Chinese Braised Pork With Double Spring Onions

Use spring onions as a vegetable in their own right in this slow-cooked pork dish

• Cooking Time Prep 15 mins
  Cook 2 hrs, 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  392

• Protein

  38g

• Carbs

  5g

• Fat

  21g

• Saturates

  7g

• Fibre

  1g

• Sugar

  3g

• Salt

  2g

Ingredients

• 4 pieces pork osso buco (about 850kg/1lb 14oz) or the equivalent of pork shoulder
• 1 tbsp olive oil
• 250ml Shaohsing rice wine or dry sherry
• 100g ginger, finely sliced
• 2 garlic cloves, sliced
• 12 spring onions, 8 fat ones and 4 thinner ones
• 1 dried red chilli (look for Kashmiri chillies for a good flavour)
• 500ml chicken or vegetable stock
• 1 tbsp miso paste (optional)
• 2 tbsp soy sauce
• steamed rice and bok choi, to serve

Directions

1. Heat oven to 190C/170C fan/gas 5. Brown the pork on both sides in the oil, then transfer it to a large casserole dish. Deglaze the pan you used for browning with the rice wine or Sherry and add it to the casserole. Add the ginger and garlic. Trim the ends off the 8 fat spring onions and add these to the pan whole along with the chilli, stock, miso paste (if using) and soy sauce. Bring everything to a simmer, then cover and put the casserole in the oven for 2 hrs.
2. Remove the lid from the casserole and cook for a further 20 mins. Chop the 4 thinner spring onions and add them to the casserole just before serving with steamed rice and bok choi.

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Simple Coconut & Bean Soup

This vegetarian meal in a bowl shows how something delicious can be made from mostly storecupboard ingredients

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  581

• Protein

  19g

• Carbs

  45g

• Fat

  38g

• Saturates

  28g

• Fibre

  11g

• Sugar

  14g

• Salt

  3.19g

Ingredients

• 1 tbsp sunflower oil
• ½ bunch spring onions, whites and greens separated and sliced
• 1 red pepper, diced
• 1 Scotch bonnet chilli, deseeded and pounded to a paste
• 1 garlic clove, chopped
• 1 tsp dried thyme
• 1 tsp medium curry powder
• 1 tsp allspice
• 3 plum tomatoes, chopped
• 1 vegetable stock cube
• 410g can kidney beans, rinsed and drained
• 410g can pinto beans, rinsed and drained
• 410g can black-eyed beans, rinsed and drained
• 2 x 400g cans coconut milk
• juice 2 limes

Directions

1. Heat the oil in a large saucepan. Sizzle the spring onion whites, pepper, chilli paste and garlic for 5-8 mins until soft and fragrant. Add the thyme, curry powder and spices, then cook for 1 min more, Stir in the tomatoes, then cook for 2 mins to soften slightly.
2. Crumble in the stock cube, then tip in all the beans and the coconut milk. Simmer for 10 mins. Turn off the heat and stir in most of the spring onion greens, the lime juice and some seasoning. Ladle into bowls and scatter with remaining spring onions just before serving.

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Slow-Baked Clotted Cream Rice Pudding

Homemade rice pudding with your own quick raspberry jam is the ultimate in comfort food

• Cooking Time Prep 10 mins
  Cook 1 hr, 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  972

• Protein

  8g

• Carbs

  49g

• Fat

  84g

• Saturates

  50g

• Fibre

  0g

• Sugar

  30g

• Salt

  0.29g

Ingredients

• 25g butter
• 100g short grain pudding rice
• 450ml full-fat milk
• 284ml pot double cream
• 227g tub clotted cream
• 1 split vanilla pod
• 85g golden caster sugar
• freshly grated nutmeg

Directions

1. Heat oven to 180C/fan 160C/gas 4. Lightly butter a shallow ovenproof dish. Wash the rice well under cold water, then drain. Bring the milk and creams to the boil with the vanilla pod, add the rice and sugar, then stir well.
2. Tip the rice into the prepared dish, then grate a little nutmeg over the top. Dot with knobs of butter, bake for 15 mins, lower the oven to 160C/fan 140C/gas 3, then bake for 1 hr more, by which time the pudding should be golden brown on top and creamy underneath. Serve with spoonfuls of my Quick raspberry jam (below).

