There's nothing more pleasing than a dish of comfort food. This a hit in the Jacobs household and Debbie wanted to share it with other parents.

• 250g macaroni
• 1/2 portion of Fresh Tomato Sauce
• 1/2 portion of Fresh Cheese Sauce
• 40g breadcrumbs
• 20g grated Parmesan

Here’s what you do

1. Heat oven to 190C/ fan 170C.
2. Cook the pasta according the packet instructions.
3. Drain the pasta, return to the pan, pour over the cheese sauce and heat through gently.
4. Then stir in the tomato sauce and heat until bubbling.
5. Transfer to a greased ovenproof dish.
6. Mix together the breadcrumbs and parmesan and sprinkle on top

Bake for 15-20 mins until golden brown and bubbling.

Makes 4 portions

Fresh unsalted vegetable stock has a wonderful flavour and is a perfect staple when cooking sauces, stews and casseroles. Currently, there are no unsalted vegetable stocks (fresh or dried) available to buy, so this is a healthier and nutritious version which doesn’t take much time.

Ingredients

• 2 onions (approx. 280g total weight)
• 2 carrots (approx. 150g total weight)
• 1 small swede (approx. 160g total weight)
• 1 parsnip (approx. 110g total weight)
• 2 celery sticks (approx. 90g total weight)
• 1 bouquet garni
• 1,800ml water

Here’s what you do

1. Roughly chop vegetables (to save time, there is no need to peel).
2. Put vegetables, bouquet garni and water into pan and bring to the boil.
3. Turn down heat to lowest setting and simmer for one hour.
4. Empty contents of pan into sieve and drain for clear stock.

Makes 1 litre

Tips

• This stock can be frozen for up to one month if desired

A great tasting sauce that can be served with pasta, chicken, meat, fish or vegetables. Children love to get involved in making the sauce, if only to snack on the cheese along the way!

• 40g unsalted butter
• 40g plain flour
• 560ml whole milk
• 200g Cheddar cheese, grated
• 50g Parmesan cheese, grated

Here's what you do

1. Melt the butter in a saucepan over medium heat and whisk in the flour until smooth.
2. Slowly whisk in the milk, stirring the whole time so that it doesn't become lumpy. When all the milk has been added, bring to the boil, then turn the heat down and simmer, continuing to stir until thick enough to coat the spoon or whisk.
3. Lower the heat and add the Cheddar cheese and Parmesan cheese, stir for a further 3 minutes, until the sauce is thick and smooth.

As a pasta sauce this recipe serves 8 children or a family of 4 with leftovers

This is a delicious and quick recipe, an essential basic that can be adapted for lots of dishes. It can also be frozen in large batches.

• 2 tablespoons olive oil
• 1 medium onion, peeled and chopped
• 4 garlic cloves, crushed
• 2 x 400g tins chopped tomatoes
• Freshly ground black pepper

Here's what you do

1. Heat the olive oil in a saucepan over medium-high heat. Add the onion and garlic, stirring occasionally for about 2-3 minutes, until soft. Add the tomatoes and season with black pepper.
2. Cook for about 10-15 minutes, stirring occasionally, until mixture thickens.

Serves 6 children or a family of 4

Apricots give this chicken casserole a subtle sweet flavour kids love. This dish is great on its own or served with lightly steamed mange tout or French beans.

Note: organic dried apricots do not contain sulphur dioxide (a chemical that preserves colour) so the fruits are naturally darker and have notes of caramel and molasses. In addition to being rich in vitamin A, dried apricots are a valuable source of iron and fibre.

Ingredients

• 150g chicken breast
• 100g carrot
• 100g sweet potato
• 50g white potato (such as Desireé)
• 30g organic dried apricots (such as Crazy Jacks)
• 12g onion
• 1 small garlic clove
• 1/4 tsp (1.25ml) flat leaf parsley
• 250ml fresh unsalted vegetable stock (click here for recipe)
• 5ml extra virgin olive oil (or rapeseed oil)

Here’s what you do

1. Peel and finely chop onion and garlic.
2. Heat oil in pan and add onion and finely chopped garlic; sauté onion and garlic on low heat until onion begins to soften and brown slightly.
3. Chop chicken breast into bite size pieces and add to garlic and onion in pan.
4. Stir thoroughly and cook for 5 minutes until chicken starts to brown.
5. Peel and chop sweet potato, white potato and carrot into small cubes and add to pan. Stir thoroughly.
6. Finely chop apricots.
7. Add fresh unsalted vegetable stock and apricots to pan and bring to the boil.
8. Turn down heat and simmer for 15 minutes.
9. Add finely chopped flat leaf parsley and continue to cook at low heat for further 5 minutes or until vegetables and chicken are tender and cooked through.

Makes 2 meals

Tips

• If you prefer a thicker sauce, after finely chopping apricots, cover with 100ml of boiling water. Leave to stand a few minutes and then pour mixture into a blender (or use hand blender) and puree until you have a thick, smooth sauce. Then add this mixture to the pan and continue with recipe above.

Lentils are a great source of fibre, protein and B vitamins.

This dish is perfect served with hot garlic bread for dipping and a green salad. Or, if you want, add bite size pieces of uncooked chicken breast to the pan when you sauté the onion, carrot, and celery.

Ingredients

• 200g sweet potato, peeled and cut into small chunks
• 100g carrot, peeled and finely chopped
• 50g red lentils
• 40g onion, finely chopped
• 15g celery, finely chopped
• 400ml fresh unsalted vegetable stock (click here for recipe)
• 1 tsp (5ml) extra virgin olive oil (or rapeseed oil)

Here’s what you do

1. Heat the oil in a large pan and sauté onion, carrot and celery on low heat for 5-10 minutes, or until softened.
2. Add the lentils and sweet potato and pour over the stock.
3. Bring to a boil, then turn down the heat, cover and simmer for 20 minutes or until vegetables are cooked and lentils have softened.

Makes 3 meals or 5 side portions

They are easy to make and kids enjoy picking up the little falafels with their fingers. If you have never tried to make falafels before this is the recipe for you. 

Ingredients

• 2 x 410g chickpeas
• 1 tbsp plain flour
• 60g grated cheddar cheese
• 3 tbsp flat-leaf parsley chopped
• 1 egg

Here’s what you do

1. Whizz it all up in food processor, add seasoning if required.
2. Scoop onto baking tray in small balls.
3. Bake in 180 degrees oven for 20 mins.

 Makes about 20 small balls, can be frozen.

This is a real crowd pleaser from the young to the old. It is equally delicious if you substitute the chicken for turkey. Makes a nice change from the usual.

Ingredients

• ½ cup fresh bread crumbs
• 1/3 cup whole milk
• 1 pound ground chicken or turkey
• ¾ tsp salt
• ½ tsp pepper
• ¼ tsp nutmeg
• 1/8 tsp sugar
• 4 tsps lemon peel (1 ½ lemons)
• ¼ cup parsley
• 1 ½ tbsp butter

Here’s what you do

1. Mix all ‘till well blended.
2. Shape into patties.
3. Let stand 15 min.
4. Heat butter until it bubbles and starts to brown.
5. Add patties and cook until brown and crisp on both sides. (don’t overcook)

Makes 6 patties.