Recipes Ryedale

Main meals for all the family

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Thank you very much


Apple and raisin breakfast bowl

Alternative fruits can be used such as pears, blueberries or banana (makes 1 bowl)

1 Apple (unpeeled)
2 tbsp Rolled oats
150g Natural yoghurt
3 tbsp Semi skimmed milk
1 handful Pumpkin and sunflower seeds
2 handfuls raisins


What to do:
● Grate the apple into a bowl.
● Weigh and add the oats.
● Add the yoghurt, milk and half the seeds.
● Mix and leave to soak for 5 minutes.
● Add more milk if required and add raisins on top.


Auntie Lilly’s Homemade Healthy Pizza

Homemade Pizza

French bread/pitta bread (always keep some pitta bread in the freezer, perfect when the little’uns are hungry)

1 tbsp Tomato Puree

Olive oil

2 small handfuls Cheddar Cheese

Your favourite toppings (mine are pepperoni, mushrooms and chilli)

Preheat the oven to 180°C

Get an adult to slice the french bread (If you are using pitta bread there is no need to slice it).

Spread the tomato puree over the flat side of the bread followed by grated cheese.  You can now go mad adding your toppings.

Drizzle the olive oil over the top.

Place in the preheated oven for 10 minutes or until the cheese is golden.

Get an adult to remove the pizza from the oven, leave to cool for 5 minutes as the cheese will be HOT.

With thanks Auntie Lilly

Auntie Lillys Winter Warming Lamb koftas

This is definitely a recipe for the kids to make with a little help from the grown ups and eat too as it’s not spicy at all (to make it even milder substitute the red chillis with green chillis.  Serve with warm naan bread and spinach.
3 tbsp oil
1 tbsp cumin seeds
4 tbsp tomato purée
2 x 390g cartons chopped tomatoes
500ml vegetable stock
2 x 500g packs lamb mince
For the spice paste
3 medium onions, roughly chopped
2 red chillies, roughly chopped  and remove the seeds if you prefer
1 x 31g pack coriander, roughly chopped
6 garlic cloves, peeled
7.5cm piece root ginger, roughly chopped
2 tbsp garam masala
1 tsp turmeric
Put all the ingredients for the spice paste in a food processor with 2 tablespoons water and process until finely chopped. Or chop the onions, chillies, coriander, garlic and ginger finely by hand and combine with the spices in a bowl (you won’t need the water then).
Heat the oil in a large casserole and tip in two-thirds of the spice paste. Cook gently, stirring for 5 minutes, then add the cumin seeds and tomato purée; cook for 2-3 minutes, stirring. Tip in the tomatoes, add the stock and some seasoning. Bring to the boil and simmer for 10 minutes, uncovered.
Meanwhile, combine the rest of the spice paste with the lamb mince. Shape into 48 small meatballs.
Slide the meatballs into the sauce and mix in gently. Simmer, partially covered for 20 minutes, stirring once or twice. Cool, skim off any excess fat then divide into portions and freeze in airtight containers.

With thanks to Auntie Lilly

Balloon Tree asparagus & new potato frittata

200g new potatoes, quartered
100g Balloon Tree asparagus tips
1 tbs olive oil#
1 onion finely chopped
6 eggs, beaten
40g cheddar cheese
rocket or mixed leaves to serve

1. Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5mins until nearly tender, then add the asparagus for a final 1 min. Drain.
2. Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.
3. Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes. Top with the remaining cheese and put under the frill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.

Prep: 10 mins. Cook: 12 mins

Recipe source: The Balloon Tree, Gate Helmsley

Chicken Curry

This can either be pureed or left chunky for older children. Our kids have loved curry from an early age. We freeze the excess.

2 tbsp. sunflower oil
1 finely chopped onion
1 peeled and chopped carrot
1/4 tsp fresh ginger, peeled and diced.
1/4 tsp garlic, peeled and diced
1 red pepper
1 courgette (optional)
2 chicken breasts, diced
1 tin of chopped tomatoes
1 tin coconut milk or 200ml weak stock and 3 tbsp. yoghurt
1/2 tsp mild curry powder
1/4 tsp turmeric (optional)
1/4 tsp garam masala (optional)
1/4 tsp ground cumin (optional)
1/4 tsp ground coriander (optional)


  1. Saute the onion, carrot, ginger, garlic, red pepper, courgette (if using) until soft. Remove from the pan
  2. Cook the diced chicken
  3. Re – add the vegetables to the chicken and add the curry powder and spices (if using). Stir and coat the ingredients then cook for 1 min
  4. Add the tomatoes and the coconut milk, stirring well
  5. Heat for approx. 20 minutes
  6. Serve with rice or if puree if required.

Fast homemade pizza dough

310g Plain flour

7g yeast sachet

1  cup warm water

1tsp sugar & 1tsp salt

Preheat oven to 220 degrees C/200 degrees fan

  1. Mix the yeast, warm water, sugar & salt and leave for around 15mins.
  2. Add yeast mixture into a bowl with the flour and stir until well combined.
  3. Tip mixture onto a floured surface and knead until it is stretchy & elastic.
  4. Divide into two and stretch out or roll the dough into two pizza shapes.
  5. Add pizza sauce and toppings.
  6. Cook in the oven for around 15 minutes

Fun Recipes to cook with kids!

Little Seed Oils have some brilliant printable recipes for kids, designed to keep the kids engaged with a bit of help from parents!

Little Seed also have some good advice for getting veggies in to kids!

Here are their top tips: 

  • Chop it small! Grating or blitzing raw veg in a food processor rather than chopping it can make it even easier to hide in sauces, soups and stews!
  • Blend it up! What they can’t see won’t hurt them, so hide the evidence
  • Make it fun! Get the kids involved using some of the above recipes.
  • Dip it! Some kids turn their noses up at cooked veg, but love the crunch of raw carrot sticks, celery and cucumber. Prepare some tasty veggie dips to go with it such as pumpkin houmous or beetroot and butterbean dip.
  • Bake with it! There are so many great baking recipes using fresh fruit but even veg can be used to make tasty treats – carrot cake or grated courgette in savoury muffins or scones

Katsu curry with Birds Eye crispy chicken

Nutritious after school dinner ideas in 20 minutes with Birds Eye

Serves 4

  • 1 cup (approx. 200g) Rice
  • 1 tbsp sesame oil
  • 1 thinly sliced red pepper
  • 1/2 thinly sliced green pepper
  • 1 thinly sliced carrot
  • 3 finely chopped spring onions
  • 8-10 mange tout cut into inch sized bites
  • 3-4 baby corns cut into small round round slices
  • 2 cloves of garlic, minced
  • 1 tbsp tikka masala paste
  • 2 tbsp soy sauce
  • 100ml coconut milk
  • 100ml vegetable or chicken stock
  • 1-2 tbsp honey
  • 4 Birds Eye Crispy chicken breasts, sliced
  • Coriander to garnish

1.    Pre heat the oven as per the instructions on the packet of Birds Eye Crispy chicken breasts and place in the oven to cook for the recommended time.

2.    Prepare the veg – for little ones (like my 2 year old daughter Edith) I chop the veggies really small so that she can eat them easily.

3.    Place the rice in a ricer and cook as per the instructions. Alternatively you can boil the rice in a saucepan as per the instructions.

4.    While the rice and chicken are cooking, make the sauce.

5.    Mix the tikka masala paste (if you prefer a milder flavor still you can go for Korma paste, or if you wanted to make this spicer, choose Madras or Vindaloo), soy sauce, stock, coconut milk and honey in saucepan and bring to the boil. Leave to simmer and reduce.

6.    Preheat the sesame oil (you can use ordinary oil if you don’t want to use this) in a wok (or frying pan if you don’t have a wok), and then once hot add the veggies and garlic. Stir fry until softened and set aside.

7.    Place a portion of rice in the bowl or plate and add a good portion of veg on top or to the side. Again for tiny ones it might be an idea to mix the rice and veg together.

8.    Drizzle sauce across to each child’s liking – Toby likes lots of sauce, Reuben just a touch.

9.    Take the chicken out of the oven and slice. Lie over the rice, drizzle on a touch more sauce and sprinkle with coriander.

With thanks to Toby & Roo and Birds Eye 

Pesto and roasted cherry tomato pasta with Chargrilled chicken

Nutritious after school dinner ideas in 20 minutes with Birds Eye

Serves 4

  • 1tbsp red pesto (if you wanted you could use green pesto or even chilli pesto – it’s a really adaptable dish)
  • 300g wholewheat fusilli pasta
  • 4 Birds Eye Chargrilled Chicken breasts
  • 10-12 cherry tomatoes
  • 50g sweetcorn
  • 50g peas

1.    Pre heat the oven as per the instructions on the packet of Birds Eye Chargrilled chicken breasts and place on a baking tray with the tomatoes. Place the tray in the oven to cook for the recommended time.

2.    Place the pasta in a pan of boiling water and cook as per the instructions – you can use any type of pasta for this dish.

3.    Drain the pasta and stir in the pesto.

4.    Boil the peas and sweetcorn, drain and add to the pasta.

5.    Take the chargrill chicken and tomatoes out of the oven, you can either remove the skin from the tomatoes or leave it on. My children prefer it removed so I do.

6.    Slice the chicken and layer on top of the pasta with the tomatoes. Serve.

With thanks to Toby & Roo and Birds Eye

Pumpkin & Sage Risotto



  •  ​570ml of Veg or Chicken Stock​​
  • 2 x Shallots (Finely Chopped)
  • 12 x Fresh Sage Leaves (Finely Chopped)
  • Olive Oil
  • 170g Risotto Rice
  • 300g Pumpkin (Diced Small from The Balloon Tree!)


  • ​​Prepare Stock
  • In a separate pan cook the shallots until soft, add the sage and cook for a couple more minutes.
  • Add the rice and stir to coat in the oil, add 1/3 of stock and allow to simmer. Simmer until the majority of stock is absorbed
  • Add Pumpkin and more stock – wait until stock is absorbed
  • Keep adding stock until both the pumpkin and rice are nicely cooked and texture is creamy.

Recipe source: The Balloon Tree, Gate Helmsley

Pumpkin Soup


  • 2 x Onions
  • 1KG of Pumpkin (from The Balloon Tree) – seeds removed /Chopped into Chunks
  • 700ml of Veg Stock
  • 150ml Double Cream


  • ​Fry off chopped onions in a pan with oil. Fry until soft (5 Mins)
  • Add the pumpkin and carry on cooking for 10 minutes, stirring occasionally
  • Add Stock, bring to boil, simmer until the pumpkin is very soft.
  • Pour in the double cream and blitz with a blender.
  • Season with Salt and pepper

Recipe kindly provided by The Balloon Tree Farmshop & Cafe, Gate Helmsley

Spiced Aubergine Bake

This is one of my favourites, brilliant for vegetarians, perhaps with some hallomi or great to accompany roast leg of lamb or chicken.

4 aubergines
3 tbsp vegetable oil
2 tbsp coconut oil
2 large onions
3 garlic cloves, crushed
1 tbsp black mustard seeds
½ tbsp fenugreek seeds
1 tbsp garam masala
¼ tsp hot chilli powder
1 cinnamon stick
1 tsp ground cumin
1 tsp ground coriander
2 x 400g cans chopped tomatoes
200ml coconut milk
2 tbsp flaked almonds
small bunch coriander, roughly chopped (optional)

Heat oven to 220C/200C fan/gas 7. Generously brush each aubergine slice with vegetable oil and place in a single layer on a baking tray, or two if they don’t fit on one. Cook on the low shelves for 10 mins, then turn over and cook for a further 5-10 mins until they are golden. Reduce the oven to 180C/160C fan/gas 4.
Heat the coconut oil in a large, heavy-based frying pan and add the onions. Cover and sweat on a low heat for about 5 mins until softened. Add the garlic, mustard seeds, fenugreek seeds, garam masala, chilli powder, cinnamon stick, cumin and ground coriander. Cook for a few secs until it starts to smell beautiful and aromatic.
Pour the chopped tomatoes and coconut milk into the spiced onions and stir well. Check the seasoning and add a little sugar, salt or pepper to taste.
Spoon a third of the tomato sauce on the bottom of a 2-litre ovenproof dish. Layer with half the aubergine slices. Spoon over a further third of tomato sauce, then the remaining aubergine slices, and finish with the rest of the sauce. Sprinkle over the flaked almonds and coriander (if using), reserving some to serve, and bake for 25-30 mins. Serve garnished with more coriander.

