Pear & Chocolate Pudding

A comforting and seasonal pudding for autumn, perfect with a spot of vanilla ice cream

• Cooking Time Prep 15 mins
  Cook 25 mins - 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  557

• Protein

  5g

• Carbs

  83g

• Fat

  25g

• Saturates

  15g

• Fibre

  5g

• Sugar

  65g

• Salt

  0.6g

Ingredients

• 100g dried breadcrumbs
• 100g dark chocolate, chopped
• 100g demerara sugar
• 85g butter
• 3 tbsp maple syrup
• 4 ripe pears, peeled, cored and cut into chunks

Directions

1. Heat oven to 190C/170C fan/gas 5. Mix the crumbs, chocolate and sugar. Melt the butter with the maple syrup, then stir into the dry ingredients.
2. Put the chopped pears in a 1-litre shallow ovenproof dish. Spoon over the chocolate mixture, then roughly spread to cover the pears. Bake for 25-30 mins. Cool for 10 mins, then serve on its own or with vanilla ice cream or yogurt.

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Rhubarb Steamed Pudding

A delicious classic.

• Cooking Time Prep 20 mins - 25 mins
  Cook 1 hr, 30 mins
• Skill Level Moderately easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  416

• Protein

  6g

• Carbs

  58g

• Fat

  20g

• Saturates

  11g

• Fibre

  2g

• Sugar

  35g

• Salt

  0.34g

Ingredients

• 350g fresh rhubarb, cut into 4cm lengths
• 200g caster sugar
• 1 tsp ground ginger
• 125g unsalted butter
• few drops natural vanilla extract
• 2 medium eggs, beaten
• 175g self-raising flour

Directions

1. Cook the rhubarb with 75g/2¾oz of the sugar and the ginger over a gentle heat for 2-3 mins until just starting to soften. Remove from heat.
2. Grease a 900ml pudding basin. Put butter and remaining sugar in a bowl and cream together. Stir in vanilla extract, then beat in eggs, a little at a time. Sift in flour and carefully fold into the mixture.
3. Spoon rhubarb into the bottom of the basin, then spoon the sponge mixture on top and level off surface.
4. Butter a piece of greaseproof paper slightly bigger than the top of the pudding basin. Make a pleat in the centre and secure over the top of basin. Repeat with a piece of foil, then secure the whole thing with string. Place in a pan half filled with simmering water. Cover and cook for 1½ hrs, checking regularly that the pan does not boil dry. Remove cover, invert the pudding onto a plate, then carefully lift off the pudding basin. Serve with crème fraîche or single cream.

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Classic Pumpkin Pie With Pecan & Maple Cream

A great way to use up any pumpkin from your lantern carving

• Cooking Time Prep 20 mins
  Cook 1 hr, 15 mins
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  624

• Protein

  7g

• Carbs

  61g

• Fat

  41g

• Saturates

  18g

• Fibre

  0g

• Sugar

  30g

• Salt

  0.73g

Ingredients

• 550g piece pumpkin, peeled and cut into chunks
• 500g pack shortcrust pastry
• 175g light muscovado sugar
• 2 eggs
• 142ml pot double cream
• 1 tsp cinnamon
• 1 tsp allspice
• 1 tsp ground ginger
• small grating of nutmeg
• For the pecan and maple cream
• 142ml tub double cream
• 5 tbsp maple syrup
• 25g pecans, finely chopped

Directions

1. Place the pumpkin pieces in a large microwaveable bowl. Cover, then cook on High (850W) for 15 mins or until soft. Tip into a colander to drain, then leave to cool.
2. On a lightly floured surface, roll out pastry to the thickness of a £1 coin so it's wide enough to line a 25cm tart tin. Ease the pastry into the case, making sure there's an overhang, then chill for 30 mins. Heat oven to 200C/fan 180C/gas 6. Line the case with foil and baking beans, then bake for 15-20 mins. Remove foil and beans, then cook for a further 10 mins until the pastry is golden. Turn oven down to 160C/fan 140C/gas 3.
3. Meanwhile, place pumpkin, sugar, eggs, cream and spices in a food processor, then blend until smooth. Pour into the baked pastry case, then bake for 1 hr until the filling has puffed up in the centre (it will sink as it cools). Remove from tin, then leave to cool.
4. Whip the cream with the maple syrup until thickened, then fold in the pecans. Serve spoonfuls of the cream with slices of the pie.

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Baked Fruity Autumn Pudding

This pudding is bursting with autumn flavours, and can be made up to a day ahead - just reheat in the microwave

• Cooking Time Prep 20 mins - 25 mins
  Cook 2 hrs
• Skill Level For the keen cook
• Servings Serves 4 - 6

Nutrition per serving

• Kcalories

  841

• Protein

  7g

• Carbs

  124g

• Fat

  39g

• Saturates

  19g

• Fibre

  5g

• Sugar

  53g

• Salt

  0.83g

Ingredients

• 450g mixed autumn fruit - we used ripe plums, peeled apples, pears and blackberries
• 2 tbsp butter, plus extra for greasing
• 200g caster sugar
• 1 ½ tsp cinnamon
• 300g self-raising flour
• 140g shredded suet
• zest 1 lemon

