chill for about an hour (wrapped in cling film). Roll out the pastry thinly (use flour to stop it sticking to the surface), then cut out 12 circles with a pastry cutter (make sure they are big enough to cover the base of your tin). Press gently into each hole before filling in with mincemeat.

4. Cut out another 12 circles to place on top of the mincemeat and press the edges together to seal the pies.Cut a small slit in the top of each and then glaze lightly with milk. Preheat your oven to 200­­°c/400°f/Gas Mark 6, whilst your pies chill for 30 minutes.

5. Bake for 20 minutes until golden brown. Once ready, allow to cool slightly on a wire rack and serve warm.

Savoury Beef Pie

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Ingredients:

250g Maris Piper Potatoes

50g Frozen Peas

1 Extra Large Carrot

100g White Onion

350g Minced Beef

100g Leaf Spinach

12g Mixed Herbs

175g Low Fat Puff Pastry

300ml Water

1 Vegetable Stock

Method:

1. Peel, dice and cook the potatoes in boiling water

2. Dry fry onion until soft. Add mince, and when browned, drain off the excess fat.

3. Add water, stock, peas, carrots, mixed herbs and spinach then cook for 20 minutes on a medium heat, season to taste. Add a little cornflour if the sauce needs to thicken.

4. Place in a serving dish and top with pastry.

5. Brush with milk and cook in the oven at 180°C

6. Removed from the oven when golden brown and cooked all the way through

Falafel and Salad Pittas

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How to make Falafel and Salad Pittas

Ingredients:

2ml Vegetable Oil

40g Chick Peas

100g White Onion

4g Garlic

40g Carrot

1g Ground Cumin

1g Ground Coriander

20g Plain Flour

20g Herb Coriander

50g Red Cabbage

60g Low Fat Natural Yogurt

3g Herb Mint

7g Flat Parsley

Pitta Bread

75g Iceberg Lettuce

2g Red Chilli

Method:

1. Preheat the oven to 200°C/400°F/Gas Mark 6

2. Grease a baking tray with vegetable oil

3. Blend the chickpeas, garlic, chilli, carrot, cumin, coriander, plain flour, fresh coriander leaves and 60g of the onion in a food processor to form a rough paste

4. Form into 24 balls, flatten slightly, place on baking tray and refrigerate for 15 minutes

5. Place in the preheated oven and bake for 15 minutes, then turn over and cook for another 10 minutes until they are brown on the outside.

6. To make the salad: mix the rest of the onion, cabbage, yogurt, mint and parsley together and chill.

7. Toast the pittas in the oven according to the manufacturer's instructions

8. Serve the falafels, 3 in each pitta with lettuce and the yogurt salad

Risotto with Peas and Ham

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How to make Risotto with Peas and Ham

Ingredients:
1 medium onion finely chopped
1 clove garlic crushed
25g butter
250g arborio risotto rice
1 litre hot chicken stock
75g frozen peas
100g ham chopped
2 teaspoons dried thyme
1 teaspoon dried mint
Pepper to season
Grated cheese (parmesan / cheddar)
Optional — zest and juice of half a lemon
Method:
1. Melt butter in large pan on a medium heat.
2. Add onion and soften for 2 minutes.
3. Add garlic and cook for further 2 minutes.
4. Add rice and fry with onion and garlic for 1 minute.
5. Add a third of the hot stock to cover rice and cook, stirring contantly, until liquid has absorbed. Repeat with remaining stock in two further steps.
6. Add peas, ham, herbs and seasoning and cook for further 3 — 5 minutes (until peas are cooked).
6. Optional — remove from heat and stir in lemon zest and juice.
7. Ladle into dishes, top with grated cheese and serve with crusty bread — or bread without crust for the wee ones! And enjoy.
8. Variations: mushroom and ham, pea and chicken, chicken and sweetcorn.
Lamb Casserole

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Ingredients:

400g Diced Lamb

1 Onion

20g White Turnip

40g Green Pepper

40g Red Pepper

50g Peas

1 Large Carrot

200ml Water

12g Tomato Pureé

1g Mixed Herbs

6g Plain Flour

1g Parsley

Method:

1. Dry fry the lamb and add the flour, stirring until it browns

2. Chop (where appropriate) and add the rest of the ingredients

3. Simmer for about an hour until all the vegetables and meat are tender or cook on a medium heat in the oven

Mini Quiches

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Ingredients:
Makes: 18
Preparation time: 45 minutes
Cooking time: 20 minutes

Equipment

2x 12-hole pastry/patty tin
8cm (3.5 inch) plain or fluted cutter
Measuring jug
Fork
Small bowl
Dessert spoon

Ingredients

Cooking oil
Plain flour for dusting
375g (12oz) ready-rolled shortcrust pastry. thawed if frozen and taken our of the refridgerator 15 minutes before use
2 eggs
200ml (7 fl oz) milk
pinch of salt
4 slices of ham, diced
2 sping onions, chopped
5 cherry tomatoes, chopped
50g (2oz) cheddar cheese, grated
Method:
1. Set the oven to 220oC (42.5oF), Gas Mark 7, and spinkle some oil into the cups of the patty tins. Ask your child to carefully cover the cups with the oil.
2. Spinkle some flour on to a work surface and unroll the pastry. Have your child flatten the pastry with the balls of their hands.
3. Show them how to stamp circles out of the pastry with the cutter and place each circle in a cup of the tin, gently pressing it down with their fingertips.
4. Place the eggs, milk and salt in a measuring jug and beat with a fork.
5. Put them ham, spring onion and cherry tomatoes into a bowl and mix together. Ask your child to put a dessert spoonful of the mixture into each cup.
6. Pour some of the egg and milk mixture into each cup.
7. Sprinkle some grated cheese over the top.
8. Bake the quiches for 20 minutes or until set and golden.

Enjoy hot or cold!

Omelette

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Ingredients:

100g Maris Piper Potatoes

60g White Onion

30g Green Pepper

30g Red Pepper

10 Medium Eggs

1tbsp Vegetable Oil

Method:

1. Peel and chop potato, onion and pepper. Boil in unsalted water until cooked.

2. Drain water from potato and leave to cool, then dice.

3. Crack eggs into a mixing bowl and beat.

4. Heat oil in a frying pan and add onions and peppers. Cook until soft.

5. Add diced, cooled potato and pour the egg over the ingredients.

6. Cook until the eggs are set and the base is golden, then finish cooking under the grill or in the oven.

Thai Chicken Curry and Rice

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How to make Thai Chicken Curry and Rice

Ingredients:

200g Mangetout

530g Chicken Breast Fillet

15ml Vegetable Oil

5ml Green Curry Paste

200ml Coconut Milk

10g Fresh Coriander 

1 Fresh Lime

350g Long Grain Rice

1l Water

Method:
1.Wash the vegetables and the fresh coriander. Grate the zest from half the lime.

2.Slice the chicken breasts into small pieces about 1cm thick.

3. Fry paste and add the chicken. Stir until the chicken is cooked through.

4. Add the vegetables and stir for 2 minutes.

5. Add lime zest and coconut milk. Simmer for 10–15 minutes until the sauce starts to thicken.

6. Cook rice.

7.Finely chop the coriander and squeeze the lime. Stir into the sauce.

8.Drain cooked rice.

9. Serve on bed of rice.

Lemon Tuna Salad with Asparagus

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How to make Lemon Tuna Salad with Asparagus

Ingredients:
1 can of tuna
200g asparagus
1 red onion
2 eggs
½ juice and zest of lemon
1tbsp fresh chopped dill
1tsp extra virgin olive oil
125g beans – white beans or cannellini beans
Method:
1. Place a pan of water on to boil with a steamer pan above. Once the water is boiling, carefully lower the eggs into the water and add the asparagus to the steamer pan above for approximately 8 minutes (or until the asparagus is soft and the eggs are hard-boiled.)
2. Finely chop the red onion before gently tossing with the other ingredients – tuna, lemon, dill, olive oil and beans.
3. Once mixed place the tuna salad on a serving plate. Cool the eggs under cold water before peeling and slicing. Add the eggs and cooked asparagus to the tuna salad.
The salad is perfect for lunchboxes too and can keep for 2 days in the fridge.
Vegetarian Sandwich Platter

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How to make Vegetarian Sandwich Platter

Ingredients:

1 loaf of Wholemeal Bread

Margarine

100g Mild White Cheddar

100g Tuna Chunks

160g Tomato

100g Iceberg Lettuce

2 Medium Eggs

20ml Light Mayonnaise

100g Humus

Method:

1. Boil eggs, cool and mash with a little mayonnaise

2. Grate cheese

3. Drain tuna and mix with a little mayonnaise; add grated cucumber if desired

4. Slice tomato and shred lettuce

5. Spread margarine on the bread if desired

6. Make sandwiches with variety of fillings.


Top tip: Lettuce and tomato can be served seperately. Lettuce can be substituted for shredded carrot or cabbage.

Grate carrot goes nicely mixed into cheese or humus as sandwich filling.

Aloo Tikki

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Ingredients:

500g potatoes (boiled and mashed)

1 tbsp grated ginger

4 finely chopped green chillies

3 tbsp chopped coriander leaves

1 slice crumbled bread

Salt to taste

Oil for frying

Method:

1. In a bowl, mix together mashed potatoes, grated ginger, green chillies, coriander leaves, crumbled bread and salt to prepare the tikki mixture.

2. Shape the mixture into flat and round tikkis (about 2 inches in diameter) and deep fry in hot oil until golden brown

Cheese Wraps

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Ingredients:

5 Tortillas

10ml Light Mayonnaise

10ml Low Fat Natural Yoghurt

83g Iceberg Lettuce

250g Mild White Cheddar

Method:

1. Mix grated cheese, mayonnaise and yoghurt.

2. Wash and shred lettuce.

3. Spread mixture onto wrap with lettuce and roll up wrap.

4. Cut into 4 slices.


Top tip: For more variety, try adding spinach, pesto or chicken.

Butternut Squash Risotto

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How to make Butternut Squash Risotto

Ingredients:

300g Butternut Squash

20ml Vegetable Oil

200g White Onion

2 Cloves of Fresh Garlic

400g Pudding Rice

1 Litre of Water

400g Haricot Beans

100g Fresh Spinach

10g Fresh Parsley

Method:
1. Preheat the oven to 200C/400F/Gas mark 6.

2. Prepare the vegetables by - peeling, deseeding and dicing the butternut squash, Peeling and chopping the onion, peeling and crushing the garlic.

3. Drain the beans (net weight should be 480g) and chop the fresh parsley.

4. In a large mixing bowl, coat the diced butternut squash in half the oil.

5. Place on a baking tray, making sure the pieces do not overlap. Roast in the oven for 30 minutes or until soft.

6. Meanwhile, heat the remaining oil in a deep saucepan.

7. Add the onion and garlic and heat until it softens.

8. Add the rice and mix well for a few seconds to coat with oil, then pour in one-third of the water and bring to a gentle simmer.

9. Cook until almost all the water is absorbed.

10. Add a little more water and the beans. Cook until almost all the water is absorbed.

11. Continue to add the water a little at a time until it has all been absorbed and the rice is cooked.

12. Stir in the roasted butternut squash, spinach and half the chopped parsley. Stir regularly until the spinach has wilted.

13. Sprinkle with the remaining parsley before serving.

Apple and Date Triangle

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How to make Apple and Date Triangle

Ingredients:

333g Bramley Apple

83g Pitted Dates

42g Self Raising Flour

42g Wholemeal Flour

83g Demerara Sugar

20g Margarine

1 1/2 Medium Egg

1g Bicarbonate of Soda

Method:
1. Peel, core and grate the apples, chop the dates into small pieces and beat the eggs.

2. Mix together the margarine, flours, baking powder and sugar.

3. Mix all the ingredients together.

4. Lightly oil a baking tray and spread the mixture in the prepared tray.

5. Bake in an oven at 200ºC, 400ºF, gas mark 6 for approximately 30 minute until the mixture is golden brown and risen.

6. Cut the cake into triangles.

Winter Vegetable Chilli

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How to make Winter Vegetable Chilli

Ingredients:

75g White Onion

1 spoonful of Vegetable Oil

10g Mixed Herbs

5g Hot Chilli Powder

312g Red Kidney Beans

800g Chopped Tomatoes

1g Ground Black Pepper

100g Tomato Pureé

125g Sweetcorn

125g Sliced Mixed Peppers

125g Courgette

1 clove of garlic, finely chopped

Vegetable Stock

Method:

1. Heat oil in a saucepan and add the copped onions and garlic

2. Add chopped vegetables, chilli powder and kidney beans

3. Add tomatoes, tomato pureé and vegetable stock. Bring to the boil.

4. Simmer for 30 minutes

5. Serve

Banana and Maple Syrup Pancakes

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How to make Banana and Maple Syrup Pancakes

Ingredients:

125g plain flour

85g wholemeal flour

¼ tsp salt

2 ½ tsp baking powder

2 tbsp caster sugar

335ml buttermilk

2 small ripe bananas, finely chopped

Maple syrup

Method:
  1. Mix plain flour, wholemeal flour, salt, baking powder and sugar into a large bowl. Stir in the buttermilk and bananas until the mixture is moistened.

  2. Heat a lightly oiled frying pan over medium to high heat. Pour or scoop a little of the batter into the pan, using approximately 60ml for each pancake. Brown on both sides and serve hot.

To serve: Chop leftover banana over the top of stacked pancakes and drizzle maple syrup over the pancakes and topping.

Vegetable Casserole

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Ingredients:

1 Large Carrot

1 Onion

330ml Water

41g Tomato Pureé

33g Plain Flour

100g Broad Beans

100g Peas

100g Button Mushrooms

1 Cube Vegetable Stock

100g White Turnip

1 Leek

Method:

1. Gently fry onion, turnip and carrots in oil before adding mushrooms and leek

2. Add flour and cook for 2 minutes

3. Mix in the tomato pureé, water and stock cube

4. Bring to boil and cook for 15 minutes

5. Add rest of vegetables and bring back to boil

6. Place in dish and bake in oven at a medium heat until bubbling

Quorn and Leek Hotpot

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Ingredients:

17g Margarine
2 Leeks
350g Quorn pieces
2g Mustard powder
1g Ground black pepper
400ml Whole milk
30g Cornflour
100g Mild white cheddar
500g Maris Piper potatoes
17g Parsley

Method:

1. Melt the butter in a large pan and gently sauté the leeks until softened. Add the Quorn and sauté for a further 5 minutes.

2. Add the mustard and pepper and stir in well. Add 3/4 of the milk.

3. Mix the remaining milk with the cornflour and add to the Quorn and leek mixture. Stir for 3-4 minutes, add 3/4 of the cheese and stir until melted.

4. Place the mixture in an ovenproof dish.

5. Cut the potatoes into thin slices and then arrange and layer on the top.

6. Sprinkle with the cheese and place in the oven, pre-heated to 200°C/400°F/Gas Mark 7 until golden brown.

7. Serve with a sprinkling of parsley over the top.

Fruity Christmas Tree

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Ingredients:
1 pineapple
1 pear
2 cups strawberries, stems removed
6 oz fresh raspberries
6 oz fresh blackberries
2 kiwi, peeled and chopped
2 mandarin oranges, peeled and sectioned
1 cup red seedless grapes
1/2 cup chopped watermelon
1 large star-shaped cookie cutter
1 small heart-shaped cookie cutter (optional)
at least 35 wooden toothpicks
Method:
1.Begin by cutting the top and bottom off of your pineapple. Save a 1-inch-thick slice of your pineapple as well for cutting the star out of. Cut all of the skin off of the outside of the pineapple so that only the edible portion remains. Slice the top of your pineapple as well to give it a slightly pointed shape at the top. Save the edible pineapple scraps to decorate the tree with later.
2.Cut the bottom off of your pear and remove the stem. Use a toothpick to place the pear on top of the prepared pineapple. This is your tree.
3.Use a large star-shaped cookie cutter to cut out a star for the top of the tree from the reserved slice of pineapple.
4.Place the star on top of the Christmas tree with a wooden toothpick.
5.Insert many wooden toothpicks all over the pineapple and pear, fairly deep in so that they won’t show through the fruit once you have placed it on.
6.Decorate! Stick the prepared fruit onto the toothpicks all over the tree.

Oaty Apple & Sultana Crumble

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How to make Oaty Apple & Sultana Crumble

Ingredients:

300g Cooking Apple
80g Plain Flour
30g Wholemeal Flour
20g Porridge Oats
50g Demerara Sugar
50g Margarine
70g Dried Sultanas


Method:

1. Preheat oven to 200ºC/400ºF/Gas mark 6.

2. Wash, peel and slice apples.

3. Place the apples and sultanas in the base of a greased heatproof dish.

4. Place the flour, margarine, sugar and oats in a bowl and mix until the mixture resembles breadcrumbs.

5. Cover the fruit with the crumble.

6. Bake for about 40 minutes until fruit mixture is piping hot.

7. Cut into 10 portions and the serve.


Frozen Fruit Bars

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Ingredients:

2 Cups of Summer Fruits (pineapple, oranges, cherries, blueberries and strawberries work well)

1 tsp. Sugar (optional)

1 tsp. Lemon Juice


You will also need:

Blender or potato masher

Freezer Safe Moulds

Lolly Sticks

Method:

1. Puree fruit in blender, adding a teaspoon or two of water if necessary (if you don't have a blender, use a potato masher).

2. Add sugar (if desired), lemon juice and blend (or mash).

3. Pour into bar moulds or small cups and insert sticks.

4. Freeze until solid.

Sweetcorn and Red Pepper Pasta

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How to make Sweetcorn and Red Pepper Pasta

Ingredients:

200g Fusilli Spiral
1l Whole Milk
60g Margarine
60g Plain Flour
50g White Onion
50g Button Mushrooms
100g Sweetcorn
1g Parsley
100g Red Pepper
200g Mild Cheddar

Method:

1. Bring a pan of water to the boil and then add the pasta and cook until tender

2. Place milk in a saucepan and bring to the boil. While waiting, put the margarine in another pan and melt, then stir in the flour forming a roux (a thick paste)

3. Once the roux is formed, add the milk gradually until the a sauce-like consistency is formed and allow to cook for 20 minute, stirring occasionally

4. Add 150g of cheese and season

5. While the sauce is cooking, finely chop the onions and then sauté in a pan. Once they are softened, add the mushrooms and peppers and stir together. 

6. Once the mushrooms, peppers and onions are ready, add them to the cooked pasta before stirring in the cheese sauce and allow to cook through

7. Pour into a serving dish and sprinkle with remaining cheese. Bake until golden brown

Apple and Raspberry Muffins

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How to make Apple and Raspberry Muffins

Ingredients:
2 cups plain flour
2 tsp baking powder and quarter of a tsp bicarbonate of soda
Half a cup soft light brown sugar
1 large or 2 small eating apples, peeled, cored and chopped or grated
1 cup fresh raspberries or other soft fruit
2 eggs
Half a cup milk
50g unsalted butter (melted)
Method:
1. Preheat the oven to 200°C. Line a muffin tin with paper muffin cases.
2. In a large bowl mix all the dry ingredients together.
3. Beat the milk and egg together lightly, add the melted butter and then add the apples and raspberries.
4. Mix gently into the dried ingredients until just combined (the mixture will look lumpy, but that’s OK!)
5. Spoon the mixture into the cake cases.
6. Bake for 10-12 minutes until golden, well risen and firm to touch. Remove from the oven and cool in the tray for 5 minutes then remove from the tray and leave to thoroughly cool on a wire rack.
Vegetable and Bean Biryani

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How to make Vegetable and Bean Biryani

Ingredients:

300g Butter Beans

325g Long Grain Rice

50g Full Fat Yoghurt

50g Fresh Tomato

50g Fresh Coriander

25g Tomato Puree

16ml Vegetable Oil

1 Clove of Fresh Garlic

2g Hot Chilli Powder

2g Ground Tumeric

800ml Water

200g Red Kidney Beans

150g Fresh Carrots

150g Frozen Peas

Method:
1. Chop onions and put in saucepan with spices and oil and cook.

2. Add yoghurt,tomatoes.

3. Peel and chop carrots, Drain beans and rinse until water.

4. Cook carrots and peas.

5. Add beans and cooked vegetables to onions and spices.

6.Boil rice separately.

7.Layer cooked vegetable mixture and rice and top with fresh coriander leaves.

Lemon Spice Splices

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Ingredients:

56g Caster Sugar

112g Margarine

37.5g Wholemeal Flour

37.5g Plain Flour

75g Porridge Oats

1tsp Ground Cinnamon

1tsp Ground Nutmeg

1/4tbsp Bicarbonate of Soda

1 1/2 Medium Eggs

Grated Lemon Rind

56g Dried Raisins

5ml Whole Milk

5g Icing Sugar

Method:
1. Cream together the sugar and margarine.

2. Mix the plain and wholemeal flour together with the oats, spices and baking powder.

3. Add the flour mixture alternately with the eggs to the creamed sugar and margarine to form a sponge mixture.

4. Add the lemon rind and dried raisins.

5. Spread into a shallow, greased baking tin and bake at 180°C/350°F/Gas mark 4 for 35 minutes.

6. When the cake is cooked and cooled top with a light sprinkling of icing sugar and cut into slices.

Chicken Risotto

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Ingredients:

120g White Onion

1g Garlic

100g Red Pepper

2.5ml Vegetable Oil

100g Chicken Breast Fillet, diced

250g Long Grain Brown Rice

500ml Water

100g Peas

2g Flat Parsley

Method:

1. Chop onion, garlic and pepper

2. Heat oil in a pan, add onion and garlic to the pan and cook.

3. Add diced chicken and cook for ten minutes

4. Add peppers and rice and fry for a few minutes

5. Pour 3/4 of the water and cook until almost all of the water has been absorbed by the rice.

6. Add peas and gradually add the remaining water until the rice is soft and the risotto is creamy.

7. Chop the parsley and stir into the risotto before serving

Carrot and Apple Salad

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How to make Carrot and Apple Salad

Ingredients:

960g Fresh Carrots

960g Red Apples

144g Dried Sultanas

20ml Lemon Juice

Method:
1. Grate the carrots

2. Core the apples and chop. Dip in lemon juice

3. Mix all the ingredients together and chill

Chicken and Vegetable Goulash with Gnocchi

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How to make Chicken and Vegetable Goulash with Gnocchi

Ingredients:

500g Chicken Breast Fillet
15g Vegetable Oil
200g Medium Onions
25g Paprika
Pinch of Black Pepper
320g Red Pepper
24g Fresh Garlic
100g Tomato Puree
700ml Water
100g Chopped Tomatoes
250ml Sour Cream
1/2tsp Plain Flour
300g Button Mushrooms
150g Frozen Peas
150g Broccoli
150g Green Beans
500g Gnocchi


Method:

1. Put the vegetable oil into a saucepan, heat it up and add all of the onions. Stir, and when the onion is soft and translucent, add 4 tsp of the paprika and reduce the heat immediately!

2. Stir, and put the chicken pieces in the pan. Stir and season them with pepper.

3. Add the garlic, tomato, red pepper and the mushroom to the chicken. Mix well and cook for 8-10 minutes.

4. Pour vegetable stock over the chicken, cover with lid and cook for 30-45 minutes until the meat is tender.

5. To make a paprikash sauce, combine the tomato puree and 100 ml water with 1 tsp of paprika and the sour cream, add ½ tbsp of plain flour. Add the sauce to the chicken and vegetables.

6. Heat thoroughly until the sauce has thickened.

7. Serve immediately with green vegetables and Gnocchi - prepared as per packet instructions.


Cheesy Muffins

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Ingredients:
2 cups of grated cheese (mature cheddar works well)
1 & a half cups self raising flour
1 tbsp sugar
Pinch of paprika or mustard powder
1 egg
1 cup milk
Optional extras — 1 tsp fresh chopped herbs, or half a tsp dried herbs; 2 oz chopped roasted 
vegetables (or drained anti pasti), well drained tinned sweetcorn or chopped cooked bacon.
Method:
1. Mix egg and milk in a jug or cup.
2. Put all the dry ingredients in a bowl and mix to combine the ingredients (add the optional extras too, if you’re using them).
3. Add the egg and milk and fold in gently (the mixture is supposed to be lumpy!)
4. Spoon mixture into a greased muffin tin (or into 12 muffin cases in a muffin tin.)
5. Bake at 200°C/Gas 6 for 12-15 mins until firm and golden brown.
6. Suitable for freezing.
Tip — these muffins do tend to stick to muffin cases, especially when still warm. If you want to avoid this, just spoon the mixture into a well greased muffin pan instead. Once cooked, allow to cool for a couple of minutes and then remove from the tin.
Vegetarian Moussaka

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Ingredients:

100g Onions
50g Red Pepper
75g Button Mushrooms
120g Red Split Lentils
1 Clove of Garlic
1tsp Mixed Herbs
400g Chopped Tomatoes
25g Tomato Puree
100ml Water
800g Potatoes
200g Aubergine
25g Plain Flour
500ml Semi Skimmed Milk
25g Margarine
10ml Vegetable Oil


Method:

1. Preheat oven to 200 ºC/350ºF/Gas mark 4.

2. Peel, chop and boil potatoes in unsalted water until starting to turn soft.

3. Place lentils in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes.

4. Drizzle the aubergine slices with oil and soften in the oven.

5. Fry the diced onion, peppers, washed mushrooms and garlic until soft.

6. Fold in the tomatoes and mixed herbs. Season to taste.

7. Add the drained lentils.

8. Make the white sauce using the margarine, flour and milk.

9. Drain potatoes and slice.

10. Put half the lentil and vegetable mixture in the bottom of dish, layer with potato, softened aubergine and white sauce.

11. Repeat finishing with a topping of white sauce.

12. Cook in a oven for 45 minutes to 1 hour until cooked throughout.

13. Serve


Salmon Dip with Pitta Fingers

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How to make Salmon Dip with Pitta Fingers

Ingredients:

Pitta Bread

200g Cucumber 
250g Salmon
25ml Whole milk 
125g Mayonnaise (free range egg)
5ml Fresh lemon
300g Carrots
Method:

1. Place the salmon in a food processor and blitz until smooth 
2. Fold in the milk, mayonnaise and lemon juice
3. Refrigerate until ready to serve
4. Slice the pitta bread, cucumber and carrots 
5. Serve the sliced pitta, cucumbers and carrots with the dip

Cheese Scone Twists

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Ingredients:
1lb self-raising flour
2 level teaspoons baking powder
3oz English butter
4oz mature cheddar finely grated
Half pint of milk
Method:
1. Heat the oven to 180c, or gas mark 4 for 12-15 mins.
2. Add flour and baking powder into a bowl.
3. Rub in the butter.
4. Add half the cheese and bind the mixture with the milk.
5. Roll out on a board and cut out rounds with a cutter and remove the centres using a smaller cutter.
6. Twist each circle to form a figure or a shape, and place them well apart on a buttered baking sheet.
7. Brush the shapes with a small amount of milk and sprinkle over the remaining cheese.
Apple and Sultana Spiced Porridge

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How to make Apple and Sultana Spiced Porridge

Ingredients:
100g porridge oats
500ml skimmed milk
4 apples, cored and diced
100g sultanas
1tbsp cinnamon (to taste)
1tbsp brown sugar
Method:
1. Place the oats and milk in a pan and cook through, stirring, for 3 minutes until almost creamy.
2. Carefully stir in the apples, sultanas and cinnamon, and cook for a further 2 minutes more until the porridge is thick and creamy and then apples and tender.
3. Ladle the porridge into bowls and sprinkle with sugar. Eat immediately.
Summer Fruit Muffins

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Ingredients:

50g Bran Flakes

250ml Whole Milk

105g Wholemeal Flour

3/4tsp Bicarbonate of Soda

50g Margarine

50g Caster Sugar

1 Medium Egg

100g Raspberries

75g Blueberries

Method:
1. Soak the bran flakes in the milk for 10 minutes.

2. Sift together the flour and baking powder.

3. Cream together the margarine and sugar, then beat in the egg.

4. Stir in alternate spoonful's of the soaked bran flakes and flour mixture.

5. Gently fold in the fruit.

6. Line a muffin tray with paper cases and half-fill each case with mixture.

7. Bake in a preheated oven for 30 minutes at 180°C/350°F/Gas mark 4.

TIP: You can use any soft fruit in this recipe.

Vegetable Moussaka

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Ingredients:
Button mushrooms 

Green courgette 
White cooking onion
Extra large carrot
Potatoes
Large tomato 
Veg oil 
Aubergine 
Thyme 
Margarine 
Plain Flour 
Whole milk 
Parsley 
Garlic 
Basil
Parmesan

Method:

1. Drizzle the aubergine slices with oil and soften in the pan
2. To make the white sauce: melt the margarine in a pan, then mix in the flour until smooth. Gradually stir in the milk and continue to stir until it is thickened.
3. To make the tomato and pesto sauce: heat vegetable oil in a pan on a medium heat, add onion and fry until soft, add the fresh basil, parmesan and garlic, allow to simmer for five minutes stirring continuously so the parmesan doesn't stick. Add the chopped tomatoes and mix all the ingredients together - allow to simmer for 5 minutes.
4. Fry the mushrooms, courgettes, onion, carrot until soft, fold in the creamy tomato and pesto sauce and thyme.
5. Out half the mixture in the bottom of the dish, layer with small pieces of potato, aubergine and white sauce. Repeat, finishing with a topping of white sauce decorate with the large tomato cut into slices.
6. Cook for 25-35 minutes at 190 until the mixture is cooked all the way through and is brown and golden.

Tomato and Lentil Lasagne

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How to make Tomato and Lentil Lasagne

Ingredients:

120g Red Split Lentils
1 tbsp Olive Oil
120g White Onion
2 cloves of Garlic
400g Chopped Tomatoes
1 tsp Oregano
10 sheets Dried Lasagne
40g Margarine
40g Plain Flour
400ml Whole Milk
60g Mild Cheese

Method:

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a baking dish with butter

2. Chop the onion and garlic

3. Heat oil in a large pan on a medium heat, add onions and garlic and cook for five minutes, until the onion has softened. Then add the oregano, tomato puree, canned tomatoes, water and lentils and leave to simmer for 20 minutes.

4. Prepare a roux white sauce: in a separate saucepan, melt the margarine on a low heat. Once it has melted, stir in the flour, cooking on a low heat for 1-2 minuted. Gradually add the milk, stirring continuously bringing the milk mixture to the boil until thickened.

5. In an ovenproof dish, layer the tomato and lentil mixture and lasagne sheets and top with a layer of white sauce.

6. Grate the cheese and sprinkle on the top. Bake in the oven for 45 minutes until pupping hot throughout and golden on top.

