Sue’s Cook Book

These are so easy and great for a BBQ. Adapt the recipe as needed.

Serves 6

3 large chicken breasts, cut into chunks
1 whole chorizo sausage, sliced (approx 170g)
3 teaspoons harissa paste (I use one from M&S)
6 skewers soaked in warm water for 30 mins

Mix the chicken with the harissa paste.
Alternate the chicken and chorizo on the skewers.
Place on the BBQ or under a hot grill until chicken is cooked through and the chorizo and crisp on the edges (approx 10 mins).
Great served with the Morrocan carrot salad!

This is a recipe adapted from ‘Nigella Express’ and v easy to make and very moreish. I’ve made them a little more healthy by using 97% fat free condensed milk.

Makes at least 16 – you choose how big you want them!

1 x 397g can 97% fat free condensed milk
250g rolled oats (not instant)
75g shredded or dessicated coconut
100g dried cranberries or any dried berries of your choice (or a mixture)
150g mixed seeds (pumpkin, sunflower and sesame)

Preheat oven to 130 degrees/gas mark 1/2 and line a 23x33x4cm baking tin with baking parchment or paper.
Warm the condensed milk in a large pan.
Mix together all the other ingredients and then add the warmed condensed milk.
Spread the mixture into the tin and press down with a spatula or use your hands.
Bake for 1 hour and let it cool for 15 mins.
Slice into chunks.
Apparently they store well too (I wouldn’t know as they disappear very quickly!)

This is a great dish for the summer and really good as a side dish to go with a BBQ or serve with salad and roasted chicken. Great served warm or cold.

Serves 4/6 generously

3 sweet potatoes peeled and cut into chunks
1 large red pepper, cut into chunks
1 large green pepper, cut into chunks
1 large yellow pepper, cut into chunks
2 courgettes, thickly sliced
8oz or 200g bulgar wheat

For the dressing:
1 garlic clove crushed
50ml extra virgin olive oil
50ml balsamic vinegar
squeeze of clear honey (about 2 tablespoons)
salt and pepper

Pre-heat oven to 180 degrees.
Drizzle some olive oil in a large baking tray and add the vegetables, tossing in the oil. Place in the oven and bake for about 45-50 mins, giving them a shake every so often.
Place bulgar wheat in a large bowl and pour boiling water over to more than cover – leave to soak.
In the meantime make the dressing by mixing ingredients together, season to taste.
When the roasted veg are ready, drain the bulgar wheat in a sieve squeezing out any liquid by pressing with the back of spoon.
Add the roasted veg and dressing to the bulgar wheat and mix thoroughly – add more salt and pepper if needed.

These are brilliant cooked on the barbie – but you can also bake in the oven. You can have 1 courgette per person or 1/2 per person – depends on what else you have on the BBQ. Adapt the recipe as needed!

Serves 4 or 8

4 courgettes (whole or cut in half in the middle)
4 teaspoons green pesto
1/3 block feta cheese
4 teaspoons toasted pine nuts (optional)
Salt and pepper

Line a small pan with foil and give it a light spray with oil.
Cut a v-shaped groove in the courgette lengthways to give you a recess of about 1cm deep.
Fill the recess with pesto and then cut the feta into long slices to fit the recess.
Sprinkle with pine nuts (if using).
Place on the baking tray and then grind salt and pepper over.
Cover with foil and place into the BBQ or in the oven for about 20 mins or so until they have gone soft.

This is adapted from a Rosemary Conley recipe and it’s really really good! 76 kcal and 2.7g fat per serve. Best made the day before but not essential (don’t sprinkle chocolate powder on top until ready to serve).

Serves 8

4 heaped teaspoons coffee granules
4 teaspoons brandy
1/2 pint water
1 packet sponge fingers (approx 12)
1 sachet Bird’s sugar-free dream topping
1/4 pint skimmed or semi-skimmed milk
12oz (350g) low-fat fromage frais
powdered drinking chocolate to decorate

Mix the coffee with the brandy and make up to 1/2 pint (300ml) with water. Pour half into a shallow dish and place 1/ the sponge fingers into liquid and allow it to soak up.
Arrange the fingers into the base of a serving dish to form a layer.
Place the milk in a large bowl and then add the dream topping and follow instructions on packet.
Mix in the fromage frais.
Spoon 1/2 the mixture over the soaked sponge fingers.
Soak the remaining sponge fingers in the leftover brandied coffee and place in the dish.
Top with the remaining fromage frais mix.
Just before serving, sprinkle with the chocolate powder.