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CO O K I NG
• • • • • •
step by step
Con t e n t s
6 Kitchen rules
44 Pizza muffins
80 Squash & 114 Cheesecake v
coconut curry v 116 Chocolate
82 Summer pasta mug brownies v
84 Tomato soup v 118 Smoothies v
86 Roast chicken
and bakes
94 Lemon muffins v
96 Granola bars v
98 Easiest flatbreads ever v
100 Focaccia v
102 Chocolate slab v
104 Orange cake v
106 Apple crumble v
108 Raspberry ice v
Hygiene
Being clean and careful in the kitchen
will prevent germs from spreading, and
stop you from getting poorly.
6
Safety
Cooking is great fun, but it can also be
dangerous. Use these steps to make
sure you don’t hurt yourself.
7
Getting started
In this book, you’ll find lots of simple, delicious, and fun
recipes to make. But before you get started, take a
few minutes to read about how best to prepare.
• Tie back long hair, roll up sleeves, and put an apron on.
Cooking
How long the meal
These times are
takes to cook.
5 mins 30 mins Serves 4 just guides, so use
your judgement
if you think a dish
needs more time
Preparation
in the oven.
How long preparation takes
(includes chilling, freezing,
and marinating).
8
Imperial measures
oz = ounce Weights and measures
lb = pound
You’ll find the ingredients you need
fl oz = fluid ounce
for every dish clearly listed on each
recipe. Measure them out before
you begin. Here’s a guide to what
the abbreviations stand for:
Spoon
measures
tsp = teaspoon
Tip: tbsp = tablespoon
If you get stuck when
following a recipe, or aren’t Metric
sure what a word means, flip measures
to the back of this book to g = gram
find a handy glossary of
ml = millilitre
kitchen terms.
Vegetarian dishes v
Look for this symbol on the contents page
to find recipes suitable for vegetarians.
Variations
Some recipes in this book include suggested alternate options to the
basic recipe, but don’t be afraid to think of your own versions, too!
9
Equipment
Here’s a list of equipment you’ll need to make
the recipes in the book. Before you cook a dish,
read the recipe and gather up what you need.
Scales
Serving and
dipping bowls Measuring
Heatproof Mixing jug
bowls bowls suring cup tic tub
ea Plas
s
Serving spoon
Fork
Ladle
Teaspoon
Measuring Garlic
Pastry spoons press
brush
Wooden spoon Tablespoon
Knife Spatula
le pan
idd
Gr
Larg
es
au
ce
n(
pa
wit
h lid
with lid) )
Frying pans p an (
uce
a
all s
Sm
W ok
10
Kitchen paper
Baking paper
Clingfilm
Tin foil
Electric
whisk
Stick blender
Blender
Microwave Food
processor
The brownies
on
page 116 nee
d
to be cooked in
a microwave.
Siev
Ske
es
wer
Rolling pin
Tongs
s
Peeler
Pizza
cutter
Grater
Potato Whisk
masher
Muffin cases
k
rac
oli
ng
Co
Chopping board
Roasting tin
Muffin tin
Baking trays
a ns
be
i ng
Bak Quiche tin
Baking sheets
Cake tins 11
Ovenproof dish
Lig h t b i t e s
are
h e se te m p ting recipes
T cks,
m ix o f q u ic k, simple sna
a r
is h e s th a t a re perfect fo
or d
your friends.
sharing with
Ingredients
Fl u f f y p a n c a k e s
at,
nc a ke s a re th e ul timate breakfast tre
Pa re
ec ia lly w ith th is b er ry compote. If you’
esp
tim e, ju st us e re g ular fruit and top
short on
or maple syrup.
with yogurt, honey,
Gooey
fruit
Make
a stack
!
14
1 egg, lightly 2 tbsp melted 125g (41⁄2oz) 1 tsp baking 1 tbsp
beaten butter plain flour powder sunflower oil
Stir gently to
dissolve the sugar. 2
Wet
1
Dry
Wat
4
ch
fo
rt
he
bubble
s!
Heat a non-stick pan over a medium Once bubbles appear, flip the
heat. Add a little oil to the pan and pancakes and cook for a further 2
spoon in a 2 tbsp of the mixture per minutes. Keep the pancakes warm in
pancake. Cook for 2-3 minutes. the oven while you make the rest.
15
2 mins 5 mins Serves 1 1
Omelettes
A perfect omelette should be
creamy, not rubbery. To achieve
this, cook it over a low heat.
Ingredients
Break the eggs into a small bowl. Season
with salt and pepper then whisk together
with a fork.
2 large eggs 1
⁄2 tsp butter
C Variations
he
Mushroom
25g (scant
1oz)
Cheddar or
Gruyère che
ese
4 button mu
shrooms,
chopped, co
oked,
and seasone
d
16
2 3
Heat the butter in a non-stick pan until foamy. Continue cooking for 30 seconds, or until
Add the beaten egg and swirl with a spatula. set around the edges. Add any fillings then
Tilt the pan to let the egg run into any gaps. carefully fold the omelette in half.
e
l
ab
1 slic
eh
chop am,
Veget
ped
1 tomato,
finely sliced
3 tbsp
cooked peas
Handful of
fresh spinac
to
h leaves
60g (2oz) roasted
tom a
red pepper
&
a m
H 17
Crunchy
coating
Chicken goujons
This recipe is about preparation. All you need
15 mins 25 mins Serves 4
to do is move the chicken from one bowl to the
next to create a delicious, crunchy coating.
Ingredients
Beat 2 eggs in a
sec
on
2 d
bo
w
l
.
Pr e
at
he
M
th th
ix
e eo
f lo ven s 5).
ur
an to 19
0°C (375°F / Ga n .
dp s e aso
aprika d
in a bowl an
3 b o w l in th
e
ch an
n in to ea ce on es.
ic k e n p la
ec h , the ut
Dip th own here 2 0 - 2 5 min
r sh for
orde bake
4 oiled
tray a n d
Co
mb s
ine t mb
an he breadcru l.
dp ow
arsley h i r d b
in a t
Crispy
fries
2 sweet potatoes, 2 tbsp olive oil 2 tsp dried 1 tbsp polenta sea salt
about 500g (1lb 2oz) mixed herbs or cornmeal
oe
s
Cut the potatoes into 5mm (¼in) sticks
and soak in cold water for 1 hour.
Preheat the oven to
Drain and pat dry with a tea towel. 220°C (425°F/Gas 7)
Mix the herbs and po .
lenta together.
3
4
Soaking t
potatoes he
removes
starch, a
nd
make the helps
m crispy.
Drizzle oil over the potatoes and add Bake in the oven for about 30 minutes,
the polenta mixture. Toss to coat and turning once, until crispy. Sprinkle with
spread out on a non-stick baking tray. sea salt, and serve.
21
opped
y ch Ingredients
f n el
,
5 mins Serves 4
io ns
on
ng
pri
3s
2 tbsp
lime juice
Salsa
Combine the ingredients in a bowl.
Season and leave to sit for no more
than 30 minutes before serving. The
fresher it is, the better it will taste.
Houmous (optional).
Ingredients
in
c um
d
un
o
gr
22 paste crushed
Ingredients
5 mins Serves 4
1 tb
sp
fre
sh
⁄2 cucumber, peeled
1
200g (7oz)
ly
and deseeded Greek yoghurt
ch
op
p ed
mint
1 tbsp 1 garlic clove,
lemon juice crushed
Tzatziki
Grate the cucumber and use kitchen
paper to squeeze out excess water.
Mix in a bowl with the rest of the
ingredients. Chill before serving.
Guacamole
Place the ingredients in a bowl
and crush with a fork or potato
masher. Mash until combined,
leaving some larger avocado
chunks. Season to taste.
2a
vo
c
ad
os
,d
est
oned
5 mins Serves 4
1 small tomato,
finely chopped 23
Gazpacho cucumber
20 mins,
plus chilling
Serves 4
Ingredients
100g (31⁄2oz) 2 tbsp 1kg (21⁄4lb) ripe 1 red and 1 green pepper,
crusty bread red wine vinegar tomatoes, chopped deseeded and roughly chopped
24
Vinegar helps bring out
the flavour of the tomatoes.
2
1
Do this in
two batches
and store the
mixture in a ju
g.
3 4
e r v e w it h warm
S
a , s a la d , and a
pitt .
yogurt dip
26
2 tbsp freshly chopped 1 tsp baking 2 tbsp lemon juice 2 tbsp plain flour 1 tbsp olive oil, plus
flat-leaf parsley powder extra for brushing
2
1
3 4
Divide the mixture into 16 balls and flatten. Place on an oiled baking tray and cook
Cover and chill in the fridge for 25 minutes. for 10 minutes. Then turn them over and
Preheat the oven to 190°C (375°F/Gas 5). cook for another 5-10 minutes.
27
Ingredients
400g (14oz) peeled 1 courgette, cut into 1 red onion, cut 1 red pepper, deseeded and
butternut squash, cubed 2.5cm (1in) chunks into 8 wedges cut into 2.5cm (1in) pieces
co u s c o u s s a l a d
ish warm as
Serve this healthy d
side dish
a main, or cold as a 2
or fish.
with grilled chicken
1
Roast for 15 minutes, then turn the vegetables
over so they cook evenly. Return to the oven
and cook for a further 15-20 minutes.
as 6).
th e o ve n to 200°C (400°F/G
Preheat nion,
r th e sq u a sh , courgette, o
Scatte tray.
to a roasting
and pepper in n.
zl e w ith o liv e oil and seaso Place the couscous in a large bowl and
D riz
add the stock, lemon zest, and juice. Stir,
cover, and leave to stand for 5 minutes.
Season to taste and fluff with a fork.
28
1 tbsp olive oil 200g (7oz) 300ml (10fl oz) zest and juice 4 tbsp freshly
couscous hot vegetable stock of 2 lemons chopped mixed herbs
es and herbs
Mix the vegetabl
.
into the couscous
Great to eat
hot or cold!
Crispy
chickpeas 1
Preheat the oven to 200°C (400°F/Gas 6).
These baked chickpeas are a simple Place the chickpeas on a rimmed baking
tray and dry them with kitchen paper and
snack. The base recipe just has salt
remove any loose skins.
and pepper, but you can add more
flavourings to switch things up.
For variations
Cook the chickpeas as above,
n
adding the flavourings before
cca
returning to the oven to crisp
for the last 30 minutes. 2 tsp dried Moro
mixed herb
s
Her s a n
3 tbsp grated
Parmesan
by Par me
30
2 3
Mix the oil, salt, and pepper in a bowl and Roast for 30 minutes, stirring once to ensure
pour onto the chickpeas. Stir to coat. even cooking. Turn off the oven and leave
in there for 30 minutes to crisp up.
Ingredients
2 x 400g (14oz) cans 1 tbsp olive oil 2 tsp sea salt 1 tsp ground
chickpeas, drained and rinsed black pepper
Sa l
t & pepp e r
2 tbsp Moroccan
spice mixture
& cinnamon
ey
on
H
For this
variation, don
’t
include the sa 1 tsp ground
lt
and pepper. cinnamon and
2 tbsp honey
31
Lunch wraps nd w ic he s, wraps can be fille
d
tiv e to sa
A great alterna
ite in g re d ie nt s. Th ese ones are easy
with your favour p.
, b ut fir st yo u’ ll ne ed to do a little pre
to ma ke
ecial
Take extra sp
egetables.
care cutting v
Wraps make
great health
y
packed lunch
es.
32
ers
Keep your fing
Pepper 2 3
tucked away sa
fely.
Slice off the top and Trim any pith and slice
Cut into four sections.
pull out the seeds. into thin strips.
Carrot 2 3
1
Cut a cooked beetroot Cut each half into slices. Slice into smaller pieces.
in half.
33
Ingredients
Take your
prepped vegetables
and roll them up as shown.
Then try the recipes
on the next page,
or create your own
wrap recipe.
Ready
to eat!
BLT
This crispy wrap is a great
alternative to the classic
BLT sandwich. Do you
know what “BLT” stands
for? It means bacon,
lettuce, and tomato!
5 mins Makes 1
Houmous
avocado
This yummy wrap is full
of healthy greens that
go perfectly with the
creamy houmous.
5 mins Makes 1
Ingredients
4 large beefsteak tomatoes, 1 tsp salt 2 tbsp olive oil 1 small onion,
about 250g (9oz) each chopped
ar in
g et a b le s st uf fe d with meat are popul
Ve ance,
co un tri es . Th is ve rsion comes from Fr
lots of
mates farcies.
where it is called To
Tomato
hats!
36
1 clove garlic, 450g (1lb) good 4 tbsp chopped 2 tsp chopped
crushed quality sausages parsley thyme
1 2
4
3
37
Ingredients
Quesadillas
Gooey q ue sa d illa s a re q uick to make and
5 mins 10 mins Serves 2
1 2
Lime ju
ice
stops th
avocado e
f
turning rom
brown.
3 4
38
1
⁄2 red onion, sliced ⁄2 red pepper,
1
⁄2 x 400g (14oz) can
1
2 flour tortillas 50g (13⁄4oz) Cheddar
sliced black beans, drained cheese, grated
Serve
lsa.
with sa
5 6
Repeat with the other tortilla and sprinkle Heat the remaining oil over low heat and
,
cheese on top. Fold both tortillas in half fry the quesadillas for 2 minutes each side
to make half moon shapes. or until golden brown.
39
Ingredients
r i z o & p o t a t o
Cho p a n a n d c ook the pota
to for
in a nion and
Heat the oil n e d. Add the o
u n ti l so ft e
10 minutes, r a further 2-3
minutes.
d c o o k fo
chorizo an e previous p
age.
o o k a s o n th
Fill and c
40
e n & s w e e t c o r n
Chick o o ne half of each to
rtilla
sa lsa o nt
Spread the nts. Cook
w ith th e re st of the ingredie
and top ge.
a s yo u d id o n the previous pa
the quesadillas
Ingredients
500g (1lb 2oz) ready 3 eggs 150ml (5fl oz) 200ml (7fl oz)
prepared shortcrust pastry double cream milk
s and
Cut into slice d.
sala
serve with a
42
pinch of nutmeg 200g (7oz) cooked 100g (31⁄2oz) Gruyère
bacon, chopped cheese, grated
1 2
This is called
“blind baking”.
It
Preheat the oven to 190ºC (375ºF/Gas stops the past
ry
6). Roll out the pastry and line a loose- getting soggy
when the fillin
bottomed 23cm (9in) quiche tin. Chill g
for 15 minutes and prick with a fork. is added.
43
Ingredients
250g (9oz) 1 tsp 1 tsp 115g (4oz) butter, 250ml (9fl oz) milk
plain flour baking powder dried oregano melted
P i z z a m u f fi n s
e ea sy , ch ee sy tre ats are a tasty twist
Thes
. Th ey ’r e g re a t on their own, but
on pizz a
e.
yummy dipping sauc
even better with a
15 mins 45 mins Makes 8-10
Sprinkle with
basil.
Dip in
pizza
sauce.
44
2 eggs 2 tbsp pizza sauce, 115g (4oz) mixed Cheddar 150g (51⁄2oz) mini
plus extra for dipping and mozzarella cheese, grated pepperoni, sliced
ve
it
go
a
od
mix.
Preheat the oven to 190°C (375°F/Gas
5) and grease a muffin tin with oil.
Mix the flour, baking
powder, and oregan
in a bowl, and the bu o
tter, milk, eggs, and
3 pizza sauce in a jug
.
4
Only fill the cu
ps
up 3⁄4 of the w
ay
or the mix will
spill out.
Pour the egg mixture into the flour Spoon the mixture into the muffin
mixture and lightly stir together. Then tin and bake for 20-25 minutes
fold in the cheese and pepperoni. until golden.
45
Main d i s h e s
a
ing quite like
There’s noth rn
sa ti sf y in g meal. So lea
deliciou s, d
o u r fa v o u ri te dishes an
to cook y ial.
e r w il l a lw a ys feel spec
dinn
Ingredients
150g (51⁄2oz)
soft cream cheese
175g (6oz)
Cheddar cheese, grated
Serv
e wit
8 cherry tomatoes, halved gree h a cris
n sal
ad. p
48
1
ook
for
.C
ish .
te r
5)
fd
wa
as
2
oo
F/
G
g
° i
l in
pr
3 75 bo v
en
Pr ( d
eh C
eat t o 1 90° a lte n
o
the the oven ly s a
past ght r to
a in a pan of li ns f e
7-9 tra
minutes. Drain and Mi
xt
th
e
he
cr
C
dd ea
he
f
m al
ar
in
ch
ees nd
h
t h.
a oo
ab e, milk
, mu stard, m
ow
l. Se n til s
ason and whisk u
49
Fried rice
Making fried rice is
a simple and
1
leftover rice
fantastic way to turn
ting.
into something exci
s,
ea
, p
r e ice s.
He he nut
2 at t
and
he oil
in a wok. A
d d
r
t
3 -4
m i
pepp fo
er, and cook
Pu e
sh e si d
the n k.
an rice mixtur e t o o wo
dp the
our th
e egg into
Le
tt
e
h
eg
br
ak g
se t
e
it fo r n
up 10 seconds, the
an
d sti
5 mins 8 mins Serves 4
r it into the rice.
Ingredients
d
an
.
te s
s,
inu
ut
ro
n sp m
ea
-3
Stir 2
in th s , b t h er
soy e corn, onion ur
sau o r af
ce, and cook f
Packed with
flavour!
2 eggs, beaten 125g (41⁄2oz) 4 spring onions, 125g (41⁄2oz) 2 tbsp light
sweetcorn chopped beansprouts soy sauce
51
This will remove excess
water from tofu.
2
1
Preheat the grill to medium and thread Grill the kebabs for 5-6 minutes then turn
the tofu and vegetables onto skewers. and brush with any remaining marinade.
Cook for a further 5 minutes.
Ingredients
400g (14oz) 2 tbsp olive oil 1 clove garlic, 2 tbsp lemon juice
firm tofu crushed
52
Tofu kebabs 15 mins plus 10 mins
1 hr marinating
Makes 4
s a basic
sy to m a ke p izz a from scratch. Here’
It’s ea e
to start with, but ther
175g (6oz) strong
a fe w va ria tio ns
white bread flour
recipe and izza!
so m a ny op tio ns when it comes to p
a re
1
⁄2 tsp salt
1 2
1
⁄2 tsp fast-action
dried yeast
Combine the flour, salt, and Mix until the dough comes
120ml (4fl oz) yeast in a bowl. Make a well together, then knead for 10
warm water
and add the water and oil. minutes until smooth.
ore
3 Be
f Af
t
er
1 tbsp extra
virgin olive oil
Place
Leave
in a
in si
to
le d
.
no
ri s e r eh
f i lm
ze
7).
2 tbsp pizza sauce
ub
d
il e
.P
ra
do
fo
ng
bo l i
as
nh
wl
and it hc ea our, t ha
s
/G
cover w tt or until i ° C
he
ove (4 25
n to 220°C
le
Sprink il.
as
with b
55
Ham &
mushroom
Spread pizza sauce on the base and
scatter the rest of the ingredients on
top. Add optional oregano if you like.
Extra ingredients
Four cheese
Omit the pizza sauce. Layer the
mozzarella and Gorgonzola around
the base. Top with teaspoons of ricotta,
then scatter over the Parmesan.
56
Pepper &
pepperoni
Spread pizza sauce on the base and
sprinkle the cheese on top. Add the
pepperoni and slices of the peppers.
Extra ingredients
1
⁄2 sliced green
and red pepper
Extra ingredients
100g (31⁄2oz)
ricotta cheese
25g (scant 1oz) 1 tsp grated 1 tbsp freshly 50g (13⁄4oz) green
butter, softened lemon zest chopped dill beans, trimmed
The baking
Salmon parcels
Fish is healthy and delicious, but can be
paper steams tricky to cook. However, it’s super easy if
the fish. you cook it in baking paper.
