Recipes

Boats, Cars, Trains

Serves: 1 and the Creative Jar Team if you're lucky

Preparation time: 20 mins

Cooking time: 1-1¼ hours

Ingredients

• 1 medium/large potato
• 25 g half fat Cheddar cheese
• 1 x 15ml spoon tomato relish or ketchup
• 25 g Mozzarella cheese (optional)

For garnish:

• Cherry tomatoes
• Black olives
• 1 red pepper
• 1 thin slice of ham
• 1 stick Peperami

Equipment

Oven gloves, weighing scales, knife, chopping board, 5ml spoon, small bowl, grater, 15ml spoon, cocktail sticks

Method

1. Pre-heat the oven to 200°C (400°F) or Gas mark 6 and bake the potato for 1-1¼ hours directly on the shelf or until tender.
2. For the car: slice the top third off the potato lengthways then using a small spoon carefully scoop the potato flesh from both parts into a small bowl.
3. Grate the cheese and add to the potato.
4. Spoon half back into the larger potato shell, add the relish and then spoon over the remaining potato.
5. Mould into either the shape of a boat, car or train and top with mozzarella.
6. Use the ham fixed with a cocktail stick for a sail on the boat. Use a piece of Peperami for the funnel of the train with wheels made from tomatoes or olives.
7. For the car, use pieces of red pepper for the doors and wheels as for the train.

NEW RECIPE Potato Salad

Serves: 4

Preparation time: 15 mins

Cooking time: Nil

Ingredients

• 400g cooked new potatoes
• 2 x 15ml spoons of fresh dill
• 2 x spring onions
• 2 x 15ml spoons of low-fat mayonnaise
• Equipment

Knife, chopping board, mixing bowl, measuring spoons, metal spoon

Method

1. Chop the potatoes in half and place into the bowl.
2. Chop the herbs and spring onions and add these to the bowl.
3. Stir in the mayonnaise.

Handy hints

More vegetables can be added, e.g. canned sweet corn or peas, peppers.

Meat or other ingredients can also be added, e.g. ham, cooked chicken or hard boiled eggs can be added to the salad.

To change the flavour of the salad, omit the dill and add different herbs, e.g. mint or coriander.

NEW RECIPE Stuffed Spud

Serves: 1

Preparation time: 10 mins

Cooking time: 5-7 mins

Ingredients

• 1 large floury potato
• 1 x 15 ml spoon canned sweet corn
• 1 x 15ml spoon crushed canned pineapple (in natural juice)
• 3 x 15ml spoons low fat cottage cheese

Equipment

Fork, plate, knife, small mixing bowl, 10ml spoon, serving plate

Method

• Pierce the potato with a fork several times, and place in the microwave on high for about 5 - 8 minutes until soft. (Microwave times will vary.)
• Mix the sweetcorn, drained crushed pineapple and cottage cheese in the bowl.
• Once the potato is cooked, carefully split it open and add the filling.

Handy hints

Decorate with chopped herbs.

Create a variety of fillings such as:

• Chopped cooked turkey, grated apple and cranberry sauce;
• Canned tuna, chopped peppers, spring onion, tomato and natural yogurt;
• Three bean salad and natural yoghurt;
• Ham and colesalw;
• Grated cheese and baked beans;
• Diced cooked chicken, grated apple, celery, walnuts and curried mayonnaise.

NEW RECIPE Mini Ham and Onion Rostis

Serves: 3 - 4

Preparation time: 15 mins

Cooking time: 20 mins

Ingredients

• 2 large waxy potatoes
• 2 x slices of ham
• 2 spring onions
• 1/2 x 5ml spoon garlic purée
• 2 x 5ml spoon dried mixed herbs

Equipment

Baking tray, vegetable peeler, grater, chopping board, knife, mixing bowl, wooden spoon, measuring spoons, oven gloves

Method

1. Preheat oven to 180°C (375°F) or Gas mark 4.
2. Grease or line the baking tray.
3. Peel and grate the potato and place into the mixing bowl.
4. Chop the ham and spring onions.
5. Add the ham, onion, garlic purée and herbs to the mixing bowl.
6. Mix everything together.
7. Using your hands, shape into 6-8 small rostis (flat pancakes), squeezing away any excess liquid.
8. Place on the baking tray and bake for 20-25 minutes, or until golden brown.

Handy hints

More vegetables can be added such as canned sweet corn or peas, peppers.

Rosti can be fried, but baking is a healthier cooking option.

NEW RECIPE Gnocchi with a simpe tomato sauce

Serves: 2 - 3

Preparation time: 20 mins

Cooking time: 15 mins

Ingredients

• 1 large floury potato (approximately 250g)
• 30g plain flour
• 1/4 small onion
• 1/4 celery stick
• 2 mushrooms
• 1x 400g can chopped tomatoes
• 1 x 5ml spoon garlic purée
• 1 x 10ml spoon tomato purée
• 1 x 10ml dried mixed herbs

Equipment

Fork, plate, knife, chopping board, potato masher, mixing bowl, flour dredger, can opener, measuring spoons, kettle, 2 microwave measuring jug, colander, serving dish, wooden spoon

Method

1. Pierce the potato with a fork and microwave on high for 5-8 minutes until soft.
   (Microwave times will vary.) Allow to cool.
2. Cut the potato open and scoop out the flesh and mash in the bowl.
3. Add the flour to make a soft dough.
4. Divide the dough in half and roll each piece into a sausage shape, 2 cm thick, on a lightly floured work surface.
5. Cut into 2cm long pieces, press each lightly with the back of a fork.
6. Chop the onion, celery and mushroom.
7. Place the onion, celery, mushroom, canned tomatoes, garlic purée and tomato purée in the microwave safe measuring jug.
8. Microwave the sauce on a medium heat for 3 - 4 minutes, or until the onion is soft.
9. Half fill the other large microwave safe measuring jug with boiling hot water and carefully add the gnocchi.
10. Microwave on medium-high for 2 minutes, until the gnocchi rise to the top.
11. Drain the gnocchi and place in a serving dish.
12. Pour the tomato sauce on the gnocchi in the serving dish.

Handy hints

If time does not permit, use a commercial tomato based pasta sauce.

Be careful, not to overcook the gnocchi, as it can begin to fall apart.

Serve garnished with a little parmesan cheese or a sprig of fresh basil on top with freshly cracked black pepper.

NEW RECIPE Potato and Rosemary bread rolls

Serves: 8

Preparation time: 30 mins, plus an additional 30 mins for rising.

Cooking time: 10-15 mins

Ingredients

• 1 large floury potato (approximately 250g)
• 250g strong plain flour
• 1 sachet quick acting yeast (7 grams)
• 2 x 15ml spoons dried rosemary
• 2 x 15ml spoon oil
• 150ml warm water
• Milk, for glazing

Equipment

Baking tray, vegetable peeler, knife, chopping board, saucepan, colander, potato masher, sieve, mixing bowl, measuring spoons, palette knife, measuring jug, flour dredger, cling film, pastry brush, oven gloves, cooling rack

Method

1. Preheat oven to 180°C (375°F) or gas mark 4.
2. Grease or line the baking tray.
3. Peel and chop the potato.
4. Boil potato until tender, drain well and mash thoroughly with the dried milk powder.
5. Sift flour into the mixing bowl.
6. Stir in the yeast and dried rosemary.
7. Make a well and add the oil, warm water and mashed potato.
8. Mix to form a soft dough.
9. Knead on a lightly floured surface for approximately 10 minutes or until the dough becomes smooth and elastic.
10. Place into the bowl, cover with cling film and leave in a warm place until doubled in size.
11. Turn the dough out onto a lightly floured surface and divide the dough into 8 equal pieces.
12. Shape each piece into a roll and place on the prepared baking tray
13. Brush each roll with a little milk, before placing in the oven.
14. Bake in the oven for 15-20 minutes, or until golden brown.
15. Cool on a cooling rack.

Handy hints

This mixture can be left as a large dough and baked in a loaf tin for about 45 minutes.

Rather than using cooked potato, grate raw potato into the flour mix. You will need to reduce the water to 100ml.

Monster Mash

Serves: 4

Preparation time: 15 minutes

Cooking time: 15-20 minutes

Ingredients:

• 750g potatoes
• 8 reduced fat sausages
• 1 x 420g can of baked beans (reduced salt/sugar)
• 175ml semi-skimmed milk
• 4 cherry tomatoes, halved
• 1/2 cucumber
• Carrot

Equipment

Vegetable peeler, knife, chopping board, 2 saucepans, colander, measuring jug, potato masher, 15ml spoon

Method:

1. Peel the potatoes and cut into even-sized chunks.
2. Cook the potatoes for 15-20 minutes or until tender.
3. While the potatoes are cooking, grill 8 sausages and heat a can of baked beans.
4. Drain the potatoes, return to the pan, add the milk and mash until smooth.
5. Pile the mash onto either one large plate or 4 individual plates and surround with the heated baked beans. Halve the grilled sausages and push into the top of the mash for ’hair’.
6. Place 2 halves of cherry tomatoes as ‘eyes’ and arrange pieces of cucumber or pepper as ‘teeth’. Finally add a carrot for the ‘nose’!

Baked Potato Dinosaurs

Serves: 4

Preparation time: 15 mins

Cooking time: 30 mins

Ingredients

• 4 small to medium baking potatoes
• 250g cauliflower
• 10g butter or margarine
• 1 x 15ml spoon plain flour
• 125ml semi-skimmed milk
• 50g half fat Cheddar cheese
• Freshly ground pepper

For decoration:

• pepper strips
• 1 stoned black olive, sliced

Equipment

Fork, kitchen paper, microwave tray, knife, chopping board, 2 saucepans, 15ml spoon, measuring jug, whisk, grater, colander, baking tray, oven gloves

Method

1. Prick the potatoes, place in a circle on kitchen paper on a microwave tray and cook on high in the microwave for 15 minutes or until tender.
2. Meanwhile, cut the cauliflower into florets and blanch in a pan of boiling water for 5 minutes.
3. Make the sauce:
   1. place the butter or margarine, flour and milk in a saucepan;
   2. whisk everything together and bring to the boil;
   3. allow to simmer for 2 minutes until thick;
   4. grate the cheese and stir in half.
4. Drain the cauliflower and mix with the cheese sauce.
5. Cut one-third off the top of the potatoes. Scoop out most of the potato flesh leaving a shell about ½ cm thick all around.
6. Mix the potato flesh with the cauliflower cheese.
7. Cut the tops of the potatoes in half to make two wedges — one for the dinosaur’s neck and head and one for the tail.
8. Pre-heat the grill.
9. Pile the cauliflower cheese mixture into the potato shells and put these onto the baking sheet, together with the wedges for the dinosaur’s tail.
10. Sprinkle the stuffed potatoes and the tail wedges with the remaining cheese and cook under the grill for a few minutes until golden.
11. Arrange the potatoes on serving plates. Push the dinosaur’s neck into the potato and attach the grilled wedges for the tail.
12. Use the pepper strips and olive slices as desired to make the potatoes look like dinosaurs.

Beefburger Boy and Girl

Serves: 4

Preparation time: 2 mins

Cooking time: 15 mins

Ingredients

• 4 frozen beefburgers
• 150g instant mashed potato
• 250ml water
• 250ml semi-skimmed milk
• 1 knob of butter or margarine
• 1 carrot, sliced and cooked until tender
• 2 x 15ml spoon cooked frozen peas
• 4 slices courgette
• 4 slices spring onion
• 1 slice red pepper

Equipment

Saucepan, kettle, bowl, fork, knife, chopping board, piping bag, star nozzle, oven gloves, serving plate

Method

1. Heat the milk in a saucepan and boil the water in a kettle.
2. Make up the instant mashed potato using boiling water, hot milk and butter or margarine according to the packet instructions.
3. Preheat the grill.
4. Cook the beefburgers according to the packet instructions under a grill.
5. Arrange the beefburgers on a plate and pipe mashed potato hair around them using a piping bag with a star nozzle.
6. Decorate with peas for eyes arranged on sliced courgette for the boys and sliced spring onion for the girls, carrots for ears, bows and buttons and red pepper for lips.

NEW RECIPE Mulligatawny Soup

Serves: 4

Preparation time: 15 mins

Cooking time: 25 mins

Ingredients:

• 2 large waxy potatoes
• 1 medium onion
• 1 large carrot
• 1 large cooking apple
• 1 medium courgette
• 1 x 15ml spoon oil
• 1 x 15ml spoon curry powder
• 2 x 15 ml spoons tomato purée
• 2 x 15ml spoons of Basmati rice
• 400g canned tomatoes
• 700ml beef stock (1 stock cube and water)

Equipment

Vegetable peeler, knife, chopping board, saucepan, measuring spoons, wooden spoon, can opener, measuring jug, pot stand

Method

1. Peel and dice the potatoes, onion, carrot, apple and courgette.
2. Fry the potatoes, onion, carrot, apple and courgette in the oil for 5 minutes.
3. Stir in the curry powder, tomato purée, rice, canned tomatoes and beef stock.
4. Bring to boil, cover with a lid and simmer for 20-25 minutes.

Handy hints

Soups can be garnished in a variety of ways, e.g. a sprig of parsley, or a dollop up natural yogurt.

Clown Frittata

Serves: 4

Preparation time: 20 mins

Cooking time: 20 mins

Ingredients

• 350 g Potatoes, peeled, sliced and cooked
• 6 medium eggs
• Freshly ground black pepper

For garnish:

• 50g Red Leicester cheese
• 1 mushroom, sliced
• ½ red pepper, sliced
• ½ green pepper, sliced
• 1 small tomato

Equipment

Oven gloves, ovenproof dish, bowl, fork, grater

Method

1. Pre-heat the oven to 180°C (350°F) or Gas mark 4 and lightly oil a shallow, oven proof dish.
2. Arrange the cooked slices of potato in the dish.
3. Beat the eggs together and season with pepper and pour over the potato.
4. Cook in the oven for 10 minutes, until the egg is just starting to set.
5. Using the cheese, mushroom, peppers and tomato make a clown’s face.
6. Increase the oven temperature to 200°C (400°F) or Gas mark 6 and cook for another 10 minutes.
7. Serve immediately.

Fish and Chips in a Comic

Serves: 4

Preparation time: 20 mins

Cooking time: 40 mins

Ingredients

Tomato ketchup:

• 400ml passata
• 1 x 5ml sppon balsamic vinegar
• 1 x 15ml spoon tomato puree
• 1 x 15ml spoon golden caster sugar

Tartare sauce:

• 150 ml reduced fat mayonnaise
• lemon juice to taste
• 1 x 15ml spoon snipped chives
• 1 x 15ml spoon parsley, chopped
• 1 x 15ml spoon chopped gherkins
• 1 x 15ml spoon chopped capers (optional)
• 300g “5%” fat oven chips
• 200g plaice or sole fillets, skinned
• 25g plain flour
• 1 egg, lightly beaten
• 100g crushed cornflakes

Equipment

Saucepan, wooden spoon, measuring jug, measuring spoons, bowl, fork, chopping board, knife, scissors, baking tray, oven gloves

Method

1. Preheat the oven to 200°C (400°F) or Gas mark 6.
2. Make the tomato ketchup:
   1. put all the ingredients into a saucepan;
   2. bring to the boil, then reduce the heat and cook uncovered for about 15 minutes until the mixture is reduced by about half;
   3. allow to cool and serve.
3. Make the tartare sauce:
   1. mix all the ingredients together.
4. Cook the oven chips according to the packet instructions.
5. Make the fish fingers:
   1. cut the fish into strips;
   2. coat in the flour;
   3. dip in the beaten egg;
   4. roll in the crushed cornflakes.
6. Place onto a baking tray and bake for 15-20 minutes.

Mini Fish Pies Faces

Serves: 4-6

Preparation time: 20 mins

Cooking time: 25 mins

Ingredients

• 25g butter or margarine
• 1 small onion, peeled and finely chopped
• 3 ripe tomatoes, skinned, de-seeded and roughly chopped
• 2 x 15ml spoon plain flour
• 250g cod fillet, skinned and cut into cubes (approx 3cm)
• 250g salmon fillet, skinned and cut into cubes (approx 3cm)
• 1 x 15ml spoon fresh chopped parsley
• 1 bay leaf
• 200ml semi-skimmed milk
• Freshly ground pepper
• 75g half fat Cheddar cheese, grated
• 2 × 450g packets ready made, chilled creamy mashed potato
• 1 egg, lightly beaten

For garnish:

• Carrot for hair (use zester to make long thin strips)
• Salad cress for hair
• Red pepper for lips
• Baby sweetcorn for nose
• Spring onion, mini cucumber and peas for eyes
• Blanched French beans for moustache
• Blanched cauliflower for ears
• Cherry tomatoes for cheeks
• Basil for bow-tie

Equipment

Scales, 15ml spoon, saucepan, knife, wooden spoon, measuring jug, ramekin dishes, fork, pastry brush, baking tray, oven gloves

Method

1. Pre-heat the oven to 180°C (350°F) or Gas mark 4.
2. Melt butter or margarine in a saucepan, add the onion and sauté for 5 minutes.
3. Add the chopped tomato and cook for 2 minutes.
4. Add the flour and stir for about 30 seconds.
5. Add the fish to the onion and tomato together with the parsley and bay leaf.
6. Pour over the milk and season with pepper to taste. Simmer for about 4 minutes until the fish is cooked through. Remove the bay leaf and stir in the cheese until melted.
7. Divide the fish between the ramekin dishes (makes 4 to 6 portions according to size of dish) and top with the mashed potato.
8. Brush beaten egg over the surface of the mashed potato. Place on a baking tray.
9. Cook in the oven for 15 minutes and finish off for a few minutes under a pre-heated grill until golden.
10. Decorate the pies with faces — children will enjoy designing their own if you give them a selection of vegetables.

Potato Crusted Pizza

Serves: 4

Preparation time: 15 minutes

Cooking time: 35 minutes

Ingredients

• 400g large potatoes, peeled
• 150g broccoli florets
• 175g self-raising flour
• 1 x 5ml spoon baking powder
• 2 x 5ml spoon mixed dried herbs
• 150ml semi-skimmed milk
• 2 x 15ml spoon tomato purée
• 2 tomatoes, sliced
• 75g wafer thin ham
• 50g smoked flavour cheese, grated

Equipment

Weighing scales, knife, 2 saucepans, colander, bowl, potato masher, sieve, 5ml spoon, measuring jug, wooden spoon, flour dregder, baking sheet, 15ml spoon, grater

Method

1. Pre-heat the oven to 225°C (425°F) or Gas mark 7.
2. Cut the potatoes into even size pieces and boil for 15 minutes until tender. Drain and allow to cool, then mash.
3. Meanwhile, cook the broccoli florets in a small pan of water for 3 minutes, drain and set aside.
4. Sift the flour and baking powder into a bowl, add the potato and herbs and stir to combine. Add the milk and mix to form a soft dough. Turn onto a lightly floured surface and knead lightly to form into a smooth ball.
5. Place on a greased baking sheet. Press out evenly to a 23cm round. Put into the oven to bake for 10 minutes. Remove the pizza base and lower the temperature of the oven to 200°C (400°F) or Gas mark 6.
6. Spread the tomato purée over the surface; arrange the tomatoes on top then scatter over the broccoli and ham. Finally add the cheese then bake in the oven for a further 8-10 minutes, until the cheese has melted and the edge of the base is crisp.

Potato Gratin

Serves: 4

Preparation time: 20 mins

Cooking time: 1¼ — 1½ hours

Ingredients

• 675g potatoes
• 2 tomatoes
• 125g Cheddar cheese, grated
• Freshly ground black pepper
• 150ml half fat crème fraiche

Equipment

Ovenproof dish, knife, chopping board, weighing scales, grater, measuring jug, 15 ml spoon, oven gloves

Method

1. Pre-heat the oven to 180°C (350°F) or Gas mark 4.
2. Lightly grease an ovenproof dish.
3. Very thinly slice the potatoes then cover the base of the dish with a layer of slices.
4. Make alternate layers of potato, tomato and cheese seasoning with pepper. Reserve approximately 25g of cheese for the top. Finish with a layer of potatoes.
5. Spoon over the crème fraiche and top with the reserved cheese.
6. Cook for 1¼ — 1½ hours or until the potatoes are tender and the top is golden brown — if the top is brown before the potatoes are cooked cover with foil and continuing cooking.

Potato Sailboats

Serves: 4 - 8

Preparation time: 5 mins

Cooking time: 15 mins

Ingredients

• 16 potato wedges
• 40g gruyère or emmenthal cheese, cut into slices
• 4 cherry tomatoes

Equipment

Baking tray, weighing scales, skewers, knife, chopping board, serving plates

Method

1. Cook the potato wedges in the oven according to the packet instructions.
2. Arrange the wedges on skewers with slices of cheese in between.
3. Return to the oven for a couple of minutes to melt the cheese.
4. Remove from the oven and decorate the top with a halved cherry tomato.

Potato Volcanoes with Meatball Sauce

Serves: 4

Preparation Time: 30 mins

Cooking Time: 30 mins

Ingredients

Meatballs

• 450g minced lean beef
• 1 egg, beaten
• 1 × 15ml spoon Worcestershire sauce
• Freshly ground pepper
• 1 × 15ml spoon vegetable oil

Sauce

• 1 × 400g can chopped tomatoes
• 1 × 5ml spoon chilli powder or mixed herbs
• 4 button mushrooms, sliced
• 1 green pepper, deseeded and chopped

Mash

• 900g potatoes
• 150ml semi-skimmed milk, hot

Equipment

Weighing scales, mixing bowl, measuring spoons, wooden spoon, frying pan, kitchen paper, knife, chopping board, vegetable peeler, saucepan, colander, potato masher

Method

1. Make the meatballs:
   1. in a large mixing bowl mix together the minced beef, egg, Worcestershire sauce and pepper;
   2. using the palm of your hands roll the mixture into small balls.
2. Fry the meat balls for 5 minutes until brown all over.
3. Remove the balls and drain on kitchen paper.
4. Add the tomatoes, chilli powder (or mixed herbs), mushrooms and green pepper to the frying pan – cook for 5 minutes and then add the meat balls.
5. Meanwhile peel and cut the potatoes into chunks, and cook for 20 minutes or until tender.
6. Drain the potatoes and return to the pan with the hot milk. Mash until smooth with plenty of pepper.
7. Arrange the potato as a volcano and serve with the sauce.

Ranch Style Potato Kebabs

Serves: 4

Preparation time: 5 minutes

Cooking time: 15-20 minutes

Ingredients

• 350g new potatoes, cut into large bite-sized pieces
• 1 x 10ml spoon vegetable oil
• 2 giant frankfurters, each cut into 8 pieces
• 8 button mushrooms
• 3 x 15ml spoon BBQ sauce
• 8 cherry tomatoes
• 2 x 15ml spoon reduced fat mayonnaise

Equipment

Saucepan, colander, knife, measuring spoon, frying pan, fish slice, skewers, brush, small bowl, 15ml spoon, oven gloves

Method

1. Cook the new potatoes for 15 minutes or until tender. Drain and allow to cool slightly.
2. Fry the frankfurters and mushrooms for 2-3 minutes.
3. Mix together the potatoes, frankfurters and mushrooms and stir in 2 spoonfuls of the BBQ sauce.
4. Preheat the grill.
5. Onto each skewer, thread 2 or 3 pieces of potato, 1 tomato, 1 mushroom and 2 slices of frankfurters.
6. Place under the grill and cook for 1-2 minutes - brush with some BBQ sauce.
7. For the dip, mix remaining 1 spoonful of BBQ sauce with the mayonnaise and serve with the kebabs

