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WhatToEat.Today

Lunchbox ideas

Make-ahead food that packs well for school and office lunchboxes. (355 recipes)

Bajan sweet breadCoconut and raisin loaf

Sweet bread is what Barbadian families bake in December, wrapped in foil and handed over at Christmas visits around the island, and it's sold year round in bakeries from Bridgetown to Speightstown. It isn't a yeast bread but a dense, moist loaf packed with freshly grated coconut, sweet with brown sugar and scented with almond essence, with raisins, mixed peel and bright red glacé cherries in every slice. The top gets brushed with sugar syrup for a sticky shine. Chef's tip: use fresh or frozen grated coconut if you can; desiccated coconut makes a drier loaf unless you soak it first in the milk for 20 minutes.

80 minBajanBaking
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PirozhkiBaked filled buns

Pirozhki, little oval pies of soft yeast dough, are what a Russian babushka has waiting on the kitchen table when the grandchildren arrive, and what used to be sold warm from steel carts at Moscow metro stations. They are eaten with a bowl of soup, packed for the train, or simply grabbed from the plate all afternoon. Fillings change with the season; the two most loved meatless ones are buttery cabbage with chopped egg and creamy mashed potato with fried onion and dill. Chef's tip: let the fillings cool completely before shaping; warm filling softens the dough and the buns tear and leak.

85 minRussianBaking
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Olivier salad (vegetarian)

Salat Olivier was born in a fashionable Moscow restaurant in the 1860s, but today it belongs to every Russian kitchen on 31 December, when a bowl the size of a washing-up basin is made in the afternoon and eaten until 1 January is well over. Soviet cooks swapped the original's game for boiled sausage; this vegetarian version leaves it out and lets the sweet carrots, peas, sharp pickled cucumbers and creamy egg carry the salad. Chef's tip: cut everything to the size of a pea, the same size as the peas themselves; that is what makes Olivier feel like Olivier rather than potato salad.

55 minRussianSalads
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BuchtyFilled baked yeast buns

Buchty are the soft, pillowy yeast buns that Czech grandmothers bake in a roasting tin on Saturday, filled with povidla (plum butter), jam or sweet quark and packed so close that they rise into each other and have to be torn apart. They are the Czech answer to a cinnamon bun: eaten warm with milky coffee, packed for train journeys and school trips, and famous from the fairy tale in which the hero sets off with a bag of his mother's buchty. Unlike open koláče, the filling is sealed inside. Chef's tip: brush the sides of each bun with melted butter before you pack them in, so they pull apart cleanly with soft, shiny walls.

70 minCzechBaking
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LyutenitsaRoasted pepper and tomato relish

Lyutenitsa is Bulgaria's pantry relish, cooked in huge pans in courtyards around Plovdiv and the Thracian plain every September, when the red peppers are at their sweetest. Roasted peppers, tomatoes and a little aubergine and carrot are ground smooth and simmered for hours into a thick, brick-red spread, warm with garlic and a little hot pepper. It is smoother and more tomato-rich than ajvar or zacuscă. Children grow up on it spread on bread with grated sirene (filiyka), and it goes with everything from eggs to beans. Chef's tip: stir from the bottom often as it thickens; walking away is the common mistake, and a scorched base will taint the whole pot.

140 minBulgarianChutneys & DipsVeganGluten free
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CornulețeJam-filled crescent cookies

Cornulețe are the little crescent cookies that fill tins in Romanian kitchens before Christmas and New Year, and that grandmothers in Sibiu and Timișoara bake by the hundred for weddings and name days. This version uses a tender yeasted dough made with butter and yogurt, wrapped around a spoonful of thick plum jam (magiun) or rose rahat and rolled into horns. They bake pale and soft, not flaky, and are rolled in vanilla sugar while warm (the recipe makes 32, two per serving), which sets them apart from the cream-cheese rugelach of Jewish baking. Chef's tip: use thick jam and pinch the ends shut; runny jam is the usual mistake and bubbles out and burns on the tray.