Squeeze the
lemon over
the fish.
58
50g (13⁄4oz) mangetout 50g (13⁄4oz) 2 boneless, skinless 2 lemon
or sugar snap peas baby spinach salmon fillets wedges
1 2
Preheat the oven to 200°C (400°F/Gas 6). Stack half the vegetables in the centre
Cut two large squares of baking paper and of one of the sheets of baking paper
mix the butter, lemon zest, and dill. and place a piece of salmon on top.
3 4
Top with half the butter and a lemon Repeat with the other parcel, then cook
wedge. Then seal the parcel by folding for 20-25 minutes, until cooked through.
it up and twisting the ends.
59
Ingredients
1 onion, sliced 500g (1lb 2oz) 400g (14oz) carrots, 200g (7oz) button
8 pork sausages
mini new potatoes cut into chunks mushrooms
Sausage bake 1
This hearty dish is so easy to make.
All you need to do is add all the
ingredients to a pan and let
the oven do the rest!
One pa
n
wonder
10 mins 1 hour Serves 4 !
2
3
Arrange the sausages on top and drizzle Pour the stock mixture on top, season,
with oil. Mix the stock with the tomato and cook in the oven for 30 minutes.
purée and soy or Worcestershire sauce. Stir and cook for a further 30 minutes.
60
1 tbsp olive oil 400ml (14fl oz) 1 tsp tomato purée dash of soy or
hot beef stock Worcestershire sauce
Sprinkle with
parsley before
Serve with p serving, for ex
eas, tra
green beans, colour and fla
vour.
or broccoli.
15 mins 20 mins Serves 4
Spiced rice
Cooking rice in a delicious
sauce is a great way to
give it loads of extra flavour.
Top with a
fried egg.
Ingredients
1
⁄2 tsp ground 1 tsp dried 1 bay leaf 2 tomatoes, 200ml (7fl oz)
cumin oregano chopped passata 63
5 mins 20 mins Serves 2 Caesar salad
This classic dish combines
delicious chicken, crispy
lettuce, crunchy croutons,
and a rich, creamy sauce.
Top with
shavings of
Parmesan cheese.
1 2
3
4
Mix in 1 tbsp o
f
the dressing a
ta
time so you do
n’t
add too much
Cook the chicken in a griddle pan Place the lettuce in a bowl .
for 7 minutes each side, or until fully and mix in the dressing,
cooked through. Cut into strips. chicken, and bread.
Ingredients
2 slices crusty bread, 2 tbsp olive oil 2 small boneless, 1 Romaine lettuce, caesar dressing,
torn or cut into pieces skinless chicken breasts chopped to serve 65
Ingredients
P a s t a w i t h p e s t o
rs
h p es to is so m uc h better than the ja
Fr es
a sh op . A fre sh b atch like this should
from
r up to a week.
keep in the fridge fo
Fresh
basil
Creamy
sauce
66
125g (41⁄2oz) freshly 150ml (5fl oz) extra 350g (12oz) Freshly ground
grated Parmesan cheese virgin olive oil dried spaghetti black pepper
5 6
Reserved
water.
Boil the pasta in a pan of lightly salted Return the pasta to the pan and mix in half
water for 8-10 minutes. Reserve a little of the pesto. Add the reserved water to help
bit of pasta water, and drain. bind everything together, then add pepper.
67
Ingredients
1 2
200g (7oz)
lean minced beef
Meatba
ingredient. There are recipes 2 tbsp freshly grated
on the following pages Parmesan cheese
s
meatball
Cook the hes so 1 tsp dried oregano
tc
in two ba etter.
wn b
they bro
1 tbsp dried
breadcrumbs
1 egg, beaten
balls
ie
g
1 onion, chopped
Veg
1 clove garlic Heat 1 tbsp of oil in a pan
and cook the onions,
garlic, and mushrooms
for 5 minutes.
1 2
70
Ingredients
Cut
sand the
into wich
four
.
71
Spag h e t t i 1
m e a t b a l l s
& h e r your me
at o r v e g gie ball
use with
s
Put e it g o o d
to
p a g e s 68-69 a sta dish
.
from io u s p
a r t y a nd delic
this he
Heat the oil in a large pan and gently
cook the onion and garlic for 4-5 minutes.
3
5 mins 30 mins Serves 4
Stir in the tomatoes, passata, oregano, Bring to a boil, then simmer uncovered
and sugar, then add 200ml (7fl oz) of for 15 minutes. Add the meat or veggie
water and season with salt and pepper. balls and cook for another 7-8 minutes.
Ingredients
1 tbsp olive oil 1 onion, sliced 1 clove garlic, 1 x 400g (14oz) can
crushed chopped tomatoes
72
4 The pasta sho
be tender but
uld
still
firm to the bit
e
and not soggy
.
Mean
wh
ton
il e
e
us
oo
,c
gs
kt
,t he
n
to
t ra he
ns pas t er e.
fe r ta in salted wa in
it in o mb
to th c
e sauce and
Spri
nk
Parm le with
esan
.
400ml (14fl oz) 1 tsp dried oregano 1 tsp sugar meat or veggie balls 350g (12oz)
passata from pages 68-69 dried spaghetti
73
Minty kebabs 10 mins, plus
marinating
15 mins Makes 4
Sprinkle
feta on top.
Ingredients
150g (51⁄2oz) 1 tbsp olive oil 2 tbsp lemon juice 4 tbsp freshly
natural yogurt chopped mint
74
1 2
Full of fla
Mix the yogurt, oil, lemon juice, mint,
vou
and paprika in a bowl. Season with
r!
salt and pepper.
Add the lamb and stir to
Soaking wooden skewers coat. Leave in the
fridge to marinate for an
stops them burning. hour, or overnight.
3 4
Check page 23
for a tzatziki
dip
that’s perfect
with these keb
abs.
brush with
Turn the kebabs and
de. Cook for
Thread the lamb onto wooden skewers that the remaining marina
or until the
have been soaked in water. Set the grill to another 6-7 minutes
ugh.
high and cook the kebabs for 6-7 minutes. meat is cooked thro
Sticky chic
10 mins 40 mins Serves 4
ken
This simp
le meal
is all coo
in one tr ked
ay, so it’
a dinner s great f
when yo or
flavour w u ’re after
ithout th
e washin
g up!
Sticky
sauce
2
1
77
Ingredients
1 tbsp olive oil 1 onion, 1 clove garlic, 1 large potato, peeled 2 carrots, peeled and
chopped crushed and cut into small chunks cut into small chunks
Chunky ve g e t a b l e s o u p
, and packed
Warming, comforting
bles, this soup is
with healthy vegeta Serve w
i
th e p er fe ct d ish fo r a cold evening. crusty b th
read.
Lots of
chunky veg!
78
1 tsp ground 400g (14oz) can 1 litre (13⁄4 pints) 200g (7oz) kale or 100g (31⁄2oz) green beans,
paprika chopped tomatoes hot vegetable stock cabbage, thinly sliced cut into 2.5cm (1in) pieces
3 4
Stir in the paprika, tomatoes, and stock. Add the kale and green beans, then
Bring to the boil, then cover and simmer cook for a further 6-7 minutes or until
for 15 minutes. tender. Season to taste and serve.
79
Ingredients
1 tbsp sunflower oil 1 onion, chopped 1 clove garlic, chopped 2 tsp finely
grated ginger
1 2
ea A
dd
H
tt er the
m he v
ed oil i
n p a no co
cur
ry po
i a large sauce wder and
ga um h n, ok
r l ic eat
a e o nio for 1
minute.
n d cook t h
, an
ute
s. gether
d gin
ger for 2- 3 mi n Mix to
3 4
Po
ur t op
on uc
A d at e
e e
th
at
r
re
co
d
he
w
w
d
e
n
a c )
t
ra bu e n o
th d s n u t m f l o z i l , t h es
.
nd tte e t il l (7 o ut
co
rnu
t squ po
f he ir in th k and 200m t h e b mi n
ok ash and 2 tbs t. at, e to
cov beans. Bring r 15-2
0
for 1 f
-2 minutes, until so er, and
simme r f o
81
Ingredients
350g (12oz) dried 2 tbsp 150g (51⁄2oz) pancetta 1 onion, finely 1 clove garlic,
rigatoni or penne pasta olive oil or streaky bacon, chopped chopped crushed
Summer
1
3
2
Meanwhile, heat the oil in a large frying Stir in the tomatoes, sugar, and chilli flakes
pan and add the pancetta, onion, and if using. Cook for 5-6 minutes, stirring often,
garlic. Cook for 4-5 minutes. until the tomatoes start to burst.
82
500g (1lb 2oz) 1 tsp sugar pinch of dried chilli 10 basil leaves,
cherry tomatoes flakes, optional shredded
4
You can also
top with
Parmesan.
Rigatoni pas
ta
is great for
holding sauc
e.
83
5 mins 12 mins Serves 4
Tomato soup
This soup is really fresh and easy. Best
of all, it all happens in a few minutes
in one pan. It’s “soup-er simple!”
Fres
pair h basi
sw l
tom ell with
atoe
s.
Ingredients
1 tbsp olive oil 1 small onion, 1 clove garlic 2 x 400g (14oz) cans 2 tbsp
84 chopped peeled whole tomatoes tomato purée
You want the onions to
turn soft but not brown.
2
1
Canned
tomatoes
Fresh tom
atoes are
their bes only at
t for a sh
year, bu ort time
t good q each
versions uality ca
allow us n ned
to have
tomatoe ripe
s all yea
r round.
Canned
tomatoe
Use a blender or stick blender to blitz either w s come
hole or c
the soup until smooth. Season to taste can also hopped
. You
buy pas
and garnish with basil leaves. sata, wh
is blende ich
d tomato
es.
1 large roasting chicken 1 tbsp olive oil 2 onions, cut 2 sticks celery,
about 2kg (41⁄2lb) into quarters chopped
h i c k e n
Roast c c h ic ken is simp
le
15 mins 2 hours Serves 6
Roastin g a
ic a l. A n y leftovers
om
and econ s e d in recipes
can b e u
you have
fo ll o w in g pages.
on th e
Crispy skin!
86
fresh herbs, such as 1 lemon
thyme, rosemary, bay
1
Chi
cke
the
Fo
rb
est n ti
30
mi
ch
ick resul
en ts,
ps:
Thi nute fr re
sw s b om t mov
ill h e he e
to elp fore frid
co the c oo g e
ok c kin
Alw ev h g
yo ay en icken .
ur s th ly.
ha oro
wa nds u
ter wit ghly
a hh w
raw fter t ot, ash
s
ch ouc oa
py
ick hin
en g
.
Preheat the oven to 220°C (425°F/Gas
7). Rub the chicken with oil and season
with salt and pepper.
While the
ch
rests, add icken
2 a few tea
stock and
spoo
of flour t ns
o the
tray and
3 create a g
stir to
ravy.
87
Chicken &
A fresh, healthy salad is a great
way to use up leftover cooked
mango salad
chicken. This version comes
with a zingy, fruity dressing.
10 mins Serves 2
Z
dre ingy
ssin
g
Ingredients
For the
dres
• grated sing:
zest
of 1 lime
• 2 tbsp
lime juic
• 1 tbsp e
soy sauc
• 1 tbsp e
honey
• 2 tsp f
res
grated g hly
inger
Chicken
noodle soup to use up leftover
This is another way
ic ke n fro m p a g e 86. You can add
ch Place the stock, onions, and soy sauce
les you like, too.
almost any vegetab in a large pan and bring to the boil.
Reduce the heat to a simmer.
2 3
Ingredients
1.2 litres (2 pints) 4 spring onions, 1 tsp dark 250g (9oz) cooked
hot chicken stock sliced soy sauce egg noodles
90
4 Ladle the soup into bowls
and serve immediately.
Comfor
ting and
healthy
!
1 carrot, cut 125g (41⁄2oz) 100g (31⁄2oz) 200g (7oz) leftover shredded
into thin strips mangetout canned sweetcorn chicken from page 86
Sw e e t t r e a t s
and bakes treat every
Everybody likes a
nd these
now and then, a
d sweet
savoury bakes an
ys hit the spot.
delights will alwa
Ingredients
L e m o n m u f fi n s
t.
es e b rig ht , zin g y m uffins are a real trea
Th
flu ffy , b ut p a ck ed with flavour.
They’re light and
2 Dr
yi
1
ng
red
ients
Juice and grate one
Preheat the oven to 190°C (375°F/Gas lemon and retain th
juice. Add the zest to e
5). Line a muffin tin with 8 muffin cases. a bowl with the flour
baking soda, salt, su ,
gar, and poppy seed
s.
3 We
4
t
ing
red
ients
Beat the milk, egg, oil, and lemon juice Spoon into the cases and cook in the
in a jug, then pour the wet ingredients oven for 20-25 minutes until well risen.
into the dry and stir until just combined. Leave to cool for a few minutes.
94
2 tbsp poppy seeds 150ml (5fl oz) milk 1 egg, beaten 90ml (3fl oz)
sunflower oil
250g (9oz) rolled oats 100g (31⁄2oz) almonds, 75g (21⁄2oz) mixed seeds 100g (31⁄2oz)
roughly chopped (sunflower, pumpkin, sesame) runny honey
Granola bars
Thes e ch un ky tre a ts a re great for breakfa
st
15 mins 25 mins Makes 16
Store any
leftover bars
in
airtight cont an
ainer.
