Marmite & Cheddar Spirals

Marmite and Cheddar spirals

Love Marmite, or loathe it, these easy spirals are perfect for lunch boxes or picnics. If you really can’t stand Marmite, just leave it out and use only your favourite cheese; or try spreading with pesto or ‘nduja instead. And if you’re in a hurry, then a batch of savoury scone dough can be used in place of the bread (no proving required), or for ease you could use a 500g pack of bread mix, to save all the weighing and measuring.

Prepare: 25 minutes
Cook: 20 minutes
Makes: 12

500g strong white bread flour, plus extra for dusting
7g sachet fast action yeast
½ tsp salt
½ tsp sugar
2 tbsp Marmite, or to taste (the squeezy one is easier to use for this recipe, if you have it)
100g Cheddar cheese, grated

  1. Place the flour into a large bowl. Put the yeast to one side of the bowl and the salt and sugar on the other side. Gradually mix in 250-300ml water until very soft.
  2. Keep kneading either by hand or with a stand mixer until the bowl is clean and the dough is smooth and elastic. Cover and set aside in a warm place for 45 minutes or until doubled in size.
  3. Preheat the oven to 200C, gas mark 6 and line a large baking tray with parchment paper.
    Turn onto a floured surface and using a rolling pin, roll into a large rectangle – about 35-40×25-30cm. Spread or squeeze over the marmite, as evenly as possible, then scatter over the cheese. Starting at the long edge in front of you, roll up, like a swiss roll. Then using a sharp knife, cut into 12 even pieces.
  4. Place cut-sides up on the prepared tray and place into the oven for 20 minutes, or until bubbling, risen and golden. Leave to cool slightly and serve warm or cold. They are best on the day they are baked, but will keep in an airtight container for a day or two.

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Tasty turkey meatballs in tomato sauce

These meatballs are really quick and easy to make, so they’re perfect for a meal during the week. You can also freeze them, and the sauce (although I would do this separately) so they’re always ready to use.

Prepare: 20 minutes
Cook: 45-55 minutes
Serves: 6

1 onion, peeled
1 stick celery
1 carrot, peeled
1 clove garlic
2 tbsp olive oil
1 tsp dried thyme
2 x 400g cans chopped tomatoes
1 tsp sugar
500g turkey mince (thigh or breast mince)
1 medium egg
2 1/2 tbsp breadcrumbs
3 tbsp freshly grated Parmesan (or extra mature Cheddar)
1 tsp Worcestershire sauce

  1. Put the onion, celery, carrot and garlic into a food processor and blitz until very finely chopped (or you can do this by hand.) Reserve 2 tablespoons of the mixture for the meatballs.
  2. Warm the oil in a large, heavy-based frying pan or shallow casserole, add the vegetable mixture, along with the thyme, and cook over a low heat, stirring occasionally, for about 10 minutes.
  3. Add the tomatoes, filling up each empty can with water and adding that to the pan too. Season with the sugar, 1 tsp sea salt flakes (or 1/2 tsp table salt) and some pepper. Stir well and let the mixture come to the boil, then turn the heat down and simmer gently while you make the meatballs.
  4. Put the reserved chopped vegetables into a large bowl with mince, egg, breadcrumbs, cheese and Worcestershire sauce. Season with 1/2 tsp sea salt flakes and mix together lightly with your hands. Dampen your hands with a little cold water and roll teaspoon sized pieces of mince into balls. Put each one onto a large, lined baking tray or board as you go, to make about 50 little meatballs.
  5. Drop the meatballs gently into the simmering sauce – working from the outside of the pan, in concentric circles. Simmer gently for 20-30 minutes, turning the balls over halfway through, until thoroughly cooked. Serve with pasta, rice, couscous or even a jacket potato or wrap.
Tasty turkey meatballs in tomato sauce….

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Chocolate orange pudding

This deliciously rich pudding makes it’s own gooey sauce as it cooks. It’s one of those strange self-saucing bakes where you pour the sauce over the top of the cake batter, before baking. Then the layers swap over in the oven. We call it an ‘impossible pudding’ in our house.

