Free-From

Forget what you think you know about the humble parsnip, and take it to the next level with this vegan gnocchi recipe.

Ingredients

• 400g parsnips, peeled and cut into chunks
• 600g potatoes, peeled and cut into chunks
• 60ml olive oil
• 3 garlic cloves, unpeeled
• 1 tsp ground nutmeg
• 100g strong ’00’ flour
• 2 tbsp nutritional yeast
• Small handful of thyme leaves
• 30g walnuts, toasted and chopped

Method

1. Begin by heating your oven to 220°C / 200°C Fan / Gas Mark 7. Take a roasting tin and toss the parsnips and potatoes together in 2 tbsp of olive oil along with the unpeeled garlic cloves. Roast for around 40 minutes until the veg is soft, then remove from the oven and allow to cool.
2. Squeeze the garlic cloves out of their skins, then tip everything into a food processor along with the nutmeg, flour and nutritional yeast. Pulse until combined and holding together like a dough.
3. Bring a large saucepan of salted water to the boil. Tip the dough out onto a floured surface and cut into four equal sized chunks, then roll each into a sausage shape about 35cm long and 2.5cm wide.
4. Using the back of a table knife, cut each sausage into small pieces of gnocchi, around 2cm long. Cook in the salted water in batches for 1 minute, or until they bob to the surface. Remove and drain on kitchen paper.
5. Now, take a frying pan and heat the remaining oil. Add half of the gnocchi and fry until golden on each side (usually around 3-4 minutes), then transfer to a tray. Cook the remaining gnocchi in the same way.
6. Return all gnocchi to the frying pan to warm through, then divide into bowls. Grind over some fresh black pepper the scatter over the thyme leaves and toasted walnuts. Top with a little drizzle of olive oil.

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A modern classic, this avocado toast recipe is the perfect addition to any Sunday brunch.

Ingredients

• 2 tbsp white wine vinegar
• 2 eggs
• 1 avocado
• 50g feta
• 1 tsp chilli flakes
• 1/2 lemon, juice only
• 2 slices of sourdough bread

Method

1. Bring a large saucepan to the boil, then pour in the vinegar and reduce the heat to a simmer. Using a spoon, swirl the water to create a spiraling whirlpool the crack in both the eggs and cook for 2.5 minutes.
2. Whilst your eggs are cooking, mash together the avocado, feta, chilli flakes and lemon juice in a small bowl and season well. Pop the bread in a toaster.
3. Spread the avocado mixture over the toast, then pop a poached egg on top of each slice.

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Loaded with vitamins and minerals, this smoothie bowl is guaranteed brighten up your mornings and prepare you for the day ahead!

Ingredients

For the smoothie bowl:

• 2 bananas
• 1 avocado
• 1 mango
• 100g spinach
• 250ml coconut milk
• 1 tbsp peanut butter
• 1 tbsp honey

For the seed mix:

• 1 tbsp chia seed
• 1 tbsp linseeds
• 4 tbsp pumpkin seeds
• 4 tbsp sunflower seeds
• 4 tbsp coconut flakes
• 4 tbsp flaked almonds
• 1/4 tsp cinnamon
• 2 tbsp honey

To serve:

• 175g mixed fresh fruit of your choice

Method

1. Slice the bananas then arrange over a baking tray lined with parchment, and freeze for 2 hours. This can be done in advance, in batches, and stored in the freezer for 3 months.
2. Heat your oven to 180°C / 160°C Fan / Gas Mark 4, and line a baking tray with baking parchment. Combine the seeds, coconut and flaked almonds in a bowl, sprinkle over the cinnamon and drizzle in the honey. Toss everything together to arrange in a flat layer over the baking tray and bake for 10-15 minutes until lightly toasted. Set to one side and leave to cool.
3. Grab a smoothie maker and chuck in the avocado, mango, spinach, milk, peanut butter, frozen bananas and honey, then blend to a thick consistency. Divide between two bowls and arrange the fruit on top. Scatter over a couple of tablespoons of the seed mix and tuck in!

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This vegetarian risotto uses a mixture of quinoa and rice for delicious, nutty flavour. It’s also super easy to make!

Ingredients

• 1 tbsp olive oil
• 350g mushroom, sliced
• 100g quinoa
• 1 litre of freshly made vegetable stock
• 175g risotto rice
• Handful of thyme, leaves only
• Handful of grated parmesan
• 50g rocket

Method

1. Take a medium sized frying pan and saute the mushroom for 2-3 minutes, then stir in the quinoa.
2. Add a ladle of the vegetable stock, and stir everything together until the stock has absorbed.
3. Now, chuck in the rice and add a ladle of stock at a time, stirring until absorbed in between pours, until all the stock has been used up.
4. Stir in the thyme, and decant into bowls. Serve topped with the grated parmesan and rocket leaves.

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This delicious vegan meal combines crisp tortillas, roasted veg and crunchy nuts for an explosion of flavour!

Ingredients

• 3 sweet potatoes, peeled and sliced thinly
• 1 tbsp smoked paprika
• 3 tbsp olive oil
• 1 avocado
• 1/2 a lime, zested and juiced
• 2 tbsp crunchy peanut butter
• 4 flour tortillas
• Sriracha chilli sauce, to taste
• 1/2 pack coriander, torn

Method

1. Begin by heating your oven to 200°C / 180°C fan / Gas Mark 6. Grab a roasting tin and toss the sweet potatoes in 2 tbsp of the olive oil and the paprika. Slide into the oven and roast for 15 minutes (tossing again half way through) until the potatoes are beginning to crisp.
2. Chop the avocado then pop into a bowl along with the lime zest and juice, then season generously. Mash everything together using a fork, then leave to one side. In another bowl, combine peanut butter and remaining olive oil.
3. Set a griddle pan or frying pan over a medium heat and allow it to reach a very hot temperature. Brush each tortilla on one side with some olive oil and place oil side down in the pan. Spread over half the peanut butter mixture and half the sweet potatoes, then drizzle over a little Sriracha and scatter over half the coriander.
4. Top with another tortilla, this time with the oil side up, and press down with a heavy-based saucepan. Cook for 2-3 minutes each side, then repeat the process to make the second quesadilla. Cut into quarters and serve with the crushed avocado.

