Beef sandwich with pink pickled onions
Make our spicy beef for dinner, then use the leftovers to make this filling sandwich with homemade pink pickled onions and punchy greens Ingredients: Directions: Nutrition per serving:
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Smoky vegan ‘chicken’ & chickpea wraps
Use vegan ‘chicken’ pieces to make these wraps fully plant-based. Enjoy with our homemade guacamole for a tasty and filling family-friendly meal Ingredients: Directions: Nutrition per serving:
Small-batch No-bake Bounty Bars
Small-batch No-bake Bounty Bars deliver rich coconut bliss wrapped in smooth chocolate all without the oven! Made in small batches for extra freshness, these bars combine sweet, chewy coconut with a creamy chocolate coating, creating a perfectly indulgent treat. Simple, satisfying, and packed with tropical flavor, they’re a quick fix for any dessert craving.
Prep Time:10 minutes mins
Freeze Time:1 hour hr
Servings: 8 bars
Equipment
- Small pan (about 1/2 a standard loaf pan)
Ingredients
- 2 tbsp coconut oil (28 g) you can probably sub (plant) butter
- 2 tbsp maple syrup (42 g)
- drop of vanilla extract
- pinch of salt
- 1/4 cup almond meal/flour (28 g) coconut or oat flour should work too
- 2/3 cup shredded coconut (60 g) I use unsweetened, small flakes
Chocolate coating
- 1/2 cup chocolate chips (90 g)
- 1-2 tsp coconut oil (10 g)
Instructions
- Line a small pan with parchment leaving some over-hang.
- In a small bowl add coconut oil, maple syrup, sugar, salt, vanilla, and microwave 20 seconds to melt, stir to combine.
- Add flour and coconut, mix it all up. Make sure all of the batter is wet and you get something that sticks together.
- Press into your pan, tucking it in evenly and freeze to set, at least 1 hour, ideally overnight.
- Microwave together the chocolate coating ingredients 30 sec at a time and stir until all chocolate is melted.
- Take your bars out and slice how you like.
- Dip them in the chocolate using 1-2 forks, set back on parchment. If needed freeze/refrigerate again to set the chocolate.
Notes
- If you don’t have a small pan just use a mini (or regular) muffin pan. Shape doesn’t matter y’all (unless you’re a food blogger ofc but that is my problem).
Nutrition
Calories: 155kcal |
Carbohydrates: 11g |
Protein: 2g |
Fat: 12g |
Saturated Fat: 9g |
Polyunsaturated Fat: 0.1g |
Monounsaturated Fat: 0.5g |
Trans Fat: 0.01g |
Cholesterol: 1mg |
Sodium: 8mg |
Potassium: 53mg |
Fiber: 2g |
Sugar: 8g |
Vitamin A: 17IU |
Vitamin C: 0.2mg |
Calcium: 24mg |
Iron: 0.5mg
Air-fryer sausage rolls
Make sausage rolls flavoured with apple and sage in the air fryer. If you’ve got a larger machine or a couple of drawers, feel free to double the recipe Ingredients: Directions: Nutrition per serving:
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:
Easter millionaire’s squares
Bring swirls of colour to your Easter table with our triple-layered squares, topped with sugared eggs. These no-bake bites would make the perfect Easter Sunday snack
Ingredients:
- 100g unsalted butter
- 100g dark chocolate, chopped into small pieces
- 100g marshmallows (vegetarian, if needed)
- 125g crispy rice cereal
- 397g can condensed milk
- 100g unsalted butter
- 100g light brown soft sugar
- 300g white chocolate, broken into pieces
- a mixture of food colouring gels (we used pink, yellow, green and blue)
- mini chocolate eggs, to decorate (optional)
Directions:
- Line a 20cm square cake tin with baking parchment. Tip the butter, dark chocolate and marshmallows into a saucepan over a low heat and warm for 2-3 mins, stirring occasionally until melted together. Watch closely to ensure the mixture doesn’t catch. Remove from the heat and leave to cool for a few minutes.
- Tip the cereal into a large bowl and pour over the warm melted chocolate mixture. Stir well with a silicone spatula until all the cereal is coated. Tip the mixture into the prepared tin and use the back of a spoon to press it firmly into the base and sides. Put in the fridge while you prepare the caramel layer.
- For the caramel, pour the condensed milk into a deep saucepan along with the butter and sugar. Warm over a low heat, stirring with a spatula until the butter has melted. Turn the heat up to medium and simmer for 5-10 mins until the mixture thickens and turns golden – when it’s ready, a line should form when you run your spatula along the base. (Don’t worry if there are some darker specks, just keep stirring the caramel so it doesn’t burn.) Pour the caramel over the cereal base and smooth the surface. Chill for at least 1 hr until set.
- Melt the white chocolate in a heatproof bowl in the microwave in 5-second blasts (about 1-2 mins total), stirring halfway through. Or, do this over a pan of simmering water, ensuring the base of the bowl doesn’t touch the water. Divide the melted chocolate between five bowls. Leave one bowl plain, then colour the remaining four bowls with a few drops of food colouring each. (We chose pale yellow, blue, green and pink.) If the chocolate starts to set as you’re mixing in the colours, return it to the microwave for about 30 seconds.
- Alternately spoon dollops of the coloured and plain white chocolate over the set caramel layer. Shake the tin gently until the surface is smooth. Use a skewer to gently swirl the chocolate to create a marbled effect, then scatter over the chocolate eggs and chill for 1 hr until set. Remove from the tin and cut into nine larger or 16 smaller squares.
Nutrition per serving:
- kcal381
- fat21g
- saturates13g
- carbs44g
- sugars0g
- fibre1g
- protein4g
- salt0.5g
Honey, sesame & halloumi skewers
Bored of the same old veggie skewers? With a honey-sesame glaze, these halloumi versions pack in flavour Ingredients: Directions: Nutrition per serving:
Summer rolls with peanut dipping sauce
Customise these summer rolls – make a nuoc cham (a Vietnamese fish sauce) or teriyaki sauce for dipping, or fill with avocado, beansprouts, or red peppers Ingredients: Directions: Nutrition per serving:
Juicy Lucy burgers stuffed with cheese & pickle
Up your burger game with these juicy, subtly spiced beef patties, stuffed with gooey cheese and tangy pickles. Serve with chips
Ingredients:
- 500g Morrisons Market Street 15% fat beef mince
- 1 tbsp all-purpose seasoning (we used Dunn’s River)
- 6-8 cheese slices , chopped
- 2 large pickles , finely chopped
- 4 brioche burger buns
- 3 tbsp vegetable oil
- 1 large tomato, sliced, lettuce leaves, ketchup and mayo, and French fries , to serve
Directions:
- Put the Morrisons beef mince and all-purpose seasoning in a large bowl and season with salt and pepper. Mix well with your hands, then shape into 4 large, very flat patties and 4 slightly smaller ones.
- Take a larger patty and put some cheese and pickle in the centre. Put a smaller patty directly on top, then fold up the edges of the larger patty onto the smaller one and seal it well with your fingers. Repeat to make 4 burgers in total.
- Heat a large frying pan over a medium heat and toast the cut sides of the brioche buns for 2-3 mins, until golden. Set aside. Pour in half the vegetable oil. Once shimmering, fry two patties at a time, for about 3-4 mins each side, pressing them down gently as they cook. They should be cooked to medium, with a nice crust and the cheese melted on the inside. Repeat with the remaining vegetable oil and patties.
- Leave the burgers to rest for 5 mins (the cheese will be extremely hot to begin with). Fill your brioche buns with the patties, tomato, lettuce, ketchup and mayo, and serve with fries on the side.
Nutrition per serving:
- kcal647
- fat38g
- saturates14g
- carbs40g
- sugars0g
- fibre3g
- protein35g
- salt2.35g
Baked veggie korma
Baked Veggie Korma is a mild, creamy, and nutritious dish perfect for kids! Packed with tender roasted vegetables, chickpeas, and a fragrant korma sauce, this meal offers a comforting blend of coconut, mild spices, and a hint of sweetness. Baking the korma enhances the flavors …