Here we have 5 weekday recipes with TV chef Jo Pratt – these have been designed as the school holidays approach and parents are faced with preparing a further five weekday meals every week.

As a mother of two Jo has first-hand experience about the challenges of creating tasty and healthy dishes which the whole family can enjoy. Each recipe will take no more than 15 minutes to prepare involves no specialist kitchen equipment, and only costs between £5-10 per meal.
 
Mexican Piñata Baked Potatoes

Jo Pratt: “Add some latin flavour to your family mealtimes with these Mexican baked potatoes – perfect all year round.”

Recipe Details:

Preparation time: 15 minutes

Cooking time: 50 minutes-1 hour 5 minutes

Serves: 4

Skill level: Easy

Cost: £4.25

Ingredients:

For the baked potatoes:

  • 4 baking potatoes [£1]
  • 4 rashers smoked back bacon [£1.09]
  • 25g Gold from Flora [0.13p]
  • 100g mature cheddar cheese, grated [0.80p]
  • 100g cooked sweet corn [0.69]
  • 4 spring onions, chopped [0.49]
  • ½ -1 tsp mild chilli powder or paprika [0.05]

Serving suggestion

  • ½ tsp ground cinnamon [0.05]
  • Guacamole [£1.32]
  • 1 sliced green jalapeno pepper [0.60]

Salsa:

  • 2 ripe avocados peeled and cut into 1cm dice
  • 100g cherry tomatoes, quartered
  • 4 spring onions, chopped
  • juice of ½ lime
  • 1 tbsp olive oil

Method:

  1. Preheat the oven to 220C/200°C fan/gas 7. Prick the potatoes several times with a fork and place in the oven for 45-60 minutes they are cooked through and have crisp skins.
  2. When the potatoes are near the end of cooking, put the bacon on a wire rack over a baking tray and put in the oven to cook for 10-12 minutes until golden. Remove and cut into small pieces.
  3. When the potatoes are cooked, switch the oven to the grill and set at high.
  4. Cut the potatoes in half and scoop out the potato flesh into a large bowl. Add the Gold from Flora and mash with a fork. Gently mix in the bacon pieces, half of the cheese, sweetcorn, spring onions, chilli powder and, for an interesting variation, cinnamon. Spoon back into the potato skins and scatter over the remaining cheese
  5. Sit the filled potatoes on a baking sheet and put under the hot grill for about 5 minutes until the cheese has melted.
  6. This dish is delicious if served with an avocado salsa. To make the salsa, simply mix everything together and season with a little salt and freshly ground black pepper.

 

Here’s a top tip: if you want to save on a little time, serve with some shop-bought guacamole and some fresh tomato salsa. For the grown ups with a mature palette, you can try scattering over some sliced green jalapeno chillies from a jar.


Asian Saucy Salmon on Oodles of Noodles

Jo Pratt: “A quick, tasty teatime favourite – sweet chilli salmon with colourful and crunchy stir-fry vegetables”

For time-pressed parents, this simple dish can be prepared ahead of the school run in next-to-no time, popped into the fridge and then pulled out later to cook. There’s also very little washing up afterwards, which is always a bonus.

Recipe Details:

Preparation time: 15 minutes

Cooking time: 15 – 20 minutes

Serves: 4

Skill level: Easy

Cost: £9.89

Ingredients:

  • 50g Gold from Flora [0.30p]
  • 2 cloves of garlic, peeled and crushed [0.05p]
  • 2 tsp finely grated fresh root ginger   [0.03p]
  • 4 salmon fillets, skinned, about 150g each [£5.15]
  • 400g fresh stir fry vegetables [£1.20]
  • 4 tsp reduced salt soy sauce [0.20p]
  • 8 tbsp rice wine [0.69p]
  • Small bunch of fresh coriander, roughly chopped [0.87p]
  • 4 tbsp sweet chilli sauce [0.10p]

To serve:

  • 250g-300g dried egg noodles [£1.20]
  • 20g Gold from Flora [0.10p]

Serving suggestion

  • 1 lime, cut into quarters [0.25p]
  • crusty sesame-seeded bread, spread with Gold from Flora [0.90p]

Method:

  1. Preheat the oven to 220°C/200°C fan/gas 7. Place a baking sheet in the oven to pre-heat.
  2. Put the 50g Gold from Flora in a small bowl and mix together with the garlic, and ginger. Spread equal amounts over the top of each salmon fillet.
  3. Tear 4 long sheets of foil from the roll each measuring approximately 30x60cm. Fold in half to give you a square and seal two of edges by folding/scrunching together, giving you a parcel with one open edge. Repeat until you have 4 parcels.
  4. Divide the mixed vegetables between the four parcels, cutting any thicker vegetables such as baby corn or baby carrots in half or quarters first, to ensure even cooking.
  5. Sit a salmon fillet on top of the vegetables in each parcel then pour over the rice wine and sweet chilli sauce. Seal the top of the parcels, making sure there are no gaps for any steam to escape then place on the pre-heated baking sheet for 15-20 minutes.
  6. In the meantime, cook the noodles according to the packet instructions. Drain and immediately toss in the 20g Gold by Flora, which will melt over the noodles.
  7. Remove the parcels from the oven and split each one open directly onto plates. Scatter with fresh coriander and serve with the hot noodles. For added flavour, serve with a wedge of lime to squeeze over and a side of the sesame-seeded bread.
  8.  

Sticky Sausages and Smoky Mash

Jo Pratt: “This family favourite is perfect for dinner time – a classic, hearty dish packed full of flavour and really comforting for when the days start to get shorter and the temperature starts to drop.”

Recipe Details:

Preparation time: 15 minutes

Cooking time: 45-50 minutes

Serves: 4

Skill level: Easy

Cost: £3.96

Ingredients:

For the sausages and onions

  • 20g Gold from Flora [0.10p]
  • 8 good-quality, thick pork sausages [£1.56]
  • 3 onions, peeled and sliced (350g) [0.48p]
  • a few sprigs of  thyme, sage and/or rosemary [0.1p]
  • 2 tbsp maple syrup [0.33p]
  • 1 tbsp wholegrain mustard, (optional) [0.12p]
  • 1 tbsp fresh orange juice [0.1p]

For the mash:

  • 900g-1kg mixed root vegetables (such as parsnip, swede, sweet potato, potatoes and carrot, peeled and cut into chunks) [£1.00]
  • 20g Gold from Flora [0.10p]
  • ½ -1 tsp smoked Paprika [0.25p]

Serving suggestion

  • 125g fresh or frozen peas [0.12p]
  • 125g green beans, halved [0.13p]
  • 150g Tenderstem broccoli, cut into bite-size pieces [£1.25]
  • 1 knob of Gold from Flora [0.15p]

Method:

  1. Preheat the oven to 200°C/180°C fan/gas 6.
  2. To cook the sausages and onions, heat a large roasting tray on the hob and add 15g of Gold from Flora. Once melted, add the sausages and lightly brown all over. Push to one side, melt the remaining half of Gold from Flora in the empty side of the baking tray and scatter in the onions and herbs. Toss to coat in the melted Gold from Flora then spread over the base of the whole tray and sit the sausages on top.
  3. Season with pepper, and then place in the oven for 35-45 minutes, turning the sausages occasionally and moving the onion around to prevent it from sticking. Once cooked the onions will be a lovely golden colour.
  4. Meanwhile, put the root vegetables in a large saucepan of salted water and bring to the boil. Cook the vegetables until they are tender (about 20 minutes) and then drain well. Return to the pan and allow the steam to evaporate for a minute before mashing with the Gold from Flora, ½ tsp smoked paprika, salt and freshly ground black pepper. Add more smoked paprika for a stronger flavour.
  5. Once the sausages and onions are cooked, mix together the maple syrup, wholegrain mustard and orange juice. Pour over the sausages, shake to coat and return to the oven for 5 minutes until sticky.
  6. Serve the sticky sausages with the golden onions and spoonfuls of the smoky mash.

A Pitta-A-Pocket or Two With Greek Chicken

Jo Pratt: “Spice up your summer with this Mediteranean favourite. Our Greek chicken pitta is the perfect dish to get the whole family together round the table.”

Recipe Details:

Preparation time: 15 minutes

Cooking time: 35-40 minutes

Serves: 4

Skill level: Easy

Cost: £8.87

Ingredients:

  • 4 chicken breasts (approximately 100g each) [£4]
  • ½ large cucumber, diced [0.25p]
  • 150g baby plum or cherry tomatoes halved [0.43p]
  • ½ small bunch mint or flat leaf parsley leaves, roughly chopped (15g) [0.44p]
  • 200g feta cheese, crumbled into pieces [£1.28]
  • 2 handfuls of pitted black Kalamata olives [0.33p]
  • 100g frozen peas, defrosted [0.98p]
  • 3 tbsp lemon juice [0.23p]
  • 3 tbsp extra virgin olive oil [1p]

For the pitta bread:

  • 50g Gold from Flora [0.25p]
  • 1 clove of garlic, peeled and crushed
  • 1 tbsp fresh parsley, chopped [0.35p]
  • 4 white or wholemeal pitta breads [0.32p]

Method:

  1. To grill the chicken, preheat the grill to medium. Brush the chicken breasts with Gold from Flora, put on a grill pan and cook  for 10-12 minutes on each side, until golden. Once cooked, sit the chicken onto a plate, cover loosely with foil and leave to rest.
  2. Preheat the oven to 200°C/180°C, fan/gas 6.
  3. Mix together the Gold from Flora, garlic and parsley. Using a sharp knife, split open the pitta breads and spread a quarter of the Gold from Flora and parsley mixture inside each one.
  4. Take 2 pieces of foil and wrap two pittas together in each piece. Place in the oven for 10 minutes to warm through.
  5. To make the salad, toss together the cucumber, tomatoes, mint or parsley, feta, olives, peas, lemon juice and olive oil. Season with a little salt and freshly ground black pepper.
  6. Slice the rested chicken into slices
  7. At the table, carefully help yourselves to the chiken and the salad, spooning into the pitta, serving any remaining salad on the side.

 

Tip…

Cooked lamb or fresh tuna can be used as an alternative to chicken.

Tasty Tuna Fishcakes with Warm Summer Vegetable Salad

Jo Pratt: “Fish cakes have long been a family favourite but this fancy version isn’t just easy and fun to prepare with the kids, it tastes amazing too. What’s more, fish cakes are great for batch cooking as you can make a few and pop them in the freezer for another day.”

Recipe Details:

Preparation time: 15 minutes

Cooking time:12-14 minutes

Serves: 4

Skill level: Easy

Cost: £6.94

Ingredients:

For the fishcakes:

  • 400g cooked mash potato, chilled [£1]
  • 2 x 160g cans tuna in springwater [£1.78]
  • 1 tbsp chopped chives [0.70p]
  • grated zest of 1 lemon [0.23p]
  • 8 tbsp panko breadcrumbs [0.80p]
  • 40g Gold from Flora [0.25p] 

For the salad:

  • 125g fresh or frozen peas [0.12p]
  • 125g green beans, halved [0.13p]
  • 150g Tenderstem broccoli, cut into bite-size pieces [£1.25]
  • 30g Gold from Flora [0.15p]
  • juice of ½ lemon [0.23p]
  • 2 tbsp chopped mint [0.30p]

Serving Suggestion:

  • Crusty baguette spread with Gold from Flora [0.90]

Method:

  1. Put the mash in a large bowl, drain the tuna and flake. Add the chives and lemon zest.
  2. Gently bind everything together and shape the mixture into 4 large or 8 smaller fish cakes. Sprinkle the panko breadcrumbs on a plate or shallow dish and coat the surface of each fish cake, pressing lightly so they stick.
  3. Place a large frying pan over a medium-high heat, and add the Gold from Flora. Fry the fishcakes for 5 minutes each side (or more if large), until they are golden.
  4. Meanwhile, cook the green vegetables in boiling water or in a steamer until they are just tender. Transfer to a bowl and while they are still steaming hot, add the Gold from Flora, lemon juice and chopped mint. Gently toss together. Season to taste with a little salt and freshly ground black pepper.
  5. When cooked, serve the crispy tuna fishcakes with the warm summer vegetable salad and a crusty baguette spread with Gold from Flora on the side, if using.

Tip…

Hot smoked salmon, mackerel or tinned salmon are all suitable to use as an alternative to tuna. Other herbs can also be used such as parsley, tarragon or dill.

by for www.femalefirst.co.uk
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