Garlic & Herb Mash

Make your mash healthier by adding half-fat cre?me frai?che instead of butter and milk. Boil garlic with the potatoes for added flavour.

• Cooking Time Prep 5 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  212

• Protein

  6g

• Carbs

  41g

• Fat

  3g

• Saturates

  2g

• Fibre

  5g

• Sugar

  3g

• Salt

  0.4g

Ingredients

• 1kg potatoes, cut into large even-sized pieces
• 3 garlic cloves, peeled, left whole
• 4 tbsp half-fat crème fraîche
• large handful of soft mixed herb, roughly chopped (we used chives and parsley)
• splash of milk (optional)

Directions

1. Boil the potatoes and garlic in salted water until tender. Drain, return to the pan and steam-dry for a few mins. Mash well, then stir through the crème fraîche, herbs and some seasoning, adding a little milk, if you like, for a softer consistency.

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Mashed Parsnip & Sprout Colcannon

This is a delicious accompaniment to Christmas dinner, but is also a great way to use up those leftover cooked sprouts

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  147

• Protein

  5g

• Carbs

  21g

• Fat

  5g

• Saturates

  2g

• Fibre

  8g

• Sugar

  11g

• Salt

  0.22g

Ingredients

• 1½ kg parsnips, peeled
• 500g Brussels sprouts, cooked
• 25g butter
• 200ml milk
• 1 bunch spring onions, sliced

Directions

1. Chop the parsnips into large chunks. Boil for 15 mins or until really soft, then use a slotted spoon to drain into a colander. Blanch the sprouts in the same pan.
2. In a bowl, mash the parsnips with the butter and milk, then stir through the sprouts and spring onions. Serve with a knob more butter. Can be chilled for up to a day, or frozen. Simply defrost, then cover and reheat in a microwave, stirring often, until piping hot.

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Cranberry Chicken Salad

Use up leftover cranberry sauce in this healthy salad. Add a can of cannellini beans if you want to bulk it up

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

Nutrition per serving

• Kcalories

  190

• Protein

  18g

• Carbs

  19g

• Fat

  5g

• Saturates

  1g

• Fibre

  2g

• Sugar

  17g

• Salt

  0.12g

Ingredients

• 2 skinless chicken breasts
• 4 tsp olive oil
• 2 red onions, thinly sliced
• 200g mixed leaves
• ½ cucumber, deseeded and sliced
• 25g dried cranberries
• 85g/3oz cranberry sauce
• juice 1 lime

Directions

1. Slice each chicken breast in half horizontally to give 4 thin breasts, then rub with half the oil and season. Heat a non-stick frying pan and fry the chicken for 3 mins on each side until cooked through. Set aside on a plate.
2. Heat the remaining oil in the pan and fry the onions for 5 mins. Slice the chicken, collecting any juices, and layer up with the onions, leaves, cucumber and dried cranberries. Mix the cranberry sauce, lime juice, 2 tbsp water and any chicken resting juices, and drizzle over the salad.

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Seared Scallops With Flavoured Greens

Cooking for friends? This sophisticated starter is a taste sensation with lemon, anchovies and garlic packing a punch

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

Nutrition per serving

• Kcalories

  146

• Protein

  18g

• Carbs

  1g

• Fat

  8g

• Saturates

  2g

• Fibre

  2g

• Sugar

  1g

• Salt

  1.33g

Ingredients

• 2 tbsp rapeseed oil
• 3 shallots, diced
• 2 garlic cloves, crushed
• zest and juice 2 lemons
• 300g dark greens, such as cavalo nero or kale, stalks removed then shredded
• 50g anchovies, chopped
• 9 large scallops, roe removed and halved horizontally
• knob of butter

Directions

1. Heat half the oil in a frying pan. Add the shallots, garlic and lemon zest, and fry gently until soft. Add the greens the anchovies, and cook for 5 mins until the leaves are wilted.
2. Meanwhile, heat the remaining oil in a non-stick pan, then add the scallops and fry for 1-2 mins on each side. Add the butter and lemon juice to the pan and swirl until the butter melts and you have a glossy sauce. Divide the cabbage and scallops between 6 plates and serve with the pan juices spooned over.

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Bok Choi With Oyster Sauce & Chilli

John Torode's speedy side makes the most of Oriental cabbage, served with fragrant spices

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

Nutrition per serving

• Kcalories

  81

• Protein

  3g

• Carbs

  5g

• Fat

  6g

• Saturates

  1g

• Fibre

  1g

• Sugar

  3g

• Salt

  2.07g

Ingredients

• 2 tbsp vegetable oil
• 2 garlic cloves, minced
• 6 heads bok choi, split in half lengthways, or 16 baby bok choi
• 3 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 long red chilli, deseeded and finely sliced

Directions

1. Heat the oil in a wok, add the garlic and fry for 2 mins. Tip in the bok choi and stir well over the heat for 4 mins until it wilts. Pour in the oyster sauce, soy and 50ml water. Simmer for a further 3 mins, then scatter over the chilli to serve.

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Aubergines Filled With Spinach & Mushrooms

A hearty, slow-roasted dish that looks as stunning as it tastes

• Cooking Time Prep 20 mins - 25 mins
  Cook 55 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  286

• Protein

  14g

• Carbs

  16g

• Fat

  19g

• Saturates

  5g

• Fibre

  6g

• Sugar

  0g

• Salt

  0.94g

Ingredients

• 2 medium aubergines, halved lengthways
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 225g mushrooms, sliced
• 350g fresh spinach, washed
• 50g vegetarian parmesan -style cheese, grated
• 6 tbsp fromage frais
• 3 tbsp fresh white breadcrumbs
• grated zest 1 lemon
• 25g pine nuts, toasted
• 2 tbsp chopped fresh parsley

Directions

1. Heat oven to 200C/fan 180C/gas 6. Bring a large pan of water to the boil, add the aubergine halves and cook for 4-5 mins. Drain well and pat dry with kitchen paper.
2. Place the aubergines on a baking tray, brush with 1 tbsp of the olive oil and cook for 20-25 mins until tender and golden. Scoop out the flesh (leaving about 15mm of flesh attached to the skin), then roughly chop.
3. Meanwhile, heat remaining oil in a large frying pan, then cook the onion and garlic for 4-5 mins until the onion has softened. Add the aubergine flesh to the pan and fry for a few mins, add the mushrooms, then cook for about 5 mins until browned and tender. Add the spinach and cook for 3-4 mins until wilted, stirring frequently.
4. Remove the pan from the heat and stir in the cheese, fromage frais and seasoning to taste.
5. In a bowl, mix together the breadcrumbs, lemon zest, pine nuts, parsley and seasoning.
6. Spoon the spinach mixture into the aubergine halves and sprinkle the top of each with the breadcrumb mixture. Return to the oven and cook for 10-15 mins until the topping is golden.

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Herby Cheese Roulade

This impressive dish can be made up to 12 hours ahead

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

Nutrition per serving

• Kcalories

  297

• Protein

  13g

• Carbs

  10g

• Fat

  23g

• Saturates

  12g

• Fibre

  2g

• Sugar

  0g

• Salt

  0.81g

Ingredients

• For the roulade
• vegetable oil, for greasing
• 50g butter
• 3 garlic cloves, crushed
• 50g plain flour
• 300ml milk
• 75g vegetarian parmesan -style cheese, finely grated
• 4 medium eggs, separated
• 15g pack flatleaf parsley, chopped
• For the filling
• 1 tbsp olive oil
• 25g butter
• 225g spring greens, shredded
• 1 garlic clove, crushed

Directions

1. Heat oven to 190C/fan 170C/gas 5. Oil a 23 x 33cm Swiss roll tin. Cut a rectangle of baking parchment 4cm larger all round than the tin. Fold in a 2cm strip all round, making a diagonal cut into each corner.
2. For the roulade, melt the butter in a large pan. Add the garlic and fry for 1 min. Add the flour and cook for 1 min, stirring constantly. Gradually beat in the milk. Bring to the boil, stirring constantly, until the sauce is thick and smooth. Remove from the heat and stir in half the cheese. Season, then allow to cool slightly. Beat in the egg yolks and parsley. Whisk the egg whites to stiff, but not dry peaks, then gently fold into the cheese sauce. Pour into the tin, tipping the tin so that the mixture fills all the corners. Bake for 15 mins until risen and golden.
3. Meanwhile, heat the oil and butter in a large wok or frying pan and stir-fry the spring greens and garlic for 4-5 mins until tender. Season.
4. Sprinkle the remaining cheese over a sheet of baking parchment just larger than the tin. Turn the roulade out onto the parchment, then peel off the lining paper. Trim the crispy edges off the roulade. Use a slotted spoon to remove the spring greens from the garlicky butter, then spread over the roulade leaving a 2.5cm space at one short end uncovered. Roll up the roulade from the short end with no filling on it, using the paper to help. Serve the roulade immediately, drizzled with any remaining garlicky butter.

