When you want a delicious dessert that is easy to make, a key lime pie is ideal. Limes are always refreshing and this recipe is fun to make with children.

🥘  1 baking tin  🍽 Serves 8 ⏱ 40 mins + chilling time  🛒 8 ingredients   €4 (V)

Utensils and ingredients:

You will need a 23cm diameter loose bottomed baking tin, a mixing bowl and an electric mixer. We used a round tin, but you can use a rectangular tin if you prefer smaller square portions. If you are going to decorate the pie as we have done, you will need a piping bag too.

A rectangular tin will likely be less deep and make a thinner pie, so you will need smaller quantities of ingredients – see the note at the bottom of the page.

Ingredients:

• 150g digestive biscuits
• 65g butter
• 25g demerara sugar
• 115g full-fat cream cheese
• 1 x 397g tin full fat condensed milk
• Finely grated zest and juice of 4 limes
• 450ml pouring double cream
• Mint sprigs (small leaves only)

Step by step

First make the biscuit base:

Place the biscuits in a plastic bag and crush them with a rolling pin. Melt the butter in a medium sized pan. Remove the pan from the heat and stir in the biscuit crumbs and sugar. When they are nicely mixed together spoon the biscuit mixture into the baking tin. Press over the base and half way up the side of the tin. Leave it set in the refrigerator for an hour or so.

Now make the cream filling:

Put the lime juice, condensed milk and 300ml of the double cream into a mixing bowl and beat until well blended. 

Pour the cream into the baking tin with the prepared crumb crust and gently level the surface. Chill in the fridge for several hours, until set, then remove from the tin.

To decorate the top, whip the remaining cream until it forms soft peaks and spread it gently over the pie. Decorate with the grated lime zest. We had some whipped cream left over so we decorated the pie using a piping bag. The small mint leaves are a nice extra decoration and flavour.

Notes: If you are using a shallow rectangular tin, use this quantity of ingredients.

• 115g digestive biscuits
• 55g butter
• 1 tsp demerara sugar
• 115g full-fat cream cheese
• 1 x 397g tin full fat condensed milk
• Finely grated zest and juice of 4 limes
• 200ml pouring double cream

• The easiest way to remove the pie from the tin is to sit it on a can or ramekin and slide the side down leaving the base easy to pick up and place on a serving plate.
• If you have any cream left over, it makes a lovely limey topping for a mince pie or a scone.

This is easy to make using a thermomix

Deseeded by hand and the ideal quick fix for salad and pasta dishes. Available from most supermarkets and delicatessens. Tesco have 400g jars for £3 (£2 with clubcard) at time of writing (23/12/23).

Check out the website for great recipe ideas and discover the interesting history of this brand.

Peppadew

Llapingachos (pronounced yah-peen-gah-chos) are fried potato and cheese cakes from Ecuador. Usually served with a peanut sauce, coriander and chopped salsa and for those who like it hotter, quick pickled red onions and extra chilli are ideal.

🥘  2 pans  🍽 Serves 4 ⏱ 50 mins

 🛒 14 ingredients   €6 (V)

• 1 kg floury potatoes, peeled and cut into bite-size pieces
• vegetable oil
• 2 small red onions, 1 finely chopped, 1 thinly sliced
• 2 tsp ground paprika
• 100g cheddar, grated
• 1 tbsp plain flour, plus extra for dusting
• 75g unsweetened peanut butter
• 50ml whole milk
• ½ tsp ground cumin
• 1 lime juiced
• 2 ripe tomatoes, finely chopped
• coriander a small bunch, leaves picked and finely chopped
• salt and freshly ground black pepper

For the quick pickled onions
1 red onion, peeled and very finely sliced, Juice of ½ a lime and salt.

Step by step:

1. For the pickled onions, place the sliced onion in a bowl and cover with boiling water. Set aside for 5 minutes, then drain. Return the drained onion to the bowl and pour over the lime juice. Add salt to taste before serving.
2. Boil the potatoes in plenty of salted water for 15-20 minutes, until just tender, then drain well and leave to steam dry in the pan for about 5 minutes.
3. Put a good measure of oil in a frying pan to generously coat the base. Place over a moderate heat and add the chopped onion and the paprika and fry for about 8-10 minutes, until the onion is soft. Put to one side.
4. In a food processor, blend the peanut butter with the fried onion mixture, the milk and the cumin to form a sauce-like consistency. Cook in a small pan over a very gentle heat for about 5 minutes to warm and thicken slightly. Remove from the heat and keep warm.
5. Mix the sliced onion with the lime juice and a good pinch of salt. Leave to macerate for at least 2 minutes. Mix in the tomatoes and coriander and season to taste with salt and pepper. Transfer to a serving bowl and put to one side.
6. Make small golf-ball-size balls with the potato mixture and flatten each into a patty shape. Dust the potatoes in flour and shallow-fry in a little oil over a moderate heat for about 2 minutes on each side, until nicely browned. Be careful as you turn the patties over – they will be very delicate. Serve topped with the peanut sauce, tomato and onion salad and quick pickled onions. Add chilli sauce or sliced green chilli, if you like.

Notes:

Add chopped chicken or flaked fish if you like. Make sure you have a good slotted metal spatula handy for lifting the delicate potato cakes.

Adapted from New Kitchen Basics by Claire Thomson (Quadrille, £25)

🥘  1 pan |  🍽 Serves 2 | ⏱ 25 mins | 🛒 9 ingredients | £1.80pp

Ingredients:

• 80g pancetta
• 2 spring onions, sliced
• 2 tbsp olive oil
• 600ml chicken stock
• a good slosh of white wine
• 200g penne or fusili
• 75ml double cream
• 30g parmesan, finely grated
• 1 handful of basil leaves, shredded

Step by step:

1. In a deep frying pan, cook the pancetta and spring onions in the olive oil until crisp.
2. Add the stock, wine and pasta, bring to a simmer and cook until just tender.
3. Stir in the cream and the parmesan, simmer for a few minutes. Season well, especially with black pepper.
4. Stir in the basil and serve

Ingredients:

• 2 chicken thigh portions, skin off
• 2 carrots, chopped
• 1 leek, finely sliced
• 1 chopped onion
• handful green beans
• 1/2 pack noodles
• 1 chicken stock cube
• 250ml milk or dessert spoon full of crème fraîche
• 2 tbsp plain flour
• 2 tbsp olive oil
• 1/2 small red pepper skinned
• shake of maggi seasoning (optional)

Step by step:

1. Boil the chicken thighs with half the chopped onion in 1 litre chicken stock. Simmer for 25 minutes.
2. In a pan, fry off the chopped vegetables in the oil until softened and add the flour. Continue cooking, stirring regularly for 5 minutes. Add more oil if necessary.
3. Take the chicken out of the stock and set aside.
4. Sieve the stock onto the vegetables and cook until soft. Add the noodles and seasoning.
5. Pull the chicken apart and add it to the pot.
6. Stir through the crème fraîche and serve with crusty bread

Notes:

Use coconut milk and coriander for a more Asian flavour. We also add ginger and garlic for a variation

Ingredients:

• 1/2 a sourdough loaf (or pack panko breadcrumbs).
• 3 medium size chicken breasts
• 1 egg, whisked
• 2 tbsp olive oil (or spray if you have it)
• 1 large aubergine, cut into 5mm slices
• 1 large courgette, cut into 5mm slices
• 1 onion, chopped
• 1 tin of tomatoes
• Grated parmesan (and mozzarella if you like, optional).
• Handful of chopped basil

Step by step:

1. Make your breadcrumbs using a food processor and place the whisked egg into a shallow dish. Set your oven to 200C.
2. Cut the chicken portions into thirds and dip them in the whisked egg bath, then cover them with the breadcrumbs. Place them on a baking sheet and spray with oil.
3. Sprinkle oil over the aubergine and courgette slices and lay them out on a separate baking sheet. Season well with salt and pepper.
4. Place the vegetables and the chicken in the oven.
5. Add 2 tbsp oil and the chopped onion to a pan, sauté until translucent. Add the tin of tomatoes, basil and splosh of red wine (optional). Simmer for about 10 minutes until reduced down to a nice thick sauce.
6. After 10 minutes, check the vegetables are ready (just softened) and pour over the reduced tomato sauce. Sprinkle over the parmesan (and mozzarella if using). Return the vegetables to the oven and cook for another 10 minutes.
7. In ten minutes, check that the chicken is cooked,(it will have been in the oven for 20 minutes). Serve it on top of the parmigiana and vegetables of your choice with some lemon wedges.

We made the breadcrumbs with sourdough, but a similar crusty bread will do fine. Panko breadcrumbs are a time saving alternative.

We used Mutty chopped tomatoes but any supermarket brand is ok, especially if you are adding the red wine.

We haven’t used garlic in this recipe, but adding a few cloves to the vegetable baking tray is nice if you like garlic.

