This chapter contains recipes for light meals and snacks, as well as a range that can be used for picnics and packed lunches. Refer to the Quick Reference Guide (pages 256–63) to find the recipe you need.
Always remember the golden rule – if you are turning on your oven, fill it up! So, if you are making a roast or oven dish for a main meal, refer back to this chapter for some quick and easy savouries that you can cook for the week ahead. Some can be prepared in advance, some can be frozen, so double up the recipe and freeze one to always be one step ahead on a busy midweek evening.
All the recipes here can be served with crusty bread to make a warm, filling meal.
Red Tomato, Pepper and Sweet Potato Soup
This velvety soup is smooth and satisfying, with a rich, deep flavour coming from the vine tomatoes. Add a splash of chilli oil to give it a kick.
Serves 4
2 red onions, cut into thick wedges
2 red peppers, deseeded and cut into thick wedges
1 sweet potato, thickly sliced
3 garlic cloves, left whole
250–300g vine tomatoes, skinned and chopped
½ tsp dried thyme
400ml low-salt vegetable stock or water
Seasoning to taste
Chilli oil to serve
1 Cut the vegetables into equal-size chunks so that they will cook evenly.
2 If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on your specific model temperatures.
3 Put all the ingredients into the slow cooker. Make sure the stock is hot when adding, as this will help to get the soup up to temperature quickly.
4 Cook on low for 6 hours or if you want a faster meal, turn to high for 4 hours.
5 Liquidise gently using an electric stick blender until the soup is smooth. Allow to cool before freezing.
6 Serve with a drizzle of chilli oil.
Use tinned tomatoes instead of fresh, if preferred. I recommend good-quality tinned tomatoes such as Italian cherry tomatoes. Add 2 teaspoons of sun-dried tomato paste for rich flavour.
Healthy Tip
This soup is rich in lycopene and antioxidants. Lycopene is more easily absorbed by the body when the tomatoes are cooked.
Ginger adds a lovely zing to this soup. If I feel like I need more of a hit, I add one or two fresh chillies, deseeded and finely chopped.
Serves 4–6
Spray of olive oil
1 red onion, chopped
2–3 carrots, diced
1 sweet potato, diced
1–2 tsp grated fresh ginger
600ml low-salt-vegetable stock
1 tsp dried or fresh thyme
2–3 courgettes, diced
1 Cook the onion in olive oil in a saucepan until soft and translucent.
2 Add the carrots and sweet potato and cook for a couple of minutes to soften. Add the fresh ginger and cook for another minute.
3 Add all the remaining ingredients, place on low heat and cook slowly for 30–40 minutes.
4 You can leave the soup as is, or cool slightly and use an electric stick blender to purée until smooth. Allow to cool before freezing. Reheat when you are ready to serve.
This is a fabulous soup for using up any vegetables you may have that are past their best. Remember to cut them into equal sizes so that they cook evenly.
Serves 4
1 red onion, finely chopped
1 large carrot, diced
2 sweet potatoes, diced
1 leek, finely chopped
1 parsnip, diced
1 potato, diced
2 sticks of celery, diced
1 litre of low-salt or homemade vegetable or chicken stock
2 garlic cloves, crushed
1 bay leaf
75g red lentils
½ tsp dried parsley
1 If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on your specific model temperatures.
2 Put all the ingredients in the slow cooker. Make sure the stock is hot as this will help to get the soup up to temperature quickly.
3 Cook on low for 8–10 hours or, if you want a faster meal, turn to high for 5–6 hours.
4 Leave the soup chunky or, if you prefer, purée to a smooth texture. I like to remove two-thirds of the soup, purée the remaining third and then mix the two back together. This creates a creamy base for the chunky soup. Allow to cool thoroughly before freezing.
Double up this recipe, remove half before you blend the soup and top with finely sliced potatoes and a little grated cheese before freezing to make Chunky Winter Vegetable and Lentil Hotpot. To cook, defrost before popping in the oven at 190°C (gas mark 5) for 25 minutes until piping hot.
Healthy Tip
This dish delivers at least two portions of your five-a-day. It is packed with alliums (red onions, garlic, leeks)which can help to protect your joints from deterioration. The lentils provide protein and are bursting with magnesium, biotin, zinc and iron.
A lovely warming soup but chop everything evenly, as it’s best left chunky.
Serves 4–6
1 red onion, finely chopped
2–3 garlic cloves, finely chopped
1 red pepper, deseeded and finely chopped
1 tsp ground cumin
1 tsp paprika
2–3 tsp Harissa paste
400g tin of chickpeas, drained
400g tin of chopped tomatoes
400g chicken fillets, diced (thigh meat gives the best flavour)
500ml chicken stock
Large handful of freshly chopped coriander
Natural yoghurt or crème fraîche to serve
1 If your slow cooker needs preheating, turn it on 15 minutes before use. Refer to the manufacturer’s instructions for more information on your specific model.
2 Add all the ingredients apart from the fresh coriander. Make sure the chicken stock is hot when adding as this will help the soup to reach the right temperature quickly.
3 Turn your slow cooker to auto and cook for 6–8 hours. If you don’t have an auto setting, bring the dish up to the correct temperature in a pan before transferring to the slow cooker as it contains raw chicken. Cook on low for 6–8 hours, or for a faster meal, turn to high for 4 hours. Add the fresh coriander 20 minutes before serving, reserving a little to sprinkle on each bowl. Allow to cool before freezing.
4 To serve, garnish with the remaining coriander and a dollop of natural yoghurt or crème fraîche.
A quick and easy soup that is really tasty – perfect for a delicious lunch or supper.
Serves 4
200g frozen peas
1 onion, finely chopped
25g butter
1 dessertspoon of olive oil
150g chopped cooked ham
300ml hot vegetable stock
300ml milk
2 sticks of finely chopped celery
8 mint leaves
Seasoning to taste
2 tbsp crème fraîche
1 Remove the frozen peas from the freezer so they start to defrost at room temperature.
2 Place the chopped onion, butter and olive oil in a saucepan and cook on a medium heat until the onion starts to soften. The olive oil helps to prevent the butter from burning.
3 Add the ham and cook for another 3–5 minutes.
4 Add the hot stock, milk, frozen peas, celery, mint leaves and seasoning. Cover with a lid and cook for another 10–15 minutes.
5 Remove from heat. Add the crème fraîche and liquidise the soup using an electric stick blender. Check the seasoning before serving. Allow to cool before freezing.
You can use tinned tomatoes in this, if you prefer, though it does change the taste of the soup. Try both and see which you prefer. If using tinned tomatoes, add two teaspoons of sun-dried tomato paste to boost the flavour.
Serves 4
Spray of olive oil
1 large onion, chopped
1–2 garlic cloves crushed
4 red peppers, deseeded and chopped
½ tsp chilli powder
4–6 fresh tomatoes, skinned and chopped
1 tsp paprika
1 litre of water (or low-salt vegetable stock)
Black pepper to taste
Pesto (fresh or jar) to serve
1 Cook the onion, garlic and peppers together in a pan with a spray of olive oil until soft and the onions are translucent. Add the chilli powder and stir well.
2 Add the tomatoes and cook for 2 minutes. Then add the paprika and water or stock and cook slowly on a low heat for 1 hour.
3 Cool slightly, then use an electric stick blender to blitz the soup until it is smooth. Add black pepper to taste and reheat when you are ready to serve. Allow to cool before freezing.
4 Ladle the soup into bowls and add a spoonful of pesto to the centre of each one. Using a sharp knife, swirl the pesto from the centre of the bowl.
I love this soup. The spiced yoghurt really adds to the flavour. It’s a perfect autumn soup, making use of the cheap squash on offer.
Serves 4–6
Spray of olive oil
1 red onion, diced
1–2 garlic cloves, crushed
1 tsp coriander seeds
1 butternut squash, diced
1 tsp ground coriander
1–2 heaped tsp curry powder
1 cooking apple, diced
400–500ml water or low-salt vegetable stock
Seasoning to taste
200g 0-per cent fat natural Greek yoghurt to serve
1 chilli, deseeded and finely chopped to serve
1 tsp hot paprika to serve
1 Sauté onions, garlic and coriander seeds in a light spray of olive oil for 3–4 minutes to help soften.
2 Add the butternut squash, ground coriander and curry powder and cook for further 3–4 minutes.
3 Add the apple and then the water or stock. Put a lid on and cook on low/medium heat for 30 minutes, until the apple and squash are tender.
4 Season to taste before liquidising, using an electric stick blender to save on washing up. Allow to cool before freezing.
5 In a separate bowl, mix the yoghurt, chilli and paprika together.
6 To serve, place the soup in bowls and add a dollop of yoghurt in the centre.
A lovely wholesome soup. When preparing this, try to keep the vegetables all to a similar size – not only does this ensure they cook more evenly, they also look much better when you serve it.
Serves 4
1 red onion, chopped
1–2 garlic cloves, crushed
1 carrot, diced
1 red pepper, deseeded and finely chopped
1 celery stick, finely chopped
3–4 fresh tomatoes, skinned and chopped
50g tinned red kidney beans, drained
50g fresh green beans, chopped
500ml low-salt vegetable stock
3 tsp tomato purée
½ tsp of cayenne pepper
1 tsp paprika
2 bay leaves
Seasoning to taste
50g cabbage, shredded
50g dried spaghetti, broken into small pieces
Small handful of fresh basil, roughly chopped
1 If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on your specific model temperatures.
2 Add all the ingredients except the cabbage, spaghetti and basil. Make sure the stock is hot when adding as this will help to bring the soup up to temperature quickly.
3 Turn your slow cooker to low for 6–8 hours or, if you want a faster meal, turn to high for 4–5 hours.
4 Twenty minutes before serving add the shredded cabbage, dried spaghetti and basil. Allow to cool before freezing.
This is a great soup to use up any vegetables that might be lurking at the bottom of your fridge.
This is a great dish for using up any leftovers, and whether you serve it hot or cold, it is addictive and delicious.
Serves 4–6
500g leftover potatoes (can be mashed or roast)
400g leftover greens
Half a bunch of spring onions, finely chopped
100g feta cheese
6 slices of bacon or pancetta, finely chopped
1 tsp wholegrain mustard
Seasoning to taste
1 Place the potatoes and greens in a bowl. Add the spring onions, feta cheese, bacon or pancetta and wholegrain mustard, mash or combine thoroughly. This is much easier with mashed potato, but if you have leftover roast potatoes, you could heat them slightly in the microwave or on the hob before mashing as it helps to make them more pliable. Season to taste.
2 Form the mixture into small patties. Don’t worry if they are lumpy, as this is part of their charm. Freeze before cooking.
3 Grill or fry the patties on both sides until golden and serve as a side dish with any leftover roast meat.
If I am planning on making pastry, I normally spend a whole afternoon bulk baking and fill up the freezer with a variety of pastry goods. Double up this recipe and freeze the pasties before cooking. Remember, the golden rule to always fill your oven, so you can pop in some ready-made pasties from the freezer when you are cooking other meals.
Serves 4
150g plain flour
75g butter, chilled
1 onion
1 carrot
1 potato
100g swede
350g lean rump steak
1 tsp paprika
1 tsp mixed herbs (optional)
Seasoning to taste
Beaten egg for glazing
1 Start by making the pastry. Place the flour in a large bowl and add small pieces of the chilled butter. Using your fingertips, rub the butter into the flour until the whole mix resembles breadcrumbs. Add 5–6 tablespoons of cold water (a little at a time) and mix until it forms a dough. Wrap the dough in clingfilm and place in the fridge to cool for 15–20 minutes.
2 Preheat the oven temperature to 200°C (gas mark 6) if you are going to bake the pasties at once.
3 Chop the vegetables and steak into small dice, place in a bowl and mix thoroughly. Add the paprika and herbs; season well.
4 Roll the pastry out onto a floured surface until even and large enough to cut out four circles. Use a small round plate approximately 20cm in diameter as a template.
5 Place some of the steak and vegetable mix in the centre of each circle – do not overfill. Use beaten egg or water to brush the edges of the pastry before bringing the edges together and crimping until sealed. If freezing, freeze before baking.
6 Place the pasties on a lined baking tray. Brush with beaten egg and bake for 15 minutes until the pastry starts to turn golden. Reduce the heat to 160°C (gas mark 3) and cook for a further 30–35 minutes.
Top Tip
May be frozen cooked or uncooked. If heating from frozen, add 10 minutes to the cooking time. The food is ready when it is piping hot throughout. Check and if it is not ready, pop back into the oven for another five minutes, then check again.
This is a traditional favourite for Christmas lunch to accompany the turkey, but why wait until then? Serve these with mash and vegetables for a variation on sausage and mash, or simply enjoy as a snack for a packed lunch or picnic.
Serves 4
8–10 rashers of lean bacon
6–8 good-quality sausages
Rosemary sprigs
Olive oil
1 Preheat the oven to 200ºC (gas mark 6).
2 Wrap some bacon around each sausage, with a sprig of rosemary tucked inside each parcel, and place on a greased or non-stick baking tray, seam side down. Freeze before cooking.
3 Drizzle with a little olive oil and place in the oven for 15–20 minutes until cooked, turning the sausage rolls occasionally.
This is a really old family recipe, but it never fails. It always goes down well with hungry children and men!
Serves 4
100g plain flour
50g chilled butter
350g of tinned corned beef
3–4 potatoes, cooked and mashed (you can use leftover mash for this)
1 onion, diced
1–2 tsp Worcestershire sauce
1 egg, beaten
Seasoning to taste
Beaten egg for glazing
1 Make the pastry by placing the flour in a large bowl and add small pieces of the chilled butter. Using your fingertips, rub the butter into the flour until the whole mix resembles breadcrumbs. Add 5–6 tablespoons of cold water (a little at a time) and mix until it forms a dough. Wrap the dough in clingfilm and place in the fridge to cool for 15–20 minutes.
2 Preheat your oven to 200ºC (gas mark 6).
3 Place the corned beef, mashed potato and diced onion in a bowl and mix thoroughly. Add the Worcestershire sauce and beaten egg and season well.
4 Roll the pastry out onto a floured surface until even. Line a 24cm pie dish and trim away the excess pastry. Place a piece of baking parchment over the pastry, cover with baking beans and blind bake in the oven for 15 minutes.
5 Remove the baking beans and parchment and add the corned beef mix. You can cover the pie with a pastry lid or, for a fancy look, use a lattice top made from strips of pastry. Finish by brushing with beaten egg. If freezing, freeze before baking.
