All the recipes posted so far can be found in alphabetical order below …



African Peanut Stew


  • 2 tbsp vegetable oil
  • 2 large onions finely chopped
  • 6 large garlic cloves crushed
  • 3 tbsp grated ginger
  • 3 tsp ground corriander
  • 3 tsp ground cumin
  • 1 tsp cayenne pepper
  • 3 bay leaves
  • 1.5 kg chicken thighs skin removed
  • 400 g chopped tomatoes
  • 300 g smooth peanut butter
  • 500 ml chicken stock
  • 4 fillets white fish cut into chunks (optional)
  • 3 sweet potatoes cut into chunks
  • 2 red peppers deseeded and cut into chunks
  • 1 tsp salt
  • 1 tsp ground black pepper


  1. Fry onions for 5 mins

  2. Add garlic, ginger, coriander, cumin and cayenne pepper. Fry on a low heat for 1 minute.

  3. Pour in chopped tomatoes, peanut butter and chicken stock. Stir until peanut butter has dissolved. Add chicken and simmer for 30 mins. Stir frequently to prevent the peanut butter sticking to the bottom of the pan.

  4. Stir in sweet potato, red pepper and fish if using. Simmer for another 30 mins.

  5. Scatter with chopped coriander and serve with rice balls and lime wedges.



Banana Pancakes with Blueberry Yogurt and Maple Syrup



  • 1 large ripe banana (the blacker the better)
  • 1 large free range egg
  • 2 tbsp oats
  • Pinch of salt
  • Nob of butter

Blueberry Yogurt

  • 100 g defrosted frozen blueberriesblueberries (excess liquid drained off)
  • 200 g low fat natural yogurt
  • Maple syrup to serve


  1. Mash the bananas then whisk in the egg, oats and salt. Leave to absorb for a few minutes.
  2. Heat the butter on a low-medium heat in a large frying pan and ladle in the mixture making 3 small pancakes.
  3. When bubbles appear flip the pancakes over.
  4. Once the pancakes are cooked, about 5 minutes total, mix together the berries and yogurt and serve over the pancakes with a drizzle of maple syrup.

Recipe Notes

Blueberries are another food well known for their positive impact on the brain. You can use fresh ones too but the juices from defrosted blueberries mixes nicely into the yogurt, colouring and flavouring it – plus they are cheaper!

These are also nice served with plain yogurt or crème fraîche.

Banoffee Pie


  • 100 g butter
  • 250 g digestive biscuits
  • 397 g carnation caramel tin
  • 2 large ripe bananas sliced
  • 300 ml double cream whipped
  • grated dark chocolate to decorate


  1. Grease and base line a 20cm loose bottomed tin
  2. Crush the digestive biscuits till they are crumbs
  3. Mix through the melted butter
  4. Press the mixture onto the bottom and sides of the tin and chill for at least 10 minutes (a good time to whip the cream and slice the bananas).
  5. Remove from fridge, spoon in the caramel and level out (be careful not to stir the caramel or it can become too loose)
  6. Place banana slices on top of the caramel.
  7. Top with whipped cream and decorate with grated chocolate.


5 from 1 vote

BBQ Pulled Pork Recipe


  • 2 large onions roughly chopped
  • 2 sticks of celery finely chopped
  • 4 large garlic cloves finely chopped
  • 1 tblsp dried thyme
  • 1 tsp hot cayenne pepper or to taste
  • 1 tin chopped tomatoes passata for smoother finish
  • 200 ml water
  • 1 tblsp Worcestershire sauce
  • 75 g soft dark brown sugar
  • 50 ml malt vinegar
  • 1 tblsp yellow mustard
  • 1 chicken stock cube
  • 1.8-2 kg pork shoulder


  1. Fry onions and celery till soft. 

  2. Add garlic, thyme and cayenne pepper and cook for 1-2 minutes. 

  3. Add all other sauce ingredients and mix well.

  4. Add pork shoulder and coat with sauce. 

  5. Leave in slow cooker on high for 4-5 hours. 

  6. Remove skin. This should come away easily. Pull apart the remaining meat with 2 forks. Stir pulled meat through the sauce and leave in slow cooker for another hour. 