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This delicious, warming soup is guaranteed to bring comfort on a cold night. It’s super easy to make, and can easily be prepared using a soup maker.

Ingredients

• 2 tsp cumin seeds
• 1/2 tsp dried chilli flakes
• 2 tbsp olive oil
• 600g carrots, grated
• 140g split red lentils
• 1L vegetable stock, hot
• 125ml milk

Method

1. Begin by grabbing a large saucepan and, without adding any oil, fry the cumin seeds and chilli flakes together 1 minute until they are jumping around the pan.
2. Remove half from the pan using a spoon, and set to one side. Now, add in the olive oil, grated carrots, lentils, vegetable stock and milk. Bring everything to a boil, then allow to simmer for 15 minutes until the lentils have softened.
3. Whizz everything together using a stick blender until smooth, then season taste. Serve alongside some crusty, buttered bread.

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This vegetarian ravioli is made using fresh pasta dough, stuffed with creamy butternut and finished with a sage butter. A truly warming treat for a cosy night in!

Ingredients

• 1 onion, finely chopped
• 2 tbsp olive oil
• 50g butter
• 1 clove of garlic, crushed
• 600g butternut squash, peeled and diced
• 60ml dry white wine
• 1 tsp fresh thyme
• 60g pecorino cheese
• 250g ’00’ flour
• 4 eggs (2 whole, 1 yolk only, 1 beaten for a wash)
• 200g butter
• 1 tsp fresh sage leaves

Method

1. Begin by making the pasta dough. Take a food processor and pulse the flour and salt together to combine. Drop in the 2 whole eggs and the one egg yolk, along with the olive oil and process again until the dough comes together.
2. Turn the dough out onto a floured surface and knead, then wrap in cling film and set aside to rest for one hour.
3. In the meantime, fry the onion in a little oil along with half the butter in a shallow saucepan over a medium heat for around 15 minutes until the onions have started to caramelise. Add the garlic and stir for a further minute, then remove the mixture from the pan and set to one side.
4. Add the remaining butter to the pan along with the butternut squash and cook, uncovered, for around 10 minutes until tender. Pour in the wine along with 100ml of water and allow to simmer, stirring occasionally, until all the liquid has evaporated and the butternut is very tender. Add the thyme to the pan, along with the reserved onions and garlic, then leave to cool. Add the pecorino and stir to combine.
5. Divide the pasta dough into six pieces and, working with a piece at a time, flatten and roll through a pasta machine. Fold in half, and repeat until the pasta dough is smooth and silky. Cut out 8cm rounds and place on a tray line with baking paper.
6. Spoon 1tsp of the butternut filling into the centre of half of the rounds, brush the edges with eggwash, then place an empty round on top and press the edges together to seal. Continue until you have used all the dough and all the butternut mixture.
7. To make the sage butter melt the butter in a saucepan until foaming, then add the sage and remove from the heat. Stir gently and transfer to a bowl.
8. Cook the ravioli in batches in a large saucepan of boiling water, for around 2-4 minutes at a time. Serve in bowls, drizzled with the sage butter and some grated pecorino.

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Made with mango, banana and pineapple, this vegan tropical smoothie bowl is packed full of flavour and will bring a bit of sunshine to a rainy morning.

Ingredients

• 1 mango, peeled and cut into chunks
• 2 bananas
• 200g pineapple, peeled and cut into chunks
• 2 tbsp of coconut yoghurt
• 150ml coconut milk
• 2 passion fruit, scooped out
• Handful of blueberries
• 2 tbsp coconut flakes

Method

1. Pop the mango, pineapple, bananas, yoghurt and coconut milk into a blender and blitz until smooth.
2. Pour into two bowls, and decorate with the passion fruit, blueberries, sliced mango, sliced bananas and coconut flakes.

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This delicious, super-green soup is packed full of nutrient rich, healthy vegetables. Perfect if you’re looking to add a few more veggies (and colour) into your diet!

Ingredients

• 25g butter
• 1 tsp vegetable oil
• 350g asparagus, chopped, tips reserved
• 3 shallots, finely sliced
• 3 cloves of garlic, crushed
• 2 large handfuls of spinach
• 700ml vegetable stock

Method

1. Grab a saucepan and melt the butter and oil together, then fry the asparagus tips for a few minutes until just soft. Remove from the pan and set to one side.
2. Add the shallots to the pan along with the chopped asparagus stalks and garlic, and cook over a gentle heat for about 10 minutes until soft. Stir in the spinach and pour in the stock, then bring to the boil.
3. Blitz everything together with a stick blender. Season generously, adding some hot water to loosen if necessary, then ladle into bowls.
4. Scatter the reserved asparagus tips on top and serve with some crusty bread!

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Butternut squash is now in season and, along with sage, gives this delicious vegetarian risotto a warming, autumnal twist.

Ingredients

• 1kg butternut squash, peeled and cut into small chunks
• 3 tbsp olive oil
• Small bunch of sage, leaves only, half chopped, half left whole
• 1.5L vegetable stock
• 50g butter
• 1 onion, finely chopped
• 300g risotto rice
• 125ml white wine
• 50g parmesan cheese (or vegetarian alternative), finely grated

Method

1. Start by heating your oven to 220°C / 200°C Fan / Gas Mark 7. Coat the squash in 1 tbsp of oil, along with the chopped sage, and lay in a roasting tin. Pop in the oven, and roast for 30 minutes until soft and golden.
2. Meanwhile, prepare the risotto by pouring the stock into a saucepan and bringing to the boil, then reduce the heat to a low simmer. In a separate pan, melt half of the butter over a medium heat, then stir in the onions and cook for around 10 minutes until soft and translucent.
3. Stir the rice into the onions until coated in the butter, then stir continuously until the rice is shiny and the edges start to look transparent. Pour in the wine and simmer until it has completely evaporated.
4. Add the stock gradually whilst stirring the rice, then cook for 25-30 minutes, stirring frequently until the rice is al dente.
5. Fry the sage leave over a gentle heat in a little olive oil until they are crisp. Set to one side. Remove the cooked squash from the oven and mash half of it to a rough puree and leave the other half whole. Stir the pureed squash through the risotto, then add the cheese butter and leave to rest to a for few minutes. Serve in bowls scattered with the whole chunks of squash and the fried sage leaves.

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Looking to sneak some more veggies into your family’s diet without sacrificing any flavour? Then this cauliflower-crust pizza is just what you need!

Ingredients

For the pizza crust:

• 1 head of cauliflower
• 1 egg
• 1 tsp dried oregano
• 1 clove of garlic, crushed
• 50g parmesan cheese, grated

For the pesto:

• 30g rocket
• 1 tbsp of pine nuts, toasted
• 2 tbsp olive oil
• 30g parmesan cheese, grated
• 1 clove of garlic, crushed

For the topping:

• 1 ball of mozzarella, sliced
• Mixed salad leaves

Method

1. Begin by preheating your oven to 200°C / 180°C Fan / Gas Mark 6. Cut the cauliflower into florets and blend in a food processor to create cauliflower rice.
2. Pour the cauliflower rice into a clean tea towel and squeeze all the liquid out, then tip out into a bowl and mix in the egg, oregano, salt, garlic and parmesan. Spread evenly over a baking sheet and shape into a circle, then bake for 30-40 minutes.
3. Meanwhile, make the pesto by blending together the rocket, pine nuts, olive oil and parmesan until you have a smooth paste.
4. Top the pizza base with the pesto, slices of mozzarella and salad leaves.

Image source: sveta_zarzamora via Getty images.

Autumn colour in a bowl! As the days start getting shorter, this soup is perfect for a cosy night in. Rich and creamy, it also gets a little kick of heat from some chillies.

Ingredients

• 1 butternut squash, peeled and deseeded
• 2 tbsp olive oil
• 1 tbsp butter
• 2 onions, diced
• 1 garlic clove, thinly sliced
• 2 red chillies, deseeded and finely chopped
• 850ml vegetable stock
• 4 tbsp creme fraiche
• Handful of pumpkin seeds, to serve

Method

1. Begin by preheating your oven to 200°C / 180°C / Gas Mark 6. Cut your butternut squash into large cubes (about 4cm), then pop in a roasting tin and drizzle over 1 tbsp of the oil. Roast for 30 minutes until soft and golden.
2. While your squash is cooking, melt the butter in a saucepan with the remaining oil, then throw in the onions, garlic and chilli. Cover and cook on a very low heat for 15-20 minutes, until the onions are soft and translucent.
3. Add the butternut squash to the pan along with the vegetable stock and creme fraiche, then blend everything together until smooth. Alternatively, add all the ingredients into a soup maker.
4. Continue to gently heat the soup, season to taste, then serve in bowls and scatter with the pumpkin seeds.

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Salmon fillets, lime and a mix of Asian spices combine to make these delicious (and healthy) salmon burgers – the perfect twist on a traditional Friday fish dinner.

Ingredients

• 4 skinless salmon fillets
• 1 lime, zest only
• 1 red chilli, finely chopped
• 20g unsalted cashews, finely chopped
• 4cm piece of ginger, finely grated
• 1 tsp tamarind paste
• 1 tsp fish sauce
• Small bunch of coriander, chopped
• 75g breadcrumbs
• 2 tbsp plain flour
• 1 tbsp sunflower oil
• 4 buns, to serve

Method

1. Grab a food processor and pop the salmon into the bowl, then blitz to create a coarse mixture. Transfer to bowl and leave to one side. In a separate bowl, combine the lime zest, chilli, cashews, ginger, tamarind paste, fish sauce and coriander, and mix well. Tip this into the bowl containing the salmon, along with the breadcrumbs.
2. Using your hands, combing all the ingredients together and then divide into 4 equally sized balls. Now shape into patties, gently flattening down with your hands.
3. Tip the flour onto a plate, and coat each salmon patty with the flour, then set to one side.
4. Take a large frying pan and heat the sunflower oil, then carefully add the burgers to the pan. Fry on each side for 5-7 minutes, until the burgers are golden brown.
5. Lightly toast the buns, then spread with mayonnaise and top with the burgers and any accompanying salad you like.

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This recipe for guacamole consists of only four ingredients and can be whipped up in a matter of minutes! Perfect for dipping, spreading on toast or as a side to a multitude of dishes.

Ingredients

• 2 ripe avocados, stones removed and flesh scooped out
• 2 tbsp Greek yoghurt
• 1 lime, zested and juiced
• 1 tsp chilli flakes

Method

1. Remove the stones from the avocado and scoop out the flesh. Add this to a food processor along with the Greek yoghurt, chilli flakes and zest and juice of the lime.
2. Pulse until everything is combined and you have reached your desired consistency. Season and serve!