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Leek Mushroom & Goats Cheese Strudels

This low-fat, vegetarian recipe reminds us that pastry doesn't have to be an indulgence

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

Nutrition per serving

• Kcalories

  213

• Protein

  10g

• Carbs

  20g

• Fat

  11g

• Saturates

  5g

• Fibre

  4g

• Sugar

  4g

• Salt

  0.52g

Ingredients

• 500g leeks, thinly sliced
• 150ml low-sodium vegetable stock
• 175g chestnut mushrooms, sliced
• 4 large sheets filo pastry
• 1 tbsp olive oil
• 85g soft-rinded goat's cheese or vegetarian alternative
• 1 tsp poppy seeds

Directions

1. Heat oven to 200C/180C fan/gas 6. Put the leeks and stock into a large pan, then cover and cook for 5-8 mins until starting to soften. Add the mushrooms, cover again and cook for 3 mins, then remove the lid and continue to cook until the juices have evaporated. Tip the veg onto a large plate to cool slightly.
2. For each strudel, lightly brush half of each filo sheet with some olive oil. Fold the un-brushed side over to make a smaller sheet, 2 layers thick. Brush the edges with a little more oil, then spoon a quarter of the veg along one edge. Crumble over a quarter of the cheese, fold over the pastry edges, then roll up to seal in the filling.
3. Put the strudels on a baking tray, brush with any remaining oil and scatter over the poppy seeds. Bake for 25 mins until crisp and golden brown.

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Big Ham Salad

Peas and ham don't just partner well in soup - try them together in a fresh, minty salad platter, great for a buffet party

• Cooking Time Prep 20 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  217

• Protein

  20g

• Carbs

  23g

• Fat

  5g

• Saturates

  2g

• Fibre

  4g

• Sugar

  7g

• Salt

  1.8g

Ingredients

• 200g peas, defrosted
• 250g ham, shredded
• 2 Little Gem lettuces, leaves separated
• bunch spring onions, sliced
• 300g cooked new potatoes, sliced
• small bunch mint, roughly chopped
• 150ml natural yogurt
• 1 tsp sugar

Directions

1. Cook peas in boiling water for 1 min. Drain and rinse under cold water. Toss with ham, leaves, spring onions, potatoes and two-thirds of mint. Mix remaining mint with yogurt and sugar. Drizzle over salad.

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Winter Cannellini Bean Soup

A freeze-ahead soup that's perfect for a festive meal - no more last minute panics

• Cooking Time Cook 30 mins - 35 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  214

• Protein

  13g

• Carbs

  19g

• Fat

  10g

• Saturates

  3g

• Fibre

  6g

• Sugar

  0g

• Salt

  1.78g

Ingredients

• 1 tbsp olive oil
• 4 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1 carrot, finely chopped
• 2 celery sticks, finely chopped
• 2 leeks, finely chopped
• 140g streaky bacon, finely chopped
• 1.4l chicken stock or vegetable stock (Kallo is good)
• 2 bay leaves
• 2 tsp chopped fresh oregano or marjoram or ½ tsp dried
• 2x 450g cans cannellini beans, drained and rinsed
• On the day
• a handful of flatleaf parsley, chopped
• extra-virgin olive oil
• 6 tiny parsley sprigs

Directions

1. Heat the oil in a large saucepan and tip in the shallots, garlic, carrot, celery, leeks and bacon. Cook over a medium heat for 5-7 minutes, stirring occasionally, until softened but not browned.
2. Pour in the stock, then add the bay leaves and oregano or marjoram. Season and bring to the boil, then cover the pan and simmer gently for 15 minutes. Tip in the beans, cover again and simmer for a further 5 minutes.
3. Pour the soup into a freezer container and leave it to cool completely, then seal, label and freeze for up to a month.
4. Defrost the soup at room temperature for 3 hours, (or overnight).
5. Tip into a saucepan, reheat gently until bubbling, and simmer for 5 minutes. Taste for seasoning. Swirl in the chopped parsley, ladle into warm bowls and top each with a drizzle of olive oil and a parsley sprig.

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