Preparation time 10 – 15 minutes
Cooking time approximately 30 minutes
Serves 4 – 6 (4 if it is a main dish and 6 if it is an accompaniment)

Ingredients:

450g/1lb of peeled potatoes
450g/1lb of courgettes
1 teaspoon of sunflower oil
1 medium sized onion, finely chopped
25g/1oz of butter
2 tablespoons of wholemeal flour
150ml/5 fl oz of semi skimmed milk
1 crushed garlic clove
1 tablespoon freshly chopped basil (or half a teaspoon dried)
1 tablespoon freshly chopped oregano (or half a teaspoon dried)
Freshly ground black pepper
1 teaspoon of Worcestershire sauce
4 tomatoes, cut into quarters (can be skinned)
3 heaped tablespoons of Allinson Wholemeal breadcrumbs (approximately 2 slices)
50g/2oz of strong grated cheddar cheese

Basil leaves to garnish

Method:
Peel potatoes and roughly dice, then par-boil for 10 minutes or until slightly tender. Drain off the water, keeping ½ a pint of the liquid aside for later.

Roughly dice the courgettes, then sauté in a frying pan using the sunflower oil, until they are golden.

At the same time, fry the onions gently in the butter until they begin to soften. Add the wholemeal flour, stir well and cook for a further 1 minute. Next add in the potato water, milk, garlic, herbs, black pepper and Worcestershire sauce and bring to the boil. Add the tomatoes, then reduce the heat and simmer for a further 10 -15 minutes.

Spoon the potatoes and the courgettes in to a warmed serving dish and cover with the sauce.

Mix the breadcrumbs with the grated cheese, scatter over the mixture and place in a pre-warmed oven at 200°C/400oF/Gas Mark 6 for about 20 minutes.

Garnish with basil leaves before serving.

Ingredients:
Slices of Allinson Sunflower & Pumpkin bread
½ avocado, sliced
Cooked chicken breast, sliced
Sundried tomatoes, sliced
2-3 rashes of cooked bacon
Freshly ground black pepper and sea salt

For the mayonnaise dressing:
75g mayonnaise
Juice of ½ a lemon
2 tablespoons minced fresh basil
Freshly ground black pepper and sea salt

Method:
To make the mayonnaise dressing, simply mix the lemon juice and fresh basil with your favourite mayonnaise and season to taste.

Spread the desired amount of mayonnaise onto one slice of bread and top with the avocado. Next, add the sliced cooked chicken and a few sundried tomatoes, draining any excess oil.

Top with the cooked bacon and finish with another slice of Allinson Sunflower & Pumpkin bread spread with the mayonnaise dressing and serve.

Ingredients:
Slices of Allinson Wholemeal bread
Butter
Handful of watercress
Olive oil
Freshly ground black pepper and sea salt
Sliced smoked salmon
Cucumber, sliced

For the dill sauce:
65ml crème fraiche
I tablespoon fresh dill, finely chopped
1 dessert spoon lemon juice
A pinch of sea salt and some freshly ground black pepper

Method:
To make the dill sauce, simply whisk the crème fraiche, dill and lemon juice together in a small bowl and season to taste with a little salt and some freshly ground black pepper.

Butter two slices of Allinson Wholemeal bread. Dress the watercress with a little olive oil and season, and then place a handful onto one slice of buttered bread. Top with smoked salmon and a couple of spoonfuls of dill sauce.

To finish, add some slices of cucumber and season with freshly ground black pepper, then top with the other slice of buttered Allinson Wholemeal bread and serve.

Ingredients:
Slices of Allinson Wholemeal bread
Butter
A handful of little gem lettuce leaves, washed and drained
1 medium tomato, sliced
1 medium red onion, sliced
Mature/extra mature Cheddar cheese, thickly sliced
Pickle relish or onion marmalade
Freshly ground black pepper

Method:
An old favourite of ours, so delicious yet so simple to make!

Butter two slices of Allinson Wholemeal bread. Place the lettuce leaves onto one slice, topped with the tomato and red onion. Next, add the thick slices of Cheddar cheese and a generous helping of your favourite pickle or onion marmalade.

Add a further layer of tomato, red onion and lettuce leaves if desired and season with freshly ground pepper. Top with another slice of butter bread and serve.

Preparation time 25 minutes
Cooking time approximately 10 -15 minutes (depending on the size of the chicken breasts)
Serves 2
Ingredients:

For the breadcrumbs

1 tablespoon of freshly chopped flat-leaf parsley
1 tablespoon fresh chopped chives
3 slices of Allinson Wholemeal bread
Freshly ground black pepper
For the goujons

2 medium sized chicken breasts
3 tablespoons of plain flour
1 large free range egg, whisked
2 tablespoons sunflower oil
Method:
Place the parsley, chives, bread and black pepper into a food processor and blitz to form fine breadcrumbs. (If you haven’t got a food processor simply finely chop the herbs and grate the bread using a cheese grater, then mix together).

Cut each chicken breast into three goujon strips.

Coat the goujons in the flour, dip into the egg and then into the herbed breadcrumbs.

Heat the sunflower oil in a frying pan and cook the goujons on a medium heat for 10 - 15 minutes (depending on the size of the chicken breasts), until they are golden on both sides.

Serving suggestion: Serve with a delicious green salad drizzled with balsamic vinegar.