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From Jo Pratt’s Madhouse Cookbook
 

With the summer holidays nearly here, you need a quick, healthy family recipe to hand. Try Jo Pratt’s Courgette Carbonara – it’s much lighter than a traditional, rich carbonara which makes it a perfect summer meal. It also has one of your five-a-day!
 

Spaghetti and courgette carbonara recipe

Serves: 2 adult or 4 kid-sized portions
Preparation time: 15 minutes
Cooking time: 20 minutes
 
250g/9oz spaghetti
1 tbsp olive oil
125g/4½oz/scant 1 cup finely diced smoked streaky bacon
1 courgette, grated
1 garlic clove, crushed
2 eggs, lightly beaten
100g/3½oz mascarpone
25g/1oz/¼ cup freshly grated Parmesan cheese
sea salt and freshly ground black pepper
 
1. Bring a large pan of lightly salted water to the boil, add the spaghetti and return to the boil. Leave to simmer for about 10 minutes until it’s just tender.

2. Meanwhile, heat the oil in a large frying pan over a medium heat, add the bacon and fry for 8-10 minutes until golden. Add the courgette and garlic and fry for a couple of minutes to take away the initial rawness.

3. In a bowl, mix together the eggs, mascarpone and Parmesan and season lightly with salt and pepper.

4. As soon as the spaghetti is cooked, remove it from the water with a pair of tongs and put it straight in the pan with the bacon and courgette and toss around. Finally, add the egg mixture.

5. Remove from the heat and toss together to coat the spaghetti in the sauce. The heat from the spaghetti will cook the egg just enough without it scrambling. Serve immediately.

 

Leftovers transformed!

Spaghetti fritters

Any leftover spaghetti carbonara can be transformed into really tasty fritters that are perfect for lunch or even cold in school lunchboxes. Simply take the leftovers and snip the spaghetti a couple of times with a pair of scissors into smaller pieces. Mix with enough beaten egg to bind. You can also add some peas, sweetcorn or more grated courgette here too. Heat a drizzle of olive oil in a frying pan. Add spoonfuls of the spaghetti mixture and fry until golden on both sides. Drain on kitchen paper and serve hot or cold.

 

Find more inspiring quick and easy recipes in bestselling author Jo Pratt’s latest book, Madhouse Cookbook. A life-transforming collection of recipes for busy parents – for surviving the stressful week, coping with weekends and enabling you to cling onto your social life. Follow Jo on her inspiring website jopratt.co.uk

 

Family recipes for busy parents “Home-cooked food that’s tasty and stress-free – this is Jo’s guide for busy parents” – Jamie Oliver

Madhouse Cookbook by Jo Pratt

224 pages • Illustrated • £20.00

AUS $35.00 NZ $42.00

Buy the book now!

 

 

quick vegetarian gnocchi recipe

by Jo Pratt

Having a packet of gnocchi in the fridge is a really good idea. It’s a nice alternative to pasta and pretty much goes with anything. I’m always trying out different combos with stuff that I find in my fridge. The recipe below has become a household favourite. Once you get the hang of this recipe, experiment with your own ideas – why not try swapping the broccoli for that leftover bag of spinach you always buy but rarely use.

 

Vegetarian Broccoli, Mushroom & Parmesan Gnocchi

Makes: 2 adult or 4 kid-sized portions
Preparation: 10 minutes
Cooking time: 12 minutes

350–500g/12oz–1lb 2oz shop-bought gnocchi (depending on how hungry you are)
2 tbsp olive oil
150g/5½oz mushrooms, quartered or thickly sliced
150g/5½oz broccoli, broken into small florets
2 garlic cloves, crushed
2 tbsp water or white wine (optional)
4 tbsp double or single cream
¼ tsp freshly grated nutmeg
a good squeeze of lemon juice
25g/1oz/¼ cup freshly grated Parmesan cheese
sea salt and freshly ground black pepper

 

 1. Bring a pan of lightly salted water to the boil, add the gnocchi and return to the boil. Cook for 2 minutes, then drain well.

 2. Heat the oil in a large saucepan over a medium heat, add the mushrooms, broccoli and garlic and cook for 5–6 minutes until they are tender. If they start to stick to the pan or to go brown, add a splash of water or white wine, if you have some open, to create a little steam. Add the cooked gnocchi and fry for 2 minutes, then add the cream and bring to a bubble.

 3. Add the nutmeg, lemon juice and Parmesan, and season lightly with salt and pepper. Stir the ingredients together for a couple of minutes until well mixed. Serve hot.

 

Find more inspiring quick and easy recipes in Madhouse Cookbook by Jo Pratt. A life-transforming collection of recipes for busy parents – for surviving the stressful week, coping with weekends and enabling you to cling onto your social life. Follow Jo on her website jopratt.co.uk

Family recipes for busy parents “Home-cooked food that’s tasty and stress-free – this is Jo’s guide for busy parents” – Jamie Oliver

Madhouse Cookbook by Jo Pratt

224 pages • Illustrated • £20.00

AUS $35.00 NZ $42.00

Buy the book now!

 

 

recipe for honey miso salmon
 

Marinate the salmon while you’re getting the kids’ school bags ready for the next day, polishing school shoes, washing sports kit (and hoping it will dry in time) and making sure your kids have cleaned their teeth before they go to bed. Once that’s all done, this is a delicious recipe for two that takes no time at all to whip up.
 

Honey Miso Salmon with Warm Green Salad Recipe

Makes: Makes 2 adult or 4 kid-sized portions

Preparation Time: 10 minutes, plus at least 30 minutes marinating (optional)

Cooking Time5 minutes
 
Honey Miso Salmon

2 salmon fillets, skinned
½ recipe quantity Honey Miso Marinade (see below)
sunflower or olive oil, for brushing
1 tsp toasted sesame seeds

Warm Green Salad

200g/7oz broccoli or tenderstem broccoli
100g/3½oz sugar snap peas
85g/3oz/scant ½ cup frozen soya beans or broad beans, defrosted
85g/3oz/scant cup frozen peas, defrosted
2 spring onions, finely sliced on an angle
juice of ½ lime
1 tsp toasted sesame oil
1 tbsp olive oil
1 small handful of coriander leaves, chopped
sea salt and freshly ground black pepper
 
1. Put the salmon in a shallow, non-metallic bowl, pour over the marinade and rub it into the fillets. Cover and leave to marinate in the fridge for about 30 minutes, or longer if you can, but it can be cooked straight away if necessary.
2. Brush a frying pan or griddle with a little oil over a medium-high heat, add the salmon and cook for a couple of minutes on each side until just cooked through.
3. Meanwhile, bring a pan of water to the boil, put the broccoli and sugar snap peas in a steamer basket and steam for up to 5 minutes until tender.
4. Transfer to a bowl and toss with the remaining salad ingredients, seasoning lightly with salt and pepper.
5. Scatter the sesame seeds over the hot salmon and serve with the warm salad.
 
Lifesaver marinade aka Honey Miso Marinade

Make up a batch of this marinade and store in a jar in the fridge for up to 2 weeks. Use it to flavour fish, chicken, pork or beef before frying or grilling. These measurements will give you 4 adult portions, but you can prepare as much as you like.

Mix together: 2 tbsp clear honey, 2 tbsp miso paste, 2 tsp rice vinegar or lime juice, 2 tbsp light soy sauce and 4cm/1½in piece of root ginger, peeled and finely grated.

 

Find more inspiring quick and easy recipes in bestselling author Jo Pratt’s latest book, Madhouse Cookbook. A life-transforming collection of recipes for busy parents – for surviving the stressful week, coping with weekends and enabling you to cling onto your social life. Follow Jo on her inspiring website jopratt.co.uk

 

Family recipes for busy parents “Home-cooked food that’s tasty and stress-free – this is Jo’s guide for busy parents” – Jamie Oliver

Madhouse Cookbook by Jo Pratt

224 pages • Illustrated • £20.00

AUS $35.00 NZ $42.00

Buy the book now!

 

 

easy recipe for pancakes

An easy recipe for pancake day – the only difficult thing is deciding what you want on it!

 

Enjoying pancakes on Shrove Tuesday is a must, but if they are an annual feast, it can be difficult to remember the quantities. It’s worth investing in some measuring cups or finding a teacup that is 250ml/9fl oz – this makes it so much easier to memorize the quantities (just don’t forget which mug or tea cup you used). American-style pancakes tend to be thicker and smaller. If you want French crêpes, use a large pan and add the minimum amount of batter to thinly cover the base of the pan. You can let your imagination run wild with the toppings, or simply try a few of those suggested below.
 

Foolproof Pancakes

Makes: 12-14 American style pancakes, or 8-10 crepes

Preparation Time:5 minutes

Cooking Time:4 minutes

125g/4½oz/1 cup self-raising flour (either plain or self-raising can be used for crêpes)
250ml/9fl oz/1 cup milk (just under for American-style, just over for crêpes)
1 egg
a pinch of salt
butter or sunflower oil, for frying
 

Suggestions to serve

try some of these options:
• clear honey, golden syrup, maple syrup or jam
• chocolate spread or caramel sauce
• fresh fruit, such as berries or bananas
• grated lemon or orange zest and sugar
• yogurt
• ice cream … for breakfast? Some of you will!
 
1. Put the flour, milk, egg and salt in a blender or food processor and mix together well. Alternatively, use a bowl and whisk until smooth. The consistency should be that of double cream for crêpes, so add a little extra milk if you need to. (Cook straight away or chill for up to 24 hours until needed – loosen with extra milk if necessary.)
2. Heat a pancake or frying pan over a medium-high heat and add a small piece of butter or a trickle of oil until it melts all over the base of the pan. Add a spoonful of the batter, rolling the pan to spread it over the base of the pan, and cook for a couple of minutes on each side until golden. Keep the pancakes warm while you cook the remaining pancakes.
3. Serve with your chosen topping and enjoy.
 

And if there are any leftovers…

Any pancake batter that hasn’t been used up is brilliant for making Yorkshire puddings. Keep the batter covered in the fridge. When you are ready to cook, put a good drizzle of sunflower oil in each hollow of a shallow bun or patty tin and put the tin in the oven while it heats to 220°C/425°F/gas 7. After 5 minutes, quickly take out the tin and pour the batter into the holes, filling them halfway. Return to the oven on the top shelf and cook for 12–15 minutes until golden and risen. Serve with your roast dinner or as a snack topped with baked beans and cheese, or even as a dessert drizzled with clear honey, golden syrup or maple syrup and lemon juice.

 

Find more inspiring quick and easy recipes in bestselling author Jo Pratt’s latest book, Madhouse Cookbook. A life-transforming collection of recipes for busy parents – for surviving the stressful week, coping with weekends and enabling you to cling onto your social life. Follow Jo on her inspiring website jopratt.co.uk

 

Family recipes for busy parents “Home-cooked food that’s tasty and stress-free – this is Jo’s guide for busy parents” – Jamie Oliver

Madhouse Cookbook by Jo Pratt

224 pages • Illustrated • £20.00

AUS $35.00 NZ $42.00

Buy the book now!

 

 

recipe for lamb casserole with rosemary dumplings

This hearty lamb casserole recipe from Jo Pratt is ideal to serve as an alternative to a roast when you’ve little time to prepare. Simply throw everything in a casserole dish, pop it in the oven and leave it to cook. The only other thing to do is whizz together the dumpling ingredients in a food processor and put on top of the casserole towards the end of its cooking time.
 

Lamb and Redcurrant Casserole with Rosemary Dumplings

 
Serves: 2 adult and 4 kid’s sized portions

Preparation Time: 20 minutes

Cooking time: 2 hours 30 minutes
 
For the Casserole
 
750g/1lb 10oz lamb shoulder, diced
3 heaped tbsp plain flour
2 large onions, thickly sliced
½ swede, peeled and cut into bite-sized pieces
2 celery sticks, sliced
2 carrots, peeled and sliced
3 tbsp redcurrant jelly
2 tbsp red wine vinegar
2 tsp Worcestershire sauce
2 tbsp tomato purée
400ml/14fl oz/scant 1¾ cups red wine
200ml/7fl oz/scant 1 cup lamb or beef stock
sea salt and freshly ground black pepper
cabbage or curly kale, to serve
 
For the Dumplings
 
75g/2½oz/scant cup self-raising flour, plus extra for dusting
75g/2½oz/heaped 1 cup fresh white breadcrumbs
75g/2½oz butter, diced
2 tsp Dijon mustard
1 tbsp finely chopped rosemary leaves
1 large egg, lightly beaten

 
1 Preheat the oven to 160°C/315°F/gas 2–3.
2 Put the lamb and flour in a bowl or large plastic freezer bag and toss well, making sure all the lamb is coated in the flour. Put the lamb and all the remaining casserole ingredients in a large flameproof casserole dish, mix well and bring to the boil over a high heat. Cover with a lid and bake for 2 hours until the sauce is thickening.
3 Meanwhile, make the dumplings. Put the flour, breadcrumbs and butter in a food processor and blitz until the mixture resembles breadcrumbs. Add the mustard, rosemary and egg, and season lightly with salt and pepper. Blitz briefly until the mixture forms a fairly moist dough. Using floured hands to stop the mixture sticking to you, divide the dough into 8 equal portions and shape them into balls.
4 After the casserole has been cooking for 2 hours, take it out of the oven and remove the lid. Put the dumplings on top of the lamb and sprinkle a few flakes of salt on top of each one. Return the dish to the oven, uncovered, for a further 30 minutes, until the dumplings are golden and the casserole is rich and thick. Serve the casserole just as it is or with some lovely buttery cabbage or curly kale.
 
Find more inspiring quick and easy recipes in Madhouse Cookbook. A life-transforming collection of recipes for busy parents – for surviving the stressful week, coping with weekends and enabling you to cling onto your social life. Follow Jo on her website jopratt.co.uk

 

Family recipes for busy parents “Home-cooked food that’s tasty and stress-free – this is Jo’s guide for busy parents” – Jamie Oliver

Madhouse Cookbook by Jo Pratt

224 pages • Illustrated • £20.00

AUS $35.00 NZ $42.00

Buy the book now!

 
 
 

vegetable lasagne recipe from jo pratt

Rich Vegetable Lasagne – the perfect mid-week family meal for meat eaters and vegetarians

 

“Whether you are a meat eater or not, this will go down a treat. It’s hearty, nutritious and straightforward to prepare. I always make this quantity as it’s a great lunch dish for an extended family, to serve the following day, or pop in the freezer if you have any left over,” says Jo Pratt, author of the best-selling Madhouse Cookbook.

“My bit of advice is to use fresh lasagne sheets, as you simply cut to fit your dish, rather than getting frustrated and in a mess by trying to snap dried sheets. No matter how hard you try, they never break where you want them to!”

 

Rich Vegetable Lasagne Recipe

 

Makes: 4 adult and 4 kid-sized portions

Preparation time: 25 minutes

Cooking time: 1 hour 1½ hours

 

2 red peppers, deseeded and cut into chunks

1 aubergine, cut into chunks

2 courgettes, cut into chunks

4 whole garlic cloves, unpeeled

3 tbsp olive oil

200g/7oz cherry tomatoes, halved

350ml/12fl oz/1½ cups passata with basil

2 tbsp red or green pesto

1 handful of chopped black olives (optional)

200g/7oz fresh lasagne sheets

125g/4½oz mozzarella, grated or torn into small pieces

25g/1oz/¼ cup freshly grated Parmesan cheese

sea salt and freshly ground black pepper

 

Bechamel Sauce

50g/1¾oz butter

1 bay leaf

50g/1¾oz/scant ½ cup plain flour

500ml/17fl oz/2 cups milk

¼ tsp freshly grated nutmeg

 

1. Preheat the oven to 200°C/400°F/gas 6.

2. Put the red peppers, aubergine, courgettes and garlic in a roasting tray and toss with the oil. Roast for 25 minutes. Add the cherry tomatoes and turn gently in the oil. Return to the oven and cook for a further 15–20 minutes until cooked through and lightly browned.

3. Meanwhile, to make the béchamel, melt the butter in a saucepan with the bay leaf over a medium heat. Once it is bubbling, stir in the flour and cook for a couple of minutes, stirring all the time. Gradually add the milk and bring to the boil, still stirring. Reduce the heat and stir until the sauce has thickened, then leave to simmer over a very low heat for 5 minutes, stirring occasionally. Remove the bay leaf, add the nutmeg and season lightly with salt and pepper.

4. Once the vegetables are cooked, remove the garlic cloves and squash the cooked garlic to a paste. Stir into the passata along with the pesto and olives, if using. Pour the passata into the vegetable tray, season lightly with salt and pepper and stir to combine.

5. Reduce the oven temperature to 180°C/350°F/gas 4.

6. Spoon one-third of the vegetable mixture into the base of a large ovenproof dish. Top with a layer of lasagne sheets, then drizzle over one-third of the béchamel sauce. Repeat so you have three layers of lasagne, finishing with the béchamel. Scatter over the mozzarella and Parmesan. (You can prepare the lasagne right up to this stage and chill until needed.) Put on a baking tray and bake for 45 minutes until golden and bubbling. Leave to rest for 10 minutes, then serve.

Find more inspiring quick and easy recipes in bestselling author Jo Pratt’s latest book, Madhouse Cookbook. A life-transforming collection of recipes for busy parents – for surviving the stressful week, coping with weekends and enabling you to cling onto your social life. Follow Jo on her inspiring website jopratt.co.uk

 

Family recipes for busy parents “Home-cooked food that’s tasty and stress-free – this is Jo’s guide for busy parents” – Jamie Oliver

Madhouse Cookbook by Jo Pratt

224 pages • Illustrated • £20.00

AUS $35.00 NZ $42.00

Buy the book now!