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'Quick' Roast Chicken with Roasted Veg

To save time the chicken can be 'spatchcocked' - this is where the whole chicken is flattened to help it cook quicker! It's very easy to do so take a look at the video. Makes approximately 6 servings Preparation time is approximately 20 minutes Cooking time is approximately 1 hour Ingredients 1 whole free-range chicken 2 tablespoon of olive oil Mixed herbs, fresh or dried (we'd recommend parsley, sage, rosemary & thyme) 2 cloves of garlic 3 mixed peppers 1 courgette 1 red onion 1 aubergine Squeeze of lemon Salt & pepper How to make your QUICK ROAST Chicken WITH ROASTED VEG 1. Preheat the oven to 200°C (Gas mark 6 or 180°C for a fan oven). 2. Finely chop (or blitz in a processor) the garlic, herbs and oil. 3. Chop down the back of the chicken, turn over and flatten out. Score a few lines in the breast / legs. 4. Add SOME of the herby oil and rub it in. Pop the chicken into the oven for 60 minutes (check it's cooked before serving). 5. While the chicken is cooking, chop the vegetables and coat in the remaining herby oil. 6. Spread into a roasting tray in a single layer and cook for approximately 40 minutes until slightly charred. To serve: Bulgar wheat or Cous Cous is a tasty option? Or even some new potatoes would be great. HINTS & TIPS Follow these tips to make the most of your leftover chicken: Cool leftover chicken as quickly as possible, ideally within 2 hours Divide leftovers into individual portions and refrigerate or freeze. This makes them handy to use in different recipes! Use refrigerated leftovers within 2 days When reheating food, make sure it is heated until it reaches a temperature of 70C for 2 minutes, so that it is steaming hot throughout Always defrost leftovers completely, either in the fridge or in the microwave When defrosted, your chicken should be reheated only once, because the more
times you cool and reheat, the higher the risk of food poisoning Cooked chicken that has been frozen and removed from the freezer should be reheated and eaten within 24 hours of fully defrosting Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes. Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

Apple & Blackberry Crumble

This comforting pudding is delicious. Try foraging for your own blackberries in autumn and using home-grown apples. A tasty and seasonal pudding using oats in the crumble. Makes approximately 4-6 servings Preparation time is approximately 10 minutes Cooking time is approximately 20-25 minutes Ingredients 150g blackberries 100g cooking apples 50g oats (gluten free if necessary) 50g plain flour (gluten free if necessary) 3 tbsp brown sugar 2 tbsp butter How to make your apple and blackberry crumble Preheat the oven to 160C. Peel and cut the apple into small chunks and place in the ovenproof dish. Add the blackberries. In a mixing bowl add the flour, oats, sugar, butter and rub between your fingers until it looks like breadcrumbs and the butter is evenly distributed. Bake in the oven for 20-25 mins until golden and the fruit is soft. To Serve: Serve with plain yogurt, custard or cream. HINTS & TIPS This recipe is great for batch cooking! Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes. Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

Apple & Cinnamon Tray bake Cake

An easy to make cake with seasonal apples that children will love to help make. Makes approximately 4-6 servings Preparation time is approximately 10 minutes Cooking time is approximately 45 minutes Ingredients 500g cooking apples Juice of 1/2 lemon 200g butter, melted 150g soft brown sugar 1 teaspoon ground cinnamon 4 eggs, beaten 1 teaspoon vanilla extract 300g self-raising flour 2 teaspoons baking powder How to make your apple and cinnamon tray bake cake Preheat the oven to 180°C (Gas mark 4 or 160°C for a fan oven). Grease and line the baking tray. Peel and thinly slice the apples and squeeze the lemon juice over. Place the butter, sugar, flour, baking powder, cinnamon and eggs in the mixing bowl and stir well until smooth. Spread half the mixture in the baking tray. Add a layer of apple slices and the second half of the cake mixture and a further layer of apple slices on top. Bake for 40 – 45 minutes until golden and bouncy on top. Leave to cool and cut into squares. Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes. Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

Apple Pancakes

These are a great healthy and delicious breakfast that are surprisingly easy to make. Makes approximately 20 mini pancakes Preparation time is approximately 5 minutes Cooking time is approximately 5-10 minutes ingredients 250ml milk 1 large apple, grated 1 egg, beaten 160g plain flour (gluten free if necessary) 1.5 teaspoon of baking powder 1.5 teaspoon of ground cinnamon 1 tablespoon of sugar 1 tablespoon of oats (gluten free if necessary) Melted butter How to cook your pancakes In one bowl add milk, beaten egg and grated apple. In second bowl add the dry ingredients and mix. Combine the two bowls together and mix. Add a little melted butter to frying pan and spoon individual spoonfuls of mixture to make 4 pancake shapes. Cook for 2-3 minutes until bubbling before turning over and cooking for a further 2 mins. Repeat with the next batch of mixture. HINTS & TIPS Why not freeze any leftovers for another day? Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes. Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

