All profits from Newman’s Own continue to go to charities, including UK causes, just as Paul wished. With $250m donated so far, they really are the delicious way to give. Available from supermarkets from around £1.55.

Creamy smoked haddock penne

Serves 4
Per serving: 307 kcal, 9.9g fat, 1g saturated fat

Ingredients

• 450g smoked haddock fillet
  
• 150g sugarsnap peas, halved
  
• 300g penne or your favourite pasta shape
  
• 8tbsp Newman’s Own Ranch Dressing
  
• 3tbsp small capers
  
• Zest 1 lemon
  
• Small bunch flat-leaf parsley,
• roughly chopped
  

Method

1. Place fish in a large frying pan, cover with boiling water. Bring to the boil and simmer for 8 minutes. Drain and leave until cool enough to handle. Remove skin and any bones, and flake into large chunks.

2. Meanwhile boil pasta according to pack instructions, adding the peas for the last 2 mins of cooking. Drain, return to the pan, and stir in dressing, capers and lemon zest. Warm through for a minute, remove from the heat.

3. Gently stir in haddock and parsley and serve straight away, or eat cold as a delicious salad.

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Roasted Chicken and Pepper Salad with Ciabatta Croutons

Serves 4
Per serving: 434kcals, 21.2g fat, 3.2g saturated fat

Ingredients

For the salad:

• 3 skinless chicken breasts
  
• 1 each red, yellow and orange peppers, deseeded and roughly sliced
  
• 6tbsp Newman’s Own Italian Dressing, plus extra to serve
  
• 150g green beans
  
• 125g baby leaf spinach
  
• Parmesan shavings, to serve
  

For the croutons:

• ½ ciabatta loaf torn into 2cm chunks
  
• 2tbsp olive oil

Method

1. Heat oven to gas 6 /200C. Place chicken and peppers on a large roasting tray. Drizzle with the dressing and season with salt and pepper. Bake for 25-30 mins, turning the peppers occasionally, until the chicken is cooked through (To check insert a metal skewer into the thickest part of the breast, and press. If the juices run clear, it is cooked). Remove from oven and leave to cool.

2. Meanwhile, bring a pan of water to the boil, add the beans, and boil for 3 mins. Drain and plunge into cold water for a minute. Drain again.

3. Meanwhile, place ciabatta in a large bowl, season well with salt and freshly ground black pepper, then drizzle with the oil. Mix quickly using your hands, then tip onto a baking sheet. Place in the oven for 5 mins, until golden.

4. To serve, toss the spinach and beans with a splash of dressing, then place on serving plates. Slice the chicken and scatter over the leaves with peppers and any cooled pan juices. Sprinkle with Parmesan and croutons and serve.

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Sticky sausage and onion skewers served with a zingy slaw

Makes 6 skewers
Per skewer: 319kcals, 21.9g fat, 5.9g saturated fat

Ingredients

For the skewers:

• 340g pack/12 pork chipolata sausages
  
• 4 small red onions, peeled and cut into wedges
  
• 6tbsp Newman’s Own Sticky BBQ Original Recipe Marinade
  
• 1 lime cut into 6 wedges, to serve
  

For the slaw:

• ½ small white cabbage, finely shredded
  
• 2 medium carrots, peeled and cut into matchsticks
  
• 6 spring onions, finely sliced
  
• 3tbsp olive oil
  
• Juice 1 lime
  
• Pinch paprika or cayenne pepper
  
• 3tbsp toasted pumpkin seeds
  

You will need:

• 6 wooden skewers, soaked in warm water for an hour

Method

1. Preheat oven to Gas 6/200C. Thread each skewer alternately with 3 sausages and 3 onion wedges. Brush liberally with the marinade, place on a tray, cover and leave to marinate in the fridge for up to 2 hours.

2. Place a cooling rack on a large baking tray, place skewers on top and brush with extra marinade. Bake for about 30 mins, turning occasionally, and brushing with remaining marinade until cooked through. Serve each skewer with a lime wedge to squeeze over before eating.

3. Meanwhile mix together the cabbage, carrot, spring onions, oil and lime juice, season with paprika or cayenne, salt and freshly ground black pepper. Leave for at least 15 mins to allow the flavours to mingle. Stir through pumpkin seeds just before serving.