Ingredients:

• 1 tbsp olive oil
• 200g speck or smoked lardons
• 2 large leeks, thinly sliced
• 1 carrot, peeled and diced
• 1.2 litres vegetable stock
• 1 bay leaf
• 1 tsp dried marjoram
• 80g pitted prunes
• 500g potatoes, peeled and diced
• 1 tbsp unsalted butter
• 2 shallots or small onions, finely sliced
• fine sea salt and freshly ground black pepper
• 2 tbsp fresh parsley, chopped

Step by step:

1. Chop and slice all the vegetables and parsley
2. Fry off the speck or lardons in a pan with a splash of olive oil. After 5 minutes add all the vegetables except the onion and parsley. Cook for a few minutes, stirring so it doesn’t burn.
3. Add the vegetable stock and and simmer for about 20 minutes until the vegetables are soft. Stir through most of the parsley (reserving a little for garnish) and season to taste.
4. Fry off the onion in a knob of butter and cook until nice and crispy.
5. Serve topped with the onions and chopped parsley

Notes:

We use floury potatoes which tend to fall apart, adding to the creamy texture of the soup. Maris piper or king edward are ideal.

For vegetarian option, leave out the speck or lardons and increase the herbs and add some beans.

Cooking in the thermomix is very quick. Simply add all the ingredients except the onions and cook for 15 minutes. Meanwhile cook your onions in a frying pan.

🥘  1 wok  🍽 Serves 4 ⏱ 20 mins

 🛒 9 ingredients   €6 (V)

Ingredients:

• 2 carrots, coarsely grated
• 250g halloumi, coarsely grated
• 1 large egg
• 1 small bunch of basil, finely chopped
• 2 tbsp plain flour
• 6 tbsp breadcrumbs
• 2 tbsp halloumi mix
• 1 tsp paprika

• vegetable oil for frying
• salad of your choice to serve

Step by step:

1. Put the first eight ingredients into a mixing bowl and season well with black pepper and a little salt.
2. Work the mixture with your hands to combine it well, then take roughly 1 tbsp of the mixture and roll it into a ball approximately 30mm diameter. Repeat with the remaining mixture.
3. Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Line a plate with a double layer of kitchen paper.
4. Carefully lower the balls into the hot oil and fry, in batches, for 1–2 minutes or until deep golden brown. Remove them with a slotted spoon and transfer to the paper-lined plate to drain.
5. Serve hot with salad leaves.

Notes:

We squeeze the carrot in a cloth to eliminate much of the juice. If you don’t have your own breadcrumbs to hand, Panko are a good alternative.

This makes a great canapé or part of a tapas selection.

This is a nice light meal served on a bed of leeks with a cucumber and parsley salsa. The saltiness of the ham brings out the flavour of the trout and you will just need freshly ground black pepper for the seasoning.

🍴 2   ⌚ 20 mins   🍳 1   £1.50 pp   LF  

Ingredients:

• 2 medium sized leeks
• 2 sea trout fillets (each about 150g)
• 4 slices of parma ham
• 10 baby plum or cherry tomatoes
• 1/2 a lime
• 1/2 cucumber
• parsley, leaves only, chopped

Step by step:

1. Wrap each trout fillet in two slices of parma ham. 
2. Prepare the salad and lime salsa. Peel the lime discarding all the pith and chop roughly. Halve the tomatoes and chop the cucumber and mix in the lime with a dash of olive oil and parsley leaves. Season to taste. 
3. Slice the leeks and fry them in a knob of butter and 50ml water. Cook on a low heat until softened but not browned. Set aside
4. In the same pan (no need to clean the pan), add the two trout fillets wrapped in ham. Fry the on a low heat turning after 2 minutes and cooking for another 2 minutes.

🥘  1 large pan  🍽 Serves 6  🛒 5 ingredients  ⏱ 15 minutes + chill overnight €8

Ingredients:

• Frozen berries 1kg
• Seedless raspberry jam
• 7 slices of bread, crusts removed
• Fresh berries of your choice to serve
• single cream

Step by step:

1. Defrost the berries and combine with 5-6 tbsp of jam in the large pan. simmer for 2 minutes until nice and juicy. Strain the fruit over a large jug. Set aside 150ml of the juice for serving and you should have about 200ml left for making the pudding.
2. Use 5 bread slices to line a 1.2L basin. Fill the basin with 950g of the fruit and the 200ml of juice. Cover with 2 bread slices, trimmed to fit and a sheet of baking parchment. Weigh it down with a snug fitting side plate or saucer and a couple of cans. Chill overnight.
3. Turn the pudding out onto a serving plate and then brush with some of the reserved juice to fill any patches. Decorate with the remaining berries and serve with cream and the remaining juice.
4. We used some fresh berries and a sprinkle of caster sugar to decorate. Serve with single cream or yoghurt