COOK BOOK
A collection of easy to make, affordable, and nutritious meals that you can make at home.
MAINS
14. KEEMA CURRY 15. LEEK & POTATO SOUP
16. LEFTOVER ROAST DINNER HASH TRAYBAKE
17. MINI SAVOURY SCONES
18. MOROCCAN MINCE WITH COUSCOUS
19. NOODLE SOUP
20. POTATO AND LENTIL CURRY
21. RED SOUP WITH GARLIC BREAD
22. SAUCE SENSATIONS
23.
STUFFED JACKET POTATOES WITH COWBOY BEANS 24. SWEET & SOUR WITH EGG FRIED RICE
25. TUNA PASTA BAKE
26. VEGETABLE SOUP (AKA ‘RAINBOW SOUP’)
PUDDINGS
BATCH BOSS
Home-made frozen ready meals you can make with mince
INGREDIENTS
Double up to make a big batch for the freezer!
BOLOGNESE
500g mince - this can be beef, lamb or vegetarian or a mix of 50% beef mince and 50% pork mince (classic recipe)
1 onion
2 cloves of garlic
1 large carrot
1 stick of celery
3 tins chopped tomatoes
2 Tbsp tomato puree
2 tsp dried Italian herbs
CHILLI
500g beef or vegetarian mince
1 onion
2 cloves of garlic
1 large carrot or 2 medium
1 stick of celery
2 tins chopped tomatoes
2 Tbsp tomato puree
1 beef stock cube
2 tsp paprika or smoked paprika
1-2 tsp cumin
1-2 tsp coriander
½ tsp cinnamon (optional)
Chilli powder if you want it spicy
- use ¼ to 1 tsp to your taste
2 Tbsp tomato puree
1 tin red kidney beans
1 tin chickpeas
1 pepper - any colour
LASAGNE
Bolognese sauce - as above
50g butter
50g plain flour
Around 750ml whole milk
Italian hard cheese for grating (Grana Padano is usually cheapest)
1 pack fresh or dried lasagne sheets (fresh is easiest and much cheaper than it used to be)
METHOD
BOLOGNESE
Serve with pasta, use in lasagne or as a stuffed pepper filling...
Heat a large saucepan and fry the mince (break it up as you go) until all of the liquid has gone and the mince has browned. Remove mince from the pan leaving any fat behind. Add onions, garlic, carrot and celery. Fry until soft and all the liquid has gone. Add the mince back into the pan then add the chopped tomatoes (rinse each tin with a little water and add to the pan), tomato puree and dried Italian herbs.
Simmer until reduced and thickened - the longer the better - you can cook for up to 2 hours adding water if it gets too thick. Season with salt to taste. Make sure you stir often or it may stick to the pan.
CHILLI
Serve with rice, make tacos/enchiladas, jacket potato topping...
Follow the instructions for Bolognese but instead of adding the herbs add a beef stock cube, paprika, cumin, coriander and cinnamon (if using).
Add the kidney beans, chickpeas and chopped red pepper towards the end of cooking - depends how soft you like them.
LASAGNE
Great for freezing, just defrost and oven bake
WHITE SAUCE Melt the butter in a saucepan then mix in the flour.
Cook for 2 minutes on a medium heat until sizzling. Pour in about a cup of milk and stir quickly to make a thick but smooth paste. Add another cup of milk and stir again - repeat until you have a thick, shiny sauce - you can use a whisk once it starts to get a bit thinner. The sauce should look like a thin custard texture.
LAYERING THE LASAGNE Choose small freezer and oven proof trays.
Add a thin layer of Bolognese then a pasta sheet cut to size.
Add a thin layer of white sauce then another sheet of pasta. Repeat these layers but finish with a layer of white sauce on the top it will depend how deep your tray is.
Top with a layer of finely grated cheese then cover and freeze.
BURRITOS
INGREDIENTS
SPICED FILLING
½ to 1 tsp ground cumin
½ to 1 tsp ground coriander
1 tsp paprika
1 garlic clove, crushed or finely grated
¼ red onion, small dice
1 heaped tsp cornflour
50ml vegetable stock
4 Skinless, boneless chicken thighs or 500g mince (beef, pork or vegetarian)
MEXICAN BAKED RICE
100g easy cook rice
1 garlic clove, crushed or finely grated
¼ of a red onion, small dice
1½ tsp paprika
200g tin sweetcorn
100g cherry tomatoes
200ml vegetable stock
SALSA
200g cherry tomatoes
1 garlic clove, crushed or finely grated
1/4 of a red onion, small dice
1 Tbsp lime juice
large pinch salt
1 tsp sugar
TO SERVE
8 tortilla wraps
150g pot soured cream
Grated cheddar cheese
Shredded lettuce
SWAP INGREDIENTS
Use smoked paprika for a different flavour
Swap the garlic clove for ½ tsp garlic granules
Swap ¼ of a red onion for 1 tsp onion granules
METHOD
1. Make up 250ml of stock using a stock cube.
SPICED FILLING
2. Add cumin, coriander, paprika, garlic, onion, cornflour and a pinch of salt to a small bowl and mix. Add 50ml of the stock and stir to make a spice paste.
3. For chicken thighs add to an ovenproof dish (ideally with a lid or you can cover with foil) then mix in the spice paste. Cover and cook for 30-40 minutes at 200 c until the chicken is tender and can be easily pulled apart. Leave to cool slightly then shred the chicken with two forks to combine with the sauce.
4. Fry mince until browned then add the spice paste and a little extra water. Cook until sauce has thickened and mince is tender.
BAKED RICE
5. Add rice, garlic, onion and paprika to a small oven proof dish. Drain the sweetcorn and add half to the rice. Cut the tomatoes into quarters and add to the rice. Add 200ml of stock - enough to cover plus a splash more and stir it all together. Cover and bake for 30 minutes at 200C (you can do this along with the chicken).
SALSA
6. Chop the cherry tomatoes into small pieces then combine with the garlic, onion, lime juice and a pinch of salt and the sugar. Mix together and leave to rest before serving.
7. To serve warm a tortilla wrap then top with rice, add some spiced filling, salsa, grated cheddar cheese, shredded lettuce, soured cream plus some extra sweetcorn and red onion if you like.
8. Wrap up and enjoy!
CALZONE - FOLDED PIZZA
Makes 2
INGREDIENTS
DOUGH
200g White bread flour (or 100g white bread flour and 100g plain wholemeal flour)
1/2 tsp fine salt or 1 tsp sea salt flakes
1/2 sachet fast-action dried yeast
125ml lukewarm water
SAUCE
250g passata
1 Tbsp tomato puree
1/2 tsp garlic granules
1 tsp onion granules
1 tsp Italian herb seasoning
Pinch of salt
FILLING IDEAS
Mozzarella cheese, cheddar cheese, sliced red onion, sweetcorn, sliced peppers, cured meat, cooked chicken, cooked sausage slices, olives, ricotta cheese
EQUIPMENT
Baking tray, baking parchment, chopping board, knife, large mixing bowl, small mixing bowl, measuring jug, spoon, measuring spoons, rolling pin
METHOD
1. Add the dry ingredients for the dough to a large mixing bowl and whisk them together using your fingers.
2. Add the water and mix using a spoon or spatula, once it comes together knead the dough for 1 minute. You can do this in the bowl if you like.
3. The dough should be sticky but not so much that it gets all over your hands, you can add extra flour or water to adjust at this point.
4. Rest the dough for 5 minutes then knead again. Cover the bowl and leave to rise for 1 hour.
5. Whilst the dough is rising prepare your sauce by mixing all of the sauce ingredients together in a bowl.
6. Prepare your fillings and two 30cm squares of baking parchment.
7. Once your dough has risen, divide it in half and roll each piece into a 25cm circle on a floured surface then transfer to the parchment.
8. Add sauce to the dough leaving a 2cm border at the edges so you can seal the dough together. Add fillings to one half.
9. Moisten the edges of the dough slightly then fold the dough over the fillings and seal together using a fork or your fingers. Using a sharp knife, make two cuts in the top of the dough to let the steam out.
10. Bake at 220 degrees or gas mark 7 for 20 mins until browned and crispy on top.
11. If you have some sauce left you can heat this up and use for dipping the crusts.
CHEESE & ONION PIE
A proper comfort food recipe that doesn’t need any fancy ingredients. Instead of using ready-made pastry , make your own shortcrust - it’s simple, tastes better , and gives the pie a lovely homemade feel.
INGREDIENTS
SHORTCRUST PASTRY
300g plain white flour
150g salted butter
75g cold water
FILLING
500g sliced onions (approximately 3 medium onions)
200g potato cut into 1cm cubes
400g cheese - I like to use 250g mature Cheddar cheese mixed with 150g crumbly Lancashire cheese
2 medium eggs - chilled, for the pie filling
1 medium egg for glazing the top
METHOD
PASTRY
1. Add flour to large mixing bowl.
2. Cut butter into 1cm cubes and add to the flour then rub in with yuor fingertips until sandy.
3. Add water and cut in with a table knife until it starts to come together .
4. Bring together with hands and knead until just smooth. Divide into 2 pieces - 275g for the base and the remainder for the lid. Press each piece into a disc, wrap in cling film and store in the fridge until needed.
FILLING
5. Add the sliced onions and a little oil to a pan, season with a bit of salt then fry until soft but not coloured. Drain using a sieve then chill in the fridge.
6. Boil the diced potatoes until soft but not falling apart, drain then chill in the fridge.
7. Grate the Cheddar cheese and crumble the Lancashire cheese. Roughly mash the cooled potato and season with a little salt then combine with the onions, cheeses and 2 eggs.
8. Grease a 20-25cm diameter pie tin/dish with butter then roll out 275g of the pastry and line the base of the tin. Add the filling (the filling must not be hot or the pastry will melt) then roll out the remaining pastry.
9. Lightly moisten the edge of the pastry with water then put the lid on. Trim the edge of the pastry with a knife then crimp the edges with a fork and make 2 small cuts in the centre of the pie to allow steam to escape.
10. Beat 1 egg then use a pastry brush to egg wash the top of the pie.
11. Bake at 190C for 20 minutes then turn down to 160C for 40 minutes.
CHICKEN AND SWEETCORN CHOWDER
INGREDIENTS
Oil for frying
300g skinless boneless chicken thighs (sometimes called thigh fillets)
1 medium onion, fine dice 1 leek, washed and sliced
2 garlic cloves, finely sliced
2 medium potatoes, peeled and 1cm diced
1 Tbsp plain flour
1 tsp smoked paprika
600ml whole milk
200ml water
1 chicken stock cube
325g can of sweetcorn, drained
METHOD
1. Heat a large saucepan, add a little oil and cook the chicken thighs for a few minutes on each side until browned, take out of the pan and set aside.
2. To the same pan add the onion, leek and garlic and fry for 8-10 minutes until softened but not browned.
3. Add the potatoes, flour, smoked paprika and browned chicken thighs - stir into the vegetables then add the milk, water and stock cube.
4. Bring to a boil and simmer for 10-15 minutes or until the potatoes are tender, stirring occasionally.
5. Add the sweetcorn and stir in, simmer for another 5 minutes.
6. Taste and season with a little salt if required.
7. Serve and enjoy.
CHICKEN DINNER TRAYBAKE
Serves 4
INGREDIENTS
4 chicken breasts
1 large carrot or 2 medium
1 large parsnip or 2 medium
1 large potato or 2 medium
16 Brussels sprouts
8 pigs in blankets or sausages
85g sage and onion stuffing mix
215ml boiling water
Vegetable oil
Gravy granules
Salt for seasoning
EQUIPMENT
Chopping board, knife, large saucepan with lid, colander or sieve, measuring jug, peeler, Timer, deep baking tray.
METHOD
1. Add the boiling water to the stuffing mix, stir then leave to stand.
2. Bring a large pan of water to the boil.
3. Peel the potato, carrot and parsnips and chop into 2cm pieces.
4. Add the potatoes and carrots to the boiling water and set the timer for 10 minutes.
5. After 3 minutes add the parsnips.
6. When your timer goes off, drain the vegetables and leave to steam dry.
7. Peel the outer leaves from the Brussels sprouts then halve.
8. Form the stuffing into 8 balls.
9. Place all of the vegetables, including the halved sprouts, into the baking tray. Drizzle with oil, season with salt and mix gently.
10. Place the pigs in blankets/sausages, stuffing balls and chicken breasts on top of the vegetables and cook at 200 degrees or gas mark 6 for 35 minutes. Cut into the thickest part of the chicken to make sure it is cooked thoroughly.
11. Serve with gravy. Enjoy.
CHICKEN ENCHILADAS
Serves 4
INGREDIENTS
2 chicken breasts, small diced
1 medium onion, sliced
1 pepper, any colour, sliced
1 garlic clove, finely grated
1 tsp ground coriander
1 tsp ground cumin
1 can mixed beans, drained and rinsed
500g tomato passata
1 tsp paprika
150ml pot soured cream
100g cheddar cheese, grated
1 pack of 8 tortilla wraps
Vegetable oil for frying
EQUIPMENT
Chopping board, knife, grater,oven proof dish, frying pan,spatula, 2 small mixing bowls, spoon, scissors
METHOD
1. Fry the diced chicken breast in a little vegetable oil until browned all over and then set aside.
2. In the same pan, fry the onions and peppers in a little oil for about 10 minutes until they are soft. Add the chicken and any juices back into the pan.
3. Add the finely grated garlic, coriander and cumin and fry for one minute then stir in the mixed beans and 1/3 of the passata. Season with salt if required.
4. Mix the remaining passata with the paprika and half of the soured cream.
5. Divide the chicken between the tortillas and roll up.
6. Add some of the passata/soured cream mix to the oven proof dish and spread out to thinly cover the base of the dish.
7. Add the rolled tortilla wraps to the dish and cover with the rest of the passata/soured cream mix.
8. Sprinkle the grated cheese over the entire dish.
9. Bake for 30 minutes at 180 degrees or gas mark 4 until golden brown on top.
10. Serve with a dollop of soured cream on top.
CHICKEN KEBABS WITH OVEN CHIPS
Serves 2
INGREDIENTS
FLATBREAD
125g self-raising flour
¼ tsp fine salt
100g natural yoghurt
CHIPS
2 large potatoes
Oil for drizzling
SLAW
¼ red or white cabbage
1 large carrot
¼ red onion (optional)
Juice of 1 small lemon
2 tsp oil (olive oil is best)
SAUCE
100g natural yoghurt
1-2 tsp mint sauce
CHICKEN
300g chicken breast or thigh
2-3 tsp chicken seasoning mix
Spoonful of yoghurt
METHOD
FLATBREAD
1. Add the ingredients to a mixing bowl and combine with a spoon. Once it comes together knead with your hands (in the bowl) for a minute then leave to rest for 5 minutes. The dough should be sticky but not so much that it gets all over your hands.
2. Add a little flour if it is too sticky.
3. Knead again for a minute or so until it is smooth and stretchy then rest for 30 minutes covered with cling film. Divide the dough into 2 pieces then roll out and cook in a hot dry frying pan or under a hot grill until it puffs up. Allow to cool before serving.
CHIPS
1. Cut your potatoes into 1cm thick lengths (leave the skin on) then place onto a baking tray (lined with parchment paper if you have some), drizzle over enough oil to lightly cover and season with salt.
2. Bake for 30-40 minutes at 200 c, turn half way.
SLAW
1. Finely slice the cabbage and red onion (if using), grate the carrot, season with salt then add lemon juice and oil and mix together in a bowl.
2. Sauce Mix the yoghurt and mint sauce together in a small bowl.
CHICKEN
1. Cut into 2cm chunks and mix with the seasoning of your choice and the yoghurt, leave to marinate if you have time.
2. Cook in the oven at 200 c - chicken breast will take around 10-15 minutes, chicken thigh can be cooked for about 25-30 minutes. Always cut into your chicken to make sure it is cooked through - it shouldn’t be pink inside.
ONE POT CHICKEN CURRY & RICE
(serves 4)
INGREDIENTS
500g diced chicken (thigh or breast)
1 large onion, chopped
1 Tbsp finely grated garlic
2 Tbsp finely grated ginger
3 Tbsp mild curry powder
2 Tbsp tomato puree
1 red pepper, chopped into 1cm pieces
500ml hot water
1 vegetable stock cube
1 can coconut milk
150g easy cook rice
1 lemon
Vegetable oil for frying
EQUIPMENT
Chopping board, knife, grater, large saucepan with lid, measuring jug, spoon
METHOD
1. Fry the onion in oil until soft and starting to brown.
2. Dissolve the stock cube in hot water.
3. Add the garlic and ginger and fry for 1 minute, stirring constantly.
4. If using chicken thigh meat add to the pan now.
5. Add the curry powder and fry for 1 minute, stirring constantly.
6. Add the stock, tomato puree and coconut milk, bring to the boil then cover the pan and simmer gently for 15 minutes.
7. If using chicken breast meat add it now.
8. Add the rice and chopped red pepper and simmer for a further 15 minutes, stirring frequently.
9. Add the juice of half a lemon then taste and add more if desired.
10. Serve and enjoy.
CHICKPEA CURRY
Serves 4
INGREDIENTS
CHICKPEA CURRY
1 tin chopped tomatoes
1 tin coconut milk
2 tsp garlic granules
3 tsp onion granules
1 tsp ground ginger
2 Tbsp curry powder
1 vegetable stock cube
100g easy cook rice
1 tin chickpeas
Handful of frozen peas (optional)
Handful of tinned or frozen sweetcorn (optional)
METHOD
CHICKPEA CURRY
1. Add the chopped tomatoes, coconut milk, garlic granules, onion granules, ground ginger , curry powder and stock cube to a saucepan. Half fill the tomato tin with water and add to the pan. Bring to a boil - stir often.
2. Add the rice and simmer for 10-12 minutes until the rice is nearly cooked - don’t forget to stir often or the rice will stick to the pan.
3. Add the chickpeas and peas/sweetcorn (if using), and bring back to a boil - simmer for 2 minutes then serve.
EASY BEANY CASSEROLE
Serves 4-6
INGREDIENTS
2 medium onions, outer skin removed and sliced
2 garlic cloves, peeled and finely chopped
2 medium potatoes, chopped into 2cm pieces
2 peppers (any colour), remove seeds and slice
2 medium carrots, chopped into 2cm pieces
1 tin baked beans in tomato sauce
1 tin beans, drained and rinsed, any type will do. You could also use mixed beans or chickpeas
1 tin/carton chopped tomatoes
1 Stock cube (veg, chicken or beef) made with 200ml boiling water
OPTIONAL EXTRAS
- Add pork or vegetarian sausages (fry until browned all over before adding to the slow cooker)
HOW TO MAKE IT
1. Add all the ingredients to your slow cooker and mix.
2. Pop on the lid and cook on low for 4-6 hours.
3. Season to taste.
EGGS SHAKSHUKA
INGREDIENTS
1 red onion, sliced
2 peppers - mixed colours (green goes well in this dish), sliced into strips
2 cloves of garlic, crushed or finely grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika or smoked paprika
½ -1 tsp chilli powder or cayenne pepper if you like it spicy
400g tin of chopped tomatoes
1 Tbsp tomato puree
4 eggs
SUGGESTIONS FOR SERVING:
Chopped fresh coriander
Chopped fresh parsley
Crumbled feta cheese
METHOD
Use a frying pan with a lid or one that can go into the oven
1. Fry the red onion in a little oil for a couple of minutes then add the peppers and garlic and continue to fry until starting to soften.
2. Add the spices and stir in. Then add the tin of tomatoes (rinse out the tin with a little water and add this as well) and tomato puree.
3. Simmer until the sauce has thickened but is not too dry then make 4 wells in the sauce.
4. Crack the eggs into the wells then cover the pan and simmer gently until the eggs are cooked to your liking.
5. Alternatively you can place the pan into an oven heated to180°C.
6. Garnish with coriander, parsley or feta or all three if you like.
FELAFEL & ROASTED VEGETABLE PITTAS
(serves 4)
INGREDIENTS
ROASTED VEGETABLES
1 medium red onion
1 pepper, any colour
1 courgette
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground paprika
4 Tbsp vegetable oil
FELAFEL
2 x 400g tins chickpeas
4 heaped tsp plain white flour
2 garlic cloves, finely grated
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground paprika
2 tsp dried mixed herbs
2 Tbsp tomato ketchup
200g Feta cheese, crumbled
TO SERVE
200g natural yogurt
1 small jar mint sauce
6 pitta breads or 8 wraps
EQUIPMENT
Chopping board, knife, potato masher, grater, deep baking tray, 2 mixing bowls, 2 spoons
METHOD
1. Peel the red onions and cut into wedges.
2. Deseed the pepper and cut into 2cm chunks.
3. Trim the courgee then half lengthways and cut into 2cm chunks.
4. Add all these vegetables to a bowl and sprinkle over the coriander, cumin and paprika along with a lile salt. Add the oil and mix well then transfer to the baking tray.
5. Add all of the felafel ingredients, except the feta cheese, to a large mixing bowl and mash thoroughly.
6. Add the crumbled feta cheese and mix in.
7. Form the felafel mixture into about 24 balls and arrange them on top of the vegetables.
8. Bake for 30 minutes at 200 degrees or gas mark 6.
9. Make the dressing by adding two heaped teaspoons of mint sauce to the yoghurt and mix well.
10. Warm the pia breads then cut in half and split open, fill with some roasted vegetables, felafel and the yoghurt and mint dressing.
KEEMA CURRY
Serves 4
YOU WILL NEED
2 medium onions, outer skin removed and sliced
2 medium carrots, peel and chop into 2cm cubes
2 garlic cloves, peeled and finely chopped
1 sweet potato, peel and chop into 2cm cubes
2 tablespoons curry powder, mild or medium
1 can/carton chopped tomatoes
1 stock cube, veg or chicken made up with 100ml boiling water
500g Quorn mince
OPTIONAL EXTRAS
Swap out Quorn for minced beef or lamb. You will need to fry this before adding to the slow cooker
Stir in frozen peas 15 minutes before serving
Serve topped with a spoonful of natural yogurt
HOW TO MAKE IT
1. Add all the ingredients to your slow cooker and mix.
2. Pop on the lid and cook on low for 4-6 hours.
3. Season to taste.
LEEK & POTATO SOUP
INGREDIENTS
2 leeks, washed and sliced
2 large potatoes, peeled and diced into 1cm cubes.
1 litre vegetable stock made with stock cubes
Butter or oil for frying
METHOD
1. Fry the leeks and potato in the butter/oil until the leeks have softened.
2. Add the stock and bring to a boil then simmer for about 10 minutes or until the potatoes are very soft.
3. Leave to cool a little then blend until smooth.
This soup freezes well so why not make a big batch and freeze in portions for an easy home made ready meal.
LEFTOVER ROAST DINNER HASH TRAYBAKE
Turn yesterday’s dinner into today’s delicious traybake! This easy hash is a brilliant way to use up leftover sausages or meat, mashed potato, and cooked vegetables — whether from a roast dinner or a midweek meal. Packed with flavour and quick to prepare, it’s a comforting, no-waste dish that’s perfect for brunch, lunch, or a quick tea. Add your own twist with herbs, spices, or a cracked egg on top – and enjoy giving your leftovers a tasty second life!