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No-fuss Shepherd's Pie

We've got some lovely twists on shepherd's pie on the site, but we were missing a definitive version of this classic family recipe - here it is!

• Cooking Time Prep 15 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  663

• Protein

  33g

• Carbs

  49g

• Fat

  39g

• Saturates

  20g

• Fibre

  5g

• Sugar

  10g

• Salt

  1.35g

Ingredients

• 1 tbsp sunflower oil
• 1 large onion, chopped
• 2-3 medium carrots, chopped
• 500g pack lamb mince
• 2 tbsp tomato purée
• large splash Worcestershire sauce
• 500ml beef stock
• 900g potatoes, cut into chunks
• 85g butter
• 3 tbsp milk

Directions

1. Heat the oil in a medium saucepan, then soften the onion and carrots for a few mins. When soft, turn up the heat, crumble in the lamb and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce, then fry for a few mins. Pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
2. Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.
3. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.) Leave to stand for 5 mins before serving.

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BBQ Chicken With Corn Rice

Keep the kids happy with this sticky barbecue chicken dish

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

Nutrition per serving

• Kcalories

  635

• Protein

  44g

• Carbs

  95g

• Fat

  12g

• Saturates

  3g

• Fibre

  4g

• Sugar

  26g

• Salt

  1.79g

Ingredients

• 4 chicken leg portions, cut into thighs and drumsticks, skin removed
• 2 onions, 1 chopped, 1 cut into wedges
• 1 red and 1 green pepper, deseeded and thickly sliced
• 2 tbsp olive oil
• 200ml bottled barbecue sauce
• 2 tsp thyme leaves
• 250g long grain rice, rinsed
• 600ml chicken stock
• 340g can sweetcorn, rinsed and drained
• ½ red chilli, finely chopped (optional)

Directions

1. Heat oven to 200C/180C fan/gas 6. Slash each piece of chicken 2-3 times. Put the chicken, onion wedges and peppers in a roasting tin or ovenproof pan, then toss with 1 tbsp oil and the barbecue sauce. Roast for 40 mins, turning halfway, until sticky and tender. Add a splash of water if the sauce dries up a little at the edges.
2. Meanwhile, heat 1 tbsp oil in a medium pan, then soften the chopped onion for 5 mins. Stir in the thyme, rice, stock and seasoning. Bring to the boil, cover and simmer for 12 mins. Turn off the heat, tip in the corn, add chilli if using, put the lid back on and let the rice steam for 10 mins more. Fluff up the rice, then serve with the chicken, vegetables and pan juices.

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Pear Parkin Pudding With Custard

This easy and comforting pud is the perfect way to round off a family lunch

• Cooking Time Prep 25 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  538

• Protein

  9g

• Carbs

  81g

• Fat

  22g

• Saturates

  13g

• Fibre

  5g

• Sugar

  45g

• Salt

  0.91g

Ingredients

• 200g porridge oats
• 200g self-raising flour
• 2 tsp ground ginger
• ¼ tsp salt
• 175g treacle
• 140g butter, plus extra for the dish and dotting over
• 140g light muscovado sugar, plus a bit more
• 2 balls stem ginger from a jar, chopped, plus some of the syrup to serve
• 1 large egg
• 150ml milk
• 4 ripe pears, peeled, stalks cut off, cored and halved
• custard, to serve (see recipe below)

Directions

1. Heat oven to 160C/140C fan/gas 3. Butter a 30 x 20cm baking dish. Mix the first four ingredients together. Melt the treacle, butter and sugar together in a large saucepan, then stir in the dry ingredients, half of the chopped ginger, the egg and milk to give a smooth batter.
2. Spoon into the baking dish, then sit the pear halves in the batter. Dot more butter over each pear half and sprinkle with a little more sugar. Bake for 1 hr until risen all over and a skewer inserted into the middle of the pudding comes out clean.
3. To serve, scatter the rest of the ginger over the fruit, then drizzle all over with syrup from the jar. Serve in rectangles with custard, below.

