1. Heat oven to 200C/180C fan/gas 6. Place the sausages in a non-stick baking tray and roast for 20 mins. Meanwhile, heat the oil in a frying pan and cook the onions and mustard seeds together for 10-15 mins until softened and golden.

  2. Remove the sausages and brush with maple syrup. Pop the baguettes onto the same baking tray. Increase the oven to 220C/200C fan/gas 7 and return the tray for 5-8 mins until the sausages are dark, shiny and cooked through. Stir the mustard, sugar and vinegar into the onions until the sugar has melted. Cut the baguettes open across the top and put 2 sausages into each. Spoon over the mustardy onions and serve.



  • 2 slices bread
  • 2 cheese squares
  • 1 packet crisps
  1. Get your ingredients together, I prefer Co-op’s own brand of cheese squares. Here I used ready salted crisps, but use your own preferred choice of crisp, beef is particularly good.
  2. Arrange the cheese squares on the bread, one to the top of one side, one to the bottom. Putting them on the separate slices like this holds the crisps in the sandwich better.
  3. Tip the full packet of chips into one slice of bread. Arrange it so all the slice is covered.
  4. Crush lightly the two slices together to break the crisps up a little and press them into the bread and cheese so. As you can see from the photo most of the crisps have stayed in the sandwich.
  5. Slice your sandwich and eat . . . fabulous!


Try it will beef-flavoured Hula Hoops. Also Worcesterhire sauce crisps with Branston Pickle works great.


You walk in the door at 9 PM after a god-awful day at work, starving and exhausted. Cooking dinner is out of the question. So should you order takeout—or just have a bowl of cereal?

Sure, a greasy container of moo shu pork would taste great. But you’ll probably feel a hell of a lot better after eating the cereal. Because despite what you might think, it’s actually pretty easy to turn the stuff into a respectable meal that will fill you up and actually deliver some nutrition. Here’s how.    

1. First, pick a clean cereal.
If it’s gonna be the base of your meal, it better not be junk. So before you start filling up your bowl, make sure your cereal is pretty clean. Obviously, that means no artificial colors or preservatives—or weird ingredients like high fructose corn syrup or soy protein isolate. As for the nutritional stats? A serving should have 200 calories or less and at least 5 g of fiber, says Keri Gans, a registered dietician and author of The Small Change Diet. And keep it below 10 g of sugar per serving. (Try one of these 10 low-sugar cereal options.)

2. Pay attention to the serving size.
It’s insanely easy to pour yourself two or three times as much cereal as the serving size calls for, especially if you’re using a big bowl. But if literally measuring out your cereal feels too diet-y, at least try to eyeball a reasonable portion. A 1-cup serving is about two handfuls.

MORE: The 10 Best Organic Cereals

3. Add a solid source of protein.
This is the stuff that’ll keep you from raiding the fridge again in 2 hours. If you’re using dairy milk, great—pouring a cup over your cereal will give you 8 g of protein. But if you’re using a nondairy milk, like almond or coconut, you’ll need to get your protein from somewhere else. Try adding a generous spoonful of nut butter, a few tablespoons of chopped nuts or seeds, or even a scoop of protein powder. Or just skip the milk altogether and use plain Greek yogurt or cottage cheese instead. Both pack more than 20 g of protein per cup.

4. Toss in plenty of fresh fruit.
How ’bout some kale with your Kashi? Um, no thanks. We’re all about finding surprising ways to get more vegetables, but the cereal bowl is where we draw the line. Still, that’s not an excuse to leave your meal entirely devoid of fresh produce. Top your cereal with at least one serving of fruit—or more, if you’re really hungry, since it’s almost impossible to get too much. Think fresh or frozen and thawed berries, chopped banana or pineapple, grated apple, or sliced grapes. (Here are good frozen options.)

MORE: Quinoa Cereal, Anyone?

5. Resist the urge to add extra sugar.
You’re hopefully getting a decent amount of sweetness from all that fruit, which means you shouldn’t need to sprinkle on any table sugar or add any honey. If you still want more sweetness, add a tablespoon or two of dried fruit—like raisins, dried cherries, or chopped dates—so you’re at least getting some extra fiber. Or just use a little bit of stevia. But remember, this is dinner—not dessert.



Is there anything more comforting than beans on toast? Rich tomato sauce over soft beans smothered over freshly buttered toast. One of the simplest recipes that anyone can cook and a staple of many diets. But beans on toast can be more than processed sliced white bread with microwaved beans straight from the tin.

So with this in mind, we’ve got a couple of options for you; an amazing recipe for posh beans on toast and a couple of twists that can transform a humble tin into a gourmet experience.

