family food

Michela’s veg &amp; lentil cottage pie

leek

carrot

onion

celery

olive oil

g split pea red lentils

vegetable stock

g frozen peas

sea salt

black pepper

tomato purée

g Parmesan cheese

sweet potato (300 grams)

https://www.youtube.com/watch?v=wMS82XIzeoI

We like to grill our sausages first, then drain them on kitchen paper while we are get on with our veg. This way, you get rid of any excess fat, but if you prefer, you can just brown them in the casserole pan before you cook your veg.

Jools’ sausage &amp; smoky bean casserole

higher-welfare pork chipolatas

leeks

garlic

red peppers

sweet smoked paprika

cumin

cherry tomatoes

red wine vinegar

500 ml passata

sugar

Dijon mustard

x 400 g tins of mixed beans

parsley

Kneading the dough to make this flatbread recipe is a fun and much-loved task for little ones. Super-tasty, super-fun!

Easy flatbreads

flour

baking powder

350 g natural yoghurt

fresh soft herbs,

g unsalted butter

Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. I've added gorgeous courgettes for a summery twist. Try to buy the best ingredients you can, as that’s what really helps to make this dish amazing. I’m using a flowering variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I’ve been told by Italian mammas (who I don’t argue with!) that penne is the original, so that’s what I’m using in this recipe. Before you start cooking, it’s important to get yourself a very large pan, or use a high-sided roasting tray so you can give the pasta a good toss.

Beautiful courgette carbonara

green and yellow courgettes

penne

eggs

ml single cream

Parmesan cheese

higher-welfare back bacon

½ a bunch of fresh thyme (15 grams)

courgette flowers (optional)

This is a great recipe to make in a big batch. We don’t really eat bowlfuls of it, but instead use it to sprinkle on top of yoghurt or porridge to give it a bit of sweetness and crunch, so it’s always handy to have some in an airtight container, ready and waiting

Jools’ gorgeous granola

g almonds

pecan nuts

pistachios

apricots

pumpkin seeds

sunflower seeds

sesame seeds

flaxseeds

250 g porridge oats

cinnamon

desiccated coconut

g sultanas

sour cherries

maple syrup

orange

A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.

Perfect roast chicken

x 1.6 kg higher-welfare chicken

onions

carrots

lemon

herbs

There's no need to resort to shop-bought when making your own is so easy – use sustainable pollock and add mint and lemon to your peas

Fish fingers & mushy peas

sustainable firm, skinless white fish,

plain flour, seasoned

egg,

fine fresh breadcrumb

vegetable oil

frozen peas

butter

lemon, then

mint,

new potatoes, to serve (optional)

Slice the fish into 12 fingers, each about 3cm thick. Put the seasoned flour, egg and breadcrumbs into 3 separate shallow bowls. Dust the fish pieces first in the flour, then coat well in the egg, and cover completely in the breadcrumbs. Put on a plate and chill for 15 mins.

Heat the oil in a large frying pan. Add the fish fingers and fry for 8 mins, turning occasionally, until golden and cooked through. Meanwhile, add the peas to a small pan of boiling water. Cook for 4 mins until really tender. Drain, tip into a bowl with the butter, zest and mint, and roughly mash with a potato masher. Season to taste and keep warm.

Serve the golden fish fingers with a generous spoonful of mushy peas, lemon wedges and new potatoes, if you like.

Super-nutritious broccoli is packed with vitamin K, keeping our bones strong and healthy, and contains folic acid and vitamin C, boosting our immune systems and helping us think properly.

Sausage pasta

broccoli

higher-welfare chipolata sausages

red chillies

fennel seeds

½ a bunch of fresh oregano (15 grams)

x plum tomatoes

300 g dried wholewheat tagliatelle

Super-nutritious and totally delicious, this colourful curry is a guaranteed winner.

Balinese chicken curry

ginger

spring onions

cashew nuts

kaffir lime leaves

turmeric

fish sauce

oyster mushrooms

mango

x 200 grams skinless free-range chicken breasts

fine green beans

limes

x coconut milk

basmati rice

purple kale

lemongrass

This easy Bacon Spinach and Feta Quiche recipe makes a great easy meal for the whole family. It's simple to put together and it's also freezer friendly too. Both regular and Thermomix instructions are included.

Bacon Spinach and Feta Quiche

plain flour

water

milk

tsp salt

tsp pepper

baby spinach leaves

feta (crumbled)

tasty cheese (grated)

rashers short cut bacon (diced)

cherry tomatoes (cut in half)

garlic (crushed)

tbsp onion flakes

Place the flour and butter into a large bowl and use your fingertips to rub the butter into the flour. Continue until the mixture resembles bread crumbs.

Slowly add the water and use a butter knife to combine.

Turn the mixture out onto a floured bench and knead until the mixture comes together and is smooth. If your dough is too dry, add a little extra water.&nbsp;&nbsp;

Cover the dough with cling wrap and place into the fridge for 30 minutes to chill. In the meantime you can preheat your oven to 190 degrees.

Lightly dust a rolling pin and your bench with flour and roll the pastry out until it's approximately 3 - 4mm thick - use your pie tin (I used a 22cm one) as a guide to how big your pasty needs to be, you want to allow a 3cm border of pastry around your dish for the sides.

