Slow cooker coconut chicken curry
Get your slow cooker to do the hard work for this Indian-style curry. We’ve added chicken and sweet potato, then served with naans and rice Ingredients: Directions: Nutrition per serving:
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Chinese Lemon Chicken
Easy Chinese Lemon Chicken with a sticky honey, lemon and garlic sauce. Better than takeout in less than 30 minutes! Prep Time: 10 minutes minsCook Time: 20 minutes minsTotal Time: 30 minutes minsServings: 4 people Ingredients CHICKEN: LEMON SAUCE: Instructions FOR THE CHICKEN: FOR THE …
Veg peel fritters
Make veg peelings the star of the show with these easy fritters. They’re perfect the day after a big family dinner, such as at Christmas time
Ingredients:
- 500ml vegetable oil , for frying
- 1 egg
- 100g gram (chickpea) flour
- ½ tsp baking powder
- ½ tsp chilli powder
- 1 tsp ground cumin
- 1 tsp nigella seeds
- ½ tsp turmeric
- 150g vegetable peelings , we used a mix of potato, carrot and parsnip
- ½ small onion , finely sliced
- lime pickle , mango chutney and raita, to serve
Directions:
- Heat the oil in a deep saucepan over a medium-low heat, ensuring it is no more than two thirds full. Pour 100ml of water in a bowl and mix with the egg. Tip in the gram flour, baking powder, spices and 1 tsp fine sea salt, then stir until a thickish paste forms. Stir in the vegetable peelings and onion. Add another splash of water to loosen if needed.
- To check if the oil is hot enough, drop in a tiny speck of batter. If it rises to the surface surrounded by bubbles and starts to brown, the oil is hot enough for frying. If not, increase the heat to medium-high. Once hot enough, carefully lower heaped tablespoons of the mixture into the oil, a few at a time, then flatten with the back of the spoon. Cook for a few minutes, turning once, until evenly browned and crisp, about 3-4 mins. Drain on kitchen paper and sprinkle with a little salt. Serve warm with lime pickle, mango chutney and raita.
Nutrition per serving:
- kcal120
- fat8g
- saturates1g
- carbs7g
- sugars0g
- fibre2g
- protein3g
- salt0.6g
Queen of puddings
Whip up an indulgent British classic pudding, made by soaking breadcrumbs in hot milk and adding meringue and jam. It’s the perfect comforting dessert Ingredients: Directions: Nutrition per serving:
Air-fryer fish & chips
Use your air-fryer to make this British classic. Choose white fish such as cod, haddock or basa, and serve with mushy peas and tartar sauce Ingredients: Directions: Nutrition per serving:
Lemon butter baked white fish with shredded hispi cabbage
Eat like an athlete with this fish dish that delivers four of your five-a-day. A good balance of carbs and protein, it’s a tasty and nutritious meal
Ingredients:
- 2 fillets sustainable white fish
- 1 lemon , ½ thinly sliced and ½ cut into 2 wedges
- 25g butter
- 300g new potatoes , halved
- 1 tbsp olive oil
- 1 red pepper , deseeded and thinly sliced
- 1 yellow pepper , deseeded and thinly sliced
- 1 carrot , julienned or finely sliced
- 2 garlic cloves , finely grated or crushed
- ½ tsp chilli flakes
- a few thyme sprigs , leaves picked
- 250g hispi cabbage , cored and finely sliced
- chopped parsley , to serve (optional)
Directions:
- Heat the oven to 180C/160C fan/gas 4. Lay the fish in a roasting tray, season with salt and pepper, then lay the lemon slices on top and dot the butter over. Bake for 15-20 mins until cooked through.
- Meanwhile, put the potatoes in a pan of boiling salted water and simmer until cooked through, around 12-15 mins.
- While the fish and potatoes are cooking, put the oil in a large saucepan and fry the peppers and carrot for 8-10 mins over a medium heat until softened, then stir in the garlic, chilli and thyme. Season and cook for 1 minbefore adding the cabbage and 3 tbsp water, then cook for another 2-3 mins until the cabbage is softened.
- Serve the fish on top of the veg, drizzle the lemony juices over the potatoes and scatter over the parsley. Serve with the lemon wedges to squeeze over.
Nutrition per serving:
- kcal437
- fat17g
- saturates8g
- carbs37g
- sugars0g
- fibre12g
- protein28g
- salt0.5g
Mini hasselbacks with soured cream, dill & pink pickled onions
Top these mini hasselbacks with soured cream, pink pickled onions and dill for easy finger food. They’re ideal for parties and buffets Ingredients: Directions: Nutrition per serving:
Chicken parmesan burgers with rocket pesto
Take your chicken burgers to the next level with a crispy garlic and herb breadcrumb coating, melted mozzarella and rocket pesto Ingredients: Directions: Nutrition per serving:
Feel-good pasta soup
Try our take on comforting pasta e ceci. Seasoning is key, and a drizzle of good olive oil and a scattering of hard, sharp cheese will really bring it to life
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 3 rosemary sprigs, chopped
- 3 large garlic cloves, crushed
- 2 tbsp tomato purée
- pinch of chilli flakes, plus extra to serve (optional)
- 400g can chopped tomatoes
- 2 x 400g cans chickpeas, drained
- 150g short pasta, such as tubetti or macaroni
- 1 vegetable or chicken stock cube
- 25g parmesan, pecorino or vegetarian-style hard cheese, grated, plus a rind if you have one (see tip, below)
- 150g kale, spinach or cavolo nero, tough stalks removed and roughly chopped
- 1 lemon, zested, plus a squeeze of juice
- 2 tbsp extra virgin olive oil
Directions:
- Heat the oil in a large, deep pan over a medium heat. Add the onion and cook for about 5 mins, or until it turns translucent. Stir in the rosemary and garlic and sizzle for another minute, stirring to ensure the garlic doesn’t burn. Add the tomato purée and a pinch of chilli flakes, if using. Stir and cook for a couple of minutes.
- Stir in the tomatoes, chickpeas and pasta. Crumble in the stock cube, add the parmesan rind, if using, and pour in 1 litre water. Season and stir, bring to a simmer and cook for 8 mins, or until the pasta is nearly cooked.
- Add the kale, spinach, or cavolo nero to the pan, stirring until the leaves wilt, this should take just a few minutes. It should look soupy at this point, if the broth has thickened too much, add a little extra water. Add the lemon zest and half the grated parmesan, taste the broth and add a squeeze of lemon, pinch of chilli or a little more salt if needed.
- Ladle into bowls, discarding the cheese rind. Top with the remaining grated cheese, another sprinkling of chilli flakes, if you like, and drizzle with the extra virgin olive oil.
Nutrition per serving:
- kcal452
- fat15g
- saturates3g
- carbs54g
- sugars0g
- fibre12g
- protein19g
- salt0.9g
Roasted red pepper pasta
Use silken tofu to make the creamy dairy-free pasta sauce in this vegan dish. Don’t be tempted to use firm tofu, as it won’t work in the same way Ingredients: Directions: Nutrition per serving: