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Lets get
Everyday recipes by mums (and dads too!)
First published in 2012 by Unilever House.
Springeld Dr, Leatherhead, Surrey, KT22 7GR
ora.com
Photography Toby Young, styling Val Barrett,
design Tullo Marshall Warren Limited.
Printed and bound in UK by Charterhouse.
Cookbook features Emma Bridgewater Polka Dot Biscuit Barrel Tin.
All rights reserved. No parts of this publication may be reproduced,
stored in a retrieval system or transmitted, in any form or by any means,
electronic, mechanical, photocopying, recording or otherwise, without the
prior permission of the publishers.
Its here! The Flora Cuisine cookbook,
created for mums (and dads too!). We were
overwhelmed with the number of recipes sent
to us via the Flora Facebook page. Our Flora
chefs and Jean-Christophe Novelli had the
hard task of tasting all the recipes but the nal
30 were eventually chosen based on originality,
avour and ease and here they are.
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Visit facebook.com/orahearts or ora.com
M
y mothers home cooking inspired me to become a chef.
Fresh, seasonal ingredients make the most incredible
tasting dishes and theres nothing more satisfying than
making something from scratch in your own kitchen.
With this in mind, we asked our Flora fans to send in their favourite,
home-cooked signature recipes. We were overwhelmed with the sheer
number of entries and the diversity of the recipes even goat curry
which is actually very easy to make and delicious (its on page 27!).
We wanted to create a book that was inspirational, easy to use and
most of all we wanted it to be a book that mums can use again and
again. The Flora Cuisine cookbook a book by mums, for mums
(and dads too!).
Enjoy!
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pages 917
pages 3540
pages 4451
pages 1933
*Guideline Daily Amounts are based on values for women
Flora Cuisine is a handy and
healthy cooking oil that can be
used for everything from frying,
roasting and baking to making
sauces and basting meat its
perfect for greasing cake tins too.
100g margarine =
110ml or 7 tablespoons
100g butter =
110ml or 7 tablespoons
100ml oil =
100ml or 6 tablespoons
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Its easy squeezy
with Flora Cuisine
/1)&'- Heat the pan, add Flora Cuisine and
when it turns from creamy to clear you
can start frying.
8+2$9&'- Coat your veggies and roasties or brush
any meats or joints with Flora Cuisine
before roasting.
:2,&'- Simply swap your butter/oil for
Flora Cuisine, using the measurement
conversion table to the right.
With 45% less
saturated fat than olive oil,
Flora Cuisine can help make
mealtimes that little bit healthier.
And thats why all of the mums
in our recipe book have used
it in their dishes!
!
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Spicy Bean Tomato and Sausage Soup 10
Chicken Pittas 11
Summer Crab Cakes on Baby Mixed
Greens with Lemon Vinaigrette 12
Healthy Veggie Fave Fritters 14
Decadent Tomato and
Mascarpone Soup 15
Thai Cheating Sticky Chilli Prawns 16
Pan-fried Fish with Beetroot Salsa 17
Everyday Easy 9
COOK
MINS
PREP
MINS
SERVES
PEOPLE
4 10 30
1 tbsp Flora Cuisine
1 onion, peeled and chopped
2 cloves garlic, peeled
and crushed
1 red pepper, chopped
2 celery sticks, chopped
75g cooking chorizo sausage,
cut into small chunks
1 tbsp tomato puree
450ml vegetable stock
200g can of chopped tomatoes
Salt and pepper
400g can of borlotti beans or
black eyed beans
Pinch of sugar (optional)
Crusty white bread and
Flora Buttery, to serve
Spicy Bean Tomato
and Sausage Soup
by Gwyneth Sharp
1 Heat the Flora Cuisine
in a large saucepan, add
onion and garlic and fry
for 5 minutes until soft.
2 Add red pepper and celery to
the pan and fry for 5 minutes.
3 Stir in the chorizo, tomato
puree, stock, chopped
tomatoes and season with
salt and pepper. Bring to the
boil, cover and simmer for
15 minutes.
4 Add the beans and cook for
a further 5 minutes (at this
stage you could add a little
sugar if necessary).
5 Serve with crusty bread and
Flora Buttery.
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SALT SUGAR SATURATES CALORIES
147
7%
5.9g
7%
5.6g
8%
1.5g
8%
1.2g
20%
4 chicken breast llets,
chopped into small chunks
4 tbsp Flora Cuisine
2 tbsp tikka powder
34 tbsp of garlic paste
Squeeze of lemon juice
8 button mushrooms, sliced
1 large green pepper, sliced
1 large onion, sliced
4 pitta breads
SALAD
Lettuce, tomatoes and a small
red onion, nely sliced
1 Place the chicken pieces in
a bowl and mix together
with 3 tbsp Flora Cuisine,
tikka powder, garlic paste
and lemon juice. Cover with
cling lm and marinate in the
fridge for at least 3 hours or
ideally, overnight.
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SUGAR SATURATES CALORIES
693
35%
12.7g
14%
22.2g
32%
2.3g
11%
SALT
2.5g
42%
2 Heat remaining Flora
Cuisine in a frying pan, add
in marinated chicken and fry
for 34 minutes.
3 Add mushrooms, green
pepper and onion and fry,
stirring, for 5 minutes. Check
that the chicken is properly
cooked through.
4 Meanwhile, heat the pittas
in the oven. Once the pittas
are hot, cut each one along
one side to open them into
pockets and ll them with
the salad mixture.
5 Divide the chicken tikka
mixture among the pitta
pockets and serve.
Chicken Pittas
by Sandra Clough
COOK
MINS
PREP
MINS
SERVES
PEOPLE
4 10 10
*
*PER BATCH (PLUS 3 HOURS MARINATING)
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Everyday Easy 11
CRAB CAKES
450g fresh or 3 x 170g cans
crab meat, drained
thoroughly and patted dry
50g light mayonnaise
150g fresh breadcrumbs
3 tbsp nely chopped fresh
chives, plus extra for garnish
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
tsp chilli sauce
tsp black pepper
1 medium egg, beaten
4 tbsp Flora Cuisine
Summer Crab Cakes on
Baby Mixed Greens with
Lemon Vinaigrette
by Angie Hoggett
COOK
MINS
PREP
MINS
SERVES
PEOPLE
4-6 15 6-8
*
*PER BATCH OF 3 (1824 MINS IN TOTAL)
1 Mix together the crab
meat, mayonnaise, 50g
of breadcrumbs, chives,
Worcestershire sauce,
mustard, chilli sauce and
pepper. Add in the beaten
egg, mix well, then form the
mixture into 812 even-sized
crab cakes.
2 Coat the crab cakes
thoroughly in the remaining
breadcrumbs. Place on a tray
in the fridge for 30 minutes
to rm up.
3 Heat the Flora Cuisine in
a large, heavy-based frying
pan. Add the crab cakes in
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SALT SUGAR SATURATES CALORIES
436
22%
2.0g
2%
32.5g
46%
4.3g
22%
1.9g
32%
batches. Fry each batch for
3 minutes before turning
them and frying them for
a further 3 minutes until
golden-brown. Drain on
a kitchen towel.
4 To make the lemon
vinaigrette simply whisk all
the ingredients together.
5 To serve, toss most of the
vinaigrette through the
salad leaves and place onto
serving plates. Top with 2 of
the crab cakes and drizzle
with remaining vinaigrette.
Sprinkle with chopped
chives and serve.
LEMON VINAIGRETTE
125ml Flora Cuisine
3 tbsp fresh lemon juice
1 tbsp nely chopped onion
1 tsp Dijon mustard
tsp grated lemon zest
tsp sugar
tsp freshly ground
black pepper
SALAD
Baby mixed greens

For maximum avour,
use really fresh
ingredients, especially
the crab meat.
|

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Everyday Easy 13
1 In a large bowl, mix together
the diced courgette, green
pepper, red onion, tomatoes,
spring onion, chillies,
sweetcorn, grated potatoes,
peas, garlic and mint and mix
together thoroughly.
2 Season with salt and black
pepper. Break in the eggs,
add in the our and mix.
3 Heat the Flora Cuisine in
a heavy-based frying pan.
Add in 34 large separate
spoonfuls of the mixture
into the pan, forming 34
fritters. Fry over medium
heat for around 2 minutes
until set and golden-brown,
then turn and fry for 2
minutes to brown the other
side. Reduce the heat and
fry for 35 minutes more to
make sure the centres are
cooked through. Remove
and keep warm.
4 Repeat the process, frying
the remaining fritters in
batches as above, until all the
fritter mixture has been used.
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SALT SUGAR SATURATES CALORIES
203
10%
4.4g
5%
6.6g
9%
1.2g
6%
0.8g
13%
Healthy Veggie
Fave Fritters
by Amina Ahmad
COOK
MINS*
PREP
MINS
SERVES
PEOPLE
10-12 15-20 10
2 courgettes, nely diced
1 green or red pepper,
nely diced
1 red onion, nely diced
3 ripe tomatoes, nely diced
23 spring onions,
nely chopped
2 red chillies (optional),
nely chopped
Sweetcorn kernels, scraped
from one cob of sweetcorn
or a handful of canned
sweetcorn, drained
2 medium potatoes, grated
A handful of frozen
peas, thawed
1 large garlic clove, crushed
10 mint leaves, nely shredded
Salt and pepper
4 medium eggs
200g plain our
2 tbsp Flora Cuisine
*PER BATCH (PLUS 3040 MINS IN TOTAL)
Decadent Tomato and Mascarpone Soup
by Chantelle Martin
COOK
MINS
PREP
MINS
SERVES
PEOPLE
4-6 15 50
500g tomatoes
2 tbsp Flora Cuisine
onion, sliced
250g potatoes, diced
2 carrots, chopped
500ml chicken or
vegetable stock
1 Halve the tomatoes and scoop
out the seeds, placing them
in a sieve to strain out any
juice, which is to be reserved.
Quarter the tomato halves.
2 Heat Flora Cuisine in a large
pan over medium heat. Add
in onion, potatoes and carrots
and fry for 10 minutes stirring
now and then.
3 Add the stock, tomatoes and
their juice, mixed herbs and
1 bay leaf. Season with salt
and pepper. Bring to the boil,
reduce the heat and simmer
for at least 30 minutes.
4 Remove the bay leaf and,
using a hand blender or food
processor, blend the soup
until smooth.
5 Return the soup to pan.
Add in remaining bay leaf,
mascarpone, sugar and tomato
puree, mixing in.
6 Bring to the boil, then reduce
the heat and simmer until
heated through. Serve with
crusty bread and Flora Buttery.
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SALT SUGAR SATURATES CALORIES
218
11%
9.2g
10%
15.6g
22%
6.0g
30%
0.9g
15%
1 tsp dried mixed herbs
2 bay leaves
Salt and pepper
100g mascarpone
tbsp sugar
1 tbsp tomato puree
Crusty bread and Flora Buttery
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Everyday Easy 15
1 tbsp Flora Cuisine
1 large onion, diced
1 large red pepper, diced
1 large clove garlic, crushed
2.5cm piece root
ginger, grated
400g raw shelled prawns
(thawed if frozen)
4 tbsp tomato ketchup
Tabasco sauce, to taste
2 tbsp fresh coriander, chopped
A squeeze of lemon juice
Thai Cheating Sticky
Chilli Prawns
by Mark Whittacker
COOK
MINS
PREP
MINS
SERVES
PEOPLE
4 8 10-15
1 Heat the Flora Cuisine in a
frying pan. Add the onion
and fry until softened. Add
red pepper and fry, stirring
for 23 minutes.
2 Add in garlic and ginger and
fry for a further 23 minutes.
3 Add the prawns and fry,
stirring, until they have just
turned pink.
4 Add tomato ketchup and
Tabasco sauce to taste.
5 Add coriander and a squeeze
of lemon juice. Cook for 23
minutes until the prawns
are cooked and the sauce
is sticky. Serve with either
toasted pitta bread or rice.
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SALT SUGAR SATURATES CALORIES
209
10%
12.9g
14%
5.0g
7%
0.6g
3%
1.5g
25%
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4 small cooked beetroot, diced
8 spring onions, chopped
1 red chilli, seeded and chopped
2 tbsp chopped fresh mint
2 tbsp lemon juice
6 tbsp Flora Cuisine
Salt and pepper
4 llets of un-skinned, rm
white sh
A little plain our for dusting
Pan-fried Fish with
Beetroot Salsa
by Lana Race
COOK
MINS
PREP
MINS
SERVES
PEOPLE
4 10 8-10
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SUGAR SATURATES CALORIES
303
15%
4.0g
4%
17.7g
25%
2.4g
12%
SALT
0.3g
5%
1 First prepare the beetroot
salsa. Mix together the
diced cooked beetroot,
spring onion, chilli, mint,
lemon juice and 5 tbsp
Flora Cuisine. Season with
salt and pepper.
2 Dust each side of the sh
llets with a little plain our.
3 Heat the remaining Flora
Cuisine in a large frying
pan. Add in the sh llets
and fry on each side for
34 minutes until
cooked through.
4 Serve at once with the
beetroot salsa.
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Everyday Easy 17

,

. ..

Sweet Potato and Chicken Curry 20

Tandoori Salmon 21
Keralan Prawn Biriyani 22
Jubilee Chicken Swirls with
Red Pepper and Honey 24
Jollof Rice 25
Lamb Tagine 26
Jamaican Goat Curry 27
Ultimate Roast Chicken 28
Greek Lemon Roast Potatoes 29
Sticky Salmon Noodles 30
Pork & Mushroom Strogono 31
Oven Baked Thai Cod 32
Spiced Sea Bass with crushed
New Potatoes and Green Beans 33
Staying In 19
1 Heat the Flora Cuisine in a
non-stick frying pan. Add
onion and fry, stirring until
softened. Add in chicken
thighs and fry, stirring, for
5 minutes.
2 Add the chopped tomatoes
and curry paste to the frying
chicken and cook for 20
minutes, stirring now
and then.
3 Meanwhile, bring a pan of
water to the boil. Add in the
sweet potato and boil until
tender. Drain.
4 Add the drained sweet potato
to the chicken curry, mix in
and heat through. Stir in the
natural yogurt.
5 Serve with rice.
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SALT SUGAR SATURATES CALORIES
409
20%
13.6g
15%
17.7g
25%
3.5g
18%
1.1g
18%
Sweet Potato and
Chicken Curry
by Sarah Rowley
COOK
MINS
PREP
MINS
SERVES
PEOPLE
4 8-10 30
2 tbsp Flora Cuisine
1 red onion, chopped
4 large boneless and skinless
chicken thighs, halved
400g tin chopped tomatoes
3 tbsp masala curry paste
500g sweet potatoes, peeled,
chopped into cubes and placed
in water with a squeeze of lemon
juice or dash of vinegar to
prevent discolouring
100ml low fat natural yogurt
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SALT SUGAR SATURATES CALORIES
311
16%
3.5g
4%
18.9g
27%
3.2g
16%
0.9g
15%
80g low fat, Greek-style yogurt
1 garlic clove, crushed
1 heaped tbsp tandoori powder
Salt and pepper
tbsp Flora Cuisine
tsp tomato puree
Juice of lemon
2 salmon llets, skin-on,
rinsed and patted dry
Tandoori Salmon
by Bev Collins
COOK
MINS
PREP
MINS
SERVES
PEOPLE
2 8 20
1 Mix together the yogurt,
garlic, tandoori powder and
season with salt and pepper.
2 Add the Flora Cuisine,
then stir in tomato
puree and lemon juice,
mixing thoroughly.
3 Place salmon llets, skin
side-down, in a baking dish.
Spread the yogurt mixture
over the sh.
4 Preheat a medium grill.
Cook the salmon under
the grill for 1520 minutes
until cooked through.
Serve with green beans
and new potatoes.
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Staying In 21
MASALA
500g raw tiger prawns, peeled
1 tsp chilli powder
tsp turmeric powder
Salt
1 large onion, sliced
3 tbsp ginger paste
3 tbsp garlic paste
23 green chillies, left
whole but slit vertically
2 tsp ground coriander
125ml water
2 tbsp lemon juice
10 chopped fresh mint
leaves or 1 tsp mint sauce
1 tsp garam masala
5 sprigs of chopped coriander
or 2 tsp coriander paste
Keralan Prawn Biriyani
by Sherin Deepu
COOK
MINS
PREP
MINS
SERVES
PEOPLE
4-6 30 20-25
Take the rice pot from
microwave, mix in the fried
onion with salt to taste and
resume cooking the rice
in the microwave for the
remaining time.
4 In the same frying pan, fry
the marinated prawns in
2 batches. Fry each batch
of prawns on one side for
45 minutes, then turn the
prawns and fry for another
minute. Using a slotted
spoon, transfer them to a
kitchen towel.
5 Using the same pan, fry the
onion for prawn masala till
light brown. Add ginger
paste, garlic paste and green
chillies and mix in. Add in
ground and fresh chopped
coriander, 125ml water, salt,
the fried prawns, lemon
juice, mint and garam
masala and simmer gently.
RICE
350g cups basmati rice
3 tbsp Flora Cuisine
1 large onion, sliced
800ml water
Salt
GARNISH
Roasted cashew nuts, optional
Fried raisins, optional
Fried onions, optional
1 Toss the prawns with chilli,
turmeric and salt and set
aside to marinate for
20 minutes.
2 Now cook the rice. Pour the
water in a pot and add 350g
of rice to it. Cook in the
microwave at full power
for 20 minutes.
3 Meanwhile, heat the Flora
Cuisine in a non-stick frying
pan. Add in the onion and
fry, stirring, until softened.
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SALT SUGAR SATURATES CALORIES
548
27%
7.5g
8%
11.0g
16%
1.3g
7%
2.8g
47%
6 Once the rice is cooked through,
use a fork to uff it up. Lightly
mix the rice and the prawn
masala together and garnish with
roasted cashew nuts, raisins and
fried onions. Serve with yogurt
raita, hot pickle and poppadoms.
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For a traditional biriyani,
layer the rice and prawn
masala alternately together
with the garnish and
chopped coriander and
oven bake or microwave for
another 1012 minutes.
Staying In 23
Jubilee Chicken Swirls with
Red Pepper and Honey
by Hayley Smart
COOK
MINS
PREP
MINS
SERVES
PEOPLE
2-4 25 20
1 large red pepper
2 chicken breast llets
Salt and pepper
A little runny honey,
for brushing
A handful of basil leaves
1 tbsp Flora Cuisine
2 tbsp runny honey mixed
with 1 tbsp wholegrain
mustard, for glazing
1 Preheat grill until hot.
Grill the red pepper until
blackened. Place the red
pepper in a plastic bag and set
aside until cool. Peel off the
blackened skin and slice in
half, discarding the seeds.
2 Place the llets between
sheets of cling lm. Use a
rolling pin to pound until
attened. Season llets with
salt and pepper, brush lightly
with honey, top each llet
with half the grilled pepper
and a few basil leaves.
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SALT SUGAR SATURATES CALORIES
334
17%
16.3g
18%
9.1g
13%
1.5g
8%
1.5g
25%
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3 Roll up each breast around the
red pepper and secure rmly
with cocktail sticks. Brush each
chicken roll with Flora Cuisine.
4 Preheat grill until hot. Grill the
chicken rolls for 10 minutes on
both sides until the chicken is
cooked through.
5 Towards the end of the cooking,
brush the chicken with the
honey and mustard mixture to
create a sticky, sweet glaze.
of an adults Guideline Daily Amount (GDA)*
Each serving contains:
FAT SALT SUGAR SATURATES CALORIES
776
39%
15.2g
17%
23.4g
33%
4.4g
22%
1.7g
28%
CURRY
8 skinless boneless chicken
thighs, cut into large pieces
Salt and pepper
3 tbsp Flora Cuisine
1 large onion, halved and sliced
3 tbsp tomato puree
1 chicken stock cube
400g basmati rice, rinsed
three times in cold water to
remove excess starch
1 red pepper, sliced
1 yellow pepper, sliced
100g okra, halved
1 bunch of coriander, roughly
chopped, to serve
GINGER & CHILLI BASE
2 garlic cloves, peeled
400g can plum tomatoes
3cm piece fresh root
ginger, peeled
600ml boiling water
1 Scotch bonnet chilli deseeded
Jolloff Rice
by Kay Adeola
COOK
HOUR
PREP
MINS
SERVES
PEOPLE
4 25 1-1
.05
1 Season chicken with salt
and pepper. Heat 2 tbsp Flora
Cuisine in a large, deep frying
pan over a high heat. Add in
chicken and fry for 5 minutes,
until lightly browned on all
sides. Lift the chicken pieces
out of the pan onto a plate.
2 Add remaining Flora Cuisine
to the frying pan and heat
through. Fry the onion slices,
stirring, until softened but
without browning.
3 Meanwhile, make the ginger
and chilli base. In a food
processor, blend together the
garlic, tomatoes, ginger and
chilli until smooth.
4 Add the tomato puree to
the onions in the pan.
Fry for another 2 minutes
then add the ginger and
chilli mixture. Crumble
in the stock cube, stir,
then pour in 600ml
boiling water.
5 Add the browned chicken
pieces to the pan. Bring to
the boil, cover and simmer
for 15 minutes.
6 Add the rice to the same
pan, reduce to a simmer,
cover with foil and a lid so
that no steam can escape
and cook over a very low
heat for 20 minutes.
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7 Take the lid off and scatter
the sliced peppers and okra
over the rice.
8 Cover and cook for 1015
minutes until the vegetables
are softened and the
rice tender.
9 Just before serving mix the
vegetables through the rice
and scatter over coriander.
Staying In 25
Lamb Tagine
by Donna Callaby
COOK
HOURS
PREP
MINS
SERVES
PEOPLE
4 20 1
1
/
2
450g diced lean lamb
1 tsp ground black pepper
3 tsp paprika
1 tsp ground cinnamon
2 tsp turmeric
1 tbsp Flora Cuisine
1 large onion, chopped
1 clove garlic, chopped
55g dried apricots
25g sultanas or raisins
25g toasted aked almonds
2 tsp honey
570ml lamb stock
2 x 400g tin
chopped tomatoes
2 tsp tomato puree
1 tbsp chopped fresh
coriander, to garnish
1 tbsp chopped fresh
parsley, to garnish
1 Preheat oven to gas mark
3/170C/150C fan/325F.
2 Toss the lamb with black
pepper, paprika, cinnamon
and turmeric, coating evenly.
3 Heat Flora Cuisine in a
casserole dish, add in
onion and garlic and fry
until softened.
4 Add spiced lamb and fry
until the meat is browned,
around 5 minutes, stirring
now and then.
5 Add in the remaining
ingredients, mix well and
bring to the boil. Cover and
transfer to the oven and
cook for 1 hours. Garnish
with the fresh coriander and
parsley and serve with rice.
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SALT SUGAR SATURATES CALORIES
359
18%
22.3g
25%
16.2g
23%
4.5g
23%
0.6g
10%
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/44'
Jamaican
goat curry
by Deb Bloor
COOK
HOURS
PREP
MINS
SERVES
PEOPLE
6-8 20
*
2-3
CURRY POWDER
4 tsp coriander seeds
3 tsp cumin seeds
3 tsp fenugreek seeds
3 tsp ground turmeric
2 tsp ground allspice
2 tsp cayenne pepper
2 cinnamon sticks
4 cardamom pods, split
2 star anise
CURRY SAUCE
900g cubed goat or braising steak
1 spring onion, chopped
2 potatoes, peeled and diced
1 large onion, chopped
1 large tomato, diced
1 chilli
1 tsp black pepper
2 tbsp Flora Cuisine
4 garlic cloves, chopped
150ml coconut milk
cup of water
1 lamb stock cube
1 lime
1 In a dry frying pan, dry-fry
the coriander, cumin and
fenugreek seeds by heating
them for about 30 seconds
until fragrant. Finely grind
the dry-fried spices in a coffee
or spice grinder. Mix in the
turmeric, allspice, cayenne
pepper, cinnamon sticks,
cardamom pods and star anise.
2 Mix the meat with curry
powder, coating it well. Cover
with cling lm and marinate
overnight in the fridge.
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SALT SUGAR SATURATES CALORIES
330
17%
3.6g
4%
11.9g
17%
4.0g
20%
0.5g
8%
3 Boil the diced potatoes
until soft, but not falling
apart; drain.
4 Meanwhile, heat the Flora
Cuisine in a large casserole
dish. Add onion and garlic
and fry for 510 minutes
until lightly browned. Add in
the marinated meat and fry,
stirring often, for 5 minutes
until browned on all sides.
5 Add tomato, chilli, black
pepper, boiled potatoes,
water, coconut milk and
stock cube. Bring to the boil,
reduce heat and simmer with
lid on stirring gently and
frequently for 1 to 2 hours
until the meat is tender. When
liquid is getting too thick, use
a bit more water. Add lime
juice and the spring onions.
* 10 MINS FOR MAKING CURRY POWDER
PLUS MARINATING OVERNIGHT
Staying In 27
Ultimate
Roast Chicken
by Lorraine Brennan
COOK
HOURS
PREP
MINS
SERVES
PEOPLE
4 25 1
1
/
2-2
1.5kg free range chicken
Salt and pepper
1 tbsp Flora Cuisine
3 tbsp honey
Zest of lemon
6 cloves garlic
2 sprigs rosemary
2 sprigs thyme
butternut squash, peeled
and diced
4 medium potatoes, peeled
and diced
1 parsnip, peeled and diced
4 red onions, sliced
2 red peppers, diced
1 Preheat oven to gas mark
3/170C/150C fan/325F.
Season the chicken with salt
and pepper and place on a
roasting tray. Mix together
the Flora Cuisine, honey
and lemon zest and rub all
over the chicken, setting
it aside for 10 minutes to
marinate. Place the garlic,
rosemary and thyme inside
the chicken cavity.
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SALT SUGAR SATURATES CALORIES
672
34%
20.0g
22%
37.1g
53%
9.8g
49%
0.9g
15%
2 Roast for 12 hours until
the chicken is cooked
through, checking that
the juices run clear.
3 After the chicken has been
in the oven for an hour,
mix together the butternut
squash, potatoes, parsnip,
onions and red peppers
in a roasting tray. Drizzle
with the baking juices from
the chicken, and season
with salt and pepper. Place
in the oven and roast
alongside the chicken for
the remaining time.
4 Serve the chicken on a bed
of the roast veg.
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Greek Lemon
Roast Potatoes
by Gwen Bramwell
COOK
HOURS
PREP
MINS
SERVES
PEOPLE
4-6 10 1
.15
-1
.30
1kg potatoes, chopped into
large cubes
4 tbsp Flora Cuisine
Juice of 1 lemon
4 cloves of garlic, sliced thinly
1 tsp dried oregano
1 Preheat the oven to gas mark
6/200C/180C fan/400F.
2 Mix together all the
ingredients, coating the
potatoes well in the
Flora Cuisine, and place
in roasting tray.
3 Roast in the oven for 45
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SALT SUGAR SATURATES CALORIES
296
15%
1.6g
2%
11.9g
17%
1.2g
6%
0.2g
3%
minutes, then turn the
potatoes and roast for a further
3045 minutes until golden-
brown. Check the potatoes
now and then to make sure
that there is enough moisture
in the roasting tray, adding a
little more Flora Cuisine
if needed.
4 Serve with roast chicken
or roast lamb.
Staying In 29
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SALT SUGAR SATURATES CALORIES
447
22%
22.7g
25%
18.8g
27%
3.0g
15%
1.5g
25%
Sticky Salmon
Noodles
by Kayleigh Hackett
COOK
MINS
PREP
MINS
SERVES
PEOPLE
4 10 10-15
3 tbsp reduced salt soy sauce
2 pieces of stem ginger in
syrup, nely chopped
1/2 cup syrup from stem
ginger jar or honey
1 red chilli, deseeded and
nely sliced
Zest and juice of 2 limes
4 even-sized salmon llets,
skin on
1 tbsp Flora Cuisine
250g stir-fry veg of your
choice, nely chopped
2 packets of straight to wok,
free range egg noodles
Lime wedges and toasted
sesame seeds, to
garnish (optional)
1 Mix together the soy
sauce, stem ginger, ginger
syrup, chilli, lime zest and
juice in a large frying pan.
Gently heat through over a
low heat.
2 Add salmon llets, skin side-
down to the liquid. Bring
the liquid to the boil so that
it begins to reduce. After 5
minutes, turn the salmon
over and continue to cook for
a further 3 minutes.
3 Meanwhile, in a separate
wok, add in the Flora Cuisine
and heat through. Add in the
vegetables and stir-fry until
just tender.
4 Add the straight to wok
egg noodles to the wok
and fry until heated through,
mixing them well with
the vegetables.
5 Divide the noodle mixture
among 4 plates and top each
serving with a piece of sticky
salmon. Garnish each portion
with a wedge of lime and
toasted sesame seeds.
