Friday, Saturday & Sunday nights should be the most relaxing part of your week without a doubt! After a long week at work or doing the school run, by the time Friday night comes around you want to enjoy weekend dinners with your loved ones with a glass (or bottle) of wine. Whether you want to wine and dine with friends, have a deliciously easy dinner or a tasty family feast, you’ve come to the right place.


Nothing goes down better than a super spread of sizzling fajitas to finish a stressful week. Fit for the whole family to get stuck into, fajitas are a no brainer for the kids! What more could they want than to build their own messy Mexican bundle filled with fun flavours and lots of hidden tasty vegetables (sneaky, we know!) The tasty Mexican twist of this recipe will be sure to earn you extra brownie points for your little ones and loved ones to enjoy over the Friday night dinner table.


Ingredients: (serves 8)

24 tortillas

200g sour cream

6 chicken breasts

4tbsp olive oil

2 crushed garlic gloves

2 lime

1 tsp chilli powder

1 tsp ground cumin

Small pack of coriander

1 red onion

2 red peppers

2 yellow peppers

200g of cherry tomatoes


  1. Slice the chicken breasts in half horizontally, then cut them into thin strips. Put them in a bowl, add the remaining ingredients and rub into the chicken with your hands.
  2. Heat the oil for the pepper mix in a large frying pan and fry the onion wedges for 6 mins or until softened. Turn the heat up high so the wedges char slightly at the edges, season well and, using a slotted spoon, lift them onto a baking tray and keep warm.
  3. Add the peppers in batches, cook them the same way, then transfer to the baking tray with the onions. Cook the tomatoes in the same way and add them to the peppers.
  4. Heat a griddle pan or use the same frying pan and cook the chicken in batches over a high heat – allow them to catch a little on the edges but don’t overcook them. Add them to the baking tray to keep warm.
  5. Heat the tortillas on the griddle, then wrap in foil and keep warm in the oven, or heat in the microwave following pack instructions.



Did someone say pizza party? Get creative and make your own customized crispy based pizzas with mozzarella cheese and a fresh tomato sauce, topped with absolutely anything you fancy! At a fraction of the price, who said Saturday night was made for eating out when you can bring the party home?!


Ingredients: (serves 6)

10g fresh yeast

½ tsp of sugar

375g flour, plus for extra dusting

1 tbsp olive oil

3 x 125g mozzarella balls

Fresh basil

3 tbsp olive oil

1 onion

1 garlic clove

2 x 400g cans of chopped tomatoes


  1. Mix together the yeast and sugar with 250ml warm water and leave to sit for 10 mins. Place half the flour in a table-top mixer with a dough hook, pour in the yeast mixture and beat at medium speed for 10 mins (or mix in a bowl, then knead with oiled hands in the bowl for 5-10 mins).
  2. Leave somewhere warm for 10 more mins, then add the remaining flour and oil. Beat or knead to a dough for a further 5 mins. Put in a well-oiled bowl, cover with a cloth and place somewhere warm to double in size – about 1½ hrs.
  3. For the sauce, heat the oil in a pan over a moderate heat. Add the onion and cook for 3 mins, stirring constantly. Add the garlic, 1 tsp sea salt and 1 tsp ground black pepper and cook for 2 mins more. Add the tomatoes and bring to the boil, then reduce the heat and simmer for a good 20 mins, stirring occasionally.
  4. Once your dough has doubled in size, slap it down on a lightly floured surface and knead for 4 mins until soft but not too elastic. Divide into 6 pieces, roll into balls and leave to rest for 10 mins. Heat oven to the highest temperature possible (270C fan in the Good Food test kitchen) and place a flat baking sheet in the oven.
  5. With a well-floured rolling pin, roll out each ball of dough as thinly as possible. Remove the baking sheet from the oven, oil or dust with flour, then carefully transfer the dough base onto it. Spread over some of the tomato sauce (I like to apply it in the quantity that you would spread Marmite on toast, or the base will be soft and fall to bits), then the cheese and any toppings you desire.
  6. Cook for between 5-10 mins depending on your oven temp, until the base is crisp and the cheese melted. Scatter with basil.



Do we even need to do any convincing when it comes to carbs? The one true food hero we all rely on when we’ve had a long week and simply cannot be bothered to go fancy in the kitchen – we’ve all been there, right? Even though this recipe is a quick one, it doesn’t mean to say it lacks in the taste factor. This Mac n Cheese recipe is the perfect dinner to curb those carb cravings and fulfill that spot of hunger, all while delivering amazing cheesy flavours in one big bowl of yumminess for you and your family.


Ingredients: (serves 8)

25g butter

1 tbsp olive oil

200g shallots

500g pasta tubes

2 tbsp flour

500ml whole milk

140g Gruyère

4 eggs

1 tsp nutmeg

180g pack cooked pulled ham hock

100g mature cheddar


  1. Melt half the butter with the olive oil in a large saucepan, then add the shallots. Cook until soft and golden, then stir in the garlic before tipping everything into a large bowl.
  2. Put the pasta in a large saucepan filled with boiling water. Cook for 2 mins less than instructed on the pack. Heat oven to 200C/180C fan/gas 6.
  3. Return the pan you used for the shallots to the heat and add the rest of the butter, followed by the flour. Stir well, then add the milk gradually, stirring all the time, to make a smooth, glossy white sauce. Once all the milk has been added, tip in the shallots and garlic, followed by a third of the Gruyère. Take the pan off the heat and mix in the egg yolks, Dijon and nutmeg, then season well.
  4. Drain the cooked pasta, lay it in a deep casserole dish and mix in the ham hock and cheddar chunks. Whisk up the egg whites to stiff peaks and stir a dollop into the cheese sauce mixture in the pan. Now fold in the rest without knocking out too much air. Pour the sauce over the pasta, ensuring it fills all the gaps, gently easing the sauce to the bottom of the dish – don’t over mix. Sprinkle with the rest of the Gruyère and bake for 15-20 mins or until the cheese on the top has melted and become golden.