Triple-chocolate Easter roulade
Make this deeply rich roulade for Easter Sunday – it’s almost like a cross between a cake and a brownie Ingredients Method Nutrition per serving
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Sausage & soy fried rice
Enjoy this speedy veg-packed fakeaway. We’ve gone for courgettes and peas here to accompany the sausage and rice, but use whatever veg you have. Ingredients: Directions: Nutrition per serving:
Roasted cod with zingy beetroot salad
Make the most of the colour and flavour of beetroot with our easy roasted cod served on a beetroot, new potato and carrot salad with a lovely zingy dressing.
Ingredients:
- 200g baby new potatoes, quartered
- ½ tbsp olive oil
- 4 skinless cod fillets (or any white fish)
- thumb-sized piece of ginger, finely sliced
- 1 lime, sliced
- 1 red onion, finely chopped
- 4 carrots, peeled and grated
- 2 large raw beetroot, peeled and grated
- 1 lime, zested and juiced
- ½ tbsp honey
- ½ small bunch of coriander, leaves picked
Directions:
- Heat the oven to 200C/180C fan/gas 6. Put a pan of water on a high heat. When it boils add the potatoes, then turn the heat down and simmer for 10-12 mins until tender.
- Meanwhile combine all of the salad ingredients, reserving a little coriander. Season lightly. Once the potatoes are cooked, drain and run under cold water to cool. Drain again and toss through the salad.
- Rub the oil over the cod fillets, then put on a non-stick baking tray and lay a few ginger and lime slices on top of each fillet. Put in the oven and cook for 6-9 mins, depending on thickness.
- Divide the salad between four.
Nutrition per serving:
- kcal262
- fat3g
- saturates1g
- carbs21g
- sugars0g
- fibre6g
- protein36g
- salt0.4g
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:
Cheesy potato patchwork pie
Take inspiration from potato dauphinoise for this rustic veggie pie that’s bursting with caramelised leeks and cheese. It’s ideal for a cosy evening in. Ingredients: Directions: Nutrition per serving:
Easy cheesy leeks
Make these luxurious leeks as part of your Christmas spread. Easily prepared in advance, the dish will bring great flavour to your Christmas dinner feast.
Ingredients:
- 1 tbsp olive oil
- 20g butter , plus extra for the tin
- 6 leeks , washed and finely sliced
- 2 garlic cloves , bashed and peeled but left whole
- 10g thyme sprigs
- 50g parmesan or vegetarian alternative, finely grated
- 50g fresh breadcrumbs
- 20g butter
- 20g plain flour
- 300ml whole milk
- ½ whole nutmeg , grated
- 1½ tbsp Dijon mustard
- 75g gruyère or vegetarian alternative, grated
- 150g mild cheddar , grated
Directions:
- Set a large, deep pan over a medium-low heat and warm the oil and butter. When foaming, add the leeks, garlic and thyme along with a generous pinch of salt.
- Cook for 25-30 mins with the lid on, stirring frequently, until the leeks are completely softened and beginning to caramelise around the edges. Remove the thyme sprigs and discard.
- Meanwhile, make the sauce. Melt the butter in a pan over a medium heat, then stir in the flour. Cook for 1 min. Pour in the milk in a steady stream, whisking constantly, until you have a thick sauce, about 6-8 mins. When it comes to the boil, remove from the heat and stir in the nutmeg, mustard and both cheeses. Season, then stir in the leeks.
- Heat the oven to 200C/180C fan/gas 6. Lightly butter an ovenproof dish around 23cm wide. Mix the parmesan and breadcrumbs with a generous pinch of black pepper.
- Pour the leek mix into the dish. Will keep chilled for up to two days and frozen for up a month. Sprinkle with the parmesan crumbs and bake for 25-30 mins (5 mins longer if chilled, and an extra 10-15 mins from frozen), until golden.
Nutrition per serving:
- kcal376
- fat26g
- saturates15g
- carbs14g
- sugars0g
- fibre5g
- protein15g
- salt1.5g
Turmeric granola
Add turmeric to sweet, crunchy granola to provide a slight earthiness alongside a signature vibrant yellow colour. Enjoy with yogurt and fruit for breakfast Ingredients: Directions: Nutrition per serving:
Beef enchiladas
Serve enchiladas for a Mexican-inspired family feast. Stuffed with beef mince and black beans and topped with melted cheese, they’re a guaranteed crowd-pleaser.
Ingredients:
- 2 tsp olive or rapeseed oil
- 1 onion , finely chopped
- 400g beef mince
- 2 large garlic cloves , crushed or finely grated
- 2 tsp dried oregano
- 2 tsp ground cumin
- 2 tsp smoked paprika
- ½-1 tsp chilli powder (optional)
- 2 tbsp tomato purée
- 400g can chopped tomatoes
- 400g can black beans
- 1 vegetable or chicken stock cube
- 8 medium tortillas
- 100g mature cheddar , grated
- coriander leaves , to serve
Directions:
- Heat the oil in a large frying pan or saucepan over a medium-low heat and fry the onion for 6-8 mins until softened but not golden. Tip in the beef mince and continue to fry until the beef has browned, about 5 mins. Stir in the garlic and cook for 1-2 mins before stirring in the oregano, cumin, paprika and chilli powder, if using. Cook for 1 min more.
- Add the tomato purée, tomatoes and black beans, including the liquid from the can of beans. Crumble in the stock cube. Stir well, then add half a can of water and bring to a simmer. Simmer for 30 mins until the sauce has thickened. Remove from the heat.
- Heat the oven to 200C/180C fan/gas 6. Spoon an eighth of the beef mixture down the centre of one of the tortillas, then fold the sides in to enclose the filling. Arrange seam-side down in a large ovenproof dish, and repeat until all the filling and tortillas have been used, tucking the enchiladas next to one another snugly. Scatter the cheese over the top and bake for 15-20 mins until the cheese has melted and the tortillas are golden. Scatter over the coriander leaves to serve.
Nutrition per serving:
- kcal703
- fat26g
- saturates11g
- carbs79g
- sugars0g
- fibre12g
- protein32g
- salt3g
Small-batch Chocolate Chip Tahini Biscotti
Small-batch Chocolate Chip Tahini Biscotti a delightful twist on the classic biscotti, blending nutty tahini with melty pockets of chocolate in every crisp bite. The rich sesame flavor adds a subtle creaminess that perfectly complements the sweetness of the chocolate chips, making each piece both …