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Healthy, Happy Meals By Sun-Maid and Cathryn Dresser


Great British Bake Off contestant and mummy baker, Cathryn Dresser, together with Sun-Maid California Raisins has created three delicious recipes that’ll feed the family with ease.

Experience culinary flavours from around the world with these timeless dishes that are healthy, quick and easy.

The recipes include one of Cathryn’s absolute favourites, a Waldorf Salad. The fresh flavours make for a perfect light lunch and as an added bonus; the meal is full of good dietary fibre. Result!

For a dinner party dish, you’ll be ‘hostess with the mostess’ with Cathryn’s delicious raisin and rice pilaf. This humble dish is a blend of both sweet and savoury flavours with a regal past, once served at banquets for Alexander the Great.

Finally, for when you’re looking to sneak your five-a-day into the kids’ diets with ease, Cathryn’s vegetable tagine is jam-packed with flavourful vegetables, and is as hearty as it is healthy.



Waldorf Salad


2 crunchy eating apples – red-skinned if possible

2 stalks crisp celery

60g walnuts

60g Sun-Maid California raisins

4 tbsp mayonnaise

1 tbsp lemon juice

  • Core and dice the apples into 1 cm pieces, but leave the skin on to provide a bit of colour
  • Toss the apple pieces in the lemon juice to stop them discolouring
  • Toast the walnuts in a roasting dish under the grill for ten minutes or so
  • Chop the celery into chunks, roughly the same size as the apple pieces, then halve the toasted walnuts
  • Toss everything together with the raisins and mayonnaise and season well with salt and pepper


To watch the video, please visit:



Rice and Raisin Pilaf


12 dried apricot halves

15g butter

1 medium onion – chopped

175g long grain white rice

¼ tsp ground cardamom

Salt and pepper to taste

600ml vegetable stock

75g Sun-Maid California raisins

40g slivered almonds – toasted

Handful of fresh coriander and/or parsley to serve

  • Cut the apricots into small slivers. Melt the butter in a large non-stick saucepan over a medium heat
  • Add the onion, rice, cardamom, salt and pepper, and sauté for about eight minutes or until the rice is toasted
  • Stir in the stock, raisins, almonds and apricots and bring to the boil. Reduce the heat to medium-low. Cover and simmer for about 25 minutes or until the stock is completely absorbed
  • Remove from the heat and leave to stand for five minutes. Fluff with a fork, season well, then serve garnished with fresh herbs


To watch the video, please visit:







Vegetable Tagine


2 tbsp olive oil

2 large onions – chopped

½ tsp ground cinnamon

½ tsp coriander

½ tsp cumin

2 large courgettes – cut into chunks

2 large tomatoes – chopped

1 x 400g can chickpeas – rinsed and drained

4 tbsp Sun-Maid California raisins

425ml vegetable stock

300g frozen peas

A handful of fresh chopped coriander to serve


  • Heat the oil in a pan, then fry the onions for five minutes until soft
  • Stir in the spices then add the courgettes, tomatoes, chickpeas, raisins and stock. Bring to the boil. Cover and simmer for ten minutes
  • Stir in the peas and cook for a further five minutes
  • Sprinkle with coriander and serve

To watch the video, please visit:


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