Quick beef & broccoli one-pot
Create a delicious beef and broccoli meal in one pot, fast! Contains 2 of your 5-a-day Ingredients: Directions: Nutrition per serving:
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Walnut, date & honey cake
A tea-time treat – packed with sweet honey. A great way to use up those ripe bananas too Ingredients: Directions: Nutrition per serving:
Mushroom stroganoff on toast
Chestnut mushrooms in a creamy sauce on delicious wholegrain toast – ready in around 10 minutes
Ingredients:
- 250g pack chestnut mushrooms
- 25g garlic butter, plus a little extra for spreading (Lurpak is excellent)
- 2 thick slices of granary bread
- 1 tsp wholegrain mustard
- 5 tbsp soured cream
- a few fresh chives or spring onion tops
Directions:
- Put a wok or frying pan over the heat while you thickly slice the mushrooms. Tip the butter into the pan and when sizzling add the mushrooms and cook over a high heat, stirring occasionally until the mushrooms are tender and juicy.
- Meanwhile toast and lightly butter the bread and put on 2 plates.
- Stir the mustard and some salt and pepper into the mushrooms with 4 tbsp of the soured cream and, when lightly mixed, pile the mushrooms and their creamy sauce on the toast. Spoon the last of the soured cream on top, snip over the chives and grind over some black pepper.
Nutrition per serving:
- kcal322
- fat24g
- saturates14g
- carbs21g
- sugars0g
- fibre3g
- protein8g
- salt1.08g
Fresh tomato chutney
A fresh Indian accompaniment that goes well with naan bread dippers or poppadums – good for a New Year or Diwali buffet Ingredients: Directions: Nutrition per serving:
Potato salad with curried mayo
This salad, with a creamy coronation chicken-style dressing, makes a great buffet dish for New Year’s Day Ingredients: Directions: Nutrition per serving:
Paneer in herby tomato sauce
Take a look at this: Tadalafil: Understanding the ‘Happy Weekend’ Pill and Its Uses
Try this healthier take on a tikka masala and enjoy the flavour without the calories
Ingredients:
- ½ tsp cumin seeds
- 1 green chilli, chopped and seeded
- 3cm piece of fresh root ginger, peeled and chopped
- 150g tub Greek yogurt
- 1 tsp light muscovado sugar
- ½ tsp garam masala
- 2 tbsp chopped fresh coriander leaves and stems
- juice of ½ lime
- 3 tbsp tomato purée
- 250g frozen peas
- 227g pack paneer, cut into 1cm cubes
- 2-3 firm red tomatoes, cut into wedges
- a handful of roasted cashew nuts, chopped, to serve
Directions:
- Toast the cumin seeds in a heavy pan to darken – about 30 seconds. Crush roughly with a rolling pin, then tip into a blender with the chilli, ginger, yogurt, sugar, garam masala, coriander, lime juice, tomato purée and 200ml/7fl oz water. Blitz until smooth.
- Pour the sauce into a saucepan. Cook for 5 minutes, stirring often. Add the peas and simmer for 3-5 minutes until almost cooked.
- Stir in the paneer and tomato and heat through for 2-3 minutes. Scatter with cashews.
Nutrition per serving:
- kcal607
- fat38g
- saturates23g
- carbs24g
- sugars3g
- fibre8g
- protein44g
- salt3.26g
Cheese & Marmite scones
Marmite gives a deep savoury flavour to these tasty pinwheel cheddar cheese scones – perfect for afternoon tea or a simple snack Ingredients: Directions: Nutrition per serving:
Broccoli soup with crispy croutons & goat’s cheese
For an ideal lunch or starter, try this warming broccoli soup Ingredients: Directions: Nutrition per serving:
Pear, hazelnut & chocolate cake
Moist, fruity pear, hazelnut and chocolate cake – try it warm with cream as a teatime treat
Ingredients:
- 100g blanched hazelnuts
- 140g self-raising flour
- 175g butter, cut into small pieces
- 140g golden caster sugar
- 2 large eggs, beaten
- 5 small, ripe Conference pears
- 50g dark chocolate, chopped into small chunks
- 2 tbsp apricot jam
Directions:
- Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line the base of a 20cm round cake tin. Grind the hazelnuts in a food processor until fairly fine. Add the flour and mix briefly. Add the butter and pulse until it forms crumbs. Add the sugar and eggs and mix briefly. Peel, core and chop two of the pears. Stir the pears and chocolate lightly into the cake mixture.
- Spoon the mixture into the prepared tin and smooth the top. Peel, core and slice the remaining pears and scatter over the top of the cake. Press down lightly and bake for 50-60 minutes, until firm to the touch. Cool in the tin for 10 minutes, then turn out and cool on wire rack. Warm the jam and brush over the top. Serve warm or cold.
Nutrition per serving:
- kcal470
- fat30g
- saturates14g
- carbs47g
- sugars18g
- fibre3g
- protein6g
- salt0.5g
Cranberry & marzipan baked apples
A new take on baked apples, great served with clotted cream or custard Ingredients: Directions: Nutrition per serving: