Chicken & tzatziki wraps
Pile chunks of chicken with cucumber, tomatoes and tzatziki to make these easy wraps. They’re budget friendly and take less than 30 minutes to make Ingredients: Directions: Nutrition per serving:
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Classic lasagne
Prepare this easy homemade lasagne ahead of time and save in the freezer, uncooked, for when you need it during a busy week. Just bake for an extra 45 mins Ingredients: Directions: Nutrition per serving:
Air-fryer arancini
Use your air-fryer to make these crunchy, golden rice balls – they’re an ideal side for an Italian-inspired feast.
Ingredients:
- 15g unsalted butter
- 1 onion , finely chopped
- 1 large garlic clove , crushed
- 200g risotto rice
- 700ml hot chicken or vegetable stock
- 50g parmesan , finely grated, plus extra to serve
- 125g mozzarella
- 100g plain flour
- 2 eggs , beaten
- 100g dried breadcrumbs (we used panko)
- olive oil spray, for misting
Directions:
- Melt the butter in a large saucepan over a medium heat and cook the onion and garlic for 5 mins until softened. Stir in the rice and cook for 1 min, then add half the stock, stirring well.
- Continue to cook the risotto for 20 mins, stirring frequently and adding more stock as it is absorbed, until the rice is tender and creamy. Stir in the parmesan, then season to taste. Spread out on a tray and leave to cool to room temperature.
- Cut the mozzarella into 12 pieces and pat dry using kitchen paper.
- Shape the risotto into 12 even-sized balls. Flatten one of the balls in the palm of your hand and add a piece of mozzarella. Bring up the edges to enclose it, then roll into a neat ball. Repeat to make 12 balls.
- Roll each risotto ball in the flour, followed by the egg and finally the breadcrumbs until evenly coated. Chill until ready to air-fry, or until set and holding their shape well.
- Heat the air-fryer to 190C. Mist the arancini with the olive oil spray and cook in batches for 10-15 mins until crunchy and golden brown. Scatter with parmesan before serving.
Nutrition per serving:
- kcal597
- fat17g
- saturates10g
- carbs81g
- sugars0g
- fibre4g
- protein27g
- salt1.98g
Feel-good pasta soup
Try our take on comforting pasta e ceci. Seasoning is key, and a drizzle of good olive oil and a scattering of hard, sharp cheese will really bring it to life. Ingredients: Directions: Nutrition per serving:
Sriracha & lime prawn linguine
Want a quick and healthy dinner? Look no further than this delicious pasta dish, which takes just 17 minutes to make. It’s low in fat and calories, too.
Ingredients:
- 1 tbsp rapeseed oil
- 280g king prawns
- 2 garlic cloves, crushed
- 750ml low-salt vegetable stock
- 360g wholemeal linguine
- 300g long-stemmed broccoli, halved lengthways, thicker stems halved
- 200g frozen peas
- 3 tbsp sriracha, plus extra to serve (optional)
- 2 limes, zested and juiced
Directions:
- Heat the oil in a saucepan over a medium-high heat and cook the prawns and garlic for 3 mins until the prawns are pink. Remove the prawns to a bowl and set aside.
- Pour the stock into the pan with some seasoning and bring to the boil. Add the pasta and cook, covered, for 10 mins, stirring occasionally. After 5 mins, add the broccoli.
- When the pasta and broccoli have almost cooked through, add the peas. Uncover and continue to cook until the peas have defrosted, about 2-3 mins. Stir in the sriracha and lime zest and juice, then toss through the prawns and garlic. Divide between bowls and top with extra sriracha, or just a grinding of black pepper, if you prefer.
Nutrition per serving:
- kcal466
- fat7g
- saturates1g
- carbs66g
- sugars0g
- fibre15g
- protein28g
- salt1.5g
Genoise sponge
Learn how to achieve the perfect genoise sponge with a light, airy texture. Paul Hollywood’s stunning layer cake makes the most of summer berries and cream.
Ingredients:
- 50g butter , melted, plus extra for greasing
- 250g plain flour , plus extra for dusting
- 250g caster sugar plus 1 tbsp
- 8 medium eggs
- 600ml pot double cream
- 400g punnet strawberries , halved
- 180g punnet blueberries
- 150g punnet raspberries
- icing sugar , to dust
Directions:
- Heat oven to 190C/170C fan/gas 5. Brush 2 x 20cm cake tins with melted butter, line the bases with baking paper, then dust well with flour tipping out any excess. Set aside.
- Put the sugar and eggs in a large heatproof bowl, then set it over a pan of barely simmering water. Whisk with an electric hand whisk for about 7 mins or until the mixture is pale and has trebled in volume. Remove from the heat, then slowly pour in the butter folding it in as you pour until it is completely mixed in.
- Gently fold the flour and a pinch of salt into the egg mixture, then pour into your prepared cake tins. Cook for 20 mins until the cake is golden and risen – a skewer pushed into the cake should come out clean. Allow the cakes to cool for a few mins in the tin, then remove and cool completely on a wire rack.
- Meanwhile, whip the cream until it just holds its shape, then set aside. Whizz about a quarter of the strawberries with 1 tbsp sugar until smooth, then fold this purée through the cream so you get a ripple effect.
- To assemble the cakes, cut each one in half horizontally. Put one sponge on a serving plate, spread a quarter of the cream mix on top, then dot a quarter of the blueberries and raspberries around the edge. Repeat this step two more times, put the last layer of cake on top (save a top half of cake for the top layer), spread the remaining cream over, then put the blueberries and raspberries around the edge and pile the strawberries in the centre. Dust with icing sugar just before you serve.
Nutrition per serving:
- kcal621
- fat42g
- saturates22g
- carbs55g
- sugars0g
- fibre2g
- protein9g
- salt0.26g
Chocolate Almond Biscotti
Chocolate Almond Biscotti crunchy, twice-baked perfection with a deep cocoa richness and the irresistible nuttiness of toasted almonds. Imagine dunking one into a steaming cup of velvety espresso, the crisp edges softening just enough to melt in your mouth. The chocolate lingers, the almonds add …