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Ham, cream cheese and carrot Wrap

Spread cream cheese (we use Langage Farm Soft Curd Cheese) on the wrap, add some ham, grated carrot, a sprinkling of desiccated coconut (optional), a few sultanas or raisins and a small squirt of lemon juice. Fold over the sides and roll the wrap. Cut into slices or in half. Don’t be afraid to play with different ingredients, always making sure your child is familiar and likes at least one of the ingredients you choose.
1. Spread cream cheese 2. Add some ham 3. Add grated carrot 4. Add raisins
5. Fold over the sides 6. Roll the wrap 7. Cut into slices

Salmon Pitta Bread

  1. Grill each side of the pitta bead for 1 minute to allow it to open.
  2. Take some cold salmon (this can be baked in the oven at 180c for about 5-7 minutes previously and allowed to cool).
  3. Flake the salmon with a fork and mix with a spoonful each of natural yogurt (we use Langage Farm Live Natural Yogurt) and mayonnaise, and a squirt of lemon juice.
  4. Fill the pitta with the mixture and add some parsley or coriander on the top to add colour.

Pear and Walnut Mayonnaise

  1. Cut and core a couple of seasonal pears mix with a spoonful each of natural yogurt and mayonnaise, and a few roughly chopped walnuts.
  2. Serve on a salad leaf such as Little Gem or Chicory.
  3. Crumble a little cheese on the top – we use St. Agur, a mild blue cheese. Cottage cheese will make a tasty alternative.

Chicken Breast with Lemon

  1. Place chicken breast in a roasting pan.
  2. Season to taste and lay 2-3 slices of lemon on each breast.
  3. Cook in the oven at 180c for about 20 minutes.
  4. Allow to stand.
  5. When cool, slice thinly (you should get 12-14 slices per breast depending on size).
  6. Take a slice of ciabatta bread, toast lightly on one side, and place a slice of the chicken on the un-toasted side together with some cooked lemon as garnish.

Roasted Seasonal Vegetables

This is probably the most versatile of the dishes we prepared. You can use almost any vegetable, we use seasonal as they are cheaper, a better flavour and easier to source.


  • Onions – red and white,
  • carrot (scrubbed),
  • sweet potato (peeled),
  • butternut squash (seeds removed),
  • parsnip (peeled),
  • celeriac (peeled),
  • whole garlic cloves and peppers (any colour with seeds removed).



  1. Chop all the vegetables to even sizes to ensure even cooking.
  2. Place in large roasting tin, and sprinkle with olive oil and Herbs de Provence.
  3. Season to taste.
  4. Cook in the oven at 180c for 15 minutes, remove, mix, and add courgette, tomatoes and celery if using.
  5. Return to the oven for another 5-7 minutes.

The vegetables can be cooled and stored in a fridge for 2-3 days. They can be added to cooked, cooled pasta for a packed lunch. For a quick side dish why not try sprinkling with a cheese of your choice and baking for 15 minutes in a hot oven and serving with some lemon chicken or salmon.

Fruit Salad

This can be prepared the night before and will keep in the fridge for 2 -3 days. We use orange (peeled and segmented), grapes, plums and kiwi. Apples and pears can be used but these need to be covered with a little lemon juice if being kept overnight to prevent discolouring. This can be done by putting the apple and pear in a food bag with a squirt of lemon juice and shaking to ensure even coverage. Any fruit can be used, though avoid bananas unless the salad is being eaten immediately. Oranges will provide their own juice, however a small amount of fresh fruit juice can be added to the fruit if not using oranges. Serve on its own or with a large spoonful of natural yogurt for a tasty breakfast or after school snack.

Richard's Buttermilk Scones (recipe from Richard Hunt, Devon Scone Company)

Ingredients (makes 20 large scones):

  • 1kg Strong Plain flour

  • 75gm Baking powder

  • 125gm Unsalted butter

  • 125gm Milk powder

  • 125gm Caster sugar

  • 750ml buttermilk

  • Egg to glaze



  1.  Preheat the oven to 190c, Gas Mark 7 or 175c for a fan-assisted oven

  2. Rub the butter into the dry ingredients until it resembles breadcrumb like texture

  3. Gently add the buttermilk and work into a soft dough, do not overwork or the dough will become tough

  4. Roll out gently to 1 and a half inches thick and cut with a straight cutter

  5. Glaze with beaten egg and bake for 15-20 minutes until well risen and golden brown



This is a great way of using up leftover potatoes and vegetables. 



  1. Sauté some courgettes in a little olive oil and a little seasoning, remove and drain.
  2. Meanwhile put a few sundried tomatoes into a bowl of boiling water and leave for 10 minutes.
  3. Beat 4 eggs. We used cold roast potatoes and parsnips and mixed these with the courgettes, tomatoes and eggs.
  4. Put a little olive oil into a large frying pan and cook for 3-5 minutes until you see it firming up.
  5. Carefully turn onto a plate and put back into the pan to cook the other side.
  6. Serve hot with a salad or allow to cool and slice for lunchboxes.

You can add cooked ham, cheese and any other leftover vegetables, providing several different options.

Banana and Date Loaf (recipe from Jacques Marchal)

  • 225g / 8oz / 2 cups of Self-raising flour
  • 100g / 3.5oz Butter, cut into small pieces
  • 125g / 4.5oz Stoned Dates chopped
  • 2 Bananas, mashed roughly
  • 2 Eggs, beaten lightly
  • 3 Tablespoons of Honey

  1. Grease a 900g / 2lbs loaf tin and line the base with baking parchment.
  2. Sieve or strain the flour into a mixing bowl.
  3. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
  4. Add chopped dates, bananas, beaten eggs and honey into the dry ingredients. Mix together.
  5. Spoon the mixture into the prepared loaf tin and level the surface with the back of a knife.
  6. Bake in a pre-heated oven at 160C / 325F / Gas Mark 3 for about one hour or until golden and a fine metal skewer inserted into the centre comes out clean.
  7. Leave the loaf to cool in the tin then transfer to a wire rack.
  8. Serve the loaf warm or cold, cut into thick slices.
This tea bread will keep for several days if stored in an airtight container and kept in a cool, dry place

Chicken Pasta Salad (recipe from Peter Gorton)

  • 225g Pasta (fusilli or rotini is ideal)
  • 3 cups of cooked, chopped chicken
  • 1 cup of cubed cucumber
  • 1 cup of chopped celery
  • diced black olives to taste
  • salt and pepper
  • one half mayonnaise
  • one half italian dressing
  • 1 tablespoon of lemon juice
  1. Cook the pasta in boiling water
  2. Mix the chicken, pasta, cucumber, celery, olives and salt/pepper
  3. Whisk dressing ingredients together and then add in the chicken mixture
  4. Refrigerate for at least 2 hours prior to serving

Bruce’s Bread Recipe (recipe from Bruce Cole, Executive Chef at The Moorland Garden Hotel)

  • 550g strong white flour
  • 45g fresh yeast
  • 35g unsalted butter
  • 10g sugar
  • 10g salt
  • 300g water



  1. Combine the flour and water to make the dough then leave for about 30 minutes.
  2. Now add the yeast, butter and sugar and kneed on a lightly floured surface for about 10 minutes until nice and smooth. Now add your salt and kneed for a further 3 minutes. Put the dough into a bowl and let it rise for an hour in a warm area (about 27 °c). Heat your oven to 190°c and place a deep roasting tray in the bottom of the oven to heat up.
  3. When the dough has risen remove from the bowl and roll into a thick sausage shape and divide into three. Cross over each piece to form a plaited loaf. Place onto a baking tray covered with baking parchment and flour and leave to rise for a further 1 hour. Put the bread into the oven and at the same time have 1/2 a pint of water to place into the roasting tray to create some steam. This will help your bread rise and create a crust.
  4. Leave to bake for 35 minutes or until golden brown. Remove and rest on a cooling rack for 20 minutes.
  5. Remember to cover your bread with tin foil over night.
  6. The bread keeps for up to three days and makes great toast.
  7. For the granary loaf 1/2 white flour 1/2 granary flour and substitute sugar with black treacle.
  8. Enjoy your bread making!
  9. If you have any questions about this recipe you can contact Bruce on

Bacon, Cheese and Sweetcorn Muffins (recipe from Peter Gorton)

Ingredients – Makes 12:
  • 85g Polenta
  • 125ml Milk
  • 210g Bacon rashers, finely chopped
  • 4 Spring onions, finely chopped
  • 225g Self-raising flour
  • 1 tablespoon castor sugar
  • 310g can of sweetcorn kernels, drained
  • 125g can of creamed sweetcorn
  • 100g Butter, melted
  • 2 Eggs, lightly beaten
  • 50g piece of cheddar cheese
  • 30g coarsely grated cheddar cheese


  1. Pre-heat oven to 200°c/fan oven 180°c/gas 6
  2. Oil a 12 hole x 80ml muffin tin
  3. Mix polenta and milk in small bowl, cover and let it stand for 20 minutes.
  4. Cook the bacon in a frying pan for a couple of minutes, add the onion to the pan and cook, stirring for another couple of minutes, cool for 5 minutes.
  5. Sift flour and sugar into large bowl, stir in the kernels, creamed corn and bacon mixture. Add melted butter, eggs and polenta mixture. Stir very carefully until just combined.
  6. Spoon a tablespoon of the mixture into each hole of the muffin tin, pushing a small cube of cheese into each and sprinkle grated cheese over each one.
  7. Bake in the oven for about 20 minutes or until muffins are well risen.