Stuffed Sweet Potatoes with Bacon

(Annabel Karmel)

Stuffed sweet potatoes make a nice change from ordinary potatoes.

Prep 20 minutes
Cook 1 hour
Serves 6


Sweet Potato

6 rashers pancetta or rindless streaky bacon
6 medium sweet potatoes
1 tbsp. olive oil
4 tbsp. crème fraîche or sour cream
3 spring onions, finely chopped
250g cheddar cheese, grated


Grill the pancetta or bacon until crisp. Drain on kitchen paper and crumble into small pieces. Refrigerate until needed.

Preheat the oven to 200°C/400°F. Rub the skin of each potato with a little oil and put them on a baking sheet. Bake for 1 hour, turning over halfway through.

Remove the potatoes from the oven and leave for 15-20 minutes or until cool enough to handle. Cut each potato in half, lengthways and use a dessert spoon to carefully spoon out the soft flesh into a bowl. Put the skins back on the baking sheet. Preheat the grill to high.

Mash the potato flesh with a fork or masher and stir in the crème fraîche, spring onions and half of the cheese. Spoon this filling back into the potato skins. Divide the crumbled bacon between the tops of the potatoes and sprinkle on the remaining cheese. Grill the potatoes for two to three minutes, until the cheese is bubbling.


Mighty Macaroni and Cheese

(Annabel Karmel)

I know lots of fussy children who only ever want to eat plain pasta with grated cheese. Maybe with a little gentle persuasion they could be enticed to try this tasty macaroni cheese. You can make this macaroni cheese with or without the ham and tomato – it’s a really delicious macaroni and cheese sauce. Pasta provides a good source of complex carbohydrate, so this macaroni will boost your child’s energy levels as well as providing a good source of protein and calcium.

Prep 15 minutes
Cook 15 minutes
Serves 4

Suitable for freezing



350 g macaroni
4 medium tomatoes, skinned, seeded and chopped
75g sliced ham, shredded (optional)
Cheese Sauce
45g butter
45g flour
450 ml milk
85g Gruyère, grated
60g freshly grated Parmesan
150g mascarpone

40g breadcrumbs (2 medium slices bread, white or wholemeal, crusts removed)
20g freshly grated Parmesan


Cook the pasta according the packet instructions in plenty of salted boiling water.

Melt the butter, stir in the flour and cook for 1 minute. Gradually add the milk, stirring over a low heat for 5–6 minutes.

Take off the heat, stir in the Gruyère and Parmesan until melted, then the mascarpone.

Drain the pasta, return to the pan, pour over the cheese sauce and heat through gently. Stir in the chopped tomatoes and shredded ham.

Transfer to a greased ovenproof dish (approximately 26 cm x 17 cm x 5 cm (9 in x 6 in x 2 in). Mix together the breadcrumbs and Parmesan and sprinkle on top.

Place under a preheated grill until golden and bubbling.


Carrot and Courgette Muffins

(I Can Cook – Cbeebies)

Bake these yummy muffins. This should take about 45 mins.



1 courgette (need 20g)
1 carrot (need 20g)
1 egg
2 tablespoons milk
1 heaped tablespoon raisins
1 tablespoon sunflower oil
75g plain flour
15g light soft brown sugar
1 level teaspoon baking powder


Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for nine mini muffins using the quantities shown.

Snap the courgette and carefully grate. Then snap the carrot and carefully grate.

Break the egg into the bowl and whisk it with a fork. Add the grated courgette, grated carrot, raisins, milk and sunflower oil. This is called the wet mix.

In the other bowl, mix together the flour, sugar and baking powder. This is called the dry mix.

Pour the wet mix into the dry mix and give it a good stir with the tablespoon.

Using the two-spoon method with the two teaspoons, spoon the mixture into small muffin cases in a muffin tray.

You will need to ask a grown-up for help with this part. Place the tray in a pre-heated oven at 200ºC fan/220ºC/Gas 7 for 12–15 minutes. Once the Carrot and Courgette Muffins have cooled down a little, you can eat them!

Serving suggestion: serve one or two with a glass or diluted orange juice or some berries. This dish can be frozen for up to one month.


Toad in the Hole

(I Can Cook – Cbeebies)

Cook this hearty Toad in the Hole for a delicious dinner. This should take about 45 mins.


Toad in the Hole

Vegetable oil
1 egg
100ml milk
50g plain flour
1 tsp wholegrain mustard
2 pre-cooked chipolata sausages
4 cherry tomatoes


Before cooking, wash your hands and put an apron on.

Weigh and measure the ingredients.

Start by brushing an oven proof dish (about 400ml) with some oil.

Break the egg into a cup. Whisk the egg. Add the milk, Mix well.

Pour the mixture into a bowl containing the plain flour and mix it until you can see lots of bubbles in the batter! Make sure all of the flour is mixed in. Add the mustard and mix again.

Use some scissors to cut the cooked sausages into 4, remember to always ask an adult to help you when using scissors. Then put into the prepared dish.

Put the tomatoes into a measuring jug. Cut them up using the scissors (they may splash) and pour them into the dish on top of the sausages. Now place the dish on a baking tray.

Pour the liquid in over the top of the sausages and tomatoes.

You will need to ask a grown-up to help with this next part. Place in a pre-heated oven 200°C/ 220 °C /Gas 7 for 15 – 20 minutes.

Serve half with freshly cooked peas.


Potato and Bacon Layer

By User: MummyPagesKitchen


Potato and Bacon Layer

4 rashers cut into small pieces
1 onion, chopped finely
1 clove of garlic, chopped finely
1 tbsp. oil
Salt and pepper
5 medium potatoes, peeled, halved and
parboiled for 10 minutes
100g gruyere/ Edam cheese, grated
125ml cream
Fresh parsley to garnish
Serves: 4
Preparation Time:10 minutes
Cooking Time:   40 minutes
Level of Difficulty:Easy


Parboil potatoes for 10 minutes. Drain cool, cut into thin slices.  In a frying pan, heat oil, fry rashers for 3 minutes and then add onion and garlic and cook until soft. Grease ovenproof dish and cover bottom with 1/3 of the potato. Add half of the rasher mix and 1/2 of the cheese. Season; continue to layer, finishing with potato.  Pour over the cream and sprinkle cheese generously over top.

Bake for 30-35 minutes until the potatoes are soft and golden on top.


Cowboy hotpot

By Chef: Danone


Cowboy Hotpot

2 tsps. rapeseed oil for frying
1 onion, sliced
1 red pepper, sliced
1 sweet potato, chopped
115g green beans, chopped
400g can baked beans in tomato sauce
200g can sweetcorn (drained)
1 tbsp. tomato purée
100g tin mackerel in tomato sauce
100g smoked cheddar, cubed
450g potatoes, thinly sliced
1 egg beaten
Ground black pepper

Serves: 7
Level of Difficulty:Easy


Preheat oven to Gas 5/ 190°C/ 375°F.

On the hob over a low heat sauté the onion, red pepper and sweet potato in rapeseed oil until soft but not brown.

Add the green beans, sweetcorn, tomato puree and boned mackerel. Simmer for 5 minutes.

Transfer the mixture to an ovenproof dish and scatter with the cubes of cheese.

Cover mixture with slices of potato then brush with egg and sprinkle with ground black pepper.

Bake in preheated oven for 30-40 minutes until golden brown on top and potato is cooked soft.


Healthy fish pie

By Chef: Danone

This is a great way to incorporate fish in your diet if you’re not a fish lover! It provides a great source of omega-3 and vitamin D, essential during pregnancy.


Fish Pie

400ml low fat milk
900g potatoes
60g broccoli
85g sweetcorn
58g frozen peas
4 sprigs fresh parsley
300g salmon, raw
300g cod, raw
1 tbsp. cornflour
1 vegetable stock cube
1 small onion
25g butter

Serves: 5
Level of Difficulty:Easy


Preheat the oven to Gas 4/ 180°C.

Boil a large pot of water and cook potatoes until soft, for approx. 15 minutes.

Take the frozen vegetables out of the freezer. While the potatoes are cooking, simmer one cup of the milk in a large pot.

Add onion, season with pepper and add the stock cube.

Cut the fish into 6 pieces, add to the milk mixture and cook on the low heat for about 10 minutes until the fish flakes with a fork.

Remove the fish from the pot (retain this pot and liquid) and place in an 8 x 8 inch ovenproof dish.

Divide the fish into smaller chunks.

Sprinkle parsley over the fish and then add the raw or frozen vegetables.

Add the cornflour, butter and 1/2 cup of milk to the pan in which the fish was cooked. Stir frequently with a whisk and cook on the hob on a low-medium heat for approx. 2-3 minutes until thickened.

Pour the sauce over fish and vegetables.

Drain water from potatoes then add 1/2 cup of milk and butter and mash until smooth.

Spread the mashed potato on top of the fish and bake in the oven for 20 minutes until the vegetables are cooked.


Quick chicken and mushroom pie

By User: MummyPagesKitchen


Chicken and Mushroom Pie

4 cooked chicken breast fillets, chopped into chunks, or the meat from a roasted chicken, taken from the bone and roughly shredded
100g button mushrooms, halved
600ml mushroom soup
50g parsley, chopped
Freshly ground salt and black pepper
375g ready-to-roll puff pastry
Egg, beaten for glazing

Serves: 2
Preparation Time:10 minutes
Cooking Time:   20 minutes
Level of Difficulty:Easy


Heat the oven to 180°C.

Put the chicken and mushrooms in an ovenproof dish.

Pour over the mushroom soup then sprinkle with the chopped parsley, salt and pepper.

Roll out the pastry. Cut into a circle the size of the dish.

Place over the chicken and mushrooms and press to seal. Crimp the edges.

Brush the egg over the pie then put in the oven for about 20 minutes.

Serve immediately.


Butternut squash lasagne

By User: MummyPagesKitchen


1 butternut squash, peeled and cut into cubes (about 750g/1½lb prepared weight)
2 onions, peeled and cut into thin strips
2-3 carrots, peeled and chopped
12 sage leaves
2 tbsp. olive oil
750ml milk
60g plain flour
60g butter
Freshly grated nutmeg
200g mature Cheddar cheese, grated Salt and ground black pepper
200g green beans, chopped into short lengths
250g pack dried lasagne or 300g pack fresh lasagne strips
60g Parmesan, grated
1.75 litre (3 pint) ovenproof dish

Serves: 8
Preparation Time:40 minutes
Cooking Time:50 minutes
Special Info: Vegetarian
Level of Difficulty:Easy


Preheat the oven to 230°C/450°F/Gas Mark 8. Arrange the squash, onion, carrots and 8 sage leaves on a large roasting tin. Drizzle with oil. Roast 30-40 minutes

For the sauce:  Pour the milk into a non-stick sauce pan, whisk in the flour, and then add the butter. Cook for 5-6 minutes stirring continuously, then chop the rest of the sage and add to the sauce, along with the nutmeg and two-thirds of the Cheddar. Season.

Spoon some sauce in the dish. Put in a few sheets of lasagne, then a third, or half, of the squash mixture (depending on shape of your dish), beans and a little more sauce. Continue to layer ingredients ending with a good layer of white sauce, cover liberally with cheese and transfer to the oven at 200°C/400°F for 45-50 minutes until golden and thoroughly cooked.  Garnish with toasted pine nuts and serve with a green salad.


Fabulous smoothie lollies

By Chef: Nestle Carnation


Iced Lollies

200g Carnation Condensed Milk Light
275g fresh fruit such as strawberries
100ml fruit juice, such as cranberry juice
40g milk or white chocolate, to decorate
2tbsp sugar sprinkles, to decorate
Ice lolly moulds

Serves: 8
Preparation Time:10 minutes
Cooking Time:   180 minutes
Recipe Type:Dessert
Level of Difficulty:Easy


Whiz the condensed milk, fruit and juice in a blender until completely smooth

Pour into the ice lolly moulds and then freeze until solid

To finish, melt the chocolate. Un-mould the lollies by dipping the tray briefly in hot water. Dip each lolly in the melted chocolate and then into the sugar sprinkles. Serve immediately or wrap in cling film and keep frozen for up to 1 week.


Quick banoffee pie

By Chef: Nestle Carnation


Bannoffee Pie

You will also need…250g digestive biscuits, crushed
100g butter, melted
397g can Carnation Carmel
4 small bananas
300ml carton whipping cream, whipped
Grated chocolate, to decorate

23cm loose-bottomed tart tin
Serves: 12
Special Info: Nut free, vegetarian
Level of Difficulty:Easy


Tip the biscuit crumbs into a bowl. Add the butter and mix in. Spoon the crumbs into the tin. Press into the base and up the sides of the tin. Chill for 10 minutes.

Spread the caramel over the base.

Slice the bananas and scatter over the top. Spoon the cream over the bananas and finish with grated chocolate. Chill until ready to serve.

Use a readymade sweet pastry case for a really speedy alternative!


Easy summer pudding

By User: MummyPagesKitchen


Summer Pudding

450g summer berries, defrosted if frozen
4 tbsp. blackcurrant cordial
225g pot of summer fruit compote
6 medium slices white bread, crusts cut off

Serves: 4
Special Info: Nut free, vegetarian,
Level of Difficulty:Easy


Combine the first three ingredients and set aside for 5-10 mins.

