a day ago
Sarah Butler: Feed the whole gang with these fabulous, fast family favourites
Looking for quick, delicious meals the whole family will enjoy?
These two recipes are perfect for busy weeknights when time is short but appetites are big!
First up is our Harissa Chicken Pasta—a creamy, comforting dish ready in just 25 minutes.
Juicy chicken, sautéed veggies, and pasta come together in a bold, smoky harissa sauce with a little heat and lots of flavour.
Topped with melty parmesan and fresh basil, it's a guaranteed midweek winner that reheats beautifully for lunch the next day.
For a weekend treat or a fun fake-away night, try the Homemade Spice Bag.
This crowd-pleaser is loaded with crispy chicken goujons, golden chips, and colourful peppers, all tossed in a punchy spice mix.
Kids will love helping in the kitchen—whether it's stirring the batter or shaking the final mix—and you'll love knowing exactly what's going into dinner.
Both dishes are easy to prepare with ingredients you most likely already have at home.
Whether you're feeding picky eaters or spice lovers, these recipes can be adapted to suit eveyone's tastes.
Fast, flavourful, and family-approved—these meals are sure to become regulars on your dinner table!
Harissa Chicken Pasta
recipe by:Sarah Butler
A quick and flavour-packed dinner that's ready in just 25 minutes. An ideal midweek meal it's easy, satisfying, and full of bold, smoky flavour.
Servings
4
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Course
Main
Ingredients 4 chicken breasts
2 tbsp olive oil
40g butter
1 small red onion, thinly sliced
1 red pepper, thinly sliced
3-4 cherry tomatoes, halved
1 garlic clove, minced
2 tbsp harissa sauce
1 tsp tomato purée
100ml pasta water (reserved from cooking)
1 tbsp crème fraîche
100g grated parmesan
Handful of chopped basil
Salt and pepper, to taste
200g pasta (any type)
Method
Cook the pasta according to the packet instructions. Reserve 100ml of the pasta water before draining.
Heat 1 tbsp olive oil and 20g butter in a large pan over medium heat.
Season the chicken breasts with salt and pepper, then pan-fry until golden and cooked through. Remove and set aside.
In the same pan, add the remaining oil and butter. Cook the onion, pepper, tomatoes, and garlic for 2–3 minutes until softened.
Stir in the harissa sauce and tomato purée.
Pour in the reserved pasta water and bring to a simmer. Stir in the crème fraîche and parmesan until melted and smooth.
Add the cooked pasta and shredded chicken to the pan. Toss everything together until well-coated.
Stir through the chopped basil. Taste and season with salt and pepper.
Serve hot and enjoy!
Sarah's secret
This dish reheats really well so make extra for lunch the following day.
Homemade Spice Bag
recipe by:Sarah Butler
If your family loves a good take-away treat, this Homemade Spice Bag is the perfect way to bring that magic to your own kitchen - packed with golden crispy chips, tender chicken goujons, and colourful stir-fried veggies.
Servings
4
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Course
Main
Ingredients 3 chicken breasts, cut into strips (goujons)
4 large potatoes, peeled and cut into thick chips
600ml sunflower oil (for deep frying)
1 red pepper, sliced
1 green pepper, sliced
1 white onion, sliced
For the spice bag seasoning:
2 tbsp Chinese five spice
2 tsp chilli powder
1 tsp garlic powder
1 tsp ginger powder
1 tsp Aromat (or substitute with a pinch of extra salt and MSG if preferred)
1 tsp cinnamon
1 tsp sugar
For the batter:
200g plain flour
100ml buttermilk
100ml sparkling water
1 tsp baking powder
Method
Combine all spice mix ingredients in a small bowl. Set aside.
In a large bowl, whisk together flour, buttermilk, sparkling water, and baking powder until smooth.
Heat 1 tbsp of sunflower oil in a pan over medium heat.
Stir-fry the sliced peppers and onion for 2–3 minutes until just softened. Set aside.
Boil the cut potatoes in salted water for 8 minutes.
Drain and pat dry thoroughly with kitchen paper.
Heat the oil in a deep pot or deep fryer to 180°C. (Tip: Drop in a piece of bread—if it sizzles and rises quickly, the oil is ready.) Carefully fry the dry chips until golden and crispy. Remove and drain on kitchen paper.
Lightly coat the chicken strips in flour.
Dip into the batter, then gently lower into the hot oil.
Fry in batches for 4–5 minutes until golden and cooked through.
Remove and drain on kitchen paper.
In a large mixing bowl, combine the cooked chips, chicken, peppers, and onion.
Sprinkle the spice mix over the ingredients and toss everything until well coated.
Sarah's secret
Make a second spice mix and put it away, ready for another day to save time!
