In December 2022 we ran a Recipe Competition as part of our popular Winter Wellness programme asking for your favourite family recipes.  

There were a few stipulations: the recipes needed to adhere to the neutropenic diet guidelines, cost less than £1 per portion, take less than 30 minutes to prepare and, of course, be very tasty indeed!  

Lots of amazing recipes were submitted and the team enjoyed trying out all of your recipes to find the winners. All recipes were graded on ease of cooking, cost per portion, and of course most importantly, flavour. 

Henry from the Youth Board and Vicky from the Support & Outreach team, met with a video producer in Warwickshire to recreate the winning recipes which you can view here. Henry talked to Vicky about his diagnosis and life with aplastic anaemia. Henry also spoke about the part food has played in his recovery, the initial frustrations of having to keep to a neutropenic (clean) diet and how he feels about food now that he is free to eat whatever he likes.

Recipes for you to try

Penny’s Butternut Squash and Chilli Soup

Thank you to AAT team member Penny for contributing this delicious recipe which scored points for being such a comforting dish to eat.  A true winter warmer. 

• Cost per serving: 60p per serving 
• Serves: 4 
• Time to prepare: 30 minutes 

INGREDIENTS  

• 1 Butternut squash, about 1kg, peeled and deseeded  
• 2 tbsp olive oil  
• 1 tbsp butter  
• 2 onions, diced  
• 2 mild red chillies, deseeded and finely chopped  
• 2 carrots, diced  
• 1 red pepper, diced  
• 1 garlic clove, thinly sliced  
•  850g hot vegetable stock  
• 4 tbsp crème fraiche, plus more to serve  
• Chilli flakes (optional) 

METHOD  

Cut the squash, carrots and peppers into cubes, about 2cm / ½ inch across, then toss into a large roasting tin with 1 tbsp of olive oil. Add a sprinkle of chilli flakes to the butternut squash if you like an extra kick (optional). 

Roast for 20 mins, turning once during cooking, until golden and soft.  

While the butternut squash cooks, melt the butter with the remaining 1 tbsp olive oil. Add the onions, garlic clove and three quarters of the chillies.   

Stir to ensure onions garlic and chillies are coated in oil then cover and cook on a very low heat for 15-20 mins until the onions are completely soft.  

Tip the cooked butternut squash into the pan, add the stock and crème fraiche and whizz with a stick blender until smooth.  

Return the soup to the pan, gently reheat (do not boil) then season to taste. Serve the soup in bowls with swirls of crème fraiche.  

 

Spinach, Sweet Potato and Lentil Dahl

Thank you to Community member James for contributing this moreish dahl recipe.  Nutritious, simple to make and absolutely delicious.  A perfect dish for a crowd and one which is great for using up those leftover vegetables in the fridge.

• Cost per serving: 91p per serving 
• Serves: 4 
• Time to prepare: 30 minutes 

INGREDIENTS  

• 2 tbsp sesame oil  
• 1 red onion, finely chopped  
• Large thumb sized piece of ginger peeled and finely chopped  
• 4 garlic cloves, crushed  
• 1 red chilli, finely chopped  
• 1½ tsp each of ground turmeric/ ground cumin/ground coriander/ red paprika and garam masala  
• 2 sweet potatoes (about 400g) cut into 2cm cubes  
• 250g red split lentils rinsed  
• ½ tin tomatoes chopped  
• 600ml vegetable stock  
• 80g bag of spinach leaves sliced 

METHOD 

Heat 2 tbsp sesame oil in a wide-based pan with a tight-fitting lid. Add the onion and cook over a low heat for approx 10 mins, stirring occasionally, until softened.  

Add garlic, ginger and chilli, cook for 1 min, then spices and cook for 1 min more.  

Turn up the heat to medium, add sweet potatoes and stir everything together so the potato is coated in the spice mixture.  

Tip in lentils, vegetable stock, tomatoes, honey and some seasoning.  

Bring to the boil, then reduce the heat, cover and cook for 8-10 mins or until the lentils are tender and the potato is just holding its shape.  

Taste and adjust the seasoning, then gently stir in the lemon juice and spinach until wilted.  

To garnish, sprinkle with the diagonally sliced spring onions and ½ small pack of torn basil leaves.  

Serve with basmati rice and naan bread.  

Chocolate Fudge Bars 

Thank you to Community member Mandy for sharing her family’s favourite sweet treat with us.  These delicious chocolate fudge bars have already been made several times by the team, with Ellie even preparing a large batch to share with her fellow fundraisers at the Super-Rare Together walk this year. 

• Cost per serving: 23p per serving 
• Serves: 12 
• Time to prepare: 15 minutes without chilling time 

INGREDIENTS  

• 85g soft brown sugar (split into 60g and 25g)  
• 115g butter  
• 2 tsp cocoa powder  
• 3 tbsp golden syrup plus 2 dessert spoons golden syrup  
• 280g crushed digestive biscuits  
• ½ tin of condensed milk  
• 300g of chocolate  
• Optional: sugar strands / 100s and 1000s / nuts / freeze dried raspberries 

METHOD 

Biscuit Base 

Line a small (30cm) rectangular tin with greaseproof paper.  

Place 140g of butter, 25g soft brown sugar, 3 tbsp golden syrup and 2 tbsp cocoa powder into a pan and melt gently.  

Add the crushed biscuits and mix well. Press mixture into the lined rectangular tin and refrigerate till firm 

Caramel Layer 

Place 115g of butter, 2 dessert spoons golden syrup, 60g soft brown sugar, ½ tin condensed milk into a pan and gently bring to boil.  

Stir constantly until it thickens like honey (be careful not to let it burn, it will need to be watched and stirred constantly).  

Pour this over the cooled base and spread evenly. Pop it back in the fridge to cool. 

Topping 

Melt your chocolate either in the microwave (or in a glass bowl over hot (not boiling) water. If you use this method, ensure the bottom of the bowl does not touch the water).  

Pour the melted chocolate over the top of the caramel.  

If you are adding an optional topping, then add sprinkles, chopped nuts, dried fruit etc now and leave to cool.  

As soon as fully cooled, slice the bars into 12 evenly sized portions and enjoy.