Thai Chicken & Veg Curry with Rice

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How to make Thai Chicken & Veg Curry with Rice

Ingredients:
200g Mangetout
530g Chicken Breast Fillet
15ml Vegetable Oil
1 x 5ml Thai Green Curry Paste
200ml Coconut Milk
10g Fresh Coriander
1 Fresh Lime
350g Rice
1 litre Water

Method:
1. Wash the vegetables and the fresh coriander. Grate the zest from half the lime.
2. Slice the chicken breasts into small pieces about 1cm thick. 
3. Fry paste and add the chicken. Stir until the chicken is cooked through.
4. Add the vegetables and stir for 2 minutes.
5. Add the lime zest and coconut milk. Simmer for 10–15 minutes until the sauce starts to thicken.
6. Cook rice as per the manufacturer’s instructions.
7. Finely chop the coriander and squeeze the lime. Stir into the sauce. 
8. Drain the cooked rice.
9. Serve a portion of the curry on the correct portion size of rice 
depending on age of child.


Curried Parsnip Soup with Parsnip Crisps and Naan Bread

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How to make Curried Parsnip Soup with Parsnip Crisps and Naan Bread

Ingredients:

600g parsnips, peeled

200g potatoes, chopped

200g carrot, chopped

1 large onion, chopped

2 cloves of garlic, crushed

1 tsp of cumin

1 tsp ground coriander

1 tsp ginger

1 tsp turmeric

Handful of fresh coriander, chopped

500ml vegetable stock

Knob of butter

Olive oil

2 large naan breads
Method:
  1. Preheat oven to 180°C/350°F/gas mark 4.
  2. Take 200g of the peeled parsnips and using a peeler, make long ribbons of parsnip. Coat in a little oil and place on a baking tray in the middle of the oven.
  3. Cook until the turn golden brown. They will appear soggy when you take them out of the oven, but will become crispy when cooled.
  4. Chop the remaining parsnips.
  5. Put a large pan on a medium heat, melt the butter and cook the onion until soft. Add all the chopped vegetables and cook for a further 5 minutes, until softened.
  6. Add in the spices and garlic and cook for 5 minutes.
  7. Add the stock and bring to the boil. Turn the heat down and simmer for 20 minutes until all of the vegetables are soft.
  8. Using a hand blender, blend until you get a smooth texture, adding more stock if required.
  9. Finish with a handful of chopped coriander, lightly toast the naan breads and scatter the parsnip crisps over each bowl and serve.
Turkey and Vegetable Quesadillas

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How to make Turkey and Vegetable Quesadillas

Ingredients:

530g Turkey Mince
2tbsp Vegetable Oil
200g Red Onions
150g Carrots
50g Celery
1 Clove of Garlic
300g Chopped Tomatoes
30g Tomato Puree
120g Button Mushrooms
5 Tortilla Wraps
50g Mild White Cheddar
10ml Vegetable Oil


Method:

1. Wash the carrots and celery, peel the carrot and finely chop the onion, carrot and celery.

2. Heat oil in a pan and gentle soften the vegetables for 10 minutes.

3. Meanwhile crush garlic and slice the washed mushrooms.

4. Add to softened vegetables and continue to cook.

5. Add tomato puree and turkey. Cook for a further 2 minutes.

6. Add tinned tomatoes and simmer until turkey is cooked and excess liquid has evaporated.

7. Using 2 wraps make a sandwich with the filling and grated cheese. (cut one of the wraps in 1/2)

8. Seal edges with water.

9. Brush with vegetable oil and bake in oven until brown and puffed about 12 minutes.

10. Cut each sandwich into 4 and serve 1/4 per portion.

11. Serve selected dish.

Cream Carbonara

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Ingredients:

400g dried spaghetti

400ml double cream

50g fresh grated parmesan

3 egg yolks, beaten

300g good quality ham (pancetta), diced

1 clove garlic, crushed

1 shallot, finely diced

Knob of butter

Method:
  1. Start by cooking the spaghetti in boiling water.
  2. While the spaghetti is cooking, gently sauté the shallot in the butter. When it is soft add the ham and cook until it starts to go crisp then add the garlic. Cook for 2 minutes making sure it doesn’t start to colour.
  3. Add the cream and gently bring to the boil, take off the heat and add the beaten yolks, stirring constantly. The residual heat will cook the yolks and the sauce should thicken slightly. Put back on to a low heat to ensure eggs are cooked for 1 to 2 minutes, making sure it doesn’t scramble.
  4. When the spaghetti is cooked, drain well and add to the sauce. Finish with grated parmesan.
Cod Mornay

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Ingredients:

18g Margarine

1 Leek

2 Large Carrots

75g Broccoli

56g Peas

187g Alaskan Pollock Fillet

187ml Whole Milk

5g Parsley

25g Margarine

1 1/4 tbsp Plain Flour

56g Mild White Cheddar

Method:

1. Melt 18g of margarine in a saucepan, add the leeks and sauté for 2-3 minutes. Add the carrots, cover with water and cook for 10 minutes.

2. Add the broccoli and cook for 5 minutes.

3. Stir in the peas and simmer for a further 5 minutes or until the vegetables are tender

4. Meanwhile, put the fish in a pan with the milk and parsley and a little pepper. Simmer for 5 minutes or until the fish is cooked.

5. Set aside, reserving the cooking liquid.

6. to prepare the sauce, melt the 25g of margarine in a pan, stir in the plain flour and cook for 1 minute.

7. Gradually whisk in the fish cooking liquid, bring to the boil and cook, stirring until the sauce has thickened.

8. Remove from the heat, add the grated cheese and stir until melted.

9. Drain the vegetables and mix with the flaked fish and cheese sauce.

Beef Stroganoff Pasta

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Ingredients:
500g Diced Beef
100g Medium Onions
100g Green Peppers
100g Button Mushrooms
25g Sweet Potato
2 cloves Fresh Garlic
100g Tomato Puree
625ml Water
300ml Full Fat Yoghurt
1/2tsp Paprika
20ml Lemon Juice
400g Tagliatelle
Method:
1. Slice beef and dry fry beef in a large pan.

2. Wash the vegetables thoroughly and peel the potatoes.

3. Add the diced onions, crushed garlic, diced peppers, diced potato, sliced mushroom, paprika and sauté for 5 minutes.

4. Add the water and tomato puree and simmer for about 45 minutes until the meat is tender.

5. Cook Tagliatelle in unsalted boiling water.

6. Drain the pasta once cooked.

7. Serve a portion of pasta with a portion of the Beef Stroganoff.

Bread and Butter Sultana Pudding

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How to make Bread and Butter Sultana Pudding

Ingredients:

2 slices of wholemeal medium bread

36g Margarine

15g Demerara Sugar

25g Dried Sultanas

25g Dried Raisins

400ml Whole Milk

2 Medium Eggs

1tsp Ground Cinnamon

Method:

1. Spread the bread with margarine and then cut into quarters

2. Arrange half of the bread, spread side up, on the base of an ovenproof dish

3. Sprinkle with half the sugar and dried fruit. Repeat for the second layer

4. Whisk together the milk, eggs and cinnamon

5. Pour the custard over the bread

6. Bake in the oven at 180°C/350°F/Gas Mark 4 for approximately 45 minutes until just set

Fish in Leek Sauce with Sweet Potato & Broccoli

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How to make Fish in Leek Sauce with Sweet Potato & Broccoli

Ingredients:

580g Pollock Fillet

300g Fresh Leeks

1litre Semi Skimmed Milk

50g Margarine

50g Plain Flour

40g Fresh Parsley

1.1kg Sweet Potato

400g Broccoli

Method:

1. Preheat oven to 180°C/350°F/Gas 4.

2. Check the fish for any bones and lay in a shallow oven proof dish, cover with milk and place in the hot oven to cook.

(approximately 15 minutes).

3. Meanwhile make the sauce. Place the chopped leek and spread in a saucepan, melt the spread and cook the leeks until softened.

4. Add the flour to make a roux and cook for 3-4 minutes.

5. Remove the fish from the oven and place on a plate.

6. Keep the milk.

7. Gradually add the milk used to cook the fish to the roux stirring all the time until you have a thick shinny sauce.

8. Add the parsley to the sauce.

9. Wash peel and chop the Sweet Potato into small chunks and place in a pan of boiling unsalted water.

10. In a separate pan add the green beans, once tender drain the green beans.

11. When the potato is soft, drain and then mash.

12. Place the fish pieces back into the cream herb sauce and gently heat.

13. Serve the fish with the sauce and mashed sweet potato and green beans immediately.

Beef and Red Pepper Pasta

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How to make Beef and Red Pepper Pasta

Ingredients:

500g Minced Beef

1tbsp Vegetable Oil

150g Onions

2 cloves Fresh Garlic

450g Red Peppers

400g Chopped Tomatoes

200ml Water

Black Pepper

400g Whole Wheat Fusilli


Method:

1. Prepare vegetables, chop the onion finely, crush garlic gloves and chop peppers.

2. Dry fry beef then remove from pan once brown.

3. Drain any excess fat off the meat and brown onion, garlic and peppers.

4. Add tomatoes, water and beef bring to boil.

5. Season to taste if required.

6. Simmer until the beef is tender.

7. Cook pasta in boiling water according to manufacturer’s instructions.

8. Drain the pasta and serve with cooked beef and sauce.
Tzatsiki

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Ingredients:
1 Cucumber
Mint
Yogurt
Pepper
Method:
1. Peel the cucumber and grate it all using a grater (into a clean tea towel).
2. Twist the towel so the you are getting all the water out of the cucumber.
3. Place into a bowl, add yogurt to cover the cumber.
4. Mix, chop the mint, add to the yogurt.
5. Mix well and sprinkle with a little pepper.
Spicy Vegmince Burritos

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How to make Spicy Vegmince Burritos

Ingredients:

Long grain brown rice
Vegemince
Flour tortilla
White onion
Red pepper
Green pepper
Red kidney beans
Ground corriander
Paprika
Oregano
Chilli powder
Garlic

Method:

1. Preheat the oven to 200
2. Bring a large pan of water to the boil, add the rice and return to a medium boil. Cook for 20-25 mins.
3. Dry fry vegemince, chopped garlic and onion for 3-4 mins until the mince has softened.
4. Mix together the corriander, paprika, oregano, chilli powder and then half of this mixture to the vegemince.
5. Continue to stir for another 3-4 mins and keep hot.
6. Place the slice of onions and peppers on a shallow baking tray and lightly toss with olive oil and the rest of the spice mix.
7. Roast in the oven for approximately 10 minutes until soft and lightly caramelised.
8. Heat the kidney beans in a pan of simmering water, drain and keep hot. 
9. Evenly distribute some of the cooked rice, vegemince, peppers, onions and beans between the middle of each tortilla.
10. Fold the burritos, fold the bottom edge over to meet the top of the tortilla then gently pull the top back around the filling to shape it. Finally fold into each side, before rolling to form the finished burrito.

