Food, Glorious Food!

Looking for some tasty recipes to prepare for family and friends? You’ve come to the right place. Get ready to savour the taste of summer with our refreshing salads and no-bake delights!

No-Bake Key Lime Cheesecake

Serves 8 | Time 25 mins (6 hours to set)

Ingredients

For the cheesecake

• 95g butter

• 200g digestive biscuits

• 200g full-fat cream cheese

• 95ml lime juice (preferably freshly squeezed)

• 195ml sweetened condensed milk

• 95ml double cream

For the topping

• Lime zest

• 195ml double cream

• Lime topping sauce

Directions

1. Melt the butter on a low heat, making sure it doesn’t boil.

2. Using the end of a rolling pin, finely crush the digestive biscuits. Combine them with the melted butter in a pan or mixing bowl, and mix well.

3. Once mixed, pour into a 8 or 9 inch pie dish and press down firmly to cover the surface of the dish and form a base. Then place your pie dish in the fridge to set.

4. In a large mixing bowl, whisk the cream cheese. Once this is smooth, add the lime juice and condensed milk and continue to whisk until it is well mixed.

5. Add 195ml of double cream and whisk for another 2 minutes or until the mixture is thick and creamy.

6. Remove your pie dish from the fridge and pour the mixture over the base. Smooth the top with a pallet knife or spatula, and return the dish to the fridge for 6–7 hours or overnight.

7. When it’s time to serve, whisk the other 195ml of double cream in a bowl until it is whipped.

8. Cover your pie with the whipped cream, and garnish with lime zest (adding some lime sauce if you like your cheesecake tangy!).

9. Cut into 8 pieces for a delicious summer treat!

Nutritional Values per Serving

Super Simple BBQ Chicken Salad

Ingredients

For the salad

• 500g chicken breast (replace with Quorn for a vegetarian version)

• 2 tsp extra-virgin olive oil

• ½ tsp salt

• ½ tsp black pepper

• 250g cherry tomatoes

• 1 red onion

• 2 romaine lettuce hearts (chopped)

• 140g sweetcorn (drained)

For the dressing (optional)

• 3 tbsp barbecue sauce

• 3 tbsp Greek yoghurt

• 2 tbsp lime juice

• 1 tbsp olive oil

• 1 tbsp brown sugar

• ½ tsp salt

Directions

1. Pre-heat the grill to medium/high, brush both sides of the chicken breast with olive oil (skip if using Quorn), and sprinkle with salt and pepper.

2. Grill the chicken on one side for 7–10 minutes and flip once (or follow cooking instructions if using Quorn). Use a sharp knife or skewer to check there is no pink meat and that the juices run clear.

3. Place the grilled chicken on a serving plate, cover, and let it cool for 5 minutes.

4. Halve the cherry tomatoes, and peel and dice the red onion.

5. In a large serving bowl, combine the romaine lettuce, cherry tomatoes, sweetcorn and red onion.

6. Once the chicken has cooled, chop into bite-sized pieces and add to your large serving bowl.

7. Using a smaller mixing bowl, make the dressing. Add the barbecue sauce, Greek yoghurt, lime juice, olive oil, brown sugar and salt, mixing well until all the ingredients are combined.

8. Pour the dressing over the salad, and toss to make sure it is coated. Serve and enjoy!

Nutritional Values per Serving