Ham & Beetroot Salad Bowl

A great light lunchtime salad that uses everyday ingredients in a new and interesting way

• Cooking Time Prep 15 mins
  
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  166

• Protein

  16g

• Carbs

  17g

• Fat

  4g

• Saturates

  2g

• Fibre

  5g

• Sugar

  13g

• Salt

  1.92g

Ingredients

• 100g frozen peas
• 175g beetroot
• 2 spring onions, thinly sliced
• 2 tbsp Greek yogurt
• 2 tsp horseradish sauce
• half iceberg lettuce, shredded
• 100g wafer-thin sliced ham

Directions

1. Pour boiling water over the peas and leave for 2 mins, then drain well. Chop the beetroot into cubes.
2. Tip the peas, beetroot and spring onions into a bowl and mix well. Mix the yogurt and horseradish, then add about 1 tbsp boiling water to make a pouring sauce.
3. Pile the lettuce into bowls, then spoon over the beetroot mix. Thinly drizzle the dressing over the salad and top with ham.

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Moroccan Chickpea Soup

This low-fat soup is packed with storecupboard pulses, healthy grains and North African spice- use cumin, ras el hanout, ginger and cinnamon

• Cooking Time Prep 10 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  211

• Protein

  9g

• Carbs

  32g

• Fat

  5g

• Saturates

  1g

• Fibre

  6g

• Sugar

  12g

• Salt

  1.3g

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 red chilli, deseeded and roughly chopped
• 1 tbsp grated fresh ginger
• 1 tsp cumin
• 1 tsp ras-el-hanout
• ¼ tsp cinnamon
• 200g roasted red peppers, from a jar
• 2 x 400g cans chopped tomato
• 400ml vegetable stock
• 400g can chickpeas, drained and rinsed
• 2 preserved lemons, rind chopped (discard the pulp and seeds)
• 1 tbsp clear honey
• 50g wholewheat couscous

Directions

1. Heat the oil in a large lidded pan. Add the onion and garlic, put on the lid and cook for 5 mins, stirring halfway through. Stir the chilli, ginger, cumin, ras el hanout and cinnamon into the pan and cook for 1 min. Add the peppers, tomatoes and stock. Bring to the boil, turn down to a simmer, put on the lid and cook for 10 mins.
2. Blitz the soup with a stick blender, or in a food processor until smooth. Return to the pan and add more liquid to thin the soup, if you like. Stir in the chickpeas, preserved lemons, honey and some seasoning. If eating straight away, add the couscous and heat through for 5 mins. (If taking to work, add the couscous just before reheating).

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Easy Noodle Soup

This quick and easy soup is the perfect lunchtime meal for kids - satisfying and healthy too

• Cooking Time Prep 15 mins
  Cook 8 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  241

• Protein

  18g

• Carbs

  36g

• Fat

  4g

• Saturates

  1g

• Fibre

  2g

• Sugar

  7g

• Salt

  2.03g

Ingredients

• 500ml low salt vegetable stock (from a cube is fine)
• small piece fresh root ginger, grated
• 1 garlic clove, grated
• 2 tsp soy sauce and 2 tsp sugar
• 85g leftover cooked chicken, shredded
• handful mixed vegetables (try beansprouts, sweetcorn, sliced carrot and mangetout)
• 150g pack straight-to-wok noodles (or use 85g/3oz dried, cooked according to pack instructions)
• 2 spring onions, sliced, to serve
• juice 1 lime

Directions

1. Put stock, ginger, garlic, soy sauce and sugar in a saucepan, then heat. Simmer for 5 mins. Take off the heat, pour into a microwave-safe bowl, then cool. Throw in chicken and veg, cover, then chill for up to a day.
2. When ready to eat, remove from fridge, then add the cooked noodles. Microwave on High for 2 mins, stir, then cook for 1 min more or until piping hot. Divide between two bowls or mugs, sprinkle with spring onions and add the lime juice.

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Indian Chickpea & Vegetable Soup

Healthy, flavour-packed and low-cost, this soup's ideal for taking to work for lunch

• Cooking Time Prep 10 mins
  Cook 15 mins
• Skill Level Easy
• Servings Makes 4 lunches

Nutrition per serving

• Kcalories

  168

• Protein

  7g

• Carbs

  23g

• Fat

  6g

• Saturates

  0g

• Fibre

  6g

• Sugar

  10g

• Salt

  0.66g

Ingredients

• 1 tbsp vegetable oil
• 1 large onion, chopped
• 1 tsp finely grated fresh root ginger
• 1 garlic clove, chopped
• 1 tbsp garam masala
• 850ml vegetable stock
• 2 large carrots, quartered lengthways and chopped
• 400g can chickpeas, drained
• 100g green beans, chopped

Directions

1. Heat the oil in a medium saucepan, then add the onion, ginger and garlic. Fry for 2 mins, then add the garam masala, give it 1 min more, then add the stock and carrots. Simmer for 10 mins, then add the chickpeas. Use a stick blender to whizz the soup a little. Stir in the beans and simmer for 3 mins. Pack into a flask or, if you’ve got a microwave at work, chill and heat up for lunch. Great with naan bread.

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Courgette Potato & Cheddar Soup

This freezable soup is a delicious way to use up a glut of courgettes

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  131

• Protein

  7g

• Carbs

  14g

• Fat

  6g

• Saturates

  3g

• Fibre

  2g

• Sugar

  3g

• Salt

  1.31g

Ingredients

• 500g potatoes, unpeeled and roughly chopped
• 2 vegetable stock cubes
• 1kg courgettes, roughly chopped
• bunch spring onion, sliced - save 1 for serving, if eating straight away
• 100g extra-mature cheddar or vegetarian alternative, grated, plus a little extra to serve
• good grating fresh nutmeg, plus extra to serve

Directions

1. Put the potatoes in a large pan with just enough water to cover them and crumble in the stock cubes. Bring to the boil, then cover and cook for 5 mins. Add the courgettes, put the lid back on and cook for 5 mins more. Throw in the spring onions, cover and cook for a final 5 mins.
2. Take off the heat, then stir in the cheese and season with the nutmeg, salt and pepper. Whizz to a thick soup, adding more hot water until you get the consistency you like. Serve scattered with extra grated cheddar, spring onions and nutmeg or pepper. Or cool and freeze in freezer bags or containers with good lids for up to 3 months.

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Lunchbox Mains

Satisfying and nutritious lunchbox fillers which take minutes to make

• Cooking Time
• Skill Level Easy
• Servings

Nutrition per serving

• Kcalories

  -

• Protein

  -

• Carbs

  -

• Fat

  -

• Saturates

  -

• Fibre

  -

• Sugar

  -

• Salt

  -

Ingredients

• chicken guacamole wrap
• very easy pasta salad
• mini ham rolls
• cheese ploughman's lunch
• sweet potato & chickpea soup (all recipe ingredients below)

Directions

1. Chicken guacamole wrap Take 1 tortilla wrap and spread 2 tbsp shop-bought guacamole down the middle. Lay ½ shredded chicken breast and ½ sliced red pepper on top. Sprinkle with 30g grated cheddar and roll up tightly. Wrap in baking parchment and tie with string, or roll tightly in cling film (serves 1).
2. Very easy pasta salad Cook 85g pasta shapes, adding 3 tbsp each frozen peas and frozen sweetcorn for the final min. Drain; rinse in cold water. Mix 1 tbsp each natural yogurt and shop-bought balsamic dressing, with 1 tsp mayo. Pour onto the pasta, then stir in 1 tbsp chopped basil and 3 halved cherry tomatoes (serves 1).
3. Mini ham rolls Mix 1 tbsp mayo with 1 tsp each wholegrain mustard and honey. Split 2 small wholemeal rolls in half and spread each side with the mayo mix. Stuff each roll with 2-3 slices cucumber, 1 Baby Gem leaf and 1 slice ham (serves 1).
4. Ploughman's lunchbox Cut a chunk of cheddar and 1 apple into wedges (squeeze over some lemon juice to stop them going brown). Place 2 Baby Gem leaves in a container, then spoon 2 tbsp chutney into one leaf and use the other leaf to hold a salad made of 1 small grated carrot, 3 cherry tomatoes and 1 tbsp cress. Serve with a selection of crackers, if you like (serves 1).
5. Sweet potato & chickpea soup Heat 1 tbsp olive oil in a pan; soften 1 finely diced onion for 3 mins. Add 2 sliced garlic cloves, cook for 3 mins more. Add 1 tsp each ground cumin and ground coriander, cook for 1 min. Add 1 sweet potato, cut into 1cm cubes. Fry for 2 mins, then pour over 600ml hot vegetable stock. Boil for 10 mins until potato is tender. Add 220g can drained chickpeas. Heat through before whizzing until smooth. Stir in 1 tbsp soured cream and 50ml milk. Pour into a thermos when hot (serves 2).

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Spicy Couscous Salad

This can be made as a main-dish salad (great for lunchboxes) or as a side dish for roast lamb

• Cooking Time Prep 10 mins
  
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  317

• Protein

  14g

• Carbs

  41g

• Fat

  12g

• Saturates

  1g

• Fibre

  5g

• Sugar

  4g

• Salt

  1.14g

Ingredients

• 100g couscous
• 220g can chickpeas, rinsed and drained
• 100ml hot chicken stock
• zest and juice 1 lemon
• 1 roasted red pepper, chopped
• 25g flaked toasted almonds
• handful mint leaves, chopped
• 2 tbsp natural Greek yogurt
• 1 tsp harissa

Directions

1. Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 mins until the couscous has absorbed the stock. Allow to cool a little. Toss through the lemon zest and juice, pepper, almonds and mint. Spoon into a container, then top with the yogurt and a drizzle of harissa.

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Tuna Asparagus & White Bean Salad

A nourishing spring salad, ready in minutes

• Cooking Time Prep 10 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  275

• Protein

  33g

• Carbs

  26g

• Fat

  5g

• Saturates

  1g

• Fibre

  8g

• Sugar

  6g

• Salt

  1.28g

Ingredients

• 1 large bunch asparagus
• 2 x 200g cans yellowfin tuna steaks in water, drained
• 2 x 400g cans cannellini beans in water, drained
• 1 red onion, very finely chopped
• 2 tbsp capers
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 2 tbsp tarragon, finely chopped

Directions

1. Cook the asparagus in a large pan of boiling water for 4-5 mins until tender. Drain well, cool under running water, then cut into finger-length pieces. Toss together the tuna, beans, onion, capers and asparagus in a large serving bowl.
2. Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.

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Help-Yourself Tuna Rice Salad

Ideal for busy households, this hearty salad keeps well in the fridge for up to three days, ready to be spooned into a bowl whenever you're peckish

• Cooking Time Prep 30 mins
  
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  328

• Protein

  14g

• Carbs

  49g

• Fat

  10g

• Saturates

  2g

• Fibre

  2g

• Sugar

  5g

• Salt

  0.22g

Ingredients

• approx 900g/2lb cold cooked rice (about 400g/14oz uncooked rice)
• 400g tuna in springwater
• 200g frozen petits pois, defrosted under the hot tap
• 2 red peppers, peeled with a potato peeler, deseeded and diced
• 3 tomatoes, chopped into small chunks
• 5 spring onions, finely sliced
• bunch flat-leaf parsley, chopped
• large handful stoned green olives, roughly chopped (optional)
• 4 tbsp mayonnaise
• juice 1 lemon
• 2 tbsp extra-virgin olive oil

Directions

1. The cooked rice will have probably clumped together, so break it up in a large mixing bowl. Flake in the tuna, then mix in the peas, peppers, tomatoes, spring onions, parsley and olives, if you're using them.
2. Stir through the mayonnaise, lemon juice and olive oil and season to taste. Cover the bowl with cling film or place in a large plastic container and let your household serve themselves whenever they are hungry.

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Prawn Layered Salad

Solo suppers can still be a treat with this fast but flavour-packed recipe

• Cooking Time Prep 15 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 1

Nutrition per serving

• Kcalories

  479

• Protein

  37g

• Carbs

  59g

• Fat

  12g

• Saturates

  3g

• Fibre

  6g

• Sugar

  29g

• Salt

  4.56g

Ingredients

• 1 egg
• 1 Baby Gem lettuce, shredded
• 195g can sweetcorn
• 1 carrot, coarsely grated
• ½ small cucumber, deseeded and diced
• 100g cooked prawns
• 2 tbsp extra-light mayonnaise
• 1 tbsp tomato ketchup
• splash Tabasco sauce
• lemon wedge, to serve (optional)

Directions

1. Boil the egg in a small pan of boiling water for 8 mins, drain and run under cold water until cool. Shell, then slice.
2. Layer the salad in a bowl starting with the lettuce, then the sweetcorn, carrot, cucumber, egg and finish with the prawns. Mix the mayo and ketchup with a dash of Tabasco, then pour over the top. Serve with a lemon wedge, if you like.