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There’s a definite noticeable change of season beginning to occur – autumn is officially in the air! This aromatic soup is the perfect way to hunker down for a cosy night in, and is a fuss-free recipe that can be ready in under an hour. Try using our soup maker to make it even easier!

Ingredients

• 1 tsp olive oil
• 2 cloves of garlic, chopped
• 1 red chilli, chopped
• 2cm fresh ginger, chopped
• 1 stalk of lemongrass, bashed
• Handful of coriander, leaves and stalks chopped separately
• 2 tbsp red Thai curry paste
• 750ml chicken stock
• 160ml coconut cream
• 500g sweet potato, peeled and chopped
• 2 chicken breasts, sliced
• 1 lime, juice only
• 1 tsp sugar
• 1/2 tsp fish sauce

Method

1. Grab a large saucepan and heat the oil. Add in the garlic, chilli, ginger, lemongrass, coriander stalks and curry paste and cook everything together for 2-3 minutes.
2. Pour in the chicken stock, coconut cream and sweet potatoes and cook until the potatoes are soft (usually around 15 minutes). Remove the lemongrass and discard. Transfer everything from the pan to a blender and blitz until smooth.
3. Return everything to the saucepan and add the chicken. Cook over a gentle heat for 5-10 minutes, checking that the chicken is cooked through. Stir through the lime juice, sugar and fish sauce. Scatter with the coriander leaves and serve.

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Bring a taste of the Italian seaside to your kitchen with this gorgeous recipe for Spaghetti with Mussels. Incredibly easy to make, and packed full of flavour!

Ingredients

• 200g spaghetti (dried weight)
• 500g mussels, cleaned
• 4 cloves of garlic, finely chopped
• 3 tbsp extra virgin olive oil
• 2 tsp dried chilli flakes
• 1/2 lemon, juiced
• 2 handfuls of flat leaf parsley, roughly chopped

Method

1. Start by cooking the pasta according to packet instructions. While your pasta is bubbling away, steam the mussels in a large, lidded pan. Once the shells have opened, remove them from the pan and set to one side, reserving the mussels cooking juices.
2. Grab a large frying pan and heat a little olive oil. Throw in the garlic and chilli flakes and fry for a couple of minutes, then pour in the reserved mussel liquid and simmer until you have a thin sauce.
3. Drain the spaghetti, then add it to the pan along with the mussels. Combine everything together well, then stir in the parsley, lemon juice and a generous seasoning of salt. Serve immediately.

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100% free from animal product, and 100% delicious! This ragu is a great base to use for multiple dishes; lasagne, bolognese or moussaka!

Ingredients

• 30g dried porcini mushrooms
• 3 tbsp olive oil
• 1 onion, finely chopped
• 2 celery sticks, finely chopped
• 2 carrots, chopped
• 4 garlic cloves, sliced
• 3 sprigs of thyme
• 1 tsp tomato puree
• 100ml vegan red wine
• 250g dried green lentils
• 800g canned plum tomatoes
• 250g chestnut mushroom, sliced
• 250g portobello mushrooms, sliced
• 1 tsp soy sauce
• 1 tsp Marmite

Method

1. Pop the porcini mushrooms in a bowl, then pour in 800ml of boiling water. Set aside, and leave to soak for 10 minutes. Meanwhile, pour half of the oil into a saucepan and gently cook the onion, carrot and celery along with a pinch of salt until soft. Remove the porcini mushrooms from the bowl, reserving the liquid, and roughly chop.
2. Throw in the garlic and the thyme, and cook for 1 minute before stirring in the tomato puree and cooking for a further minute. Pour in the wine and simmer gently until reduced, then add the lentils, reserved poricini liquid and tomatoes. Bring to the boil, allow to reduce then simmer with a lid on.
3. Whilst your lentil mixture is simmering away, grab a large frying pan and heat the remaining oil. Tip in all of the mushroom and fry until golden, then pour in the soy sauce and stir. Add this to the lentil mixture.
4. Stir in the marmite and cook over a gentle heat for 30-45 minutes, stirring occasionally. Remove the thyme, season and serve!

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Despite the incessant cloud and rain we’re still hanging onto summer, and these tapas-style prawn skewers are guaranteed to bring some sunshine into your kitchen!

Ingredients

• 12 large prawns
• 1/2 tbsp smoked paprika
• 2 garlic cloves, chopped
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 lemon, zested and juiced
• 2 tbsp olive oil
• 12 wooden skewers

Method

1. Begin by soaking the wooden skewers in a bowl of water for around 10 minutes. De-vein and wash the prawns, then pat dry with some kitchen paper.
2. Mix together the paprika, garlic, cumin, oregano, lemon zest and half the olive in a bowl, then throw in the prawns and leave to marinate for 15 minutes before threading a prawn onto each skewer.
3. Heat the remaining olive oil in a frying pan and fry the prawns for 3-4, turning half way through. Season, squeeze the lemon juice over the top and serve.

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Bursting with fresh Italian flavours, this vegetarian risotto is not only delicious, but is also super simple to make. The perfect way to start the week!

Ingredients

• 2 tbsp olive oil
• 200g risotto rice
• 700ml vegetable stock
• Fresh pesto (either homemade or shop-bought)
• 100g soft goats cheese

Method

1. Start by adding some olive oil into a saucepan, then tip in the rice and fry for 1 minute. Add half of the stock, and cook until the rice has absorbed it all.
2. Now, add the remaining stock a bit at time, stirring continually until, again, the rice has absorbed the stock. This will take around 20 minutes.
3. Stir through the pesto, and half of the goats cheese. Transfer to serving bowls and top with the remaining cheese.