6 Place back in the oven and bake for 25 minutes.
Top Tip
The food is ready when it is piping hot throughout. Check and if it is not ready, pop back in the oven for another five minutes, then check again.
Extra Recipes
These also taste good if you use puff pastry and make Little Corned Beef and Potato Patties – ideal for the lunchbox. Simply roll out your puff pastry and with an 8cm cutter cut out circles. Place a spoonful of the corned beef mixture in the centre of each circle of pastry, brush the edges with beaten egg and place another circle of pastry on top. Press down or crimp the edges. Bake in a hot oven (200ºC, gas mark 6) for 15–20 minutes until golden.
To save time, you could make your own dough in advance. Roll it out and place each piece on greased foil or a baking parchment sheet. Stack the pizza bases on top of each other, cover in clingfilm or foil and refrigerate for up to 2 days or freeze for up to 3 months.
Serves 4–6
Basic Dough Recipe
7g dried yeast
500g strong bread flour
325ml warm water
1 tsp brown sugar
2 tbsp olive oil
1 Sift the flour into a bowl.
2 Mix the water, yeast, sugar and oil together, making sure that the sugar is dissolved. Make a well in the middle of the flour and pour in the wet mixture.
3 Mix thoroughly, before transferring the dough onto a floured board. Knead well until the dough springs back when pulled.
4 Place the dough in a floured bowl and cover with clingfilm or a warm, damp cloth until doubled in size (or ‘proved’). This takes about 1 hour.
5 Knead the dough again, and divide into individual portions, or as preferred. This dough can be stored in the fridge or freezer until needed.
Basic Pizza Topping
Pizza topping can be made using pasta sauce or even simple tomato purée mixed with olive oil and herbs. There are no hard and fast rules for pizza toppings so experiment with whatever you fancy and have fun. Below are some suggestions to help you but, really anything goes!
Tomato and cheese
Pepperoni, mushrooms, red onions and cheese
Ham and mushroom
Ham, pineapple and cheese
Chorizo, jalapenos, tomato and cheese
Red onions, black olives, tomatoes, cheese and red peppers
Roasted vegetables
Baking the Pizza
1 Preheat your oven to 200ºC (gas mark 6).
2 Once your dough has proved, roll it out on a floured surface to the desired thickness and size. Cover with your toppings, starting with the tomato base.
3 You can place the pizza on a tray or lay it on a sheet of foil and place directly on the top rack in the oven. Cook for 12–18 minutes until golden.
4 Serve with a green salad and Homemade Potato Wedges (page 61).
Storage Tip
Freeze pizza bases ready to top. Prepare and roll them out as above and freeze with baking parchment between each base. Your family can then remove the frozen base from the freezer, add their their favourite topping and place it in the oven for 15–20 minutes.
When I was a teenager, these were served in our school canteen. I loved them with plenty of tomato ketchup!
Serves 4–6
3–4 potatoes, cooked and mashed (or use leftover mash)
1 onion, diced
1 carrot, grated
150g mature Cheddar, grated
3 eggs, beaten (2 for filling, 1 for glaze)
½ tsp paprika
Pinch of cayenne pepper (optional)
1 pack of ready-rolled puff pastry or half a 500g block
Flour for rolling out
Seasoning to taste
1 Cook and mash the potatoes and preheat the oven to 200ºC (gas mark 6).
2 Place the potatoes, diced onion, grated carrot and cheese in a bowl and mix thoroughly. Add 2 of the beaten eggs and spices; season well.
3 Roll the pastry out onto a floured surface to 3mm thick and cut into 10-cm squares.
4 Place some of the cheese and potato mixture in the centre of each square – do not overfill. Use the remaining beaten egg to brush the edges of the pastry before bringing the edges together to form a triangle. Crimp to seal the edges. This item can be frozen before cooking, if you wish.
5 Place the pastries on a baking tray lined with baking parchment. Brush with beaten egg and bake in the oven for 20–25 minutes, until the pastry is golden and flaky.
This is an ideal dish for using up leftover cheese. You can use goats’ cheese, or why not try some blue cheese for a different flavour. I always have a jar of sun-dried tomatoes in my store cupboard. They last for ages and adding a couple can really transform a dish.
Serves 4
5 eggs, beaten
4–5 spring onions, finely chopped
120g goats’ cheese, crumbled
4–6 sun-dried tomatoes, chopped
1 tsp mixed herbs
Seasoning to taste
1 Preheat your oven to 200ºC (gas mark 6).
2 Crack the eggs into a large bowl and beat well. Add the remaining ingredients and combine.
3 Thoroughly grease a 24-cm ovenproof dish before pouring in the mixture.
4 Bake for 20–25 minutes until the frittata is firm, then serve hot or cold with salad.
Leftover Tip
No sun-dried tomatoes? Instead, make Vegetable Frittata by replacing the tomatoes with left-over vegetables.
This is the perfect dish for a summer evening!
Serves 4–6
40g butter
220g pack of filo pastry
400g baby leaf spinach, roughly torn
300g feta cheese, crumbled
2 eggs, beaten
Finely grated nutmeg to taste
Seasoning to taste
50g mature Cheddar, grated (optional)
Sesame seeds
1 Preheat your oven to 200°C (gas mark 6).
2 Melt the butter in a saucepan or microwave, keeping a close eye on it to make sure it does not burn.
3 Layer 4–5 sheets of filo pastry in the base of a 24-cm pie dish. Brush melted butter between the sheets and allow the sheets to hang over the edge to give you enough to form the sides of the pie.
4 Place the spinach in a colander, and rinse with hot water until it starts to wilt. Place this in a mixing bowl. Add the feta, beaten eggs and nutmeg; season well. (If you like a cheesy dish, add 50g of grated mature Cheddar.) Once mixed, transfer the filling to the pastry base.
5 Bring the edges together to form a crust or rough topping. Brush with butter, then scrunch up more filo sheets and place these in the gaps, brushing with butter to cover all the pastry. If freezing, freeze before baking.
6 Finish with a sprinkling of sesame seeds, then place in the oven and bake for 25–30 minutes, until crisp and golden. Serve hot or cold with a green salad and baby new potatoes.
Mum would sometimes add to this a layer of pickle or sliced tomato, especially if she had any soft ones to use up. Delicious!
Serves 6–8
Flour for rolling out
500g puff pastry
500g quality lean sausage meat
1 onion, chopped
2–3 tsp mixed herbs
1 egg, beaten
1 Preheat the oven to 200°C (gas mark 6).
2 On a floured surface, roll the pastry out to around 4mm thick, into a 30cm square.
3 Mix the sausage meat, chopped onion and herbs together in a bowl.
4 Spread the sausage meat down the centre of the pastry, allowing at least 8–10cm of pastry either side of the meat and about 3–4cm at the base.
5 Brush the egg over the exposed pastry – you will use this pastry to fold over the sausage meat.
6 Using a sharp knife, cut the remaining pastry at a slight diagonal into 2–3cm strips (stopping about 3cm away from the sausage meat). Fold these strips, alternating from one side of the sausage meat to the other, over the sausage meat to form a pleated pattern.
7 Ensure the pastry is secure and all the sausage meat is covered. If freezing, freeze uncooked and defrost before cooking. Brush with any remaining egg before baking in the oven for 30–40 minutes until golden. Serve hot or cold.
Whether for a picnic, a Sunday tea or a buffet, a quiche is ideal.
Serves 4–6
100g plain flour
50g chilled butter
200ml milk
3 eggs
½ tsp mustard powder
A pinch of cayenne pepper
150g Gruyère cheese, grated (use mature Cheddar as an alternative, if you prefer)
1 small onion, finely chopped
75g cooked ham or lean bacon, diced
Seasoning to taste
1 Make the pastry by placing the flour in a large bowl and adding small pieces of the chilled butter. Using your fingertips, rub the butter into the flour until the whole mix resembles breadcrumbs. Add 5–6 tablespoons of cold water (a little at a time) and mix until it forms a dough. Wrap the dough in clingfilm and place in the fridge to cool for 15–20 minutes.
2 Preheat the oven to 200ºC (gas mark 6). Roll out the pastry on a floured surface to line a 23-cm greased flan tin. Place a sheet of baking parchment over the pastry and cover with baking beans.
3 Blind bake the pastry case in the oven for 10 minutes. Remove the beans and parchment and cook for a further 5–10 minutes, until the pastry starts to colour slightly. Remove the pastry case from the oven and turn the oven down to 180ºC (gas mark 4).
4 Meanwhile, whisk the milk and eggs together thoroughly before adding the mustard powder and a tiny dash of cayenne pepper. Add the cheese, onion and ham or bacon. Season well before pouring into the pastry case. If freezing, freeze before baking.
5 Bake in the oven for 30–40 minutes until golden and the centre is firm. Leave for a few minutes to firm up before serving.
May be frozen cooked or uncooked. If heating from frozen, add 10 minutes to the cooking time. The food is ready when it is piping hot throughout. .
Leftover Tip
If using cooked ham, see Ham Hock recipe on pages 94–95.
This is an ideal dish for using up any leftover vegetables.
Serves 4
5 eggs, beaten
1 bunch of spring onions, finely chopped
1–2 red peppers, deseeded, diced or thinly sliced
6 rashers of pancetta, diced
3–4 sun-dried tomatoes, chopped
50g Parmesan cheese, grated
Small handful of chopped fresh herbs such as basil, oregano or thyme
Seasoning to taste
1 Preheat your oven to 200ºC (gas mark 6).
2 Crack the eggs into a large bowl and beat well. Add the remaining ingredients and combine.
3 Grease a 24-cm ovenproof dish before pouring in the mixture.
4 Bake for 20–25 minutes, until the tortilla is firm. Serve hot or cold with salad.
Puff pastry is a busy cook’s best friend. I spend an afternoon with a couple of packs of puff pastry and fill the freezer with uncooked pastry goods. This really helps, especially at Christmas or when you are entertaining.
Serves 4–6
500g sausage meat
Flour for rolling out
1 ready rolled pack of puff pastry, or half a 500g block
Beaten egg to glaze
A sprinkle of sesame seeds (optional)
1 Preheat your oven to 200ºC (gas mark 6).
2 Roll the sausage meat into lengths about as thick as your thumb.
3 On a floured surface, roll the pastry out to the desired size and thickness. It should be just over twice as wide as your roll of sausage meat, and 1cm longer at each end.
4 Place the sausage mix 1–2cm from the long edge of the pastry. Coat the edges of the pastry with beaten egg, then fold it over the sausage meat.
5 Press down firmly on the edge of the pastry to seal the join, then cut the sausage rolls to the desired length. If freezing, freeze before cooking.
6 Place the sausage rolls on a baking tray, brush with beaten egg and sprinkle with sesame seeds before placing in the oven for 25 minutes, until golden brown.
May be frozen cooked or uncooked. If heating from frozen, add 10 minutes to the cooking time. The food is ready when it is piping hot throughout. Check and if it is not ready, pop back into the oven for another five minutes, then check again.
Storage Tip
I place the sausage rolls on a baking tray and freeze for 2-3 hours before placing the sausage rolls into a freezer bag – this prevents the individual rolls from sticking together.
Extra Recipes
Mix some herbs with the sausage meat to create delicious Herby Sausage Rolls. If you like it hot, mix your sausage meat with freshly chopped chilli and a good dash of Tabasco sauce to create tempting Hot, Hot, Hot Sausage Rolls. Vegetarians can opt for any of the above by using vegetarian sausage mix. My mum’s favourite is to spread pickle or chutney onto the sausage meat – mango chutney is her favourite but any soft pickle will work.
This is a foolproof recipe for light, fluffy and tasty scones.
Makes 6–8 scones
250g self-raising flour
Pinch of cayenne pepper
1 tsp mustard powder
Seasoning to taste
50g butter
75g mature Cheddar, grated
100ml buttermilk
1 egg (plus 1 beaten egg for glazing)
1 Preheat your oven to 200ºC (gas mark 6).
2 Sift the flour into a bowl and add the cayenne, mustard and seasoning.
3 Add the butter and rub in to form breadcrumbs. Add most of the grated cheese and combine well.
4 In a jug, mix the buttermilk with the egg. Gradually add this mixture to the dry ingredients to form a dough that is firm, but not wet.
5 Place the dough on a floured board, and press out with your hands until 3–4cm thick (try not to overwork the dough). Cut out individual scones with a pastry cutter and place on a greased or lined baking tray.
6 Brush the scones with beaten egg and crumble a little grated cheese over the top, if liked.
7 Place in the oven for 15–20 minutes depending on your oven and the size of the scones. Bake until golden.
8 Place on a cooling rack or serve warm.
May be frozen cooked or uncooked. If heating uncooked from frozen, add 5 minutes to the cooking time. These will be ready when they are piping hot throughout, so check and if they are not ready, put back into the oven for another minute or so, then check again. If heating previously cooked scones from frozen, just allow to defrost normally or reheat in an oven for a few minutes.
Storage Tip
Freeze the unbaked scones, then bake from frozen in 15 minutes.
If frozen baked, just allow to defrost and re-heat in a few minutes.
Top Tip
Do you have a food processor? Cut the time of preparation by adding the flour, butter, mustard powder, cayenne, seasoning and cheese then whizz! Mix the buttermilk with the egg and then pour this into the processor. Whizz again to form a dough.
Extra Recipes
Add a little finely chopped onion for Cheese and Onion Scones, or some chopped cooked bacon or pancetta for a delicious Savoury Scone. Experiment by adding your favourite herbs.
This quiche is one of my favourites. It’s a big hit with meat eaters as well as vegetarians – most don’t realise they are eating tofu! It’s also very simple to make and there’s no risk of a soggy, eggy middle that some quiche recipes can suffer from.
Serves 4–6
100g plain flour
50g chilled butter
400g tofu (not silken)
1 bag of baby leaf spinach (approx. 80–100g)
75g mature Cheddar, grated
1 onion, finely chopped
Dash of finely grated nutmeg
Seasoning to taste
Top Tip
Adapt this for vegans by replacing the Cheddar cheese with vegan cheese or 2 tbsp nutritional yeast flakes.
1 Make the pastry. Place the flour in a large bowl and add small pieces of the chilled butter. Using your fingertips, rub the butter into the flour until the whole mix resembles breadcrumbs.
2 Add 5–6 tablespoons of cold water (a little at a time) and mix until it forms a dough. Wrap the dough in clingfilm and place in the fridge to cool until needed.
3 Preheat the oven to 200ºC (gas mark 6).
4 Roll the pastry out onto a floured surface to the correct size and thickness to line a 23-cm greased flan tin. Place a sheet of baking parchment over the pastry and cover with baking beans.
5 Blind bake the pastry case in the oven for 10 minutes. Remove the baking beans and parchment and cook for a further 10 minutes until the pastry starts to colour. Remove the pastry case from the oven and turn the oven down to 180ºC (gas mark 4).
6 Meanwhile, mash the tofu thoroughly. Place the spinach in a colander and rinse well with hot water until it starts to wilt. Stir it into the tofu and add the grated cheese, onion and nutmeg. If the mixture is too dry, add a dash of milk and mix well. Season well before pouring into the pastry case. If freezing, freeze before baking.
7 Bake in the oven for 20 minutes until golden. Leave for a few minutes before serving.
Top Tip
May be frozen cooked or uncooked. If heating from frozen, add 10 minutes to the cooking time. The food is ready when it is piping hot throughout. Check and if it is not ready, pop back into the oven for another five minutes, then check again.
I love this quiche with some rocket and balsamic vinegar!
Serves 4–6
100g plain flour
50g chilled butter
200ml milk
4 eggs, beaten
100g mature Cheddar, grated
1 bunch spring onions, chopped
Seasoning to taste
1 Preheat the oven to 200°C (gas mark 6).
2 Make the pastry. Place the flour in a large bowl and add small pieces of the chilled butter. Using your fingertips, rub the butter into the flour until the whole mix resembles breadcrumbs.
3 Add 5–6 tablespoons of cold water (a little at a time) and mix until it forms a dough. Wrap the dough in clingfilm and place in the fridge to cool until needed.
4 Roll the pastry out onto a floured surface and use to line your 25-cm flan tin. Put a sheet of baking parchment over the pastry and fill with baking beans.
5 Blind bake for 10 minutes. Remove the baking beans and parchment, and cook for further 10 minutes until the pastry starts to colour. Turn the oven down to 180°C (gas mark 4).
6 Meanwhile, mix the milk and eggs together thoroughly. Add the grated cheese and spring onions, including the green stalks, and mix. Season well before pouring into the pastry case.
7 Bake for 30–40 minutes, until golden and serve with salad.
Freeze this in its raw state before baking (i.e. after filling the flan case), then bake from frozen for 40-50 minutes.
These are delicious cold, or warm straight from the oven. May be frozen cooked or uncooked. If heating from frozen, add 10 minutes to the cooking time. The food is ready when it is piping hot throughout. Check and if it is not ready, pop back into the oven for another five minutes, then check again.
Serves 6–8
1 large red onion, thinly sliced
Oil for frying
100g plain flour
50g chilled butter
2–3 tbsp red onion marmalade
125g goats’ cheese, crumbled
Black pepper
1 Preheat the oven to 200ºC (gas mark 6).
2 Place the onion in a pan with a little oil and cook until soft.
3 Make the pastry (see Cheese and Spring Onion Quiche), then roll it out to 3–4mm thickness and use to line individual tart cases, or one large flan case.
4 Fill the pastry cases with red onion marmalade, followed by a few red onion slices, the crumbled goats’ cheese and add black pepper.
5 Bake in the oven for 15–20 minutes until golden, and serve with salad.
Double up on pastry and bake a batch of these vegetarian pasties alongside some Traditional Cornish Pasties (pages 36–7).
Serves 4–6
100g plain flour (I like to use wholemeal or granary flour)
50g chilled butter
1 onion
1 carrot
1 potato
75g swede
100g mature Cheddar, grated
2 eggs
1 tsp paprika
1 tsp mixed herbs (optional)
Seasoning to taste
Beaten egg or milk for glazing
1 Preheat the oven to 200ºC (gas mark 6).
2 Make the pastry. Place the flour in a large bowl and add small pieces of the butter. Using your fingertips, rub the butter into the flour until the mix resembles breadcrumbs.
3 Add 5–6 tablespoons of cold water (a little at a time) and mix until it forms a dough. Wrap the dough in clingfilm and place in the fridge to cool until needed.
4 Meanwhile, chop the vegetables into small dice. Place them in a bowl, add the cheese and eggs and mix thoroughly. Add the paprika and herbs, and season well.
5 Roll the pastry out onto a floured surface until even. Using a small, round plate approximately 20cm in diameter as a template, cut 4–6 circles.
6 Place a little of the vegetable mix in the centre of each circle – do not overfill. Use beaten egg or milk to brush the edges of the pastry before bringing them together and crimping until sealed.
7 Place the pasties on a baking tray lined with parchment paper. If freezing, freeze before cooking. Brush with beaten egg before placing in the oven. Bake for 15 minutes until the pastry starts to turn golden. Turn the oven down to 160°C (gas mark 3) and bake for another 30 minutes.
