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FRUIT ICE LOLLIES(Vegetarian Friendly)YOU WILL NEED100g Mango2 Bananas400g Yogurt2 Kiwis100g Frozen Raspberries100g Froz...
25/07/2026

FRUIT ICE LOLLIES
(Vegetarian Friendly)

YOU WILL NEED
100g Mango
2 Bananas
400g Yogurt
2 Kiwis
100g Frozen Raspberries
100g Frozen Blackberries

METHOD
1) Blitz the mango with ½ banana and 100g yogurt in a blender until smooth. Divide between six ice lolly moulds and insert a stick into each. Hold each stick upright in the mould, and secure on both sides with tape. Freeze for 1 hr until set.

2) Repeat with another ½ banana, 100g more yogurt and Kiwi, and pour that over the banana layer. Freeze for another 1 hr until set.

3) Repeat with the raspberries, and then the blackberries, freezing each layer before topping with the next.

4) Cover and freeze the lollies overnight. Able to be kept in the freezer for up to two months.

CABBAGE SOUPYOU WILL NEED(For the Soup)4 tbsp Sunflower Oil (or Olive Oil, if preferred)1 Large Onion, diced1 large carr...
05/03/2026

CABBAGE SOUP

YOU WILL NEED
(For the Soup)
4 tbsp Sunflower Oil (or Olive Oil, if preferred)
1 Large Onion, diced
1 large carrot (peeled & diced)
3 Garlic Cloves (chopped)
2 tsp Sea Salt
1 tsp Crushed Chilli Flakes
1 Small Savoy Cabbage (roughly shredded)
4 Baby Leeks (sliced)
1 Baking Potato (peeled & diced)
900ml Chicken or Vegetable Stock

(For the Cheesy Toasts)
1 Baguette (sliced into 6-8 pieces)
6-8 Slices Mature Cheddar

METHOD
1) To make the soup, heat the oil in a very large saucepan or casserole. Add the onion, carrot, garlic, salt and chilli flakes. Fry over a high heat for 5 minutes and then turn the heat down to low. Cook for another 10 minutes or until softened.

2) Add the cabbage, leeks and potato and pour in the stock. Bring to the boil and then turn the heat down to low. Simmer for 20 minutes or until the potatoes are softened and starting to break up. Keep warm.

3) To make the cheesy toasts, preheat the grill to high. Place the baguette slices on the grill tray and cover with the cheese. Grill until bubbly and browned.

4) Serve the warm soup in bowls with the cheesy toasts on the side.

SLOW COOKED BEEF CURRYYOU WILL NEED4 tbsp Sunflower Oil800g Beef (preferred cut, cut into small pieces)2 Onions (finely ...
24/01/2026

SLOW COOKED BEEF CURRY

YOU WILL NEED
4 tbsp Sunflower Oil
800g Beef (preferred cut, cut into small pieces)
2 Onions (finely chopped)
2 Garlic Cloves (finely chopped)
2 Chillies (finely chopped, plus extra to taste)
2.5cm/1in piece Fresh Root Ginger (peeled & finely grated)
3 tsp Ground Cumin
3 tsp Ground Coriander
2 tsp Ground Turmeric
400g Tinned Chopped Tomatoes
2 tsp Garam Masala
200g Natural Yoghurt
20g Fresh Chopped Coriander (optional)

METHOD
1) Heat half of the oil in a frying pan and fry the beef pieces for 4–5 minutes, or until browned all over. (You may need to brown the meat in batches.) Tip the browned meat into the slow cooker.

2) Heat the remaining oil in a frying pan and fry the onions for 5 minutes, then add the garlic, chilli and ginger and fry for another 2–3 minutes. Add the spices and fry for another minute, then tip the mixture into the slow cooker.

3) Add the chopped tomatoes to the slow cooker, then fill one of the empty cans with water and add the water to the slow cooker.

4) Stir everything together, pressing down so that everything is covered in liquid and cook for 8–10 hours on low.

5) About 30 minutes before serving, stir in the garam masala and yoghurt and season to taste with salt and a little more chilli. Cook for a further 30 minutes, then stir in the coriander.

BREAKFAST EGG BITESYOU WILL NEED5 Eggs200g Cottage Cheese200g Macsween Haggis1 Pack of PancettaBlack PepperButter (For g...
15/01/2026

BREAKFAST EGG BITES

YOU WILL NEED
5 Eggs
200g Cottage Cheese
200g Macsween Haggis
1 Pack of Pancetta
Black Pepper
Butter (For greasing tin)
Chives

METHOD
1) Into a food processor, add the eggs, cottage cheese and black pepper, and blend together.

2) Next fry your pancetta for 5-6 minutes. Microwave the haggis for 2 minutes. Meanwhile, grease a muffin tin and add in a teaspoon of the haggis into each muffin casing. Pour equal amount of the egg mixture into the muffin tins.

3) Top with chives, and cook for around 15-18 minutes at 180°c

INDIAN STYLE CHICKEN CLEAR SOUPYOU WILL NEEDLeftover Roast Chicken or Turkey (shredded)Chicken or Turkey Bones (carcass ...
31/12/2025

INDIAN STYLE CHICKEN CLEAR SOUP

YOU WILL NEED
Leftover Roast Chicken or Turkey (shredded)
Chicken or Turkey Bones (carcass is optional but best)
1 Onion (sliced)
1 tsp Grated Ginger
2 Garlic Cloves (crushed)
½ tsp Black Pepper
½ tsp Cumin Powder
¼ tsp Turmeric
Salt (to taste)
Fresh Coriander
½ Lemon
1 litre Water

METHOD
1. Begin by simmering your chicken/turkey bones (or carcass), onion, ginger & garlic in 1 litre water for around 20–25 mins.

2. Carefully strain so you get a clear, fragrant stock.

3. Next add your shredded chicken or turkey, cumin, tumeric and salt.

4. Simmer for around 5–7 minutes.

5. Finish by squirting lemon juice and a sprinkling of coriander.

TO***CO ONIONSYOU WILL NEED1 Large Onion.125g Flour1tbsp Paprika.1tbsp Cayenne Pepper.Salt & Black Pepper (to taste)METH...
31/12/2025

TO***CO ONIONS

YOU WILL NEED
1 Large Onion.
125g Flour
1tbsp Paprika.
1tbsp Cayenne Pepper.
Salt & Black Pepper (to taste)

METHOD
1. Peel and thinly slice the onion into rings (you can also use a mandolin to slice, if preferred).

​2. Next whisk together the flour, paprika, cayenne pepper, salt and black pepper.

​3. Toss the onion slices in the flour mixture until evenly coated. Shake off any excess flour because you want a dusty coating, not a heavy batter.

4. Fry in small batches in hot oil for about 2-3 minutes. Remove as soon as they are dark golden-brown — they can go from perfect to burnt very quickly.

CRISPY SLICED GARLIC MUSHROOMSYOU WILL NEED150g Small Button or Cremini Mushrooms (stems trimmed)60g All Purpose Flour2 ...
24/12/2025

CRISPY SLICED GARLIC MUSHROOMS

YOU WILL NEED
150g Small Button or Cremini Mushrooms (stems trimmed)
60g All Purpose Flour
2 Large Eggs (beaten)
80g Breadcrumbs
100g Grated Parmesan Cheese
2 Garlic Cloves (minced)
1tsp Fresh Chopped Parsley.
1/2tsp Paprika
Salt and Black Pepper (to taste)
Sunflower Oil (for frying)

METHOD
1) Begin by preparing 3 shallow bowls. In the first bowl, add your flour, salt and pepper. In the second bowl, pour in your beaten eggs. In the final bowl, mix your breadcrumbs, parmesan, garlic, parsley, paprika, and a touch more salt, and pepper.

2) Now add your mushrooms into the flour, then transfer to a sifter or colander and sift over a plate to remove any excess flour. Next coat in egg, by drizzling the egg carefully over the mushrooms, whilst gently shaking them to evenly coat. Finally, carefully sprinkle the breadcrumbs over the mushrooms, again whilst gently shaking the mushrooms so they stick.

3) In a medium sized frying pan, heat your sunflower oil over medium heat until sizzling and fry your mushrooms for 2–3 minutes, turning occasionally, until golden and crispy. Transfer onto kitchen roll on plate in order to drain any excess oil. Garnish & Serve: Sprinkle with fresh parsley and serve

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