Directions

1. Heat oven to 180C/160C fan/gas 4. Cut 2 x 5cm-wide strips of parchment and lay them up the sides of a 1.2-litre pudding basin, making a cross on the bottom of the dish. Make sure there is some overhang to help you release the pudding when cooked. Grease again. Lay a square of foil and equal-size square of greased parchment on top of each other, folding a pleat down the middle.
2. To make the filling, chop plums, apples and pears into 1cm cubes and place in a bowl with the blackberries. Add butter, broken into bits, 125g of sugar and cinnamon. Stir and put to the side.
3. Sift flour into mixing bowl. Mix in suet, remaining sugar and zest. Add a few drops of water, working it through with a cutlery knife, then keep adding water until you have soft dough. Using your hand, bring the dough together into a smooth ball. Tip out onto a lightly floured surface. Tear the dough into ¾ and ¼ parts. Roll the larger portion into a rough circle, approx 20cm. Drop into the basin and press up the sides until you have a slight overhang. Tip the filling into the pastry case. Roll out the remaining ¼ to make a lid, then press the pastry edges together to firmly seal. Tuck the protruding flaps of parchment down onto pastry.
4. Put foil/parchment on top (foil side up), pressing and squeezing the foil round the edges to make a fitted lid. Tie string securely around the lid, making a handle with extra doubled-up string. Put in a deep roasting tin, then pour boiling water to 1-2cm below foil line. Cook for 2 hrs, topping up water level if it gets too low. Unwrap, release edges using parchment tabs and invert onto a plate.

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Easiest-Ever Bread Pudding

The ultimate in quick comfort food - only five minutes to prepare, perfect to pop in the oven before the main course

• Cooking Time Prep 5 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4 - 4

Nutrition per serving

• Kcalories

  363

• Protein

  7g

• Carbs

  64g

• Fat

  11g

• Saturates

  7g

• Fibre

  1g

• Sugar

  47g

• Salt

  0.57g

Ingredients

• 150ml whole milk
• 140g white bread
• 50g raisins or dried cherries
• 568ml pot of fresh custard
• butter, for greasing
• 5-7 tbsp caster sugar

Directions

1. Heat oven to 140C/fan 120C/gas 1. Stir the custard together with the milk. Trim the crusts from the bread, cut into triangles, then place in a large bowl with the raisins or dried cherries. Pour over the custard mixture, then carefully stir everything together so all the pieces of bread are coated. Lightly grease a small ovenproof dish with butter, then spoon in the mixture.
2. Cook for 30-35 mins until there is just a slight wobble in the centre of the custard. Sprinkle over the sugar to cover the surface, then pop under a hot grill for 1-2 mins until the sugar starts to melt and caramelise.

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Classic Plum Pie With Custard

This traditional favourite is an ideal post-Sunday lunch pud

• Cooking Time Prep 20 mins
  Cook 45 mins
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  681

• Protein

  9g

• Carbs

  75g

• Fat

  41g

• Saturates

  19g

• Fibre

  0g

• Sugar

  42g

• Salt

  0.77g

Ingredients

• 900g plums, stoned and thickly sliced
• 140g golden caster sugar, plus extra
• tsp ground cloves
• 1 heaped tbsp cornflour
• flour, for dusting
• 500g pack shortcrust pastry
• 1 egg, beaten, to glaze
• For the custard
• 4 egg yolks
• 85g caster sugar
• 250ml milk
• 250ml double cream
• seeds scraped from 1 vanilla pod

Directions

1. Heat oven to 200C/fan 180C/gas 6 and put a large baking sheet in to heat up. Put the plums, sugar and cloves in a pan. Simmer until the sugar dissolves and the plums are juicy, 8-10 mins. Mix the cornflour with a little of the juice, then mix well into the fruit. Boil for a few mins, stirring, until thickened.
2. For the custard, blend the yolks and sugar. Heat the milk, cream and vanilla in a pan until almost boiling, then gently pour onto the egg mix, whisking constantly. Return to a clean pan and heat gently, stirring, until the mix thickens and coats the back of a spoon. Cool quickly, then chill. Custard can be made up to a day ahead and gently reheated.
3. Roll out two-thirds of the pastry on a floured surface. Use to line a pie dish, letting the pastry hang over the edges a little. Fill with the plums. Roll out remaining pastry, about 2.5cm bigger than the dish, then drape over the plums. Pinch edges together well, then make a small hole in the top. Brush with egg and sprinkle with sugar. Can be assembled up to 1 day ahead. Place on the hot baking sheet. Bake for 25-30 mins until golden brown, and serve hot with the custard.

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Spotted Dick

Steam a traditional fruity sponge pudding with suet, citrus zest and currants then serve in thick slices with hot custard

• Cooking Time Prep 15 mins
  Cook 1 hr, 30 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  462

• Protein

  5.4g

• Carbs

  65g

• Fat

  19.9g

• Saturates

  11.2g

• Fibre

  2.7g

• Sugar

  34.5g

• Salt

  0.5g

Ingredients

• 250g self-raising flour
• pinch of salt
• 125g shredded suet
• 180g currants
• 80g caster sugar
• finely grated zest 1 lemon
• finely grated zest 1 small orange
• 150ml whole milk, plus 2-3 tbsp
• custard, to serve

Directions

1. Put the flour and salt in a bowl. Add the suet, currants, sugar, lemon and orange zest.
2. Pour in 150ml milk and mix to a firm but moist dough, adding the extra milk if necessary.
3. Shape into a fat roll about 20cm long. Place on a large rectangle of baking parchment. Wrap loosely to allow for the pudding to rise and tie the ends with string like a Christmas cracker.
4. Place a steamer over a large pan of boiling water, add the pudding to the steamer, cover and steam for 1 1/2 hours. Top up the pan with water from time to time.
5. Remove from the steamer and allow to cool slightly before unwrapping. Serve sliced with custard.

