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Bogeyman Soup

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A gorgeous green healthy soup that’s full of nutritious vegetables, which the kids might not usually like to eat – just don’t tell them what’s in it!

Bogeyman Soup

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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 2 leeks washed and sliced
  • 250 g broccoli broken into florets
  • 250 g potatoes peeled and chopped
  • 600 ml 1 pint vegetable or chicken stock
  • 100 g spinach washed
  • 300 ml ½ pint semi-skimmed milk
  • Ground black pepper

Instructions
 

  • Put the leeks, broccoli and potatoes into a large saucepan and add the stock.
  • Heat until just boiling, then turn the heat down. Cook over a lowheat with the lid on for 15-20 mins or until the potatoes are tender.
  • Add the spinach and cook gently for another 2-3 mins, until the leaves wilt down.
  • Blend the soup to a puree using a hand-held stick blender, ortransfer it to a food processor or blender and whizz until smooth. Add the milk and reheat gently, seasoning with ground black pepper. Serve.

Notes

Top tip: You can use vegetable or chicken stock cubes, or concentrated stock from a jar, following the instructions to make up the correct strength for 600ml (1 pint) of water. Cover, cool and refrigerate the soup, using it within 3 days of making and re-heat thoroughly before serving.

Vegetable Beany Bake

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This cheap, quick and easy vegetable bake is a hearty vegetarian dish that’s sure to be a hit with the whole family. Plus it’s packed full of goodness!

Vegetable Beany Bake

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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 2

Ingredients
  

  • 400 g can of Vegetable soup
  • ½ x 410g can of Lentils drained
  • 820 g can of potatoes drained
  • 420 g can of cut green beans drained
  • 300 g can of broad beans drained
  • Large bunch fresh parsley finely chopped
  • 2 tbsp semi-skimmed milk
  • Large handful breadcrumbs

Instructions
 

  • Place the cut green beans, broad beans and soup into a flat ovenproof dish and mix together.
  • Mash the potatoes in a large bowl using the milk to soften and add the chopped parsley.
  • Spread the mashed potato over the top of the mixture in the dish.
  • Sprinkle some fresh breadcrumbs over the top of the potato and then place in a pre-heated oven for 10 minutes at 240°C/475°F/Gas Mark 9. Serve when ready.

Notes

Try adding some grated cheddar cheese to the top of the bake for an extra treat

Slow-Cooker Curried Lentils with Chicken and Potatoes

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Brighten up this rich, comforting meal by serving with yogurt, cilantro, and lime wedges.

Slow-Cooker Curried Lentils with Chicken and Potatoes

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Prep Time 20 mins
Cook Time 7 hrs 55 mins
Total Time 8 hrs 15 mins
Servings 6

Ingredients
  

  • 1 1/2 cups red lentils or yellow split peas
  • 1 1/2 pounds russet potatoes about 2, peeled and cut into 1-inch pieces
  • 1 medium onion chopped
  • 2 cloves garlic chopped
  • 2 teaspoons curry powder
  • 1 teaspoon chopped fresh ginger
  • kosher salt and black pepper
  • 4 cups low-sodium chicken broth
  • 6 boneless skinless chicken thighs (about 1 3/4 pounds total)
  • 2 tablespoons fresh lime juice plus lime wedges for serving
  • 3/4 cup plain yogurt
  • 1/4 cup fresh cilantro leaves torn
  • naan bread toasted, for serving

Instructions
 

  • In a 4- to 6-quart slow cooker, combine the lentils, potatoes, onion, garlic, curry powder, ginger, 1¼ teaspoons salt, and ¼ teaspoon pepper. Add the broth and chicken and turn to coat.
  • Cover and cook until the lentils and vegetables are tender and the chicken is cooked through, on low for 7 to 8 hours or on high for 4 to 6 hours (this will shorten total recipe time).
  • Fifteen minutes before serving, transfer the chicken to a medium bowl and, using 2 forks, shred the meat; return it to the slow cooker. Add the lime juice and stir to combine, adding more water if necessary to reach the desired consistency. Serve topped with the yogurt and cilantro, with the naan and lime wedges on the side.

Red Lentil Curry

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Potatoes, carrots, and lentils simmered in an Indian-inspired sauce make a satisfying meatless dinner.