INGREDIENTS (SERVES 4-6)
Leftover mashed or roast potatoes
- you could also use cooked rice, pasta or other grains
Leftover meat from a roast dinner , cooked sausages or leftover stuffing
Leftover cooked vegetables e.g. carrots, cabbage, green beans, broccoli, cauliflower , peas
1 white or red onion
1 clove garlic
Mixed herbs
Mustard or Horseradish sauce (optional)
1 egg per person to bake on top (optional)
METHOD
1. Spread mashed potatoes, chopped roast potatoes, pasta or grains evenly in a baking tray.
2. Shred roast meat/stuffing or slice sausages and scatter over the base.
3. Chop any large vegetables and add them to the tray.
4. Scatter sliced onion and minced garlic over everything.
5. Sprinkle with mixed herbs, salt, and pepper .
6. Drizzle with olive oil - you can mix some mustard or horseradish sauce with the oil before you drizzle if you like.
7. Roast for 30 minutes at 180°C until everything is heated through and starting to crisp.
IF ADDING EGGS
Roast for 20 minutes then use a spoon to make small wells in the hash and crack an egg into each well. Return to the oven and bake for a further 8–10 minutes, or until the egg whites are set and yolks are still slightly runny (or longer if you prefer firmer yolks).
MINI SAVOURY SCONES
INGREDIENTS
GARLIC & HERB SCONES
110g white self-raising flour
¼ tsp baking powder
½ tsp garlic granules
½ tsp Italian herb seasoning
25g salted butter, cubed
60ml milk
extra milk to glaze
CHEESE SCONES
110g self-raising flour
¼ tsp baking powder
25g salted butter, cubed
60g grated mature cheddar cheese
60ml milk
extra milk to glaze
If you want to make more scones just double up the recipe!
EQUIPMENT
Mixing bowl, 5cm diameter cutter, baking tray, baking parchment, pastry brush.
METHOD
GARLIC & HERB SCONES
1. Add flour , baking powder , garlic granules and herbs to a mixing bowl and combine. Add the cubed butter and allow to soften for a few minutes.
2. Rub in the butter using your fingertips until the mixture looks like fine breadcrumbs then stir in the milk and mix with a spoon until it starts to come together.
3. Form into a dough using your hands then flatten out so it is big enough to cut 4 scones then cut out and place onto a parchment lined baking tray. Re-shape the dough and cut more scones.
4. Brush the tops with milk then bake at 200C for 10-12 minutes until browned on top. Allow to cool slightly before serving.
CHEESE SCONES
5. Add flour and baking powder to a mixing bowl and combine. Add the cubed butter and allow to soften for a few minutes.
6. Rub in the butter using your fingertips until the mixture looks like fine breadcrumbs then add the grated cheese and rub this in too. Stir in the milk and mix with a spoon until it starts to come together.
7. Form into a dough using your hands then flatten out so it is big enough to cut 4 scones, cut out and place onto a parchment lined baking tray.
8. Re-shape the dough and cut more scones.
9. Brush the tops with milk then bake at 200C for 10-12 minutes until browned on top. Allow to cool slightly before serving.
MOROCCAN MINCE WITH COUSCOUS
(Serves 4)
INGREDIENTS
SAUCE
500g lamb, beef or vegetarian mince
1 medium onion, chopped
2 garlic cloves, finely chopped
1 tin chopped tomatoes
2 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp mixed herbs
COUSCOUS
200g couscous
250ml boiling water
1 vegetable stock cube
4 Tbsp vegetable oil
2 tsp mixed herbs
200g frozen peas
1/2 cucumber, seeds removed and small dice
1 handful sultanas or raisins
Juice of 1 lemon
EQUIPMENT
Chopping board, knife, saucepan with lid, large mixing bowl, measuring jug, spoon
METHOD
1. Boil the peas for 3 minutes then drain and allow to cool.
2. Add the couscous to a bowl.
3. Dissolve the vegetable stock cube in the boiling water and then pour over the couscous.
4. Cover the bowl and leave to stand for 5 minutes then mix using a fork to separate the grains of couscous.
5. Fry the mince and onion until browned.
6. Add the garlic, spices and herbs then fry for 1 minute more.
7. Add the tomatoes, cover the pan and simmer gently for 20 minutes, stirring occasionally. Season with a little salt.
8. Add the remaining ingredients to the couscous, season with a little salt and mix well.
9. Serve and enjoy.
NOODLE SOUP
Serves 4
YOU WILL NEED
2 medium onions, outer skin removed and diced
2 medium carrots, peel and chop into 2cm cubes
Small bunch of kale, spring cabbage or other leafy greens –washed and roughly chopped
1 tin/carton chopped tomatoes
1 litre of stock, veg or chicken. Make this up as per the instructions on the packaging Approx. 150g dried noodles or dried spaghetti, broken into small pieces
OPTIONAL EXTRAS
- Add a tin of sweetcorn.
- Add raw chopped bacon.
- Add raw skinless chicken thighs. Lift out after cooking, remove the bones, chop the meat then add back to the slow cooker before serving.
HOW TO MAKE IT
1. Add all the ingredients except the noodles/ pasta to your slow cooker and mix.
2. Pop on the lid and cook on low for 3½ hours.
3. Add the noodles/pasta and cook on low for a further 30 minutes or until soft. Season to taste.
POTATO AND LENTIL CURRY
Serves 4
YOU WILL NEED
2 medium onions, outer skin removed and diced
2 garlic cloves, peeled and finely chopped
2 medium potatoes or 1 sweet potato, peel and chop into 2cm cubes
2 tablespoons curry powder, mild or medium
1 can/carton chopped tomatoes
250g red lentils
600ml stock, veg, chicken or beef. Make this up as per the instructions on the packaging
OPTIONAL EXTRAS
Stir in frozen peas 15 minutes before serving
Serve topped with a spoonful of natural yogurt
HOW TO MAKE IT
1. Add all the ingredients to your slow cooker and mix.
2. Pop on the lid and cook on low for 4-6 hours.
3. Season to taste.
RED SOUP WITH GARLIC BREAD
Serves 4
INGREDIENTS
SOUP
2 medium red onions, sliced
1 red pepper, finely chopped
2 cloves garlic, chopped
2 medium carrots, small dice
1 can chopped tomatoes
1 vegetable stock cube
250mI boiling water
Vegetable oil for frying
GARLIC BREAD
8 slices of bread
Butter or soft spread
1 garlic clove, root end removed and peeled Italian herb seasoning to sprinkle EQUIPMENT
Chopping board, knife, large saucepan, measuring jug, toaster or grill, stick blender or liquidiser, spoon
METHOD
1. Add a little oil to the saucepan and heat.
2. Add the onions, garlic, peppers and carrots then fry for about 10 minutes until the onions are softened.
3. Dissolve the stock cube in the boiling water then add to the pan along with the chopped tomatoes.
4. Bring to a boil and simmer for 20 to 25 minutes until the carrots have softened.
5. Using a stick blender or liquidiser blend until smooth, adding a little more water if it is too thick (be careful not too add too much water). Season with a little salt if required.
