Recipes

These recipes can be whipped up using the Food Club suggested £75 Iceland shopping list, designed by Tanya Haffner, Dietitian, CEO and Founder of MyNutriWeb – The Nutrition Education Hub and Healthy Sustainable Diets Campaigner.

When you get cooking, why not share some pictures with us on social media - tag us on Facebook, Instagram or TikTok. Bon appetit!

Some of the recipes were developed by Tanya and colleagues. All other recipes include a link to the original source.

If your family consists of two adults and two older children (aged 14-16), these recipes provide four equal-sized portions. If your children are younger, they would provide two adult portions and four toddler-sized portions - and you can check out Tanya’s tips for some ideas on storing or freezing food, and making the most of leftovers.

Please note that some of these ingredients may need store cupboard items like oil or flour, alongside the ingredients from the Iceland basket - although some of them may be optional. Make sure you check you’ve got what you need before you get chopping.

Please be advised that some recipes may contain common allergens. If you or your family member has food allergies, please make sure to review each recipe and make any necessary adjustments.

Breakfast

Cheese and veggie omelette

Inspiration:https://feelgoodfoodie.net/recipe/veggie-omelet/

Ingredients:

Preparation:

1. Heat olive oil in an 8-inch or 10-inch non-stick skillet over medium heat. Add the red onions, red peppers and mushrooms and cook until crisp tender, about 3-5 minutes. Add the spinach and continue cooking until the spinach wilts, about 1 more minute. Transfer the vegetables to a small bowl and wipe down the pan.
   
   

2. Crack and beat eggs with water in a small bowl. Pour the egg mixture in the same pan. As eggs begin to set around the edge of the skillet, use a spatula to gently push cooked portions toward the center of the skillet. Tilt and rotate the skillet to allow uncooked eggs to flow into empty spaces.
   
   

3. When eggs are almost set, add the cooked vegetables to half of the omelet and add the cheddar cheese on top. Place a spatula under the un-filled half, and fold over.
   
   

4. Gently slide from the skillet onto a plate. Season with salt and pepper and serve immediately top with fresh parsley

Banana pancakes

Inspiration: https://feelgoodfoodie.net/recipe/banana-pancakes/

Ingredients:

Plant-based milk and yoghurt alternatives can be used instead of dairy milk and yoghurt

Preparation:

1. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In another, larger bowl, beat the banana and egg together until blended. Whisk in the milk until combined, then whisk in the dry ingredients. The batter will be slightly lumpy.
   
   

2. Heat a large nonstick pan over medium heat. Spray with nonstick cooking spray.
   
   

3. Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes, then flip and cook on the other side until risen and cooked through, 1-2 minutes more. Makes 8 pancakes.
   
   

4. Serve with banana slices, fruits and yoghurt.

Porridge with fruits

Inspiration: https://www.nhs.uk/healthier-families/recipes/three-bears-breakfast/

Ingredients:

Plant-based milk and yoghurt alternatives can be used instead of dairy milk and yoghurt

Preparation:

1. Put the porridge oats into a saucepan with the milk and water. Heat, stirring constantly, until the porridge thickens. Reduce the heat and simmer for 3 to 4 minutes, still stirring.
   
   

2. Share the porridge between 4 serving bowls and top with the yoghurt, apple and berries. Serve immediately.

Information: If you or the kids cannot have dairy, make the porridge with water, or an alternative milk like soy or oat.

Scrambled eggs on toast with salad

Tanya’s own recipe

Ingredients:

Optionally: swap scrambled eggs for 2 cans of baked beans

Preparation:

1. Scramble the eggs
   Crack all 8 eggs into a bowl and whisk well. Season with a pinch of salt and pepper if desired.

   • Heat 1 tbsp olive oil in a non-stick pan over medium heat.

   • Pour in the eggs and cook gently, stirring slowly, until just set and creamy. Remove from heat.
     

2. Prepare the bread
   

   • Toast the bread slices if desired. Optionally, brush lightly with remaining olive oil before toasting for added flavour.
     
     

3. Spread hummus

   • Spread 1 tbsp of hummus onto each slice of bread.
     
     

4. Assemble the sandwiches
   Top each hummus-covered slice with a small handful of lettuce and halved cherry tomatoes.

   • Spoon scrambled eggs evenly over the top.
     Sprinkle with grated cheese while eggs are still warm so it melts slightly.
     
