Tilda Moms Helping Moms Cookbook 2014

2014 EDITION

WFP does not endorse any product or service. The CAF – UN World Food Programme UK Fund is a Charitable Trust held with the Charities Aid Foundation under registered charity number 268369

Introduction Moms are one of the most important and special people in our lives. They witness our first steps, help us form those first few all-important words as well as nurture and feed us during our vital formative years.

But, for many mothers in developing countries the simple task of providing a nutritious meal to their family is a hardship.

Lack of nutrients can lead to low birth weight, which can seriously affect a child’s physical and cognitive development, so it is essential that they receive vital nutrition early on. Through its ‘Moms Helping Moms’ campaign, Tilda has donated over 1 million nourishing meals so far to the World Food Programme, helping thousands of mothers to give their unborn children the best start in life. This year, Tilda aims to help thousands more.

For every special pack of Tilda Pure Basmati sold, Tilda will be donating one nutrition-boosting meal to expectant moms in Bangladesh. As part of our pledge to help lend a helping hand to moms, we asked some of our favourite celebrity moms and parenting bloggers to share their favourite family recipes in aid of the World Food Programme.

We hope you enjoy making these recipes over the coming year!

All the best From everyone at Tilda

Contents Caribbean Jamaican Stewed Chicken with Rice and Peas Jamaican Pineapple and Coconut Cake

indian Dhruv’s Perfect Chicken Curry Chicken & Vegetables in Aromatic Coconut Sauce West Indian Style Vegetable Rotis Chicken Korma Cumin Chicken Mattar Pulao

asian Red Thai Chicken Curry Sticky Chicken With Jasmine Rice Oriental Prawn Stir Fry Fish Shish Nasi Goreng Malaysian Fried Rice Thai Vegetable Stir Fry with Coriander Rice

european Fish Pie Baked Tomato Rice with Sausages Tangy Turkey Meatballs with Hidden Vegetables Chicken with Ouzo & Tomatoes Spicy Prawns with Chorizo and Feta Magnificent Macaroni Cheese

nutritious+delicious Baked Salmon with Spinach and Leeks Healthy Red Sauce Creamy Trout, Butternut Squash & Asparagus Risotto Chickpea, Date and Pine Nut Pilau Sea Bass with Warm Rice and Lentil Salad

quick+easy Really Easy Pilaf Using Leftovers Easy Tray Baked Chicken Potato and Tomato Bhaji Aromatic Basmati Rice Channy’s Sticky Salmon with Wholegrain Rice

Puddings Aidan’s Bread and Butter Pudding Valentine’s Chocolate Cake Pudim de Leite Condensado Phyls Boiled Cider Fruit Cake Gran’s Chocolate Cake With an Unbeatable Twist Mom’s Currant Cake Cornmeal Muffins

Kids specials An Innocent Biryani Funny Faced Frittatas Tilli’s Tasty Tuna Bites

caribbean Jamaican Stewed Chicken with Rice and Peas Jamaican Pineapple and Coconut Cake

Jamaican Stewed Chicken with Rice and Peas

By Jamelia

Jamelia Mom, Pop singer and TV presenter Jamelia has been a regular panelist on ITV1 chat show Loose Women since November 2013. Her successful music career has spanned more than ten years with singles including ‘Thank You’, ‘Superstar’ and ‘Stop’, the lead song from the soundtrack of the iconic film Bridget Jones: The Edge of Reason. Jamelia lives in Birmingham with her two young daughters.

Timings

Serving suggestions: roast potatoes, macaroni cheese, fried plantains and salad.

Serves 4 Preparation 15 mins + min 2 hrs marinading Cooking 1hr 15 mins

Ingredients

Method

1 kg of chicken legs & thighs

Get rid of all excess hair/feathers on the chicken thighs and legs (I do this by singeing the skin and using a knife to pluck out the big ones). Wash the chicken in water, lemon juice and vinegar.

100ml water 1 lemon, juiced 2 tbsp white wine vinegar 2 onions 1 clove garlic, chopped 1tsp paprika 1tsp ground black pepper 1 tbsp fresh sage chopped 2 medium tomatoes, roughly chopped 3 spring onions, chopped 1 tbsp honey 1 Scotch bonnet chilli, finely chopped For the Rice and Peas 300g Tilda basmati rice 50ml vegetable oil 1 onion, finely chopped 400ml water 400ml coconut milk 400g/ 1 tin kidney beans, rinsed and drained 3 tbsp fresh thyme Salt and freshly ground black pepper Fresh coriander, to garnish

Season with chopped onions, garlic, paprika, black pepper, sage, tomatoes, spring onions, honey, and the chopped Scotch bonnet chilli.

Leave to marinade for at least two hours, although overnight is better.

After marinating, shake off onions etc. and keep in a bowl, and brown the seasoned chicken. Once browned, add onions, garlic, tomatoes and spring onions back into the chicken. Cover all with boiling water.

Bring pot to the boil, and turn down to a simmer once the mixture starts to bubble. Let it stew for about an hour.

To make the rice and peas: heat the oil in a frying pan and fry the onion until translucent.

Add the rice, stir well and add the water and coconut milk. Bring to the boil. Add the kidney beans and thyme, simmer, and cover, for about 12 minutes or until the beans and rice are cooked.

Season with the salt and freshly ground black pepper and sprinkle with coriander. Serve at once with your main dish.

caribbean

Tips

Jamaican Pineapple and Coconut Cake

By Jamelia

Timings Serves 8 Preparation 20 mins Cooking 25 mins

Ingredients 170g butter 170g caster sugar 3 eggs 170g self-raising flour 1 tin of crushed pineapple 85g desiccated coconut 3 tablespoons of rum 226g icing sugar

Method Pre-heat oven to 180C. Grease a deep baking tin with butter and line with greaseproof paper.

Cream together the butter and sugar in a large bowl. Add one egg at a time and beat into mixture. Using a sieve, gradually add the flour to mixture, folding it in as you go.

Drain the pineapple and fold into mixture (keep juice for icing).

Measure out about 42g of coconut and 11/2 tablespoons of rum and fold into mixture.

Pour the mixture into the lined baking tin and place in oven for 25 minutes, before removing and allowing to cool.

Once the cake has cooled, spread remaining coconut out on baking tray and toast in the oven for a few minutes.

Mix icing sugar with the remaining rum and pineapple juice, then spread on top of cake.

Sprinkle with the toasted coconut.

caribbean

Jamelia Mom, Pop singer and TV presenter Jamelia has been a regular panelist on ITV1 chat show Loose Women since November 2013. Her successful music career has spanned more than ten years with singles including ‘Thank You’, ‘Superstar’ and ‘Stop’, the lead song from the soundtrack of the iconic film Bridget Jones: The Edge of Reason. Jamelia lives in Birmingham with her two young daughters.

indian Dhruv’s Perfect Chicken Curry Chicken & Vegetables in Aromatic Coconut Sauce West Indian Style Vegetable Rotis Chicken Korma Cumin Chicken Mattar Pulao

DHRUV’S PERFECT CHICKEN CURRY

By Dhruv Baker

Dhruv Baker Dhruv Baker is the 2010 winner of MasterChef, which saw him compete against the UK’s best amateur cooks.

Dhruv has gained experience working in many professional kitchens and plans to open his first restaurant.

Ingredients 75g desiccated coconut 2 cinnamon stick 2 star anise 3 whole dried red chillies 1 tsp black peppercorns 2 tsp fennel seeds 3 tsp coriander powder

1/2 tsp chilli powder

leaves

2 tsp turmeric powder

8 tomatoes finely chopped

½ tsp cinnamon powder ½ tsp salt 5 tbsp vegetable oil 3 red onions, finely chopped 4 cloves garlic finenly chopped 2 tsp grated fresh ginger 6 tbsp fresh curry

500g boneless chicken thighs (skin removed) 200ml water or chicken stock 1 small bunch fresh coriander finenly chopped A squeeze of lemon 1 green chilli finely chopped (optional if you like it hot!)

Tips

Serves 4 Preperation 20 mins Cooking 50 mins

You only need half the paste from the below recipe so freeze one half ready to use when you next fancy this delicious curry! If you have the paste ready then this dish is ready in 20 minutes!

Method Toast the coconut in a pan over a low heat, stirring till it turns golden brown.

Remove the coconut to a plate and into the same pan add the cinnamon sticks, dried chillies, peppercorns, star anise and fennel seeds. Roast in the pan for 3-4 minutes then add the ground coriander and chilli powder and stir for a minute. Add 100ml of water to form a paste and cook for 2 minutes.

Remove the cinnamon sticks, star anise and whole chillies and keep for later. Add the toasted coconut, turmeric and salt to the pan. Add everything to a spice grinder or pestle and mortar and grind to a smooth paste.

Heat the oil in the same pan and slowly cook the onions until they are soft – this will take about 10 minutes. Add the garlic and ginger and cook for a couple of minutes then turn up the heat and add the curry leaves and stir for a minute.

Add the tomatoes and the spice paste, return the cinnamon stick, star anise and chillie to the pan and cook for 5 minutes, stirring until you end up with a smooth paste and the oil starts to separate out.

Remove half the mixture and freeze or place in an airtight container which will keep in the fridge for a week or so.

Add the chicken and cook, covered, for 10 minutes. Add 200ml chicken stock remove the lid and cook for a further 5-10 minutes until the chicken is cooked through.

Remove the star anise, cinnamon and chilli, stir through the lemon juice and green chilli (if using) and scatter with the fresh coriander.

indian

Timings

C h i c k e n & V e g e ta b l e s i n A r o m at i c C o c o n u t S a u c e

Anjum Anand Anjum Anand is an Indian food writer and TV chef who cooks healthy Indian food.

“This is a family favourite as it is mild but flavourful and very versatile. You can use whichever vegetables you have in the fridge, varying them with the seasons, each time giving you a different dish.

It is also great with rice, Indian flatbreads or even some warm crusty buttered bread and great in the summer or winter.”

Timings Serves 4 Preparation 20 mins Cooking 40 mins

I Love Curry By Anjum Anand. Published by Quadrille. Photos © Jonathan Gregson

By Anjum Anand

Method

6 tbsp coconut or vegetable oil

Heat the oil in a wide pan (a karahi or wok is ideal). Add the whole spices and, once the seeds have stopped popping, the curry leaves. Immediately add the onion and cook over a moderate heat until translucent. Add the ginger, garlic and green chillies and sauté gently for one or two minutes, or until the garlic is cooked.

1 tsp mustard seeds 5cm cinnamon stick 6 green cardamom pods 4 cloves 10 black peppercorns 2 star anise 15 curry leaves 20g fresh root ginger, peeled weight, finely chopped 1 onion, finely sliced 6 garlic cloves, finely chopped 2–4 green chillies, whole but pierced (optional) ½ tsp turmeric ¼–½ tsp chilli powder 1 tbsp ground coriander 2 tsp fennel seeds, roughly powdered 500g skinless chicken joints 400ml can coconut milk 1 tbsp coconut cream (optional) ¾–1 tsp tamarind paste, or to taste Handful of green beans, topped and tailed, halved on the diagonal 2 handfuls of green peas, fresh or frozen and defrosted Small fistful of fresh coriander leaves Salt, to taste

Add the turmeric, chilli, ground coriander, fennel seeds and salt with a splash of water and cook for two minutes. Put in the chicken and cook in the spice paste for two minutes more.

Pour in water to come one-third of the way up the chicken, bring to a boil, then lower the flame and cook, covered, for 20 minutes, stirring occasionally. The liquid in the pot should have reduced quite a bit by now. Add most of the coconut milk (try and add only the thin milk that collects at the bottom of the can at this point), cover and cook for another five minutes. Uncover and cook off most of the excess liquid, giving the pan occasional stirs. Check the chicken is cooked all the way through, with no trace of pink.

Stir in the remaining thick coconut milk, coconut cream (if using), tamarind, beans and peas; the dish should be creamy. Taste and adjust the seasoning.

Simmer for three to four minutes, then serve with the coriander leaves.

indian

Ingredients

West Indian Style V e g e ta b l e R o t i s

By Arlene Phillips CBE

Ingredients

Timings

Tips

4 medium potatoes, diced into cubes

Serves 4 Preparation 15 mins Cooking 15 mins

For a more authentic taste, try using plantain, yam, or sweet potato.

1 tbsp vegetable oil 2 tsp medium curry powder

Method

1 onion, diced finely

Simmer the potatoes in lightly salted boiling water for 8-10 minutes until just beginning to go soft.

Drain thoroughly.

2 cloves garlic, crushed 1 pepper, deseeded and diced 1 chilli, deseeded finely chopped

Heat the oil in a frying pan and gently fry the curry powder for 10-15 seconds. Add the onion and cook until beginning to brown, then add the garlic and pepper and cook for another minute.

75g frozen petit pois or garden peas, thawed

Take off heat and mix in the chilli and peas.

Season with salt and pepper.

Salt and pepper

Warm up the tortilla wraps in a low oven, wrapped in foil, or in the microwave in a shallow bowl with a plate on top for 1 minute on high, or until hot and damp. Serve with the vegetable mixture spooned on top, then roll up.

8 soft flour tortillas

indian

Arlene Phillips CBE Arlene Phillips, CBE is an English choreographer, theatre director, TV presenter, TV judge and former dancer, who has worked in many fields of entertainment.

“They are warming and healthy, and each person can adapt them to include the veg they love the most, they don’t break the bank either!”

Konnie Huq Konnie Huq is a television presenter and writer, who is best known for being the longest-serving female presenter of Blue Peter, having presented it from 1 December 1997 until 23 January 2008.

By Konnie Huq

Ingredients

Timings

Tips

1 large onion, finely chopped

Serves 4 Preparation 15 mins Cooking 35 mins

Use skinless, boneless chicken thighs if you prefer.

2 garlic cloves, crushed 2 tsp chopped fresh ginger 1 tbsp vegetable oil 1 cinnamon stick 2 tsp ground cumin 1 tsp salt 1 tsp ground cinnamon 1 tsp ground coriander 1 tsp sugar 2 bay leaves 4 skinless, boneless chicken breasts, chopped 1 small tub crème fraÎche 4/5 cardamom pods, split 4/5 cloves

Method Mix the onion, garlic and ginger with the oil and a little water to make a paste. Heat until the onions are browned through, adding water if necessary to keep from drying out.

Add the chicken and cook for 4-5 minutes, stirring regularly, and then add the remaining ingredients.

Cook over a low heat for 25 minutes, adding water if necessary to keep a creamy consistency. Serve with rice.

indian

Chicken Korma

Cumin Chicken

By Nina Wadia

Ingredients

Timings

Tips

200g Tilda Pure Basmati rice

Serves 4 Preparation 15 mins Cooking 30 mins

Serve with fresh chopped coriander or mint, if you like.

3 tbsp vegetable oil 1½ tbsp cumin seeds 1 large onion 1 tbsp ground ginger 1 tbsp crushed garlic 8 chicken drumsticks 1/4 tsp turmeric 1/2 tsp chilli powder 3/4 tsp salt 1/2 tsp cumin powder Tomato and red onion salad, to serve

Method Preheat oven to 190°C / fan oven 170°C / Gas Mark 5.

Heat the oil in a frying pan and add the cumin seeds. Cook over a high heat for about 1 minute until roasted.

Lower the heat and add the onion, ginger and garlic. Fry lightly for 2-3 minutes, stirring often.

Add the chicken drumsticks and turn up the heat to fry for 4-5 minutes, then add the turmeric, chilli powder and salt. Stir briefly and transfer to a roasting pan.

Roast for 20 minutes or until the chicken is cooked through. Meanwhile, cook the rice according to pack instructions.

Serve with tomato and red onion salad.

Photographer Catherine Bradley

indian

Nina Wadia Nina Wadia is an actress, best know for playing Zainab Masood in Eastenders.