Bread of Heaven

Choosing the right bread for your toast can make as big a difference to your beans, as any recipe. Think thick cut crusty loaves and sourdough breads crisply toasted on the outside and soft in the middle.

Using a sourdough contrasts nicely with the sweetness of the bean’s tomato sauce creating a super exciting palate combination. Treat your bread of choice to lashings of butter for added drool appeal!

Ultimate Beans on Toast ft. Fashion Collection Stone Cutlery

Our Ultimate Baked Beans Recipe

Making your own baked beans is firstly simple, secondly cheap and thirdly spiced and blended to suit your own tastes perfectly. It also ends all the arguments about which brand is best…

We love this recipe from BBC Good Food.


  • ½ onion, finely chopped
  • ½ clove garlic, sliced
  • 1 tbsp extra virgin olive oil
  • 1 tomato, chopped
  • 1 x 400g tin pinto beans, drained and rinsed
  • ½ tsp smoked paprika
  • sea salt and freshly ground black pepper


  1. Fry the onions and garlic in a little oil until soft, add the tomato, beans and a dash of water and cook for 10 minutes until almost dry.
  2. Add ½ tsp smoked paprika and a drizzle more olive oil and season with salt and pepper.
  3. Serve on a thick slice of sourdough toast and eat straight away.

Become King of the Tins

If you want to make a regular tin of beans something special, then why not try one of these culinary hacks. Guaranteed to liven up the most basic of baked bean nights in.

  1. Cheesy Beans
    Cheese makes everything better, that’s a fact let’s be honest. Cheesy beans on toast adds the extra flair you need without straining your watch or your wallet. A strong smoky Austrian cheese with a dusting of paprika will pack a punch at meal times.
  2. Beans Italiano
    Cook your beans in a tomato sauce, add chopped tomatoes, onion and basil into your beans. Finish by slicing buffalo mozzarella and layering on ciabatta toast before adding the Italian style beans. Bellissimo.
  3. Chorizo Beans
    Healthy whilst being adventurous. Add a pinch of chilli flakes, baby tomatoes, spinach, red onion and diced chorizo to your beans. Mix all the ingredients apart from spinach, add this once your bean mix has been cooking for a minute and stir until slightly wilted. Perfect when served over flavoursome breads such as Ciabatta or Focaccia.
  4. Curried Beans
    For spice and a burst of flavour, add finely chopped chilli, curry powder and a dash of Tabasco sauce to your beans, leave to simmer down and serve with a dollop of cool natural yogurt and a sprinkle of fresh Coriander to set those taste buds alight.
  5. Egg & Beans
    For a simple enhancement to any beans on toast, add a perfectly poached or fried egg. Just like cheese, eggs always add that extra improvement and flavour. Serve with a scattering of spring onion over the top… yum!


Henderson's Relish Collection

Become King of the Tins


Of course, because we’re proud Sheffielders, our beans on toast would never be dished up without a good slosh of Henderson’s Relish. Made in Sheffield for over 100 years ‘Hendos’ is a savoury relish loved by some famous faces; Sean Bean, David Blunkett, Richard Hawley, & Peter Stringfellow to name a few.


  • Cook time: 10 minutes
  • Yield: Makes 2 quarts, enough for 2 people

Make sure the inside of the pot is completely dry before heating the oil in it, or else the oil will sputter.


  • 3 tablespoons coconut oil or extra virgin olive oil
  • 1/3 cup of high quality popcorn kernels
  • 1 Tbsp or more (to taste) of butter (optional)
  • Salt to taste

Special equipment:


1 Heat the oil: Heat the oil in a 3-quart thick-bottomed saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt.

2 Put 3 or 4 popcorn kernels into the oil. Wait for the popcorn kernels to pop.

heat oil and add 3 to 4 popcorn kernels to the pot

3 When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer.

Wait for the popcorn kernels to popwhen the popcorn kernels pop, add the rest of the kernels in an even layer

4 Cover the pot, remove from heat and count 30 seconds. (Count out loud! It’s fun to do with kids.)

This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

5 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.

Tip: As the popcorn pops, try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).

6 Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

once the popcorn stops popping, remove the pot from heatImmediately empty popped popcorn into a serving bowl

With this technique, nearly all of the kernels pop, and nothing burns.

7 Melt butter in the empty hot pan: If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.

melt butter for drizzling over popcorn

Tip: if you let the butter get just a little bit brown, it will add an even more intense, buttery flavor to the butter and to your popcorn.

Just drizzle the melted butter over the popcorn and toss to distribute.

8 Sprinkle the popcorn with salt to taste.

Fun toppings for the popcorn – Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.