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Perfect for a speedy lunch or dinner, the combination of avocados, almonds and lemon make a gorgeous creamy sauce for this meat-free meal. You can, of course, use any pasta you wish but penne is perfect for collecting any excess sauce on your plate.

Ingredients

• 2 avocados, stoned, peeled and chopped
• 1 lemon, zested and juiced
• 25g almonds
• 1 clove of garlic
• Handful of fresh basil
• 300g penne pasta
• 25g parmesan, finely grated

Method

1. Pop the avocado into a food processor along with the lemon zest and juice, almonds, garlic and half the basil. Pulse until smooth, then set aside in the fridge.
2. Cook your chosen pasta according to the packet instructions, then drain. Return to the pan and tip in the avocado sauce, then top with the remaining basil leaves and freshly grated parmesan.

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Providing 4 of your 5 a day, this peach salad not only makes a gorgeous summertime lunch, but is also 100% vegan.

Ingredients

• 1 lime, zested and juiced
• 1 tbsp rapeseed oil
• 2 tbsp mint, finely chopped
• 2 tbsp basil, chopped
• 2 peaches, stoned and quartered
• 75g quinoa
• 160g green beans, trimmed and halved
• 1 red onion, finely chopped
• 1 Little Gem lettuce, roughly shredded
• 60g rocket
• 1 avocado, stoned and sliced

Method

1. Mix together the lime zest and juice along with the mint and basil, then pour half of this mixture into a bowl with the peaches.
2. Cook the beans for around 4 minutes until tender and, in a separate pan, cook the quinoa according to the packet instructions.
3. Place the peaches on a griddle and cook for 1 minute on each side. This can also be done in a large frying pan, however you won’t get those gorgeous grill marks.
4. Drain the quinoa and divide between bowls. Toss the beans and onion with the remaining mint mixture and pile on top of the quinoa along with the lettuce and rocket. Adorn with the avocado and peach slices, and serve whilst still warm.

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The sunny weather calls for an equally sunny dish. Made with prawns and mango, along with a gorgeous dressing, this light summer salad is packed full of Thai inspired flavour that is guaranteed to bring some sunshine to your plate!

Ingredients

• 2 tbsp lime juice
• 1 red chilli, deseeded and finely chopped
• 2 tbsp fish sauce
• 1 tbsp light muscovado sugar
• 3 shallots, finely sliced
• 85g salted peanuts, finely chopped
• 2 mangoes, peeled into ribbons
• 2 tbsp fresh mint, chopped
• 1 tbsp sunflower oil
• 200g prawns, peeled
• 2 baby gem lettuce, shredded
• 2 spring onions, shredded

Method

1. In a large bowl, mix together the lime juice, chilli, fish sauce and sugar. Add the shallots and 3/4 of the peanuts and mix well. Cover, and set to one side.
2. Peel your mango and, using a mandoline or potato peeler, peel the flesh into ribbons. Add this to the bowl of marinade along with the chopped mint.
3. Heat the oil in a frying pan or wok, add the prawns and stir fry quickly until they are pink all over.
4. Scatter the shredded lettuce over a serving plate or bowl, and spoon the mango mixture in the centre. Add the prawns on top, then finish with a scattering of the remaining peanuts and spring onions.

Lead image: LarisaBlinova via Getty images.

A lighter pasta dish, this easy to make recipe will be a hit with the whole family!

Ingredients

• 280g linguine
• 200g sugar snap peas
• 2 tbsp olive oil
• 2 garlic cloves, finely chopped
• 1 red chilli, deseeded and finely chopped
• 24 raw kings prawns, peeled
• 12 cherry tomatoes, halved
• Handful of fresh basil leaves

Method

1. Bring a pan of water to a boil, and cook the linguine according to packet instructions.
2. Meanwhile, heat the oil in a wok and throw in the garlic and chilli. Fry over a gentle heat for about 30 seconds until the garlic begins to brown.
3. Add in the king prawns and turn the heat up, cooking for about 2 minutes whilst constantly stirring, until the prawns turn pink.
4. Throw in the cherry tomatoes and cook for another 3 minutes, stirring occasionally. 
5. As the pasta starts to come towards to end of it’s cooking time, add the sugar snap peas in with the pasta and boil for a couple of minutes. Drain the pasta and peas, then add to the wok with the prawn mixture. 
6. Toss everything together, along with the basil leaves, and season well. Serve immediately. 

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Refreshing and delicious, these unlikely partners come together to make a perfect summer side dish.

Ingredients

• 180g fresh watermelon
• 1/2 cucumber
• Small bunch of mint, chopped, reserve a few leaves for garnish
• 1 tbsp olive oil
• 100g feta
• 1 tbsp balsamic glaze

Method

1. Chop the watermelon and cucumber into chunks, then add to a bowl with the chopped mint. Drizzle over the olive oil and gently toss everything together.
2. Season well, and then pile out onto a serving dish. Crumble over the feta and reserved mint leaves. Drizzle over the balsamic glaze and serve immediately. 

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A super easy to make vegetarian dish that is guaranteed to lift any spirits!

Ingredients

• 800g fresh gnocchi
• 1 tbsp olive oil
• 1 knob of butter
• 1 onion, roughly chopped
• 500g portobello mushrooms
• 2 garlic cloves
• 150g creamy blue cheese (we recommend gorgonzola or Danish blue)
• Handful of basil, roughly chopped

1. Bring a large pan of water to the boil and drop in the gnocchi, cooking according to packet instructions (usually around 3-5 minutes). Drain, and set to one side.
2. Heat the oil and butter together in a large, lidded frying pan before throwing in the onion and mushrooms. Cook for 1 minute over a high heat, then reduce the heat to medium. Clamp the lid on and cook for 5 minutes, stirring occasionally. 
3. Remove the lid, then add the garlic and cook for a further 2 minutes. Stir in the gnocchi, then scatter over the cheese and basil. Serve immediately.

