With tips and hacks to make cooking from scratch simple and delicious
Contents Tips to get started Fridge forage stir fry Easy pizzeee pizza Veggie lasagne Chicken & cauliflower korma Easy fajitas Chilli with jackets or rice Panzanella salad Pineapple upside down cake Coconut & banana flapjacks Self-saucing chocolate pudding Apple & cinnamon muffins Rhubarb & oat crumble Chocolate & squidgy banana brownies 2 5 6 8 10 11 12 14 15 16 17 18 19 20 1
These recipes are designed to help you and your family take your kitchen skills to the next level. You will gain confidence in the kitchen making tasty food and developing your cooking ability so every meal is as fun to make as it is delicious. These tips and hacks will help get you started.
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You’re ready to cook from scratch, but is your food cupboard?
• Dried herbs and spices such as rosemary, thyme, paprika and chilli flakes can help to bring nearly any dish to life.
• Self-raising, plain and bread flour along with baking powder and yeast are a good starting point for most breads and cakes.
• Have a forage through your cupboards to see what you already have that needs using up before shopping.
Check your kit
Preparing a meal with a blunt knife or a malfunctioning tin opener can make anyone want to down tools. Sharpen your knife or ask for a new one for your birthday, and make sure your other kitchen equipment is ready for action.
Keep yourself and your kitchen ship shape
Get your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Make sure pans, mixing bowls, tools and equipment are out of the cupboard and ready to use.
Be realistic
If you have 20 minutes to cook, make a dish that can be cooked quickly such as a stir fry or a salad. Save the meals that take a bit longer for the weekend.
You don’t always have to cook from scratch
By doubling or tripling the amount you prepare when you do cook you can have delicious meals ready for tomorrow and the next day. You can use takeaway boxes to freeze portions for future meals.
Let the seasons guide you
Eating seasonally means to eat foods that are naturally ready to harvest at the same time of year that you are eating them. This can help guide your cooking choices, save you a few £££s and make sure you are enjoying produce at its tastiest.
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Be a waste buster
Checking your cupboards to see what you have before shopping, storing food correctly and making sure you have a plan in mind to use up any leftovers is good for the environment and can also help save some money.
Oven Temperature Table
Use this table as a guide when converting cooking temperatures between Celsius, Fahrenheit, gas and fan ovens. All recipes in this guide include the fan assisted oven temperature, so if your oven is different, just double check here.
Gas °F °C Fan 1 275 140 120 2 300 150 130 3 325 170 150 4 350 180 160 5 375 190 170 6 400 200 180 7 425 220 200 8 450 230 210 9 475 240 210 4
Fridge forage stir fry
Serves 4
Fridge forage is a term for when we’re making the most out of the ingredients we already have in the house. It’s better for the environment and our pockets. This fridge forage stir fry is versatile and the sauce totally pops in a way that means you’ll be making it again and again. A stir fry is the best way to hone those knife skills until you become a master.
Ingredients
• 1 tablespoon of oil (coconut, sesame, vegetable)
• 1 onion, chopped
• A mix of fridge forage vegetables, sliced (eg. a handful of mushrooms, a pepper, a handful of green beans, even throw in some frozen peas)
• 400 gram tin tomatoes (or 4 chopped fresh tomatoes)
• 400 gram tin unsweetened pineapple chunks, drained, juice reserved
Method
Serve with rice or noodles, cooked to packet instructions.
• 200 grams of firm tofu, pressed under the weight of a few plates for 30 minutes and then cubed (beans or leftover meat are a good alternative)
For the sauce
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar (or another vinegar)
• 2 tablespoons date syrup (or another sweetener such as honey)
1. Prepare the ingredients as described above.
2. Make the sauce: in a small bowl, stir all sauce ingredients together.
3. In a wok or large frying pan, heat the oil over a high heat. Add the onion and cook, stirring often for about 3 minutes.
4. Add the fridge foraged vegetables and tofu, increase heat to medium-high and stir-fry 3 minutes. Add the tomatoes (with liquid) and pineapple chunks and stir-fry for 5 minutes.
5. Cook, stirring, until mixture has thickened slightly, about 2 minutes.
6. Taste and adjust the sweet/sour balance to your liking with additional date syrup, vinegar and/or soy sauce. Serve mixed up with rice or noodles – yum!
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Easy pizzeeee pizza
Serves 4
Freshly baked pizza tastes great, and this pizza dough without yeast is a simple skill to master - plus there’s no waiting around for the dough to rise. Just mix it up and you’re ready to go. Have a fridge forage for what you need to use up and try it with your favourite toppings.
Ingredients
For the sauce
• 2 tablespoons of olive oil
• 400 gram tin chopped tomatoes
• 1 teaspoon oregano, plus extra for topping (dried or fresh, use thyme as an alternative)
• 1 garlic clove, crushed
• 200 grams mozzarella (or any other cheese), torn into pieces, for topping
• Salt and freshly ground black pepper
• A mix of fridge forage vegetables, sliced (e.g. pepper, mushrooms, onions)
For the dough
• 300 grams self-raising flour, plus extra for dusting
• 1 teaspoon baking powder
• ½ teaspoon salt
• 300 grams natural yoghurt (or plant-based alternative)
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Method
1. Prepare the ingredients as described above. Preheat the oven to 220oC and put two baking trays in to heat.
2. To make the sauce, put the garlic and olive oil into a pan and turn the heat on, stir until the garlic has softened but not browned.
3. Add the tomatoes and mixed herbs and cook over a medium heat. Simmer gently for 10 minutes until thickened then remove from the heat and season with salt and pepper. Leave to cool.
4. To make the dough, combine the flour, baking powder and salt in a bowl and make a well in the middle.
5. Pour in the yoghurt then stir with a fork to combine. When the mixture forms a rough dough, turn out onto a lightly floured work surface and knead to form a smooth ball. Divide the dough into 4 equal pieces and roll out into thin circles.
6. Carefully remove the hot baking trays from the oven and lay the pizza bases on top. Bake for 3-4 minutes until beginning to rise then remove from the oven.
7. Top with the sauce. Scatter the fridge forage veg and mozzarella over the top. Season with black pepper, sprinkle over a pinch of herbs then return to the oven.
8. Bake for 5 minutes until the bases are crisp and the cheese is bubbling.
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Veggie lasagne
Serves 4 (with leftovers)
A delicious veggie lasagne, with an up-to-date plant-based twist on the skill of making the traditional béchamel sauce.
Ingredients
• 4 tablespoons olive oil
• 1 large onion, chopped
• A mix of vegetables (e.g. 1 small aubergine, 1 medium courgette, 1 red pepper – cut into small chunks)
• 2 garlic cloves, crushed
• 100 grams dried red split lentils
• 2 x 400 gram tins chopped tomatoes
• 2 teaspoons dried oregano (or you can use thyme)
• 1 vegetable stock cube
• 150 grams spinach leaves (shredded kale or cabbage works too)
• 9–10 quick cook or fresh lasagne sheets
For the plant-based béchamel sauce
• 3 tablespoons olive oil (you could use butter or vegetable oil instead)
• 100 grams plain flour
• 800 millilitres oat milk (you can use dairy if you don’t have oat)
• 3 tablespoons nutritional yeast flakes
• 1 bay leaf (optional)
• ¼ teaspoon ground nutmeg
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Method
1. Prepare the ingredients as described above. Preheat the oven to 180oC.
2. Heat the olive oil in a large, non-stick saucepan and fry the onion for 3–4 minutes, or until softened.
3. Add the chopped vegetables and fry for 12 minutes, stirring regularly.
4. Add the garlic and cook for a few seconds more, then stir in the red lentils, tomatoes, oregano and crumbled stock cube.
5. Refill one of the tomato tins with water and pour into the pan. Stir well, bring to a simmer and cook for 15 minutes, stirring regularly.
6. Add the spinach, a handful at a time and cook for 2 minutes more.
7. While the vegetables are cooking, make the white sauce. Heat the oil in a medium saucepan. When it is hot add the flour and cook, stirring for 1 minute.
