Some simple immune suppressed friendly recipes I cook at home.

Most of these recipes are made up and so quantities are estimates – please feel free to adapt and please post your efforts and tag #nwcie if you give them a go!

Note: While these recipes are cooked following the guidance I have been given on what it is safe to eat when immune suppressed they have not been checked by a dietician. If the advice you have been given differs from anything here please follow the advice of your team.


Chicken noodle broth (feeds 2) – 25 mins

chicken broth


  • Chicken breasts
  • Vegetable stock
  • 1/2 onion
  • 1/2 pepper
  • Egg noodles
  • Peas
  • Mange tout
  • Red chilli
  • Lemon
  • Basil
  • Mint


  • Poach 2 chicken breasts in a pan of veg stock, I prefer the gel stocks as they have the most flavour, for 15 minutes or until cooked through
  • Take out chicken breasts and leave to rest
  • Add 1/2 thinly sliced rinsed onion and 1/2 a rinsed then thinly sliced pepper to the stock, simmer for 2 mins
  • Add dried egg noodles (2 blocks is normally enough). Cook for 5 further minutes
  • Add 2 handfuls of frozen peas, a handful of rinsed mange tout or any green beans you have, 1 rinsed red chilli chopped (vary to your own taste) and simmer for 2 more mins
  • Re add chicken breasts sliced and a squeeze of lemon
  • Serve with a twist of pepper and thinly chopped basil and mint sprinkled on top

Baked bolognese stuffed pasta

stuffed bol pastaIngredients

  • large dried pasta shells
  • Bolognese – I tend to make this in bulk and freeze in 2 person portions…rough recipe:
  • 1 onion, soften in a glug of oil
  • 2 cloves of garlic, add
  • 500g mince, brown
  • good squeeze of tomato purée, cook out
  • 1/2 glass of red wine, bring to a simmer
  • 1 tin chopped tomato’s, add
  • Glug of L&P sauce, add
  • Dried mixed herbs, generous sprinkle
  • Squeeze of ketchup
  • Simmer for an hour…
  • Extra tinned tomato’s
  • Parmesan


  • Pre heat oven to 180 degrees Celsius
  • smear some tomato juice, from the tin, over the bottom of a oven dish/tin
  • Fill each pasta shell with a teaspoons worth of bolognese sauce
  • Line up in oven dish facing upwards
  • Add tinned tomato’s, seasoning and 1/2 glass of water into dish and on top of shells
  • Seal dish with lid or tin foil
  • Bake for around 40 mins, shaking dish gently a couple of times
  • Take out of oven, uncover and grate over parmesan
  • Return to oven under grill for 5 minutes
  • Dish up and eat. Have bread to mop up additional sauce.

Sweetcorn Fritters – 1 personfritter.jpg


  • 100g sweetcorn
  • 1 spring onion, chopped
  • 1 egg
  • 10ml milk
  • 40g plain flour
  • 50f self raising flour
  • salt
  • pepper


  • Mix all ingredients together
  • Heat a small amount of oil/butter in a frying pan
  • Add heaped spoonful’s of batter to the pan (they spread so leave a bit of space between each
  • Cook for 3 minutes, turn and fry for a further 2 minutes
  • Take out of pan, let cook for a minute, serve

Enjoy with:

  • Chilli mango chutney – mix mango chutney and 1/4 chopped chilli
  • Bacon
  • Yogurt with chopped mint

Bye Cancer (or other significant event) pie – Turkey, Ham and Leek. 1 hour

Adapted from an original recipe by Gizzie Erskine

bye cancer pie


  • 2 leeks
  • Butter
  • Plain flour
  • Milk
  • Gravy
  • Parmasan
  • Turkey
  • Ham
  • Parsley
  • Lemon
  • Nutmeg
  • Puff pastry


