Green Pasty...INGREDIENTS:1 sheet of puff pastry2 handfuls of chopped broccoli1 tbsp of cream cheese1 tbsp of pesto1 handful of peas.METHOD:Turn the oven to 180.Add the broccoli, cream cheese & pesto to a blender and blitz slightly to break down the big chunks.Add a handful of peas to the mixture.Slice the pastry into 2 rectangles & … Continue reading Green Pasty →

Beetroot Gnocchi...INGREDIENTS:1 beetroot1 large baking potato1 egg7 tbsp of plain flour.METHOD:Turn the oven to 180.Add the potato and beetroot to a roasting dish and roast for 1 hour 15 minutes.After which, remove them and leave to cool then peel them.Chop them roughly and add them to a blender with half of the flour & egg.Blitz … Continue reading Beetroot Gnocchi →

Mini Quiches...INGREDIENTS:Sheet of shortcrust pastry2 tbsp of double cream2 cubes of frozen spinach/2 handfuls of fresh2 eggs1 handful of grated cheese.METHOD:Turn the oven to 180.Fill 6 muffin trays with pastry & prick the bottoms. Bake for 20 mins.Meanwhile, defrost or cook the spinach & add the double cream.Once the spinach mixture is cool, add 2 … Continue reading Mini Quiches →

Arancini 🇮🇹.I used the leftover summer risotto, rolled it into balls, dipped them in plain flour, then a beaten egg, finally rolled them in breadcrumbs & fried them in a little oil.The dip is just 1 tsp of pesto mixed with 2 tbsp of plain yoghurt.I just thought I’d share with you what I did … Continue reading Arancini →

Creamy Stuffed Pepper...INGREDIENTS:1 pepper1 handful of mozzarellaHalf a tin of chopped toms1 tin of chickpeas1 tbsp of garlic powder.METHOD:Turn the oven to 180 degrees.Drain the chickpeas and add them to a blender with the garlic and blitz until smooth (if your cooking for a older child, season to taste)Add the chopped mozzarella to the hummus.Chop … Continue reading Creamy Stuffed Pepper →

Strawberry & Lemon Energy Balls...INGREDIENTS:1 weetabix1 handful of fresh strawberries1 tbsp of lemon curd1 tbsp of smooth peanut butter3 tbsp of chia seeds.METHOD:Crumble the weetabix into a bowl.Chop the strawberries up really small.Add the strawberries to the weetabix along with the peanut butter, lemon curd & chia seeds.Mix thoroughly and roll into balls.Pop them in … Continue reading Strawberry & Lemon Energy Balls →

Pesto Pizza...INGREDIENTS:1 tbsp of pestoHalf a tin of tuna1 handful of cherry tomatoesA small handful of chopped/grated mozzarella1 tortilla wrap.METHOD:Turn the oven to 180.Onto the tortilla, spread the pesto all over it.Sprinkle over the tuna.Chop the tomatoes and add them on top.Pop the mozzarella in the gaps.Pop it in a tray lined with greaseproof paper … Continue reading Pesto Pizza →

Summer Risotto ❤️💚💛🧡...INGREDIENTS (for 2 portions):1 mug of arborio riceHalf a stock cubeHalf a tin of chopped toms1 handful of cherry tomsHalf a chopped pepper.METHOD:Add the rice to a saucepan with melted butter on a medium heat.Toast the rice for a few minutes until you can smell it & it starts to pop slightly.Then mix … Continue reading Summer Risotto →

Fishcake & Dip...INGREDIENTS:Half a tin of tuna1 medium white potato1 weetabixA good chunk of cucumber2 tbsp of plain yoghurt.METHOD:Peel & chop the potato and boil until soft.Once soft, drain and mash the potato.Crumble the weetabix into a bowl and add the potato & tuna.Roll the mixture into two balls and squash down into Pattie shapes.Fry … Continue reading Fishcake & Dip →

Shakshuka...INGREDIENTS:1 tin of spaghetti hoops1 egg1 cube of frozen spinach/handful of fresh1 handful of chopped tomato1 finely grated carrot 🥕.METHOD:Turn the oven to 200.Add the spaghetti hoops to an ovenproof dish.Stir in the grated carrot, the tomatoes and the spinach also.Crack the egg over the top.Bake for 30 mins.Remove and that’s it!.Serve!I grated over some … Continue reading Shakshuka →