Noel's
'Local' Carbonara
Votes: 4
Rating: 4.5
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10Mins Prep Time
30Mins Cook Time
ModerateSkill Level
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Cooking Instructions

  1. Finely chop the smoked bacon and finely grate the cheese.
  2. Beat the eggs in a bowl, season with black pepper and set aside.
  3. Add 1 tsp of salt to a large saucepan of boiling water, add the spaghetti and when the water comes back to the boil, lower the heat, cover and simmer for 10 minutes or until al dente (just cooked).
  4. Add butter to a frying pan and, as soon as the butter has melted, tip in the bacon and garlic, and leave to cook on a medium heat for 5 minutes, stirring often, until the bacon is crisp. Now discard the garlic and put on a low heat.
  5. When the pasta is ready lift it from the water with tongs and put in the frying pan with the bacon mix. Set aside the pasta water.
  6. Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
  7. Take the pan of spaghetti mix off the heat and quickly pour in the eggs and cheese mix.
  8. Use the tongs to lift up the spaghetti and ensure all is well coated, the egg mix will thicken but make sure it doesn't scramble
  9. Add a few tablespoons of the extra pasta cooking water to keep it moist and season with a little salt.
  10. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper.
10-MINUTE INDIAN CHICKPEA CURRY
Votes: 0
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This is ideal for midweek when you want a quick and tasty dish. It will last for a few days in the fridge and the flavour will actually be better the next day, so we find that it’s best to make more of this rather than less!
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10Mins Prep Time
10Mins Cook Time
beginnerSkill Level
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Cooking Instructions

  1. Add the oil to a medium-sized saucepan and set on a high heat for 1 minute to warm up. Add the onion and fry for 2½ minutes, stirring regularly. Add the garlic, chilli and ginger and fry for 1½ minutes more. Add the spices and a pinch of salt and pepper and stir for 30 seconds, then add the tinned tomatoes, chickpeas and coconut milk. Bring to the boil, then reduce the heat and simmer for a few minutes. Finely chop the coriander, stalks included, and add to the pan along with the lime juice. Finally, taste and season with more salt and pepper if needed.
  2. Serve with some ripe avocado, couscous (which will be ready in 5 minutes) and/or some toasted whole wheat pitta cut into thin soldiers. Rice also goes great with this curry but needs more cooking time.
Acai Bowl
Votes: 15
Rating: 3.33
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Toppings
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  1. optional: Granola optional: Fruit
Ale and Mushroom Puff Pasty Pie
Votes: 0
Rating: 0
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This is a classic Vegetarian Society recipe, enjoy!
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20 Mins Prep Time
35 Mins Cook Time
ModerateSkill Level
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Cooking Instructions

  1. Preheat an oven to 200°C/400°F/gas mark 6. Melt 50 g of margarine in a large non-stick frying pan. Roughly chop the bottom 7 cm of the spring onions and sauté briefly. Save the tops as you will need them later.
  2. Cut the mushrooms into 5 mm slices and add to the pan. Continue to sauté for 5 minutes until starting to colour, stirring to prevent sticking.
  3. Remove from the heat and sprinkle with the cornflour. Once back on the hob, add the yeast extract and ale. Cook for a further 5 minutes or until mushrooms begin to soften. Use more ale if the mixture seems too dry.
  4. Divide the mixture into four small soufflé/ceramic pie dishes, then cut out four pastry circles to place on top, leaving some room to rise. Brush with soya milk and make a small hole in the top to let the steam escape. Bake for 20 minutes until golden.
  5. Cut the potatoes into large chunks and boil until soft but not falling apart. Drain and put back into the pan to dry slightly. Add the remaining 50 g margarine and mash well. Finely chop the green tops of the spring onions and add, with enough soya milk, to make a smooth mash.
ALL-IN-ONE BREAKFAST
Votes: 2
Rating: 5
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This is a great sharing breakfast and a perfect one-pan dish for the weekend.
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5Mins Prep Time
15Mins Cook Time
ModerateSkill Level
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Cooking Instructions

