We know first hand how hectic the week can be, and meal planning can become a bore, do not dismay, no more baked beans on toast required, we have a selection of delicious and healthy School Night Suppers here, enjoy >>>
- 400 g dried linguine
- 4 large free-range eggs
- 2 tablespoons soft ricotta cheese
- 1 lemon
- 100 g fresh or frozen peas
- 100 g baby spinach
- Cook the linguine according to the packet instructions.
- Meanwhile, carefully crack the eggs into a small bowl and beat them with
a fork. Season with a little black pepper, then stir in the ricotta finely grate in most of the lemon zest.
- When the pasta has 3 minutes left, add the peas. Reserve a little cooking water, then drain the linguine and peas, and return to the pan.
- Stir in the egg mixture and spinach with a wooden spoon – they’ll cook gently in the residual heat. Add a little pasta water to loosen, if needed.
- Share between bowls and serve with a green salad.
Food Allergy Mums’ chicken drumsticks
- 6-8 chicken drumsticks , (depending on the age and appetite of your children)
- 1/2 a red pepper , deseeded and sliced
- 1/2 a yellow pepper , deseeded and sliced
- 1/2 an orange pepper , deseeded and sliced
- 1 lemon , cut into quarters
- 200 ml fresh chicken stock*
- 1 small bay leaf
- freshly ground black pepper , to taste
- 1 small handful of fresh parsley , chopped
- Preheat the oven to 200℃/fan assisted 180℃/gas 6
- In a frying pan heat a little oil over a medium to high heat and add the chicken drumsticks. Cook for a few minutes, just to allow the skin to take on a bit of colour.
- If your frying pan is ovenproof add the rest of the ingredients to the pan. If not, just transfer the chicken drumsticks to a roasting tin and then add the rest of the ingredients.
- Pop in the oven for 30 to 35 minutes to cook. The chicken skin should be golden and the flesh cooked through (check by cutting into a thick piece of the drumstick to see that the juices are clear), the stock will have reduced to a make a nice sauce, with a subtle lemon taste. If you prefer a thicker sauce, you can reduce it a little further on the hob.
Remove the lemon quarters and bay leaf before serving and garnish with a sprinkle of parsley.
- *If you choose to use shop-bought stock, please check the label carefully for allergens (celery and egg are commonly found allergen).
- If nobody in your family is allergic to dairy, you can stir in a dollop of soured cream to the sauce when serving.
- 4 sweet potatoes
- olive oil
- 2 ripe avocados
- 1-2 limes
- 1 handful of pumpkin seeds
- 150 g Mexican queso fresco or Spanish manchego
- Preheat the oven to 180ºC/gas 4.
- Drizzle the potatoes with oil, sprinkle with sea salt and black pepper, wrap in foil and bake in the oven for 1 hour to 1 hour 15 minutes, or until tender.
- When the potatoes are nearly done, destone and roughly chop the avocados and toss with the juice from half a lime.
- Toast the pumpkin seeds in a dry pan for a few minutes until slightly golden.
- Top the potatoes with the avocado, crumble over the cheese and sprinkle with the toasted seeds.
- Delicious with a hibiscus, chipotle & tamarind salsa. Serve with lime wedges for squeezing.