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Four quick and easy recipes for adults and children alike | Food


Magic pizza (pictured above)

Prep 10 min
Cook 15 min
Serves 2 adults + 2 children (makes 6 pizzas)

10 tbsp gram flour
240–300ml cold water
Olive oil
12 cherry tomatoes, diced
1 courgette, grated
1 large handful grated cheddar
1 tsp dried oregano

Sift the flour into a mixing bowl, ideally one with a pouring lip. Add the water gradually and whisk, stopping when you have a pourable batter.

Heat a generous splash of olive oil in a frying pan. Once hot, poura 10cm circle of batter into the pan. Fry for 60 seconds or so then flip, cooking the pizza base until it’s golden on both sides, then transfer to a baking tray. Repeat using the rest of the batter.

Scatter all the bases with the tomato, courgette and cheese. Load them as generously as you like. Add a pinch of dried oregano and a squiggle of olive oil to the top, then slide the baking tray under a hot grill for a couple of minutes, until the toppings are golden, but be careful not to let pizza’s edges burn. Slice and serve immediately.

Raspberry macaroon porridge

Prep 2 min
Cook 8 min
Serves 2 adults + 2 children





Beth Bentley’s raspberry macaroon porridge.



Beth Bentley’s raspberry macaroon porridge.

8 tbsp porridge oats
1 x 400ml tin coconut milk
12 raspberries (fresh or frozen), squished

Put the porridge oats and coconut milk into a small pan. Put the pan on a gentle heat and stir continuously as the milk warms. After seven or eight minutes, the oats will be soft and creamy. Just before serving, add the raspberries and stir. Pink porridge!

Baby green curry

Prep 20 min
Cook 20 min
Serves 2 adults + 2 children





Beth Bentley’s baby green curry.



Beth Bentley’s baby green curry.

1 tsp coconut oil
1 butternut squash, diced
1 × 400g tin chickpeas, rinsed
½ x tin coconut milk (200ml)
1 mugful of cold water
1 tsp salt-free vegetable stock

For the curry paste
2–3cm fresh ginger
, peeled
1 garlic clove, peeled
½ red onion, roughly diced
Handful of coriander (stalks and leaves)
1 tsp low/no-salt Thai fish sauce
4 tbsp water

Put all the curry paste ingredients into a blender and whiz until smooth. Warm the coconut oil in a medium saucepan and add the paste. Heat gently for two minutes, then add the butternut squash and chickpeas. Stir, coating everything in curry paste, then add the coconut milk, water and stock. Bring to a simmer and cook for 12–14 minutes, lid on.

Using a potato masher, softly mash the mixture to break down the squash and chickpeas, achieving a creamy-textured curry that you won’t need to put through the blender. Serve family-style over rice. Grownups can top theirs with sliced fresh chilli, lime juice and soy sauce.

Yoghurt bark

Prep 5 mins
Freeze 2 hours
Serves 2 adults + 2 children





Beth Bentley’s yoghurt bark.



Beth Bentley’s yoghurt bark.

2 mugs Greek yoghurt
½ banana
1 large handful chopped soft fruit ( strawberries, raspberries, blueberries, blackberries)

Put the yoghurt and banana into a blender and whiz until smooth. Spread into a shallow dish – I use a deep rectangular baking tray to achieve 1cm thickness – that you’ve lined with clingfilm. Scatter the berries evenly over the top, pressing some in and leaving others on the surface.

Freeze for two hours, then use the clingfilm to lift the bark from the dish and break it up into shards as big or small as you like.

Spare pieces will keep in the freezer for a month. If you’re concerned about the berry pieces, whiz them into the yoghurt-banana mix to create smooth bark with the same nutritional goodness.

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