Sticky ginger loaf cake
Enjoy a slice of sticky ginger cake with a cup of afternoon tea or take along to a coffee morning – it’s always a crowd-pleaser Ingredients: Directions: Nutrition per serving:
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Spicy tofu tahini noodle salad
Whip up this easy noodle salad. With minimal cooking involved, it helps on the energy usage front. Switch up the veg depending on what’s in season Ingredients: Directions: Nutrition per serving:
Pistachio cake
Try this light and fluffy pistachio cake, topped with sweet pistachio cream, fresh raspberries, crushed nuts and lime zest
Ingredients:
- 250g butter , softened, plus extra for the tin
- 200g pistachios , roughly chopped
- 80g plain flour
- 1 tsp baking powder
- 225g caster sugar
- 4 eggs , at room temperature
- 1 tsp vanilla extract
- 100g icing sugar
- 250g mascarpone
- 200ml double cream
- 100g pistachio paste
- 400g raspberries
- 1 unwaxed lime , zested
Directions:
- Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm springform cake tin. Tip 150g of the pistachios into a food processor and blitz until finely ground. Tip into a bowl and mix in the flour, baking powder and pinch of salt. Beat the butter and sugar in a separate bowl until fluffy and pale, around 5 mins. Crack in the eggs one at a time, beating well for 1 min after each addition, until they have all been added. Beat in the vanilla, then fold in the flour mixture gently. Carefully spoon into the prepared tin and bake for 35-40 mins until a skewer inserted into the middle comes out clean. Set aside to cool completely on a wire rack in the tin.
- Meanwhile, sift the icing sugar into a bowl, then tip in the mascarpone, double cream and pistachio paste. Beat until well combined, then set aside in the fridge for 20-30 mins to thicken to a spooning consistency.
- Cut the cooled cake in half horizontally using a serrated knife, so you have two layers. Put the bottom layer on a plate or cake stand and spread over a generous spoonful of the pistachio cream. Top with a generous handful of the raspberries so the cake is covered. Top with the other sponge half, then cover the top and sides of the cake with the remaining cream. Scatter over the last of the raspberries, the remaining pistachios and the lime zest to serve. Will keep chilled in an airtight container for two days.
Nutrition per serving:
- kcal514
- fat39g
- saturates19g
- carbs32g
- sugars0g
- fibre2g
- protein8g
- salt0.48g
Veggie burritos
Try our vegetarian burritos filled with mushrooms, beans and corn, complemented by creamy avocado and subtle spice. Enjoy with a tomato salsa on the side Ingredients: Directions: Nutrition per serving:
Creamy garlic pasta
This creamy tagliatelle recipe makes a comforting midweek meal. Any long pasta will work, so use whatever you have in the cupboard Ingredients: Directions: Nutrition per serving:
Roasted spaghetti squash
When roasted, this squash can be pulled into long, spaghetti-like strands with a fork. Use in place of pasta, in salads, or with roasted fish or meat
Ingredients:
- 1 spaghetti squash
- 1 tbsp rapeseed or olive oil
Directions:
- Heat the oven to 180C/160C fan/gas 4. Cut the squash in half lengthways and scoop out the seeds. Brush a little oil over the cut surface and season with salt and pepper. Put the squash cut-side down on a baking tray lined with baking parchment and roast for 30 mins.
- Carefully turn the squash halves over and bake for another 15 mins, until tender and starting to caramelise. Leave to cool for 5 mins, then use a fork to pull into long, spaghetti-like strands. Use in place of pasta, in salads, or alongside roasted fish or meat.
Nutrition per serving:
- kcal95
- fat3g
- saturates0.4g
- carbs11g
- sugars0g
- fibre8g
- protein2g
- salt0.11g
Thai-inspired coconut chicken soup
Make this warming, creamy soup with chicken and mushrooms – or swap the meat for prawns or squash, if you prefer Ingredients: Directions: Nutrition per serving:
Garlic prawn rice
Enjoy our easy prawn and rice dish as a midweek meal. Taking less than 30 minutes to make, it’s ideal for weeknights when you want something quick and tasty Ingredients: Directions: Nutrition per serving:
Easy pesto, cheese & pea tart
Avoid food waste and rustle up this quiche-like tart as a great way to use up the end of that jar of pesto you have in the fridge.
Ingredients:
- 320g sheet ready-rolled shortcrust pastry
- 75g frozen peas (or frozen podded broad beans)
- 3 eggs
- 300g crème fraîche
- 3 tbsp pesto (vegetarian, if needed) 100g cheddar, grated
- ½ tsp ground nutmeg (optional)
Directions:
- Heat the oven to 220C/200C fan/gas 7. Line a deep 20 x 20cm baking tin with the shortcrust pastry, trimming the edges where needed (line with baking parchment first if it’s not non-stick). Defrost the peas by tipping into a heatproof bowl and covering in boiling water – let stand while you make the filling.
- Put the eggs in a bowl with the crème fraîche, pesto, cheddar, ½ tsp black pepper and the nutmeg, if using, and mix to combine. Drain the peas, then dry on kitchen paper thoroughly before adding to the bowl and stirring to distribute evenly.
- Pour the filling into the pastry case – it should be a snug fit, but shouldn’t overflow. Bake for 25-30 mins, or until puffed up, golden, and the pastry is brown. Leave to cool in the tin for 10 mins (it’ll collapse back down to size), then transfer to a wire rack to cool completely (this will prevent a soggy bottom).
Nutrition per serving:
- kcal860
- fat68g
- saturates40g
- carbs42g
- sugars0g
- fibre3g
- protein19g
- salt1.3g
Chickpea panisse
Rustle up this snack from France with just two ingredients – gram flour and olive oil. Serve them as you would chips (we like them dipped into mayo) Ingredients: Directions: Nutrition per serving: