Recipe Ideas To Try During Lockdown

12th May 2020

Here are some of our teams favourite meals and their recipes for you to try at home during lockdown. Let us know how you get on with them by emailing us at [email protected] or Facebook messaging us at Hillcroftdental.


Subway Cookies 

Subway and Taste made have worked together to create a crave-worthy recipe that makes 16 cookies, with an easy-to-follow method that the whole family will enjoy getting stuck into.

Makes: 16

Bake Time: 12 minutes

Total Time: 35 minutes


125g salted butter, softened

100g light brown sugar

75g granulated sugar

1 tsp vanilla extract

1 medium egg

150g plain flour

sifted 40g cocoa powder

sifted 1⁄2 tsp baking soda

100g white chocolate, roughly chopped

200g milk chocolate, roughly chopped


  • Preheat the oven to 175°C. Line 2 large baking trays with baking parchment.
  • In a large bowl, combine the butter and sugars. Using a wooden spoon, cream the mixture until light and fluffy, for about 3 minutes.
  • Lightly beat the egg and vanilla together and add to the butter mixture a little at a time, beating until well combined.
  • Using a wooden spoon or spatula, fold through the flour, cocoa powder, and baking soda until just combined. Finally, add the white and milk chocolate chips, mixing until evenly distributed. Be careful not to overwork the mixture.
  • Using an ice cream scoop or spoon, divide the mixture into 16 Golf ball-size portions. Roll into a ball and place onto the lined baking trays, spaced at least 5cm apart. Depending on the size of the trays, this may need to be done in batches.
  • Bake for 12 minutes until well spread and just set on the surface. The cookies will still be quite soft but will firm up as they cool. Leave on the tray for 5 minutes, then carefully transfer to a cooling rack to cool completely. Store cookies in an airtight container for up to 7 days.


Ikea Meatballs Recipe

Without a doubt, meatballs are the best known of all Swedish dishes, traditionally served with potatoes, lingonberry jam and cream sauce. The dish is an unexpected meeting of flavours as the lingonberry sweetness contrasts, yet harmonizes, with the meatballs, while the cream sauce serves as a neutral “mediator” between the two.

This is what you need (30–40 meatballs, serves 4):

250 g minced beef

250 g minced pork

1 egg

2–3 dl cream (or milk)

water 2½ tbsp

finely chopped onion

½ dl unsweetened rusk

flour 2 boiled potatoes

cold 4–5 tbsp butter

margarine or oil

salt white pepper (allspice)

This is how you do it:

Heat the onion until golden in a couple of tablespoons of lightly browned butter.

Mash the potatoes and moisten the rusk flour in a little water.

Mix all the ingredients into a smooth farce and flavour generously with salt, white pepper and (optional) finely crushed allspice.

Shape the farce into round balls and transfer to a floured chopping board

Then fry them quite slowly in plenty of butter.

This is what you need (cream sauce, serves 4):

1 dl double cream

2 dl water or beef stock



white pepper (1 tbsp white flour)

This is how you do it:

Swirl out the pan with a couple of decilitres of boiling water or meat stock.

Strain the pan juices and dilute with cream.

Thicken with white flour if preferred.

Season well and serve this and the meatballs with freshly boiled potatoes, lingonberry jam, a green salad and salted or pickled gherkins.


Fruity French Toast

Top Tip: If you serve 80g of fruit, this is one your 5 a day!


  • 8 slices of bread
  • 4 eggs
  • 1 tbsp honey
  • A little oil for frying
  • Any tinned fruit of your choice – tinned peaches, tinned raspberries, etc. Alternatively, if you have any fresh or frozen fruit that needs using, you could use that.
  • Optional – Icing sugar for dusting or honey for drizzling.


  1. Beat the eggs and honey together.
  2. Put a frying pan on medium heat and add the oil.
  3. Whilst the pan is heating, dip your slices of bread one by one in the egg and honey mixture.
  4. Fry each one for 2 minutes either side.
  5. Serve with your choice of fruit and dust with icing sugar or a drizzle of honey.


Sausage Pasta Bake

Top tip: If you have any fennel seeds add 2tsps when frying the onions, garlic and carrots.


  • 2 onions, peeled and chopped
  • 2 cloves of garlic peeled and chopped
  • 4 carrots, peeled and chopped
  • Pack of 6 plain pork sausages
  • 2 tins chopped tomatoes
  • 250ml chicken stock
  • 500g of cooked penne pasta or your favourite shape
  • Salt and pepper to taste
  • 100g grated cheese, a medium cheddar would work well or your favourite cheese
  • Optional – garlic bread and salad to serve


  1. Preheat your oven to 180 degrees.
  2. Put a saucepan on medium heat, add the oil, onions, garlic and carrots.
  3. Cook gently until soft, this should take about 10 minutes.
  4. Break the sausages into pieces and add to the pan.
  5. Fry gently for 3-4 minutes.
  6. Add the stock and tomatoes, simmer for 5-6 minutes.
  7. Season to taste!
  8. In an oven dish place the cooked pasta and pour over the sausage sauce.
  9. Then add the grated cheese onto the top.
  10. Bake in a preheated oven at 180 degrees for 15-20 minutes, until the cheese is golden and melted.
  11. Serve with garlic bread and salad


Pesto Chicken Florentine Pasta

  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 4 skinless, boneless chicken breast halves – cut into strips
  • 2 cups fresh spinach leaves
  • 1 (4.5 ounce) package dry Alfredo sauce mix
  • 2 tablespoons pesto
  • 1 (8 ounce) package dry penne pasta
  • 1 tablespoon grated Romano cheese


  1. Heat oil in a large skillet over medium-high heat. Add garlic, sauté for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and sauté all together for 3 to 4 minutes.
  2. Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
  3. In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
  4. Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.


Jamie Olivers family Ragu recipe

Serves: 7 (multiple servings)

Cooking time: 2 hours


  • 2 sprigs of rosemary
  • 100 grams of smoked bacon
  • 1 kg of minced beef (if budgeting replace half a kilo with lentils)
  • 1 kg of minced pork
  • Two onions
  • Four carrots
  • Four sticks of celery
  • Tomato puree
  • Four tins of plum tomatoes
  • Four cans of water


  • Chop up the rosemary and bacon
  • Put a tablespoon of virgin olive oil into a pan and turn it to full heat
  • Add the rosemary and the bacon
  • Add your minced beef and pork and stir
  • Stir for 10 minutes until it’s frying again
  • Chop of blend your vegetables
  • Add in and stir for another 10 minutes
  • Add two tbsps of tomato puree and tins of chopped tomatoes
  • Add four cans of water and leave to simmer for 1- 2 hours

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