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Schooldays Treacle Sponge

A syrupy basin pudding with a moist sponge and sticky sauce- a Great British tradition with retro charm

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

Nutrition per serving

• Kcalories

  763

• Protein

  10g

• Carbs

  90g

• Fat

  43g

• Saturates

  25g

• Fibre

  1g

• Sugar

  56g

• Salt

  0.71g

Ingredients

• 175g unsalted butter, softened, plus extra for greasing
• 3 tbsp golden syrup, plus extra for drizzling
• 1 tbsp fresh white breadcrumbs
• splash brandy (optional but delicious)
• 175g golden caster sugar
• zest 1 lemon
• 3 large eggs, beaten
• 175g self-raising flour
• 2 tbsp milk
• clotted cream, to serve

Directions

1. Use a small knob of butter to heavily grease a 1-litre pudding basin. In a small bowl, mix the golden syrup with the breadcrumbs and brandy, if using, then tip into the pudding basin.
2. Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Fold in the flour, then finally add the milk.
3. Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 1½ hrs. Turn out onto a serving dish. Serve with lashings of clotted cream and a little extra golden syrup drizzled over if you wish.

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Quick Sticky Toffee Puddings

Discover a shameless shortcut to this family favourite pud

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

Nutrition per serving

• Kcalories

  555

• Protein

  5g

• Carbs

  59g

• Fat

  35g

• Saturates

  20g

• Fibre

  1g

• Sugar

  42g

• Salt

  0.66g

Ingredients

• 4 large chocolate muffins, crumbled
• 50g large sultanas
• small knob of butter, for greasing
• For the sauce
• 50g light muscovado sugar
• 50g butter
• 75ml double cream
• vanilla ice cream, to serve

Directions

1. Heat oven to 200C/180C fan/gas 6. Mix the muffins with the sultanas. Divide between 4 buttered ramekins or one baking dish. Cover with foil and bake for 8 mins until just warmed through.
2. Meanwhile, place the sugar, butter and cream in a small pan and gently heat together, stirring until the sugar dissolves. Pour the sauce over the muffin mixture and serve warm with ice cream.

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Sussex Puddle Pudding

This twist on a classic steamed pud has a sweet sponge topping with a puddle of sticky lemon sauce underneath. Finish with a splash of cream

• Cooking Time Prep 20 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4 - 6

Nutrition per serving

• Kcalories

  455

• Protein

  5g

• Carbs

  51g

• Fat

  26g

• Saturates

  15g

• Fibre

  1g

• Sugar

  33g

• Salt

  0.5g

Ingredients

• 6 juicy lemons, 3 of them zested
• double cream, to serve
• For the puddle
• 85g unsalted butter, cubed
• 85g golden caster sugar, plus 50g, weighed separately
• For the topping
• 140g self-raising flour
• 85g shredded suet
• 50g golden caster sugar, plus 1 tsp to sprinkle (optional)
• 2 large eggs
• ½ tsp vanilla paste or extract
• 4 tbsp milk

Directions

1. Heat the oven to 180C/160C fan/gas 4. Put half of the lemon zest into a medium, deep (about 2-litre) baking dish and half into a large mixing bowl. Using a serrated knife, cut the peel and pith away from the zested fruit, then slice the flesh into thin rounds. Add to the baking dish, along with the cubed butter and 85g sugar.
2. Cut a few thin slices of skin-on lemon to decorate the pudding later, then squeeze the juice from the remaining lemons (you'll need about 150ml in total). Mix the juice with the 50g sugar, then set aside.
3. Add the flour, suet, sugar, a pinch of salt, eggs, vanilla and milk to the mixing bowl, then beat to make a smooth batter. Spoon this over the lemons, butter and sugar, then level the top. Scatter with the skin-on lemon slices.
4. Gently pour the lemon and sugar mixture over the top of the pudding (it will sink down as it cooks), then carefully put in the oven. Bake for 40 mins or until the sponge is risen, golden and the syrup is bubbling up around the edges. Scatter over 1 tsp sugar, if you like, then serve with a splash of cream to counter the zing of the sauce.

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Foolproof Slow Roast Chicken

Slow-roasting is a great way to keep the chicken nice and moist. Adding the potatoes to the roasting tin infuses them with plenty of flavour, too

• Cooking Time Prep 15 mins
  Cook 2 hrs, 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  634

• Protein

  44g

• Carbs

  56g

• Fat

  27g

• Saturates

  9g

• Fibre

  5g

• Sugar

  4g

• Salt

  1.76g

Ingredients

• butter, for greasing
• 1.6kg chicken
• 1kg roasting potatoes, halved or quartered if large
• 2 whole garlic heads, halved through the middle
• 100ml white wine
• 100ml chicken stock
• 2 stems rosemary, broken into sprigs
• 6 bay leaves
• 1 lemon, cut into wedges

Directions

1. Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
2. Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 mins.
3. Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with any pan juices.

