Recipes
From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.
A warming vegetable-based dish that's perfect as the days draw in. The vegetables in the recipe are in season in autumn and winter, but you can substitute spring or summer veg when they're in season.
Make the topping with olive oil instead of butter, omit the cheese, and use water, not milk.
Heat the oil or butter in a large pan, add the onion and fry for 10 minutes, until soft but not browned.
Add the paprika, squash, carrots, parsnips and swede, stir well and cook for a few minutes. Add the borlotti beans, passata, sugar and herbs, and season with salt and pepper.
Cover the pan with a lid and cook for about 15 minutes, until the vegetables are tender. Stir in the tomato purée and add more seasoning if needed.
Meanwhile, preheat the oven to 200°C (190°C fan/gas mark 6) and make the topping.
Put the flour and salt in a mixing bowl and lightly rub in the butter with your fingertips, until the mixture resembles breadcrumbs.
Add two-thirds of the grated cheese and the rosemary. Stir in enough water or milk to make a thick dough.
Turn the dough out onto a floured surface and knead it lightly to ensure the ingredients are well mixed. Roll it into a circle about 2cm thick.
Cut the dough into 5cm scones with a cookie cutter, cup or knife, or simply cut the circle into wedges.
Transfer the cooked vegetable mixture to an ovenproof dish. Arrange the dough pieces on top, brush with a little milk and sprinkle with the remaining cheese.
Bake in the oven for 20–30 minutes, until the topping is well risen and the cheese has melted. Serve on its own or with a lettuce and tomato salad.
From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.
The recipes on our website might differ from those served at the places in our care as they’re adapted for you to make at home.
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