A super fun way of getting one of your 5-a-day in! “Watermelon” ice lollies made for a selection of fruits, are the perfect way to say cool in the summer, and if you have kids you can get them to help make them with the blending and pouring.
Using frozen strawberries helps cool the first mixture, making it slightly quicker to add the second layer. Additionally, using the frozen strawberries means you will get slightly smaller ice crystals, as it is semi-frozen, giving a slightly better mouthfeel when you come to eat it.
You can use whatever yoghurt you like, making it vegan or dairy-free if you wish to.
Makes 4 lollies
100g frozen strawberries
200g watermelon
8 teaspoons of yoghurt of choice
1 kiwi, peeled
1/2 a splice of Galia melon
Method
Blend the strawberries and watermelon together till smooth. Pour into lolly moulds, filling them up to 3/4 full.
Freeze for 30-45 minutes.
Layer 2 teaspoons of yoghurt over the watermelon layer.
Freeze for 30 minutes
Blend the kiwi and Galia melon till smooth. Layer onto the yoghurt to the fill line.
Inset the lolly mould and freeze for at least 8 hours or overnight.
I love fish pie, and it’s often something I would order when eating out. I have always thought of fish pie as a difficult dish that requires a lot of food prep.
While this isn’t my easiest recipe to make, it is not challenging at all. In fact, the most challenging part is the washing up afterwards as the full recipe requires the use of 3 pans. And I have just 3 pans at home! So for myself, it does use all the pans. You could skip poaching the fish in the milk to save washing an extra pan, and this won’t impact on the flavour too much, but it is such a simple step it really is worth doing it.
Don’t have vermouth? You can swap it out for some white wine, sherry, or replace it with an extra 50ml of milk to keep it friendly for the kids.
My Fish Pie recipe is also reasonably healthy. It contains a portion of calcium from the milk and cheese, a portion of fish (half oily too for omega 3 fatty acids), contains a mixture of vegetables and herbs for plant diversity, and doesn’t use any cream to make the sauce. Additionally, each portion of the pie, without the peas, provides over 9g of fibre thanks to leaving the skins on the potatoes.
I’m serving my fish pie with peas. You can add the peas into the sauce and bake them in the pie, but I found they got overcooked and lost their gorgeous vibrant green colour. Additionally, you could opt to serve with any other vegetable of your choice, for example, seasonal Spring asparagus, Winter Broccoli or even a salad in the summer months.
If you make this pie in advance and bake it from cold, be sure to add on an extra 5-10 minutes to ensure it gets cooked all the way through, especially if you are using raw prawns. The layer of smashed potatoes on the top are fantastic at insulating the middle section of the pie so it just needs a little extra time in the oven to ensure it is piping hot throughout.
Serve 4 adults
Ingredients
900g potatoes, scrubbed and cut into 1-inch cubes
2 fillets of salmon, skinned and boned
2 fillets of smoked haddock, skinned and boned
400ml semi-skimmed milk
50ml Vermouth
1 onion, cut in half through the root
6 cloves
3 bay leaves
1 large or two small leeks, approximately 300g, sliced
65g butter
50g plain flour
10g dill, chopped
15g flat-leaf parsley, chopped
100g raw prawns, deveined
15g chives, chopped
60g cheddar cheese, grated (optional)
To serve
Peas
Method
Preheat the oven to 180°C fan/200°C convection
Bring a large pan of water to the boil and cook the potatoes for 20 minutes till almost cooked through.
Meanwhile, poach the fish in the milk with the bay leaves and half an onion studded with the cloves. Bring to the boil and then turn the heat off. Cover with a lid and allow to poach for 5 minutes.
In a separate plan gently cook the remaining half of onion, finely sliced, and leeks with 40g of the butter over a low heat till soft.
Stir in the flour and cook for 1 minute.
Remove the fish from the pan and break into large chunks in an ovenproof dish, reserving the milk.
Pour a quarter of the milk into the leeks and stir till thick. Keep adding the milk to make the sauce.
Add the parsley and dill to the sauce before pouring over the fish. Top with the prawns.
Drain the potatoes, and lightly smash with the remaining butter. Add the chives and then top the pie.
Top the pie with cheese and bake in the oven for 25-30 minutes till golden brown on the top and bubbling.
Serve with the peas on the side.
Per portion of pie: 569kcal/ 33.1g fat/ 14.5g saturated fat/ 64.8g carbohydrates/ 9.1g fibre/ 48.3g protein
This is one of my favourite hot summer’s day drinks to help keep me cool. I absolutely love my tea, and no heatwave is going to get in the way of me enjoying my cuppa! I’ve swapped out the milk in favour of fruits and a little honey – you can really make this your own by adding as little or as much honey and lemon as you like to your own preference.
No nectarines? Use peaches instead – flat peaches would be delicious in this drink and would still give the same flavour!
Serves 1
Ingredients
1 teabag of choice
1 tsp of honey, or to taste
Juice of 1 lemon, or to taste
Ice
1 peach or nectarine, cubed
Sprig of mint (optional)
Method
Start by brewing the tea bag in around 100ml of boiling water for 2 minutes.
Remove the tea bag and add honey to taste followed by the lemon juice.
Fill a large glass with ice and top with the chopped nectarine
Pour the tea mixture over the top and top up with cold water if needed.
This bright and refreshing salsa can be loaded onto a stack of nachos, or used as a dip. It’s really easy to make but definitely best eaten on the same day as it is made. You can increase the spice level to your own taste, and keep it mild by leaving the fresh chilli out and just using a few jalapeños instead.
Serves 4
Ingredients
1/2 a red onion, finely diced
1/2 a chilli (or to taste), finely sliced
2 large tomatoes, deseeded
5-6 pickled jalapenos (or to taste)
1/2 a bunch of coriander
1 lime
2 tsp extra virgin olive oil
Method
In a large pestle and mortar, add the onion, chilli and a pinch of salt. Pound till the onions and chilli are half turned into a paste.
Dice the tomatoes and roughly chop the jalapenos and coriander. Add to the onion mix with the olive oil and juice of half a lime.
Mix together and check the seasoning, adding more lime juice or coriander to your taste.
Super simple to make, and the best crowd-pleaser. You can simply serve it as a dip for your tortilla chips, or try adding this to your next burrito to take it to the next levels!
Serves 4
Ingredients
1/2 a red onion, finely diced
1/2 a chilli (or to taste), finely sliced
2 medium avocados, or 3 small
1-2 limes
1 large tomato, deseeded
1/2 a bunch of coriander
Method
In a large pestle and mortar, add the onion, chilli and a pinch of salt. Pound till the onions and chilli are half turned into a paste.
Peel and roughly dice the avocado, and add to the onion mix with the juice of 1 lime. Lightly pound till you have the desired texture; I like my guacamole with large chunks of avocado.
Dice the tomato and roughly chop the coriander. Add to the avocado and mix together. Taste and add more lime juice if needed.
The perfect side to go with your barbecue – delicious with all meats, fish or halloumi, or serve with a tin of chickpeas for a non-barbecue option should it be raining. Again.
Serve 4
Ingredients
200g bulgar wheat
1 aubergine
1 pepper
1 courgette
1 large onion
2 tbsp extra virgin olive oil
1/2 bunch chives
1/2 bunch mint
2 lemons
150g feta cheese
80g pomegranate seeds
Method
Cook the bulgar wheat by adding to a large dish and pouring 220ml boiling water over the top. Cover and leave to steam for 5-10 minutes before fluffing with a form.
Meanwhile, chop all aubergine, pepper, courgette and onion into large chunks and coat with 1 tbsp olive oil.
Heat a griddle pan, and once hot cook the vegetable in batched till deeply marked with dark lines.
Chop the herbs, juice the lemon and mix into the bulgar wheat.
Once cooked, add the vegetables, crumble the feta in.
Serve in a large bowl with pomegranate seeds scattered over the top.
Per serving: 289kcal/ 11g fat/ 7.0g saturated fat/ 31.2g carbohydrates/ 7.8g fibre/ 13.8g protein
Feeling hot in this heatwave? Me too! So here’s one of my fun ways to help you keep cool this summer, and the good news is it’s good for you! Blended fruits with coconut milk make the perfect frozen popsicles. You could play around with the flavour combinations, but for me this is the summery flavour I’ve been craving to quench my thirst!
I’ve used a dairy free coconut milk alternative, but you could keep it vegan by using coconut milk from a tin. This might just make the popsicles a little creamier, so if you want to keep them as light and refreshing as possible, try the milk alternative drink.
These are suitable for all ages, including kids and younger children (they may like a little less lime so it’s not quite so sharp on the tastebuds), why not make a batch for the whole family to enjoy on a hot day.
Makes 6 100ml popsicles
Ingredients
300g fresh or frozen pineapple
250ml coconut milk alternative
Zest and juice of 2 limes
Method
Put the ingredients into a blender and blend till smooth.
Pour into your popsicle moulds and freeze for at least 8 hours.
Enjoy!
Pineapple, Lime & Coconut Popsicles
Per ice lolly : 43kcal/ 0.8g fat/ 0.5g saturated fat/ 8.8g carbohydrates/ 0.8g fibre/ 0.5g protein
Delicious quesadillas packed full of plant-based protein from the black beans. Leave the skins on the sweet potatoes to maximise fibre content (over 17g per portion of quesadillas even before you’ve added the sides!) and reduce food waste.
Serves 3
Ingredients
2-3 sweet potatoes (total 300g), cut into 1/2 inch cubes with the skin on
1 tsp smoked paprika
1 tsp extra virgin olive oil
1 onion, diced
2 garlic cloves, finely chopped
1 tin of black beans, drained and rinsed
1 handful of coriander, roughly chopped
1 tsp dried oregano
1 tsp ground white pepper
100g cheese such as Cheddar cheese (I have used a lighter cheddar to keep saturated fats lower), garted
3 wholemeal tortilla wraps
1 tbsp extra virgin olive oil
To serve
Pickled onions
Soured cream
Jalapeños
Avocado
Tomato salsa
Method
Preheat the oven to 180°C fan.
Toss the sweet potato in the smoked paprika. Roast on a large baking tray for 15-20 minutes till soft. Once removed set the oven temperature to 200°C fan.
Meanwhile, gently fry the onion in 1tsp olive oil for 10 minutes till soft and translucent. Add the garlic and fry for a further 5 minutes.
In a large bowl, half mash the black beans before adding the onion mixture, sweet potatoes, oregano, white pepper and coriander. Mix together, lightly mashing the potatoes.
Take 1 tortilla wrap and brush with olive oil. Flip the tortilla wrap over and fill with 1/3 of the sweet potato mixture over one half of the wrap. Top with 1/3 of the cheese. Repeat with the remaining wraps and mixture.
Place the filled wraps onto the baking sheet used to cook the potatoes, and top with a second baking sheet.
Bake for 12-15 minutes till golden brown.
Serve cut into triangles with your choice of toppings.
Per quesadilla : 539kcal/ 18.1g fat/ 7.4g saturated fat/ 61.6g carbohydrates/ 17.5g fibre/ 24.5g protein
Easy oven baked bhajis mean no stress about deep fat frying. Simply pop into the oven, turn half way through and Bob’s your uncle. Delicious served with my quick raita.
You could of course make this with standard orange carrots, or whatever colour you desire, but I just love the deep purple pops of colour when you break open each bhaji.
To make this dish completely vegan, use a plant-based yoghurt alternative. Just be sure to make sure it is the unsweetened variety.
Makes 6 large bhajis
Ingredients
2 large onions, very finely sliced (around 200g)
2 large purple carrot, grated (around 100g)
2 cloves of garlic, minced
1″ fresh ginger, minced
20 curry leaves
1 tsp cumin seeds
1 tsp nigella seeds
1/2 tsp ground chilli (optional)
Juice of 1 lemon
150g gram flour
2 tbsp rapeseed oil
For the raita
150g yoghurt of choice
3″ cucumber, grated
1 small garlic clove, minced
1 sprig of mint, finely sliced
Handful of coriander leaves, finely sliced
Squeeze of lemon
Method
Preheat the oven to 200°C fan/ 200°C convection
Add the oil to a large heavy-bottomed pan and place in the oven to preheat.
Mix the onions, carrot, spices and gram flour together in a bowl with 80ml cold water. The mixture should be sticky without being too dry or wet. If needed add a little more flour or water to get a thick consistency which coats all the vegetables.
Divide the mixture into 6 rounds.
Add the bhajis to the hot pan.
Cook for 10 minutes before flipping and cooking for a further 10-12 minutes till golden brown and crispy.
Remove and allow to drain on a piece of kitchen towel.
Meanwhile, place the grated cucumber into a clean tea towel and squeeze out all the excess moisture.
Add to a bowl with all the remaining raita ingredients and mix.
Kids back to school? Looking for an easy recipe? Here’s my easy Beef & Tomato Sauce which will make enough to feed a family of four twice over. Plus it’s super easy to adapt into a second meal, or alternatively freeze any leftover sauce for an night off cooking at a later date.
Perfect of young children too – for those aged under 7 months you may need to blend the sauce as the mince could be tough for those without teeth, and then serve it with large pasta as finger food.
If you don’t eat beef you can always substitute for turkey mince, or if you’re vegetarian use Quorn mince, or if you are vegan try using 125g red lentils and 125g green lentils with an addition 200-300ml water.
Serves 8 adults
Easy Beef & Tomato Pasta Sauce
Ingredients
2 large onions
3 sticks of celery
4 cloves of garlic
1.5 tbsp extra virgin olive oil
150g mushrooms
500g minced beef
2 tbsp tomato puree
800g tinned tomatoes – option to use peeled tomatoes or passata if serving to young babies
Method
Blend the onions, celery and garlic together in a food processor.
Add the blended vegetables to a large saucepan and cook with the oil for 5 minutes.
Chop or blend the mushrooms and add to the pan. Cook together till dry.
Push the mixture to the edge of the pan and add the minced beef in the centre so it sears. Flip to sear the second side before mixing into the vegetables.
Add the tomato puree and tinned tomatoes. Mix well.
Simmer for 30 minutes till cooked through.
Delicious served with cooked pasta and peas. Option to serve with cheese on the top.