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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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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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Pizza Margherita In 4 Easy Steps

Even a novice cook can master the art of pizza with our simple step-by-step guide. Bellissimo

• Cooking Time Prep 25 mins
  Cook 10 mins
• Skill Level Easy
• Servings Makes 2 pizzas, serves 4

Nutrition per serving

• Kcalories

  431

• Protein

  19g

• Carbs

  59g

• Fat

  15g

• Saturates

  7g

• Fibre

  3g

• Sugar

  2g

• Salt

  1.87g

Ingredients

• For the base
• 300g strong bread flour
• 1 tsp instant yeast (from a sachet or a tub)
• 1 tsp salt
• 1 tbsp olive oil, plus extra for drizzling
• For the tomato sauce
• 100ml passata
• handful fresh basil or 1 tsp dried
• 1 garlic clove, crushed
• For the topping
• 125g ball mozzarella, sliced
• handful grated or shaved parmesan
• handful cherry tomatoes, halved
• To finish
• handful basil leaves (optional)

Directions

1. Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it's not essential for a thin crust.
2. Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
3. Roll out the dough: If you've let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
4. Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

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Crispy Greek-Style Pie

A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire

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

Nutrition per serving

• Kcalories

  250

• Protein

  13g

• Carbs

  23g

• Fat

  13g

• Saturates

  5g

• Fibre

  3g

• Sugar

  5g

• Salt

  0.3g

Ingredients

• 200g bag spinach leaves
• 175g jar sundried tomatoes in oil
• 100g feta cheese, crumbled
• 2 eggs
• ½ 250g pack filo pastry

Directions

1. 1 Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
2. Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
3. Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.

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Lentil Ragù

Struggle to get your five-a-day? This superhealthy rag will get you four steps closer and can be frozen for extra convenience

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

Nutrition per serving

• Kcalories

  662

• Protein

  33g

• Carbs

  120g

• Fat

  9g

• Saturates

  1g

• Fibre

  10g

• Sugar

  14g

• Salt

  1.05g

Ingredients

• 3 tbsp olive oil
• 2 onions, finely chopped
• 3 carrots, finely chopped
• 3 celery sticks, finely chopped
• 3 garlic cloves, crushed
• 500g bag dried red lentils
• 2 x 400g cans chopped tomatoes
• 2 tbsp tomato pur�e
• 2 tsp each dried oregano and thyme
• 3 bay leaves
• 1l vegetable stock
• 500g spaghetti, plus Parmesan or vegetarian cheese, grated, to serve

Directions

1. Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato pur�e, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy-splash in water if you need. Season.
2. If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.

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Apple Pear & Cherry Compote

Great as an easy dessert for Sunday lunch, then use for breakfasts and midweek puds

• Cooking Time Prep 30 mins
  Cook 20 mins
• Skill Level Easy
• Servings Makes 12 portions

Nutrition per serving

• Kcalories

  199

• Protein

  1g

• Carbs

  51g

• Fat

  1g

• Saturates

  0g

• Fibre

  4g

• Sugar

  47g

• Salt

  0.03g

Ingredients

• 8 eating apples, peeled, cored and cut into chunks
• 4 medium Bramley apples, peeled, cored and cut into chunks
• 8 firm pears, peeled, cored and thickly sliced
• 6 tbsp sugar, or to taste
• 280g dried sour cherries (or dried cranberries)

Directions

1. Put the apples and pears in a pan with the sugar and 50ml water. Bring to a simmer, then gently cook, covered, for 15 mins or so until the Bramley apple has collapsed to a purée and the eating apple and pear are tender (stir to make sure it doesn't catch on the bottom).
2. Stir in the cherries or cranberries for 1 min, taste and add a little more sugar if necessary. Can be chilled for 3-5 days. Serve with vanilla ice cream, if you like. See 'Goes well with' for ideas for using up the compote.

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Thai Beef Stir-Fry

A no fuss shopping list and super-quick to prepare, the perfect after work meal

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

Nutrition per serving

• Kcalories

  178

• Protein

  22g

• Carbs

  1g

• Fat

  10g

• Saturates

  2g

• Fibre

  0g

• Sugar

  1g

• Salt

  0.55g

Ingredients

• 2 tbsp vegetable oil
• 400g beef strips, or steak cut into thin strips
• 1 red chilli, deseeded and finely sliced
• 2 tbsp oyster sauce
• handful basil leaves

Directions

1. Heat a wok or large frying pan until smoking hot. Pour in the oil and swirl around the pan, then tip in the beef strips and chilli. Cook, stirring all the time, until the meat is lightly browned, about 3 mins, then pour over the oyster sauce. Cook until heated through and the sauce coats the meat. stir in the basil leaves and serve with plain rice.

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Carrot & Houmous Roll-Ups

Roll-up, roll-up - snaffle something superhealthy in a flash with these vegetarian wraps

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

Nutrition per serving

• Kcalories

  355

• Protein

  10g

• Carbs

  37g

• Fat

  19g

• Saturates

  3g

• Fibre

  6g

• Sugar

  8g

• Salt

  1.09g

Ingredients

• 200g tub houmous
• 4 seeded wraps
• 4 carrots
• small handful rocket leaves

Directions

1. Spread the houmous between wraps. Coarsely grate carrots and scatter on top of the houmous, finishing each wrap with a small handful rocket leaves and some seasoning. Roll up and eat.

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Wrap-Your-Own Spring Rolls

A superhealthy recipe that's ideal for cooking with young children

• Cooking Time Prep 40 mins
  Cook 25 mins
• Skill Level Easy
• Servings Makes 8 - 10

Nutrition per serving

• Kcalories

  202

• Protein

  12g

• Carbs

  32g

• Fat

  4g

• Saturates

  1g

• Fibre

  2g

• Sugar

  8g

• Salt

  2.04g

Ingredients

• 300g pack cooked rice noodles from the chiller cabinet (see tips)
• about 400g/14oz mixed vegetables, thinly sliced and put in separate bowls, such as red peppers, beansprouts, carrots, shredded Chinese leaf cabbage, spring onions
• 140g cooked prawns
• 100g cooked chicken or duck, shredded
• 2 garlic cloves, finely chopped
• small piece ginger, finely chopped
• splash light soy sauce
• Chinese five-spice powder, for sprinkling
• 8-10 sheets of brik or filo pastry (see tips)
• 1 egg, beaten
• sesame seeds, for sprinkling if you want
• For the dipping sauce
• 100g reduced salt and sugar ketchup
• 1 tbsp white wine vinegar
• small piece ginger, grated
• pinch of caster sugar

Directions

1. Heat oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Wash hands, put aprons on, sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that's fine-all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.
2. Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet then give them the beaten egg and a brush so they can brush around the edges. Then help them to roll them up neatly by folding both sides over the filling, then rolling them up.
3. Lift the spring rolls onto a baking tray, seam side down, brush with a little more egg and sprinkle with sesame seeds, if you want. Try to remember which child made which roll to save any arguments at the end! Bake the rolls for 20-25 mins or until golden.
4. While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.

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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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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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Mustard-Stuffed Chicken

This is so good we'd be surprised if this chicken fillet recipe doesn't become a firm favourite. Save it to your My Good Food collection and enjoy

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  367

• Protein

  49g

• Carbs

  0g

• Fat

  19g

• Saturates

  10g

• Fibre

  0g

• Sugar

  0g

• Salt

  1.93g

Ingredients

• 125g ball mozzarella, torn into small pieces
• 50g strong cheddar, grated
• 1 tbsp wholegrain mustard
• 4 skinless boneless chicken breast fillets
• 8 smoked streaky bacon rashers

Directions

1. Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers – not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.