     

5. Serve

   • Plate two open sandwiches per person.

Overnight oats with fruit and peanut butter

Inspiration: https://www.bbcgoodfood.com/recipes/overnight-oats

Ingredients:

Plant-based milk and yoghurt alternatives can be used instead of dairy milk and yoghurt

Preparation:

1. The night before serving, stir the cinnamon and 100ml water (or milk) into 50g oats in a cup and add a pinch of salt. Repeat 3 times to get 4 portions in total.
   
   

2. The next day, loosen with a little more water (or milk) if needed. Top with the yogurt, berries, a drizzle of honey and the nut butter.

Lunch

Vegetable soup with egg sandwiches

Inspiration: https://www.bbc.co.uk/food/recipes/easy_minestrone_30989

Ingredients:

Preparation:

1. Pour the oil into a large non-stick saucepan or flameproof casserole. Add the onion and celery, if using, and fry gently for 5 minutes, or until softened and lightly browned, stirring often.
   
   

2. Add the chopped tomatoes and refill the tomatoes tin twice with cold water and pour into the pan. Add the chicken or vegetable stock cube. Add the dried mixed herbs or oregano (along with the parmesan rind if using). Add any hard, raw vegetable pieces, such as carrot, parsnip, squash or potato and bring to a simmer. Cook for 5 minutes, stirring occasionally.
   
   

3. When the harder vegetables have softened, add softer mixed vegetables. Simmer for 3 minutes more, stirring occasionally.
   
   

4. Season with salt and lots of freshly ground black pepper. Ladle into deep bowls and serve with egg and cheese sandwiches on the side.

Chicken wrap

Inspiration: https://www.bbc.co.uk/food/recipes/chicken_kebab_wrap_35076

Ingredients:

Plant-based chicken alternative can be used instead

Preparation:

1. Place the chicken breasts on a chopping board and cover loosely with a sheet of cling film. Using a rolling pin or a meat mallet, pound them to flatten the thickest parts so that the breasts are relatively even in thickness all over.
   
   

2. Mix the oil, cumin, garlic, half the lemon juice and some black pepper in a bowl and swish the chicken around to coat it completely. Cover and leave the chicken in the fridge to marinate for 10 minutes, if you have time.
   
   

3. Meanwhile, to make the salad, mix together the leaves, tomato, carrot and mint. Set aside.
   
   

4. Heat a frying pan until very hot. Lift the chicken and allow the excess marinade to drip off. Cook in the hot pan on a high heat for 2 minutes on each side.
   
   

5. Add the stock – it will bubble up rapidly. Reduce the heat to medium and partly cover. Cook the chicken for 5 more minutes, or until cooked through (you’ll need to remove it from the pan and cut into it to make sure it’s cooked). Put the cooked chicken on a warm plate and scrape all the juices out on the top.
   
   

6. To serve, heat the flatbreads in the frying pan over a medium-high heat for a minute on either side, until they are warmed through and a little toasty. Place the wraps on four plates. Slice the chicken into thin strips and divide between the four wraps. Top with the salad, hot chilli sauce (or other sauce if you prefer) and optionally a squeeze of lemon juice. Roll up and serve.

Jacket potato with baked beans and salad

Tanya’s own recipe

Ingredients:

Preparation:

1. Prepare and cook the potatoes

• Preheat the oven to 200°C (180°C fan).

• Scrub the potatoes, prick them with a fork, and rub lightly with olive oil if using.

• Place directly on the oven rack or a baking tray and bake for 45–60 minutes, or until the skins are crisp and the insides soft.
  
  

2. Warm the baked beans

• When the potatoes are nearly done, pour the baked beans into a saucepan and heat gently over medium heat, stirring occasionally.
  
  

3. Grate the cheese

• While the beans are warming, grate the cheddar cheese and set aside.
  
  

4. Prepare the salad

• Wash and halve the cherry tomatoes.

• Wash and chop the lettuce.

• Slice the cucumber thinly.

• Combine all in a bowl or serve separately as a side salad.
  
  

5. Assemble the dish

• Slice open each baked potato and fluff the inside with a fork.

• Spoon over a generous portion of baked beans and sprinkle with grated cheese.

• Serve with a side of the fresh salad.

Optional additions:

• Add a dollop of plain yoghurt or natural fromage frais on top for creaminess.

• Mix chopped herbs (like parsley or chives) into the salad or beans for extra flavour.

Mushrooms and chickpea wraps

Tanya’s own recipe

Ingredients:

Preparation:

1. Cook the filling

• Heat the olive oil in a frying pan over medium heat.

• Add chopped onion and cook for 2–3 minutes until softened.

• Add garlic and cook for another 30 seconds.

• Stir in sliced mushrooms and cook until browned and tender (about 5–7 minutes).

• Add drained chickpeas, cumin, paprika, and salt. Stir and cook for 3–4 minutes until warmed through and well coated in spices.
  
  

2. Prepare the fresh ingredients

• Defrost spinach.

• Slice the bell pepper thinly.
  
  

3. Assemble the wraps

• Warm wraps slightly in a dry pan or microwave for easier folding.

• Spoon the mushroom and chickpea mixture onto the centre of each wrap.

• Top with spinach (make sure you defrosted it before using), sliced bell pepper, and a tablespoon of grated cheese.

• Fold the sides and roll into wraps.
  
  

4. Serve

• Serve immediately or wrap in foil for packed lunches.

• Optionally, serve with a side of yoghurt or salsa.

Optional Variations:

• Add a squeeze of lemon or a drizzle of yoghurt for creaminess.

Dinner

White fish curry with rice and salad

Inspiration: https://www.bbcgoodfood.com/recipes/super-quick-fish-curry

Fish can be replaced with plant-based meat alternatives, chickpeas or lentils

Preparation:

1. Heat the oil in a deep pan and gently fry the onion and garlic for about 5 mins until soft. Add the curry paste and stir-fry for 1-2 mins, then tip in the tomatoes and stock.

1. Cook rice according to instructions on the package.
   
   

2. Make the salad - wash and slice cucumber, wash and chop lettuce. Combine in a bowl for a simple, fresh side salad.
   
   

3. Bring to a simmer, then add the fish. Gently cook for 4-5 mins until the fish flakes easily. Serve immediately with rice and a salad.

Pasta with spicy sardine and tomato sauce

Inspiration: https://www.bbc.co.uk/food/recipes/pasta_with_spicy_sardine_68490

Ingredients:

This recipe provides a portion of oily fish

Preparation:

1. Heat the oil in a small saucepan and add the onion and garlic. Add a pinch of salt and cook over a low–medium heat, stirring regularly, until the onion is softened but not browning. Add the tomatoes and sugar (if using) and season with black pepper. Simmer for 15 minutes over a low–medium heat.
   
   

2. Put chopped tomatoes in the pan. Add the sardines in spicy tomato sauce, using a fork to break up the sardines and mix into the tomato sauce. Keep warm over a low heat while you cook the pasta.
   
   

3. Cook the pasta according to the packet instructions. Drain, reserving the cooking water, and toss with the sardine and tomato sauce, adding a splash of the pasta cooking water if needed to loosen. Sprinkle the pasta with the basil and chilli.

Chicken fried rice with mixed veg and mushrooms

Tanya’s own recipe

Ingredients:

Preparation:

1. Cook the rice

• Rinse rice in cold water.

• Add to a saucepan with double the amount of water (200ml), bring to a boil.

• Simmer for ~12–15 minutes until tender. Drain and set aside to cool (or use pre-cooked leftover rice for best texture).

2. Prepare and cook the chicken

• Dice chicken breast into small cubes.

• Heat half the oil in a large frying pan or wok.

• Add chicken and cook over medium-high heat for 6–8 minutes until fully cooked and lightly browned.
  Remove chicken and set aside.

3. Cook the vegetables

• In the same pan, add the remaining oil.

• Sauté chopped onion for 1–2 minutes.

• Add sliced mushrooms and cook until softened (about 4–5 minutes).

• Stir in frozen mixed vegetables and cook for another 4–5 minutes until heated through.

4. Combine and season

• Return cooked chicken to the pan.

• Add cooked rice and stir everything together.

• Season with soy sauce, paprika, and garlic powder to taste.

• Stir-fry for 2–3 more minutes until well combined and hot throughout.

5. Serve

• Serve hot as a balanced one-pan meal.

Spaghetti with pork and vegetarian mince, grated carrot, chopped tomatoes and spinach

Tanya’s own recipe

Ingredients:

Preparation:

1. Cook the spaghetti

• Bring a large pot of water to a boil.

