Dinner Archives - Page 5 of 12

Quick Kale & Mushroom Risotto

Servings 4

Total Time 40 minutes mins

Ingredients

▢ 2 tbsp extra virgin olive oil
▢ 1 onion
▢ 250 g wild mushrooms a mix of chestnut and wild is nice, finely chopped
▢ 300 g short grain rice or risotto rice
▢ 200 g curly kale or cavolo nero
▢ 150 ml white wine
▢ 500 ml vegetable stock
▢ 40 g almonds toasted
▢ 1 good handful flat leaf parsley
▢ sea salt
▢ ground black pepper

Equipment

Chopping board

Chopping knife

Frying pan with lid

Wooden spoon

Measuring jug

Instructions

Peel and finely chop the onion and finely chop the mushrooms.
Remove the leaves from the stems and roughly chop the kale.
Heat the oil in a large frying pan and fry the onion along with a pinch of salt for 5 minutes over a medium heat until softened.
Add the mushrooms, increase the heat and fry for 8–10 minutes until golden and all the moisture has evaporated.
Add the rice and kale, season and stir well for a minute or 2.
Add the wine and bubble for 5 minutes before adding the stock. Bring to the boil then reduce the heat and simmer, covered with a lid, over a low heat for 15–20 minutes, stirring every now and then, until the rice is al dente.
While the risotto cooks, roughly chop the almonds and parsley.
Once cooked, scatter with the almonds and parsley. If needed, stir through a little extra hot stock or boiling water to loosen it slightly.
Serve straight away.

Notes

This risotto method does not require you to be chained to the hob – instead the liquid is added all at once meaning less fuss! Choose an interesting mix of mushrooms for this one-pan wonder to add deep flavour and texture. This dish makes an ideal lunchbox filler for the next day.

Calories: 322kcal

Keyword: April Recipe, Serves 4

Nutrition

Calories: 322kcal

Quick Kale & Mushroom Risotto

Servings 2

Total Time 40 minutes mins

Ingredients

▢ 1 tbsp extra virgin olive oil
▢ ½ onion
▢ 125 g wild mushrooms a mix of chestnut and wild is nice, finely chopped
▢ 150 g short grain rice or risotto rice
▢ 100 g curly kale or cavolo nero
▢ 75 ml white wine
▢ 250 ml vegetable stock
▢ 20 g almonds toasted
▢ 1 small handful flat leaf parsley
▢ sea salt
▢ ground black pepper

Equipment

Chopping board

Chopping knife

Frying pan with lid

Wooden spoon

Measuring jug

Instructions

Peel and finely chop the onion and finely chop the mushrooms.
Remove the leaves from the stems and roughly chop the kale.
Heat the oil in a large frying pan and fry the onion along with a pinch of salt for 5 minutes over a medium heat until softened.
Add the mushrooms, increase the heat and fry for 8–10 minutes until golden and all the moisture has evaporated.
Add the rice and kale, season and stir well for a minute or 2.
Add the wine and bubble for 5 minutes before adding the stock. Bring to the boil then reduce the heat and simmer, covered with a lid, over a low heat for 15–20 minutes, stirring every now and then, until the rice is al dente.
While the risotto cooks, roughly chop the almonds and parsley.
Once cooked, scatter with the almonds and parsley. If needed, stir through a little extra hot stock or boiling water to loosen it slightly.
Serve straight away.

Notes

Calories: 322kcal

Keyword: April Recipe, Serves 2

Nutrition

Calories: 322kcal

Quick Kale & Mushroom Risotto

Servings 6

Total Time 40 minutes mins

Ingredients

▢ 3 tbsp extra virgin olive oil
▢ 1½ onion
▢ 375 g wild mushrooms a mix of chestnut and wild is nice, finely chopped
▢ 450 g short grain rice or risotto rice
▢ 300 g curly kale or cavolo nero
▢ 225 ml white wine
▢ 750 ml vegetable stock
▢ 60 g almonds toasted
▢ 1 good handful flat leaf parsley
▢ sea salt
▢ ground black pepper

Equipment

Chopping board

Chopping knife

Frying pan with lid

Wooden spoon

Measuring jug

Instructions

Peel and finely chop the onion and finely chop the mushrooms.
Remove the leaves from the stems and roughly chop the kale.
Heat the oil in a large frying pan and fry the onion along with a pinch of salt for 5 minutes over a medium heat until softened.
Add the mushrooms, increase the heat and fry for 8–10 minutes until golden and all the moisture has evaporated.
Add the rice and kale, season and stir well for a minute or 2.
Add the wine and bubble for 5 minutes before adding the stock. Bring to the boil then reduce the heat and simmer, covered with a lid, over a low heat for 15–20 minutes, stirring every now and then, until the rice is al dente.
While the risotto cooks, roughly chop the almonds and parsley.
Once cooked, scatter with the almonds and parsley. If needed, stir through a little extra hot stock or boiling water to loosen it slightly.
Serve straight away.

Notes

You may need to cook this recipe in batches if you don't have a big enough pan.

Calories: 322kcal

Keyword: April Recipe, Serves 6

Nutrition

Calories: 322kcal

Quick Kale & Mushroom Risotto

Servings 8

Total Time 40 minutes mins

Ingredients

▢ 4 tbsp extra virgin olive oil
▢ 2 onion
▢ 500 g wild mushrooms a mix of chestnut and wild is nice, finely chopped
▢ 600 g short grain rice or risotto rice
▢ 400 g curly kale or cavolo nero
▢ 300 ml white wine
▢ 1 l vegetable stock
▢ 80 g almonds toasted
▢ 2 good handful flat leaf parsley
▢ sea salt
▢ ground black pepper

Equipment

Chopping board

Chopping knife

Frying pan with lid

Wooden spoon

Measuring jug

Instructions

Peel and finely chop the onion and finely chop the mushrooms.
Remove the leaves from the stems and roughly chop the kale.
Heat the oil in a large frying pan and fry the onion along with a pinch of salt for 5 minutes over a medium heat until softened.
Add the mushrooms, increase the heat and fry for 8–10 minutes until golden and all the moisture has evaporated.
Add the rice and kale, season and stir well for a minute or 2.
Add the wine and bubble for 5 minutes before adding the stock. Bring to the boil then reduce the heat and simmer, covered with a lid, over a low heat for 15–20 minutes, stirring every now and then, until the rice is al dente.
While the risotto cooks, roughly chop the almonds and parsley.
Once cooked, scatter with the almonds and parsley. If needed, stir through a little extra hot stock or boiling water to loosen it slightly.
Serve straight away.

Notes

You may need to cook this recipe in batches if you don't have a big enough pan.

Calories: 322kcal

Keyword: April Recipe, Serves 8

Nutrition

Calories: 322kcal

Pasta Amatriciana

Servings 4

Total Time 20 minutes mins

Ingredients

▢ 1 tbsp extra virgin olive oil
▢ 175 g cubed pancetta smoked
▢ 2 cloves garlic skin on
▢ 1 tsp chilli flakes
▢ 100 ml white wine
▢ 400 g tinned plum tomatoes
▢ 400 g bucatini
▢ 50 g Pecorino grated
▢ sea salt
▢ ground black pepper

Equipment

Frying pan

Wooden spoon

Large bowl

Large saucepan

Tongs

Microplane

Instructions

In a heavy-based pan, heat the olive oil over a medium heat and fry the pancetta until starting to crisp, then add the garlic cloves and chilli flakes and continue cooking for 2 minutes.
Remove the garlic cloves. Add the white wine and cook, scraping all the browned bits from the bottom of the pan.
In a large bowl crush the tomatoes with your hands or a fork and add to the sauce, bringing to a simmer.
Cook the pasta in a large pot of boiling salted water until just cooked but al dente, about 10 minutes.
Using tongs, transfer pasta to the sauce. Cook over a high heat stirring until the pasta is cooked and the sauce has thickened and coated the pasta.
Remove from the heat, add cheese and stir to coat.
Serve immediately, topped with a little more grated Pecorino.

Notes

This was one of the very first Italian dishes I learned to make and it is still one of my ultimate go-pasta recipes. Make it once and I guarantee it will become a firm favourite in your house too!

Calories: 574kcal

Keyword: April Recipe, Serves 4

Nutrition

Calories: 574kcal

Pasta Amatriciana

Servings 2

Total Time 20 minutes mins

Ingredients

▢ 1 tbsp extra virgin olive oil
▢ 90 g cubed pancetta smoked
▢ 1 clove garlic skin on
▢ ½ tsp chilli flakes
▢ 50 ml white wine
▢ 200 g tinned plum tomatoes
▢ 200 g bucatini
▢ 25 g Pecorino grated
▢ sea salt
▢ ground black pepper

Equipment

Frying pan

Wooden spoon

Large bowl

Large saucepan

Tongs

Microplane

Instructions

In a heavy-based pan, heat the olive oil over a medium heat and fry the pancetta until starting to crisp, then add the garlic clove and chilli flakes and continue cooking for 2 minutes.
Remove the garlic clove. Add the white wine and cook, scraping all the browned bits from the bottom of the pan.
In a large bowl crush the tomatoes with your hands or a fork and add to the sauce, bringing to a simmer.
Cook the pasta in a large pot of boiling salted water until just cooked but al dente, about 10 minutes.
Using tongs, transfer pasta to the sauce. Cook over a high heat stirring until the pasta is cooked and the sauce has thickened and coated the pasta.
Remove from the heat, add cheese and stir to coat.
Serve immediately, topped with a little more grated Pecorino.

Notes

This was one of the very first Italian dishes I learned to make and it is still one of my ultimate go-pasta recipes. Make it once and I guarantee it will become a firm favourite in your house too!

Calories: 574kcal

Keyword: April Recipe, Serves 2

Nutrition

Calories: 574kcal

Pasta Amatriciana

Servings 6

Total Time 20 minutes mins

Ingredients

▢ 2 tbsp extra virgin olive oil
▢ 265 g cubed pancetta smoked
▢ 3 cloves garlic skin on
▢ 1½ tsp chilli flakes
▢ 150 ml white wine
▢ 600 g tinned plum tomatoes
▢ 600 g bucatini
▢ 75 g Pecorino grated
▢ sea salt
▢ ground black pepper

Equipment

Frying pan

Wooden spoon

Large bowl

Large saucepan

Tongs

Microplane

Instructions

In a heavy-based pan, heat the olive oil over a medium heat and fry the pancetta until starting to crisp, then add the garlic cloves and chilli flakes and continue cooking for 2 minutes.
Remove the garlic cloves. Add the white wine and cook, scraping all the browned bits from the bottom of the pan.
In a large bowl crush the tomatoes with your hands or a fork and add to the sauce, bringing to a simmer.
Cook the pasta in a large pot of boiling salted water until just cooked but al dente, about 10 minutes.
Using tongs, transfer pasta to the sauce. Cook over a high heat stirring until the pasta is cooked and the sauce has thickened and coated the pasta.
Remove from the heat, add cheese and stir to coat.
Serve immediately, topped with a little more grated Pecorino.

Notes

This was one of the very first Italian dishes I learned to make and it is still one of my ultimate go-pasta recipes. Make it once and I guarantee it will become a firm favourite in your house too!

You may need to cook this recipe in batches if you don't have a big enough pan.

Calories: 574kcal

Keyword: April Recipe, Serves 6

Nutrition

Calories: 574kcal

Kung Pao Chicken

Servings 4

Total Time 30 minutes mins

Ingredients

For the chicken:

▢ 2 egg whites separated
▢ 3 tbsp cornflour
▢ 1 tsp sesame oil
▢ 8 boneless, skinless chicken thighs
▢ 500 ml rapeseed oil

For the sauce:

▢ 1 red chilli alternatively, use 8 Chinese Red Peppers or Tianjin peppers
▢ 6 cloves garlic
▢ 1 red pepper
▢ 6 spring onion
▢ 1 thumb sized piece fresh ginger
▢ 75 g roasted unsalted peanuts
▢ 2 tbsp cornflour
▢ 50 ml rice wine
▢ 50 ml dark soy sauce
▢ 50 ml chicken stock
▢ 2 tbsp Chinese black vinegar optional
▢ 1 tbsp sesame oil
▢ 1 tbsp caster sugar
▢ sea salt

To serve:

▢ 250 g basmati rice cooked

Equipment

Chopping board x 2

Chopping knife

Whisk

Microplane

Wok

Colander

Large bowl

Large spoon

Instructions

First prep the chicken. Cut the chicken into 3 cm pieces.
In a medium mixing bowl, whisk together the egg whites, cornflour, sesame oil and a pinch of salt.
Add the chicken pieces and toss until completely coated.
Prep the sauce ingredients. Peel and finely grate the garlic and ginger. Thinly slice the red chilli.
Thinly slice the spring onions on the diagonal. Deseed and slice the red pepper.
Heat the oil in a large wok over a high heat and once hot, add the chicken and fry until cooked through, golden brown and crisp.
Once the chicken is cooked, drain in a colander set over a bowl. Remove the majority of the oil, leaving 1-2 tablespoons of oil in the wok.
Whisk together the cornflour with a little of the chicken stock before whisking in the rest of the stock, rice wine, chinese black vinegar and soy sauce.
Bring the heat back up to high on the wok and add the red pepper, ginger, spring onions, garlic and peanuts. Stir fry until aromatic and the garlic and ginger are lightly browned.
Add the chicken back to the pan with the sliced chilli, chicken stock mixture, sesame oil and sugar. Bring to a steady simmer and cook until the sauce becomes slightly thickened for a further 3 minutes.
Once the chicken is glossy, serve with rice.

Notes

This dish originates from the Sichuan province of China. Its sweet, sticky and spicy sauce is an ideal coating for crispy nuggets of chicken. Traditional recipes call for Chinese black vinegar for the sharpness it adds. If you can’t track it down, you could possibly swap with balsamic vinegar or apple cider vinegar, to achieve the sharpness this dish requires.

Calories: 512kcal

Keyword: April Recipe, Serves 4

Nutrition

Calories: 512kcal

Kung Pao Chicken

Servings 2

Total Time 30 minutes mins

Ingredients

For the chicken:

▢ 1 egg whites separated
▢ 1½ tbsp cornflour
▢ ½ tsp sesame oil
▢ 4 boneless, skinless chicken thighs
▢ 500 ml rapeseed oil

For the sauce:

▢ ½ red chilli alternatively, use 4 Chinese Red Peppers or Tianjin peppers
▢ 3 cloves garlic
▢ ½ red pepper
▢ 3 spring onion
▢ ½ thumb sized piece fresh ginger
▢ 40 g roasted unsalted peanuts
▢ 1 tbsp cornflour
▢ 25 ml rice wine
▢ 25 ml dark soy sauce
▢ 25 ml chicken stock
▢ 1 tbsp Chinese black vinegar optional
▢ ½ tbsp sesame oil
▢ ½ tbsp caster sugar
▢ sea salt

To serve:

▢ 125 g basmati rice cooked

Equipment

Chopping board x 2

Chopping knife

Whisk

Microplane

Wok

Colander

Large bowl

Large spoon

Instructions

First prep the chicken. Cut the chicken into 3 cm pieces.
In a medium mixing bowl, whisk together the egg whites, cornflour, sesame oil and a pinch of salt.
Add the chicken pieces and toss until completely coated.
Prep the sauce ingredients. Peel and finely grate the garlic and ginger. Thinly slice the red chilli.
Thinly slice the spring onions on the diagonal. Deseed and slice the red pepper.
Heat the oil in a large wok over a high heat and once hot, add the chicken and fry until cooked through, golden brown and crisp.
Once the chicken is cooked, drain in a colander set over a bowl. Remove the majority of the oil, leaving 1-2 tablespoons of oil in the wok.
Whisk together the cornflour with a little of the chicken stock before whisking in the rest of the stock, rice wine, chinese black vinegar and soy sauce.
Bring the heat back up to high on the wok and add the red pepper, ginger, spring onions, garlic and peanuts. Stir fry until aromatic and the garlic and ginger are lightly browned.
Add the chicken back to the pan with the sliced chilli, chicken stock mixture, sesame oil and sugar. Bring to a steady simmer and cook until the sauce becomes slightly thickened for a further 3 minutes.
Once the chicken is glossy, serve with rice.

Notes

Calories: 512kcal

Keyword: April Recipe, Serves 2

Nutrition

Calories: 512kcal

Kung Pao Chicken

Servings 6

Total Time 30 minutes mins

Ingredients

For the chicken:

▢ 3 egg whites separated
▢ 4½ tbsp cornflour
▢ 1½ tsp sesame oil
▢ 12 boneless, skinless chicken thighs
▢ 750 ml rapeseed oil

For the sauce:

▢ 1½ red chilli alternatively, use 12 Chinese Red Peppers or Tianjin peppers
▢ 9 cloves garlic
▢ 1½ red pepper
▢ 9 spring onion
▢ 1½ thumb sized piece fresh ginger
▢ 115 g roasted unsalted peanuts
▢ 3 tbsp cornflour
▢ 75 ml rice wine
▢ 75 ml dark soy sauce
▢ 75 ml chicken stock
▢ 3 tbsp Chinese black vinegar optional
▢ 1½ tbsp sesame oil
▢ 1½ tbsp caster sugar
▢ sea salt

To serve:

▢ 375 g basmati rice cooked

Equipment

Chopping board x 2

Chopping knife

Whisk

Microplane

Wok

Colander

Large bowl

Large spoon

Instructions

First prep the chicken. Cut the chicken into 3 cm pieces.
In a medium mixing bowl, whisk together the egg whites, cornflour, sesame oil and a pinch of salt.
Add the chicken pieces and toss until completely coated.
Prep the sauce ingredients. Peel and finely grate the garlic and ginger. Thinly slice the red chilli.
Thinly slice the spring onions on the diagonal. Deseed and slice the red pepper.
Heat the oil in a large wok over a high heat and once hot, add the chicken and fry until cooked through, golden brown and crisp.
Once the chicken is cooked, drain in a colander set over a bowl. Remove the majority of the oil, leaving 1-2 tablespoons of oil in the wok.
Whisk together the cornflour with a little of the chicken stock before whisking in the rest of the stock, rice wine, chinese black vinegar and soy sauce.
Bring the heat back up to high on the wok and add the red pepper, ginger, spring onions, garlic and peanuts. Stir fry until aromatic and the garlic and ginger are lightly browned.
Add the chicken back to the pan with the sliced chilli, chicken stock mixture, sesame oil and sugar. Bring to a steady simmer and cook until the sauce becomes slightly thickened for a further 3 minutes.
Once the chicken is glossy, serve with rice.

Notes

You may need to cook this recipe in batches if you don't have a big enough pan.

Calories: 512kcal

Keyword: April Recipe, Serves 6

Nutrition

Calories: 512kcal

Sticky Orange Chicken Stir Fry

Servings 4

Total Time 25 minutes mins

Ingredients

▢ 6 boneless, skinless chicken thighs
▢ 2 cloves garlic
▢ 1 thumb sized piece fresh ginger
▢ 1 red chilli
▢ 1 tsp Chinese five spice
▢ 1 tsp sesame oil
▢ 2 tbsp sunflower oil for frying
▢ 100 g roasted, salted peanuts to serve
▢ 250 g basmati rice cooked

For the sauce:

▢ ½ orange juice
▢ 3 tbsp honey
▢ 1 tsp dark brown sugar
▢ 2 tbsp dark soy sauce
▢ 1 tbsp rice wine

For the vegetables:

▢ 1 red onion
▢ 100 g sugar snap peas
▢ 100 g tenderstem broccoli
▢ 2 carrot

Equipment

Chopping board x 2

Chopping knife

Small whisk

Julienne peeler

Vegetable peeler

Wok

Slotted spoon

Large spoon

Instructions

First make the chicken and marinade. Cut the chicken into bite sized pieces. On a fresh chopping board, finely slice the chilli.
Peel and finely chop the garlic and ginger.
Place the garlic, ginger, chilli, five spice and sesame oil in a bowl along with the chicken pieces and mix through until evenly coated. Set aside while you prepare the vegetables and ingredients for the sauce.
Whisk together the sauce ingredients in a small bowl: orange juice, honey, dark brown sugar, dark soy sauce, and rice wine. Set aside.
Prep the vegetables: Peel and finely slice the red onion and peel and julienne the carrots.
Slice the sugar snaps in half and trim and slice the tenderstem broccoli into smaller bite-size pieces.
Place a large wok over a high heat and add in the sunflower oil. When it reaches smoking point, add in the chicken and fry until it has a golden brown colour and is cooked through. Remove from the wok with a slotted spoon and rest on a plate.
Add the vegetables to the hot wok, adding a little extra oil if required and stir fry until they are just tender.
Add the chicken back to the pan and pour over the sauce. Bring to a steady simmer and allow to cook for 3-4 minutes until it has slightly thickened.
Serve the chicken with freshly cooked rice and a good sprinkle of peanuts.

Notes

A great weeknight stir-fry option that allows you to pack in the vegetables. The sweet, sticky orange sauce that is used to finish this dish also works really well with pork and tofu.

Calories: 450kcal

Keyword: April Recipe, Serves 4

Nutrition

Calories: 450kcal

Sticky Orange Chicken Stir Fry

Servings 2

Total Time 25 minutes mins

Ingredients

▢ 3 boneless, skinless chicken thighs
▢ 1 cloves garlic
▢ ½ thumb sized piece fresh ginger
▢ 1 red chilli small
▢ ½ tsp Chinese five spice
▢ ½ tsp sesame oil
▢ 1 tbsp sunflower oil for frying
▢ 50 g roasted, salted peanuts to serve
▢ 125 g basmati rice cooked

For the sauce:

▢ ½ orange juice
▢ 1½ tbsp honey
▢ ½ tsp dark brown sugar
▢ 1 tbsp dark soy sauce
▢ ½ tbsp rice wine

For the vegetables:

▢ ½ red onion
▢ 50 g sugar snap peas
▢ 50 g tenderstem broccoli
▢ 1 carrot

Equipment

Chopping board x 2

Chopping knife

Small whisk

Julienne peeler

Vegetable peeler

Wok

Slotted spoon

Large spoon

Instructions

First make the chicken and marinade. Cut the chicken into bite sized pieces. On a fresh chopping board, finely slice the chilli.
Peel and finely chop the garlic and ginger.
Place the garlic, ginger, chilli, five spice and sesame oil in a bowl along with the chicken pieces and mix through until evenly coated. Set aside while you prepare the vegetables and ingredients for the sauce.
Whisk together the sauce ingredients in a small bowl: orange juice, honey, dark brown sugar, dark soy sauce, and rice wine. Set aside.
Prep the vegetables: Peel and finely slice the red onion and peel and julienne the carrots.
Slice the sugar snaps in half and trim and slice the tenderstem broccoli into smaller bite-size pieces.
Place a large wok over a high heat and add in the sunflower oil. When it reaches smoking point, add in the chicken and fry until it has a golden brown colour and is cooked through. Remove from the wok with a slotted spoon and rest on a plate.
Add the vegetables to the hot wok, adding a little extra oil if required and stir fry until they are just tender.
Add the chicken back to the pan and pour over the sauce. Bring to a steady simmer and allow to cook for 3-4 minutes until it has slightly thickened.
Serve the chicken with freshly cooked rice and a good sprinkle of peanuts.

Notes

A great weeknight stir-fry option that allows you to pack in the vegetables. The sweet, sticky orange sauce that is used to finish this dish also works really well with pork and tofu.

Calories: 450kcal

Keyword: April Recipe, Serves 2

Nutrition

Calories: 450kcal

Sticky Orange Chicken Stir Fry

Servings 6

Total Time 25 minutes mins

Ingredients

▢ 9 boneless, skinless chicken thighs
▢ 3 cloves garlic
▢ 1½ thumb sized piece fresh ginger
▢ 2 red chilli small
▢ 1½ tsp Chinese five spice
▢ 1½ tsp sesame oil
▢ 3 tbsp sunflower oil for frying
▢ 150 g roasted, salted peanuts to serve
▢ 375 g basmati rice cooked

For the sauce:

▢ 1 orange juice
▢ 4½ tbsp honey
▢ 1½ tsp dark brown sugar
▢ 3 tbsp dark soy sauce
▢ 1½ tbsp rice wine

For the vegetables:

▢ 1½ red onion
▢ 150 g sugar snap peas
▢ 150 g tenderstem broccoli
▢ 3 carrot

Equipment

Chopping board x 2

Chopping knife

Small whisk

Julienne peeler

Vegetable peeler

Wok

Slotted spoon

Large spoon

Instructions

First make the chicken and marinade. Cut the chicken into bite sized pieces. On a fresh chopping board, finely slice the chilli.
Peel and finely chop the garlic and ginger.
Place the garlic, ginger, chilli, five spice and sesame oil in a bowl along with the chicken pieces and mix through until evenly coated. Set aside while you prepare the vegetables and ingredients for the sauce.
Whisk together the sauce ingredients in a small bowl: orange juice, honey, dark brown sugar, dark soy sauce, and rice wine. Set aside.
Prep the vegetables: Peel and finely slice the red onion and peel and julienne the carrots.
Slice the sugar snaps in half and trim and slice the tenderstem broccoli into smaller bite-size pieces.
Place a large wok over a high heat and add in the sunflower oil. When it reaches smoking point, add in the chicken and fry until it has a golden brown colour and is cooked through. Remove from the wok with a slotted spoon and rest on a plate.
Add the vegetables to the hot wok, adding a little extra oil if required and stir fry until they are just tender.
Add the chicken back to the pan and pour over the sauce. Bring to a steady simmer and allow to cook for 3-4 minutes until it has slightly thickened.
Serve the chicken with freshly cooked rice and a good sprinkle of peanuts.

Notes

A great weeknight stir-fry option that allows you to pack in the vegetables. The sweet, sticky orange sauce that is used to finish this dish also works really well with pork and tofu.

You may need to cook this recipe in batches if you don't have a big enough pan.

Calories: 450kcal

Keyword: April Recipe, Serves 6

Nutrition

Calories: 450kcal

Roast Rib of Beef & Yorkshire Puddings

Servings 6

Total Time 1 hour hr 50 minutes mins

Ingredients

▢ 1.2 kg topside beef
▢ 2 tbsp mustard powder
▢ 1 tbsp plain flour
▢ 2 tbsp olive oil

For the roast potatoes:

▢ 1 kg Maris piper potatoes
▢ 1 tbsp plain flour
▢ 4 tbsp sunflower oil

For the carrots:

▢ 12 carrot medium, topped and scrubbed clean
▢ 2 tbsp olive oil

For the gravy:

▢ 2 tbsp plain flour
▢ 700 ml vegetable stock

For the Yorkshire pudding:

▢ 110 g plain flour
▢ 1 pinch fine salt
▢ 2 egg medium, beaten
▢ 200 ml semi-skimmed milk
▢ 90 ml water
▢ 4 tbsp sunflower oil

Equipment

Large roasting tray

Large saucepan

Roasting tin

Small saucepan

2 x Jug

Whisk

Chopping board

Buy

Knife

Large bowl

Electric hand whisk

Buy

Rubber spatula

Sieve

Muffin tray

Instructions

Heat the oven to 200C, fan 180C, gas mark 6. Place the beef in a roasting tin. Drizzle some olive oil over and rub the surface with mustard powder and flour. Season with salt and pepper. Roast in the oven for 20 minutes.
Put a large roasting dish in the oven with 4 tbsp sunflower oil, for the roast potatoes.
Peel and cut the potatoes. Empty into a large saucepan and cover with cold water. Bring the water to a simmer and cook for 6 minutes until they have softened slightly. Drain, then sprinkle with a little flour. Replace the lid and shake the potatoes for 30 seconds or so, until the outsides are roughened.
After the beef has been in the oven for 20 minutes turn the temperature down to 190C, 170C fan, gas mark 5 and remove the tray with the oil. Carefully place the potatoes on to the tray and turn them to coat in the oil. Get the potatoes into the oven along with the beef.
While the beef and potatoes are cooking, lift from the oven from time to time, tilting the tin and baste the meat with its own juice and turning the potatoes. Add the carrots to the potato tray for the final 30 minutes of roasting.
When the beef is cooked, remove it from the oven, transfer it to a board and allow it to stand in a warm place for 20 minutes or so, loosely covered with foil, before carving. Remove the potatoes and keep warm.
To make the gravy add the juices from the roasting pan to a small pan on a medium heat. Stir through the flour until you have a smooth paste. Slowly add the hot vegetable stock, whisking all the time. When the gravy is bubbling, taste to see if it needs a little more seasoning, then let it carry on bubbling and reduce slightly to concentrate the flavour. Pour the gravy into the jug and keep it warm.
To make the Yorkshire puddings, sift the flour and salt into a large bowl and make a well in the center. Pour the beaten eggs into the well and, using an electric hand whisk or balloon whisk, gradually incorporate the flour. Add the milk little by little until the batter is smooth. When the milk is all in, slide a rubber spatula all around the sides and base of the bowl to get any escaped bits of flour. Transfer to a jug. Leave the batter to sit for a few minutes, but as much as an hour in advance.
Preheat the oven to a hot 220C, fan 200C, gas mark 7. Divide the oil equally between the holes of a muffin tin (or yorkshire pudding tin) and put in the oven to heat through, about 10 minutes.
Remove the hot oiled muffin tin from the oven and pour the batter into the tin, dividing it equally. Working quickly, return the tin to the highest shelf of the oven and cook for 25 minutes. The puddings should have risen and be crisp and golden.
Serve alongside roast.

Notes

Ok, everyone likes their beef a certain way so here’s a general guide to getting it just the way you like it. Cook the beef for 15 minutes for every 450g for rare, adding another 15 minutes for medium rare and another 30 minutes for well done. For a 1.2 kg piece of rare beef, you’d need to cook it for 20 minutes at a high temperature then a further 55 minutes at 190C.