6. For the garlic bread, toast the bread in a toaster or under the grill.
7. Take each slice, rub lightly with the cut end of a peeled garlic clove then butter generously, do not rub the garlic too much as the flavour can be very strong.
8. Sprinkle some Italian herb seasoning over each slice.
9. Serve and enjoy.
SAUCE SENSATIONS
Master one simple sauce - transform countless meals.
HOW TO MAKE THE SAUCE
1. Peel and dice an onion then fry in a little oil until softened.
2. Peel and finely chop a clove of garlic then add to the pan - fry for 1 minute - make sure it doesn’t burn!
3. Pour in 2 cans of chopped tomatoes - add a little water to the cans and rinse out into the pan.
4. Bring to a boil and simmer for about 5 minutes until slightly thickened - give it a stir every now and then.
5. You can leave it chunky or blend with a stick blender until smooth. Season with a little salt.
6. You can freeze the sauce if you want to use it another timewhy not make a big batch?
TO MAKE TOMATO SOUP
Add a little more water and a stock cube when you blend it.
HOW TO MAKE A CURRY
1. Peel and dice an onion then fry in oil until soft and starting to brown.
2. Peel and finely grate 2 garlic cloves and a thumb sized piece of ginger.
3. Add your garlic and ginger and 2 teaspoons of curry powder.
4. Fry for 1 minute - keep stirring!
5. Add some of your sauce, a chopped red pepper and a tin of chickpeas.
6. Bring to the boil and simmer gently until the pepper has softened. Serve with rice.
HOW TO MAKE A PASTA DISH
1. Peel and slice half a red onion then fry in oil until softened.
2. Chop a red pepper and add to the pan.
3. Cook until starting to soften.
4. Add some of the sauce, some cooked pasta, a small tin of sweetcorn and a teaspoon of dried Italian herbs.
5. Cook for a few minutes until hot.
HOW TO MAKE A PIZZA
6. Peel and slice quarter of a red onion.
7. Chop half a red pepper into small pieces.
8. Spread some sauce over a ready made pizza base but not right up to the edges.
9. Sprinkle a handful of grated cheese over the sauce.
10. Add sliced onion, chopped pepper and some sweetcorn if you like.
11. Bake at 220 degrees for about 10 minutes until the cheese starts to brown.
STUFFED JACKET POTATOES WITH COWBOY BEANS
Serves 4
INGREDIENTS
STUFFED JACKETS
2 baking potatoes
75g cream cheese
3 spring onions, finely sliced
75g mature cheddar cheese, grated
COWBOY BEANS
1 medium onion, finely chopped
2 garlic cloves, finely grated
2 x 400g tins of beans, drained and rinsed (e.g. haricot beans, pinto beans, black beans, can-nellini beans, kidney beans or mixed beans)
500g tomato passata
2 tsp paprika or smoked paprika
2 Tbsp Worcester sauce
1 Tbsp tomato ketchup
Vegetable oil for frying
EQUIPMENT
Baking tray, chopping board, knife, saucepan, mixing bowl, spoon, grater, potato masher
METHOD
1. Bake the potatoes for 1.5-2 hours at 200 degrees or gas mark 6 until they feel soft in the centre and the skins are crispy.
2. Remove the potatoes from the oven then leave to cool until safe to handle.
3. Cut the potatoes in half lengthways then scoop out the potato from each half using a tablespoon and place in a bowl. Reserve the skins.
4. Add the cream cheese to the potato and mash until smooth then use a spoon to mix in the spring onion and half of the grated cheese.
5. Use a spoon to fill the potato skins with the mash mixture.
6. Top each half with some grated cheese.
7. Bake the filled potato skins at 200 degrees or gas mark 6 for 25-30 minutes until the cheese is golden brown.
8. For the cowboy beans, fry the onion in a little oil until soft then add the garlic and fry for 1 minute more.
9. Add the beans, passata, paprika, Worcester sauce and tomato ketchup then bring to a boil and simmer for 10-15 minutes until thickened, stirring frequently. Season with a little salt if required.
SWEET & SOUR WITH EGG FRIED RICE
INGREDIENTS (Serves 4)
EGG FRIED RICE
250g white or brown long grain rice e.g. basmati
1 onion, diced
4 eggs
100g frozen peas
2 Tbsp dark soy sauce (or to taste) Oil for frying
SWEET & SOUR
Serve vegetarian or add chicken breast cut into slices
1 tin (425g) pineapple chunks
2 Tbsp Cornflour
150ml water
2 Tbsp Dark soy sauce
2 Tbsp White wine or rice vinegar
2 Tbsp Tomato ketchup
1 onion, sliced
2 peppers (any colour), 2cm pieces
25g ginger , finely grated or sliced
2 garlic cloves, finely grated or sliced
1 tin water chestnuts (optional)
2 chicken breasts, 1 cm slices (optional)
METHOD
EGG FRIED RICE
1. Cook the rice according to the packet instructions but for a few minutes less than specified so the rice is a just a little firm.
2. Drain excess water from the rice then spread on a tray and place in the oven at 100C for 30 mins to dry it out slightly.
3. Alternatively use ready cooked rice or leftover chilled rice.
4. Fry the onion in a little oil until softened, beat the eggs then add them to the onions and scramble until well set. Set aside.
5. Add a little oil to your pan then fry the rice on a medium heat for about 5 minutes. Drizzle the soy sauce over the rice then mix well. Add the scrambled eggs and frozen peas and heat for a further 5 minutes mixing frequently. Add a little more soy sauce if desired, be careful as it is quite salty!
SWEET & SOUR
6. Open the pineapple chunks and drain the juice into a large jug so you have 150ml, you may need to give the pineapple chunks a squeeze to get enough.
7. Mix the cornflour with 2 tablespoons of cold water then add to the pineapple juice, add more water to make up to 300ml.
8. Add the soy sauce, white wine/rice vinegar and tomato ketchup to finish the sweet and sour sauce.
9. Fry the chicken (if using) in a little oil until it is cooked on the outside then add the onion, peppers, ginger and garlic and cook for a further 5 minutes.
10. Stir the sweet and sour sauce then add to the pan along with the pineapple and water chestnuts (if using). Cook until the sauce is thickened and the chicken is cooked through.
11. Cut into a large piece of chicken to make sure it is not pink inside.
12. Taste the sauce and adjust the sweetness, sourness and saltiness to your liking by adding a little sugar, vinegar or soy sauce.
TUNA PASTA BAKE
Serves 4
INGREDIENTS
250g dried pasta shapes
1 medium onion, diced
2 garlic cloves, finely chopped
150g broccoli, chopped into small florets
2x 400g tins chopped tomatoes
1 small tin sweetcorn, drained
1 tin tuna, drained
2 tsp Italian herb seasoning
150g cherry tomatoes, halved
1 ball mozzarella, drained and chopped into 2cm pieces
125g Mature cheddar cheese, grated
EQUIPMENT
Oven proof dish or deep baking tray, chopping board, knife, large saucepan, colander or sieve, frying pan, mixing bowl, spoon, grater
METHOD
1. Cook the pasta for 2 minutes less than the packet instructions. Add the broccoli florets for the final 3 mins of the cooking time then drain.
2. Whilst the pasta is cooking, fry the onion until softened then add the garlic and fry for 1 minute more. Add the chopped tomatoes and Italian herbs then simmer gently for 10 minutes or until slightly thickened. Season with a little salt.
3. Add the tuna to a mixing bowl and break into flakes, add the sweetcorn, tomato sauce, pasta and broccoli then mix well.
4. Add half of this mix to the oven proof dish then place the mozzarella pieces evenly over the top.
5. Add the remaining pasta mix to the tray and sprinkle over the grated cheese.
6. Bake at 180 degrees or gas mark 4 for 20-25 mins until the cheese is golden brown.
7. Serve and enjoy.
VEGETABLE SOUP (AKA ‘RAINBOW SOUP’)
Serves 4
You can use lots of different vegetables to make this quick, easy and healthy soup - the more colours the better. This can also be used as a delicious pasta sauce or pizza sauce.
YOU WILL NEED
2 medium white or red onions, outer skin removed and roughly chopped
3 medium carrots, roughly chopped
2 medium potatoes or 1 sweet potato, peeled and roughly chopped
1 pepper, any colour. Remove seeds and roughly chop
1 courgette, roughly chopped
1 tin/carton chopped tomatoes
2 stock cubes, veg, chicken or beef. Make up with 200ml boiling water
OPTIONAL EXTRAS
- Swap out the potato/sweet potato for 2 handfuls of red lentils
HOW TO MAKE IT
1. Add all the ingredients to your slow cooker and mix. Pop on the lid and cook on low for 4-6 hours.
2. Blend until smooth using a stick blender, food processor or similar. You can add more water if you want a thinner soup or keep it thick if using as a sauce.
3. Season to taste.
BREAD & BUTTER PUDDING
Serves 4
INGREDIENTS
6 thick slices of white bread (can be stale)
50g butter or spread
3 medium eggs
400ml whole milk
50g sugar
40g raisins or sultanas
Cinnamon for sprinkling (optional)
EQUIPMENT
Chopping board, knife, oven proof dish, mixing bowl, whisk, measuring jug, weighing scales, spoon
METHOD
1. Butter the slices of bread then cut each one into 4 triangles.
2. Warm the milk in a small saucepan until it starts to steam then turn off the heat.
3. Whisk the eggs and sugar together thoroughly then whisk in the hot milk to make a custard.
4. Arrange half of the buttered bread slices in the bottom of the oven proof dish.
5. Sprinkle over the raisins/sultanas and a pinch of cinnamon (if using).
6. Arrange the rest of the bread slices on top then pour all of the custard over the bread. Sprinkle with some more cinnamon (if using).
7. Leave to rest for 10 minutes to allow the custard to soak into the bread then bake at 180 degrees for 30-40 minutes until golden brown on top.
VARIATIONS
Use chocolate chips instead of raisins/sultanas and add the zest of an orange to the custard.
For an easy egg-free alternative - substitute the eggs, milk and sugar for 1 tin of ready-made custard mixed with 100ml milk.
CHOCOLATE BROWNIES
Rich, gooey , and irresistibly chocolatey—these homemade brownies are a crowd-pleaser that’s as simple as it is satisfying.
Made with everyday ingredients and no fancy equipment, this recipe is ideal for beginners and seasoned bakers alike.
Whether you’re baking for fun, or learning new skills, these brownies are a sweet way to bring people together.
INGREDIENTS
200g salted butter
200g dark chocolate
(60-70% cocoa)
100g plain flour
40g cocoa powder
100g chocolate chips
3 medium eggs
250g caster sugar
METHOD
1. Weigh the flour and cocoa powder into a bowl and whisk together to remove any lumps.
2. Grease a 20x30cm tray with butter then line with baking parchment.
3. Break the dark chocolate into pieces and add to a metal bowl along with the butter. Set over a pan of gently simmering water and melt together, stir often.
4. Whip the eggs and sugar using an electric whisk until tripled in volume.
5. Fold the melted chocolate and butter into the whipped eggs and sugar.
6. Fold in the the flour and cocoa powder then fold in the chocolate chips.
7. Pour into the lined baking tray and bake at 150°C for about 30 minutes until set at the edges but still slightly wobbly in the centre.
8. Cool in the fridge before cutting into portions.
CHOCOLATE CHIP COOKIES
INGREDIENTS
140g butter , softened
200g caster sugar
200g plain flour
1 medium egg
½ tsp bicarbonate of soda
130g chocolate chips
METHOD
1. Add butter to a large mixing bowl and whisk until pale.
2. Add sugar and whisk until light and fluffy.
3. Add egg and whisk until just combined, add flour and bicarb then whisk again until just combined.
4. Add chocolate chips and mix in then flatten the dough beteween 2 sheets of baking parchment and refrigerate for 15 minutes.
5. Divide into portions and roll into balls, place on parchment lined baking trays and flatten slightly leaving room for spreading.
6. Bake at 160 OC for about 15 minutes or until golden brown at the edges, turn the trays halfway through cooking.
CHOCOLATE LOG (YULE LOG)
This is a favourite Christmas dessert of mine that my Mum makes every year. For best results, start making this two days before you want to serve to allow resting time after making the sponge and also after filling and rolling.
INGREDIENTS
120g dark chocolate (up to 70% cocoa)
60g milk chocolate
1tsp instant coffee dissolved in 1 Tbsp hot water
4 large eggs
180g caster sugar
300ml double cream
Icing sugar to dust
METHOD
1. Melt the chocolate in a bowl set over a pan of barely simmering water.
2. Separate the eggs, adding the yolks to one bowl and the whites to another.
3. Add the sugar to the yolks then whip until pale and fluffy.
4. Fold the whipped egg yolks into the melted chocolate along with the coffee.
5. Whisk the egg whites until stiff but not dry, they should stay in the bowl when turned upside down.
6. Stir a little egg white into chocolate mix to loosen then gently fold in the remainder.
7. Pour into a 9” x13” (22x32cm) baking tray lined with parchment paper and bake for 20-25 mins at 180C or until it feels firm and slightly crisp on top.
8. Leave to cool, it may sink and crack slightly - this is fine. Cover with foil and chill overnight before rolling.
9. Remove the foil from the chocolate sponge and dust the foil with plenty of icing sugar.
10. Flip the chocolate sponge over onto the foil sheet covered with icing sugar then carefully remove the baking parchment.
11. Whip the cream until fairly stiff but not so much that it goes grainy.
12. Spread the cream over the chocolate sponge leaving a 2cm border at all 4 edges.
13. Use the foil to roll up the chocolate sponge, it will crack slightly and should look like a snowy log.
14. For best results, chill in the fridge overnight before slicing and serving, this will allow the cake to go deliciously gooey.
FLAP JACK
Golden, chewy flapjacks made with real butter for a rich taste.
INGREDIENTS
Recipe is for a 19cm round cake tin - double the recipe for a 20x30cm rectangular tray.
150g salted butter
120g soft light brown sugar
15g golden syrup
180g porridge oats
OPTIONAL EXTRAS
You could also add 50g of one of the following:
Raisins
Chocolate pieces
Chopped pecan nuts
Chopped almonds
Chopped walnuts
METHOD
1. Melt butter, sugar and syrup in a medium saucepan until the sugar has dissolved.
2. Stir in the oats and any extra ingredients and mix well.
3. Transfer to a tin lined on the base with baking parchment and bake at 150C for 35-40 minutes.
4. Leave to cool before cutting into portions.
5. Flapjack freezes well and is quick to defrost.
PEACH CRUMBLE
Serves 4
INGREDIENTS
1 tin of peach halves in fruit juice
150g plain flour
75g coconut oil
100g oats
75g sugar (granulated or caster)
Small handful of raisins or sultanas (optional)
Ground cinnamon (optional)
METHOD
PEACH CRUMBLE
1. Open the tin of peaches and drain - keep the juice.
2. Chop each peach half into 9 pieces and place in a small oven proof dish. Add half of the juice, the raisins/sultanas (if using) and a sprinkle of cinnamon (if using) then give it a mix.
3. For the crumble - weigh flour and coconut oil into a large bowl and rub the coconut oil into the flour using your fingertips until it looks like breadcrumbs. Add the oats and sugar and rub these into the mixture too.
4. Spread the crumble over the peaches and bake at 180 C for about 30 minutes or until the crumble is golden brown on top.
5. Serve with tinned custard, evaporated milk or ice cream.
PINEAPPLE UPSIDEDOWN CAKE
INGREDIENTS
175g golden syrup
325g butter , softened
2 tins pineapple slices
(you will need 15 rings)
275g caster sugar
5 free-range eggs
275g self-raising flour
12 glacé cherries
METHOD
1. Line a 22x32cm deep baking tray with greaseproof paper.
2. Melt the golden syrup and 50g of the butter in a saucepan, then pour into the tin.
3. Arrange 12 of the pineapple rings in the tray (3 rows of 4) and place a cherry in the centre of each one. Finely chop the remaining 3 pineapple rings and set aside.
4. Cream the remaining butter with the sugar until light and fluffy.
5. Beat in the eggs one at a time. Fold in the flour then stir in the chopped pineapple.
6. Spoon the mixture into the tin over the pineapple rings. T ap to settle then bake at 160 O
7. C for about 45 minutes or until golden and a skewer comes out clean.
8. Cool in tin for 10 minutes then turn out onto a serving plate and peel off the paper .
9. Serve with custard or ice cream.
SPICED FRUIT CRUMBLE
Perfect for Christmas gatherings, yet simple enough to brighten any chilly evening all year round. Serve warm with custard, cream or ice cream – pure comfort on a spoon!
INGREDIENTS
CRUMBLE
100g plain flour
60g salted butter , 1cm cubes
50g caster sugar
25g oats
½ tsp cinnamon
FILLING
1 large cooking apple
200g frozen mixed berries
1 Tbsp caster sugar
1 Tbsp raisins (optional)
½ tsp mixed spice
METHOD
1. Defrost the frozen mixed berries before you start the recipe.
2. Add flour and butter to a mixing bowl, allow the butter to come to room temperature.
3. Rub the butter into the flour until it looks like fine breadcrumbs then stir in the sugar , oats and cinnamon.
4. Peel the apple and cut into thin slices, add to a baking dish along with the berries, raisins and mixed spice. Sprinkle over 1 Tbsp caster sugar and give it a mix.
5. Squeeze the crumble mix in your hand then break up into clusters and sprinkle over the top of the fruit.
6. Bake at 180C for 30 minutes until lightly browned on top.
7. Serve with cream, ice cream or custard.