80 minRomanianBaking
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Speculoos spreadSpiced biscuit spread

Speculoospasta, a sweet spread made from crushed spiced caramel biscuits, is a Flemish invention of the 2000s: a home cook took the idea to a Belgian TV contest for inventors, and within a few years it sat next to chocolate spread on breakfast tables across Belgium and the Netherlands. Belgians spread it thickly on bread or toast, stir it into yoghurt, or warm it to pour over ice cream. Homemade, it tastes more of cinnamon and caramel and less of sugar than shop jars. Chef's tip: blitz the biscuits to a powder as fine as flour before adding liquid; any grit left now stays gritty in the jar.

15 minBelgianChutneys & Dips
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RisalamandeRice pudding with cherry sauce

On Christmas Eve, almost every Danish family ends dinner with risalamande, a cold vanilla rice pudding lightened with whipped cream and chopped almonds and served with a hot cherry sauce poured over the top. Hidden somewhere in the bowl is one whole almond, and whoever finds it wins the mandelgave, the almond prize, usually a marzipan pig. Some finders keep the almond in their cheek until everyone has eaten far too much. The rice base, risengrød, is often cooked on 23 December, eaten warm with butter and cinnamon, and the leftovers become risalamande the next night. Chef's tip: let the rice pudding cool completely before folding in the cream; warm rice melts the whipped cream and the pudding turns heavy instead of airy.

65 minScandinavianDessertsGluten free
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LefseSoft potato flatbread

In Norway, and among Norwegian-American families in Minnesota and the Dakotas, lefse appears at Christmas in towering stacks wrapped in tea towels. These are soft, almost cloth-thin rounds made from riced potato and a little flour, cooked dry on a hot griddle until freckled with brown spots. The classic way to eat them in Telemark and Hallingdal is spread with butter, sprinkled with sugar and sometimes cinnamon, then rolled up or folded into triangles; savoury rolls with cheese are just as common. Home cooks use a grooved rolling pin and a long wooden stick to turn them, but a floured ordinary pin and a wide spatula do the job. Chef's tip: rice the potatoes while hot and let the mash cool completely, even overnight; warm potato soaks up too much flour and the lefse go tough.

80 minScandinavianBreads & Parathas
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KanelbullarCinnamon buns

Every Swedish café from Malmö to Kiruna keeps a tray of kanelbullar by the till, and on 4 October, Kanelbullens dag, bakeries can barely keep up. They belong to fika, the mid-morning or afternoon pause for coffee and something sweet. Unlike the big, iced American roll, a Swedish bun is modest and buttery: the dough is perfumed with freshly crushed cardamom, the filling is a thin smear of cinnamon butter, and the top gets a scatter of crunchy pearl sugar instead of frosting. This version shapes them into knots, the way Stockholm bakers do, though plain spirals baked in paper cases are just as traditional at home. Chef's tip: crush the cardamom seeds yourself just before mixing; ready-ground cardamom loses most of its scent within weeks and the buns will taste only of cinnamon.

52 minScandinavianBaking
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BaursakPuffed fried dough

No Kazakh dastarkhan, the cloth spread with food for guests, is complete without a heap of baursak: soft, hollow pillows of yeasted dough fried until they balloon. They are scattered over the table at weddings, at Nauryz in March and at funerals, where the smell of frying baursak is said to reach the departed. In Almaty families fry hundreds at a time and eat them through the evening with milk tea, butter, jam or honey. Kyrgyz and Turkmen households make almost identical versions. Chef's tip: roll the dough just 1 cm thick and keep the oil hot; thin dough in hot oil puffs into a hollow ball, thick dough stays bready.

45 minKazakhBreads & Parathas
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Chak-chakHoney-bound fried dough

Chak-chak arrived in Uzbekistan with Tatar families and is now a fixture of wedding tables and Navruz spreads in Tashkent and Samarkand: tiny nuggets of egg dough fried crisp, then tossed in hot honey syrup and pressed into a mound or ring that's broken apart with the fingers. Guests nibble it all evening with green tea. It keeps for a week, so it's often made a day or two ahead. Chef's tip: cook the honey syrup only to the soft-ball stage (about 115°C); boil it longer and the chak-chak sets as hard as brittle.

60 minUzbekDesserts
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Obi nonTandoor bread

Every Uzbek meal starts with bread torn by hand and passed round the table, and obi non is the everyday loaf: a round with a thick, soft rim and a thin, crisp centre pricked with a patterned stamp called a chekich. In Samarkand and Tashkent it comes out of clay tandoors at dawn, and across the border in Kazakhstan the same bread is sold as tandyr nan. Bread is never cut with a knife and never laid face down. A very hot oven and a baking stone or upturned tray come close to the tandoor at home. Eat it warm with green tea, achichuk salad, soups and plov. Chef's tip: press the centre really thin and prick it all over; if you don't, it puffs into a ball like pitta and you lose the flat, crackly middle.

40 minUzbekBreads & Parathas
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Vietnamese baked banana cake

Bánh chuối nướng is sold by the slab from glass-fronted carts and bakeries in Saigon, a soft, heavy cake made from overripe bananas, day-old bread and coconut milk, baked until the top turns deep amber and the bananas go sticky and jammy. It sits somewhere between a bread pudding and a custard cake, and Saigon people eat it as an afternoon snack, often with a little warm coconut sauce poured over. Home cooks make it to use up blackened bananas and stale baguette. Chef's tip: use the ripest bananas you can find, with brown-spotted skins; they give the cake its colour and sweetness.

85 minVietnameseDesserts
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ShekerchoreyiCrackle-top shortbread

Şəkərçörəyi, "sugar bread", is the simplest of the Novruz sweets: small domed shortbreads made from melted butter, icing sugar and flour, whose tops crack in fine lines like dry earth as they bake. They melt in the mouth and leave a powdery sweetness, and families in Ganja and Baku bake big batches in the week before the spring festival to fill trays for visiting neighbours. Some cooks press a hazelnut or a pinch of poppy seeds into the centre. Serve with tea, ideally with a spoonful of quince jam. Chef's tip: let the melted butter cool and turn pale and creamy before mixing; hot butter makes the biscuits spread flat and greasy.

40 minAzerbaijaniBaking
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Arancini with mushrooms and peasMushroom and pea rice balls

Arancini are the pride of Sicilian rosticcerie, eaten mid-morning or as a snack on the ferry across the Strait of Messina; in Palermo they are round and called arancine, in Catania they are cone-shaped. The rice is cooked with saffron, cooled, then wrapped around a filling and fried until the crust is crackling gold. The best-known filling is meat ragù; this vegetarian version uses a thick tomato ragù of mushrooms and peas with a cube of caciocavallo or mozzarella, which is also found in Sicilian bars. Chef's tip: let the filling cool completely and keep it thick; a wet filling seeps through the rice and makes the balls split.

120 minItalianSnacks & Starters
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Vegetable steamed bao buns (baozi)

Baozi are breakfast across China: commuters in Shanghai, Beijing and small towns alike queue at steaming stalls for a couple of buns and a cup of soya milk. Vegetable baozi (su cai bao) are a standard on every counter, usually filled with greens, mushroom, tofu and glass noodles. Making them is a weekend job, but they freeze beautifully and reheat in 10 minutes. Chef's tip: let the shaped buns rise until they look puffy and feel light before steaming; under-proved buns come out dense and wrinkled.

120 minChineseBakingVegan
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Dabo koloCrunchy spiced dough bites

Dabo kolo are small crunchy nuggets of spiced dough, sold in paper cones in markets from Addis Ababa to Gondar and offered to guests with coffee. Families make big batches before holidays such as Enkutatash (Ethiopian New Year in September) and for long journeys, since they keep for weeks. The dough is seasoned with berbere and a little sugar, rolled into thin ropes, cut into tiny pieces and toasted until crisp. Children love them, and they can be made mild by reducing the berbere. Chef's tip: cut the pieces as small and even as you can, about the size of a chickpea, so they crunch all the way through.

50 minEthiopianSnacks & StartersVegan
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Arroz con lecheRice pudding

Arroz con leche is Mexico's comfort pudding, sold in little cups at markets and made in every grandmother's kitchen: rice cooked first in water with a cinnamon stick (canela) and lime peel, then slowly in milk until it turns thick and creamy. Mexicans often add sweetened condensed milk for a richer, caramel-tinged finish, and raisins for those who like them. It is eaten warm in winter and cold from the fridge in summer, dusted with ground cinnamon. Chef's tip: use soft Ceylon cinnamon (canela) if you can find it; its gentle, floral flavour is what makes it taste Mexican rather than like a spiced pudding.

40 minMexicanDessertsGluten free
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Mushroom croquetas

Croquetas are the pride of Spanish home cooking and tapas bars alike: a thick, silky béchamel full of flavour, chilled, rolled in egg and breadcrumbs and fried until crisp. Every family has its own; ham and chicken are classic, but croquetas de setas, made with wild or chestnut mushrooms, are found all over the country and are especially loved in the mushroom-picking regions of Castile and Catalonia. A good croqueta is creamy, almost liquid, inside, with a thin shell. Make a big batch: they freeze beautifully raw. Chef's tip: cook the flour in the butter and oil for a full 2 minutes and then beat the milk in slowly over a low heat for 10–15 minutes; this long cooking takes away the raw taste of flour and gives the creamy centre that makes Spanish croquetas special.

120 minSpanishSnacks & Starters
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Vegetable pattiesSpiced vegetable pastry pockets

The patty is Jamaica's favourite grab-and-go food, sold hot from glass cases in patty shops and school canteens across the island, from Half Way Tree in Kingston to Montego Bay. Its signature is the pastry: short, flaky and bright yellow from turmeric, wrapped around a spicy filling and crimped with a fork. This vegetarian version is filled with callaloo, potato, carrot and peas seasoned with curry, thyme and scotch bonnet. Eat them warm, on their own or squeezed inside soft coco bread. Chef's tip: use half butter and half solid vegetable shortening in the pastry, and keep everything cold. The shortening gives the patty its crumbly, flaky snap and the butter gives the flavour.

90 minJamaicanSnacks & Starters
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Heart of palm coxinhaHeart of palm croquettes

Coxinha is the king of Brazilian salgados, sold in every padaria and served at every birthday party, especially in São Paulo. The teardrop shape copies a chicken thigh, but coxinha de palmito, filled with soft heart of palm, tomato and creamy cheese, is a much-loved meat-free version. The dough is a cooked, savoury choux-like paste, rolled in breadcrumbs and fried until shatteringly crisp. Chef's tip: cook the dough until it comes away from the pan in one smooth ball, then knead it while still warm with oiled hands. Lumpy or under-cooked dough cracks in the fryer and lets the filling leak.

120 minBrazilianSnacks & Starters
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Japanese curry rice

Japanese curry rice (カレーライス) arrived in Japan from Britain via the navy in the late 1800s and is now a national comfort food, cooked in homes from Hokkaido to Okinawa. It is nothing like an Indian curry: the sauce is thick, glossy and mild, made with a roux of butter, flour and curry powder, and sweetened with grated apple. This vegetarian version is packed with potato, carrot, onion and mushrooms. It tastes even better the next day, and children love it. Chef's tip: take the onions all the way to a deep golden brown before anything else goes in. Japanese home cooks swear by this step, as the caramelised onion gives the curry its rounded sweetness.

50 minJapaneseCurries
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Vegetable onigiriRice balls with vegetables

Onigiri (おにぎり) are Japan's everyday lunchbox and picnic food, sold in every convenience store from Tokyo to Kyushu. Warm rice is pressed around a salty or savoury filling and wrapped in a strip of crisp nori. This recipe gives three vegetarian fillings: sour umeboshi (pickled plum), sweet-salty simmered kombu, and a soy-glazed mushroom and carrot mix. Children love helping to shape them, and they keep well for a packed lunch. Chef's tip: use freshly cooked, still-warm rice and salt your hands, not the rice. The grains stick together only while warm, and the salt on the outside seasons every bite the way a Japanese mother would.

30 minJapaneseSnacks & StartersVegan
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Gamja jorimSoy-braised baby potatoes

Gamja jorim (감자조림) are cubes or small potatoes simmered in soy sauce and sugar until the liquid reduces to a sticky, shiny glaze. They are a lunchbox and home-cooking favourite across Korea, loved by children for their sweet-salty taste. The potatoes turn soft inside but keep their shape, and they taste just as good cold the next day, so they are ideal to make ahead. Rice syrup gives the traditional shine; sugar alone works too. Chef's tip: add the syrup only at the end, when the potatoes are already tender. Added early it scorches and makes the potatoes tough on the outside.

30 minKoreanSidesVegan
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Gimbap

Gimbap (김밥) are rolls of sesame-seasoned rice and colourful fillings wrapped in roasted seaweed, then sliced into rounds. They are the classic Korean picnic and lunchbox food, sold on almost every street corner nationwide. Unlike sushi rice, gimbap rice is seasoned with salt and sesame oil rather than vinegar, so it tastes nutty and savoury. This vegetarian version is filled with omelette strips, garlicky spinach, carrot, soy-glazed tofu, cucumber and the bright yellow pickled radish called danmuji. They keep well for a few hours, so they are good to make ahead for a trip. Chef's tip: season the rice while it is warm and spread it thin, no more than a few grains deep. Thick rice and wet fillings are the two reasons rolls burst or go soggy.

50 minKoreanSnacks & Starters
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Peanut butter cookies

Chewy-crisp cookies made with crunchy peanut butter, honey and condensed milk, with rice crisps for crunch and roasted peanuts on top. No creaming needed: everything is melted together.

25 minAmericanBaking
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Toddler's queen cakes (eggless)Eggless vanilla cupcakes

Small, soft eggless vanilla cupcakes in paper cases, topped with sugar sprinkles: just right for little hands and children's parties. The same mixture also bakes as one large basic cake in a 25 cm round tin.

40 minBritishBaking
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No-bake squares

Quick no-bake squares of crushed digestive or marie biscuits, chopped cashews and almonds, bound with butter, golden syrup and drinking chocolate. Ready in two hours with no oven.

20 minBritishDesserts
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Peppermint chocolate squares

A chocolate cornflake base, a layer of peppermint icing (tinted green if you like), and a smooth topping of cooking chocolate. The book uses Scotbloc cooking chocolate; any plain cooking chocolate works.

50 minBritishBaking
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Crunch squares

No-bake squares of crushed cornflakes, rice crisps and coconut held together with peanut butter and golden-syrup toffee. Quick to make and great for parties.

25 minAmericanDesserts
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Oat meal chikkiChocolate oat and coconut squares

A quick baked oat bar with coconut and a touch of cocoa and golden syrup, pressed thin and cut while warm. Crisp, buttery and very easy.

30 minBaking
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Florentine slice

A slice version of florentines: a layer of dark chocolate topped with a chewy bake of cornflakes, almonds, glacé cherries and sultanas bound with condensed milk. Cut into small squares; it is rich.

45 minBaking
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Fruity crackle slice

A no-bake white chocolate slice full of crunchy rice crisps, currants, mixed peel and toasted almonds. Children love helping to make it.

20 minDesserts
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Peanut butter muesli slice

Crunchy muesli bars of oats, oat bran, coconut and roasted peanuts, held together with honey and crunchy peanut butter. A healthier snack for school or work.

35 minBaking
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Apricot and oat slices

A chewy, buttery flapjack of oats and coconut with a layer of chopped dried apricots in the middle. Press it firmly so the slices hold together, and leave them to cool in the tray before lifting out.

65 minBritishBaking
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Chocolate marbled energy bars

Crunchy energy bars of oats, rice krispies, bran flakes, pecans, raisins and apricots, baked and then topped with swirled dark and white chocolate. Great for a lunchbox or after sport.

55 minBaking
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Chocolate nut slice

A chocolate pastry base topped with a chewy brown-sugar, coconut and mixed nut layer, then drizzled with dark chocolate and cut into squares. Rich and satisfying with a cup of coffee.

55 minBaking
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Oaty chocolate bars

Chewy, golden oat bars bound with butter and golden syrup and studded with walnuts, sultanas and chunks of chocolate. They are cut in the tin and keep well in an air-tight container, so they are handy for lunchboxes.

40 minBritishBaking
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Weetabix biscuitsWheat cereal biscuits

Crunchy, wholesome biscuits made with crushed Weetabix (wheat biscuit cereal), coconut and mixed nuts, rich with fresh cream and rolled in more cereal and pistachio. If the dough is too firm, add 1–2 tbsp milk.

