Butter bean, mushroom & bacon pot pies

 Top these mushroom, bacon, kale and tarragon pies with butter bean smash to make a healthy main meal that's big on flavour but light on calories.

Ingredients

    3 tbsp rapeseed oil

    2 red onions, thinly sliced

    500g mushrooms, thickly sliced

    70g smoked streaky bacon, sliced into thin strips

    2 tbsp plain flour

    500ml low-salt vegetable stock

    250g kale, roughly sliced

    3 tsp wholegrain mustard

    2 tbsp reduced-fat crème fraîche

    1 tbsp finely chopped tarragon

    1 lemon, zested and juiced

    2 x 400g cans butter beans, drained and rinsed

Method

    STEP 1

    Heat 2 tbsp of the oil in a saucepan or large flameproof casserole dish. Fry the onions for 10 mins until soft, then add the mushrooms and bacon and fry for another 5 mins until golden. Stir in the flour and cook for 2 mins more. Gradually pour in the stock, then bring to the boil and bubble for 2 mins. Add the kale and cook for another 5 mins, then stir in the mustard, crème fraîche, half the tarragon and the lemon juice. Spoon the mushroom mixture into four small baking dishes.

    STEP 2

    Heat the oven to 180C/160C fan/gas 4. Put the butter beans in a food processor with the remaining oil and tarragon and the lemon zest. Blitz until chunky, adding 2-3 tbsp water to loosen if needed.

    STEP 3

    Spoon the butter bean mixture over the filling, smoothing with the back of a spoon. Bake for 20-25 mins until golden. Leave to cool slightly, then serve.

By Esther Clark

Italian borlotti bean, pumpkin & farro soup

 Warm up on chilly evenings with this hearty, healthy bean & pumpkin soup. Serve this low-calorie meal with a chunk of fresh bread for dunking.

Ingredients

    4 tbsp extra virgin olive oil, plus extra to serve

    1 onion, finely chopped

    1 celery stick, cut into chunks

    750g pumpkin or squash, peeled, deseeded and cut into small chunks

    1 carrot, peeled and cut into chunks

    3 garlic cloves, chopped

    3 tbsp tomato purée

    1.2l chicken stock or vegetable stock

    75g farro or mixed grains (such as barley or spelt)

    50-80g parmesan rinds or vegetarian alternative (optional), plus a few shavings to serve

    400g can borlotti beans, drained

    2 handfuls baby spinach

    2 tbsp chopped parsley or 8 whole sage leaves

Method

    STEP 1

    Heat the oil in a heavy-bottomed saucepan. Add the onion, celery, pumpkin or squash and carrot and cook until the vegetables have some colour. Add a splash of water and some seasoning, then cover the pan and let the vegetables cook over a very low heat for 5 mins.

    STEP 2

    Add the garlic and cook for another couple of mins, then add the tomato purée, stock, mixed grains, parmesan rinds, if using, and some seasoning. Simmer for about 15 mins (or until the grains are cooked), adding the beans for the final 5 mins. In the last few mins, add the spinach, then taste for seasoning.

    STEP 3

    If you want to use sage, fry the leaves whole in a little olive oil before adding to the soup. If you prefer to use parsley, you can just add it directly to the soup. Serve with shavings of parmesan and a drizzle of extra virgin olive oil on top of each bowlful. Remove the parmesan rinds and serve.

By Diana Henry

Leek, pea & watercress soup

 Pack in the goodness with this vibrant green soup, packed with leeks, peas and watercress. It's tasty and healthy too, both low in calories and fat.

Ingredients

    1tbsp olive oil, plus a drizzle to serve

    2 leeks, finely sliced

    4 small garlic cloves, crushed

    hot veg stock

    80g watercress

    400g frozen peas

    1/2 lemon, zested and juiced

    parsley, finely chopped

    1 tbsp crème fraîche or dairy-free crème fraîche

    crusty bread, to serve (optional)

Method

    STEP 1

    Heat the oil in a large saucepan over a medium heat. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent.

    STEP 2

    Pour in the hot stock and simmer for 5-10 mins. Stir through the watercress, reserving a few leaves for garnish, then the peas, and cook for 5 mins until wilted. Use a hand blender or processor and whizz until smooth. Stir through the lemon juice and zest, then season to taste. Stir through half the parsley. Ladle into bowls and top with the remaining parsley, reserved watercress and a drizzle of olive oil. Swirl through some crème fraîche, then serve with crusty bread, if you like.

By Megan Bassett

Spiced lentil & butternut squash soup

 Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. It's healthy and low in fat.

Ingredients

    2 tbsp olive oil

    2 onions, finely chopped

    2 garlic cloves, crushed

    ¼ tsp hot chilli powder

    1 tbsp ras el hanout

    1 butternut squash, peeled and cut into 2cm pieces

    100g red lentils

    1l hot vegetable stock

    1 small bunch coriander, leaves chopped, plus extra to serve

    dukkah (see tip) and natural yogurt, to serve

Method

    STEP 1

    Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.

    STEP 2

    Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.

    STEP 3

    Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.

By Esther Clark

Steak lettuce cups

 Rustle up these easy steak canapés to serve at a party. With two sauces to accompany them, they're delicious and healthy too.

Ingredients

    200g fillet steak, excess fat trimmed

    4 Baby Gem lettuces

    ½ tbsp cold pressed rapeseed oil

For the chimichurri

    1 tbsp chopped parsley

    ½ tbsp cold pressed rapeseed oil

    1 small garlic clove, crushed

    1 tsp red wine vinegar

    pinch of dried oregano

For the chilli & lime sauce

    ¼ red chilli, finely chopped

    1 lime, zested and juiced

    ½ tsp fish sauce

    1 tsp groundnut oil

    pinch of sugar

Method

    STEP 1

    Take the steak out of the fridge 30 mins ahead of frying it. Mix the chimichurri ingredients with 1 tbsp water, season and set aside. Mix the ingredients for the chilli & lime sauce and set aside. Separate the Baby Gem lettuces so you have 20 leaves (‘cups’).

    STEP 2

    Heat a non-stick frying pan over a medium-high heat. Coat the steak in the oil, season, then fry for 2-3 mins on each side. Set aside for 10 mins, then cut into 20 slices. Place a steak strip on each cup. To serve, top half with the chimichurri and half with the chilli & lime sauce.

By Sophie Godwin

Curried parsnip soup shots

 Treat dinner guests to healthy, spiced soup shots – they make great canapés. The crispy kale version is vegan while meat eaters can opt for a prosciutto topping.

Ingredients

    1 tbsp cold pressed rapeseed oil

    1 onion, chopped

    ½ tbsp garam masala or curry powder

    1 garlic clove, grated

    small piece ginger, grated

    4 parsnips, peeled and sliced

    600ml low-sodium veg stock

For the crispy kale topping

    50g kale, torn into small pieces

    ½ tbsp cold pressed rapeseed oil

    ¼-½ tsp chilli powder

For the crispy prosciutto topping

    1 slice prosciutto

Method

    STEP 1

    Heat oven to 180C/160C/gas 4. For the kale topping, massage the kale with the oil, chilli powder and a pinch of salt and pepper, then spread out on a baking tray. Roast for 8 mins until crisp, checking halfway through.

    STEP 2

    Heat the oil in a saucepan over a medium heat. Add the onion and fry until soft and lightly coloured, then add the garam masala (or curry powder), garlic and ginger. Cook for 1 min, then tip in the parsnips and stock. Bring to the boil, then simmer for 15 mins until the parsnip is completely soft. Blitz, adding enough water to get to your desired thickness, and season to taste.

    STEP 3

    To make the crispy prosciutto topping, put the prosciutto slice in a dry non-stick frying pan over a medium-high heat. Use a fish slice to keep it flat and fry for a couple of mins until crisp. Set aside to cool, then break into six pieces.

    STEP 4

    Divide the soup between 12 shot glasses. Top half with the roasted kale and the other half with the prosciutto.

By Sophie Godwin

Turkey cobb salad

 Enjoy this turkey cobb salad as a healthy party platter to use up Christmas leftovers. It's full of vibrant flavours like pancetta, avocado, eggs, chicory and tomatoes.

Ingredients

    6 large eggs

    50g (about 7) thin slices pancetta

    50ml rapeseed oil

    3 tbsp cider vinegar

    1/2 tbsp Dijon mustard

    1 tbsp finely chopped parsley

    1 small garlic clove, finely grated

    500g cooked turkey breast, sliced

    3 heads of mixed chicory, leaves separated

    2 medium avocados, peeled, stoned and sliced

    4 medium tomatoes, quartered

    2 tbsp mixed seeds

Method

    STEP 1

    Cook the eggs in a large pan of boiling water for 8 mins. Drain, transfer to a bowl of cold water and leave to cool.

    STEP 2

    Heat the grill to high. Put the pancetta on a baking sheet lined with foil and grill for 3-4 mins, or until crisp. Pat with kitchen paper to remove any excess oil and leave to cool.

    STEP 3

    Whisk the oil, vinegar, mustard, parsley and garlic together. Peel and halve the eggs.

    STEP 4

    Arrange the turkey, chicory, avocado, tomatoes, pancetta and eggs on a large platter. Drizzle over the dressing, season and serve with the seeds on the side for sprinkling over.

TURKEY COBB CLUB

Chop any leftover eggs from the turkey cobb salad and mix with mayonnaise and any leftover dressing. Slice and use any remaining leftover salad ingredients and the egg mayo mixture in a triple-decker sandwich on lightly toasted bread.

By Esther Clark

Moroccan turkey salad

 Use up abundant roast meat in a healthy salad with aubergine, tomatoes, pomegranate and mint.

Ingredients

    2 pitta breads

    2 tbsp olive oil

    1 diced aubergine

    1 tbsp harissa

    250g halved cherry tomato

    500g shredded leftover turkey breast

    100g rocket

    seeds 1 pomegranate or 110g tub pomegranate seeds

    a few mint leaves

Method

    STEP 1

    Tear the pitta into pieces and fry in the olive oil until crisp. Tip into a bowl, then fry the aubergine for 10 mins until soft. Add to the pitta with the harissa, tomatoes, turkey and rocket. Toss well. Scatter over pomegranate seeds and mint leaves.

By team

Tomato & pasta soup

 Make our simple, budget-friendly tomato, pasta and chickpea soup in just 30 minutes. This easy, vegetarian family meal is healthy and even low fat.

Ingredients

    2 tbsp olive oil

    1 onion, chopped

    2 celery sticks, chopped

    2 garlic cloves, crushed

    1 tbsp tomato purée

    400g can chopped tomatoes

    400g can chickpeas

    150g orzo or other small pasta shapes

    700ml vegetable stock

    2 tbsp basil pesto

    crusty bread, to serve

Method

    STEP 1

    Heat 1 tbsp olive oil in a large saucepan. Add the onion and celery and fry for 10-15 mins, or until starting to soften, then add the garlic and cook for 1 min more. Stir in all the other ingredients, except for the pesto and remaining oil, and bring to the boil.

    STEP 2

    Reduce the heat and leave to simmer for 6-8 mins, or until the pasta is tender. Season to taste, then ladle into bowls.

    STEP 3

    Stir the remaining oil with the pesto, then drizzle over the soup. Serve with chunks of crusty bread.

By Miriam Nice

Carrot pilaf with coriander chutney

 Try this healthy pilaf filled for an easy midweek meal. With cashew nuts, veg and spices, it's not only tasty but budget-friendly too. Top with coriander chutney.

Ingredients

    2 tbsp rapeseed oil

    1 large onion, finely sliced

    2 tbsp grated ginger

    2 green chillies, sliced

    2 garlic cloves, crushed

    2 tsp coriander seeds, crushed

    4 cardamom pods, bruised

    ½ cinnamon stick

    1 tbsp garam masala

    400g carrots, (3-4 carrots) peeled, ½ coarsely grated, ½ sliced on an angle

    300g basmati rice, rinsed well

    600ml hot vegetable stock

    large bunch of coriander, finely chopped (stalks included)

    60g cashews, toasted and chopped

Method

    STEP 1

    Heat the oil in a large pan that has a tight-fitting lid. Fry the onions with a pinch of salt over a medium heat for 10-15 mins until golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper, leaving the oil in the pan.

    STEP 2

    Add half the ginger, half the chilli, all the garlic, spices, and both types of carrots to the pan, and fry for 6-8 mins until the carrot slices are starting to turn golden. Add the rice, stir briefly, then add the stock, a handful of the coriander, a good pinch of salt and grinding of black pepper. Bring to a simmer, and as soon as it starts to boil, turn the heat down to low, cover with a lid and leave to cook for 12-15 mins.

    STEP 3

    Meanwhile, put the remaining ginger and green chilli, most of the cashews and most of the remaining coriander in a small blender with 50ml water. Blend until smooth, adding another 2-3 tbsp water, if needed, to make a spoonable sauce.

    STEP 4

    When all the liquid has been absorbed into the pilaf and the rice is tender, fluff up the grains with a fork. Spoon over the coriander chutney, and sprinkle with the fried onions, reserved coriander and remaining cashews to serve.

By Anna Glover

Root veg lentil bowl with herb pistou

 Give your leftover Christmas veg a healthy makeover with this meal in a bowl. Packed with lentils, spinach and herbs, it's filling and flavourful. Try it with carrots or parsnips.

Ingredients

    600g leftover root veg (carrots and parsnips work well)

    1 tbsp rose harissa

    3 tbsp rapeseed oil

    150g baby spinach

    ½ small bunch of coriander

    ½ small bunch of mint

    1 small garlic clove

    30g mixed nuts, toasted and cooled

    1 lemon, zested and juiced

    cooked puy lentils (or 2 x 250g pouches)

Method

    STEP 1

    Heat the oven to 200C/180C fan/gas 6. Slice the carrots into chunks, or halve lengthways if they are small, and quarter the parsnips lengthways. Toss with the harissa and ½ tbsp oil and season. Tip onto a baking tray and roast for 40-45 mins or until tender. Toss the spinach and 1 tbsp of water through for the last 5 mins to wilt.

    STEP 2

    Blitz the remaining oil, the coriander, mint, garlic and nuts in a food processor until smooth – add 1 tbsp water if needed. Season and stir in the lemon zest and juice.

    STEP 3

    Warm the lentils through in the microwave or in a pan with a few tablespoons of water, then toss with the roots and spinach. Spoon into bowls and top with the herb pistou.

By Esther Clark

Sesame parsnip & wild rice tabbouleh

 Get your fill of tasty veggies with our easy vegan parsnip & wild rice tabbouleh. Our simple winter salad is full of flavour, filling and 2 of your 5-a-day.

Ingredients

    500g (5 medium) parsnips, peeled and cut into thumb-sized pieces

    2 ½ tbsp cold pressed rapeseed oil

    1 tsp ground turmeric

    2 tsp ground coriander

    2 tbsp sesame seeds

    130g wild rice

    2 red onions, sliced

    2 tbsp white wine vinegar

    3 tbsp tahini

    1 small pack mint, leaves roughly chopped

    1 small pack coriander, roughly chopped

    2 tbsp pomegranate seeds

Method

    STEP 1

    Heat oven to 200C/180C fan/gas 6. Toss the parsnips in 1½ tbsp of the oil, the turmeric, coriander and some seasoning, then sprinkle over the sesame seeds so each piece is well coated. Roast in the oven for 30 mins until tender.

    STEP 2

    Meanwhile, cook the wild rice following pack instructions. Heat the remaining 1 tbsp oil in a separate pan, then add the sliced onion with 3 tbsp water. Cook for 10-15 mins, stirring occasionally until completely soft. Turn up the heat, add 1 tbsp of the vinegar and cook for a few mins until bright pink.

    STEP 3

    Whisk the tahini with the remaining vinegar and enough warm water to make a creamy dressing. Season to taste.

    STEP 4

    Drain the wild rice, then mix through the onions and ¾ of the chopped herbs. Distribute between three plates, then top with the sesame parsnips, pomegranate seeds and the remaining herbs. Serve with the tahini dressing drizzled over.

By Sophie Godwin

Healthy lasagne

 Enjoy our lighter version of the family classic – lasagne. It has bags of flavour, but comes in at under 500 calories a portion, as well as packing in four of your five-a-day.

Ingredients

    1 tbsp olive oil

    1 large onion (250g), finely chopped

    320g carrots, finely chopped

    2 celery sticks (140g), finely chopped

    2 bay leaves

    500g 5% beef mince

    3 large garlic cloves, finely grated

    400g can chopped tomatoes

    2 tbsp tomato purée

    1½ tsp vegetable bouillon powder

    400ml semi-skimmed milk

    30g wholemeal flour

    generous pinch of nutmeg

    6 sheets wholemeal lasagne (125g)

    25g finely grated parmesan

Method

    STEP 1

    Heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium heat and fry the onion, carrots, celery and one of the bay leaves for 8-10 mins until the veg softens and is starting to turn golden. Add the mince and garlic, and stir-fry until the beef browns, about 5 mins. Tip in the tomatoes and a canful of water, the tomato purée and bouillon, bring to the boil, then cover and simmer for 20 mins, removing the lid after 10 mins to reduce the mixture slightly.

    STEP 2

    Meanwhile, pour the milk into a medium pan with the flour and whisk over a low heat until the mixture is lump-free. Add the second bay leaf and a good pinch of nutmeg, and continue to cook, whisking, for 8-10 mins until thick.

    STEP 3

    Remove the bay from the mince and white sauce, and discard. Spoon a third of the mince into the base of a 19 x 24cm baking dish and top with two lasagne sheets. Spoon over half of the remaining mince, then top with two more lasagne sheets, the rest of the mince and the remaining lasagne sheets. Spoon over the white sauce and sprinkle with the cheese. Bake for 40 mins until bubbling and golden.

By Sara Buenfeld

Pork stew

 This healthy pork and apple stew has herby dumplings that soak up all the flavours of cider and mustard, and it's 3 of your 5-a-day.