Apricot, Honey & Pecan Flapjacks

These flapjacks are a delicious and nutritious treat to make with the kids and are great for lunch boxes or breakfast on the go. You can try with other dried fruit, seeds and nuts. Makes approximately 16 servings Preparation time is approximately 10 minutes Cooking time is approximately 20-25 minutes Ingredients 140g unsalted butter 140g soft brown sugar 2 tablespoons of honey 175g rolled oats (gluten free if necessary) 75g chopped pecan nuts 100g chopped dried apricots 3 tablespoons mixed seeds How to make Apricot, honey & pecan flapjacks Preheat oven to 160C. Put the butter, soft brown sugar and honey in a small saucepan and heat gently until melted. Tip oats, pecan nuts, seeds and apricots into large mixing bowl. Pour over melted butter mixture and mix to combine. Transfer to lined baking tin and smooth with back of wooden spoon. Cook for 20-25 mins until golden. Remove from oven and cool in tin, then slice into 16 flapjacks. Keep in an air tight container for up to 3 days. HINTS & TIPS Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes. Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

Aubergine Bake

This is a delicious vegetarian recipe that could be served as a main or a side dish. Makes approximately 2 - 3 servings (as a main) Preparation time is approximately 15 minutes Cooking time is approximately 30 minutes Photo credit @jemimawilchphotography Ingredients 3 large aubergines, sliced 1cm thick 3 tablespoons of olive oil 1 onion, finely chopped 1 clove garlic, finely chopped 1 heaped teaspoon dried oregano 2 x 400 g tins of quality plum tomatoes 1 bunch (30g) of fresh basil, torn 2 cups of Parmesan cheese, grated 2 cups of wholemeal breadcrumbs 1 tablespoon of red or white wine vinegar Salt and pepper How to make Aubergine Bake 1. On a medium heat in a lidded saucepan, add 1 tablespoon of olive oil, add the onion, garlic and dried oregano, then cook for 10 minutes, or until the onion is soft and the garlic has slightly browned. 2. Add the tomatoes, stir and simmer with the lid on for 10 minutes until the sauce is thickened and reduced. Add a tablespoon of wine vinegar, season with salt and pepper and add the torn basil. 3. Preheat the oven to 190˚C (Gas mark 5 or 170°C for a fan oven). 4. While the tomato sauce is cooking, preheat the grill (or you can use the oven, a barbeque or frying pan if preferred). Brush or drizzle the aubergine slices with oil and grill for 3 to 4 minutes on each side (you may need to work in batches). 5. In a baking dish (15cm x 25cm), spoon a layer of the tomato sauce and sprinkle with parmesan. Follow with a layer of aubergines. Repeat these layers until everything is used up (finish with the sprinkle of parmesan). 6. Mix the breadcrumbs with a generous grind of pepper and a teaspoon of salt. Drizzle with olive oil. 7. Bake in the oven for 30 minutes, or until golden, crisp and bubbly. Serve immediately with a fresh green salad. HINTS & TIPS - Parmesan is perfect for this recipe however cheddar can be used if preferred. - Mozzarella can be added on top for a real cheesy treat! - Wholemeal bread makes delicious breadcrumbs. You can also mix them with oregano for extra flavour. Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes. Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

Avocado Pesto Sauce

This can be made with little cooking equipment and is a great way of getting your kids to try all the creamy goodness of avocado. Makes approximately 4 servings Preparation time is approximately 10 minutes Cooking time is approximately 10 minutes Ingredients 4 portions of pasta, try wholemeal varieties for healthier option (gluten free if required) 2 handfuls of frozen peas 2 ripe avocados Handful of chopped basil, finely chopped Handful of pine nuts (optional) Juice of 1 lemon Salt & pepper How to make your Avocado pesto sauce Cook the pasta according to the packet instructions, add in peas in the last 3 mins cooking time. Meanwhile scoop the avocado flesh out of the skins into a bowl. Mash with a fork until a smooth paste forms. Add the lemon juice, basil, salt and pepper. Mix well. Drain the pasta and peas. Add the avocado pesto and mix well. Add the pine nuts if using. Serve with a crisp salad. HINTS & TIPS You could have the avocado pesto on wholemeal toast or even a rice cracker if you want a lighter snack? Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes. Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

BAGEL SNAKE

The kids will love helping you make their lunch when it's this fun! Add your favourite toppings to some toasted bagels! Make him as long and as wiggly as you like! Makes approximately various Preparation time is approximately 10 minutes Ingredients 1. Cut the bagels (gluten free if necessary) in half and toast them in the toaster / under the grill. Warburtons now make some seeded protein rich bagels which are delicious! 2. Cut in half again and begin topping for your wiggly lunch..... We made a variety of toppings to suit individual tastes! Here are some ideas: Chicken & sweetcorn Drain a tin of sweetcorn and add to some leftover roast chicken. Mix with some mayonnaise and black pepper. Tuna & sweetcorn Drain a tin of sweetcorn and a tin of tuna. Mix with some mayonnaise and black pepper. Smashed avocado We smashed half an avocado with a fork and added some cherry tomato slices and some mozzarella (cheddar would also be fine!) Cheese & ham Grate some cheese and sprinkle on the bagel. Add some ham 'triangles' to make it look like a snake skin pattern! Soft cheese & cucumber / red pepper / grated carrot Spread with soft cheese and add cucumber slices cut in half moons. You could add red pepper or grated carrot to give a great colour contrast! Cottage cheese & beetroot Top with a couple of teaspoons of cottage cheese and add beetroot slices Egg & cress Boil 1 - 2 eggs, peel and allow to cool. Mash with a fork and add some mayo, cress and a pinch of salt and black pepper. To Serve: Chopped salad leaves make a fabulous grass for him to slither through Other toppings: Gherkins, olives, radishes, hummus, sausage, spring onion.....in fact anything you love to eat! HINTS & TIPS Get the kids involved adding their favourite toppings! These toppings can be added to wraps or sandwiches as tasty fillings! Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes. Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

BREAD AND BUTTER PUDDING

What better way to use up bread that is past its best! Makes approximately 6-8 servings Preparation time is approximately 10 - 15 minutes (plus 30 minutes soaking time in the fridge) Cooking time is approximately 40 minutes Ingredients • 250ml full-fat milk • 300ml double cream • ½ teaspoon vanilla essence • 3 whole large eggs, plus 1 egg yolk • 3 tablespoons caster sugar • 8 slices day-old white crusty bread (or any leftover bread!) • 50g butter, softened plus extra for greasing • 75g mix sultanas and currants or other dried fruit • Zest of ½ lemon • 2 tablespoons demerara/brown sugar How to make Bread and Butter Pudding 1. Lightly butter an ovenproof dish (approximately 20cm x 25cm x 5cm). 2. Cut the crusts from the bread, then butter both sides of the bread and cut into triangles. 3. Lay half of the bread slices, slightly overlapping, in the bottom of the dish. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit. 4. Heat the milk, cream and vanilla together in a saucepan to just below boiling point. 5. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, over the eggs, stirring constantly until smooth. 6. Pour the custard over the pudding. Leave to soak for at least 30 minutes in the fridge. 7. Heat oven to 180°C (Gas mark 4 or 160°C for a fan oven). 8. Sprinkle over the demerara/brown sugar and bake for 30 – 40 minutes until golden brown and puffed up. HINTS & TIPS Use any types of bread you have leftover - brioche works really well too! Leftovers can be kept in the fridge, in a bowl covered in cling film or in an airtight container, for 2 - 3 days. Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes. Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

BREADED Chicken Goujons

You will never want to buy supermarket chicken goujons again once you’ve tasted homemade! Why not involve the kids in making them too? They will love the messy bits and can learn about what they are eating at the same time! Makes approximately 4-6 servings Preparation time is approximately 10-15 minutes Cooking time is approximately 20-25 minutes ingredients 5 - 6 cups of breadcrumbs (approx. 300g) 3 - 4 boneless and skinless chicken breasts cut into strips 4 cups of plain flour ½ teaspoon of mild chilli powder ½ teaspoon of mild garlic granules ½ teaspoon of salt 3 – 4 free-range eggs, beaten 2-3 teaspoon of olive oil How to make your chicken goujons Preheat oven to 180°C (Gas mark 4 or 160°C for a fan oven). Slice the chicken breast into thin strips or chunks, roughly all the same size. Season the flour with salt. Add chilli powder and garlic granules to the flour if using, and mix thoroughly. Place breadcrumbs and eggs in separate shallow bowls. TIP: Make it easy – place them in the right order! Chicken…Flour… Egg… Breadcrumbs. Coat each strip of chicken in flour then egg and finally the breadcrumbs making sure they are evenly coated. Place on lined baking sheet, drizzle/spray with olive oil and bake for 20 – 25 minutes until the breadcrumbs are golden brown and the chicken is cooked through. TIP: Check they are cooked through by taking one of the bigger goujons and cutting it in half. If there is no pink flesh, they are cooked! Serve with with rice and vegetables, a colourful salad or even with mashed potato and beans ….in fact the list is endless! HOMEMADE Breadcrumbs Homemade breadcrumbs are so easy to make and they help reduce food wastage so it’s a win win! You can use any bread that you have left over – wholemeal, white bread, French stick, rolls, in fact anything that is past its best. (My daughter is gluten intolerant and the bread is SO expensive so I always blitz them up too). Here’s several options of what you can do…..
Grind down your ‘leftover’ bread in the food processor and spread in a single layer on a baking tray covered in grease-proof paper. Bake at about 150 C for 10 mins (stirring around after 5 minutes). Completely cool down on the baking sheet then pop them in a freezer bag and freeze until needed. Although it’s best to use ‘old’ bread, you can use fresh bread but you need to prepare it before blitzing! Heat it in a toaster to dry off the moisture for a few minutes, and then cool before using. If you don’t have a food processor – NO PROBLEM! You can cut the toasted bread into small cubes and once cool, add them to a large resealable bag that is partially sealed. Use a rolling pin to crush the toasted bread into tiny crumbs. HINTS & TIPS Swap plain flour for gluten free flour and breadcrumbs for gluten free breadcrumbs! Why not make more than you need and freeze some to use when you’re struggling for time? If you have any bread that is past its best (bit dry but no mould!) making the breadcrumbs is VERY easy and it saves food waste too! You can pop them in the freezer and use for this, and lots of other, recipes. Leftovers can be kept in the fridge in an airtight container for a couple of days. As soon as they are cooled, refrigerate as soon as possible. They are lovely served cold (in a wrap with some lettuce perhaps?) but if you want to reheat, you must ensure they are piping hot and remember NEVER reheat any food more than once. This recipe can be frozen, but please remember to freeze them as soon as they are cold enough to handle. And remember to use a container or bag that is suitable for freezing. Please defrost thoroughly before reheating and make sure they are piping hot before serving! Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes. Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

Baked Feta Pasta

Quick and easy way to make - looks and tastes delicious! Makes approximately 4 servings Preparation time is approximately 5 minutes Cooking time is approximately 30 minutes Image credit: @jemimawilchphotography Ingredients 300g / 4 cups of wholemeal pasta 200g feta or Greek style salad cheese Pack of cherry tomatoes 4 cloves of garlic 3 tablespoons olive oil 1 teaspoon dried oregano or mixed herbs Handful of fresh basil, chopped 50g black pitted olives (optional) Salt & pepper Parmesan (optional) How to make Baked Feta Pasta 1. Preheat the oven to 200˚C (Gas mark 6 or 180°C for a fan oven). 2. Add the olive oil to a baking dish, tip in tomatoes, add the garlic (you don’t need to peel it) and place the feta in the centre. 3. Season with oregano, salt and pepper then give it a little shake to get the oil and seasoning on the tomatoes and put into the oven. 4. Bake for 30 minutes. 5. In a pan of boiling, slightly salted, water, add the wholemeal pasta and cook according to packet instructions (this usually takes about 12 minutes). 6. Take the dish from the oven and remove the garlic, using a folk squeeze out the soft inside pulp and put it into the dish. Using a folk gently squash the tomatoes and mix the oozing cheese, adding the fresh basil, olives (if using) and pasta. Serve with a sprinkle of Parmesan (optionlal) and some black pepper. HINTS & TIPS Add some leftover chicken for some extra protein! 'Lighten up' use light or low fat feta, add in extra vegetables. use wholemeal pasta Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes. Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

Banana & Blueberry Wholemeal Muffins

These versatile muffins make a great breakfast or healthy snack. Kids love baking so why not get the whole family involved. Makes approximately 12 servings Preparation time is approximately 10 minutes Cooking time is approximately 20 minutes Ingredients 250g plain wholemeal flour 2 teaspoons baking powder 1 teaspoons ground cinnamon Pinch of salt 2 ripe bananas, mashed 1 banana, sliced 150g blueberries 3 tablespoons runny honey 3 tablespoons sunflower oil 1 large egg 185ml milk 50g caster sugar How to make Banana & Blueberry Wholemeal Muffins Preheat the oven to 180C. Line muffin tray with 12 paper muffin cases. Sift the flour, baking powder, cinnamon, and salt in a large mixing bowl. Add the mashed bananas and blueberries and mix. In a separate bowl, lightly whisk the egg, oil, honey, and milk. Add to the dry ingredients bowl and mix. Spoon the batter into the muffin cases. Decorate with sliced banana pieces. Bake for 20 mins until risen and golden. Best served warm. Can be gently reheated in oven for breakfast. HINTS & TIPS Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes. Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.