8. Stir in the milk, yeast, bay leaf and nutmeg and season well with salt and pepper.
9. Bring to a simmer, stirring constantly over a moderate heat for 4–5 minutes, or until smooth and thickened.
10. Spread half of the vegetable mixture over the base of an ovenproof dish and cover with a single layer of lasagne sheets, followed by half of the béchamel sauce. Top with the remaining vegetable mixture (don’t worry if it doesn’t cover evenly) and a second layer of lasagne and then the remaining béchamel to cover the pasta.
11. Bake for 35–40 minutes, or until the pasta has softened and the topping is nicely browned and bubbling. Stand for 5 minutes before cutting to allow the filling to settle.
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Chicken and cauliflower korma
Serves 4 (with leftovers)
This tasty curry is a great way to practise the skill of creating flavour combinations. Onion, garlic, ginger and chilli (if you like a little warmth) combine together to make a paste that has flavours that complement and contrast beautifully.
Ingredients
• 2 tablespoons of oil (vegetable or coconut oil work well)
• 1 cauliflower cut into big chunks (for added texture, slice up the leaves and chuck in too)
• 200 grams chicken diced (optional, thigh will work well)
• 1 tin of white beans or chickpeas drained and washed
• 1 large onion, chopped
• A thumb size piece of fresh ginger, peeled and chopped
• 5 cloves garlic, chopped
• 1 chilli (if you like a tiny bit of heat)
• 2 tomatoes, chopped
• 400 millilitres coconut milk (1 tin)
• ½ teaspoon turmeric
• 1 tablespoon coriander powder
• 2½ tablespoons garam masala powder
Method
1. Prepare the ingredients as described above.
2. Combine onion, ginger, chilli, and garlic.
Serve this korma with rice or naan bread. Cooked to packet instructions.
3. Blend to a smooth paste in spice grinder or pestle and mortar. Just chop them small if you don’t have either of these.
4. Fry this paste with 2 tablespoons of oil in a pan.
5. Add the diced chicken (if using) then turmeric, coriander powder, garam masala and heat until fragrant, for about 1 minute.
6. Add tomatoes, coconut milk, beans/chickpeas and cauliflower. Simmer for 25 minutes, check the chicken is cooked.
7. Serve with rice or naan and have your family saying kooooor (ma) that’s delicious!
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Easy fajitas Serves
4
Easy fajitas make a tasty, dinner and the toppings can be tailored according to who is eating and what is in the fridge. This is another chance to hone those knife skills and try out different flavour combinations to see what works.
Ingredients
• 8 flour tortillas
• 2 chicken breasts, cut into strips (a tin of beans make a tasty affordable alternative)
• 2 garlic cloves, finely chopped
Top fajitas with shredded lettuce, salsa (shop bought or homemade), soured cream or grated cheddar... all of it if you like!
• Fajita spice mix (or if you’re feeling cheffy make your own with 1 teaspoon ground cumin, 1 teaspoon of coriander powder and 1/2 teaspoon chilli powder)
• 1 lime, juice only
• 2 tablespoons of oil (vegetable or olive)
• Fridge forage vegetables, sliced (1 red onion, 2 peppers and whatever else you have in. Courgette, carrots and mushrooms are all great)
• Salt and freshly ground black pepper
Method
1. Heat the oven to 120oC. Wrap the tortillas in kitchen foil, place on a baking tray and warm in the oven until ready to use or heat in a microwave (without the foil) for 1 minute before serving.
2. Put the chicken or beans in a bowl with the garlic, fajita spices and lime juice. Season with salt and pepper and toss, rubbing the seasoning into the chicken. Set aside to marinate for 5 minutes.
3. Heat 1 tablespoon of the oil in a frying pan over a high heat. Add the chicken or beans and cook for 5 minutes, until cooked through, golden-brown and slightly catching on the edges.
4. Add the remaining 1 tablespoon of oil to the pan, add the vegetables and fry for 5 minutes, or until almost soft. Increase the heat until the vegetables char slightly on the edges.
5. To assemble the fajitas, top the warmed tortillas with the chicken/bean and vegetable mix. Add those tasty optional toppings, fold and enjoy!
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Chilli with jackets or rice
Serves 4
This chilli recipe is one of the best dishes to keep you warm in the winter. Switch the beef for lentils for a more pocket and planet friendly dish or go half and half. This is also a good recipe for batch cooking and saving a portion for a rainy day.
Ingredients
• 1 large onion, chopped
• 1 red pepper, chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon of oil (vegetable or olive)
• Spices (1 teaspoon of chilli powder, 1 teaspoon of paprika, 1 teaspoon ground cumin)
• 400 grams lean minced beef (or swap half or all out for lentils for a more planet friendly plate)
• 1 stock cube
• 400 gram tin chopped tomatoes
• 2 tablespoons tomato purée
• 400 grams of kidney beans, drained and rinsed
• Soured cream or grated cheese, to serve (optional)
Serve with boiled rice cooked to packet instructions (10 minutes for white basmati) or with a jacket potato (200oC for 1 hour or a bit longer if a big potato). You could even try a sweet potato jacket!
Method
1. Remember if you’re having with rice or a jacket potato think about how long they need to cook and work that into your cooking plan
2. Prepare all ingredients as shown above.
3. Add the oil and onion to a pan over a medium heat, stir regularly for about five minutes, or until the onion has softened.
4. Add the garlic, red pepper and spices. Cook for another five minutes, stirring occasionally.
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5. If using beef add now and cook for five minutes until brown. If not move on to the next step.
6. Crumble one stock cube into 300 millilitres of hot water, pour this into the pan with the chopped tomatoes. Squirt in the tomato purée and stir the sauce well. Bring to the boil and add the lentils if using, simmer for about 15 minutes until the beef and/or the lentils are cooked and softened.
7. Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, turn the heat down to a simmer, scrape the pan and add a couple of tablespoons of water.
8. Add the kidney beans and continue to simmer until the chilli is thick, but not dry. This should be about 5 minutes, or you can turn lower and cook for longer.
9. When the chilli looks just how you like it, turn the heat off, leave to cool a little, season with a pinch of salt and pepper and then serve on rice or in a jacket potato, with some grated cheese and/or sour cream. So tasty!
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Panzanella salad
Serves 4
A quick, simple and delicious Italian salad that will make good use of any stray vegetables and leftover stale bread.
Ingredients
• 600 grams of tomatoes, sliced in interesting ways (a variety is great for texture and flavour)
• 1 red onion, thinly sliced
• 200 grams of stale bread (any colour is fine, sourdough holds its own well)
• 4 tablespoons of red wine vinegar (white vinegar works well too)
• 1 tablespoon of capers (or olives, or anchovies)
• 6 tablespoons of extra virgin olive oil
• Salt and pepper
Extras
•
2 roasted peppers, chopped (jarred ones are convenient)
• A small handful of fresh basil or a sprinkle of dried basil
• 3 inches of cucumber, chopped
Method
1. Slice your tomatoes to roughly the same size but in different shapes and thinly slice the onion and place in a bowl. Sprinkle with salt and vinegar over the top, the tomatoes will start to let out their juice and the onion will soften after about 15 minutes.
2. Tear or cut the bread into roughly 2 x 2 centimetre chunks. Add them to the tomatoes along with the peppers and capers.
3. Add all remaining ingredients to the bowl, taste and season with sea, salt, cracked black pepper and more olive oil if needed.
4. Allow to sit for about an hour, et voila.
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Pineapple upside-down cake
Serves 6
This retro pineapple upside-down cake should be part of everybody’s life. Once you’ve mastered the skills to make this cake you can try coming up with your own upside down cake topping combos.
