Warm trout & melon salad with lime & chilli dressing
Serve up this mouthwatering melon salad in summer. Tossed in a chilli lime dressing and topped with omega-rich trout, it’s perfect on balmy days Ingredients: Directions: Nutrition per serving:
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Green chicken salad
Serve this chicken salad as an accompaniment to a summer feast, or as a standalone dinner with toasted sourdough Ingredients: Directions: Nutrition per serving:
Spicy cucumber & watermelon salad
Up your salad game with this noodle, cucumber and watermelon salad in a punchy dressing, topped with peanuts. It works as a standalone dish or summer barbecue side
Ingredients:
- 100g dried flat rice noodles
- 1 lime , juiced
- 1 shallot , finely chopped
- 1 small red chilli , deseeded if you prefer less heat and finely chopped
- 1 tbsp soy sauce
- ½ tbsp crispy chilli oil
- ½ tbsp sesame oil
- pinch of sugar
- 1 whole cucumber , cut in half and deseeded
- ½ small watermelon , skin and seeds removed, 500g flesh cut into chunks
- small handful of mint , leaves picked and finely chopped
- 25g roasted peanuts , roughly chopped
Directions:
- Cook the noodles following pack instructions, drain and rinse under cold water so they don’t stick. Mix the lime juice and shallot in a large bowl with a pinch of salt and set aside for 5 mins. Mix in the red chilli, soy sauce, chilli oil, sesame oil and sugar. Set aside for 5 mins.
- Roughly slice the cucumber and tip into the bowl along with cooked noodles, watermelon and mint. Toss well to combine and serve with the peanuts scattered over the top.
Nutrition per serving:
- kcal424
- fat15g
- saturates3g
- carbs59g
- sugars0g
- fibre4g
- protein11g
- salt1.5g
Katsu aubergine noodles
Use lentil noodles in this dish for extra protein, or swap for rice if you prefer. The ginger really makes the recipe, so don’t be tempted to use less Ingredients: Directions: Nutrition per serving:
Blackberry, lemon & mascarpone croissant pudding
Make blackberries the star of the show in this summery twist on a bread and butter pudding. Blackberries vary in sweetness, so try one before cooking and adjust the sugar accordingly Ingredients: Directions: Nutrition per serving:
Chocolate chip & pecan butternut bread
Love banana bread? You’ll love this butternut bread, which is really more of a cake. The squash provides sweetness while keeping the texture dense and squidgy
Ingredients:
- 250g butternut squash
- 2 eggs
- 125ml vegetable or sunflower oil
- 200g light brown soft sugar
- 100ml milk
- 2 tsp vanilla extract
- ¼ tsp ground nutmeg
- 2 tsp ground cinnamon
- 225g self-raising flour
- 1 tsp baking powder
- 100g dark chocolate , chopped
- 75g pecans , roughly chopped
Directions:
- Cut the squash into 2cm cubes, tip into a heatproof bowl, then add 2 tbsp water, cover with a heatproof plate or lid, and microwave on high for 5-8 mins until soft. (Or, roast or air-fry for 15-20 mins at 200C/180C fan/gas 6.) Leave to cool.
- Heat the oven to 200C/180C fan/gas 6 and line a 900g loaf tin with baking parchment. Mash the squash using a fork, then add the eggs, oil, sugar, milk, vanilla extract, spices and ½ tsp salt. Mix until smooth, then add the flour and baking powder. Mix again until smooth and no pockets of flour remain.
- Stir through most of the chopped chocolate and pecans. Scrape the batter into the prepared tin and scatter over the remaining chocolate and pecans.
- Bake in the centre of the oven for 50 mins until risen and golden, and a skewer inserted into the centre of the cake comes out clean. If any wet batter clings to the skewer, return to the oven for another 5 mins, then check again. Once cooked, leave to cool in the tin for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container at room temperature for up to five days, or frozen for up to three months
Nutrition per serving:
- kcal345
- fat19g
- saturates4g
- carbs36g
- sugars0g
- fibre3g
- protein5g
- salt0.3g
Summer tomato & cheese toastie
Treat yourself to a summer take on a classic toastie, with seasonal tomatoes, garlic, lemon thyme, and Carrick cheese – a sustainable cheddar-like option from a UK cheesemaker Ingredients: Directions: Nutrition per serving:
Chicken bagel
Fuel up for lunch with a chicken and avocado bagel. A good balance of carbohydrates and protein, it will sustain your energy levels through the afternoon Ingredients: Directions: Nutrition per serving:
Olive-brine chicken
Beat food waste and use up olive brine to make this flavourful chicken dinner. Nocellara olives work well, but any green olives will do
Ingredients:
- 1kg skin-on, bone-in chicken thighs
- 75g Nocellara olives , or any green olives, smashed, reserving 150ml brine from the jar
- 2 tbsp olive oil
- 4 garlic cloves , finely sliced
- 2 shallots , cut into rings
- 1 lemon , 1⁄2 juiced, 1⁄2 sliced
- 50g unsalted butter
- small handful of parsley , finely chopped
- new potatoes or rice, to serve
Directions:
- Tip the chicken and olive brine into a freezer bag or baking dish, making sure the chicken is as submerged as possible. Cover and leave in the fridge overnight for at least 8 hrs or up to 12 hrs.
- Heat the olive oil in a heavy-based saucepan over a medium-high heat. Remove the thighs from the brine, shaking off the excess and add to the pan, skin-side down. Fry for 10-15 mins until golden and crispy. You may need to do this in batches. Flip the thighs and sprinkle the smashed olives, garlic, shallots, lemon slices and butter into the pan along with a good splash of water. Continue to cook for a further 10-15 mins, until the chicken is cooked through. Pour in some water if it starts to look too dry. Add a splash of lemon juice and season to taste, adding more lemon juice if you prefer. Spoon the pan juices over the chicken to serve and scatter over the parsley. Serve with some crushed new potatoes or rice, if you like.
Nutrition per serving:
- kcal613
- fat48g
- saturates16g
- carbs2g
- sugars0g
- fibre1g
- protein41g
- salt2g
Fried chicken waffle sandwich
Recreate the festival vibe at home with this waffle sandwich from street-food specialist Killa Waffles. With a fried chicken filling, what could be better? Ingredients: Directions: Nutrition per serving: