15 Tasty And Delicious Recipes You Must Try (2024)

Here’s what you’ll need:

1:1 ratio of pre-made Ravioli to Bolognese sauce, (we used about 600g of each)

Cheddar Cheese

Directions:

Cover the base of a deep dish baking tray with a layer of ravioli.Cover this with a thin layer of bolognese sauce, use the back of a spoon to spread it around evenly. Sprinkle a thin layer of grated cheddar over the bolognese sauce.Put down another layer of ravioli, followed by another layer of bolognese sauce. Cover all of this with a generous topping of more grated cheese.Cover the tray with tin foil and bake in the centre of a pre-heated oven for 35 mins. 200°C/400°F Gas Mark 6. Remove the tin foil and bake for a further 8-10 minutes, or until the cheese on top has melted and browned a bit.

Here’s what you will need:

Makes 12 cups

2 bananas

100g honey

1 tsp almond extract

125g rolled oats

1 tsp cinnamon

Pinch of salt

Suggested toppings: yoghurt, blueberries and raspberries

Directions:

Mash two bananas in a small bowl and add the honey and almond extract. Mix well and set aside.Mix the rolled oats, cinnamon and a pinch of salt in a large bowl, then add the banana mixture to it. Mix well. Transfer to muffin tin tray, pressing down on the middle and sides to form the cup. Chill for 1-2 hours, then bake for 10-12 minutes at 175°C. Leave to cool for 10-20 minutes, then add the yoghurt, blueberries and raspberries!

Here's what you'll need:

14 malted milk biscuits

25g rice krispies

200g Nutella

200g milk cooking chocolate

25g butter

Directions:

Blend up the malted milk biscuits and put them into a big mixing bowl. Fold in the Rice Krispies and the Nutella. Take a big pinch of the mixture and roll into balls using your hands. Place the shaped mixture on to some baking paper and chill for 1 hour. Break up the chocolate and microwave it for 30 seconds, then stir. Microwave for another 30 seconds stirring again, add the butter and stir until you have a smooth mixture. Dip the Nutella balls into the chocolate coating them generously and place back on to the baking paper.

Chill for a further 30 minutes to 1 hour.

Here’s what you will need:

125ml soy sauce

150g honey

60 ml rice wine vinegar

1/2 chopped onion

2 garlic cloves

Pepper

1 tsp ground ginger

4 chicken breasts

3 tbsp cornflour

60ml water

Spring onions and sesame seeds to serve

Directions:

Mix the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ground ginger together in a small bowl and set aside. Oil the slow cooker and add the chicken breasts. Pour the sauce over the chicken, cover and cook on high for 3-4 hours. Remove and drain the chicken and set aside in a large bowl. Shred thoroughly with two forks. Transfer the leftover sauce into a saucepan and add water mixed with the cornflour. Reduce over a medium heat until thick. Add the chicken to the sauce and mix thoroughly. Serve over a bed of rice with spring onions and sesame seeds!

Here's what you need:

2-3 potatoes

50g flour

Salt

Can of beans

Cheese of choice

Oil to fry with

Directions:

Boil potatoes until soft. Strain and place in a large mixing bowl. Add salt to taste and mash. Add flour and mash until very smooth. Grab a handful of mashed potatoes and shape into a disk. Push a small indent into the middle and fill with some beans and cheese. Wrap mashed potato around the cheese and beens and work until fully encased in potato. Chill at least until cool or up to overnight. Fry in oil until golden brown.

Here’s what you will need:

100g strawberries

Pack of meringues

100ml double cream

Bar of white chocolate (to melt)

Shot glasses

Lolly sticks

Directions:

Add the strawberries, two crushed meringues and double cream to a large mixing bowl, and whisk until thick. Transfer the mixture into shot glasses, then place lolly sticks into them.Freeze until solid. Take the pops out of the glass and dip in melted white chocolate, then roll in crushed meringue. Freeze again if necessary, and enjoy!

Here’s What You’ll Need:

2 slices of bread

A few slices of chorizo, salami or pepperoni

Cheese - we recommend Mozzarella or Cheddar

2 eggs

1 tbsp tomato puree

1 tsp dried oregano

1/2 tsp garlic powder

1 tbsp oil

Directions:

Beat the egg, tomato puree, oregano and garlic powder into a dish wide enough to hold a slice of bread, it should resemble a bit of a pizza sauce. Make a chorizo and cheese sandwich and dip both sides into the pizza mixture. Fry the sandwich in a tbsp of oil.

Here’s what you need:

Sliced white bread

2 eggs

Splash of milk

Cream cheese

Blueberries

Raspberries

Strawberries

Cinnamon

Sugar

Maple syrup

Directions:

Cut the crust off the slice of white bread and flatten with your fingers. Spread a generous amount of cream cheese over the bread, then add the fruit toppings at the bottom.Roll up tight. Dip in beaten egg (with a splash of milk if you want!).Fry in butter until golden brown. Mix together caster sugar and cinnamon, then coat the fried toast in it. Drizzle over maple syrup and enjoy.

Here's what you need:

Turkey sausages

Flour

Egg Wash (whisked eggs and milk)

Breadcrumbs

Skewers

Oil to fry with

Directions:

Cook turkey sausages fully. Skewer a sausage. Run a knife around the sausage in a spiral down the full length of the sausage. Spread the sausage spiral down the skewer and coat in flour, egg wash, and bread crumbs. Fry in oil until golden brown. Let cool until safe to touch and remove from skewer.

Here’s What You’ll Need:

Splash of oil

50g Fresh Spinach

50G Ricotta Cheese

2 Chicken Breasts

20g Cheddar Cheese

Paprika

Salt

Pepper

Directions:

Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted. Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool. Cut slits into the chicken breasts about 1cm apart but don’t cut all the way through –about 75% of the way down is what you should aim for, but don’t stress over it. Stuff all of the spinach and ricotta mixture into the slits. Season the chicken with salt and pepper. Grate the cheddar and sprinkle it generously on top. Shake a good bit of ground paprika over the chicken to add some colour and flavour. Bake in the centre of a pre-heated oven for 20-25 minutes 200°C/400°F/Gas Mark 6 until the cheese has melted and the juices are clear.

Here’s what you will need:

250g lean minced beef

1/2 chopped onion

1 tin of chopped tomatoes

1-2 garlic cloves

1 tsp dried oregano

1 tsp basil

Salt

Pepper

125g Ricotta

75g grated mozzarella

2 tbsp parmesan (plus more to top the lasagne with)

A sprinkling of chopped parsley

1 egg

2 fresh lasagne sheets

Directions:

Brown off the mince in a pan then add the onions. Cook this through for a minute or so then add the tomatoes, garlic, oregano and basil, then season with a little bit of salt and a good bit of pepper. Stir it all together and allow to simmer for a few minutes until the sauce has reduced slightly and everything is cooked well then set aside. In a mixing bowl, add the ricotta, grated mozzarella, parmesan, parsley and egg. season with salt and pepper. Mix this all up until it’s well combined. You can probably pre-heat the oven now (fan 180°C/350°F Gas mark 4). Cut the lasagne sheets in half lengthways and put them onto a baking tray. Put a few tablespoons of the tomato and beef mixture all the way down the sheet, leaving a bit of space on each end to help when you roll it. don’t overfill this here, otherwise it’ll get messy! Place a layer of the cheese mixture on top of the beef mixture in the same way. Roll the lasagne sheets up to form little cylinders full of lovely stuff, if the filling spills out, just shove it back in. Top each roll-up with another tablespoon of both the beef and cheese then sprinkle a tablespoon of parmesan over all of it. Bake in the centre of the pre-heated oven (fan 180°C/350°F Gas mark 4) for 12-15 minutes until the cheese mixture on top has browned slightly.

Here's what you need:

Red Leicester/Cheddar Cheese slices

Frozen Hash Browns

Directions:

Place a slice of cheese underneath a hash brown and cut a hash brown shape into the cheese. Repeat for desired number. Place hash browns into the toastie maker compartments. Toast until thawed and slightly cooked. Add cheese slices onto half of the hash browns, and cover them with the remaining hash browns. Toast until golden brown and melted.

Here's what you need:

A few pieces of fish

150g Salt and vinegar crisps

100g Flour

15g Baking soda

Some Salt

250ml Beer

Method:

Combine 50g of crushed up salt and vinegar crisps with flour, baking soda, beer, and some salt. Mix. Dip fish into batter and then coat in more crushed crisps. Fry in oil.

Here's what you will need:

250g ricotta

1 egg

500g rigatoni

Olive oil

100g parmesan (plus more for topping)

Jar of tomato pasta sauce

Springform cake tin

Mozzarella ball

Salt

Directions:

To make the topping, whisk the egg and ricotta in a small bowl and set aside for later. Undercook the rigatoni in boiling water by about 2-3 minutes so it is al dente. Drain in a colander and transfer back into the pan. Add a drizzle of olive oil and 100g parmesan and mix thoroughly. Place the pieces of rigatoni upright in the springform pan until it is filled. Spread the ricotta topping on top, then add the pasta sauce. Add a pinch of salt and bake for 200°C for 15 minutes. Remove from oven, sprinkle some more parmesan and add chopped mozzarella. Bake for another 5 minutes at 200°C until the cheese has melted.

Here's what you'll need:

300ml milk

8g yeast packet

1 tbsp sugar

450g plain flour + more for sprinkling

70g caster sugar

Pinch of salt

2 eggs

2 tbsp melted butter

One tub of chocolate spread

Directions:

Mix lukewarm milk, yeast, and a tablespoon of sugar in a bowl. Leave to rest for 15 minutes.In a separate bowl, sift the flour, salt, and caster sugar together. Then, add two egg yolks, the melted butter, and the activated yeast mixture. Set aside the egg whites for later.Stir the mixture until mixed well, then knead for 5-7 minutes until the dough is smooth and slightly elastic. Cover with a kitchen towel and leave in a warm place for 45 minutes to rise. Once the dough has risen to roughly twice its size, transfer to a lightly floured surface, knead for another minute then divide into four. Roll each part out until thin and wide.Use a cake tin or plate to leave a circular imprint on each bit of dough as guide for the chocolate. Spread chocolate spread on three of the four dough sheets, leaving the fourth one with just the imprint. Place each chocolate covered dough circle on top of each other, aligning the circles. Add the last one without chocolate on it, then use the cake tin/plate to make a deep imprint through all four layers. Cut around the cake tin and remove the dough outside the circle.Place a glass in the middle to make a small circular imprint. Cut right through the dough four times in a compass formation, then remove the glass and divide each quadrant into four. Take two sections at a time and twist twice to braid. Take the egg whites left from earlier and apply all over the bread. Bake for 15-20 minutes at 180°C.