Home-made Chicken Nuggets in a Crunchy Flax and Corn Coating


Children will love helping to make these easy chicken nuggets, which are delicious dunked in a sour cream and chive dip.


Serves: 4


Ingredients 125g


4 tbsp 2


400g 500g 350g


Nature’s Path Organic Mesa Sunrise multigrain flakes plain flour


medium eggs, beaten


pack of Waitrose Chicken Breast Chunks Jersey Royal new potatoes, scrubbed frozen peas and runner beans


½ x 200g tub of Fresh Dip Sour Cream & Chives


Method 1. Preheat the oven to 200C, gas mark 6. Put the multigrain flakes in a plastic bag and tie the top. Use a rolling pin to crush the flakes into small crumbs.


2. Tip the flour, beaten egg and crushed flakes into three separate shallow bowls. Dip each chicken chunk in the flour, then dip in the egg and finally the crushed flakes.


3. Place the coated chicken on a baking tray lined with baking parchment and cook for 20-25 minutes, turning once, until the coating is lightly golden all over and the chicken thoroughly cooked.


4. Meanwhile, cook the potatoes in boiling water for 15 minutes or until tender, adding the peas and beans for the last 2-3 minutes. Serve the chicken nuggets with the dip, the peas and beans, and the Jersey Royals, topped with a knob of butter.


Tuna Pasta Bake


Comfort food doesn’t get better than this tuna and broccoli pasta bake!


Ingredients: 2x185g 400g 150g 1


225g 225g 1tbsp 2tbsp 50g


1tbsp cans tuna


can cherry tomatoes broccoli


red pepper pasta


Mascarpone tomato puree breadcrumbs


Cheddar cheese oil


Method: Plunge the broccoli into a pan of boiling water for 3 minutes, cool under cold running water and drain. Cook the pasta as directed on back of pack. Heat the oil in a wok or deep sided frying pan and stir-fry the red pepper until just soft, stir in the Mascarpone, tomato puree and cherry tomatoes, mix well and heat through.


Remove from heat and stir in tuna, broccoli and pasta. Place in a 1½ litre oven proof dish, sprinkle with breadcrumbs and Cheddar cheese and place under a hot grill until golden brown.


Stuffed Peppers


If you’re wondering what to do with that left over bolognese sauce, why not make stuffed peppers, it makes a quick healthy tea!


Ingredients: 4 Peppers (any colour) left over bolognese sauce 1 packet of microwave rice Cheddar or feta cheese Spray olive oil


Method: Wash, slice off the top and de-seed the peppers.


Place the peppers in a oven proof dish so they stand upright.


Chop up some feta, or grate some cheddar cheese.


Simply layer the bolognese sauce and rice into the peppers and top with the cheese. Then put the pepper tops back on.


Spray lightly with olive oil. Bake in a pre heated oven at 180°c for about 30 minutes.


Small Steps 29


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