  1. Preheat the grill.
  2. Heat a large frying pan over a medium heat and add the diced chorizo. Cook for 2 minutes, until it has started to release its oil, then add the chopped tomatoes, green pepper, worcestershire sauce and balsamic vinegar and season with a little black pepper. Turn up the heat and leave for 4 minutes to let it reduce, stirring occasionally. Add the drained kidney beans and mix well.
  3. Make four wells in the mixture and crack one egg into each well. Leave for another couple of minutes, until the bottom of the eggs turn white. Transfer to the grill and cook for another couple of minutes, until the eggs are cooked through.
  4. Bring to the pan straight to the table and let everyone help themselves and serve with some warm bread and butter.
American Pancakes
Votes: 0
Rating: 0
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These pancakes are light and fluffy and great for a weekend brunch.
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15Mins Prep Time
15 Mins Cook Time
Beginner Skill Level
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Cooking Instructions

  1. Mix together the flour, baking powder and a pinch of salt in a large bowl.
  2. Beat the eggs with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
  3. Beat in the melted butter.
  4. Heat the oil in a large non-stick frying pan.
  5. Drop a tablespoon of the batter per pancake into the pan to make pancakes approx 7.5cm/3" across.
  6. Make 3 pancakes at a time and cook for about 2 1/2 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook for another 2-3 minutes.
  7. Cover with kitchen paper to keep warm while you use the rest of the batter.
  8. Serve with raspberries and a dollop of Greek style natural yogurt
Antioxidant blast with blueberries, blackberries, raspberries and strawberries
Estelle's
Antioxidant Blast
Votes: 1
Rating: 5
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Antioxidant Blast smoothie is filled with delicious berries and green tea that will help you beat the cold weather and boost your immune system this winter.
2Mins Prep Time
2Mins Cook Time
BeginnerSkill Level
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Cooking Instructions

  1. Thoroughly wash the raspberries, blueberries, blackberries and strawberries and pop them in a blender
  2. Pour cooled green tea on top
  3. Blitz in a blender until smooth
Aperol Spritz
Votes: 0
Rating: 0
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Get a taste of summer with our take on this classic Italian cocktail of Aperol, prosecco and soda. Try our proportions or adjust the ratio to taste.
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5Mins Prep Time
Mins Cook Time
BeginnerSkill Level
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Cooking Instructions

  1. Put a couple of cubes of ice into 2 glasses and add a 50 ml measure of Aperol to each. Divide the prosecco between the glasses and then top up with soda, if you like.
Apple Crumble
Votes: 1
Rating: 5
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15Mins Prep Time
40Mins Cook Time
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Cooking Instructions

  1. Wash, peel and de-core the apples.
  2. Slice the apples about ½ cm thick and place in an oven proof pie dish.
  3. Sprinkle the caster sugar over the top.
  4. For the topping, mix the flour, oats and Demerara sugar in a large bowl with the butter and rub in lightly until you have the texture of coarse breadcrumbs.
  5. Sprinkle the crumble over the apples.
  6. Bake in a preheated oven at 180c for about 40 minutes until the topping is golden and the apple mixture is bubbling up.
  7. Allow to cool slightly and serve with custard, cream, natural yoghurt or ice cream.
Apple Pie
Votes: 17
Rating: 4.12
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This deliciously baked apple pie is perfect for the cold Autumn evenings
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Mins Cook Time
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  1. Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.
  2. For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min – it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it’s beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.
  3. After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin – 20-22cm round and 4cm deep – leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.
  4. Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.
Asian Prawn Stirfry
Votes: 4
Rating: 5
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Add a pop of colour to your midweek meal with this delicious Asian prawn stirfry!
15Mins Prep Time
10 Mins Cook Time
Skill Level
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Cooking Instructions

  1. Stir fries cook very quickly, so get all your ingredients measured out and prepared before you start to cook.
  2. First, cook the noodles according to the instructions on the packet and keep warm.
  3. Heat the stock and the soy sauce in a small saucepan. Place the water and cornflour in a small bowl and stir to combine. Whisk 1 or 2 tablespoons of the hot stock into the cornflour mixture, then pour this into the rest of the stock, whisking until smooth. Bring to the boil and let it bubble for 1 minute, until it has started to thicken, then remove from the heat.
  4. Heat the oil in a wok or large frying pan until it’s smoking hot. Add the prawns and broccoli and cook for 1 or 2 minutes, stirring constantly. Add the remaining vegetables, garlic and ginger cook for 2 minutes more, still stirring constantly. Lastly, stir in the stock and cook until everything is piping hot.
  5. Divide the noodles between four shallow bowls and spoon the stir-fry on top. Garnish with fresh coriander and serve.
ASIAN SALMON AND NOODLE PARCELS
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Rating: 0
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Gluten and dairy free, this healthy and tasty meal is quick and easy to assemble. It’s an ideal make-ahead meal, which can be ready to put on to cook when you get in from your day.
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10Mins Prep Time
20Mins Cook Time
Skill Level
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Cooking Instructions

  1. Preheat the oven to 200°C/gas mark 6 or set a large steamer pan on to boil on the hob.
  2. Place the noodles in a wide, shallow bowl or baking dish and pour over enough just-boiled water to cover. Leave to soak for about 3 minutes, until bendable but not cooked through.
  3. Drain the noodles well and return to the bowl. Add the peas, spring onions, chilli (if using) and ginger.
  4. Divide the noodle mixture evenly between four large squares of parchment paper. Sit a salmon fillet on top, followed by 1 tablespoon of soy sauce over each one. Gather the edges of parchment paper up over the salmon, scrunching them together to enclose securely. These can be prepared to this stage up to a day in advance and kept refrigerated. If being frozen, make sure you defrost them thoroughly before cooking.
  5. Pop the parcels on a baking tray if baking in the oven or into the steamer tray covered with the lid if cooking on the hob. Cook for 15 to 20 minutes, until cooked through.
  6. Place a parcel on each serving plate with a lime wedge and allow everyone to open their surprise meal themselves.
  7. FOR A TWIST
  8. For a spicier version, spread 1 teaspoon of your favourite Thai curry paste on top of each piece of salmon before cooking.
  9. A tablespoon of coconut milk would work wonderfully in each parcel.
  10. Experiment with other vegetables like chopped bok choy, spinach or broccoli florets.
  11. Replace the salmon with a piece of cod or a chicken breast.
Avocado Brownies
Votes: 0
Rating: 0
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These brownies are so rich and chocolatey, you’ll never believe that they contain no butter or flour - plus they help contribute to your Five a Day! The avocado helps to keep them moist and fudge, just as chocolate brownies should be!
15Mins Prep Time
35Mins Cook Time
Skill Level
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Cooking Instructions

  1. Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  2. Break the chocolate into squares and place in a bowl. Microwave for a minute or two until melted, then set aside to cool a little.
  3. Meanwhile, beat the eggs with the light brown sugar in a large bowl. Add the melted chocolate, Fine Dark Cocoa Powder, ground almonds, Madagascan Vanilla Extract, and Dr. Oetker Bicarbonate of Soda, and mix well.
  4. In a separate bowl, thoroughly mash the avocado flesh, and add it to the chocolate mixture. Mix thoroughly.
  5. Lightly grease and line a deep metal baking tray (measuring approximately 8 x 8 inches) with baking paper. Transfer the brownie mix to the tray, and spread it out evenly.
  6. Bake for around 35 minutes, until a cocktail stick comes out clean. Leave to cool in the pan before cutting and serving.
  7. Use very ripe avocados to ensure they are soft enough to be mashed thoroughly - if your avocados are too under ripe, they will be tricky to mash, and you will end up with visible pieces of avocado in your brownies.
Avocado Fudge Brownies
Votes: 1
Rating: 5
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Categories
15Mins Prep Time
20Mins Cook Time
Skill Level
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Cooking Instructions

  1. Preheat the oven to 180°C/ gas mark 4. Grease a 19cm square baking tin and line with non-stick baking paper.
  2. Put the chocolate in a heatproof bowl set over a pan of gently simmering water and allow to melt, but make sure the water doesn’t touch the bottom of the bowl. Alternatively, you could melt the chocolate in the microwave.
  3. Place the avocados and maple syrup in a food processor and blend until completely smooth. Transfer to a large bowl, then stir in the melted chocolate, ground almonds and baking powder.
  4. Using a hand-held mixer, whisk the eggs until they’re really light, then gently fold into the other ingredients.
  5. Scrape the batter into the prepared tin. Use a spatula or spoon to smooth the surface, making sure to get the batter into each corner. Spoon the peanut butter over the top and use a skewer or the end of a spoon to swirl it into the batter to create a marbled effect.
  6. Bake in the oven for 20 minutes, until firm on top but slightly soft in the centre. Allow to cool, then cut into nine squares.
  7. Serve warm with a dollop of Greek yoghurt.
Avocado on Toast
Votes: 0
Rating: 0
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This is a delicious, healthy, filling breakfast dish. If you like, you can add fried eggs to your toast for a delicious vegetarian meal.
Categories
10Mins Prep Time
Mins Cook Time
BeginnerSkill Level
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Cooking Instructions

  1. Scoop avocado into a bowl. Add parsley, olive oil, lemon juice, salt, pepper, onion salt and garlic granules; mash together using a fork or potato masher. Spread avocado mixture on top of each piece of toast.
Bacon Cheese Fries
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Rating: 0
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These tempting bacon cheese fries are a hit at parties and as a snack.
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5Mins Prep Time
20Mins Cook Time
BeginnerSkill Level
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Cooking Instructions

  1. Cook French fries according to package directions. Place fries on a broiler-proof dish or platter. Sprinkle with cheese, onions and bacon. Broil for 1-2 minutes or until cheese is melted. Serve with ranch dressing.
Bacon and Egg Sandwich
Votes: 2
Rating: 5
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Categories
5Mins Prep Time
10Mins Cook Time
BeginnerSkill Level
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Cooking Instructions

  1. Heat half the oil in a large frying pan, add bacon and cook, turning occasionally, until browned and cooked to your liking (3-4 minutes for semi-crisp). Drain on paper towels and keep warm.
  2. Wipe pan with paper towels, add remaining oil, crack in eggs and cook over medium-high heat to your liking (3-4 minutes for soft yolks).
  3. To serve, top 4 slices buttered toast with a dollop of relish, some bacon and a fried egg. Season to taste, then sandwich with remaining slices and serve hot.
Baked Avocado Boats
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Rating: 0
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Baked eggs in avocado boats are perfect for breakfast or lunch!
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Mins Cook Time
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  1. Preheat oven to 425 degrees. Scoop out about two tablespoons of flesh from the center of each avocado, ensuring that your egg will fit snugly in the center. Place avocados snugly in a baking dish. You want to make sure the avocados don't fall so the eggs can stay in tact while baking. Sprinkle some crushed red pepper flakes into each avocado half. Crack eggs in a bowl. Using a spoon, transfer the yolks to each avocado half, then carefully spoon in as much egg white as you can fit in the avocado without spilling over. Season with salt and pepper and bake until the egg whites are set and yolks are no longer runny, for about 18 to 20 minutes. (Cover with foil if avocados are beginning to brown.) Remove from oven and garnish with crispy bacon bits, chives, more crushed red pepper flakes if desired and lightly drizzle with some avocado oil. Enjoy immediately!
  2. Place avocados snugly in a baking dish. You want to make sure the avocados don't fall so the eggs can stay in tact while baking.
  3. Sprinkle some crushed red pepper flakes into each avocado half. Crack eggs in a bowl. Using a spoon, transfer the yolks to each avocado half, then carefully spoon in as much egg white as you can fit in the avocado without spilling over.
  4. Season with salt and pepper and bake until the egg whites are set and yolks are no longer runny, for about 18 to 20 minutes. (Cover with foil if avocados are beginning to brown.)
  5. Remove from oven and garnish with crispy bacon bits, chives, more crushed red pepper flakes if desired and lightly drizzle with some avocado oil. Enjoy immediately!
Baked Cheese with cranberries
Christmas
Baked Cheese with Cranberries and Walnuts
Votes: 0
Rating: 0
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This is super easy and totally indulgent: perfect for wowing a crowd at Christmas. For extra wow-factor, seek out the glorious Raspberry Beret from Wild About, a tangy sweet-sour raspberry and sweet pepper chutney with just a touch of chilli to spice things up.
Categories
2Mins Prep Time
12Mins Cook Time
BeginnerSkill Level
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Cooking Instructions