• Add wholemeal spaghetti and cook according to the packet instructions (usually 9–12 minutes).

• Drain and set aside.

2. Prepare the sauce

• While pasta cooks, heat olive oil in a large pan over medium heat.

• Add chopped onion and cook for 2–3 minutes until softened.

• Stir in minced garlic and cook for another 30 seconds.

• Add both pork and vegetarian mince. Cook for 6–8 minutes, breaking up the mince, until browned.

• Stir in grated carrot, paprika, garlic powder, and cook for 1 more minute.

• Add chopped tomatoes and bring to a simmer.

• Stir in spinach and simmer gently for 8–10 minutes until spinach is wilted and sauce thickens slightly.
  
  

3. Combine and serve

• Toss cooked spaghetti with the sauce, or serve the sauce on top.

• Sprinkle with grated cheese before serving.
  
  

Chilli sin carne with jacket potatoes

Tanya’s own recipe

Ingredients:

Preparation:

1. Bake the potatoes

• Preheat the oven to 200°C (180°C fan) / 400°F / Gas Mark 6.

• Wash potatoes and prick them several times with a fork.

• Rub with a little olive oil and place directly on the oven rack.

• Bake for 50–60 minutes until soft inside.

2. Prepare the filling

• While potatoes bake, heat olive oil in a frying pan over medium heat.

• Add chopped onion and cook for 3–4 minutes until soft.

• Add minced garlic and cook for 1 minute.

• Stir in vegetarian mince and cook for 5 minutes.

• Add drained chickpeas, chopped tomatoes, and grated carrot.

• Season with salt, sweet paprika, cumin, and chilli powder.

• Simmer gently for 10–15 minutes until thickened.

• Stir in spinach and cook for a further 2–3 minutes until wilted.
  
  

3. Assemble and serve

• Slice the baked potatoes open and fluff the insides with a fork.

• Spoon the chickpea and mince filling over the potatoes.

Snacks

All snack recipes are Tanya’s own recipes

Yoghurt with fruits

Ingredients:

Plant-based yoghurt alternative can be used instead of dairy yoghurt

Preparation:

1. Prepare the fruit

• Wash fruit thoroughly.

• Slice banana and apple, halve grapes (if using), and prepare berries.
  
  

2. Assemble

• Divide the yoghurt evenly into 4 bowls (about 120g / 4 tbsp per person).

• Top each bowl with 80g of chopped fruit (roughly ½ cup).
  
  

3. Optional

• Add a sprinkle of cinnamon, a drizzle of honey, or a few oats/seeds for extra texture.

Veggie sticks with hummus

Ingredients:

Preparation:

1. Wash and prepare vegetables

• Slice carrots, cucumber, and bell pepper into sticks.

• Leave cherry tomatoes whole or halve them.
  
  

2. Portion the hummus

• Divide hummus into 4 small dipping portions (about 1 tablespoon or 15g each).
  
  

3. Serve

• Arrange veggie sticks on plates or in lunch boxes with a portion of hummus on the side.

Peanut butter and banana sandwich

Ingredients:

Preparation:

1. Prepare the bananas

• Peel and slice the bananas into thin rounds.
  
  

2. Assemble the sandwiches

• Spread 1 tablespoon (~15g) of peanut butter on 4 slices of bread.

• Top each with sliced banana (½ banana per sandwich).

• Cover with the remaining 4 bread slices.
  
  

3. Serve

• Slice in halves or quarters and serve immediately, or pack for a snack or lunch.

Optional Variations:

• Toast the bread for a warm, crunchy version.

Fruit / vegetable snack (three options)

Ingredients:

Prepare:

1. Wash and prepare

• Wash apples and slice into wedges or rounds.

• Or wash, peel, and cut carrots into sticks.
  
  

2. Serve

• Divide evenly among 4 portions (1 apple or 1 carrot per person).

• Serve plain or with a small dip (e.g. hummus or nut butter) if desired.

Hard-boiled egg

Ingredients:

Preparation:

1. Boil the eggs
   

   • Place eggs in a saucepan and cover with cold water.

   • Bring to a boil over medium heat.

   • Once boiling, reduce heat and simmer for 8–10 minutes.
     
     

2. Cool and peel
   

   • Transfer eggs to a bowl of cold water or run under cold water for a few minutes.
     Once cool, gently tap and peel off the shells.
     
     

3. Serve