Ginger Biscuit with Chopped Apple

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How to make Ginger Biscuit with Chopped Apple

Ingredients:

80g Margarine

60g Caster Sugar

50g Demerara Sugar

1 Medium Egg

150g Self Raising Flour

1/2tsp Ground Ginger

2 Apples

Method:

1. Preheat the oven to 180°C/350°F/Gas Mark 4 and grease a baking tray.

2. Cream together the margarine, caster sugar and demerara sugar.

3. Add the egg, flour and ground ginger gradually and mix to form a dough.

4. Roll into balls and flatten. Place on the greased baking tray and bake for 10-15 minutes until golden brown

5. Serve a biscuit with a portion of chopped apple.

Lamb Kebabs in Pitta Pockets

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How to make Lamb Kebabs in Pitta Pockets

Ingredients:
2 large lamb steaks, about 175g (6oz) each
1 clove of garlic
half a tsp of mild curry powder
1 tbsps of oil
4 wooden kebabs of satay sticks
2 little gem lettuces
Quarter of a cucumber
2 tbsps of natural yogurt
1 tsp of dried mint or tbsp of fresh chopped mint
Salt and ground black pepper
2 pitta breads
Method:
1. Cut the meat into cubes about 2cm (3/4 in.) 2. Peel and crush the garlic. Put the garlic, curry powder, oil and a little salt and pepper into a bowl and mix well.
3. Add the meat into the bowl and stir well. Cover the bowl with plastic foodwrap and leave it for 30 minutes.
4. Put the wooden sticks into a bowl of cold water and leave them to soak. This stops them from burning under the grill.
5. Shread the lettuce by cutting across it and put it in a bowl. If you are using fresh mint, chop the leaves finely.
6. Cut the cucumber in half, then slice it finely. Mix the lettuce, yogurt, mint and cucumber with a little salt and pepper.
7. Turn your grill on to medium. Dry the kebab sticks on a paper towel, then push the cubes of lamb onto them.
8. Put the kebabs onto the grill rack and push it under your grill. Cook the kebabs for five minutes, then turn them over.
9. Cook the kebabs for 5 minutes more. While they are cooking, cut the pitta breads in half across the middle.
10. Put the kebabs on a plate. Put the pittas under the grill for two minutes but turn off the heat. This will warm them through.
11. Run the tip of a knife along the cut edge of each pitta to open it up. Fill each one with some of the lettuce mixture.
12. Hold a kebab stick at one end and use a fork to slide the lamb off. Put some lamb into each pitta and eat immediately.
Chicken Curry in a Hurry

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How to make Chicken Curry in a Hurry

Ingredients:

For the sauce:

1 onion

1 red pepper, deseeded and sliced

500g chicken, chopped

1 tbsp tomato purée

1 tin of coconut milk

1 tbsp mild curry powder

1 clove of garlic, crushed

Oil

Dash of malt vinegar

Fresh coriander, chopped (optional)

Juice of ½ a lemon

For the rice:

1 mug of basmati rice

2 mugs of boiling water

Pinch of turmeric

Oil

Method:
  1. Heat a medium sized pan on a low heat, add a little oil and then add the rice and a pinch of turmeric. Fry gently until the rice seems translucent and all grains are covered in the turmeric. Add the boiling water (beware the pan may spit a bit at first), stir once and bring to the boil. Reduce the heat to a simmer and leave with a lid on stirring regularly.
  2. Remove the lid after 8 minutes. All the water will be absorbed and small holes will have started to appear on top with a quiet crackling sound. This is when you know it is cooked. Take off the heat and do not stir. Leave the rice to rest for a few minutes with the lid on.
  3. While the rice is cooking, heat a frying pan on a medium heat with a little oil, add the chicken and brown.
  4. In a separate pan, sweat off the onions until they are soft and brown, add the pepper and cook for one minute.
  5. Reduce to a low heat then add the curry powder, garlic and vinegar. Cook until all the vinegar has reduced.
  6. Add the tomato purée, cook for 1 minute and then add the coconut milk. Bring to the boil and turn the heat down to a simmer.
  7. Place the browned chicken on some kitchen towel to absorb any unwanted grease.
  8. Add the chicken to the sauce and simmer until the chicken has cooked through. Finish with lemon juice.
  9. Stir fresh coriander through the rice and serve with sauce, sprinkling over some more coriander to finish.
Chilli Beef & Bean with Pasta

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How to make Chilli Beef & Bean with Pasta

Ingredients:
400g Minced Lean Beef
120g Medium Onions
1g Hot Chilli Powder
300g Red Kidney Beans in Water
500g Chopped Tomatoes
2g Oregano
120g Tomato Puree
1 clove of Fresh Garlic
2g Ground Cumin
1 Green Pepper
400g Fusilli Pasta

Method:

1. Dice the onions and peppers.

2. Dry fry the mince until brown and then add the diced onions and garlic. Cook until onions are soft.

3. Add the diced peppers, chopped tomatoes, tomato puree, chilli powder, cumin and herbs.

4. Bring to the boil and simmer for 1 hour until the mixture has thickened.

5. Drain the kidney beans and add to the mixture, cook until the beans are heated through.

6. Meanwhile cook the pasta according to manufacturer’s instructions.

7. Once the pasta is cooked, drain and serve with the meat mixture.

Polish Golabki

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Ingredients:

200g White Cabbage
400g Turkey Mince
350g Rice
100g White Onions
50g Tomato Paste
400g Chopped Tomatoes
100ml Water
Pinch of Black Pepper
1/4tsp Parsley
25g Margarine
100g Carrots
20g Button Mushrooms
1 Bay Leaf
1 Medium Egg


Method:

1. Wash all the vegetables.

2. Remove the centre core from the cabbage.

3. Finely chop the onion and slice the mushrooms, peel and slice the carrots lengthways.

4. Part boil the cabbage in a large pot, removing the leaves as they fall off into the water and are tender.

5. Cook till all the leaves are tender, but not ripping apart approximately 15 minutes.

6. Run under cold water and drain.

7. Cut the thick membrane off the back of each leaf.

8. While the cabbage is cooking sauté the onion in butter until lightly browned.

9. Cook the rice per the manufacturer’s instructions, drain once cooked.

10. Put all the meat into a large mixing bowl and add an egg and the sautéed onions, pepper, parsley and cooked rice. Mix thoroughly.

14. Lay out the leaves and depending upon their size, place 2-3 tablespoons of meat mixture on the wide side.

15. Roll the leaf up and over the meat, tuck in the side of the leaf and repeat steps to use all the leaves
and stuffing.

16. Place rolls, seam down into a greased roasting pan, then layer carrots and mushrooms over the cabbage.

18. Mix together the tomato paste, canned tomatoes and water, then pour evenly over all the rolls.

19. Add the bay leaves.

20. Cover the roasting tin with tin foil and then cook for 2-2 1/2 hours.

21. Half way through baking check to make sure there is enough liquid additional water can be added if necessary.

22. To serve, spoon sauce over rolls.


Cherry Pancakes with Vanilla Ice-Cream

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How to make Cherry Pancakes with Vanilla Ice-Cream

Ingredients:

For the pancakes:

250ml milk

120g flour

1 medium egg

1 tsp caster sugar

Vegetable oil

4 scoops of vanilla ice cream

For the sauce:

200g pitted cherries

150g sugar

1 tsp cornflour

Method:
  1. Whisk the flour, egg and sugar with a third of the milk until smooth. Whisk in the remaining milk and strain if necessary.

  2. Heat a medium-sized non-stick frying pan with a little vegetable oil, and pour in a little pancake mix. Ensure you tilt the pan immediately so that the mixture spreads evenly. Turn after one minute with a spatula or pallet knife. Continue this method for the rest of the mix. If you are making lots, stack them up between greaseproof paper then re-heat before serving.

  3. To make the sauce: put the sugar in a saucepan with 100ml water, bring to the boil, mix the cornflour in a little water and stir into the sauce. Simmer for a minute, then remove from the heat. Allow it to cool and then add the cherries.

To serve: Warm the pancakes and place a scoop of vanilla ice-cream just off centre with a few of the cherries; fold the pancakes in half, then half again, into a triangle. Spoon the rest of the cherries and sauce over.

Tangy Moroccan Turkey Tagine

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How to make Tangy Moroccan Turkey Tagine

Ingredients:

50g Red Split Lentils
330g Turkey
83g White Onion
Mixed Spice
1g Ground Ginger
1 Tsp Chicken Bouillon Paste
500ml Water
25ml Lemon Juice
266g Chopped Tomatoes
29g Dried Sultanas
33g Dried Whole Apricots

Method:

1. Cook the lentils and drain

2. Seal the meat using no additional fat

3. Add the onion, mixed spice, ginger and lentils. Gradually add the water, bouillon and lemon juice.

4. Simmer for 30-40 minutes.

5. Add the tomatoes, sultanas and apricots and simmer for a further 10 minutes.


Top Tip: Try adding olives, which is a common ingredient in Tagine.

Turkey Enchiladas

View Recipe
Ingredients:

120g White Onion
1 Red Pepper
40g Button Mushrooms
Vegetable Oil
400g Chopped Tomatoes
200g Red Kidney Beans
1 clove of garlic
Tomato Puree
Mixed Herbs
3 10" Tortillas
100ml Water
83g Mild White Cheddar
250g Turkey Breast

Method:

1. Preheat oven to 220°c/425°f/Gas Mark 7.

2. Wash and chop the onion, pepper and mushrooms.

3. Heat the oil in a large pan and add the onions then the turkey.

4. Cook until the onion has softened and the turkey is cooked through.

5. Add the mushrooms and pepper and cook for a further 10 minutes.

6. Add the tomatoes, kidney beans, finely chopped garlic and mixed herbs to the mix. Simmer on a low heat for 30 minutes.