Ingredients
For the topping
• 50 grams softened butter (or plant-based alternative)
• 50 grams light soft brown sugar
• 7 pineapple rings in syrup, drained, with the syrup reserved
• 7 glacé cherries (optional)
Method
For the cake
• 100 grams softened butter (or plant-based alternative)
• 100 grams golden caster sugar
• 100 grams self-raising flour
• 1 teaspoons baking powder
• 1 teaspoons vanilla extract
• 2 eggs (try two mashed up bananas if not using eggs)
1. Prepare all ingredients as shown above. Heat the oven to 180oC.
2. For the topping, beat 50 grams of softened butter (or plant based alternative) and 50 grams light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20 centimetre round cake tin.
3. Arrange 7 pineapple rings on top (reserving the syrup for later) Then place 7 glacé cherries in the centres of the rings (if using).
4. Place 100 grams softened butter, 100 grams of golden caster sugar, 100 grams of self-raising flour, 1 teaspoon of baking powder, 1 teaspoon of vanilla extract and 2 eggs (or mashed up bananas) in a bowl along with 2 tablespoons of the reserved pineapple syrup.
5. Using an electric whisk, hand whisk or wooden spoon, beat to a soft consistency.
6. Spoon into the tin on top of the pineapple and smooth it out so it’s level.
7. Then bake for 35 minutes.
8. Leave to stand for 5 minutes, then turn out onto a plate. Serve warm with a scoop of ice cream and enjoy every mouthful.
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Coconut and banana flapjacks
Makes about 10 flapjacks
These flapjacks are the perfect waste-busting and energy-giving sweet treat. They are flexible enough to include a range of ingredients depending on your tastes and what you have available. A delicious treat for a lunch box, a long walk or picnic.
Ingredients
• 2 tablespoons smooth peanut butter (optional)
• 3 tablespoons of honey, date or maple syrup
• 2 bananas, mashed (brown and squidgy are perfect for this)
• 50 grams oil, plus a little extra for greasing (coconut is best, vegetable oil works well too)
• 1 apple, grated (use the peel as well)
• 250 grams rolled oats
• 185 grams (dried mixed fruit - sultanas, apricots, raisins - whatever you have)
• 85 grams mixed seeds (optional)
Method
1. Prepare all ingredients as shown above. Heat oven to 160oC. Grease and line a 20-centimetre baking tin or Pyrex dish with baking parchment.
2. Heat the coconut oil, peanut butter and honey/ date or maple syrup in a small pan until melted.
3. Add the mashed banana, apple and mix to combine.
4. Tip the oats, the dried fruit and the seeds into a large bowl.
5. Pour in the combined banana and apple and stir until everything is well combined. Taste and adjust sweetness with syrup, a pinch of sea salt is nice too. If it feels a little dry add a splash of hot water.
6. Tip into the baking tin and level the surface. Bake for 40 minutes until golden. Leave to cool in the tin. Cut into about 10 pieces and enjoy as dessert or a snack.
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Self-saucing chocolate pudding
Serves 6
This indulgent self-saucing pudding magically creates its own sauce while baking.
Ingredients
For the batter
• 150 grams self-raising flour
• 165 grams caster sugar
• 2 tablespoons cocoa powder
• 125 millilitres milk (oat or dairy work well in this recipe)
• 1 teaspoon vanilla paste
• 30 grams butter, melted (or a plant-based alternative)
For the sauce
• 150 grams dark brown soft sugar
• 4 tablespoons cocoa powder
• 425 millilitres hot water
Method
1. Preheat the oven to 170oC.
2. Grease an ovenproof dish (around 2 litres).
3. Sift flour, sugar and 2 tablespoons of cocoa into a large mixing bowl.
4. Combine milk, butter and vanilla and add to the dry mixture.
5. Stir until smooth.
6. Pour mixture into baking dish.
7. Sift the remaining cocoa and mix with the sugar.
8. Add the hot water and stir.
9. Gently pour the water mixture over the pudding, using a spoon to break the flow.
10. Transfer to the oven and bake for approximately 50 minutes.
11. Serve hot from the oven, with cool vanilla ice cream.
SWEET 17
Apple and cinnamon muffins
Makes 10-12
Sweet and spicy, these muffins are a delicious take on tasty American muffins. After you’ve made them once you can play with the filling, try swapping the apple for blueberries or chocolate.