Prepare: 15 minutes
Cook: 30 minutes
Serves: 8

100g butter , melted, plus extra for greasing
250g self-raising flour
140g caster sugar
75g cocoa
1 tsp baking powder
1 large orange, finely grated zest and juice
3 medium eggs
150ml milk
100g orange dark or milk chocolate, broken into pieces (I used Lindt orange milk chocolate)
200g light soft brown sugar

  1. Preheat the oven to 180C, gas mark 4 and grease a 2 litre ovenproof baking dish with a little butter. Put the flour, caster sugar, 50g of the cocoa, baking powder, orange zest and a pinch of sea salt flakes in a large mixing bowl.
  2. Whisk the orange juice, eggs, melted butter and milk together, then gradually pour this onto the dry ingredients, whisking throughout, until smooth. Stir in the chocolate pieces. Spoon the mixture into the baking dish.
  3. Mix 300ml freshly-boiled water with the soft brown sugar and remaining 25g cocoa. Pour this all over the pudding batter – don’t worry, it will look really odd and unappetising at this stage!
  4. Bake for 30 minutes, until the surface looks firm and risen. Spoon into serving bowls, together with the rich, glossy sauce beneath. Eat immediately with cream, custard or vanilla ice cream.

    Top tip: If you don’t like chocolate and orange together, just leave out the fruit (adding a little extra milk to loosen the sponge) and use plain dark or milk chocolate instead.

    You can even do this in a slow cooker: Remove and grease the slow cooker pot. Follow steps 1 and 2 above, then spoon the mixture into the slow cooker pot. Mix 275-285ml (1/2 pint) freshly-boiled water with the soft brown sugar and remaining 25g cocoa then pour this over the batter. Return the pot to the slow cooker base, cover and cook on high for 3 hours, until firm and risen.

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Crispy-topped fish pie

Easy fish pie with crunchy topping

This recipe couldn’t be easier. It’s super tasty and nourishing – perfect for family meals or a bit of easy entertaining. You can make it ahead if you like too – just to make things even easier. Keep reading to find out how…

Prepare: 10 minutes
Cook: 20 minutes
Serves: 6

500ml whole milk
2 fresh bay leaves
1 small onion, finely chopped
3-4 anchovies in olive oil, drained and chopped
4 tbsp cornflour
4 tbsp dry white wine
750g mixed fish fillet (haddock, cod, salmon), skinned, in large chunks
150-250g raw, peeled king prawns
2 tbsp flat-leaf parsley, chopped
75g fresh breadcrumbs
25g Parmesan, finely grated

  1. Preheat the grill to medium. Pour the milk into a large, shallow, ovenproof and flameproof casserole dish (or use a saucepan and transfer to an ovenproof dish later). Add the bay leaves, onion and anchovies and bring to a gentle simmer for 5 minutes or until the onion is tender.
  2. Mix the cornflour with 4 tbsp cold water to make a paste. Stir into the milk and simmer for 2-3 minutes, until thickened slightly.
  3. Stir in the white wine and then the fish. Season and cook for 2-3 minutes. Stir in the prawns and cook for a further 3-5 minutes or until the prawns are pink. Remove the bay leaves, then add the parsley.
  4. If needed, transfer the mixture into a 2 litre ovenproof dish. Mix the breadcrumbs and cheese together, then scatter over the top of the fish. Grill for 5 minutes or until golden and bubbling. Serve immediately. Great with steamed green beans.

Top tips: if you’re a fan of peas, add a few handfuls of frozen or fresh peas to the mixture at the same time as the fish. And if you want to make this ahead, just make the fish layer, then cool, cover and chill for up to 24 hours, then when ready to eat, reheat gently and add the crumbs at the last minute and continue as above.

Perfect wine match: Pialli Tai Rosso from VinAnima find some more info here: https://www.vinanima.com/veneto/pialli/

Click here for quick video of how to make it….

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Chocolate orange cookies

Chocolate orange cookies

These super easy cookies are made with just 5 ingredients. They are like a chocolate shortbread really – buttery, crumbly and delicious. Add some choc chunks too if you like, or drizzle melted chocolate over them too once cooled. Keep reading for my top tip on how to get them all a beautifully even, round shape too….