Meanwhile, line a 1.2 litre pudding bowl with cling film, leaving extra over the sides.

Cut out a circle of bread and place in the bottom of the bowl.

Cut the rest of the bread into quarters.

Drain the juices from the fruit mixture into a shallow bowl and soak the bread.

Layer the fruit and bread, pour in the rest of the juices and cover with Clingfilm,

Chill in the fridge for an hour and serve with cream.


Chunky oatmeal drops (

Suitable for vegetarians
Serves 10 Adults

These cookies contain no added sugar as the sweetness comes from all the fruit! They also contain lots of whole-grains that release their energy slowly.


Oatmeal Cookies

180g / 6 oz. of oat flour
40g of oats 30g of whole wheat flour
65g of pineapple juice
1½ teaspoons of baking powder
½ teaspoon of salt
60g of chopped walnuts
75g of sultanas
2 tablespoons of water
1 teaspoon of vanilla essence
85g of honey
165g can of pineapple chunks, in own juice


Preheat oven to 180ÂşC / 350ÂşF / Gas Mark 4

In a large mixing bowl, blend all the dry ingredients

In a separate bowl combine water, vanilla essence, honey and pineapple

Pour into the dry ingredients and stir. Place spoonfuls onto a greased baking sheet

Cook for 10 to 12 minutes

Allow to cool on a wire rack

This recipe works great with any type of fruit, dried or fresh, simply chop it up finely and add to the wet mixture before baking. Share these with friends to stop from munching on too many!

Store in an airtight container


Witches’ Wands

by Alison Needham

Prep Time: 10 minutes
CookTime: 50 minutes
Makes about 20

Kids love to help make this fun treat. Enlist them to help roll the pretzel rods through the melted white chocolate, and then let them add their own creative touch with fun sprinkles. These wands make a clever (and edible) table centrepiece when bunched together in an attractive container, or you can wrap them in cellophane and tie them with a bow to give as party favours or holiday gifts.


Witches' Wands

1 10oz. package of pretzel rods
1 12oz. package of white chocolate chips
Various sprinkles, dots or jimmies
1/2 cup semi-sweet chocolate chips, if desired


Prepare your work area by setting out a large cooling rack over a sheet of waxed or parchment paper. Unwrap your sprinkles, dots and jimmies and set aside.

Place white chocolate chips in a microwaveable bowl. Microwave for 1 minute, remove from microwave and stir with a rubber spatula until chips have completely melted. If necessary, microwave for 30 seconds more so that the chips are completely smooth.

Dredge pretzel rods through the melted chocolate, letting all excess drip off into the bowl. Place on the cooling rack. After about 6 pretzels have been dipped, sprinkle them all around with the sprinkles, dots and jimmies. Return them to the rack to set up completely then repeat with the remaining pretzels.

After white chocolate has set, if desired, melt the semi-sweet chocolate chips in a small bowl for 1 minute in the microwave. Stir until completely smooth. Place melted chocolate in a zip-top bag, seal and snip a tiny hole in one bottom corner. Drizzle the chocolate over the white chocolate and sprinkles in a zigzag pattern, turning the pretzel all around. Return to the rack and allow the chocolate to set completely (about 30 minutes) before sealing in an airtight container.


Halloween tea brack

By User: MummyPagesKitchen

This is a delicious moist brack that tastes better after storing for a few days after cooking – so wrap it in greaseproof paper and keep for two days before cutting.


375g mixed fruit (sultanas, raisins, currants)Halloween Tea Brack
300ml pint cold tea
230g self-raising flour
125g caster sugar
1 beaten egg
Half teaspoon mixed spice
Money and/or ring wrapped in greaseproof paper

Serves: 2
Preparation Time:30 minutes
Cooking Time:   60 minutes
Level of Difficulty:Easy


Put the tea and fruit in a large bowl and leave to soak overnight.

Pre-heat the oven to 170°C/325°F/Gas 3 and grease and base line a 20cm round cake tin or 2lb loaf tin.

Add the flour, sugar, egg and mixed spice and mix thoroughly.

Stir the wrapped money and ring into mixture.

Spoon into the prepared tin.

Bake in the pre-heated oven for approximately 60 minutes. The brack should be well risen and firm to the touch.

Cool in the tin for 10 minutes before transferring to a wire tray to cool fully.

Chef’s Tip:

This can easily be made into a gluten free brack by substituting the normal flour for gluten free flour and a heaped teaspoon of gluten free baking powder.  If making gluten free, we suggest eating on the same day as baking.