kids back to school sandwich fillers

Cheesy apple slaw
Mix grated cheese with grated apple,chopped spring onions,a squeeze of lemon and a little mayo.Serve on wholemeal bread.
Salmon smash
Mash up a drained and boned can of red salmon,with a little tomato ketchup.Spread on wholemeal or granary bread and sprinkle with cress.
Tandoori chicken wraps
Roll chapattis or flour tortillas around a filling of ready cooked tandoori chicken pieces,shredded lettuce,chopped tomatoes and a dollop of bought chunky cucumber raita.
Scout's MCC
Marmite,grated cheese,sliced cucumber in a baguette or ciabatta roll.
Cream cheese & roasted red pepper bagels
Fill bagels with soft cheese and roasted red peppers from a jar.
Creamy smoked mackerel

Skin and flake smoked mackerel fillets,then mix with a little mayo and greek yoghurt.Spread onto thick wholemeal bread and top with crisp lettuce. 

Cottage pie with vegetable mash topping

2 tbsp oil
1 med onion,chopped finely
1 clove garlic,chopped finely
1/2 x 700g pack lean beef steak mince
1 tbsp tomato puree
1 tsp dried mixed herbs
200ml beef stock
400g sweet potatoes,peeled and chopped
300g potatoes,peeled and chopped
300g carrots,peeled and chopped
30g butter
380g frozen garden peas

Heat oil in a pan and fry the onions,until soft adding the garlic at the last min.Turn up the heat add the mince and cook for 5 min.Stir in tomato puree and mixed herbs,then pour in stock.Bring to boil,then simmer for 15 min,until thickened.Preheat the oven to 200c/fan 180c/gas 6.Cook the sweet potatoe,potatoe and carrots in boiling water,drain and mash with the butter.Spoon the mince into a baking dish and top with the mash.Bake for 20 min until golden.Serve with the garden peas.

Easy dinners:Roasted vegetables with chicken n rice

500g carrots,peeled and cut into batons
500g parsnips,peeled and cut into batons
1/2 red onion,peeled and cut into 8 wedges
1 x 600g pack chicken thighs and drumsticks
2 tbsp oil
1 tsp dried mixed herbs
1 x 410g tin chick peas,drained and rinsed
400g long grain rice to serve

Preheat the oven to 190c/fan 170c/gas 5.
Place the carrots,parsnips,onion and chicken in a roasting tray.
Drizzle with the oil,sprinkle over the herbs and season with
salt and pepper.Roast for about 45 min,until veg is cooked
and chicken is golden brown,and the juices run clear.Turn once
or during cooking.Add the chick peas,and cook for a further 10 min.
Meanwhile,cook the rice and serve with the chicken.

Sausage,tomato and cannellini pot with mash

1/2 x 2.5kg potatoes
1 tbsp oil
1 onion,peeled and sliced
1 clove garlic,peeled and finely sliced
10 pork sausages
2 x 400g tins chopped tomatoes
1 x 410g tin cannellini beans in water,drained and rinsed
1 x 420g tin kidney beans,drained and rinsed
50ml milk
50g butter

Peel potatoes and put on to cook.Meanwhile,heat the oil in a frying pan and
cook onions until soft,adding the garlic for last min.Remove the skin from the sausages
and shape into 20 balls.Add to the onions and garlic.Cook for about 5-10 min,until the
balls are golden brown and piping hot.Stir in the tomatoes and beans and cook for 5 min.
Drain and mash the potatoes adding the milk and butter.

Serve with the sausage,tomatoes and beans

Easy meals:Sweet and sour chicken

2 tbsp oil
2 onions,peeled and chopped
400g courgettes,sliced and halved
1 x 500g pack of frozen chicken fillet pieces,defrosted
1 x 500g jar sweet and sour cooking sauce
rice to serve

Heat oil in a frying pan,and add the onions and courgettes.Cook
for 5-10 min until lightly golden.Add the chicken and fry for a
further 5 min.Pour over the sauce and bring to the simmer
cook for a further 8 min.Meanwhile cook the rice and serve

with the sweet and sour chicken

Spanish-style chicken

1 large sweet potatoe,peeled
3 tbsp olive oil
4 skinless chicken breasts
1 med onion,chopped
1 garlic clove,crushed
1 red pepper and 1 yellow pepper,deseeded and sliced
2 tsp smoked paprika
227g can tomatoes
325g green beans,to serve

Preheat the oven to 200c/180c fan/gas 6.Line a baking tray with baking paper.
Cut the sweet potatoe into wedges and put in a bowl with 1 tbsp of the oil.
Toss to coat,then spread on the baking tray and cook for 3o min until cooked and
starting to brown.Meanwhile,heat 1 tbsp of the oil in a frying pan and cooked the chicken
until lightly browned on all sides.Transfer to a ovenproof dish,cover with foil and
cook for 10 min.Add the rest of the oil to the pan and cook the onion until soft but not coloured.
Add the garlic and peppers and cook,stirring occasionally,for 5 min.Stir in the paprika and tomatoes and heat through,breaking up the tomatoes with a spoon.Spread over the chicken and return to

the oven,uncovered,for another 15 min.Serve with the sweet potatoe wedges and green beans.