Calories: 741kcal

Course: Dinner

Keyword: Serves 6

Nutrition

Calories: 741kcal

0001 MS 0158 Sichuan Chicken Salad OH WS CO 250

Crispy Sichuan Chicken Salad

Servings 4

Total Time 15 minutes mins

Ingredients

▢ 4 skinless chicken breasts
▢ 2 tbsp dark soy sauce
▢ 1 thumb sized piece fresh ginger small
▢ 2 clove garlic
▢ 100 g shiitake mushrooms
▢ 2 tbsp sunflower oil

For the salad:

▢ 6 spring onion
▢ 2 sticks celery
▢ 1 cucumber
▢ 1 carrot large
▢ 1 tsp dark soy sauce
▢ ½ tsp sesame oil
▢ 1 lime juice
▢ 1 tsp honey
▢ ½ tsp Szechuan peppercorns ground
▢ ½ tsp sea salt
▢ ½ tsp chilli flakes

Equipment

Chopping board

Chopping knife

Microplane

Peeler

Large frying pan

Large mixing bowl

Tongs

Instructions

Remove the stalks from the mushrooms and thinly slice.
Peel and finely grate the ginger and garlic into a bowl and add the soy sauce. Whisk to combine.
Toss together with the chicken and mushrooms and set aside.
Prep the salad ingredients. Thinly slice the spring onion and celery.
Finely slice the cucumber and peel and shave the carrot into ribbons.
Heat the oil over a medium high heat in a large frying pan and add the chicken breasts. Cook for 4-5 minutes either side or until cooked through. Add the mushrooms to the pan halfway through cooking the chicken.
Once the chicken is cooked, remove the pan from the heat. Slice the chicken thinly and set aside.
In a large bowl, whisk together the soy sauce, sesame oil, Szechuan pepper, salt, chilli flakes, lime juice, and honey.
Add in the spring onion, celery, cucumber, carrot, and toss together.
Serve the salad in delicious high piles. Top with the chicken and mushrooms and sprinkle with a little extra Szechuan pepper and sea salt.

Notes

The pep and spice of Szechuan peppercorns should never be underestimated! They add a wonderful numbing fuzz to these crispy chicken pieces for a speedy chicken salad with a difference.

Calories: 366kcal

Keyword: April Recipe, Serves 4

Nutrition

Calories: 366kcal

Crispy Sichuan Chicken Salad

Servings 2

Total Time 15 minutes mins

Ingredients

▢ 2 skinless chicken breasts
▢ 1 tbsp dark soy sauce
▢ 1 thumb sized piece fresh ginger small
▢ 1 clove garlic
▢ 50 g shiitake mushrooms
▢ 1 tbsp sunflower oil

For the salad:

▢ 3 spring onion
▢ 1 stick celery
▢ ½ cucumber
▢ 1 carrot small
▢ ½ tsp dark soy sauce
▢ ½ tsp sesame oil
▢ ½ lime juice
▢ ½ tsp honey
▢ ½ tsp Szechuan peppercorns ground
▢ ½ tsp sea salt
▢ 1 pinch chilli flakes

Equipment

Chopping board

Chopping knife

Microplane

Peeler

Large frying pan

Large mixing bowl

Tongs

Instructions

Remove the stalks from the mushrooms and thinly slice.
Peel and finely grate the ginger and garlic into a bowl and add the soy sauce. Whisk to combine.
Toss together with the chicken and mushrooms and set aside.
Prep the salad ingredients. Thinly slice the spring onion and celery.
Finely slice the cucumber and peel and shave the carrot into ribbons.
Heat the oil over a medium high heat in a large frying pan and add the chicken breasts. Cook for 4-5 minutes either side or until cooked through. Add the mushrooms to the pan halfway through cooking the chicken.
Once the chicken is cooked, remove the pan from the heat. Slice the chicken thinly and set aside.
In a large bowl, whisk together the soy sauce, sesame oil, Szechuan pepper, salt, chilli flakes, lime juice, and honey.
Add in the spring onion, celery, cucumber, carrot, and toss together.
Serve the salad in delicious high piles. Top with the chicken and mushrooms and sprinkle with a little extra Szechuan pepper and sea salt.

Notes

The pep and spice of Szechuan peppercorns should never be underestimated! They add a wonderful numbing fuzz to these crispy chicken pieces for a speedy chicken salad with a difference.

Calories: 366kcal

Keyword: April Recipe, Serves 2

Nutrition

Calories: 366kcal

Crispy Sichuan Chicken Salad

Servings 6

Total Time 15 minutes mins

Ingredients

▢ 6 skinless chicken breasts
▢ 3 tbsp dark soy sauce
▢ 1½ thumb sized piece fresh ginger
▢ 3 clove garlic
▢ 150 g shiitake mushrooms
▢ 3 tbsp sunflower oil

For the salad:

▢ 9 spring onion
▢ 3 sticks celery
▢ 1½ cucumber
▢ 1½ carrot large
▢ 1½ tsp dark soy sauce
▢ 1 tsp sesame oil
▢ 1½ lime juice
▢ 1½ tsp honey
▢ 1 tsp Szechuan peppercorns ground
▢ 1 tsp sea salt
▢ 1 tsp chilli flakes

Equipment

Chopping board

Chopping knife

Microplane

Peeler

Large frying pan

Large mixing bowl

Tongs

Instructions

Remove the stalks from the mushrooms and thinly slice.
Peel and finely grate the ginger and garlic into a bowl and add the soy sauce. Whisk to combine.
Toss together with the chicken and mushrooms and set aside.
Prep the salad ingredients. Thinly slice the spring onion and celery.
Finely slice the cucumber and peel and shave the carrot into ribbons.
Heat the oil over a medium high heat in a large frying pan and add the chicken breasts. Cook for 4-5 minutes either side or until cooked through. Add the mushrooms to the pan halfway through cooking the chicken.
Once the chicken is cooked, remove the pan from the heat. Slice the chicken thinly and set aside.
In a large bowl, whisk together the soy sauce, sesame oil, Szechuan pepper, salt, chilli flakes, lime juice, and honey.
Add in the spring onion, celery, cucumber, carrot, and toss together.
Serve the salad in delicious high piles. Top with the chicken and mushrooms and sprinkle with a little extra Szechuan pepper and sea salt.

Notes

The pep and spice of Szechuan peppercorns should never be underestimated! They add a wonderful numbing fuzz to these crispy chicken pieces for a speedy chicken salad with a difference.

You may need to cook this recipe in batches if you don't have a big enough pan.

Calories: 366kcal

Keyword: April Recipe, Serves 6

Nutrition

Calories: 366kcal

Crispy Sichuan Chicken Salad

Servings 8

Total Time 15 minutes mins

Ingredients

▢ 8 skinless chicken breasts
▢ 4 tbsp dark soy sauce
▢ 2 thumb sized piece fresh ginger small
▢ 4 clove garlic
▢ 20 shiitake mushrooms
▢ 4 tbsp sunflower oil

For the salad:

▢ 12 spring onion
▢ 4 sticks celery
▢ 2 cucumber
▢ 2 carrot large
▢ 2 tsp dark soy sauce
▢ 1 tsp sesame oil
▢ 2 lime juice
▢ 2 tsp honey
▢ 1 tsp Szechuan peppercorns ground
▢ 1 tsp sea salt
▢ 1 tsp chilli flakes

Equipment

Chopping board

Chopping knife

Microplane

Peeler

Large frying pan

Large mixing bowl

Tongs

Instructions

Remove the stalks from the mushrooms and thinly slice.
Peel and finely grate the ginger and garlic into a bowl and add the soy sauce. Whisk to combine.
Toss together with the chicken and mushrooms and set aside.
Prep the salad ingredients. Thinly slice the spring onion and celery.
Finely slice the cucumber and peel and shave the carrot into ribbons.
Heat the oil over a medium high heat in a large frying pan and add the chicken breasts. Cook for 4-5 minutes either side or until cooked through. Add the mushrooms to the pan halfway through cooking the chicken.
Once the chicken is cooked, remove the pan from the heat. Slice the chicken thinly and set aside.
In a large bowl, whisk together the soy sauce, sesame oil, Szechuan pepper, salt, chilli flakes, lime juice, and honey.
Add in the spring onion, celery, cucumber, carrot, and toss together.
Serve the salad in delicious high piles. Top with the chicken and mushrooms and sprinkle with a little extra Szechuan pepper and sea salt.

Notes

The pep and spice of Szechuan peppercorns should never be underestimated! They add a wonderful numbing fuzz to these crispy chicken pieces for a speedy chicken salad with a difference.

You may need to cook this recipe in batches if you don't have a big enough pan.

Calories: 366kcal

Keyword: April Recipe, Serves 8

Nutrition

Calories: 366kcal

Rich Veggie Bolognese

Servings 4

Total Time 1 hour hr

Ingredients

▢ 2 tbsp olive oil
▢ 1 onion large
▢ 2 carrot
▢ 2 sticks celery
▢ 0.5 tbsp dried oregano
▢ 4 sprigs fresh thyme
▢ 4 sprigs fresh rosemary
▢ 1 clove garlic
▢ 175 ml red wine full bodied
▢ 400 g tinned green lentils
▢ 800 g tinned chopped tomatoes good quality
▢ 1 tbsp tomato purée
▢ 1 bay leaf
▢ 2 tsp sugar

To serve:

▢ 350 g spaghetti or other pasta of your choice
▢ Parmesan cheese
▢ 1 small handful fresh basil

Equipment

Large saucepan

Wooden spoon

Large pan

Colander

Chopping board

Buy

Knife

Peeler

Measuring spoon

Measuring jug

Sieve

Zester

Instructions

First, prep your veg. Peel and finely chop the onion. Peel and dice the carrots into ½ cm pieces. Dice the celery into ½ cm pieces. Chop the garlic and finely the rosemary and thyme.
Heat the the olive oil in a large saucepan, over a low heat and add in the onion, carrot, celery and dried oregano along with a pinch of salt and splash of water, sweating for 10 minutes till really soft. Stir through the herbs. Continue to cook, over a low heat, for a further 15 minutes until the vegetables are completely soft.
Drain and rinse the green lentils. Add the lentils, the garlic and stir through and soften for a further minute before pouring in red wine.
Simmer for a few minutes until the liquid has reduced by half.
Next, tip in the chopped tomatoes, tomato puree and sugar. Season well and bring the pot to a boil.
Nestle the bay leaf amongst the bolognese and reduce to a simmer. Cook, uncovered, for 25 minutes, stirring occasionally until the sauce has thickened slightly.
Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti for 8-10 minutes until ‘al dente’ before draining.
Remove the bay leaf bundle from the sauce.
Pour the bolognese over the pasta before serving with Parmesan and a handful of fresh basil.

Notes

There’s some serious deep flavour in this recipe. It’s really hearty and that comes from the combination of the aromatics and herbs. The wine helps but the oregano and bay leaf are a particularly good combination when you’re trying to get that full flavour without using beef or pork.