Ingredients

For the stew

    1 tbsp rapeseed oil

    2 onions, halved and sliced

    3 celery sticks, thickly sliced

    2 bay leaves

    1 tbsp picked thyme leaves

    500g lean pork fillet, cut into large chunks

    2 tsp English mustard powder

    4 large garlic cloves, grated

    2 tbsp spelt flour

    4 tbsp cider vinegar

    800ml bouillon or chicken stock

    1 Granny Smith apple, peeled, cored and cut into chunks

    2 leeks, thickly sliced

    4 carrots, cut into chunks

For the dumplings

    140g spelt flour

    1 tsp baking powder

    1 tsp English mustard powder

    2 tbsp finely chopped flat-leaf parsley

    1 tbsp picked thyme leaves, plus a few sprigs to garnish

    2 tbsp bio yogurt

    2 tbsp rapeseed oil

Method

    STEP 1

    Heat 1 tbsp of the oil in a flameproof and ovenproof dish. Add the onions, celery, bay and thyme, and fry for about 8 mins until softened. Add the pork and cook for a few mins until it changes colour, but it doesn’t need to brown as you don’t want to overcook it.

    STEP 2

    Stir in the mustard powder, garlic, flour and vinegar, then pour in the bouillon, stirring to prevent any lumps forming.

    STEP 3

    Add the apple, leeks and carrots, bring the liquid to the boil, then reduce to a simmer. Cover the pan and simmer for 1 hr, stirring occasionally, until the pork and vegetables are tender.

    STEP 4

    When the stew is nearly cooked, heat oven to 190C/170C fan/gas 5. To make the dumplings, tip the flour, baking powder, mustard powder, parsley and thyme into a bowl and stir to combine. Put the yogurt in a jug, make up to 100ml with water, then stir in the oil. Lightly stir the liquid into the flour to make a soft, slightly sticky dough. Divide the dough equally into eight and shape into balls. Drop them on top of the stew, drizzling each one with the remaining oil. Bake for 20 mins until the dumplings are golden. Scatter with the extra thyme, if you like, before serving.

By Sara Buenfeld

Leek & butter bean soup with crispy kale & bacon

 Butter beans give this dairy-free, healthy soup a creamy texture and the starchy liquid from the can helps to thicken it into a comforting supper.

Ingredients

    4 tsp olive oil

    500g leeks, sliced

    4 thyme sprigs, leaves picked

    2 x 400g cans butter beans

    500ml vegetable bouillon stock

    2 tsp wholegrain mustard

    ½ small pack flat-leaf parsley

    3 rashers streaky bacon

    40g chopped kale, any tough stems removed

    25g hazelnuts, roughly chopped

Method

    STEP 1

    Heat 1 tbsp oil in a large saucepan over a low heat. Add the leeks, thyme and seasoning. Cover and cook for 15 mins until softened, adding a splash of water if the leeks start to stick. Add the butter beans with the water from the cans, the stock and mustard. Bring to the boil and simmer for 3-4 mins until hot. Blend the soup in a food processor or with a stick blender, stir through the parsley and check the seasoning.

    STEP 2

    Put the bacon in a large, non-stick frying pan over a medium heat. Cook for 3-4 mins until crispy, then set side to cool. Add the remaining 1 tsp oil to the pan, and tip in the kale and hazelnuts. Cook for 2 mins, stirring until the kale is wilted and crisping at the edges and the hazelnuts are toasted. Cut the bacon into small pieces, then stir into the kale mixture.

    STEP 3

    Reheat the soup, adding a splash of water if it is too thick. Serve in bowls sprinkled with the bacon & kale mixture.

By Katy Gilhooly

Healthy pumpkin soup

 Make the most of pumpkins in the supermarkets in the autumn and make this warming and filling pumpkin soup. Serve with our savoury granola sprinkled on top.

Ingredients

    1 pumpkin (around 1.5kg), peeled and chopped, seeds reserved

    50g jumbo oats

    2 tsp coriander seeds

    1½ tsp chilli flakes

    1 tsp tamari

    1 tsp maple syrup

    2 tbsp olive oil

    1 onion, chopped

    2 celery sticks, chopped

    2 carrots, chopped

    3 garlic cloves, sliced

    1 litre vegetable stock

Method

    STEP 1

    Put the pumpkin seeds in a sieve and rinse to remove any pulp. Spread out on a plate and pat dry. Toast 50g of the seeds in a pan over a medium heat along with the oats and 1 tsp each of the coriander seeds and chilli flakes for a few minutes until fragrant. Stir in the tamari and maple syrup. Simmer for 30 seconds until reduced and sticky. Transfer to a plate.

    STEP 2

    Heat the oil in the pan over a medium heat and cook the onion, celery, carrots, garlic and pumpkin, along with the remaining spices and some seasoning for 10 mins. Pour in the stock. Bring to a simmer and cook with the lid on for 20-25 mins.

    STEP 3

    Blitz until smooth using a hand blender. Serve with the savoury granola sprinkled on top.

By Ailsa Burt

Sesame chicken & prawn skewers

 Serve these chicken and prawn canapés with drinks when you're entertaining. They're not only tasty but healthy and low-fat too.

Ingredients

    thumb-sized piece ginger, grated

    1 large garlic clove, grated

    1 tsp honey

    1½ tsp soy sauce

    1 tsp sesame oil

    ½ lime, juiced

    1 tbsp sesame seeds

    1 skinless chicken breast, cut into 10 pieces

    10 raw king prawns

    1 broccoli head, cut into 20 florets

    20 cocktail skewers

Method

    STEP 1

    Combine the ginger, garlic, honey, soy sauce, sesame oil, lime juice and sesame seeds. Divide between two bowls, then add the chicken pieces to one and the prawns to the other. Toss both mixtures well, then leave to marinate in the fridge for 15 mins.

    STEP 2

    Cook the chicken in a frying pan over a medium-high heat for 3 mins, then push to one side and add the prawns to the other side of the pan. Cook for 2 mins until the prawns are pink and the chicken is cooked through (use two separate pans if anyone you’re cooking for has an allergy or is a pescatarian). Put the broccoli in a microwaveable bowl with a splash of water, then cover and cook on high for 5 mins.

    STEP 3

    Thread half of the skewers with chicken and broccoli and the other half with prawns and broccoli.

By Sophie Godwin

Smashed mini jackets

 Serve these smashed mini jacket potatoes with our creamy chicken stew for a crowd-pleasing dinner. The dish also works well for a family New Year's Eve feast.

Ingredients

    12 small (not baby) potatoes, scrubbed

    4 garlic cloves, lightly bashed in their skins

    4 tbsp olive oil

Method

    STEP 1

    Heat the oven to 200C/180C fan/gas 6. Put the potatoes in a large pan filled with cold salted water. Bring to the boil and cook for 15 mins until a cutlery knife can be inserted into the centre of a potato with only a little resistance, then drain and leave to steam-dry.

    STEP 2

    Arrange the potatoes in a large shallow roasting tin, leaving enough space between each one so they have room to spread once smashed. Using the back of a large spoon or a fish slice, push down on each of the potatoes to make them crack open, then season. Heat the garlic and oil in a small pan and pour it over the potatoes. Roast for 1 hr, turning once, until golden and crisp, and serve with the stew.

By Lulu Grimes

Spiced black bean & chicken soup with kale

 Use up leftover roast or ready-cooked chicken in this healthy and warming soup, spiced with cumin and chilli.

Ingredients

    2 tbsp mild olive oil

    2 fat garlic cloves, crushed

    small bunch coriander stalks finely chopped, leaves picked

    zest 1 lime, then cut into wedges

    2 tsp ground cumin

    1 tsp chilli flakes

    400g can chopped tomatoes

    400g can black beans, rinsed and drained

    600ml chicken stock

    175g kale, thick stalks removed, leaves shredded

    250g leftover roast or ready-cooked chicken

    50g feta, crumbled, to serve

    flour & corn tortillas, toasted, to serve

Method

    STEP 1

    Heat the oil in a large saucepan, add the garlic, coriander stalks and lime zest, then fry for 2 mins until fragrant. Stir in the cumin and chilli flakes, fry for 1 min more, then tip in the tomatoes, beans and stock. Bring to the boil, then crush the beans against the bottom of the pan a few times using a potato masher. This will thicken the soup a little.

    STEP 2

    Stir the kale into the soup, simmer for 5 mins or until tender, then tear in the chicken and let it heat through. Season to taste with salt, pepper and juice from half the lime, then serve in shallow bowls, scattered with the feta and a few coriander leaves. Serve the remaining lime in wedges for the table, with the toasted tortillas on the side. The longer you leave the chicken in the pan, the thicker the soup will become, so add a splash more stock if you can’t serve the soup straight away.

TORTILLA TRIANGLES

We like my tortillas slightly crisp and blistered. You can heat them in a dry frying pan until they puff up, or do it the lazy way: fold each tortilla into quarters, then pop into the toaster, pointy-end down. Toast for a little less time than normal bread.

By Jane Hornby

Turkey curry

 Go classic with your turkey leftovers and whip up this healthy spice-filled stew with peppers and tomatoes.

Ingredients

    1 tbsp sunflower oil

    1 large onion, thickly sliced

    1 green pepper, deseeded and chopped

    2 tbsp curry paste (or gluten-free alternative)

    2 garlic cloves, crushed

    400g can chopped tomatoes

    300g leftover turkey, diced

    300g leftover cooked potato (either boiled or roast), diced

    2 tbsp mango chutney

    small pack coriander, roughly chopped

    rice or naan bread, to serve

Method

    STEP 1

    Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.

    STEP 2

    Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.

By Katy Greenwood

Chicken, leek & brown rice stir-fry

 Combine the classic flavours of chicken and chorizo with kale and rice for a substantial yet speedy dinner, taking less than 20 minutes to make.

Ingredients

    1 tbsp olive oil

    250g chicken breast, thinly sliced

    100g chorizo, chopped

    1 leek, halved lengthways and finely sliced

    1 red pepper, deseeded and chopped

    80g kale, any tough stalks removed, leaves roughly chopped

    1 tbsp low salt soy sauce

    1 tbsp red wine vinegar

    2 x 250g pouches microwave wholegrain rice

Method

    STEP 1

    Heat the oil in a frying pan over a high heat and fry the chicken for 3 mins. Stir in the chorizo and cook for 2 mins more until the chicken is light golden and the chorizo has released its fat. Scoop the chicken and chorizo into a bowl using a slotted spoon, leaving as much oil in the pan as you can. Set aside.

    STEP 2

    Tip the leek and red pepper into the pan and cook for 2 mins, stirring frequently until slightly softened. Add the kale and fry for 1 min more until the leaves have just started to wilt at the edges.

    STEP 3

    Drizzle in the soy sauce and vinegar and scatter in the rice, breaking up any large chunks with a wooden spoon. Stir the chicken and chorizo back into the pan and toss everything together to combine. Cook for 3 mins until the rice is heated through, then serve.

By Samuel Goldsmith

Spinach falafel & hummus bowl

 Make this easy vegan salad bowl, with homemade spinach falafels and hummus served alongside pitta and salad. It's packed with nutrients for a healthy supper.

Ingredients

    150g baby spinach

    1/2 cucumber, sliced

    1 red onion, finely sliced

    4 wholemeal pittas, toasted, to serve

For the falafel

    150g baby spinach

    400g can chickpeas, drained

    1 garlic clove, chopped

    1 tsp ground cumin

    1/2 small bunch of parsley, finely chopped

    2 tbsp plain flour

    1 tbsp olive oil, plus extra for rolling

For the hummus

    400g chickpeas, drained

    40ml olive oil, plus extra to serve

    1 garlic clove, roughly chopped

    1 lemon, juiced, plus extra to serve (optional)

    2 tbsp tahini

Method

    STEP 1

    Heat the oven to 190C/170C fan/gas 5. Line a baking sheet with non-stick parchment. Put all the falafel ingredients, except for the oil, in a food processor and season lightly. Pulse until you have a rough mix.

    STEP 2

    Oil your hands lightly, then take tablespoons of the falafel mix, roll into around 16 balls and put on the baking sheet. Press each one down slightly with the palm of your hand. Brush using the 1 tbsp oil and bake for 20-25 mins until firm and golden, turning halfway through.

    STEP 3

    While the falafel is cooking, make the hummus. Put all of the hummus ingredients into a food processor with 50ml of water and blitz until smooth and silky.

    STEP 4

    Put the spinach, cucumber, red onion and falafel in different sections of each bowl, alongside some hummus, then drizzle with the extra olive oil. Grind over some black pepper. Serve with the pittas on the side and more lemon for squeezing over, if you like.

By Liberty Mendez

Winter vegetable & lentil soup

 When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and four of your 5-a-day.

Ingredients

    85g dried red lentils

    2 carrots, quartered lengthways then diced

    3 sticks celery, sliced

    2 small leeks, sliced

    2 tbsp tomato purée

    1 tbsp fresh thyme leaves

    3 large garlic cloves, chopped

    1 tbsp vegetable bouillon powder

    1 heaped tsp ground coriander

Method

    STEP 1

    Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.

    STEP 2

    Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.

    STEP 3

    Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.

By Sara Buenfeld

Slow cooker spiced root & lentil casserole

 Warm up on chilly days with this vegetarian slow-cooker stew. It's great for freezing and reheating for midweek meals.

Ingredients

    2 tbsp olive oil

    1 onion, finely chopped

    3 carrots, peeled and cut into 3cm slices

    500g (about 5 medium) parsnips, peeled and cut into 3cm slices

    3 garlic cloves, crushed

    2 tbsp mild curry powder

    1 tbsp smoked paprika

    150g red lentils, rinsed

    600ml hot vegan vegetable stock

    2 bay leaves

    lemon juice, to serve

Method

    STEP 1

    Heat the slow cooker to low. Heat the oil in a frying pan and cook the onion for 10 mins until soft and transparent. Add the carrots and parsnips and fry for 8-10 mins more until the veg is just golden. Stir in the garlic and spices, and fry for 4-5 mins until fragrant, stirring. Add a splash of water if needed. Tip into the slow cooker and stir through the lentils, stock, bay and seasoning.

    STEP 2

    Close the lid and cook on low for 5-6 hrs until the vegetables are tender and the sauce has thickened. Check the seasoning and stir in the lemon juice to taste. Serve with bread, rice, or potatoes, if you like.

This recipe is ideal for a 3.5-litre slow cooker. If yours is larger, double the amounts and freeze the leftovers. You can also cook on the hob, covered, for 1 hr until the veg is tender.

By Anna Glover

Easy butter chicken

 Fancy a healthy version of your favourite Friday night curry? Try our easy butter chicken – the meat can be marinaded the day before so you can get ahead on your prep.

Ingredients

    500g skinless boneless chicken thighs

For the marinade

    1/2-1 lemon, (to taste) juiced

    2 tsp ground cumin

    2 tsp paprika

    1-2 tsp hot chilli powder

    200g natural yogurt

For the curry

    2 tbsp vegetable oil

    1 large onion, chopped

    3 garlic cloves, crushed

    1 green chilli, deseeded and finely chopped (optional)

    thumb-sized piece ginger, grated

    1 tsp garam masala

    2 tsp ground fenugreek

    3 tbsp tomato purée

    300ml chicken stock

    50g flaked almonds, toasted

To serve (optional)

    cooked basmati rice

    naan bread

    mango chutney or lime pickle

    fresh coriander

    lime wedges

Method

    STEP 1

    In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.

    STEP 2

    In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.

    STEP 3

    Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.

By Jennifer Joyce

Smoky veggie nachos

 Serve a sharing platter of vegetarian nachos at your next informal drinks party. Unlike most party food, these nachos are healthy, boasting plenty of folate, fibre and vitamin c.

Ingredients

    7 soft corn tortillas

    1 tbsp rapeseed oil

    1 tsp sweet smoked paprika, plus extra to serve

    2 red peppers, halved and deseeded

    400g can black beans, drained and rinsed

    ½ bunch of parsley, very finely chopped

    50g fat-free yogurt

    1 jalapeño, finely sliced

For the salsa

    4 spring onions, finely sliced

    4 medium tomatoes, deseeded and finely chopped

    1 small avocado, peeled, stoned and chopped

    ½ small bunch of coriander, finely chopped

    1 small garlic clove, finely grated

    1 lime, zested and juiced

    1 tbsp rapeseed oil

Method

    STEP 1

    Heat the oven to 180C/160C fan/ gas 4. Cut each of the tortillas into 8-10 triangles and spread over two large baking sheets. Drizzle with the oil and sprinkle over the paprika. Bake for 7-8 mins until crisp and leave to cool.

    STEP 2

    Heat the grill to high. Grill the peppers, skin-side up, for 7-10 mins until charred and soft. Leave to cool. Peel off and discard the skins, slice into strips and toss with the beans and parsley.

    STEP 3

    To make the salsa, combine the ingredients. Pile the nachos on a large plate, top with the bean mix, salsa, yogurt and jalapeño and sprinkle over some paprika to serve.

By Esther Clark

Turkey minestrone

 A warm and comforting turkey soup recipe to put your Christmas leftovers to good use. Easy to prepare and low fat, this soup is a perfect post-Christmas pick me up.

Ingredients

    2 tsp olive oil

    100g smoked bacon lardons

    1 red onion, finely chopped

    1 carrot, finely chopped

    1 celery stick, finely chopped

    2 garlic cloves, finely chopped

    2 bay leaves

    2 thyme sprigs

    300g celeriac (or any other root veg), cut into cubes

    200g potato, cut into cubes

    400g can borlotti beans, drained and rinsed

    1 ½l chicken stock or turkey stock, (fresh is best)

    350g cooked turkey

    100g orzo

    75g curly kale, shredded

Method

    STEP 1

    Heat 1 tsp of oil in a large saucepan. Add the bacon and fry over a medium-to-high heat for 4-5 mins or until golden, then set aside.

    STEP 2

    Put the remaining oil, the onion, carrot, celery and a pinch of salt in the pan. Cook gently over a low heat for 8-10 mins, stirring occasionally, until the veg is soft but not coloured. Add the garlic and herbs, and cook for 2 mins more

    STEP 3

    Tip in the celeriac, potato, borlotti beans and chicken stock. Bring to the boil, then simmer, uncovered, for 10-15 mins. Add the cooked turkey, orzo and the bacon, and cook for 10 mins.

    STEP 4

    Just before serving, tip in the kale, give everything a good stir and return to the heat for about 2 mins or until the kale has wilted.

By Sophie Godwin

Orecchiette with butter beans, parsley, chilli & lemon

 Make this simple pasta dish using whatever you’ve got to hand, including different pasta shapes, beans or chopped tomatoes. You can leave out the chilli if you prefer.

Ingredients

    400g orecchiette

    1 tbsp olive oil

    2 red chillies, deseeded and finely chopped

    2 garlic cloves, crushed

    400g can butter beans, drained and rinsed

    400g can cherry tomatoes

    1 lemon, zested and juiced

    ½ large bunch of parsley, finely chopped

    25g grated parmesan or vegetarian alternative (optional)

Method

    STEP 1

    Cook the orecchiette following pack instructions until al dente, about 10 mins. Drain, reserving the cooking water.

    STEP 2

    Meanwhile, heat the olive oil in a large frying pan over a medium heat and fry the chillies and garlic for 2 mins until just softened. Mix in the butter beans, tomatoes, lemon zest and juice. Cook for 5 mins more, then scatter in the parsley and cook for another 2 mins. The tomatoes should have reduced slightly and the beans should be warmed through.

    STEP 3

    Tip the orecchiette into the frying pan with the butter bean mixture. Pour in a little of the reserved pasta cooking water if you prefer a looser sauce. Spoon into bowls and sprinkle with the cheese before serving, if you like.

By Samuel Goldsmith

Prosciutto, kale & butter bean stew

 Whip up this healthy stew in just 25 minutes with prosciutto, kale and butter beans. It's a low-calorie, low-fat dinner with three of your 5-a-day.

Ingredients

    80g pack prosciutto, torn into pieces

    2 tbsp olive oil

    1 fennel bulb, sliced

    2 garlic clove, crushed

    1 tsp chilli flakes

    4 thyme sprigs

    150ml white wine or chicken stock

    2 x 400g cans butter beans

    400g can cherry tomatoes

    200g bag sliced kale

Method

    STEP 1

    Fry the prosciutto in a dry saucepan over a high heat until crisp, then remove half with a slotted spoon and set aside. Turn the heat down to low, pour in the oil and tip in the fennel with a pinch of salt. Cook for 5 mins until softened, then throw in the garlic, chilli flakes and thyme and cook for a further 2 mins, then pour in the wine or stock and bring to a simmer.

    STEP 2

    Tip both cans of butter beans into the stew, along with their liquid, then add the tomatoes, season well and bring everything to a simmer. Cook, undisturbed, for 5 mins, then stir through the kale. Once wilted, ladle the stew into bowls, removing the thyme sprigs and topping each portion with the remaining prosciutto.

By Sophie Godwin

Green pesto minestrone

 A generous grating of parmesan balances the citrus in this fresh, healthy pesto soup. A simple veggie supper you can serve with fluffy garlic flatbreads.

Ingredients

    2 tbsp olive oil

    1 large onion, finely chopped

    2 celery sticks, finely chopped

    1.4l vegetable stock

    2 small lemons, zested and juiced

    170g orzo

    120g frozen peas

    250g frozen spinach

    50g pesto

    garlic flatbreads, to serve (optional)

    60g parmesan (or vegetarian alternative), grated

Method

    STEP 1

    Heat the oil in a large saucepan, add the onion, celery and a pinch of salt, and fry for 8 mins until soft. Add the stock with the zest and juice of the lemons, and season. Stir in the orzo and cook for 5 mins, then add the peas and spinach, and cook for a further 5 mins. Swirl though the pesto and season.

    STEP 2

    Heat the flatbreads, if using, following pack instructions. Ladle the soup generously into bowls and top with a handful of parmesan. Serve with the flatbread to dip.

By Esther Clark

Spinach, sweet potato & lentil dhal

 A comforting vegan one-pot recipe that counts for 3 of your 5-a-day! You can't go wrong with this iron-rich, low-fat, low-calorie supper.

Ingredients

    1 tbsp sesame oil

    1 red onion, finely chopped

    1 garlic clove, crushed

    thumb-sized piece ginger, peeled and finely chopped

    1 red chilli, finely chopped

    1½ tsp ground turmeric

    1½ tsp ground cumin

    2 sweet potatoes (about 400g/14oz), cut into even chunks

    250g red split lentils

    600ml vegetable stock

    80g bag of spinach

    4 spring onions, sliced on the diagonal, to serve

    ½ small pack of Thai basil, leaves torn, to serve

Method

    STEP 1

    Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.

    STEP 2

    Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.

    STEP 3

    Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more.

    STEP 4

    Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.

    STEP 5

    Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.

    STEP 6

    Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.

    STEP 7

    Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve.

    STEP 8

    Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.

By Sophie Godwin

Healthier beef wellington

 Angela Nilsen's all-time dinner party classic has just one-third of the fat of the traditional recipe.

Ingredients

    1kg thick, lean fillet of beef

    3 tbsp rapeseed oil

    good handful dried porcini mushrooms

    2 shallots, finely chopped

    2 garlic cloves, finely chopped

    140g chestnut mushroom, very finely chopped

    2 tbsp finely chopped flat-leaf parsley

    1 tbsp finely chopped tarragon

    100g mix of watercress, baby spinach and rocket (or use just watercress or spinach)

    6 filo pastry sheets, each about 38 x 30cm

    1 tsp plain flour

    5 tbsp red wine

    350ml chicken stock

    2 tsp Dijon mustard

Method

    STEP 1

    Heat oven to 220C/200C fan/gas 7. Unless the butcher has already done so, tie the meat around with string at even intervals to hold it together. Heat 2 tsp of the oil in a large non-stick frying pan. Lay the beef in the pan and fry over a high heat for 5 mins to seal, turning often. Transfer it to a roasting tin, season with pepper and a pinch of salt, then roast for 17-18 mins (this roasts to medium-rare).

    STEP 2

    Meanwhile, put the porcini in a small heatproof bowl, cover with boiling water and leave for 20-30 mins to soak. Pour 1 tbsp of the remaining oil into the same frying pan (don’t wash it) that the meat was cooked in. Tip in the shallots, garlic and chestnut mushrooms and fry for 4-5 mins, stirring often, over a high-ish heat, so all the liquid is first released from the mushrooms then evaporated, and all are softened. Remove from the heat, stir in the parsley and tarragon, season with pepper and a pinch of salt, and leave to cool.

    STEP 3

    Put the mix of leaves in a large heatproof bowl, pour over boiling water, leave for 30 secs, then tip into a colander, rinse under the cold tap and drain. Squeeze out all the moisture with your hands and pat dry with kitchen paper. Chop and set aside. Drain the porcini, reserving 5 tbsp of the soaking liquid. Chop the porcini finely and stir into the mushroom mix. Line a baking sheet with baking parchment.

    STEP 4

    When the beef is done, remove from the oven and let it sit in the tin for 10 mins for any juices to be released. Lower the oven to 200C/180C fan/gas 6. Lift the beef from the tin (keep all the juices in the tin for the gravy) and lay it on kitchen paper. Leave until dry and cool enough to wrap in the filo.

    STEP 5

    Lay 1 of the filo sheets on the work surface with the short end facing you. Brush all over with a little of the remaining oil (you will have 1 tbsp and 1 tsp left). Layer up and oil 4 more filo sheets in the same way. Remove the string from the cooled beef. Spread the chopped leaves down the middle of the pastry, so it is the same length and width as the fillet. Top with the mushroom mix and lightly press down. Lay the beef over this, with the top of the beef facing down. Bring the long sides of the filo over the beef to enclose it, then turn it over so the join is underneath. Tuck both ends of the pastry under (trim first if necessary to reduce any excess) and place on the lined baking sheet so all the joins are on the bottom. Brush with more oil.

    STEP 6

    Lay the last sheet of filo on the work surface in front of you, with one of the longest sides towards you, then cut across its width into 5 strips. Lay these one by one, slightly overlapping, over the wrapped beef, scrunching up an edge of each strip slightly as you go to give a bit of height. Carefully brush with the last of the oil, then bake for 30 mins until golden. If the pastry starts to brown too quickly, loosely lay a piece of foil over the top. Remove the meat and let sit for 5-10 mins before slicing.

    STEP 7

    Meanwhile, make the gravy. Heat the saved roasting juices in the roasting tin, stirring to deglaze. Stir in the flour. Gradually pour in the wine, stirring all the time to blend in the flour. Stir in the stock and reserved porcini liquid and bubble for about 8-10 mins to reduce a little. It should have body, but be thinner like a ‘jus’. Stir in the mustard and season with pepper. Transfer the beef to a platter, then slice thickly with a sharp knife and serve with a spoonful or two of the gravy.

By Angela Nilsen

Pot-roast beef with French onion gravy

 Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions.

Ingredients

    1kg silverside or topside of beef with no added fat

    2 tbsp olive oil

    8 young carrots, tops trimmed (but leave a little, if you like)

    1 celery stick, finely chopped

    200ml white wine

    600ml rich beef stock

    2 bay leaves

    500g onion

    a few thyme sprigs

    1 tsp butter

    1 tsp light brown or light muscovado sugar

    2 tsp plain flour

Method

    STEP 1

    Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.

    STEP 2

    Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)

    STEP 3

    Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.

    STEP 4

    When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.

By Jane Hornby

Roast aubergine with goulash sauce & sweet potato fries

 Try aubergine for a filling veggie meal worthy of Sunday lunch. Teamed with a goulash sauce and sweet potato chips, you can pack in all five of your 5-a-day.

Ingredients

    1 large aubergine, thickly sliced

    4 tsp rapeseed oil

    225g prepared weight sweet potatoes, cut into narrow chips

    1 tbsp fresh thyme leaves, plus a few for sprinkling

    2 small onions (190g), halved and sliced

    1 green pepper, deseeded and diced

    2 garlic cloves, sliced

    1 tsp smoked paprika

    85g cherry tomatoes, halved

    1 tbsp tomato purée

    1 tsp vegetable bouillon powder

    200g bag baby spinach, wilted in a pan or the microwave

    25g pumpkin seeds

Method

    STEP 1

    Heat oven to 240C/220C fan/gas 7. Brush the aubergine slices with 1 tsp oil, put on a baking sheet and roast for 15 mins. Meanwhile place a wire cooling rack on top of a baking tray. Toss the sweet potatoes and thyme with 2 tsp oil, then scatter them over the rack and set aside until ready to cook.

    STEP 2

    Heat 1 tsp oil in a non-stick pan, add the onions, cover the pan and leave to cook for 5 mins. Take off the lid and stir – they should be a little charred now. Stir in the green pepper and garlic, cover the pan and cook for 5 mins more. Put the sweet potatoes in the oven and bake for 15 mins while you get on with the rest of the sauce.

    STEP 3

    Stir the paprika into the onions and peppers, pour in 150ml water, then stir in the cherry tomatoes, tomato purée and bouillon. Cover and simmer for 10 mins while you cook the spinach according to pack instructions. Stir in the seeds.

    STEP 4

    Arrange the aubergine, fries and spinach in bowls and spoon on the goulash sauce. Scatter with thyme, if you like.

By Sara Buenfeld

Mushroom brunch

 You only need mushrooms, eggs, kale and garlic to cook this tasty one-pan brunch. It's comforting yet healthy, fibre rich and gluten-free too.

Ingredients

    250g mushrooms

    1 garlic clove

    1 tbsp olive oil

    160g bag kale

    4 eggs

Method

    STEP 1

    Slice the mushrooms and crush the garlic clove. Heat the olive oil in a large non-stick frying pan, then fry the garlic over a low heat for 1 min. Add the mushrooms and cook until soft. Then, add the kale. If the kale won’t all fit in the pan, add half and stir until wilted, then add the rest. Once all the kale is wilted, season.

    STEP 2

    Now crack in the eggs and keep them cooking gently for 2-3 mins. Then, cover with the lid to for a further 2-3 mins or until the eggs are cooked to your liking. Serve with regular or keto bread for a keto-friendly version.

By Miriam Nice