I have recently teamed up with Kingsmill to mark the launch of The Secretly Seeded One, a child friendly loaf packed full of blended seeds and grains for hidden goodness. As a Mum of two small children – one of which is a particularly fussy eater, I know only too well how stressful mealtimes can be, with tears and tantrums a common occurrence in many households (usually from the parents not the children!).
I have devised a number of recipes which will be gradually making their way onto kingsmillbread.com, however I thought I would post a couple on my blog, to get your children’s tastebuds going…


Salmon is wonderful food for children and when mixed with a creamy sauce and other goodies such as sweet corn, peas and chopped egg, it is sure to become a firm favourite with all the family. The addition of prawns will encourage them to broaden their tastes, but can easily be omitted from the recipe.

Serves 4-6. Preparation time 15 minutes approx 30-40 minutes cooking time


For the filling:

40g butter
1 onion, chopped
1 bay leaf
40g flour
350ml milk
400g salmon fillet, cut into 2-3cm cubes
200g cooked North Atlantic Prawns (optional. If not using, increase salmon by 200g)
100g sweet corn
100g frozen peas, defrosted
2 eggs, hard boiled and chopped

For the crumble topping:

6 slices of Kingsmill The Secretly Seeded One®
25g finely grated parmesan cheese
2 tbsp olive oil
small bunch of parsley

You will need a large oven-proof dish, approximately 1.2-1.5 litre capacity.


Pre-heat the oven to 200ºC/ 180ºC fan oven/gas mark 6.

Melt the butter in a saucepan and gently cook the onion with the bay leaf until the onion is softened but not coloured. Stir in the flour for about 30 seconds before gradually adding the milk, stirring to prevent any floury lumps. Bring to a simmer and cook for a few minutes until you have a thick sauce.

Stir in the salmon and return to the simmer. Cook for a few minutes, until the salmon is cooked through, before adding the prawns (optional), sweet corn, peas and eggs. Return to the simmer and cook for a few minutes before removing the bay leaf and spooning the sauce into a large ovenproof dish, or individual dishes.

To make the topping, place the bread in a food processor and blitz to a rough crumb. Add the parmesan, olive oil and parsley, then briefly blitz to combine.

Scatter the topping over the top of the creamy fish sauce and place in the pre-heated oven for 30-40 minutes until the topping is golden and the filling is bubbling at the edges.

And for those with a sweet tooth…


If you’re a fan of the Bread and Butter pudding then this recipe is definitely one to try. The strawberries and bananas are baked within layers of The Secretly Seeded One® bread soaked in a vanilla scented custard. Kids and adults will love it.

Serves 4. Preparation time 15 minutes, plus 30 minutes soaking and approx. 55 minutes cooking time


50g butter, plus extra for greasing

3 tbsp strawberry jam

12 slices of Kingsmill The Secretly Seeded One®

200g strawberries

2 bananas, peeled and sliced

500ml milk

4 tablespoons of caster sugar

1 teaspoon vanilla extract

2 large eggs, beaten

You will need a large oven-proof dish, approximately 1.2-1.5 litre capacity.


Pre-heat the oven to 160ºC/140ºC fan oven/gas mark 4.

Grease a large ovenproof dish with a little of the butter, then spread the strawberry jam over the base of the dish. Lightly spread the bread with the remaining butter and cut each slice into four triangles.  Lay half the bread in the dish, scatter over the strawberries and sliced bananas, then place the rest of the bread on top.

Gently heat together the milk, half of the sugar and vanilla extract in a saucepan, stirring until the sugar has dissolved. Remove from the heat and whisk in the beaten eggs. Pour over the bread and leave to soak for up to 30 minutes.

Sprinkle the remaining sugar over the top of the pudding and place on a baking tray in the oven for 45 minutes. Increase the heat 200ºC/180ºC fan oven/gas mark 6 and cook for a further 10 minutes until the top is crisp and golden.

Festive Mince Pies

I am feeling very festive today as I have just made a load of mince pies. This is my favourite recipe at the moment. The crumble topping makes them just delicious and they are so easy and quik to throw together. Give them a try….


Makes approx.12
approx. 375g shortcrust pastry
250g good quality mincemeat
50g plain flour
4 tbsp demerara sugar
40g butter
finely grated zest of ½ orange
1 tsp ground cinnamon

you will also need 1 or 2 x 12 hole patty tins.

Pre-heat the oven to 200ºC/fan 180ºC fan oven/gas 6.

Thinly roll out the pastry and using a 7.5-9cm pastry cutter, cut out as many disks as you can, re-rolling the trimmings as you go. Press the disks into the holes of one or two 12 hole patty tins.

Spoon a couple of teaspoons of mincemeat into each pastry case and set aside.

To make the crumble topping, rub together the flour, demerara sugar, butter, orange zest and cinnamon until you have a chunky crumble mixture.  Scatter over the top of the mincemeat and place in the oven for around 15 minutes or until the mince pies are golden and the tops are crisp.

Remove from the oven and leave to cool for a few minutes before taking out of the tins. Cool on a wire rack and dust with icing sugar to serve.


For those who aren’t lovers of mincemeat, a delicious alternative is to replace it with some apple pie filling, and make as above with the crumble topping.

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