Elderflower posset with gooseberries
Whip up a simple, sophisticated dessert to enjoy with friends al fresco. Topped with gooseberries, it makes a stunning end to a summer menu Ingredients: Directions: Nutrition per serving:
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Coconut ice cream
Make a creamy and refreshing vegan coconut ice cream. It can be served in cones or bowls, and is great topped with even more coconut Ingredients: Directions: Nutrition per serving:
Chickpea & coriander burgers
Chickpea & Coriander Burgers are a flavorful, protein-packed veggie option that’s both nutritious and satisfying. Made with mashed chickpeas, fresh coriander, lemon zest, and a hint of cumin, these burgers offer a delicious balance of earthy and citrusy flavors. Lightly crisp on the outside and tender inside, they’re perfect for serving in a wholemeal bun with tomato, cucumber, and a touch of chili sauce for extra zing.
Prep:15 mins
Cook:10 mins
Serves:4
Ingredients
- 400g can chickpeas, drained
- zest 1 lemon, plus juice ½
- 1 tsp ground cumin
- small bunch coriander, chopped
- 1 egg
- 100g fresh breadcrumbs
- 1 medium red onion, ½ diced, ½ sliced
- 1 tbsp olive oil
- 4 small wholemeal buns
- 1 large tomato, sliced, ½ cucumber, sliced and chilli sauce, to serve
Method
- In a food processor, whizz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and some seasoning. Scrape into a bowl and mix with 80g of the breadcrumbs and the diced onions. Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 mins.
- Heat the oil in a frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don’t burn. To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices, a dollop of chilli sauce and the remaining coriander.
Crock Pot Chicken Tacos Recipe
Quick and easy shredded chicken flavored with salsa and taco seasoning in the crock pot! Prep: 5 minutes minsCook: 4 hours hrsServes: 3 Ingredients Instructions Tips Nutrition is only the chicken, salsa and taco seasoning. FRIDGE: Place cooled leftover chicken taco meat in an airtight …
Prawn, sugar snap pea & feta salad
Make this easy salad using the leftovers from our prawn, chorizo & courgette baked rice – it’s great for lunch the next day Ingredients: Directions: Nutrition per serving:
Mozzarella with spicy tomatoes & garlicky toast
Make the most of tomato season in summer with this simple recipe. You could finish with a drizzle of balsamic vinegar to bring out the sweetness
Ingredients:
- 2 tbsp extra virgin olive oil
- 1 tbsp honey
- 1 tbsp sherry vinegar
- 10g chives , finely chopped
- 1 red chilli , finely chopped
- 2 garlic cloves , 1 grated, 1 whole
- 250g tomatoes , a mix of colours and sizes works well, cut in half
- 2-3 slices of sourdough bread
- 240g ball of mozzarella
Directions:
- Whisk the olive oil with the honey, vinegar, chives, chilli and grated garlic in a medium bowl. Stir in the tomatoes and season well with salt and pepper. Set aside, covered at room temperature, for 1 hr.
- Toast the sourdough, then rub with the whole garlic clove. Put the toast on serving plates, tear over the mozzarella, then spoon the dressed tomatoes on top.
Nutrition per serving:
- kcal746
- fat37g
- saturates19g
- carbs65g
- sugars0g
- fibre4g
- protein35g
- salt2.79g
Panuozzo sandwich
Make your own baguettes and pesto to make these pizza-inspired sandwiches for the whole family. They’re surprisingly quick and easy to make and are great for lunch or a light dinner Ingredients: Directions: Nutrition per serving:
Pear & blackberry crumble with bay leaf custard
Celebrate autumn with a comforting pear and blackberry crumble. A crunchy oat and nut topping and bay-infused custard make for a stunning dessert Ingredients: Directions: Nutrition per serving:
Chicken meatballs
If your toddler enjoys feeding him or herself then try these moreish chicken meatballs, made with fresh veggies and chicken thighs. Serve with rice and broccoli for a satisfying dinner
Prep:15 mins
Cook:10 mins
Ingredients
- ½ celery stick, cut into small chunks
- 1 small carrot, cut into small chunks
- 500g boneless skinless chicken thighs, cut into chunks
- a few chives, snipped
- oil, for greasing
- boiled rice
- steamed broccoli
Method
- Heat oven to 200C/180C fan/gas 6. Blitz the celery, carrot, chicken and chives in a food processor until finely chopped. You may need to use a spatula to scrape the sides of the bowl a few times.
- Shape into small meatballs. If freezing, space out on a tray and put in the freezer. Once frozen, transfer to a freezer bag and take them out when needed. Defrost thoroughly in the fridge before cooking.
- To cook, put on a baking tray lined with greased foil and bake for 10 mins or until browned and cooked through.
- Served with boiled rice and steamed broccoli.
Tip
Jazz it up
If your family are partial to stronger flavours, serve with a little chilli or soy sauce for adults and older kids.
Nutrition per serving
- kcal28
- fat1g
- saturates0.2g
- carbs0.1g
- sugars0.1g
- fibre0.1g
- protein5g
- salt0.1g
Healthy baked beans
Another post on the topic: Tadalafil: Understanding the ‘Happy Weekend’ Pill and Its Uses Try our speedy, healthy recipe for homemade baked beans. It wins hands down when it comes to taste and texture, and delivers three of your five-a-day Ingredients: Directions: Nutrition per serving: