BEING SHORT ON TIME doesn’t mean your food needs to be short on flavour, or that you take shortcuts with your health either. The recipes in this chapter are designed for those busy weekdays when you might be more inclined to order a takeaway or pick up a ready-meal on your way home.
So that you have all your ingredients to hand when you need them, plan out what you’re going to eat over the next few days then do a big shop. And try to keep your cupboard stocked with the basics too, then you’ll only ever be minutes away from a tasty meal, even if you haven’t had time to shop.
Ingredients like pasta and noodles are great to have on standby for when you want something quick. If you regularly eat your pasta with a jar of ready-made sauce stirred through it, then try the tasty puttanesca sauce or the smoked salmon and peppercorn medley instead. Both of these easy sauces rely on just a few high-flavour ingredients from the store cupboard, such as a jar of olives or tin of tomatoes. Instant flavour-boosts like these – as well as spices, fresh chilli and garlic – are key when you don’t have much time.
If you’re lacking a bit of confidence in the kitchen, start by cooking meals you’re familiar with, so you know how they taste. Perhaps try a homemade version of your go-to takeaway, or a dish you’re used to buying ready-made. The Turkey schnitzel with green slaw is a tasty alternative to breaded chicken, or try the Peanut chicken stir-fry noodles, which has a satay-style sauce. For a really easy recipe, the tomato salad involves almost no cooking at all, just chopping tomatoes, griddling chorizo and tossing everything in a powerful dressing.
Midweek cooking should be low-stress and high-flavour – there’s no need to cook a fancy meal every night. As these recipes show, if you use quality ingredients and simple techniques, you can’t go wrong.
Crab mayo on griddled sourdough
This is basically just a fancy open sandwich with layers of crisp, fresh ingredients piled on top of a thick slice of griddled sourdough bread. Of course, you can create your own version using your favourite toppings – just be sure to include a bit of crunch and to balance the flavours with a little sharp acidity.
Serves 4
505 calories per serving
6 rashers of smoked streaky bacon, halved
1 sourdough loaf
1 tbsp olive oil
12 asparagus spears, trimmed
1 tbsp butter
100ml water
1 ripe avocado, thickly sliced
Sea salt and freshly ground black pepper
For the pickled radish
16 radishes, thinly sliced
25g caster sugar
4 tbsp white wine vinegar
For the crab mayo
75g brown crab meat
75g reduced-fat crème fraîche
75g reduced-fat mayonnaise
A squeeze of lemon juice, to taste
300g white crab meat
To serve (optional)
Tabasco
1 Preheat the oven to 220°C/Fan 200°C/Gas 7. Line a baking tray with baking parchment.
2 For the pickled radish, mix the ingredients together in a bowl and leave to pickle.
3 Lay the bacon on the baking tray and place in the oven for 15 minutes, or until crispy.
4 Meanwhile, cut 4 long slices from the middle of the sourdough loaf, each 1cm thick. Preheat a griddle. Brush both sides of the sourdough slices lightly with olive oil and cook on the hot griddle until lightly charred on each side.
5 Place the asparagus in a small frying pan with the butter, water and some salt and pepper. Cook over a medium-high heat for 3–4 minutes or until tender and all the liquid has evaporated.
6 Meanwhile, for the crab mayo, mix together the brown crab meat, crème fraîche, mayonnaise and lemon juice. Season with salt and pepper to taste and gently fold through the white crab meat.
7 Lay each piece of griddled sourdough on a plate. Spread with crab mayo, then top with 3 pieces of bacon, 3 pieces of asparagus and a couple of slices of avocado. Drain the radish from its pickling juices and scatter over the top. If you like things spicy, add a little Tabasco before you tuck in!
Crab mayo on griddled sourdough
Prawn and broccoli rice noodles
If you’re feeling unsure about getting into the kitchen, give this fail-safe stir-fry a go. It’s full of familiar flavours and is on the table in under half an hour.
Serves 4
475 calories per serving
30Og flat rice noodles
For the sauce
2 tbsp fish sauce
2 tbsp soy sauce
2 tbsp tamarind paste
2 tbsp light brown sugar
2 tsp Sriracha hot sauce
150ml water
For the stir-fry
2 tbsp groundnut oil
3 garlic cloves, finely chopped
350g raw tiger prawns, peeled and deveined, leaving the tail shell on
2 long shallots, halved and finely sliced
250g broccoli florets
1 tbsp sesame oil
3 large free-range eggs, lightly beaten
4 spring onions, cut into 2.5cm lengths
2 handfuls of beansprouts
2 tbsp roasted peanuts, lightly crushed, plus extra to finish
To serve
1 long red chilli, finely sliced
1 lime, cut into 4 wedges
1 Add the rice noodles to a bowl of just-boiled water and leave to soak for 10 minutes. Meanwhile, to make the sauce, mix all the ingredients together in a bowl; set aside. Drain the rice noodles in a colander and put to one side.
2 Heat half the groundnut oil in a large wok over a very high heat. When hot, add the garlic and stir-fry for a few seconds. Toss in the prawns and stir-fry for 1–2 minutes until they have turned pink. Remove the wok from the heat and spoon the prawns and garlic out onto a plate. Wipe out the wok with kitchen paper.
