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19 September 2014
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Tasty Recipes

Brush up on your cooking skills at home by trying out some of these great recipes from top celebrity chefs and food authors.


Berries Breakfast Smoothie

A healthy and enjoyable way to start your day

Lemons Home-made lemonade

Make your own cool and refreshing lemonade

Ice cream Quick-made ice cream

Feeling hot? Try out this speedy ice cream recipe

Pancake Pancakes

How many delicious pancakes can you flip?

Muffin Blueberry muffins

Take one of these to school with you tomorrow

Bananas Banana splits

A yummy dessert, containing ice cream, bananas and fudge sauce

Scones Scones

Have these the traditional way, with jam and clotted cream

Leeks Leek and potato soup

Warm yourself with this healthy soup

Chips Homemade oven chips

Enjoy your own chips, but don't have too many!

Tomatoes Chicken with tomato couscous

A tasty meal to have for lunch or dinner

Prawn Prawn rarebit

Great to have as a starter or even for your lunch

Pasta shells Perfect pasta

Try out this healthy pasta salad


Breakfast Smoothie

Blue Peter presenter Zöe Salmon

Serves 1

Raspberries and blueberries


1 Banana

Handful of raspberries

Handful of blueberries

3 tablespoons of Yoghurt

200ml of apple juice



1. Chop up banana

2. Put all ingredients into a blender and blend until smooth

3. Drink!

Home-made lemonade

Richard Corrigan, winner of the recent Christmas special of the Great British Menu

Makes 1 litre



100g/3½ oz fruit sugar

4 Sicilian lemons, juice only


About 1 litre/15¼fl oz sparkling mineral water



1. Put the sugar and lemon juice in a jug

2. Add some ice and top up with the mineral water

3. Stir to combine

4. Drink!

Quick-made ice cream -

Phil Vickery, regular guest chef on This Morning and Ready, Steady, Cook

Serves 1

Ice cream


290ml/10fl oz milk

1 tsp vanilla essence

55g/2oz caster sugar

2 handfuls of ice



1. Place the milk, vanilla essence and caster sugar into a large plastic bag

2. Tie the bag up well

3. Place this bag into another larger bag, full of ice

4. Tie this bag up well then wrap in a tea towel

5. Shake the bags vigorously for 10-15 minutes, or until set

6. Spoon into a serving bowl and eat!


Annabel Karmel, author of children's cookbooks

Makes 4



125g/4oz plain flour

Big pinch of salt

2 eggs

200ml/7fl oz milk

90ml/3fl oz water

60g/2oz butter





Maple syrup



1. Sift the flour and salt into a mixing bowl and then make a well in the centre of the flour 2. Break the eggs into the well and whisk the eggs and flour together

3. Mix together the water and milk in a separate bowl or jug

4. Add the liquid to the flour, a little at a time, whisking to make a smooth batter

5. Melt two tablespoons of the butter in a saucepan or microwave and stir it into the batter. Sieve if lumpy

6. Melt remaining butter in a small frying pan

7. Add two tablespoons of the batter to the frying pan and tilt the pan so the batter covers the base

8. Cook the pancake for about one minute. Use a spatula to loosen it and then flip it over! Cook the second side for 30 seconds. Repeat until batter is used up

9. Fill the pancakes with fresh fruit and plenty of maple syrup

Blueberry muffins

Phil Vickery, regular guest chef on This Morning and Ready, Steady, Cook

Serves 4



200g/7¼oz self-raising flour

1 tsp baking powder

85g/3oz caster sugar

1 lemon, zest only

1 free-range egg

100ml/3½fl oz milk


50g/1¾oz blueberries



1. Preheat the oven to 220C/425F/Gas 7

2. Place all the ingredients in a bowl and combine together gently

3. Divide the mixture between the indents in a non-stick muffin tray

4. Bake in the oven for 15 minutes or until risen and golden

5. Remove from the tin and place on a wire rack to cool slightly

6. Serve warm with a dusting of icing sugar and drizzle of honey

Banana splits with warm choco-fudge sauce -

Ready Steady Cook presenter Ainsley Harriott

Serves 4



4 ripe bananas

12 scoops of ice cream

150ml/5fl oz carton double cream, softly whipped

12 glace cherries

50g/2oz chopped mixed nuts, toasted

8 fan-shaped wafers

For the Fudge Sauce:

150g/5oz dark chocolate

40g/1½oz butter

150ml/5fl oz carton double cream

100g/4oz dark brown sugar

2 tbsp golden syrup



1. Begin by making the fudge sauce: break the chocolate into a pan and add the butter, cream, sugar and syrup

2. Heat gently, stirring, until the ingredients are melted and well blended; remove from the heat, but do not allow to cool completely

