Egg Drop Chicken Noodle Soup

These quick and healthy noodles make the ideal midweek staple

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

Nutrition per serving

• Kcalories

  273

• Protein

  26g

• Carbs

  30g

• Fat

  6g

• Saturates

  1g

• Fibre

  3g

• Sugar

  2g

• Salt

  1.04g

Ingredients

• 2 skinless, boneless chicken breasts, diced
• 1.2l low-salt chicken stock
• 140g wholewheat noodles
• 140g baby corn, halved lengthways, or frozen sweetcorn
• 2 eggs, beaten
• squeeze lemon juice
• ½ tsp sherry vinegar
• 2 spring onions, finely chopped

Directions

1. Place the chicken and stock in a large pan and bring to a simmer for 5 mins. Meanwhile, cook the noodles following pack instructions.
2. Add the corn to the stock and cook for 2 mins. Stir the broth vigorously, then while it's still swirling, hold a fork over the pan. Pour the eggs over the prongs in a slow stream. Stir again in the same direction then turn off the heat. Add a squeeze of lemon juice and the vinegar.
3. Drain the noodles and divide between four bowls. Ladle over the egg drop broth, scatter with onions and serve.

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Shredded Duck Watercress & Orange Salad

A Chinese-influenced salad of soft duck, crunchy radish and chicory and sweet orange- a casual supper

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

Nutrition per serving

• Kcalories

  307

• Protein

  27g

• Carbs

  23g

• Fat

  16g

• Saturates

  4g

• Fibre

  5g

• Sugar

  18g

• Salt

  3.8g

Ingredients

• 2 duck legs
• 1 tsp five-spice powder
• 5 tbsp rice vinegar
• 5 tbsp soy sauce
• 2 big oranges, segmented, juice reserved
• 2 x 100g bag watercress
• 200g bag radishes, thinly sliced
• 140g pack chicory, leaves separated
• small bunch spring onion, sliced diagonally

Directions

1. Heat oven to 200C/180C fan/gas 6. Pat the duck legs dry with kitchen paper and rub in the five-spice and some seasoning. Pour the vinegar, soy and orange juice into a small roasting tin and put the duck on top. Cover with foil and cook for 30 mins, then remove the foil and increase oven to 240C/220C fan/ gas 9, or put under the grill and cook until the skin is crisp. Remove and strain the liquid through a sieve. Let the duck cool until you can shred the meat from the bones. Skim fat from the liquid.
2. Meanwhile, gently toss together the oranges, watercress, radishes, chicory and spring onions. Pour over reserved cooking liquid, then add the duck and arrange on a platter.

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Roasted Autumn Vegetables With Lancashire Cheese

A colourful and hearty vegetarian supper dish for autumn - made in one roasting tin, from Roz Denny

• Cooking Time Ready in 40-45 minutes
• Skill Level Easy
• Servings Serves 4 as a side dish or 2 as a main

Nutrition per serving

• Kcalories

  306

• Protein

  8g

• Carbs

  14g

• Fat

  25g

• Saturates

  7g

• Fibre

  3g

• Sugar

  0g

• Salt

  0.39g

Ingredients

• 1 large butternut squash (about 600-700g/1lb 5oz - 1lb 9oz in weight)
• 1 medium red onion
• 6 tbsp olive oil
• 1 large sprig fresh sage
• 1 large courgette
• 1 tbsp balsamic or sherry vinegar
• 100g Lancashire cheese

Directions

1. Preheat the oven to fan180C/conventional 200C/ gas 6. Using a sharp knife, cut the squash in half and scoop out the seeds. Cut the halves into smaller pieces so you can peel them more easily. Chop the flesh into big bite-sized pieces-they don't have to be neat.
2. Halve the onion and trim the root end leaving a little on to hold the segments together. Peel and then cut each half into four wedges. Scatter the squash and onion in a large roasting tin so they have plenty of room to roast, drizzle over 5 tbsp of the oil and toss together. Strip the sage leaves from the stem and roughly chop-you should have about 2 tbsps. Scatter over the vegetables and season. Roast for 20 minutes, stirring once halfway through.
3. Meanwhile, slice the courgette thickly and toss with the remaining oil. Remove the roasting tin from the oven and push the partly cooked squash and onion to the side. Put the courgette slices flat on the base and season. Roast for a further 10 minutes, until all the vegetables are tender.
4. Remove tin from the oven, sprinkle the vinegar over the vegetables and toss. Crumble over the Lancashire cheese. Toss lightly so the cheese melts a little and serve.

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Griddled Chicken & Corn On The Cob Salad

Grill whole sweetcorn and serve with paprika-spiced chicken and crisp Little Gem for a healthy, speedy salad

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

Nutrition per serving

• Kcalories

  236

• Protein

  28g

• Carbs

  12g

• Fat

  8g

• Saturates

  1g

• Fibre

  3g

• Sugar

  4g

• Salt

  0.2g

Ingredients

• 4 small skinless chicken breasts
• 2 garlic cloves, crushed
• 1 tbsp paprika
• juice 1 lemon
• 2 tbsp olive oil
• 2 corn cobs
• 4 Little Gem lettuces, quartered lengthways
• ½ cucumber, diced

Directions

1. Cut the chicken breasts in half lengthways so you are left with 8 chicken strips. Mix the garlic, paprika, lemon juice and 1 tbsp oil with some seasoning and toss with the chicken. Leave to marinate for at least 15 mins.
2. Heat a griddle pan and brush with half the remaining oil and cook the chicken for 3-4 mins each side until cooked through. Brush over the remaining oil and griddle the corn cobs, turning to cook evenly, for about 5 mins or until lightly charred. Remove and cut off the kernels.
3. Mix the lettuce and cucumber, top with the corn and chicken, and drizzle over your choice of dressing.

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Pear & Blackberry Crumbles

Use pear instead of apple in these individual versions of the classic pud with a crunchy pistachio topping

• Cooking Time Prep 10 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  768

• Protein

  10g

• Carbs

  115g

• Fat

  33g

• Saturates

  15g

• Fibre

  0g

• Sugar

  76g

• Salt

  0.05g

Ingredients

• 700g (or 4 large) ripe English pears, peeled and cubed
• 100g golden granulated sugar
• 250g blackberries
• 200g plain flour
• 100g unsalted butter, cold, cut into small pieces
• 85g shelled pistachios, roughly chopped
• 100g demerara sugar
• ice cream, to serve (optional)

Directions

1. Heat oven to 190C/fan 170C/gas 5. Place the pears in a medium-size pan, add the granulated sugar and cook on a medium heat until the fruit starts to soften and releases its juices, about 10 mins. Add the blackberries and bring back to the boil, then remove from the heat. Spoon the fruity mixture into 4 individual ovenproof ramekins, or 1 large baking dish.
2. Place the flour, butter and a pinch of salt in a large bowl and rub together with your fingers until the mixture resembles coarse breadcrumbs. Add the pistachios and demerara sugar, then stir to combine.
3. Sprinkle crumble evenly over the cooked fruit. This can be done up to 1 day ahead, or frozen for up to 1 month. Bake for 20-25 mins if small, 40 mins if large, until golden. If baking from frozen, add 15 mins cooking time. Remove from the oven, cool slightly, then serve with ice cream, if you like.

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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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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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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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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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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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Spring Green Fattoush

Savour all the flavours of spring in every bite with this elegant, seasonal salad

• Cooking Time Prep 40 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 6-8 as a starter or side

Nutrition per serving

• Kcalories

  264

• Protein

  13g

• Carbs

  22g

• Fat

  15g

• Saturates

  5g

• Fibre

  7g

• Sugar

  4g

• Salt

  1.12g

Ingredients

• 500g broad beans, frozen or fresh
• 1 cucumber
• 3 wholemeal pitta breads
• zest and juice 1 lemon
• 4 tbsp olive oil
• 1 tsp caster sugar
• 20g bunch mint, smaller leaves picked, rest very roughly chopped
• 20g bunch flat-leaf parsley, very roughly chopped
• small bunch chives, snipped
• 170g feta cheese, crumbled

Directions

1. First get all the ingredients ready. Bring a pan of water to the boil, add the beans and boil for 2-3 mins until just tender. Drain, rinse with cold water to cool, then drain again. Pod the beans from their skins into a large mixing bowl, discard the skins. Halve cucumber lengthways, scrap out the seeds using a teaspoon, then slice into half-moons and throw in with the beans. Split the pittas so you have 6 thin circles of bread, then toast.
2. Whisk together lemon zest, juice, olive oil and sugar with plenty of seasoning. Pour over the beans and cucumber, add all the herbs and toss together. Tear the toasted pitta into pieces and add this to the salad with the crumbled feta. Toss together very gently-hands are best-then pile onto a platter to serve.

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Peach & Almond Tart

Juicy peaches, sweet almonds, melt-in-the-mouth pastry... you'll want a large slice of this one

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

Nutrition per serving

• Kcalories

  537

• Protein

  10g

• Carbs

  45g

• Fat

  37g

• Saturates

  16g

• Fibre

  3g

• Sugar

  22g

• Salt

  0.29g

Ingredients

• For the pastry
• 175g plain flour, plus extra for rolling
• 85g cold unsalted butter, cut into small pieces
• 1 tbsp caster sugar
• 2 egg yolks
• For the filling
• 100g caster sugar
• 140g butter
• 2 eggs, beaten
• 140g ground almonds
• 50g plain flour
• 3 peaches, sliced
• peach preserve or apricot jam
• cr�me fra�che, to serve

Directions

1. To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and 1 tsp water, followed by the next yolk and 1 tsp water until the dough just comes together. Wrap in cling film and refrigerate for 30 mins.
2. Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface until big enough to line a 23cm tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 mins. Remove paper and beans. Prick quite a few holes in the base of your tart, then bake for another 10-15 mins until biscuity.
3. While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste. Beat in the eggs and finally add the almonds and flour. Spoon into pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. When cool, brush your preserve or jam across the top. Serve with a little pot of cr�me fra�che on the side and eat it quick before anyone else gets their hands on it!

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Cranachan

Sweet summer raspberries folded into cream flavoured with honey, whisky and toasted oatmeal - what could be more delicious?

• Cooking Time Prep 15 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  529

• Protein

  3g

• Carbs

  18g

• Fat

  48g

• Saturates

  27g

• Fibre

  2g

• Sugar

  13g

• Salt

  0.06g

Ingredients

• 2 tbsp medium oatmeal
• 300g fresh British raspberries
• a little caster sugar
• 350ml double cream (we used Jersey double cream)
• 2 tbsp heather honey
• 2-3 tbsp whisky, to taste

Directions

1. To toast the oatmeal, spread it out on a baking sheet and grill until it smells rich and nutty. It will not darken quickly, so use your sense of smell to tell you when it is nutty enough. Cool the oatmeal.
2. Make a raspberry purée by crushing half the fruit and sieving. Sweeten this to taste with a little caster sugar. Whisk the double cream until just set, and stir in the honey and whisky, trying not to over-whip the cream. Taste the mix and add more of either if you feel the need.
3. Stir in the oatmeal and whisk lightly until the mixture is just firm. Alternate layers of the cream with the remaining whole raspberries and purée in 4 serving dishes. Allow to chill slightly before eating.

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Fruity Summer Charlotte

An easy and healthy pudding bursting with summer flavour, perfect for a family treat

• Cooking Time Prep 5 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  262

• Protein

  6g

• Carbs

  47g

• Fat

  7g

• Saturates

  4g

• Fibre

  5g

• Sugar

  33g

• Salt

  43g

Ingredients

• 500g summer fruit (we used raspberries, blackberries and blueberries)
• 4 tbsp demerara sugar
• 7 slices from a small cinnamon and raisin loaf (we used Waitrose's Richly fruited sliced loaf)
• 25g butter, softened
• crème fraîche or fromage frais, to serve

Directions

1. Heat oven to 220C/200C fan/gas 7. Tumble ¾ of the berries into a medium baking dish. Whizz the remainder of the berries in a food processor to make a purée, then stir this into the dish along with 2 tbsp sugar.
2. Spread the loaf slices with butter, then cut into triangles. Cover the top of the fruit with the bread slices, then scatter with the rest of the sugar. Cover with foil, bake for 10 mins, uncover the dish, then bake for 5 mins more until the fruit is starting to bubble and the bread is toasty. Serve with dollops of crème fraîche or fromage frais.

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Chorizo & Tomato Salad

The combination of sweet, acidic tomatoes with salty, spicy chorizo and tangy Sherry vinegar is a match made in heaven

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

Nutrition per serving

• Kcalories

  184

• Protein

  6g

• Carbs

  5g

• Fat

  16g

• Saturates

  5g

• Fibre

  1g

• Sugar

  5g

• Salt

  1.17g

Ingredients

• 3 ripe beef tomatoes, cut into wedges
• ½ red onion, thinly sliced
• few thyme sprigs, leaves picked
• 1 tbsp sherry vinegar
• 2 tbsp extra-virgin olive oil
• 100g chorizo, sliced on the diagonal

Directions

1. Put the tomatoes in a bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo.
2. In a hot, dry pan, fry the chorizo slices until browned on both sides. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.

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Summer Crunch Salad

The crunchiness of green beans works particularly well in this salad

• Cooking Time Prep 15 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  178

• Protein

  9g

• Carbs

  3g

• Fat

  15g

• Saturates

  5g

• Fibre

  2g

• Sugar

  2g

• Salt

  0.38g

Ingredients

• 200g pack small button mushrooms, finely sliced
• juice 1 lemon
• 200g green beans, trimmed
• handful soft green herbs, such as basil, chervil, parsley and tarragon
• 100g cherry tomatoes, quartered
• 3 tbsp olive oil
• 75g parmesan (or vegetarian alternative), shaved into large curls

Directions

1. In a bowl, toss mushrooms with half the lemon juice and set aside-the lemon juice will soften the mushrooms. Blanch the beans in boiling salted water for 5-6 mins until they still have a crunch, but they are not squeaky, then drain and cool in iced water.
2. Toss the beans and mushrooms together in a bowl with the herbs and season with salt and pepper. Toss through the tomatoes, remaining lemon juice and the olive oil and scatter with Parmesan just before serving.

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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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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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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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Zingy Courgette & Spinach Salad

This delicious side dish is simple but smart and will bring a touch of freshness to any main meal

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

Nutrition per serving

• Kcalories

  78

• Protein

  3g

• Carbs

  3g

• Fat

  6g

• Saturates

  1g

• Fibre

  2g

• Sugar

  5g

• Salt

  0.09g

Ingredients

• 1 tbsp olive oil, plus extra for drizzling
• 4 courgettes, cut into disks on the diagonal, then sliced into sticks
• 1 red chilli, deseeded and finely chopped
• 100g bag baby spinach
• zest 1 lemon

Directions

1. Heat 1 tbsp oil in a frying pan. Fry the courgettes over a high heat until just tender, about 4 mins, adding the chilli for the final min. Take off the heat and toss though the spinach until just wilted. Add the lemon zest and season to taste. Put in a serving dish and pour over a little more olive oil just before serving.

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