Making Holiday Hunger a Thing of the Past
Benefits of recipe
Time to make- 10 mins Serving size- makes 6 small pancakes.
Ingredients
1 medium Banana- yellow bananas with some brown spots give a sweeter flavour.
1 large Egg- needed to bind the ingredients together.
2tbsp Flour- your choice of flour- (plain flour, wholewheat, oat flour or gluten free flour.) Swap 1tbsp flour for porridge oats to get some wholegrains in.
¼ tsp Cinnamon (optional)
Equipment
Fork, Bowl, Frying pan, Tablespoon, Teaspoon, Spatula
How to cook: -
Serving Suggestions
Storage instructions
These tend to store in an air-tight container for only 1-2 days. You can freeze pancakes and they will last up to 3 months in the freezer. To reheat, gently heat in the microwave- 20 seconds should be enough.
Benefits of recipe
Time to make- 50mins Serving size- 17 small fishcakes.
Ingredients
500g Potatoes- (peeled and cut into chunks approx. 3-5cm cubes). Floury potatoes are best – Maris Piper, King Edward, Desiree
2 x Spring onions finely diced- could use Leeks instead.
2 x cans Tuna in spring water (drained well)
Juice of 1 Lime- could swap for lemon instead.
2tbsp fresh Coriander finely chopped- could use parsley instead.
30g Breadcrumbs
Equipment
Saucepan, potato masher, bowl, spoon, tablespoon, baking tray, greaseproof paper.
How to cook: -
Serving suggestions
Storage instructions
REFRIGERATE - Form the fish cakes and refrigerate in an airtight container for up to 24 hours. If you have already cooked the fish cakes allow them to cool, refrigerate, and bake to reheat.
FREEZE - Place fish cakes (uncooked) on a baking sheet and freeze until solid. Transfer to a freezable container/Ziplock bag for up to 1 month. Bake from frozen (add an extra 10 mins) or allow to thaw in the refrigerator overnight. Bake as per recipe.
Benefits of recipe
Time to make-30mins Serving size- 4.
Ingredients
1 tbsp Vegetable Oil
8 Pork Sausages
1 Onion, sliced.
1 Red Pepper, diced.
250g New Potatoes, thinly sliced.
2 x 400g Baked Beans (No added sugar version)
2 tbsp Worcestershire sauce
Equipment
Frying pan, chopping board, chopping knife, casserole dish
How to cook: -
1. Preheat the oven to 220ºC, 200C Fan. Heat the oil in a frying pan and fry the sausages for 3–4 minutes until browned. Remove from the pan and cut each sausage into 3. Keep the sausages to one side.
2. Fry the onion, pepper, and new potatoes for 5 minutes.
3. Return the sausages to the frying pan with the baked beans and Worcestershire sauce and bring to the boil. If the mixture seems thick add splash of water to loosen up. Transfer to a casserole dish, cover, and bake in the oven for 25 minutes.
Serving Suggestions
Serve with a side of vegetables i.e. sweetcorn, broccoli, carrots.
Serve on toast
Serve with jacket potato/ roast potato/ mashed potato
Storage instructions
REFRIGERATE: Allow to cool and store in an airtight container for up to 2 days.
FREEZE: Once cooled, add to a freezable container or Ziplock bag. Freeze for up to 2 months.
RE-HEAT: Thaw in the refrigerator, overnight, reheat in a saucepan or microwave until piping hot.
Benefits of recipe
Time to make- 1hr 30 mins Serving size- 4.
Ingredients
1 tbsp Olive Oil
1 Onion (red, white or brown) finely chopped.
1 Celery stick finely chopped.
2 Garlic cloves minced/finely chopped.
1 Red pepper finely chopped.
500g Lean beef mince
3 tsp Ground cumin
3 tsp Smoked paprika.
2 tsp Dried Oregano
Equipment for each recipe
Chopping board, chopping knife, grater, teaspoon, tablespoon, large saucepan with lid
How to cook: -
Serving Suggestions
Storage instructions
REFRIGERATE: Allow to cool and store in an airtight container for up to 2 days.
FREEZE: Once cooled, add to a freezable container or Ziplock bag. Freeze for up to 2 months.
RE-HEAT: Thaw in the refrigerator, overnight, reheat in a saucepan or microwave until piping hot.
Benefits of recipe
Time to make- 25mins Serving size- 6.
Ingredients
1 tbsp Olive Oil
1 Onion finely chopped.
1 teaspoon Garlic minced or finely chopped.
1 Red Pepper finely chopped.
1 Carrot, grated.
190g broccoli, cut up into small chunks.
75g Peas
75g Sweetcorn
6 Eggs
2 tbsp Whole Milk * Can replace with cream if you prefer.
35g Cheddar Cheese grated.
1 tsp Dried Oregano
½ tsp black pepper
Salt (to taste) *Do not add salt if serving to baby.
Equipment
9inch square baking dish, frying pan, chopping board, chopping knife, mixing bowl, whisk/fork, teaspoon, tablespoon.
How to cook: -
1. Preheat oven to 220c / 200C Fan.
2. In a mixing bowl, whisk together the egg, milk, cheese, herbs and seasoning.
3. Heat oil in a frying pan, add the onion and garlic and cook for approx. 5 mins. Add the red pepper and carrot and cook for a further minute. Add the broccoli and cook for a further min. Stir in the peas.
4. Grease the oven proof dish with a splash of oil and rub it into the sides.
5. Add in the cooked veg mixture.
6. Give your egg mixture a final whisk and pour the mixture over the vegetables. Stir briefly to distribute the mixture evenly across the pan.
8. Cool in the oven dish for 5 mins and then slice and serve.
Storage instructions
REFRIGERATE: Store the frittata in an airtight container for up to three days. Serve chilled, bring to room temperature, or gently reheat.
FREEZE: This frittata does not freeze well; the texture becomes rubbery and overly moist.
Benefits of recipe
Time to make- 1 hour Serving size- 5.
Ingredients
1 tablespoon Olive Oil
5x chicken breasts or chicken thighs (add 10 mins cook time for thighs)
120g Chorizo Cut into 2.5 cm chunks.
500g Sweet Potato Cut into 2.5 cm cubes. This could be swapped for diced baby potatoes.
2 Red Onions Peeled and cut into wedges- can swap for brown onions.
2 Red Peppers deseeded and cut into wedges.
2 tsp Smoked Paprika
2 tsp Dried Oregano
Juice of 1 lemon
Equipment
Large baking tray, chopping board, teaspoon, tablespoon.
How to cook: -
1. Pre-heat oven to 180C Fan
2. Place the oil on a large baking tray and rub the chicken breasts or thigh in the oil.
3. Add the chorizo, sweet potato, red pepper and onion to the tray.
4. Sprinkle with the smoked paprika and dried oregano and rub into the chicken breasts. Give everything a mix.
5. Cook for 35-55 mins. Halfway through cooking, remove from the oven to give the vegetables/ chorizo a stir and to baste the tray contents with the juices.
6. Add the lemon juice and stir through.
Serving Suggestions
Storage instructions
If you find yourself with leftovers, refrigerate them in an airtight container for up to 3 days. Left over idea: -
Quesadillas: Shred the cooked chicken. Place it on one half of a flour tortilla, along with the leftover veggies, and top with shredded cheese. Fold it over and pan-fry until the chicken is piping hot and the cheese is melted.
Tom Kerridge has created 52, pocket friendly and seriously tasty recipes that the whole family can cook – dishes to fill hungry tummies. These recipes are simple and easy to follow with emphasis on limited equipment and inclusion of store cupboard goods with a longer shelf life.
Click on these You Tube recipes from The Friendly Food Club and scroll down this page for more of our written recipes. Delicious and easy to do! Get the children involved too ...
Check out the following tasty recipes made by a recipient of the summer food parcels who happens to be an ex-chef. He's used items from the food parcels to come up with these tempting treats and shared the recipes with us so that we can all enjoy them.
750g Tomatoes (ideally slightly overripe)
2 tbsp White Wine Vinegar
1 tbsp Sea Salt (plus more if needed)
250g Caster Sugar (plus more is needed)
2 tsp Tomato Puree
Lower the heat and simmer gently until all of the moisture has evaporated and you’re left with a sticky, Jammy puree.
Allow to cool, puree if you wish, then store in sealed, sterilised Jars for up to 1 month in a fridge.
You can also include other ‘Past their Best’ vegetables in the 750g weight, Peppers, Courgettes, Celery and Carrot all work well. Just remember to taste and season before sealing the jars!
2 Jam-Sized Jars.
2 Slices of thick Sourdough or Toasty-Style Bread
1 tin Tuna
Salad Cream
Seasoning
Grated Cheese
Chilli Flakes
Spring Onions
Mayonnaise
Pre-Heat the Oven to 200c, toast the Bread and drain the liquid from the Tuna tin.
In a Bowl, mix the Tuna Flakes with a good squirt of Salad Cream, a pinch of salt and pepper, any extras such as Chilli Flakes, Spring Onions etc and set aside.
When toasted nicely, place the Bread on a Baking Tray, lined with a piece of Tin Foil.
Spread the Tuna Mix on the Toast and top with as much Grated Cheese as you can balance on top, a final season with Salt & Pepper and place in the Oven until melted, bubbling and Golden Brown.
1 / 2 Portions depending on Size.
Makes 8 fish cakes
Ingredients
500g tinned or fresh potato
500g tuna (or any other tinned fish)
2 slices of stale bread
1 tablespoon of flour
1 egg
2 tablespoons of oil
Method
1. Drain the tinned potato (or cook the fresh potato until soft).
2. Drain the fish and then add to the potato and mash until combined. Put the mixture into the fridge and chill for 30 minutes.
3. Remove mixture from fridge and divide evenly into 8 balls.
4. Grate or blitz the bread in a blender to make breadcrumbs. Add the flour to the breadcrumbs and stir.
5. Beat the egg in a wide bowl.
6. Dust your hands with flour then take a ball of fish mixture and shape into a cake shape. Dip this in the beaten egg and then dip each side in the breadcrumb mixture. Set aside
7. Heat oil in a frying pan. When hot fry the fishcakes for approx. 5 minutes on each side. Or you can spray them with oil and bake in the oven at 180°C for 20 minutes.
Serves 6
Ingredients
75G butter
150g flour
4 eggs
4 tablespoons of milk
100g cheese (grated)
2 onions (chopped)
Oil for frying
Method
1. Make pastry: Rub butter into the flour until it looks like breadcrumbs. Add a little water and mix until a dough is formed. Chill for 30 mins if possible.
2. Heat the oil in a frying pan and fry the onions until light brown. Leave to cool. Heat oven to 190°C.
3. Beat the eggs and milk together and add salt and pepper.
4. Roll out pastry and use to line a 9” flan dish.
5. Tip onions onto pastry and spread out evenly. Spread the grated cheese over the onions.
6. Pour the egg mixture on top of the onion and cheese.
7. Bake quiche in oven for 25-30 minutes or until the filling is set and the pastry is golden brown.
Serves 6
Ingredients
8 sausages
1 tablespoon of oil
1 onion (chopped)
1 large carrot (grated)
3/4 pint of vegetable stock
3 tablespoons of tomato puree
50g butter or margarine
50g flour
600ml of milk
500g pasta (penne is best)
100g cheese (grated)
Method
1. Cut sausages into chunks with scissors.
2. Heat oil in a large frying pan then fry onion until soft.
3. Add sausage chunks to the frying pan and brown.
4. Add the grated carrot, vegetable stock, tomato puree and salt and pepper.
5. Bring to the boil then turn down the heat and simmer for 15 minutes.
6. Cook pasta. Preheat oven to 190°c.
7. Make a white sauce: Melt butter in a small saucepan, add the flour and mix to a stiff paste. Very gradually whisk in the milk a little at a time until the sauce is smooth. Put back on the heat and bring to the boil, stirring all the time until it thickens. Simmer for 2 minutes.
8. Drain the pasta and tip half into a large deep dish. Spoon over the sausage sauce. Top with the remaining pasta and then pour the white sauce on top.
9. Sprinkle with the grated cheese and bake in the oven for 20-25 minutes.
Serves 4/6
Ingredients
500g minced beef
1 onion (chopped)
1 carrot (finely diced)
1 clove of garlic (crushed)
1 heaped tablespoon of tomato puree
1 tin of chopped tomatoes
150ml beef stock
1 bayleaf (optional)
½ teaspoon dried thyme (optional) Salt and pepper
Method
1. Preheat oven to 160°C.
2. Using a large lidded ovenproof casserole dish, fry the vegetables in a little oil until they are soft.
3. Add the minced beef and fry until browned.
4. Add the garlic, tomato puree, tinned tomatoes, stock, herbs and salt and pepper. Bring to the boil and then cover with a lid and transfer to the oven for 1 hour.
5. After 1 hour remove the lid and stir the sauce. Return to the oven to cook uncovered for a further 30 minutes - 1 hour until the meat is tender and the sauce is thick.
6. If you don’t have an ovenproof casserole dish you can use a large saucepan and cook on the hob.
Serves 4/6
Ingredients
1.5kg potatoes (peeled and very thinly sliced)
2 large onions (peeled and sliced)
125g cheese (grated)
25g butter or margarine
25g flour
300ml milk
Method
1. Preheat oven to 180°C. Grease a large casserole dish with oil.
2. Make a white sauce with the butter, flour and milk (see Sausage Pasta Bake recipe).
3. Place a layer of sliced potato at the bottom of the casserole dish. Add a layer of sliced onion followed by a layer of grated cheese.
4. Repeat this layering leaving enough potato and cheese to use for a final topping.
5. Before adding the topping, pour the white sauce over the layers.
6. Finish with a layer of potato and grated cheese.
7. Bake for 1 ½ - 2 hours or until the potato is cooked. If the top starts to brown too fast put some foil over the dish.
Serves 4/6
Ingredients
250g long grain rice
150g frozen or tinned peas
2 large onions (chopped)
3 cloves of garlic (crushed)
1 pepper
200g mushrooms
½ teaspoon chilli powder
1 tablespoon curry powder
4 tablespoons soy sauce
Salt and pepper
Method
1. Cook the rice according to the instructions on the packet. Add the frozen peas to the saucepan 3 minutes before the end of cooking time. Drain well and set aside.
2. Heat some oil in a frying pan and cook the onions, pepper, mushrooms and garlic for approx 5 minutes.
3. Add the spices and stir well.
4. Tip in the cooked rice and peas and toss together with the soy sauce. Fry for a further minute.
5. Add salt and pepper to taste.
