Chicken Korma

450g Cooked chicken, diced

225g Onions, peeled

5g Garlic puree

90g Mushrooms

25g Garam masala

35g Cornflour

675ml Semi-skimmed milk

1. Dice the onions and mushrooms.

2. Put the onions, mushrooms, garam masala, garlic and chicken into a pan.

3. Cover with the milk and simmer for about 10-15 minutes.

4. Thicken with cornflour.

Savoury omelette

(This recipe makes 12 portions)

16 Eggs

75g Onion, diced

50g Frozen mixed peppers

150g Cooked potatoes, diced

10ml Vegetable oil

1. Beat the eggs in a bowl.

2. Place the oil in a non-stick frying pan and fry the onions and pepper.

3. Add the diced potato and pour over the egg mixture.

4. Cook until set through, placing under a hot grill to set the top if necessary.

Fish pie

(This recipe makes 12 portions of about 100g)

3 large potatoes, peeled and cut into small pieces (about 600g

prepared weight)

50g butter

500g white or pink fish (Look for fish from sustainable sources.)

100g frozen peas

3 tablespoons crème fraîche

1 tablespoon chopped parsley

1. Boil the potatoes until soft. Drain, add the butter and mash.

2. Steam or microwave the fish to cook, taking care to remove all

bones and skin. Flake the fish into small pieces.

3. In a bowl mix the fish, peas, crème fraîche and parsley and place in

a heatproof bowl. Place the mashed potato on the top and bake or

microwave until piping hot.

4. Leave to cool and chop to the correct consistency as required

Rice and red lentils

(This recipe makes 12 portions of about 120g)

1 tablespoon vegetable oil

1 small onion, finely diced

1 can (400g) chopped tomatoes

½ red pepper, cored and finely chopped

1 small carrot, peeled and finely chopped

100g frozen peas

1 tablespoon chopped parsley

100g white rice boiled in 200ml water

100g red lentils boiled in 200ml water

1. Heat the oil in a pan and gently fry the onion until softened.

2. Add the tomatoes, pepper, carrot, peas and parsley and cook until soft.

3. Add the drained, cooked rice and lentils and heat through.                                                                                                                                           

4. Cool and chop to the desired consistency.

Pasta with Bolognese sauce

(This recipe makes 12 portions of about 120g)

250g baby pasta or small pasta shapes

500ml water

1 tablespoon vegetable oil

1 onion, finely diced

500g lean beef mince

1 can (400g) chopped tomatoes

3 tablespoons tomato purée

1 teaspoon dried mixed herbs

1. Boil the pasta in the water until tender, and then drain.

2. Heat the oil in a large frying pan, sauté the onion to soften and then

add the mince. Cook until the mince releases fat and then drain off

any excess fat.

3. Add the tomatoes, tomato purée and herbs to the mince and onion

and simmer gently for about 20 minutes until the meat is thoroughly

cooked.

4. Mix in the pasta and heat through.

5. Chop finely to the appropriate consistency.

Lamb and pumpkin stew

(This recipe makes 12 portions of about 120g)

1 tablespoon vegetable oil

500g lean shoulder of lamb, minced

1 clove garlic, crushed

1cm fresh root ginger, peeled and grated

1 large onion, peeled and finely diced

1 small can chopped tomatoes, finely chopped

350ml water

500g pumpkin, squash or marrow, peeled and cut into small cubes

1. Place the oil in a saucepan. Add the lamb, garlic and ginger and

stir for about 5 minutes.

2. Add the rest of the ingredients.

3. Cover and simmer for 30-40 minutes until the lamb and vegetables

are tender.

4. Mash and chop the meat and vegetables into the liquid, making

sure there are no hard or chewy lumps.

Roasted yam(sweet potato) fingers

(This recipe makes 12 portions of about 40g)

2 tablespoons vegetable oil

500g yam, peeled and cut into fingers

1. Brush a baking tray with the oil. Place the yam fingers on the baking

tray and roast at 180oC / 350oF / Gas 4 for about 20 minutes

until soft.

Vegetable couscous

(This recipe makes 12 portions of about 100g)

250g couscous

500ml boiling water

1 tablespoon vegetable oil

1 medium onion, finely chopped

1 large cooked carrot, peeled and diced

10 cooked green beans, finely chopped

150g full-fat soft cheese

1. Put the couscous into a bowl, pour the boiling water over it and mix very gently. Leave covered

for about 4 minutes until the water has been absorbed. Fluff with a fork.

