By Cassie Best (editor)
What might be extra very important than preserving your loved ones fit? holding them complete, in fact! Do either with this variety of scrumptious recipes, delivered to you via the specialists at reliable foodstuff journal. choked with recipes for major classes, cakes and starters, and with a company eye on nutrients, this cookbook might be a life-saver within the face of that consistent question—what’s for dinner? each recipe comes with a full-color picture and has been triple-tested through the nice foodstuff crew, so that you can maintain the troops fed with none system defects!
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Tip into a roasting tin, then bake for about 35 minutes until crisp and cooked through. 2 Meanwhile, heat the oil in a non-stick pan, then gently fry the onion and bacon together for 5–10 minutes until the onions are softened and just starting to turn golden. Stir in the sugar, tomatoes, stock and seasoning to taste, then simmer the sauce for 5 minutes. Add the beans, then simmer for another 5 minutes until the sauce has thickened. Serve with the wedges. 14g Classic kedgeree This Anglo-Indian favourite is full of flavour – the perfect breakfast after a heavy night out!
TAKES 5 MINUTES • MAKES 1 1 large flour tortilla wrap handful leftover cooked chicken, shredded 4 tbsp black beans or kidney beans, drained and rinsed 2 tbsp spicy salsa from a jar 4 slices pickled jalapeño peppers (or a good splash Tabasco sauce) 3 cherry tomatoes, halved handful rocket or spinach leaves 1 Warm the tortilla in the microwave for 10 seconds; this will soften it, which makes it easier to roll. Put the chicken and beans along the middle. Season, then spoon over the salsa and scatter with peppers or Tabasco.
PER SERVING 161 kcals, protein 4g, carbs 23g, fat 6g, sat fat 5g, fibre 5g, sugar 13g, salt none Spring minestrone If you want to bulk up this soup to a hearty stew, add some small pasta shapes to cook in the broth. TAKES 40 MINUTES • SERVES 4 3 tbsp olive oil 2 leeks, finely sliced 2 celery sticks, finely chopped 2 courgettes, quartered lengthways then sliced 4 garlic cloves, finely chopped 1 litre/1¾ pints vegetable stock 250g/9oz asparagus, woody ends removed, chopped 100g/4oz peas, fresh or frozen 200g/7oz broad beans, double-podded, if you have time small bunch basil, most torn, some leaves left whole to scatter crusty bread, to serve 1 Heat the oil in a large pan, add the leeks and celery, and cook for 8 minutes until soft.
Good food: healthy family food by Cassie Best (editor)