caroline hire

Make this salmon pasta in under 20 minutes for a dinner the whole family can enjoy. Kids will love the fun-shaped pasta while packing in fibre and omega-3

Pasta with salmon & peas

wholewheat fusilli

butter

shallot,finely

frozen peas

salmonfillets,

low-fat crème fraîche

vegetable stock cube

chives,snipped

Bring a pan of water to the boil and cook the fusilli according to the pack instructions.

Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.

Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.

Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.

A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme

Vegetarian casserole

olive oil

onion,finely chopped

garlic cloves,sliced

tsp smoked paprika

½ tsp ground cumin

thyme

carrots,sliced (about 200 grams)

medium sticks celery,finely sliced (about 120 grams)

red pepper,chopped

yellow pepper,chopped

tomatoesor peeled cherry tomatoes

vegetable stockcube

courgettes,sliced thickly (about 300 grams)

cooked lentils(we used Merchant Gourmet ready-to-eat Puy lentils)

Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 – 10 mins until softened.

Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.

Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.

Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

With courgette, peppers and eggs, this vegetarian dish is a filling, healthy breakfast for all the family – kids will enjoy dipping toast into soft egg yolk

One-Pan Egg & Veg Brunch

baby new potatoes, halved

½ tbsp rapeseed oil

courgette,

yellow pepper,

red pepper,

spring onions, finely sliced

garlic clove, crushed

thyme, leaves picked

eggs

One-pan egg & veg brunch

Boil the new potatoes for 8 mins, then drain.

Heat the oil and butter in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a>, then add the courgette, peppers, potatoes and a little salt and pepper. Cook for 10 mins, stirring from time to time until everything is starting to brown. Add the spring onions, garlic and thyme and cook for 2 mins more.

Make four spaces in the pan and crack in the eggs. Cover with foil or a lid and cook for around 4 mins, or until the eggs are cooked (with the yolks soft for dipping into). Sprinkle with more thyme leaves and ground black pepper if you like. Serve with toast.

Make this tasty vegetarian tagine that kids will love as much as grown-ups. It's a great way to serve four of their five-a-day and it's freezeable

Butternut Squash & Chickpea Tagine

tbsp oil

red onion,finely chopped

garlic cloves,crushed

tsp grated ginger

tsp coriander

cinnamon

¼ tsp mild chilli powder

bag frozen butternut squashchunks

carrots,cut into small dice

courgette,cut into small dice

tomatoes

chickpeas,drained

couscousor rice, to serve

Butternut squash & chickpea tagine

Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.

Treat the family to this wholesome chicken casserole that delivers comfort while being low-fat. And you can let a slow cooker do most of the work

Slow-Cooker Chicken Casserole

onion,finely

½ tbsp flour

boneless, skinless chickenthigh fillets

baby new potatoes,halved

celery,diced

carrots,diced

mushrooms,quartered

dried porcini mushroom,soaked

stock

bay leaves

Slow-cooker chicken casserole

Heat a knob of butter and ½ tbsp rapeseed or olive oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a>, cook 1 finely chopped large onion for 8-10 mins until softened and starting to caramelise.

Meanwhile, put 1 ½ tbsp flour and a little salt and pepper in a bowl and toss 650g boneless, skinless chicken thigh fillets in it.

Add 3 crushed garlic cloves and the chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.

Transfer to your <a href="https://www.bbcgoodfood.com/howto/guide/slow-cookers-and-how-use-them">slow cooker</a>, along with 400g halved baby new potatoes, 2 diced celery sticks, 2 diced carrots, 250g quartered mushrooms, 15g dried and soaked porcini mushrooms with the 50ml soaking liquid, 500ml chicken stock, 2 tsp Dijon mustard and 2 bay leaves.

Give it a good stir. Cook on Low for 7 hours or High for 4 hours.

Remove the bay leaves and serve with a little Dijon mustard on the side.

Blend your storecupboard pulses with cumin, turmeric and garlic to create this robust soup with crispy pancetta topping

Lentil & Bacon Soup

onion,diced

pancetta cubes

carrot(about 120 grams), finely diced

tsp cumin

turmeric

garlic cloves,finely chopped

chilli,sliced

stock cubes

red lentils,rinsed

Lentil & bacon soup

Heat the olive oil in a large saucepan. Add the onion, 1 pack of pancetta and the carrot. Cook on a low to medium heat for 10 minutes until the onions are soft.

Add the cumin, turmeric, garlic and chilli and cook for a further 1 – 2 minutes until the aromas are released.

Pour in 1.25 litres of boiling water, crumble in the stock cubes and add the lentils. Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren’t sticking.

Meanwhile, fry the remaining lardons in a small frying pan for about 10 minutes until crispy. You don’t need to add any oil as plenty will run from the pancetta.

Serve the soup with a sprinkle of crispy lardons on top.

A smooth and and spicy chicken soup with a vibrant colour that's packed full of Asian aromatics

Thai chicken and sweet potato soup

garlic cloves, chopped

red chilli, deseeded and chopped

2cm chunk root ginger, chopped

lemongrass, bashed

tbsp red Thai curry paste

chicken stock (made with 2 stock cubes)

coconut cream

sweet potato, peeled and roughly chopped

chicken breasts, sliced

lime, juice only

tsp sugar

fish sauce

crusty bread, to serve (optional)

Heat the oil in a large saucepan. Add the garlic, chilli, ginger, lemongrass, coriander stalks and curry paste and cook for 2 - 3 minutes until the aromas are released.

Add the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard. Carefully transfer to a blender and blitz until smooth. If freezing, for best results freeze at this point, otherwise as an easier option freeze complete recipe.

Return to the saucepan, add the chicken and cook gently for 5 - 10 minutes or until the chicken is cooked through. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.

Everyone loves crispy cornflake cakes, whatever their age. Get the whole family in the kitchen to make these simple bites

Cooking with kids: Chocolate cornflake cakes

milk

golden syrup

cornflakes

Children: Weigh out the ingredients. Older children can do this by themselves with supervision and little ones can help to pour or spoon ingredients into the <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">weighing scales</a>. Put 50g butter, 100g milk or dark chocolate, broken into chunks and 3 tbsp golden syrup in a saucepan or microwavable bowl. Put 100g cornflakes in another large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a>.

Grown ups: Melt the weighed butter, chocolate and golden syrup in the <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.

Children: Stir the ingredients together gently using a <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">wooden spoon</a>. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don’t have one). Grown ups will need to do this for younger children or simply arrange on a tray and let the mess happen. Put in the fridge to set.

Fluffy vegetarian tortilla is a great meal to make with older children - this one's filled with peppers and potatoes

Spanish omelette

waxy potato,

onions,

red pepper, finely chopped

pack chives

Finely slice the onions and chop the red pepper, removing the seeds. Cut the potatoes into roughly ½ cm slices.

Heat a knob of butter in a medium (about 24cm) frying pan over a low heat and cook gently for 10 – 15 until starting to go brown, add the peppers and cook for a further 5 mins.

Put the potatoes in a steamer over boiling water for 10 - 12 mins to soften. If you don’t have a steamer, put in a saucepan, cover with boiling water and simmer gently for around 8 - 10 mins until just cooked through and drain well.

Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and a pinch of salt. Use scissors to snip the chives into small pieces and stir in.

Heat the grill. Add a little more butter to the frying pan and add the potatoes. Pour over the egg mixture. Cook for 15 mins until almost set and golden brown underneath - you can use a fish slice to lift the omelette up and check. Put the frying pan under the grill. Make sure the handle is outside the oven as it will become very hot and can burn. Cook for a further minute or two and serve.

A comforting and hearty one-pot sausage stew with chorizo, smoked paprika and plenty of vegetables

Sausage & bean casserole

onion, finely chopped

medium sticks celery, finely chopped

yellow pepper, chopped

red pepper, chopped

chorizo sausages (about 400 grams)

pork sausages (about 400 grams)

½ tsp sweet smoked paprika

milliliters white wine

cherry tomatoes or chopped tomatoes

chicken stock cube

chives, snipped (optional)

Heat 2 tbsp olive or rapeseed oil in a <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">large heavy-based pan</a>.

Add 1 finely chopped onion and cook gently for 5 minutes.

Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.

Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes.

Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 – 2 mins or until the aromas are released.

Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan.

Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.

Cook for 40 minutes. Stir in a 400g drained and rinsed can of aduki beans and cook for a further five minutes.

Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.

Cook a juicy gammon joint in a cinnamon-spiced stock, then add a sticky syrup and clove sauce and serve in thick slices.

Cola ham with maple & mustard glaze

2kg unsmoked boneless gammon joint

2l cola (not diet)

carrot, chopped

onion,

celery,

peppercorns

bay leaf

maple syrup

tbsp wholegrain mustard

tbsp red wine vinegar

cloves

Put 2kg unsmoked boneless gammon joint in a large pan and cover with 2l cola. Add 1 chopped carrot, 1 quartered onion, 1 chopped celery stick, 1 cinnamon stick, ½ tbsp peppercorns and 1 bay leaf.

Bring to the boil, then turn down to simmer for around 2 ½ hrs, topping up with boiling water if necessary to keep the gammon fully covered.

Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5.

Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern.

Mix 150ml maple syrup, 2 tbsp wholegrain mustard, 2 tbsp red wine vinegar and a pinch of ground cloves or five-spice in a jug.

Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 30 mins, baste half way through.

Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. Can be roasted on the day or up to 2 days ahead and served cold.

You can rustle up these crispy bites with a few storecupboard ingredients - sparkling water is the key to a really light batter

Onion rings

onion

groundnut oil

self-raising flour

water

Use a fork to steady your onion. Slice the onion into rings about 1cm wide. Remove the skin and separate the rings.

Heat the oil to 180C in a heavy-based pan – it should be no more than 1/ 3 full.

Meanwhile put the flour and sparkling water in a bowl and season generously. Whisk together to form a batter.

Coat a small batch of onion rings in batter. Carefully lower into the hot oil and deep-fry until crisp and golden, about 2 - 3 minutes. Remove with a slotted spoon and place on a piece of kitchen towel to drain. Repeat with the remaining onion and batter.

A simple fish pie recipe that’s quick and easy to prepare. Portion into ramekins and freeze for quick toddler meals or cook in a big dish for the perfect family supper

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Top 24 caroline hire recipes from across the web

The most viewed caroline hire recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pasta with salmon & peas

Vegetarian casserole

One-Pan Egg & Veg Brunch

Butternut Squash & Chickpea Tagine

Slow-Cooker Chicken Casserole

Lentil & Bacon Soup

Thai chicken and sweet potato soup

Cooking with kids: Chocolate cornfl...

Spanish omelette

Sausage & bean casserole

Cola ham with maple & mustard glaze

Onion rings

Family meals: Easy fish pie recipe

Weaning recipe: Chicken meatballs

Broccoli & stilton soup

Sherry-braised pork cheeks

Gluten-free pancakes

Weaning recipe: Slow-cooked lamb & ...

Toddler recipe: Sweetcorn & spinach...

Toddler recipe: Mini shepherd’s pie...

Creamy mango & coconut smoothie

Child-friendly Thai chicken noodles

Sugar-free banana bread

Mini banoffee pies

The most viewed caroline hire recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine