Food & Fuel Club Community Cook Book - Cheap, healthy and flavoursome recipes from the Hartlepool Community
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Food & Fuel
Club
Community
Cook Book
Cheap, healthy and flavoursome
recipes from the Hartlepool
Community
Join the Food & Fuel Club
Have you tried cooking healthier for less? Do you need
appliances for your home? Are you missing essential cook-ware to
make healthy meals? If so, speak to a member of the Hartlepool Food
Network team and we may be able to support you to access this
equipment.
Go to https://www.hartlepoolactionlab.org/ To find out more about
the work going on within the Hartlepool Action Lab and Hartlepool
Food Network.
Access facilities and support to do online, “Bulk buy” shopping.
Share your tips, tricks and recipe ideas with other members in the Food
& Fuel Club Facebook Group.
Track the amount of money the Food & Fuel club saves you.
Join us!
Call 07976 763656
We would like to thank our amazing volunteers who make the Food
and Fuel Fairs Possible.
Helen Laws
Sam Black Hawks
Katrina Boxall
Lorraine McKenna
Sheila Collins
Lets Cook!
Soups Desserts
• Lorraine’s Tomato & Lentil Soup • Lorraine’s Rice Pudding
• Curried Carrot Soup • Jaime’s slow cooker sticky toffee
• Roast Cauliflower, cumin and coconut milk pudding
soup • Susan’s slow cooker Christmas
• Curried parsnip soup cake
Main Course
• Angela’s Beef Stew
Breakfasts and
• Lorraine’s Chilli Con Carne
Snacks
• Sheila’s Chicken Casserole
• Diggers
• Lorraine’s Creamy Chicken Pasta
• Tray baked eggs
• Peter’s Five a Day Tagine
• Sun-dried tomato and rosemary
• Lorraine’s Irish Stew
palmier
• Katrina’s Spaghetti Bolognaise
• No bake fruity oat bars
• Sweet Potato and Chick Pea Curry
• Breakfast bars
• Slow Cooker Pulled Pork
• Panackelty
• The best vegetable lasagne
• Chicken Fajita
• Slow cooker chicken curry
• Chicken Provençale
Lorraine’s Tomato & Lentil Soup
Serves 8
Costs £4.50p per serving (ASDA)
Prep Time 20 minutes
Cook Time 4-5 hours on high or 9-10 hours on low.
Ingredients
2 tablespoons olive oil
1 medium onion, peeled and chopped
2 medium carrots, peeled and chopped
4 cloves garlic, peeled and minced
2 teaspoons of salt
2 teaspoons ground black pepper
1 bay leaf
1-1/5 cups of dried lentils, rinsed
1 (28oz) can crushed tomatoes
6 cups vegetable stock
1-1/2 cups of water
2 tablespoons chopped fresh marjoram
2 tablespoon fresh chopped oregano
2 tablespoon fresh chopped parsley
1/4 cup fresh chopped basil.
Lets cook!
Put the olive oil, onions, carrots , garlic, salt, pepper and bay leaf into a 6 quart slow cooker and
toss until evenly coated. Add the rinsed lentils, crushed tomatoes, vegetable stock, water , mar-
joram, and oregano. Stir well until combined.
Cover the slow cooker and cook on low for 9-10 hours or high for 4-5 hours, or until the lentils are
tender. When the soup is done, remove the bay leaf and add the chopped parsley and basil. Stir
and serve, blended if preferred.
4
Curried Carrot Soup
Serves 4
Prep Time 30 minutes
Cook Time 40 minutes
Ingredients
150g/5.5 oz unsalted butter
150g/5.5oz onions, chopped
2 garlic cloves, crushed
500g/1lb 2oz carrots, peeled and chopped into small pieces
1 .5 teaspoons curry powder mix
300ml/1/2 pint chicken stock (or vegetable mix)
1 bouquet garni or 2 bay leaves and half teaspoon dried herbs
1 tablespoon chopped fresh coriander to serve.
Lets cook!
Melt the butter in a saucepan and sweat the onion, garlic and carrots, with a pinch of salt for five
minutes or until softened.
Add curry powder mix to the vegetables and cook for two to three minutes. Add the stock, bou-
quet garni and 500ml /18fl oz water and bring to the boil, reduce to a simmer and cook for 30
minutes.
Remove the bouquet garni, then blend the soup in a blender until smooth. Pass through a sieve
into a clean saucepan and season to taste with salt and freshly groung pepper.
To serve, ladle the soup in serving bowls and sprinkle with chopped fresh coriander.
5
Roast Cauliflower, Cumin and Coconut
Milk Soup
Serves 4
Prep Time 20 minutes
Cook Time 30 mins to 1 hour
Ingredients
1 large cauliflower
2 fat garlic cloves
2 rounded teaspoons ground cumin
1 tablespoon olive oil
600ml/20floz hot vegetable stock
Tip of teaspoon ground chilli
1 x 400g tin coconut milk
Salt and freshly ground black pepper
Lets cook!
Preheat the oven to 190c/170c fan/gas 5. Mix the cauliflower and garlic together on a large bak-
ing tray, sprinkle with the chilli and drizzle with the oil. Roast for 25-30 minutes or until golden.
Pour the stock and coconut milk into a large saucepan and bring to a simmer. Squeeze the roast
garlic out of its skin and add it and the cauliflower to the liquid. Simmer very gently for ten
minutes.
Remove the soup from the heat and blitz using a stick blender until smooth. Season to taste with
salt and pepper.
6
Curried Parsnip Soup
Ingredients
1 medium onion, chopped
2 cloves of garlic, crushed
500g parnsips, peeled and chopped
1 medium potato, peeled and diced
2 heaped tablespoons butter (or rapeseed oil)
1 rounded teaspoon curry powder
1 litre of beef stock (or chicken/vegetable stock)
About 570 ml water (or vegetable stock)
Salt and pepper
Single cream (optional)
1 tablespoon chopped parsley
Lets cook!
Cook the onion, garlic, parsnip and potato gently in the butter (or oil), covered for ten
minutes. Stir in the curry powder, cook for two minutes, giving the whole thing a turn
round from time to time. Pour in the stock gradually. Leave to cook.
When the parsnip is really tender, puree (blend) diluting to taste with the water (or vege-
table stock).
Add salt and pepper to taste.
Reheat gently, add the cream (if using) and a sprinkling of parsley.
7
Angela’s Beef Stew
Serves 4
Costs £6/£1.50 per serving
Prep Time 20 minutes
Cook Time 5 hours Ingredients
2 medium onions
2 teaspoons oil
4 medium carrots, peeled
250ml beef stock
1 table spoon Worcester Sauce
2 tablespoons tomato puree
600g beef stewing steak
Mixed herbs or seasoning of choice
Lets cook!
Turn the slow cooker on to high.
Brown the meat cubes in a non stick frying pan.
Slice the onions and brown in the oil in a non stick frying pan, adding the mushrooms when the
onions have become translucent and light brown. When the mushrooms have coloured and wilt-
ed slightly, tip both vegetables in to the slow cooker.
Alternatively you can chuck everything in the cooker with out browning, it will still cook fine but
the meat wont be that lovely colour and will taste plainer)
Cut the carrots in half length ways, then into chunks 2cm long and add them to the slow cooker.
Stir in the stock, Worcester sauce, sugar and tomato puree.
Put the beef on top of the vegetables. Slice the potatoes into quarters and press down the side of
the slow cooker.
Put the lid on the slow cooker and cook on high for five hours. About 20 minutes before serving ,
check to see if the gravy needs thickening. If so thicken slightly with two tables spoons of corn
flour, mixed to a thin paste with water.
8
Lorraine’s Chilli Con Carne
Serves 8
Costs £5.00/ 0.70p per serving (ASDA)
Prep Time 15 minutes
Cook Time 8 hours.
Ingredients
500g minced beef
1 medium onion, diced
2 stalks of celery diced
1 green pepper, diced
2 cloves garlic, minced
600g jar passata
2 400g tins kidney beans
1/2 table spoon chilli powder
1/2 teaspoon dried parsley
1 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
Lets cook!
Place the mince in a frying pan over medium heat, and cook until ebenly brown. Drain fat. Place
the mince in a slow cooker, and mix in remaining ingredients.
Alternatively, saute onion in a little oil, add the garlic, celeray and pepper and saute until
softened. Add the mince and cook until browned. Add passata and beans and bring to a simmer,
mix in remaining ingredients and cover. Cook 6-8 hours on low.
9
Sheila’s Chicken Casserole
Serves4
Costs £4.00 or £8.00 with dumplings
Prep Time 10 minutes
Cook Time 8 hours. (4 on high and 4 on low)
Ingredients
4 carrots
1 large onion
4 garlic cloves (optional)
2 large potatoes (diced
1 handful chopped parsley, rosemary and thyme. (fresh or dried)
4 chicken thighs
4 bay leaves
Salt and pepper to taste
40g pearl barley
20g split peas
20g marrow fat peas, soaked overnight previously
(frozen peas would be ok-just add for 20 mins before end)
600ml (1part) chicken stock (could use 2 or 3 stock cubes made up to 1pint
Lets cook!
Chop carrots, onion and garlic and add to medium hot pan or frying pan for five minutes, add
diced potatoes and herbs and cook for another 5 minutes. Add to slow cooker. Brown chicken in
frying pan for five minutes. Add to slow cooker. Add the bay leaves, salt and pepper, barley, split
peas, peas and stock to the slow cooker. Cook on high for 3-4 hours or on low for 8 hours. For a
quick meal, serve straight from slow cooker with crusty bread and butter.
Dumplings optional. Mix with cold water to make a fairly soft, sticky dough (add water a little at
a time so mix is not too runny, just enough so that it comes away from the bowl as you mix it to-
gether. Divide in to four or six and either place on top of casserole in slow cooker for extra tenty
minutes or if you prefer crusty dumplings you can use a Yorkshire pudding tin to cook in but do
not add extra oil. For herby dumplings add a couple teaspoons of dried herbs or stuffing mix
(add to dried mix before adding water)
10Lorraine’s Creamy Chicken Pasta
Serves 5
Costs £5.00/ £1.00 per serving (ASDA)
Prep Time 20 minutes
Cook Time 5 hours. Ingredients
Cooking oil spray
4 (115g) skinless, boneless chicken breast fillets
4 tablespoons water
Italian seasoning to taste
1 clove garlic, pressed
225g cream cheese, softened
1 (295g) tin cream of chicken condensed soup
75g mushrooms, chopped
225g spaghetti
1 tablespoon chopped fresh parsley
Lets cook!
Spray the pan of the slow cooker with cooking oil. Place chicken breasts in a pan. Mix Italian sea-
soning and water in a small bowl. Pour over chicken: sprinkle with garlic, cover and cook on low
4 hours.
After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour
over chicken; stir in mushrooms. Cover and cook on low for 1 additional hour.
Fill a large saucepan with lightly salted water and bring to a rolling boil over high heat. Once the
water is boiling, stir in the spaghetti and return to the boil. Cook the pasta uncovered, stirring
occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes.
Drain well in a colander set in the sink.
To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.
11Peters ‘five a day’ Tagine
Serves 4
Costs £5.00/ £1.25 per serving (ASDA)
Prep Time 10 minutes
Cook Time 7 hours.
Ingredients
4 Carrots, cut into chunks
4 small parnsips, or 3 large, cut into chunks
3 red onions, cut in to wedges
2 red peppers, de-seeded and cut into chunks
2 tablespoons of olive oil
1 tablespoon of ground cumin, paprika, cinnamon and mild chilli powder
400g can chopped tomatoes
Tin of chick peas
2 small handfuls of soft dried apricots
2 teaspoons of honey
1 vegetable stock cube
Lets cook!
Mix the vegetables, oil, spices, tomatoes, apricots and honey in your slow cooker, cover and cook
on low for 6-8 hours until the vegetables are tender.
12Lorraine’s Irish Stew
Serves 4
Costs £6.00/ £1.50p per serving (ASDA)
Prep Time 20 minutes
Cook Time 5 hours. Ingredients
2 medium onions
2 teaspoons oil
1 punnet mushrooms
4 medium carrots, peeled
250ml beef stock
1 tablespoon Worcestershire Sauce
2 tablespoons tomato puree
600g beef stewing steak
Mixed herbs or seasoning of choice
200g pearl barley or yellow lentils.
Lets cook!
Turn the slow cooker on to high.
Slice the onions and brown in the oil in a non stick frying pan, adding the mushrooms when the
onions have become translucent and light brown. When the mushrooms have coloured and wilt-
ed slightly, tip both vegetables in to the slow cooker. (Alternatively you can put everything in the
slow cooker without browning, it will still cook but the meat wont be a brown colour and will
taste plainer)
Cut the carrots in half lengthways, then into chuncks 2cm long and them to the slow cooker stit in
the stock. Worcestershire sauce, sugar and tomato puree.
Pu the beef on top of the vegetables. Slice the potatoes into quarters and press down the side of
the slow cooker.