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Packed full of flavour and nutrient rich, this light, summer meal males a perfect lunch or dinner.

You can make the marinade and leave the prawns to soak it all up for an hour or so beforehand to intensify the flavour.

Ingredients

• 1 chilli, finely chopped
• 1 clove of garlic, finely chopped
• 1 lime, zest and juice
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 200g large cooked prawns
• 140g spinach leaves
• 2 avocados

Method

1. Mix the chilli, garlic, lime zest and juice, soy sauce and sesame oil together in a large bowl. Tip in the prawns and toss everything together so that it is well coated.
2. Remove the prawns from the marinade and set to one side. Add the spinach to the marinade and mix so that it also becomes coated, then add the prawns back into the bowl and give everything a final toss.
3. Tip out onto a serving dish. Slice the avocados and pop in amongst the spinach and prawns.

Lead image: Lilechka75 via Getty images.

Originating from the Middle East and North Africa, this vegetarian recipe is an easy to make dish that is guaranteed to impress.

The sauce can be frozen for up to one month – just stop the cooking process before adding the eggs in.

Ingredients

• 1 tbsp olive oil
• 1 red chilli, deseeded and finely chopped
• 1 clove of garlic, finely sliced
• Handful of fresh coriander, stalks and leaves separately chopped
• 800g tinned chopped tomatoes
• 1 tsp caster sugar
• 4 eggs

Method

1. Heat the oil in a saute pan with a lid and soften the onions, chilli, garlic and coriander stalks for around 5 minutes until they are soft. Stir in the tomatoes, along with the sugar, and simmer for around 10 minutes until you have a thick sauce.
2. Make 4 dips in the sauce using the back of a spoon, and then crack an egg into each one. Place the lid on the pan, and lower the heat. Allow to cook for 6-8 minutes until the eggs are done. Scatter the coriander leaves over the top and serve.

Lead image: Lisovskaya via Getty images.

Creamy sauce and mashed potato topped with cheese combine to make this a delicious weeknight meal that all the family will love.

This can be made up to one day ahead. Just allow to chill in the fridge, and adjust the cooking time to 40 minutes.

Ingredients

• 400g skinless white fish fillet
• 400g skinless smoked haddock fillet
• 600ml full fat milk
• 1 small onion, quartered
• 2 bay leaves
• 4 eggs
• Handful of parsely (leaves only), roughly chopped
• 100g butter
• 50g plain butter
• 1kg potatoes, peeled and cut into chunks
• 50g cheddar, grated

Method

1. Begin by poaching the fish fillets. Fill a frying pan with 500ml of the milk, then place the fish in followed by the onion and bay leaves. Bring just to the boil, then reduce and simmer for 8 minutes. Lift the fish out onto a plate, and strain the milk into a jug to cool. Flake the fish into large pieces, and add to a baking dish.
2. Bring a saucepan filled with water to a boil, then carefully lower the eggs in. Set a timer for 8 minutes, and allow the eggs to cook to a hard-boiled state. Remove the eggs from the pan and cool them in a bowl of cold water. Peel, slice into quarters, then arrange over the fish in the baking tray. Scatter the chopped parsley leaves over this.
3. To make the sauce, melt 50g of the butter in a pan and then stir in the plain flour, cooking over a medium heat for 1 minute. Remove from the heat and stir in a little of the cold poaching milk. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat and bring back to the boil, stirring continually until the sauce coats the back of a spoon. Remove from the heat, season, then pour over the fish.
4. Heat your oven to 200°C/180°C Fan/Gas Mark 6. While your oven is heating, boil the potatoes for 20 minutes, then drain, boil and mash with the remaining butter and 100ml milk. Spread the mash over the top of the fish to form the pie, making sure it is pulled right to the edges to seal everything in. 
5. Sprinkle the cheddar over the top and bake for 30 mins. Serve and enjoy!

Lead image: Andy Hunting via Getty images.

A lighter meal that is ideal for the summer months, this vegetarian risotto packs a real punch of flavour.

Ingredients

• 450ml vegetable stock, made from one stock cube
• 4 asparagus spears, trimmed and sliced into 4 pieces
• 200g sugar snap peas
• 2 tbsp olive oil
• 2 small onions, finely chopped
• 85ml risotto rice
• 3 tbsp white wine
• Small handful of freshly grated parmesan
• Small handful of rocket

Method

1. Begin by heating one tbsp of olive oil in a wide, shallow pan. Tip the onion in and gently fry for 5-6 minutes, stirring until soft and translucent.
2. Add the rice, and continue to stir and cook for 1-2 minutes until the grains become see-through at the edges and begin to make ‘clicking’ sounds.
3. Add the wine, allow it to bubble up and evaporate, then add in 50ml of the stock. Stir well and simmer gently until all the liquid has been absorbed. Continue adding the stock in 50ml at a time until you have about half of the stock left in the jug.
4. Stir in the asparagus and sugar snap peas, and then add in the remaining stock. Allow to bubble up, then stir until everything has been absorbed.
5. Turn off the heat and stir in the grated parmesan. Spoon onto a plate, and top with the rocket and some extra parmesan.

Containing all of your five-a-day in one meal, these stuffed aubergines are not only delicious, but also incredibly easy to make.