Red Lentil Curry

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 3 tablespoons canola oil
  • 2 tablespoons chopped fresh ginger
  • 2 cloves garlic chopped
  • 8 scallions sliced, white and green parts separated
  • 1 tablespoon curry powder
  • 4 medium carrots about 8 ounces, chopped
  • 1 large russet potato about 10 ounces, peeled and cut into 1-inch pieces
  • 1 cup red lentils
  • 4 cups low-sodium vegetable broth
  • kosher salt and black pepper
  • naan bread and lime wedges for serving

Instructions
 

  • Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and scallion whites and cook, stirring frequently, until softened, 2 to 3 minutes. Stir in the curry powder. Add the carrots, potato, lentils, broth, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes.
  • Sprinkle the curry with the scallion greens and serve with the naan and lime wedges.

Creamy Spinach and Haddock Fillets

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Low-fat, high-protein haddock and nutrient-rich spinach combine to make a super-healthy dinner in just 15 minutes

Creamy Spinach and Haddock Fillets

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Cook Time 15 mins
Total Time 15 mins
Servings 4

Ingredients
  

  • 200 g 7oz new potatoes
  • 500 g 1lb packet of baby spinach
  • 6 tbsp soft cheese
  • 4 firm white fish fillets such as cod or haddock
  • 50 g 2oz breadcrumbs
  • 2 tbsp chopped fresh parsley

Instructions
 

  • Pre-heat the grill to medium. Cook the new potatoes in boiling, salted water until they are tender, then drain and set them aside.
  • Put the packet of spinach in the microwave and cook for 4 mins until wilted. Squeeze the water out of the spinach and roughly chop. Add the cheese and a little grated nutmeg if you like, then season well.
  • Put fish fillets in a baking dish with a little olive oil. Divide the spinach mixture into 4 and place on top of each fillet. Sprinkle over the breadcrumbs and grill for 10-12 mins.
  • Lightly crush the potatoes with the back of a fork and stir through some olive oil and the chopped parsley, then serve with the fish.

Notes

For extra flavour, try substituting half the breadcrumbs for Parmesan.

Fish Pie with Watercress Sauce

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This family-friendly fish pie with watercress sauce recipe will be loved by adults and children alike. Packed with veggies and flaky white haddock, a great source of vitamins and proteins, this is a hearty and healthy dish that will quickly become a favourite. This dish is also suitable for freezing, so it’s a great one to make in advance.

Fish Pie with Watercress Sauce

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Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Servings 2

Ingredients
  

  • 800 g potatoes
  • 1 handful fresh mint leaves
  • 1 handful fresh parsley
  • 2 handfuls of rinsed watercress very large stalks removed
  • 1 clove of garlic
  • Juice of half a lemon
  • Crunch of black pepper
  • 150 ml double cream
  • 2 MSC certified sustainable haddock fillets skinned and boned or other sustainable white fish
  • 150 g frozen peas
  • Large knob of unsalted butter
  • Two whisked eggs optional

Instructions
 

  • Preheat your oven to 200°C/400°F/Gas Mark 6.
  • Peel the potatoes, chop into quarters and drop into a large pan of cold water. Bring the potatoes to a boil on the hob then reduce to a medium simmer. If you have a steamer pan, use the bottom part to boil your potatoes and then you can use the same water to steam your fish over the top. Pop a timer on for 15 minutes.
  • Meanwhile, put the mint, parsley, watercress, lemon juice, peeled garlic clove, black pepper and cream into a high speed blender, and blend until smooth.
  • When the timer goes off on the potatoes, add the fish fillets to the steamer, along with the peas. Put the lid on and steam for 5-10 minutes, or until the fish is soft and flaky and the peas and potatoes just tender (timing depends on the size of the fish fillets). This does cook surprisingly quickly though so don't leave it! Alternatively, you can poach the fish and peas in water in a separate saucepan. The saucepan needs to be wide enough to allow space for the fish to sit completely under the water. Simmer on medium heat for 5-10 minutes until the fish is flaky and the peas tender. (The total cooking time for the potatoes is 20-25 minutes).
  • Turn your steamer off and put the fish onto a plate and break into flakes (ensuring there are no bones). Drain the potatoes and mash in a bowl with the butter and whisked eggs. The eggs give the potato a wonderful golden crust when baked, but can be left out if you prefer.
  • Now to create your pie. Put the flaked fish and green peas into a ceramic dish 25cm x 15cm, by 5cm deep (or 3 individual portion sized dishes). Pour over the green sauce and stir through. Spoon the mashed potato on top, carefully pressing the potato to the edge of the dish to seal in the contents. Fork over the mash to create a beautiful finish.
  • Pop the pie into your preheated oven for 20 – 30 minutes, or until the potato is nice and golden
  • Mash or blend to desired consistency, or serve as it is for older babies/toddlers.

Notes

If you don't have a steamer, you can simply poach the fish in a saucepan of water for the same time along with the peas.

Clown Face Frittata

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A terrific idea for kids snacks- these potato shapes are healthy, and as fun to make as they are to eat!

Clown Face Frittata

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Prep Time 20 mins
Total Time 20 mins
Servings 4

Ingredients
  

Ingredients for the fritatta

  • 350 g 6oz potatoes, peeled, sliced and cooked
  • 6 medium eggs
  • Salt and freshly ground black pepper

For the face

  • 50 g 20z red cheese, grated, eg Red Leicester
  • 1 Mushroom
  • 1/2 Red pepper
  • 1/2 Green pepper
  • 1 small Tomato

Instructions
 

  • Lightly oil a shallow, oven proof dish.
  • Arrange the cooked slices of potato in the dish.
  • Beat the eggs together with some salt and pepper then pour over the potato.
  • Cook in the oven for 10 minutes until the egg is just starting to set.
  • Using the cheese, mushroom, peppers and tomato make a clowns face.
  • Increase the oven temperature to 200ºC, 400ºF, Gas mark 6 and cook for another 10 minutes.
  • Serve immediately.

Potato Salad

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This warm new potato salad recipe is great for serving as part of a summer buffet or as a quick and easy side dish. It has a light vinaigrette dressing but if you prefer a creamy one replace the oil and vinegar with 6 tbsp soured cream, mayonnaise or crème friache. Choose firm waxy salad potatoes with papery-thin skins such as Charlotte or Jersey Royals (if in season). This recipe serves 4 people and will take only 25 mins to make. Once you’ve perfected this classic potato salad recipe you’ll be making it time and time again.

Potato Salad

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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 1 kg salad potatoes scraped
  • 4 tbsp light olive oil
  • 2 tbsp cider vinegar
  • 1 tsp Dijon mustard
  • Pinch of caster sugar
  • Salt and freshly ground black pepper
  • 1 small red onion peeled and very finely diced
  • 2 tbsp fresh snipped chives
  • Few sprigs fresh tarragon

Instructions
 

  • Boil the potatoes in a large pan of lightly salted water for 10-12 mins until just tender. Drain well and leave to cool for 5 mins.
  • Place the oil, vinegar, mustard and sugar in a large serving bowl and whisk together until thoroughly blended. Season with salt and freshly ground black pepper.
  • Slice the warm potatoes and toss in the dressing with the red onion. Scatter over the snipped chives and tarragon and serve warm or cold.

Notes

Leave the skins on the potatoes for more flavour and fibre, just lightly scrub before boiling to remove any dirt.

Slimming World’s Chicken and Potato Curry

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This delicious Slimming World’s chicken and potato curry is so simple to make and guilt-free too making it the perfect Saturday night alternative to a takeaway.

Slimming World's Chicken and Potato Curry

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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 onion peeled and finely chopped
  • 794 g 1lb 12oz skinless and boneless chicken breasts or thighs, cut into bite-sized pieces
  • 4 large potatoes peeled and cut into large bite-sized pieces
  • 170 g 6oz baby leaf spinach, roughly chopped
  • 2 tbsp medium or hot curry powder
  • 400 g can chopped tomatoes
  • Salt and freshly ground black pepper
  • A large handful of chopped coriander and mint leaves

Instructions
 

  • Place a large, non-stick frying pan over a medium heat. When hot add the onion, chicken, potatoes, spinach and curry powder, stir to mix well. Stir-fry for 2-3 mins.
  • Add the chopped tomatoes and 397ml (14fl oz) of water and bring to the boil. Cover, reduce the heat to low and cook gently for 25-30 mins, or until the chicken and potatoes are cooked through and tender.
  • Remove from the heat and season well with salt and black pepper. Stir in the chopped herbs and serve immediately.

Notes

Using cheaper cuts of chicken like leg and thighs, will help to make this chicken curry less expensive.