HomeTagsPosts tagged with "recipe"


Sugar cookies are the great all-rounder. Welcome wherever they go and suited to everyone’s tastes, they really are the Mr. Popular of the baking world. And with this super simple recipe, they are easier to make than ever!

A great Christmas staple, these quick, no fuss cookies are perfect for decorating and gifting this year. Whether it’s for a fun activity on Christmas Eve or to wow at the Christmas party, these cookies tick every box. Show us your cookie designs in the comments or check out our favourites below for some inspiration!


1 Egg, large

2½ cups All-purpose flour

1 cup Confectioner's sugar

½tsp Salt

1tsp Vanilla or almond extract

2 sticks Butter, unsalted


Empty flour into a large mixing bowl and add salt.

In a separate bowl, place butter and confectioners’ sugar. Using a wooden spoon or a whisk, combine these ingredients until they are fully blended.

Beat the egg and add it to the sugar and butter mixture, stirring until fully incorporated.

Add one teaspoon of either vanilla or almond essence (Pro tip; if you’re feeling really Christmassy, add in a drop or two of peppermint extract to really spice things up!) Make sure to full combine these ingredients.

Slowly and gradually add in the flour, stirring all the while, until mixture becomes thick and doughy.

Place dough in a zip-locked plastic bag and leave to cool in the fridge for at least three hours.

Roll dough out onto a well-floured surface and begin to cut out the shapes you want to decorate.

Bake at 200 degrees Celsius for 15-20 minutes or until golden. Leave to cool for at least 30 minutes before icing.

For Icing:

Add 1 cup of powdered sugar to 4 tablespoons of milk and stir until they make a thick liquid. Add 2 drops of vanilla, almond or peppermint extract and whatever food dye colouring you prefer. Mix until combined.



Today, October 25 is World Pasta Day, and we couldn't be more excited! Did you know that pasta are considered a healthy food? According to some studies, it can even promote weight-loss. 

So, let's not waste anymore time banning carbs from our diet and start enjoying them guilt-free – that is, of course, if you don't add the whole pack of cheese or a tub of cream to your plate…

The following recipes are tried and tested favourites that certainly won't hurt your waistline, and satisfy your carbs cravings. 

1. Avocado pesto pasta


2. Spaghetti and meatballs

3. Spinach and pine nut gnocchi

4. Chicken fettuccine

5. Fettuccine Alfredo

6. Butternut squash and pancetta pasta

7. Ultimate spaghetti carbonara

8. Rigatoni with beef and aubergine ragu

9. Red wine pasta

10. Roasted tomato chicken pasta



While we swear by porridge during the colder months, summer is a good time to mix things up a little when it comes to breakfast.

If you feel like going the healthy route, why not up your fruit and veg intake with a fresh morning smoothie?

High in fibres, full of nutrients, these tasty recipes are satisfying and will keep you full for hours. 

1. Mango and coconut smoothie

2. Raspberry and vanilla bash smoothie

3. Blueberry and cranberry smoothie

4. Peanut butter and banana smoothie

5. Avocado and almond milk smoothie

6. Cacao smoothie

7. Blueberry and oat smoothie

8. Pink raspberry smoothie

9. Orange and banana smoothie

10. Rhubarb and strawberry smoothie

11. Mango and pineapple smoothie bowl

12. Ultimate green drink smoothie



Ladies, we are at the point of the month when we seriously wonder how we are going to feed ourselves for the next few days.

Too much online shopping, too many gin and tonics, too frequent takeaways; whatever got us into this position, we have to make the most of the few quid left in our bank account, and still put something decent in our stomachs.

To help you survive until pay day without existing solely on stodgy crackers and depressing cans of tuna, we have gathered some delicious and super cheap ideas that won't even feel like you are trying to not spend money.

1. Loaded baked potatoes with bacon and cheddar

2. Oven-baked risotto

3. Sweet potato, chickpea & spinach curry

4. Baked spaghetti carbonara

5. Mixed bean chilli



Have you hit the January food slump yet? You're trying to be a little healthier, but all the leftover sweeties and junk is calling your name from the Christmas press, while you desperately avoid your wilting lettuce in the bottom of the fridge.

Never fear, foodie! We've rounded up our favourite soup recipes from BOSH to give you some wholesome vegan veggie inspo for your lunch times! From twists on classic recipes to new vegan staples, there's a wintery, warming soup for every taste palette. Have a scroll and let us know which one you make! (If it's not the Indian spiced tomato, what are you doing with your life?)

Vegan ‘Chicken’ Soup

Plate with delicious vichyssoise cream soup served on table with blue tablecloth

A classic. Hearty, warming and delicious, this vegan take on a winter staple delivers all the flavour and warmth of the winter kitchen staple.


2tbsp olive oil

2 white onions

3 carrots

4 sticks celery

2 cloves garlic

6 sprigs thyme

600g king oyster mushrooms

100ml dairy free yoghurt

2tbsp nutritional yeast

1 bay leaf

1 litre low sodium vegetable stock

½ lemon (unwaxed)

100g kale

10g parsley

Salt and pepper to taste


Cut the caps off the mushrooms and cut into fine slices. Pull rough strips off the stems (the strips will resemble shredded chicken) and set to one side.

Peel, trim and halve the onions. Peel, trim and roughly chop the carrot. Trim and roughly chop the celery. Put all carrot, onion and celery in the food processor and pulse until diced. Peel and grate the garlic. Strip the thyme leaves off the stalks. Prepare the stock. De-stalk and shred the kale. Pick the parsley leaves and roughly chop.

Warm the olive oil in a stock pot over a medium heat. Add the onions, carrot, celery and a pinch of salt to the pan and stir for 5-6 minutes. Add the garlic and thyme to the pan and stir for 1 minute. Add the chicken (shredded mushrooms) and chicken seasoning to the pan and stir for 6-7 minutes. Add the dairy free yoghurt and nutritional yeast to the pan and stir for 1 minute to combine. Add the bay leaf and stock to the pan and stir to combine. Turn the heat up and simmer for 8-10 minutes.

Add the kale to the pan and stir into the soup. Squeeze the lemon into the pan, catching any pips in your spare hand. Leave the soup to simmer for 2-3 minutes. Add the parsley leaves (keeping a few aside for garnish) to the pan and stir to combine. Taste the soup and season to perfection with salt and lots of pepper.


Indian spiced tomato soup

bowl of thick soup on plate

The perfect pick for the chilly weather we’re experiencing right now! The lush spices will warm you up and the tomatoes ensure you get that little extra boost of vitamin C! Ticks all the boxes!


1kg cherry tomatoes

2tsp extra-virgin olive oil, plus extra for drizzling

1⁄2 fresh red chilli

2 garlic cloves

3 small green cardamom pods

1⁄2tsp cumin seeds

1tsp ground coriander

1⁄2tsp ground turmeric

1⁄2tsp cayenne pepper

1tsp ground black pepper

2 small red onions

1tbsp balsamic vinegar

salt and black pepper



 Roast the tomatoes | Tip the tomatoes into the roasting tray | Drizzle over 1 teaspoon of the olive oil and season with salt and pepper | Cut the half chilli lengthways, remove the seeds and add it to the tray | Crush the garlic cloves into the tray (skin on) | Crack open the cardamom pods and add the seeds to the tray | Cover the tomatoes with all the remaining spices | Mix everything around, put the tray in the oven and roast for 15 minutes.

Peel and finely chop the onions | Heat the remaining teaspoon of olive oil in one of the saucepans over a medium heat | Add the onions and a pinch of salt and sauté for 8–10 minutes, stirring regularly | Add the balsamic vinegar and stir for 2 minutes.

Remove the tray from the oven, removing the garlic skins, and put everything in the saucepan, making sure you scrape all the spices in | Stir the contents of the pan to combine | Pour half the contents of the pan into the blender and blitz until smooth (if you prefer a chunkier soup, blend only until roughly textured) | Pour the contents of the blender into a separate saucepan over a low heat to keep warm, then blend the rest of the soup | Garnish with basil leaves, a drizzle of olive oil and a sprinkle of salt and pepper, and serve with bread.


Sweet potato cauli soup

bowl of soup near two pumpkins

Dreamy and creamy, this soup is packed full of nutrients, exactly what you need for back to work and back to school to bolster your immune system!


600g sweet potato

400g cauliflower

1tsp cumin seeds

2 onions

2 large cloves garlic

2 inches ginger

2 tsp cumin

1tsp turmeric

1tsp smoked paprika

½tsp cayenne pepper

1tsp chilli flakes

40g tomato puree

400g tomatoes

1L veg stock

100g coconut cream

250g pre-cooked red lentils

250g pre-cooked beluga lentils

40g coriander

150g spinach

1 lemon

Salt and pepper to taste

Rapeseed oil


You will need to preheat oven to 180*C, baking sheet lined with parchment, saucepan.

Peel the sweet potatoes and cut into 3cm cubes, spread the cubes out on a baking tray, drizzle over a little rapeseed oil, sprinkle over a little salt and pepper | Put the baking sheet in the oven and roast the potatoes for 25-30 minutes.

Break the cauliflower into small florets, spread over a baking tray, drizzle over a little rapeseed oil and sprinkle with salt and pepper and sprinkle over the cumin seeds | Put the baking sheet in the oven and bake for 20 minutes until the florets begin to char.

Whilst the potatoes and cauliflower florets are roasting, peel and finely chop the onions | Peel and grate the garlic and ginger | Remove the coriander leaves from the stalks and and finely slice the stalks Dice the tomatoes and roughly chop the spinach.

Warm 2 tbsp rapeseed oil in a large saucepan over a medium heat, add the onions, a pinch of salt and stir for 4-5 minutes to soften | Add the coriander stalks, garlic, ginger and cumin seeds to the pan and stir for 1 minute to release the aromas | Add the paprika, cayenne, cumin, turmeric and chilli flakes to the pan and stir them into the onions | Add the tomato puree and stir for 30 seconds | Pour the chopped tomatoes into the pan and stir for 2 minutes until well mixed and soft.

Pour the vegetable stock into the pan, turn the heat up and bring to a simmer | Add the roasted sweet potato and blend until smooth either with a hand blender or in a food processor | Pour the liquid back into the pan and bring to a very gentle simmer over a low heat | Add the lentils, spinach and ¾’s of the coriander to the pan and stir until completely warmed through | POur the coconut cream into the pan and stir it through | Add the roast cauliflower to the pan, squeeze in the lemon juice, catching any pips in your other hand and fold everything together | Taste the soup, season to perfection with salt and pepper.

Ladle the soup into 4 bowls, garnish with a sprinkle of chilli flakes, coriander leaves and serve immediately with some fresh sourdough bread.


Hearty minestrone

Green Basil Topped Dish in Brown Bowl


2tbsp of olive oil

1 large red onion

2 carrots

1 stick celery

150g celeriac

150g swede

400g swiss chard

1 large garlic clove

1 400g can green lentils

1 can plum tomatoes

10g thyme

4 sage leaves

1 bay leaf

750ml vegetable stock

50ml white wine

10g parsley

(Parsley Pesto Ingredients)

25g parsley

20g toasted pine nuts

1tsp of white miso

3tbsp of extra virgin olive oil (tester to adjust quantities)


Peel, trim and roughly chop the red onion and carrots | Slice the celery in to similar sized pieces | Peel and grate the garlic | Peel and roughly chop the celeriac and swede in to 1 cm pieces | Shred the swiss chard leaves in to thin strips and roughly chop the stalks | Drain and rinse the lentils | Remove the thyme, sage and parsley from the stems and roughly chop

Heat the olive oil in a large saucepan, place the carrots, onion and celery in the pan and fry over a low/medium heat until soft | Add the celeriac and swede and cook for a further 15-20 minutes | Add the chard and garlic to the pan and cook for a further 2-3 minutes | Add the chopped thyme and sage to the pan and stir through | Once all the vegetables are soft, add the lentils, tomatoes, stock, wine and bring to the boil

Taste the soup and season to perfection with salt and pepper | Cover and simmer for 13-15 minutes

While the soup is cooking, make the parsley pesto | Add the pine nuts to the blender and blitz into a meal | Add the rest of the ingredients and pulse until the ingredients come together into a textured pesto | Place half the pesto in a sealed container and save for another day

When the soup is ready, place half the pesto in a bowl, add the remaining pesto and scatter with parsley | Pour the remaining half of the soup into a sealed container, let it cool down to room temperature and place the container in the fridge ready to be reheated and eaten for lunch later in the week (make sure it’s piping hot)


Carrot & Coriander Soup

Green Leaf Vegetable on White Ceramic Bowl


10 carrots

4 cloves Garlic

Salt & Pepper

Olive Oil (for roasting)

1tbsp Olive Oil (for frying)

1 White Onion

2 inches Ginger

3tbsp Coriander (Cilantro) stalks

1tsp Cumin

1tsp Ground Coriander

4 cups (1 litre) Vegetable Stock

Small bunch Coriander

1/4 cup soy cream

Garnish: Black Pepper, Coriander & Soy Cream


For the carrot and coriander soup, start by roasting the carrots and garlic, with a drizzle of olive oil and some seasoning, for 30 minutes at 200°C. Whilst their roasting, fry off the white onion in a frying pan until translucent. Add the ginger and coriander stalks and stir well. Then mix in the ground coriander and cumin. Transfer this over to a larger pan and add the roasted carrots and garlic (remove the skins!). Add the vegetable stock, simmer for 10 minutes, and whizz using a hand blender. Stir in the soy cream and coriander, and serve with a drizzle of soy cream, some black pepper, and more coriander if you wish.


We know as well as anyone how much of a pain cooking can be, especially after a long day when you just want something quick and simple. It's happened to us many a time — before you know it, 6 o'clock has rolled around and spending an hour or two in the kitchen preparing a tasty meal is the last thing you want to do.

That's why we've put together this little list of 10 recipes which you can keep in rotation, making sure that even on your lazy-days, you'll at least enjoy a delicious, stress-free, home-cooked meal.

Chicken Pesto Salad

This recipe is the definition of quick and easy. The beautiful combination of all the delicious, staple ingredients mean that while this dish scrimps on time, it definitely doesn't scrimp in flavour.

Turkey Burgers with Guacamole

A healthy option that will leave you satisfied time and time again. We recommend serving with sweet potato fries and a garlic-mayo dip for ultimate satisfaction.

Pork Stroganoff

Another family-favourite which you can whip up in under 30 minutes, making it an ideal midweek meal.

Thai Chicken and Basil Sizzle

This dish is packed full of Asian flavours, from the garlic and chilies to the ginger, basil and lime. Make sure to omit the chillies if you're serving this meal up to kids or spice-averse friends and family though.

Easy Peasy Mac and Cheesy

This sumptuous dish of cheesy, carby heaven is just what you need at the end of a long day, after a gruelling work week or for just a regular Tuesday night. 

Vegetarian Express

This vegetarian stir-fry is a super easy meal to whip up, even for a beginner. It requires very few, basic ingredients that are sure to satisfy the taste buds.

One Pot Egg and Tomato Sauce Supper

If you're looking for something different then this is definitely the recipe to try. Plus, who doesn't loving having eggs for dinner?

Sticky Ginger Pork Chops

Pork chops are a great dish to add to your recipe repertoire — especially these delicious, ginger and honey glazed ones! Best served with greens and rice.

Cauliflower Ham and Cheese Bake

We love that this dish is so quick to put together taking only 15 minutes. Once it's all prepped, simply whack it in the over for another 15 minutes and then it's time to tuck in.

Spicy Beans on Toast

This gourmet twist on a comfort-food classic is just what you need in your life. Whether it be a regular week-night, a brunch date or a midnight snack, this foolproof recipe is perfect for any occasion.



Mince pies are an absolute STAPLE of the Christmas dessert table. Always the first things to go at parties, these seasonal treats are snapped up during the festive season.

They look simple enough, so why are they so intimidating to bake? Is it the mincemeat? Are we worried about pulling a Rachel Green and making a beef trifle?

Well fear not. BBC's Good Food's Orlando Murrin’s mince pie recipe is so easy, not even Rachel could mess it up!


225g cold butter, diced

350g plain flour

100g golden caster sugar

280g mincemeat

1 small egg, beaten

icing sugar, to dust


1. To make the pastry, rub the butter into the flour, then mix in the golden caster sugar and a pinch of salt.

2. Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.

3. Heat the oven to 200C/180C fan/gas 6. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.

4. Spoon the mincemeat into the pies. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.

5. Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. Will keep frozen for up to one month.

6. Brush the tops of the pies with the beaten egg. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack. To serve, lightly dust with the icing sugar. Will keep for three to four days in an airtight container.


When practising a plant-based diet, one of the trickiest aspects is how it affects dinner time. Lunch and breakfast are pretty easy, but when you want something substantial, several factors come into play; a)you need it to fill you , b) is it healthy and c) won’t take forever to make.

Cooking the same things over and over can get boring and when you're constantly looking for inspiration, dinner time can become something to be dreaded, instead of a chance for you to switch off and enjoy making a nutritious meal for yourself.

To save you the stress, we’ve checked out BOSH’s amazing vegan recipes and picked out this crowd-pleaser Mac and ‘Cheese’ recipe, that is not only healthy and can be whipped up in minutes but will be undeniably popular with picky eaters! Win, win win!