  • 12 slices bacon
  • 12 whole wheat bread slices
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 4 cups baby kale
  • 2 tablespoons freshly grated Parmesan
  • 12 large eggs
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh chives


  1. Preheat oven to 400 degrees F. Line a baking sheet with foil.
  2. Place bacon in a single layer onto the prepared baking sheet. Place into oven and bake until almost crisp, about 6-8 minutes. Transfer to a paper towel-lined plate.
  3. Lightly oil a 12-cup standard muffin tin or coat with nonstick spray. Line each cup with a slice of bread. Place into oven and bake until slightly firm, about 5-6 minutes.
  4. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in kale until slightly wilted, about 2-3 minutes. Stir in Parmesan; set aside.
  5. Reduce oven to 375 degrees F.
  6. Lay bacon slice in each bread cup; top with kale mixture. Gently crack an egg in each cup; season with salt and pepper, to taste.
  7. Place into oven and bake until egg whites are just set, about 15-20 minutes, or until desired doneness.
  8. Serve immediately, garnished with chives, if desired.


This overnight oats recipe is a great healthy breakfast that you can prepare in advance and it can last all week. So it makes it a great meal prep idea for Sunday night to prepare for the work week.

Easy overnight oats - 4 ways

What are overnight oats?

If you’ve never had overnight oatmeal, they’re basically a no-cook method of making oatmeal. So, instead of cooking oatmeal on the stovetop or in the microwave, you soak the raw oats with milk. That soaking process allows the oats to absorb the liquid and soften them enough to eat uncooked. You only need to let the oats soak and rest in the fridge for 2 hours. But, it’s ideal if you soak it overnight…hence the name overnight oats!



  • 1 egg
  • 3 slices bread
  • nutella
  • 1 tbsp milk

Step 1


Cut the edges off your bread slices and flatten them out with a rolling pin or your hands.

Step 2


Spread on nutella on the slices. Spread on as much or as little as you want. You can also add fruit now suck as strawberries or bananas, but I didn’t do that

Step 3


Yeah, basiclly just roll them thight and use nutella to “glue” it so it doesn’t roll up later

Step 4


Whisk your egg and milk together in a bowl

Step 5


Dip the rolls into the egg mixture

Step 6


Fry the rolls in some butter on a medium/high heat until the sides are golden brown

Step 7


DONE! Easiest snack ever! Put a comment below telling me what you could also put in these (besides nutella and fruit)


What You Need
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
2 Tbsp. dark brown sugar
2 stalks celery(12 inch)
2 Tbsp. PLANTERS Dry Roasted Peanuts
Let’s Make It
Mix Neufchatel and sugar until blended.
Spread into hollow sides of celery; top with nuts. 
Cut each into 4 pieces.
Kitchen Tips
Tip 1
Gluten Aware
This recipe is made with ingredients that contain no labeled sources of gluten. However, if your personal dietary goal is to strictly avoid gluten, be vigilant. Always read ingredient statements on food labels for the most current and accurate information for every recipe ingredient. And when working in the kitchen, use gluten-free preparation methods and utensils. For individualized advice, check with a certified health professional or credible source. 
Tip 2
How to Easily Fill Celery Stalks
Spoon Neufchatel mixture into resealable plastic bag. Cut one corner off bottom of bag; use to squeeze Neufchatel mixture into celery as directed.
Tip 3
Prepare using PHILADELPHIA Cream Cheese and chopped PLANTERS Pecans.
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Cholesterol 20mg
Sodium 180mg
Total Carbohydrates 7g
Dietary Fibers 1g
Sugars 5g
Protein 4g
Vitamin A 
Vitamin C 


  • Serves: 1

  • Prep: 5mins

  • Cook: 2mins


  • 2 large British lion eggs, beaten
  • 1 tbsp chopped fresh dill or chives 
  • A pinch of salt and freshly ground black pepper
  • A drizzle of olive oil
  • 2 tbsp fat free Greek yogurt
  • A little grated zest and a squeeze of lemon juice
  • 40g smoked salmon, sliced into strips
  • A handful of watercress, spinach and rocket leaf salad


  1. In a jug beat the eggs, herb, salt and pepper. Heat a non-stick frying pan, add the oil and then pour in the eggs and cook for one minute or until the egg on the top has just set.
  2. Flip over and cook for a further one minute until the base is golden. Transfer to a board to cool.
  3. Mix the yogurt with the lemon zest and juice and plenty of ground black pepper. Scatter the smoked salmon over the egg wrap, top with the leaves and drizzle over the yogurt mix.
  4. Roll up the egg wrap and wrap in paper to serve.