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Homemade granola recipe
Oat, maple and nut granola Make a large batch of this nutrient- and energy-packed granola for three weeks of ready-steady-go breakfasts. Serve your homemade granola with yoghurt and fruit, or simply with milk. Each serving provides 202 kcal, 6.3g protein, 16g carbohydrate (of which 6.2g sugars), 12g fat (of which 1.2g saturates), 5.5g fibre and 0.03g salt. 200g/7oz rolled oats50g/1¾oz golden linseed40g/1½oz bran2 tbsp maple syrup100g/3½oz whole almonds, skin on, very roughly chopped100g/3½oz shelled walnuts, roughly chopped10-12 dates, stones removed, roughly chopped50g/2oz goji berries (available from health-food shops and some supermarkets)handful hemp seeds (available from health-food shops)large pinch ground cinnamon 200g/7oz rolled oats 50g/1¾oz golden linseed 40g/1½oz bran 2 tbsp maple syrup 100g/3½oz whole almonds, skin on, very roughly chopped 100g/3½oz shelled walnuts, roughly chopped 10-12 dates, stones removed, roughly chopped 50g/2oz goji berries (available from health-food shops and some supermarkets) handful hemp seeds (available from health-food shops) large pinch ground cinnamon Method Preheat the oven to 160C/325F/Gas 3.Sprinkle the oats, linseeds and bran onto a baking tray. Drizzle over the maple syrup and roll the dry ingredients around on the baking tray to coat them in the syrup.Bake the syrup-coated ingredients in the oven for 15-20 minutes, shaking the tray a few times as the contents cook. Remove from the oven when golden-brown and set aside to cool.When the oat mixture has cooled to room temperature, tip it into a large airtight container and stir in the nuts, dates, goji berries, hemp seeds and cinnamon until well combined. Preheat the oven to 160C/325F/Gas 3. Preheat the oven to 160C/325F/Gas 3. Sprinkle the oats, linseeds and bran onto a baking tray. Drizzle over the maple syrup and roll the dry ingredients around on the baking tray to coat them in the syrup. Sprinkle the oats, linseeds and bran onto a baking tray. Drizzle over the maple syrup and roll the dry ingredients around on the baking tray to coat them in the syrup. Bake the syrup-coated ingredients in the oven for 15-20 minutes, shaking the tray a few times as the contents cook. Remove from the oven when golden-brown and set aside to cool. Bake the syrup-coated ingredients in the oven for 15-20 minutes, shaking the tray a few times as the contents cook. Remove from the oven when golden-brown and set aside to cool. When the oat mixture has cooled to room temperature, tip it into a large airtight container and stir in the nuts, dates, goji berries, hemp seeds and cinnamon until well combined. When the oat mixture has cooled to room temperature, tip it into a large airtight container and stir in the nuts, dates, goji berries, hemp seeds and cinnamon until well combined. Recipe tips Homemade granola will keep in an airtight container for up to three weeks.
Muesli recipe
 The best thing about making your own muesli is that you can make it exactly how you like it. So feel free to adapt accordingly. 100g/7oz oats25g/1oz dried apricots, chopped25g/1oz dried prunes, chopped1 tbsp pumpkin seeds1 tbsp sunflower seedsfresh berry fruits, to servemilk, yoghurt or fruit juice, to serve 100g/7oz oats 25g/1oz dried apricots, chopped 25g/1oz dried prunes, chopped 1 tbsp pumpkin seeds 1 tbsp sunflower seeds fresh berry fruits, to serve milk, yoghurt or fruit juice, to serve Method Mix the oats, dried apricots, dried prunes, pumpkin seeds and sunflower seeds together and spoon into a serving bowl.To serve, scatter over a handful of fresh berry fruits and pour over the milk, yoghurt or fruit juice. Mix the oats, dried apricots, dried prunes, pumpkin seeds and sunflower seeds together and spoon into a serving bowl. Mix the oats, dried apricots, dried prunes, pumpkin seeds and sunflower seeds together and spoon into a serving bowl. To serve, scatter over a handful of fresh berry fruits and pour over the milk, yoghurt or fruit juice. To serve, scatter over a handful of fresh berry fruits and pour over the milk, yoghurt or fruit juice.
Barbecued salmon skewers recipe
Barbecued salmon skewers with raita A quick and easy tikka marinade gives salmon a lovely spicy flavour. Bung the skewers on the barbie for a simple, healthy summer supper. 75g/2¾oz natural yoghurt1 garlic clove, grated2cm/¾in piece fresh root ginger, peeled and grated2 tsp garam masala½ tsp ground coriander½ tsp ground cumin¼ tsp ground turmeric¼ tsp mild chilli powder¼ tsp sea salt 375g/13oz (approx. 2 large fillets) salmon, skin removed, cut into large cubes2 lemons, very thinly sliced 75g/2¾oz natural yoghurt 1 garlic clove, grated 2cm/¾in piece fresh root ginger, peeled and grated 2 tsp garam masala ½ tsp ground coriander ½ tsp ground cumin ¼ tsp ground turmeric ¼ tsp mild chilli powder ¼ tsp sea salt 375g/13oz (approx. 2 large fillets) salmon, skin removed, cut into large cubes 2 lemons, very thinly sliced ¼ cucumber, grated60g/2¼oz natural yoghurtlarge handful fresh mint, finely chopped ¼ tsp golden caster sugar ½ lemon or lime, juice only ¼ cucumber, grated 60g/2¼oz natural yoghurt large handful fresh mint, finely chopped ¼ tsp golden caster sugar ½ lemon or lime, juice only Method Mix the yoghurt, garlic, ginger, spices and salt together to create a paste. Add the salmon, stir, then leave to marinate for 20 minutes.Meanwhile, soak 4 wooden barbecue skewers in cold water.To make the raita, gently squeeze the cucumber to remove any excess water. Mix the cucumber with the yoghurt, mint and sugar and add a squeeze of lemon or lime juice, to taste. Set aside.Preheat the barbecue. Thread the salmon onto the skewers, alternating two salmon pieces with one lemon slice, folded in half.Cook on the barbecue for 10–15 minutes, or until the salmon is just cooked through. Serve with the raita. Mix the yoghurt, garlic, ginger, spices and salt together to create a paste. Add the salmon, stir, then leave to marinate for 20 minutes. Mix the yoghurt, garlic, ginger, spices and salt together to create a paste. Add the salmon, stir, then leave to marinate for 20 minutes. Meanwhile, soak 4 wooden barbecue skewers in cold water. Meanwhile, soak 4 wooden barbecue skewers in cold water. To make the raita, gently squeeze the cucumber to remove any excess water. Mix the cucumber with the yoghurt, mint and sugar and add a squeeze of lemon or lime juice, to taste. Set aside. To make the raita, gently squeeze the cucumber to remove any excess water. Mix the cucumber with the yoghurt, mint and sugar and add a squeeze of lemon or lime juice, to taste. Set aside. Preheat the barbecue. Preheat the barbecue. Thread the salmon onto the skewers, alternating two salmon pieces with one lemon slice, folded in half. Thread the salmon onto the skewers, alternating two salmon pieces with one lemon slice, folded in half. Cook on the barbecue for 10–15 minutes, or until the salmon is just cooked through. Serve with the raita. Cook on the barbecue for 10–15 minutes, or until the salmon is just cooked through. Serve with the raita.
Paneer tikka recipe
 This brilliant tikka paneer recipe can be whipped up in just over half an hour if you’re in a rush, but it does benefit from a few extra hours marinating. You will need a blender and wooden or metal skewers for this recipe. 100g/3½oz spinach leaves40g/1½oz coriander leaves180g/6oz Greek yoghurt2 green bird's-eye chillies2 garlic cloves, roughly chopped2.5cm/1in piece fresh root ginger, roughly choppedsalt, to taste375g/13oz paneer, cut into 3cm/1in cubes1 red pepper, cut into 3cm/1in cubesbutter, for basting1 tsp garam masalachaat masala (or lemon juice), to garnish 100g/3½oz spinach leaves 40g/1½oz coriander leaves 180g/6oz Greek yoghurt 2 green bird's-eye chillies 2 garlic cloves, roughly chopped 2.5cm/1in piece fresh root ginger, roughly chopped salt, to taste 375g/13oz paneer, cut into 3cm/1in cubes 1 red pepper, cut into 3cm/1in cubes butter, for basting 1 tsp garam masala chaat masala (or lemon juice), to garnish Method Blend the spinach, coriander, yoghurt, green chillies, garlic and ginger to make a smooth marinade. Season to taste, then add to a bowl along with the paneer cubes and peppers. Marinate for at least 20 minutes, but ideally a couple of hours. Preheat your grill to medium and place a wire rack over a baking tray. Skewer the marinated paneer and peppers to make kebabs, then place on the wire rack and grill for 3–4 minutes. As the paneer starts to colour, keep turning the skewers and basting with butter. Grill for another 4 minutes until golden all over.Sprinkle the paneer tikka kebabs with garam masala and chaat masala (or lemon juice) and serve immediately. Blend the spinach, coriander, yoghurt, green chillies, garlic and ginger to make a smooth marinade. Season to taste, then add to a bowl along with the paneer cubes and peppers. Marinate for at least 20 minutes, but ideally a couple of hours. Blend the spinach, coriander, yoghurt, green chillies, garlic and ginger to make a smooth marinade. Season to taste, then add to a bowl along with the paneer cubes and peppers. Marinate for at least 20 minutes, but ideally a couple of hours. Preheat your grill to medium and place a wire rack over a baking tray. Skewer the marinated paneer and peppers to make kebabs, then place on the wire rack and grill for 3–4 minutes. As the paneer starts to colour, keep turning the skewers and basting with butter. Grill for another 4 minutes until golden all over. Preheat your grill to medium and place a wire rack over a baking tray. Skewer the marinated paneer and peppers to make kebabs, then place on the wire rack and grill for 3–4 minutes. As the paneer starts to colour, keep turning the skewers and basting with butter. Grill for another 4 minutes until golden all over. Sprinkle the paneer tikka kebabs with garam masala and chaat masala (or lemon juice) and serve immediately. Sprinkle the paneer tikka kebabs with garam masala and chaat masala (or lemon juice) and serve immediately. Recipe tips You can eat these skewers on their own or as part of a bigger meal, but they’re best with naan and a fresh mint or chilli chutney.
Souvlaki recipe
Pork souvlaki with oregano This recipe is my take on the kontosouvli, a souvlaki marinated in oregano and chilli. Equipment and preparation: for this recipe you will need skewers. 400g/14oz pork shoulder, cut into 3cm/1¼in cubes 400g/14oz pork shoulder, cut into 3cm/1¼in cubes 2 tbsp fresh lemon juice2 tbsp olive oil2 tsp dried oregano½ tsp ground cumin½ tsp cayenne pepper1 tsp smoked paprika1 small garlic clove, grated½ tsp salt 2 tbsp fresh lemon juice 2 tbsp olive oil 2 tsp dried oregano ½ tsp ground cumin ½ tsp cayenne pepper 1 tsp smoked paprika 1 small garlic clove, grated ½ tsp salt Method Mix all the marinade ingredients in a bowl and add the meat. Marinate for an hour or so.Thread the cubes of meat on to skewers. Grill on a barbecue or under a hot grill for 10–12 minutes, turning until cooked through. Mix all the marinade ingredients in a bowl and add the meat. Marinate for an hour or so. Mix all the marinade ingredients in a bowl and add the meat. Marinate for an hour or so. Thread the cubes of meat on to skewers. Grill on a barbecue or under a hot grill for 10–12 minutes, turning until cooked through. Thread the cubes of meat on to skewers. Grill on a barbecue or under a hot grill for 10–12 minutes, turning until cooked through.
Lamb kebabs recipe
 These spicy lamb kebabs are perfect for the barbecue. Serve with hot pitta bread and tomato and chilli chutney. juice of half lemon 450g/1lb lamb mince 1 tablespoon oil 55g/2oz fresh coriander leaves (washed and chopped) 4 cloves garlic (crushed) 4 green chillies (de-seeded and chopped) ½ tsp coriander powder 1 tsp cumin powder ½ tsp black peppercorns (crushed) ½ tsp turmeric powder ½ tsp garam masala 2 tsp grated ginger 1 tsp salt juice of half lemon 450g/1lb lamb mince 1 tablespoon oil 55g/2oz fresh coriander leaves (washed and chopped) 4 cloves garlic (crushed) 4 green chillies (de-seeded and chopped) ½ tsp coriander powder 1 tsp cumin powder ½ tsp black peppercorns (crushed) ½ tsp turmeric powder ½ tsp garam masala 2 tsp grated ginger 1 tsp salt Method Mix two teaspoons of lemon juice and the lamb mince in a bowl. Blend the oil, garlic, ginger, chillies, crushed peppercorns, cumin, coriander powder, lemon juice, turmeric powder and salt in a food processor to a paste.Stir the paste and coriander into the mince. With wet hands skewer the meat into long sausage shapes. Rotate the meat around the skewer, pressing gently all round. Alternatively, shape the mixture into small patties.Brush each kebab with a little oil and grill under a medium heat or barbecue for 4-5 minutes on each side, or until cooked through. Mix two teaspoons of lemon juice and the lamb mince in a bowl. Mix two teaspoons of lemon juice and the lamb mince in a bowl. Blend the oil, garlic, ginger, chillies, crushed peppercorns, cumin, coriander powder, lemon juice, turmeric powder and salt in a food processor to a paste. Blend the oil, garlic, ginger, chillies, crushed peppercorns, cumin, coriander powder, lemon juice, turmeric powder and salt in a food processor to a paste. Stir the paste and coriander into the mince. With wet hands skewer the meat into long sausage shapes. Rotate the meat around the skewer, pressing gently all round. Alternatively, shape the mixture into small patties. Stir the paste and coriander into the mince. With wet hands skewer the meat into long sausage shapes. Rotate the meat around the skewer, pressing gently all round. Alternatively, shape the mixture into small patties. Brush each kebab with a little oil and grill under a medium heat or barbecue for 4-5 minutes on each side, or until cooked through. Brush each kebab with a little oil and grill under a medium heat or barbecue for 4-5 minutes on each side, or until cooked through.
