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CranachanCranachan is a traditional Scottish dessert. It was originally a celebration of harvest, made following the raspberry harvest in June. The dessert of cream and fresh seasonal raspberries is bolstered by Scottish oats and whisky. It has been called 'the uncontested king of Scottish dessert'. I couldn't get raspberries so used mixed berries which works equally well
Its a Scottish version of a trifle really.I've made 3 different versions of this well loved dessert. 1st with whisky, the 2nd with Pink Gin and for the bairns I used raspberry jam. Its so easy to do and so versatile. Why not have a try at this and let us know how you got on in the comments below We love to hear your feedback xSpicy Honey Chicken (ninja foodi, instapot, pressure king pro, electric pressure cooker)This Spicy Honey Chicken dish is a slightly new one for us. I made it in my ninja foodi but you could do it in any electric pressure cooker or on the stove. It's sweet but spicy flavour was ideal for us but if you have young kids you may want to cut back slightly on the sriracha (hot sauce). Thrice Baked Cheesy PotatoesThis is one of those recipes that grew and grew. I started off with just the classic baked potato with a cheese and onion topping but, I had no onions so swapped for leeks and then found some bacon and slithers of chorizo that needed using up. This really is one of those recipes that you can add to if you want. Why thrice baked? Because it adds a depth of flavour that you just don't get by pinging it in the microwave. I started off baking them in the slow cooker as the oven was full at the time ( I have no microwave so not an option anyway), I then crisped them in the oven, then filled them and toasted them for the final bake. You could skip some of these steps if you want, and go straight into the microwave then fill but honestly, you are missing the creamy depth of flavour that the SC and oven lends to this dish. The potatoes weren't deep enough to cut in half so I just trimmed off the tops which I then used for wedges for lunch the next day. Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x Bailey’s Hot Chocolate PuddingIn an earlier recipe I took a walk down memory lane and made a hot chocolate pudding that my Mum used to make for us as children but as I was eating it I thought "this would be lovely as a mocha which led my thoughts to coffee and cream then to whisky and cream and boom-Baileys!" And so an adult version was born.Its still quick and easy to make with a great chocolaty taste but has a little kick too. Perfect for a little indulgence.
Why not have a try and let us know how you got on in the comments below. We love to hear your feedback xHot Chocolate PuddingReminiscent of times gone by when my Mum used to make this for us as children. Its quick,easy and cheap so fits in with our ethos. Using store cupboard basics it can be whisked up in no time and added to as you prefer. This is a great one for the children to make and decorate as their imagination dictates, adding marshmallows, grated chocolate, smarties, sprinkles or chopped nuts as I have. Why not have a try and let us know how you got on in the comments below. We love to hear your feedback xCoq Au VinCoq au vin is basically a Chicken stew ( sounds Posh doesn't it?) It's a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, but there are many variations depending on regions etc and as this is FYF I used what I had in, which was a cheap red wine,bacon and onions. The alcohol is burned off so its fine to serve to the Children but you could just leave it out altogether or use beef broth if you prefer. Im not keen on using wine in dishes as I find it too tart but by adding a little sugar this combats that. I also bulked it out with extra veg to make it a more complete dish, but you can leave that out too and tailor it to your families tastes. Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x Irn Bru Glazed GammonIrn Bru Glazed Gammon for dinner tonight. The fizzy ginger (juice or pop if from outside Scotland) is our other National drink 😀 so its only right we use it in our cooking! It tenderizes the meat whilst the citrus taste makes a lovely glaze that cuts through the saltiness of the gammon and lends just enough sweetness to the meat.
Easy dinners are a must when you have a busy life and using the Slow Cooker is a great way to ensure this, as you are letting it do the work. Minimal ingredients also keep the workload light as well as the cost, so its a win win. This recipe is great for a Sunday dinner, a midweek dinner or for lunches and the leftovers can be used to add to soups,pasta or pies. Its versatile too as you can swap out the fizzy juice for any that you prefer-cola or ginger beer are favourites with many. Or just use water if you prefer. Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x trifleWho doesn't love trifle? Not me that's for sure