  1. Preheat oven to 180ºC/350ºF/Gas 4.
  2. If you have a pretty oven-to-table heat-proof dish, pop the brie directly into it. If not, you can simp-ly lay it on a baking tray lined with parchment (and transfer that to a serving dish once baked).
  3. Scatter the cheese with the dried cranberries and chopped walnuts, and bake for 10–12 minutes or until soft and warm.
  4. Serve with crusty bread or crackers, and a piquant chutney or sauce of choice.
Baked Falafel Burger
Votes: 4
Rating: 3.5
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20Mins Prep Time
30Mins Cook Time
Skill Level
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Cooking Instructions

  1. Drain the chickpeas and place in a blender.
  2. Add tahini, salt, lemon juice, paprika and garlic.
  3. Blend.
  4. Shape the mixture into two patties and chill for 10 minutes.
  5. Brush the patties with brighter gold chilli oil and bake for 30 minutes.
  6. Serve in buns, with a good dollop of mayonnaise, sliced tomato and lettuce leaves.
HEALTHY SNACKS
BANANA AND STRAWBERRY SMOOTHIE
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Rating: 0
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Smoothies are probably the tastiest possible way for your kids to get one of their five-a-day!
Mins Prep Time
Mins Cook Time
BEGINNERSkill Level
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serving

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Cooking Instructions

  1. Simply blend the banana and strawberries with the milk and yogurt until you get a smooth creamy texture. It’s as easy as that!
Banana Bread
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Rating: 0
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A quick bake, this banana bread tastes amazing.
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15Mins Prep Time
40Mins Cook Time
Skill Level
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Cooking Instructions

  1. Heat oven to 180C/160C fan/gas 4.
  2. Butter a 2lb loaf tin and line the base and sides with baking parchment.
  3. Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour. 
  4. Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.
  5. Pour into the tin and bake for about 30 mins until a skewer comes out clean.
  6. Cool in the tin for 10 mins, then remove to a wire rack.
  7. Mix 50g icing sugar with 2-3 tsp water to make a runny icing. 
  8. Drizzle the icing across the top of the cake and decorate with a handful of banana chip
Bang Bang Chicken
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Enjoy spiralized veggies and perfectly seasoned bang bang chicken in this vibrant noodle dish!
20Mins Prep Time
20 Mins Cook Time
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Cooking Instructions

  1. Pour the chicken stock into a saucepan, add the ginger and bring to the boil. Remove from the heat and allow to cool for 15 minutes so that the ginger infuses the stock.
  2. Cook the Spiralized courgette for 10 minutes until soft.
  3. Put the peanut butter, honey, sesame oil and chilli flakes in a mini processor or a screw-topped jar with the chicken stock, and process or shake well to mix together. Add the lime juice to taste.
  4. Put the chicken, cucumber, carrot, spring onions and courgette noodles into a large bowl and add the dressing. Toss gently. Serve sprinkled with a few fresh coriander leaves.
Estelle's
Bang Bang Chicken
Votes: 6
Rating: 5
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5Mins Prep Time
15Mins Cook Time
BeginnerSkill Level
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Cooking Instructions

  1. Heat a little Biona Coconut Oil in a frying pan to it becomes a clear liquid
  2. Add chicken fillet slices and stir fry with ‘Lazy Garlic’, chilli flakes and the bay leaf until the chicken is fully cooked
  3. In a separate dish, mix the soy sauce, Meridian Peanut Butter, Italian herbs, crushed peppercorns and olive oil
  4. Transfer mixed ingredients into the pan and sauté with cooked chicken
  5. When ready, sprinkle with sesame seeds and serve with rocket and shavings of Parmesan cheese.
Noel and Jilly's
BBQ Showstopper with Chimichurri Sauce
Votes: 2
Rating: 5
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Sirloin steak with Chimichurri sauce
5Mins Prep Time
10Mins Cook Time
BeginnerSkill Level
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Cooking Instructions

  1. Season chosen steak with salt and pepper and allow to come to room temperature. Heat the BBQ!
  2. For the sauce. Brown the green chillies over a flame, allowing them to burn a little. Cool, then deseed the chillies and add the flesh to a small blender along with the garlic cloves, parsley, vinegar, rapeseed oil and salt. Blitz to a smooth sauce and transfer to a serving bowl.
  3. Add each steak to the BBQ and grill for 1-2 minutes on each side depending on the thickness, then leave aside, cover and allow the steaks to rest for 3-5 minutes
  4. To serve, slice the steaks and drizzle with chimichurri sauce
BBQ Skewers
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Rating: 0
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If the weather doesn't permit a BBQ try this recipe under a grill.
Mins Prep Time
Mins Cook Time
ModerateSkill Level
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Cooking Instructions

  1. Place skewers in warm water and leave to soak for 1 hour. Drain before using.
  2. Place the lemon juice, garlic, soy sauce, tomato ketchup, brown sugar, Worchester sauce, salt & pepper in a large non-metallic bowl and whisk until well combined.
  3. Add the chicken and toss until evenly coated. Cover and refrigerate for 1 hour, turning after 30 minutes.
  4. Chop the peppers and onions into chunky pieces.
  5. Heat BBQ to a high heat.
  6. Thread chicken evenly onto the wooden skewers.
  7. Remember that each time you add a prawn you add a pepper and onion.
  8. Sprinkle evenly with salt.
  9. Arrange skewers in a single layer on BBQ.
  10. Grill for 3 minutes on each side until cooked.
BBQ Thai Dressing
Jilly's
BBQ Thai Dressing
Votes: 4
Rating: 5
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This BBQ Thai Dressing is great drizzled over prawns, fish, chicken, pork, duck, with noodles, rice or salad. You can add more chilli if you like it hotter.
5Mins Prep Time
0Mins Cook Time
BeginnerSkill Level
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Cooking Instructions

  1. Put the Thai red curry paste in a bowl with the rapeseed oil, sesame oil, soy sauce, fish sauce, honey and juice of 1 lime. Mix together well.
  2. Finely chop the chilli, ginger, garlic, spring onions and coriander and add to the bowl.
  3. Give everything a good mix and you’re done.
Beef brisket
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Rating: 0
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Fancy something different for dinner?This beef brisket will melt in your mouth!
Categories
10Mins Prep Time
240Mins Cook Time
Skill Level
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Cooking Instructions

  1. Preheat your oven to gas mark 6.
  2. Season the beef with salt & pepper & a little tabasco then seal the beef in a frying pan with a little olive oil. Make sure all sides are browned.
  3. On a large sheet of tinfoil put some honey, tabasco, soy sauce & chilli flakes. Wrap the sealed beef in the tin foil.
  4. Use a second sheet to seal it completely. Place oven dish with a cup of water in the dish. Slow cook in the oven for up to 6 hrs at gas mark 3.
Beef Skewers
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10Mins Prep Time
20Mins Cook Time
Skill Level
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Cooking Instructions

  1. Soak 8 wooden skewers in warm water.
  2. Mix the chopped fresh coriander, olive oil and sesame seeds in a large bowl and season to taste. Add the beef and peppers and toss to coat. Cover and refrigerate for up to 1 hour.
  3. To make the dressing, mix all the ingredients together and season to taste. Set aside.
  4. Preheat the grill or BBQ to a hot setting. If using the grill, line a baking tray with tin foil.
  5. Thread a piece of beef onto a skewer followed by a piece of pepper and so on until the skewer is full.
  6. Place the beef skewers on the lined tray and grill for 15 minutes, or place them straight on the BBQ and cook for the same amount of time, turning often. Drizzle with the dressing and serve.
Beef Soba Noodle Bowl
Votes: 1
Rating: 4
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Fancy something light for dinner? Try this delicious Soba Noodles recipe tossed in a honey soy dressing.
10 Mins Prep Time
15 Mins Cook Time
Skill Level
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Cooking Instructions

  1. Prepare soba noodles by refreshing under cold water and draining well.
  2. Combine oyster sauce, soy sauce and mirin in a small jug. Set aside.
  3. Heat 1 teaspoon of the oil in a wok over medium-high heat. Stir-fry beef in batches for 2 mins or until browned. Transfer to a plate.
  4. Heat remaining oil in the wok. Stir-fry spring onion, carrot and mushroom for 3 mins. Add garlic and stir-fry for 1 min.
  5. Return beef to the wok with oyster sauce mixture and noodles. Stir fry for 2 mins.
  6. Divide among serving bowls and sprinkle with sesame seeds.
Beef Stroganoff
Votes: 13
Rating: 3
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Beef stroganoff makes a delicious family dinner with it’s rich creamy sauce and tender meat.
5Mins Prep Time
40Mins Cook Time
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Cooking Instructions

  1. Add the wholegrain rice to a saucepan of boiling water and cook for approximately 35-40 minutes
  2. In another saucepan, brown the mince for 10 minutes. Add the sliced mushrooms, onions, crushed garlic, vegetable stock, tomato puree and lemon juice and bring to the boil
  3. Reduce the heat and simmer for 15 minutes while covered
  4. In a small bowl, mix the cornflour and water and then add to the saucepan containing the sauce mixture
  5. Bring the saucepan back to the boil while stirring continually. Cook until the sauce thickens, then reduce heat and simmer for 2 minutes stirring a few times
  6. Remove the saucepan from the heat
  7. Stir in the natural yogurt slowly along with the parsley and some black pepper
  8. Serve with the wholegrain rice
Noel's
Beef Wellington
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Rating: 0
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15Mins Prep Time
35Mins Cook Time
Skill Level
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Cooking Instructions

  1. Pre-heat griddle pan to a high heat, rub fillet with olive oil and place on pan.
  2. Brown on both sides. Remove from pan and allow to cool.
  3. Heat a large frying pan and add butter, chopped mushrooms, garlic, shallots, thyme and white wine. Cook for 4-5 minutes until softened. Allow to cool.
  4. Pre-heat oven to 200°C/400°F/ Gas Mark 6.
  5. Roll out the puff pastry to 2 rectangle shapes, ensure one is slightly larger than the other for the top. Brush the bottom rectangle sheet with egg yolk and milk mixture, then add Parma ham.
  6. Top with a layer of mushroom and the browned beef fillet.
  7. Cover the beef with second sheet of puff pastry. Brush the top of the pastry and seal the edges where both sheets of pastry meet to encase the beef perfectly.
  8. Place in fridge for 10 minutes to rest.
  9. Place the rested Beef Wellington in a preheated oven and bake for 20-23 minutes or until the pastry is golden brown.
  10. To test if the meat is cooked, insert a skewer into the centre of the Wellington, leaving it for 15 seconds, then removing it.
  11. If the skewer is cold the meat is underdone, if warm the meat is rare and if hot the meat is well done.
  12. Serve with Mash & Seasonal Vegetables.
Beetroot Burger
Votes: 0
Rating: 0
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Take your veggie burger to the next level with this delicious beetroot patty! Vibrant and tasty, they are perfect for dinner.
15Mins Prep Time
30 Mins Cook Time
Skill Level
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Cooking Instructions

  1. Working over the sink, wrap the grated beetroot in a clean cloth and squeeze out as much liquid as possible.
  2. In a large bowl, mix the beetroot, spring onions, garlic, mint, lemon zest, half the lemon juice, 2 tbsp of the flour and the egg, along with a good pinch of salt and pepper.
  3. Form the mixture into 4 burger-shaped patties and coat with the remaining flour. Heat a large frying pan over a medium-high heat with 3 tbsp olive oil and fry the patties for 4-5 minutes on each side until crisp on the outside and cooked through.
  4. Mix the remaining oil and lemon juice with a pinch of salt and pepper and toss with the salad leaves.
  5. Toast the buns with the cheese until cheese and serve the patties with salad.
Berry Cheesecake
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Berry cheesecake is always a good idea.
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40Mins Prep Time
10Mins Cook Time
Skill Level
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Cooking Instructions

  1. Line the bottom of a 23cm springform cake tin with greaseproof paper. Put the biscuits into a food processor and whizz into crumbs. Pour in the melted butter and whizz again then tip into the cake tin. Use the bottom of a glass or back of a spoon to press down evenly then refrigerate to set.
  2. Put the berries into a pan with the icing sugar and heat. Stir and mash the berries until they break down, allow to bubble for a few minutes until the mixture looks like jam. Allow to cool for a few minutes then sieve into a bowl and leave to cool.
  3. Beat the cream cheese and cream together then whip in the berry juice until well combined.
  4. Spoon the cream mixture over the biscuit base, level the top and return to the fridge to set for 2 hours or until firm.
  5. To serve, carefully remove the cake tin, use a pallet knife to separate the greaseproof paper from the base. Slide onto a serving plate and top with extra berries.
Berry crepe
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If you love weekend brunch, you need to try these delicious berry crêpes.
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10Mins Prep Time
10 Mins Cook Time
Skill Level
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Cooking Instructions

  1. In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
  2. Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
  3. Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
  4. In a pan over medium heat, pour ⅓ cup (95 g) of the batter in the center and swirl the batter around the edges of the pan until set.
  5. To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
  6. Cook until the edges are starting to slightly crisp.
  7. Remove from heat and cover with a paper towel to make sure the crepes stay moist. In a pot over medium heat, combine all the berries with the lemon juice and the sugar, stirring until the mixture comes to a boil.
  8. Cook for about 2 minutes, then remove from heat and cool completely. Mix the cream cheese with the powdered sugar until smooth.
  9. Spread half of the cream cheese mixture on one side of the crepe.
  10. Spread half of the cream cheese mixture on one side of the crepe. Fold the crepe over the berries, then fold in half.
  11. Serve with powdered sugar.
Berry gin ice lollies
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Rating: 0
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A fruity treat for Summer days! These are very easy to make and sure to go down a treat!
Categories
10 Mins Prep Time
12Mins Cook Time
Skill Level
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Cooking Instructions

  1. Place the berries in a blender with the icing sugar and pulse. Add the gin and tonic then blend until smooth
  2. Sieve the mixture into a jug, discarding the pips, then pour into sections of a lolly mould tray or into individual lolly moulds. Add the sticks or lids and freeze overnight until firm
Berry Granola
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Rating: 0
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10-20Mins Prep Time
25Mins Cook Time
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Cooking Instructions

  1. Preheat the oven to 190C/Gas 5/fan oven 170C. Halve some of the pecans, leave some whole. Mix with peanuts, oats, sesame seeds, sunflower seeds and a pinch of salt in a large bowl. In a jug, measure the oil and pour into the mixture, then measure the honey – it will slide out easily. Stir together with a fork to break up any big clumps of oats.
  2. Pour on to a large baking tray with sides, preferably non-stick, in a thin layer. Bake for 20-25 minutes, stirring well at least twice and bringing the mixture in from the edges, until it is golden. Transfer to a large bowl and leave to cool.
  3. Mix in the berries and cherries and serve with plenty of chilled milk.
  4. Store for up to 1 month in airtight container.
Berry ice lollies
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Perfect for the kids, these berry lollies are a refreshing treat you can make at home.
10Mins Prep Time
6Mins Cook Time
Skill Level
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icelollies

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Cooking Instructions

  1. In a high-speed blender, add yogurt, vanilla and a pinch of sea salt. Blend until smooth, then pour evenly into 12 ice lolly molds.
  2. In the same blender, add blueberries, lemon juice, and maple syrup. Blend until smooth, taste, adjust sweetener if needed then pour blueberry layer evenly between the molds.
  3. Add raspberries to a small mixing bowl and mash well with a fork. Then add the raspberry layer, along with a few blueberries evenly over the remaining molds to fill. 
  4. Use a spoon to dip in the lollies to swirl color around. Add sticks, leaving 2 inches or so for a handle. Freeze for at least 6 hours to set. Before serving, defrost for about 10-15 minutes, then serve immediately.
Berry Smoothie
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Rating: 0
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A refreshing and delicious mixed berry smoothie recipe! Perfect for a midnight snack or for breakfast!
Categories
5 Mins Prep Time
Mins Cook Time
Skill Level
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Cooking Instructions

  1. Place the apple juice, banana, berries and yogurt in a blender; blend until smooth. If the smoothie seems too thick, add a little more liquid (1/4 cup).
  2. Taste and add honey. Pour into two glasses and garnish with fresh berries and mint sprigs if desired.
Berry Tart
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This terrific tart tastes berry berry good.
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25Mins Prep Time
35Mins Cook Time
Skill Level
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Cooking Instructions

  1. Heat oven to 180C/160C fan/gas 4. To make the pastry, put the flour, sugar and a pinch of salt in the bowl of a food processor, then pulse to combine. Add the butter and pulse until the mixture resembles coarse breadcrumbs. A