3. Cut each banana in half lengthways and place in the banana split dishes, pushing the halves apart

4. Place 2 scoops of ice cream between the two pieces of banana

5. Spoon over the cream, then scatter over the cherries

6. Drizzle over the warm sauce, scatter over the nuts, then push in the wafers and serve immediately

Scones - Author and Chef Holly Jones

Author and Chef Holly Jones

Makes 8-12 scones

Freshly cooked scones


225g/8oz self raising flour

Pinch of salt

55g/2oz butter

25g/1oz caster sugar

150ml/5fl oz milk



1. Heat the oven to 220C/425F/Gas 7

2. Lightly grease a baking sheet

3. Mix together the flour and salt and rub in the butter

4. Stir in the sugar and then the milk to get a soft dough

5. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet

6. Brush the tops of the scones with a little milk

7. Bake for 12-15 minutes until well risen and golden

8. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.

Leek and potato soup

Brian Turner appears regularly on Ready, Steady, Cook

Serves 1

Bunch of fresh leeks


¼ potato, diced

¼ leek, sliced

1 tbsp butter

150ml/5fl oz milk

150ml/5fl oz double cream

Handful of fresh chives, chopped



1. Place all the ingredients, except the chives into a saucepan and cook for 15 minutes or until cooked through

2. Add the chives and serve

Homemade oven chips

British Potato Council, organiser of the National Chip Week 2007 from 12th-18th February

Serves 2-3



450-500g/1lb-1lb 2oz potatoes (preferably approx 200g/7oz in size)

2-3 tbsp/30-45ml/1-1½fl oz sunflower or corn oil



1. Scrub the potatoes and cut them into thick chunky chips

2. Coat in the oil

3. Spread onto a baking sheet and bake for 45 minutes at 200C/400F/Gas 6, turning at least once

4. Enjoy!

*For a variation sprinkle 1-2 tsps of either chilli or curry powder over the chips before coating in the oil. And if you prefer, peel the potatoes before cooking.

Chicken with spiced tomato couscous

Irish chef and author Matthew Drennan

Serves 2



2 chicken breasts

200ml/7fl oz boiling water

1 tbsp medium curry paste

1 lime, juice only

150g/5oz couscous

Handful of cherry tomatoes, quartered



1. Heat a grill pan until very hot. Chargrill the chicken breasts for 10-12 minutes turning once. (Alternatively, cook under a hot pre-heated grill.)

2. Place the couscous in a large bowl

3. While the chicken is cooking, measure out the boiling water and stir in the curry paste and lime juice

4. Pour over the couscous and cover with cling film

5. After a few minutes, add the cherry tomatoes to the couscous. Fluff up the couscous with a fork

6. To serve, divide the warm couscous between two plates. Place the hot chicken breasts on the couscous and top each with a spoonful of tzatziki. Scatter with mint leaves

Prawn rarebit

Gary Rhodes, celebrity chef and tutor on Hell's Kitchen

Serves 4 as a starter

A prawn


4-6 x thick slices of French bread

Melted butter, for brushing

1 tsp English mustard

A dash or two of Worcestershire sauce

150ml/5fl oz double or whipping cream


75g/3oz grated cheddar cheesed

75g/3oz grated Gruyére cheese

175g/6oz cooked and peeled prawns



1. Pre-heat the grill

2. Brush both sides of each bread slice with butter and toast the top and bottom to a golden brown under the grill

3. In a large bowl stir the mustard and Worcestershire into the cream. Extra mustard can be added for a stronger flavour

4. Gently fold in the two cheeses and the prawns, then spoon the mixture onto the toasts

5. Place under the grill (not too close to the heating element) and toast to a golden brown

6. Eat!

Perfect pasta

Annabel Karmel, author of children's cookbooks

Serves 4

Different coloured pasta shells


200g/7oz pasta shapes

175g/6oz broccoli

2 chicken breasts, cooked

4 tbsp honey

2 tbsp rice vinegar

2 tbsp soy sauce

1 tbsp sesame oil


150g/5oz sweetcorn

2 spring onions



1. Cook the pasta shapes according to the packet instructions

2. Add the broccoli for the last three minutes

3. Shred the cooked chicken into bite-sized pieces. Remove any bits of skin

4. Carefully slice the spring onions

5. Make a dressing by mixing together the honey, vinegar, soy sauce and sesame oil

6. Mix together the pasta, broccoli, chicken, spring onions, sweetcorn and the dressing

7. Your pasta salad is now ready to eat

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