Bring life back to your kitchen...
We understand that nutrition and healthy lifestyles can be confusing, especially when you feel limited by your cooking abilities, facilities and the food that you have available.
With our new recipe cards, we are giving people the opportunity to create full and balanced meals that are easily prepared with just a hob or stove - and as little as 6 ingredients!
Take a look at the recipes below and rediscover your love of cooking!
Thinking of donating a food parcel? Check out the ingredients lists below and you can put together fantastic food packages for individuals and families for under £5!
Check out Loughborough University's Guide to Fussy Eating in Lockdown!
 

Ingredients:

2 Tins Peaches (or preferred fruit)

12oz Plain Flour

4oz Porridge Oats

4oz Butter

3oz Sugar

Don't forget, you can freeze the leftover topping!

Peach Crumble
 
Vegetable Savoury Rice

Ingredients:

1 Pack Rice

1 Stock Cube

3 Tins Vegetables

Optional:

Seasoning

Chilli or paprika

 

This recipe is gluten-free and vegetarian as prepared
but always check your labels.
 

Ingredients:

1 Pack Eggs

1 Tin Tuna

2 Tins Vegetables

Optional:

Onion and garlic

Seasoning

Chilli or paprika

 

Tuna & Veg Frittata
 
This recipe is gluten-free as prepared
but always check your labels.
 

Ingredients:

1 Tin Corn Beef

1 Tin Tomatoes

Onion and garlic

Servings Pasta

Optional:

Seasoning

Chilli or herbs

 

Corn Beef Bolognese
Hot Dog and Potato Dinner

Ingredients:

Jar Pasta Sauce

Tin Hot Dogs

Tin New Potatoes (or fresh, boiled potato)

1 Tin Mixed Beans

2 Tins Vegetables

Optional:

Onion

Seasoning

Chilli

 

 
This recipe is gluten-free as prepared
but always check your labels.
Make this vegetarian by eliminating the hot-dogs!

Ingredients:

Tinned Tomatoes

Pasta

Onion and Garlic

Bacon (Optional)

Tinned Vegetables/Tinned Meatballs

Salt and Pepper (Paprika Optional)

This recipe is vegetarian if you choose tinned vegetables instead of bacon/meatballs.
Tomato Pasta

1. Fill a deep saucepan with water and add your pasta with a pinch of salt. Place on your hob (turned on to max). Allow this to start boiling, then turn to a lower heat until the pasta is cooked (usually 10-15 mins). You can make your sauce while this cooks. 

2. If you are using bacon, fry your rashers in a pan with a splash of oil. Or, you can microwave your bacon for 1.5 mins per rasher (e.g. 4 rashers for 6 mins). When cooked, chop into small pieces and set aside.

3. Chop your onion and two cloves of garlic into small pieces and cook in the pan with a splash of oil for a few minutes, stirring to make sure they don't burn.

4. Add your tinned tomatoes to the onions and garlic. Add a splash of water to loosen the sauce. Add salt and pepper to your liking. Add paprika if you have it. Continue stirring as this cooks.

5. Add your tinned vegetables or tinned meatballs alongside your bacon if you are using these. Cook for a further 5 minutes or as directed on your tins.

6. Keep an eye on your pasta. When it is cooked, drain it and add to your sauce mixing well. Serve piping hot. Add cheese, a bit of chilli or more seasoning if you like!

 

Want more? Add chicken (not veggie) or peppers!

You can reheat this once, if you are not using meatballs.

 

Ingredients:

Tinned Tomatoes

Rice

Onion and Garlic

Tinned Kidney Beans

Tinned Vegetables (Sweetcorn best)

Salt and Pepper

(Lime and Cumin Recommended)

Mexican Rice

1. Fill a deep saucepan with water and add your rice with a pinch of salt. Place on your hob (turned on to max). Allow this to start boiling, then turn to a lower heat until the rice is cooked (usually 16-20 mins).

2. You can make your sauce while this cooks.

3. Chop your onion and two cloves of garlic into small pieces and put in another pan with a splash of oil for a few minutes, stirring to make sure they don't stick.

4. Add your tinned tomatoes to the onion and garlic. Add your salt and pepper as well as cumin if you have it. Taste and add more if you like. Continue stirring.

5. Add your kidney beans and tinned vegetables (sweetcorn is best).

6. Keep an eye on your rice. When it is cooked, drain the water from it and add the sauce to your rice, mixing well. Squeeze in your lime.

7. Serve piping hot. Add cheese, a bit of chilli or more seasoning if you like!

 

Want more? Add chicken (not veggie) or peppers!

You can reheat this once, if you are not using meatballs.

This recipe is vegan and gluten free as prepared,
but always check your packaging.
 

Ingredients:

Tinned Tomatoes

Rice

Onion and Garlic

Tinned Chickpeas

Tinned or Fresh Spinach

Salt, Pepper and Curry Powder

This recipe is vegan and gluten free as 
prepared, but  always check your packaging.
Chickpea Curry

1. Fill a deep saucepan with water and add your rice with a pinch of salt. Place on your hob (turned on to max). Allow this to start boiling, then turn to a lower heat until the rice is cooked (usually 16-20 mins). You can make your sauce while this cooks.

2. On a chopping board, chop your onion and garlic into small pieces. In a pan, with a bit of oil, cook the onion and garlic until slightly brown. Stir frequently.

3. Add your tinned tomatoes and chickpeas into the pan, on a medium to high heat. Add a splash of water to loosen the sauce.

4. Season the sauce with salt and pepper. Add in the curry powder to your taste. If you have other spices or chillies, you could add these too. Simmer for 5 minutes

5. Add your tinned or fresh spinach and simmer for a few more minutes, stirring regularly.

6. When your rice is cooked, drain and rinse it, before serving with your chickpea curry.

 

 

 

Want more? add chicken (not vegan) or sweet potato!

You can reheat this in a microwave once.

 

Ingredients:

Tinned Potatoes (Approx 550g)

6 Eggs

Onion

Tinned Vegetables

Salt and Pepper

Bacon (Optional)

1. On a chopping board, slice your tinned potatoes (drained) and chop an onion into small pieces. 

2. In a deep frying pan, cook the onion in a splash of oil until nicely brown. Stir regularly to stop from sticking.

3. If you are using bacon, chop into pieces and cook with the onion.

4. While that cooks, crack 6 eggs into a bowl and whisk together. Add salt and pepper to your liking. You can add tinned vegetables and mix in.

5. Turn the heat to low and make sure there is enough oil left in the pan, or else the frittata may stick and burn.

6. Carefully add the sliced potato to the pan, evenly distributed. 

7. Pour your eggs over the potatoes and onions in the pan.

8. Cook for 15-20 minutes until there is no runny egg on top. With a slice or even just a fork, test around the edges to make sure it is not sticking or burning. If it is, you need to lower the heat. 

 

Want more? Serve with a fresh salad!

You can reheat this once.

Spanish Frittata
 

Ingredients:

Tinned Tomatoes

Pasta or Rice

Onion and Garlic

Tinned Kidney (Or Any) Beans

Tinned Sausages

Salt, Pepper and Fresh Herbs

1. Fill a deep saucepan with water and add your pasta or rice with a pinch of salt. Leave to boil (heat on max).

2. When boiling, turn heat to medium and let simmer until cooked.

3. While this cooks, chop your onion and garlic and add to a separate pan with some oil. When these have cooked for five minutes, add your tinned tomatoes. stir together. Add a splash of water to loosen the sauce.

4. Drain your sausages and chop into bitesize chunks. Drain your beans. Add both to the tomatoes.

5. Add your salt, pepper, and mixed herbs (to your liking) then stir together well.

6. Let this simmer on a low to medium heat for 10 minutes, stirring regularly.

7. Keep an eye on your pasta/rice. When cooked, drain and rince with boiling water. Serve a portion of your rice/pasta with a hearty serving of stew.

 

 

Want more? Add extra vegetables like red pepper or spinach to the stew!

 

Top tip: if you haven't got pasta or rice, try adding tinned potatoes, sliced.

Sausage Stew
Sausage Stew
 

Ingredients:

Bread

Baked Beans

Onion and Garlic

Tinned New Potatoes

Salt and Pepper

Parsley (Optional)

1. To make breadcrumbs, you will need to leave 2-3 slices of bread out to dry for the best part of a day or toast it. Smash in a food bag.

2. In a bowl, mash the tinned potatoes (drain first if needed). To this, add your tin of beans - you may want to drain some of the sauce.

3. Add some parsley to your taste, as well as salt and pepper.

4. Mash together so that there are some whole and some mashed beans. If you like, add chilli flakes for a kick.

5. Chop your onion and 2-3 cloves of garlic. Place in a frying pan with a bit of oil, on medium heat, stirring frequently to prevent burning. When these have cooked, let them cool and add to the bowl with the rest of the mixture.

6. With washed hands, shape your burger patties and coat with your breadcrumbs. If your mixture is too wet from the baked beans, add some breadcrumbs to the bowl and mix.

7. Fry in your pan with a little oil until your burgers are nicely browned and crispy.

Want more? Top with cheese or bacon (not vegan).

Serve in buns or with salad.

Bean Burgers
This recipe is vegan as prepared, but
always check your packaging.
 
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