Our favourite @annasfamilykitchen gives us 4 easy peasy summer perfect recipes that will save you precious time during the holidays! From one pan tray bakes to quick light lunches and snacks, these will keep the kids happy and energised through all the summer fun.
Summer Sausage Tray Bake
Often the simplest recipes are the best and this is a great example where 8 ingredients (a pack of sausages, a can of butter beans and a load of veg) are thrown into a roasting tin. Use chicken, pork or vegetarian sausages. You could add baby potatoes too.
Ingredients for 4:
8-12 pork, chicken or veggie sausages
400g Butter Beans drained
2 red onions cut into wedges
300g tomatoes halved or quartered
2 courgettes trimmed and sliced
1 tbsp capers
2 tbsp balsamic
Fresh basil to finish
- Colour the sausages in a casserole or roasting tin for 10 minutes.
- Add the onions for 5 minutes and then all the remaining ingredients except the basil. Give the pan/tray a toss.
- Roast for 15 minutes stirring half way through the cooking time.
- Throw over plenty of basil and serve either on its own or with crusty bread.
What these lack in finesse they make up for it in ease and tastiness! A great lunch or snack, they’re prepped and cooked in 10 minutes.
Just spread bagel halves with a little sun dried tomato paste and then top with mozzarella and whatever else you fancy. I used cherry tomatoes, olives and pepper strips on some and chorizo for the meat eaters. Mushrooms, ham, bacon bits and salami are other great toppers.
- Half some bagels
- Top each bagel with 2 tsp sun-dried tomato paste.
- Top with some torn mozzarella and anything else you fancy.
- Place on a lined baking tray and put in a 200 fan oven for 8 minutes.
Lemon & Honey Chicken Tray Bake
When days & evenings are filled with logistics, tray bakes come into their own. Everything cooked in one tray minimises the washing up & general effort required & if you line the tray with parchment, the task of clearing away is even easier. This tray bake is a doddle & unlike some tray bakes which can be dry, you get lovely drizzling juices.
I’ve used chicken thighs. They’re budget friendly, full of flavour & you get caramelised crispy skin. If you wanted to use skinless breasts or thighs, cook the potatoes first for 15 minutes then add the chicken, drizzle over the lemon & honey mix & cook for 25 minutes before adding the asparagus.
8 chicken thighs
750g new potatoes cut into 2 cm slices (I used Charlotte)
400g fine asparagus
3 lemons, 1 sliced, 2 halved
2 crushed garlic cloves
2 tbsp honey
2 tbsp olive oil
The juice of 1 1/2 of the lemons
2 tsp Dijon mustard
- Arrange the potatoes and chicken thighs in a roasting tin. Nestle in the lemon slices. Season well.
- Spoon over the lemon & honey mixture.
- Roast at 190 fan for 40 minutes.
- Turn the potatoes and chicken over in the juices then make space for the asparagus. You could just throw it on top!
- Squeeze the remaining lemon half and drizzle a little olive oil over the asparagus. Season and return to the oven for 8 minutes.
I’ve served this South Western inspired salmon with a fresh black bean, avocado and corn salad. This is one of the first salmon recipes I shared when I started my AFK journey in the summer of 2018 and I still love it. The marinade is basically a barbecue sauce without any of the sugar or nasties and it works brilliantly on chicken and pork ribs too.
I’m always referring to recipes as being simple, quick and easy and this sauce is all of those things. It literally takes a minute to make. Make a double batch of it and the salad too so it serves another meal later in the week. Avocado never keeps well in the fridge (even with lime to preserve it) so add that just before you serve.
4 Salmon fillets
For the marinade:
- 2 tbsp Worcestershire Sauce
- 1 tbsp tomato puree
- 1 tbsp Apple Cider Vinegar
- 2 crushed garlic cloves
- Juice of a clementine (or half an orange)
- 1 tbsp smoked paprika
- 2 tsp honey
- Salt and Pepper
For the Salad:
- 200g sweetcorn either from a can or cut from fresh cobs
- 100g fresh tomatoes roughly chopped
- 400g black beans rinsed
- 2 avocados chopped
- Juice of 2 limes
- 2 tbsp Extra Virgin Olive Oil
- Fresh Coriander
- Mix together the marinade ingredients in a bowl and add the salmon fillets. Make sure they’re coated. Leave for 20 minutes if possible whilst you combine all the salad ingredients.
- Cook the salmon in a hot oven (220 fan) or ideally under an oven/grill combo for 7 minutes. Or cook on the barbecue in a fish rack.