  7. Skim off excess fat. 

Recipe Notes

If you don't have a slow cooker this can be cooked in the oven. Follow instructions above and put all ingredients into a lidded casserole dish. Place in preheated oven 150C/130C fan/gas 2 for 4-5 hours until the skin comes away easily and the meat can be pulled apart. Stir pulled meat through sauce and place back in the oven for 30 mins.


Caribbean Chicken Curry


  • 1 tbsp oil
  • 2 onions chopped
  • 4 garlic cloves chopped
  • Thumb size piece of ginger grated
  • 1 tbsp thyme
  • 2 tbsp curry powder
  • 0.5 tsp hot ground chilli or to taste
  • 2 sweet potatoes peeled and cut in small chunks
  • 6 skinless boneless chicken breasts chopped into chunks
  • 400 g can coconut milk
  • 150 g cherry tomatoes
  • A few sprigs of corriander sprigs for garnishing optional


  1. Fry onion in oil for 5 minutes on low heat.

  2. Add garlic and ginger and cook for 1 minute.
  3. Add curry powder and thyme and cook for a further 2 minutes, stirring frequently.
  4. Stir in the coconut milk, chicken and sweet potato and simmer for 10-12 minutes.
  5. Add tomatoes and simmer a further 2 mins.
  6. Serve the curry with plain rice, wedges of lime and sprinkled with coriander. Or try it with rice and peas.

  7. Don’t forget to season with salt and pepper!

5 from 2 votes

Chicken in a creamy mushroom and white wine sauce


  • 2 tbs butter
  • 4 chicken breasts
  • 1 large onion
  • 200 g sliced mushrooms
  • 100 ml white wine
  • Good squeeze of lemon juice
  • 100 ml single cream
  • Salt and pepper to taste


  1. Season and sear the chicken all over in butter until golden brown
  2. Remove chicken from pan and set aside, add onions, fry until soft
  3. Add mushrooms and cook for 2 minutes
  4. Add white wine and lemon juice

  5. Cook for 2 minutes more then add the chicken back in the pan and cook for 10 minutes until the chicken is cooked through
  6. Turn the heat to low and add the cream, heat through
  7. Serve with mash and green beans if you like

Recipe Notes

If you don't have any white wine in the house try using 25 ml of white wine vinegar and 100ml of chicken stock instead. 

Chilli Con Carne


  • 3 medium onions roughly chopped
  • 4 carrots cut into chunks
  • 2 large sticks celery finely chopped
  • 2 tbsp ground cumin
  • 2 tbsp ground corriander
  • 1 tsp ground cinnamon
  • 1 tsp ground chilli
  • 2 tbsp dried oregano
  • 4 crushed garlic cloves
  • 1 kg minced beef
  • 3 tbsp balsamic vinegar or red wine
  • 2 tbsp tomato puree
  • 2 400 g tins of chopped tomatoes
  • 1 tin of water
  • 1 400 g tin red kidney beans
  • 1 400 g tin pinto beans
  • 1 400 g tin chick peas
  • 3 large red/yellow bell peppers cut into chunks
  • Salt and pepper to taste.


  1. Fry onions, carrots and celery for 5 minutes.
  2. Add herbs, spices and garlic and cook for 3 minutes.
  3. Tip in mince and cook till browned.
  4. Pour in vinegar and tomato puree and simmer for 1 minute
  5. Add chopped tomatoes and water and simmer for 30 minutes.
  6. Pour in beans and simmer for a further 20 minutes.
  7. Add peppers and simmer for 10 more minutes

Recipe Notes

Serve with rice grated cheese and yogurt / in a jacket potato / or even put it in wraps, place in a casserole dish with some more sauce and cheese on top and bake for a simple take on enchiladas.