175g butter , softened
85g golden caster sugar
200g plain flour
2 tbsp cocoa powder
1 orange, finely grated zest

  1. Mix the butter and sugar together with a wooden spoon. Stir in the flour and cocoa, followed by the orange zest.
  2. Roll the dough into a log about 6-7cm thick – or adjust, depending on how big or small your want your cookies. Wrap and chill for at least 1 hour, until firm, or for up to 5 days. The dough can also be frozen at this stage, for up to 1 month.
  3. Preheat the oven to 180C, gas mark 4. Using a sharp knife, cut the unwrapped log into 1cm-thick rounds. Transfer to a baking tray lined with baking parchment and bake for 10-12 minutes.
  4. Remove from the oven and immediately, while they are still hot, use a round cutter, just bigger than the cookies, to shape each one like this….see the video below…this is called cookie scooting. Leave them to cool on the tray.
How to scoot cookies and biscuits so they are round and even every time
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Oat, peanut & chocolate BOOM bars

These are totally delicious! I wish i knew who’s recipe it was (I wish it was mine!) because it’s really excellent. If it’s yours please do let me know as I would love to credit you! Although I have made a couple of tweaks – I hope you don’t mind. The recipe came home from school as part of mental healthy awareness week. Isn’t that wonderful – teaching children that cooking and eating well can and will improve your mental health. They’re also really easy to make.

Prepare: 20 minutes, plus freezing
Makes: 16 (or more or less if you like)

200g pitted dates
100g porridge oats
3 tbsp smooth peanut butter (or other nut or seed butter)
1/4 tsp sea salt
A handful of salted peanuts
180g pack milk or dark chocolate, melted

  1. Put the dates in a bowl and cover with boiling water. Leave to stand for 15 minutes. Meanwhile, put the oats into a food processor and wizz until fine, to make ‘oat flour’.
  2. Drain the dates and put them into the food processor (there’s no need to wash it in between). Add the peanut butter, salt and 1 tbsp hot water. Blend until smooth to make date caramel, scraping down the sides occasionally if needed. Remove to a bowl.
  3. Put the oat flour into the food processor (again there’s no need to wash it). Add 3 tablespoons of the date mixture and blend, gradually adding 1-3 tablespoons of hot water to make a sticky dough. Press this firmly into the base of a baking parchment lined 900g loaf tin, until flat and pushed into all the corners.
  4. Spread the remaining date caramel over the top, then scatter with the peanuts and push them into the top. Place into the freezer for at least 2 hours or until very firm.
  5. Remove from the tin, then using a sharp knife, cut into 16 bars (or make more or less if you like). Dip into melted chocolate using two forks, let any excess drop off, then sit on a wire rack to set. Chill in the fridge until firm – if they last that long.


Oat, peanut & chocolate boom bars
Here’s how to make them…
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Pistachio, Rhubarb & Polenta cake

Pistachio, Rhubarb & polenta cake – amazing with cream and custard

This super-easy cake is flour-free and really versatile. You can use ground almonds, or other nuts if you like, or vary the fruit too using either fresh or dried – whatever you have available.

Prepare: 15 minutes, plus cooling
Cook: 1 hour
Serves: 12


400g forced rhubarb
200g caster sugar, plus 1 tbsp
1 tbsp sweet dessert wine (optional)
3 medium eggs
125ml olive oil, plus extra for greasing
175g ground pistachios (I just blitz mine in a food processor until fine)
125g polenta
1 tsp baking powder

  1. Preheat the oven to 170˚C, gas mark 3. Lightly brush the base and sides of a 23cm springform cake tin with a little olive oil and line the base with baking parchment.
  2. Cut the rhubarb into 6cm lengths. Toss with 1 tbsp sugar and the wine (if using). Set aside while you make the cake batter.
  3. Whisk the eggs and 200g sugar with an electric whisk for at least 5 minutes, or until thick, pale and voluminous. Very slowly trickle in the oil (as if you’re making mayonnaise), whisking as you go, until incorporated.
  4. Meanwhile, place the pistachios in a large bowl and stir in the polenta, baking powder and a good pinch of sea salt flakes. Fold this into the egg mixture with a metal spoon.
  5. Pour into the prepared tin and top with the rhubarb. Bake for 1 hour, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin. Run a knife around the edge and carefully remove from the tin. Serve with lightly whipped cream, creme fraiche or custard.
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Roast chicken with orzo

A variation on one of my most-cooked recipe’s from the amazing Diana Henry. In her version, Diana stuff’s the chicken with a feta and tomato mixture – it’s delicious, but I didn’t have time or the ingredients to do that this time.

