Family meals don't have to mean hours in the kitchen or piles of washing-up. These three recipes are designed for real life: quick, full of flavor, and built to make mealtimes easier and more enjoyable.
Lamb Lollipops with Mint Yogurt Dip and Pickled Cucumber
This recipe is a firm family favorite and ready in no time. Kids love anything on a stick, especially when they can dip it into a creamy yogurt sauce.
Prep: 10 min | Cook: 25 min | Serves: 4
For the Lamb Lollipops
- 4 tbsp dried barberries (or finely chopped dried cranberries or sour cherries)
- 500g lamb mince
- 1 egg
- 1 tsp ground allspice
- ¾ tsp ground cumin
- ¾ tsp baharat spice mix (or ras el hanout or shawarma seasoning)
- 1½ tbsp tomato purée (or ketchup)
- Flaky sea salt
For the Yogurt Dip
- 200g thick kefir yogurt (or Greek yogurt)
- 2 tsp dried mint
- 2 tsp sumac (optional)
For the Cucumber
- 1 medium cucumber, skin on, shaved into ribbons with a peeler
- 2 tbsp cider vinegar
- 2 tsp maple syrup
- 1 tsp yellow mustard seeds
Mix all cucumber ingredients with ½ tsp flaky sea salt in a serving bowl; set aside. Stir occasionally before serving.
Soak barberries in 2 tbsp just-boiled water for a few minutes, then drain. Mix all lamb lollipop ingredients in a medium bowl with ¾ tsp flaky sea salt until well combined. Shape into 12 thin oval cylinders (about 50g each), pressing firmly.
Heat a large nonstick sauté pan over medium-high heat. Cook six lollipops at a time, dry-frying for 7–8 minutes, turning several times, until golden and cooked through. Keep warm while repeating with the rest.
For the dip, put yogurt in a small bowl, sprinkle with half the dried mint and half the sumac (if using), and stir. Top with remaining mint and sumac.
Insert wooden sticks into the lamb lollipops and serve with the yogurt dip and cucumber ribbons.
Chicken Nuggets with Celeriac Fries
A great way to use cooked chicken, transforming leftovers into quick, easy nuggets. You can use chicken breasts, but thighs have more flavor. Nuggets can be made ahead and refrigerated or frozen.
Prep: 15 min | Cook: 20 min | Makes: 14–16 nuggets (serves 4)
For the Nuggets
- 6 cooked skinless, boneless chicken thighs (about 400g), roughly shredded
- 2 medium eggs
- 2 heaped tbsp cream cheese (55g)
- Flaky sea salt
- 3 tbsp ghee (or mixture of unsalted butter and olive oil)
- Ketchup, to serve
For the Celeriac Fries
- 1 celeriac
- 3 tbsp ghee (or unsalted butter), melted
- Flaky sea salt
Heat oven to 220C (200C fan)/425F/gas 7. Trim and peel celeriac, cut into thin batons about 5mm thick. Toss with melted ghee on a baking tray, spread in a single layer, and roast 15–20 minutes until crisp and golden, stirring halfway. Sprinkle with salt.
Meanwhile, weigh the shredded chicken to ensure 400g. Put chicken, eggs, and cream cheese in a food processor with ½ tsp flaky sea salt; blitz until smooth. If too dry, add another egg or more cream cheese.
With wet hands, shape mixture into 14–16 nuggets (about 1 tbsp each). Chill or freeze if desired.
Heat ghee in a large nonstick frying pan over medium-high heat. Fry nuggets in two batches, turning carefully, about 1 minute per side, until golden and crisp. Serve hot with celeriac fries and ketchup.
Middle Eastern-Style Pitta Pockets
Inspired by a recipe from Sami Tamimi and Tara Wigley's book Falastin, these quick pitta pockets are perfect for busy evenings or picnics. Enjoy warm or at room temperature. Omit feta and soured cream for a dairy-free version.
Prep: 10 min plus cooling | Cook: 20 min | Rest: 20 min | Serves: 6–8
For the Filling
- 3 carrots (220g), peeled and roughly chopped
- 3 garlic cloves, peeled
- 400g tin chopped tomatoes
- 500g lamb mince
- 20g fresh coriander
- 65g rocket (or spinach leaves)
- 2½ tsp baharat (or ground cumin)
- 2½ tsp ground coriander
- ½ tsp ground cinnamon
- 80g feta, crumbled (optional)
- Flaky sea salt
To Finish
- 6–8 shop-bought pitta breads (about 16cm x 12cm each)
- 2 tbsp olive oil
- 3 tomatoes, grated and skin discarded (optional)
- 200g soured cream (optional)
Heat oven to 200C (180C fan)/390F/gas 6. Place an ovenproof rack on a baking tray.
Blitz carrots and garlic in a food processor until finely chopped. Add remaining filling ingredients (except feta) with 2½ tsp flaky sea salt; pulse to combine. Stir in feta if using.
Using a serrated knife, carefully cut open each pitta along one long edge, keeping the opposite edge intact. Divide filling evenly among pittas, pushing it into a thin layer. Place stuffed pittas on the rack (to prevent sogginess). At this point, you can refrigerate for a few hours.
Brush tops with olive oil, then bake for 15 minutes until meat is cooked and bread is crisp. Let cool for 20 minutes, then cut each pitta in half with a serrated knife. Serve warm, wrapped in greaseproof paper for portability. Enjoy dipped in soured cream or grated tomatoes if desired.