Fancy cooking up a storm for your Kitchen Table Day guests? Here are some of our favouite recipes, from sweet to savoury offerings. Let us know which your guests loved, and don't forget to collect donations for your efforts!
Maria's Chilean Pebre
Maria Pascoe, a fundraiser at Maggie's Cheltenham, says that Pebre (Chile's version of salsa) always brings back memories of her my childhood as a Chilean exile child growing up in Swansea.
5 - 6 tomatoes (very ripe if possible)
Half an onion
1 whole green chilli
Large bunch of fresh coriander
Half a green pepper
2 cloves of fresh garlic
Juice of a whole lemon
1 tablespoon of white wine vinegar
1 tablespoon of olive oil
A large pinch of salt.
Chop the tomatoes into small cubes and place into a bowl. Then chop the onion and green pepper into small pieces and add to the tomatoes. Crush or chop garlic and add that too.
Now for my favourite part. Hold the bunch of fresh coriander tightly and chop it through. Once all the coriander is chopped in this way, gently hold the end of the knifedown onto the chopping board and move the knife back and forth to continue making the pieces of coriander finer before adding them to the bowl.
Cut the chilli in half and de-seed. Then cut it carefully intostrips before chopping it into small cubes. Add the chilli to the bowl along with all the remaining ingredients. Mix together and taste to make sure enough salt has been added.
This salsa is traditionally eaten with empanadas, but can accompany many foods and is especially good with barbeques. It also tastes great from one day to the next as the flavours are slowly concentrated.
Gabby's Orange Chicken
12 chicken thighs (skin on)
English mustard (enough to coat them)
1 heaped teaspoon of brown sugar
Drizzle of olive oil
Harissa to taste
Preheat your oven to 200˚C, gas mark 6.
Take the chicken thighs and coat them in English mustard. Place them in a large dish and pour orange juice over them so the level reaches halfway up.
Dust the top of the chicken with brown sugar and finish with a drizzle of olive oil before placing in the oven.
Cook for 20 minutes, then take out of the oven and turn the chicken over. Baste with the orange juice, dust a bit more sugar on top and cook for another 20 minutes.
Kirstie's Get Well Soon Apple & Blackberry Crumble
700g cox's apples, cored and cut into wedges
Juice of 1 orange
1 teaspoon ground mixed spices
2 tablespoons of light brown sugar
For the topping;
175g plain flour
100g butter, chopped
50g light brown sugar, plus an extra tablespoon for sprinkling
50g regular rolled oats.
Preheat the oven to 200˚ C, 180˚ C fan, gas mark 6.
Put the apples in a bowl with the blackberries, orange juice, mixed spice and sugar. Mix well then spoon into a shallow ovenproof dish.
To make the topping, put the flour into a large bowl and rub in the butter. Stir in the sugar and oats, then spoon the mixture over the fruit in a thin layer. Sprinkle the remaining tablespoon of sugar over the crumble.
Bake for 40 minutes, until the crumble is golden brown and the fruit underneath it has softened. Serve with custard.
Raymond's Watercress Soup
20g/1 tablespoon of butter, unsalted
100g/half an onion, finely chopped
400g/4 large bunches of watercress, stalks removed*
100g/a handful of spinach, washed and picked
8g/8 pinches of salt
1g/2 pinches of black pepper, freshly ground
750ml boiling water**
On a low heat, sweeten the onion in the butter until softened and translucent. Turn up the heat, add the watercress and spinach and wilt for two minutes.
Add the water (boiling), season with the sea salt and pepper, and quick boil for two minutes.
Add the ice to stop the cooking and blend in a liquidiser until very smooth.
Reheat, taste and correct the seasoning if required.
Serve immediately, piping hot, in a large soup tureen.
As a good Frenchman, I would be tempted to add a clove of pureed garlic or flakes of toasted garlic to the soup.
A tablespoon of Greek yoghurt would be a nice addition.
A squeeze of lemon juice added at the last moment would heighten the flavour of the watercress, but add at the last minute or it will discolour the watercress.
*According to the variety, the watercress may vary in its strength of flavour. If your watercress is very peppery, cut off the entire stalk, but if it is mild, keep some of the stalk.
**The boiling water speeds up the making of the soup and retains the colour and flavour of the watercress.
***The ice stops the cooking, which will keep the vivid colour, the flavour and the nutrients. Reheat the soup at the last moment for the same reasons.
Dawn's Spiced Orange & Almond Torte
Maggie's Cambridge volunteer Dawn's torte is best enjoyed sitting with friends or family, with pistachio nuts sprinkled on top and extra raspberries and cream.
1 medium sized orange
180g golden caster sugar
250g ground almonds
Half teaspoon of baking powder.
Half teaspoon of powdered ginger.
Half teaspoon of mixed spice.
Quarter teaspoon of allspice
Pinch of salt
Put the whole orange in a small saucepan, cover with water and bring to the boil. Simmer for an hour until soft, then remove and leave to cool. Once cool cut in half, remove the pips, and puree in a food processor.
Place sugar and eggs in a bowl and whisk until pale and thick. Then fold in the orange puree, ground almonds, baking powder and spices. Lastly, gently fold in the raspberries.
Pour the mix into a greased and lined 20cm spring-form baking tin. Bake in the oven for 45 minutes at 180˚C, fan 160˚C, gas mark 4. Once cooked, allow the cake to cool in the tin.
Amy's Lemon Drizzle Cake
150g soft butter
175g caster sugar
Rind of 1 lemon
175g self-raising flour
50ml lemon juice
Preheat the oven to Gas 4, grease an 18cm/7inch square cake tin and line with baking paper.
Place butter, sugar and eggs in a large bowl and beat together until light and fluffy.
Stir in lemon rind then sift in the flour and fold into the mixture. Stir in the milk then spoon into the cake tin smoothing the top.
Bake in the pre-heated over for 45-50 minutes or until golden brown and firm to touch. Leave the tin on a wire rack.
To make the syrup, place the granulated sugar and lemon juice in small saucepan and heat gently, until the sugar dissolves. Do not boil.
Prick the warm cake all over with a skewer and spoon the hot syrup evenly over the top letting it be absorbed.
Leave to cool completely in the tin then turn out and cut into 12 pieces.
Kellie's Nutty Granola
Kellie, who runs our nutrition sessions at the Edinburgh Centre, shares her easy, cheap, and delicious granola recipe. Picture courtesy of Kellie Anderson.
Makes about 20 servings
500g whole jumbo oats
100g walnuts, roughly chopped
50g each of pumpkin seeds, sunflower seeds and rough-chopped pecans or sliced almonds
100ml malt syrup or 75 ml maple syrup
4 tbsp dark brown sugar
3 tbsp olive oil
1/2 tsp flaky salt or ¼ tsp fine salt
½ tsp ground cinnamon or mixed spice if using maple syrup
1. Heat oven to 140C fan/160C. Line 2 large rimmed baking trays with parchment paper.
2. In a large saucepan gently heat the syrup, olive oil, sea salt and brown sugar until liquid and slightly bubbling. Stir well and immediately fold in the dry ingredients with a wooden spoon until lightly coated. Pour onto the lined trays.
3. Bake the granola for 15 minutes, stir and swap oven shelves. Repeat 15 minutes later. Bake for five to 10 more minutes until dry and golden.
4. Remove from the oven and let it cool completely before decanting into an airtight jar or other container.
5. To serve, add fresh fruit, such as blueberries or bananas.
**Soft food diet: Add 3 tbsp of peanut butter, tahini or almond butter to the liquid mix, and eliminate the nuts. When eating the granola soak in milk (warmed and allowed to cool as it sits on the cereal) until the softness that you need.
Kellie Anderson, MSc, Health Educator, Maggie’s Edinburgh
Mark Heirs' Chipotle-glazed Pork with Chorizo and Lentil Stew
Top chef Mark Heirs shares his mouth-watering but simple, posh dinner suggestion.
Serves: 4 people
Prep: 20 mins
Cook time: 30mins
4 large pork chops
100ml chipotle ketchup
600g puy lentils
4 cooking chorizo (diced)
2 carrots (diced small)
2 sticks of celery (diced small)
1 courgette (diced small)
50g baby spinach
1 onion (diced small)
Small bunch fresh parsley (chopped)
250ml chicken stock
300ml tomato passata
50ml red wine vinegar
1 roasted red pepper (diced small)
2 cloves of garlic
Rapeseed oil for cooking
1. For the lentil stew heat a tblsp of rape seed oil in a large sauce pan, add the diced chorizo and cook out until the chorizo colours and the oil goes a deep orange colour. Add the diced vegetables and the garlic and fry for a further 2 minutes.
2. Add the chicken stock and passata and bring to a gentle simmer. Add the lentils and simmer for 30 mins.
3. In a heavy-based frying pan seal the pork chops ensuring even colour on all sides, then brush with the chipotle marinade and transfer to a hot oven (180’c) for 15 minutes. Remove the pork and allow to rest for 5 minutes.
4. To finish the dish, stir the spinach leaves into the stew and allow to wilt. Add the chopped parsley and red wine vinegar to the stew.
5. To assemble the dish spoon the lentil stew into four warmed serving dishes and top each with a pork chop.
Lisa’s Nutella Indulgence Cake
We love the sound of Lisa’s Nutella indulgence cake, a favourite for adults and children alike. See how the Cambridge Centre Head makes it.
Hands-on time 30min, plus cooling.
Cooking time about 55min. Serves 8-10
For the cake
175g softened butter
175g soft brown sugar
200g self raising flour
1tsp baking powder
For the toppping
100ml double cream
- Line and grease an 8inch round, deep baking tin. Set the oven to 180C/160c fan/Gas 4.