Ingredients

• 2 aubergines
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, finely chopped
• 12 cherry tomatoes, halved
• 50g pitted green olives, chopped
• Handful of basil leaves, chopped
• 125g ball of mozzarella, torn into bite-sized pieces
• Handful of fresh white breadcrumbs

Method

1. Heat your oven to 220°C / 200°C Fan / Gas Mark 7. Slice the aubergines in half vertically, leaving the stem intact. Take a small knife, and cut a border inside each aubergine half, about 1cm deep. Scoop out the aubergine flesh using a teaspoon, so that you have 4 shells left.
2. Brush the shells with a little olive oil. Season and place in a baking dish then cover with foil and bake for 20 minutes. Chop the scooped out flesh and leave to one side. 
3. Meanwhile, add the remaining oil to a non stick frying pan and tip in the onion. Cook until soft and translucent, and then add the chopped aubergine flesh and cook through. Add in the garlic and tomatoes and cook for a further three minutes. Finally, stir in the olives, basil, mozzarella and seasoning.
4. When the aubergine shells are tender, remove them from the oven and reduce the heat to 200°C / 180°C / Gas Mark 6. Pile the vegetable mix into the shells, sprinkle with breadcrumbs and drizzle over a little more olive oil. Return to the oven and bake for 15-20 mins until the cheese is gooey and the breadcrumbs are golden.

Lead image: Zufar Kamilov via Getty images.

Rich in Vitamin C & fibre, this soup is not only healthy but is also a great way to use up a bag of salad leaves from the fridge!

This recipe can also be made using a soup maker – ideal if you are looking to reduce your washing up!

Ingredients

• 2 tsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 potato, cut into small cubes
• 600ml vegetable stock
• 120g mix of watercress, rocket and spinach
• 150g natural yoghurt
• 20g pine nuts, toasted

Method

1. Heat the oil in a saucepan over a low-medium heat. Add in the onion, along with a pinch of salt, and cook slowly, stirring occasionally for around 10 minutes until the onion has softened and gone translucent. Then add in the garlic and cook for a further minute.
2. Tip in the potato, followed by the vegetable stock and simmer for 10-12 minutes until the potato is soft (test this by sliding a cutlery knife through). 
3. Add the watercress, rocket and spinach and allow to wilt for 1 minute, then blitz the soup with a stick blender until it is completely smooth.
4. Serve with a spoonful of yoghurt and the toasted pine nuts.

Lead image: DragonFly via Getty images.

If you’re looking for a lighter meal, these crab cakes are ideal. Easy to make, these little fish favourites are also perfect for passing around at parties or as a dinner party starter.

These can be made up to 24 hours in advance, just cover and pop in the fridge.

Ingredients

• 250g potatoes, diced
• 300g white crab meat
• 1 tbsp capers, drained and finely chopped
• 2 spring onions, finely chopped
• Zest and juice of 1 lemon, plus extra wedges to serve
• Small bunch of dill, finely chopped
• 4 tbsp mayonnaise
• 2 tbsp plain flour
• 1 egg
• 85g dried breadcrumbs
• Sunflower oil

Method

1. Boil the potatoes in a large pan of salted water for around 15 minutes, drain, then return to the pan and leave to steam dry for about 5 minutes. Mash them, and leave to cool.
2. In a large bowl, mix the crab meat, capers, spring onions, lemon zest and half the dill. Stir in the mashed potatoes and season, then shape into 12 round patties. Transfer to a plate and place in the fridge for around 20 minutes.
3. Meanwhile, make the dill mayonnaise by mixing the mayo with the remaining lemon juice and dill. Put this in the fridge for later.
4. Put the flour, egg and breadcrumbs on 3 separate plates. Dust the crab cakes all over with the flour, then dip into the egg and finally coat with breadcrumbs.
5. Add enough sunflower oil to a shallow frying pan (about 1cm is enough), and heat until shimmering. Carefully place the crab cakes in; you may have to do this in batches. Cook for about 3 minutes on each side until they are crisp and golden, then transfer to some kitchen paper to drain any excess oil off. 
6. Serve straight away with the dill mayonnaise and extra lemon wedges.

Lead image: Bartosz Luczak via Getty images.

A cosy night in beckons with this recipe for vegetable lasagne. Super easy to make and positively oozing with two kinds of cheese!

Ingredients

For the lasagne:

• 2 red peppers, deseeded and cut into chunks
• 1 courgette, cut into chunks
• 1 large sweet potato, peeled and cut into chunks
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 1/2 tsp dried chilli flakes
• 2 garlic cloves, crushed
• 2 x 400g tins of chopped tomatoes
• 2 tsp dried oregano
• 1 vegetable stock cube
• 200ml cold water
• 10 dried lasagne sheets

For the cheese sauce:

• 75g plain flour
• 75g butter, cubed
• 750ml milk
• 125g mature cheddar, grated
• 75g mozzarella, grated

Method

1. Preheat your oven to 200°C / 180°C Fan / Gas Mark 6. Put the peppers, courgette and sweet potato in a large baking tray and drizzle with 2 tbsp of olive oil. Season and toss together.
2. Roast for 30 minutes until softened and lightly browned.
3. While the vegetables are roasting, heat the remaining oil in a large saucepan and gently fry the onion for 5 minutes, stirring regularly.
4. Add the chilli and garlic, and cook for a few seconds more. Stir in the tomatoes and oregano, then crumble in the stock cube. Pour the water over and bring everything to a gentle simmer. Cook for 10 minutes, stirring regularly, and then set aside.
5. To make the cheese sauce, put the flour, butter and milk in a large saucepan and place over a medium heat. Whisk constantly until the sauce is thickened and smooth. Stir in roughly two-thirds of the cheeses and season to taste.
6. Remove the vegetables from the oven and add to the pan with tomato sauce.
7. Grab a square over proof dish, and spoon a third of the vegetable mixture over the base. Cover with a single layer of the lasagne sheets, top this with another third of the vegetable mix and add a second layer of lasagne.
8. Pour over just under half of the cheese sauce and very gently top with the remaining vegetable mixture. Finish with a final layer of lasagne sheets and the remaining cheese sauce. Sprinkle the reserved grated cheese over the top.
9. Bake for 35-40 minutes, or until the pasta has softened and the top is bubbling and golden brown.

