Raspberry Sorbet

Our simple raspberry sorbet is the perfect sweet treat for those blistering summer days. Treat yourself and your family to this delicious cold dessert when you need to cool down most!

Ingredients

  • 500g raspberries
  • 200g caster sugar
  • 270ml water
  • Juice of 1 lemon

Method

  1. In your Cooks Professional saucepan, combine the water and the sugar. Stir over a low heat until the sugar has dissolved, then raise the heat so that the mixture simmers for roughly 5 minutes, or until it has combined into a syrup. Put to one side to cool.
  2. While you’re waiting for the syrup to cool, prepare the raspberries. Add the raspberries and the lemon juice to your Cooks Professional food processor or blender, then blitz until smooth. Strain the raspberry mixture into a bowl, taking care to remove the seeds ready to discard them. Combine the raspberries with the syrup mixture, stirring until well mixed, then pour into a suitable container for freezing.
  3. Freeze the sorbet for roughly an hour and a half, then scrape back into your food processor to mix again to break up any ice crystals. Pour back into the container and freeze again.
  4. Repeat the last step for four hours, freezing the sorbet for an hour before removing it from the freezer to mix again, or until the sorbet is firm but scoopable.

Lead image: Guy45 via Getty Images.

Mango Sorbet

Our refreshing mango sorbet is just the thing you need to cool down on a hot summer’s day. Packed full of fruity flavour, this delicious sorbet is the perfect afternoon treat.

Ingredients

  • 3 large, ripe mangoes
  • 200g caster sugar
  • 200ml water
  • Juice of 1 lime

Method

  1. Prepare the mangoes. Use your vegetable peeler to peel the mangoes, then use your Cooks Professional knife to remove as much of the mango flesh as possible from the stone. Add the mango flesh to your Cooks Professional food processor or blender to make the sorbet.
  2. Add the lime juice, sugar, and water to your Cooks Professional appliance and blend for a few minutes until smooth, and the sugar has dissolved. You can check if the mixture is ready by rubbing a little bit of it between your fingers – if it’s still gritty to the touch, blend for a few more minutes until smooth. Pour the prepared sorbet into a suitable container, then freeze for at least 2-3 hours.
  3. Remove the sorbet from the freezer, then scrape it back into your Cooks Professional food processor or blender. If the mixture is quite solid, leave at room temperature for 10 minutes or until softened. Blitz the sorbet mixture again until slushy, then pour back into your container to freeze for a further hour or more.
  4. Repeat the last step again. This time, freeze the sorbet until solid – this should take between 1-2 hours. Serve and enjoy!

Lead image: topotishka via Getty Images.

Vegan Parsnip Gnocchi

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.

Lead image: AnjelaGr via Getty images.

Poached Eggs on Avocado & Feta Toast

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.

Lead image: robynmac via Getty Images.

Poached Eggs on Avocado & Feta Toast

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.

Lead image: robynmac via Getty Images.

Gluten-Free Pizza Dough

It’s #WorldPizzaDay, and this pizza dough recipe doesn’t only make an amazing, delicious base to build your favourite Italian treat on but is also 100% gluten free!

Ingredients

  • 400g gluten-free bread flour
  • 2 tsp golden caster sugar
  • 2 tsp gluten-free baking powder
  • 1 tsp salt
  • 1 tsp xanthan gum
  • 5 tbsp olive oil

Method

  1. Take a large mixing bowl, or stand mixer with dough hook attachment, and mix together the flour, sugar, baking powder, salt and xanthan gum.
  2. Make a well in the centre of the mix, and pour in 250ml warm water along with the olive oil. Working quickly, combine everything together with your hands until you have wet, paste-like mixture.
  3. Cover and store in the fridge for up to 24 hours before using.

Lead image: Nicholas77 via Getty images.

Gluten-Free Pizza Dough

It’s #WorldPizzaDay, and this pizza dough recipe doesn’t only make an amazing, delicious base to build your favourite Italian treat on but is also 100% gluten free!

Ingredients

  • 400g gluten-free bread flour
  • 2 tsp golden caster sugar
  • 2 tsp gluten-free baking powder
  • 1 tsp salt
  • 1 tsp xanthan gum
  • 5 tbsp olive oil

Method

  1. Take a large mixing bowl, or stand mixer with dough hook attachment, and mix together the flour, sugar, baking powder, salt and xanthan gum.
  2. Make a well in the centre of the mix, and pour in 250ml warm water along with the olive oil. Working quickly, combine everything together with your hands until you have wet, paste-like mixture.
  3. Cover and store in the fridge for up to 24 hours before using.

Lead image: Nicholas77 via Getty images.

Super Green Smoothie Bowl

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!

Lead image: sveta_zarzamora via Getty images.

Super Green Smoothie Bowl

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!

Lead image: sveta_zarzamora via Getty images.

Aubergine Chilli

Containing 4 of your 5 a day, this vegetarian chilli is the perfect dish to hunker down with after a cold day!

Ingredients

  • 1 aubergine
  • 1 tsbp olive oil
  • 1 red onion, diced
  • 2 carrots, diced
  • 70g green lentils, rinsed
  • 30g red lentils, rinsed
  • 400g canned kidney beans
  • 3 tbsp dark soy sauce
  • 400g can of chopped tomatoes
  • 20g dark chocolate, chopped
  • 1/4 tsp chilli powder
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp coriander
  • 1 tsp cinnamon
  • 800ml vegetable stock
  • Juice of 1/2 lime
  • Brown rice, to serve

Method

  1. Begin by setting your grill to the highest setting, then place the aubergine underneath and cook, turning occasionally, until it has completely blackened. Remove, and set to one side to cool before peeling off the skin and removing the stem. Roughly chop the flesh, and set to one side.
  2. Heat the oil in a large pan then throw in the onion and carrots. Season, and fry over a low heat for around 15-20 minutes until the carrots have softened.
  3. Pop in the aubergine, lentils, kidney beans (along with the liquid from the can), soy sauce, chocolate, tomatoes, and all the herbs and spices. Give everything a good stir, then pour in the stock. Bring to the boil, then reduce the heat to low. Cover, and cook for 1.5 hours – stirring every 15 minutes to prevent it from burning.
  4. Take the lid off and allow the mixture to simmer away for about 15 minutes until you get a thick sauce. Stir in the lime juice, season to taste, and serve over the cooked brown rice.

Lead image: OksanaKiian via Getty images.

Mushroom & Thyme Risotto

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.

Lead image: rjgrant via Getty images.

Sweet Potato, Peanut Butter & Chilli Quesadillas

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.

Lead image: ferlistockphoto via Getty images.

Spiced Carrot & Lentil Soup

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.

Lead image: VictoriaBee via Getty images.

French Onion Soup

There’s nothing better to warm you up on a cold night than a big, comforting bowl of soup and this recipe is guaranteed to do the job!

Ingredients

  • 50g butter
  • 1 tbsp olive oil
  • 1kg onions, thinly sliced
  • 1 tsp sugar
  • 4 cloves of garlic, thinly sliced
  • 2 tbsp plain flour
  • 250ml dry white wine
  • 1.3L beef stock
  • 8 slices of French bread
  • 140g gruyere cheese, finely grated

Method

  1. Take a large saucepan and melt the butter along with the olive oil. Throw in the onions and fry with the lid on for 10 minutes until soft and translucent.
  2. Sprinkle over the sugar, stir well and allow to cook for a further 20 minutes. Stir frequently until your onions are caramelised and golden.
  3. Add in the garlic, and cook everything together for a further 5 minutes, then tip in the flour and stir well.
  4. Slightly increase the heat, and gradually add in the wine, stirring well as you do. Once the wine is incorporated, add the beef stock and cook for 20 minutes.
  5. Turn on your grill and toast the French bread, adding the cheese on top halfway through so it becomes melted. Ladle the soup into bowls, top with the giant, cheesy croutons and serve!

Lead image: Lisovskaya via Getty images.

Chickpea & Coriander Burgers

This delicious vegetarian burger is super simple to make, and combines coriander, cumin and lemon zest for a real flavour punch.

Ingredients

  • 400g chickpeas
  • 1 lemon, zested and juiced
  • 1 tsp cumin
  • Small bunch of coriander, chopped
  • 1 egg
  • 100g breadcrumbs
  • 1 red onion, 1/2 sliced & 1/2 diced
  • 1 tbsp olive oil
  • 4 wholemeal buns
  • 1 tomato, sliced
  • A few rocket leaves

Method

  1. Begin by whizzing together the chickpeas, lemon zest, lemon juice, cumin, half of the coriander, the egg and some seasoning in a food processor. Scrape out into a bowl and mix together with the 80g of the breadcrumbs and the diced half of the onion.
  2. Form four burgers using your hands, then gently press into the remaining breadcrumbs on both sides. Pop them on a plate, cover with clingfilm and refrigerate for at least ten minutes.
  3. Heat the oil in a large frying pan until hot. Fry the burgers for around 4 minutes on each side over a medium heat.
  4. Slice each bun in half, and fill with a slice of tomato then top with the burger. Adorn the burger with the sliced red onion and rocket leaves
  5. and dollop on your choice of sauce and the remaining coriander.

Lead image: vaaseenaa via Getty images.

Butternut Ravioli

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.

Lead image: bhofack2 via Getty images.

Butternut Ravioli

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.

Lead image: bhofack2 via Getty images.

Vegan Smoothie Bowl

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.

Lead image: jenifoto via Getty images.

Vegan Smoothie Bowl

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.

Lead image: jenifoto via Getty images.

Asparagus Soup

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!

Lead image: sveta_zarzmora via Getty images.

Asparagus Soup

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!

Lead image: sveta_zarzmora via Getty images.

Butternut Squash Risotto

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.

Lead image: Kuvona via Getty images.

Butternut Squash Risotto

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.

Lead image: Kuvona via Getty images.

Rocket Pesto & Mozzarella Cauliflower Pizza

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.

Rocket Pesto & Mozzarella Cauliflower Pizza

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.

Butternut Squash Soup

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.

Lead image: jenifoto via Getty images.

Asian Salmon Burgers

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.

Lead image: bhofack2 via Getty images.

Easy Guacamole

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!

Lead image: Zakharova_Natalia via Getty images.

Easy Guacamole

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!

Lead image: Zakharova_Natalia via Getty images.

Apple & Blackberry Crumble

Apples and blackberries are both in season at the moment, and they make the perfect pairing in this quintessential British dessert.

Ingredients

For the crumble topping:

  • 120g plain flour
  • 60g caster sugar
  • 60g unsalted butter, cut into cubes

For the filling:

  • 300g apples, cored, peeled and cut into chunks
  • 30g unsalted butter
  • 30g demerara sugar
  • 115g blackberries
  • 1/4 tsp ground cinnamon

Method

  1. Start by preheating your oven to 190°c / 170°c Fan / Gas Mark 5. Combine the flour and caster sugar in a large bowl, then rub in the butter using your fingertips until you have a light, sandy texture.
  2. Sprinkle the mixture over a baking sheet, and bake for 15 minutes until lightly coloured.
  3. Whilst your crumble topping is cooking, melt the demarara sugar and the butter together in a saucepan and cook for around 3 minutes until you have a light caramel.
  4. Tip in the apples and cook for 3 minutes, then add the blackberries and cinnamon, and cook for a further 3 minutes. Cover, remove from the heat, and leave to stand.
  5. Spoon the filling into an oven-proof dish, top with the crumble and bake for 10 minutes. Serve with vanilla ice cream.

Lead image: Wiktory via Getty images.

Rainbow Spring Rolls

These colourful, vegan spring rolls are perfect for injecting a bit of colour into a grey day.

Ingredients

  • 12 spring roll wrappers
  • Small handful of mint, leaves only
  • Small handful of basil, leaves only
  • 4 spring onions, cut into thin strips
  • 1/2 red cabbage, shredded
  • 1 carrot, peeled into strips
  • 1 red pepper, cut into thin strips
  • 1 red chilli, deseeded and cut into thin strips
  • 1 small tin of sweetcorn

Method

  1. Begin by preparing all of your ingredients and having them close to hand for easy assembly. Fill a bowl with some water and dip the spring roll wrappers in until slightly soft – don’t leave it for too long or it will become ‘gluey’.
  2. Lay the wet spring roll wrapper on a chopping board and top with a couple of mint and basil leaves, some spring onion, cabbage, pepper, carrot, sweetcorn and chilli. Fold one edge of the wrapper into the centre, so that is covers half of the filling, then fold in both shorter ends and gently roll the wrapper away from you so that the filling is encased.
  3. Repeat with the remaining wrappers until you have 12 spring rolls. Serve with your favourite dipping sauce.

Lead image: nata_vkusidey via Getty images.

Chocolate & Avocado Mousse

The unconventional addition of avocado not only creates a super creamy texture, but also makes this mousse dairy free! Extra sweetness is brought in from maple syrup and vanilla to make this mousse intensely chocolately.

Ingredients

  • 100g dark chocolate
  • 4 tbsp maple syrup
  • 2 tsp vanilla extract
  • 5 tbsp almond milk
  • 2.5 tbsp cocoa powder
  • 2 ripe avocados, flesh only

Method

  1. Melt the chocolate in a bowl set over a saucepan of simmering water. Once melted, remove from the heat and stir in the maple syrup, vanilla extract and almond milk, along with 1/4 tsp of sea salt and cocoa.
  2. Take a blender or food processor and whizz together the chocolate mix with the avocados until you have a silky, smooth mixture. Divide the mixture between six ramekins or glasses and chill for at least three hours, up to twelve.

Lead image: bhofack2 via Getty images.

Fig Rolls

If you’re feeling inspired by last night’s episode of The Great British Bake Off, and fancy giving the technical challenge of fig rolls a go yourself, this recipe will guide you through step by step.

Ingredients

  • 115g plain flour
  • 115g wholemeal flour
  • 150g unsalted butter, cut into chunks
  • 65g light muscavado sugar
  • 1 tsp vanilla extract
  • 2 eggs, yolks only
  • 250g dried figs, finely chopped
  • 2 tbsp lemon juice

Method

  1. Combine both of the flours in a large bowl, then rub in the butter using your fingertips until you have a mixture that resembles fine breadcrumbs.
  2. Add in the sugar, vanilla extract and egg yolks, then mix to form a firm dough, adding water in 1 tbsp at a time if necessary. Wrap in cling film and chill in the fridge for 30 minutes.
  3. Take a small saucepan add tip in the figs, along with 6 tbsp of water. Bring to the boil, then reduce the heat. Cover and gently simmer for 5 minutes, until the figs have plumped up and the water has been absorbed. Transfer to a bowl and lightly mash with a fork. Add in the lemon juice, stir well and leave to cool.
  4. Preheat your oven to 190°C / 170°C Fan / Gas Mark 5, and roll the dough out on a lightly floured surface until you have rectangle about 50cm x 15cm. Cut the dough in half lengthways to make to strips.
  5. Spoon half of the fig puree along the centre of each strip, then bring the opposite long side up and over the filling to form a ‘log’ shape. Press the edges together to seal.
  6. Flatten each of the logs slightly then, using a sharp knife, cut each log into 10 biscuits and transfer to a greased baking sheet. Prick each biscuit with a fork, and bake for 12-15 minutes until slightly dark in colour. Transfer to a wire rack and leave to cool completely.

Lead image: alpaksoy via Getty images.

Thai Chicken & Sweet Potato Soup

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.

Lead image: AnnaPustynnikova via Getty images.

Thai Chicken & Sweet Potato Soup

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.

Lead image: AnnaPustynnikova via Getty images.

Salt & Pepper Squid

Perfect for a starter, party food or a side dish, the irresistible combination of a crispy coating and hot, tender squid alongside a spicy dipping sauce makes this a guaranteed crowd pleaser.

Ingredients

For the squid:

  • 85g cornflour
  • 85g plain flour
  • 2 tsp cracked black pepper
  • 2 tbsp ground Szechuan peppercorns
  • 400g squid, cleaned and cut into strips
  • Vegetable oil, for frying

For the dipping sauce:

  • 1 red chilli, finely chopped
  • 1/2 a cucumber, diced
  • 1 red onion, finely chopped
  • 100ml rice wine vinegar
  • 1 tbsp caster sugar
  • 2 tsp fish sauce

Method

  1. Begin by making the dipping sauce, by combining all the ingredients in a small bowl and stirring until the sugar has dissolved. Set to one side.
  2. In another bowl, combing the cornflour and plain flour with both peppers and a good pinch of sea salt. Leave to one side, and line a baking tray with kitchen paper.
  3. In a deep wok, heat about 7cm of the oil until it is ready to fry in – you can test this by dipping the end of a wooden spoon in; if it bubbles then you’re good to go. Coat the squid with the flour mixture, and fry in batches for about 2 minutes until crisp.
  4. Lift the squid out of the wok and set down on the kitchen paper to drain. Sprinkle with a little more salt, and serve with the dipping sauce.

Lead image: rez-art via Getty images.

Salt & Pepper Squid

Perfect for a starter, party food or a side dish, the irresistible combination of a crispy coating and hot, tender squid alongside a spicy dipping sauce makes this a guaranteed crowd pleaser.

Ingredients

For the squid:

  • 85g cornflour
  • 85g plain flour
  • 2 tsp cracked black pepper
  • 2 tbsp ground Szechuan peppercorns
  • 400g squid, cleaned and cut into strips
  • Vegetable oil, for frying

For the dipping sauce:

  • 1 red chilli, finely chopped
  • 1/2 a cucumber, diced
  • 1 red onion, finely chopped
  • 100ml rice wine vinegar
  • 1 tbsp caster sugar
  • 2 tsp fish sauce

Method

  1. Begin by making the dipping sauce, by combining all the ingredients in a small bowl and stirring until the sugar has dissolved. Set to one side.
  2. In another bowl, combing the cornflour and plain flour with both peppers and a good pinch of sea salt. Leave to one side, and line a baking tray with kitchen paper.
  3. In a deep wok, heat about 7cm of the oil until it is ready to fry in – you can test this by dipping the end of a wooden spoon in; if it bubbles then you’re good to go. Coat the squid with the flour mixture, and fry in batches for about 2 minutes until crisp.
  4. Lift the squid out of the wok and set down on the kitchen paper to drain. Sprinkle with a little more salt, and serve with the dipping sauce.

Lead image: rez-art via Getty images.

Spaghetti with Mussels

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.

Lead image: wmaster890 via Getty images.

Spaghetti with Mussels

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.

Lead image: wmaster890 via Getty images.

Vegan Ragu

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!

Lead image: Stanislov Sablin via Getty images.

Vegan Ragu

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!

Lead image: Stanislov Sablin via Getty images.

Salmon Poke Bowl

This traditional Hawaiian dish, pronounced ‘poke-ay’ is a mixture of marinated salmon, avocado, rice and crunchy veg that will make a delicious lunch and leave any dinner guests bowled over. Pun intended!

Ingredients

Main components:

  • 225g short grain rice
  • 1/2 cucumber
  • 1 carrot
  • 2 tbsp brown rice vinegar
  • 1/2 avocado, sliced
  • 2 tbsp arame seaweed, soaked in cold water for 15 minutes
  • 1 tsp chilli flakes

For the salmon marinade:

  • 1 tbsp black sesame seeds
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1/2 lemon, juiced
  • 1 green chilli, chopped
  • 200g fillet salmon
  • 1/2 avocado, cubed

Method

  1. Begin by soaking your rice in cold water for 5 minutes, then rinse to remove any excess starch. Add to a lidded saucepan with 350ml of water and bring to the boil, then cover with the lid and turn the heat way down. Allow to cook for 15 minutes, then remove from the heat.
  2. Whilst your rice is cooking, make the marinade by firstly toasting the sesame seeds in a dry pan until fragrant. Tip into a bowl along with the soy sauce, sesame oil, vinegar, lemon juice and chilli. Chop the salmon into 1cm cubes, then toss in the dressing along with the cubed avocado.
  3. Slice the cucumber finely and, using a potato peeler, shave the carrot into thin ribbons.
  4. Remove the lid from the rice and sprinkle over the rice vinegar. Fluff up with a fork, then spoon into bowls. Top with the cucumber, carrot, sliced avocado, arame and the salmon mixture. Give everything its own space on top of the rice, then finish with a scattering of chilli flakes.

Image source: vitali pechkurou via Getty images.

Salmon Poke Bowl

This traditional Hawaiian dish, pronounced ‘poke-ay’ is a mixture of marinated salmon, avocado, rice and crunchy veg that will make a delicious lunch and leave any dinner guests bowled over. Pun intended!

Ingredients

Main components:

  • 225g short grain rice
  • 1/2 cucumber
  • 1 carrot
  • 2 tbsp brown rice vinegar
  • 1/2 avocado, sliced
  • 2 tbsp arame seaweed, soaked in cold water for 15 minutes
  • 1 tsp chilli flakes

For the salmon marinade:

  • 1 tbsp black sesame seeds
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1/2 lemon, juiced
  • 1 green chilli, chopped
  • 200g fillet salmon
  • 1/2 avocado, cubed

Method

  1. Begin by soaking your rice in cold water for 5 minutes, then rinse to remove any excess starch. Add to a lidded saucepan with 350ml of water and bring to the boil, then cover with the lid and turn the heat way down. Allow to cook for 15 minutes, then remove from the heat.
  2. Whilst your rice is cooking, make the marinade by firstly toasting the sesame seeds in a dry pan until fragrant. Tip into a bowl along with the soy sauce, sesame oil, vinegar, lemon juice and chilli. Chop the salmon into 1cm cubes, then toss in the dressing along with the cubed avocado.
  3. Slice the cucumber finely and, using a potato peeler, shave the carrot into thin ribbons.
  4. Remove the lid from the rice and sprinkle over the rice vinegar. Fluff up with a fork, then spoon into bowls. Top with the cucumber, carrot, sliced avocado, arame and the salmon mixture. Give everything its own space on top of the rice, then finish with a scattering of chilli flakes.

Image source: vitali pechkurou via Getty images.

Paprika Prawns

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.

Lead image: SherSor via Getty images.

Pesto & Goats Cheese Risotto

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.

Lead image: AnastasiaNurullina via Getty images.

Matcha Pancakes

A huge culinary trend at the moment, matcha powder (made from ground green tea leaves) paired with spinach gives these pancakes that vibrant green glow that will certainly brighten up your breakfast!

Ingredients

  • 2 tsp matcha powder
  • 60g spinach
  • 100ml milk
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 3 eggs
  • 25g butter, melted
  • 4 tbsp natural yoghurt

Method

  1. Grab a blender and pop in the matcha powder, spinach and milk. Whizz into a smooth mix, then pour into a large bowl with the rest of the pancake ingredients and whisk until any lumps have gone.
  2. Melt a small knob of the butter in a large, non-stick frying pan then drop in roughly 2tbsp of pancake mix for each pancake. Cook for 2-3 minutes on each side (you’ll see when they are ready to flip as bubbles start to form on the surface).
  3. Serve topped with the natural yoghurt and your choice of fruit topping!

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Chickpea & Coriander Burgers

These vegetarian burgers not only contain 2 of your 5 a day, but also pack a real summer flavour.

Ingredients

  • 400g canned chickpeas, drained
  • 1 lemon, zested and juiced
  • 1 tsp ground cumin
  • Small bunch of coriander, chopped
  • 1 egg
  • 100g fresh breadcrumbs
  • 1 red onion – 1/2 chopped, 1/2 sliced
  • 1 tbsp olive oil
  • 4 buns
  • Tomato and cucumber slices to serve

Method

  1. Blitz the chickpeas, lemon zest, lemon juice, cumin, half the coriander and the egg in a food processor with some seasoning. Turn out into a bowl and mix with two thirds of the breadcrumbs and the diced onions.
  2. Tip the mixture out onto a surface, then divide into four equal parts. Shape these into burgers, then coat with the remaining breadcrumbs and refrigerate for at least 10 minutes.
  3. Heat the oil in a frying pan and fry the burgers for around 4 minutes on each side, ensuring that they don’t burn.
  4. Serve in the buns with the tomato and cucumber slices, then top with the remaining coriander and your choice of sauce.

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Penne with Avocado Sauce

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.

Lead image: LarisaBlinova via Getty images.

Grilled Peach Salad

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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Thai Prawn & Mango Salad

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.

Summer Vegetable & Pesto Tart

Bring some sunshine into your kitchen with this vegetable tart. Made with aubergine, sweet potatoes and courgette, it’s not only beautiful to look at, but is an easy way to get in some of those 5-a-day!

For the pastry

  • 250g spelt flour
  • 125g cold butter, cubed
  • 25g gruyere cheese, finely grated
  • 1 egg, yolk only

For the filling

  • 2 small sweet potatoes, peeled
  • 2 courgettes
  • 1 small aubergine
  • 1 lemon, juice only
  • 250g mascarpone
  • 2 eggs
  • 150g pesto (either homemade or shop-bought)
  • 25g fresh breadcrumbs
  • 100g gruyere cheese, grated
  • Small punch of thyme, leaves only
  • 2 tbsp olive oil

Method

  1. Begin by making the pastry. Pop the flour in a bowl along with 1/2 tsp of salt, then add the butter and rub together using your fingertips until you have a mixture that resembles fine breadcrumbs.
  2. Add in the cheese and stir through using a butter knife, then add the egg yolk. Drizzle in 1 tbsp of cold water, then stir everything together (still using the knife) until clumps of dough begin to form. Alternatively, you can whizz everything together in a food processor to make the pastry.
  3. Tip out onto a work surface and bring the dough together with your hands into a smooth ball. Wrap in cling film, and chill in the fridge for at least 20 minutes.
  4. Slice the sweet potatoes, courgettes and aubergine length ways as thinly as possible, brushing the aubergine with lemon juice as you go to prevent it from turning brown. Put the sweet potato in a bowl with 2 tsp of water and microwave on high for 2 minutes, then remove and leave to cool. Do the same with the aubergine and courgettes, but adjust the microwaving time to 30 seconds.
  5. Remove the pastry from the fridge and and roll out to a thickness of 0.5cm. Lin a 23cm fluted tart tin with the pastry and trim the sides, leaving on overhang of about 1cm. Pop back in the fridge and chill for a further 10 minutes. Heat your oven to 200°C / 180°C Fan / Gas Mark 6.
  6. When the pastry is cold and firm, line it with scrunched up baking paper and fill with baking beans. Bake for 15 minutes, then remove the beans and parchments and bake for a further 5 minutes.
  7. In the meantime, make the filling by combing the mascarpone, eggs, pesto, breadcrumbs and gruyere in a bowl. Season well and mix.
  8. Remove the pastry from the oven and trim the sides with a sharp knife so that they are flush with the top of the tin. Pour in the filling and spread out evenly.
  9. Reduce the oven heat to 180°C / 160°C Fan / Gas Mark 4. Drain any liquid from the vegetables and pat dry with kitchen paper. Place a slice of sweet potato, courgette and aubergine on top of each other in a stack, then roll into a spiral. Place in the middle of the tart, then build another stack and, instead of creating a spiral, wrap these around the central spiral in the tart. Continue doing this until you have created a rose effect. Sprinkle the thyme leaves between the layers of vegetables, and drizzle the oil over the top.
  10. Bake for 40-45 minutes until the vegetables are tender and the filling has set. Leave to cool in the tin for 15 minutes. Serve hot or cold.

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Prawn & Chilli Linguine

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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Cherry Jam

Cherries are fully in season now, and what better way to celebrate these little ruby beauties than to turn them into some delicious jam. Perfect to give away as gifts, or simply to store and enjoy yourself!

This jam will store for up to six months unopened, or up to three months opened and kept refrigerated. To sterilise your jars, simply run them through the dishwasher and allow them to dry in there.

Ingredients

  • 2kg cherries, pitted
  • 1.2kg jam sugar (with added pectin)
  • 2 lemons, juiced

Method

  • Place two saucers in the freezer – these will be used for testing if the jam is ready later on.
  • Begin by roughly chopping half of the cherries, and slicing the other half vertically. 
  • Tip the cherries into a large, heavy based saucepan along with the sugar and lemon juice.
  • Simmer, uncovered, over a medium heat for 35 minutes, stirring frequently until glossy and thick.
  • Remove from the heat and test if it’s ready by spooning a little of the jam onto one of the chilled saucers. Leave it for one minute, then lightly press your fingertip into the jam – if it starts to wrinkle, it’s ready. If it slides away, boil for another 10 minutes and then test again on the second saucer.
  • Spoon the jam into sterilised jars and seal.

Lead image: AndreyCherkasov via Getty images.

Seafood Paella

Bring a touch of Spanish sunshine into your home this summer with our seafood paella recipe. Perfect for an alfresco dinner party, served with a chilled glass of white wine!

Ingredients

For the paella

  • 24 raw king prawns, shell on
  • 2 tbsp olive oil
  • 500g monkfish, cut into chunks
  • 1 onion, chopped
  • 500g paella rice
  • 4 garlic cloves, sliced
  • 2 tsp smoked paprika
  • 1 tsp cayenne pepper
  • Pinch of saffron
  • 200g tinned chopped tomatoes
  • 500g mussels, cleaned
  • 100g frozen peas
  • 100g frozen baby broad beans
  • Handful of parsley leaves, chopped

For the stock

  • 1 tbsp olive oil
  • 1 onion, roughly chopped
  • 200g tinned chopped tomatoes
  • 6 garlic cloves, roughly chopped
  • 1 chicken stock cube
  • 1 star anise

Method

  1. Start by peeling and de-veining the prawns, reserving the heads and shells, then return the prawns to the fridge.
  2. Make the stock by heating the oil in a large pan over a medium heat, then add in the onion, tomatoes, garlic and reserved prawn heads and shells. Cook for 3-4 minutes, then pour in 2 litres of water along with the stock cube and star anise. Bring everything to a boil, and simmer for 30 minutes.
  3. Leave to cool slightly, then blitz in batches using a blender or food processor, then strain through a sieve.
  4. Now begin making the paella by heating the oil in a large pan. Sear the monkfish for a few minutes on each side, then remove and set to one side. Throw in the onion and fry for 4-5 minutes until softened.
  5. Stir in the rice and cook for about 30 seconds. Add the garlic, paprika, cayenne and saffron and cook for another 30 seconds before stirring in the tomatoes and 1.5L of your stock. Bring to the boil, then reduce to a simmer and cook, frequently stirring, for 10 minutes. 
  6. Return the monkfish to the pan, followed by the prawns, mussels, peas and broad beans. 
  7. Cover the pan and cook on a low heat for another 10-15 minutes until the mussels are open and the prawns are cooked through. Scatter over the parsley before serving.

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Watermelon & Feta Salad

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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Watermelon & Feta Salad

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. 

Lead image: Kesu01 via Getty images.

Mushroom & Blue Cheese Gnocchi

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.

Lead image: zi3000 via Getty images.

Mushroom & Blue Cheese Gnocchi

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.

Lead image: zi3000 via Getty images.

Fish Tacos

Looking a simple but delicious Friday night fish dish? These tacos are so easy to make and are guaranteed to please the whole family.

Ingredients

  • 220g cod goujons
  • 1 tsp harissa
  • 6 tbsp mayonnaise
  • 4 soft corn tortillas
  • 175g white cabbage, finely shredded
  • Handful of coriander, chopped
  • 1 small red onion, finely sliced
  • 1 lime, juice only

Method

  1. Heat your oven to 220°C / 200°C Fan / Gas Mark 7. Place the goujons on a baking sheet and cook for 12-15 minutes (or according to pack instructions) until crispy. 
  2. Meanwhile, mix the harissa into mayonnaise and warm the tortillas using a frying pan.
  3. Toss the cabbage together with the coriander, onion and lime juice to make the salad, and season well with salt.
  4. Spread a little of the spicy mayo on the tortillas, then place the fish and salad vertically down the centre. Top with a little more mayo, then fold each end and wrap across.

Lead image: Maryna Iaroshenko via Getty images.

Avocado & Prawn Salad

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.

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Brazilian Fish Stew

This fish stew, made with coconut milk and peppers, is so full of flavour that we’re certain it could win over even the fussiest-fish-eater.

Ingredients

  • 500g mixed salmon & haddock, skinless and roughly chopped
  • 1/2 tsp salt
  • 1 tbsp ground coriander
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1 lime, juice only
  • 1 thumb-sized piece of ginger
  • 2 cloves of garlic
  • 1 tbsp olive oil
  • 1 onion
  • 1 red pepper, deseeded and chopped
  • 1 yellow pepper, deseeded and chopped
  • 1 tbsp brown sugar
  • 400g tinned chopped tomatoes
  • 1 tbsp tomato puree
  • 120ml coconut cream
  • Plain rice, to serve

Method

  1. Place the fish in a bowl and add in the salt, ground coriander, cumin, paprika, lime juice, ginger and garlic. Mix everything together, making sure the fish is well coated, and leave to marinade for 20 minutes.
  2. Grab a large frying pan and fry the onions over a medium heat for around 5 minutes until they have softened. Throw in the peppers, and fry for a further 2-3 minutes.
  3. Add in the fish (including the marinade), along with the brown sugar, tinned tomatoes, tomato puree and coconut cream. Heat until just bubbling, but don’t let it come to a boil, then allow to simmer for about 10 minutes until the fish is cooked through.
  4. Serve over rice.

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Shakshuka

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.

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Fish Pie

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.

Halloumi Burgers

A summery, meat-free treat that is super easy to cook both on and off the barbecue!

Ingredients

  • 250g block of halloumi, cut into 8 slices
  • 1 tbsp olive oil
  • 4 brioche buns
  • 4 tbsp hummus
  • 1 large tomato, sliced
  • 4 babygem lettuce leaves
  • 1 small red onion, thinly sliced
  • 4 tbsp Greek yoghurt

Method

  1. Heat a large frying pan or griddle pan and brush each side of the halloumi slices with the oil. Cook for 2-3 minutes on each side until golden.
  2. Split the brioche buns and toast them, being careful not to let them burn. Spread the bottom halves with the hummus, then add the lettuce before laying the halloumi on top. Finish with the tomato, onions and yogurt, then top with the other half of the bun.

Lead image: zi3000 via Getty images.

Halloumi Burgers

A summery, meat-free treat that is super easy to cook both on and off the barbecue!

Ingredients

  • 250g block of halloumi, cut into 8 slices
  • 1 tbsp olive oil
  • 4 brioche buns
  • 4 tbsp hummus
  • 1 large tomato, sliced
  • 4 babygem lettuce leaves
  • 1 small red onion, thinly sliced
  • 4 tbsp Greek yoghurt

Method

  1. Heat a large frying pan or griddle pan and brush each side of the halloumi slices with the oil. Cook for 2-3 minutes on each side until golden.
  2. Split the brioche buns and toast them, being careful not to let them burn. Spread the bottom halves with the hummus, then add the lettuce before laying the halloumi on top. Finish with the tomato, onions and yogurt, then top with the other half of the bun.

Lead image: zi3000 via Getty images.

Beer Mac & Cheese

Pasta, cheese and beer in the same dish! What’s not to love?!

Ingredients

  • 50g butter
  • 2 garlic cloves, crushed
  • 50g spinach
  • 500ml milk
  • 250ml pale ale
  • 220g macaroni
  • 100g cheddar, grated
  • 200g mozzarella, grated

Method

  1. Heat the grill to it’s highest setting. In a cast iron dish or frying pan, melt the butter and fry the garlic for 2 minutes. Add the spinach and cook until it wilts, this will take around 2 minutes.
  2. Pour in the milk and beer, and bring to a gentle bubble. Add the macaroni and stir occasionally for around 20 minutes until the pasta is cooked and covered in sauce.
  3. Stir in the cheddar and half the mozzarella. When the cheese has started to melt, sprinkle the remaining mozzarella on top and place under the grill for around 10 minutes, until browned on top.

Lead image: Roxiller via Getty images.

Fig & Blue Cheese Tart

A sumptuous, summery treat. The combination of figs and blue cheese delivers a real flavour punch, and the crumbly walnut pastry melts in the mouth.

Ingredients

  • 200g plain flour
  • 100g wholemeal flour
  • 175g cold butter (150g diced into chunks)
  • 100g walnuts, roughly chopped
  • 3 eggs, whole
  • 2 eggs, yolks only
  • 400g shallots, sliced
  • 1 tbsp fresh thyme, leave only
  • 200ml creme fraiche
  • 200ml double cream
  • 140g blue cheese
  • 4 figs, halved

Method

  • Begin by making the pastry. Tip both flours into a food processor along with the diced butter and a pinch of salt. Pulse until lump-free, then add in the chopped walnuts. Mix the egg yolks with 3 tbsp of water, then pour into the machine and pulse again until the pastry comes together.
  • Tip the pastry out onto a floured board, lightly bring into a ball shape, then roll out flat. Lay this over a 20-23cm tart tin, allowing some overhang at the sides. Cover and chill for 1 hour.
  • Meanwhile, make the filling by melting the remaining butter in a large pan and add in the shallots. Soften for 10-15 minutes until soft and golden, then stir in the time and cook for a further minute. Remove from the heat. 
  • Beat the eggs in a jug with the creme fraiche and cream, then crumble in the blue cheese and season well.
  • Heat your oven to 200°C / 180°C Fan / Gas Mark 6. Blind bake the pastry for 20 minutes, remove the baking beans and paper, then bake for a further 15-20 minutes until golden and sandy. Reduce the oven to 180°C / 160°C Fan / Gas Mark 4. 
  • Add the cooled onions to the cream mixture and pour into the cooked pastry case. Sit the fig halves on top, cut side up, and sprinkle with some more thyme. Bake for 1 hour until the tart has started to brown and has a slight wobble to it. 
  • Allow to cool for 15-20 minutes, remove from the tin and serve with a green salad.

Lead image: Lena_Zajchikova via Getty images.

Chickpea Curry

If you’re looking for a meat-free, homemade dish to try, this chickpea curry will definitely fit the bill. Not only is it delicious, but it’s also 100% vegan!

Ingredients

For the paste

  • 2 tbsp oil
  • 1 onion, diced
  • 1 tsp fresh or dried chilli
  • 9 garlic cloves
  • 5cm fresh ginger, peeled and roughly chopped
  • 1 tbsp ground coriander
  • 2 tbsp ground cumin
  • 1 tbsp garam masala

For the curry

  • 2 x 400g canned chickpeas, drained
  • 400g tin of chopped tomatoes
  • 100g creamed coconut
  • Handful of fresh coriander, chopped
  • 100g spinach

Method

  1. Begin by making the paste. Heat a little oil in a frying pan and add the onion and chilli, and cook over a low heat for around 8 minutes until cooked through.
  2. In a food processor combine the garlic cloves, ginger, remaining oil, ground coriander, ground cumin, garam masala, tomato puree and the fried onions and chilli. Blend to a smooth paste, adding some water in if needed.
  3. Tip the paste out into a saucepan and cook over a medium heat for 2 minutes, stirring occasionally to prevent it from sticking.
  4. Add in the drained chickpeas and the chopped tomatoes, and simmer for around 5 minutes until reduced.
  5. Add the creamed coconut, along with a little water, and cook for 5 more minutes, then pop in the chopped coriander and spinach and allow to wilt down.
  6. Serve with cooked rice and naan bread.

Lead image: OksanaKiian via Getty images.

Chickpea Curry

If you’re looking for a meat-free, homemade dish to try, this chickpea curry will definitely fit the bill. Not only is it delicious, but it’s also 100% vegan!

Ingredients

For the paste

  • 2 tbsp oil
  • 1 onion, diced
  • 1 tsp fresh or dried chilli
  • 9 garlic cloves
  • 5cm fresh ginger, peeled and roughly chopped
  • 1 tbsp ground coriander
  • 2 tbsp ground cumin
  • 1 tbsp garam masala

For the curry

  • 2 x 400g canned chickpeas, drained
  • 400g tin of chopped tomatoes
  • 100g creamed coconut
  • Handful of fresh coriander, chopped
  • 100g spinach

Method

  1. Begin by making the paste. Heat a little oil in a frying pan and add the onion and chilli, and cook over a low heat for around 8 minutes until cooked through.
  2. In a food processor combine the garlic cloves, ginger, remaining oil, ground coriander, ground cumin, garam masala, tomato puree and the fried onions and chilli. Blend to a smooth paste, adding some water in if needed.
  3. Tip the paste out into a saucepan and cook over a medium heat for 2 minutes, stirring occasionally to prevent it from sticking.
  4. Add in the drained chickpeas and the chopped tomatoes, and simmer for around 5 minutes until reduced.
  5. Add the creamed coconut, along with a little water, and cook for 5 more minutes, then pop in the chopped coriander and spinach and allow to wilt down.
  6. Serve with cooked rice and naan bread.

Lead image: OksanaKiian via Getty images.

Sugar Snap Pea & Asparagus Risotto

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.

Italian Stuffed Aubergine

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.

Super-Green Soup

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.

Hot Chocolate Smores

Marshmallows and chocolate sandwich between biscuits. What’s not to love? Kids will not only enjoy devouring these, but will also love helping you make them.

For an extra special treat, dunk them in your hot chocolate. A real winter warmer!

Ingredients

  • 16 biscuits of your choice (we recommend malted biscuits)
  • 8 squares of milk chocolate
  • 8 marshmallows

Method

  1. Preheat your grill to high and line a baking sheet with parchment. Put all 16 biscuits onto the tray, and add a square of milk chocolate on 8 of them and 1 marshmallow on the other 8.
  2. Place the tray under the grill until both the chocolate and marshmallows are melting.
  3. Sandwich the two different types on top of each other until oozing at the edges and eat while hot.

Lead image: KarpenkovDenis via Getty images.

Coconut BBQ Pineapple Slices

These are a real treat. Refreshing and sweet, these will make a great addition to any barbecue party.

Ingredients

  • 1 fresh pineapple, peeled, cored and cut into rings
  • 4 tbsp tinned coconut milk
  • 75g sugar
  • 1 to 2 tsp of cinnamon
  • Vanilla ice cream, to serve

Method

  1. Preheat a barbecue or griddle pan to a medium heat, and lightly brush with some oil.
  2. Combine the sugar and cinnamon in one dish, and mix together. 
  3. Coat the pineapple rings in the coconut milk, and then dip into the cinnamon sugar mix.
  4. Cook for around 6 minutes on each side.
  5. Whilst the pineapple rings are cooking, combine any remaining cinnamon sugar and coconut milk in a saucepan and bring to a boil to create a sauce.
  6. Serve the pineapple rings with a scoop of vanilla icing, and drizzle with the sauce.

Lead image: LarisaBlinova via Getty images.

Banana & Blueberry Muffins

So versatile, these muffins are ideal for Sunday brunch, a mid-morning snack or for packed lunches. Studded with blueberries and with a delicious banana flavour, these will keep stored in an air-tight container for up to 3 days, or can be frozen for up to a month.

Ingredients

  • 300g self-raising flour
  • 1 tsp bicarbonate of soda
  • 100g light muscovado sugar
  • 50g porridge oats, plus extra for topping
  • 2 medium bananas
  • 284ml carton of buttermilk
  • 5 tbsp olive oil
  • 2 eggs, whites only
  • 150g fresh blueberries

Method

  1. Heat oven to 180°c / 160°c Fan / Gas Mark 4, and line a 12-hole muffin tray with paper muffin cases. 
  2. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre.
  3. In a separate bowl, mash the bananas until they are almost smooth, then stir in the buttermilk, oil and egg whites until everything is evenly combined.
  4. Pour the liquid mixture into the well and stir quickly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour visible, but don’t be tempted to overmix! Tip the blueberries in and give it another stir. 
  5. Divide the mix between the muffin cases, then sprinkle the tops with the final tbsp of oats and the rest of the sugar.
  6. Bake for 18-20 minutes until risen and dark golden. Allow to cool for five minutes in the tray, before lifting out and transferring to a wire rack to cool completely.

Lead image: susanna_d via Getty images.

Banana & Blueberry Muffins

So versatile, these muffins are ideal for Sunday brunch, a mid-morning snack or for packed lunches. Studded with blueberries and with a delicious banana flavour, these will keep stored in an air-tight container for up to 3 days, or can be frozen for up to a month.

Ingredients

  • 300g self-raising flour
  • 1 tsp bicarbonate of soda
  • 100g light muscovado sugar
  • 50g porridge oats, plus extra for topping
  • 2 medium bananas
  • 284ml carton of buttermilk
  • 5 tbsp olive oil
  • 2 eggs, whites only
  • 150g fresh blueberries

Method

  1. Heat oven to 180°c / 160°c Fan / Gas Mark 4, and line a 12-hole muffin tray with paper muffin cases. 
  2. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre.
  3. In a separate bowl, mash the bananas until they are almost smooth, then stir in the buttermilk, oil and egg whites until everything is evenly combined.
  4. Pour the liquid mixture into the well and stir quickly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour visible, but don’t be tempted to overmix! Tip the blueberries in and give it another stir. 
  5. Divide the mix between the muffin cases, then sprinkle the tops with the final tbsp of oats and the rest of the sugar.
  6. Bake for 18-20 minutes until risen and dark golden. Allow to cool for five minutes in the tray, before lifting out and transferring to a wire rack to cool completely.

Lead image: susanna_d via Getty images.

Crab Cakes with Dill Mayonnaise

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.

Halloumi Fries

Crispy and salty, these cheese fries make the perfect party food for both adults and children. Serve alongside your favourite dipping sauce.

Ingredients

  • 75g plain flour
  • 2 tsp smoked paprika
  • 2 x 225g packs of halloumi, cut into chips
  • Sunflower oil, for frying
  • 2 tbsp fresh coriander, chopped
  • 1 red chilli, deseeded and finely chopped

Method

  1. Mix the flour and paprika together in a bowl, then add the sliced halloumi in and toss to coat.
  2. Add the oil into a wide, heavy based saucepan until it fills a depth of around 1.5cm. Turn the heat on, and let it warm up until it is sizzling. 
  3. Add in a few pieces of halloumi at a time and fry for 1-2 minutes, occasionally turning with tongs until golden and crispy all over. Transfer to a piece of kitchen paper to absorb any excess oil, and repeat with the remaining halloumi.
  4. Sprinkle the fries with salt, toss to coat, then scatter over the chopped coriander and chilli.

Lead image: DronG via Getty images.

Vegan Chocolate Cake

If you’re looking for a vegan chocolate cake recipe, then we’re here to tell you that the search is over! This delicious, decadent cake is made using oat milk and dairy-free chocolate so you know it’s 100% free of any animal products.

Why not try decorating with some fruits such as cherries, blackberries or raspberries? They will give it an extra kick of flavour, and the bright colours set again the darkness of the chocolate give it an irresistible appearance.

Ingredients

For the cake:

  • 150g dairy-free spread
  • 300ml oat milk
  • 1 tbsp cider vinegar
  • 300g self-raising flour
  • 200g golden caster sugar
  • 4 tbsp cocoa powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp vanilla extract

For the buttercream:

  • 100g dairy-free dark chocolate
  • 200g dairy-free spread
  • 400g icing sugar
  • 5 tbsp cocoa powder
  • 1 tbsp oat milk

Method

  1. Heat the oven to 190°C / 170°C Fan / Gas Mark 5. Grease the base and sides of 2 x 2ocm sandwich tins with the dairy free spread, and line the bases with baking parchment.
  2. Put the oat milk into a jug and add the vinegar -it will split, but don’t worry – this is normal! Put all of the other ingredients into the bowl of a stand mixer and beat well until smooth. Divide the mixture between the prepared tins and bake for 25-30 minutes. Test that they are done by inserting a clean skewer into the middle of the cake – if it comes out clean, then you’re good to go!
  3. Leave them to cool in their tins for 5 minutes before transferring to a wire rack to cool completely.
  4. Make the buttercream by firstly melting the chocolate in a heat proof bowl – this is best done in 30 second bursts in the microwave. Once fully melted, set aside and allow to cool for 5 minutes.
  5. Beat the dairy-free spread and icing sugar together with a wooden spoon, then sift in the cocoa powder with a pinch of salt. Pour in the melted chocolate and oat milk, and keep mixing until smooth.
  6. Sandwich the two cooled sponges together with half of the buttercream, then pile the rest on top and spread down the sides.

Lead image: Rawpixel via Getty images.

Palak Paneer

The perfect treat for a Saturday night fake-away. 100% vegetarian, palak paneer is irresistible served alongside some warm naan breads or with some pilau rice.

If you find double cream a bit heavy (or you’re unable to source any) milk or yoghurt can be substituted.

Ingredients

  • 400g spinach
  • 1 tomato
  • 5 cloves of garlic (3 whole, 2 finely chopped)
  • 1 inch of fresh ginger
  • 1 green chilli
  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 125ml water
  • 1 tsp garam masala
  • 1/4 tsp ground turmeric
  • 1/4 tsp chilli powder
  • 2 tbsp double cream
  • 225g paneer
  • 1/2 tbsp kasuri methi
  • Lemon juice, to taste

Method

  1. Blanche the spinach leaves by putting them in boiling water, along with a little salt, for 2-3 minutes. Remove and put the straight into a bowl of ice cold water.
  2. Get a blender and pop in the tomato, the 3 whole garlic cloves, ginger, chilli and spinach. Puree until smooth, then set to one side.
  3. In a wok, heat the oil over a medium heat and then add the 2 chopped garlic cloves and sautee for a couple of minutes. Add in the chopped onion and fry until they are soft and translucent.
  4. Add in the spinach mixture and stir well. Gradually add water until you have the consistency you desire. Cover the pan and cook for around 10 minutes on a medium flame. Stir at regular intervals to avoid sticking to the bottom of the wok.
  5. Once the spinach has cooked, add in the garam masala, ground turmeric, chilli powder and season with salt. Mix everything together and allow to cook for 1 minute.
  6. Add the cream and paneer and let it simmer for 3-4 minutes.
  7. Turn the heat off, add in the kasuri methi and lemon juice, and mix well.
  8. Serve alongside rice or naan breads.

Lead image: vm2002 via Getty images.

Vegetable Lasagne

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.

Crispy Spinach & Feta Pie

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.

Beetroot Burgers

Bring on the beets! These vegetarian burgers will add some colour to your plate, and are delicious served alongside sweet potato fries or a simple side salad.

Ingredients

  • 3 tbsp olive oil
  • 1 red onion, finely chopped
  • 1 garlic clove, crushed
  • 2 raw beetroots, peeled and grated
  • 1 courgette, grated
  • 2 large carrots, peeled and grated
  • 100g porridge oats
  • 400g tinned chickpeas, drained
  • 3 tbsp tahini
  • 1 large egg, yolk only
  • 4 spring onions, finely sliced
  • 3 tbsp fresh coriander, finely chopped
  • Burger buns of your choice – we recommend seeded or brioche
  • 230g hummus
  • 2 avocados, sliced
  • Salad leaves

Method

  1. Heat 1 tbsp of oil in a large frying pan over a medium heat, and fry the onion and garlic for 4-5 minutes until soft. Add the grated vegetables and cook, stirring often, for a further 5 minutes until they have softened also. Drain away any excess liquid.
  2. Place the oats, drained chickpeas, tahini and egg yolk into a food processor and pulse to combine. Tip this mixture out into a bowl, and stir in the grated vegetables along with the spring onions and coriander, then season generously.
  3. Divide the mixture into six equal parts and shape into burgers. Place on a baking sheet, cover with cling film and refrigerate for at least 30 minutes.
  4. When you’re ready to cook them, heat the remaining oil in a large frying pan and cook the patties for 2-3 minutes on each side until hot through.
  5. Spread the hummus on either side of the buns, and pop your burgers on, followed by the avocado and salad leaves. Place the top half on and dig in!

Lead image: vaaseenaa via Getty images.

Vegan Carrot Cake

Made using creamed coconut, oat milk, orange zest and spices, this ‘free-from’ vegan cake lacks nothing in the flavour department!

If the icing feels a little stiff after its time in the fridge, add a little more oat milk in a drop at a time to bring back its consistency.

Ingredients

For the icing:

  • 200g creamed coconut
  • 1 tbsp lemon juice
  • 2 tbsp cashew nut butter
  • 50g icing sugar
  • 60ml oat milk

For the cake:

  • 250ml coconut oil, melted
  • 300g light brown sugar
  • 1.5 tsp vanilla essence
  • 210ml oat milk
  • 420g plain flour
  • 1.5 tsp baking powder
  • 1.5 tsp bicarbonate of soda
  • 1 tsp cinnamon, plus extra to decorate
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1 orange, zest only
  • 270g carrots, grated
  • 75g chopped walnuts, plus extra to decorate

Method

  1. Make the icing first by mashing the creamed coconut together with 2 tbsps of hot water and the lemon juice until you have a smooth paste. Add the cashew butter, then whisk in the icing sugar followed by the oat milk. Whisk until fully combined, then leave the rest in the fridge.
  2. Heat your oven to 180°C / 160°C Fan / Gas Mark 4. Take a little of the melted coconut oil and grease 2 x 20cm cake tins, then line their bases with baking parchment.
  3. Using a whisk, beat together the oil and sugar, then add in the vanilla and milk. In a separate bowl, or using a stand mixer, combine the flour, baking powder, bicarbonate of soda, spices and orange zest. Add in the wet ingredients and mix well.
  4. Finally stir in the carrots and nuts, then divide the mixture between the cake tins and bake for 25-30 minutes. Remove from the oven and allow to cool in their tins for 5 minutes, before transferring to a wire rack.
  5. Once completely cool, sandwich the cakes together using half of the icing and then cover the top of the cake with the remaining icing. Scatter over the nuts and dust with a little cinnamon.

Lead image: bhofack2 via Getty images.

Courgette Fritters with Mango Yoghurt Dip

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.

Courgette Fritters with Mango Yoghurt Dip

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.

Vegan Lemon Cake

Completely free from any animal product, this vegan cake is big on flavour! Refreshing, sweet and tangy, it’s the perfect afternoon treat!

You also make this gluten-free by replacing the flour with a wheat-free alternative.

Ingredients

For the cake:

  • 100ml vegetable oil
  • 275g self-raising flour
  • 200g caster sugar
  • 1 tsp baking powder
  • 1 lemon, zested
  • 1/2 lemon, juiced

For the icing:

  • 150g icing sugar
  • 1/2 lemon, juiced

Method

  1. Heat your oven to 200°C / 180°C Fan / Gas Mark 6. Oil a 1lb loaf tin, and then line it with baking parchment. In a large bow, or stand mixer, gently mix together the flour, sugar, baking powder and lemon zest. Add the vegetable oil, lemon juice and 170ml cold water, and mix until it reaches a smooth consistency.
  2. Pour your mixture into the loaf tin and bake for 30 minutes. Leave to cool in the tin for 10 minutes, and then transfer to a wire rack to finish cooling completely.
  3. Whilst your cake is cooling, make the icing by sieving the icing sugar into a bowl. Mix in the lemon juice gradually, until you have an icing thick enough to pour over the loaf.

Lead image: dr911 via Getty images.

Vegan Spicy Carrot & Bean Burgers

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.

Tomato & Red Lentil Soup

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.