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Smoked Salmon & Avocado Sushi

Fancy making sushi at home? This simple recipe makes 32 healthy little bites, ideal for lunch or served as canaps

• Cooking Time Prep 20 mins
  Cook 10 mins
• Skill Level Easy
• Servings Makes 32

Nutrition per serving

• Kcalories

  49

• Protein

  2g

• Carbs

  7g

• Fat

  2g

• Saturates

  0g

• Fibre

  1g

• Sugar

  0g

• Salt

  0.24g

Ingredients

• 300g sushi rice
• 2 tbsp rice or white wine vinegar
• 1 tsp caster sugar
• 1 large avocado
• juice ½ lemon
• 4 sheets nori seaweed
• 4 large slices smoked salmon
• 1 bunch chives
• sweet soy sauce (kecap manis), to serve

Directions

1. Put the rice in a small pan with 600ml water. Bring to the boil and cook for 10 mins until the water is absorbed and the rice is tender. Stir through the vinegar and sugar, cover and cool.
2. Skin, stone and slice the avocado. Put in a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.
3. Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm border at the top and bottom. Lay the salmon over the rice, followed by the chives and finally position the avocado across the centre.
4. Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve.
5. Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.

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Red Lentil & Sweet Potato Pâté

Rosie Clewlow's vegetarian dip is a healthy alternative to houmous and great with crudits in a lunchbox

• Cooking Time Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  200

• Protein

  9g

• Carbs

  28g

• Fat

  5g

• Saturates

  1g

• Fibre

  3g

• Sugar

  5g

• Salt

  0.4g

Ingredients

• 1 tbsp olive oil, plus extra for drizzling
• ½ onion, finely chopped
• 1 tsp smoked paprika, plus a little extra
• 1 small sweet potato, peeled and diced
• 140g red lentils
• 3 thyme sprigs, leaves chopped, plus a little extra to decorate (optional)
• 500ml low-sodium vegetable stock
• 1 tsp red wine vinegar
• pitta bread and vegetable sticks, to serve

Directions

1. Heat the oil in a large pan, add the onion and cook slowly until soft and golden. Tip in the paprika and cook for a further 2 mins, then add the sweet potato, lentils, thyme and stock. Bring to a simmer, then cook for 20 mins or until the potato and lentils are tender.
2. Add the vinegar and some seasoning, and roughly mash the mixture until you get a texture you like. Chill for 1 hr, then drizzle with olive oil, dust with the extra paprika and sprinkle with thyme sprigs, if you like. Serve with pitta bread and vegetable sticks.

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Melon & Crunchy Bran Pots

Not just for breakfast, this healthy pot of yoghurt, fruit and seeds is a real mid-afternoon hunger booster and ready in 10 minutes

• Cooking Time Prep 10 mins
  
• Skill Level Easy
• Servings Serves 1

Nutrition per serving

• Kcalories

  272

• Protein

  13g

• Carbs

  34g

• Fat

  9g

• Saturates

  2g

• Fibre

  3g

• Sugar

  25g

• Salt

  0.6g

Ingredients

• ½ x 200g pack melon medley
• 150g pot fat-free yogurt
• 2 tbsp fruit & fibre cereal
• 1 tbsp mixed seed
• 1 tsp clear honey

Directions

1. Top melon medley with yogurt, then sprinkle over cereal mixed with seeds. Drizzle over honey and eat immediately.

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Storecupboard Pasta Salad

This pasta salad makes a quick and healthy lunch, or is perfect prepared ahead for a picnic or lunchbox

• Cooking Time Prep 5 mins
  
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  189

• Protein

  19g

• Carbs

  12g

• Fat

  7g

• Saturates

  2g

• Fibre

  2g

• Sugar

  2g

• Salt

  0.91g

Ingredients

• 2 tsp finely chopped red onion
• 1 tsp caper
• 1 tbsp pesto
• 2 tsp olive oil
• 185g can of tuna in spring water, drained
• 100g leftover pasta shapes
• 3 sundried tomatoes, chopped

Directions

1. Mix the onion, capers, pesto and oil. Flake the tuna into a bowl with the pasta and tomatoes, then stir in the pesto mix.

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Asian Chicken Salad

This easy-to-prepare salad is filled with zingy flavours - the simplified version is great for kids' lunchboxes too

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  109

• Protein

  19g

• Carbs

  6g

• Fat

  1g

• Saturates

  0g

• Fibre

  5g

• Sugar

  1.6g

• Salt

  0g

Ingredients

• 1 boneless, skinless chicken breast
• 1 tbsp fish sauce
• zest and juice ½ lime (about 1 tbsp)
• 1 tsp caster sugar
• 100g bag mixed salad leaves
• large handful coriander, roughly chopped
• ¼ red onion, thinly sliced
• ½ chilli, deseeded and thinly sliced
• ¼ cucumber, halved lengthways, sliced

Directions

1. Cover the chicken with cold water, bring to the boil, then cook for 10 mins. Remove from the pan and tear into shreds. Stir together the fish sauce, lime zest, juice and sugar until sugar dissolves.
2. Place the leaves and coriander in a container, then top with the chicken, onion, chilli and cucumber. Place the dressing in a separate container and toss through the salad when ready to eat.