Calories: 555kcal

Keyword: Serves 4

Nutrition

Calories: 555kcal

Rich Veggie Bolognese

Servings 2

Total Time 1 hour hr

Ingredients

▢ 1 tbsp olive oil
▢ 0.5 onion large
▢ 1 carrot
▢ 1 sticks celery
▢ 0.5 tbsp dried oregano
▢ 2 sprigs fresh thyme
▢ 2 sprigs fresh rosemary
▢ 1 clove garlic small
▢ 85 ml red wine full bodied
▢ 200 g tinned green lentils
▢ 400 g tinned chopped tomatoes good quality
▢ 0.5 tbsp tomato purée
▢ 1 bay leaf
▢ 1 tsp sugar

To serve:

▢ 175 g spaghetti or other pasta of your choice
▢ Parmesan cheese
▢ 1 small handful fresh basil

Equipment

Large saucepan

Wooden spoon

Large pan

Colander

Chopping board

Buy

Knife

Peeler

Measuring spoon

Measuring jug

Sieve

Zester

Instructions

First, prep your veg. Peel and finely chop the onion. Peel and dice the carrot into ½ cm pieces. Dice the celery into ½ cm pieces. Chop the garlic and finely the rosemary and thyme.
Heat the the olive oil in a large saucepan, over a low heat and add in the onion, carrot, celery and dried oregano along with a pinch of salt and splash of water, sweating for 10 minutes till really soft. Stir through the herbs. Continue to cook, over a low heat, for a further 15 minutes until the vegetables are completely soft.
Drain and rinse the green lentils. Add the lentils, the garlic and stir through and soften for a further minute before pouring in red wine.
Simmer for a few minutes until the liquid has reduced by half.
Next, tip in the chopped tomatoes, tomato puree and sugar. Season well and bring the pot to a boil.
Nestle the bay leaf amongst the bolognese and reduce to a simmer. Cook, uncovered, for 25 minutes, stirring occasionally until the sauce has thickened slightly.
Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti for 8-10 minutes until ‘al dente’ before draining.
Remove the bay leaf bundle from the sauce.
Pour the bolognese over the pasta before serving with Parmesan and a handful of fresh basil.

Notes

Calories: 555kcal

Keyword: Serves 2

Nutrition

Calories: 555kcal

Rich Veggie Bolognese

Servings 6

Total Time 1 hour hr

Ingredients

▢ 3 tbsp olive oil
▢ 1.5 onion large
▢ 3 carrot
▢ 3 sticks celery
▢ 1 tbsp dried oregano
▢ 6 sprigs fresh thyme
▢ 6 sprigs fresh rosemary
▢ 2 clove garlic small
▢ 255 ml red wine full bodied
▢ 100 g tinned green lentils
▢ 200 g tinned chopped tomatoes good quality
▢ 1.5 tbsp tomato purée
▢ 2 bay leaf
▢ 3 tsp sugar

To serve:

▢ 525 g spaghetti or other pasta of your choice
▢ Parmesan cheese
▢ 1 good handful fresh basil

Equipment

Large saucepan

Wooden spoon

Large pan

Colander

Chopping board

Buy

Knife

Peeler

Measuring spoon

Measuring jug

Sieve

Zester

Instructions

First, prep your veg. Peel and finely chop the onion. Peel and dice the carrots into ½ cm pieces. Dice the celery into ½ cm pieces. Chop the garlic and finely the rosemary and thyme.
Heat the the olive oil in a large saucepan, over a low heat and add in the onion, carrot, celery and dried oregano along with a pinch of salt and splash of water, sweating for 10 minutes till really soft. Stir through the herbs. Continue to cook, over a low heat, for a further 15 minutes until the vegetables are completely soft.
Drain and rinse the green lentils. Add the lentils, the garlic and stir through and soften for a further minute before pouring in red wine.
Simmer for a few minutes until the liquid has reduced by half.
Next, tip in the chopped tomatoes, tomato puree and sugar. Season well and bring the pot to a boil.
Nestle the bay leaves amongst the bolognese and reduce to a simmer. Cook, uncovered, for 25 minutes, stirring occasionally until the sauce has thickened slightly.
Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti for 8-10 minutes until ‘al dente’ before draining.
Remove the bay leaves from the sauce.
Pour the bolognese over the pasta before serving with Parmesan and a handful of fresh basil.

Notes

Calories: 555kcal

Keyword: Serves 6

Nutrition

Calories: 555kcal

Rich Veggie Bolognese

Servings 8

Total Time 1 hour hr

Ingredients

▢ 4 tbsp olive oil
▢ 2 onion large
▢ 4 carrot
▢ 4 sticks celery
▢ 1 tbsp dried oregano
▢ 8 sprigs fresh thyme
▢ 8 sprigs fresh rosemary
▢ 2 clove garlic
▢ 350 ml red wine full bodied
▢ 800 g tinned green lentils
▢ 1600 g tinned chopped tomatoes good quality
▢ 2 tbsp tomato purée
▢ 2 bay leaf
▢ 4 tsp sugar

To serve:

▢ 700 g spaghetti or other pasta of your choice
▢ Parmesan cheese
▢ 1 good handful fresh basil

Equipment

Large saucepan

Wooden spoon

Large pan

Colander

Chopping board

Buy

Knife

Peeler

Measuring spoon

Measuring jug

Sieve

Zester

Instructions

First, prep your veg. Peel and finely chop the onions. Peel and dice the carrots into ½ cm pieces. Dice the celery into ½ cm pieces. Chop the garlic and finely the rosemary and thyme.
Heat the the olive oil in a large saucepan, over a low heat and add in the onions, carrots, celery and dried oregano along with a pinch of salt and splash of water, sweating for 10 minutes till really soft. Stir through the herbs. Continue to cook, over a low heat, for a further 15 minutes until the vegetables are completely soft.
Drain and rinse the green lentils. Add the lentils, the garlic and stir through and soften for a further minute before pouring in red wine.
Simmer for a few minutes until the liquid has reduced by half.
Next, tip in the chopped tomatoes, tomato puree and sugar. Season well and bring the pot to a boil.
Nestle the bay leaves amongst the bolognese and reduce to a simmer. Cook, uncovered, for 25 minutes, stirring occasionally until the sauce has thickened slightly.
Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti for 8-10 minutes until ‘al dente’ before draining.
Remove the bay leaves from the sauce.
Pour the bolognese over the pasta before serving with Parmesan and a handful of fresh basil.

Notes

Calories: 555kcal

Keyword: Serves 8

Nutrition

Calories: 555kcal

Gnocchi with Pomodoro Sauce

Servings 4

Total Time 1 hour hr

Ingredients

▢ 500 g gnocchi

For the sauce:

▢ 2 tbsp olive oil
▢ 1 onion
▢ 2 cloves garlic
▢ 0.5 tsp chilli flakes
▢ 800 g tinned chopped tomatoes
▢ 4 tbsp tomato purée
▢ 0.5 tbsp red wine vinegar
▢ 0.5 tbsp soft brown sugar
▢ 1 small handful fresh basil

To serve:

▢ 80 g chorizo
▢ 40 g Parmesan cheese
▢ fresh basil

Equipment

Chopping board

Buy

Knife

Mixing bowl

Saucepan

Casserole dish

Colander

Slotted spoon

Wooden spoon

Measuring spoons

Instructions

Finely chop the onion, and mince the garlic. Chop the basil leaves.
Slice the chorizo.
In a large casserole pot or saucepan heat the olive oil. Add the chorizo and fry for about 3-4 minutes until crispy. Use a slotted spoon to scoop out and set aside, leaving the oil in the pan.
Add the onion and cook on a medium heat for 10 minutes or until softened and translucent.
Add the garlic and chilli and cook for 1 minute. Stir in the tomatoes as well as the tomato puree, red wine vinegar and sugar. Bring the liquid to the boil, reduce to a simmer, loosely cover and cook gently over a low-medium heat for 45 minutes or until the sauce has reduced by a third and become much thicker in texture. Stir regularly to prevent the sauce catching on the base of the pan.
Stir through the basil and season to taste.
When your sauce is almost finished reducing, bring a large pan of salted water to the boil. Add the gnocchi and cook for around 3-4 minutes or until they begin to bob gently to the surface. Drain and toss with the tomato sauce.
Spoon the gnocchi to bowls and top with the crispy chorizo, grated Parmesan cheese and some more fresh basil leaves.

Notes

This is a cheat's version and getting the best quality gnocchi you can will make all the difference. Either way it’s a great crowd pleaser and is ready in no time at all. Great any night of the week.

*Calorie info: includes chorizo and parmesan

Calories: 444kcal

Keyword: Serves 4

Nutrition

Calories: 444kcal

Gnocchi with Pomodoro Sauce

Servings 2

Total Time 1 hour hr

Ingredients

▢ 250 g gnocchi

For the sauce:

▢ 1 tbsp olive oil
▢ ½ onion
▢ 1 cloves garlic
▢ ½ tsp chilli flakes
▢ 400 g tinned chopped tomatoes
▢ 2 tbsp tomato purée
▢ ½ tbsp red wine vinegar
▢ ½ tbsp soft brown sugar
▢ ½ small handful fresh basil

To serve:

▢ 40 g chorizo
▢ 20 g Parmesan cheese
▢ fresh basil

Equipment

Chopping board

Buy

Knife

Mixing bowl

Saucepan

Casserole dish

Colander

Slotted spoon

Wooden spoon

Measuring spoons

Instructions

Finely chop the onion, and mince the garlic. Chop the basil leaves.
Slice the chorizo.
In a large casserole pot or saucepan heat the olive oil. Add the chorizo and fry for about 3-4 minutes until crispy. Use a slotted spoon to scoop out and set aside, leaving the oil in the pan.
Add the onion and cook on a medium heat for 10 minutes or until softened and translucent.
Add the garlic and chilli and cook for 1 minute. Stir in the tomatoes as well as the tomato puree, red wine vinegar and sugar. Bring the liquid to the boil, reduce to a simmer, loosely cover and cook gently over a low-medium heat for 45 minutes or until the sauce has reduced by a third and become much thicker in texture. Stir regularly to prevent the sauce catching on the base of the pan.
Stir through the basil and season to taste.
When your sauce is almost finished reducing, bring a large pan of salted water to the boil. Add the gnocchi and cook for around 3-4 minutes or until they begin to bob gently to the surface. Drain and toss with the tomato sauce.
Spoon the gnocchi to bowls and top with the crispy chorizo, grated Parmesan cheese and some more fresh basil leaves.