Asma Khan Founder of supper club Darjeeling Express, Asma takes inspiration from her Mughal and North Indian heritage, to create mouthwatering exotic recipes for her diners.

Most recently she has been sharing her wisdom and teaching others how to cook.

By Asma Khan

Timings Serves 6 Prep 45 mins + 30 mins rice soak Cooking 30-40 mins

Tips Try adding grilled chicken or fish.

Ingredients 300g Tilda Grand rice 1 medium white onion (around 100g unpeeled) 3 tbsp sunflower oil 2 whole cardamom pods 1 inch cinnamon stick 2 whole cloves 1 large bay leaf 1heaped teaspoon salt 100g frozen peas

Method Wash the rice in cold running water and then leave to soak for 30 min in a bowl of cold water. Peel the onion, and slice into rings of equal thickness so they brown at the same rate.

Heat the oil in a heavy bottomed (lidded) pan on a medium to high heat. When the oil is hot, add the cardamom pods, cinnamon, cloves and bay leaf. Leave to fry for a few seconds or until you hear the spices pop, then remove with a slotted spoon.

Drain the rice thoroughly.

Fry the sliced onions in the same pan as you cooked the spices in until they are brown and caramelised then remove with a slotted spoon and drain on a plate.

Spread the onions out so they become crisp as they cool.

Add the drained rice to the pan and make sure to coat it with the remaining spice and onion infused oil for one minute then add 600ml boiling water.

Put the pan on a medium to high heat without the lid, add the salt and leave to boil for 6 to 7 minutes or until most of the water has been absorbed.

Add the peas, stir well then cover and reduce the heat to a gentle simmer. Cook for a further 2 to 3 minutes.

Serve topped with crispy onions.

indian

M at ta r P u l a o

asian Red Thai Chicken Curry Sticky Chicken With Jasmine Rice Oriental Prawn Stir Fry Fish Shish Nasi Goreng Malaysian Fried Rice Thai Vegetable Stir Fry with Coriander Rice

Rosemary Conley CBE is a businesswoman, author and broadcaster. She specialises in exercise and health.

This recipe is taken from Rosemary Conley’s FAB Diet Book (Arrow, £6.99). Visit www.rosemaryconley.com to order.

Rosemary Conley CBE

By Rosemary Conley CBE

Ingredients

Timings

150g Tilda Wholegrain Basmati rice

Serves 4 Preparation 15 mins Cooking 35 mins

2 red onions, diced 2 garlic cloves, chopped 3 skinless chicken breasts, cubed 2 red peppers, deseeded and diced 1 tbsp ground coriander Seeds from 4 crushed cardamom pods 2 tsp chicken stock powder 1 tbsp finely chopped fresh ginger 1 tbsp tomato puree 1 tsp lemongrass paste 1 small red chilli, deseeded, chopped 1 x 400ml can reduced-fat coconut milk 4 kaffir lime leaves (optional) Salt and freshly ground black pepper A few fresh basil leaves, torn into pieces

Method Preheat a non-stick wok or frying pan and dry-fry the onions and garlic until soft and lightly coloured, about 3-4 minutes.

Add the chicken and cook for 6-8 minutes to seal the meat.

Add the red peppers, coriander and cardamom seeds and cook for a further 2 minutes before adding the stock powder, ginger, tomato puree, lemongrass paste, chilli, coconut milk and lime leaves (if using).

Reduce the heat and simmer gently for 20 minutes as the sauce thickens.

Meanwhile, cook the rice according to pack instructions.

Just before serving, season with salt and black pepper. Serve with the rice and garnish with basil leaves.

asian

Red Thai C h i c k e n C u r ry

Sticky Chicken With Jasmine Rice

By Sharron Davies MBE

Ingredients

Timings

Tips

150g Tilda Fragrant Jasmine Rice

Serves 2 Preparation 10 mins, plus 20 to marinate Cooking 20 mins

Use chunks of sliced pork fillet as an alternative to chicken for something different.

1 garlic clove, crushed 1 red chilli, deseeded and finely chopped 1 tbsp of honey or maple syrup 2 tbsp of soy sauce 2 chicken breasts, chopped into chunks 1 tbsp toasted sesame oil 2 tbsp creamed coconut Spring onions, chopped red chilli and coriander, to garnish

Method Mix together the chilli, garlic, honey or maple syrup and soy sauce in a bowl (not a metal one). Add the chicken and marinate for 20 minutes, stirring occasionally.

Heat the sesame oil in a large frying pan.

Remove chicken from marinade and cook it for 8-10 minutes, stirring often.

Meanwhile, cook the rice according to pack instructions. Drain well, then add the creamed coconut and stir it through gently.

Add the rest of the marinade to the chicken and bubble up until reduced and sticky.

Serve, garnished with chopped spring onions, chilli and coriander.

asian

Photo credit @sharrond62

Sharron Davies MBE Sharron Davies MBE is a retired swimmer. She won a silver medal in the 400 metre individual medley at the 1980 Olympics and two gold medals at the 1978 Commonwealth Games.

o r i e n ta l p r aw n s t i r f ry

By Linda Barker

Linda Barker Linda is an Interior and product designer, best known for her work on BBC’s Changing Rooms.

140g Tilda Wholegrain Basmati 100g Tilda Wild Rice 85g beluga lentils 1 small courgette 6 spears of tenders stem broccoli 1 red chilli 3 cloves garlic 5 cm piece fresh ginger, peeled 1 tbsp coconut oil (or sunflower ) 1tbsp sesame oil 16 king prawns Dressing 1 tbsp agave or honey 30ml tamari or soy sauce 1 tbsp Thai fish sauce 200ml cold water Small handful of chopped coriander Finely grated zest and juice of 1 lime To serve 30g mixed Sunflower, pumpkin and sesame seeds Chopped spring onion/coriander/ slices of red sweet chilli

Timings Serves 4 Preparation 10 mins Cooking 20 mins

Method Cook both the rices until tender according to packet instruction, drain and toss together with the cooked lentils, cover to keep warm.

Roughly chop the courgette, broccoli and red chili. Peel and finely chop the garlic.

Grate the ginger until you have roughly two teaspoons full.

Heat the coconut oil and sesame oil; add the vegetables, half the garlic and half the grated ginger to the pan and stir fry until just softened. Finally, add the King prawns, stir fry until sizzling and cooked through. Pile ontop of cooked rice and lentil mixture.

Meanwhile, Mix the remaining ginger, garlic, agave or honey, soy sauce, fish sauce, water and coriander in a bowl and add the lime juice and zest. Mix well.

Tinker around with the flavours until it’s a perfect blend of sweet/sour/salty/sweet.

Drizzle a little over the prawns and rice.

Serve remainder alongside.

Dry roast a mix of sunflower/pumpkin/ sesame seeds and sprinkle on top. Serve with spring onion/coriander/chilli to taste.

asian

Ingredients

Fish Shish

By Cheryl Baker

Ingredients

Timings

Tips

75g monkfish or other firm white fish

Serves 1 (2 skewers) Preparation 15 mins (+ 2 hrs marinade) Cooking 15 mins

Tilda Pure Basmati and herbs to serve.

75g raw tiger prawns 1 courgette 1 onion 1/2 red pepper 6 button mushrooms For the marinade Juice of 1 lemon 2 tsp olive oil Salt and pepper Large pinch of paprika

Method Mix all the marinade ingredients in a screw top jar and give it a good shake!

Cut the monkfish into chunks. Place in a bowl with the prawns and coat with the marinade.

Leave for 1 - 2 hours.

Slice the courgette and chop the onion and red pepper into chunks.

Place the mushrooms and all the other ingredients alternately on to skewers. Brush with the marinade and grill or barbecue until the seafood is opaque and the vegetables are browned.

Serve on a bed of rice and sprinkle with your favourite herb - mine is coriander!

asian

Cheryl Baker Cheryl is a British television presenter, actress and singer who is best known as a member of 80’s pop group, Bucks Fizz.