Put the lid on the slow cooker and cook on high for 5 hours. About 20 minutes before serving,
check to see if the gravy needs thickening. If so thicken slightly with tablespoons of corn flour
mixed in to a paste with water. 13Katrina’s Spaghetti Bolognaise
Serves4
Costs £4.00/ £1.00p per serving (ASDA)
Prep Time 15 minutes
Cook Time 8-9 hours.
Ingredients
2 tablespoons oil
2 chopped onions
2 garlic cloves, crushed
1 celery stalk, finely chopped
Extra veg eg, mushrooms, peppers as available
1 1/2 tablespoon tomato puree
100ml beef stock
400g tin tomatoes
1 heaped teaspoon oregano
400g tagliatelle / spaghetti
500g minced beef
A little parmesan cheese, to serve
Lets cook!
Heat he oil in a large saucepan. Add the onion, celery, and garlic and cook on a gentle heat for ten
minutes or until the onion is softened. Add the mince and brown all over. Increase the heat, add
the tomato and cook. Dilute the tomato puree in the stock and stir into the meat. Bring to the boil.
Transfer the mixture to a medium slow cooker pot. Cover and cook on a low setting for 8-9 hours.
14Sweet Potato & Chick Pea Curry
Serves 4
Prep Time less than 30mins
Cook Time 10-30 minutes
Ingredients
1 tablespoon oil
1 tablespoon cumin seeds / ground cumin
1 onion, finely sliced
Salt and black pepper
2 garlic cloves, crushed
1/2 - 1 teaspoon chilli flakes (to taste)
50g root ginger, peeled and grated
600g / 1lb 5oz tinned chickpeas (undrained weight)
1 x 400g /14oz tin tomatoes
750g/1lb 10oz sweet potato, peeled and cut into bite sized cubes.
200g/7 oz rice.
1 vegetable stock cube
Lets cook!
Heat a large saucepan over a medium heat and add the oil. Once hot, add the cumin seeds and
fry for a minute, or until aromatic. Add the onion and a pinch of salt and cook for 5-6 minutes, or
until the onion is soft and translucent. Add the garlic and chilli flakes and ginger and fry for a fur-
ther three minutes.
Drain and rinse the chickpeas. Add to the pan with the tomatoes and sweet potato. Add enough
water (approximately 500ml / 18fl oz) add the stock cube to cover the chickpeas and sweet pota-
toes and bring to a simmer, stirring to mix everything together.
Cover with a lid and a simmer over a medium low heat, stirring now and again, for 25-30 minutes,
or until the potatoes are soft and beginning to break apart and the sauce has thickened. Top up
with a little more water during the cooking if needed.
Meanwhile, cook the rice according to the packet instructions.
Taste the curry and season to taste with salt and pepper. Serve immediately with the rice.
15Slow Cooker Pulled Pork
Serves 4-6
Prep Time less than 30 minutes
Cook Time over 2 hours
Ingredients
1.5kg / 3lbs 5oz pork shoulder
2 tablespoon chipotle sauce
1 onion sliced thickly
For the salsa
6 tomatoes, chopped
1/2 red onion
1 tablespoon lime juice (about half a lime)
Small handful chopped fresh coriander
For guacamole
2 avocados chopped and peeled
1/2 garlic clove, finely chopped
Salt and freshly ground black pepper
12-16 flour tortillas, to serve
Lets cook!
Season the pork shoulder with salt. Put the onion in the bottom of the slow cooker , pork shoul-
der on top and cook on low for 8-10 hours.
Meanwhile, for the fresh tomato salsa, mix all of the ingredients together in a bowl and season,
to taste , with salt , freshly ground black pepper and more lime juice.
To serve, remove the skin and fat from the pork shoulder and shred the meat with two forks.
Place the meat in to a bowl. Mix the chipotle sauce with two tablespoons of the cooking liquid
and pour the mixture over the pork. Mix until the pork is coated in the sauce.
To serve, arrange the pork on a serving plate and spoon the salsa and guacamole into separate
bowls, warm the tortillas according to packet instructions and serve alongside.
16Panaculty
Serves 4-6
Ingredients
4-6 large potatoes
2 tins corned beef
2 onions
2 pints beef stock
Lets cook!
Slice the potatoes and onion thinly
In a slow cooker or oven proof dish, place a layer of potato slices followed by a layer of onions
season well with pepper and salt,
Crumble the corned beef over the onion and potato and repeat.
When the slow cooker / oven proof dish is 3/4 full pour over the beef stock.
If using an oven proof dish, cover with foil and place in an oven for two hours at 160 degrees; if
using a slow cooker, put on the lid and cook for 6-8 hours on low or 4-5 hours on high.
17Vegetable Lasagne
Serves 6 , Prep Time less than 30 minutes ,Cook Time 1-2 hours
Ingredients
2 yellow or red peppers, seeds removed, cut roughly in to 2cm chunks
1 courgette, about 300g /10 0z quartered lengthways and cut into roughly 2cm chunks
1 large sweet potato, peeled and cut into roughly 2cm chunks
3 tablespoons extra virgin olive oil, 1 large onion , finely chopped
1/2 teaspoon dried chilli flakes ,2 garlic cloves, crushed
2 x 400g tins chopped tomatoes, 2teaspoons Italian seasoning
1 vegetable stock cube, 200ml cold water
100g young spinach leaves (optional)
9-10 dried lasagne sheets Salt and freshly ground black pepper
Lets cook!
Preheat oven to 220c/Gas mark 6. Put the peppers, courgette and sweet potato into a large bak-
ing tray. Drizzle with 2 tablespoons of the oil, season with salt and pepper and toss together.
Roast for 30 minutes, or until softnened and lightly browned. While the vegetables are roasting,
heat the remaining oil in a large saucepan and gently fry the onion for five minutes, stirring regu-
larly.
Add the chilli and garlic and cook for a few seconds more. Stir in the tomatoes, Italian seasoning
and crumbled stock cube. Pour over the water and bring to a gentle simmer. Cook for ten
minutes, stirring regularly and set aside.
For the cheese sauce, put the flour, butter and milk in a large saucepan and place over a medium
heat. Whisk constantly with a large metal whisk if cooking in a non stick pan until sauce is thick-
ened and smooth. Stir in two thirds of the cheese and season to taste.
Take the vegetables out of the oven and add to the pan with the tomato sauce. Stir in the spin-
ach and cook together for 3 minutes, season with salt and black pepper.
Spoon a third of the vegetable mixture over the base of an oven proof lasagne dish and cover
with a single layer of lasagne. Top with another third of the begetable mixture and a second lay-
er of lasagne.
Pour over just under half of the cheese sauce and very gently top with remaining vegetable mix-
ture. Finish with a final layer of lasagne and the rest of the cheese sauce, sprinkle cheese over
the top.
Bake for 35-40 minutes until pasta has softened and the top is golden brown. Stand for five mins
18
before cutting to allow filling to settle.Chicken Fajita
Serves 6
Prep Time less than 30 minutes
Cook Time 30 minutes
Ingredients
12 chicken drumsticks
1 tablespoon paprika
1 tablespoon ground cumin
4 garlic cloves
1 tablespoons vegetable oil
6 large tortilla wraps
For the Corn Salad
approx. 200g tinned sweet corn, rinsed and drained
1 red pepper
2 spring onions
Half a lemon, juice only
Salt and pepper
Lets cook!
Preheat the oven to 200c/Gas 6. Tip the chicken into a large roasting tray and sprinkle over the
spices. Lightly crush the garlic, leaving the skins on, and add to the tray with the chicken. Drizzle
with the oil and season with salt and pepper. Roast for 30 minutes, turning halfway through cook-
ing, until the chicken is lightly charred on the outside and perfectly cooked inside.
While the chicken is cooking, make the salad. Tip the sweetcorn into a bowl then finely chop the
pepper (removing the seeds) and add to the bowl. Finely slice the spring onions then add to the
bowl along ith a squeexe of lemon juice. Season to taste with salt and pepper.
Shred the chicken from the bone and then wrap in tortilla wraps with the salad.
19Chicken Curry
Serves 4
Prep Time 10 minutes
Cook Time 8 hours.
Ingredients
6 large skinless chicken thighs cut into chunks
1 onion, chopped
3 garlic cloves, chopped
2.5 cm fresh ginger, peeled and grated
2 tablespoons tomato puree
400g tin chopped tomatoes
1 teaspoon ground cumin
2 teaspoon ground coriander
1-2 tablespoons garam masala, to taste
2-3 teaspoon hot paprika, to taste
150ml (1/4 pint) double cream (or coconut milk)
Large handful fresh coriander, to serve.
Lets cook!
