The Stay Home Recipe BookStore cupboard & freezer ingredients for family

friendly meals. Recipes suitable for batch

cooking, freezing & slow cookers. Vegan &

vegetarian recipes included.

To help feed you & your family, in this crazy

time.

Stay safe, stay home.

@isabeldawkes_health

www.isabeldawkeshealth.com

It’s a weird time.

I’ve been wanting to help and food is all I know.

These recipes are designed to use ingredients from your store cupboard & freezer, to feed the family and most are suitable for bulk cooking & freezing.

A lot of you may be trying to balance working a full-time job from home, staying on top of the household, looking out for older/at risk family members and now somehow have become your children’s at home teacher too.

Some of you may have found yourselves at home, with no work and not much else to do and maybe worrying how to make your income stretch at much as you need it to.

Some of you may be key workers with hardly any time (if you are, then thank you so much for all your hard work. You are amazing.)

Whatever your situation, we are in this together (anyone else think of High School Musical when people say that?) and hopefully this collection of recipes will help to some extent.

Stay grateful.

Stay safe.

But most of all, stay home.

Isabel

@isabeldawkes_health

www.isabeldawkeshealth.com

Turkey, Lentil & Bean ChilliFreezer friendly

Vegan Option

Gluten Free

Slow cooker suitable

Serves 4

This chilli is easily adaptable for

vegan/vegetarian diets. Replace the turkey

with extra lentils &/or beans. You can use

any fresh/frozen veg that needs using up

AND make extra and freeze for another

day.

Add some chilli powder if you like a lil

more spice.

Ingredients:

250g minced turkey (optional)

1 tin of kidney beans/mixed beans

150g red lentils

1 tin of tomatoes

1 vegetable stock cube

1 onion (fresh or frozen)

2 cloves of garlic

1 carrot

2 tbsp tomato puree

1 pepper (fresh or frozen)

1 tsp mixed herbs

1 tsp paprika

Splash of Worcestershire sauce

Salt & pepper

Method:

Brown the turkey in a large frying pan (if using), remove and set aside.

Finely dice the onion, garlic & carrot (leave the skin on the carrot) and cook in the pan to soften.

Dissolve the stock cube in 400ml water, add to the pan along with the lentils and leave to cook for around 20 mins.

When the lentils are softened, add the tinned tomatoes. Slice/dice the pepper and add.

After a few minutes, add the tomato puree, beans, paprika, herbs & Worcestershire sauce. Return the browned turkey to the mix.

If it starts to dry out, add some water at any point.

Season to taste. Serve with rice/baked potato/whatever you fancy or have in the house.

Sassy Mac & CheeseIngredients:2 tbsp flour

2 tbsp butter300ml any milk

150g cheese250g pasta

Half a head of broccoli fresh or frozenHalf a head of cauliflower fresh or frozen

2 handfuls cherry tomatoesAny other veg you fancy

Pinch of nutmegSalt and pepper to taste

Method:Melt the butter in a medium sauce pan, add the flour and whisk in to a smooth paste. Add the milk slowly, whisking continuously until you get a super silky smooth sauce.

Grate the cheese and add to the sauce (leave enough aside to melt on top). Stir until smooth. Season with salt, pepper & a pinch of nutmeg.

Boil the pasta until soft. And steam the cauliflower and broccoli.Combine the vegetables, pasta & sauce all together and pour in to a baking dish. Scatter over the cherry tomatoes, top with the remaining grated cheese and either

bake in the oven until golden, or put under the grill to melt the cheese.

Freezer friendly

Vegetarian

Vegan Option

Serves 4Definitely a family classic – and a personal

favourite. Add extra veg fresh or frozen to

get more fibre into your life.Sub the butter for vegan spread if needed,

add nutritional yeast to the sauce & swap in vegan cheese.

Any pasta shape will work, use whatever

you have!

Chickpea, Butterbean & Red Pepper StewServes 2

Freezer friendly

Vegan

Gluten Free

I LOVE this recipe. It’s got so much flavour for such

a simple recipe. If you don’t have fresh tomatoes,

just use extra tinned. You can also chuck in any extra veg/beans etc that you want to.

Add some chilli powder if you want a lil kick.

Ingredients:

2 large red peppers (fresh or jarred)

4 large tomatoes

1 onion (fresh or frozen)

2 cloves of garlic

1 tin of chickpeas

1 tin of butterbeans

1 tin of chopped tomatoes

2 tsp paprika/smoked paprika

½ tsp mixed herbs

Salt & pepper

1 tbsp coconut yoghurt/crème fraiche/oat crème fraiche

Method:

If using the fresh peppers, quarter them and remove the core, halve the tomatoes and lay all on a baking tray, drizzle with olive oil, salt & pepper and roast at 180C for about 25 minutes.

In a large pan, sweat the onions and garlic until soft in a small amount of olive oil. Add the dried herbs, paprika and black pepper. Drain the chickpeas & butterbeans and add to the pan along with the chopped of tomatoes & 200ml water. Stir and leave to simmer.

If using jarred peppers, slice into small pieces. If using fresh, remove from the over and cut with the roasted tomatoes and add. Leave to simmer gently stirring occasionally, until the sauce has reduced to a stew consistency.

Allow to cool slightly, then stir through the coconut yoghurt/crème fraiche. Serve with some pesto & tortilla/flatbread/toasted sourdough.

Ingredients:

1 onion, fresh or frozen

1 tbsp olive oil

2 cloves of garlic

1 butternut squash, fresh or frozen

2 leeks

1 stock pot/cube

200g any grain (buckwheat groats, bulghar wheat, pearl barley

300g chicken breast/thigh, cut in to chunks (optional)

2 springs of thyme

Method:

Heat the olive oil gently and add the diced onion & garlic to soften followed by the leeks. Add the butternut squash and the chicken if using. Stir for a few minutes over the heat.

Add the grains, thyme springs, stock pot/cube and 300ml of water. Stir, turn down the heat and leave to cook until the grains are soft, stirring occasionally.

Serve with some crumbled feta if you fancy.

Freezer friendly

Vegan Option

Gluten Free

Slow cooker suitable

Butternut Squash, Leek

& Thyme Risotto Serves 2

I first made this by accident cos I just needed to

use up some veg and now it’s a firm fave. You

could risotto rice for this but grains seem to be more available at the moment so pick whichever

you want.

I love feta with this but find what works for you.

Cooking in Lock Down

1. Cook double & freeze it – you’ll be grateful another day (don’t forget to label it!). If you have a tiny freezer like me, use freezer bags instead of

Tupperware to maximise space.

2. You can use pretty much any grain in place of another, ie buckwheat, pearly barley, quinoa. Pasta/rice etc can be hard to find right now – the

perfect time to try out some alternatives.

3. You don’t have to use this time to try extravagant crazy recipes – getting anything on the table right now is impressive enough.

4. Try and find a local shop/supplier to you for fresh fruit & veg – ask around people in your area or use Facebook groups to find one.

5. Milk alternatives (oat, soy, almond, coconut) store much better than dairy –have a try, see what you like. My personal fave is Oat.

6. Make compotes with old fruit (apples, pear etc) to save waste. Cook slowly in a little water until soft. Have on porridge/yoghurt etc.

Ingredients:

300g chicken breast/thigh, cut into chunks

OR 1 drained tin of chickpeas (or both?)

1 onion fresh or frozen

1 tbsp coconut oil

½ tsp cumin seeds

1 tin of tomatoes

1 tin of coconut milk

2 tbsp curry paste (masala, korma, Balti, whatever you like)

Method:

Melt the coconut oil and add the onion & cumin seeds. Cook until soft and add the curry paste and chicken and cook for a few minutes.

Add the tinned tomatoes & coconut milk. Stir through the chickpeas.

When the chicken is cooked through, remove from the heat for a few minutes (the coconut milk will go thicker and creamier when slightly cooler).

Too with coconut yoghurt, extra cumin seeds, coriander and serve with rice and any extra veg you have!

Chicken or Chana MasalaFreezer friendly

Vegan Option

Gluten Free

Slow cooker suitableServes 2

We all love a curry.

This one is super simple and you can

make a bit batch and freeze it for another

time.

Use whichever paste you like and serve

however you fancy. I’m a mango chutney &

naan bread kinda gal.

Ingredients:

400g spaghetti

2 chillies or ½ tsp chilli flakes

4 cloves of garlic

2 tins of anchovies (could sub for tuna)

2 tbsp olive oil

1 tin of tomatoes

Parsley & basil, fresh or dried

Method:

Boil the spaghetti until soft.

Finely chop the garlic and add to a large pan with the olive oil. Add the fresh chilli or dried chilli flakes.

Empty the tins of anchovies (including the oil) into the pan. Cook everything together until the anchovies begin to melt into a sauce.

Add the tomatoes and leave to reduce.

Stir through the cooked pasta, with 2 spoonfuls of the cooking water. Stir through the herbs.

Serve with some grated cheese.

Store cupboard SpaghettiServes 4

The perfect recipe for when you’re low on

time/forgot you actually have to feed

people/have no time to go to the shop/just

legit cba.

The anchovies melt into/emulsify the sauce so give ‘em a try!

You can use any pasta/noodles you have.

One Pot Roast ChickenServes 4

One pot wonders are our best friends at this

point. All of this goes in together and the smell

that fills your house from the herbs & lemon is incredible.

I find puy lentils work best but use any you can find.

Don’t be shy with the herbs!

Ingredients:

1 whole large chicken

250g dried lentils

2 lemons

4 cloves of garlic

2 carrots

2 parsnips

Rosemary, thyme, parsley & sage fresh or dried

1 litre chicken/veg stock

Method:

In a large casserole dish, put the lentils & stock. Finely chop all the herbs and stir in.

Quarter one lemon and peel the garlic cloves and place inside the chicken. Place the chicken on top of the lentils.

Cut the carrots and parsnips and place around the chicken, Quarter the other lemon, squeeze the juice in the pot and leave the squeezed skin in too. Season everything with salt and pepper.

Roast uncovered for 1.5 hours or until the thigh juices run clear.

Serve with extra green veg.