Pork and Mushroom
Strogano
by Linda Kay
COOK
MINS
PREP
MINS
SERVES
PEOPLE
4 10-12 30-40
225g brown rice
2 tbsp Flora Cuisine
450g pork tenderloin llet,
sliced into strips
1 red onion, chopped
225g chestnut
mushrooms, sliced
1 tbsp fresh sage, chopped
5 tbsp white wine
1 tsp wholegrain mustard
120g light cream cheese
Freshly ground black pepper
Sprinkling of paprika,
for garnish
Sage leaves, fried in
Flora Cuisine until crisp,
for garnish
1 Cook the brown rice according
to packet instructions.
2 Ten minutes after the rice
has started cooking, heat
the Flora Cuisine in a large
frying pan. Add the pork in
two batches. Fry each batch
for 35 minutes over a high
heat, browning on all sides.
Remove the browned pork
and set aside.
3 In the same frying pan, fry
onion, mushrooms and sage
for 35 minutes until they
begin to brown. Add in wine,
mustard and cream cheese
and stir well until all the
cheese has been mixed in.
4 Return the pork to the pan,
coating it well in the sauce.
Cook for 35 minutes until
heated through, season with
black pepper, garnish with
paprika and fried sage leaves
and serve with the brown rice.
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SALT SUGAR SATURATES CALORIES
526
26%
3.0g
3%
15.7g
22%
5.0g
25%
0.6g
10%
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Staying In 31
Oven Baked Thai Cod
by Ellen Wilson
COOK
MINS
PREP
MINS
SERVES
PEOPLE
4 10-12 28-30
1 tbsp Thai red curry paste
3 tbsp Flora Cuisine
Ground black pepper
4 cod llets
1 onion, chopped
2 cloves garlic, chopped
115g mushrooms, chopped
115g cherry tomatoes
1 Preheat the oven to gas mark
5/190C/170C fan/375F.
2 Mix together Thai red curry
paste with 2 tbsp Flora Cuisine
and season with black pepper.
Place the cod llets in a lightly
oiled oven dish and spread
evenly with the curry
paste mixture.
3 Heat remaining Flora Cuisine
in a frying pan. Add in onions,
garlic and mushrooms and
fry for 35 minutes until just
softened. Spread this over the
cod llets and top with
cherry tomatoes.
4 Bake for 25 minutes, basting
the sh now and then with
the juices.
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SALT SUGAR SATURATES CALORIES
199
10%
2.9g
3%
9.6g
14%
1.0g
5%
0.3g
5%
!""#$% '()
Why not try a dierent
rm white sh?
Pollock, Ling and Hake
are all delicious and
sustainable.
Spiced Sea Bass with
Crushed New Potatoes & Green Beans
by Celina Mann
COOK
MINS
PREP
MINS
SERVES
PEOPLE
2 15 15-25
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SALT SUGAR SATURATES CALORIES
414
21%
5.9g
7%
21.8g
31%
2.4g
12%
1.4g
23%
200g new potatoes
120g green beans
4 star anise
1 tsp fennel seeds
1 tsp peppercorns
4 cardamom pods
tbsp coriander seeds
Salt
2 sea bass llets
2 tbsp Flora Cuisine
Juice of lemon
1 tbsp of chopped parsley
1 Bring a large saucepan of
water to the boil. Add in the
new potatoes and boil for 15
minutes until tender, adding
the green beans to the same
pan after 10 minutes; drain.
2 Meanwhile, using a pestle
and mortar or electric
grinder, nely grind together
the star anise, fennel seeds,
peppercorns, cardamom pods
and coriander. Spread the spice
mixture out on a large plate.
3 Season the sea bass llets with
salt and thoroughly coat the
llets in the spice mixture on
both sides.
4 In a large, non-stick frying
pan heat 1 tbsp Flora Cuisine.
Add in the spiced sea bass
llets and fry for 3 minutes
each side. Add in lemon juice.
5 Using the back of a fork, lightly
crush the cooked new potatoes,
mix with the remaining Flora
Cuisine and season with salt.
6 Sprinkle the sea bass with
parsley and serve with the
crushed potatoes and
green beans.
Staying In 33

..

.

Bakewell Cake 36
Ready Set Go Flapjacks 37
Chocolate Beetroot Cake 38
Banana Fudge Cake 40
Baking 35
COOK
MINS
PREP
MINS
SERVES
SLICES
12-16 12 40
150ml Flora Cuisine
150g golden caster sugar
150g self-raising our
150g ground almonds
2 large free range eggs
1 tsp vanilla extract
6 tsp white chocolate spread
150g cherries, stones removed
25g aked almonds
1 Preheat oven to gas mark
4/180C/160C fan/350F.
2 Using a food processor
or an electric mixer, blend
together the Flora Cuisine,
sugar, our, ground
almonds, eggs and
vanilla extract.
Bakewell Cake
by Joanne Motley
3 Place half of the mix into a
greased, lined 20cm (8 inch)
round cake tin and
smooth out.
4 Dot the chocolate spread,
tsp at a time, all over
and scatter with the
stoned cherries.
5 Drop the remainder of the
cake mix in dollops over the
cherries and spread to cover.
Scatter with aked almonds.
6 Bake for 40 minutes until
cooked through and golden
brown. Test by poking with a
skewer; if it comes out clean,
the cake is cooked.
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SALT SUGAR SATURATES CALORIES
300
15%
16.0g
18%
19.5g
28%
2.1g
11%
0.3g
5%
125ml Flora Cuisine
100g light brown, soft sugar
60g golden syrup
100g crunchy peanut butter
20g oatmeal
250g porridge oats
1 Preheat the oven to gas mark
4/180C/160C fan/350F.
2 Place the Flora Cuisine,
sugar, golden syrup, peanut
butter and oatmeal in a large
saucepan and heat gently,
stirring often, until melted.
Ready Set Go
Flapjacks
by Richard Boughey
COOK
MINS
PREP
MINS
MAKES
BARS
12 8-10 23-25
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SUGAR SATURATES CALORIES
252
13%
12.3g
14%
13.6g
19%
2.1g
11%
SALT
0.2g
3%
3 Remove the pan from the
heat and mix in the porridge
oats, making sure they are
well coated. Turn the mixture
into a greased, lined 20cm
square baking tin, smooth it
out and gently press it down.
4 Bake for 1820 minutes
until light brown. Cool in
the tin, but cut the apjacks
into 12 bars straight away
while warm.
5 Once cool, separate them
into bars and store them in
an airtight container.
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!""#$% '()
Run a potato peeler
across a chocolate bar
to create some pretty
chocolate curls for
decoration.
Chocolate
Beetroot Cake
by Katy Buxton
COOK
MINS
PREP
MINS
SERVES
PEOPLE
10-12 25 40-50
200ml Flora Cuisine
250g golden caster sugar
3 medium eggs
2 tsp vanilla extract
100g plain chocolate,
broken into pieces and
melted in a heatproof
dish over a pan of
simmering water
100g plain our
100g self-raising our
100g drinking chocolate
1 tsp baking powder
200g cooked beetroot,
whiz in a food processor
until very nely chopped
FILLING
2 tbsps raspberry jam
150ml whipping cream,
whipped until thick
GANACHE
115ml whipping cream
100g plain chocolate,
broken into pieces
1 Preheat oven to gas mark
5/190C /170C fan/375F.
2 Beat together the Flora
Cuisine, sugar, eggs and
vanilla extract until mixture
is smooth; about half a
minute in the food
processor should do it.
3 Add melted chocolate and
mix together thoroughly.
4 Sieve the plain and self-
raising our, drinking
chocolate, and baking
powder together into a
large mixing bowl.
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SALT SUGAR SATURATES CALORIES
506
25%
47.1g
52%
27.9g
40%
10.1g
51%
0.5g
8%
5 Make a well in the centre,
add in runny chocolate
mixture and fold the mixture
together. Fold in the nely
chopped beetroot.
6 Divide the mixture among two
greased, lined 18cm
(7 inch) prepared cake tins.
Bake in the oven for 3040
minutes until cooked through.
7 Cool on wire rack and remove
greaseproof paper from the
base of each cake.
8 Sandwich the two cakes
together. If necessary, level
the top of one cake off, slicing
off any prominent risen peak.
Spread the newly levelled top
with a nice thick layer of jam.
Turn the other cake upside-
down and spread the whipped
cream evenly over the base
before turning it the right way
up again and putting it on
top of the jam-covered layer.
9 To make the ganache, place
the cream in a saucepan and
bring to the boil, stirring
continuously. Add the
chocolate and stir until the
chocolate is melted and the
mixture combined. Pour into
a bowl and whisk until uffy
and cool. Spread the ganache
smoothly and evenly over the
top of the cake.
Baking 39
COOK
MINS
PREP
MINS
SERVES
PEOPLE
8 10-12
*
45-50
1 large ripe banana
1 tbsp skimmed milk
70ml Flora Cuisine
90g self-raising our
90g soft brown sugar
Pinch of salt
tsp baking powder
1 large egg, beaten
3 chocolate fudge bars diced
into small pieces
50g dried banana chips,
broken in half (reserve a few
whole ones for decoration)
50g dark chocolate, broken
into pieces, for decoration
1 Preheat the oven to gas
mark 3/170C/150C
fan/325F.
2 In a bowl, mash the banana
and milk together. Add Flora
Cuisine, our, sugar, salt,
baking powder and egg and
whisk well together. Fold in
the broken banana chips and
diced fudge (keeping a little
fudge back for decoration).
Banana Fudge Cake
by Sue Wynne
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SALT SUGAR SATURATES CALORIES
273
14%
25.3g
28%
13.0g
19%
2.8g
14%
0.5g
8%
3 Transfer to a greased, lined
450g/1lb loaf tin or 20cm
(8 inch) cake tin and level
the top using the back of a
damp spoon.
4 Bake in the preheated
oven for 4550 minutes until
the cake is golden-brown,
well-risen and spongy to
the touch.
5 Allow the cake to cool for
around 10 minutes before
removing from the tin and
leaving it to cool on a
wire rack.
6 Melt the chocolate in a
bowl over a pan of hot water.
Drizzle the melted chocolate
over the cooled cake and top
with banana and fudge pieces.
* PLUS 5 MINS FOR DECORATION
!""#$%&'
Lets get
Everyday recipes by mums (and dads too!)
Chicken Fried Rice 45
Lemon-Ginger Chicken Nuggets 46
Chocolate and Peanut Butter
Crunch Cookies 47
Apple Cakes 49
Fruit and Cereal Bars 50
Easy and Yummy Chocolate
Celebration Cookies 51

,

.
.. . .
. |


Think of pans of boiling water, sharp
knives and hot ovens so do keep a
watchful eye on them
.
Cooking can be a m
essy aair, especially
when young children are involved, so
get them
to apron up.
Get them
all to learn the golden rule
that you should always wash your hands
properly before preparing food. Its good to
start early!
Little Chefs 44
Chicken
Fried Rice
by Sharron Richardson
COOK
MINS
PREP
MINS
SERVES
PEOPLE
6 25 25
2 chicken stock cubes
500g basmati rice
2 medium carrots, diced
Handful of frozen petit pois
2 tbsp Flora Cuisine
1 onion, chopped
3 cloves garlic, nely chopped
1 tsp honey or brown sugar
tsp chilli powder
tsp grated root ginger
500g chicken breast llets,
sliced into ne strips
red pepper, nely chopped
1 tbsp reduced salt soy sauce
tsp balsamic vinegar
1 Bring a large pan of water
to the boil. Add in the stock
cubes, stirring until dissolved.
Add in the basmati rice and
carrots. Stir and bring back to
the boil, cover and simmer until
the rice is cooked as per packet
instructions, adding peas for last
5 minutes.
2 In a wok or large frying pan, heat
the Flora Cuisine. Add in the
onion, garlic, honey, chilli and
ginger and fry, stirring, until the
onion has caramelised.
3 Add chicken, red pepper and
soy sauce to the onion mixture.
Stir-fry until chicken is cooked
and add balsamic vinegar.
4 Drain the rice and add to chicken,
mixing together thoroughly.
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SALT SUGAR SATURATES CALORIES
506
25%
5.5g
6%
7.1g
10%
1.3g
7%
1.7g
28%
!"
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Lemon-Ginger
Chicken Nuggets
by Aneta Noskowiak
COOK
MINS
PREP
MINS
SERVES
PEOPLE
2
*
10 15-20
4cm piece fresh ginger
Juice of lemon
1 clove garlic, crushed
2 skinless chicken breast llets,
cut into even-sized strips
Salt and pepper
1 tbsp our
1 egg
25g fresh breadcrumbs,
for coating
23 tbsp Flora Cuisine, for
shallow-frying
1 Squeeze the juice from the
ginger by grating it, placing
in a cloth and squeezing.
2 Combine the ginger juice,
lemon juice and garlic, and
rub this mixture over the
chicken strips, seasoning with
a little salt and pepper.
3 Coat the chicken rst in our,
then in beaten egg and nally
in breadcrumbs.
4 Heat the Flora Cuisine in a
large, heavy-based frying pan
over a low heat. Gently fry in
batches until cooked through
and golden.
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SALT SUGAR SATURATES CALORIES
403
20%
1.2g
1%
19.3g
28%
3.6g
18%
0.9g
15%
!"#$% '"(
Serve in funky
cups or cones to
make mealtimes
dierent.
* 46 AS A TAPAS
Little Chefs 46
4 Use the back of a fork to
press down and atten each
cookie dough ball.
5 Bake for 1215 minutes in
the oven. Remove and cool
on the baking sheet.
Chocolate and Peanut
Butter Crunch Cookies
by Tracy Chan Watt
COOK
MINS
PREP
MINS
MAKES
COOKIES
18-20 25 12-15
125ml Flora Cuisine
100g light brown sugar
3 tbsp golden syrup
3 tbsp peanut butter
1 tsp vanilla extract
220g self-raising our
3 tbsp good-quality
cocoa powder
100g salted peanuts,
roughly chopped
1 Preheat oven to gas mark
4/180C/160C fan/350F.
2 In a bowl, beat the Flora
Cuisine and sugar together.
Add golden syrup, peanut
butter and vanilla extract
to the same bowl and mix
in well. Add in our, cocoa
and peanuts and mix well,
forming a soft sticky
cookie dough.
3 Take a spoonful of the
mixture, shape into a ball
about the size of a walnut
and place on a baking
sheet lined with baking
parchment. Repeat the
process until all the mixture
has been used, making sure
to space them well apart
and using more than one
baking sheet if necessary.
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SALT SUGAR SATURATES CALORIES
119
6%
5.9g
7%
7.5g
11%
1.2g
6%
0.2g
3%
!
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child do the dough
ball squashing
with a fork?
Little Chefs 48
Apple Cakes
by Sian Hallewell
COOK
MINS
PREP
MINS
MAKES
CAKES
12-18 10 12-15
115ml Flora Cuisine
115g self-raising our
115g caster or
muscovado sugar
1 tsp ground cinnamon
2 eggs
2 dessert apples, cored and
chopped into small chunks
1 Preheat the oven to gas mark
5/190C/170C fan/375F.
2 Mix together the Flora
Cuisine, our, sugar and
cinnamon. Break in the
eggs and mix together
until smooth.
3 Fold chopped apples into
the cake mixture. Divide
among cupcake cases,
remembering not to
over-ll them.
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SALT SUGAR SATURATES CALORIES
282
14%
32.6g
36%
13.0g
19%
2.1g
8%
1.2g
20%
4 Bake in the oven for 1215
minutes. The cakes are
ready when they spring
back when lightly touched
with a nger.
Fruit and
Cereal Bars
by Linda Guest
COOK
MINS
PREP
MINS
MAKES
BARS
16 10-12 30
100ml Flora Cuisine
3 tbsp honey
1 tsp cinnamon
100g light brown sugar
200g porridge oats
100g sunower seeds
50g sesame seeds
50g chopped walnuts
or almonds
100g dried fruit, such
as cranberries or
chopped apricots
1 Preheat oven to gas mark
4/180C/160C fan/350F.
2 Place the Flora Cuisine,
honey, cinnamon and sugar
in a pan and gently
heat, stirring, until it all
melts together.
3 Remove pan from the heat
and stir in the remaining
ingredients, mixing well.
4 Transfer the mixture to a
greased, lined 22cm square
baking tray. Press down
rmly with the back of a
spoon. Bake for 30 minutes
until golden-brown.
5 Once baked, cut them into
16 bars, allowing them to
cool a little before lifting
the bars out.
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SALT SUGAR SATURATES CALORIES
188
9%
12.1g
13%
12.7g
18%
1.4g
7%
0.1g
2%
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Little Chefs 50
85ml Flora Cuisine
85g caster sugar
85g soft brown sugar
1 medium egg
175g plain our
1 tsp baking powder
1 tsp grated orange zest
1 tsp ground ginger
1 tsp ground cinnamon
55g chopped nuts
25g dried cranberries
55g white chocolate chips
1 Preheat oven to gas mark
4/180C/160C fan/350F.
2 In a mixing bowl, beat
together the Flora Cuisine,
caster sugar, brown sugar
and egg until well-mixed.
Easy and Yummy
Celebration Cookies
by Lesley Aylward
COOK
MINS
PREP
MINS
MAKES
COOKIES
24 8-10 15-20
Each serving contains:
of an adults Guideline Daily Amount (GDA)*
FAT SUGAR SATURATES CALORIES
108
5%
8.4g
9%
4.9g
7%
0.9g
5%
SALT
0.1g
2%
3 Fold in our, baking
powder, orange zest,
ginger and cinnamon,
gently but thoroughly.
4 Add in the chopped nuts,
cranberries and chocolate
chips and fold together.
5 Drop separate spoonfuls
of the mixture, spaced well
apart, onto a greased baking
sheet, using more than one
baking sheet if necessary.
6 Bake in the oven until
golden-brown, about
1520 minutes.