Lead image: DariaZu via Getty images.

Perfect for a lighter dinner or lunch, this Greek inspired pie is an easy to make vegetarian dish that will also impress at dinner parties.

Ingredients

• 200g bag of spinach leaves
• 175g jar of sundried tomatoes, in oil
• 100g feta cheese
• 2 eggs
• 1 tbsp sesame seeds
• 125g pre-made filo pastry

Method

1. Heat your oven to 180°C / 160°C Fan / Gas Mark 4. Pop the spinach into a large pan, pour over a couple of tbsp of water and cook until just wilted. Tip into a sieve, leave to cool a little, and the squeeze out any excess water and roughly chop.
2. Roughly chop the tomatoes and put in a bowl, add the spinach, crumble in the feta and then add the eggs. Mix well.
3. Carefully unroll the filo pastry. Take one sheet and brush liberally with some of the oil from the sundried tomatoes jar. Drape, oil-side down, into a 22cm loose bottomed cake tin, ensuring that some of the pastry hangs over the side. Brush oil onto another piece, and drape into the tin at a different angle. Continue this process until you have three layers.
4. Spoon the filling into the tin, and carefully pull the overhanging sides into the middle, scrunching up on the top to ensure that all the filling is covered. Brush the top with a little more oil. Top with the sesame seeds.
5. Place in the oven and cook the pie for around 30 minutes, until crisp and golden. Remove from the tin, slice and serve.

Lead image: KarpenkovDenis via Getty images.

100% easy to make. 100% delicious. These vegetarian fritters with a zingy mango dip are the plant-based treat you need in your life right away!

Ingredients

For the fritters:

• 120g courgette, coarsely grated
• 1/2 tsp sea salt flakes
• 1 egg
• 1/2 tsp baking powder
• 3 tbsp plain flour
• 1.5 tsp cumin
• 50g frozen peas, thawed

For the mango yoghurt dip:

• 2 tbsp Greek yoghurt
• 1 tsp mango chutney

Method

1. Season the grated courgette with the sea salt flakes, then set to one side.
2. In a large bowl, whisk together the egg, baking powder, flour and cumin, then season with some black pepper.
3. Tip the courgette out onto a clean tea towel and squeeze the excess water out over the sink, then add to the batter along with the peas.
4. In a large frying pan, heat just enough vegetable oil to cover the base over medium-high heat. Once the oil begins to shimmer, drop in one heaped tablespoon of the courgette mixture at a time, and flatten down with the back of a spoon to shape them into fritters.
5. Fry for 1-2 minutes on each side, remove, and lay on some kitchen paper to absorb any excess oil.
6. To make the dip, mix together the yoghurt and mango chutney and serve alongside the fritters.

Lead image: from_my_point_of_view via Getty images.

Plant powered, full of protein and cheap to make!

Unlike a lot of chickpea based veggie burger recipes, these really do hold their shape and are fabulous when paired with any bread, salad or sweet potato fries.

We’ve used purple carrots here, purely because of the ‘burger’ look they give, but any colour will do!

Ingredients

• 3 large purple carrots, grated
• 1 onion, finely chopped
• 1 clove of garlic, finely sliced
• 1 tsp of ground coriander
• 2 tsp cumin powder
• 1 tbsp chilli powder
• 400g tinned kidney beans
• 3 tbsp olive oil
• 4 tbsp plain flour
• Salt and pepper, to season

Method

1. Drain the kidney beans and give them a good rinse through a sieve. Pop them in a saucepan and cover with cold water, then bring to the boil. Turn down the heat and leave to simmer for around 10 minutes.
2. Grab another saucepan and fry the onion, carrot, coriander and cumin in 1 tbsp of oil. Give it all a mix, then gently cook until soft.
3. Once the kidney beans are soft and the carrot mix is cooked, drain the beans and mix everything together in one pan.
4. Mix in the flour and, using a fork, mash everything together until you have a smooth consistency. Leave to cool for 10 minutes.
5. Flour a clean work surface and your hands, then split the mix into four equally sized balls.
6. Heat the remaining oil in a large frying pan, then add in each ball and carefully flatten down to make a ‘burger’ shape.
7. Cook for a few minutes on each side, just so you get a bit of browning on them.
8. Once cooked, serve in a bun with salad and some sweet potato fries!

Lead image: Sarsmis via Getty images.

Whether you’re feeling poorly, need something warming or just fancy a nice, healthy soup that easy to make, this one is guaranteed to please!

Lentil don’t only give the soup a nice rich feel, but also provide plenty of nutrients and protein. Grab a pan and a stick blender, and you’ll have a no-fuss soup you can eat straight away or store in the freezer for later.

You can also make things even easier by using a soup maker!

Ingredients

• 1 white onion, diced
• 1 clove of garlic, crushed
• 2 tbsp olive oil
• 400g tin chopped tomatoes
• 500ml vegetable or chicken stock
• 250ml semi skimmed milk
• 100g red lentils
• 2 tbsp tomato puree
• Dash of Worcestershire sauce
• Salt and pepper, to taste

Method

1. Heat the oil in a large pan and cook the onions with the garlic for around 3 minutes over a gentle heat.
2. Tip in the tomatoes, stock and milk, then bring everything to a boil.
3. Add in your lentils, tomato puree and Worcestershire sauce, and simmer for 45 minutes.
4. Blend everything together until smooth, then season and serve with a good slab of crusty bread!

Lead image: AnnaPustynnikova via Getty images.