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Italian Broccoli & Salmon Bake

Take a fresh look at broccoli with this creamy pasta bake

• Cooking Time Prep 25 mins - 35 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  817

• Protein

  49g

• Carbs

  64g

• Fat

  42g

• Saturates

  18g

• Fibre

  5g

• Sugar

  0g

• Salt

  1.3g

Ingredients

• 250g penne
• 300g broccoli, cut into large florets
• 25g butter
• 25g plain flour
• 600ml milk
• 100g mascarpone
• 8 sundried tomatoes (preserved in olive oil), drained and thickly sliced
• 2 tbsp small capers (optional) rinsed to remove excess salt or vinegar
• 8 anchovy fillets, halved (optional)
• 10 large fresh basil leaves, roughly torn
• 4 fresh skinless salmon fillets
• 50g mature cheddar, finely grated

Directions

1. Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.
2. While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.
3. Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)
4. Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden-don't let it go too dark or the fish will overcook.

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Chicken & Mushroom Puff Pie

This is just what you need on a cold night. Serve with creamy mashed potatoes

• Cooking Time Prep 45 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4 - 6

Nutrition per serving

• Kcalories

  855

• Protein

  55g

• Carbs

  57g

• Fat

  47g

• Saturates

  17g

• Fibre

  1g

• Sugar

  6g

• Salt

  2.73g

Ingredients

• 1 tbsp vegetable oil
• 8 skinless boneless chicken thighs
• 8 rashers smoked streaky bacon, cut into large pieces
• 1 onion, halved and sliced
• 250g pack baby button mushrooms
• handful thyme sprigs
• 2 tbsp plain flour
• 400ml chicken stock
• 200ml milk
• 500g pack fresh puff pastry, or frozen and defrosted
• 1 egg, beaten

Directions

1. Heat the oil in a large, non-stick frying pan. Season the chicken to taste and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan. Lift the chicken onto a plate and tip the bacon into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme, then fry on a high heat for another 3 mins until the onions start to colour.
2. Tip the flour into the pan and cook, stirring, for 1 min. With the pan off the heat, gradually stir or whisk in the stock, followed by the milk, then add the chicken back to the pan. Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
3. Heat oven to 220C/fan 200C/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the egg, fix to the edge of the pie dish. Brush with egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife. Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

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Parmesan Spring Chicken

Full of spring flavours, the Parmesan coating gives a satisfying crunch and the meat stays tender

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

Nutrition per serving

• Kcalories

  339

• Protein

  42g

• Carbs

  20g

• Fat

  11g

• Saturates

  3g

• Fibre

  3g

• Sugar

  3g

• Salt

  0.53g

Ingredients

• 1 egg white
• 5 tbsp finely grated parmesan
• 4 boneless, skinless chicken breasts
• 400g new potatoes, cut into small cubes
• 140g frozen peas
• good handful baby spinach leaves
• 1 tbsp white wine vinegar
• 2 tsp olive oil

Directions

1. Heat grill to medium and line the grill pan with foil. Beat the egg white on a plate with a little salt and pepper. Tip the Parmesan onto another plate. Dip the chicken first in egg white, then the cheese. Grill the coated chicken for 10-12 mins, turning once until browned and crisp.
2. Meanwhile, boil the potatoes for 10 mins, adding the peas for the final 3 mins, then drain. Toss the vegetables with the spinach leaves, vinegar, oil and seasoning to taste. Divide between four warm plates, then serve with the chicken.

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Easiest Ever Paella

Think paella's too much of a challenge? Think again, this easy recipe makes it foolproof and is full of fantastic flavour

• Cooking Time Prep 5 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  518

• Protein

  32g

• Carbs

  75g

• Fat

  12g

• Saturates

  0.4g

• Fibre

  5g

• Sugar

  5g

• Salt

  1.29g

Ingredients

• 1 tbsp olive oil
• 1 leek or onion, sliced
• 110g pack chorizo sausage, chopped
• 1 tsp turmeric
• 300g long grain rice
• 1l hot fish or chicken stock
• 200g frozen peas
• 400g frozen seafood mix, defrosted

Directions

1. Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
2. Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.

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Hearty Pasta Soup

Do something different with a pack of tortellini. This filling soup is full of fibre, low fat and full of veg. The perfect lunch or supper

• Cooking Time Prep 5 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  286

• Protein

  11g

• Carbs

  44g

• Fat

  9g

• Saturates

  3g

• Fibre

  6g

• Sugar

  11g

• Salt

  0.88g

Ingredients

• 1 tbsp olive oil
• 2 carrots, chopped
• 1 large onion, finely chopped
• 1l vegetable stock
• 400g can chopped tomatoes
• 200g frozen mixed peas and beans
• 250g pack fresh filled tortellini (we used spinach and ricotta)
• handful of basil leaves (optional)
• grated parmesan (or vegetarian alternative), to serve

Directions

1. Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
2. Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.

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Oven-Baked Risotto

Cook this simple storecupboard risotto in the oven while you get on with something else - the result is still wonderfully creamy

• Cooking Time Prep 5 mins - 10 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  517

• Protein

  22g

• Carbs

  63g

• Fat

  20g

• Saturates

  10g

• Fibre

  2g

• Sugar

  0g

• Salt

  3.38g

Ingredients

• 250g pack smoked bacon, chopped into small pieces
• 1 onion, chopped
• 25g butter
• 300g risotto rice
• half a glass of white wine (optional)
• 150g pack cherry tomatoes, halved
• 700ml hot chicken stock (from a cube is fine)
• 50g parmesan, grated

Directions

1. Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.
2. Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the Parmesan and serve sprinkled with the remainder.

