All Cannings CofE


Healthy Recipes

As part of our ongoing involvement with the Healthy Schools programme we have a special focus on healthy recipes in our newsletter.  We are asking our families to share their favourite recipes with us and tell us what they enjoy about that particular recipe and what makes it healthy.

Mrs Whittaker's recipe for Minestrone Soup


First heat up the butter and oil in a large saucepan, then add the bacon or pancetta and cook this for a minute or two before adding the onion, followed by the celery and carrots and then the tomatoes.

Now stir in the crushed garlic and some salt and pepper, then cover and cook very gently for 20 minutes or so to allow the vegetables to sweat – give it an occasional stir to prevent the vegetables sticking.

Then pour in the stock and bring to the boil and simmer gently (covered) for about 1 hour. To prepare the leeks first take the tough green ends off and throw them out, then make a vertical split about halfway down the centre of each one and clean them by running them under the cold water tap wihile you fan out the layers - this will rid them of any hidden dust and grit.  Finely chop them.

When the hour is up, stir the leeks, cabbage, macaroni and tomato puree into the stock and cook, unvoered for a further 10 monutes or until the pasta is cooked. 

Finally, stir in the parsley and basil and serve the minestrone in warmed soup bowls, sprinkled with Parmesan cheese.


Arthur's recipe for Spaghetti Bolognese


  • Grate the onion, carrot and butternut squash. 
  1. Gently fry the minced beef until brown  (we slightly burn ours as it gives flavour but doesn't taste burnt) 
  2. Add the grated vegetables and stir. 
  3. Add the tomato pasata and puree and sprinkle oxo cubes. 
  4. Add the splash of milk, brown sugar and basil, before stirring and leaving to simmer on low for 30 minutes. 

We sometimes like to put it in the oven and slow cook for an hour and a half!   Add to your favourite pasta. 



Large chunk of butter nut squash

1 medium carrot 

1 small onion

500g minced beef 

1 carton of tomato pasata or 2 tins of chopped tomatoes.

1 table spoon tomato puree 

1 level teaspoon of brown sugar 

1 beef oxo cube 

1 chicken oxo

Dried basil 

A splash of milk 

Pasta of your choice 

Herby falafels


  1. Heat the oven to 200c, 400F or gas mark 6 and line a baking tray with parchment.
  2. Grate the bread to make breadcrumbs and stir in a beaten egg.
  3. Rinse the drained chickpeas and add to the breadcrumbs.
  4. Add a tsp of olive oil.
  5. Use a blender to make the mixture into a paste.
  6. Add the crushed garlic and the lemon juice.
  7. Grate the carrot and add it to the bowl.
  8. Add the herbs and spices (ground coriander, cumin and turmeric and chopped fresh coriander/parsley) and thoroughly combine the mixture.
  9. Roll heaped teaspoonfuls of the mixture into balls then flatten slightly and place on the baking tray. Brush each with a little oil.
  10. Bake in the over for 15 minutes until they are crisp.
  11. Serve with pitta bread, salad, tzatsiki.


1 slice bread

1 egg

400g chick peas

Olive oil

1 large clove garlic

1 tablespoon lemon juice

1 medium carrot

1/2 tsp ground coriander

1 tsp ground cumin

Pinch of ground turmeric

2 tablespoons fresh coriander or parsley

Tomato and Basil Bruschetta


  1. Whisk the oil, vinegar and a pinch of pepper in a bowl and add in torn basil leaves
  2. Cut the tomatoes into quarters and add to the mixture
  3. Cut the bread into 1cm thick slices and toast on a low setting until golden
  4. Cut the clove of garlic in half and rub over one side of each slice of bread
  5. Spoon the tomato mixture over the toast and garnish with basil


2 tbsp oil oil

2 tsp balsamic vinegar

Ground black pepper

Fresh basil leaves

8 ripe tomatoes

1 loaf ciabatta bread

1 large clove garlic



 Brown Risotto


  1. Cut the leeks in half length-wise and slice.
  2. Heat the oil and add the leeks.
  3. Add the rice and coat with the oil.
  4. Add 850ml boiling water to the stock cube and add to the pan.
  5. Cover and cook for 30 minutes. Stir occasionally.
  6. Chop the courgette, sundried tomatoes and herbs
  7. Add all the vegetables, prawns, garlic and tomatoes to the rice and cook for a further 5 mins on medium heat.
  8. Stir in the lemon juice, grated parmesan and herbs.


 2 leeks

Olive oil

Vegetable stock cube

400g short grain brown rice

150g frozen peas

2 courgettes

50g sun-dried tomaotes

Few sprigs of parsley or mint

Juice of ½ lemon

1 clove garlic

250g cooked, peeled prawns

50g grated parmesan


Golden Granola


  • Put the sunflower oil and honey in a pan and heat until the mixture is warm and runny.
  • Add the oats, seeds and nuts to the pan and stir until well coated.
  • Spread out an even layer of the mixture onto the baking tray and bake for 15 minutes until golden.
  • Leave the granola for 5 minutes to cool and then break up into small clusters and add the sultanas and apricots.


150g jumbo porridge oats

3 tbsp clear honey

1 tbsp sunflower oil

25g sunflower seeds

1 tbsp sesame seeds

50g dried apricots

25g sultanas

50g chopped hazelnuts (optional)


Chocolate Easter Cake


  • Heat oven to 170C or 350F, Gas Mark 3
  • Grease and line the cake tins
  • Sift the flour, cocoa and baking powder into a large bowl
  • Beat the margarine and sugar in a separate bowl until light and fluffy
  • Beat in the eggs to the sugar/margarine mixture, one at a time, adding a tablespooon of flour after each
  • Gently fold in the rest of the flour
  • Split the mixture between the two cake tins and bake on the middle shelf for 40-50 minutes
  • When cooked, leave the cakes to cool slightly in the turn before turning out onto a rack
  • For the icing, melt the chocolate into a heatproof bowl.  Add the cream
  • When the chocolate has melted, cool the mixture in the fridge and stir as it thickens
  • Spread onto the top, sides and middle of the cake


2tsp sunflower oil

250g self raising flour

6 tbsp cocoa

2 tsp baking powder

300g sunflower margarine

300g soft brown sugar

2 tsp vanilla essence

6 large eggs

150g dark chocolate

150ml double cream

2 x 20cm round cake tins

 Lamb Kebab


  • Crush the garlic and grate the ginger into a bowl. Add the juice from the orange, honey and olive oil.
  • Whisk together with a fork.
  • Cut the lamb into 2cm cubes and soak in the orange mixture. Cover and place in the fridge for at least 1 hour.
  • Cut up the onion, peppers and courgettes into bite size pieces.
  • Push a mixture of lamb and vegetable pieces onto the kebab sticks and grill on a medium heat for 10 minutes on each side until the meat is brown. Continue to brush the tops of the kebabs with the orange mixture.
  • Serve with couscous.


1 clove garlic

2cm piece fresh root ginger

1 large orange

1 tablespoon clear honey

1 tablespoon olive oil

3 large lamb steaks

1 red onion

1 yellow pepper

1 red pepper

2 courgettes

8 metal/wooden kebab sticks