TMC Family Recipe of The Week: Granola bars


Vegetable oil
75 g blanched almonds
250 g rolled oats
40 g sunflower seeds , or pumpkin seeds
100 g runny honey
6 tablespoons smooth peanut butter , or almond butter
10 Medjool dates , (stone in)
40 g bran
1 teaspoon ground cinnamon
1 pinch of sea salt
50 g sour cherries , or dried cranberries
50 g dried apricots


Preheat the oven to 180ºC/350ºF/gas 4. Lightly grease a 22cm-square baking dish with oil, then set aside.

Roughly chop and add the almonds to a large baking tray with the oats and seeds. Spread them out into an even layer and place in the hot oven for 12 to 15 minutes, or until golden, stirring halfway through.

Gently heat the honey and nut butter in a small pan over a low heat. Meanwhile, slit open the dates, pull out and discard the stones, then place into a blender with 100ml of warm water.

Blitz to a paste, stir into the warmed honey mixture, then leave to cool. Transfer the toasted oat mixture to a large bowl with the bran, cinnamon and salt. Roughly chop and stir in the dried fruit, then mix in the honey mixture until well combined. Spoon it into the prepared baking dish, using the back of a spoon to press it into an even layer.

Bake in the hot oven for 15 minutes, or until golden and set. Leave to cool slightly, turn it out onto a board and cut into squares, then set aside to cool completely. Store in an airtight container.

Recipe & image from

TMC Family Recipe Of The Week: Sausage Bake With Gnocchi


1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
1 orange pepper, deseeded and cut into chunks
250g gnocchi
1 tbsp olive oil
4 pork sausages
Salt and freshly ground black pepper


1.Preheat the oven to 200C/180C Fan/Gas 6.

Toss together the peppers, gnocchi, olive oil and a generous amount of salt and pepper on a large baking tray.

Place the sausages on the tray. Roast for 25 minutes, or until the sausages and gnocchi are golden-brown and the peppers are soft and have started to brown around the edges. Serve.

Recipe found on

TMC Family Recipe Of The Week: Stuffed Red Peppers


100g wholewheat couscous , rinsed and drained
3 tbsp raisins
bunch parsley , roughly chopped
25g pine nuts
100g feta , crumbled
pinch of cinnamon
3 tbsp olive oil
290g jar grilled whole peppers , drained and rinsed


1. Heat oven to 180C/160C fan/gas 4. Put the couscous and raisins in a bowl with a pinch of seasoning and just cover with boiling water. Leave to stand for 5 mins.

2. Fluff the couscous with a fork and stir through the parsley, pine nuts, half the feta, the cinnamon and 2 tbsp of the oil. Mix and season to taste.

3. Generously stuff the peppers with the couscous mix (any leftover stuffing can be served next to the peppers), then lay them in a small roasting tin and scatter over the remaining feta. Drizzle with the remaining oil and bake in the oven for 15 mins until hot and the feta has turned golden.

Recipe found on