Put the chicken and all the ingredients for the curry, except the cream and fresh coriander, into
the slow cooker pot and give it a good stir. Cover with the lid and cook on low for 4-6 hours until
the chicken is tender.
When ready, stir in the cream or coconut milk and add a little more garam masala, if it needs a
touch more spice. Stir in half the coriander leaves, divide among four bowls and sprinkle with the
remaining coriander. Serve with rice, naan breads and mango chutney, if you like.
20Chicken Provencale
Ingredients
500g chicken breast or thigh
2 large onions
2 peppers
3 cloves garlic or 2 tablespoons dried garlic
2 tablespoons dried rosemary
4 bay leaves
2 tablespoons thyme
2 tins chopped tomatoes
Tomato puree
1 chicken/vegetable stock cube
Lets cook!
Dice the chicken and the peppers, mince the garlic and slice the onions.
Add chicken, peppers, onions and garlic to the slow cooker and add the herbs and the chopped
tomatoes. Crumble in the stock cubes.
Fill both chopped tomato tins with water and add to the slow cooker . Mix well and cook on high
for 4-5 hours or low for 7-8 hours.
Before serving thicken with tomato puree.
21Lorraine’s Rice Pudding
Serves 4
Costs £2.50/0.70p per serving (Lidl)
Prep Time 10 minutes
Cook Time 4 hours.
Ingredients
110g pudding rice
25g granulated sugar
25g margarine or butter
1.21 (two pints) Milk
Ground cinnamon, nutmeg or vanilla
Lets cook!
Use some of the butter to grease the bowl of the slow cooker.
Add the milk, sugar and remaining butter and either ground cinnamon, nutmeg or vanilla extract.
Stir and replace the lid.
Turn the cooker on to high and cook for four hours or until the rice has absorbed the liquid,
stirring half way through.
22Jaime’s Sticky Toffee Pudding
Serves 6
Prep Time 20 minutes
Cook Time 3 hours.
Ingredients
1 tablespoon vegetable oil
220g soft light brown sugar
200g butter softened , or baking margarine
3 medium eggs
200g self raising flour
1 teaspoon vanilla extract
2 eating apples, peeled, cored and chopped
300ml apple juice
100g golden syrup
100g soft light brown sugar
Vanilla ice cream to serve
Lets cook!
Grease the slow cooker basin with the oil.
In a bowl, cream together the 200g sugar and butter/margarine. Beat the eggs and add to the
creamed micture with the flour and vanilla extract.
Stir in the apple pieces, then spoon the cakemixture in to the basin.
Smooth over to cover the base.
In a saucepan, heat the apple juice, golden syrup and 100g sugar. Stir until the sugar dissolves,
carefully bring to the boil, then removed from the heat. Pour the toffee apple syrup over the cake
mix and put the lid on tightly.
Cook on high for three hours until the pudding is just springy to the touch. Serve warm from the
slow cooker with vanilla ice cream.
23Susan’s slow cooker Christmas Cake
Ingredients
500g mixed fruit
200g sugar
200g butter or margarine
250ml apple juice
50g mixed nuts
100g cherries
3 eggs
200g self raising flour
2 teaspoon almond essence
3 teaspoons mixed spice
Decoration of mixed fruits and nuts
Lets cook!
In a large pan, add butter, sugar and apple juice. Heat up and add the mixed fruit and spices and
bring to a simmer for five minutes. Leave to cool.
Alternate adding eggs and spoonfuls of flour, mix until all combined.
Place mixture in a lined 20cm round tin
Put water in the bottom of a slow cooker, with an upside down plate place the cake tin on top,
with cling film over the top of the slow cooker.
Place lid on and cook on high for three hours. Turn down to low and cook for a further two
hours.
Check cake is cooked with a skewer. Leave to cool and decorate.
24Diggers!
Makes 12
Prep Time less than 30 minutes
Cook Time 10-30 minutes
Ingredients
120g plain flour
225g caster sugar
100g oats
85g desiccated coconut
125g butter (extra for greasing)
1 tablespoon golden syrup
1 level teaspoon bicarbonate of soda
2 tablespoons boiling water
Lets cook!
Preheat the oven to 170c/Gas 3. Grease a 20cm /8in tin. Mix the flour, sugar, oats and coconut
together in a large mixing bowl.
Put the butter in a small pan with the golden syrup and heat gently until melted. Mix the bicar-
bonate of soda with the boiling water and add this to the butter and syrup mixture.
Pour the liquid over the dry ingredients and mix well. Tip the mixture into a tin and press down.
Bake in the preheated oven for 20 minutes or until golden brown then let cool for a few minutes
before cutting into slices. Alternatively shape the mixture into cookies and place them on a
greased baking tray. Cook for 10-15 minutes or until golden brown.
25Tray baked eggs
Serves 4
Ingredients
8 free range eggs
2 red peppers, de seeded and finely sliced
80g chestnut mushrooms, halved and thinly sliced
40g spinach, roughly chopped
50g mature cheddar cheese, grated.
Half teaspoon sea salt
Freshly ground black pepper
Lets cook!
Preheat oven to 180c /gas 4 . Lightly grease a 35 cm /14in x 25cm /10in 2cm deep roasting tin
and line with baking paper.
Crack the eggs into a large bowl, add the salt and pepper and whisk well. Pour the eggs into the
oven tray making sure they spread into the corners. Scatter the peppers, mushrooms and spin-
ach over the eggs and top with the cheddar.
Place in the oven to bake for 10-12 minutes, or until just set and lightly golden around the edges.
Remove the eggs from the oven and leave to rest for two minutes, then slide out on to a board
and cut into pieces.
*iI not eating straightaway, leave to cool to room temperature, cut into slices and put in a seal-
able container. It will keep for three days in the fridge and is best eaten cold, if not eaten straight-
away.
26Sun dried tomato and rosemary palmiers
Makes 25-30 palmiers
Prep Time 30 minutes to 1 hour
Cook Time 10 to 30 minutes
Ingredients
500g ready made puff pastry
Plain flour, for dusting
1 x 280g/10oz jar sun-dried tomatoes, drained and finely chopped
Few sprigs of fresh rosemary, leaves only, finely chopped
1 free range egg, lightly beaten
Lets cook!
Put the puff pastry on a well-floured surface and bash it with a rolling pin. Usually you need to be
quite delicate with puff pastry as it needs to puff up a lot, but for palmiers it only needs to puff up
a little bit. Roll pastry out into a rectangle about 30 x 35 cm/12 x 14 in and the thickness of a £1
coin. Spread the tomatoes over the puff pastry and sprinkle over the rosemary.
With the shortest end facing you, take both long edges of the pastry and roll them towards each
other to meet in the middle, brush a little egg down the centre to stick the two halves together.
Carefully lift into a large baking tray (making sure it will fit in your fridge first) and put in the
fridge for at least 30 minutes to chill and harden.
Preheat oven to 220C/Gas 6
Remove the roll from the fridge and, using a very sharp knife, slice into 1cm pieces. Lay each
piece on the baking tray, cut side up, and brush well with beaten egg, then bake in the oven for
15 minutes until puffed up and golden brown.
Remove the palmiers from the oven and leave to cool on the baking tray.
To serve, pile them high on a plate.
27Oaty Bars
Makes 16
Prep Time less than 30 minutes
Cook Time 10 to 30 minutes
Ingredients
100g butter
75ml golden syrup
175g rolled porridge oats
50g pumpkin seeds
50g sunflower seeds
50g hazelnuts, crushed or roughly chopped
60g dried apricots, roughly chopped
Lets cook!
Preheat the oven to 180C / Gas 4, and line a 24x24cm/9x9in baking tin with greaseproof paper.
Heat the butter and golden syrup in a small saucepan over a medium heat until bubbling.
Meanwhile, tip the oats, seeds, nuts and apricots into a large bowl. Pour the hot syrup mixture
over the oats and mix well to combine.
Pour into the lined baking tray and press down into an even layer. Bake for 20 minutes, until
golden brown.
Allow to cool for ten minutes, then turn out and cut into 16 squares. When cold, transfer to an
airtight container– they will keep for up to one week. 28Helpful Hints!
Make your own curry mix with spices.
Ingredients
2 teaspoons coriander
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon ground chilli
For a sweeter, rounded taste add:
1/2 teaspoon cinnamon
1/4 teaspoon paprika
For more heat increase the amount of ground chilli
Mix well and store in a jar with a lid in a cool dry place
Herbs
Fresh vs dried, dried herbs are more concentrated so you need less. 1 tablespoon of fresh herbs is
equivalent to one teaspoon of dried herbs.
Flour
To make self raising flour you can add some baking powder : to l00g flour add 1/2 teaspoon bak-
ing powder, and mix well. Baking powder gets stale so check the date!
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