Making Holiday Hunger a Thing of the Past
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.
