Recipe of the Week:

Ingredients for 2 people

8 large handfuls of baby spinach

4 large tortillas

400g tinned chopped tomatoes

400g tinned kidney beans (rinsed/drained)

1 tsp oregano

16 black olives pitted & cut in half

500g sliced cooked meat

4 large eggs

Salt and pepper

Green salad to serve


Preheat oven to 230,°C/210°C fan/Gas 8 and boil kettle.

Put spinach in a large colander and pour over with boiling water till spinach wilts. Quickly run it under cold water to cool, then squeeze out as much water as possible.

Put the tortillas on a baking tray. Mix together the tomatoes, beans and oregano then spread evenly over the tortillas.

Divide the wilted spinach, meat and olives between each tortilla, then make a hollow in the middle of the mix, into this, crack an egg – season and cook in the oven for approx 12 mins until the edges are brown and the white of the egg is set.

Recipe of the Week: Maple Baked Salmon

Ingredients for 2

2 salmon fillets
1 tablespoon of maple syrup
Half a lemon – thinly sliced
Ground black pepper and sea salt


Heat oven to 350°F/180°C or 160° fan
Place salmon on greaseproof or tinfoil on a baking tray and season well with salt and pepper. Drizzle them with maple syrup then top with lemon slices.
Bake in oven for 15 – 18 minutes until cooked through. Serve with mashed potato and veg of your choice.
Quick and easy prep…and delicious.

Recipe of the Week: Chicken & Fried Rice

Ingredients for 2

1 tablespoon coconut oil

2 cloves of garlic finely chopped

2cm piece fresh ginger – grated

2 chicken breast fillets – cut into 1cm slices

4 spring onions – chopped 2 carrots – cut into 1cm slices

80 grammes frozen peas

100 grammes baby sweetcorn – chopped

1 bag of pre- cooked rice

2 tablespoons of light soy sauce

1 tablespoon sesame oil


Melt coconut oil in a wok/ heavy based frying pan over a high heat. Add garlic and ginger, stir fry for 30 seconds. Add chicken, stir fry for 2 minutes, then add the veg and stir fry for 2 – 3 minutes until the chicken and veg are cooked. Ensure chicken is fully cooked – white all the way through if sliced.

Add in the rice, with 2 tablespoons of water, and stir fry till rice is warmed through – about 1 minute. Remove the pan from the heat and add in the soy sauce and sesame oil.

This is a great recipe for using up whatever veg is to your taste/or in the fridge. Leave out the chicken and add more veg for a vegetarian option . Enjoy 🙂

Recipe of The Week: Mum’s Pancakes


225 grammes plain flour

1 level teaspoon baking soda

1 rounded teaspoon cream of tartar

Beat 1 egg with a heaped tablespoon of sugar

1 cup of milk

1 teaspoon sized knob if butter (melted)


Sift flour, baking soda, cream of tartar into a bowl.

Add in the beaten egg/sugar mix and the melted butter with half of the milk.

Mix and gradually add in the rest of the milk until it has the consistency of single cream.

Rest mix for 15 mins. Using a tablespoon- drop a small amount of mix into a non stick frying pan (lightly oiled)

Cook on one side till bubbles appear and begin to pop. Turn with a palette knife and cook till second side is browned.

Keep warm in a clean tea towel….and enjoy with your preferred topping.

Recipe of the Week: Tuna Macaroni

Tuna Macaroni for 4


4 ounces macaroni

5 ounces grated cheese

7 ounce can tuna

7 ounce can sweetcorn

1 ounce margarine

1 ounce plain flour

¾ pint milk

3 tablespoons breadcrumbs

Salt and pepper to season


Cook macaroni then drain and rinse. Melt the margarine, stir in flour and cook gently for 1 minute. Gradually blend in the milk and cook for 2 minutes.

Stir in 4 ounces of the cheese, flaked tuna and sweetcorn. Season, heat gently the pour into an oven proof dish.

Mix the remaining cheese and breadcrumbs and sprinkle over the dish, then grill till cheese is melted.

Recipe of the Week: Focaccia


450 grammes strong white bread flour

1 x 7 gramme sachet of dried fast-acting yeast

1 tablespoon olive oil Q x half teaspoon of salt

1 teaspoon sugar

1 teaspoon sugar

300mls warm water

1 egg, beaten

Sea salt


You’ll need a Swiss roll tin 23 x 33 CMS and a preheated oven 220°C/200°C/Gas7

Put the flour, yeast, oil, salt, sugar and water into a food mixer, using a dough hook, mix for 5 mins. Alternatively 10 -15 minutes by hand.

Grease a large bowl, add dough, cover with cling film and leave in a warm place for about 1 – 1¹/² hrs until doubled in size.

Empty the dough onto a floured surface, knead for 3 – 5 mins then add fillings – either 4 ounces chopped olives or 4 ounces of chopped sun-dried tomatoes or both.

Push the dough into the tin, and decorate the top with small sprigs of fresh rosemary pushed into the dough, brush with beaten egg then sprinkle sea salt on top.

Bake for 25 – 30 minutes till well risen and golden brown and sounds hollow when you tap the base of the tin.

Recipe of the Week: Chicken and Pea Risotto

For two people


130 grammes arborio/risotto rice

2 cups chicken, cooked and cut into bite size

1 cup frozen peas

50 grammes parmesan cheese grated

Good quality chicken stock

Salt and pepper


If you’ve got some meat left on a chicken after a roast dinner – remove the meat, cut into bite size and keep to one side. Remove some of the skin from the remaining carcass and place in a large pan, cover with water and bring to the boil and simmer for 15 to 20 minutes.

Then heat a tablespoon of olive oil in a thick bottom pan, add the risotto rice and stir for a minute or two until the rice is translucent. Gradually add the boiling stock, one ladle full at a time, stir occasionally and wait till each ladleful is absorbed before adding another.

Continue this process for approx 30 mins, then add the cooked chicken and frozen peas, stir and add stock as required. Continue to cook and stir occasionally for 5 to 10 minutes – checking the rice is soft and the mix is creamy.

Add the grated parmesan, stir till absorbed then taste and adjust seasonings to taste, cover the pot and leave for 5 – 10 minutes before serving with more parmesan if required. If you have stock and chicken meat left, it is a great basis for chicken soup.

Recipe of the Week: Crunchy Topped Cod


2 x 5 ounce pieces of cod loin

1 large beef or similar tomato

2 tbsp breadcrumbs (gluten free if needed)

2 tbsp chopped parsley

2 tsp olive oil

2 tsp lemon juice finely grated rind of half lemon


Heat the oven to 350°F/180°C,/160°C fan. Place the cod in a shallow casserole dish, then cover with slices of tomato and top with crunchy topping.

To make crunchy topping, combine breadcrumbs, parsley, oil, lemon juice and rind and salt and pepper to season. Bake for 12 – 15 minutes.

Check if the fish is cooked, it should be translucent or 54°C -57°C when checked with a meat thermometer. Enjoy with green vegetables of your choice.

Recipe of the Week: Nancy’s Granola


16 ounces porridge oats

2.5 ounces sunflower seeds

2.5 ounces pumpkin seeds

1/2 teaspoon salt

7 tablespoons melted coconut oil

8 tablespoons maple syrup

2 ounces dried cranberries – chopped


Heat oven to 160°C /140°c fan

Put oats, seeds, salt in a bowl and mix well. Add coconut oil and maple syrup and mix till well combined. Line 2 or 3 large baking tins with greaseproof paper and spoon mixture on top.

Spread thinly and bake for 25 to 30mins, stirring once or twice till golden brown.

Remove from oven, as it cools add the cranberries and mix through. Other nuts and or seeds can be added to suit your taste – following the guidance on weight. This granola will keep well in an airtight container

Trust Jack Foundation Donations Needed

Trust Jack Foundation are looking for donations for their summer program. They help support young people that are suffering from a mental illness and their parents, family members, guardians or carers.

Check the picture and see how you can help them out!

For more information visit their Facebook page here