Posted on

Soon the kids will be on their summer holidays, so I am trying to come up with more recipes for on the go when we are on days out that I can pack up into a picnic. Finger foods always work best and these little bites are delicious. You could add some other veg or even some other protein into these too to mix them up a bit.


1 cup (240ml) of couscous
1 cup (240ml) of hot chicken or vegetable stock
60g/2oz cheddar, grated
30g/1oz of parmesan, grated
spray oil


  • for the sauce
    Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.
  • 4 large vine tomatoes, peeled and chopped
  • 1 onion, finely chopped
  • 2 cloves of garlic, crushed
  • 1 tbs of mixed herbs
  • 1 splash of balsamic vinegar
  • 2 tbs of tomato paste
  • 1 cup (240ml) of chicken or vegetable stock
  • spray oil
  • salt and black pepper




  1. Add the couscous to a saucepan, cover with the 1 cup of hot chicken or vegetble stock, stir, add leave and leave for 5 mins.
  2. Preheat oven to 200c, 400f (gas mark 6)
  3. Spray a frying pan over a medium high heat with spray oil
  4. Add the onion and garlic and fry till softened
  5. Add the tomatoes and simmer until they start to break down into a sauce.
  6. Add the mixed herbs, tomato paste, splash of balsamic and stock and bring to a boil.
  7. Reduce heat, add lid and simmer for 30 mins, until sauce reduces down and thicken
  8. Fluff up the couscous with fork, add half of the tomato sauce and mix. Stir in the the cheddar and Parmesan.
  9. With hands work all the mixture together and form into 15 mini bites. Place on a baking tray lined with parchment and spray over the top with spray oil, bake in the oven for 30 mins until lightly golden.
  10. While the bites are cooking in the oven, add the remainder of the sauce to a blender and blend till smooth. (or you can leave it chunky for a more rustic sauce)
  11. Serve the bites with the sauce on the side. The sauce is delicious hot or cold with these bites.

Leave a Reply

Your email address will not be published. Required fields are marked *