I wanted to do a little twist on the classic leek and potato soup. The only way to get Ethan to eat sweet ("orange") potato is in soup and he gobbled it down. It can't have just been for the reason that I said as soon as they'd finished they could go back to watching their superhero programme on TV!
This soup will store in an airtight container for a couple of days in the fridge or in the freezer for a few months. The recipe below serves two adults and two children with one portion left over for a lunch or dinner another day.
This recipe serves two adults and two children as an accompaniment to pasta for one meal with at least three portions left over for other meals. I served this with brown rice spaghetti to make it a gluten-free vegan meal but you can use normal wheat pasta. I used nutritional yeast to give the sauce more flavour, if you don't have this and are not avoiding dairy or dairy intolerant you can stir in some parmesan cheese before serving.
As we only have a small kitchen we don't have room for a lot of gadgets, I literally have room for my kettle and (smoothie) blender that I use every day, add some post, a lunch box, two fruit bowls and some water bottles and it's more than cluttered! If you're lucky enough to have a bigger kitchen than us and have a bread maker you can do the first bit of this recipe in it, saving some time.
This recipe serves 2 adults and 2 small children but makes lots of sauce so if making for more people you can increase the number of sausages you put in. If making for 4 like us and you don’t want to serve all the sauce for dinner you can save some and have some with pasta for lunch or dinner the next day.
This recipe serves 2 adults and 2 small children as part of a buffet lunch. We like to eat it with grilled halloumi cheese, sautéed spinach and salad potatoes. It tastes great served straight away but even better when it’s been left for a few hours or even eaten the next day.
You do need a bit of time to make the sauce as it tastes better when the meat has been cooked for a few hours and so breaks down. If you don't have time in an afternoon to keep checking on it in a pan, you could try making it in a morning and leaving in the slow cooker on a low setting all day.
We're having a bumper crop of courgettes at the minute thanks to some amazing sunny weather and lots of rain too. I've also had two rather large marrows because I missed them underneath all the huge leaves and didn't go down to the vegetable patch for two days because of the rain. I came up with this recipe and it worked really well, Oliver asked me as soon as he'd finished when i could make it again so I consider that a win!
My boys love this. We're big fans of fish in this house and eat it at least twice a week. Salmon and tuna are our favourites. This recipe is so simple. I like to make it at lunch time so it can marinade in the fridge for a few hours. You can eat this with a stir fry with noddles or rice or why not try it with potatoes and green veg.
This is a really summery salad. I love to make it for a summer's evening barbecue or have it for a work lunch. I eat it with a big spoon of houmous and beetroot salad. It would also go great with some warm green veg such as green beans, spinach or tender stem broccoli.