3 Put the wok back over a high heat and add the remaining groundnut oil. When hot, toss in the shallots and stir-fry for 2 minutes. Add the broccoli florets and stir-fry for a further 2 minutes. Add the noodles and sauce to the wok and cook, stirring, for 2–3 minutes until the noodles soften.
4 Push the noodles to one side of the pan and add the sesame oil to the other side. Crack the eggs onto the oil and mix around lightly with a wooden spoon. Allow to cook for a minute or two, then stir the eggs around and mix them with the shallots and broccoli.
5 Add the spring onions, beansprouts and peanuts to the wok. Stir fry for 1–2 minutes, then return the prawns to the wok and stir-fry for a minute or two until warmed through.
6 Divide the stir-fry between warmed bowls and top with the sliced chilli and a few roasted peanuts. Serve at once, with lime wedges to squeeze over.
Prawn and broccoli rice noodles
Thai red curry mussels
Thai takeaway curries are often high in salt, sugars and unhealthy fats. This light alternative is made with fresh mussels, which are low in fat. They’re also surprisingly inexpensive and steam in no time. Don’t be afraid to cook with seafood – all it takes is a little confidence.
Serves 4
560 calories per serving
660 calories with bread
2kg fresh mussels in shells
2 tbsp vegetable oil
2 long shallots, finely sliced
4 garlic cloves, finely sliced
5cm piece of fresh ginger, finely chopped
3 tbsp Thai red curry paste
400ml coconut milk
1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp caster sugar
2 lime leaves
200g courgettes, diced
To serve
A handful of Thai basil leaves, roughly chopped
A handful of coriander, roughly chopped
2 long red chillies, finely sliced
3 spring onions, finely sliced
1 lime, cut into 4 wedges
Crusty bread (optional)
1 Clean the mussels under cold running water, removing any hairy beards and scrubbing off any barnacles. Throw away any open mussels that do not close when tapped sharply on your work surface.
2 Heat the oil in a large, deep sauté pan or a wok (one that has a tight-fitting lid) over a high heat. Add the shallots and cook for 1–2 minutes, then toss in the garlic and ginger and stir-fry for 30 seconds. Stir in the curry paste and cook, stirring, for 30 seconds or until fragrant.
3 Pour in the coconut milk and add the fish sauce, oyster sauce, sugar and lime leaves. Allow to simmer gently for 5 minutes, then add the diced courgettes and cook for a further 2 minutes, stirring often.
4 Tip the cleaned mussels into the pan and stir well to combine with the sauce. Put the lid on and cook over a medium-high heat for 5 minutes or until the shells have opened; discard any that remain closed.
5 Scoop the mussels into warmed serving bowls, making sure you include all the tasty sauce. Scatter over the Thai basil, coriander, chillies and spring onions. Serve straight away, with lime wedges to squeeze over. I like to have crusty bread on the side to soak up all the fantastic flavours.
Thai red curry mussels
Smoked salmon and peppercorn pasta
The flavours in this luxurious pasta sauce are quite sophisticated but most of the ingredients can be kept in your store cupboard or fridge, so it’s a great convenience meal. The alcohol cooks off in the sauce, but you can leave out the vodka if you prefer.
Serves 4
585 calories per serving
3 tbsp olive oil
2 tbsp capers, drained
1 large red onion, finely chopped
1 fennel bulb, tough outer layer removed, finely diced
3 garlic cloves, finely sliced
1 tbsp green peppercorn in brine, drained
1 tsp pink peppercorns, plus extra to garnish
80ml vodka
2 x 400g tins chopped tomatoes
150ml whipping cream
500g dried casareccia (or fusilli or farfalle) pasta
200g smoked salmon, cut into strips
A handful of flat-leaf parsley, finely chopped
A handful of dill, finely chopped
Sea salt and freshly ground black pepper
1 lemon, cut into wedges, to serve
1 Heat the olive oil a large saucepan over a high heat. Dry the capers well on kitchen paper. When the oil is hot, add the capers and fry for 30 seconds – 1 minute or until they crisp up. Remove from the pan with a slotted spoon and drain on kitchen paper.
2 Lower the heat to medium, add the red onion and fennel to the pan and sauté for 5–7 minutes or until softened. Add the garlic along with the green and pink peppercorns and cook for 2 minutes. Add the vodka and allow to bubble and reduce by half. Stir in the tinned tomatoes and simmer gently for 10 minutes. Stir in the cream and simmer for a further 5 minutes.
3 Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook until al dente, then drain, keeping back a few ladlefuls of the cooking water.
4 Add the smoked salmon to the sauce and mix gently to combine. Add the pasta and a little of the pasta cooking water to create a creamy sauce. Season with salt and black pepper to taste.
5 Divide between warmed serving bowls and sprinkle with a few more pink peppercorns. Scatter over the chopped herbs and serve at once, with lemon wedges to squeeze over.
Smoked salmon and peppercorn pasta
Italian-style tuna and fennel wraps
Wraps are such a brilliant lunch to take with you on the go. Try these and then experiment with your own favourite filling combinations. You can also buy flavoured wraps – herb, sun-dried tomato or spinach – as well as wholemeal and corn tortillas.
Serves 4
525 calories per serving
2 x 220g jars tuna in olive oil (150g each drained weight)
2 tbsp baby capers, drained
1 small red onion, finely diced
60g pitted black olives, roughly chopped
12 basil leaves, finely chopped
80g reduced-fat mayonnaise
1 small fennel bulb, tough outer layer removed, finely shredded (about 150g)
150g white cabbage, finely shredded
Juice of 1 lemon
4 large tortillas
120g cherry tomatoes, halved
1 ripe avocado, quartered and thickly sliced
Sea salt and freshly ground black pepper
1 Drain the tuna of its oil and place in a large bowl. Add the capers, red onion, olives, chopped basil and mayonnaise. Season with salt and pepper and mix well, breaking up the tuna as you do so.
2 Put the shredded fennel and cabbage into another large bowl. Add the lemon juice and season with salt and pepper. Toss to mix.
3 Lay the tortillas on your work surface and divide the tuna mix between them, spooning it down the middle. Top with the fennel and cabbage slaw, cherry tomatoes and avocado.
4 Wrap each tortilla tightly around the filling. Cut the tortillas in half on an angle to serve.
Italian-style tuna and fennel wraps
Spaghetti puttanesca
Famously made from leftovers, this sauce is full of fresh, clean flavours and tastes so much better than anything you’ll get from a jar. Everything except the tomatoes can be kept to hand in your store cupboard, making this an excellent midweek supper. The garlic ciabatta is a lush extra; leave it out for a lighter meal.
Serves 4
440 calories per serving
605 calories with garlic ciabatta
3 tbsp extra-virgin olive oil
1 red onion, finely chopped
6 garlic cloves, finely sliced
½–1 tsp dried chilli flakes
12 anchovy fillets in oil, drained and roughly chopped
2 tbsp baby capers, drained
100g pitted black olives, sliced
800g cherry tomatoes (600g halved, 200g quartered)
500g dried spaghetti
A handful of flat-leaf parsley, finely chopped
Sea salt and freshly ground black pepper
For the garlic ciabatta (optional)
2 tbsp butter, softened
2 large garlic cloves, finely grated
1 tbsp flat-leaf parsley, finely chopped
30g Parmesan, finely grated
1 ready-to-bake ciabatta, cut into 12 thick slices
To serve
Freshly grated Parmesan
1 If serving garlic ciabatta, prepare it first. Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking parchment.
2 In a small bowl, mix the butter, garlic, parsley and Parmesan together and add some salt and pepper. Lay the ciabatta slices on the baking tray and spread liberally with the garlic butter. Place on the top shelf of the oven for 12–14 minutes, until golden brown.
3 Meanwhile, heat the extra-virgin oil in a large non-stick sauté pan over a medium heat. Add the red onion and cook for 5–8 minutes, until softened. Add the garlic, chilli flakes and anchovies to the onion and cook for 2–3 minutes. Add the capers, olives and halved cherry tomatoes and cook for 8 minutes until the tomatoes start to soften and break down slightly. Add a small ladleful of pasta water to create a sauce.
4 While the sauce is cooking, bring a large pan of salted water to the boil. Add the spaghetti and cook for 2 minutes less than the suggested time on the packet, stirring a few times.
5 Drain the spaghetti as soon as it is ready, keeping back a little of the water, and add it to the sauce with the quartered cherry tomatoes and a splash of pasta water. Cook for 3–4 minutes, then stir in the parsley. Season with pepper, and salt if needed (the anchovies will be salty). Serve the pasta in warmed bowls, with Parmesan, and the garlic ciabatta if serving.
Spaghetti puttanesca
Smoky chicken quesadillas
Ideal for getting kids into cooking, these Mexican-style cheesy quesadillas make a great change from fajitas. Have fun getting everyone to add their own toppings and pile on the grated cheese before you cook them in the oven.
Serves 4
835 calories per serving
850 calories with jalapeños
400g cooked chicken, shredded
1 tsp coriander seeds
1 tsp cumin seeds
200g drained, tinned red kidney beans, rinsed
4 spring onions, chopped
200g tin sweetcorn, drained
3 tbsp chipotle paste
8 medium flour tortillas
Olive oil spray (or a little olive oil)
125g reduced-fat mozzarella, grated
125g reduced-fat Cheddar, grated
Sea salt and freshly ground black pepper
For the side salad
2 Little Gem lettuces, leaves separated and halved
70g rocket leaves
100g cherry tomatoes, halved
Juice of ½ lime
2 tbsp extra-virgin olive oil
To finish
Light soured cream
Coriander leaves
Fresh green jalapeños, sliced (optional)
Pickled jalapeños, sliced (optional)
1 Preheat the oven to 220°C/Fan 200°C/Gas 7. Line two baking trays with baking parchment.
2 Put the shredded chicken into a bowl. Heat a small frying pan over a high heat, then add the coriander and cumin seeds and toast for 30 seconds – 1 minute until fragrant. Remove from the heat. Using a pestle and mortar, crush the seeds, then sprinkle over the shredded chicken and toss to coat the pieces.
3 Tip the kidney beans into a bowl and mash lightly with a fork. Add the spring onions, sweetcorn, chipotle paste and a little salt and pepper. Mix well.
4 Place 2 tortillas on each of the lined baking trays. Spray or brush them with a little oil and flip each tortilla over. Spread the kidney bean mixture evenly over the 4 tortillas, top with the chicken and sprinkle with the grated cheeses. Top each one with another tortilla, press down well and spray the surface with a few sprays of oil (or brush with oil if you prefer). Cook in the oven for 10–12 minutes or until the cheese is melted and the tortillas are golden brown.
5 Meanwhile, for the salad, toss the lettuce, rocket and tomatoes together with the lime juice, extra-virgin oil and some salt and pepper.
6 Remove the quesadillas from the oven, cut into wedges and pile onto a plate. Finish with a dollop of soured cream, coriander leaves and sliced jalapeños if you like it spicy. Serve the salad alongside.
Smoky chicken quesadillas
Peanut chicken stir-fry noodles
There is so much texture in this easy chicken stir-fry, and flavours everyone knows and loves. The peanuts and cucumber provide a satisfying crunch, and the sweet satay-style sauce is balanced by a final flash of heat from the chilli dressing.
Serves 4
890 calories per serving
750g fresh or frozen udon noodles (3 x 250g pouches)
2 tbsp vegetable oil
3 large skinless, boneless chicken breasts, thinly sliced
½ tsp Szechuan peppercorns, crushed
2 carrots, peeled and julienned
200g mangetout
1 tsp sesame oil
4 spring onions, finely sliced on an angle
For the peanut sauce
3 tbsp crunchy peanut butter
2 tbsp tahini
3 tbsp soy sauce
3 garlic cloves, grated
2.5cm piece of fresh ginger, grated
2 tbsp honey
1 tbsp Sriracha hot sauce
1 tbsp rice wine vinegar
3 tbsp water
For the chilli dressing
100g caster sugar
50ml red wine vinegar
1 tbsp chilli oil
2 tbsp mint leaves, finely chopped
To finish
50g roasted peanuts, roughly chopped
½ cucumber, julienned
1 For the peanut sauce, mix all the ingredients together in a bowl until evenly combined; set aside.
2 Bring a pan of salted water to the boil. Add the noodles, bring back to a simmer and cook until tender, 1–2 minutes. Drain in a colander, keeping back some of the cooking water. Cool the noodles under cold running water and set aside.
3 For the chilli dressing, in a small pan, dissolve the sugar in the wine vinegar over a low heat, stirring often. Increase the heat, bring to the boil, and simmer for 3–4 minutes. Take off the heat and stir in the chilli oil. Let cool completely, then stir in the chopped mint.
4 Heat 1 tbsp of the oil in a large non-stick wok over a high heat until smoking. Add half the chicken, with half the Szechuan peppercorns, and stir-fry for 2 minutes or until it is browned all over and just cooked. Remove and set aside on a plate. Repeat with the remaining chicken and peppercorns (but don’t use any more oil).
5 Once all the chicken is cooked and set aside on a plate, add the remaining oil to the wok and return to a high heat. When it is smoking, add the carrots, mangetout and sesame oil and stir-fry for 1 minute.
6 Add the spring onions, noodles, peanut sauce and chicken to the wok, along with a few tablespoonfuls of the reserved noodle cooking water, and stir-fry for 3–4 minutes. Add half the peanuts and mix well. Serve in warmed bowls, topped with more peanuts, cucumber julienne and a drizzle of chilli dressing.
Peanut chicken stir-fry noodles
Asian-style glazed chicken thighs
This is a great way to cook succulent chicken thighs. The sweet and sticky Asian glaze is off-set by the quickly pickled cucumber, and using ready-cooked wild rice makes this a really easy midweek supper.
Serves 4
720 calories per serving
8 skinless bone-in chicken thighs
For the Asian glaze
4 tbsp soy sauce
4 tbsp rice wine vinegar
4 tbsp honey
2 tbsp sesame oil
4 garlic cloves, grated
2.5cm piece of fresh ginger, finely grated
½ tsp dried chilli flakes
1 tsp Chinese five-spice powder
For the cucumber pickle
1 cucumber, very thinly sliced
5 tbsp rice wine vinegar
1½ tbsp golden caster sugar
To serve
2 x 250g pouches ready-cooked wild rice mix
2 spring onions, finely sliced
A small handful of toasted sesame seeds
Steamed tenderstem broccoli
1 Preheat the oven to 220°C/Fan 200°C/Gas 7.
2 For the Asian glaze, mix all the ingredients together in a small bowl.
3 Pour the glaze into a small oven dish, lay the chicken thighs in the dish and turn them to coat all over in the glaze. Cook on the middle shelf of the oven for 20–25 minutes (the chicken won’t be completely cooked at this stage).
4 Meanwhile, for the cucumber pickle, combine the ingredients in a small bowl and stir until the sugar has dissolved. Set aside.
5 Take the dish out of the oven and spoon the glaze evenly over the chicken thighs. Return to the oven for 10–15 minutes until the chicken is cooked through. Meanwhile, heat up the pouches of rice mix, following the packet instructions.
6 Transfer the glazed chicken to warmed plates and scatter over the spring onions and sesame seeds. Drain the cucumber pickle and divide between the plates. Serve with the rice and tenderstem broccoli.
Asian-style glazed chicken thighs
Turkey schnitzel with green slaw
This is like a giant chicken nugget! So, if your kids only want to eat nuggets, then here is your chance to make your own. The crunchy slaw includes soured cream for a little sharpness, which works well with the richness of schnitzels. You could also try making the slaw with carrots, fennel or even thin slices of apple in place of kale and spinach.
Serves 4
555 calories per serving
4 thin turkey breast escalopes, about 120g each
2 large free-range eggs
60ml milk
150g brown breadcrumbs
30g Parmesan, finely grated
30g white sesame seeds
2 tbsp flat-leaf parsley, finely chopped
3 tbsp light olive oil
Sea salt and freshly ground black pepper
For the green slaw
½ white cabbage, finely shredded
40g kale, stems removed, finely shredded
40g spinach, finely sliced
2 tbsp flat-leaf parsley, finely chopped
4 tbsp mayonnaise
3 tbsp soured cream
1 tsp Dijon mustard
1 tbsp white wine vinegar
To serve
Lemon wedges
1 Preheat the oven to 150°C/Fan 130°C/Gas 2.
2 Season both sides of the turkey escalopes with salt and pepper. In a shallow dish, lightly beat the eggs with the milk. In another dish, mix the brown breadcrumbs with the grated Parmesan, sesame seeds, chopped parsley and a little seasoning.
3 Dip the turkey breast escalopes, one at a time, into the beaten egg, then into the breadcrumb mixture to coat all over.
4 To make the slaw, toss the cabbage, kale, spinach and chopped parsley together in a large bowl. For the dressing, mix the mayonnaise, soured cream, mustard and wine vinegar together in a bowl and season with salt and pepper, then add to the shredded veg and toss to mix; set aside.
5 Heat 2 tbsp of the oil in a large non-stick frying pan over a medium-high heat. When it is hot, add two of the escalopes and fry for 2–3 minutes on each side until golden. Remove and drain on kitchen paper, then transfer to a baking tray and place in the oven to keep warm. Heat the remaining 1 tbsp oil in the pan and cook the other escalopes in the same way.
6 Serve the turkey schnitzel straight away, with the green slaw and lemon wedges to squeeze over.
Turkey schnitzel with green slaw
Five-spiced duck salad
The punchy Asian flavours in this fresh-tasting salad cut through the richness of the duck. Cooking duck breasts is quite different from cooking chicken breasts, as they have a layer of fat, which you want to render out slowly so the skin crisps up nicely. You could use chicken breasts instead of duck here, but be careful not to overcook them as they are lean and can easily dry out.
Serves 4
435 calories per serving
1 tbsp sea salt
1 tsp Chinese five-spice powder
4 duck breasts, skin on
For the salad
100g watercress, any tough stems removed
2 Little Gem lettuces, trimmed, leaves separated
½ cucumber, halved and sliced on an angle
12 radishes, thinly sliced
1 long red chilli, deseeded and thinly sliced
2 handfuls of beansprouts
4 ripe plums or peaches, stoned and cut into slim wedges
For the dressing
3 tbsp hoisin sauce
1 tbsp light soy sauce
2 tsp runny honey
1 tbsp rice wine vinegar
1 tbsp light olive oil
1 tsp sesame oil
Juice of ½ lime
To finish
Mint and coriander leaves
1 Preheat the oven to 200°C/Fan 180°C/Gas 6.
2 Mix the salt and Chinese five-spice powder together in a small bowl. Pat the duck skin dry with kitchen paper, then score with a sharp knife and rub with the spiced salt.
3 Place the duck breasts skin side down in a large ovenproof frying pan, then place the cold pan over a medium-low heat. Cook for 10–15 minutes, or until the skin is golden and crisp. Spoon away some of the fat that is released.
4 Meanwhile, for the salad, mix all the ingredients together in a large bowl.
5 For the dressing, whisk all the ingredients together in a bowl until well combined.
6 Once the duck skin is golden brown and crisp, transfer the pan to the oven for 3–4 minutes to finish the cooking. Remove the duck from the pan and set aside to rest on a warm plate while you dress the salad with the dressing.
7 Divide the salad between serving plates and scatter with mint and coriander leaves. Carve the duck into thick slices and lay on top of the salad. Serve at once.
Five-spiced duck salad
Crispy beef and pak choi noodles
Ginger and beef is one of my favourite flavour pairings and I love it in this healthier spin on the popular takeaway ‘crispy beef’. Pak choi has an amazing crunchy texture, which adds freshness, while the pickled radishes introduce a gentle acidity to balance this colourful noodle dish.
Serves 4
710 calories per serving
For the crispy beef
400g beef topside, thinly sliced into strips
½ tsp Szechuan peppercorns, crushed
2 tbsp light soy sauce
3 tbsp vegetable or groundnut oil
6 tbsp cornflour
For the quick pickled radish
16 radishes, thinly sliced
2 tsp golden caster sugar
4 tbsp rice wine vinegar
For the stir-fry
5cm piece of fresh ginger, julienned
3 garlic cloves, sliced
4 spring onions, cut into 2.5cm lengths
2 long red chillies, sliced on an angle
½ tsp Szechuan peppercorns, lightly crushed
700g pak choi, leaves and stems separated, both roughly chopped
600g straight-to-wok egg noodles
4 tbsp Shaoxing rice wine
2 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp sesame oil
3 tbsp water
100g shelled edamame beans
150g beansprouts
To finish
1 tbsp black sesame seeds
1 In a bowl, toss the beef strips with the Szechuan pepper and soy sauce and leave to marinate for 10 minutes.
2 Meanwhile, for the pickle, put the sliced radishes into a bowl with the sugar and rice wine vinegar. Mix well and set aside.
3 Heat 1 tbsp of the vegetable or groundnut oil in a large wok over a high heat until the oil is smoking. Add the cornflour to the beef and toss to mix.
4 Add one-third of the beef to the wok and stir-fry for 2 minutes, until crispy. Remove with a slotted spoon and set aside on a plate. Repeat with the rest of the beef, using the remaining oil, transferring each batch to the plate once it is cooked.
5 Add the ginger and garlic to the oil left in the wok (from cooking the beef) and stir-fry for 1 minute. Add the spring onions, red chillies, Szechuan pepper and pak choi stems and stir-fry for 2–3 minutes.
6 Add the egg noodles to the wok with the Shaoxing wine, both soy sauces, sesame oil and water. Stir-fry for 2–3 minutes and then add the pak choi leaves, edamame beans and beansprouts. Stir-fry for another 2 minutes until everything is cooked.
7 Serve in warmed bowls, topped with the crispy beef, pickled radishes and sesame seeds.
Crispy beef and pak choi noodles
Rib-eye with broccoli and salsa verde
Cooking steak can feel daunting but at some point you just have to jump off and give it a go! With the griddled broccoli and amazing herby flavours from the salsa verde, this is a lovely, hearty summertime meal – and you definitely won’t miss the chips!
Serves 2
1085 calories per serving
2 rib-eye steaks, about 200g each
300g new potatoes, halved
1 tbsp vegetable oil
150g tenderstem broccoli
Sea salt and freshly ground black pepper
For the salsa verde
1 long green chilli
1 small garlic clove, peeled
A large handful of parsley leaves
A large handful of basil leaves
A large handful of sage leaves
A large handful of oregano leaves
½ shallot, roughly chopped
½ tsp sweet smoked paprika
4 salted anchovy fillets
1 tsp Dijon mustard
1 tbsp red wine vinegar
80ml extra-virgin olive oil
1 Take the steaks out of the fridge 30 minutes before cooking to bring them to room temperature.
2 Place the potatoes in a pan of boiling salted water. Bring to a simmer and cook for 10–12 minutes or until tender. Drain and keep warm.
3 Meanwhile, heat a large griddle pan over a high heat. Drizzle the steaks, along with the chilli and garlic for the salsa verde, with the oil and season with salt and pepper. Place them all on the hot griddle.
4 Cook the steaks for about 2 minutes on each side for medium-rare steak (allow an extra minute or two if you like it more well done). The chilli and garlic will take around the same time.
5 Transfer the steaks to a plate, cover loosely with foil and rest for a few minutes. Remove the seeds from the chilli, then roughly chop the chilli and garlic.
6 While the steaks are resting, lay the tenderstem broccoli on the griddle and cook for 3–5 minutes, turning frequently, until tender and lightly charred.
7 Meanwhile, put all the ingredients for the salsa verde, including the chopped garlic and chilli, in a food processor. Pulse to a chunky salsa, seasoning with salt and pepper to taste.
8 Slice the steaks and place on warmed plates with the potatoes and broccoli. Spoon on the salsa verde, making sure you cover the potatoes. Serve at once, with a salad on the side if you like.
Rib-eye with broccoli and salsa verde
Spiced lamb cutlets with Bombay aloo
Lamb cutlets are perfect for a week-night supper as they cook in no time, and they work really well with this gently spiced marinade. The Bombay aloo is a flexible side dish that is also good cold, as a twist on a classic potato salad.
Serves 4
645 calories per serving
675 calories with minted yoghurt
12 lamb cutlets
2 tbsp garam masala
Juice of ½ lemon
1 tbsp vegetable oil
Sea salt and freshly ground black pepper
For the Bombay aloo
500g new potatoes
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1½ tsp ground coriander
1 tsp cumin seeds
½ tsp ground turmeric
1 tsp ground cumin
½ tsp chilli powder
400g tin chopped tomatoes
250ml water
A handful of coriander, finely chopped
For the minted yoghurt (optional)
A handful of mint leaves
150g Greek yoghurt (0% fat)
1 For the aloo, add the potatoes to a pan of boiling salted water and cook for 12–15 minutes, until tender.
2 Meanwhile, season the lamb cutlets with salt and pepper and place them in a bowl. Add the garam masala, lemon juice and oil, turn the cutlets to coat in the spicy mix and set aside to marinate.