2. Heat the oil in a pan and soften the onion. Add the carrot and green beans and heat through.

3. Mix in the couscous and the soft cheese and heat through.

4. Cool before serving.

Macaroni cheese with tomato

(This recipe makes 12 portions of about 120g)

225g macaroni or small pasta shapes

60g butter

60g plain flour

900ml full-fat milk

240g grated Cheddar cheese

1 large tomato, skinned and chopped

1. Cook the macaroni in a large pan of boiling water as instructed on the packet.

2. Melt the butter in a pan and then add the flour, stirring, until it forms a ball. Take off the heat

and gently beat in the milk to make a smooth sauce.

3. Bring the sauce to the boil until it thickens.

4. Add almost all of the grated cheese and cooked macaroni and stir in the chopped tomato.

5. Heat through and then mash roughly to remove any large lumps.

6. Sprinkle the remaining cheese on top before serving.

Mango fool

(This recipe makes 12 portions of about 60g)

350g fresh or drained canned mango

350g custard made with full-fat milk

1. Mash the mango and mix with the custard.

2. Chill until serving.

Sweet potato and red pepper stew

(This recipe makes 12 portions of about 100g)

2 large sweet potatoes, peeled and diced

1 tablespoon vegetable oil

1 medium onion, finely chopped

1 large red pepper, cored and diced

1 large carrot, peeled and diced

100g frozen peas

1 can (400g) chopped tomatoes

1 tablespoon chopped parsley

1. Cook the sweet potato in boiling water until soft,

2. Heat the oil in a large pan, add the onion, and cook until softened.

3. Add the pepper, carrot and peas and cook for 1 minute.

4. Add the tomatoes and parsley and simmer for about 20 minutes

with the lid on until the vegetables are soft.

5. Add the sweet potato and heat through.

6. Cool and chop to the desired consistency.

Chicken casserole

(This recipe makes 12 portions of about 120g)

2 large potatoes, peeled and diced

1 tablespoon vegetable oil

1 medium onion, finely chopped

1 stick celery, finely chopped

1 small red pepper, cored and finely chopped

500g chicken breast, finely chopped

1 can (400g) chopped tomatoes

1 tablespoon chopped parsley

1. Boil the potatoes until tender and then drain.

2. In a large pan, heat the vegetable oil and cook the onion until soft.

Add the celery and pepper and cook to soften.

3. Add the chicken and cook for about 1 minute, stirring all the time.

4. Add the chopped tomatoes and parsley and cook for about

20 minutes with the lid on until the chicken is cooked thoroughly,

5. Add the diced potato and heat through.

6. Cool and chop to the required consistency.

Butter beans in tomato sauce

(This recipe makes 12 portions of about 70g)

2 tablespoons vegetable oil

1 large onion, peeled and finely chopped

1 clove garlic, crushed

400g canned chopped tomatoes

Pinch of fresh herbs such as oregano, basil or parsley, chopped (or dried herbs)

400g canned butter beans, drained

1. Heat the oil in a saucepan and sauté the onion and garlic until soft.

2. Add the tomatoes and chopped herbs and stir well.

3. Simmer the sauce gently over a low heat for 30 minutes.

4. When cooked, sieve or blend the sauce to make a smooth sauce.

5. Add the drained butter beans to the sauce and heat through.

6. Roughly mash before serving

Potato, pea and cauliflower mash

(This recipe makes 12 portions of about 80g)

2 large potatoes, peeled and diced

½ cauliflower, broken into florets

300g frozen peas

2 tablespoons butter

1. Put the potato in a saucepan, cover with water and bring to the boil.

2. Put the cauliflower florets in a steamer on top. (Or add them to the pan a few minutes before

the potatoes are cooked.)

3. When the potatoes are cooked, add the frozen peas and bring back to the boil.

4. Drain the potato and the peas.

5. Mash the potato, peas and cauliflower together with the butter until soft, with a few lumps.

Peanut butter and banana sandwiches

(This recipe makes 12 portions of about 70g)

12 large slices bread

180g smooth peanut butter

2 large bananas

1. Spread 6 slices of bread with peanut butter.

2. Mash the bananas and spread on top of the peanut butter.

3. Place the other slices of bread on top.

4. Cut into fingers.

Chickpea curry

600g Whole chickpeas

180g Onions, diced

50g Coriander leaves

45ml Vegetable oil

25g Tomato puree

10g Ginger

5g Green chilli

5g Ground turmeric

5ml Lemon juice

5g Garam masala

1. Soak the chickpeas overnight. Drain and cook in salted fresh water until tender (or for 20 minutes in a pressure cooker).

2. Fry the onion and ginger until golden, add the turmeric and fry.

3. Add the chilli, garam masala, tomatoes and half the coriander.

4. Add the chickpeas and stir well, then add the cooking liquid and simmer till tender.

5. Add the lemon juice and sprinkle with the remaining coriander.

Spinach and tomato curry

900g Spinach

375g Tomatoes, diced

100ml Vegetable oil

3g Salt

5g Mustard seeds

5g Turmeric

5g Ground cumin

5g Ground coriander

5g Chilli powder

1. Wash and chop the spinach.

2. Heat the oil, add the mustard seeds, then add the tomatoes and remaining ingredients, and fry for 5 - 7 minutes.

3. Add the spinach and cook until the greens are tender.

Tuna and sweetcorn pasta

480g Canned tuna, drained

240g Canned sweetcorn, drained

720g Wholemeal pasta shells, cooked

480g Tomato sauce (see recipe)

1. Combine all the ingredients and heat through thoroughly.

Tomato sauce

15ml Vegetable oil

200g Onion, diced

5g Garlic, crushed

500g Canned chopped tomatoes

50g Tomato puree

1g Black pepper

2g Dried oregano

3g Sugar

1. Fry the onion and garlic in oil until softened.

2. Add all the other ingredients and simmer for 45 minutes.

Chicken tikka wrap

400g Cooked chicken tikka

125g Iceberg lettuce

60g Natural yoghurt

25g Mint sauce

480g Tortilla wraps

1. Chop the chicken and mix it with the shredded lettuce, yoghurt and mint sauce.

2. Fill the wraps with the mixture and cut into slices.

Broccoli quiche

130g Plain flour

70g Wholemeal flour

100g Vegetable margarine

40ml Water

550g Broccoli florets

6 Eggs

500 ml Semi-skimmed milk

40g Strong Cheddar cheese

1. Rub the margarine into the flour until it looks like breadcrumbs.

2. Add water to make a dough. Roll out to line a flan dish.

3. Bake blind at 180ºC, 350ºF or gas mark 4 for 15 minutes. Cool.

4. Steam the broccoli florets until tender. Beat the eggs and milk together.

5. Place broccoli on pastry base and pour over egg mix.

6. Sprinkle grated cheese over the top and bake in the oven for 30-45 minutes

Shepherd's pie

750g Potatoes, peeled

700g Minced lamb

300ml Water

65g Carrots, diced

65g Onion, diced

30g Plain flour

30g Celery, diced

30g Tomato puree

15ml Vegetable oil

6g Lamb stock cubes

1. Use a little of the water to make a thin paste with the flour.

2. Place the lamb, onions, carrots, celery, tomato puree, stock cubes and water in a pan and bring to the boil.

3. Stir in the flour paste and simmer for about 40 minutes.

4. Meanwhile, boil the potatoes until cooked.

5. Mash the potatoes with the margarine.

6. Place the cooked lamb and vegetables into a pie dish and top with the mashed potatoes (piped if wished).

7. Bake in a preheated oven 200ºC, 400ºF, gas mark 6 for 15 to 20 minutes.

Carrot cake

100g Soft margarine

100g Demerara sugar

2 Eggs

10g Lemon juice

80g Self-raising flour

5g Baking powder

30g Ground almonds

60g Walnuts

150g Carrots

100g Cream cheese

5g Honey

1. Grease and line a deep cake tin.

2. Finely grate the carrots.

3. Chop the walnuts. Put half aside for the topping.

4. Cream the margarine and sugar together in a bowl until pale and fluffy. 

5. Beat in the egg yolk then stir in the orange rind and half of the lemon juice.

6. Sift the flour and baking powder, then mix in the ground almonds and chopped walnuts.

7. Whisk the egg whites until stiff.  Fold into the cake mixture with the grated carrots.

8. Pour into prepared tin and hollow the centre slightly.

9. Bake in an oven at 180ºC, 350ºF, gas mark 4 for about 90 minutes. 

10. Cover the top with foil after 60 minutes if it starts to brown.

11. Leave to cool slightly, then turn out onto a wire rack and remove the lining paper.

12. To make the topping, beat together the cream cheese, honey and remaining lemon juice. Spread over the top of the cake.

13. Sprinkle the topping with the remaining walnuts.

From Caroline Walker trust - www.cwt.org.uk/