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Fish Pie With Saffron Mash

A great dinner party dish. This can be made ahead and frozen so there's always something ready to entertain guests

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

Nutrition per serving

• Kcalories

  683

• Protein

  51g

• Carbs

  42g

• Fat

  35g

• Saturates

  15g

• Fibre

  6g

• Sugar

  7g

• Salt

  1.36g

Ingredients

• 3 shallots, finely chopped
• 3 tbsp white wine vinegar
• 150ml white wine
• 142ml pot double cream
• 900g fresh haddock fillets, skinned
• 200g bag raw, peeled prawns, preferably unfrozen
• 800g fresh spinach (about 2 bags)
• 200g crabmeat
• For the topping
• 3 garlic cloves
• 1 red chilli, halved and deseeded
• 200ml full-fat milk
• pinch saffron strands
• 1¼kg potatoes, cut into large chunks
• 4 tbsp olive oil
• zest and juice 1 lemon

Directions

1. Tip the shallots and vinegar into a saucepan and place on the heat so the vinegar evaporates quickly. Splash in the white wine and reduce until practically dry. Add cream, bring to the boil, then simmer gently until reduced by two-thirds and very thick. Leave to cool. Cut the fish into bite-size chunks and set aside with the prawns.
2. Tip spinach into a large colander and pour over boiling water from a kettle until all the spinach is wilted (you may need to do this more than once). Cool under the cold tap, then squeeze the spinach tightly to get rid of any excess liquid.
3. To make the topping, mash the saffron, garlic and chilli together using a pestle and mortar. Tip into a saucepan with the milk, bring to the boil, then remove from the heat to infuse. Bring the potatoes to the boil and simmer for 15 mins until soft. Drain, then mash well with the infused milk, olive oil, lemon juice and zest.
4. Heat oven to 200C/fan 180C/gas 6. To assemble the pie, mix the fish and prawns into the cold cream until completely coated. Tip the fish into the bottom of a large gratin dish and scatter over clumps of crabmeat. Unravel the spinach and lay it over the fish, then top with the mash. Cook the pie for about 30 mins until golden and starting to brown and bubble around the edges. Serve with green veg if you like.

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Beef Bourguignon

This sumptuous, step-by-step recipe for slow-cooked stew from Gordon Ramsay makes a great winter supper

• Cooking Time Prep 20 mins
  Cook 3 hrs, 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  571

• Protein

  42g

• Carbs

  16g

• Fat

  32g

• Saturates

  10g

• Fibre

  8g

• Sugar

  15g

• Salt

  1.47g

Ingredients

• 3 tsp goose fat
• 600g shin beef, cut into large chunks
• 100g smoked streaky bacon, sliced
• 350g shallots or pearl onions, peeled
• 250g chestnut mushrooms (about 20)
• 2 garlic clove, sliced
• 1 bouquet garni (See know-how below)
• 1 tbsp tomato purée
• 750ml bottle red wine, Burgundy is good
• For the celeriac mash
• 600g (about 1) celeriac
• 2 tbsp olive oil
• rosemary and thyme sprigs
• 2 bay leaves
• 4 cardamom pod

Directions

1. Heat a large casserole pan and add 1 tbsp goose fat. Season the beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.
2. In the same pan, fry the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned. Mix in the tomato purée and cook for a few mins, stirring into the mixture. This enriches the bourguignon and makes a great base for the stew. Then return the beef and any drained juices to the pan and stir through.
3. Pour over the wine and about 100ml water so the meat bobs up from the liquid, but isn't completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan-this will give the stew more flavour.
4. Heat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Then cook for 3 hrs. If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan.
5. To make the celeriac mash, peel the celeriac and cut into cubes. Heat the olive oil in a large frying pan. Tip in the celeriac and fry for 5 mins until it turns golden. Season well with salt and pepper. Stir in the rosemary, thyme, bay and cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac. Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins.
6. After 25-30 mins, the celeriac should be soft and most of the water will have evaporated. Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods. Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste. Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top. Garnish with one of the bay leaves, if you like.

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