Hallmark Carehomes
5 diabetes recipes you can make at home!

26 August 2022

5 diabetes recipes you can make at home!

There is lots to consider when catering for someone living with diabetes.

With a significant amount of our residents currently living with condition and half the people living with diabetes in the UK currently aged 65 and over, our Chefs have been busy exploring some tasty new recipes with support from Bidfood.

Below we share our top 5 dishes which focus on the management of Type 2 Diabetes you can make at home.

1) Wilted spinach, mushrooms and baked eggs

With only 15 minutes cooking time, this is a great alternative breakfast option!

Ingredients (Serves 10)

Hovis Wholemeal Bread Thick 400g

Sunflower Oil 20ml

Spinach 150g

Greek Style Yogurt 100g

Chestnut Mushrooms 300g

Loose Cherry Tomatoes 300g

Eggs 10

Black Pepper 2g

Method 1. Pre heat the oven to 180° 2. Place your chosen ramekins on an oven proof tray and drizzle with some oil. 3. Make sure the spinach is defrosted and use this to layer the bottom of each ramekin. 4. Slice the mushrooms and place in a pan with a little water and cook until wilted. Place these on top of the spinach to form another layer. 5. Top with yoghurt then quarter the tomatoes and place on top of the yoghurt 6. Gently crack the eggs on top of your ramekin, then finish with a sprinkle of pepper. 7. Bake for 15 minutes or bake for your preference on how you wish the eggs to be cooked.

Top tip: Serve with some lightly toasted bread, the perfect soldier for those dippy eggs…

2) Creamy mushrooms on sourdough toast

This simple, but tasty dish takes only 15 minutes to cook but will have your guests talking about it until lunchtime!

Ingredients (Serves 10)

Sunflower Oil 30ml

Onion 200g

Chestnut Mushrooms 300g

Button Mushrooms 300g

Garlic 20g

Thyme 10g

Lemons 10g

Plant Based Double Cream 200ml

Sourdough Country Loaf 300g

Parsley 10g

Edamame Soya Beans 400g

Method 1. Place 20ml of oil in a pan and heat on the stove. 2. Add the onions and cook until tender. Slice the mushrooms and add to the pan. Continue to cook until it has wilted. 3. Add the garlic, thyme and fold through, zest the lemon and add to the pan. 4. Gently pour in the cream and bring to a simmer, cook until it is a thickened consistency and is piping hot. 5. Toast the sourdough bread. Once toasted place on a plate and ladle your mushroom mixture on top. Chop up the parsley and sprinkle it over the dish. 6. Finally, put the remaining oil in a pan and gently heat. Add the beans to the pan and fry until toasted. Then sprinkle the beans over the dish.

Top tip: Add a zest of lemon into your sauce as it simmers, this will further add some depth to your flavours.

3) Rocket and cherry tomato quiche


You may not think this dish would be wise for a Type 2 Diabetic… but this is not your traditional quiche. On a bread mix base, you still get the exact same look and feel of a quiche, with delicious results.

Ingredients (Serves 10)

Bread Mix 200g

Water 134ml

Cheese 200g

Loose Cherry Tomatoes 100g

Rocket Leaf 150g

Eggs 3

Semi skimmed milk 250ml

Aubergine 200g

Virgin Olive Oil 25ml

Red Peppers 200g

Red Onion 100g

Garlic 20g

Lemon Juice 30ml

Potatoes 800g

Basil 30g

Method 1. Pre heat the oven and line a large flan ring for the quiche. 2. Make the bread as per instructions, then roll it out and place in the inside of the flan ring for your quiche base. 3. Slice tomatoes and place them in. Then sprinkle in cheese and 50g of rocket. 4. Mix the egg and milk together and pour on top. Bake for 30 minutes until set. 5. To make your vegetables to serve alongside your quiche, place the oil in a bowl, dice the aubergine, red pepper and onion into small bite size pieces. Mix in the oil, add the garlic, lemon juice and tear the basil in as well. 6. Place on a roasting tray and cook until tender. 7. Place potatoes in a pan and cover with water, then bring to the boil allowing it to simmer until cooked. 8. Once both are cooked allow to cool slightly then slice the quiche and serve with rocket, potatoes and the roasted vegetables.

Top tip: Serve with rocket, roasted vegetables and potatoes. This will elevate your whole offering and make a great accompaniment to your quiche.

4) Peruvian roasted chicken and Mediterranean cous cous

Enjoy a taste of the Mediterranean with this healthy and mouth-watering dish that takes 30 minutes to make.

Ingredients (Serves 10)

Chicken Breast Fillets 5

Sunflower Oil 40ml

Garlic 20g

Lemons 2

Black Pepper 2g

Cumin 10g

Oregano 5g

Paprika 10g

Aubergine 400g

Courgette 400g

Red Peppers 400g

Red Onion 400g

Chickpeas 50g

Lemon Juice 10ml

Hard Cheese 50g

Virgin Olive Oil 50ml

Basil 100g

Cous Cous 400g


  1. Pre heat the oven to 180° and prep the vegetables. 2. Place chicken in a bowl with 20ml of oil, 10g of garlic, the zest and juice of the lemon, 1g of black pepper, cumin, oregano, paprika and rub together and allow to marinate. (overnight if possible) 3. Then place on a baking tray and roast until reaching temperature and allow to rest. 4. Place the aubergine, courgette, peppers and red onion in a bowl and mix with the remaining 20ml of oil and mix well. Place the vegetables on an oven proof tray and roast until tender. 5. Place chickpeas on a tray and roast in the oven for 15 minutes then allow to cool, once cooled place in blender and blitz with lemon juice, parmesan, basil and olive oil. 6. Place the cous cous in a bowl and soak as per instructions. Using a fork fluff the cous cous up and then mix the cooked Mediterranean vegetables through it. 7. Slice the chicken and place on top of your cous cous, then drizzle over the pesto.

Top tip: Why not serve this dish outside if it’s a nice day. You could even add some Mediterranean music to offer something a little different.

 5) Silky chocolate mousse

Crafted by Tofu, this evening treat has a rich yet smooth taste.

Ingredients (Serves 10)

Orange 1

Oat Milk 150ml

Cocoa Powder 50g

Clear Honey 100g

Vanilla Extract 70ml

Dark chocolate 150g

Tofu 1000g

Raspberries 300g

Method 1. Juice and zest the orange and place in a pan along with all ingredients and bring to the simmer. 2. Allow your mixture to cool slightly. 3. In a blitzer, blend the tofu and then gradually add the liquid to create one mix. 4. Place the mixture in a large bowl then set your mixture in the fridge. Once your mixture is set, add some fresh raspberries for decoration and then serve.

Top tip: Serve with a bowl of raspberries, blueberries, or strawberries and allow your guests to choose their topping.

We hope you found the above recipes useful. For further support and advice, you can read Bidfood’s Catering For Diabetes guide here.

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