Tip for kids who don't like beans: 2/4 of our kids don't like beans. For them I mash up their portion with a fork and it all goes down a treat!

Chocolate Chip Shortbread


  • 250 g Unsalted Butter very soft
  • 115 g Golden caster sugar
  • 350 g Plain flour
  • Pinch of Salt
  • 1 tsp Vanilla essence
  • 100 g Milk chocolate chips
  • 100 g Dark chocolate chips


  1. Beat together the butter and sugar.

  2. Add all the other ingredients and knead until just combined.

  3. Split mixture in two, shape into a sausage and wrap in clingfilm. Shape cylinder into a heart. Chill for 30 minutes.

  4. Remove from fridge and unwrap, slice hearts about 1 cm thick and place on a baking tray lined with baking paper.

  5. Chill for 10 mins while oven heats to 180C.

  6. Bake for around 18 mins, until cookies are light golden brown.

  7. Cool on a wire rack. 

Recipe Notes

This recipe makes a lot of biscuits. I usually only bake one half and freeze the other. It lasts for at least a month in the freezer. Allow to defrost for 24 hours in the fridge before continuing from step 4.

Chocolate Fondants


Preparing the tins

  • 50 g butter
  • cocoa powder

Making the batter

  • 200 g dark chocolate broken into small pieces
  • 200 g butter chopped in cubes
  • 200 g caster sugar
  • 4 eggs and 4 yolks
  • 200 g plain flour
  • Good pinch of salt


  1. Firstly melt the 50g of butter and brush it thickly over the inside of the muffin trays. Place them in the freezer for 5 mins to chill, then brush more butter into the holes. Once the melted butter is used up dust each muffin hole with cocoa powder, tipping the moulds and tapping off the excess, so all the butter is covered in a fine layer.
  2. Gently heat the remaining 200g of butter and 200g of chocolate in a large heatproof bowl in the microwave in bursts of 30 seconds stirring frequently until they are both completely melted. This can also be done in a bowl over a pan of simmering water. Once melted and well mixed, leave this to one side to cool.
  3. Whisk the eggs and egg yolks with the cater sugar until it is pale and the whisk leaves a trail which remains for 2 seconds. Sift and gently fold the flour and salt into the egg mixture.
  4. Fold in the chocolate mixture, only adding a third at a time until it is completely mixed through.
  5. Fill each muffin hole to the top, there should be just enough mixture to fill all 12 holes.
  6. Place the tins in the fridge for 30 mins while you wait for the oven to heat to 200C /180C fan/Gas 6.
  7. Bake the fondants for 10 minutes. (You may need to experiment with times depending on your oven and how gooey you like your fondant!)
  8. Gently remove the fondants from each muffin hole and place on plate. Serve with whipped cream or vanilla ice cream.
  9. If you want to freeze the fondants you can bake them from frozen, just add 5 minutes to the cooking time.

Chorizo Pasta Bake


  • 500 g penne pasta
  • 1 tbsp olive oil
  • 250 g chorizo diced
  • 2 400 g tins of chopped tomatoes
  • 1 tsp dried basil
  • 250 g drained and sliced fresh mozzarella
  • 1 pinch sugar
  • salt and pepper to taste


  1. Cook the pasta according to pack instructions.
  2. Fry the diced chorizo for a few minutes until it starts to release its oils.
  3. Add the chopped tomato and bring to a simmer
  4. Add the basil, salt, and pepper to taste, and a pinch of sugar.

  5. Allow to simmer for 10 minutes.
  6. Stir the cooked pasta through the sauce.
  7. Tip the pasta and sauce into a casserole dish and scatter the mozzarella on top.
  8. Grill under a medium grill for 5 minutes, until the cheese is golden brown, and serve hot with chilli flakes and salad, if you like.

Recipe Notes

If preparing ahead of time do not grill, simply leave the prepared pasta bake to cool, then chill. When ready to eat, place in a preheated oven at 170C for 20 mins, or until the pasta is heated all the way through and the cheese is golden brown.


Alternatively, to make this recipe even quicker, instead of turning it into a pasta bake, serve it straight from the pan with grated parmesan!

Coconut Ice


  • 1 lb caster sugar
  • 1/4 pint milk
  • 5 oz desiccated coconut
  • 2-3 drops red food colouring


  1. Grease a small square tin.
  2. Gently heat caster sugar with milk till sugar dissolves.
  3. Bring to a rapid boil for 10 mins.
  4. Add 5 oz desiccated coconut, you now need to work pretty quickly.
  5. Stir.
  6. Press half the mixture in the tin.
  7. Colour the remaining with a couple of drops of red food colouring and press the rest into the tin.
  8. Mark into squares with the back of a knife and allow to cool, then cut into squares.


5 from 1 vote

Coconut mushrooms


  • 250 g digestive biscuits
  • 395 g condensed milk
  • 50 g desiccated coconut
  • 2 tbls cocoa
  • 1 bag mini marshmallows


  1. crush the biscuits into fine crumbs using a processor or rolling pin

  2. mix in the cocoa

  3. stir in the condensed milk and form into balls

  4. push in a marshmallow to look like the stem of the mushroom

  5. roll in coconutcoconut and chill


Creamy Pasta Bake


  • 1 tbsp vegetable oil
  • 6 rashers bacon
  • 2 large leeks thinly sliced
  • 8 large mushrooms thinly sliced
  • 300 ml crème fraîche
  • 400 g tagatelli pasta use penne or fussili if making a pasta bake
  • salt and pepper to taste


  1. Put on a pan of salted water to boil while you chop your ingredients

  2. Fry the bacon until crispy
  3. Add the leeks, fry for 1 minute and put pasta into boiling water to cook according to pack instructions.
  4. Add mushrooms and fry till cooked
  5. Turn the heat down low and add the crème fraiche along with black pepper to taste.
  6. Drain the pasta, retaining 1 tablespoons of the cooking liquid to add to the sauce.

  7. Mix the pasta and reserved cooking liquid through the sauce and serve with parmasan.

  8. Alternatively place the pasta in a casserole dish, grate cheese on top and cover till ready to cook.
  9. Place in a preheated oven at 180C for 20-30 minutes until heated through and golden brown on top.
  10. Serve with sweet corn, salad and garlic bread if you like


Giggle Cake


  • 113 g butter or margarine 4 0z
  • 200 g golden caster sugar 1 cup
  • 175 g dried fruit 1 cup
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • 230 ml water 1 cup
  • 1 pinch salt optional
  • 250 g self-raising flour 2 cups


  1. Put butter or margarine, sugar, dried fruit, water, spices and salt in a pan on a low heat until just melted.

  2. Allow to cool for around 10 minutes. Meanwhile preheat oven to 170C.

  3. Grease and line a 20cm round cake tine.

  4. Once mixture has cooled a bit, stir in flour and pour into the cake tin.

  5. Bake for 45 minutes.

Recipe Notes

This recipe is suitable for vegans if baked using vegan margarine. 


Italian Meatloaf


  • 80 g breadcrumbs
  • 90 g parmigiano reggiano (or other hard cheese) finely grated
  • 750 g minced beef
  • 1 large onion
  • 300 g pack unsmoked bacon chopped
  • 2 garlic cloves finely chopped
  • 1 large egg
  • 1 tbsp tomato puree


  1. Preheat oven to 180C/170C fan/gas5. Line a large loaf tin with strong tin foil.

  2. Mix 30g of breadcrumbs with 30g of grated cheese in a small bowl and set aside.

  3. In a large bowl mix the remaining ingredients with 1 tsp of ground black pepper. This is best done with your hands.

  4. Press the mixture into the tin, top with the breadcrumb mix and bake in the oven for 50mins.

  5. Carefully drain off any excess fat and allow to cool for 5mins.

  6. Remove from tin, slice and serve with roast potatoes and veg.


Mud Pie

This is a great recipe for children to make by themselves as it requires no cooking. It is also great for teaching them halves and quarters.


  • 1 pack chocolate angel delight
  • 300 ml milk
  • 154 g Oreo cookies
  • 1/2 pack strawberry laces


  1. Make up the angel delight according to pack instructions

  2. Chop half the Oreos into quarters and crush the other half in a freezer bag with a rolling pin

  3. Break up the laces into quarters

  4. Stir through the Oreo quarters and half the laces

  5. Sprinkle the crushed Oreos on top and decorate with the remaining laces to look like wriggling worms!


Overnight Oats

Servings 1


  • 50 g porridge oats we like jumbo best
  • 100 ml milk or water if you prefer
  • 2 tbsp yogurt
  • Fresh/dried/frozen fruit
  • Nuts/seeds/coconut/nut butter


  1. Stir together oats, milk and yogurt in a bowl, cover and leave overnight.
  2. In the morning add fresh or dried fruit, seeds and nuts.
  3. Stir through and enjoy!

Recipe Notes

You can add just about anything you like to this. Grated apple and desiccated coconut have proved great additions in our house, as well as walnuts, almonds, mixed seeds and raisins. You can also add 1/4 tsp of cinnamon or nutmeg at the initial stage or drizzle with honey just before eating.



Rice and peas


  • 1 tbsp vegetable oil
  • 1 large red onion finely diced
  • 3 spring onions
  • 4 large garlic cloves
  • 1 tblsp dried thyme
  • Chilli flakes optional
  • 1 400 g tin red kidney beans
  • 3 cups basmati rice
  • 1 400 g tin coconut milk
  • Salt and pepper to taste


  1. Place rice in a seive and thoroughly wash off starch until the water runs clear.
  2. Fry onion in the oil on a low heat until soft.
  3. Gently crush the garlic cloves, remove the ends from the spring onions and add to the pan with thyme and chilli if using.
  4. Drain the kidney beans, preserving the liquid, and add the beans to the pan, stir.
  5. Add the rice and fry for 1-2 mins.
  6. Add the preserved liquid from the kidney beans and the tin of coconut milk. Be sure to measure this liquid, then add additional water to make up 6 cups of liquid in total.
  7. I would normally put the water in the empty tins, swill it round and use that water to make up the 6 cups.
  8. Bring to the boil.
  9. Cover the pan and simmer on a very low heat for 15 mins.
  10. Remove from heat and leave pan covered for 5 mins.
  11. Remove garlic cloves and spring onions and fork through the rice to seperate the grains.

Recipe Notes

With traditional rice and peas you would cook dried kidney beans with thyme and garlic and use the cooking liquid to add to your rice. Using a tin of beans is much quicker and does not impact the flavour too much.


No Bake Oreo Cheesecake



  • 308 g crushed oreo cookies 2 packs
  • 85 g melted butter


  • 400 g soft cream cheese
  • 50 g golden caster sugar
  • 300 ml double cream
  • 1 tsp vanilla essence
  • 154 g Oreo biscuits 1 pack


  1. Grease and base line an 8" loose bottom tin with baking paper

  2. Mix together butter and crushed biscuits. Tip into the tin and flatten on the base and about 1 1/2 inches up the side using the back of a spoon. Place in the fridge to chill while you prepare the filling.

  3. Whisk together the cream cheese and sugar until the sugar is completely dissolved.

  4. Add double cream, vanilla essence and a pinch of salt, and whisk until the mixture stands in soft peaks.

  5. Remove 4 biscuits from the unused pack and carefully cut in half so the biscuits stay in tact, you should have 8 halves. Leave these aside for decorating. Chop the remaining cookies into quarters and fold through the mixture.

  6. Pour the filling into the base. Use a spoon to level the top and decorate with the left over cookie halves. 

  7. Leave in the fridge until ready to serve. carefully remove from the tin and place on a serving plate. 


Pepperoni Pizza



  • 280 ml water
  • 2 tbsp olive oil
  • 2 tsp salt
  • 450 g strong white bread flour
  • 1 tsp sugar
  • 1 tsp fast action dried yeast


  • 6 tbsp passata
  • 300 g sliced mozzarella
  • 120 g pizza pepperoni
  • sliced vegetables like pepper, mushroom or tomatoes


  1. I usually use a bread machine for the pizza dough. Put all the ingredients in the machine starting with the wet ingredients and placing the yeast in last. Select dough programme.

    If you do not have a bread machine, place the dry ingredients in a large bowl, putting the yeast and salt on opposite sides. Then add the water and knead for 10 minutes, until soft and elastic. Place in an oiled bowl, cover and wait till it has doubled in size.

  2. Preheat the oven to 220C/200C fan oven/gas mark 7.

  3. Knock back the dough, divide into 6 balls and stretch them out onto 2-3 baking sheets. I find it easiest to make rectangles as they fit best on the baking sheets.

  4. Let the kids decorate the pizza, starting with spreading a tbsp of passata on each base, then add cheese, pepperoni and veg. (Here you can use any ingredients you like, ham, pulled pork, roast chicken)

  5. Drizzle the pizzas with a little olive oil

  6. Bake for around 20 minutes until the cheese is bubbling and golden.


Sausage and Broccoli Pasta


  • 500 g penne pasta
  • 2 tbsp olive oil
  • Pack of 10 good quality sausages
  • 4 garlic cloves finely sliced
  • 1 head of broccoli cut into bite size pieces
  • Grated parmesan and chilli flakes to serve


  1. Bring a pan of salted water to boil and cook the pasta according to pack instructions.
  2. Add the broccoli to the pan 2 minutes before cooking has finished.
  3. While the pasta cooks, remove the skins from the sausages and break the meat into pieces.
  4. Lightly brown the garlic in the olive oil, being careful not to let it burn.
  5. Add the sausage pieces and brown them over a mdium/high heat.
  6. Drain the pasta, reserving 4 tbsp of cooking liquid.
  7. Once the sausage is cooked through, tip the pasta and reserved water into the pan with the sausage and garlic, and toss.
  8. Serve hot with parmesan and chilli flakes if desired.

Sausage Lasagne


  • Glug of oil
  • 12 pork sausages
  • 3 TSP ground garlic
  • 500 g sliced mushrooms frozen for ease
  • 2 TSP dried thyme
  • 125 g finely chopped sundried tomatoes
  • 325 g punnet cherry tomatoes
  • 1 pack lasagne sheets
  • 300 ml sour cream
  • 150 g grated cheddar
  • 1 TSP mustard


  1. Fry sausage in oil (use the oil from the pack of sundried tomatoes for extra flavour) until it is golden brown and a little crispy

  2. Add garlic, mushrooms and thyme and fry for 5 more minutes

  3. Meanwhile cook lasagne sheets according to pack instructions.
  4. Add sundried tomatoes, cherry tomatoes and 100ml water and simmer for 6 mins
  5. While simmering mix the sour cream, cheddar and mustard in a separate bowl.
  6. Crush tomatoes
  7. Build your lasagne, starting with a layer of pasta, then sausage sauce, pasta, sauce, until it is all used up.
  8. Put the sour cream mix on top and place lasagne under a hot grill until the top is bubbling and golden brown.
  9. Serve with salad if you like.

Scottish Flapjacks

I should probably confess at the outset that this recipe is not my own but has been borrowed from a family member. It is quite an unusual recipe with no golden syrup or melting involved, however the texture and flavour are just unbeatable...


  • 8 oz softened butter unsalted
  • 7 oz soft light brown sugar
  • 12 oz oats
  • 3-4 oz ground walnuts or chopped
  • Pinch of salt


  1. Preheat the oven to 180/170 fan assisted/gas mark 4.
  2. Line a rectangular baking tray.
  3. Cream together the butter and sugar.
  4. Mix through the oats and nuts.
  5. Spoon into the tray and press down to level the top.
  6. Bake for 20-25 minutes until the edges are just starting to brown.
  7. Leave to cool and cut into squares.

Spaghetti Meatballs


  • 2 large sticks of celery finely chopped
  • 4 large cloves of crushed garlic
  • 1 tbsp dried basil
  • 1/2 tsp chilli flakes optional
  • 1 tbsp tomato puree
  • 2 400 g tins chopped tomatoes
  • 1 tbsp sugar
  • 2 bell peppers cut in chunks
  • 500 g meatballs
  • 400 g spaghetti
  • Salt and pepper


  1. Preheat oven to 180C.
  2. Fry celery until soft (about 5 minutes)
  3. Add garlic, basil and chilli flakes and fry for 1 minute
  4. Squeeze in tomato puree and cook for a further minute.
  5. Add tinned tomatoes and sugar, bring to boil and allow to simmer for 20 minutes
  6. Meanwhile put meatballs in the oven for 20 minutes.
  7. Once the meatballs are cooked add to the sauce and simmer for a further 10 minutes.
  8. Cook the spaghetti according to pack instructions and while the pasta is cooking add chopped peppers to the sauce.
  9. Once spaghetti is cooked drain and mix through the sauce.
  10. Season to taste.
  11. Serve with grated parmasan, sweetcorn, salad and garlic bread if you like.

Recipe Notes

This sauce works equally well with chopped up sausages.


Tuna and Chorizo Pasta Bake

Servings 8 adults


Pasta Sauce

  • 1 tbsp vegetable oil
  • 2 large celery stalks finely chopped
  • 1 large onion finely chopped
  • 3 medium carrots roughly chopped
  • 200 g chorizo finely sliced
  • 1 tbsp paprika
  • 1 tbsp dried oregano
  • 1/4 tsp chili flakes or to taste
  • 2 tins tuna
  • 2 tbsp tomato puree
  • 4 garlic cloves
  • 2 400 g tin chopped tomato
  • 1 tsp caster sugar
  • 1 tsp salt
  • 1 tsp black pepper
  • 450 g pasta ragatoni or penne

Cheese Sauce

  • 300 g Low fat crème fraîche
  • 100 g Parmesan finely grated


  1. Fry onions, celery and carrots till soft

  2. Add chorizo, paprika, oregano and chili. Fry till chorizo begins to release oil

  3. Add tomato puree and garlic, cook for 1 minute

  4. Mix in tuna, chopped tomatoes and sugar. Simmer on low heat for 30 mins

  5. Meanwhile cook pasta according to packet instructions

  6. Mix together crème fraîche with Parmasan, salt and pepper

  7. stir tuna sauce through the pasta, place in a large casserole dish and top with cheese sauce

  8. Bake in a preheated oven 180C for 30 mins (40 mins from chilled)

  9. Serve with salad and extra chili flakes


Yogurt Pot Cake


  • 1 150 g pot plain yogurt
  • 1 yogurt pot sugar
  • 3 yogurt pots self-raising flour
  • 2 yogurt pots of sultanas
  • 1 yogurt pot vegetable oil
  • 2 eggs


  1. Preheat the oven to 180C, 160C fan assisted
  2. Mix all the ingredients together
  3. Pour into a greased and lined baking tin

  4. Place in oven for 50 mins

Recipe Notes

I use a 1lb loaf tin with a loaf liner to save greasing and lining the tin. You can also make this as cupcakes but adjust baking time accordingly. Feel free to add spices or alternative fruit. I’m told blueberries work a treat. I expect chocolate chips would be pretty tasty too.

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