Buttermilk scones
Afternoon tea just wouldn’t be the same without warm scones straight from the oven Ingredients: Directions: Nutrition per serving:
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One-pot lentil chicken
Contains pork – recipe is for non-Muslims onlyThis all-in-one meal makes a brilliant guilt-free supper, and if you are really hungry – just add potatoes Ingredients: Directions: Nutrition per serving:
Mixed vegetable tagine
This low fat supper is great served with couscous mixed with a handful of raisins.
Ingredients:
- 1 tbsp olive oil
- 1 large onion, thickly sliced
- 2 large garlic cloves, finely chopped
- ½ tsp each ground cumin, turmeric and cinnamon
- 1 tsp ground ginger
- 1½ tsp harissa paste
- 2 tbsp clear honey
- 1kg seasonal vegetables (such as half a small butternut squash, 2 large carrots, 3 medium parsnips and 1 large sweet potato), peeled and cut into chunks
- 600ml hot vegetable stock
- 2 x 175g packets Quorn pieces or diced tofu
- 2 tbsp chopped fresh coriander
Directions:
- Heat the oil in a large non-stick saucepan and gently cook the onion and garlic for 5-7 minutes. Tip in the ground cumin, turmeric, cinnamon and ginger, harissa paste and honey and cook for another minute before stirring in the vegetables, stock and 1 tsp salt. Bring to the boil, cover and simmer for 25 minutes.
- Stir in the Quorn or tofu and continue simmering for a further 5 minutes, then taste and add more salt and harissa paste if you like. Scatter with the chopped coriander and serve.
Nutrition per serving:
- kcal230
- fat7g
- saturates1g
- carbs24g
- sugars7.5g
- fibre6g
- protein10g
- salt0.4g
Spicy lamb patties
Don’t dismiss Indian cooking as ‘too hard’ and leave it to your local curry house, try cooking this spicy lamb dish for starters Ingredients: Directions: Nutrition per serving:
Cranberry Orange Biscotti
A healthy, whole-grain, low-sugar recipe for Cranberry Orange Biscotti with a cup of coffee to brighten up your afternoon break!…… It’s life. Prep Time: 10 minutes minsCook Time: 30 minutes minsServings: 16 cookies Ingredients Instructions Notes We let our biscotti stay nice and crunchy in …
Almond-crusted fish with saffron sauce
Here’s a traditional Italian favourite – a classic Venetian dish dating back to the 14th century
Ingredients:
- 2 sea bass fillets, about 175g/6oz each
- a little softened butter
- 2 rounded tbsp toasted flaked almonds
- 1 shallot, finely chopped
- 150ml/¼ pint fresh fish stock (from a carton)
- small pinch saffron strands
- 3 tbsp crème fraîche
Directions:
- Heat oven to 190C/fan 170C/gas 5. Season the fish and spread a little butter over the flesh side of each. Put in a shallow, buttered, ovenproof dish and sprinkle with the flaked almonds, lightly pressing them on. Bake for 12-15 mins until the flesh flakes easily.
- Meanwhile, make the sauce. Gently fry the shallot with a small knob of butter in a small pan. Add the stock and saffron, bring to the boil, then boil until reduced by about two-thirds. Stir in the crème fraîche and bubble for a minute or so until slightly thickened. Pour a little sauce around each portion of fish. Lovely served with tiny, buttered new potatoes and green beans, or a fresh green salad.
Nutrition per serving:
- kcal375
- fat24g
- saturates8g
- carbs2g
- sugars0g
- fibre1g
- protein38g
- salt0.61g
Lemon & rosemary roast chicken with crispy potatoes
This recipe’s a messy job, but the pay-off is fragrant meat deliciously infused with citrus herb flavours Ingredients: Directions: Nutrition per serving:
Squidgy lemon-ginger cake
This dense, sticky ginger cake is easy to make and a great Sunday teatime treat Ingredients: Directions: Nutrition per serving:
Spinach & ham scrambled eggs
Contains pork – recipe is for non-Muslims only
Turn simple scrambled eggs into a lunch with Bill Granger’s spinach and ham twist
Ingredients:
- half an English muffin
- handful baby spinach leaves
- scrambled eggs (see recipe link below)
- a slice of ham off the bone, or prosciutto
- tomato chutney, to serve
Directions:
- Halve, toast and butter an English muffin. Add a handful of baby spinach leaves to the scrambled egg at the last moment and fold in until just wilted. Top half of the muffin with a slice of ham off the bone or prosciutto, then pile on the scrambled eggs. Serve with the top of the muffin and a spoonful of tomato chutney on the side
Nutrition per serving:
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Smoked salmon & lemon scrambled egg
Use Bill Granger’s recipe to turn simple scrambled egg into a luxurious breakfast or brunch Ingredients: Directions: Nutrition per serving: