Recipes to try

Now is a perfect time to try some cooking skills! Here are some quick recipes that you can try on a budget.

Food hygiene is really important. Find advice on food hygiene and food safety. 

Breakfast Ideas

Scrambled Egg for 1

Ingredients

• 1 Bagel
• 2 large eggs
• dash of milk
• 1tsp butter
• Seasoning
• 1 vine ripened tomato, sliced

Method

Cut the bagel in half and lightly toast the bready side.
Meanwhile crack open the egg and whisk with a dash of milk and add butter. Cook on a medium heat whisking to make scramble egg. Season with pepper.
Slice the tomato and place a layer of tomato on the bagel and top with scrambled egg, place the top on the bagel.
Alternatively use wholemeal bread or seeded batch loaf.

Breakfast Omelette for 1

Ingredients

• 1 sausage
• 1 slice of back bacon
• 2 mushrooms
• Cherry tomatoes, halved
• 2 eggs
• Black pepper
• 2 tbsp vegetable oil

Method

Cook the sausage under a hot grill for 8 - 10 minutes, turning them occasionally until browned. Cook the bacon under the grill for 5-6 minutes turning once until crisp and golden. Cool slightly, then slice the sausages and cut the bacon into bite - sized pieces. This could be done the night before, simply chill until required.

Heat the oil in a frying pan and add the mushrooms and cook for 3 - 4 minutes or until golden. Add the tomatoes and cook for a further 1 minute. Remove the pan from the heat, add the sausages and bacon and mix well.

Beat the eggs with a little black pepper. Pour into the pan and stir for 1 minute until the eggs begin to cook. Shake the pan to level the surface. Cover the pan and cook for 5 minutes or until the surface has almost set. Remove the baking sheet then cook the omelette under a hot grill for 2-3 minutes until firmly set. Cool slightly before serving.

Mexican Style Eggs

Ingredients

• 1 tablespoon of vegetable oil
• 4 large eggs
• 2 tins chopped tomatoes
• 1 red onion, finely chopped
• 2 cloves of garlic, crushed
• ½ tsp smoked paprika (optional)
• ½ red chilli, finely diced (optional)

Method

Warm the oil in a frying pan, then add the onion, garlic and chilli and continue to cook for a couple of minutes, add the tomatoes and paprika.
Cook for 5 minutes then make 4 wells in the sauce and crack in the eggs, cover with a lid and cook for 8 - 10 minutes or until the whites are set.
Serve with crusty bread / toast / bagels / wraps.

Lunch/Dinner Ideas

Wraps

Ingredients

• Chicken breast/beef/quorn (one meat) cut into strips
• 1 red pepper de-seeded, cut into strips, 1 red onion thinly sliced
• 2 cloves garlic sliced
• Olive oil
• Choice of spices (dried chillies, mixed herbs, Cajun spices)
• Tortilla wraps

Method

Warm oil in a wok or frying pan.
Add the sliced meat, gently fry until golden.
Add the sliced peppers, garlic & onions until sizzling.
Stir in spices of choice.
Place onto open tortilla fold & serve.

Carrot Soup for 4

Ingredients

• 1 onion (90g)
• 1 teaspoon (5ml) oil
• 1 large potato, peeled (200g)
• 6 large carrots, peeled (300g)
• 1.2 litres (2 pints) vegetable stock
• 2 tablespoons (30ml) milk (optional)

Method

Peel and chop up the onion and fry it in the oil at the bottom of the saucepan until it is golden.
Clean and chop the other vegetables.
Add the vegetables and the stock to the onion.
Bring to the boil and simmer for 30 - 45 minutes until the ingredients are soft.
Allow to cool a little, and mash the soup or put it through a blender.
Add the milk and bring back to serving temperature (but don't boil it as the milk may curdle).
Serve with plenty of fresh crusty bread.

Handy Hint

Mashing the soup with a potato masher will help thicken it.
Use 'Low Salt' vegetable stock cubes.

Once you have got the hang of making soup you can make it with any ingredients you have to hand or left over.

Broccoli and Cheese Soup for 4

Ingredients

• 1 onion, chopped
• 300g (10 oz) broccoli florets
• 450ml (3/4 pint) vegetable stock*
• 450ml (3/4 pint) semi-skimmed milk
• 60g (2 oz) mature Cheddar cheese, grated
• Pinch of freshly grated nutmeg (optional)
• Salt and freshly ground black pepper

Method

Place the onion, broccoli and vegetable stock in a saucepan. Bring to the boil and simmer for about 15 minutes or until the vegetables are soft.
Liquidise the soup using a hand blender or food processor.
Return to the saucepan with the milk. Heat until almost at boiling point.
Add the grated cheddar cheese, stirring until it melts.

Easy Peasy Soup for 4

Ingredients

• 1 onion
• Olive oil
• 200g frozen peas (or 2 tins of peas)
• Fresh mint (optional - dried herbs work well)
• 500ml vegetable stock
• 100ml milk (optional)

Method

Peel and chop up the onion.
Heat onion in a pan with 1 tablespoon of olive oil.
Add 500ml of water & add 200g of frozen peas. Bring to the boil.
Simmer for 2 minutes.
Allow to cool a little.
Place everything in a blender with fresh mint and blend until smooth (or use a potato masher).

Dinner/Tea Ideas

Tortilla Pizza

Ingredients

• Tortilla wrap
• Tomato Puree/ Passata
• Grated courgette
• Sliced mixed peppers
• Mushrooms
• Spring onions
• Sweetcorn
• Low fat grated cheese
• You can choose different toppings.

Method

Preheat oven Gas 4 180C.

Spread the tomato puree/ passata onto one side of the tortilla.
Place all the other ingredients onto the tortilla, layering the cheese on last.
Place another tortilla on top of the ingredients and place in preheated oven. For approximately 10 minutes.

Sausage Casserole

Ingredients

• 450g (1lb) reduced fat sausages
• 1 leek, sliced
• 2 carrots, sliced
• 6 mushrooms, sliced
• 1 green pepper, de-seeded and sliced
• 2 tablespoons tomato puree
• 1 tin of tomatoes
• ½ pint stock
• 1 tsp dried herbs
• 1 teaspoon vegetable oil
• 1 heaped tablespoon plain flour
• Frozen veg works just as well and you can use how much you need.

Method

Brown the sausages by dry-frying them in a large saucepan, turning frequently or brown under the grill. When browned place in a casserole dish.
Warm 1 teaspoon of vegetable oil in the saucepan; add the leeks, carrot and pepper.
Cook for 2-3 minutes until softened. Stir in the tomato puree and the flour mix to a paste.
Gradually add the warm stock and then add the tinned tomatoes. Bring to the boil, stir in the sausages, sliced mushrooms and herbs.
Cover with a lid or tin foil and simmer for a further 15 minutes or until vegetables are tender.

Spaghetti Bolognese

Ingredients

• 1 tablespoon oil
• 1 onion, finely chopped
• 2 cloves garlic crushed or finely chopped
• 200g (8oz) mince (use beef, pork, turkey, quorn)
• 400g can chopped tomatoes
• 4 tablespoons tomato puree
• 2 teaspoons dried mixed herbs
• 200g (8oz) mushrooms, sliced
• 1 medium carrot grated
• 400g dried spaghetti
• ¼ pint stock

Method

Heat oil in a large saucepan and add mince.
Brown the mince, stirring to prevent it sticking.
Pour off any excess fat, which has come out of the mince.
Add the onion and garlic to the mince and cook for another 2 minutes
Add the tomato puree, chopped tomatoes, herbs, grated carrots and mushrooms.
Bring the sauce to the boil, then add the beef stock, simmer gently for 30 minutes.
Check the seasoning, pepper if wish; serve with spaghetti or other pasta.
Make a large batch and add mixed beans and chilli powder to make chilli con carne which can be served with jacket potatoes.

Chicken Pie

Ingredients

• 2 chicken breasts, chopped into bite-size chunks
• 1 leek, finely sliced
• 1 carrot, chopped
• Mushrooms
• 225ml/8fl oz low-sodium chicken stock
• 2 tsp wholegrain mustard
• 85g/3oz light soft cheese
• 2 tbsp chopped tarragon leaves
• 2 sheets filo pastry

Method

Heat oven to 200c/180c fan/gas 6.
Heat 1tsp oil in a medium frying pan. Fry the chicken until browned, remove from the pan and set aside. Add the leek, Mushrooms and a splash of water, and gently fry until soft, about 7 mins. Add the carrot and cook for 3 mins more. Pour in the stock and boil until reduced by half, then add the mustard and soft cheese, stirring well to combine. Return the chicken to the pan, add the tarragon and some seasoning.
Divide the mixture between 2 small ovenproof dishes. Take the filo sheets and scrunch them up. Top each pie with a sheet and brush with remaining 1 tsp oil.
Cook the pies in the oven for 15 mins, until pastry it's golden.
Using filo helps keep this pie low in saturated fat, why not add sweet potato wedges to boost your veg count.
Alternatively top with mashed potato.

Creamy Ham, Mushroom and Leek Pasta

Ingredients

• Mushrooms
• Ham
• 1 leek, finely sliced
• 1 carrot, grated
• 225ml/8fl oz chicken stock
• 2 tsp wholegrain mustard
• 85g/3oz light soft cheese
• Wholemeal Pasta
• Black pepper

Method

Heat 1tsp oil in a medium frying pan.
Fry the mushrooms and Leeks gently until soft.
Add the carrot.
Pour in the stock, add the pasta and boil until the pasta has softened.
Add the mustard and soft cheese, stirring well to combine.
Add the ham and black pepper to taste.

Chilli Con Carne for 4

Ingredients 

• 200g Minced beef or Quorn
• 1 onion finely diced
• 1-2 tsp mild chilli powder
• 1 red pepper diced
• 1 grated courgette
• 1 carrot grated
• 2 x 400g can of chopped tomatoes
• 1 Tbs tomato puree
• 400g can kidney / baked beans
• 1 Stock Cube

Method

Brown the mince for a few minutes in a non-stick pan.
Add the chopped onions & garlic.
Add Tomato Puree & Tinned tomatoes.
Add grated carrot & crumble in the stock cube.
Add beans. Simmer for 25 minutes.
Add diced pepper and cook for 10 minutes.

You are ready to serve, the dish can be served with boiled rice, jacket potatoes, or tortilla wraps.

Chicken and Leek Pie

Ingredients

• 2 chicken breasts, chopped into bite-size chunks
• 1 leek, finely sliced
• 1 carrot, chopped
• Mushrooms
• 225ml/8fl oz low-sodium chicken stock
• 2 tsp wholegrain mustard
• 85g/3oz light soft cheese
• 2 tbsp chopped tarragon leaves
• 2 sheets filo pastry

Method

Heat oven to 200c/180c fan/gas 6.
Heat 1tsp oil in a medium frying pan. Fry the chicken until browned, remove from the pan and set aside. Add the leek, Mushrooms and a splash of water, and gently fry until soft, about 7 mins. Add the carrot and cook for 3 mins more. Pour in the stock and boil until reduced by half, then add the mustard and soft cheese, stirring well to combine. Return the chicken to the pan, add the tarragon and some seasoning.
Divide the mixture between 2 small ovenproof dishes. Take the filo sheets and scrunch them up. Top each pie with a sheet and brush with remaining 1 tsp oil.
Cook the pies in the oven for 15 mins, until pastry is golden.
Using filo helps keep this pie low in saturated fat, why not add sweet potato wedges to boost your veg count.
Alternately top with mashed potatoes .
Also a great way of using leftovers from a Sunday dinner/ Christmas dinner.

Beef and Tomato Bake for 4

Ingredients

• 2 onions, roughly chopped
• 2 tsp olive oil
• 500g lean minced beef (quorn)
• 1-2 tsp mild chilli powder
• 2 tsp ground cumin
• 400g can of chopped tomatoes
• 600ml beef stock
• 1 garlic wholemeal baguette, split into slices

Method

Brown the mince in a non-stick pan for a few minutes, then tip into a bowl.
Tip the onions into a bowl. Tip the onions into the pan with the oil, then cook for one minute more.
Return the mince to the pan with the tomatoes and stock, then bring to the boil. Simmer for 20 minutes.
Turn the oven to fan 180/conventional 200/gas 6.
Spoon the mince into an ovenproof dish, then arrange the baguette slices over the top.
Bake for 12 minutes, until heated through and the bread is crispy on top.

Chicken Nuggets for 4

Ingredients

• 3 chicken breasts
• 3 oz breadcrumbs
• 1 egg
• 3 fl oz water
• 1 oz grated cheese (optional)
• 1 tsp garlic powder (optional)
• Plain flour

Method

Preheat the oven to 200ºC/400ºF or gas mark 6.
Cut the chicken breasts into small chunks.
Combine the breadcrumbs, cheese and garlic powder together and place the mixture in a large plastic bag
Combine the egg and water in a bowl. Dip the chicken pieces into the egg mixture and then drop into the plastic bag.
Place the coated chicken pieces on an oiled tray. Bake for 10/15 minutes or until tender and golden brown, turning once midway through cooking.

Tip: At stage 3 when making the breadcrumbs any seasoning may be added e.g. grated cheese, garlic powder, sesame seeds, black pepper, herbs or spices.

A great but messy dish to make with kids. Plastic bags help keep mess to a minimum.

Potato Wedges

Ingredients

• 4 large potatoes
• 1 x 15ml tablespoon of oil
• Mixed herbs

Method

Preheat the oven to 200ºC or gas mark 6. Place the baking tray in the oven.
Peel the potatoes and cut into large chunks (8 per potato).
Place the potatoes in the mixing bowl, pour the oil over and sprinkle on the herbs.
Mix the potatoes with the oil and herbs.
Remove the baking tray from the oven.
Carefully place the potatoes on the tray, and place back in the oven.
Bake for 45-50 minutes, turning them over after 25 minutes, until golden.

Curry

Ingredients

• 1 tsp oil
• 2 chicken breast
• 1 onion, diced
• 1 garlic clove, crushed
• 3 tablespoons curry powder or paste
• 1 tablespoon plain flour
• 2 tablespoons tomato puree
• 1 pint chicken stock
• Courgettes, mushrooms or tinned tomatoes (optional)
• Alternatively use jar of premixed sauce

Method

Heat the oil in a deep frying pan. Add the chicken, onion and garlic and cook over a low heat for five minutes to colour the chicken and soften the onion.
Add the curry powder, tomato puree and flour and stir for 1 minute.
Add the chicken stock and season to taste. Bring to the boil, then reduce the heat and simmer gently for 20 minutes.
At stage three you could add tinned chopped tomatoes, sliced courgettes or mushrooms.
Serve with rice and top with low fat Greek yogurt if desired.

Dessert/Pudding Ideas

Speedy Sticky Pears

Ingredients

• 410g can of pear halves in natural juice, drained
• 1.5tsp granulated artificial sweetener OR 2 tsp sugar sprinkled over
• Low fat cooking spray
• 100g Low fat plain fromage frais
• Pinch of ground cinnamon or ice cream/cream /yogurt

Method

Heat a non-stick frying pan on a medium to high heat. Drain the pears on kitchen towel and sprinkle over 1/2tsp of sweetener. Lightly coat the frying pan with low fat cooking spray, add the pears and cook for 2 minutes each side until caramelised (sticky and going golden in colour).
Meanwhile, mix the fromage frais together with the cinnamon and the remaining sweetener. Spoon over the caramelised pears.

Tinned Apple or Pear Crumble

Ingredients

• 225g (8oz) plain flour
• 115g (4oz) sunflower spread
• 55g (2oz) porridge oats
• 55g (2oz) sugar or 3tsp granulated sweetener
• 2 tins of apples or pears or a mix of both

Method

Open the tins of apples or pears and place in oven proof dish.
For the crumble topping, rub together the flour and sunflower spread in a mixing bowl until the mixture resembles fine breadcrumbs. Stir in the porridge oats and sugar.
Place the cooked apples in the base of a lightly greased heatproof bowl. Sprinkle over the crumble topping and level the surface.
Place in a pre-heated oven for 35-40 minutes, or until the topping is golden.
Serve hot or warm with natural yogurt, or custard made with skimmed milk.

Handy Hints

Use wholemeal flour to make pastry or biscuits with extra fibre. For extra flavour and texture sprinkle 1 teaspoon (5ml) of ground cinnamon and 50g (2oz) Californian seedless raisins over the apples before covering with the crumble topping. Freeze the Crumble on the day of making and use within one month.

Bread and Butter Pudding for 4-6

Ingredients 

• 6 large slices wholemeal bread
• 40g (1.5oz) butter/ margarine
• 115g (4oz) sultanas
• 40g (1.5oz) sugar
• 3 eggs
• 500ml (1 pint) milk (semi-skimmed)
• Ground nutmeg

Method

Pre-heat the oven to 180C/350F/Gas mark 4.
Spread the bread with butter/margarine and cut into quarters diagonally.
Arrange one third of the bread triangles in a lightly oiled baking dish, with the crusts to the bottom and the point of the triangle uppermost.
Sprinkle the sultanas and nutmeg among the layers as you go.
Continue layering the triangles until the bread has been used up.
Combine the sugar, eggs, and milk and then pour the mixture over the bread.
If you have time, allow to stand for 20-30 minutes for the custard to soak the bread.
Bake for 30-40 minutes until the custard is set but wobbly and the top is beginning to brown and crisp. Reduce the heat if the top browns too quickly.

This pudding is warming and comforting, great for cold days! You can substitute sultanas for banana slices or stewed plums - delicious!
If you are cooking for one, you can halve the recipe (and just use one egg for the custard mixture) to make pudding for two days. It's also easy and cheap to make.