The Secret Ingredient: Family Cookbook

Butter Beans and Tuna Topping

Mix together half a 185g can of drained tuna fish in spring water, a 215g can of butter beans, drained with the juice of 1 lemon and 2 tablespoons low-fat mayonnaise.

Roasted New Potato and Beetroot Salad

Beetroot is a rich source of potent antioxidants and nutrients that are crucial for cardiovascular health, helping to keep the muscles strong and to build stamina, so perfect encouragement for busy teenagers to eat it. Beetroot doesn’t lose its health benefits when cooked and pickled, so add a beetroot to a dish whenever you get the chance!

Serves 4–6

2 tbsp extra-virgin olive oil

500g (1lb 2oz) new potatoes, cut in half

½ tsp celery salt

1 tsp garlic powder

3 sprigs of rosemary or 1 tsp dried rosemary

100g (3½oz) rocket leaves

1 handful of toasted walnuts, roughly chopped

400g (14oz) pickled baby beetroot, cut in half

seeds from 1 pomegranate (optional – don’t be put off making this salad if you haven’t got a pomegranate – this is really just for garnish, it makes it look very posh!)

1 Preheat the oven to 200°C/400°F/Gas mark 6.

2 Drizzle half the olive oil over the new potatoes in a roasting tray, rub them with your hands to evenly coat, then sprinkle over the celery salt and garlic powder. Top the potatoes with the rosemary and roast in the oven for 35–40 minutes until crisp and golden, turning them halfway through cooking.

3 Meanwhile, simply combine all the other ingredients in a large shallow serving bowl. When the potatoes are done, tip them into the salad and toss everything together. Serve warm.

Juicy Prawn and Watermelon Salad

I find watermelon addictive in the summer months and I also find that it’s perfect for keeping the children going when tea is on the way but not quite ready yet! Speaking of the kids, this is a great one to get them in the kitchen. It’s very quick and easy, but teaches them about gorgeous flavour mixing. Remember that you don’t absorb the cholesterol from the prawns into your bloodstream.

Serves 4–6

1 medium watermelon, cut in half and flesh removed

350g (12oz) cooked tiger prawns