Recipe List
Sesame Beef Lettuce Wraps with Pepper Couscous
Cheese, Ham and Chive Scones with Three Bean Salad
Lentil and Roasted Veg Greek Salad
This jerk chicken packs a flavoursome punch, but isn’t too spicy – the fruity salad is the perfect foil for it. If you fancy more heat, just add a touch of chilli powder to the seasoning mix.
SERVES 2
2 tsp ground allspice
1 tsp smoked paprika
1 tbsp clear honey
2 chicken legs (skin on)
1 tbsp extra-virgin olive oil
1 tsp white wine vinegar
pinch of caster sugar
2 tomatoes, roughly chopped
½ red onion, finely diced
¼ cucumber, roughly chopped
½ pomegranate, seeds only
½ romaine lettuce, roughly chopped
sea salt and freshly ground black pepper, to taste
1 Preheat your grill to high and preheat the oven to 200°C/180°C fan/Gas 6.
2 Mix the allspice, paprika and honey together in a small bowl, then spoon evenly over the chicken legs. Place the chicken on a baking tray.
3 Cook the chicken under the grill for 2–3 minutes on each side, turning once, then transfer to the oven, skin-side up, to roast for 12–15 minutes until cooked through. Check to see if it’s cooked by inserting the tip of a sharp knife into the thickest part of the chicken – if the juices run clear, then the chicken is cooked through; if not, return to the oven for a further 5 minutes and check again.
4 Meanwhile, prepare the salad. Pour the olive oil and vinegar into a medium bowl and whisk together with the sugar and some salt and black pepper. Add all the remaining ingredients and toss to coat in the dressing.
5 Divide the salad between two plates and finish with the hot jerk chicken on top.
This is possibly the quickest way to get a pizza hit when needed – ring the changes and add salami, chorizo, cooked chicken or even cooked prawns instead of ham. You can also load this with just veggies – thinly sliced peppers, sweetcorn or even some sliced jalapeños.
SERVES 4
4 large wholemeal pitta breads
8 tsp tomato purée
4 small tomatoes, chopped
½ red onion, finely sliced
80g thinly sliced ham, roughly chopped
80g Cheddar cheese, grated
small handful of basil leaves
1 Preheat the oven to 200°C/180°C fan/Gas 6 and place a large baking sheet inside to heat up.
2 Split and open up each pitta bread so each one lies split-side up, then spread each open side with a teaspoon of the tomato purée. Top with the tomatoes, red onion, ham and cheese.
3 Place the pizzas onto the hot baking sheet and bake in the oven for 10 minutes until the pittas are crispy and the cheese has melted.
4 Scatter with the basil leaves and serve immediately.
A tasty twist on the classic potato and leek soup, this simple speedy soup can be prepped, cooked and on the table in around 25 minutes.
SERVES 4
2 tsp rapeseed oil
1 onion, roughly chopped
1 leek, split lengthways, rinsed well and roughly chopped
1 red chilli, deseeded and finely chopped
240g sweet potatoes, peeled and chopped
500ml vegetable stock
1 Heat a sauté pan until medium hot, then add the rapeseed oil, onion, leek and chilli, cover with a lid and sweat over a low heat for 5 minutes until softened.
2 Add the sweet potatoes, mix well, then pour in the stock. Bring to a simmer, then cook gently, uncovered, for about 10 minutes, or until the sweet potatoes are tender, stirring occasionally.
3 Remove from the heat and carefully blitz the soup in the pan with a stick blender, or pour it into a jug blender and blitz until smooth. When putting hot soup into a blender for blitzing, loosen the centre of the lid and cover with a tea towel.
4 Serve the soup immediately, or decant it into a sealable container, then cool and chill in the fridge until needed (see Tip).
This soup will keep in the fridge for up to 3 days. Gently reheat the soup in a saucepan (or in a microwave oven) until hot through before serving.
These tasty savoury bites make a great packed lunch addition, and are equally good hot or cold.
MAKES 12 BITES
vegetable oil, for greasing
12 bacon medallions (smoked or unsmoked)
12 eggs
12 cherry tomatoes, halved
freshly ground black pepper, to taste
buttered toast, to serve
1 Preheat the oven to 220°C/200°C fan/Gas 7 and lightly grease a 12-hole muffin tin with vegetable oil.
2 Lay a bacon medallion into each hole of the prepared muffin tin, and press into the hole to make a case or cup for the filling.
3 Crack an egg into the centre of each bacon case, then season with black pepper and top each with two cherry tomato halves.
4 Bake in the oven for 10 minutes until the bacon is cooked through and the eggs are just cooked on the inside. If you prefer your eggs hard-cooked, bake for another 5 minutes.
5 Remove from the oven, then tip the bacon and egg bites out of the tin and serve them hot with buttered toast, or cold as a snack/packed lunch (see Tips).
• To serve cold, tip the hot bites out onto a wire rack and leave to cool completely, then pop into an airtight container and keep in the fridge for up to 3 days.
• Top each bite with a little grated Cheddar cheese before baking, if you like, or fry some mushrooms and add to the bacon cases before the eggs.
• For a herby or spicy variation, beat the eggs with a little dried thyme or dried chilli flakes to taste, then pour the beaten egg mix into the bacon cases, dividing it evenly.
A perfect way to use up leftover cooked potatoes, this can be served either hot or cold. Chill and slice for a packed lunch or eat hot straight from the oven with a crisp green salad.
SERVES 4
1 tsp rapeseed oil
1 onion, roughly chopped
1 red pepper, deseeded and chopped
35g chorizo (skin removed), roughly chopped
6 eggs
50ml milk
1 garlic clove, finely chopped
200g cold cooked potatoes, roughly chopped
100g frozen peas
2 tbsp roughly chopped flat-leaf parsley
sea salt and freshly ground black pepper, to taste
green salad, to serve
1 Preheat the oven to 200°C/180°C fan/Gas 6.
2 Heat a medium ovenproof frying pan until just hot, then add the rapeseed oil, onion and red pepper and fry for 2 minutes until just softened. Turn the heat up, add the chorizo and cook for another 3–4 minutes until the chorizo is crispy around the edges and it has released its oil – the mixture will go a lovely red colour.
3 While the chorizo cooks, crack the eggs into a large jug and whisk together with the milk, a pinch of salt and plenty of ground black pepper.
4 Add the garlic and potatoes to the chorizo mixture and stir-fry for another 2 minutes until just hot through. Stir in the peas and cook for another minute until the whole mixture is hot through.
5 Keeping the heat up high, pour in the egg mixture and stir briefly, then after a minute, reduce the heat to medium. Scatter the parsley over the top.
6 Fry without stirring for 1–2 minutes, then carefully lift the edge/base of the frittata with a spatula to check if it is cooked and golden. If it isn’t, cook for a further minute, then check again.
7 Pop the entire pan in the oven and bake for 10–12 minutes – when the top is bubbled up and slightly golden, use a tea towel to grab the handle and give the pan a gentle shake. If the middle wobbles, it needs a little longer; if it’s fairly firm, pull it out and set it aside to cool slightly.
8 Slide the frittata out of the pan onto a chopping board, then cut it into slices to serve. Serve with a green salad to accompany. You can serve this frittata hot or cold – if serving cold, leave it to cool to room temperature, then store in a sealable container in the fridge for up to 2 days.
Super tasty, these lettuce wraps are a great way to use up any leftover beef – you can easily do the same with leftover roast lamb, chicken or pork.
SERVES 4
For the couscous
200ml vegetable stock
200g couscous
1 tsp ground cumin
1 red pepper, deseeded and roughly chopped
For the sesame beef
2 tsp rapeseed oil
1 red onion, finely sliced
2 red peppers, deseeded and finely sliced
300g leftover cooked beef, cut into thin strips
2 tbsp tahini (or no sugar peanut butter)
juice of 1 lemon
2 tbsp sesame seeds
1 butterhead/round lettuce, leaves separated
sea salt and freshly ground black pepper, to taste
1 For the couscous, pour the stock into a saucepan and bring to the boil. Put the couscous into a heatproof bowl, pour over the hot stock, then add the cumin and red pepper. Stir well, then cover with clingfilm and set aside for at least 10 minutes.
2 While the couscous is standing, make the sesame beef. Heat a wok or large frying pan until hot, then add the rapeseed oil, red onion and red peppers and stir-fry for 2 minutes until softened.
3 Add the beef and stir-fry for another 2–3 minutes until hot through, then add the tahini, 100ml of water and the lemon juice and mix well until everything is coated. Stir in the sesame seeds, season with salt and black pepper, then remove from the heat.
4 Lay the lettuce leaves on a serving platter and divide the beef mixture among the leaves. To eat, simply fold each leaf around the filling.
5 Use a fork to fluff up the couscous, then season with a little salt and some black pepper. Spoon onto serving plates and serve alongside the lettuce wraps.
The small grains of quinoa dress this protein-rich, healthy salad – a great vegetarian packed lunch option.
SERVES 2
120g quinoa
100g kale, washed, stems discarded, roughly chopped
2 tbsp olive oil
1 tsp sherry or red wine vinegar
juice of 1 lemon
1 tsp Dijon mustard
2 tomatoes, roughly chopped
125g toasted pine nuts
125g feta, crumbled
freshly ground black pepper, to taste
1 Cook the quinoa according to the packet instructions, then drain, refresh in cold water and drain once more.
2 While the quinoa cooks, soften the kale. Place it into a large heatproof bowl and pour a kettleful of boiling water (about 500ml) over the top. Leave for 2 minutes, stirring occasionally, until the kale is just softened and bright green.
3 Drain and refresh in cold water, then drain once more, squeezing out any excess water. Set aside in a large bowl.
4 Put the olive oil, vinegar, lemon juice and mustard into a small bowl and whisk together, then season with black pepper.
5 Pour the dressing over the kale and mix well to coat, then tip in the cooked quinoa, tomatoes and pine nuts and gently mix together until everything is coated in the dressing. Crumble the feta into the salad and toss lightly together.
6 Serve as a salad on its own, as an accompaniment or even as a packed lunch.
The sweet chilli sauce on these gives them just a little hint of sweet stickiness, and cooking the turkey between the chunks of veg keeps it nice and moist. No dried out turkey in these kebabs!
SERVES 6
400g boneless turkey steaks, cut into 2cm cubes
juice of ½ lemon
½ tsp ground cumin
½ tsp ground coriander
2 large carrots, peeled and cut into 1cm rounds
2 large courgettes, cut into 1cm rounds
3 red peppers, deseeded and cut into 2cm pieces
2 tsp rapeseed oil
4 tbsp sweet chilli sauce
6 wholemeal pitta breads
1 Preheat the grill to high and line a metal grill rack or tray with foil. Soak four wooden skewers in cold water for about 20 minutes, then drain – the soaking prevents the skewers burning during cooking.
2 Meanwhile, place the turkey in a bowl with the lemon juice, cumin and coriander and toss together. Set aside in the fridge while you prepare the vegetables.
3 Divide the turkey and vegetables between the skewers, threading them on alternatively until they are all used up. Drizzle over the rapeseed oil.
4 Place the kebabs on the foil-lined rack or tray, grill for 5 minutes, then turn over and cook for another 5 minutes. Remove from the grill, drizzle the kebabs with the sweet chilli sauce, then return to the grill for another 5 minutes or so until cooked through and slightly caramelised at the edges. Once cooked, remove the turkey and veg from the skewers to serve.
5 Meanwhile, warm the pitta breads through in a toaster or under the grill. Split the pittas, then fill with the hot turkey and veg pieces and serve immediately.
Couscous can be quite bland, but this salad has plenty of flavour with just a spoonful of harissa paste added to it and plenty of fresh herbs. Always add your spice flavourings to the dry couscous before adding the stock as this will help to soften the flavour.
SERVES 2
100g couscous
finely grated zest and juice of 1 orange
1 tbsp harissa paste
100ml vegetable stock
200g (drained weight) tinned chickpeas, drained and rinsed
2 jarred roasted red peppers, drained and roughly chopped
1 tbsp roughly chopped mint leaves
1 tbsp roughly chopped coriander leaves
1 tbsp roughly chopped flat-leaf parsley
2 tbsp natural yoghurt
sea salt and freshly ground black pepper, to taste
1 Put the couscous into a heatproof bowl, add the orange zest and juice and harissa paste and mix together really well.
2 Heat the vegetable stock until boiling, then pour over the couscous. Stir well, then cover and leave for 10 minutes.
3 Uncover and run a fork through the couscous to fluff it up and separate the grains, then add the chickpeas, roasted peppers and herbs. Stir well, then season to taste with salt and black pepper. Serve each portion with a dollop of yoghurt.
A home-made coleslaw is so simple to make. It gets even better when left in the fridge overnight, plus this version contains hardly any fat, just plenty of flavour!
SERVES 3
100g low fat natural yoghurt
juice of ½ lemon
1 heaped tbsp grainy mustard
3 tbsp roughly chopped mixed soft herbs (such as chives, parsley, coriander and mint)
¼ white cabbage, finely shredded
¼ red cabbage, finely shredded
½ red onion, finely sliced
2 carrots, peeled and sliced into thin ribbons (using the veg peeler)
sea salt and freshly ground black pepper, to taste
1 Put the yoghurt, lemon juice, mustard and herbs into a large bowl and whisk well to combine. Season with salt and plenty of black pepper.
2 Add both cabbages, the red onion and carrots and mix really well until coated in the mustard dressing.
3 This coleslaw can be served immediately, but it’s better if covered and left at room temperature for 30 minutes before eating to soften slightly and absorb the flavours.
With just the addition of a few spices, a good glug of oil and a squeeze or two of lemon juice, tinned chickpeas can be turned into an authentic home-made houmous – the longer you blitz the mix, the smoother the houmous will be.
SERVES 6
For the houmous
2 × 400g tins chickpeas, drained and rinsed
1 large garlic clove, crushed
50ml olive oil
juice of 1 lemon
1 tsp ground cumin
½ tsp ground coriander
¼ tsp smoked paprika
1 tsp sea salt
To serve
3 pitta breads, warmed or toasted and cut into strips
3 carrots, peeled and cut into batons
½ cucumber, cut into batons
3 celery sticks, cut into batons
1 Place all the ingredients for the houmous into a food-processor or blender along with 50ml cold water and blitz together to a smooth purée, stopping occasionally to scrape down the sides of the processor bowl or blender.
2 Scrape into a serving bowl and serve immediately, or cover and chill until needed. It will keep for 2–3 days in an airtight container in the fridge.
3 Serve the houmous with the pitta bread strips and some vegetable crudités.
These are the South American answer to our Cornish pasties – packed full of flavour, they’re great as a snack, or serve with chips and beans as a meal.
MAKES 6 EMPANADAS
For the dough
120g plain wholemeal flour
50g plain white flour, plus extra for dusting
¾ tsp sea salt
60g cold butter, diced
2 eggs
50ml iced water
For the filling
2 courgettes, diced
198g tin sweetcorn, drained
olive oil, for drizzling
400g tin pinto beans, drained and rinsed
75g Cheddar cheese, grated
1 red chilli, deseeded and finely chopped
1 tsp ground cumin
1 tsp ground coriander
sea salt and freshly ground black pepper, to taste
For the sides
tomato salsa and sliced avocado
or cooked chips and hot baked beans
1 To make the dough, combine both flours and the salt in a medium bowl. Using a food processor or your fingertips, pulse or rub the butter into the flour mixture until it’s roughly the size of small peas.
2 In a separate small bowl, whisk together one of the eggs and the iced water, then pour this over the dry ingredients and pulse, or mix with a fork until the dough begins to come together. If it’s still a bit dry, add a little additional iced water, 1 tablespoon at a time, to help the dough come together.
3 Dump the dough out onto a well-floured surface. Knead the dough for a couple of minutes until smooth, then carefully gather it together into a ball. Wrap in clingfilm and chill in the fridge for 1 hour.
4 Meanwhile, make the filling. Preheat the oven to 200°C/180°C fan/Gas 6 and line a large baking sheet with baking parchment.
5 Spread the diced courgettes and sweetcorn on the lined baking sheet. Drizzle with olive oil and season with a few grinds of salt and black pepper. Roast in the oven for 20–25 minutes, or until the courgettes are softened and slightly browned around the edges. Transfer to a heatproof bowl, then fold in the pinto beans, cheese, chilli, cumin and coriander.
6 Re-line the baking sheet with fresh baking parchment. For the glaze, beat the remaining egg in a small bowl.
7 To assemble the empanadas, divide the dough into six equal portions. Shape each portion into a ball and then roll each into a 12.5–15cm circle about 3mm thick on a lightly floured surface.
8 Working with one at a time, place a sixth of the filling into the centre of the pastry disc. Moisten the edges with the beaten egg, then fold one edge over the top of the filling to create a half-moon shape and crimp the edges to seal. Place on the lined baking sheet. Repeat with the remaining discs of dough and the filling.
9 Brush the tops of the empanadas with beaten egg, then cut a few small slits in the centre of each one to allow steam to escape during baking. Bake in the oven for 25–30 minutes, or until lightly browned. Serve with the side of your choice.
So quick and simple to put together, all you need to do come lunchtime is boil the kettle and wait a few minutes. Make a different variation each day by adding your favourite spices to the mix.
SERVES 1
40g nest dried vermicelli rice noodles, broken in half
½ tsp gluten free yeast extract
1 tsp gluten free soy sauce
½ red chilli, deseeded and finely chopped
1 tsp peeled and finely chopped fresh root ginger
¼ small courgette, thinly sliced
1 small carrot, peeled, then peeled into thin ribbons
25g frozen petits pois, defrosted
25g cooked gammon, shredded
25g baby spinach leaves, roughly chopped
finely grated zest and juice of ½ lime
1 If you have a large Kilner jar, then that’s perfect for this recipe, but if not, use a medium heatproof bowl or a large clean jam jar instead. Put the kettle on to boil.
2 Place the noodles in the bottom of the jar or bowl, then add all the other ingredients on top, except the lime zest and juice.
3 Pour over enough boiling water to just cover the ingredients (about 300ml). Cover with the lid or clingfilm and leave to soak for 10 minutes.
4 Uncover and stir, then add the lime zest and juice. Stir again and season to taste with a little more yeast extract, soy sauce or chilli, if necessary.
5 Serve immediately, straight from the jar or bowl.
• Ring the changes with your vegetables and mix and match to suit – try finely sliced sugar snap peas, mushrooms or mangetout, or sweetcorn kernels.
• Add a teaspoon of curry powder or ½ teaspoon of Thai red curry paste for a different flavour.
A good pasta salad goes a long way. You can add whatever salad or cooked veg you fancy – maybe some leftover roasted onions and courgettes or tinned sweetcorn. Try adding cooked flaked salmon or tinned tuna instead of chicken for a change. If you like it spicy, add a few drops of hot pepper sauce to the dressing.
SERVES 2
75g dried pasta (such as penne or fusilli)
350g cooked boneless skinless chicken, cut into pieces
1 red pepper, deseeded and sliced
2 spring onions, sliced
2 sprigs of basil, leaves picked
1 tomato
1 tbsp rapeseed oil
juice of ½ lemon
2 tsp red wine vinegar
¼ tsp sea salt, plus extra for the pasta
freshly ground black pepper, to taste
1 Bring a large saucepan of salted water to the boil, then add the pasta and cook according to the packet instructions. Drain and run under cold water until cold, then drain once more.
2 Meanwhile, put the chicken, red pepper, spring onions and basil into a bowl.
3 Slice the tomato and add to the serving bowl, then scrape any juices from the chopping board and pour into a small bowl. Add the rapeseed oil, lemon juice, vinegar, measured salt and some black pepper and whisk together.
4 Add the cooked cooled pasta to the serving bowl, then add the dressing and toss everything together until it is evenly coated with the dressing.
5 Spoon the pasta salad onto two serving plates and serve.
Keep any leftover pasta salad in a sealed container in the fridge for up to 2 days.
Everyone loves a home-made scone and these savoury ones are perfect for a lunchtime treat. Best eaten warm, they go beautifully with the store cupboard mixed bean salad.
SERVES 5
For the scones
400g self-raising flour, plus extra for dusting
½ tsp sea salt
50g cold butter
90g extra mature Cheddar cheese, grated
75g cooked ham, finely chopped
2 tbsp finely chopped chives
3 eggs
200ml milk
For the three bean salad
200g fine green beans, trimmed and halved
4 tbsp rapeseed oil
2 tbsp red wine vinegar
2 tbsp warm water
1 heaped tsp English mustard
2 tbsp finely chopped chives
400g tin borlotti beans in water, drained and rinsed
400g tin butter beans in water, drained and rinsed
150g cherry tomatoes, halved
sea salt and freshly ground black pepper, to taste
1 Preheat the oven to 220°C/200°C fan/Gas 7 and line a baking sheet with baking parchment.
2 For the scones, tip the flour and salt into a large bowl, then grate the butter straight into the bowl and rub it into the flour using your fingertips to form breadcrumbs.
3 Add the cheese, ham and chives and stir through, then make a well in the centre and crack two of the eggs into it. Pour in the milk and, using a fork, beat the eggs and milk in the centre until mixed together, then gradually add in the flour mixture until you have a sticky dough.
4 Tip the dough out onto a lightly floured work surface and knead very lightly until just smooth. Form into a large ball and flatten gently to a 5cm-thick disc, then transfer to the lined baking sheet. Crack the last egg into a mug, beat well, then brush all over the scone round.
5 Mark the scone round into five equal triangles, taking care not to cut all the way through – you just want to go about two-thirds of the way down so you have five triangular segments marked.
6 Bake in the oven for 20–25 minutes until golden brown and sounding hollow when tapped on the base. Transfer to a wire rack and leave to cool until warm.
7 While the scone round bakes, make the bean salad. Bring a saucepan of water to the boil, add the green beans and cook for 3 minutes until just tender. Drain and rinse under cold water until cold, then drain once more.
8 Pour the rapeseed oil, vinegar and warm water into a medium bowl and whisk together. Add the mustard and chives, season with salt and black pepper, then whisk together until emulsified and thickened.
9 Tip the cold cooked green beans into the dressing, then add the borlotti and butter beans and cherry tomatoes. Stir well until coated in the dressing.
10 Break the scone round into segments and serve warm with the bean salad.
• You could make a sweet version of these for a teatime treat. Leave out the cheese and ham, and substitute with the same quantity of a mixture of dried fruits. Add some lemon zest instead of chives and you’ll have a lovely fruited scone to share.
• Scones are one of the things that you just want to make fresh, as they don’t freeze very well and certainly don’t want to be kept in the fridge. Bake them fresh and eat within 2 days.
• You can mix and match in the salad – use whichever tinned beans you fancy, or even throw in some tinned lentils or chickpeas. Add a mixture of leaves to give different textures or to turn it into a salad on its own, simply add a tin of tuna or salmon.
We all love slow-cooked pulled pork, but here’s how to have a really quick store cupboard version that’s just as delicious.
SERVES 4
450g boneless pork shoulder steaks
½ iceberg lettuce, shredded
¼ cucumber, halved lengthways and thinly sliced
2 tomatoes, sliced
3 tbsp brown sauce
3 tbsp tomato ketchup
3 tbsp apple juice
4 wholemeal pitta breads
1 Preheat the oven to 200°C/180°C fan/Gas 6.
2 Heat an ovenproof frying pan until hot, add the pork steaks and fry on one side for 2–3 minutes until golden brown, then flip over. Transfer the pan to the oven and cook for 20 minutes until the pork is cooked through.
3 While the pork steaks cook, prepare the lettuce, cucumber and tomatoes and set aside.
4 Remove the pan from the oven (covering the handle with a tea towel) and place straight onto the hob. Lift the pork steaks out onto a board and, using a fork to hold them, slice thinly.
5 When all the pork is sliced, turn the heat on under the frying pan, then add the brown sauce, tomato ketchup and apple juice to the juices in the pan and whisk together. Bring just to the boil, then turn off the heat, tip all the hot sliced pork into the pan and mix together.
6 Toast the pittas on both sides, then cut the top off each one and open out. Fill with the salad ingredients and pork mixture, dividing evenly among the pittas. Serve immediately.
Any leftover pork mixture can be transferred to a sealable container and cooled, then stored in the fridge for up to 3 days. Reheat in a microwave oven as needed – simply place the pork mixture onto a suitable plate, cover loosely with kitchen paper and heat on high in 30-second bursts until hot through.
A really substantial low fat salad that makes a great lunch to have at home or packed up in a lunch box for school or work.
SERVES 2
250g baby new potatoes
2 eggs
100g green beans, trimmed
75g frozen peas
juice of ½ lemon
1 tbsp grainy mustard
1 tsp clear honey
1 tbsp olive oil
75g lean ham, shredded
sea salt and freshly ground black pepper, to taste
1 Fill a medium saucepan three-quarters full with cold water. Add the potatoes and a pinch of salt, set over a high heat and bring to the boil, then boil for 12 minutes, or until the potatoes are just tender.
2 While the potatoes cook, hard-boil the eggs. Bring a small saucepan of water to the boil, then turn down to a simmer and gently lower the eggs into the water. Simmer for 8 minutes for soft-boiled or 10 minutes for hard-boiled eggs. Tip off the water, then place under running cold water for a few minutes until they are cool enough to handle. Crack and shell the eggs, then cut into quarters.
3 When the potatoes are just tender, add the green beans and simmer for 3 minutes, then add the peas and simmer for another minute. By now all the vegetables should be tender.
4 Drain the veg, refresh under cold water, then drain again and return to the saucepan.
5 For the dressing, in a small bowl, mix the lemon juice, mustard, honey and olive oil together with a little salt and black pepper.
6 Pour the dressing over the vegetables in the saucepan, then add the ham and toss together. Divide the salad between two serving plates, top with the quartered eggs and serve.
Much lower in fat sausage rolls than the norm, these filo rolls have a lovely crunch to them. Try making them with different sausages and see which flavour creates your favourite sausage rolls.
MAKES 12 SAUSAGE ROLLS
50g butter or 3 tbsp rapeseed oil
6 good-quality pork sausages
6 large sheets of filo pastry (240g total), at room temperature (ideally remove from the fridge 20 minutes before using) (see Tips)
sea salt and freshly ground black pepper, to taste
1 Preheat the oven to 220°C/200°C fan/Gas 7 and line a baking sheet with greaseproof paper.
2 Put the butter (if using) into a small saucepan and heat gently until melted. Remove from the heat and season with a small pinch of salt and some black pepper. If you are using the rapeseed oil instead, season this.
3 Make a slit along the side of each sausage, then peel off and discard the skin.
4 Lay a sheet of filo pastry onto the work surface and brush with some of the seasoned melted butter or oil. Layer another filo sheet on top and brush with more butter or oil. Lay two sausages along the shortest edge of the filo, then roll them up in the filo to form a long sausage. Cut into four even pieces and place, seam-side down, on the lined baking sheet.
5 Repeat twice with the remaining filo pastry, butter or oil (reserving 2 teaspoons to finish) and sausages to make 12 sausage rolls in total.
6 Brush the tops of the sausage rolls with the reserved butter or oil, then bake in the oven for 25 minutes until cooked through and golden brown.
7 Transfer to serving plates or a wire rack and serve hot or cold (see Tips).
• You can use chilled fresh or frozen (defrosted) filo pastry for this recipe – just remember to remove it from the fridge 20 minutes or so before using so it’s easier to handle.
• If serving cold, these sausage rolls will keep in an airtight container in the fridge for up to 3 days.
Tasty tomato sauce with a twist, this is a protein-rich dish that packs a powerful punch of flavour.
SERVES 3
1 tbsp rapeseed oil
1 red onion, roughly chopped
2 garlic cloves, roughly chopped
1 mild red chilli, deseeded and finely chopped
½ tsp ground cumin
400g tin chopped tomatoes
400g tin cannellini beans in water, drained and rinsed
100g baby spinach leaves
1 tbsp roughly chopped coriander
3 eggs
sea salt and freshly ground black pepper, to taste
crusty bread, to serve
1 Heat a large sauté pan until medium hot, then add the rapeseed oil and red onion, cover with a lid and sweat over a low heat for 5 minutes until just softening.
2 Add the garlic and chilli and cook for 1 minute until softened, then add the cumin and cook for another minute.
3 Stir in the chopped tomatoes and bring to a simmer, then cook, uncovered, for 2–3 minutes until the sauce has thickened slightly.
4 Add the cannellini beans, spinach and coriander, season with salt and black pepper, then stir well, cover and cook for another 2–3 minutes until hot through.
5 Make three hollows in the tomato sauce, then crack an egg into each one. Cover the pan with a lid and cook over a low heat for a further 5 minutes, or until the eggs have set but are still runny in the middle (see Tip).
6 Carefully spoon out an egg per portion onto serving plates, then divide the remaining tomato sauce among the plates. Serve immediately with some crusty bread.
If you prefer your eggs hard-cooked, cook them for a further 2 minutes.
This is a really substantial salad that doesn’t need anything to go with it – with the added benefit that if there are any leftovers, you can quickly turn the salad into a great soup!
SERVES 4
2 courgettes, cut into small chunks
2 red peppers, deseeded and cut into small chunks
2 red onions, cut into small wedges
1 tbsp rapeseed oil
200g salad cheese or feta cheese, cut into small cubes
400g tin green lentils in water, drained and rinsed
60g (drained weight) pitted green olives, drained and roughly chopped
2 tbsp roughly chopped basil
freshly ground black pepper, to taste
1 Preheat the oven to 200°C/180°C fan/Gas 6.
2 Put the courgettes, red peppers and red onions into a large roasting tray, drizzle over the rapeseed oil and season with plenty of black pepper, then toss to combine, spreading the veg out evenly in the tray.
3 Roast in the oven for 25 minutes until the veg are slightly charred around the edges and tender.
4 Meanwhile, put the cheese, lentils, olives and basil into a large serving bowl.
5 When the roast veg are ready, tip them into the bowl and toss gently to mix.
6 Serve immediately or leave to cool, then store in an airtight container in the fridge until needed. This salad will keep in the fridge for up to 3 days.
If you have a portion left over, you can turn it into a soup. Simply blitz the leftover salad in a blender with 200g tinned tomatoes and 75–100ml of water, then tip into a saucepan and heat gently until simmering. Serve hot with some crusty bread.