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Lunchbox Snacks

Keep hunger pangs at bay with these healthy, yummy lunchbox nibbles

• Cooking Time
• Skill Level Easy
• Servings

Nutrition per serving

• Kcalories

  -

• Protein

  -

• Carbs

  -

• Fat

  -

• Saturates

  -

• Fibre

  -

• Sugar

  -

• Salt

  -

Ingredients

• bean dip with veggie sticks
• raspberry banana smoothie
• cinnamon custard plums
• apricot yogurt granola pots
• carrot & pineapple muffins (all ingredients for recipes below)

Directions

1. Bean dip with veggie sticks 5 of 5-a-day, low fat. Whizz 215g can drained butterbeans, squeeze lemon juice, 1 small crushed garlic clove, 1 tbsp each chopped parsley and mint, 2 tsp olive oil and 1 tbsp water. Serve with vegetable dippers made from 1 celery stick, 1 carrot and ½ red pepper-wrap in a damp piece of kitchen paper to stop them drying out (serves 1).
2. Raspberry banana smoothie Whizz 85g raspberries together with 1 chopped banana and 150ml orange juice until smooth (serves 1).
3. Cinnamon custard plums Put 1 tbsp honey, 1 tsp butter, 2 quartered plums, few drops vanilla extract, pinch ground cinnamon and 2 tsp water in a dish. Cover with cling film, pierce, microwave for 3 mins on High. Once cooled, put fruit in a container and spoon 2-3 tbsp custard on top. Seal and refrigerate (serves 1).
4. Apricot yogurt granola pots Mix 200g oats, 2 tbsp honey and 1 tbsp sunflower oil in a baking tray. Spread out and bake at 200C/180C fan/ gas 6 for 7 mins. Stir, bake for 7 mins more. Cool. Mix with 150g dried fruits (enough for 8 servings). For one serving, mix 100ml natural yogurt with 1 tbsp sugar-free apricot jam in a container. Store granola in an airtight container and portion into a small bag when packing lunchbox.
5. Carrot & pineapple muffins Sift together 140g self-raising flour, 85g wholemeal flour (reserving about 2 tbsp of the bran), ½ tsp bicarbonate of soda, 2 tsp ground cinnamon and a pinch salt. In another bowl, beat 150ml sunflower oil with 100g golden caster sugar. Add 200g mashed cooked carrots, 3 canned pineapple slices, cut into cubes, 2 tbsp pineapple juice from the can, 1 egg and 1 tsp vanilla extract. Mix in 50g sunflower seeds. Fold dry mix into the wet one. Cut out a dozen 10cm squares of baking parchment and place in the holes of a muffin tin. Spoon mixture into tin, sprinkle with bran and a few sunflower seeds. Bake at 200C/ 180C fan/gas 6 for 20-25 mins or until a skewer comes out clean. Leave to cool (makes 12).

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Green Club Sandwich

This healthy sandwich is packed full of goodness to keep you going until dinner

• Cooking Time Prep 10 mins
  
• Skill Level Easy
• Servings Makes 1, easily doubled

Nutrition per serving

• Kcalories

  583

• Protein

  18g

• Carbs

  53g

• Fat

  35g

• Saturates

  5g

• Fibre

  12g

• Sugar

  4g

• Salt

  1.27g

Ingredients

• 3 slices wholegrain or rye toast
• 3 tbsp ready-made houmous
• 1 small avocado (100g), stoned and sliced
• 1 handful rocket leaves
• 8-12 cherry tomatoes, sliced

Directions

1. Toast the bread and spread houmous evenly over one side of each slice. On one slice of bread, lay half the avocado, rocket and tomato. Season with pepper, then cover with another slice.
2. Pile on the rest of the avocado, rocket and tomato, season again and top with the third slice.

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Serrano Ham Olive Feta & Rocket Platter With Homemade Crostini

Serve this help-yourself platter while you get on with the rest of supper. In summer, add a few sliced fresh figs

• Cooking Time Prep 20 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  552

• Protein

  20g

• Carbs

  38g

• Fat

  33g

• Saturates

  9g

• Fibre

  4g

• Sugar

  5g

• Salt

  6.35g

Ingredients

• 1 loaf sourdough bread
• olive oil, for drizzling
• 18 slices serrano ham
• 200g best-quality feta cheese
• 40 black Greek olives, such as Kalamata
• handful rocket leaves
• 1 tbsp good-quality honey

Directions

1. The crostini should be made no more than 15 mins in advance. Slice the bread about ½in thick and brush on some olive oil. Heat a griddle pan and grill the bread in batches until the outsides are crisp and attractively marked by the grill, and the insides are still soft.
2. Drape the ham over the largest platter you have-don't lay it flat, allow it to billow slightly. Break the feta by hand into irregular chunks about the size of a walnut, then dot over the ham. Randomly place the olives on the ham and carefully place the rocket leaves across the platter. Just before your guests tuck in, carefully drizzle over a little olive oil followed by the honey. Put the crostini on a separate platter or in a bowl, and serve alongside the salad at the table.

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The Ultimate Makeover Prawn Cocktail

Try a lighter, modern version of this ever-popular retro starter

• Cooking Time Prep 35 mins
  
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  186

• Protein

  14g

• Carbs

  4g

• Fat

  13g

• Saturates

  2g

• Fibre

  1g

• Sugar

  3g

• Salt

  1.23g

Ingredients

• For the salad
• 650g prawns in their shells, cooked (to give 200g/8oz cooked, peeled prawns)
• 2 tbsp lime juice
• 100g/4oz cucumber
• 1 tbsp white wine vinegar
• 1 tbsp snipped dill
• 1 small ripe avocado
• 50g watercress
• pinch cayenne pepper, for sprinkling
• For the sauce
• 2 tbsp mayonnaise
• 5 tbsp fromage frais
• 1½ tbsp tomato ketchup
• splash Tabasco sauce
• splash Worcestershire sauce
• 1 tsp brandy

Directions

1. Peel the prawns. Rinse them in a large sieve under a cold tap, then pat dry with kitchen paper. Lay the prawns in a shallow dish and squeeze over 1 tbsp of the lime juice, then add a twist of pepper. Set aside.
2. Chop the cucumber into small dice and tip into a dish. Spoon over the vinegar, scatter over the dill and a grating of pepper, then set aside. Halve, stone and peel the avocado, then chop into small dice. Spoon over the rest of the lime juice and toss together gently with a twist of pepper.
3. For the sauce, mix together the mayonnaise, fromage frais and ketchup. Stir in the Tabasco, Worcestershire and brandy with a twist of pepper.
4. To serve, put a small spoonful of the sauce into the bottom of each cocktail glass. Very coarsely chop most of the watercress, leaving a few sprigs whole. Lay the chopped watercress on top of the sauce. Drain the cucumber well, then spoon it over the watercress with the avocado. Pile over the prawns, then spoon over the rest of the sauce. Tuck in the sprigs of watercress and serve with a sprinkling of cayenne.