Prepare: 5 minutes
Cook: 80 minutes
Serves: 6

1.8kg whole chicken
1 tbsp olive oil
1 tsp za’atar (optional)
225g orzo pasta
500ml hot chicken stock
1 tbsp chopped fresh parsley or oregano


1 Preheat the oven to 190°C, gas mark 5. Put the chicken into a 30cm cast iron ovenproof dish or roasting tin.

2 Drizzle the chicken with the olive oil and season well with salt, pepper and za’atar, if you have it.

3 Roast in the oven for 50 minutes. Remove from the oven. Sprinkle the orzo around the chicken and pour the stock over the orzo. Put the tray back into the oven to cook for 20 minutes more. Check during this time to make sure the orzo isn’t drying – there should be enough stock, but top it up with a little boiling water if needed.

4 Once the 20 minutes are up the chicken should be cooked – check that the juices run clear, with no trace of pink meat – and the orzo should be tender. The stock should also have been absorbed. Stir the fresh herbs into the orzo. Serve the chicken straight from the pan. A dressed green salad is all you need on the side.

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Tahini, banana & honey flapjack

Tahini, banana and honey flapjack - a fruity flapjack, delicious with a cup of coffee or tea

If you’re trying to sneak some extra fruit in to your diet (or that of your children) without feeling too hard done by, then this recipe is for you.

An extremely easy and quick bake that will satisfy sweet cravings, without any added sugar – just honey. They’re flour-free too!

Meanwhile, banana and apple increase your fruit quota whilst helping to bring the mixture together, so you don’t need so much butter or sugar.

It’s a great recipe for using up ingredients too. I used over-ripe bananas and apples that were on their way out. I can’t bear to let anything go to waste, so this couldn’t be better.

You can also mix things up a bit depending on the dried fruit and seeds you have in the cupboard. Dried apricots, cherries, cranberries, raisins or mixed dried fruit would all work well.

As for the seeds, I used a blend of pumpkin, sunflower, sesame and linseed, but use whatever you have. Poppy seeds are always a good addition to bakes and some chia would taste good too.

You could also try adding a little finely grated orange or lemon zest to the mixture before baking.

Or for something a little more indulgent, try drizzling the cooled flapjack with some melted chocolate – white, dark or milk are all really tasty additions (but might blow all those low sugar and fat intentions out of the water!).

Prepare: 10 minutes
Cook: 60 minutes
Makes: 16

50g butter, plus extra for greasing
2 tbsp tahini
3 tbsp honey
2 bananas
2 small eating apples
250g porridge oats
100g prunes
75g currants
75g mixed seeds (eg. pumpkin, sunflower, sesame & linseeds)

  1. Preheat the oven to 160˚C, gas mark 3 and grease a 20cm square tin. Melt the butter, tahini and honey in a small pan over a low heat. Stir to combine.
  2. Meanwhile mash the banana and coarsely grate the unpeeled apple into a bowl (no need to remove the core before-hand, just grate around it, then throw it away). Mix these into the melted butter mixture together with 100ml hot water.
  3. Put the oats into a large bowl. Snip in the prunes using some scissors, to make pieces about the size of a plump raisin. Add the currants and seeds. Mix in the banana mixture until everything is well coated.
  4. Tip into the prepared tin and spread out to level the surface. Bake for 55 minutes or until golden. Leave to cool in the tin for at least 2 hours, before turning out and cutting into squares.

Tip: I found using a serrated bread knife the neatest way to cut this flapjack.

Tahini, banana & honey flapjack - delicious with coffee or a cup of tea
Tahini, banana & honey flapjack – delicious with coffee or a cup of tea
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