Family Favourites Recipes

Banana Oat Pancakes

Ingredients

STEP 1
Put the oat milk, egg yolks, banana, oats, baking powder and vanilla in a blender and process to as smooth a mixture as you can get. Whisk the eggs whites until they hold stiff peaks. Whisk 1-2 tbsp of the whites into the batter, then fold in the rest.
STEP 2
Heat a non-stick pan over a medium heat and spray with a whisper of oil, pour about 2 tbsp of batter into the pan and cook for 1-2 mins, until the base sets and bubbles appear all over the top. Flip and cook the other side for a minute. Repeat in batches, making sure the top looks dryish before attempting the flip, or the centre will collapse.

Tuna Pasta Bake

STEP 1
Heat oven to 180C/fan 160C/gas 4.
STEP 2
Boil 600g rigatoni for 2 mins less time than stated on the pack.
STEP 3
To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.
STEP 4
Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.
STEP 5
Remove from the heat and stir in all but a handful of the 250g grated cheddar.
STEP 6
Drain the pasta, mix with the white sauce, two 160g drained cans tuna, one 330g drained can sweetcorn and a large handful of chopped parsley, then season.
STEP 7
Transfer to a baking dish and top with the rest of the grated cheddar.
STEP 8
Bake for 15-20 mins until the cheese on top is golden and starting to brown.

Chicken and Chorizo Jambalaya

STEP 1
Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
STEP 2
Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
STEP 3
Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
STEP 4
Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.