Sheperd's Pie

Serves: 4 - 6

Preparation time: 15 mins

Cooking time: 1 hour

Ingredients

• 600g carrots
• A knob of butter or margarine
• 225g frozen peas
• 1 large onion
• 450g lean minced lamb or beef
• 1 × 400g can chopped tomatoes, drained
• 125ml chicken stock
• ½ x 5ml spoon mixed herbs
• 1 x 5ml spoon Worcestershire sauce
• 1 x 15ml spoon tomato ketchup
• 1 bay leaf
• Freshly ground black pepper
• 2 × 450g packets ready made chilled creamy mashed potato

Equipment

Weighing scales, 2 saucepans, colander, potato masher, knife, chopping board, frying pan, wooden spoon, can opener, measuring jug, measuring spoons, ovenproof dish

Method

1. Pre-heat the oven to 180°C (350°F) or Gas mark 4
2. Peel, top and tail and cut the carrots into small pieces. Then cook them until soft (about 20 minutes), and mash with the butter or margarine until smooth.
3. Boil the frozen peas until tender.
4. Peel and chop the onion, and then fry for 5 minutes, until soft.
5. Add the meat and cook until brown.
6. Add the tomatoes and cook for 2 minutes.
7. Add the stock, herbs, Worcestershire sauce, tomato ketchup and bay leaf and season with pepper to taste.
8. Simmer for 20 minutes, stirring occasionally (remove the bay leaf after).
9. Spoon the carrot mash into the base of a glass ovenproof dish), then spoon the meat sauce on top, followed by a layer of peas and finally cover with the mashed potato.
10. Cook in the oven for 25 to 30 minutes.

Smiley Face People

Serves: 2

Preparation time: 2 mins

Cooking time: 10 mins

Ingredients

• 6 potato smiles
• 6 potato croquettes
• 8 chipolata sausages

For decoration:

• 1 large carrot
• Gem lettuce
• 1 slice of cheese
• 2 cherry tomatoes
• 2 slices of courgette
• slice of spring onion
• 2 x 15ml spoon cooked frozen peas

Equipment

Oven gloves, baking tray, vegetable peeler, zester, knife, chopping board, serving plates

Method

1. Cook the potato smiles and croquettes according to the packet instructions and grill the chipolata sausages.
2. Arrange the potato smiles and croquettes in groups of three to make mummy, daddy and baby. Add halved chipolata sausages to form arms and legs.
3. Arrange thin strips of carrot for hair (use a zester to make the strips).
4. Make an apron for mum using gem lettuce and a strip of carrot, wrap a triangle of cheese around the croquette for the baby’s nappy, and give the baby a small circle of carrot and a thin slice of spring onion for a dummy.
5. Make a cap for dad using a cherry tomato and slice of courgette and give him a carrot bow-tie and peas for buttons.

Waffle Fish Fie

Serves: 4

Preparation time: 10 minutes

Cooking time: 30-40 minutes

Ingredients

• 6-8 frozen potato waffles
• 2 x 25g packet white sauce mix
• 600ml semi-skimmed milk
• 450g white fish e.g. cod, skinned and cubed
• 50g frozen peas
• 1 × 200g can sweetcorn, drained
• Freshly ground black pepper
• 50g reduced fat Cheddar cheese, grated

Equipment

Ovenproof dish, saucepan, wooden spoon, measuring jug, weighing scales, grater, oven gloves

Method

1. Pre-heat the oven to 200°C (400°F) or Gas mark 6.
2. Arrange half the potato waffles in the base of an ovenproof dish.
3. Make up the white sauce, according to the instructions on the pack, then mix with the fish, peas and sweetcorn and season with pepper to taste.
4. Spoon the white sauce over the waffles in the dish.
5. Top with the remaining waffles and sprinkle with the cheese.
6. Cook for 25-30 minutes in the oven or until the waffles are golden brown and the filling is piping hot