  • Heat oven to 220 degrees centigrade
  • Chop and fry two leeks in butter
  • Make a roux with 30g butter/30g flour
  • Whisk together with 200ml milk and 300ml Turkey gravy or chicken stock
  • Cook at a summer for 5 minutes until thickened
  • Add a handful of grated Parmesan cheese (sounds crazy but adds roundness and umami), 4tbsp chopped parsley, the zest and juice 1/2 lemon, a grating of nutmeg and seasoning.
  • Mix with the leeks 300g and chopped leftover turkey/chicken and 250g leftover ham
  • Let cool.
  • Add to a pie dish
  • Roll out puff pastry, cut out a pastry top for your dish (just bigger than)
  • Use the rest of the pastry to cut out the spelling of any message you want on your pie
  • Put top on dish and press down with fork at the edge
  • Using milk as glue place your message and any other decoration on the pie
  • Brush whole top with milk or a whisked egg
  • Prick a couple of small holes to let the air escape when cooking
  • Put in the over for 25/35 mins until pastry is cooked through
  • Enjoy with mash/green beans/baked beans/champagne/whatever and whoever you want!

Fresh tomato and basil pasta (feeds 2) – 15 minstomato pasta


  • Vegetable stock
  • Pasta
  • Tomatos
  • Basil
  • Lemon
  • Olive oil
  • Balsamic glaze


  • Cook 2 1/2 mugs full of pasta in vegetable stock (I find small paste picks up the most flavour) until al dente
  • While the pasta cooks chop a variety of tomatoes (rinsed first) – vary how you chop each and mushing some. Enough to fill about a 1 mug
  • Drain pasta leaving a small amount of stock in bottom
  • Add tomatoes to pasta with a glug of good olive oil, a squeeze of lemon, a few twists of pepper and a drizzle of balsamic vinegar glaze and mix
  • Chop a good handle of basil (regular or purple) and add to the pan, stir and serve

One pan leftover sausage pasta (feeds 2) – 15 minssausage pasta


  • Pasta
  • Frozen peas
  • Sausages (pre cooked)
  • Creme fresh
  • Mustard – wholegrain/Dijon


  • Cook 2 1/2 mugs full of pasta in boiling water until al dente
  • Add 3/4 of a mug of frozen peas and cook until the water comes back to the boil
  • Drain but leave a small amount of water in the pan still
  • Chop 2 cold cooked sausages into small pieces and add to the pasta
  • Add 2 tablespoons of crème fresh, a heaped teaspoon of wholegrain mustard and 1/2 a teaspoon of Dijon mustard
  • Turn heat on again high and stir together for a minute
  • Serve with a twist of black pepper

Leftover roast chicken oven stew (feeds 4) – 1 hour

(A perfect way to use up some of the chicken inevitably left for a roast, or you can use chicken breast or boneless thighs)

tomato stew


  • Cooked chicken stripped from carcass
  • 1 onion, cut into 8 pieces
  • 1 red, orange or yellow pepper, chopped into chunks
  • a small handful of black pitted olives
  • 1 tin of tomatoes
  • 8/10 whole cherry/plum tomatoes, pricked once
  • 1 tablespoon paprika
  • A splash of balsamic


  •  Using a roasting tin add all the ingredients together and stir (you can chuck in any other roast leftovers too, carrots/roast potatoes etc, chopped to a chunky dice
  • Put in an oven at 160 degrees centigrade for 50 mins. If it ever looks too thick just add a small amount of water and stir through
  • Serve. Ideal with couscous (giant or regular, pearl barley or even just mopped up with chunky bread

Halloumi and hummus brioche roll – 5 mins

hulloimi burger


  • Halloumi
  • Brioche roll
  • Hummus
  • Sweet chilli sauce
  • Lemon
  • Rocket


  • Slice and cook in a small amount of oil 4 pieces of halloumi
  • Load a brioche roll with hummus, sweet chilli sauce, a squeeze of lemon, washed rocket
  • Add halloumi
  • Eat in front of the TV at the weekend

Rosemary sausage tray bake (serves 3) – 40 mins


  • New potatoes
  • Rosemary
  • Sausages


  • Chop 15/20 new potatoes and add to a roasting tray with a drizzle of  olive oil and 3/4 sprigs of rosemary and 3 cloves of garlic
  • Put in the oven at 160 degrees centigrade for 15 minutes
  • Remove from the oven, shake and lay 6 sausages on top of the potatoes
  • Season with salt and pepper
  • Turn oven up to 180 and return to the oven for a further 20/25 minutes (depending on thickness of sausages
  • Serve with crushed minted peas
    • Boil frozen peas
    • Add chopped mint and a nob of butter
    • Mash with a potato masher until well crushed
    • Sprinkle with sea salt and add a twist of black pepper