7. Layer the mix and tortillas in an ovenproof dish, repeating to the top. Finish with the mix and a sprinkle of cheese.

8. Bake in the oven for around 30 minutes until the cheese has melted and turned golden.

Chilli with homemade potato wedges, sour cream & guacamole

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How to make Chilli with homemade potato wedges, sour cream & guacamole

Ingredients:

For the chilli:

500g mince: beef, turkey, lamb or vegetarian

1 onion, chopped

1 tin of chopped tomatoes

1 tbsp tomato purée

1 tsp mild chilli powder

1 tsp cumin

1 glove of garlic, crushed

½ tsp cinnamon

1 tin of kidney beans or reduced sugar baked beans

A handful of grated cheese for the topping

Oil

For the wedges:

2 large baking potatoes

1 tbsp oil

1 tbsp paprika

For the guacamole:

1 large avocado

½ red or green chilli, finely chopped

1 clove of garlic, crushed

Juice of ½ a lemon

For the sour cream:

200ml double cream

Juice of ½ a lemon

Method:
  1. Preheat the oven to 160°C/350°F/gas 3
  2. Slice the potatoes into wedges, ensuring they are all a similar size
  3. Mix the oil with the paprika and coat the wedges. Place on a baking tray in the middle of the oven, checking every five minutes and turning them regularly.
  4. While the potatoes are cooking, add a little oil to a medium sized pan and fry the onions until soft. Add the mince of your choice and cook until brown.
  5. Add all the remaining spices and garlic and cook for 2 minutes, then add the tomato purée for a further minute.
  6. Add the tinned tomatoes, bring to the boil and reduce the heat to a simmer for 10 minutes. Add the beans and simmer again for a further 5 minutes.
  7. To make the guacamole, take all the flesh out of the avocado and mash with a fork, quite coarsely. Mix in the garlic, chilli and lemon (taking care to wash your hands and avoid rubbing your eyes). Taste it and add more lemon if desired.
  8. For the sour cream, simply add the lemon juice to the cream and mix. It should thicken on its own but if not, whisk gently to desired consistency.
  9. Serve the chilli on a large platter with the wedges, top with grated cheese and place in the middle of the table with the guacamole and sour cream.
Chicken Paella

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Ingredients:

1tsp Ground Tumeric

1tbsp Extra Virgin Olive Oil

100g White Onion

1 Red Pepper

450g Chicken Breast Fillet

300g Long Grain Rice

1/2 tsp Hot Chilli Powder

750ml Water

100g Frozen Peas

Method:

1. Prepare vegetables - dice onion and peppers. Crush garlic.

2 Heat oil in pan, add garlic and onion.

3.Saute for 3 mins and add diced chicken.

4. Saute until sealed on all sides.

5.Add peppers. Cook for 1 minute.

6. Rinse rice and stir in wit turmeric and chilli powder.

7. Sauté for 1 minute stirring mixture constantly.

8. Add to water mixture.

9. Cover and simmer for 15 minutes until all the liquid is absorbed by the rice.

10.Add the peas and simmer for a further 4-5 mins.

Casserole of Pork with Apples & Prunes

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How to make Casserole of Pork with Apples & Prunes

Ingredients:

530g Pork Shoulder

250g Cooking Apples

250g Onions

100g Pitted Prunes

1/2tsp Sage

300ml Apple Juice

50g Parsley


Method:

1. Dry fry diced pork.

2. Peel and slice apples and onions.

3. Arrange 1/3rd in bottom of casserole dish.

4. Blanch prunes in boiling water for 3 mins.

5. Place 1/2 prunes on top of apples and onions and add pork.

6. Sprinkle with sage and season.

7. Cover with remaining apples and onion and remainder of prunes.

8. Pour over apple juice.

9. Cover and place in oven and cook for 2 hours.

10. Check liquid and add more if required.

11. Sprinkle with chopped parsley before serving.
Cheese and Broccoli Tagliatelle

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How to make Cheese and Broccoli Tagliatelle

Ingredients:

400g tagliatelle

200g cream cheese

100ml milk

A few tablespoons of tagliatelle water

One head of broccoli

Grated cheddar for the top (optional)

Method:
  1. Bring a large pan of water to the boil and add the tagliatelle
  2. Cut the broccoli into individual florets and place to one side.
  3. Cook the tagliatelle for 8 minutes then add the broccoli. Cook for another 3-5 minutes, checking the tagliatelle and broccoli are cooked.
  4. While the tagliatelle is cooking, in a small pan on a low heat, add the cream cheese and gradually add the milk.
  5. Add a few tablespoons of water from the tagliatelle pan to the sauce to get the required consistency (until it coats the back of the spoon) and heat through.
  6. Drain the tagliatelle and broccoli, then put back in the pan. Cover with the sauce, top with grated cheddar and serve.
Beef Goulash

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Ingredients:

400g mince beef or vegetarian alternative

1 tbsp tomato purée

1 tbsp smoked paprika

1 tsp crushed garlic

400g tinned tomatoes

2 carrots, diced

200g button mushrooms, halved

1 large onion, sliced

1 beef or vegetable stock cube

200ml boiling water for stock

2kg potatoes, peeled and diced

50ml full fat milk or cream

Knob of butter

Pinch of black pepper

Small handful of chopped parsley

Method:
  1. Cover the potatoes with cold water in a large pan, put the lid on and put on a high heat. Boil for about 15-20 minutes until cooked.
  2. While the potatoes are cooking, add the mince and cook on a medium to high heat.
  3. Once the mince has browned, turn down to a medium to low heat, add the paprika, garlic and tomato purée and cook for 2 minutes. Then add the carrots, tinned tomatoes, water and stock.
  4. Bring to the boil and simmer for 5 minutes, add mushrooms and cook for another 10 minutes. Check that the carrots are cooked through, season with black pepper to taste and add the chopped parsley.
  5. When the potatoes are cooked, mash with a potato masher. Add milk or cream and putter, pinch of black pepper to taste and then serve with the goulash.
Leek, Potato and Butter Bean Soup

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How to make Leek, Potato and Butter Bean Soup

Ingredients:
380g Potatoes
120g Onions
280g Leeks
360g Butter Beans
500ml Water
200ml Whole Milk
1/2tbsp Vegetable Oil

Method:

1. Peel and chop potato, onion and leeks.

2. Put the potato, onion, leeks, drained butter beans and water in a large saucepan.

3. Boil until potato and vegetables are soft.

4. In a food processor or sieve, blend half the potatoes and vegetables with the cooking water and all the milk until smooth.

5. Add the remaining potato and vegetables to the blended soup mixture.

6. Season to taste.

7. Put the soup back in the large saucepan and bring to the boil before serving.

8. Serve.


Vegetable and Tofu Risotto

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How to make Vegetable and Tofu Risotto

Ingredients:
50g Onions
50g Margarine
35g Celery
65g Carrots
20g Garlic
800ml Water
350g Pudding Rice
250g Frozen Mixed Vegetables
1 Baguette
400g Tofu


Method:

1. Peel and dice the onions.

2. Wash, peel and dice the carrots.

3. Dice celery and crush the garlic.

4. Melt marge and add onion, celery, carrot and garlic. Cook until soft.

5. Add rice to softened vegetables combine and cook rice and vegetables for 3-4 minutes.

6. Gradually add 3/4 of the water at once then keep stirring, add the remaining water until all has been absorbed by rice.

7. Add mixed vegetables.

8. When all water has been absorbed add Parmesan.

9. Remove from heat and leave stand for 5 minutes before serving with a slice of baguette.


Fresh Fruit Smoothie

View Recipe
Ingredients:

200g Oranges

200g Red Apples

150g Pineapple

200g Banana

150g Raspberries

Method:
1. Prepare fruit by peeling and cutting into pieces.

2. Place in blender and blend until smooth

3. Serve Chilled.

Vegetable & Lentil Tagine

View Recipe
How to make Vegetable & Lentil Tagine

Ingredients:

120g Red Lentils
83g Onions
4g Mixed Spice
1g Ground Ginger
500ml Water
25ml Lemon Juice
265g Chopped Tomatoes
29g Dried Sultanas
33g Dried Apricots
200g Carrots
100g Celery
200g Sweet Potato


Method:
1. Cook the lentils and then drain. 
2. Prepare vegetables by washing thoroughly, peel the carrots and then dice. 
3. Add the onion, mixed spice, ginger and lentils to the frying pan. 
Gradually add the water and lemon juice. 
4. Simmer for 30-40 minutes. 
5. Add the tomatoes, sultanas and apricots and simmer for a further 
10 minutes. 
6. Ensure it is hot all the way through and that the lentils are cooked. 
7. Serve. 


Lamb and Rosemary Hot Pot

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How to make Lamb and Rosemary Hot Pot

Ingredients:

450g Diced Lamb

25ml Vegetable Oil

166g Leek

166g Carrot

666g Maris Piper Potato

2 Vegetable Stock

375ml Water

5g Rosemary

Method:

1. Preheat oven to 170°C/325°F/Gas Mark 3

2. Dice the lamb

3. Heat the oil in a frying pan and brown the lamb a few pieces at a time

4. In an ovenproof casserole dish, layer the meat, leeks and carrots and three quarters of the sliced potatoes, sprinkling finely chopped rosemary between the layers

5. Boil the water and combine with the stock cube

6. Pour the stock into the casserole and top with a neat layer of overlapping potato slices

7. Brush with the remaining oil from the frying pan

8. Cover the casserole and cook for two hours

9. Uncover, increase the heat to 220°C/425°F/Gas Mark 7 and continue to cook for about 30 minutes, until the potatoes are golden brown and crisp

Homemade Lamb Burgers

View Recipe
Ingredients:

66g White Onion

30g Tomato Puree

466g Minced Lamb

1 Medium Egg

5g Herb Mint

100g Breadcrumbs

Method:

1. Dice onion and mix all ingredients together

2. Divide into 10 equal portions

3. Shape into burgers

4. Chill for 30 minutes

5. Place onto a greased baking tray

6. Put into oven for approximately 20 minutes, until the juices run clear

7. Serve with a bap or pitta bread, or on a bed of couscous

Apple and Cinnamon Cake

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How to make Apple and Cinnamon Cake

Ingredients:

100g Bramley Apple

80g Self Raising Flour

40g Wholemeal Flour

100g Semolina

1tsp Baking Powder

80g Granulated Sugar

80g Margarine

1/2tsp Ground Cinnamon

Method:

1. Cook the apples in a little water until soft and then puree.

2. Melt the margarine. Sieve the dry ingredients together and add to the margarine to form a crumble mixture.

3. Press half of the mixture into a baking tray, spread the puree on top and sprinkle the remaining mixture over it. Gently press the mixture down.