Check out below for ingredients and instructions!



750ml Unsweetened plant-based milk (

50g Cashews

Olive oil

1 Clove garlic

40g Plain flour

100g of Vegan cheese

3tbsp Nutritional yeast

2tbsp Dijon mustard

300g Macaroni

Salt and pepper

50g Breadcrumbs


Boil water in a saucepan and add macaroni. Leave to boil and soften for about 8 minutes before draining.

Place unsweetened plant-based milk and cashews into a separate saucepan and heat until lightly bubbling.

Place milk and cashews into a blender and blast until it is totally creamy and smooth.

Next heat a little olive oil in a pan and add garlic, ensuring you don’t burn it.

Add the flour to the pan, stirring with oil and garlic to make a roux with a paste-like texture.

Gradually add milk and cashew blend into the pan over a low heat. Mix gently to create a creamy, thick sauce, stirring away any lumps.

Mix in the vegan cheese, nutritional yeast and Dijon mustard and stir in to create a really cheesy texture. Add cooked macaroni and set to one side.

In another pan, add olive oil and breadcrumbs together. Sprinkle a pinch of salt and pepper over it. Allow them to brown and then spoon them over the Mac and ‘Cheese’ mixture.

Serve and no one is any the wiser!



2020 has taken a lot away from us. And yet, in some ways, it’s given us a lot too. The chance to slow down. To appreciate each other, what we have and our health. And of course, baking banana bread.

We’ve all rediscovered things in ourselves and each other that have gotten lost in the rush of routine. It’s important to carry these things through now, as we find ourselves slowly emerging from lockdown. Whether that’s your new habit of making time for yourself, appreciating the little things, or even the baking in the run up to Christmas. In fact, especially the baking.

Baking is something that brought joy during a tough time in our lives are and whipping up a batch of gingerbread cookies and icing them is definitely a perfect excuse to practice it now. Whether it’s with your kids, your friends or your flatmates, this is the perfect way to make memories and get into the Christmas spirit.

No gingerbread cutters? No problem! We’ll show you how to make your own in custom styles, using things from your kitchen cupboards!

Gingerbread Cutter Guide

What You’ll Need: Heavy-duty foil, scissors, ruler, stapler, drawing or printed template

  • Start by sketching the outline of the shape you want to make on a piece of paper. Go classic with the traditional gingerbread man or spice things up with some of our inspo ideas below!
  • Tear off a sheet of heavy-duty foil about 30cm wide. Fold it in half length-ways and crease the fold. Then lay it flat again.
  • Fold the outer edges towards that centre line and then bring those edges in two more times.
  • Finally, fold straight down the middle again, using your ruler to really flatten down the strip. Your strip of foil should be fairly thick and firm by this point.
  • Trim the foil’s ends so they are straight-edged and then insert one end into the other and staple shut.
  • Shape your foil around the template made earlier. Rounded objects like spoons or pencils can help with the curving parts! Cut away any length not needed.
  • Make gingerbread!

Gingerbread recipe


225g butter                                         

250g plain flour

1 egg                                                  

180g brown sugar

2tsp ground cinnamon                        

2tsp ground ginger

1tsp ground clove                               

1 pinch salt

2tsp nutmeg


  • Blend the butter and brown sugar together in a bowl until combined.
  • Whisk egg and add to the mixture, stirring in.
  • Add ground ginger, nutmeg, cinnamon, salt and clove to the mixture and combine well.
  • Add two drops of vanilla essence and combine well.
  • Mix flour in until mixture has a crumbly texture.
  • Sprinkle flour on a flat surface and dust some over your rolling pin. Transfer mixture onto floured area and roll it out.
  • Cut out your desired shapes and place on parchment or baking paper on a wide flat baking pan.
  • Cook at 175 degrees Celsius for 10-12 minutes, checking them every 5 minutes.
  • Leave to cool and decorate!


Here are some of our favourite designs for some inspiration. What did you make? Show us your creations below in the comments!


This recipe is taken from the wonderful new gluten free baking book "Baking from the Heart" by Soraya Quigley also known as Cozebakes.   It's a wonderful collection of gluten free recipes for coeliacs or those with a gluten intolerance.  That said, the recipes are all so well thought out and perfected that the anyone would enjoy these recipes.   This is a wonderful gift for the baker in your life. 

Buy this book here

These gluten free chocolate brownies are really delicious, you would not know the difference at all (I promise) and have a nice soft centre with the added bonus of chocolate drops for something extra squidgy. Warning : these are addictive and I take no responsibility at all for their deliciousness!

If you want to make this recipe a dairy free one too, then replace the margarine/butter with a dairy free spread or plant based spread.

The recipe calls for an 18cm x 27cm shallow baking tin. I used one of the Lakeland disposable foil trays so I only lined it with parchment but if you’re using a baking tin, you need to grease and line it. If you leave the parchment so there’s a little over the edge of the tin, it lifts out easily.

Bake with love

Soraya x

Gluten free brownies

Preheat the oven to 180C or 160C fan, Gas 4.


225g margarine or butter (dairy free if needed)

100g caster sugar

100g brown sugar (recipe says 300g but I like to reduce if I can and this can take it)

3 large eggs, beaten

1 + 1/2 tsp vanilla extract

120g wheat & gluten free plain flour (I use Dove’s Farm)

1 tsp xanthan gum

1/2 tsp salt

75g cocoa powder

100g good quality chocolate drops or chunks (dairy free if needed)


Beat the butter and sugar together until light and fluffy. Gradually add the beaten eggs and vanilla extract on a slower speed mixing well between each addition.

Fold in the sifted flour, xanthan gum, salt and cocoa powder until a metal spoon until it’s all well combined. Stir in three quarters of the chocolate drops/chunks.

Spoon the mix into the prepared baking tin and level off. Sprinkle the rest of the chocolate drops over the top of the mixture.

Bake for 40/43 minutes. Check the brownies and put a skewer into the middle. They are ready when the skewer comes out a little tacky. Don’t overcook them as they won’t by fudgy and brownies will always firm up as they cool.

Remove from the oven and leave to cool in the tin. Once cooled, lift out and cut into squares.


If you're hoping to be a little healthier than usual then you just need to try this delicious cheesecake. It is the perfect summer treat, especially when it is strawberry season!


Preparation Time
15 minutes

Cooking Time
40 minutes


450g light soft cheese

350g quark

3 eggs

25g sweetener

3 tsp vanilla extract

12 Aldi Harvest Morn Benefit 70 Cal Cereal Bars (or any equivalent of Slimming World approved cereal bars)

Strawberries, to decorate


1. Break up the cereal bars and place in a microwave proof bowl. Microwave for 30 seconds until soft. Transfer into a lined round 15 to 20cm spring form cake tin and press down to create an even surface. Refrigerate.

2. Heat the oven to 180°C.

3. Place the light soft cheese, quark, sweetener, eggs and vanilla extract in a large mixing bowl and whisk until smooth.

4. Pour the cheesecake mixture onto the base and bake for 35 to 40 minutes (if browning on the edges too soon, cover the top with some tinfoil until the time is up).

5. Remove from the oven, let cool then remove from the tin and place in the fridge until completely cold.

6. Decorate with strawberries and serve immediately.


We’re all wining and dining at home for a bit longer, but that doesn’t mean we have to compromise on the best quality food – and with the sunny weather, Aldi has a whole range of BBQ favourites and recipes that the whole family can get involved in! Stock up now in time for the next few weekends of sunshine.

Why not try these delicious chicken fillets with Italien sauce for dinner this evening?

Serves: 4 people

Prep time: 10 minutes

Cooking time: 20 minutes


1 pack Chicken Mini Fillets

500g Passata

3 cloves Garlic

20g fresh Basil

3 tbsp Olive Oil

2 Courgettes – €0.49 per 500g at Aldi from May 28 – June 3




1. Place the passata into a medium saucepan.

2. Crush 2 of the garlic cloves and add to the pan.

3. Bring to the boil, then simmer gently for 15 minutes, stirring regularly.

4. Finely chop 10g of the basil.

5. Remove the sauce from the heat.

6. Stir in 1 tablespoon of olive oil and the chopped basil.

7. Add salt and pepper to taste.

8. Thinly slice the courgettes lengthways.

9. Season with salt and pepper, drizzle over 1 tablespoon of oil and add a crushed garlic clove.

10. Season the chicken fillets with salt and pepper.

11. Drizzle over 1 tablespoon of oil.

12. Barbecue or grill the chicken and courgettes, turning halfway through, until cooked.

13. Place the sauce into a serving bowl and put the chicken and courgette on top.

14. Sprinkle over fresh basil.