- Place all of the cake ingredients, except the Nutella, in a large bowl and beat until light and fluffy.
- Pop three quarters of the mixture in to the prepared tin and level with the back of a spoon.
- Spoon the Nutella over the cake mixture in little dollops.
- Top with the remaining cake mixture and smooth over.
- Bake in the oven for around 1hr 10 mins, checking after about 55 minutes. The cake is cooked when it springs back when gently pressed. The top of the cake may crack a little.
- Cool in the tin for 10 minutes. Remove.
- For the topping, heat the cream gently until just under boiling point.
- Place Nutella in a bowel and pour over the warmed cream.
- Whisk until smooth.
- Allow the Nutella ganache to cool a little and thicken before pouring over the cold cake.
Lorrie’s Prawn, Chorizo and Baby Corn all-in-one Dish
Centre Head at Maggie’s Lanarkshire, Lorrie, tells us how to make her tasty ‘all-in-one’ dish.
300g cooked prawns
200g chorizo, chopped into chunks
150g baby corn, chopped into 1cm chunks
1 red onion, chopped
2 cloves garlic, finely chopped
500g baby potatoes, parboiled (boiled for 10 minutes), cut into chunks
2 tbsp olive oil
2 tsp celery salt
2 tsp Cajun seasoning
1 tsp paprika
1 tbs lemon juice
2 tbsp parsley, chopped
1 lemon for garnish
1. Throw prawns, chorizo, baby corn, onion, garlic and parboiled potatoes on a shallow baking sheet.
2. Drizzle with olive oil and sprinkle celery salt, paprika, Cajun seasoning, and mix together so everything is coated in the oil and seasonings.
3. Cook at 200 degrees C in a preheated oven for 15 minutes.
4. When cooked, remove from oven and sprinkle with lemon juice and chopped parsley.
5. Garnish with slices of lemon.
Seonaid’s Red Lentil Dahl
Seonaid, Centre Head at the Highlands Centre, gives us a healthy, vegan comfort food favourite, which is cheap and easy to make. Don’t be put off by the long looking ingredients list - it‘s mostly spices and flavoring, which is why it tastes so good!
½ tablespoon oil (I use rapeseed, sometimes with a splash of sesame oil, or coconut oil)
1 onion (finely chopped)
2-5 garlic cloves (crushed or finely chopped)
1-2 inches fresh ginger root (finely chopped)
1-2 fresh chilli (finely sliced. Remove the seeds to reduce heat if you don’t like it hot)
1 tsp mustard seeds
1 star anaise (optional)
3 tsp turmeric
3 tsp cumin
1 tsp garam masala (optional)
1 cinnamon stick (ort ½ tspn ground cinnamon)
250g red split lentils
600ml vegetable/vegan stock (or you can use just water)
2 sweet potatoes cut into fork sized chunks
80g baby spinach leaves (optinal)
2 tablespoons lemon juice (or a sprinkle of salt)
1. Heat the oil, and slowly soften the onion for 5-10 minutes.
2. Add the garlic, ginger, chilli, mustard seeds and star anaise and cook for 1 minute.
3. Add the spices (turmeric, cumin, garam masala and cinnamon) stirring for another 1 minute.
4. Tip in the stock, the lentils and the sweet potatoes, and bring to boil.
5. Cover the pan and simmer gently for 20 minutes until the lentils and the potatoes are soft.
6. Take the pan off the heat, and add the lemon juice and spinach leaves, stirring them through.
7. Serve with flatbreads or naan bread, and plain yoghurt.
Rebecca & Ruth’s White Chocolate Brownies
Rebecca and Ruth have both run the London Marathon for Maggie’s and give us their moreish family recipe for those with a sweet tooth.
Hands-on time 20min, plus cooling.
Cooking time about 35min. Serves 12
2 large eggs
125g unsalted butter, plus extra to grease
65g plain flour
300g dark chocolate (about 70% cocoa solids), finely chopped
A generous hanful of white chocolate chips or chopped nuts if you think it's sweet enough
100g caster sugar
3tbsp cocoa powder, plus extra to dust
1/2 teaspon of salt
1 teaspoon of vanilla essence
1. Set oven at 180 ° C.
2. Grease an 8-inch tin with butter.
3. Melt chocolate and butter together in a glass bowl over a simmering pan of hot water (the water shouldn’t touch the bowl).
4. Beat the eggs with electric mixer for 30 seconds or a an extra few minutes by hand.
5. Add flour and sugar to the eggs.
6. Gently fold in the melted chocolate and butter along with the vanilla essence and salt.
7. Mix in white chocolate chips or any additional ingredients you may want to add.
8. Bake in oven for 30 mins. Check your delicious treat is cooked through with a skewer. If it comes out clean it’s ready!