Tasty roast chickpeas (serves 2-3)
- Can chickpeas, drained and rinsed
- Good glug of any oil
- 1 veg stock cube, crumbled (I like OXO as it crumbles easily) or good shake of seasoning/spice e.g. garam masala/paprika
Heat the oven to 180 degrees/gas mark 6.Put the chickpeas on to a non-stick baking tray, pour over some oil and sprinkle over the stock cube/seasoning/spice. Mix really well with a spoon. Roast in the oven for 10-20 minutes, shaking the tray regularly to avoid burning/sticking. If you want the chickpeas lightly roasted then 10-15 minutes is enough, or if you want them a little crispy 20 minutes should do it. Depends a bit on the oven – you want them slightly browned.
- 150g self-raising flour
- 1/2 tsp salt
- 25g margarine/butter, softened or melted
- 75g cheddar cheese, grated
- 1 egg and 2 tbsp milk, beaten together
Mix together the flour, margarine and salt. Leave a tbsp cheese on a plate and add the rest to the flour, margarine and salt mixture. Put a tbsp of the egg mixture in a cup and add the rest to the flour mixture. Mix to make a dough. Roll out the dough on a floured surface until it is as thick as your little finger. Use cutters or a bottle top to cut in to shapes or get kids to roll them in to any shapes. Brush the shapes with the egg mixture and sprinkle with the remaining cheese. Use a slice to lift the shapes on to a non-stick or greased tray. Bake at gas mark 6/200 degrees for approx 15 mins, until golden.
Strawberry sorbet lollies (makes 4)
These lollies taste refreshingly delicious and use only 3 ingredients. Allow approx 8 hours to freeze. You need ice lolly moulds.
- tbsp caster sugar
- 250g strawberries, hulled
- 1 orange, squeezed
Blitz the ingredients in a food processor then pour the mixture into ice-lolly moulds. Freeze until solid.
Eggy bread (serves 2)
- 2 pieces bread
- 1 large egg, beaten
- Splash of milk
- A little sugar
- A little ground cinnamon
Beat a large egg, mix in a splash of milk then pour in to a shallow bowl. Put both pieces of bread in the bowl to soak, turning them over so they evenly absorb the mixture. Heat a little butter in a pan until melted and bubbling slightly then add the bread. Fry for a few minutes on each side until golden brown and cooked through.
Kale crisps (serves 2)
- 120g kale (I left the stalks on as I don’t mind a bit of crunch)
- Zest of 1/3 lemon
- 1/2 tsp cumin seeds
- Small drizzle any oil
- Pinch salt
Preheat the oven to gas mark 3/160 degrees.
Put the kale in a baking tray, add the other ingredients and mix up with your hands. Bake in the oven for around 15-20 minutes, checking and giving the tray a good shake/stir every 4 minutes. You want the kale to be a little singed around the edges to ensure they are crispy enough, but only around the edges. Serve quickly while they keep their crispiness.
- 450g ripe bananas, mashed (about 4-5 bananas – the riper the better!)
- 50g chopped nuts (walnuts are good)
- 100ml sunflower/vegetable oil
- 100g raisins
- 75g porridge oats
- 150g plain flour
- 1/2 tsp vanilla essence
- Pinch of salt
Preheat the oven to 190 degrees/gas mark 5. Mix all the ingredients together in a mixing bowl. The consistency should be moist. Spoon in to a greased 450g (1 lb) loaf tin and bake in the oven for 50 to 60 mins or until a skewer inserted into the centre comes out clean. Cool for 10 mins.