96
125g (41⁄2oz) 100g (31⁄2oz) 100g (31⁄2oz) dried mixed berries
peanut butter pitted dates (blueberries, cherries, cranberries) or raisins
1 2
Preheat the oven to 180°C (350°F/Gas 4). Warm the honey and peanut butter in a
Lightly oil a 28x18cm (11x7in) tray and pan over a low heat. Stir occasionally,
add the oats, almonds, and seeds. Cook until combined.
for 10-12 minutes.
3 4
Allow to cool
slightly, then
cut
into bars and
leave
to set in the t
in.
also
You can he
d d p a r s l ey to t
a
utter.
melted b
Chopped
parsley
98
Ingredients
3
4
99
Focaccia
This dimpled Italian bread can be
flavoured with herbs, cheese, tomatoes
or olives. Follow this basic recipe or
add your favourite ingredients.
Best served
warm,
dipped in oliv
e oil.
Ingredients
350g (12oz) strong 2 tsp fast action 1 tsp salt 250ml (8fl oz) 4 tbsp
white bread flour dried yeast lukewarm water olive oil
1 2
Knead on a clean surface for 10 minutes Press the dough into the tin so it fills all the
until smooth and elastic, then cover in a corners. Cover with cling film and leave
clean bowl and leave to rise for 1 hour. to rise for an hour.
5 Meanwhile, preheat
the oven to 200°C
To finish: (400°F/Gas 6). Then use
e oil
• 1 tbsp oliv your fingertips to make
• sprigs of dimples over the bread
rosemary and top with oil,
r
• sea salt fo rosemary, and salt.
sprinkling Bake for 20-25 minutes
until golden and crispy.
Dimples
101
Chocolate slab
What’s better than chocolate? A slab
of chocolate with nuts and berries.
Shards of this slab make a great gift if
you can resist keeping it for yourself!
Snap
little into
shard
s.
Chopped
pistachio
102
Ingredients
600g (1lb 5oz) milk 200g (7oz) white selection of chopped nuts, dried
chocolate, broken into pieces chocolate, broken into pieces fruit, or freeze dried raspberries
1 2
Place the milk
chocolate in a
large heatproof
bowl over a pan
of simmering water.
Melt the chocolate,
stirring as you go.
3 4
5
Scatter with your
desired toppings,
then leave to set
in the fridge for
about 2 hours.
o make
You can als in
ns
mini versio
in.
a muffin t 103
Orange cake
Ingredients
ke recipe is made
175g (6oz) unsalted This easy sponge ca
butter, softened
th e a ll- in -o ne m et hod, where all
b y
whisked together.
the ingredients are
Decorate
e
with orang
zest.
175g (6oz)
caster sugar
3 medium
eggs, beaten
grated zest
of an orange Sweet
filling
For the
filli
• 75g (2 1 ng:
⁄2 oz)
unsalted
butter,
1 tsp baking powder soften
• 250g ( ed
9oz)
sugar, s icing
• 2 tbsp ifted
orange j
• grated uice
zest
of 1 ora
nge
175g (6oz)
self–raising flour
104
1 2
Preheat the oven to 180°C (350°F/Gas Gather all the ingredients and beat together
4). Grease two 20cm (8in) cake tins with an electric whisk until thick and well-mixed.
and line the bases with baking paper.
3 4
Divide the mix between the tins and level Leave to cool in the tins for 5 minutes, then
the tops. Bake in the oven for 25-30 minutes. turn out onto a rack and allow to cool fully.
5 6
To make the filling, mix the butter, icing Spread half the filling on the base side of one
sugar, orange zest, and orange juice in of the cakes. Lay the other cake on top and
a bowl until smooth and creamy. spread the remaining filling over it.
105
Ingredients
Serve w
either i ith
ce-crea
or cust m
ard.
Crunchy
topping
106
100g (31⁄2oz) 125g (41⁄2oz) rolled 4 tbsp mixed seeds, such 1 tsp ground
plain flour jumbo oats as sunflower and pumpkin cinnamon
3
4
107
10 mins, plus 3 hrs 10 mins
freezing time
Serves 4
Raspberry ice
This dessert is
colourful, zin
refreshing. Yo gy, and
u can switch
raspberries fo out the
r other fruits
if you like.
Spoon into s
mall
glasses or bo
wls.
Serve
immediately
Ingredients
3 4
Add the mixture to a sieve over a bowl. Pour the cooled syrup into the raspberry
Use a spoon to press the mixture through mixture, then pour into a shallow plastic
the sieve, then discard the seeds. box and freeze for 2 hours.
6
5 Remove from
the freezer and
scrape with a
fork, mixing the
solid mixture
Before serving
into the liquid ,
transfer to th
mixture. e
fridge for 20
minutes to so
ften.
109
Ingredients
Clever cookies
By adding a few diffe
rent ingredients to
100g (31⁄2oz) this basic dough, you
can have a variety
butter, softened of tasty treats. How cl
ever is that?
Cranberry an
d
white chocola
te
125g (41⁄2oz)
caster sugar
1 egg
Blueberry
and lemon
1
⁄2 tsp vanilla extract
Chocolate
150g (51⁄2oz) Cinnamon chunk
self-raising flour
and raisin
10 mins 15 mins Makes 18
110
1 2
er
re
th
C
am ge
Preheat the oven to 180°C the r to t
(350°F/Gas 4) and line two wi
th butter nd suga
a b ea t.
an n c
baking sheets with baking paper. electr h i s k , the xtr a
in th i c w e
e egg and vanill a
3 4
ur
f lo
th
e
n
Usi st ir i s
nt t
r.
ng a ,
he
metal spoo n i e
n g r e d oge
and any extra i t
ix s and
m a b o ut 18 ball
(see nd ough in to ving
next page) a Roll the d s h eets, lea
a k in g
the b tten
place on ro u n d them. Fla
ace a inutes.
a little sp fo r 12-15 m
some c o o k
There are slightly a
nd
edient
great ingr
s on
suggestion
age.
the next p
111
Cinnamon 1 tsp ground c
i nna
mo
& raisin n
125g (41⁄2oz)
raisins
75g (2 1⁄
2oz
Chocolate chocolat )d
e ch ark
unk
s
chunks
112
100g (3 ⁄2oz) whit
1
chocolate chunks
e
White chocolate
& cranberry
75g (21⁄2oz)
dried cranberries
blueberry
2 tsp grated
lemon zest 113
Ingredients
75g (21⁄2oz) butter 150g (51⁄2oz) digestive 200g (7oz) 500g (1lb 2oz)
biscuits, crushed white chocolate marscapone cheese
1 2
3 mo
o th 4
s
til
un
Beat
Beat the marscapone and icing sugar with Smooth the mixture over the buttery biscuit
an electric whisk and mix in the chocolate. base and chill for about 30 minutes, until set.
