Low Fat
  Low Carb
  Lunch Box
  Organic Food

Cheese Fondue

Remember the days of flying ducks, The Good Life and Abigail's Party? Revisit the 1970s with this kitsch classic

Chicken and apple crunch salad

Ready in ten minutes, this impressive looking salad makes a perfect autumnal lunch

Chilli Toasts

Effectively just spicy cheese on toast, these delicious little snacks are the perfect party food - and are particularly nice when you get back from the pub


This famous Scottish 'cream crowdie' dessert is based on a simple oatmeal gruel sweetened with honey, fresh raspberries and, of course, whisky

Houmous Dip

This houmous dip is simplicity itself to make. Serve it with warm pitta bread or ciabatta, crudités or barbecued meats and vegetables.

James Martin's Sweet & Sour Japanese Wok

A stylish dish that you can whip up in minutes

Preparation - Cook Once, Eat Twice, Batch food preparation for busy days ahead

Planning for Leftovers

  • Use leftovers in a totally different way from the original meal. Try using leftovers in:
    • Casseroles
    • Stir fries
    • Fried rice dishes
    • Salads (i.e. pasta, rice, vegetable, etc.)
    • Sandwiches - sliced or in a spread
    • Soups, stews
    • Various pies

Freezer stock up

  • When you have time, prepare extra batches of food items that can be defrosted later
    • Casseroles, soups, stews, precooked meats
    • "Master Mixes" where you make different food mixes or bases that are added to different meals (i.e. cooked ground meat, onions, peppers and tomatoes mixed and frozen into meal portions to use in spaghetti, chilli, baked potato toppings etc.)
    • Breakfast items such as french toast and pancakes
    • Snack items such as muffins, loafs, cookies etc.
  • Prepare main course meals up to a safe point and freeze to complete later
  • On the weekend, prepare 3 or 4 meals at once
  • Refrigerate 1 or 2 for the next few days and freeze the rest
  • Roast a chicken one day and cut up the leftovers to use another day in chicken pot pie or in a salad or pasta
  • Cut up raw vegetables and freeze in portion sizes
  • Cut up vegetables and cook in a large batch and freeze excess for another meal
  • Prepare salad greens ahead of time
  • Prepare, portion and freeze key ingredients (i.e. 1 cup of grated cheese)