Archives: Recipes

Marbled Fruity Porridge

BreakfastServes 1

Prep time: 2 minutes Cook time: 5 minutes Place the oats and milk in a small saucepan and bring to the boil, simmer for 3-4 minutes, stirring occasionally. Stir through the puree to create a marbled effect. Top with fresh fruit to serve. Hints and tips Try a variety of fruit purees or compotes and mix and match with your favourite fruits and what is in season. For extra sweetness add a little more fruit puree or compote. Nutrient Per portion Per 100g Calories 373 84 Protein 19 4 Fat 10 2 Of which saturated fat 3.8 0.8 Carbohydrate 55 12 Of which sugar (all naturally occurring sugars) 18 4 Salt Sodium equivalent Trace Trace

Oaty Yogurt with Nuts

SnackServes 1

Prep time: 5 minutes Dry fry the oats and nuts for about 3 minutes over a medium heat until toasted. Stir in the honey and dried fruit and allow to cool slightly. Reserve 1 tbsp of the mixture and stir the rest into the yogurt. Spoon into a glass and top with the reserved oat mixture before serving. Hints and tips Try using a flavoured yogurt like strawberry or add fresh fruit for a different taste. Nutrient Per portion Per 100g Calories 400 160 Protein 16 6.5 Fat 14 6 Of which saturated fat 1.6 0.7 Carbohydrate 54 22 Of which sugar (naturally occurring sugars only 5g of extrinsic sugars) 35 14 Salt Sodium equivalent trace Trace

Chutney Toast with Scrambled Eggs

StarterServes 1

Prep time: 5 minutes Cook time: 5 minutes 2 medium eggs, whisked Dash semi skimmed milk (approx 1 tbsp) 1 tbsp chopped chives 1 thick slice wholemeal bread, toasted 1 tbsp tomato chutney Total cost: £0.92 Cost per serving: £0.92 Place the eggs, milk and seasoning in a small saucepan. Cook, stirring occasionally until lightly scrambled. Stir in the chives. Spread the chutney on the toast and top with the eggs. Hints and tips Try any flavoured savoury chutney or relish for variation. Nutrient Per portion Per 100g Calories 344 160 Protein 21.4 9.9 Fat 15.2 7.1 Of which saturated fat 4.2 2 Carbohydrate 32 15 Of which sugar 8 3.2 Salt Sodium equivalent 0.5 0.2

Whitby Crab Tian

StarterServes 4

*For the Salmon and Gravadlax* (prepare one day in advance) Blend the vanilla, 85g of salt and 75g of sugar into a fine powder and cover one half of the salmon with it. Leave for one day and then wash. Top with half of the chopped dill and the Dijon mustard and thinly slice. Blend the rest of the salt, the rest of the sugar, the lemon juice and the rest of the chopped herbs. Cover the other half of the salmon with the mixture and leave for one day. Wash, and then chop into 2.5cm squares. *For the Potato Mayonnaise* Boil the new potatoes for 20 minutes or until soft. Allow to cool, then dice. Add the onion, lemon juice, dill, mayonnaise and mix. For the Crab Mix the ingredients together For the dressing (Prepare the day before) Slow roast the sun blush tomatoes with a drizzle of olive oil overnight at 65 C Thinly slice the asparagus diagonally and then mix gently into the tomatoes and other ingredients. *TO SERVE* Warm a pan with a little olive oil Place a cutter on the centre of the plate. Add the potato mayonnaise base, then top with the thinly sliced gravadlax. For the next layer add the crab. Remove the cutter. Sear the salmon chunks over a medium heat and then place on top of the crab. Finally drizzle the dressing around the Tian