It’s the bank holiday and autumn is approaching
So let’s make the most of these final days of summer with these delicious recipes that you can enjoy al-fresco (or indoors if it decides to rain!)
Baked potatoes and corn are delicious wrapped in foil and baked in the barbecue. Otherwise just cook indoors and eat out on the patio.
Sticky Ribs with Baked Potatoes
Calories 431 per portion
Fat 24g (5.9g sat) per portion
Ingredients
- Pork ribs pack of 6
- Sunflower oil 1 tbsp
- Tomato ketchup 2 tbsp
- Paprika 1 tsp
- Ground cumin ½ tsp
- Chilli powder ¼ tsp
- Salt and freshly ground black pepper
- Baking potatoes 2, scrubbed and pricked
- Cooked corn on the cob 2, to serve (optional)
Instructions
- Preheat the oven to 200°C/400°F/Gas 6 and line a small roasting tin with foil.
- Place the ribs in the roasting tin and add a splash of water to the base of the tin. Mix the oil, ketchup, paprika, cumin and chilli with salt and pepper and spoon over the ribs.
- Place the ribs on the shelf just above the centre of the oven for 1¼-1½ hours. Bake the potatoes alongside the ribs. Turn the ribs halfway through cooking and brush with the pan juice mixture.
- Serve the cooked ribs and potatoes with corn on the cob if you like.
Cook’s tips Ribs are often included in multibuy offers at the supermarket. Buy a couple of packs and freeze one. Try coleslaw as an accompaniment instead of corn on the cob.
You can warm the falafel in foil on the barbecue and pop the pitta breads on for a couple of minutes, if you like.
Falafel Pittas with Fruity Crunchy Salad
These Falafel Pittas with Fruity Crunchy Salad are perfect for leftover fruits, salad, veg and bread. Mix and match what you have! This is a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Speedy Summer Berry Sorbet
A super-quick way to whip up a homemade frozen dessert in five minutes. Delicious, nutritious and incredibly easy.
Calories 61 per portion
Fat 0.2g (0g sat) per portion
Suitable for vegetarians
Ingredients
- Assorted frozen small summer berries such as raspberries, blueberries, blackcurrants, redcurrants 500g (1lb 2oz)
- Blackcurrant cordial 6 tbsp, undiluted
- Mint leaves to decorate (optional)
Instructions
- Just before you are ready to serve this dessert, place the frozen fruits in a food processor or blender along with the blackcurrant cordial.
- Blend for a few seconds until well crushed and slightly slushy. You may have to blend the fruits a few times in order to crush them up.
- Pile the fruit into serving glasses and decorate with mint, if using. Serve immediately.
Cook’s tips Look in the freezer cabinet for frozen fruits – they are usually excellent value for money. Choose small fruits like the berries and currants, and if you want to use larger soft fruits, cut them into smaller pieces so that they will crush in a blender more easily.
All are taken from one of my favourite cookbooks, Fantastic Food For Less, which is available for just £7.99.
#bankholiday #alfresco
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