Soda Bread

Ingredients:

500g flour (bread flour or plain)

10g bicarbonate of soda

1 tsp salt

350ml butter milk

OR

350ml milk + 1 lemon/2 tbsp lemon juice

Method

If using the milk & lemon. Combine the milk with 2 tbsp of lemon juice; from a bottle or from a lemon. Stir and leave for 10 mins (voila, buttermilk).

Combine the flour with the bicarb & salt.

Add the milk and use a spoon to bring the mix together. (if it’s really dry, add a little warm water to loosen.)

Tip on to a surface and use your hands to bring together to a dough. (Add flavouring additions at this point if using).

Shape into a boule/dome. Cut slits along the top if you wanna be all fancy like.

Bake for 40 mins at 180C. Check if its cooked by knocking on the base – it should sound hollow.

Pro Tip: put some ice cubes in a tray at the bottom of the oven when you put the bread it. It will create a steamy atmosphere.

I struggled to find bread in the

supermarket so I thought ‘I’ll get some

yeast and make it myself”

Couldn’t find yeast either.

So this sneaky recipe will give you fresh

homemade bread in no kneading, no

yeast and it’s ready in an hour.

I gotchu boo.

If you’re going to freeze it, I’d

recommend slicing it first.

You can add whatever flavours you like,

orange zest/cinnamon/sultanas for a

sweet bread, seeds for seedy loaf, or

cumin/spices for a savoury bake.

Freezer friendly

Vegetarian

Remember

Try to maintain a routine. It might be tempting to stay in bed all morning, but your body & mind like to know what’s going. Try to keep to a flexible routine.

Not socializing doesn’t mean not connecting. Stay close to friends and family on Facetime, House Party (app) or any means possible. Make this a part of your daily routine especially

if you live alone.

Go outside! Use your daily hour of outside time – the outdoors has a calming effect on the brain. You don’t have to do one of the 300,000 home workouts you’ve seen on social

media. You can just go for a walk.

Keep your mind active. Especially if you aren’t working, do puzzles/sudokus to keep your brain happy. I recently re downloaded Words with Friends and it was a great decision.

You don’t have to use this time to learn a language, or start a business, or whatever social media may have led you to believe. Simply surviving this time is hard work enough.

Rest is still an important part of your day.

Stay away from your screens for some of the day. Endless news from every direction is enough to drive anyone mad. Give yourself a break.

And finally, remember, your success rate for surviving difficult situations is currently 100%.

Best Banana Bread

Ingredients:

2-4 bananas, old & ripe

2 eggs

125g melted butter

150g caster sugar

175g plain flour

2 tsp baking powder

½ tsp bicarbonate of soda

½ tsp cinnamon

150g chocolate chips

Method:

Combine the melted butter and sugar in a bowl and whisk in the eggs 1 at a time. Mash the bananas until smooth and stir into the mix.

Fold in the flour, baking powder, bicarb & cinnamon.

Stir through the chocolate chips. I like to slice a banana in half lengthways and place on top. Does nothing for taste. Just looks pretty.

Pour into a lined loaf tin and bake for 45 mins – 1 hour at 160C (fan).

Freezer friendly

Vegetarian

Would it even be a recipe book by me without

my banana bread?

No one has got time for food waste at the

moment so use use up those bananas with this

perfect cake.

Add chocolate chips/sultanas/whatever you

fancy.

Ingredients:

6 hot cross buns or slices or old/stale/hard bread

100g frozen berries

100g white chocolate chips/chunks

2 eggs

30g sugar

400ml milk (any type)

1 tsp cinnamon

Splash of vanilla (if you have it)

Method:

Gently heat the milk until steaming,

In a bowl, whisk the eggs with the sugar until pale. Pour in the milk slowly and whisk together. Add the cinnamon & vanilla. (the custard will be thinner than a typical custard!)

Slice the hot cross buns in half. You can butter the bread/buns if you want to, I find it doesn’t make much difference.

Place a layer of buns/bread on the bottom and pour over half the custard.

Layer in the berries & white chocolate. Add another layer of bread/buns and pout over the rest of the custard. Sprinkle the top with some extra cinnamon & sugar if you like a crunchy top.

Bake at 160C fan for 35 mins or until the top is golden and crisp.

Raspberry & White Chocolate

Hot Cross Bun PuddingServes 4

It’s nearly Easter so this is allowed right?

You can use any bread that may be going

hard/stale. The berries add some extra texture/flavor to this British classic. You can

use any berries/fruit and any type of

chocolate or leave them out all together.

Pear & dark chocolate is another firm fave.

I sincerely hope you found these recipes useful.

If you post any of your creations on social media, I’d love to see them! (Seriously, I’m

at home on my own for the forseeable, and it gives me the warm fuzzies).Instagram: @isabeldawkes_health

Facebook: Isabel Dawkes Health

Website: www.isabeldawkeshealth.com

I’ll be posting more throughout lock down, including more recipes and info around supporting your nutrition & overall health – now & always.

For nutrition coaching enquiries, head to my website or email me at isabel@isabeldawkeshealth.com

Remember, you aren’t stuck at home, you’re safe at home.

See you on the other side. J