From speedy midweek meal inspo to after school crowd pleasers. We've got four quick and delicious recipes for the whole family to enjoy now the kids are back to school.

Back To School Recipes

30-Minute Thai Chicken Curry

School shoes, check. Book bag, check. Dinner tonight? We’ve sorted it. Serve up our 30-minute Thai Chicken Curry for an easy midweek meal the whole family can enjoy post-school run. Any seconds?

Cook time - 30 minutes 

Serves - 4 


  • 250g Rice noodles 
  • 600-700g Chicken thighs with bone OR Boneless chicken thighs 
  • 1 tbsp turmeric 
  • 5 tbsp Red Thai curry paste
  • 4 tbsp oil
  • 6 garlic cloves
  • 1 cube ginger
  • 1 can full fast coconut milk 
  • 2 tsp honey 
  • 1 unwaxed lemon juice and zest 
  • ¼ cup fresh Thai basil 
  • 2 small onions 
  • 1 tbsp fish sauce 
  • Salt 
  • 1 head of broccoli 


  1. Toss the chicken in a bowl along with 2 tablespoons of Red Thai curry paste and mix until the chicken is fully coated. 
  2. Add a dash of oil to the pan that curry will be cooked in, while on medium heat add the chicken to the pan and brown on both sides (5 minutes). 
  3. Take the chicken out and to the same pan add the chopped onions, ginger, garlic, the rest of the curry paste and the spices, sauté for 2 minutes until aromatic. 
  4. Add the coconut milk along with ¼ cup of water, honey, the lemon juice and zest, fish sauce and chicken and allow to cook for 15 minutes on medium to high heat before adding the broccoli. 
  5. Allow the broccoli to cook along with everything for 10-15 minutes or until the chicken is cooked before serving along with rice or noodles of your choice. 
  6. If pairing with rice noodles as per recipe, follow the cooking instructions on the package. 
  7. Garnish with Thai basil. 

Kumpir Turkish Jacket Potato

We’ve upgraded the after school classic by transforming them into Turkish Kumpir for the ultimate weeknight dinner. Topped with sweetcorn, peas, pickles and lashings of garlic sauce, the classic jacket potato will never be the same again.

Cook time - 20 minutes 

Serves - 1


  • 1 baking potato
  • 1 tbsp sweetcorn 
  • 1 tbsp canned peas 
  • 1 tbsp chopped jalapeños 
  • 1 tbsp chopped black olives 
  • 2 tbsp shredded mozzarella 
  • 1 tsp butter 
  • 1 tbsp pickled red cabbage 
  • Garnish with spring onions 

For the dressing 

  • 1 tsp dry min 
  • 1/3 cup yogurt 
  • 1 clove of garlic minced 
  • 2 tbsp water 


  1. Stab the potato with a fork all over and bake in the microwave on potato baking setting for 12 to 20 minutes (depending on your setting). 
  2. Alternatively bake in the oven until fully cooked. 
  3. Add all the ingredients for the dressing to a bowl and mix to combine. 
    Once the potato is baked, cut in the middle and gently fork mash the inside with a cube of butter and tablespoon of shredded cheddar or mozzarella.
  4. Place the potato under the broiler for the cheese to melt and the potato skin to become crispy. 
  5. Top the potato with all the toppings (the more the better) and dress with the garlic yogurt sauce. 
  6. Garnish with spring onions and enjoy!

Black Bean Tacos

Stuck for midweek meal inspo? Our Black Bean Tacos are the ultimate after school crowd pleaser, deliciously cheesy and packed with masses of hidden veggies too. After you try this, you’ll wish it was Taco Tuesday every day.

Cook time - 30 minutes 

Serves - 4-6


  • 2 cans of black beans 
  • 10 -12 Mini tortillas or corn tortillas 
  • 200 grams mushrooms 
  • 5 garlic cloves 
  • 2 red onions 
  • ¼ cup olive oil 
  • 1 tbsp smoked paprika 
  • 1 tbsp Cajun seasoning 
  • 1 tsp oregano 
  • 2 tsp cumin 
  • 1 tsp turmeric 
  • 2 freshly chopped tomato’s
  • Salt and pepper 
  • 1/3 cup BBQ Sauce
  • 2 cups Cheddar cheese 
  • Guacamole 
  • Sour cream 

For Homemade Guacamole 

  • 3 ripe avocados
  • Juice of 2 lemons 
  • ½ cup fresh coriander, chopped finely 
  • 1 cup cherry tomatoes 
  • 1 small red onion, chopped finely  


  1. Add the diced onions, garlic, portabello mushrooms and oil to a pan and sauté until soft and translucent (5 minutes).
  2. Add the smoked paprika, Cajun seasoning, oregano, ground cumin, ground turmeric, fresh chopped tomatoes and salt to the pan and sauté for a few more minutes until aromatic.
  3. Drain the black beans, add to the mixture along with the barbecue sauce. If the mixture is too dry add 1/3 cup water to allow everything to cook thoroughly and caramelise. (5 minutes).
  4. Fill each mini tortilla with 2 tablespoons of the mixture. Fill the remaining space with cheddar and fold them over.
  5. Place the tray in the oven and cook until the edges become a crispy golden colour and the cheese has melted. Sprinkle with fresh chopped parsley and serve with guacamole and sour cream.

To make the Guacamole:

  1. Finely dice the onion and cherry tomatoes and add this to the forked mashed ripe avocados.
  2. Add the juice of 1 lemon along with 1/2 teaspoon of salt and chopped coriander.
  3. Enjoy!

Baked Caprese Feta Pesto Orzo

We’ve reinvented everyone’s favourite post-school run tea. Packed with juicy cherry tomatoes, mozzarella, orzo and lashings of pesto, you need to try our easy, cheesy Caprese as soon as you can.

Cook time - 40 minutes 

Serves - 8-10


  • 1 block of Feta 
  • 500g orzo 
  • 3 cups cherry tomatoes 
  • 1 jar of Pesto (about 180g)
  • 6 garlic cloves 
  • 2 shallots 
  • ¼ cup extra virgin olive oil 
  • Fresh basil 
  • Black pepper 
  • 1 tsp dried oregano 
  • 1 tsp chilli flakes 
  • 1 cup mozzarella 
  • 1 cup parmesan 
  •  ½ cup shredded cheddar 
  •  750ml water 


  1. Place the cherry tomatoes, feta, olive oil, garlic, chopped shallots and the spices in a large casserole dish and bake in the oven on 180c for 15 minutes or until the tomatoes are soft and the feta is creamy and can be mashed. 
  2. Roughly mash the garlic, some of the tomatoes and feta. 
  3. To the same dish add a full jar of pesto, orzo and 750ml of water and place the dish back in the oven to bake for another 15-20 minutes or until the orzo is almost cooked. 
  4. Top with a handful of fresh basil leaves and all the cheese and bake for another 5 minutes or until the top is fully melted, golden and crispy.
  5. Garnish with more basil and serve immediately.