Notes

*Calorie info: includes chorizo and parmesan

Calories: 444kcal

Keyword: Serves 2

Nutrition

Calories: 444kcal

Gnocchi with Pomodoro Sauce

Servings 6

Total Time 1 hour hr

Ingredients

▢ 750 g gnocchi

For the sauce:

▢ 3 tbsp olive oil
▢ 1½ onion
▢ 3 cloves garlic
▢ 1 tsp chilli flakes
▢ 1200 g tinned chopped tomatoes
▢ 6 tbsp tomato purée
▢ 1 tbsp red wine vinegar
▢ 1 tbsp soft brown sugar
▢ 1 good handful fresh basil

To serve:

▢ 120 g chorizo
▢ 60 g Parmesan cheese
▢ fresh basil

Equipment

Chopping board

Buy

Knife

Mixing bowl

Saucepan

Casserole dish

Colander

Slotted spoon

Wooden spoon

Measuring spoons

Instructions

Finely chop the onion, and mince the garlic. Chop the basil leaves.
Slice the chorizo.
In a large casserole pot or saucepan heat the olive oil. Add the chorizo and fry for about 3-4 minutes until crispy. Use a slotted spoon to scoop out and set aside, leaving the oil in the pan.
Add the onion and cook on a medium heat for 10 minutes or until softened and translucent.
Add the garlic and chilli and cook for 1 minute. Stir in the tomatoes as well as the tomato puree, red wine vinegar and sugar. Bring the liquid to the boil, reduce to a simmer, loosely cover and cook gently over a low-medium heat for 45 minutes or until the sauce has reduced by a third and become much thicker in texture. Stir regularly to prevent the sauce catching on the base of the pan.
Stir through the basil and season to taste.
When your sauce is almost finished reducing, bring a large pan of salted water to the boil. Add the gnocchi and cook for around 3-4 minutes or until they begin to bob gently to the surface. Drain and toss with the tomato sauce.
Spoon the gnocchi to bowls and top with the crispy chorizo, grated Parmesan cheese and some more fresh basil leaves.

Notes

*Calorie info: includes chorizo and parmesan

Calories: 444kcal

Keyword: Serves 6

Nutrition

Calories: 444kcal

Gnocchi with Pomodoro Sauce

Servings 8

Total Time 1 hour hr

Ingredients

▢ 1000 g gnocchi

For the sauce:

▢ 4 tbsp olive oil
▢ 2 onion
▢ 4 cloves garlic
▢ 1 tsp chilli flakes
▢ 1600 g tinned chopped tomatoes
▢ 8 tbsp tomato purée
▢ 1 tbsp red wine vinegar
▢ 1 tbsp soft brown sugar
▢ 2 small handful fresh basil

To serve:

▢ 160 g chorizo
▢ 80 g Parmesan cheese
▢ fresh basil

Equipment

Chopping board

Buy

Knife

Mixing bowl

Saucepan

Casserole dish

Colander

Slotted spoon

Wooden spoon

Measuring spoons

Instructions

Finely chop the onions, and mince the garlic. Chop the basil leaves.
Slice the chorizo.
In a large casserole pot or saucepan heat the olive oil. Add the chorizo and fry for about 3-4 minutes until crispy. Use a slotted spoon to scoop out and set aside, leaving the oil in the pan.
Add the chopped onion and cook on a medium heat for 10 minutes or until softened and translucent.
Add the garlic and chilli and cook for 1 minute. Stir in the tomatoes as well as the tomato puree, red wine vinegar and sugar. Bring the liquid to the boil, reduce to a simmer, loosely cover and cook gently over a low-medium heat for 45 minutes or until the sauce has reduced by a third and become much thicker in texture. Stir regularly to prevent the sauce catching on the base of the pan.
Stir through the basil and season to taste.
When your sauce is almost finished reducing, bring a large pan of salted water to the boil. Add the gnocchi and cook for around 3-4 minutes or until they begin to bob gently to the surface. Drain and toss with the tomato sauce.
Spoon the gnocchi to bowls and top with the crispy chorizo, grated Parmesan cheese and some more fresh basil leaves.

Notes

*Calorie info: includes chorizo and parmesan

Calories: 444kcal

Keyword: Serves 8

Nutrition

Calories: 444kcal

Crunchy Thai Beef & Mango Salad

Servings 2

Total Time 15 minutes mins

Ingredients

▢ 1 tsp sunflower oil
▢ 225 g sirloin steak trimmed of excess fat
▢ 3 tbsp sweet chilli sauce
▢ 1 lime
▢ 1 cucumber
▢ 2 carrot
▢ 280 g ready-diced mango
▢ 2 baby gem lettuce leaves separated
▢ 1 small handful fresh coriander
▢ 1 small handful fresh mint leaves picked
▢ sea salt
▢ ground black pepper

Equipment

Chopping board

Vegetable peeler

Cutting knife

Griddle pan

Spoon

Large bowl

Tongs

Instructions

Season the steak on both sides with salt and pepper.
Heat the oil in a griddle or sauté pan until smoking hot and sear the steak for 2-3 minutes on each side until browned but still rare in the middle. Set the steak aside to rest.
Mix the sweet chilli sauce with the juice of the lime in a bowl.
Peel the cucumber and carrots. Shave into ribbons with a vegetable peeler.
Add the shaved cucumber and carrots to the bowl with the dressing. Toss to combine.
Add the mango and baby gem lettuce to the bowl with the dressing. Toss again to combine.
Arrange the salad on a serving platter and sprinkle with the herbs.
Slice the steak into thin strips.
Place the steak on top of the salad and serve.

Notes

A really colourful and zingy recipe to brighten up a midweek dinner.

Calories: 435kcal

Keyword: Serves 2

Nutrition

Calories: 435kcal

Crunchy Thai Beef & Mango Salad

Servings 4

Total Time 15 minutes mins

Ingredients

▢ 2 tsp sunflower oil
▢ 450 g sirloin steak trimmed of excess fat
▢ 6 tbsp sweet chilli sauce
▢ 2 lime
▢ 2 cucumber
▢ 4 carrot
▢ 560 g ready-diced mango
▢ 4 baby gem lettuce leaves separated
▢ 2 good handful fresh coriander
▢ 2 small handfuls fresh mint leaves picked
▢ sea salt
▢ ground black pepper

Equipment

Chopping board

Vegetable peeler

Cutting knife

Griddle pan

Spoon

Large bowl

Tongs

Instructions

Season the steak on both sides with salt and pepper.
Heat the oil in a griddle or sauté pan until smoking hot and sear the steak for 2-3 minutes on each side until browned but still rare in the middle. Set the steak aside to rest.
Mix the sweet chilli sauce with the juice of the limes in a bowl.
Peel the cucumbers and carrots. Shave into ribbons with a vegetable peeler.
Add the shaved cucumbers and carrots to the bowl with the dressing. Toss to combine.
Add the mango and baby gem lettuce to the bowl with the dressing. Toss again to combine.
Arrange the salad on a serving platter and sprinkle with the herbs.
Slice the steak into thin strips.
Place the steak on top of the salad and serve.

Notes

A really colourful and zingy recipe to brighten up a midweek dinner.

Calories: 435kcal

Keyword: Serves 4

Nutrition

Calories: 435kcal

Crunchy Thai Beef & Mango Salad

Servings 6

Total Time 15 minutes mins

Ingredients

▢ 3 tsp sunflower oil
▢ 675 g sirloin steak trimmed of excess fat
▢ 9 tbsp sweet chilli sauce
▢ 3 lime
▢ 3 cucumber
▢ 6 carrot
▢ 940 g ready-diced mango
▢ 6 baby gem lettuce leaves separated
▢ 3 good handfuls fresh coriander
▢ 1 good handful fresh mint leaves picked
▢ sea salt
▢ ground black pepper

Equipment

Chopping board

Vegetable peeler

Cutting knife

Griddle pan

Spoon

Large bowl

Tongs

Instructions

Season the steak on both sides with salt and pepper.
Heat the oil in a griddle or sauté pan until smoking hot and sear the steak for 2-3 minutes on each side until browned but still rare in the middle. Set the steak aside to rest.
Mix the sweet chilli sauce with the juice of the limes in a bowl.
Peel the cucumbers and carrots. Shave into ribbons with a vegetable peeler.
Add the shaved cucumbers and carrots to the bowl with the dressing. Toss to combine.
Add the mango and baby gem lettuce to the bowl with the dressing. Toss again to combine.
Arrange the salad on a serving platter and sprinkle with the herbs.
Slice the steak into thin strips.
Place the steak on top of the salad and serve.

Notes

A really colourful and zingy recipe to brighten up a midweek dinner.

Calories: 435kcal

Keyword: Serves 6

Nutrition

Calories: 435kcal

Crunchy Thai Beef & Mango Salad

Servings 8

Total Time 15 minutes mins

Ingredients

▢ 4 tsp sunflower oil
▢ 900 g sirloin steak trimmed of excess fat
▢ 12 tbsp sweet chilli sauce
▢ 4 lime
▢ 4 cucumber
▢ 8 carrot
▢ 1.12 kg ready-diced mango
▢ 8 baby gem lettuce leaves separated
▢ 4 good handfuls fresh coriander
▢ 2 good handfuls fresh mint leaves picked
▢ sea salt
▢ ground black pepper

Equipment

Chopping board

Vegetable peeler

Cutting knife

Griddle pan

Spoon

Large bowl

Tongs

Instructions

Season the steak on both sides with salt and pepper.
Heat the oil in a griddle or sauté pan until smoking hot and sear the steak for 2-3 minutes on each side until browned but still rare in the middle. Set the steak aside to rest.
Mix the sweet chilli sauce with the lime juice in a bowl.
Peel the cucumber and carrots. Shave into ribbons with a vegetable peeler.
Add the shaved cucumbers and carrots to the bowl with the dressing. Toss to combine.
Add the mango and baby gem lettuce to the bowl with the dressing. Toss again to combine.
Arrange the salad on a serving platter and sprinkle with the herbs.
Slice the steak into thin strips.
Place the steak on top of the salad and serve.

Notes

A really colourful and zingy recipe to brighten up a midweek dinner.