Baked sea bass with peppers

2 each red and yellow peppers,cut into chunks
1 red onion,cut into wedges
2 vine-ripened tomatoes,quartered
1 garlic clove
6 sprigs of thyme or rosemary

2 tbsp olive oil

2 whole sea bass,heads and fins removed

potatoes and green vegetable,to serve

Preheat oven to 220c/200c fan/gas 7.Put the peppers,onions,tomatoes,garlic and 2 herb sprigs

on a baking tray.Drizzle with the oil.Season.Then bake for 25 min.Meanwhile rinse the sea bass

and pat dry.Make 3 cuts in the flesh on both sides.Put a sprig of herb in the cavity of each,then

place on the roasted veg.Bake for 20 min,then serve with the potatoes and green veg.

Savoury muffins

100ml olive oil
1 shallot,finely chopped
125g back bacon,chopped
300g plain flour
1 tbsp baking powder
15g caster sugar
2 tsp dried oregano or mixed herbs
175g extra mature cheddar,grated
75g sun-dried tomatoes,drained and cut into pieces
50g pitted black olives,chopped
2 large eggs
175ml semi-skimmed milk

Preheat oven to 180c/160c fan/gas 4.Grease two six-hole muffin trays or line with
paper muffin cases.Heat 1 tbsp of the oil in frying pan and cook shallots and bacon for 5 min
until cooked.Set aside.Sift the flour and baking powder into a large bowl.
Season with pepper and stir in the sugar,herbs and most of the cheddar.Add the tomatoes,
olives,bacon and shallots.Beat the eggs,milk and remaining oil and add to the bowl.Stir till

evenly mixed.Put into the muffin cases.Sprinkle the remaining cheese on top and bake for 25 min.

Yorkshire puddings with cowboy mince

400g frozen oven cook roast potatoes
75g frozen diced onions
2 rashers smoked back bacon,chopped
1tbsp oil
454g pack frozen lean minced beef steak
275g frozen mixed veg
3 tbsp brown sauce
1 tbsp gravy granules
8 frozen yorkshire pudds

Preheat the oven to 230c/210c fan/gas 8.Put the potatoes on a baking tray and cook in oven for
25-30 min.Meanwhile,fry the onions and bacon in a large frying pan,over a moderate heat,for 5-6 min
or until fat on bacon becomes crisp.Add mince and cook stirring often,for around 8-10 min.Add the veg and 200ml water and bring to the boil.Cover and simmer for 10 min.Remove from the heat and
stir in the brown sauce and gravy granules.Cook the yorkshire pudds for 3-4 min.Fill with the mince

and serve with the roast potatoes.

Couscous salad

Put 200g couscous in a bowl and add 250ml boiling water.Stir,cover with a plate,stand for
5 min,then stir again after 2 min.Fluff with a folk.Cook 250g stoned and quartered fresh
apricots in 25g butter until slightly soft.Stir into the couscous,with 4 tbsp pomegranate seeds,the

juice and zest of 1 lemon and 2 tbspbchopped mint.Serve.

Pea and blue cheese spaghetti

Cook 300g spaghetti in boiling water.While the pasta is cooking,
gently fry 250g fresh peas in 2 tbsp oil for 2-3 min.Drain pasta
and toss through the peas.Crumble 75g blue cheese in and 2 tbsp lightly
toasted pine nuts and 2 tbsp chopped parsley.Season with salt and pepper.

Serve.

Rice Krispies squares

45gbutter
300g marshmallows
180g rice krispies
180g miniature coated choclate sweets

Coat 13 x 9 x 2-inch pan with cooking spray.Evenly sprinkle sweets on the bottom of the pan.
Set aside.
In a large pan melt butter over a low heat and add the marshmallows,stir until melted.
Remove from heat and add the rice krispies,stir till well coated.
Evenly press the mixture over the sweets in the pan.Cool.Cut into 2-inch squares.

Serve with the sweets facing up.