Recipe from Good Food magazine, October 2015

Sweet strawberry, basil & balsamic pizzas

Serves: 8
Preparation: 40 minutes
Rising: 1 hour 15 mins – 1 Hour 20 mins
Cooking: 12 – 15 mins

300g strong white bread flour
1/4 tsp salt
2 tbsp. caster sugar
1 1/2 tsp fast action dried yeast
25g butter, melted
1 egg, beaten
150ml warm water

125g Abergavenny goat’s cheese log, cut into 8 slices
450g British Strawberries, hulled, halved or quartered
Handful of basil leaves
25g butter, melted
2 tbsp. caster sugar
4 tsp balsamic glaze or balsamic vinegar


  • Add the flour, salt, sugar and yeast to a large mixing bowl and stir together. Add the melted butter, beaten egg and warm water, and mix to a soft but not sticky dough
  • Knead the dough for 5 minutes on a lightly floured surface until smooth and elastic. Put into a bowl and cover the top with oiled cling film. Leave in a warm place for 1 hour or until doubled in size.
  • Knead the dough for second time then cut into 8 pieces. Roll each piece out to a rough shaped circle with a diameter of about 12.5cm with a rolling pin then put on to 2 oiled baking sheets. Crumble a slice of cheese over each pizza then top with the strawberries and basil leaves torn into pieces. Cover loosely with oiled cling film and leave to rise for 15-20 mins until beginning to puff up around the edges.
  • Preheat the oven to 220°C, 200°C fan assisted, Gas Mark 7.
  • Remove the cling film and drizzle the pizzas with the butter and sprinkle with the sugar. Bake for 12 – 15 mins until the pizzas are golden and the bases are dry
  • Drizzle with the balsamic glaze or vinegar and serve warm

Recipe courtesy of Countryside Food, Farming & Rural Life

Taco Boats with Birds Eye chicken dippers

Nutritious after school dinner ideas in 20 minutes with Birds Eye

Makes 4

  • 1 pack of soft Stand and stuff Tortillas
  • 1 jar roasted red pepper, finely chopped (or 1 red pepper, finely chopped, lightly fried)
  • 4tsp mild salsa
  • 4tsp yoghurt
  • 4tsp guacamole
  • 50g grated cheddar
  • 2 finely chopped spring onions
  • 2 chopped salad tomatoes
  • 100g Sweet corn
  • Finely shredded lettuce
  • 8 Chicken dippers

For sweet potato wedges:

  • 2 sweet potatoes

Super easy recipe to create, perfect for those after school club rush dinners.

1.    Preheat the oven as per the instructions on the packet of Birds Eye chicken dippers. You’ll want 8 dippers (2 per taco!). Place the dippers on a tray and place them in the oven for the specified time.

2.    Slice the sweet potatoes into wedges (I usually get 4-6 wedges from each sweet potato, for extra large or long potatoes I cut the wedges in half to make them shorter), coat in oil and place in the oven on a baking tray. These will need to bake for 20 minutes so put them in at the same time as the dippers but leave them until the taco is constructed and plated.

3.    Take the jar of red pepper, empty away the oil and slice into very thin strips. I like pre-roasted red peppers because they have a wonder flavour and haven’t been fried, it’s a very quick way to use roasted pepper!

4.    Chop the tomato and mix with the red pepper.

5.    In a pan of boiling water, boil the sweet corn for 2-3mins and mix with the tomato and pepper mixture.

6.    Chop the spring onions and lettuce and mix together.

7.    Place a small amount of lettuce and spring onions in the bottom of the taco, cover with the tomato and red pepper.

8.    Take the chicken dippers out of the oven and place on top of the tomato, sweet corn and red pepper mixture.

9.    Add a teaspoon of Greek yoghurt, 1 teaspoon of guacamole and a teaspoon of salsa on top

10.  To finish off grate a small portion of cheese over the top and serve.


With thanks to Toby and Roo and Birds Eye



Serves 4 as a starter


1 Smoked duck breast
2 Juicy oranges
50-100g Walnut halves
1 Bag of salad leaves
French dressing
Remove the skin from the Smoked Duck Breast and slice the meat Crisp the skin in a hot oven or under the grill and allow to cool, Meanwhile peel, de-pith and section the oranges, reserving any juice. Chop the crispy duck skin into croutons. Arrange the salad onto 4 plates with slices of duck, orange and walnuts. Drizzle over the dressing with the reserved orange juice and finish each with some crispy croutons.

Recipe courtesy of Staal Smokehouse