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Celeriac Tartare With Smoked Trout

This is a twist on remoulade - served with flaked smoked fish and dressed leaves, it makes an easy starter

• Cooking Time Prep 20 mins
  
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  350

• Protein

  16g

• Carbs

  5g

• Fat

  30g

• Saturates

  5g

• Fibre

  6g

• Sugar

  3g

• Salt

  2.45g

Ingredients

• 1 small celeriac
• 2 x 125g packs smoked trout, flaked
• 100g bag rocket
• extra-virgin olive oil, to drizzle
• For the tartare dressing
• 6 tbsp mayonnaise
• small handful capers, rinsed and chopped
• 2 tbsp lemon juice
• 2 tbsp cornichons, finely chopped
• small handful parsley leaves, finely chopped

Directions

1. Combine all the ingredients for the tartare dressing with some salt and set aside.
2. Peel the celeriac and, either finely slice it, then cut into matchsticks, or simply grate it coarsely. Mix the celeriac into the dressing until combined. Place piles of smoked trout, celeriac and rocket onto serving plates and drizzle everything with olive oil.

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Smoked Salmon With Lentil Salad

A simply stylish salad that will make an impressive dinner party starter this Christmas

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  307

• Protein

  24g

• Carbs

  15g

• Fat

  17g

• Saturates

  3g

• Fibre

  3g

• Sugar

  1g

• Salt

  2.61g

Ingredients

• 175g Puy lentils
• 1 shallot, finely chopped
• 1 tbsp wholegrain mustard
• 2 tbsp white wine vinegar
• 6 tbsp good olive oil
• 3 eggs
• 2 tbsp dill, chopped, plus extra fronds to garnish
• 12 slices smoked salmon

Directions

1. Rinse the lentils, then put them in a pan and cover generously with water. Bring to the boil, then turn down the heat and simmer for 25-30 mins until tender. Drain well and leave to cool. Put the shallot in a bowl with the mustard, vinegar and seasoning. Mix well and whisk in the oil.
2. Put the eggs into a small pan and cover with water. Bring to the boil, then simmer for 3 mins. Cool quickly under running cold water and peel off the shells. Put in a bowl of cold water until ready to serve.
3. Stir the dill into the dressing and pour it over the lentils. Spoon onto 6 plates, then halve the eggs and put one half on each plate with two slices of smoked salmon. Sprinkle with black pepper, scatter over a few dill fronds and serve.

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Leek & Mustard Vinaigrette With Carmarthen Ham

Chef Stephen Terry showcases the best Welsh ingredients in this prepare-ahead dinner party starter

• Cooking Time Prep 15 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  285

• Protein

  25g

• Carbs

  3g

• Fat

  19g

• Saturates

  8g

• Fibre

  2g

• Sugar

  3g

• Salt

  2.26g

Ingredients

• 3 large leeks
• 3 tbsp good-quality extra-virgin olive oil
• 2 tbsp grain mustard
• small bunch chives, finely chopped
• 18 slices Carmarthen ham or any good quality air-dried ham
• 1 Perl Wen (a Welsh cow's milk cheese) or 2 balls buffalo mozzarella, drained and each cut into 6 wedges
• toasted sourdough bread, to serve, optional

Directions

1. Cut leeks in half lengthways, wash thoroughly, then thinly slice. Heat olive oil in a non-stick pan and add the leeks. Cook quickly over a med-high heat, stirring regularly until the leeks are tender with a little bite and still vibrant in colour, about 5-10 mins.
2. Remove from the pan and allow to cool to room temperature. Fold in the grain mustard (1 tbsp at a time, to your taste) and chopped chives, and season with a little sea salt. The leeks can be made up to 3 hours ahead and left, covered, at room temperature.
3. Serve the leek vinaigrette in a small heap on each plate. Then add the ham and 1-2 wedges of cheese. Serve with toasted sourdough bread, if you like.

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Mini Swedish Meatballs With Cranberry Sauce

Scandinavian-style food is light but packed with flavour. This veritable smorgasbord of little dishes is great for summer entertaining

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  43

• Protein

  3g

• Carbs

  2g

• Fat

  2g

• Saturates

  1g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.07g

Ingredients

• 300g pork mince
• 50g fresh white breadcrumbs
• 1 egg yolk
• 2 tbsp finely chopped or grated onions
• ½ tsp ground allspice
• 1 tbsp olive oil
• cranberry sauce or jelly, to serve

Directions

1. In a bowl, put the meat, breadcrumbs, egg, onion and allspice with some seasoning. Mix well and form into about 20 small meatballs. Heat the oil in a frying pan, then brown and cook the meatballs in two batches. Serve with a bowl of cranberry sauce to dip in.
2. Serve alongside a combination of smoked and cured fish like salmon, pickled herring, trout or mackerel. Add bowls of crème fraîche or soft cheese, capers, grainy mustard, diced red onion or chopped boiled eggs to accompany, as well as the dishes below.

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Chargrilled Vegetable Salad

Serve these chargrilled vegetables with torn buffalo mozzarella, for a lovely starter or light supper

• Cooking Time Prep 20 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  126

• Protein

  3g

• Carbs

  10g

• Fat

  9g

• Saturates

  1g

• Fibre

  4g

• Sugar

  7g

• Salt

  0.66g

Ingredients

• 2 red peppers
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 small garlic clove, crushed
• 1 red chilli, deseeded, finely chopped
• 1 aubergine, cut into 1cm rounds
• 2 red onions, sliced about 1½ cm thick but kept as whole slices
• 6 plump sundried tomatoes in oil, drained and torn into strips
• handful black olives
• large handful basil, roughly torn

Directions

1. First, blacken the peppers all over-do this directly over a flame, over hot coals or under a hot grill. When completely blackened, put them in a bowl, cover with a plate and leave to cool.
2. While the peppers are cooling, mix the oil, vinegar, garlic and chilli in a large bowl. On a hot barbecue or griddle pan, chargrill the aubergine, courgette and onions in batches until they have defined grill marks on both sides and are starting to soften. The time will depend on the intensity of your grill, so use your judgement-courgettes and red onions are fine still slightly crunchy but you want the aubergine cooked all the way through. As the vegetables are ready, put them straight into the dressing to marinate, breaking the onions up into rings.
3. When the peppers are cool enough to handle, peel, remove the stalk and scrape out the seeds. Cut into strips and toss through the veg with any juice from the bowl. Mix in the tomatoes, olives, basil and seasoning. Drizzle with more oil, if you like, and serve either on its own or with mozzarella or crumbled feta.

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Hot & Sour Broth With Prawns

This healthy starter takes just 15 minutes to make and is a cleansing way to kick off a Chinese meal

• Cooking Time Prep 10 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  93

• Protein

  17g

• Carbs

  5g

• Fat

  1g

• Saturates

  0g

• Fibre

  0g

• Sugar

  5g

• Salt

  1.39g

Ingredients

• 3 tbsp rice vinegar or white wine vinegar
• 500ml chicken stock
• 1 tbsp soy sauce
• 1-2 tbsp golden caster sugar
• thumb-size piece ginger, peeled and thinly sliced
• 2 small hot red chillies, thinly sliced
• 3 spring onions, thinly sliced
• 300g small raw peeled prawns, from a sustainable source

Directions

1. Put the vinegar, stock, soy sauce, sugar (start with 1 tbsp and add the second at the end if you want the soup sweeter), ginger, chillies and spring onions in a saucepan and bring to a simmer. Cook for 1 min, then add the prawns to heat through. Serve in small bowls or cups.

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Easy Cheese Fondue

Using mild cheese means everyone in the family can enjoy this classic starter

• Cooking Time Prep 20 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 6 - 8

Nutrition per serving

• Kcalories

  374

• Protein

  22g

• Carbs

  1g

• Fat

  31g

• Saturates

  20g

• Fibre

  0g

• Sugar

  0g

• Salt

  1.48g

Ingredients

• For the fondue
• 2 tbsp cider vinegar
• 1 tsp cornflour
• 250g cheddar, grated
• 250g Gruyère, grated
• 3 tbsp crème fraîche
• Suggestions for dipping
• 4 thick slices bread, such as sourdough, chopped into chunks
• 2 tbsp olive oil
• 2 carrots, cut into batons
• 2 peppers, deseeded and cut into strips
• 2 celery sticks, thickly sliced
• 200g pack mini salami or 1 thin salami cut into bite-size chunks

Directions

1. Heat oven to 200C/180C fan/gas 6. Mix the vinegar with the cornflour and place in a heatproof bowl with the cheeses. Set over a pan of boiling water. Slowly melt the cheese, stirring occasionally. When it's nearly melted, add the crème fraîche and a little black pepper, if you like. Lower the heat and keep warm.
2. To make croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 mins until golden and crisp.
3. To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it.

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Easy Mezze

Good quality ready-prepared items from the supermarket make this the easiest ever starter

• Cooking Time Prep 20 mins
  
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  606

• Protein

  20g

• Carbs

  58g

• Fat

  35g

• Saturates

  10g

• Fibre

  6g

• Sugar

  6g

• Salt

  4.1g

Ingredients

• 6 flatbreads or 9 pittas
• tub of houmous
• 1 tbsp toasted sesame seeds
• little olive oil
• tub of olives
• 2-3 heads chicory
• any Middle Eastern or Turkish-style nibbles you like (we used Spinach falafel from Waitrose and Butternut squash parcels and Koftas from Marks & Spencer)
• For the feta dip
• 200g pack feta cheese
• 200g Greek yogurt
• few dill leaves

Directions

1. To make the dip, whizz the feta and yogurt in a food processor until smooth, then scrape into a serving bowl and chill.
2. To serve, warm flatbreads or pitta and cook any nibbles, following pack instructions. Scrape houmous into a serving dish, scatter with the seeds and drizzle with oil. Scatter feta dip with chopped dill and a little black pepper. Separate chicory leaves and serve everything in the middle of the table.

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Baked Mushrooms With Ricotta & Pesto

The rich basil sauce helps balance the tangy ricotta and earthy mushroom flavours of this easy vegetarian starter

• Cooking Time Ready in 35-45 minutes
• Skill Level Easy
• Servings Serves 4 as a starter

Nutrition per serving

• Kcalories

  400

• Protein

  19g

• Carbs

  2g

• Fat

  34g

• Saturates

  12g

• Fibre

  1g

• Sugar

  0g

• Salt

  0.9g

Ingredients

• 5 tbsp extra-virgin olive oil
• 16 medium chestnut mushrooms
• 250g tub ricotta
• 2 tbsp green pesto
• 2 garlic cloves, finely chopped
• 25g freshly grated parmesan (or vegetarian alternative)
• 1 rounded tbsp pesto and 2 tbsp chopped fresh parsley, preferably flatleaf, to serve

Directions

1. Preheat the oven to 200C/gas 6/fan 180C. Choose an ovenproof dish big enough to take all the mushrooms in one layer and generously brush it with 1 tbsp of the oil.
2. Trim the mushroom stalks level with their caps, if you need to, then put the mushrooms, rounded cap side down, in the dish. Mix the ricotta, pesto and garlic and spoon into the mushrooms (there's enough to pile it up quite high). Sprinkle over the Parmesan and drizzle over the rest of the oil.
3. Bake for about 20 minutes or until the mushrooms are soft all the way through and the cheese is just starting to turn golden. If this doesn't happen, put the dish under a preheated grill for a few minutes. If the mushrooms have given off a lot of juice after baking, you can drain some of it off.
4. To serve, blob a little pesto on top of each mushroom and scatter with the parsley. Serve hot or at room temperature.

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Pea Mint & Spring Onion Soup With Parmesan Biscuits

The Parmesan 'tuiles' make this soup stylish enough for entertaining - but they take just a few minutes to make

• Cooking Time Prep 20 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  213

• Protein

  15g

• Carbs

  20g

• Fat

  9g

• Saturates

  4g

• Fibre

  8g

• Sugar

  8g

• Salt

  0.72g

Ingredients

• 1 tbsp olive oil
• knob of butter
• ½ bunch spring onion, sliced, plus a few extra to serve
• 1 potato, cut into small dice
• 1l hot vegetable stock
• 900g frozen petits pois
• ½ small bunch mint, leaves picked, plus a few extra to serve
• 85g parmesan (or vegetarian alternative), very finely grated

Directions

1. Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry without colouring for about 5 mins. Stir in the stock, bring to the boil and simmer for 10 mins or until the potato is tender.
2. Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth.
3. To make the Parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the grated Parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. While still warm and a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm.
4. To serve, heat the soup and divide between 6 bowls. Scatter with mint and sliced spring onions, if you like, and serve with the Parmesan biscuits on the side.

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Thai Minced Chicken Salad

Known as larb gai in Thailand, the hot spiciness in this chicken salad recipe works really well with the crunchy veg, creating a perfect balance of flavour and heat

• Cooking Time Prep 40 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4 as a light meal or starter

Nutrition per serving

• Kcalories

  261

• Protein

  39g

• Carbs

  9g

• Fat

  8g

• Saturates

  1g

• Fibre

  2g

• Sugar

  5g

• Salt

  2.72g

Ingredients

• 2 lemongrass
• 4 lime leaves, stalks removed
• 2 red chillies, deseeded
• 3 garlic cloves
• fingertip-length piece fresh root ginger
• 4 skinless chicken breasts
• 1 tbsp vegetable oil
• 1 tbsp sesame oil
• 1 tsp chilli powder
• 50ml fish sauce
• 1 red onion, chopped
• 3 tbsp lime juice
• handful each mint, basil and coriander leaves, roughly chopped
• To serve
• 3 Baby Gem lettuces, leaves separated
• 1 cucumber, seeds removed and cut into strips lengthways
• 200g beansprouts
• lime wedges, to serve

Directions

1. Roughly chop the lemongrass, lime leaves, red chillies, garlic and ginger, then throw them all into a processor and blitz until everything is very finely chopped together. Mince the chicken breasts into tiny pieces.
2. Heat a wok over a high heat and add the vegetable oil and the sesame oil. Throw in the lemongrass mixture and fry briefly before adding the minced chicken and the chilli powder. Stir-fry the chicken for 4 mins then splash in the fish sauce. Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red onion and cook for another min.
3. Remove from the heat, pour over the lime juice and toss in the herbs. Serve with the salad veg and a lime wedge on the side.

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Melty Onion Toasts

Make the onion topping for this simple gastropub-style starter up to two days ahead

• Cooking Time Prep 20 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  412

• Protein

  17g

• Carbs

  32g

• Fat

  25g

• Saturates

  15g

• Fibre

  0g

• Sugar

  9g

• Salt

  1.46g

Ingredients

• 50g butter
• 6 onions, sliced
• 2 tsp golden caster sugar
• splash of brandy (optional)
• 6 slices sourdough bread
• 300g mature cheddar, sliced
• watercress and your favourite dressing, to serve

Directions

1. Heat the butter in a sauté pan, add the onions, then sprinkle over the sugar. Sweat the onions for 20 mins over a medium heat, stirring them occasionally, until sticky and golden. Add the brandy, if using, reduce down to nothing, then season to taste. This onion topping can be made 2 days ahead and kept covered.
2. Heat oven to 200C/fan 180C/gas 6. Toast the bread, spread the onions over, then top with slices of cheese. The toasts can be made up 1 hr ahead. Place on a baking tray, then bake for 15 mins until bubbling and golden. Serve each piece of toast on a plate with a sprig of dressed watercress next to it.

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Mussels Steamed With Cider & Bacon

Mussels are much easier dish to serve up than people realise. Try this easy dish, read the tips, and impress your friends

• Cooking Time Prep 40 mins
  Cook 20 mins
• Skill Level Easy
• Servings

Nutrition per serving

• Kcalories

  367

• Protein

  39g

• Carbs

  8g

• Fat

  18.6g

• Saturates

  6.5g

• Fibre

  0g

• Sugar

  2g

• Salt

  4.45g

Ingredients

• small knob butter
• 6 rashers bacon, chopped, or a 140g piece, cut into small cubes
• 2 shallots, finely sliced
• small bunch thyme, leaves stripped
• 1½ kg small mussels, scrubbed and bearded
• glass of cider, about 150 ml
• 2 tbsp crème fraîche (optional)

Directions

1. PREPARATION: Raw mussels MUST be alive when you cook them, so careful preparation is key. Wash them under cold running water until it runs clear, and scrub if necessary. Pull the 'beard' away from each individual mussel-this is the byssus thread, a protein the mussel 'spins' so it can attach itself to rock or rope. Drain and then check; if the shell is tightly shut, this is a good indication that it's alive. If the mussel is open, tap it sharply for a few seconds-if it is alive, it will close. Discard any that appear to be dead as they can decompose very rapidly, and eating one that you aren't sure of is not worth the risk. Don't check them too far in advance; cook within a few minutes to be on the safe side.
2. Heat the butter in a pan large enough to easily fit the mussels, then fry the bacon for 4 mins, turning occasionally until it starts becoming crisp. Throw in the shallots and thyme leaves, then cook for 1 min until softened. Whack the heat up to maximum and add the mussels to the pan, then pour over the cider. Place the lid on the pan, give it a good shake, then cook the mussels for 5-7 mins, shaking the pan occasionally, until all the mussels have opened. Discard any that haven't.
3. Use a slotted spoon to scoop the mussels into bowls and place the pan back on the heat. Bring the juices to the boil and stir in the crème fraîche, if using. Pour the sauce over the mussels. Serve with hunks of crusty bread for mopping up the sauce.
4. COOKING TIPS: Mussels are most often steamed open over a small amount of flavoured liquid, as in Moules marinière, although they can also be oven roasted and are particularly good cooked 'en papillote' (in a bag). Wine, stock, beer and cider are all great for cooking mussels, but take care not to add salt to the liquid as mussel juice can be very salty. Drop the mussels into the liquid, cover with a tight-fitting lid, then cook until they have opened and the meat has settled into one side of the shell; this usually takes 3-4 minutes. Avoid overcooking as the meat shrivels and becomes tough. Check them all again before serving and discard any that haven't opened. If a mussel is unopened at this stage, this indicates that it was already dead. You will probably notice the colour of the meat varies between beige and orange. This is an indication of sex-beige for male and orange for female; there is no difference in flavour. Once cooked, mussels are usually lifted into a bowl and the cooking liquor is reduced by simmering. Pull the meat from one shell and then use that shell as a pincer to remove meat from the rest. Serve simply with crusty bread-lovely!

