Dinner

From quick, delicious pastas to fun sharing platters, we've got a dinner idea for all tastes and occasions

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Dairy Free Alternative, Egg Free, Gluten Free Alternative

Special Diets:

Recipe of the week:

Lemon, Garlic and Tuna Pasta

200g of dried pasta (*Gluten free pasta)
1 tsp of garlic infused olive oil
2 spring onions
3 cloves of garlic, minced
1 unwaxed lemon
Tin of tuna in spring water
145g Black pepper
Small knob of butter or DF alternative*
40g of grated cheddar (*Vegan cheese can be used as alternative)

Get your pasta on the boil.

Mince the garlic, finely slice the spring onion, zest the lemon and grate the cheese and set aside.

5 minutes into pasta cooking, heat the garlic oil, then saute the minced garlic and spring onions. Before the garlic starts to catch, add the tuna (water and all) and stir. Add the lemon zest and juice too along with the knob of butter and freshly ground black pepper. Add a ladle of the pasta cooking water and let it all simmer. Once the butter has melted, add the cheese, stir then add the cooked pasta. One final stir and serve.

Suitable from 6 months. Will keep in the fridge for a couple of days. To reheat, place in an oven dish with a splash of water and more cheese op top, and bake it until crispy.

Dairy Free Alternative, Egg Free Alternative, Gluten Free Alternative, Vegan Alternative, Vegetarian

Special Diets:

Recipe of the week:

Parsnip Fritters

3 medium parsnips
85g grated medium strength cheddar cheese – optional (*Vegan cheddar)
2 medium eggs (can sub for flax eggs)
1 tsp of baking powder
A little grinding of black pepper
100g of self raising flour (**Gluten free flour)
120ml of milk (cows or plant based)

Peel then grate the parsnips on the fine setting of your box grater. Then coarsely grate the cheese.

Add to a bowl along with the rest of the ingredients and give it a good mix.

Heat a large non stick frying pan on a medium/high heat with a little drizzle of groundnut oil.

Spoon tablespoon amounts of the mixture into the pan, gently easing the mixture into a rough circle with the spoon. Cook for a minute, then flip and cook for a further minute or so until both sides are nice and golden. If they’re browning too quickly, turn the heat down a little. Depending on your pan size, fry in batches of around 5.

Serve with plain greek yoghurt for dipping. Suitable from 6 months – cut into strips to serve Store in the fridge for a couple of days or can be frozen for up to 3 months. Freeze in batches with baking paper between each fritter. Defrost in the microwave till piping hot or defrost and reheat in the frying pan.

Dairy Free Alternative, Egg Free

Special Diets:

Recipe of the week:

Easy Tuna Quesadilla

105g tin of tuna in spring water
Juice of quarter of a lemon
1 heaped tbsp of greek yoghurt (can sub for plant based)
Good grinding of black pepper
Small handful of grated cheese – around 30g (can sub for dairy free cheese or leave out)
1 large tortilla wrap

Mix the drained tuna, yoghurt, pepper and lemon juice together in a bowl, then spoon onto one half of the tortilla wrap, spreading evenly.

Sprinkle over the cheese then fold the other side over so you have a half moon shape. Press to seal the quesadilla together and even out the filling.

Pop into a medium-hot dry frying pan and cook for 2-3 minutes on each side until the tortilla has taken a lovely golden colour.

Transfer to a board and use a pizza cutter to slice into triangles.

Suitable from 6 months – the filling is really soft and the tortilla will soften as it cools.

Can be frozen for 2 months. It will be a bit soggy when defrosted so reheat in the oven till piping hot all the way through and crispy on the outside.

Dairy Free, Egg Free

Special Diets:

Recipe of the week:

Chicken Curry

400-500g of diced chicken (thigh or breast)
400g tin or packet of tomatoes (chopped or passata)
1 large white onion, grated to form a paste
1 tbsp of sunflower oil
3 garlic cloves, crushed
2 tsp mild garam masala
1 tsp turmeric
Half a tsp ground coriander
1 tsp smoked paprika
Good grinding of black pepper

In a large saucepan brown the chicken pieces briefly in half the oil, on a high heat, so they take on colour but don’t cook through. Set aside.

Add the remaining oil and cook the onion on a medium high heat for 4/5 minutes. Add a splash of water to stop them catching.

Take the pan off the heat while you add the garlic and spices, then return to the heat and cook for a further minute. Stir continuously to avoid the spices burning.

Add the tomatoes, stir and bring to the boil. Add the chicken to the sauce, lid on let it reduce down.

After 10 minutes, fill the empty tomato juice in the tin. Add to the curry, stir and reduce the heat to simmer and put the lid back on. Cook for a further 10-15 minutes while you cook some flatbreads or rice to go on the side. Serve with fresh coriander (optional).

Suitable from 6 months. Freezable for up to 3 months