Calories: 435kcal

Nutrition

Calories: 435kcal

Borlotti Bean Minestrone Hot Pot

Servings 4

Total Time 1 hour hr

Ingredients

▢ 2 tbsp. olive oil plus extra for drizzling
▢ 2 onion
▢ 2 carrot
▢ 2 sticks celery
▢ 3 cloves garlic
▢ ½ tsp chilli flakes
▢ 200 ml white wine
▢ 400 g tinned chopped tomatoes
▢ 2 tbsp tomato purée
▢ 1 l vegetable stock
▢ 100 g orzo or any type of small dried pasta shape
▢ 400 g tinned cannellini beans or any type of tinned bean – butterbean, borlotti
▢ 50 g curly kale

To finish:

▢ 1 lemon
▢ 1 small handful fresh basil
▢ Parmesan cheese to serve

Equipment

Large, heavy saucepan

Chopping board

Buy

Knife

Wooden spoon

Ladle

Instructions

Peel and dice the onions and carrots into ½ cm pieces, dice the sticks of celery into ½ cm pieces.
Peel and crush the garlic. Remove the centre stalks from the curly kale and chop the leaves into 2 - 3 cm lengths.
Heat the olive oil in a large, heavy saucepan and cook the onions, carrots and celery over a low heat, for 20 minutes until the vegetables are soft and translucent. Stir regularly to prevent the vegetables catching on the base of the pan.
Add in the garlic and chilli flakes before pouring in the white wine and reducing by half. Tip in the tomatoes, puree and stock, followed by the bay leaves and bring to the boil. Turn the pot down to a simmer and cook for 20 minutes with the lid off, stirring frequently.
Stir the pasta, cannellini beans and kale into the soup, cooking for a further 20 minutes, until the pasta is tender. Turn off the heat and allow the soup to sit for a few minutes. Stir through a little more stock if desired, to achieve a loose consistency.
Finish the hot pot with the zest of the lemon, salt and pepper and serve in large bowls sprinkled with torn basil and Parmesan cheese.

Notes

Orzo is a perfect size for this dish but if you can’t get your hands on it try any other small pasta type.

Calories: 337kcal

Keyword: Serves 4

Nutrition

Calories: 337kcal

Borlotti Bean Minestrone Hot Pot

Servings 2

Total Time 1 hour hr

Ingredients

▢ 1 tbsp. olive oil plus extra for drizzling
▢ 1 onion
▢ 1 carrot
▢ 1 sticks celery
▢ 1½ cloves garlic
▢ 1 pinch chilli flakes
▢ 100 ml white wine
▢ 200 g tinned chopped tomatoes
▢ 1 tbsp tomato purée
▢ ½ l vegetable stock
▢ 50 g orzo or any type of small dried pasta shape
▢ 200 g tinned cannellini beans or any type of tinned bean – butterbean, borlotti
▢ 25 g curly kale

To finish:

▢ ½ lemon
▢ small handful fresh basil
▢ Parmesan cheese to serve

Equipment

Large, heavy saucepan

Chopping board

Buy

Knife

Wooden spoon

Ladle

Instructions

Peel and dice the onion and carrot into ½ cm pieces, dice the stick of celery into ½ cm pieces.
Peel and crush the garlic. Remove the centre stalks from the curly kale and chop the leaves into 2 - 3 cm lengths.
Heat the olive oil in a large, heavy saucepan and cook the onion, carrot and celery over a low heat, for 20 minutes until the vegetables are soft and translucent. Stir regularly to prevent the vegetables catching on the base of the pan.
Add in the garlic and chilli flakes before pouring in the white wine and reducing by half. Tip in the tomatoes, puree and stock, followed by the bay leaves and bring to the boil. Turn the pot down to a simmer and cook for 20 minutes with the lid off, stirring frequently.
Stir the pasta, cannellini beans and kale into the soup, cooking for a further 20 minutes, until the pasta is tender. Turn off the heat and allow the soup to sit for a few minutes. Stir through a little more stock if desired, to achieve a loose consistency.
Finish the hot pot with the zest of the lemon, salt and pepper and serve in large bowls sprinkled with torn basil and Parmesan cheese.

Notes

Orzo is a perfect size for this dish but if you can’t get your hands on it try any other small pasta type.

Calories: 337kcal

Keyword: Serves 2

Nutrition

Calories: 337kcal

Borlotti Bean Minestrone Hot Pot

Servings 6

Total Time 1 hour hr

Ingredients

▢ 3 tbsp. olive oil plus extra for drizzling
▢ 3 onion
▢ 3 carrot
▢ 3 sticks celery
▢ 4½ cloves garlic
▢ 1 tsp chilli flakes
▢ 300 ml white wine
▢ 600 g tinned chopped tomatoes
▢ 3 tbsp tomato purée
▢ 1½ l vegetable stock
▢ 150 g orzo or any type of small dried pasta shape
▢ 600 g tinned cannellini beans or any type of tinned bean – butterbean, borlotti
▢ 75 g curly kale

To finish:

▢ 1½ lemon
▢ handful fresh basil
▢ Parmesan cheese to serve

Equipment

Large, heavy saucepan

Chopping board

Buy

Knife

Wooden spoon

Ladle

Instructions

Peel and dice the onions and carrots into ½ cm pieces, dice the sticks of celery into ½ cm pieces.
Peel and crush the garlic. Remove the centre stalks from the curly kale and chop the leaves into 2 - 3 cm lengths.
Heat the olive oil in a large, heavy saucepan and cook the onions, carrots and celery over a low heat, for 20 minutes until the vegetables are soft and translucent. Stir regularly to prevent the vegetables catching on the base of the pan.
Add in the garlic and chilli flakes before pouring in the white wine and reducing by half. Tip in the tomatoes, puree and stock, followed by the bay leaves and bring to the boil. Turn the pot down to a simmer and cook for 20 minutes with the lid off, stirring frequently.
Stir the pasta, cannellini beans and kale into the soup, cooking for a further 20 minutes, until the pasta is tender. Turn off the heat and allow the soup to sit for a few minutes. Stir through a little more stock if desired, to achieve a loose consistency.
Finish the hot pot with the zest of the lemons, salt and pepper and serve in large bowls sprinkled with torn basil and Parmesan cheese.

Notes

Orzo is a perfect size for this dish but if you can’t get your hands on it try any other small pasta type.

Calories: 337kcal

Keyword: Serves 6

Nutrition

Calories: 337kcal

Borlotti Bean Minestrone Hot Pot

Servings 8

Total Time 1 hour hr

Ingredients

▢ 4 tbsp. olive oil plus extra for drizzling
▢ 4 onion
▢ 4 carrot
▢ 4 sticks celery
▢ 6 cloves garlic
▢ 1 tsp chilli flakes
▢ 400 ml white wine
▢ 800 g tinned chopped tomatoes
▢ 2 tbsp tomato purée
▢ 2 l vegetable stock
▢ 200 g orzo or any type of small dried pasta shape
▢ 800 g tinned cannellini beans or any type of tinned bean – butterbean, borlotti
▢ 100 g curly kale

To finish:

▢ 2 lemon
▢ 2 small handful fresh basil
▢ Parmesan cheese to serve

Equipment

Large, heavy saucepan

Chopping board

Buy

Knife

Wooden spoon

Ladle

Instructions

Peel and dice the onions and carrots into ½ cm pieces, dice the sticks of celery into ½ cm pieces.
Peel and crush the garlic. Remove the centre stalks from the curly kale and chop the leaves into 2 - 3 cm lengths.
Heat the olive oil in a large, heavy saucepan and cook the onions, carrots and celery over a low heat, for 20 minutes until the vegetables are soft and translucent. Stir regularly to prevent the vegetables catching on the base of the pan.
Add in the garlic and chilli flakes before pouring in the white wine and reducing by half. Tip in the tomatoes, puree and stock, followed by the bay leaves and bring to the boil. Turn the pot down to a simmer and cook for 20 minutes with the lid off, stirring frequently.
Stir the pasta, cannellini beans and kale into the soup, cooking for a further 20 minutes, until the pasta is tender. Turn off the heat and allow the soup to sit for a few minutes. Stir through a little more stock if desired, to achieve a loose consistency.
Finish the hot pot with the zest of the lemons, salt and pepper and serve in large bowls sprinkled with torn basil and Parmesan cheese.

Notes

Orzo is a perfect size for this dish but if you can’t get your hands on it try any other small pasta type.

Calories: 337kcal

Keyword: Serves 8

Nutrition

Calories: 337kcal

Roast Chicken Red Pesto Pasta Salad

Servings 6

Total Time 20 minutes mins

Ingredients

▢ 1 kg rotisserie chicken
▢ 250 g gigli pasta
▢ 150 g red pesto
▢ 200 g roasted red peppers drained and sliced
▢ 150 g colourful cherry tomatoes
▢ 125 g mozzarella pearls
▢ 100 g rocket leaves washed
▢ 40 g pine nuts
▢ 1 tbsp olive oil to serve

Equipment

Large bowl

Cutting knife

Chopping board

Large pan

Colander

Stirring spoon

Large Plate

Instructions

Remove the meat from the rotisserie chicken and shred or slice into a large bowl.
Drain the roasted red peppers and slice the colourful cherry tomatoes.
Bring a large pan of salted water to the boil, add the pasta and cook for 10-11 minutes or until just ‘al dente’. Strain, allow to steam dry in the colander for a minute.
Return the pasta to the pan and stir through the the red pesto to prevent sticking.
Stir through the red peppers, cherry tomatoes, shredded chicken and the mozzarella pearls.
Decant the pasta onto a large plate before sprinkling over pine nuts, rocket and remaining mozzarella pearls before serving with a drizzle of olive oil.

Notes

A cheat's meal by any other name. This one makes use of those great chickens you can buy cooked at the supermarket but makes it into something that any kitchen hero would be proud of. The gigli pasta is perfect for catching all that sauce and flavour but feel free to use penne or anything that you have to hand.

