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    70 Recipes

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    This is such a quick and easy recipe. I often make it for my lunch and (instead of serving it up nice and round) serve it more as a hash - so it fits in my tupperware box! I make this with 2-3 eggs because I serve it more as a hash, but for a full-on frittata you could use as many as 4. If you prefer to have this as a hash then you don't need to bother grilling/broiling it - just mix everything up well and keep everything moving in the pan so it all cooks through properly.

    Recipe #259242

    Adapted from a recipe in one of my books. This is a great autumn/winter casserole - very tasty and ever so healthy! I've given the directions for cooking in the oven but this can easily be done in a crock pot as well - just follow steps 2 and 3 and fling it all in the crock pot, cooking on low for 8 hours.

    Recipe #259235

    My Mum took my sister and I out to lunch in London the other day and we had Italian for lunch. I don't recall the name of the restaurant but the dish I had was fantastic! It was called Giardiniera I think and contained all the below but also had deep fried spinach and paremsan balls with it. I've been unable to replicate the spinach balls (I tried a baked version as well but that didn't work either) so I'm just listing the pasta and topping for now and maybe eventually I'll be able to get the rest right.

    Recipe #249180

    This isn't really a recipe as such, but it sure is tasty. Perhaps you've already tried it - perhaps not! This was inspired by my Granny and Grandad who always serve this (or fresh orange and lemonade) when we visit. The ratios are 50:50 so while this serves on you can easily make more. If you'd like to make it healthier just use low-cal lemonade instead. Happy slurping!

    Recipe #245760

    From a UK TV show I saw tonight (Cook Yourself Thin) these sound divine and are apparently 53kcals each and really quite low fat (all things considered). They were made with champagne on the TV show and are listed with coffee on the website, but it says you can pretty much vary the liquid up to that of your choosing, i.e. liqueur, coffee, tea or herbs. For personal preferences I'm going to list it with Tia Maria as that's what I'd try first. Please note that chilling time (30mins) is not included in the timings. I made these the other night and they are really good. Although it seems a lot of booze, etc. the flavour is quite subtle. Once made you need to refrigerate before consumption as the flavour develops better this way.

    Recipe #245162

    This is a good one for those days when you don't have time to make a full-on shepherd's pie. It is simple yet delicious and is beautifully rich and full of flavour. I've included some pictures but they don't look much and certainly don't do the flavour justice. But hey, this is a casserole and since when did they ever look that good?! I have only made this in the oven but there's no reason you can't make it in a crockpot. I will definitely be trying it that way when the weather cools and my crockpot comes out again! I usually make this with about a quarter pint extra gravy cos we like a lot of gravy in our stews/casseroles, but I imagine most people would prefer it a little less runny so I have adjusted the recipe accordingly. This serves up beautifully with mash and cabbage/green beans.

    Recipe #243507

    This was a bit of an experiment this morning when I fancied something different for breakfast and didn't know what. It's just a bit of a twist on porridge really!

    Recipe #243175

    There are so many flavours I love with potatoes. Whenever I'm making something that takes time I like to make some more long-winded potatoes to go with it. This is a version I have thrown together several times now. It has practically everything in it but always seems to be a winner.

    Recipe #243174

    This is my quick-fix for when I have salmon in and have forgotten to do anything with it. Obviously it would taste better marinated but this is the quick fix and the flavours are reasonably strong anyway. It's not perfect and it's not the best salmon recipe you'll try but it's really quick and tasty and painless to make. I bake it with the topping/sauce, but I don't see why it wouldn't work if you would prefer to put it on afterwards.

    Recipe #243169

    I love this when I'm home alone for dinner and can't be bothered to make a proper dessert for one, or for when I need a quick sugar fix. This is really quick and easy and is SO yummy. You could easily multiply the ingredient amounts up to serve any number of people, however the presentation means you'll probably only ever want to serve it to family rather than company.

    Recipe #240447

    This is basically a jam sandwich cooked like french toast. You can use any jam you like but raspberry is my fave so for the sake of this recipe that's what I'm listing. Lovely!

    Recipe #240381

    I made this for dinner the other night and it was delicious (although my picky other half didn't like it). The full recipe (as listed) consists of a bread-like base and then the lamb topping, but I just make the lamb part and serve it with Recipe #235384, because I can never be bothered with anything involving yeast (lazy!).

    Recipe #239883

    THIS is how tzatziki should be. NO ONIONS! I've never had tzatziki with onions before but notice that most of the recipes on here seem to include them?! This is simple, delicious and exactly as authentic Greek tzatziki should be. I make this with virtually fat free greek yoghurt and about half the oil and it still comes out beautifully. Keeps in the fridge for 2-3 days, however I suggest you make it the evening before you want it because leaving it overnight really allows the flavours to infuse. Yummy!

    Recipe #239744

    In the UK, Marks & Spencer do THE nicest dessert at this time of year - a raspberry panna cotta. Now for those doing Weight Watchers you'll know that panna cotta is practically a deadly sin, so I made up my own low fat version to try and stop me buying the M&S stuff. It's ever so healthy and really tasty - you wouldn't believe it's low fat at all in my opinion. It's almost core but I think you have to count gelatin(?) in which case it's not quite. Depending on whats in your cupboard you can either make this with a flavoured topping or just add vanilla and keep it simple (and more like a panna cotta). This week I've used raspberry jelly though and I think this is my fave version so I'm posting it this way, but if you want to make the plain vanilla version you may need to add some splenda if you like your desserts sweet. Please note that you have to make this recipe in two parts so allow time for setting, etc. Enjoy!

    Recipe #237110

    Another banana recipe from yours truely! Found this on the BBC food website from Ready Steady Cook. Not yet tried but am posting it here for safe keeping.

    Recipe #235476

    Another Ready Steady Cook recipe as yet untried but stored here for safe keeping. This looks lovely and simple but a gread side dish for a plethora of recipes. 22.06.07 I made this for dinner tonight and it was really good. I love the simplicity of it - there's no yeast involved - no resting or leaving to rise. You really can bash them out in a few minutes while the rest of your dinner is cooking. My picky other half really enjoyed them because it's simple yet tasty recipe and made a change from our normal dinner carbs. The mixture definitely serves two (either one massive naan or two smaller ones) and was nice and easy to make. I've added a couple of adjustments from the original ingredients listing -- 1/2 tsp baking powder and melted butter to brush on at the end. To be honest, even with the addition of the baking powder they didn't really puff up as much as I might have liked, but they were still surprisingly light. When I made them I also popped about a teaspoon of garlic paste in which gave a really nice, subtle garlic flavour. Next time I will probably try some other additions as well - perhaps some herbs, lemon or chilli, or I might use a flavoured butter instead.

    Recipe #235384

    We have a LOT of new potatoes from our allotment when they're in season and, once the novelty wears off, boiled potatoes and butter can get a little tiresome, so I like to mess around with ideas to liven them up a bit. This is one of them. Please note that measurements are approximate as I eyeballed the amounts, so you may want to focus on the concept rather than the figures!

    Recipe #233592

    Spotted this on Ready Steady Cook today. Not yet tried it (give me a few hours!) but wanted to record it straight away as it looked delicious! They served it with lamb but I just figured it was a good recipe to have on hand in general. 08.06.07 Oooh, just tried these for dinner tonight with some salmpon - they really are D-LISH!

    Recipe #232351

    I love banana's but can't stand to eat them when they're over-ripe so I always end up binning some. In a bid to cut down on wastage I now eat this delicious baked (or you could BBQ it) banana combo for my breakfast. I like it so much now that it's gone from being a recipe I use to get rid of my over-ripe banana's to being my standard week-day breakfast! It's so versatile... great on it's own, over porridge or weetabix, on toast, with yogurt, or over ice cream... Mmmmmmm!

    Recipe #231910

    I invented this recipe following a rather tasty pub lunch I devoured back in '99. The result is delicious (but pretty high fat) warm salad that's beautiful in the summer. I'm afraid the amounts are estimated somewhat as I usually make this from memory.

    Recipe #224479

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