3 Drain the potatoes, halve them and set aside. Heat the oil in a saucepan over a medium-high heat. Add the onion and sauté for 5–10 minutes, until softened. Add the garlic and cook for 2 minutes. Lower the heat, sprinkle in the spices and stir for 30 seconds, then add the tomatoes and 150ml of the water. Bring to a simmer, add some salt and pepper and simmer gently for 10–15 minutes until slightly thickened.
4 Meanwhile, heat a griddle over a medium-high heat. When hot, cook the lamb cutlets on the griddle in 2 or 3 batches for 3–4 minutes on each side, depending on their thickness. Remove to a warm plate and leave to rest under foil for a few minutes.
5 Meanwhile, for the minted yoghurt, if serving, blitz the mint and yoghurt in a small food processor until smooth. Season to taste with salt.
6 Add the potatoes to the tomato sauce along with the remaining 100ml water. Bring to a simmer and simmer for 5 minutes. Stir through the coriander and taste to check the seasoning. Serve the lamb cutlets with the Bombay aloo, and minted yoghurt if serving.
Spiced lamb cutlets with Bombay aloo
Pork chops with peperonata
Everyone loves a pork chop and the peperonata served alongside brings a real freshness of flavour. It’s also an easy way of helping you reach your five-a-day.
Serves 4
740 calories per serving
2 tbsp olive oil
2 onions, thinly sliced
4 garlic cloves, thinly sliced
4 peppers (mixed colours), cored, deseeded and cut into 1cm thick strips
4 thick bone-in, skin-on pork chops, about 250g each
½ tsp smoked paprika
2 tbsp tomato purée
1 tsp paprika
2 large ripe tomatoes, diced
200ml water
Sea salt and freshly ground black pepper
300g green beans, steamed, to serve
1 Heat 1 tbsp olive oil in a large non-stick sauté pan (one with a lid) over a medium-high heat. Add the onions and cook, stirring frequently, for 5 minutes until starting to soften. Add the garlic and peppers, cover and cook for 10 minutes, stirring occasionally.
2 Meanwhile, heat a large non-stick frying pan over a high heat and add the remaining 1 tbsp olive oil. Season the pork chops on both sides with salt, pepper and smoked paprika. Stand the chops in the pan, with the skin edge down, and fry for 5–8 minutes, or until the skin crackles and is crispy (use tongs to hold them if necessary).
3 Add the tomato purée to the peppers and onions and cook for 2–3 minutes, then stir in the paprika and cook for 1 minute. Add the diced tomatoes and pour in the water. Cook, uncovered, for 15–20 minutes, until the peppers are softened. Season with salt and pepper to taste.
4 Once the skin has crisped, cook the pork chops for about 3–4 minutes on each side. Transfer the chops to a warmed plate to rest for a few minutes.
5 Serve the pork chops with the peperonata and steamed green beans.
Pork chops with peperonata
Chorizo and broccoli stalk pasta
Don’t throw away the stalks when you trim broccoli heads. The stalks are also full of flavour and have a satisfying crunch, so just cut off the really woody bits right at the end. Avoiding waste is satisfying, and makes for a cost-effective recipe.
Serves 4
555 calories per serving
500g dried orecchiette (or penne or fusilli) pasta
1 tbsp olive oil
4 cooking chorizo sausages, about 65g each, finely chopped
3 garlic cloves, finely chopped
400g broccoli stalks (about 4), quartered lengthways and finely sliced
3 anchovy fillets in oil, drained and chopped
1 long red chilli, finely chopped
A handful of basil leaves, finely chopped
40g Parmesan, finely grated
Sea salt and freshly ground black pepper
1 lemon, for zesting, to finish
1 Bring a large pan of salted water to the boil. Add the pasta, stir well and cook until al dente, about 10–12 minutes.
2 Meanwhile, heat the olive oil in a large non-stick sauté pan over a high heat. When hot, add the chopped chorizo and cook for 4 minutes or until it releases its oil and starts to turn crispy. Add the garlic and cook for 1 minute.
3 Add the sliced broccoli stalks to the pan along with the anchovies and chilli. Cook for a further 3–4 minutes or until the broccoli stalks are just al dente.
4 Drain the pasta as soon as it is cooked, saving some of the water. Add the pasta to the chorizo and broccoli pan with a ladleful of the pasta water and stir to make a sauce. Sprinkle in half the chopped basil and half the Parmesan and season with salt and pepper to taste.
5 Toss well and divide between warmed serving bowls. Zest lemon over each bowl and sprinkle with the remaining Parmesan and basil to serve.
Chorizo and broccoli stalk pasta
Bangers and mash
My version of this ever-popular family favourite uses sweet potato and swede – for variety and extra goodness – to create a mash with an amazing colour. Make sure you use really good-quality sausages as they’re the hero of this dish.