Ingredients
• 200 millilitres oat milk (or another milk)
• 1 teaspoon cider vinegar
• 300 grams plain flour
• ½ teaspoon salt
• 150 grams golden sugar
• 1¼ teaspoons bicarbonate of soda
• 2 teaspoons baking powder
• 3 tablespoons poppy seeds (optional)
• 2 lemons, juice and zest (save a tiny bit of juice for salad dressing)
• 2 ½ tablespoons of vegetable oil, plus extra for greasing
• 2 apples, cored/ peeled and cut into 1-centimetre pieces
• 1 teaspoon of cinnamon
Method
1. Preheat the oven to 180oC.
2. Then grease a 10–12-hole muffin tin.
3. Mix the oat milk and vinegar together and leave for about 5 minutes.
4. Put all the dry ingredients together in a large bowl.
5. Pour the remaining wet ingredients into the milk and vinegar and whisk together.
6. Fold the wet ingredients into the dry, making sure no pockets of flour have been left.
7. Add the apple to the mixed batter and turn gently.
8. Divide the mixture evenly between the muffin tin holes.
9. Bake for 25–30 minutes until a skewer inserted into the centres comes out clean. Remove from the tin and allow to cool completely, then enjoy.
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Rhubarb and oat crumble
Serves 6
The flavour of the fruit really shines through in this rhubarb and oat crumble. Eating local foods in season is good for your pocket, taste-buds and the planet. The produce will have travelled less miles, is less likely to be found in plastic packaging and will have needed fewer pesticides and inorganic fertilisers to grow.
Ingredients
• 200 grams of oats
• Chopped nuts (if you have any but not essential)
• 2 tablespoons coconut oil
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 800 grams rhubarb, sliced (if you don’t have rhubarb, try apple, pear or a mixture)
• 40 millilitres date syrup
Method
1. Pre-heat the oven to 180oC.
2. Put the rhubarb into a saucepan with 2 tablespoons of water. Cook gently on a medium heat for about 6 minutes until soft but still retaining colour and bite. Remove and place in a Pyrex dish or cake tin.
3. Use a saucepan to melt the coconut oil, add the date syrup, cinnamon, and ginger.
4. Pour this over the oats (and chopped nuts if you have them) stir well until all the dry ingredients are coated with the coconut oil mix.
5. Distribute the topping mixture over the rhubarb.
6. Bake for 25 minutes or until golden, enjoy.
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Chocolate and squidgy banana brownie
Makes about 10 brownies
The most moreish dessert or snack, and the perfect way to use smushy brown bananas. This dessert is always a hit for kids and adults alike.
Ingredients
• 5 tablespoons coconut oil, plus extra for greasing (if you don’t have coconut oil use vegetable oil)
• 200 grams dark chocolate
• 170 grams self-raising flour
• 3 heaped teaspoons cocoa powder
• 180 grams of date syrup or maple syrup (or if you can’t get these sugar)
• A brown banana, mashed
• 100 grams dried fruit (whatever you have)
• A pinch of salt
• 1 teaspoon vanilla paste (optional)
• 230 millilitre milk (dairy or oat work great)
• A handful of walnuts, smashed up a bit (optional)
Method
1. Preheat the oven to 180oC. Grease a square baking tin, roughly 20-centimetre, with a little oil, then line with greaseproof paper.
2. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break 150 grams of chocolate into the bowl, with the coconut oil and date syrup and allow it to melt, then set aside to cool slightly. Or you can melt in a bowl in the microwave in 30-second intervals. Stir the chocolate in between each 30-second blast until it is melted and looks glossy. Stop now so the chocolate does not burn.
3. Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in and add a pinch of salt. Stir in the milk and melted chocolate mix until combined.
4. Roughly chop and stir in the remaining chocolate, the mashed up banana, dried fruit and vanilla (if using) and the walnuts.
5. Leave to cool for around 5 minutes, turn out onto a wire cooling rack, then serve.
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