Dairy-free chocolate & nut cookiesWith pecans, hazelnuts & cocoaWith pecans, hazelnuts & cocoaMakes 20Cooks In25 minutes plus coolingDifficultySuper easyNutrition per servingCalories 205 10 Fat 11.9g 17 Saturates 1.6g 8 Sugars 21.4g 24 Protein 3.5g 7 Carbs 22.5g 9 Of an adult& 39;s reference intakeIngredients150 g pecan nuts150 g hazelnuts400 g icing sugar100 g cocoa powder½ a teaspoon fine sea salt1 tablespoon vanilla paste4 large free-range eggsMethodPreheat the oven to 160ºC/325ºF/gas 3.

Baked rice with chicken & chorizoWith a smoky tomato base & fresh parsleyWith a smoky tomato base & fresh parsleyServes 4Cooks In2 hoursDifficultyNot too trickyNutrition per servingCalories 590 30 Fat 19g 27 Saturates 5g 25 Sugars 14.2g 16 Salt 1.1g 18 Protein 40g 80 Carbs 68g 26 Fibre 4.

Makes 10Cooks In1 hour 45 minutes plus coolingDifficultyNot too trickyNutrition per servingCalories 384 19 Fat 19.4g 28 Saturates 7.5g 38 Sugars 24.9g 28 Protein 7.2g 14 Carbs 44.9g 17 Of an adult& 39;s reference intakeIngredients250 g plain flour , plus 1 tablespoon1 teaspoon baking powder125 g granulated sugar125 g lard8 large free-range eggs375 ml milk1 lemon75 g caster sugar25 g cornflour1 knob of butter , for greasing10 teaspoon gianduja (see tip)Recipe FromJamie MagazineBy Georgina HaydenMethodStart by making the pastry.

Cracking Cobb saladShredded chicken & rich blue cheese dressingShredded chicken & rich blue cheese dressingServes 4Cooks In1 hourDifficultyNot too trickyNutrition per servingCalories 393 20 Fat 30.9g 44 Saturates 9.9g 50 Sugars 4.2g 5 Salt 3.7g 62 Protein 25g 50 Carbs 25g 10 Fibre 1.2g -Of an adult& 39;s reference intakeIngredients2 free-range chicken thighs , skin on, bone in1 large pinch of sweet smoked paprikaolive oil4 slices of higher-welfare pancetta2 large free-range eggs1 Romaine, cos or soft round lettuce , (or a mixture)1 ripe avocado2 ripe tomatoes , or 125g ripe cherry tomatoes1 punnet of salad cressDRESSING:50 g Stilton½ a bunch of fresh chives , (15g)extra virgin olive oil1 lemon50 ml buttermilk2 tablespoons Greek yoghurt½ teaspoon Worcestershire sauceMethodPreheat the oven to 180ºC/350ºF/gas 4.

Michela’s kale, ricotta & squash omelettePerfectly portable snackPerfectly portable snackServes 2Cooks In20 minutesDifficultyNot too trickyNutrition per servingCalories 87 4 Fat 6.2g 9 Saturates 1.9g 10 Sugars 1.7g 2 Salt 0.2g 3 Protein 5.3g 11 Carbs 3.1g 1 Fibre 0.7g -Of an adult& 39;s reference intakeIngredients2 large free-range eggs1 handful of fresh kale , or frozen kale powder (see below)2 tablespoons ricotta cheese150 g leftover roasted butternut squasholive oilParmesan cheeseMethodWhisk the eggs in a large bowl.

Winter squash penneWith mint & avocado chopped saladWith mint & avocado chopped saladServes 4Cooks In15 minutesDifficultySuper easyNutrition per servingCalories 635 32 Fat 17.7g 25 Saturates 4.6g 23 Sugars 15.8g 18 Salt 1.7g 28 Protein 23.6g 47 Carbs 92g 35 Fibre 13.2g -Of an adult& 39;s reference intakeIngredientsPASTA1 organic vegetable stock cube1 butternut squash , (neck end only)1 onion1 teaspoon fennel seeds1 small dried red chilli½ a bunch of fresh sage , (15g)1 X 400 g tin of chickpeas320 g dried penne20 g parmesan cheese , plus extra to serve½ bunch of fresh flat-leaf parsley , (15g)Salad3 ripe tomatoes½ cucumber4 spring onions2 little cos lettuces½ bunch of fresh mint , (15g)1 ripe avocado2 tablespoons extra virgin olive oil2 tablespoons balsamic vinegar20 g feta cheeserecipe adapted fromJamie& 39;s 15-Minute MealsBy Jamie OliverMethodIngredients out • Kettle boiled • Food processor (bowl blade) • Lidded casserole pan, medium heat • Large lidded pan, high heat • Stick blenderSTART COOKINGMake 500ml of hot stock with the cube, then refill and boil the kettle.