Serves 4
705 calories per serving
8 good-quality pork sausages
500g swede, peeled and diced
500g sweet potato, peeled and diced
50g butter
100g half-fat crème fraîche
Sea salt and freshly ground black pepper
For the gravy
1 tbsp olive oil
2 onions, thinly sliced
6 sprigs of thyme, tied together with string
150ml beer (or use an extra 150ml beef stock)
2 tsp English mustard
500ml beef stock
2 tbsp beef gravy granules
To serve
300g green beans, steamed
1 Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking parchment.
2 Place the sausages on the lined baking tray and cook in the oven for 25–30 minutes, depending on their thickness, shaking the tray from time to time to ensure even cooking.
3 Meanwhile, put the swede and sweet potato into a large pan and pour on enough cold water to cover. Season with salt and bring to the boil. Lower the heat and simmer for 15–20 minutes or until tender.
4 In the meantime, make the gravy. Heat the olive oil in a large non-stick frying pan over a medium-high heat. Add the onions, along with the thyme, and cook, stirring frequently, for 10 minutes or until softened and starting to brown and caramelise.
5 Pour in the beer, if using, and let it reduce by half, then add the mustard and beef stock. Simmer for 10 minutes, then whisk in the gravy granules and stir until thickened. Season with salt and pepper to taste.
6 When the swede and sweet potato are cooked, drain and mash until smooth. Return them to the pan and mix in the butter and crème fraîche. Season with salt and pepper and reheat gently.
7 Serve the sausages with the mash, steamed green beans and plenty of gravy.
Bangers and mash
Tomato salad with chargrilled chorizo
This effortless dish involves virtually no cooking but is full of flavour and looks stunning. Enjoy it in the summer months when tomatoes are at their best. Source some really good heritage varieties – maybe visit your local farmers’ market, or go to a pick-your-own farm – unless, of course, you grow your own!
Serves 4
630 calories per serving
200g sourdough bread, torn into small chunks
5 tbsp extra-virgin olive oil
1kg ripe mixed heritage tomatoes
A pinch of caster sugar
1 small red onion, thinly sliced
1 tbsp baby capers, drained
6 artichokes in brine, drained and quartered
2 handfuls of flat-leaf parsley, leaves picked (10g)
2 tbsp sherry vinegar
4 picante/spicy cooking chorizo sausages, about 300g in total
Sea salt and freshly ground black pepper
1 Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking parchment.
2 Place the bread on the lined baking tray, drizzle with 1 tbsp of the extra-virgin oil and sprinkle with salt and pepper. Bake in the oven for 10–15 minutes or until browned, tossing once halfway through cooking.
3 Meanwhile, cut the tomatoes into even-sized chunks and place in a large bowl along with the sugar, red onion, capers, artichokes, parsley, sherry vinegar and the remaining 4 tbsp extra-virgin olive oil. Season generously with salt and pepper and toss everything together well.
4 Heat a griddle pan over a medium heat. Slice the chorizo thinly on an angle. Lay the chorizo slices on the hot griddle and cook for 2 minutes on each side. (You might have to do this in batches, depending on the size of your pan.)
5 Add the toasted bread chunks to the tomatoes and toss to coat in the dressing and tomato juices. Add the griddled chorizo and toss again.
6 Transfer the salad to a large, shallow serving bowl, or divide between individual bowls and serve.
TIP ✔ Chorizo comes in different levels of spiciness, from mild to pretty fiery, so try out some different options until you find the type you like best.
Tomato salad with chargrilled chorizo
Italian sausage, fennel and kale pasta
Fennel has a wonderful mild aniseed flavour that goes well with salami, and it’s good raw or braised. Don’t be put off if you haven’t bought it before, it’s easy to prepare.
Serves 4
785 calories per serving
300g Italian-style pork and fennel sausages
1 tbsp olive oil
1 large fennel bulb (about 300g), tough outer layer removed, diced
4 garlic cloves, sliced
½ tsp dried chilli flakes
½ tsp fennel seeds
400g tin chopped tomatoes
680ml jar passata
500g wholewheat penne (rigate or plain)
100g kale, tough stems removed, chopped
Sea salt and freshly ground black pepper
To serve
1 lemon, for zesting
Freshly grated Parmesan
1 Remove the skin from the sausages. Heat the olive oil in a large sauté pan over a medium-high heat. Add the sausage meat, breaking it up with a wooden spoon. Cook for 5–10 minutes until lightly browned.
2 Add the diced fennel and cook for 5 minutes, then add the garlic, chilli flakes and fennel seeds and stir. Cook for 5 minutes, or until the fennel has softened.
3 Tip in the chopped tomatoes and passata, bring to a simmer and cook for 15–20 minutes until reduced and thickened.
4 Meanwhile, bring a large pan of salted water to the boil. Add the pasta, stir well and cook until al dente, about 10–12 minutes. Drain the pasta, keeping back a little of the cooking water.
5 Season the tomato, sausage and fennel sauce with salt and pepper to taste and add a splash of cooking water to loosen the sauce if needed. Stir in the kale and cook for 2 minutes, then stir in the cooked pasta.
6 Divide the pasta and sauce between warmed bowls, zest over the lemon and serve with grated Parmesan.
Italian sausage, fennel and kale pasta