As the temperature starts to rise, tuck in to these deliciously light dishes for a refreshing supper for all of the family to enjoy.
Chicken and Sweetcorn Quesadillas
½ tsp sweet paprika
1 chicken breast, sliced into thin strips
1 tomato, sliced
4 spring onions, sliced
4 tbsp sweetcorn
50g cheddar cheese, grated
4 small tortilla wraps
Mix the paprika, chicken and seasoning together.
Heat a little oil in a pan. Fry the chicken until brown and cooked through. Set aside.
Put one wrap in the pan.
Mix the chicken, tomato, onion, sweetcorn and cheese together. Put half of the mixture on top of the wrap. Put another wrap on top and press down.
After a few minutes, carefully flip over and cook on the other side for 2 minutes. Slide onto a plate and slice into wedges.
Makes 2 portions
Chinese-Style Pork in Lettuce Leaves
1 tbsp sesame oil
½ small red pepper, de-seeded and diced
1 onion, diced
300g minced pork
225g tin water chestnuts, drained and finely chopped
60g baby sweetcorn, cut into quarters
75g bean sprouts
3 tbsp oyster sauce
3 tbsp rice wine vinegar
12 little gem lettuce leaves
Heat the sesame oil in a wok or large frying pan, add the red pepper and onion, and stir-fry for three minutes.
Meanwhile fry the minced pork in a dry frying pan until browned, stirring with a fork to break it up.
Add the meat to the wok, stir in the water chestnuts, sweetcorn and beansprouts and stir fry for 2-3 minutes. Stir in the oyster sauce and rice wine vinegar, then stir fry for a further 2-3 minutes until slightly thickened.
Spoon into lettuce leaves and serve.
Makes 6 portions
Pineapple Rice Salad
110g/4oz cooked chicken or ham, shredded
2 spring onions, thinly sliced
2 rings tinned pineapple, drained and cut into cubes
½ small red pepper, diced
2 tbsp drained tinned sweetcorn
1 tsp rice wine vinegar
2 tsp sunflower oil
½ tsp honey
Cook the rice according to packet instructions and allow to cool.
Mix together the vinegar, oil and honey and season with salt and pepper.
Stir this dressing into the rice with the chicken, spring onion, pineapple, pepper and sweetcorn. Refrigerate until needed.
Makes 2 portions
Apple and Blackberry Surprise
75g rolled oats
50g caster sugar
2 apples, peeled, cored and sliced
150ml whipping cream
115g Greek Yoghurt
2 tbsp honey
2 tbsp light muscovado sugar
Melt half the butter in a small pan, add the oats and cook for 1 minute. Stir in half the sugar and cook, stirring for 4-5 minutes until the oats are lightly caramelised. Tip onto a baking tray, spread out and leave to cool.
Melt the remaining butter in a large pan and sauté the apples for 3-4 minutes until it begins to soften. Add the remaining caster sugar and cook until the apple is caramelised. Allow to cool.
Lightly whip the cream, then fold in the yoghurt, honey, muscovado sugar and cooled oats. Reserve 8 blackberries and stir the rest into the yoghurt cream, crushing them slightly.
Layer up the blackberry cream and oats with the apples in four glasses and top with the reserved blackberries.
Makes 4 portions
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