Thinking of new things to make for the family can be difficult, and that's without the challenge of getting the kids to eat healthy and hearty meals.
But former Great British Bake Off contestant Cathryn Dresser and Sun-Maid have come up with three recipes that are nutritious and tasty and are sure to tempt the whole family into eating their five-a-day.
Need some tea time inspiration? Here are the three recipes that will shake up your repetitive meal choices.
Rice and raisin pilaf (Serves 6)
Ingredients:
12 dried apricot halves
15g butter
1 medium onion - chopped
175g long grain white rice
¼ tsp ground cardamom
Salt and pepper to taste
600ml vegetable stock
75g Sun-Maid California raisins
40g slivered almonds - toasted
Handful of fresh coriander and/or parsley to serve
Method:
1. Cut the apricots into small slivers. Melt the butter in a large non-stick saucepan over a medium heat.
2. Add the onion, rice, cardamom, salt and pepper, and sauté for about eight minutes or until the rice is toasted.
3. Stir in the stock, raisins, almonds and apricots and bring to the boil. Reduce the heat to medium-low. Cover and simmer for about 25 minutes or until the stock is completely absorbed.
4. Remove from the heat and leave to stand for five minutes. Fluff with a fork, season well, then serve garnished with fresh herbs.
Fancy making the rice and raisin pilaf? Watch Cathryn Dresser show you how it's done below.
Vegetable tagine (Serves 4)
Ingredients:
2 tbsp olive oil
2 large onions - chopped
½ tsp ground cinnamon
½ tsp coriander
½ tsp cumin
2 large courgettes - cut into chunks
2 large tomatoes - chopped
1 x 400g can chickpeas - rinsed and drained
4 tbsp Sun-Maid California raisins
425ml vegetable stock
300g frozen peas
A handful of fresh chopped coriander to serve
Method:
1. Heat the oil in a pan, then fry the onions for five minutes until soft.
2. Stir in the spices then add the courgettes, tomatoes, chickpeas, raisins and stock. Bring to the boil. Cover and simmer for ten minutes.
3. Stir in the peas and cook for a further five minutes.
4. Sprinkle with coriander and serve.
Does the vegetable tagine sound tempting to you? Watch Cathryn demonstrate just how quick it is to make.
Waldorf salad (Serves 2)
Ingredients:
2 crunchy eating apples – red-skinned if possible
2 stalks crisp celery
60g walnuts
60g Sun-Maid California raisins
4tbsp mayonnaise
1tbsp lemon juice
Method:
1. Core and dice the apples into 1 cm pieces, but leave the skin on to provide a bit of colour.
2. Toss the apple pieces in the lemon juice to stop them discolouring.
3. Toast the walnuts in a roasting dish under the grill for ten minutes or so.
4. Chop the celery into chunks, roughly the same size as the apple pieces, then halve the toasted walnuts.
5. Toss everything together with the raisins and mayonnaise and season well with salt and pepper.
Watch Cathryn assemble her mouth-watering Waldorf salad below.