Frozen choc-dipped kiwi
Melt dark chocolate in the microwave in 20 sec bursts until smooth. Pat thickly sliced peeled kiwi dry with kitchen paper, then dip the fruit half-way into the melted chocolate. Lay on a tray lined with baking paper and pop in the fridge for at least 1hr. These can be frozen for a cold chewy treat as well. Make a batch of these for snacks for the week.
Pasta with pesto and cherry tomatoes
Cook a couple handfuls of penne pasta until soft, then drain. Mix in a spoonful of Free From green pesto, splash of oil and black pepper, along with a handful of halved cherry tomatoes and some grated Creamfields red Leicester cheese. This pasta can be served warm or cold as a pasta salad, so why not make a double portion and save half for another day?
Pan-fried sausage and cabbage hash
This sausage hash is like a hug in a frying pan. Potato, cabbage, onions and red pepper bulk it out and it’s seasoned with mixed herbs and garlic granules. Simple but oh-so-satisfying. Find the recipe here.