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One-Pot Chicken Chasseur

This French bistro classic is easy to make at home and fabulous with creamy mash or crusty bread

• Cooking Time Prep 20 mins
  Cook 1 hr, 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  439

• Protein

  35g

• Carbs

  7g

• Fat

  28g

• Saturates

  10g

• Fibre

  2g

• Sugar

  6g

• Salt

  1.11g

Ingredients

• 1 tsp olive oil
• 25g butter
• 4 chicken legs
• 1 onion, chopped
• 2 garlic cloves, crushed
• 200g pack small button or chestnut mushrooms
• 225ml red wine
• 2 tbsp tomato purée
• 2 thyme sprigs
• 500ml chicken stock

Directions

1. Heat the oil and half the butter in a large lidded casserole. Season the chicken, then fry for about 5 mins on each side until golden brown. Remove and set aside.
2. Melt the rest of the butter in the pan. Add the onion, then fry for about 5 mins until soft. Add garlic, cook for about 1 min, add the mushrooms, cook for 2 mins, then add the wine. Stir in the tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in the thyme and pour over the stock. Slip the chicken back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.
3. Remove the chicken from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated. Put the chicken legs back into the sauce and serve.

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Chicken Biryani

A great one-pot rice dish that can still be served up a few days later, perfect for leftovers

• Cooking Time Prep 10 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  617

• Protein

  49g

• Carbs

  83g

• Fat

  12g

• Saturates

  4g

• Fibre

  2g

• Sugar

  19g

• Salt

  2.01g

Ingredients

• 300g basmati rice
• 25g butter
• 1 large onion, finely sliced
• 1 bay leaf
• 3 cardamom pods
• small cinnamon stick
• 1 tsp turmeric
• 4 skinless chicken breasts, cut into large chunks
• 4 tbsp curry paste (we used Patak's balti paste))
• 85g raisins
• 850ml chicken stock
• chopped coriander and toasted flaked almonds to serve

Directions

1. Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.
2. Stir the rice into the pan with the raisins, then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander. To serve, scatter over the rest of the coriander and the almonds.

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Seeded Flatbreads

Moroccan-style breads with nigella and sesame seeds, great for wrapping and dipping

• Cooking Time Prep 45 mins
  Cook 30 mins
• Skill Level Easy
• Servings Makes 12

Nutrition per serving

• Kcalories

  189

• Protein

  7g

• Carbs

  34g

• Fat

  3g

• Saturates

  0g

• Fibre

  3g

• Sugar

  1g

• Salt

  0.4g

Ingredients

• 7g sachet dried yeast
• 1 tsp caster sugar
• 400g strong white bread flour
• 200g wholemeal bread flour
• oil, for greasing
• 1 tbsp kalonji seeds (also called black onion seeds or nigella seeds)
• 2 tbsp sesame seeds

Directions

1. Mix the yeast with 2 tbsp warm water and sugar, and leave for a few mins. Tip the flours into a large bowl with 1 tsp salt and make a well in the centre. Pour in the yeast mixture and 500ml warm water. Mix with a wooden spoon until it comes together as a dough, then tip onto a work surface and knead for 5-10 mins until smooth and elastic-add a little extra flour if the dough is too sticky. Put the dough in an oiled bowl, cover with a tea towel and leave in a warm place to rise for 1 hr until doubled in size.
2. Tip the dough onto your work surface and knock out all the air. Knead the seeds into the dough until well distributed. Divide the dough into 12 pieces, then roll out each as thinly as you can. Heat a large frying pan, cook the flatbreads for 2 mins or until bubbles appear on the surface, then flip over and cook for 2 mins more. Once all are cooked, wrap in foil and keep for up to a day. Pop in a warm oven to reheat.

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Butternut & Harissa Houmous

Roast pumpkin with plenty of garlic then blitz into a Moroccan-style dip with spicy harissa and sesame paste

• Cooking Time Prep 10 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  155

• Protein

  4g

• Carbs

  13g

• Fat

  9g

• Saturates

  1g

• Fibre

  3g

• Sugar

  3g

• Salt

  0.4g

Ingredients

• ½ butternut squash (about 400g), peeled and cut into 2cm pieces
• 3 garlic cloves, unpeeled
• 2 tbsp olive oil
• 3 tbsp tahini paste
• 1 tbsp harissa, plus a little extra for drizzling
• 400g can chickpeas, drained and rinsed

Directions

1. Heat oven to 200C/180C fan/gas 6. Put the butternut squash and garlic cloves in a roasting tin, season well and add 100ml water. Cover the tin with foil and bake for 45 mins, until the squash is really tender. Leave to cool.
2. Tip the squash into a food processor with any juices from the tin. Add the garlic cloves, squeezed out of their skins. Add the remaining ingredients, season with salt and blend to a paste.
3. Scrape the houmous into a bowl. Drizzle with extra harissa before serving.