Easy chicken kebabs recipe
 This is a really easy chicken kebab recipe that's flexible enough to work with what you have in. A great barbecue staple that can go on couscous salad or stuffed into a pitta. Swap the coriander for any soft herbs, or just leave it out. Equipment: You will need kebab skewers to make this recipe on the barbecue. 3 tbsp low-fat natural yoghurt1 tsp garam masala or curry powder1 tsp chilli powder2 tsp lime or lemon juice2 tsp fresh chopped coriander (optional)1 fresh red chilli, finely chopped (optional)4 x 150g/5½ chicken breasts, cubed 3 tbsp low-fat natural yoghurt 1 tsp garam masala or curry powder 1 tsp chilli powder 2 tsp lime or lemon juice 2 tsp fresh chopped coriander (optional) 1 fresh red chilli, finely chopped (optional) 4 x 150g/5½ chicken breasts, cubed green saladpitta bread green salad pitta bread Method Mix together the yoghurt, garam masala, chilli powder, lime juice, coriander and red chilli. Marinate the chicken in the yoghurt mixture for 5 minutes.Preheat the barbecue to hot. Alternatively you can cook the chicken under a hot grill.Thread the chicken onto the kebab skewers and cook on the barbecue until the chicken is tender and cooked all the way through.Serve with salad and pitta bread. Mix together the yoghurt, garam masala, chilli powder, lime juice, coriander and red chilli. Marinate the chicken in the yoghurt mixture for 5 minutes. Mix together the yoghurt, garam masala, chilli powder, lime juice, coriander and red chilli. Marinate the chicken in the yoghurt mixture for 5 minutes. Preheat the barbecue to hot. Alternatively you can cook the chicken under a hot grill. Preheat the barbecue to hot. Alternatively you can cook the chicken under a hot grill. Thread the chicken onto the kebab skewers and cook on the barbecue until the chicken is tender and cooked all the way through. Thread the chicken onto the kebab skewers and cook on the barbecue until the chicken is tender and cooked all the way through. Serve with salad and pitta bread. Serve with salad and pitta bread. Recipe tips If you are using wooden skewers soak them in water for 30 minutes.
Carrot and poppyseed salad recipe
 Carrot is wonderfully paired with poppyseed in this simple salad. It will keep in the fridge for 2-3 days so is great for having on hand to add to your lunchbox. Ingredients 6 medium carrots, peeled, grated (see tip)1 small lemon, juice only4 tbsp olive oil1 tsp caster sugar1 tsp poppy seeds 6 medium carrots, peeled, grated (see tip) 1 small lemon, juice only 4 tbsp olive oil 1 tsp caster sugar 1 tsp poppy seeds Method Put all of the ingredients in a bowl, season with salt and pepper and mix well. Put all of the ingredients in a bowl, season with salt and pepper and mix well. Put all of the ingredients in a bowl, season with salt and pepper and mix well. Recipe tips If time is limited, use a food processor to grate the carrots. Related recipes
Mojito recipe
 Irresistibly fresh and punchy, this authentic mojito cocktail recipe is a one-way salsa dance to the Caribbean. 1½ limes, cut into wedges20 fresh mint leaves2½ tsp granulated sugarhandful ice65ml/2½fl oz white rumsplash soda water, to tastefresh mint sprig, to garnish 1½ limes, cut into wedges 20 fresh mint leaves 2½ tsp granulated sugar handful ice 65ml/2½fl oz white rum splash soda water, to taste fresh mint sprig, to garnish Method Place the limes, mint and sugar into a sturdy highball glass and 'muddle' or mash with the end of a clean rolling pin, to bruise the mint and release the lime juice.Add the ice and pour over the rum.Add soda water to taste and stir well. Garnish with a mint sprig and serve. Place the limes, mint and sugar into a sturdy highball glass and 'muddle' or mash with the end of a clean rolling pin, to bruise the mint and release the lime juice. Place the limes, mint and sugar into a sturdy highball glass and 'muddle' or mash with the end of a clean rolling pin, to bruise the mint and release the lime juice. Add the ice and pour over the rum. Add the ice and pour over the rum. Add soda water to taste and stir well. Garnish with a mint sprig and serve. Add soda water to taste and stir well. Garnish with a mint sprig and serve.
Homemade lemonade recipe
 This simple recipe for homemade lemonade is perfect for picnics and barbecues. Add a splash of gin for a grown-up drink. By Richard Corrigan From Full on Food Shopping list Ingredients 100g/3½ oz fruit sugar4 lemons, preferably Sicilian, juice onlyiceabout 1 litre/15¼fl oz sparkling mineral water 100g/3½ oz fruit sugar 4 lemons, preferably Sicilian, juice only ice about 1 litre/15¼fl oz sparkling mineral water Method Put the sugar and lemon juice in a jug. Add some ice and top up with the mineral water. Stir to combine. Put the sugar and lemon juice in a jug. Put the sugar and lemon juice in a jug. Add some ice and top up with the mineral water. Add some ice and top up with the mineral water. Stir to combine. Stir to combine. Related recipes Easy halloumi burgers. By Sunil Vijayakar Bank Holiday BBQ recipes (55) Apple elderflower cooler. By Emily Angle non-alcoholic cocktail recipes (16) Brunch star martini. By Miriam Nice non-alcoholic cocktail recipes (16) Espresso martini mocktail. By Miriam Nice non-alcoholic cocktail recipes (16) Lemon and rose sherbet. By Dr Saliha Mahmood-Ahmed non-alcoholic cocktail recipes (16) Bloody Mary. By Andy Pearson lemon recipes (2270) Fennel and lemon risotto, Parmesan crisps and fennel fritters. By The Charles Family lemon recipes (2270) Barnsley chops with Cumberland sauce. By The Hairy Bikers lemon recipes (2270) This recipe is from... Full on Food. 4. Episode 4 on BBC Two
Cider gingerade recipe
 This feisty, gingery cider cocktail is really refreshing and not too sweet. Just the thing when summer nights begin to get chilly. Add a little more cider to bring out the apple flavour. 100g/3½oz caster sugar100ml/3½fl oz boiling water50g/1¾oz fresh ginger, finely grated 100g/3½oz caster sugar 100ml/3½fl oz boiling water 50g/1¾oz fresh ginger, finely grated ½ lime, juice only, plus slice to garnish 1–2 tbsp ginger syrup25ml/1fl oz gin150–200ml/5–7fl oz medium dry ciderice, to serve ½ lime, juice only, plus slice to garnish 1–2 tbsp ginger syrup 25ml/1fl oz gin 150–200ml/5–7fl oz medium dry cider ice, to serve Method To make the ginger syrup, put the sugar in a jam jar with a tight fitting lid. Pour over the boiling water. Put the lid on securely, pick up the jar with a tea towel to protect your hands and shake to dissolve the sugar. Add the finely grated ginger to the jar and set aside to steep and cool for at least an hour but preferably overnight.To make the cocktail, add a handful of ice to a large tumbler, then add the remaining ingredients and stir. You can make it more gingery or more appley, to taste. To make the ginger syrup, put the sugar in a jam jar with a tight fitting lid. Pour over the boiling water. Put the lid on securely, pick up the jar with a tea towel to protect your hands and shake to dissolve the sugar. Add the finely grated ginger to the jar and set aside to steep and cool for at least an hour but preferably overnight. To make the ginger syrup, put the sugar in a jam jar with a tight fitting lid. Pour over the boiling water. Put the lid on securely, pick up the jar with a tea towel to protect your hands and shake to dissolve the sugar. Add the finely grated ginger to the jar and set aside to steep and cool for at least an hour but preferably overnight. To make the cocktail, add a handful of ice to a large tumbler, then add the remaining ingredients and stir. You can make it more gingery or more appley, to taste. To make the cocktail, add a handful of ice to a large tumbler, then add the remaining ingredients and stir. You can make it more gingery or more appley, to taste. Recipe tips You can easily make this drink non-alcoholic by swapping in fizzy apple juice for cider and omitting the gin. This recipe can be doubled or tripled and made in a jug.