From luxury breakfasts to spicy dinners, with a One4all Gift Card, you can easily take your cooking skills to a higher level. Treat yourself to some good ingredients from our retail partners and try these recipes below.
If you’re really interested in reaching the top level in the kitchen, try Shaw Academy. Their Cooking & Baking course will teach you how to cook with confidence! Sign up today and get 4 weeks FREE.
Breakfast: Roast Maple Plums on Waffles with Bacon
Recipe from M&S
- 6 ripe plums
- 2 tbsp maple syrup
- 15g salted butter
- 8 rashers smoked streaky bacon
- 3large eggs
- 190g spelt flour
- 5 tsp baking powder
- 30g salted butter
- 5 tbsp maple syrup
- 3 tbsp milk
- 300ml low-fat natural yogurt
- 2 tsp vanilla extract
- Heat the oven to 200°C/180°C fan/gas 6.
- Put the plums in an ovenproof dish, cut-side up.Drizzle with syrup, add 60ml water and dot the fruit with butter. Roast for 15 minutes, or until the plums are soft and caramelised, but keep their shape.
- Cook the bacon in the oven for 7-8 minutes, until crisp.
- Whisk the egg whites in a large bowl until stiff peaks form.
- In a second bowl, combine the flour and baking powder.
- In a jug, mix the melted butter with the egg yolks, syrup, milk, yogurt and vanilla extract.
- Gradually pour this into the flour mixture, mixing until smooth and thick.
- Gently fold in the stiff egg whites with a large, metal spoon.
- Make waffles in a waffle iron. Alternatively, make pancakes in a large, greased frying pan, adding small ladles of batter with room for it to spread.
- Serve the waffles or pancakes layered with the bacon and topped with the plums and a drizzle of syrup.
Lunch: Harissa Lamb Sausage Rolls
Recipe from M&S
- 1 tsp vegetable oil
- 1 large white onion
- 3 garlic cloves
- 45g Cook With M&S Rose Harissa paste
- 400g 20% fat lamb mince
- 70g breadcrumbs
- 75g dried apricots
- 25 packs mint
- 15g flat leaf parsley
- 320g puff pastry
- 1 egg
- 1 pinch cinnamon
- 1 tub tzatziki
- Preheat the oven to 220°C/200°C fan/gas mark 7. Heat the vegetable oil in a medium saucepan, then add onion and garlic and cook for 8 minutes until soft.
- Add the Cook With M&S harissa paste and heat for a further 4 minutes. Season with salt and pepper, then set aside to cool. Stir in the lamb, breadcrumbs, apricots and fresh herbs.
- Lay the pastry on a flat surface and cut it in half lengthways, so you have two longer, thinner rectangles. Split the filling in half and place each portion on to the top third section of each piece of pastry.
- Fold the pastry over to cover the filling and crimp the edge at one side with a fork. Brush all over with egg and sprinkle over a pinch of cinnamon and sea salt.
- Cut into four large sausage rolls (or 8-12 for a party). Bake on a baking tray for around 25 minutes, until the pastry turns golden and is cooked through. Serve with tzatziki on the side.
Dinner: Mexican Chicken Stew with Toasted Corn Salsa
Recipe from Tesco
- 1½ tbsp olive oil
- 1 x 431g pack chicken fillets, roughly chopped
- 1 onion, sliced
- 1 red pepper, chopped
- 1 garlic clove, chopped
- 1tsp tomato purée
- 1tsp mild chilli powder
- ½tsp ground cumin
- 400g tin chopped tomatoes
- 1 x 400g tin kidney beans
- 75g (3oz) frozen sweetcorn
- 1 small avocado, peeled and chopped
- 2 spring onions, sliced
- ½ lime, zested and juiced
- handful coriander, chopped
- Heat ½ tbsp oil in a pan. Cook the chicken for a few minutes until lightly browned. Remove from the pan. Heat another ½ tbsp oil and fry the onion for 3 minutes. Stir in the pepper and cook for 2 minutes until soft. Stir in the garlic and tomato purée. Sprinkle over the spices and stir, then add the tomatoes and beans. Simmer for 10 minutes. Add the chicken and cook for 10 minutes. Cut into a thick portion and check that it is cooked through, with no pink showing.
- Heat the remaining oil in a small frying pan. Cook the sweetcorn for a couple of minutes until lightly browned. Spoon the chicken into bowls. Scatter over the toasted corn, avocado and spring onions. Sprinkle over the lime zest, juice and coriander to serve.
Dessert: Meringue Roulade with Toasted Almonds and Clemengold Mandarins
Recipe from SuperValu
- 200g caster sugar
- 6 ClemenGold Clementines
- 4 eggs, whites only
- 25g flaked almonds
- 400ml fresh cream
- 1tsp SuperValu cornflour
- 1tsp SuperValu white wine vinegar
- 1tsp vanilla extract
- Preheat the oven to 160°C/gas mark 3. Line a 23cm x 33cm
Swiss roll tin with non-stick baking paper.
- In a small bowl combine the cornflour, vanilla and vinegar. Set aside.
- In a large spotlessly clean, dry bowl, whisk the egg whites until stiff. Gradually add the caster sugar, whisking well after each addition, making sure the sugar has all dissolved and the meringue is glossy. Fold in the cornflour mixture.
- Transfer the meringue to the lined tray and spread to the edges of the tray. Scatter over the flaked almonds and bake in the oven for 25 minutes, until firm.
- With a sharp knife, cut the top and bottom from the mandarins. Following the shape of the fruit, cut the peel away, then cut into slices.
- Whip the cream until firm.
- Invert the cooled meringue onto a fresh sheet of baking paper, then carefully peel back the paper from the base of the meringue. Spread the base with the whipped cream to the edges and place the mandarin slices on top, reserving five or six slices for decoration. Turn the short edge of the meringue in and, by lifting the paper, gently but firmly roll up the roulade and transfer to a serving plate.
- Refrigerate for 1 hour to firm up. Decorate with the reserved mandarin slices just before serving.
Snack: Berry Crumble Flapjacks
Recipe from Tesco
- 225g rolled oats
- 100g wholemeal flour
- ½ tsp baking powder
- ¾ tsp salt
- 3 tbsp clear honey or 80g soft brown sugar
- 1 medium egg
- 80ml rapeseed or vegetable oil
- 30g walnuts or almonds, roughly chopped
For the berries
- 300g frozen mixed berries
- 1 tsp lemon juice
- 2 tbsp clear honey
- 1 tbsp wholemeal flour
- Preheat the oven to gas 4, 180 ̊C, fan 160 ̊C and line a 20cm square tin with nonstick baking paper.
- Mix the oats, 100g flour, the baking powder and salt in a mixing bowl. In a separate bowl, whisk the honey or sugar, egg and oil, then pour over the dry ingredients and mix together with a wooden spoon. Transfer two-thirds of the mix to the prepared tin and press down firmly with the back of a spoon to give an even layer. Bake for 15 mins.
- Meanwhile, put the berries, lemon juice, honey and 1 tbsp flour in a small pan and simmer over a medium-low heat for 3-5 mins until thick and jammy.
- Spoon the berries over the baked oat base. Stir the nuts through the remaining oat mix, then scatter over the berries and bake for another 18-20 mins until golden. Leave to cool completely in the tin before cutting into 12.