Pepper pork tenderloin (serves 3) – 30 mins

Pepper pork loin


  • Pork tenderloin
  • Peppers
  • 1/2 onion
  • Garlic
  • White wine vinegar
  • Honey
  • New potatoes


  • Pre heat the oven to 180 degrees centigrade
  • Season the pork with salt and pepper
  • Chop two peppers into slices
  • Slice 1/2 an onion and chop 1 clove of garlic
  • Heat oil and brown the pork evenly in a frying pan
  • Add all to an oven dish with seasoning and a splash of white wine vinegar, a squeeze/spoonful of honey and a splash of water
  • Seal with a lid or tinfoil
  • Cook 20/25 minutes until cooked through, shake a couple of times during cooking to coat all ingredients in the juices
  • Allow to rest for at least 5 minutes before slicing.
  • Slice
  • Serve with crushed new potatoes, seasoned with butter


Mars bar brownies (makes about 12 big brownies) – 40 mins



  • 190g butter, salted
  • 100g milk chocolate
  • 100g dark chocolate
  • 3 eggs (medium)
  • 110g flour
  • 1/2 teaspoon vanilla extract
  • 250g caster sugar
  • 1/2 teaspoon salt
  • 4 mars bars, chopped
  • Caramel sauce


  • Heat oven to 180 degrees centigrade
  • Melt chopped butter and broken chocolate together, either on a bain marie or on a low heat in the microwave
  • While you are doing this mix the eggs, flour, vanilla, sugar and salt in a bowl
  • Once the chocolate is melted add to the second bowl, a little at a time to stop the eggs cooking from the heat
  • Throw in chopped mars bars and mix
  • Put in a lined baking tin, spread evenly, sprinkle a small amount of salt flakes on top (and a drizzle of caramel sauce if you have some)
  • Bake for 25 mins (should be of medium firmness to ensure the eggs are fully cooked – if not cook for a further 5 minutes)
  • Remove from oven, let cool, cut into pieces, EAT

Gingerbread Cake

ginger cakeIngredients:

  • 200g plain flour
  • 4 tsp ground ginger
  • 1 tsp ground cinnamon
  • 100g stem ginger, chopped well
  • 3/4 tsp baking powder
  • 125ml full fat milk
  • 85g black treacle
  • 85g golden syrup
  • 85g dark muscavado sugar
  • 85g salted butter
  • pinch salt
  • 1 egg, lightly beaten
  • 3 tbsp syrup from stem ginger jar


  • Preheat the oven to 160C.
  • Mix the flour and spices into a bowl. Add the chopped stem ginger and toss in the dry ingredients (this shops the pieces sinking to the bottom when you bake).
  • Mix the baking powder with the milk in a separate bowl.
  • Heat the treacle, golden syrup, sugar, salt and butter over a low heat, stirring regularly, until melted.
  • Add this to the flour and mix until smooth. Mix in the egg and then the milk and mix until you have a smooth batter. (Can all be done in a mixer)
  • Pour into a greased and lined rectangular loaf tin (around 800g fits) and bake for 1 hr – covering with foil if it starts to go brown on top
  • Remove from the oven and brush with the ginger syrup to glaze.
  • Leave in the tin for 24hrs for the flavours to develop (optional).
  • Decorate with a drizzle of icing and any sprinkles you want!
  • Eat, with tea in front of the fire

Porridge pimping ideas

Apple and Cinnamon. Stir a teaspoon of cinnamon into porridge, add 1 apple (pre washed) stewed in a small amount of apple juice, sprinkle with a teaspoon on brown sugar

  • Mini eggs and apple (washed)
  • Banana and maple syrup
  • Honey (pasteurised) and strawberry’s (washed)
  • Frozen summer fruits/mango and sesame seeds
  • Freeze dried raspberry’s
  • Apricots and chocolate