“Shish, of course, should be meat. I’ve used poetic license on this one because I like the title! Monkfish is pricy, so simply substitute another firm-fleshed variety of fish if you want a more economical dish.”

Dhruv Baker Dhruv Baker is the 2010 winner of MasterChef, which saw him compete against the UK’s best amateur cooks.

Dhruv has gained experience working in many professional kitchens and plans to open his first restaurant.

By Dhruv Baker

Ingredients

Timings

500g cooked Tilda Pure Basmai rice

Serves 4 Preparation 10 mins Cooking 30 mins

2 shallots sliced and fried until golden then drained on paper 2 cloves garlic sliced 2 red chillis halved, seeds removed 1 tsp black bean paste 1 red pepper de-seeded, chopped 1 green pepper as above 1 white onion roughly chopped 1 teaspoon palm sugar 2 tablespoon kecap manis or soy sauce 4 bunch spring onions for garnish 4 fried eggs 5 tablespoons oil

Method Using a mortar and pestle or a food processor, blend the shallot, garlic, red chili and black bean paste. Then set aside.

Heat up a wok and add oil. Add the paste and stir-fry for about 30 seconds then add the onion and peppers and cook for 2-3 minutes.

Add the palm sugar then the rice to the wok and stir well.

Add the kecap manis or soy sauce to the rice along with the spring onion and continue to stir fry for 2-3 minutes. Serve immediately with a fried egg per person!

Serving suggestion: why not serve inside sliced romano peppers as we have done.

asian

Nasi Goreng M a l ay s i a n F r i e d R i c e

T h a i V e g e ta b l e S t i r F r y With Coriander Rice Ingredients

Timings

Tips

2x 250g packs Tilda Lime and Coriander rice

Serves 4 Preparation 10 mins Cooking 10 mins

For a meat option, replace the mushrooms, soya beans and baby corn with 500g minced turkey.

1 tbsp oil 250g mushrooms, halved 100g soya beans 175g baby corn, halved 1 red pepper, sliced into long strips 2 tbsp Thai Taste Thai green curry paste 2 pak choi, sliced 160ml can coconut cream 2 tsp Thai fish sauce 2 tsp toasted sesame seeds

Method Heat the oil in a large frying pan and fry the mushrooms, soya beans, corn and pepper for 3-4 minutes.

Add the curry paste and fry for 2-3 minutes.

Stir in the pak choi and fry for 2 minutes.

Add the coconut cream and fish sauce, simmer for 1-2 minutes.

Meanwhile, cook the rice according to the pack and garish with the sesame seeds if using.

Serve with the vegetable stir fry.

asian

european Fish Pie Baked Tomato Rice with Sausages Tangy Turkey Meatballs with Hidden Vegetables Chicken with Ouzo & Tomatoes Spicy Prawns with Chorizo and Feta Magnificent Macaroni Cheese

Fish Pie

By Esther Rantzen

Timings

Tips

Serves 4 Preparation 25 mins Cooking 40 mins

Look out for fish pie mix, available pre-packed or from the fresh fish counter. It’s usually more economical than whole fillets.

Ingredients

Method

1kg potatoes, peeled and cut into chunks

Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6.

300g smoked haddock or cod, cut into chunks 600ml (1 pint) milk 50g butter, plus a little extra 60g plain flour 4 tbsp chopped fresh parsley 4 hard boiled eggs, quartered 2 tbsp fresh lemon juice Salt and black pepper

Put the potatoes on to cook in lightly salted boiling water. Place the fish in a 1.2 litre (2½ pint) baking dish, pour over half the milk and bake for 15 minutes.

Drain the liquid from the fish into a non-stick saucepan. Add 50g butter, the flour and remaining milk. Bring up to the boil, stirring constantly with a small whisk, until the sauce thickens. Season with salt and pepper and add the parsley.

Add the eggs to the fish in the baking dish and sprinkle with lemon juice. Pour the sauce on top.

Drain and mash the potatoes, adding a knob of butter and a little extra milk. Season, then spread the creamed potatoes over the fish mixture and fork a pattern on top.

Bake for about 30 minutes until golden brown. Do not let the mixture boil. Top with chopped parsley and serve with fresh vegetables.

european

Esther Rantzen Esther Rantzen, is a journalist and television presenter. She is best known for presenting the BBC television series That’s Life!, and for her work in various charitable causes.

“It’s the perfect comfort food. And very adaptable – I also make a gluten-free version and a prawnfree version if the guests prefer.”

Philippa Forrester Philippa is a television and radio presenter, producer and author. Best known for presenting Tomorrow’s World, The Heaven and Earth Show and Robot Wars.

By Philippa Forrester

Ingredients

Timings

300g Tilda Wholegrain Basmati

Serves 4 Preparation 15 mins Cooking 30 mins

2 tbsp rapeseed or sunflower oil 1 onion peeled, coarsely chopped 1 red pepper, deseeded, diced 1 clove garlic, peeled, crushed 1⁄2 tsp dried thyme or 1 tsp fresh thyme leaves 1.2 lt chicken or veg stock 2 medium tomatoes, chopped 1 bay leaf A small handful of fresh basil 60g mature cheddar cheese, grated 2 tbsp chopped fresh chives 8 herby pork sausages, cooked, cut into 1⁄2 inch pieces 2 – 3 tbsp freshly grated parmesan cheese

Method Preheat oven to 180°C. Heat the oil in a large flame-proof casserole dish over a medium heat. Add the onion and red pepper and cook for about 5 mins stirring frequently until soft and lightly coloured. Stir in the garlic and thyme and cook for a further minute.

Add the rice and cook, stirring frequently for about 2 mins until the rice is well coated and translucent. Stir in the stock and tomatoes and bay leaf. Boil for 5 mins until the stock is almost absorbed.

Stir in the basil leaves, cheddar cheese, chives and pork sausage pieces. Cover and bake in a preheated oven for about 25 mins.

Remove from the oven and sprinkle with the parmesan cheese and return to the oven uncovered for 5 minutes until the top is golden.

european

B a k e d T o m at o R i c e with Sausages

Ta n gy T u r k e y M e at b a l l s W i t h H i d d e n V e g e ta b l e s

By Mummy‌ Mummy‌ Mum www.mummymummymum.com

Ingredients

Timings

Tips

400g turkey mince

Serves 4 Preparation 20 mins Cooking 25 mins

You could use lean pork mince instead of turkey, for a change.

3 shallots or 1 onion, finely chopped 5 Peppadew peppers, finely chopped 75g breadcrumbs 1 egg yolk Salt and freshly ground black pepper to season For the sauce 2 tbsp olive oil 1 onion, finely chopped 1 courgette, very finely chopped 1 carrot, very finely chopped 5 Peppadew peppers, roughly chopped 1 garlic clove, crushed 2 tsp dried oregano 1 chilli, deseeded and finely chopped (optional) 400g can chopped tomatoes 300g dried spaghetti or pasta shapes

Method For the meatballs, mix the turkey, shallots or onion, Peppadew peppers, breadcrumbs and egg yolk. Season with salt and pepper. With floured hands form into approximately 20 meatballs. Chill in the fridge.

Heat the olive oil in a large frying pan and fry the onion for 2-3 minutes, without browning.

Add the courgette, carrot, garlic, Peppadew peppers, oregano and chilli (if using), then fry for 2-3 more minutes.

Add the tomatoes and 150ml water and simmer for 5 minutes, then add the meatballs and cook for 10 minutes. Turn them over and cook for a further 10 minutes, adding a little extra water to the pan if needed.

Meanwhile, cook the spaghetti or pasta according to pack instructions. Drain thoroughly and serve with the meatballs and sauce. Enjoy!

european “I LOVE turkey, we have it all year round as it’s a bit cheaper than chicken and a healthy alternative to beef in things like spaghetti bolognese and chilli.”

Chicken With O u z o & T o m at o e s

By Lola and Finn’s Mom lolaandfinn.blogspot.co.uk

Timings

Tips

3 tbsp olive oil

Serves 4 Preparation 15 mins Cooking 30 mins

Use skinless, boneless chicken thighs if you prefer.

4 skinless, boneless chicken breasts 7 garlic cloves, finely chopped

Method

1½ tsp fennel seeds

Heat oil in a large saucepan or frying pan over a medium-high heat. Season the chicken and add to the pan. Brown on both sides, then remove and set aside on a plate.

2 x 400g cans chopped tomatoes 125ml approx chicken stock 80 ml ouzo or other aniseed liqueur 1 tbsp dried oregano Small handful of pitted olives (optional) A splash of cream (optional - more if you like a richer sauce) 100g feta cheese, crumbled Sea salt and freshly ground pepper Chopped fresh parsley, to garnish

Pour some of the oil away, leaving the chicken residue in the pan with some oil.

Add the garlic and fennel seeds and fry for 30 seconds or until fragrant. Add tomatoes, stock, ouzo and oregano, stirring to combine. Bring to the boil, stirring occasionally, then lower the heat to a simmer.

Return chicken to the pan. Simmer for 15 minutes, turning the chicken pieces over occasionally to ensure even cooking. Remove the chicken from the pan and keep warm.

Add olives to the sauce, if using, and boil the sauce over a high heat, stirring frequently. It will take about 5 minutes or so to thicken. Add cream to your taste and adjust the seasoning.

Serve chicken, sprinkled with the crumbled feta and chopped parsley, with rice or potatoes, green vegetables and some Mediterranean-style bread.

european

Ingredients

S p i cy P r aw n s w i t h C h o r i z o a n d F e ta

By Cheryl Pasquier

Madhouse Family Reviews Blog

Ingredients

Timings

Tips

2 tbsp olive oil

Serves 4 Preparation 10 mins Cooking 20 mins

Crusty bread or rice to serve.

1 large onion, chopped 2 cloves of garlic, crushed 1 carrot, finely diced 100g mild chorizo, sliced 1 red pepper, chopped 400g can of chopped tomatoes A pinch of: salt, garlic pepper, oregano, chilli powder 500g cooked king prawns, peeled 100g feta cheese

Method Heat the olive oil in a wok. Add the onion, garlic and finely diced carrot and cook for 5 minutes or until the ingredients soften but don’t go too brown.

Add the chorizo and red pepper and cook for a further 3 minutes.

Add the chopped tomatoes and the spices and stir to combine. Allow to bubble for 5 minutes.

Add the prawns and stir again.

Transfer to an ovenproof dish and crumble the feta over the top. Place under the grill for 5-10 minutes until the cheese is just beginning to brown and the prawns are piping hot.

Serve with crusty bread as a starter or Tilda Basmati rice as a main meal.

european

Magnificent Macaroni Cheese

By Best and Beyond www.bestandbeyond.co.uk

Method

Serves 3-4 Preparation 15 mins Cooking 30 mins

Pre-heat the oven to 180°C, fan oven 160°C, Gas Mark 4.

Tips

Cook the pasta in boiling water, following pack instructions (roughly 10 minutes for dried pasta).

If you are vegetarian or don’t eat pork, leave out the meat.

Melt butter in a large saucepan over a low heat.

Remove from the heat and add the flour, stirring until you have a smooth paste with no lumps.

Ingredients 250g dried penne or rigatoni 25g butter 50g plain flour 500ml milk 2-3 bay leaves 200g mature Cheddar cheese, grated 150g Grana Padano, finely grated 80g Prosciutto Crudo or Parma Ham, chopped 3-4 vine-ripened tomatoes, sliced Freshly ground black pepper

Place the pan back on the heat and slowly stir in approximately 50ml of milk with a wooden spoon or whisk until it is all combined. Add remainder of the milk and the bay leaves. Stir slowly over a moderate heat, until the sauce has thickened.

Add about 3/4 of the Cheddar and Grana Padano, stirring until melted and smooth, then add the Prosciutto or Parma Ham Tip the cooked, drained pasta into a large, shallow ovenproof dish. Pour the cheese sauce over the cooked pasta (keep those bay leaves in as they add a magnificent flavour to the sauce).

Place the tomatoes around the edge of the dish as a tribute to 1950’s cooking. Sprinkle the remaining cheese over the top of the dish and season with pepper.

Bake in the pre-heated oven for 40-45 minutes, checking every so often. We like ours very baked so the rich intensity of the Prosciutto and tomatoes has spread throughout the dish.

european

Timings

nutritious+ delicious Baked Salmon with Spinach and Leeks Healthy Red Sauce Creamy Trout, Butternut Squash & Asparagus Risotto Chickpea, Date and Pine Nut Pilau Sea Bass with Warm Rice and Lentil Salad

Baked Salmon with Spinach and Leeks

By Gillian McKeith

Gillian McKeith An internationally acclaimed holistic nutritionist and author, Gillian is best known as the presenter of the Channel 4 documentary, You Are What You Eat.

Timings

Tips

300g Tilda Pure Basmati

Serves 4 Preparation 15 mins Cooking 20 mins

Garnish with fresh coriander leaves and serve with Tilda Rice and optional Avocado dressing.

4 Organic or wild salmon fillets 500g fresh baby spinach leaves 2 leeks, washed, trimmed and sliced 1 tbsp olive oil 3 garlic cloves, peeled and finely chopped 1 tbsp grated fresh root ginger Juice of 1 lemon Handful of coriander leaves for garnish For the dressing 2 ripe avocadoes Juice of 1 small lime 2 spring onions, trimmed and roughly chopped 2 garlic cloves, trimmed and roughly chopped 1/2 tsp organic bouillon stock powder or ½ teaspoon miso paste

Method Preheat the oven to 200/400F/Gas 6.

Rinse the salmon and pat dry with absorbent kitchen paper. Place the spinach leaves on a medium sized non stick baking tray and top with the leeks. Place the salmon on top. Mix together the oil, garlic, ginger and liberally brush over the salmon using a pastry brush. Then, pour the lemon juice over the salmon. Place in the oven and bake for 20 minutes. Remove and allow to rest for 5 minutes.

Whilst the Salmon is cooking, boil your rice for 1012 mins and drain.

To prepare the dressing, cut the avocadoes in half and remove the stones. Scoop out the flesh with a teaspoon and place in a large jug with the lime juice, spring onions, garlic cloves and bouillon stock powder or miso paste. Blend using a stick blender until as smooth as possible. Alternatively, whiz all the ingredients together in a food processor.

Serve at once with your main dish.

nutritious+delicious

Ingredients

H e a lt h y R e d S a u c e

By Cherry Healey

Ingredients

Timings

Tips

2 400g cans of chopped tomatoes

Serves 4 Preparation 5 mins Cooking 40 mins

If you’re trying to cut down on sugar, it’s a good alternative to ketchup and is delicious in a burger or as a dip with tortilla chips.

½ tsp Salt Coarse ground black pepper 2 tbsp mixed herbs 1 fresh chili finely chopped - add to taste 1 tbsp Worcester sauce 4 garlic cloves, peeled and chopped 25g butter 50g light cream cheese 2-3 tbsp balsamic glaze

Method

Put the tomatoes into a pan and bring to the boil (but only for a few seconds otherwise your kitchen will be splattered).

Turn down to a low - medium heat and add the salt, pepper, herbs, chilli, Worcester sauce, garlic and butter.

Stir together and simmer for about 30-40 minutes or until it becomes thick (the slower and longer the better).

Add the cream cheese and balsamic glaze and stir well until cheese melts into the sauce.

Just like me, it’s better after a sit, so I ideally make it the day before I use it. So quick, so healthy and so delicious.

nutritious+delicious

Cherry Healey Cherry is a British TV presenter best known for her self-titled documentaries on BBC 3. Mother of two, she has also contributed to several publications including Mother & Baby magazine. “This is an amazingly rich, healthy pasta sauce that I always have a stash of in the freezer or fridge. It has also acted as an emergency late night food fix (pitta bread + red sauce + grated cheese under the grill) instead of a greasy takeaway.�

“This is a very easy recipe to make for the whole family. It is delicious and nutritious and bursting with flavour. It is a favourite for both adults and children.�

By Happy Day

james-happyday.blogspot.co.uk

Ingredients

Timings

Tips

60g butter

Serves 4 Preparation 15 mins Cooking 30 mins

Use salmon fillets instead of trout, if you prefer.

