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Some Fay Ripley Recipes

Some Fay Ripley Recipes

Here are a few easy-peasy healthy recipes for you to try out courtesy of actress Fay Ripley.


Mr Hollywood Raspberry Bircher Muesli

I was once a granola-only girl, stubbornly shunning this smooth, creamy, breakfast muesli because I thought it
bircher muesli
was only for Hollywood types with henna tattoos. But once bitten, forever smitten. You only need a small bowlful, as it's packed with goodness and sets the whole family up for a hectic day. The Ripleys are now addicted to this LA morning energy booster.

All you need is:
200g rolled oats
200ml apple juice
80 ml milk
2 apples
125g strawberries
200g raspberry yoghurt
25g roasted hazelnuts (crushed for little ones)

N.B. Nuts have lots of great health benefits but should always be finely chopped for little ones under 5 as they can be a choking hazard. Also it is advised not to feed nuts if there is a history of nut allergies in the family.
All you do is:
1. Mix the oats, apple juice and milk together. Coarsely grate in the apples (skin on) and mix well.
2. Add the strawberries and yoghurt and stir together.
3. Leave covered in the fridge over night.
4. Add a drop of milk in the morning if needed
5. Scatter the roasted hazelnuts (whole or crushed) on top.


No-cook 2 Minute Tomato Pasta Sauce – Garlic Bread and Salad to Serve

Here is a terrific no-cook no-time pasta sauce that gets me out of jail free when all seems lost. Pick any pasta from tortellini to spaghetti – I've chosen penne because the sauce gets trapped in the tubes then bursts in your mouth to give little surprise tomato explosions – a lifesaver special.

All you need is:
400g penne pasta
3 salad onions, roughly chopped
1 garlic clove, peeled and crushed
400g tin of chopped tomatoes
2 tbsp mascarpone
Grated parmesan, to serve
Garlic bread and salad, to serve

All you do is:
1. Cook the pasta as per the pack instructions in plenty of boiling water.
2. Meanwhile, make the sauce. In a food processor, whizz the salad onions, garlic and tinned tomatoes until smooth. Add the mascarpone for just a moment to combine.
3. Drain the pasta and toss with the sauce.
4. Serve immediately with the parmesan, garlic bread and salad.


My Big Fat Greek Shepherd's Pie – served with Kale and Beans

Feta cheese popping through lemony mash over a hearty, rich meat sauce makes this absolutely delicious and great as a shared dinner or lunch.

All you need is:
1 red onion
Splash of olive oil
500 leaned mince lamb
2 tsp oregano
3 garlic cloves, peeled and crushed
1 red pepper, de-seeded and chopped
200ml stock (home-made or low salt if possible)
2 tbsp of tomato purée
50g pitted black olives (kalamata)
For the mash
800g potatoes, peeled and sliced
2 tbsp olive oil
Juice of 1 lemon
30g bunch fresh mint leaves, chopped
120g feta cheese

All you do is:
1. Preheat the oven to 200°C (180°C fan-assisted), gas mark 6.
2. Put the potatoes on to cook for the mash. Place them in a large pan of salted water, bring to the boil and simmer for 20 minutes.
3. Meanwhile, in a large non stick frying pan, fry the onion in the olive oil for 5 minutes. Add the lamb mince, till it browns, for about 5 minutes.
3. Stir in the oregano, garlic and chopped pepper and cook for another 5 minutes.
4. Now add the stock and tomato purée and let it bubble away for 5 minutes more over a high heat.
6. Drop in the olives and scrape everything in to a medium sized oven dish, about 3 litres.
7. Drain the potatoes, mash and then stir through the olive oil, lemon juice, and chopped mint. Crumble in chunks of feta and some seasoning and gently mix together.
8. Fork the mash roughly on top of the mince, place the dish on an oven tray and bake for 35-40 minutes, till golden and bubbling.
9. Serve with lots of green vegetables.

.... and so if you like her recipes then you can buy a Faye Ripley Cookery Book here and also look for other recipes in our Recipe Section.


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