Tana Ramsay’s Family Kitchen: Simple and Delicious Recipes for Every Family

2 tbsp crème fraîche

Serves: 4 good-sized portions (more if part of a selection)

Prep time: 15 minutes

Cooking time: 10–12 minutes (just the rice-cooking time)

1 When the rice is cooked, drain into a sieve and run under the cold tap. Drizzle through the olive oil and stir through.

2 Place in a large mixing bowl with the other ingredients, mix together the dressing and stir through, mixing everything and ensuring an even coating of dressing.

3 Serve in little Tupperware containers as part of a lunch box.

golden puff pastries (#ulink_8ddd2da8-f8da-5a9b-bd29-4ab45e05e95d)

200g/8oz steak mince

2 tbsp olive oil

1 medium onion, finely chopped

150g/6oz carrots, diced

100g/4oz parsnips, diced

2 level tbsp plain flour

250ml/9fl oz water with half of a quality beef stock cube

75g/3oz frozen peas

black pepper to taste

500-g/1-lb pack puff pastry

1 egg, beaten

Makes: 15

Prep time: 10 minutes

Cooking time: 1 hour

1 Preheat oven to 180°C/350°F/GM4.

2 Start by frying the mince in the olive oil until browned. Break it down with a wooden spoon to make sure there are no lumps.

3 Add the onion, carrots and parsnips and continue to cook for 5 minutes.

4 Sprinkle over the flour and stir well until completely mixed together. Add the water and stock cube and keep stirring until it comes to the boil. Reduce heat and simmer very gently for about 40 minutes until liquid has reduced and there is only a little thick gravy left.

5 Add the frozen peas and mix in. Remove from the heat.

6 Carefully roll out the puff pastry until it is about 3mm thick.

7 Using a saucer as a template, cut around the outside with a sharp knife until you have as many small circles as you can make.

8 Take a dessertspoon and put one spoonful of the mince mixture in the middle of each pastry disk. Using your fingertip, edge the pastry with a little water and fold the pastry in half over the top of the filling. Push down the edges of the semi-circle with your fingers to seal.

9 Using a pastry brush, carefully brush each pasty with the beaten egg.

10 Place on a baking tray covered with baking parchment and bake for 15 minutes until golden brown.

11 Allow to cool before wrapping individually and freezing in a plastic box.

stuffed potato cakes (#ulink_f2286b6f-b500-5bf8-9767-dc16e6da1fa3)

I discovered these by chance. I tried them when Gordon and I were in the Maldives and had them as a mezze. I found that the children enjoyed them even when they were cold – if they had a minty yoghurt dip. They are the perfect nutritious addition to any lunchbox!

For the potato outsides

700g/1lb 7oz potatoes, with skins on

1½tbsp plain flour

salt

For the filling

50g/2oz pine nuts

1 red onion, finely chopped

2 tbsp olive oil

25g/1oz butter

1 tsp ground cinnamon

1 tsp grated nutmeg

3 cloves

200g/7oz minced lamb

1 tbsp tomato purée

handful of spinach