1 tbsp olive oil 1 leek, sliced 1 clove garlic, finely chopped 50g diced butternut squash 300g Arborio rice 1 glass white wine 1 teaspoon chopped fresh thyme 1 litre chicken stock 200g trout fillet, cut into cubes 150g asparagus tips 1 tbsp cream 70g finely grated Parmesan cheese Salt and pepper to season

Method Melt 40g butter and oil in a pan. Fry leek, garlic, butternut squash and rice for 1-2 minutes without letting them brown.

Add the wine and let it bubble up, then stir in the thyme and chicken stock. Bring to the boil, then reduce the heat and simmer for about 20 minutes, stirring occasionally.

Gently stir in the trout, asparagus and cream.

Add a little more stock if necessary. Cover and simmer very gently for 3 minutes. Stir every minute until the rice is soft and creamy and the fish is cooked.

Season with salt and pepper and stir in the rest of the butter. Serve sprinkled with the Parmesan cheese.

nutritious+delicious

C r e a m y T r o u t, Butternut Squash & A s pa r a g u s R i s o t t o

C h i c k p e a , D at e a n d Pine Nut Pilau

By Sue Cleaver

Ingredients

Timings

4 tsp coriander seed

Serves 4 Preparation 10 mins Cooking 30 mins

1 cinnamon stick 8 cloves 1/2 tsp ground cardamom 2 tbs olive oil 60g butter 1 large red onion, chopped 3 medium carrots chopped into small cubes 60g pine nuts 30g pumpkin seeds 60g raisins

Method Dry roast coriander, cinnamon, cloves and cardamom until aromatic. Grind to a powder.

Heat oil and butter add onion and carrots and sautĂŠ till soft. Add pine nuts, pumpkin seeds, raisins and dates and fry until the pine nuts turn golden in colour.

Stir in the ground spices.

250g pouch ready to eat puy lentils

Add lentils, rice, chickpeas and stock.

Bring to boil, cover and cook gently until all stock has been absorbed.

300g cooked Tilda Wholegrain Basmati

Stir in chopped parsley and mint leaves.

90g dates cut into small pieces

400g can chickpeas, drained 150ml veg stock 2 large handfuls of parsley Handful of mint leaves

nutritious+delicious

Sue Cleaver Sue is a British actress best known for playing Eileen Grimshaw in Coronation Street.

“I serve this with slow roasted shoulder of lamb and shred like crispy duck with a Tahini Sauce on the side. Great for feeding a crowd!”

Tips Try using Basmati & Wild rice as an alternative.

For a quick alternative, pan fry the tomatoes and onion for 4 minutes, stir in 400g can drained and rinsed lentils, 250g pack Tilda Wholegrain rice and the dressing. Also try with tuna steaks.

Timings Serves 4 Preparation 15 mins Cooking 25 mins

Ingredients 150g Tilda Wholegrain rice 150g puy lentils 250g cherry tomatoes 1 red onion, sliced (160g) 2 tbsp olive oil 1 tbsp white wine vinegar 2 tbsp chopped chives 4 sea bass fillets (500g)

Method Preheat the oven to 200oC, gas mark 6.

Cook the rice in boiling water for 10 minutes, add the lentils and cook for a further 15 minutes until tender, drain and rinse.

Meanwhile, roast the tomatoes and onion in 1 tbsp oil for 15 minutes.

Whisk together the remaining oil and vinegar and stir into the rice along with the tomatoes and chives. Season to taste and cover with foil to keep warm while cooking the fish.

Meanwhile, place the sea bass fillets under a preheated grill for 7-8 minutes until cooked throughout and serve with the rice salad.

nutritious+delicious

S e a B a s s W i t h Wa r m Rice & Lentil Salad

quick+easy Really Easy Pilaf Using Leftovers Easy Tray Baked Chicken Potato and Tomato Bhaji Aromatic Basmati Rice Channy’s Sticky Salmon with Wholegrain Rice

Aggie MacKenzie Aggie MacKenzie is a journalist and TV presenter, best known as co-presenter of How Clean is your House? Most recently presenter of Storage Hoarders. “This is one of my favourite things to make from the remains of a Sunday roast. A very economical, delicious meal.�

By Aggie MacKenzie

Ingredients

Timings

Tips

250g Tilda Pure Basmati rice

Serves 4 Preparation 10 mins Cooking 25 mins

Serve with some cooling natural yogurt on the side.

150g leftover roast meat (beef, lamb or chicken) 500ml stock (beef, lamb or chicken, depending on your meat) 2 tbsp olive oil 1 large onion, chopped 1 clove garlic, crushed 50g toasted pine nuts 75g raisins 75g frozen peas 3 fresh tomatoes, chopped Salt and pepper Chopped fresh parsley

Method Heat the oil in a large frying pan, add the onion and garlic and cook until soft but not coloured.

Add the rice and continue cooking and stirring for a few minutes, then pour over the hot stock.

Bring back to the boil, turn the heat down to a simmer and cover with a lid. Stir from time to time, adding more stock if it needs it.

When the rice is almost ready, stir in all the remaining ingredients except the parsley and season.

Serve, sprinkled with parsley.

quick+easy

R e a l ly E a s y P i l a f Using Leftovers

E a s y T r ay B a k e d Chicken

By Jo Pratt

Ingredients

Timings

Tips

8 boneless and skinless chicken thighs

Serves 4 Preparation 15 mins Cooking 30 mins

Try using chunks of sweet potato or butternut squash instead of potatoes.

2 onions, each cut into 4-6 wedges 2 large carrots, peeled and cut into chunks 500g small new potatoes, cut in half 1 large red pepper, deseeded and cut into chunks 8 cloves of unpeeled garlic 4 stalks of rosemary 4 tbsp olive oil 2 tsp paprika Juice of ½ lemon 1 lemon, cut into wedges 150g bacon lardons or pancetta 2 ½ tbsp runny honey

Method Pre-heat the oven to 200°C / fan oven 180°C / Gas Mark 6.

Toss everything together, apart from the honey, in a roasting tray. Season with salt and pepper.

Place on the hob over a high heat and turn the chicken and vegetables around for a couple of minutes.

Arrange the chicken so it is snuggled into the vegetables and then place in the oven for 30 minutes, giving everything a turn in the pan a couple of times throughout.

After the 30 minutes, drizzle over the honey and cook for a further 15-30 minutes.

Once cooked, serve the golden, juicy chicken thighs with lots of vegetables and plenty of the sticky juices from the tray between you all and enjoy. That’s it - nice and easy but very tasty.

quick+easy

Jo Pratt Jo Pratt is a food stylist, bestselling author and TV Chef. She is also a regular contributor to cooking magazines and food blogs.

“When cooking for all the family time is never on my side, so what I really love about this recipe is its simplicity – minimal preparation, minimal washing up, but maximum flavour.

There’s no need for anything else to be served with this, it’s a whole meal in a pan, and if you happen to have any leftovers, it makes a great soup when blended with chicken stock and a splash of cream.”

Cerys Matthews Singer, author and broadcaster, Cerys is best known as the founding member of the band Catatonia, and currently presents the Sunday morning radio show on BBC 6 Music.

By Cerys Matthews

Timings Serves 4 as a side dish Preparation 10 mins Cooking 25 mins

Tips You will need a heatproof container suitable for hob and oven use.

Ingredients 450g potatoes 3 ripe tomatoes 1 tbsp veg oil plus a knob of butter 1 tsp cumin seeds 1 tsp black mustard seeds 1/2 tsp ground turmeric Salt to taste

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

Peel the potatoes and cut into equal size chunks (not too small) and par boil for 10 minutes until almost tender. Drain but keep the potato water.

Quarter the tomatoes.

Place an ovenproof dish on the hob; add the oil and butter and heat until hot and butter has melted.

Add the cumin seeds and mustard seeds and cook until they “pop” – be careful, they can spit. Then add the chunked potatoes and quartered tomatoes along with the turmeric and 150ml of the potato water.

Stir to coat the ingredients well and add salt to taste. Place the dish into the oven for 15 to 20 minutes until potatoes are tender.

If desired, add a squeeze of lemon juice and pinch sugar to taste.

quick+easy

P o tat o a n d T o m at o B h a j i

A r o m at i c B a s m at i R i c e

By Azmina Govindji

Ingredients

Timings

Tips

240g Tilda pure Basmati rice

Serves 4 Prep 10 mins Cooking 18 mins

Next time you fancy an Indian take-away, save money and calories by cooking this at home in the microwave in just 18 minutes.

80g frozen peas 4 whole black peppercorns 6 cloves 2 cinnamon sticks, broken to release aroma 3 cardamom pods 2 tsp cumin seeds 1 tsp salt Juice of one lemon To serve Fresh coriander leaves, chopped Sweet chilli sauce 1 fresh lemon, cut into wedges

Method

Fill the microwaveable dish with a lid with 500ml of water.

In a separate bowl rinse and drain the rice then add it to the water in the microwavable dish.

Add all the other ingredients, and cover with a lid. Cook in the microwave for 15-18 minutes or until the water is absorbed and the rice is fluffy.

(Stir gently after 10 minutes, so the cumin seeds are evenly distributed).

Serve immediately, garnish with fresh coriander, a drizzle of sweet chilli sauce and fresh lemon wedges.

quick+easy

Azmina Govindji Azmina is an independent award-winning nutritionist, dietitian, health writer and mom.

Best known for Real Woman’s Little Black Dress Diet for ITV’s Lorraine show.

“Boiled rice is a classic accompaniment to many Indian, Chinese and Mexican dishes. However, there’s nothing quite like the aroma of whole Indian spices to give basmati rice its special authentic touch.”

Chantelle Tagoe Chantelle is the founder of the One Goal Foundation, a charity dedicated to raising money for African orphanages. Chantelle is a mother of two boys and is also the fiancĂŠe of footballer Emile Heskey.

By Chantelle Tagoe

Ingredients 2 Salmon fillets 1 tsp garlic powder 1 tsp black pepper 1 tsp clear honey Dark soy sauce

Timings

Tips

Serves 2 Preparation 10 mins Cooking 15 mins

Serve with Tilda Wholegrain Basmati and seasonal vegetables.

Method Preheat oven to 200C/400F/Gas 6.

Tear off two sheets of tin foil, enough to fit your salmon inside. Place each salmon fillet on a piece of the foil and fold the sides to make a secure parcel, making sure that when you add the seasonings it won’t leak.

Drizzle on some honey and add a dash of soy sauce. Add 1/2 teaspoon garlic powder and 1/2 teaspoon black pepper to each parcel.

Seal the foil parcels and place in the oven for 15 minutes until fish feels firm.

quick+easy

Channy’s Sticky Salmon with Wholegrain Rice

puddings Aidan’s Bread and Butter Pudding Valentine’s Chocolate Cake Pudim de Leite Condensado Phyls Boiled Cider Fruit Cake Gran’s Chocolate Cake With an Unbeatable Twist Mom’s Currant Cake Cornmeal Muffins

Aidan’s Bread & Butter Pudding

By Alison Hammond

Ingredients

Timings

Tips

8 slices white bread from a large loaf

Serves 4-6 Preparation 15 mins, plus standing Cooking 45 mins

Soak the dried fruit in rum or sherry for up to 1 month before making the pudding – just keep it in a sealed jar in the fridge.

75g butter, softened 150g mixed dried fruit 75g caster sugar ½ tsp freshly grated or ground nutmeg 3 large eggs 2 tsp vanilla extract 600ml (1 pint) whole milk

Method Spread the slices of bread with butter, then cut into triangles. Arrange half the bread in a large 1.5 litre (2½ pint) baking dish and sprinkle over half the fruit and half the sugar. Sprinkle with a little nutmeg and repeat the layers once more.

Beat together the eggs, vanilla extract and milk.

Pour over the bread. Cover and leave to soak for at least 15 minutes (or chill overnight if preferred).

Preheat the oven to 180°C / fan oven 160°C / Gas Mark 4.

Remove covering from the pudding. Bake in the oven for 40-45 minutes until set, puffed up and golden brown.Sprinkle with cinnamon.

puddings

Alison Hammond Alison Hammond is a television presenter who became famous after appearing on the third series of Celebrity Big Brother in 2002.

“For this recipe, use a farmhouse-style white loaf that’s 2-3 days old – this way it soaks up more moisture to give a lovely light pudding.”

Sarah Cawood Sarah is a TV presenter, broadcaster and blogger who has previously appeared as a panelist on The Wright Stuff and presenter on BBC’s Comic Relief does Fame Academy.

“A Valentine’s Chocolate Cake that can double as a box of chocolates? Yes, you read right! To top it off, this cake is baked straight into the tin you can present it in! Minimum mess and hassle.”

By Sarah Cawood

Ingredients

Timings

125g butter

Serves 6 Preparation 15 mins

125g caster sugar 2 eggs 4tbsp milk 60g cocoa powder 60g plain flour Heart or other shaped tin (I’m using a bog standard heart shaped cake tin) For the topping Chocolates or truffles Sugar hearts or sprinkles 60g melted white chocolate 60g icing sugar 60g cocoa powder 6 to 8 tbsp milk

Cooking 20 - 25 mins Decoration 15 mins

Method Preheat your oven to 350F/180C/Gas 4. Lightly oil and line the base of a 20cm heart shape (or round) cake tin.

Cream together the butter and sugar. Add in the egg and milk & whisk with electric beaters. Sift in the cocoa powder and plain flour and give it a thorough mix. You should have a thick dark brown cake batter that you can easily spoon into the tin.

Spoon into your cake tin and bake in the oven for 20-25 minutes. Until springy to the touch. Allow to cool on a wire rack.

While the cake is baking, you can decorate your chocolates! Unwrap the chocolates and place on a cooling tray. Get your sprinkles ready, melt the white chocolate and pipe the patterns as you like, sticking a few sprinkles on for decoration.

To make the icing, sift together icing sugar and cocoa powder, then slowly add the milk a spoonful at a time until you have a shiny chocolate icing. You may not need all the milk. Spread over the top of the cooled cake.

Push the chocolates into the icing and leave to set!

There you have it, the perfect homemade Valentine’s gift for the chocolate lover!

puddings

Va l e n t i n e ’ s C h o c o l at e C a k e

Pudim de Leite Condensado

By Lilinha Espindula

Timings Serves 6 Preparation 15 mins Cooking 40 mins plus approx. 8 hrs to set

Method Preheat oven to 180째C

Tips

Melt the sugar over a low heat, stirring constantly to make caramel. Place in an ovenproof round dish, making sure that the caramel covers the bottom of the dish.

Serve with fresh chopped coriander or mint, if you like.

Place the condensed milk into a blender with the milk and eggs. Blend until all the ingredients are combined and the mixture is smooth.

Ingredients

Pour the mixture over the caramel sauce. Cook in a bain-marie by placing the ovenproof round dish in a roasting tin and pouring boiling water half way up the sides of the pudding dish.

225g of sugar 395g can of condensed milk 500ml whole milk 4 eggs

Bake the dish for around 30 to 40 minutes or until golden. A toothpick should come out clean when inserted in the centre of the pudim.

Chill overnight before serving. You can turn out onto a serving dish if preferred.

puddings

Helen Worth Helen Worth is an actress best known for playing Gail Platt in Coronation Street.

By Helen Worth

Ingredients 110g butter or margarine 400g mixed dried fruit 50g glacĂŠ cherries, halved 1 heaped tsp ground mixed spice 225g self-raising flour 150g light soft brown sugar 2 large eggs, beaten 30g flaked almonds 200ml Cider

Timings

Tips

Serves 8-10 Preparation 15 mins, plus cooling Cooking 1 hr 10 mins

Allergic to nuts?

Simply leave them out.

Method Preheat the oven to 180°C / fan oven 160°C / Gas Mark 4. Line a 20cm (8 inch) round cake tin with baking parchment or greaseproof paper.

Put into a large saucepan the butter or margarine, sugar, fruit, cherries, cider and mixed spice. Bring to the boil, then immediately remove from the heat. Allow to cool.

When cool add the eggs, flour and almonds.

Mix well and pour into the prepared tin.

Bake in the centre of the preheated oven for approximately 1 hour and 10 minutes.

Leave to cool in the tin, then store in an airtight container for up to 4 weeks.

puddings

Phyls Boiled Cider Fruit Cake

G r a n ’ s C h o c o l at e C a k e W i t h a n U n b e ata b l e T w i s t

By Woman with Baby Blog womanwithbaby.wordpress.com

Ingredients

Method

100g cooked beetroot (not in vinegar)

Preheat the oven to 180°C / fan oven 160°C / Gas Mark 4. Grease and line a 20cm (8 inch) round cake tin with baking parchment or greaseproof paper.

150g butter or margarine, at room temperature 100g fructose or 150g caster sugar 2 large eggs, beaten 150g self-raising flour 50g cocoa powder 100g dark chocolate, broken into pieces 2 tbsp milk 100g raspberries Icing sugar, for sprinkling

Purée the beetroot until smooth, using a blender or hand-held stick blender, then set aside.

Cream the butter or margarine with the fructose or caster sugar until light and fluffy. Gradually add the eggs, beating well between each addition. Stir in the puréed beetroot. Sift in the flour and cocoa powder, and fold it in gently using a large metal spoon. Stir in the milk.

Transfer to the prepared tin and level the surface. Bake for 40-45 minutes, or until cake is firm. Cool on a wire rack, then remove from the tin and peel away the lining paper.

Lightly crush the raspberries with a fork and scatter over the cake. Melt the chocolate in a heatproof bowl, positioned over a saucepan of gently simmering water. Spoon over the cake, then sprinkle with icing sugar.

puddings

Timings

Tips

Serves 8-10 Preparation 20 mins Cooking 40-45 mins

You can freeze an undecorated cake for up to 3 months.

Sarah McLachlan Sarah is an acclaimed Grammy award winning Canadian musician, singer and songwriter who has sold over 40 million albums worldwide.

“This currant cake recipe is actually my grandmother’s. Many of the recipes I use today are ones I remember my mom making when I was little. Now when I go home at Christmas I constantly ask my mom how to make everything.”

By Sarah McLachlan

Timings Makes 1 loaf Preparation 25 mins Cooking 1 hr

Ingredients 150ml single cream 1 tbsp molasses 150g butter 150g Demerara sugar 3 large eggs 400g currants 450g plain flour 2 tsp baking powder Âź tsp salt

Method Preheat oven to 160C/Gas 3.

Lightly oil and line a loaf tin with non stick baking parchment.

Gently warm the cream in a pan and mix in molasses (do not boil or simmer). Set aside to cool.

In a bowl cream the butter and sugar until light and fluffy using electric beaters. Add the eggs, one at a time, beating well after each addition.

Stir in the cream and molasses mixture, and then add the currants. Sift the dry ingredients together and add to the wet mixture.

Pour into the loaf tin and bake for about 1 hour or until a skewer inserted in the middle comes out clean.

puddings

Mom’s Currant Cake

Cornmeal Muffins

By Hazel McCallion

Timings Serves 6 Preparation 10 mins Cooking 25 mins

Ingredients 225g cornmeal

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

Mix all of the ingredients together in a medium-sized bowl and spoon into a 12 hole muffin tin lined with paper muffin cases.

150g plain flour

Bake for 20 to 25 minutes until well risen springy to the touch.

200g caster sugar

Serve warm with strawberry jam.

1 tsp baking powder 3 tbsp butter, melted 2 large eggs 300ml sour cream To serve Strawberry jam

puddings

Hazel McCallion Hurricane Hazel, as she is fondly known, is one of Canada’s best known mayors. During her tenure the City of Mississauga has become Canada’s sixth largest. Aged 93, a mother of 3 and a grandmother, Hazel McCallion is in her 36th year as Mayor of Mississauga.

kids specials

kids specials Funny Faced Frittatas Tilli’s Tasty Tuna Bites An Innocent Biryani

F u n n y Fa c e d F r i t tata s Servings Makes 24 Frittatas

Ingredients 1 pouch Tilda Kids Sunshine Vegetable Rice 1 small onion, finely chopped, about 50g 50g, cooked broccoli, cut into small pieces 4 tbsps canned Sweetcorn, drained 100g grated cheddar cheese 4 eggs, beaten A few snipped chives Salt & pepper

Method Pre-heat the oven to 200째c, 180째c fan or Gas Mark 6 Empty contents of 1 pouch Tilda Kids Sunshine Vegetable Rice into a large jug and stir in the onion, cooked broccoli, Sweetcorn, cheese and chives.

In a separate bowl beat the eggs together.

Add the eggs to the rice mix.

Season well.

Grease a non-stick 12 hole mini muffin tin Use half the mix divide between the 12 holes Cook in the oven for 15 minutes.

Cook another batch.

kids specials

Servings Makes Approx 15 bites

Ingredients 1 pouch Tilda Kids Sunshine Vegetable Rice 120g tin tuna with sunflower oil - drained 50g mozzarella cheese, grated 4g chopped chives 20g egg, beaten - approx half an egg Fine breadcrumbs for coating Sunflower or vegetable oil for shallow frying

Method Mix together in a large bowl 1 pouch Tilda Kids Sunshine Vegetable Rice with the tuna, mozzarella cheese, chives and egg using a fork to bring all of the ingredients together.

Divide the mix into 20g pieces, then flatten into nugget shapes or round into balls and coat with fine breadcrumbs.

Heat oil in a frying pan and fry the tuna bites until golden brown on all sides.

Serve with ketchup or other favourite dips.

kids specials

T I L L I ’ S TA S T Y TUNA BITES

Servings Serves 2 children

Ingredients 1 pouch Tilda Kids Mild & Sweet Curry Rice 250g lean lamb mince 1 pack of your favourite fruit snack, such as apricots or mango 1 tbsp crème fraiche 1 tsp mild curry paste 1 Mango & Pineapple Fruit Tube 1 tbsp sunflower or vegetable oil

Method Mix the curry paste, fruit tube and crème fraiche together.

Heat the oil in a pan and then quickly fry off the lamb.

Once cooked stir in the fruit tube, crème fraiche and curry mix and stir well.

Add 1 pouch of Tilda Kids Mild & Sweet Curry Rice and mix through.

Add the fruit and heat thoroughly.

kids specials

An Innocent B i rya n i

Food is a basic building block for life, but hundreds of millions of people across the world struggle to get what they need for a nutritious diet.

Low birth weight and malnutrition in the first two years of life can have a lifelong effect on a child’s mental and physical development. That’s why the World Food Programme provides pregnant mothers and their young children with nutritious food to ensure their children grow up to be healthy and strong.

Through the ‘Moms Helping Moms’ campaign, Tilda is raising awareness about the work of the World Food Programme to support some of the most vulnerable people in society.

So far, Tilda’s support has enabled WFP to provide over 1 million nutrition boosting meals to mothers in Bangladesh.

The World Food Programme is the largest humanitarian agency fighting hunger worldwide. In emergencies, we get food to where it is needed, saving the lives of victims of war, civil conflict and natural disasters. In non-emergency situations WFP uses food to help communities become food secure and prevent hunger in the future.

To learn more about the work of WFP please visit www.wfp.org/get-involved

Proud to Support

*WFP does not endorse any product or service