4. Bake in the oven at 180ºC, 350ºF, gas mark 4 for about 30 minutes.

Homemade Vegetable Pizza

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How to make Homemade Vegetable Pizza

Ingredients:
400g Wholemeal bread roll mix 
100ml Water 
125g Cheese 
100g Green Peppers 
100g Sweetcorn 
125g Tomato Puree 
100g Tomatoes
Method:

1. Make up the bread mix as directed on the instructions
2. Dice the peppers and tomatoes
3. On a floured surface roll out the dough 25cm X 35cm place on a greased baking tray
4. Spread the base with tomato paste and place the diced tomato and vegetables on top and then sprinkle over the cheese
5. Sprinkle with herbs
6. Place the slice of onions and peppers on a shallow baking tray and lightly toss with olive oil and the rest of the spice mix.
7. Bake in the oven 220c / Gas Mark 7 for approx 15-20 mins till well risen.

Beef Lasagne with Spinach Layers

View Recipe
How to make Beef Lasagne with Spinach Layers

Ingredients:

200g Dried Lasagne
100g White Onion
37g Tomato Puree
1g Mixed Herbs
1 clove of Garlic
40g Plain Flour
60g Mild Cheddar
300ml Whole Milk
350g Minced Beef
30g Margarine
200g Leaf Spinach

Method:

1. Melt margarine in a pan, add flour and cook for approximately 2 minutes until a sandy colour

2. Gradually stir in milk. Cook for about 5 minutes until sauce thickens. Remove from heat

3. Chop onion and garlic

4. Dry fry mince until brown, add onions and garlic, cooking for 5 minutes.

5. Add tomato puree. Stir and cook for a further 5 minutes

6. Add chopped tomatoes and mixed herbs. Simmer for 15-20 minutes before stirring in shredded spinach

7. Layer in an oven proof dish with lasagne and white sauce. Top with white sauce and sprinkle with cheese.

8. Bake in a moderate oven for 40-45 minutes until golden brown and piping hot throughout.

Falafel

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Ingredients:

383g Chick Peas

150g White Onion

1/2 tsp Bicarbonate of Soda

1 tsp Ground Cumin

2 cloves Garlic

1 tsp Ground Coriander

10g Parsley


Method:

1. Soak the chick peas overnight.

2. Rinse and drain the chick peas and pass through a fine mincer, together with the onion.

3. Add all the other ingredients and mix into a smooth paste.

4. Leave to rest for 1 hour in the refrigerator.

5. Mould the mixture into small portions between two dessert spoons and leave to rest for a further 15 minutes.

6. Deep fry in hot oil (180°C) until golden brown.

7. Serve.

Homemade Ocean Fish Pie

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How to make Homemade Ocean Fish Pie

Ingredients:

800g Potatoes

30g Margarine

580g Pollock Fillet

250ml Whole Milk

30g Plain Flour

90g Mild White Cheddar

1tbsp Fresh Parsley 

Method:

1. Boil potatoes until cooked, strain and mash. Season to taste.

2. Place fish in a large shallow pan, cover with milk and poach until cooked through.

3. Drain off the milk (but retain for the sauce) and place fish in an ovenproof serving dish.

4. To make the sauce, melt the rest of the margarine in a thick-bottomed pan, add the flour and mix with a wooden spoon.

5. Cook out for a few seconds without colouring.

6. Gradually add the retained milk and mix to a smooth sauce. Simmer for a few minutes.

7. Stir in the grated cheese keeping a little back for garnishing, season and stir over a low heat until melted.

8. Pour the sauce over the fish and using a piping bag top with potato.

9. Sprinkle with the remaining cheese and garnish with sliced tomatoes.

10. Place in an oven Gas mark 6/400°F/200°C until golden brown.

11. Garnish with parsley and serve.


Mini Meze

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Ingredients:

Hummus
Pitta Bread

100g Cucumber 
100g Tomato
60g Red Onion 
10 Green Olives 
200g Carrot
200g Yellow Pepper
Method:

1. Peel and chop the carrots 
2. Slice the peppers
3. Make up a Greek salad by dicing cucumber and chopping tomato and onion
4. Serve salad with hummus, carrot sticks, sliced pepper and pitta bread

Vegan Blueberry Pancakes

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How to make Vegan Blueberry Pancakes

Ingredients:

126g plain flour

2tbsp sugar

1 ½ tsp of baking powder

½ tsp cinnamon

300ml Blue Diamond Almond Milk (any flavour)

1 tbsp coconut oil

1 banana

300g fresh or frozen blueberries

Pure maple or agave syrup

Method:
  1. Sift together the flour, sugar, baking powder and cinnamon in a large mixing bowl.

  2. In another bowl, mix together almond milk, coconut oil and mashed banana.

  3. Make a well in the middle of the dry ingredients in the bowl, and pour in the wet ingredients, stirring to combine the mixture. Then mix in the blueberries.

  4. For smaller pancakes, heat a griddle or skillet on a medium heat, then drop to a medium-low heat to cook the pancakes for 4-5 minutes on each side.

  5. For larger pancakes, pour 170g/6oz onto the griddle or skillet. Once the bottom side has cooked for 2-3 minutes, flip the pancake and cook this side for 4-5 minutes until golden brown. Flip again and cook the first side for an additional 1-2 minutes.

To Serve: Top with more blueberries.

Lentil and Spinach Lasagne

View Recipe
How to make Lentil and Spinach Lasagne

Ingredients:

60g White Onion
1 Clove of Garlic
1 tsp Vegetable Oil
1/2 tsp Oregano
20g Tomato Puree
200g Chopped Tomatoes
400ml Water
100g Red Split Lentils
20g Margarine
20g Plain Flour
200ml Whole Milk
90g Dried Lasagne Pasta
30g Mild Cheddar
100g Spinach

Method:

1. Preheat the oven to 180°C/350°F/Gas Mark 4

2. Chop the onion and garlic

3. Heat the oil in a large pan on a medium heat, add the onions and garlic. Cook for 5 minutes until the onion has softened. Then add the oregano, tomato puree, canned tomatoes, spinach, water and lentils. Leave to simmer for 20 minutes.

4. Prepare a roux white sauce: in a separate pan, melt the margarine on a low heat. Once it has melted, stir in the flour and cook on a low heat for 1-2 minutes. Gradually add the milk a little at time, stirring occasionally, bringing the milk mixture to the boil until thickened. 

5. In an ovenproof dish, layer the tomato and lentil mixture and lasagne sheets, and top with a layer of white sauce.

6. Grate the cheese and sprinkle onto the top. Bake in the oven for 45 minutes until piping hot throughout and golden on top.

Chicken Enchiladas with Salad

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How to make Chicken Enchiladas with Salad

Ingredients:

500g chicken cut into strips

1 red pepper, deseeded and sliced

1 red onion, peeled and sliced

1 tsp chilli powder

1 tsp ground cumin

1 clove of garlic, crushed

1 tin of chopped tomatoes

1 tbsp tomato purée

8 tortillas

Grated cheese

For the salad:

2 little gem lettuces, washed and shredded

½ cucumber, sliced

½ yellow pepper, deseeded and sliced

½ red onion, peeled and sliced

1 carrot, peeled and grated


Method:
  1. Start by sealing the chicken in a large frying pan with a little oil until golden.
  2. Take the chicken out of the pan and place on some kitchen towel to absorb any excess grease.
  3. Using the same pan (add a little more oil if necessary), put on a high heat and stir fry the peppers and onions until soft.
  4. Reduce the heat, then add all of the spices and garlic, cook for 2 to 3 minutes, then add the tomato purée and cook for another 2 minutes.
  5. Add tinned tomatoes, bring to the boil then add the chicken and simmer for 10 minutes.
  6. Meanwhile, mix all the salad items together in a bowl.
  7. Wrap the tortillas in foil and put in a hot oven for 5 minutes or until warm.
  8. Place all the food in the middle of the table and let the family assemble their enchiladas.
Apricot Biscuits

View Recipe
Ingredients:

50g Dried Whole Apricots

200g Self Raising Flour

140g Unsalted Butter

60g Caster Sugar

1 Medium Egg
Method:

1. Preheat 180 ºC/350ºF/Gas Mark 4.

2. Grease and line a baking tray.

3. Wash and dry the apricots.

4. Chop into small pieces.

5. Sift flour into a mixing bowl.

6. Rub butter into flour until the mixture resembles breadcrumbs.

7. Add sugar and apricots.

8. Whisk eggs and add this to the mixture.

9. Mix together until it forms a smooth, thick paste.

10. Spoon the mixture into the prepared tin.

11. Smooth the top then bake in the preheated oven for about 25-30 minutes.

12. Cut into squares while still warm.

13. Serve.


Courgette, Potato and Cheddar Soup

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How to make Courgette, Potato and Cheddar Soup

Ingredients:

500g potatoes, roughly chopped

1 vegetable stock cube

1kg courgettes, roughly chopped

100g extra mature cheddar, grated

A small pinch of nutmeg

1 bunch of spring onions, roughly chopped

Method:
  1. Put the potatoes in a large pan and cover them with water. Crumble in the stock cube, bring to the boil and cook for 5 minutes.
  2. Add the courgettes and cook for a further 5 minutes. Add the spring onions then cover and cook until the potatoes start breaking down.
  3. Take off the heat and add the cheese and nutmeg. Blitz with a hand held blender or food processor until you get a smooth thick soup, adding more water if necessary to achieve required consistency.
  4. Serve immediately with your choice of bread or freeze for a later date.
Sausage and Mash with Apple & Onion Gravy and Peas

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How to make Sausage and Mash with Apple & Onion Gravy and Peas

Ingredients:

10 sausages

2kg potatoes, peeled and chopped

1 onion, peeled and sliced

1 granny smith apple, peeled, cored and sliced

500ml boiling water (or 250ml boiling water and 250ml apple juice)

1 tbsp plain flour

4 tbsp cold water

400g frozen peas

½ vegetable stock cube

Splash of milk

Knob of butter

Splash of vinegar

Method:
  1. Preheat oven to 180°C/350°F/gas mark 4.
  2. Start by putting the potatoes into a large pan topped with cold water, put on a high heat to bring to the boil, then simmer for approximately 15 minutes.
  3. Brown the sausages in a large frying pan, place on a baking tray then transfer to the oven and cook for 15 minutes.
  4. To make the gravy, pour the fat out of the frying pan (don’t wipe), cook the onions and apples on a medium heat until golden. Add the vinegar to prevent them from burning. Then pour in the water (and apple juice if desired) plus the stock cube, and bring to the boil.
  5. Mix the flour with the cold water and add to the gravy slowly, mixing all the time. Simmer gently until there are no more lumps.
  6. In a small pan, bring some water to the boil and cook the peas.
  7. When the potatoes are cooked, mash them up with butter and milk. Serve and enjoy.
Pitta Tree Appetisers

View Recipe
Ingredients:

4 flavored or plain pitta folds or pitta (pocket) breads (about 6 inches in diameter)
16 thin pretzel sticks, halved 
1/2 cup fat-free sour cream
1/2 cup guacamole
2 tablespoons finely chopped parsley
1/4 teaspoon garlic-pepper blend
1/4 cup very finely chopped red bell pepper

Method:

1. Cut each pita fold into 8 wedges. Insert pretzel stick half into center of bottom of each wedge to form "tree trunk."

2. In small bowl, mix sour cream, guacamole, parsley and garlic-pepper blend. Spread about 1 teaspoon sour cream mixture on each pita wedge.

