Home school pizza

Home Schooling Pizza in a Pan

Home Schooling Pizza in a Pan “An easy Friday lunch thing for anybody home schooling!” Rob  Ingredients Dough 1 1/2 cups of self-rasing flour 1/2 cup water Pinch of salt Glug of olive oil Sauce 400g tinned chopped tomatoes Pinch of salt Pinch of sugar Pinch of mixed herbs Glug of red wine vinegar or balsamic 1…

Carrot and coriander soup

Carrot & Coriander Soup

Carrot & Coriander Soup with Homemade Flatbreads Quick and simple! Involves the whole family Suitable for Vegetarians Do everything at once and it will all be ready at the same time…Rob promises! Rob says “So easy and quick, even my 5 year old can make these flatbreads”. Ingredients Flatbreads 200g plain flour 100ml warm water…

celeriac gratin with ham, fried egg and kale

Rob’s Midweek Meals

Rob’s Midweek Meals Rob shares two dishes with us, the second using some of the leftovers for the first nights meal. Celeriac, Leek and Mature Cheddar Gratin This delicious dish can be eaten on its own or as part of a roast, or as we had it honey glazed ham and kale. No waste either…

Rob's Pasta Peperonata

Rob’s Pasta Peperonata

Rob’s Pasta Peperonata Time: 1 hr Serves 4 Suitable for Vegetarians Enjoy Rob’s delicious Pasta Peperonata –  a fantastic, easily adaptable dish to be shared with all the family. Rob says ‘A great family favourite. I add chicken as my boys are carnivores – I also added a courgette which needed using up, both are…

Raspberry fingers

A Gentle Approach to Eating – PROJECT MUNCH #1 Play using our senses

A Gentle Approach to Eating – PROJECT MUNCH #1 Play using our senses   Nutritional Therapist Sophie Tyner, from Grow Nutrition is passionate about empowering parents to raise happy, healthy and resilient kids supported by their food choices. She applies a gentle approach, sharing experiences and engaging all of a child’s senses when exploring accessible, affordable, REAL foods…

MWP at the Rudloe Arms

Marco’s Wiltshire Wildlife Haven

Marco’s Wiltshire Wildlife Haven Most interviews you read about Marco Pierre White are very food-centric but like an onion, he has many layers.  In this latest interview, Marco shares his love for all things nature and his passion for art. He highlights key elements of interest in the restaurant and discusses the work he continues…