Top Tip
May be frozen cooked or uncooked. If heating from frozen, add 10 minutes to the cooking time. The food is ready when it is piping hot throughout. Check and if it is not ready, pop back into the oven for another five minutes, then check again.
These take mere minutes to prepare and look much more impressive than they really are. You can make either one large tart, or several individual ones. For this recipe I have made six individual tarts.
Serves 6
375g pack ready-rolled puff pastry
Flour for rolling out
1 pack of mozzarella
Basil leaves
8–10 cherry tomatoes
Black pepper
1 Preheat the oven to 200ºC (gas mark 6).
2 On a floured surface, roll the puff pastry out to 3–5mm thickness. Cut it into six squares and carefully score a line 1cm in from the edges around each square (do not cut through the pastry – you just want to make a slight indent).
3 Place pieces of mozzarella and a few basil leaves on each pastry square. Add a few cherry tomatoes, halved or whole depending on preference.
4 Season with black pepper, then either freeze before cooking or bake in the oven until the pastry is golden – approximately 15 minutes.
5 Garnish with extra basil leaves before serving.
Top Tip
If freezing, freeze uncooked, then cook from frozen, adding 5-10 minutes to the cooking time given above.
Try some alternative toppings for these little tarts.
Pizza Puffs Prepare the pastry as in the recipe then spread a layer of pasta sauce or tomato purée over the pastry square (avoiding the 1cm edge). Add pizza topping ingredients, such as onion, peppers and finish with cheese. Bake in the oven for 15 minutes and serve hot.
Roasted Vegetables and Feta Tart Roll the pastry out for one large tart, then roll the edges inwards to form a crust. Place roasted vegetables and squares of feta cheese in the centre of the tart, garnish with fresh herbs and bake for 20–25 minutes.
A really simple quiche that always looks professional
Serves 4–6
200g granary or malted flour
100g chilled butter
200g crème fraîche
3 eggs, beaten
3–4 tsp pesto
Seasoning to taste
125g goats’ cheese, sliced or crumbled
150g cherry tomatoes
1 Preheat your oven to 200°C (gas mark 6).
2 Make the pastry. Put the flour in a large bowl and add small pieces of the butter. Using your fingertips, rub the butter into the flour until the whole mix resembles breadcrumbs.
3 Add 5–6 tablespoons of cold water (a little at a time) and mix until it forms a dough. Wrap in clingfilm and cool in the fridge.
4 Roll the pastry out onto a floured surface and use to line a 25cm flan tin. Put baking parchment over the pastry and fill with baking beans.
5 Blind bake in the oven for 10 minutes. Remove the baking beans and parchment and cook for a further 10 minutes, until the pastry starts to colour. Turn the oven down to 180°C (gas mark 4).
6 Meanwhile, make the filling by mixing the crème fraîche, beaten eggs, pesto and seasoning together well. Leave to one side.
7 Place the goats’ cheese and cherry tomatoes in the bottom of the pastry dish. Pour over the crème fraîche mix.
8 Bake for 30-40 minutes, until golden, and serve with salad.
These are tasty as an accompaniment to a range of dishes (for example, Chicken Burgers on page 76 and Homemade Pizza on page 40). Alternatively, you can enjoy them as a quick snack on their own. If you are watching the calories, use spray oil instead of olive oil.
Serves 4
3–4 large potatoes
1–2 tablespoons of olive oil
1 teaspoon of paprika
1–2 garlic cloves
½ tsp of mixed herbs
½ teaspoon of chilli
1 Peel and slice the potatoes into wedges. Rinse them in running water, then place in a bowl.
2 Add the olive oil, paprika, chilli, garlic and mixed herbs to the bowl, making sure that you coat the potato wedges well with the oil and spices.
3 Place the potato wedges on a greaseproof oven tray and cook at 200ºC for 25–35 minutes, depending on size of the wedges.
4 Turn the wedges occasionally during cooking to prevent them from sticking and to get a more even cook.
Healthy Tip
Make your own spray oil by buying a clean spray container from your local pharmacist and filling it with olive oil.
This soup is a firm family favourite – packed with nutrients, including protein from the lentils.
Serves 4–6
1 large red onion, diced
2 garlic cloves
2 tsp paprika
6–8 tomatoes, skinned and chopped
2 carrots, chopped
125g lentils, rinsed
1 tbsp tomato purée
½ red pepper, deseeded and chopped
1 bay leaf
570ml water or low-salt vegetable stock
1 tsp dried basil or a bunch of fresh basil, chopped, to serve
1 Cook the onion, garlic and paprika together in a saucepan until soft and the onions are translucent. Add the remaining vegetables and add to the pan with the bay leaf.
2 Cover the vegetables with water or stock, then place on low heat and cook slowly for 30 minutes.
3 Cool slightly, remove the bay leaf, then purée the soup with an electric stick blender and reheat gently when ready to serve. Allow to cool thoroughly before freezing.
4 Serve garnished with dried or chopped fresh basil.