3. Blot bell pepper with paper towel to remove excess moisture. Sprinkle about 1/4 teaspoon bell pepper on each wedge or arrange to form a garland. If desired, cover and refrigerate up to 8 hours before serving.


Baked Fish in Masala and Tomato Sauce

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How to make Baked Fish in Masala and Tomato Sauce

Ingredients:

2tsp Ground Coriander
580g Pollock Fillet
4tbsp Vegetable Oil
2tbsp Ground Cumin
4 cloves Fresh Garlic
1tsp Ground Tumeric
1 Lemon
400g Fresh Tomatoes
150g Onions
120g Red Pepper
1/4tsp Chilli Powder
30g Fresh Coriander
5 Naan Bread


Method:

1. Preheat oven to 190ºC/Gas mark 5.

2. Mix together the 1/2 the oil, tomato puree, garlic, ground coriander, cumin, turmeric and lemon juice.

3. Leave 2 tablespoons of marinade for the sauce.

4. Marinade fish with the remaining spice mix and allow to marinate for 30 minutes.

5. Heat 3 tbsp of oil in a non-stick pan.

6. Add the chopped onions, pepper, chilli powder and 2 tbsp of the spice mix and fry on medium/low heat until cooked

and thickened.

7. Place the fish into a large tray and roast (turn over 1/2 way through cooking) cook until the fish is flaky (approximately

10-15 minutes).

8. Serve the Masala fish with a spoon of sauce, garnish with fresh coriander and Naan bread fingers.


Potato and Lentil Cakes

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How to make Potato and Lentil Cakes

Ingredients:

10ml Sunflower Oil

1.2kg Potatoes

120g Onions

40g Red Lentils

60g Green Lentils

5g Mixed Herbs

5 slices Wholemeal Bread

1 Egg

50g Mild White Cheddar


Method:

1. Preheat oven to 200°C/400°F/Gas mark 6.

2. Grease baking tin with half of the oil.

3. Peel and chop potatoes cover with water and boil for 20 minutes until soft.

4. In a separate pan, add the green lentils to boiling water and boil for 10 minutes.

5. After 10 minutes add the red lentils and boil for 20 minutes and drain both of the lentils.

6. Drain the potatoes and mash.

7. Heat the remaining oil in a pan, add the diced onion and fry for 5 minutes until soft.

8. Combine potatoes, onion, lentils and herbs in a large bowl.

9. Make the bread into breadcrumbs by using a food processor.

10. Beat the egg in a separate bowl.

11. Roll the mixture into balls and coat with egg and breadcrumbs.

12. Place on greased tray and bake in oven for 20 -30 minutes

Spinach and Salmon Pasta

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How to make Spinach and Salmon Pasta

Ingredients:

400g Pink Salmon

60g White Onion

100g Leaf Spinach

600g Fusilli Pasta

25g Margarine

25g Plain Flour

500ml Whole Milk

1/2tsp Parsley

Method:

1. Prepare the salmon by removing all bones and skin (if necessary)

2. Finely chop the onion and prepare the spinach

3. Boil the pasta according to the manufacturer's instructions and drain

4. Cook the spinach and onion in boiling water until just tender

5. Make the white sauce: heat the margarine in a saucepan and stir in the flour. Remove from the heat and add the milk gradually and whisk until smooth. Bring the sauce to a gentle simmer, stirring constantly until it thickens.

6. Combine sauce, pasta and spinach then fold in the salmon and parsley

Bean Burger

View Recipe
Ingredients:

1tbsp Sunflower Oil

60g White Onion

60g Button Mushrooms

1tbsp Fresh Parsley

140g Red Kidney Beans

1 Medium Egg

60g Breadcrumbs

30g Plain Flour

Pinch of Black Pepper

280g Cannellini Beans

Method:
1. Preheat the oven to 180°C/350°F/Gas mark 4. Grease a baking tray with half of the oil.
 

2. Finely chop the onion, mushroom and parsley.

3. Heat half of the oil in a frying pan and fry the onion until softened.

4. Add the mushrooms and parsley and cook until the mushrooms have softened. Remove the mixture from the heat and leave to cool.

5. Mash the beans together in a bowl, add the mushroom mixture and combine with the beaten egg, breadcrumbs and pepper. Cover and place in the fridge for 30 minutes.

6. Divide the bean mixture into burger shape, roll in the flour, place on the greased baking tray and oven cook until heated through.

Strawberry Santas

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Ingredients:
10 large strawberries
200g cream cheese
2 tsp sieved icing sugar
1 tsp pure vanilla extract
Poppy seeds, to decorate
Method:
1. Thoroughly rinse the strawberries and cut around the top of the strawberry. 
2. Remove the top and dig out the inside of the strawberry with a paring knife. Keep the tops as these are used for the Santa hat.
3. Add the cream cheese, icing sugar, and vanilla extract into a mixing bowl and beat until creamy.
4. Add the cream cheese mix to a piping bag with the corner snipped off. To make the Santa face add the mixture to the top of the base of the strawberry. Then add 2 small buttons to the front.
5. Add a small amount of the mixture to the top of the strawberry and place the tops of the strawberries back on. Decorate them with poppy seeds as eyes.
Lemon and Sugar Pancakes

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How to make Lemon and Sugar Pancakes

Ingredients:

110g plain flour, sifted

Pinch of salt

2 eggs

200ml milk mixed with 75ml water

50g butter

Caster sugar

Lemon juice

Lemon wedges

Method:
  1. Sift the flour and salt into a large mixing bowl with a sieve. Then make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs.

  2. Gradually add small quantities of the milk and water mixture, still whisking. When all the liquid has been added, use a rubber spatula to scrape any bits of flour from around the edge into the centre, then whisk once more until the batter is smooth with a thin consistency.

  3. Melt the butter in a pan. Spoon 2tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to coat the full area of the pan.

  4. Heat the pan until it is very hot, and then turn the heat down to medium. Add 2 tbsp of the mixture to the pan, tilt it around from side to side to allow the batter to coat the base of the pan. The pancakes should only take half a minute or so to cook; you can lift the edge with a palette knife to see if the underside is cooked. Flip the pancake over to cook the other side for only a few seconds – then simply slide it out of the pan onto a plate.

To serve: Sprinkle each pancake with freshly squeezed lemon juice and caster sugar. Serve sprinkled with a little more sugar and lemon juice and add extra slices of lemon.

Courgette Lime Cake

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Ingredients:
90g Plain Flour
1/2tsp Baking Powder
60g Granulated Sugar
1 Medium Egg
5g Bicarbonate of Soda
1 Fresh Lime
85ml Vegetable Oil
120g Courgettes
30g Low Fat Cocoa Powder
50g Icing Sugar

Method:

1. Preheat oven to 180 ºC/350ºF/Gas Mark 4.

2. Grease and flour a tin.

3. Sift the flour, baking powder, cocoa powder, bicarbonate of soda and sugar.

4. Grate lime and courgette.

5. Beat the egg with the vegetable oil.

6. Mix the egg and oil into dry ingredients and stir in gated courgette and lime.

7. Pour batter into tin and bake for 25- 30 minutes.

8. Dust with icing sugar.

9. Serve.
Cheese and Sweetcorn Pasta

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How to make Cheese and Sweetcorn Pasta

Ingredients:

250g Macaroni
100g Sweetcorn
40g Margarine
40g Plain Flour
900ml Whole Milk
150g Mild Cheddar

Method:

1. Preheat the oven to 190°C/375°F/Gas Mark 5

2. Prepare the macaroni pasta according to the packet instructions

3. Approximately 4 minutes before the pasta is ready, add the sweetcorn to the boiling water.

4. Drain and run under cold water to stop the pasta from sticking together.

5. For the cheese sauce: Heat the margarine in a medium pan and gradually add the flour, stirring constantly for 1 minute on a low heat. 

6. Slowly add the milk still stirring to prevent any lumps forming. Simmer for 3-4 minutes and stir until the sauce thickens.

7. Remove from the heat, mix in the cheese and allow it to melt.

8. Mix the cheese sauce with the macaroni and sweetcorn and transfer into a large oven proof dish

9. Place into the oven for 20 minutes until golden brown

Crunchy Vegetable Crumble

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How to make Crunchy Vegetable Crumble

Ingredients:

1tbsp Extra Virgin Olive Oil

100g White Onion

2 Fresh Carrots

3 Sticks of Celery

1 Clove of Fresh Garlic

120g Red Lentils

750ml Water

30g Margarine

150g Button Mushrooms

1tbsp Fresh Parsley

100g Wholemeal Flour

50g Margarine

50g Porridge Oats

50g Mild White Cheddar

Method:
1. Heat the oil in a pan and fry the onion, carrot and celery gently for 10 minutes until softened.

2. Add the garlic, lentils, Worcestershire sauce and water and simmer, stirring occasionally, until the lentils are tender.

3. Meanwhile, prepare the mushroom filling. Melt the margarine in a pan and fry mushrooms for 2 minutes. Add the remaining garlic and the parsley. Mix well.

4. Place half the lentil mixture in an oiled, shallow, ovenproof dish. Spread the mushroom mixture over the top and cover with the remaining lentil mixture.

5. Place the wholemeal flour and margarine in a bowl and rub until it resembles fine breadcrumbs.

6. Add the porridge oats and cheese. Sprinkle this topping over the lentils and bake in a preheated oven for 20-25 minutes until golden brown.