Leftovers? Why not try turning this sauce into one of the following for a bit of diversity:
Spaghetti Bolognese: add mixed herbs, a grated carrot and a grated courgette. Serve with spaghetti and parmesan over the top.
Chilli Con Carne: add smoked paprika, oregano, chilli, mixed peppers and a tin of kidney beans. Serve with a roasted sweet potato or steamed rice.
Cottage Pie: add carrots and peas. Top with mash in an oven proof dish and bake.
Per portion of sauce: 172kcal/ 7.0g fat/ 1.8g saturated fat/ 7.0g carbohydrates/ 2.3g fibre/ 18.8g protein
Seasonal savoury scones. If you can’t get wild garlic, or it’s our of season, substitute with chives, spring onions, or spinach with a small clove of grated garlic.
Don’t like sheep’s cheese? Whatever cheese you like would be suitable as long as it is medium-hard e.g. Gruyere, Manchego, Cheddar, Wensleydale, Goat’s etc
Makes 9 scones
Ingredients
125g plain wholemeal flour
125g plain flour
1 tsp baking powder
50g butter, cold, cut into small cubes
125g hard sheep’s cheese, grated
30g wild garlic, roughly chopped
1 egg
Approximately 140ml semi-skimmed milk
Method
Preheat the oven to 220°C/ 200°C fan
Add the flours, baking powder and butter to a large mixing bowl. Mix the butter into the flour using your fingertips till it resembles breadcrumbs.
Mix 100g of the cheese in, reserving 25g, and all the wild garlic.
Crack the egg into a measuring jug and top the volume up to 200ml of liquid with milk. Mix.
Add the egg mixture to the dry ingredients – you may not need it all so hold back around 20ml – and mix to form a soft but sticky dough.
Turn out onto a floured surface and knead for 30 seconds till it comes together.
Roll out to 2.5cm (1 inch) thick and using a 6-7cm cutter, cut rounds of the mixture out, dredging the cutter with flour between each cut to keep the sides clean.
Reroll any remaining dough.
Place the scones onto a lined baking tray, brush the top with any remaining egg milk mixture and top with the remaining cheese. Bake for 15 minutes till risen and golden brown.
Transfer onto a wire rack.
Allow to cool completely before storing in an airtight container for up to 3 days or freezing for up to 3 months.
Per scone*: 205kcal/ 10.1g fat/ 6.0g saturated fat/ 20.8g carbohydrates/ 2.4g fibre/ 7.2g protein
*Analysis done using chive nutritional information.
When cauliflower cheese and macaroni cheese collide.
I made this recipe for child nutritionist Charlotte Stirling-Reed. She loved the idea of these muffins for baby led weaning. For more information on this topic head to her website.
Makes approximately 15 muffins
Ingredients
180g macaroni – I have used a high fibre variety
150g broccoli, cut into small florets
150g cauliflower, cut into small florets
40g butter
45g plain flour
600ml milk*
1 tsp English mustard (optional)
120g reduced fat cheddar cheese*, grated
Pepper to taste
1 egg
Oil for greasing OR muffin cases
Method
Preheat the oven to 180°C fan/ 200°C convection
Bring a large pan of water to boil. Cook the macaroni according to packet instructions, and steam the cauliflower and broccoli over the top of the pasta as it cooks.
Meanwhile, melt the butter in a saucepan and add the flour.
Slowly add in the milk a quarter at a time, stirring to prevent any lumps.
Option to add 1 teaspoon of English mustard.
Add half the grated cheese to the mix and allow to melt. Season with pepper to taste
Once the pasta is cooked, drain and stir into the sauce with the cauliflower and broccoli.
Add the egg and mix.
Line a muffin tray with cases, or lightly grease a non-stick tray. Fill each hole with mixture (2-3 spoonful’s).
Top with the reaming half of cheese.
Bake in the oven for 18-20 minutes till golden brown.
Allow to cool completely in trays before removing unless in muffin cases, in which case you can remove after 5 minutes.
Suitable for freezing as easy grab and go options. Can be served cold, microwaved or oven heated.
*For children aged 2 and under use full fat dairy products including cheeses.
If you need an egg-free option you can omit the egg, but you will need to completely cool the bites in the tray and the chill them in the fridge before removing them so they can set in shape.
If you’re more of a traditionalist, you can make standard macaroni cheese by leaving the egg out and placing the mixture in an ovenproof dish. Simply top with the remaining half of cheese and bake in an oven set to 180°C fan for 25 minutes till golden brown and bubbling. You could also prep this dish ahead of time, pop it in the fridge and then bake for an easy mid-week meal for the family.
Per bite: 126kcal/ 5.2g fat/ 3.1g saturated fat/ 12.7g carbohydrates/ 2.2g fibre/ 6.2g protein
Dr Pippa 