Autumn Lamb Tagine

Autumn Lamb Tagine


1 Onion finely diced, 3 cloves of Garlic, 2 Carrot finely diced, 1 handful of dried Apricots,1 tin of Chickpeas, Lamb meat, 1 tin of chopped tomatoes, Fresh Coriander to season, 1 Cinnamon stick, a thumb sized piece of Fresh ginger, 1 tsp Ground cumin, 1 tsp Ground Garam Masala


Heat pan with olive oil, add onions, garlic, carrot and ginger, fry on a medium heat for 5 minutes.

Add the lamb and stir until brown, add the garam masala and cumin stir 3-5 minutes.

Add in the tomatoes, chickpeas and cinnamon stick and simmer for 1h 30mins, stir occasionally.

Add the apricots and fresh coriander, stir through the tagine.

Serve with couscous or rice

Christmas Tree Chocolate Brownies

Christmas Tree Chocolate Brownies

Something delicious to try this Christmas at home. 

  • 7oz dark chocolate (70% cocoa)
  • 5 1/2 oz butter
  • 9 oz sugar
  • 4 eggs
  • 3 oz flour
  • 2 tbsp cocoa powder

Pre heat oven to 160 C / gas mark 4

Melt together the chocolate and butter in a bowl, over a pan of simmering water, until melted and mixed. (remember to stir constantly to avoid the chocolate burning). Set aside to cool and in the meantime whisk the eggs and sugar until they have doubled in volume and are white, creamy and thick. 

Once the chocolate mixture has cooled a little, then fold into the whisked eggs and sugar. Fold in the sieved flour and cocoa into the mixture and stir until combined, but don't over mix. 

Line a shallow 20cm tin with parchment paper and pour in the mixture. Place into the oven and cook for approximately 25 minutes. To check it's ready, place a small knife in the middle when you think it's done and it should come out clean, if not, cook for a further 5 minutes. 

To decorate, use a Christmas tree cutter to cut out the shape and candy canes for the base of the trees. Ready prepared icing pens in different colours can be used to decorate your trees. 


Cheesy sweet potato and parsnip breadsticks

Cheesy sweet potato and parsnip breadsticks

Something delicious to try this weekend - recipe by our chef Ru! 

  • x2 - 30x30cm puff pastry sheets rolled to 1/2cm thick
  • x2 sweet potatoes - chopped
  • x1 parsnip - chopped
  • grated cheddar cheese
  • 1 tbs of butter (melted)
  • Oven temperature 180 C

Pre heat your oven to 180C and roast the sweet potatoes and parsnips in a little olive oil for 20 mins or until soft. Remove from the oven one and allow to cool, then puree until smooth in a blender. 

Lay out the rolled puff pastry and add the puree on top. Sprinkle the grated cheese over the top and add the other layer of pastry on top and brush with melted butter. 

Cut into 1 cm strips and place on a baking tray giving a little twist when you put it down. 

Bake for 15 minutes or until golden brown. 

Beef Chilli with Rice

  • 500g beef mince
  • 1 medium onion
  • 2 carrots
  • 2 sticks of celery
  • 300g tinned mixed beans
  • 1 tsp cumin
  • 1 tsp chilli powder
  • 1 tbs tomato puree
  • vegetable or chicken stock
  • coriander for garnish

In a large pan heat some oil and fry off the onion,  carrots and celery until softened. 

Add in the beef and continue to fry until browned. Add the dry spices and tomato puree and mix through, then add in the tinned mixed beans. Pour in 1 pint of stock and cook for 30 minutes until the liquid becomes thick and the mince has softened.

Serve with rice and fresh coriander.

Noddy's Borlotti Bean Soup

  • 1 medium onion, chopped
  • 2 cloves of garlic, chopped
  • 2 carrots, finely diced
  • 2 sticks of celery, finely diced
  • 500g of dry Borlotti beans
  • 1 pint of stock of vegetable stock

Soak the beans in plenty of cold water, adding 1 tsp of bicarbonate of soda and leave over night.

Heat a large pot with a little oil and fry the onion and garlic until soft. Add the celery and carrot and stir occasionaly until softened too. 

Drain the beans and add to the pot. Cover with vegetable stock and simmer until the bean are soft. Add more water if needed. 

Remove from heat and allow the mixture to cool slightly before blending with a hand blender. The soup can be served chunky, so blend until you're happy with the consistency. 

Serve with Noddy's bread or crispy fried kale. 

Noddy's Hot Cross Buns

Noddy's Hot Cross Buns

  • 300ml full fat milk
  • 50g butter
  • 500g strong bread flour
  • 1 tsp salt
  • 75g caster sugar
  • 1 tbsp sunflower oil
  • 7g or 2tsp of yeast
  • 75g sultanas 
  • 1 peeled cut apple
  • 1 tsp cinnamon
  • 1 egg
  • 75g plain flour

Put the milk and butter into a pan and melt over a low heat. Mix the flour, salt, sugar and yeast together in a mixing bowl and pour in the melted butter and milk mixture. 

Mix, by hand or in a food mixer until the mixture becomes a sticky dough. Knead for approximately 5 minutes until elastic, then leave for 1 hour in a bowl. Knock back and leave for 1 further hour, then separate out the mixture into 15 pieces (depending on size) and roll into a ball shape. 

Place on a baking tray - spaced out. To make the crosses, mix 75g of flour with water until a thick paste. Place in a piping bag and pipe cross shapes onto the buns. 

Cook in the oven at gas mark 6 - 7 or 180 - 190 degrees for 10 - 15 minutes. When cooked, to test, tap the bottom of each bun. It should sound hollow. 

Noddy's Fish Pie

Noddy's Fish Pie

  • 5 to 6 cod fillets
  • 1 cup of frozen peas or mixed vegetables
  • 2kg potatoes (mashed)
  • 600ml white sauce

For the sauce

  • 25g butter
  • 25g plain flour
  • 1 pint of whole milk

Melt the butter in pan on a medium heat. Add the flour and stir in until combined. Pour in the milk and stir continuously until the mixture has thickened. This should take about 8  - 10 minutes.

Meanwhile, place the fish on a tray and bake in the oven at 180C until fish flakes when touched. Remove from the oven and transfer the fish in to an oven proof dish laying the fillets along the bottom. It is not necessary to break the fish up at this stage, as this helps when dishing up. Add peas on the top of the fish fillets and spread or pipe the mash potato on top. Bake for 35 - 45 minutes in 180C oven or until golden brown on top. 


Sweet potato cornbread

Sweet potato cornbread

  • 1 large sweet potato (roasted and pureed)
  • 170g polenta
  • 55g caster sugar
  • 135g plain flour
  • 1/2 tsp bicarbonate soda
  • 1 1/2 tsp baking powder
  • 1/4tsp salt
  • 2 large eggs
  • 175g soured cream
  • 1 tsp vanilla extract
  • 55 g unsalted butter

Makes 1 loaf

Preheat the oven to 190 C

Put the polenta and sugar in a bowl. Sift in the flour, bicarbonate soda, baking powder and salt and mix together. 

In a separate bowl, beat the eggs lightly. Add the soured cream, vanilla and butter and mix together until combined.

Once combined, add the dry mix to the wet mix and add in the sweet potato. Fold the mixture together and place in a lightly greased loaf tin. Bake until golden brown for 55 - 65 minutes. 


Noddy's winter vegetable stew

  • 1 onion chopped
  • 1 tbs chopped ginger
  • 1 tbs garlic
  • 2 tbs curry powder
  • 4 new potatoes cut in half
  • 1/3 butternut squash, diced
  • 200g swede, diced
  • 2 carrots, sliced
  • 1 sweet potato, diced
  • 1/3 cup of frozen peas

In a pan, fry off the onions, ginger, garlic and curry powder with 3 tbs of cooking oil. 

Add all the vegetables and stir briefly before covering with water. Cook over a low heat until the water reduces and thickens and the vegetables are cooked. If needed, top up the water as the vegetables cook. The sauce should thicken once the vegetables have cooked, however, if not add a little cornflour to thicken. 

Add in the peas 10 minutes before ready, this will ensure that your peas don't over cook or discolour. 

Serve with Noddy's warm crusty bread or rice. 

Winter Lamb Stew

Winter Lamb Stew

  • 500g diced lamb (stewing)
  • 1/2 onion
  • 2 large carrots
  • 2 sticks of celery
  • 1 sweet potato diced (or butternut squash/parsnips/swede)
  • 1tbs tomato puree
  • 1 tsp mild curry powder (optional)
  • 1 tsp ground cumin (optional)

In a large pan, fry off your lamb in a little oil until dark in colour. Remove from the pan and add in your onions, carrots, celery and fry until soft. If you are adding spice, now add it now to the other vegetables and stir until completely mixed through. 

Return the lamb to the pot and add the tomato puree, diced sweet potato and cover with water. Simmer for around 1 - 1.5 hours until the meat is soft. (If you find stew is still a bit runny add a tsp of cornflour to thicken) once mixed the dish is ready to serve. 

Serve with rice or potatoes. 

Noddy's Gingebread Christmas Tree

  • 700g plain flour
  • 2tsp bicarbonate of soda
  • 4tsp ground ginger
  • 2tsp ground cinnamon
  • 250g butter
  • 350g light soft brown sugar
  • 2 eggs
  • 8 tbs golden syrup

In a bowl, sift together the flour, soda, ginger and cinnamon. Add the sugar and butter and mix until the mixture resembles bread crumbs. 

Lightly beat together the eggs and syrup in a separate bowl and slowly add to the mixture, until it comes together. Tip out onto a lightly floured surface and knead briefly. 

Using a snowflake cookie cutter, cut out the dough into shape and place on a baking tray. Bake for 10 - 15 minutes at 180C. Once cooked, place on a wire rack for cooling until completely cooled. 

Stack the snowflake shapes onto top of each other using icing sugar to hold them together. One set, lightly dust with icing sugar. 

Butternut squash and potato soup with cinnamon

Serves 4

  • 350g of peeled and diced butternut squash
  • 180g of peeled and diced potatoes
  • 1/2 onion
  • 1 stick of celery, sliced
  • 1200ml of cold water
  • 1/2 tsp cinnamon

In a large saucepan heat 1 tbs of oil and fry the onions and celery until soft.

Add your butternut squash and potatoes together with the water and bring to a simmer. 

Once the butternut squash and potato has softened, add the cinnamon and stir in well. 

Remove from the heat and once cooled blend until smooth and serve with Noddy's home-made bread.

Home-made baked beans

  • 250g dried haricot beans
  • 1L tomato juice
  • 1tsp bicarbonate of soda
  • 1tbs dark brown sugar

Put the dried beans and bicarbonate in a large bowl. Cover with cold water and leave to soak overnight. 

Once soaked over night, strain the beans and put them into a large saucepan. Add the tomato juice and brown sugar and bring to the boil. Once boilling reduce the heat and simmer until the beans are soft. This should take around 2 - 3 hours. If the mixture starts to look a bit thick, add some more water. 

Once cooked, add either fried bacon or worcester sauce for extra flavour or leave plain.  


Noddy's spicy sweet potato and coconut soup

  • 1/2 medium onion, chopped
  • 1 garlic clove, crushed
  • 1 thumb of ginger, grated
  • 1 small chilli, chopped
  • 500g peeled and dice sweet potato
  • 400ml coconut milk
  • 100ml vegetable stock
  • small bunch of coriander

In a pan fry the onion, chilli and garlic until softened. Add in the sweet potato, coconut milk and vegetable stock and bring to the boil.

Gently simmer until the sweet potato has softened and remove from the heat. Pour the contents into a blender and mix until smooth in texture.

Add salt and pepper to taste, then sprinkle with chopped coriander before serving. 

Noddy's chocolate shortbread bunnies

Noddy's chocolate shortbread bunnies

  • 8oz Butter
  • 4oz sugar
  • 11 oz plain flour
  • x1 block of 80% dark chocolate
  • Coloured sprinkles

In a bowl, mix together the butter and sugar until pale and smooth, then fold in the flour until mixed.

Squeeze the mixture into a dough ball and leave to chill in the fridge for around 30 minutes before turning out onto a lightly floured surface.

Rest for a further 15 minutes, then roll out the dough until it is roughly 5mm thick. 

Using a bunny shaped cutter, cut out 12 bunnies (depending on the size of the cutter), placing them on a lightly greased baking tray. 

Cook for 8 - 10 minutes in a pre heated over at 180C or until lightly golden brown in colour. Remove from oven and leave to cool on a wire rack. 

Whilst cooling, place the chocolate in a pyrex bowl and place over a saucepan filled with a small amount of water. Bring the water to the boil and stir the chocolate continuously until melted. Removed from heat and dip one side of the shortbread bunny into the chocolate until coated and place onto a wire rack to cool.

Before completely cooled, add sprinkles for decoration. 

(Makes approximately 12 bunnies)

Noddy's bread recipe

Noddy's bread recipe

Our in house chefs bake bread weekly for the children to enjoy with their homemade nutritious soup and we thought we would share our recipe.

  • 1lb 2oz  Strong bread flour
  • 1tsp       Salt
  • 2tsp      Yeast
  • 1oz        Unsalted butter
  • 75ml      Milk
  • 225ml    Warm water

Oven temperature 180C

Place the ingredients into the mixer with a dough hook and mix together for 5 minutes. Turn out into greased bowl, cover with cling film and leave in a warm place for approximately 1 hour 30 minutes or until the bread has trebled in size. Remove from the bowl and place onto a lightly floured surface. Knock back, cut into 2 pieces and roll into shape. Place on a tray with parchment paper, mark the bread with a knife and sprinkle flour lightly on top. Leave to rise for approximately 1 hour then place in the oven and cook for 15 minutes. Remove from oven and place on a baking rack until cooled or warm. 

Noddy's chocolate covered clementines

Noddy's chocolate covered clementines

  • 7 - 8 medium clementines
  • 4oz dark chocolate, finely chopped
  • Sprinkles
  • Baking sheet covered with parchment paper

Peel and segment the clementines. In a small bowl melt the chocolate and dip each segment in. Place them onto the lined baking sheet. Add any sprinkles at this stage and leave to set until the chocolate hardens.