Calories: 816kcal

Course: Dinner, Lunch

Keyword: Serves 6

Nutrition

Calories: 816kcal

Cauliflower, Sweet Potato, Red Pepper and Split Pea Curry

Servings 4

Total Time 1 hour hr 30 minutes mins

Ingredients

▢ 150 g yellow split peas
▢ 3 tbsp sunflower oil
▢ 1 onion
▢ 1 thumb sized piece fresh ginger
▢ 3 cloves garlic
▢ ½ green chilli
▢ 3 tsp ground cumin
▢ 1 tsp ground turmeric
▢ 1 tsp black mustard seeds
▢ ½ head cauliflower
▢ 1 sweet potato medium
▢ 1 red pepper
▢ 400 ml coconut milk
▢ 400 g tinned chopped tomatoes
▢ 1 pinch ground cinnamon

Topping:

▢ 1 tsp sunflower oil
▢ 1 small handful fresh coriander
▢ 30 g flaked almonds
▢ 1 tbsp cumin seeds
▢ rice steamed, to serve

Equipment

Chopping board

Buy

Knife

Zester

Peeler

Wooden spoon

Casserole dish

Small saucepan

Measuring jug

Measuring spoon

Large pan

Instructions

Bring a large pan of salted water to the boil and add the split peas, lower to a simmer and cook for 45-55 minutes, until soft with a little bite. Strain and set aside.
Thinly slice the onion, grate the ginger, crush the garlic and finely chop the green chili.
Remove the florets and trim the bottom of the cauliflower. Peel and cut the sweet potato. Deseed and thinly slice the red pepper.
Heat the oil in a large, heavy casserole pot or deep sauté pan until hot but not smoking. Add the onion and gently fry for 4-5 minutes until soft and slightly golden. Stir through the ginger, garlic and chilli and fry for a further minute or two before adding the cumin, turmeric and mustard seeds. Cook for a final minute.
Add cauliflower, sweet potato and pepper to the pan and fry, stirring occasionally, for 7-8 minutes until they begin to soften. Add a splash of water if the pan is too dry.
Pour over the coconut milk and chopped tomatoes and add the cinnamon to the pan. Add the yellow split peas to the pot and stir well. As soon as the curry comes to the boil, loosely cover with a lid and lower the temperature to a simmer so the vegetables cook gently for about 20 minutes. The veg should be tender and the lentils soft and creamy. Reduce the liquid for a few minutes more if needed.
Make the topping. Heat the sunflower oil in a small saucepan. Add the cumin seeds and almonds, and fry for 3 minutes or until beginning to pop.
Chop some freshly picked coriander to garnish.
Serve the cauliflower curry with steamed rice. Top with the cumin seeds, toasted almonds and any extra lime if you wish.

Notes

This curry has got everything - packed with flavour and lots of veg. There’s lots of potential for experimenting with different vegetables and it’s a great one to use up whatever's left in your fridge.

Calories: 487kcal

Keyword: Serves 4

Nutrition

Calories: 487kcal

Cauliflower, Sweet Potato, Red Pepper and Split Pea Curry

Servings 2

Total Time 1 hour hr 30 minutes mins

Ingredients

▢ 75 g yellow split peas
▢ 1½ tbsp sunflower oil
▢ ½ onion
▢ ½ thumb sized piece fresh ginger
▢ 1½ cloves garlic
▢ ¼ green chilli
▢ 1½ tsp ground cumin
▢ ½ tsp ground turmeric
▢ ½ tsp black mustard seeds
▢ ¼ head cauliflower
▢ ½ sweet potato medium
▢ ½ red pepper
▢ 200 ml coconut milk
▢ 200 g tinned chopped tomatoes
▢ 1 pinch ground cinnamon

Topping:

▢ ½ tsp sunflower oil
▢ small handful fresh coriander
▢ 15 g flaked almonds
▢ ½ tbsp cumin seeds
▢ rice steamed, to serve

Equipment

Chopping board

Buy

Knife

Zester

Peeler

Wooden spoon

Casserole dish

Small saucepan

Measuring jug

Measuring spoon

Large pan

Instructions

Bring a large pan of salted water to the boil and add the split peas, lower to a simmer and cook for 45-55 minutes, until soft with a little bite. Strain and set aside.
Thinly slice the onion, grate the ginger, crush the garlic and finely chop the green chili.
Remove the florets and trim the bottom of the cauliflower. Peel and cut the sweet potato. Deseed and thinly slice the red pepper.
Heat the oil in a large, heavy casserole pot or deep sauté pan until hot but not smoking. Add the onion and gently fry for 4-5 minutes until soft and slightly golden. Stir through the ginger, garlic and chilli and fry for a further minute or two before adding the cumin, turmeric and mustard seeds. Cook for a final minute.
Add cauliflower, sweet potato and pepper to the pan and fry, stirring occasionally, for 7-8 minutes until they begin to soften. Add a splash of water if the pan is too dry.
Pour over the coconut milk and chopped tomatoes and add the cinnamon to the pan. Add the yellow split peas to the pot and stir well. As soon as the curry comes to the boil, loosely cover with a lid and lower the temperature to a simmer so the vegetables cook gently for about 20 minutes. The veg should be tender and the lentils soft and creamy. Reduce the liquid for a few minutes more if needed.
Make the topping. Heat the sunflower oil in a small saucepan. Add the cumin seeds and almonds, and fry for 3 minutes or until beginning to pop.
Chop some freshly picked coriander to garnish.
Serve the cauliflower curry with steamed rice. Top with the cumin seeds, toasted almonds and any extra lime if you wish.

Notes

Calories: 487kcal

Keyword: Serves 2

Nutrition

Calories: 487kcal

Cauliflower, Sweet Potato, Red Pepper and Split Pea Curry

Servings 6

Total Time 1 hour hr 30 minutes mins

Ingredients

▢ 225 g yellow split peas
▢ 4½ tbsp sunflower oil
▢ 1½ onion
▢ 1½ thumb sized piece fresh ginger
▢ 4½ cloves garlic
▢ ¾ green chilli
▢ 4½ tsp ground cumin
▢ 1½ tsp ground turmeric
▢ 1½ tsp black mustard seeds
▢ ¾ head cauliflower
▢ 1½ sweet potato medium
▢ 1½ red pepper
▢ 600 ml coconut milk
▢ 600 g tinned chopped tomatoes
▢ ½ tsp ground cinnamon

Topping:

▢ 1½ tsp sunflower oil
▢ 1½ small handful fresh coriander
▢ 45 g flaked almonds
▢ 1½ tbsp cumin seeds
▢ rice steamed, to serve

Equipment

Chopping board

Buy

Knife

Zester

Peeler

Wooden spoon

Casserole dish

Small saucepan

Measuring jug

Measuring spoon

Large pan

Instructions

Bring a large pan of salted water to the boil and add the split peas, lower to a simmer and cook for 45-55 minutes, until soft with a little bite. Strain and set aside.
Thinly slice the onion, grate the ginger, crush the garlic and finely chop the green chili.
Remove the florets and trim the bottom of the cauliflower. Peel and cut the sweet potato. Deseed and thinly slice the red pepper.
Heat the oil in a large, heavy casserole pot or deep sauté pan until hot but not smoking. Add the onion and gently fry for 4-5 minutes until soft and slightly golden. Stir through the ginger, garlic and chilli and fry for a further minute or two before adding the cumin, turmeric and mustard seeds. Cook for a final minute.
Add cauliflower, sweet potato and pepper to the pan and fry, stirring occasionally, for 7-8 minutes until they begin to soften. Add a splash of water if the pan is too dry.
Pour over the coconut milk and chopped tomatoes and add the cinnamon to the pan. Add the yellow split peas to the pot and stir well. As soon as the curry comes to the boil, loosely cover with a lid and lower the temperature to a simmer so the vegetables cook gently for about 20 minutes. The veg should be tender and the lentils soft and creamy. Reduce the liquid for a few minutes more if needed.
Make the topping. Heat the sunflower oil in a small saucepan. Add the cumin seeds and almonds, and fry for 3 minutes or until beginning to pop.
Chop some freshly picked coriander to garnish.
Serve the cauliflower curry with steamed rice. Top with the cumin seeds, toasted almonds and any extra lime if you wish.

Notes

Calories: 487kcal

Keyword: Serves 6

Nutrition

Calories: 487kcal

Cauliflower, Sweet Potato, Red Pepper and Split Pea Curry

Servings 8

Total Time 1 hour hr 30 minutes mins

Ingredients

▢ 300 g yellow split peas
▢ 4-6 tbsp sunflower oil
▢ 2 onion
▢ 2 thumb sized piece fresh ginger
▢ 6 cloves garlic
▢ 1 green chilli
▢ 6 tsp ground cumin
▢ 2 tsp ground turmeric
▢ 2 tsp black mustard seeds
▢ 1 head cauliflower
▢ 2 sweet potato medium
▢ 2 red pepper
▢ 800 ml coconut milk
▢ 800 g tinned chopped tomatoes
▢ 2 pinch ground cinnamon

Topping:

▢ 2 tsp sunflower oil
▢ 2 small handful fresh coriander
▢ 60 g flaked almonds
▢ 2 tbsp cumin seeds
▢ rice steamed, to serve

Equipment

Chopping board

Buy

Knife

Zester

Peeler

Wooden spoon

Casserole dish

Small saucepan

Measuring jug

Measuring spoon

Large pan

Instructions

Bring a large pan of salted water to the boil and add the split peas, lower to a simmer and cook for 45-55 minutes, until soft with a little bite. Strain and set aside.
Thinly slice the onions, grate the ginger, crush the garlic and finely chop the green chili.
Remove the florets and trim the bottom of the cauliflower. Peel and cut the sweet potatoes. Deseed and thinly slice the red peppers.
Heat the oil in a large, heavy casserole pot or deep sauté pan until hot but not smoking. Add the onions and gently fry for 4-5 minutes until soft and slightly golden. Stir through the ginger, garlic and chilli and fry for a further minute or two before adding the cumin, turmeric and mustard seeds. Cook for a final minute.
Add cauliflower, sweet potatoes and peppers to the pan and fry, stirring occasionally, for 7-8 minutes until they begin to soften. Add a splash of water if the pan is too dry.
Pour over the coconut milk and chopped tomatoes and add the cinnamon to the pan. Add the yellow split peas to the pot and stir well. As soon as the curry comes to the boil, loosely cover with a lid and lower the temperature to a simmer so the vegetables cook gently for about 20 minutes. The veg should be tender and the lentils soft and creamy. Reduce the liquid for a few minutes more if needed.
Make the topping. Heat the sunflower oil in a small saucepan. Add the cumin seeds and almonds, and fry for 3 minutes or until beginning to pop.
Chop some freshly picked coriander to garnish.
Serve the cauliflower curry with steamed rice. Top with the cumin seeds, toasted almonds and any extra lime if you wish.

Notes

Calories: 487kcal

Keyword: Serves 8

Nutrition

Calories: 487kcal