Food

Makes 24 buns For the dough: • 150g / 5.3oz butter, at room temperature • 90g / 3.2oz caster sugar • pinch of salt • 450ml / 15.2 fl oz milk • 13g / 0.45oz instant yeast • 840g / 1lb 13.6oz plain flour • zest of 1 blood orange • juice of 1 blood […]

We’ve been told that when life gives you lemons, make lemonade—but what about when life gives you oranges? Cutting them into quarters and serving them during half-time at netball will only get you so far. So we’ve unpeeled this citrus mystery for you: here are the best ways to use oranges. 1. Clean with them. […]

CRAZY DELICIOUS ORANGE + VANILLA CANNELLINI BEAN CAKE Don’t knock it till you try it! For the cake (Serves 8–10) : • 1/2 cup coconut oil • 2 x 400g / 14.1oz cans of cannellini beans, drained and rinsed • 150ml / 5 fl oz honey • 2 tsp vanilla paste • zest (or skin) […]

FRUIT ROLLS  Strawberry + kiwi + spinach: • 8 strawberries, sliced • 1/2 apple, cut into little sticks and squeezed with some lemon • 1 kiwi fruit, sliced • 1/2 cup baby spinach • 8 rice paper wrappers Mango + nectarine: • 1/2 mango, thinly sliced • 1/2 apple, cut into little sticks and squeezed […]

Capsicums (aka bell peppers) come in a variety of bright colours, which makes it easy to eat the rainbow … or the traffic lights (red, yellow and green). With their tangy taste and crunchy texture, they’re a perfect candidate for ‘munch ’n’ crunch’, but they can also be cooked: they’re great in stews and stir-fries […]

Coconut water makes a great base for rainbow iceblocks: you can leave it plain and add in chopped fruit or whiz it together with some fruit in a blender. Different coloured juices also work well. Use your imagination and allow at least a few hours for the previous layer to completely freeze before adding the […]

Makes a 25cm x 35cm tart. Serves 6–8 • 1 sheet of puff pastry, cut to approx. 25cm x 35cm / 9.8″ x 13.8″ • 1 cup (240ml / 8.1 fl oz) basil pesto • around 750g / 1lb 10oz rainbow tomatoes, sliced 1. Preheat the oven to 220°C / 425°F / Gas Mark 7. […]

What you need: • 350g / 12.35oz wholemeal flour, plus extra for dusting• 170ml / 5.7 fl oz lukewarm water• herbs• edible petals What to do: 1. Add the flour to a bowl and slowly add the water. 2. Stir to combine and then mix with your hands to form a dough. 3. Knead dough […]

Make these delicious Passionfruit Jelly cups for the kids this summer! What you need: • 12-16 passionfruits• 2 tbsp gelatine powder• 1/2 cup (125ml / 4 fl oz) water• 1 cup (250ml / 8 fl oz) orange juice What to do: 1. Cut the passionfruit in half and scrape out the pulp. 2. Add 2 […]

This is a perfectly light dish for summer, when peaches are at their most abundant. Choose peaches that are on the firm side as they will soften up and sweeten with cooking. GRILLED PEACH SALAD WITH MOZZARELLA, BASIL + HONEY Serves 2–4, as a light dish 4–5 medium yellow peaches 400g / 14.1oz mozzarella cheese […]

YEAH YEAH MARBLED CAKE WITH CHOCOLATE CREAM CHEESE ICING This is a fun white and dark marbled chocolate cake with a delicious chocolate cream cheese icing and shouty marshmallow letters— but a nice kind of shouty. Serves 12 Baker’s note: Prepare Raspberry Compote, Marshmallow and Jelly Oranges beforehand. 200g / 7.1oz butter, softened 175g / […]

From issue 15 of Lunch Lady. Power-packed recipes for toddlers to teenagers by child psychologist Michael Carr-Gregg + foodie Flip Shelton Avocado chips dairy-free / gluten-free option / nut-free We mash it, we smash it, we can make a face mask with it … so why not create a chip with it? Avocados are high in fibre and healthy monounsaturated fats […]