If you love CBBC’s hit cookery show Matilda & The Ramsay Bunch as much as we do, then you’ll be just as excited as we are about the release of Tilly’s first cookbook, Tilly’s Kitchen Takeover! Inspired by the family’s adventures around California, the book is perfect for your budding chefs, containing 60 simple, delicious recipes alongside tips and tricks from Tilly’s superstar chef dad, Gordon. With thanks to Tilly, here are two tasty recipes to get that kitchen party started!
Drink your breakfast! This smoothie is really filling and packed with fresh fruit and chia seeds which are really good for you. Most fruits and vegetables can be blitzed like this, so get creative in the morning.
- 2 tbsp chia seeds
- 400g strawberries
- 2 bananas
- 500ml apple juice
- 1 tbsp bee pollen or a spoonful of honey
Special kit list
Blender or smoothie maker
METHOD (Serves 4–6)
- Put the chia seeds in a bowl and cover with 4 tablespoons of water. Leave them to soak for 5 minutes while you get everything else ready.
- Remove the green bits from the top of the strawberries and put the fruit into the blender.
- Peel the bananas and break them each into 4 big chunks then add them to the blender with the strawberries.
- Pour in the apple juice and add the soaked chia seeds and the bee pollen.
- Put the lid on the blender then blitz everything together for about a minute until nice and smooth.
- Pour into glasses and serve.
You can also add green things to this smoothie, like spinach, kale or broccoli. Adding vegetables might sound weird but you can’t really taste them and you get all those vitamins without even trying! You can also swap the apple juice for almond or oat milk or coconut water, and add milled seeds and nuts for extra protein.
This is Jack’s desert island meal – he loves it so much that we have it all the time at home. We usually eat it with rice or jacket potatoes but in America they serve it with cornbread which I’ve now learnt to make! It’s really easy and delicious and goes brilliantly with the spicy, meaty chilli.
- 1 onion
- 4 garlic cloves
- Drizzle of vegetable or sunflower oil, for frying
- 450g beef mince
- 225g tomato puree
- 1 x 400g tin of chopped tomatoes
- 250ml chicken, beef or vegetable stock
- 1 tbsp chilli powder
- 2 tsp ground cumin
- Salt and pepper
- 1 x 400g tin of kidney beans (drained)
- Sour cream, grated Cheddar cheese and sliced spring onions, to serve
METHOD (Serves 4)
- Start by peeling and roughly chopping the onion (see page 13) then peel and crush the garlic cloves in a garlic crusher.
- Drizzle the oil into a large saucepan and place over a medium-high heat. When it is hot, add the chopped onion and crushed garlic and cook until soft.
- Add the mince to the pan and use a wooden spatula or spoon to break the mince into smaller bits and keep it moving around the pan until it is all browned.
- Stir in the tomato puree and cook for about 5 minutes before pouring in the tinned tomatoes. Let it bubble together.
- Pour in the stock and add the chilli powder and ground cumin then season with salt and pepper and give everything a really good stir. Bring up to the boil and then turn down the heat so that the chilli is gently simmering. Leave to simmer for 30 to 40 minutes, stirring from time to time to check that it isn’t drying out (if it is, add a little more stock or water).
- Stir in the kidney beans and cook for 10 minutes until warmed through.
- Serve with the cornbread opposite and top with sour cream, cheese and spring onions etc. (see tip).
Megan likes her chilli with sour cream, Holly likes it sprinkled with chopped spring onions, Jack covers his in cheese and I love it with all three on top of each other! To make sure everyone gets to eat it the way they like it, put bowls of different toppings and extra chilli sauce on the table so everyone can make their own dream chilli.
Published by Hodder & Stoughton on 4th May 2017
Pictures ©Jemma Watts