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Creamy Spiced Mussels

Expand your seafood horizons - this recipe for mussels is not as difficult as you might think

• Cooking Time Prep 20 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  285

• Protein

  19g

• Carbs

  6g

• Fat

  18g

• Saturates

  10g

• Fibre

  1g

• Sugar

  0g

• Salt

  1.27g

Ingredients

• 2kg fresh mussels
• 150ml dry white wine
• 2 shallots, finely chopped
• 25g butter
• 1 tsp plain flour
• 1-2 tsp curry paste
• 100g crème fraîche
• chopped parsley, to serve

Directions

1. Scrub the mussels in a large bowl of cold water and discard any that are open. Put in a large pan with the wine. Bring to the boil, cover and shake the pan over a high heat until the mussels are open, about 3-4 mins.
2. Tip the mussels into a colander set over a large bowl to catch the juices. Discard any that have not opened. Strain the cooking liquid through a sieve into a jug. Keep the mussels warm.
3. Fry the shallots in the butter in the large pan until they are softened, but not browned. Stir in the flour and curry paste, and cook for 1 min. Add the cooking liquid (discarding the last little bit, which may be gritty) and season with pepper. Don't add salt, as the mussel juices will be salty enough.
4. Stir the crème fraîche into the sauce, warming it through over a low heat until thickened and glossy. Divide the mussels between four bowls and pour over the sauce. Scatter with parsley and serve with chips or bread to mop up the juices.

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Halloumi Stuffed Peppers

Full of wonderful flavours and textures, these vegetarian stuffed peppers make a great supper or dinner party starter

• Cooking Time Prep 10 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  334

• Protein

  16g

• Carbs

  19g

• Fat

  22g

• Saturates

  10g

• Fibre

  4g

• Sugar

  0g

• Salt

  2.4g

Ingredients

• 4 large red peppers
• 290g jar antipasti marinated mushrooms
• 50g couscous
• 100ml hot vegetable stock
• 250g halloumi cheese, cut into cubes
• 2 tsp chopped fresh parsley
• mixed salad leaves and garlic bread, to serve

Directions

1. Preheat the oven to 200C/Gas 6/fan oven 180C. Cut the peppers in half through the stalks and scoop out the seeds. Put the peppers in one layer on a baking sheet. Drain the mushrooms, reserving the oil from the jar-drizzle one tablespoon of the oil over the peppers, then sprinkle with salt and pepper. Bake for 20-25 minutes, until the peppers are just tender.
2. Tip the couscous into a bowl and pour in the hot stock. Leave for 5 minutes to soak, then fluff up with a fork and stir in the mushrooms, halloumi and parsley. Season with salt and pepper and spoon into the pepper halves. Return to the oven for 15 minutes, until the cheese is golden. Serve the peppers warm with a mixed salad and garlic bread.

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Cream Of Wild Mushroom Soup

This rich and filling dish is the perfect way to use up end-of-season mushrooms on the cheap

• Cooking Time Prep 30 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  347

• Protein

  8g

• Carbs

  20g

• Fat

  27g

• Saturates

  16g

• Fibre

  4g

• Sugar

  5g

• Salt

  0.89g

Ingredients

• 25g dried porcini (ceps)
• 50g butter
• 1 onion, finely chopped
• 1 garlic clove, sliced
• thyme sprigs
• 400g mixed wild mushrooms
• 850ml vegetable stock
• 200ml tub crème fraîche
• 4 slices white bread, about 100g, cubed
• chives and truffle oil, to serve

Directions

1. Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 mins until softened and starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook for 5 mins until they go limp. Pour over the stock and the reserved juices, bring to the boil, then simmer for 20 mins. Stir in crème fraîche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.
2. Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.

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Seared Scallops With Leeks & Lemon Chilli Butter

Scallops love a bit of lemon and chilli plus, they are ready in a flash. The perfect way to impress last-minute guests

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  588

• Protein

  19g

• Carbs

  3g

• Fat

  56g

• Saturates

  33g

• Fibre

  2g

• Sugar

  2g

• Salt

  1.47g

Ingredients

• 4 young, but not baby leeks leeks, trimmed
• 12 scallops, roes on or off
• 1 tbsp light olive oil
• lemon wedges, to serve
• For the butter
• 250g pack butter, softened
• 1 red chilli, deseeded and finely chopped
• 2 garlic cloves, crushed
• zest 2 lemon
• bunch parsley, leaves chopped, plus extra to serve

Directions

1. For the butter, mix all of the ingredients together in a large bowl, then beat well with a wooden spoon until there are no lumps of butter left. Spoon onto a large sheet of cling film, then wrap tightly in a sausage shape. Chill until firm (or put in the freezer if you're short of time).
2. Set up a pan with a steamer or suspend a heatproof colander over the top of a pan. Cut the leeks in half lengthways, then slice into long strips, about the thickness of tagliatelle. Cover, then steam for 6 mins until tender, with no signs of squeakiness. Season, then set aside.
3. Dry the scallops on kitchen paper and season. Heat a heavy-based pan, then add the oil. Once hot, add the scallops, keeping them close together-this helps the sides to stay straight and tall rather than sagging. Sizzle for 2 mins until caramelised and you can see the heat creeping up the outside. Turn over with a palette knife, then fry for 1 min more. Take off the heat, then add a few good slices of the butter to the pan, spooning over the scallops as it melts.
4. To serve, wind a nest of warm leeks in the centre of 4 plates, top each with 3 scallops, spoon over the buttery sauce (it looks smart trickled around the plate), then sprinkle with the remaining parsley. Squeeze over a little lemon juice before you tuck in.

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Layered Roast Summer Vegetables

This all-in-one side dish can double up as a veggie main course, perfect for summer

• Cooking Time Prep 30 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  240

• Protein

  7g

• Carbs

  12g

• Fat

  18g

• Saturates

  3g

• Fibre

  7g

• Sugar

  11g

• Salt

  0.54g

Ingredients

• 6 tbsp good-quality olive oil
• 4 large courgettes, thickly sliced (yellow ones look pretty)
• 5 ripe plum tomatoes, sliced
• 2 aubergines, sliced
• 1 large garlic bulb, kept whole
• small bunch rosemary, broken into sprigs

Directions

1. Heat oven to 220C/200C fan/gas 7. Drizzle a round ovenproof dish with a little oil; then, starting from the outside, tightly layer alternate slices of the vegetables in concentric circles until you get to the middle-sit the head of garlic here. If you have any vegetables left, tuck them into any gaps around the outside. Stick the sprigs of rosemary among the vegetables, drizzle everything generously with olive oil, then season with salt and pepper.
2. Roast everything together, drizzling with more oil occasionally, for 50 mins-1 hr, until the vegetables are soft and lightly charred.
3. Remove from the oven and leave to stand for a few mins, then remove the garlic and separate it into cloves for squeezing over the vegetables.

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