114
25g (scant 1oz) 250g (9oz) 50g (13⁄4oz) 1 tsp cornflour 2 tsp lemon juice
icing sugar, sifted fresh blackberries caster sugar
5 6
Top with
g
white cho rated
colate.
115
Chocolate
mug brownies
2 mins 1 min Makes 1
rich,
These brownies are
ke a
gooey, and only ta
in
few minutes to make
s
a microwave. What’
not to love?
Serve w
a
with a rm
sc
of ice c oop
ream.
116
dients in a 200
r y ing re ml
d b le cup or m (7f
h e a v a u lo
t r o w g . z)
ix c
M mi
Ingredients
1
2 tbsp 2 tbsp soft
plain flour brown sugar
il a
in the o nd milk un
Stir til t
n m i x i n t h e c he
the h oco re
lat a
e c re
h u no
nk
lu
m
2 so
ps
rc
,
hip
s.
1 tbsp
sunflower oil
3
2 tbsp milk On a 100
0
microwav w (E)
e, cook on
high for
1 minute
Allow to .
stand for
1 tbsp chocolate 30 secon
ds.
chunks or chips
117
Smoothies e on a hot day. Here are
Nothing beats a fruity smoothi
ent and make your own.
four quick recipes, but experim
Full of
flavour!
118
1 Place all the ingredients and
a few ice cubes in a blender
2 Add a little more water,
milk or juice for the
3 Pour into glasses or
chill in the fridge.
and blitz until smooth. desired consistency. Drink and enjoy!
5 mins Serves 2
119
Kitchen terms
Don’t worry if you come across a word in
this book that you don’t understand, these
explanations should help you out.
Al dente Cream
Pasta that is cooked through but still Quickly combining butter and sugar together
slightly firm when bitten. to create a light, fluffy mixture.
Bake Dice
Cooking food in an oven. Cutting an ingredient into small, equal cubes.
Beat Drain
Stirring ingredients quickly using a whisk, fork, Removing excess liquid by pouring ingredients
or spoon until it makes a smooth mixture. through a colander or strainer, or by resting on
kitchen paper.
Blend Drizzle
Mixing ingredients together in a blender or
food processor until combined. Pouring a small amount of liquid, such as olive
oil or salad dressing over a dish.
Boil Fold
Cooking liquid in a pan over high temperature
Using a spatula to gently mix ingredients
so that it bubbles strongly.
together so that they stay light and fluffy.
Chill Grate
Placing ingredients or a dish in the fridge to
Shredding an ingredient into little pieces by
cool down or keep cool.
rubbing it against a grater.
Combine Grease
Mixing several ingredients together.
Spreading a layer of butter or oil on a tin to stop
ingredients from sticking to it.
Chop
Using a knife to cut ingredients into
smaller pieces.
Grill
Cooking food from one direction, usually using
high heat.
Core
Removing the centre of a piece of fruit to take
out the seeds.
Juice
Squeezing the liquid out of fruits or vegetables.
120
Knead
Working a dough by stretching and pulling until
it becomes smooth and elastic.
Line
Placing baking paper or foil in a tin so that
food won’t stick to it.
Marinate
Soaking ingredients in a flavourful liquid to
add flavour. Set
Leaving food on the worktop, in the fridge, or
Mash in the freezer until it firms up and turns solid.
Crushing ingredients with a fork or
potato masher. Sift
Using a sieve to remove lumps from dry
Mix ingredients such as flour.
Combining ingredients together, either by
hand or with equipment. Simmer
Cooking a liquid over a low heat, so that
Preheat it bubbles gently.
Turning the oven on 15 minutes before it is
needed so that it reaches the recommended
temperature before the food goes in.
Slicing
Using a knife to cut food into strips.
Roll Stone
Flattening out and shaping dough or pastry Remove the stone from fruit or vegetables.
using a rolling pin.
Rub in Stir-fry
Cooking ingredients in a pan very quickly over
Rubbing flour and butter together with high heat whilst stirring.
your fingers to create a texture that is similar
to breadcrumbs.
Strain
Score See “drain”.
121
Useful skills
There are some cooking techniques that you’ll use
over and over again. Follow these steps to learn
these skills and you’ll be an expert in no time!
The perfect rice is light and fluffy. Stock from a shop or made from a cube Avocado is a great addition to many
This simple method works every time. is really handy, but if you’ve got time, dishes, but it can be tricky to get the
the homemade version is much better. stone out if you’ve never done it before.
122
Rolling out pastry Separating eggs Shredding chicken
Good quality shop-bought pastry is a great Some recipes only require the egg white or Shredded, leftover chicken can be used
time-saver. All you need to do is roll it out. yolk. Luckily, it’s easy to separate them. in lots of other dishes. It’s a great way to
get the most out of your ingredients.
Onions are used in lots of recipes, so learning Lining a tin will stop your cake from sticking Kneading dough can be quite a physical job,
how to dice one is a skill worth knowing. to it, making it easier to remove. but at least it will make you strong!
A guide to measures
The type of measurements you use depends on the
country you live in. We’ve listed both types here so
that if you want to adjust the recipes in this book, or
any others you find, you’ll have this helpful chart.