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Stuffed Courgette Rolls

Try Gordon Ramsay's take on Italian antipasti - tantalise your palate with this no-cook starter

• Cooking Time Prep 20 mins
  
• Skill Level Easy
• Servings Makes 24 rolls

Nutrition per serving

• Kcalories

  49

• Protein

  2g

• Carbs

  1g

• Fat

  5g

• Saturates

  1g

• Fibre

  0g

• Sugar

  1g

• Salt

  0.03g

Ingredients

• 4 small courgettes, ends trimmed
• 3-4 tbsp olive oil, plus extra to drizzle
• 3-4 tbsp balsamic vinegar, to drizzle
• 250g tub ricotta
• squeeze lemon juice
• handful fresh basil leaves, chopped
• 50g pine nuts, toasted (see Know-how, below)

Directions

1. Slice the courgettes lengthways, using a swivel vegetable peeler-you'll need 24 long strips. Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20 mins. Can be prepared up to 6 hrs ahead.
2. Mix the ricotta with lemon juice and seasoning to taste, then mix in the basil and pine nuts. Place 1 tsp of the ricotta mixture onto one end of a courgette strip and roll up. Repeat until you have used up all the filling. Arrange rolls upright on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic vinegar to serve.

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Mexican Bean Salad

Not one to leave your tummy rumbling, this filling salad really hits the spot and has a spicy kick

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

Nutrition per serving

• Kcalories

  430

• Protein

  20g

• Carbs

  25g

• Fat

  29g

• Saturates

  3g

• Fibre

  10g

• Sugar

  6g

• Salt

  1.61g

Ingredients

• 4 eggs
• 2 avocados, peeled and stoned
• 2 x 400g cans of beans, (we used pinto bean and kidney beans, rinsed and drained
• small red onion, finely sliced
• large bunch coriander, leaves only, roughly chopped
• 250g punnet cherry tomatoes, halved
• bottle bought good-quality dressing (we used English Provender Company Lime & Coriander dressing)
• 1 red chilli, deseeded and finely sliced
• ½ tsp cumin

Directions

1. Lower the eggs into boiling water and boil for 6½ mins, then put into a bowl of cold water to cool. Slice the avocados and place in a large bowl with the beans, onion, coriander and tomatoes. Measure 3 tbsp of the dressing into a small bowl, then mix in the chilli and cumin. Once the eggs have cooled but are still warm, peel off the shells and cut into quarters. Toss the salad with the dressing and nestle in the eggs. Serve straight away – delicious with toasted tortillas.

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Baked Stuffed Romano Peppers

Serve this as a light veggie supper with crusty bread, or as a side with grilled chicken or fish

• Cooking Time Prep 15 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  241

• Protein

  6g

• Carbs

  9g

• Fat

  21g

• Saturates

  3g

• Fibre

  4g

• Sugar

  8g

• Salt

  0.6g

Ingredients

• 2 Romano peppers, halved and deseeded (use normal peppers if unavailable)
• 2 tbsp olive oil, plus 1 tsp
• 1 slice wholegrain bread
• 2 tbsp pine nuts
• 2 tbsp grated parmesan (or vegetarian alternative)
• 1 red or green chilli, deseeded and chopped
• 2 tsp capers
• good handful parsley, roughly chopped
• 200g young spinach leaves

Directions

1. Heat oven to 190C/fan 170C/gas 5. Put peppers in a roasting tin, then drizzle with a tsp of oil and a little pepper. Bake for 20 mins.
2. Meanwhile, toast the bread, then blitz into rough crumbs in the food processor. Mix with the pine nuts, Parmesan, chilli, capers, parsley and remaining oil. Boil the kettle. Put the spinach in a colander, then pour over the boiling water to wilt the leaves. Press out as much liquid as possible.
3. Divide the spinach between the peppers, then top with the crumbs. Return to the oven for 15 mins.

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Artichokes & Herby Olive Sauce

Delicious and simple, this striking Mediterranean starter is easier to prepare than you might think

• Cooking Time Prep 15 mins
  Cook 40 mins - 45 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  291

• Protein

  11g

• Carbs

  11g

• Fat

  23g

• Saturates

  3g

• Fibre

  1g

• Sugar

  6g

• Salt

  2.28g

Ingredients

• 1 lemon, halved, plus juice 1½ lemons
• 4 globe artichokes
• 5 tbsp olive oil
• 20 pitted Kalamata olives, roughly chopped
• 1 small tomato, finely chopped
• ½ small bunch mint, finely chopped
• ½ small bunch parsley, finely chopped

Directions

1. Bring one or two large pans of salted water to the boil with the lemon halves in. Cut the stalk off each artichoke and discard. Boil the artichokes for 40-45 mins until the base feels tender when the tip of a knife is inserted.
2. Meanwhile, make the sauce. Mix the lemon juice, oil, olives, tomato and herbs. Season with salt and pepper.
3. To eat, pull off the leaves, dip the bottom end into sauce and discard the tips of the leaves. When you get to the middle, scrape out the hairy 'choke' and eat the artichoke heart.

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Halloumi Watermelon & Mint Salad

This fresh and light salad makes an ideal summer evening supper

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

Nutrition per serving

• Kcalories

  287

• Protein

  14g

• Carbs

  12g

• Fat

  20g

• Saturates

  10g

• Fibre

  1g

• Sugar

  12g

• Salt

  2.29g

Ingredients

• 250g pack halloumi cheese, thinly sliced
• flesh from 1kg/2lb 4oz chunk watermelon, sliced
• 200g pack fine green beans
• small bunch mint, finely shredded
• juice 1 lemon
• 1 tbsp olive oil, plus extra to drizzle
• toasted pitta breads, to serve

Directions

1. Heat grill to high. Lay the cheese on a baking tray in a single layer, then grill for 2 mins on each side until golden. Toss the watermelon, beans and mint together with the lemon juice and olive oil, season well, then layer on plates with the slices of halloumi.
2. Drizzle with a little more oil if you like, and then serve with warm pittas.

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Ravioli With Squash & Crunchy Crumbs

Turn a pack of ravioli into a stunning meal with a little help from BBC Good Food

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

Nutrition per serving

• Kcalories

  496

• Protein

  20g

• Carbs

  62g

• Fat

  21g

• Saturates

  8g

• Fibre

  5g

• Sugar

  9g

• Salt

  1.36g

Ingredients

• 3 tbsp olive oil
• ½ butternut squash, peeled and cut into small cubes
• 1 garlic clove, crushed
• 50g vegetarian parmesan -style cheese, (we used Twineham Grange Italian-style cheese), finely grated, plus extra to serve
• zest 1 lemon
• 85g fresh white breadcrumbs
• small handful sage leaves
• 500ml pack cheese-filled ravioli
• pinch crushed chilli flakes

Directions

1. Heat the oil in a large pan and fry the squash for 10 mins until golden, turning the cubes now and then. Add the garlic and fry for 1 min until softened. Add 300ml water, the grated Parmesan, chilli flakes and lemon zest. Stir well, turn the heat down and cook for 3-4 mins. Mash well and season to taste.
2. In a small pan, heat the rest of the oil, then stir in the breadcrumbs. Fry until golden, stirring every so often. Stir in the sage.
3. Cook the ravioli according to pack instructions (they usually only take a few mins). Drain, then spoon into bowls. Pour over the squash sauce, then sprinkle with sage breadcrumbs.

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Roasted Carrots With Goat's Cheese & Pomegranate

A lovely combination of sweet carrots, fresh cheese and juicy seeds - interesting enough for a main, starter or side

• Cooking Time Prep 10 mins
  Cook 50 mins
• Skill Level Easy
• Servings Serves 6 as a starter or side, or 4 as a main

Nutrition per serving

• Kcalories

  190

• Protein

  8g

• Carbs

  20g

• Fat

  10g

• Saturates

  4g

• Fibre

  5g

• Sugar

  11g

• Salt

  0.5g

Ingredients

• 750g/ 1lb 10oz carrots
• 2 tbsp olive oil
• 2 tsp cumin seeds
• grated zest and juice 1 small orange
• 400g can chickpeas, drained and rinsed
• 100g/ 4oz white-rinded vegetarian goat's cheese
• small bunch oregano or mint, roughly chopped
• 75g/2½oz pomegranate seeds
• warm flatbreads, to serve

Directions

1. Heat oven to 190C/170C fan/gas 5. Toss the carrots with 1 tbsp of the oil, sprinkle with the cumin seeds and orange zest, and season with salt. Spread onto a large baking sheet and roast for 50 mins until tender and catching some colour on the edges.
2. Stir the chickpeas into the roasted carrots, then tip onto a large serving platter. Drizzle with the remaining oil and a little of the orange juice. Crumble over the goat's cheese and scatter with the herbs and pomegranate seeds. Serve warm with toasted flatbreads.

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Spinach & Ricotta Cannelloni

Keep a few portions of this vegetarian classic in the freezer and you'll never be stuck for a satisfying supper

• Cooking Time Prep 50 mins
  Cook 40 mins
• Skill Level Easy
• Servings Makes 10 servings

Nutrition per serving

• Kcalories

  711

• Protein

  30g

• Carbs

  44g

• Fat

  47g

• Saturates

  27g

• Fibre

  5g

• Sugar

  15g

• Salt

  1.59g

Ingredients

• For the tomato sauce
• 3 tbsp olive oil
• 8 garlic cloves, crushed
• 3 tbsp caster sugar
• 2 tbsp red wine vinegar
• 4 x 400g cans chopped chopped tomatoes
• small bunch basil leaves
• For the topping
• 2 x 250g tubs mascarpone
• 3 tbsp milk
• 85g parmesan (or vegetarian alternative), grated
• 2 x 125g balls mozzarella, sliced
• For the filling
• 1kg spinach
• 100g parmesan (or vegetarian alternative), grated
• 3 x 250g tubs ricotta
• large pinch grated nutmeg
• 400g dried cannelloni

Directions

1. First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below). Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.
2. Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.
3. Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.

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Cauliflower Egg & Potato Curry

Even a cauliflower-hater will love the warm coconut and flavours of this vegetarian curry dish

• Cooking Time
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  534

• Protein

  22g

• Carbs

  30g

• Fat

  38g

• Saturates

  18g

• Fibre

  5g

• Sugar

  0g

• Salt

  0.95g

Ingredients

• 3 tbsp vegetable oil
• 1 large onion, peeled and diced
• 1 plump red chilli, seeds removed if you want, finely chopped
• thumb-sized piece of root ginger, peeled and grated
• 2 large waxy potatoes (such as Desirée), peeled and cut into bite-sized chunks
• 2 tbsp curry paste (Patak's Cumin & chilli is good)
• 1 medium cauliflower, broken into florets
• 400ml can coconut milk
• 6 hard-boiled eggs, halved lengthways
• 2 tbsp toasted flaked almonds (optional)
• large handful of roughly chopped fresh coriander
• 4 garlic cloves, finely chopped

Directions

1. Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
2. Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
3. Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
4. Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.

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Easy Peasy Lentil Curry

Cooking with virtue; fast, cheap and healthy vegetarian lentil curry, that's also low in fat and freezable

• Cooking Time Prep 5 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  432

• Protein

  14g

• Carbs

  76g

• Fat

  10g

• Saturates

  1g

• Fibre

  6g

• Sugar

  0g

• Salt

  1.38g

Ingredients

• 2 tbsp sunflower oil
• 2 medium onions, cut into rough wedges
• 4 tbsp curry paste
• 850ml vegetable stock
• 750g stewpack frozen vegetables
• 100g red lentils
• 200g basmati rice
• turmeric
• handful of raisins and roughly chopped parsley
• poppadoms and mango chutney, to serve

Directions

1. Heat the oil in a large pan. Add the onions and cook over a high heat for about 8 minutes or until they are golden brown. Stir in the curry paste and cook for a minute. Slowly pour in a little of the stock so it sizzles, scraping any bits from the bottom of the pan. Gradually pour in the rest of the stock.
2. Stir the frozen vegetables, cover and simmer for 5 minutes. Add the lentils and simmer for a further 15-20 minutes or until the vegetables and lentils are cooked.
3. While the curry is simmering, cook the rice according to the packet instructions, adding the turmeric to the cooking water. Drain well.
4. Season the curry with salt, toss in a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.

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Roasted Tomato Basil & Parmesan Quiche

A taste of summer, this quiche is full of Italian flavours and is perfect for dinner in the garden

• Cooking Time Prep 40 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  494

• Protein

  9g

• Carbs

  29g

• Fat

  39g

• Saturates

  22g

• Fibre

  2g

• Sugar

  2g

• Salt

  0.48g

Ingredients

• 300g cherry tomatoes
• drizzle olive oil
• 50g parmesan (or vegetarian alternative), grated
• 2 eggs
• 284ml pot double cream
• handful basil leaves, shredded, plus a few small ones left whole for scattering
• For the pastry
• 280g plain flour, plus extra for dusting
• 140g cold butter, cut into pieces

Directions

1. To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
2. Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
3. In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
4. Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
5. When you remove the tart case from the oven, take out the tomatoes, too.
6. While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.

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Perfect Pancakes

A foolproof batter recipe and plenty of tips on how to make pancakes with flair, whether sweet or savoury

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

Nutrition per serving

• Kcalories

  107

• Protein

  4g

• Carbs

  12g

• Fat

  5g

• Saturates

  1g

• Fibre

  0g

• Sugar

  2g

• Salt

  0.1g

Ingredients

• 100g plain flour
• 2 eggs
• 300ml semi-skimmed milk
• 1 tbsp sunflower oil or vegetable, plus extra for frying
• pinch salt

Directions

1. Blending in the flour: Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
2. Finishing the batter: Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. Traditionally, people would say to now leave the batter for 30 mins, to allow the starch in the flour to swell, but there's no need.
3. Getting the right thickness: Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
4. Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

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Butternut Squash & Sage Risotto

A satisfying veggie supper that uses a basic risotto recipe and gives it an autumnal twist

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

Nutrition per serving

• Kcalories

  609

• Protein

  15g

• Carbs

  87g

• Fat

  24g

• Saturates

  10g

• Fibre

  8g

• Sugar

  17g

• Salt

  0.95g

Ingredients

• 1kg butternut squash, peeled and cut into bite-size chunks
• 3 tbsp olive oil
• bunch sage, leaves picked, half roughly chopped, half left whole
• 1½ l vegetable stock
• 50g butter
• 1 onion, finely chopped
• 300g risotto rice (we used arborio)
• 1 small glass white wine
• 50g parmesan or vegetarian alternative, finely grated

Directions

1. Before you make the risotto, heat oven to 220C/fan 200C/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until it is brown and soft.
2. While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
3. Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
4. At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir though the purée, then add the cheese and butter and leave to rest for a few mins. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.

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Green Garden Veg Pie

Veggie guests coming for dinner? Put this pie in the middle of the table and watch them dive in

• Cooking Time Prep 15 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  604

• Protein

  33g

• Carbs

  45g

• Fat

  34g

• Saturates

  19g

• Fibre

  9g

• Sugar

  14g

• Salt

  1.34g

Ingredients

• 50g butter
• 2 tsp mustard powder
• 600ml milk
• 200g mature cheddar, grated
• 2 large potatoes, sliced into rounds
• 1 head broccoli, cut into little florets
• 200g frozen peas
• small bunch chives, snipped
• 50g flour
• 1 head cauliflower, cut into little florets

Directions

1. Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 min. Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce. Remove from the heat, then stir in all but a handful of the grated cheese.
2. Heat oven to 220C/fan 200C/gas 7 and bring a large pan of water to the boil. Cook the potato slices for 5 mins, tip in the broccoli and cauliflower for another 3 mins, then finally add the peas for 1 more min. Drain all the veg and pat dry. Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives.
3. Tip into a deep ovenproof dish, arrange over the reserved potato slices, then sprinkle with remaining cheddar. Bake for 20-25 mins until the topping is golden and crisp, then serve straight from the dish.

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