Carefully place your pasty into your pie dish and gently press the pastry against the edges. Trim off any excess, but do leave approximately 1/2 cm of pastry hanging over the tin as it will shrink.

Place a sheet of baking paper on top of the pasty and top with baking weights or rice.  Cook for 14 minutes before removing the baking paper and weights and cook for a further 6 minutes.

To make your quiche mixture, in a large jug combine the milk, eggs and salt and pepper and mix well.

Sprinkle the baby spinach, bacon pieces, crumbled feta, onion flakes, tomatoes and grated cheese over the par-cooked pastry base and carefully pour the milk mixture over the top. Place into the oven and cook for 35 - 40 minutes or until golden on top and cooked through.

This recipe is incredibly versatile – use whichever fish you like (as long as it's sustainable) and add any herbs to the crumb. A fine grating of Parmesan makes a nice addition, too. It doesn’t matter if your bread is a bit stale, it’ll still work fine. And if you haven’t got any bread you can use four smashed-up cream crackers instead.

Jools’ crunchy fish

bread

thyme

x 120 g firm white fish

This rich and earthy chicken soup packs a proper punch – it's seriously good.

Korean chicken hotpot

shiitake mushrooms

firm silken tofu

free-range chicken thighs skin on, bone in

litre organic chicken stock

soy sauce

Korean chilli paste

kimchee (find it in Asian supermarkets)

wholewheat noodles

sesame oil

lime

Our Thermomix Veggie Packed Pasta Sauce is ready within 30 minutes, can be made ahead of time and frozen and is also great way to sneak some extra veggies into the kids.

Thermomix Veggie Packed Pasta Sauce

sweet potato

zucchini (roughly

carrots (roughly chopped into 4cm pieces)

brown onion (peeled and cut in half)

extra virgin olive oil

vegetable stock paste

tinned tomatoes (I use armona brand as it's thicker.)

Place the garlic, celery and brown onion into your Thermomix bowl and mix for 6 seconds, speed 7 to grate.

Scrape down the sides of your bowl and add the sweet potato, zucchini and carrots and mix for 5 seconds, speed 6 to grate. If you would like your veggies grated finer, mix for a further 3 seconds, speed 6.

Scrape down the sides of your Thermomix bowl and add the olive oil. Cook fo 4 minutes, varoma, speed 2 with the MC on.

Scrape down the sides of your Thermomix bowl and add the crushed tomatoes, vegetable stock and water. Place the simmering basket on top of your Thermomix (or use the splash guard if you are cooking in a TM6) and cook for 12 minutes, 100 degrees, speed 2.

After 12 minutes scrape down the sides of your Thermomix bowl and check the consistency of the sauce - if you would like it &#x27;thicker&#x27; you can cook for a further 5 minutes, 100 degrees, speed 2 with the splash guard/simmering basket on.

Serve with freshly cooked pasta and parmesan cheese.

This easy Quiche Lorraine recipe makes a great  meal for the whole family. It&#039;s simple to put together and it&#039;s also freezer friendly too. Both regular and Thermomix instructions are included.

Easy Quiche Lorraine Recipe

brown onion (grated)

In the meantime, add a tablespoon of olive oil to a frying pan over a medium/high heat. Add the bacon pieces, crushed garlic and grated onion and cook for 4 - 5 minutes or until the onion becomes translucent. Set aside to cool.

Sprinkle the  bacon mixture over the based on the pastry and add the grated cheese. Pour the milk mixture over the top and place into the oven and cook for 35 - 40 minutes or until golden on top and cooked through.

These Beef and Vegetable Rissoles are a great budget family meal and can be modified to suit all tastes! Both regular and Thermomix instructions included.

Easy Beef and Vegetable Rissoles Recipe

beef mince

zucchini

brown onion

tsp worcestershire sauce

tomato

Grate the carrot, zucchini and brown onion and place into a large bowl

Crush the garlic cloves and add to the bowl.

Add the remaining ingredietns and using either your hands or a large metal spoon, break up the mince and mix together until combined.

Scoop up approximately 1/4 cup of mince mixture and roll into balls. Place onto a plate and repeat until all of the mixture has been used. Place the plate with the rissoles into the fridge for 30 minutes to chill.

Place the rissoles in a large non stick frying pan over a medium heat. Press down each pattie slightly and cook for approximately 3 - 4 minutes on each side or until cooked through.

Place the onion and garlic into your Thermomix bowl and blitz for 3 seconds, speed 6 to grate.

Add the zucchini and carrot pieces and blitz for 4 seconds, speed 5 to grate. If there are still large pieces remaining, blitz for a further 3 seconds, speed 5 until finely grated.

Scrape down the sides of the bowl and add remaining ingredients to your Thermomix bowl and mix for 10 seconds, speed 5 to combine. Use your spatula to push the mince down towards the blades if needed.

Scrape down the sides of the bowl and mix for a further 10 seconds, speed 4 or until the mixture is well combined.

Thermomix Instructions

Another one to convert doubters, kale has such a different quality when roasted, compared to boiled. It goes crisp and crackly in some parts, and tender in others. An easy side with a subtle Asian flavour. 

Sesame-roasted kale

kale

This moreish Mediterranean-style vegetable stew is perfect for a super-healthy midweek supper. 

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