Sarah Butler: My chicken and broccoli bake is a cosy family crowd-pleaser
Both dishes are designed with real life in mind: they're simple to prepare, incredibly satisfying, and perfect for feeding hungry mouths without spending hours in the kitchen.
The Chicken and Broccoli Bake is a family classic, combining tender chicken, lightly steamed broccoli, and a creamy herb sauce made with garlic, leek, and a touch of white wine.
Topped with golden, cheesy breadcrumbs, it's everything you want in a hearty oven bake.
It's also a great make-ahead option — just prep, chill, and bake when you're ready. Serve it with creamy mash or crispy wedges for a comforting, wholesome dinner.
On the other hand, Taco Wedges bring a bold, street-food vibe to the table.
Crispy roasted potato wedges are topped with spicy beef mince, melted cheddar, and a tangy taco sauce made with mayo, ketchup, mustard, and a splash of pickle juice.
Perfect for a casual weeknight dinner or a weekend treat, this recipe packs all the flavours of your favourite taco in a fun, fork-friendly form.
Whether you're after a cosy family bake or a punchy, pub-style plate, these recipes are packed with taste, easy to follow, and guaranteed to please.
Add them to your weekly rotation — you won't regret it!
Chicken & Broccoli Bake
recipe by:Sarah Butler
Looking for a comforting and satisfying dish that's both hearty and easy to prepare? This bake is the perfect answer.
Servings
4
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Course
Main
Ingredients 1 large head of broccoli, divided into florets
2 tbsp olive oil
50g butter
1 leek, diced
2 garlic cloves, crushed
60ml white wine (optional)
25g butter
1 tbsp plain or self-raising flour
½ pint chicken stock
150ml fresh cream
150ml milk
1 bay leaf
Handful of fresh thyme, sage and parsley
Salt and freshly ground black pepper
Sueeze of ½ lemon
1 cooked chicken or 4 cooked chicken breasts, cut into cubes
For the topping
50g melted butter
300g breadcrumbs
200g grated cheddar
Method
Preheat oven to 180°C/160°C fan/gas 4.
Steam broccoli for 5 minutes. Set aside.
In a frying pan, heat 2 tbsp olive oil and 2 g butter. Add leek and cook for 3–4 minutes until soft. Add garlic and cook 1 more minute.
Add the white wine (if using) and allow it to burn off almost completely.
Add 25g butter and 1 tbsp flour. Mix and cook on low heat for 1 minute.
Slowly add chicken stock using a whisk until sauce thickens. Then add milk, cream and bay leaf. Simmer and reduce for 5 minutes.
Season with salt, pepper, thyme, sage, parsley, and lemon juice.
Simmer until thickened. Strain sauce into a saucepan using a sieve.
Shred the cooked chicken and add to casserole dish.
Arrange the steamed broccoli evenly in dish.
Pour sauce over broccoli and chicken.
Scatter with the breadcrumb, melted butter and cheddar mixture.
Bake at 180°C/160°C fan/gas 4 for 20 minutes or until golden.
Sarah's secrets:
With just 20 minutes of prep time, this is an ideal make-ahead meal for busy evenings or relaxed weekends.
Simply assemble the dish, cover, and refrigerate until you're ready to bake.
Don't skip any of the ingredients: the addition of leek, garlic, white wine, and fresh herbs gives the sauce a fragrant depth of flavour, while the lemon juice adds a bright finishing touch that keeps everything balanced.
Taco Fries
recipe by:Sarah Butler
Craving something indulgent, flavour-packed, and irresistibly satisfying? These Taco Wedges are a fun twist on a classic comfort food—perfect for a quick dinner or a casual weekend treat.
Servings
2
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Course
Main
Ingredients 2 large rooster potatoes, cut into wedges
3-4 tbsp vegetable or sunflower oil
200 g ground steak mince
½ beef OXO cube, crushed
4 tbsp olive oil
25 g butter
1 small onion, finely diced
1 garlic clove, minced
3 tbsp tomato purée
½ tin of chopped tomatoes
¼ pint water
1 tsp dried oregano
1 tsp chilli flakes
Salt & freshly ground pepper
50g grated red cheddar
1 tbsp freshly chopped parsley
Taco Sauce:
8 tbsp mayonnaise
2 tbsp tomato ketchup
1 tbsp mustard
1 tbsp pickle juice (from any jar of pickles)
20 ml fresh cream
Method
Preheat oven to 200C, 180C fan, gas 6
Coat the wedges in the oil and season with salt and pepper.
Bake in the oven for 40 minutes turning half way (or air fryer for 25 minutes) until golden and crispy.
To make the bolognese, heat 2 tbsp olive oil in frying pan on high heat.
Brown the mince in a frying pan, crumble in the OXO cube. Set aside once golden all over.
In same pan, heat 2 tbsp olive oil and 25 g butter. Cook onion 2–3 minutes, then add garlic and fry 1 more minute.
Return the mince to the pan.
Add the tomato purée, chopped tomatoes, water, oregano, chilli flakes, salt & pepper.
Simmer lightly and cover pan with foil for 20–30 minutes.
Remove foil for final 10 minutes if sauce needs thickening.
Combine all taco sauce ingredients in a bowl.
Plate up the wedges, top with taco meat and spoon over taco sauce.
Finish with cheese and melt in preheated oven (200°C/180°C fan/gas 6) or under a hot grill.
Sarah's secrets:
Add a little chilli powder to the mince mixture for a spicy kick!
Ideal for two, this recipe is easily doubled to feed a crowd.
Whether you use an oven or air fryer, the wedges come out golden and crispy — perfect for soaking up all that delicious sauce.
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Sarah Butler: Two delicious and no-fuss recipes for quick, nutritious dinners
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Add a pinch of chilli for a grown-up kick, or leave it out for a milder version. Easy Tomato Penne recipe by:Sarah Butler Made with everyday ingredients like tomatoes, garlic, pasta, and parmesan, this dish is both budget-friendly and a guaranteed hit with everyone. Servings 4 Preparation Time 10 mins Cooking Time 15 mins Total Time 25 mins Course Main Ingredients 200g pasta of choice 1 tbsp olive oil 20g butter 250g tomatoes, cut into cubes (I like cherry tomatoes, but any will do) 2 garlic cloves, minced 1 tbsp tomato purée 1 tbsp dried oregano Pinch of chilli flakes or powder (if you want a little heat) 1 bay leaf, optional 30ml white wine 200ml pasta water (leftover water from cooking your pasta) 100g parmesan, grated, plus extra for serving Handful of freshly chopped basil Salt and freshly ground pepper Method Cook the pasta as per packet instructions. Reserve a little pasta water for the sauce, about 200ml. 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