45 minBritishBaking
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Jam and coconut cookies

Soft golden butter cookies, brushed with warm plum jam after baking and dipped in desiccated coconut. Bright, simple and loved by children.

40 minBritishBaking
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Coco-pine biscuitsNut, chocolate and cherry slice biscuits

A big batch of party biscuits: a buttery dough with mixed nuts, chocolate pieces, cherries and coconut, bound with coco-pine juice (mixed coconut and pineapple juice). The dough is shaped into rolls, chilled and sliced thin, so you can bake as many as you need. Leftover coconut milk can be frozen in ice-cube trays and used whenever required.

70 minBaking
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Chequered biscuits

Pretty slice-and-bake butter biscuits with a chocolate and vanilla chequerboard in the middle, wrapped in a plain border. They take some patience to build, but the dough is simple and the result always impresses on a biscuit plate.

75 minBritishBaking
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Chocolate peanuttiesChocolate peanut cookies

Soft-centred chocolate cookies with chopped roasted peanuts in the dough and more on top. Yogurt keeps them tender. A favourite with children.

35 minBaking
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Grandma's biscuitsCustard powder biscuits

Plain, crisp, old-fashioned biscuits flavoured with custard powder, the kind that fill a big tin. Shape them as thin ovals with a fork, or roll and cut rounds and prick holes in them. For a change, swap the custard powder for 5 tsp ground ginger and 1½ tsp ground cardamom, or use wholemeal wheat flour instead of plain flour.

80 minBritishBaking
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Jumbo oat cookies

Big, crunchy cookies made with jumbo porridge oats and desiccated coconut, then rolled in more oats and coconut before baking. Wholesome and filling, perfect for lunchboxes.

40 minBritishBaking
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Coconut pinwheelsTwo-colour coconut fudge swirls

Coconut pinwheels are a pretty no-cook sweet: a soft dough of desiccated coconut, milk powder and icing sugar is split, half coloured, rolled together into a swirl and sliced. They're sweet, coconutty and great fun for children to help make. Makes about 60 slices, perfect for party platters.

30 minIndianIndian SweetsGluten free
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Choco crunchChocolate biscuit and cereal crunch

A crunchy no-bake chocolate slice: crushed rich tea biscuits, cornflakes, rice krispies and shredded wheat, nuts and coconut are bound with cocoa, margarine and golden syrup, then covered with melted chocolate. It's sweet, crisp and chocolatey, like a homemade cereal bar. Makes about 50 fingers, ideal for parties and lunch boxes.

30 minIndianIndian Sweets
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Cereal and dry fruit barfiNo-cook nut and dried fruit bars

A no-cook barfi that children love: chopped dried fruit, nuts, crushed biscuits, cornflakes and rice krispies, with mixed peel, cherries and chocolate, all bound with butter and golden syrup and pressed into a tray. It's chewy, crunchy and full of colour. Makes about 42 squares, great for lunch boxes and party trays.

25 minIndianIndian Sweets
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Vermicelli in milk

A rich, creamy vermicelli pudding: thin vermicelli roasted until golden, then simmered in milk until it reduces by half and flavoured with saffron and cardamom. Vanilla ice cream stirred in at the end makes it extra smooth and cool. Serve chilled after a festive meal, scattered with almond and pistachio flakes.

50 minIndianIndian Sweets
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Mars bar cheesecake

A no-bake cheesecake on a chocolate biscuit base, made with cream cheese and chopped chocolate caramel bars and marbled with home-made butterscotch and chocolate sauces. It's rich, creamy and very sweet. The book sets it with gelatine, which is not vegetarian; the last step gives an agar-agar swap.

50 minDesserts
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Fruit tarts

Crisp, sweet coconut pastry cases baked in boat or muffin moulds, then filled with sweetened whipped cream and topped with fresh fruit such as kiwi, mango and grapes. The cases keep for days in a tin, so you only need to fill them before serving. The recipe makes about 30 small tarts.

55 minDesserts
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Strawberry & orange sorbet

A simple frozen dessert of fresh strawberries blended with orange juice and frozen in a mould. It's tangy, fruity and fat free, perfect after a heavy meal on a hot day. Serve it straight from the freezer with sliced strawberries.

10 minDessertsVeganGluten free
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Weetabix barfiNo-cook wheat cereal barfi

A quick no-cook barfi made from crushed wheat biscuit cereal and tea biscuits bound with butter and sweetened condensed milk, with coconut, nuts, nutmeg and saffron. It's chewy, sweet and easy enough for children to help with. Makes 40 pieces.

20 minIndianIndian Sweets
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Resham barfiLayered date and nut barfi

A modern layered barfi: a chewy base of dates, coconut, cornflakes, chocolate cereal and pistachio, a creamy top of condensed milk, cashews and almonds, and a marbled dark and white chocolate finish. It's rich, crunchy and silky all at once. Makes 35–40 rectangles; great for parties and gift boxes.

45 minIndianIndian Sweets
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Cassata ice cream

A no-churn cassata of three layers frozen together: vanilla with chopped nuts, strawberry, and mint with chocolate chips. The base is whipped cream and whisked frozen evaporated milk, so no ice-cream machine is needed. It makes about 3 litres; slice it for parties.

30 minIndianDessertsGluten free
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Coconut summer fruit delightCoconut custard and fruit dessert

A colourful no-bake pudding: a base of biscuit crumbs moistened with pineapple syrup and topped with fresh coconut, covered with a fluffy custard cream and finished with pineapple, cherries, kiwi, grapes and strawberries. It's light, creamy and fruity. Pipe whipped cream around the edge and serve chilled.

30 minDesserts
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Pinacolada pudding

A no-bake layered pudding with the flavours of piña colada: tea biscuits soaked in pineapple syrup, layered with vanilla whipped cream, fresh coconut and crushed pineapple, and topped with toasted coconut. It's creamy, tropical and alcohol-free. Make it a few hours ahead and serve chilled.

35 minDesserts
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Passion fruit ice cream

An easy no-churn ice cream: whipped cream and whisked frozen evaporated milk folded together with fresh passion fruit seeds and a little essence. It's light, tangy and speckled with crunchy seeds. The recipe makes about 3 litres; serve it in scoops with wafer rolls or nuts.

30 minDessertsGluten free
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Orange mango soufflé

A cold 'soufflé' of mango pulp and orange jelly beaten with whipped evaporated milk until light and airy, folded with mango cubes and topped with sweetened cream. It's fruity, fluffy and refreshing. Ordinary packet jelly is made with gelatine, which is not vegetarian; use a vegetarian (agar-based) jelly to make it suitable.

30 minDesserts
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Peanut ice cream

A no-churn vanilla ice cream layered with home-made peanut crunch: roasted peanuts stirred into caramelised sugar, cooled and coarsely ground. It's creamy, crunchy and salty-sweet. Makes about 3 litres; the book also gives chocolate and cashew crunch versions.

40 minDessertsGluten free
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Vanilla ice cream

The book's basic no-churn ice cream: whipped cream and whisked frozen evaporated milk, sweetened and flavoured with vanilla, then frozen. It's smooth, light and needs no machine. Serve it with chocolate sauce and roasted chopped nuts, or try one of the variations.

20 minDessertsGluten free
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Babies' vegetable stock

A gentle, salt-free vegetable stock for cooking baby food, for babies of 8–18 months. Root vegetables, ginger and a few herbs simmer slowly for two hours, giving a light, sweet stock. Use it for the purees, hash and pasta in this section, and freeze small portions in an ice-cube tray for quick meals.

140 minBasicsVeganGluten free
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Twisted cheese straws

Crumbly, buttery cheese pastry cut into strips, twisted, and baked with poppy seeds until crisp and golden. Serve them warm, or cool and store them in a tin for snacking.

30 minBritishSnacks & Starters
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Berry overnight oats

Stir everything together before bed and breakfast is ready when you wake up. Chia seeds make it thick and creamy, and frozen berries thaw overnight into a jammy layer.

5 minBreakfast & Brunch
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Moist banana bread

The blacker the bananas, the better the loaf. This one is mixed in a single bowl with melted butter and a little brown sugar, so it's soft, deeply banana-y and keeps well for days.

75 minAmericanBaking
by KrazyBadal 0 views

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