Weights
10g (¼oz) 150g (5½oz) 800g (1¾lb)
15g (½oz) 175g (6oz) 900g (2lb)
20g (¾oz) 200g (7oz) 1kg (2¼lb)
25g (scant 1oz) 225g (8oz) 1.1kg (2½lb)
30g (1oz) 250g (9oz) 1.25kg (2¾lb)
45g (1½oz) 300g (10oz) 1.35kg (3lb)
50g (1¾oz) 350g (12oz) 1.5kg (3lb 3oz)
60g (2oz) 400g (14oz) 1.8kg (4lb)
75g (2½oz) 450g (1lb) 2kg (4½lb)
85g (3oz) 500g (1lb 2oz) 2.25kg (5lb)
100g (3½oz) 550g (1¼lb) 2.5kg (5½lb)
115g (4oz) 600g (1lb 5oz) 2.7kg (6lb)
125g (4½oz) 675g (1½lb) 3kg (6½lb)
140g (5oz) 750g (1lb 10oz)
124
Volume measures
3 tsp 1 tbsp
Oven temperatures
130°C (250°F/Gas ½)
140°C (275°F/Gas 1)
150°C (300°F/Gas 2)
160°C (325°F/Gas 3)
180°C (350°F/Gas 4)
190°C (375°F/Gas 5)
200°C (400°F/Gas 6)
220°C (425°F/Gas 7)
230°C (450°F/Gas 8)
240°C (475°F/Gas 9)
125
Index
A C chorizo & potato quesadillas 40
cinnamon & raisin cookies
adults, tips for 7 caesar salad 64–65 111–113
apples cakes cookies 110–113
apple crumble 106–107 lemon muffins 94–95 cooking terms 120–121
super green smoothie 119 lining a cake tin 123 courgettes: roasted veg &
avocados orange cake 104–105 couscous salad 28–29
chicken & mango salad 88–89 carrots cucumber
guacamole 23 chicken noodle soup 90–91 chicken & mango salad 88–89
houmous avocado wrap 35 chunky vegetable soup 78–79 gazpacho 24–25
prepping 122 sausage bake 60–61 tzatziki 23
quesadillas 38–39 sticky chicken 76–77 curry, squash & coconut 80–81
wraps 32–34
cheese
B cheesecake 114–115 D
bacon cheesy quiche 42–43 desserts
BLT 35 four cheese pizza 56 apple crumble 106–107
cheesy quiche 42–43 mac & cheese 48–49 cheesecake 114–115
summer pasta 82–83 meatball ciabatta 70–71 chocolate mug brownies
beef: meatballs 68 meatballs 68 116–117
beetroot: wraps 32–34 omelette 16–17 raspberry ice 108–109
berries pasta with pesto 66–67 dips 22–23
berry & vanilla smoothie 119 perfect pizza 54–55
cheesecake 114–115 pizza muffins 44–45
chocolate slab 102–103
fluffy pancakes with berry
spinach & ricotta pizza 57
chicken
E
eggs
compote 14–15 caesar salad 64–65
cheesy quiche 42–43
granola bars 96–97 chicken & mango salad 88–89
fried rice 50–51
lemon & blueberry cookies chicken & sweetcorn
omelettes 16–17
113 quesadillas 41
separating an egg 122
purple berry smoothie 118 chicken goujons 18–19
equipment 10–11
raspberry ice 108–109 chicken noodle soup 90–91
white chocolate & cranberry roast chicken 86–87
cookies 113
black beans: quesadillas 38–39
shredding chicken 123
sticky chicken 76–77
F
falafel, baked 26–27
BLT 35 chickpeas
flatbreads 98–99
bread baked falafel 26–27
focaccia 100–101
flatbreads 98–99 crispy chickpeas 30–31
focaccia 100–101 houmous 22
kneading dough 123
butternut squash
chocolate
cheesecake 114–115
G
gazpacho 24–25
roasted veg & couscous chocolate chunk cookies 112
granola bars 96–97
salad 28–29 chocolate mug brownies
green beans
squash & coconut curry 116–117
chunky vegetable soup 78–79
80–81 chocolate slab 102–103
126
salmon parcels 58–59 ham & mushroom pizza 56 quesadillas 38–39
squash & coconut curry 80–81 omelette 16–17 roasted veg & couscous
guacamole 23 sausage bake 60–61 salad 28–29
veggie balls 69 spiced rice 62–63
K oats
apple crumble 106–107
chunky vegetable soup 78–79
sausage bake 60–61
kale: chunky vegetable soup preparation 8
granola bars 96–97
78–79
omelettes 16–17
kebabs
orange cake 104–105
minty kebabs 74–75
tofu kebabs 52–53
oven temperatures 125 Q
quesadillas 38–41
kitchen terms 120–121
P
L pancakes, fluffy 14–15 R
parsnips: sticky chicken 76–77 raspberry ice 108–109
lamb: minty kebabs 74–75
pasta & noodles rice
lemons
chicken noodle soup 90–91 cooking fluffy rice 122
lemon & blueberry cookies 113
mac & cheese 48–49 fried rice 50–51
lemon muffins 94–95
pasta with pesto 66–67 spiced rice 62–63
lentils: veggie balls 69
spaghetti & meatballs 72–73
summer pasta 82–83
M pastry S
cheesy quiche 42–43 safety 6
mac & cheese 48–49
rolling out 123 salads
mangoes
peas caesar salad 64–65
chicken & mango salad 88–89
chicken noodle soup 90–91 chicken & mango salad 88–89
mango & banana smoothie
fried rice 50–51 roasted veg & couscous
118
salmon parcels 58–59 salad 28–29
meatballs 68
pepperoni salmon parcels 58–59
meatball ciabatta 70–71
pepper & pepperoni pizza 57 salsa 22
spaghetti & meatballs 72–73
pizza muffins 44–45 sausages
veggie balls 69
peppers sausage bake 60–61
muffins
fried rice 50–51
lemon muffins 94–95
gazpacho 24–25
pizza muffins 44–45
pepper & pepperoni pizza 57
mushrooms
stuffed tomatoes 36–37 quesadillas 41 spaghetti & meatballs 72–73
skills, useful 122–123 chicken noodle soup 90–91 spiced rice 62–63
smoothies 118–119 fried rice 50–51 stuffed tomatoes 36–37
soups summer pasta 82–83
chicken noodle soup tofu kebabs 52–53
90–91 T tomato soup 84–85
chunky vegetable soup 78–79 tofu kebabs 52–53 tzatziki 23
gazpacho 24–25 tomatoes
tomato soup 84–85
spinach
BLT 35
chunky vegetable soup 78–79
W
weights and measures 9,
salmon parcels 58–59 gazpacho 24–25
124–125
spinach & ricotta pizza 57 guacamole 23
wraps 32–35
super green smoothie 119 ham & tomato omelette
stock 122 16–17
sweet potato fries 20–21 mac & cheese 48–49
sweetcorn perfect pizza 54–55
chicken & sweetcorn salsa 22
Acknowledgements
The publisher would like to thank the following All other images © Dorling Kindersley
for their kind permission to reproduce their photographs: For further information see: www.dkimages.com
(Key: a-above; b-below/bottom; c-centre; f-far; l-left;
r-right; t-top) DK would like to thank James Tye for additional
photography, Marie Lorimer for indexing, Eleanor
6-7 Dreamstime.com: Liubirong. 8-9 Dreamstime.com:
Liubirong. 10 Dreamstime.com: Konstantin Kirillov / Bates, Lynne Murray, Saksh Saluja, and Romaine
Kvkirillov (crb). 11 123RF.com: Zoran Mladenovic / Werblow for picture library assistance, and Rachael
feelphotoart (tc). 120-121 Dreamstime.com: Liubirong. Hare, Violet Peto, and Artie King for help during
124-125 Dreamstime.com: Liubirong. 126-127 Dreamstime. the photoshoots.
com: Liubirong. 128 Dreamstime.com: Liubirong
128