Grilled Mediterranean Veg With Bean Mash

Getting tired of roast veg with couscous or pasta? Try mashed beans for a cheap, healthy alternative

• Cooking Time Prep 15 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  297

• Protein

  13g

• Carbs

  32g

• Fat

  13g

• Saturates

  2g

• Fibre

  14g

• Sugar

  12g

• Salt

  1.38g

Ingredients

• 1 red pepper, deseeded and quartered
• 1 aubergine, sliced lengthways
• 2 courgettes, sliced lengthways
• 2 tbsp olive oil
• For the mash
• 410g can haricot beans, rinsed
• 1 garlic clove, crushed
• 100ml vegetable stock
• 1 tbsp chopped coriander
• lemon wedges, to serve

Directions

1. Heat the grill. Arrange the vegetables over a grill pan and brush lightly with oil. Grill until lightly browned, turn them over, brush again with oil, then grill until tender.
2. Meanwhile, put the beans in a small pan with the garlic and stock. Bring to the boil, then simmer, uncovered, for 10 mins. Mash roughly with a potato masher, adding a little water or more stock if the mash seems too dry. Divide the veg and mash between 2 plates, drizzle over any leftover oil and sprinkle with black pepper and coriander. Add a lemon wedge to each plate and serve.

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Crispy New Potato Bake

A crisp and juicy rustic side dish, peppered with tangy olives and capers

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

Nutrition per serving

• Kcalories

  355

• Protein

  5g

• Carbs

  41g

• Fat

  20g

• Saturates

  3g

• Fibre

  4g

• Sugar

  3g

• Salt

  0.9g

Ingredients

• 1kg Jersey Royal potatoes
• handful small capers
• 2 handfuls stoned black olives
• 1 tbsp thyme leaves
• small bunch rosemary, broken into sprigs
• 6 tbsp extra-virgin olive oil
• 1 tbsp white wine vinegar

Directions

1. Heat oven to 240C/220C fan/gas 9. Boil the potatoes until the softer side of cooked, about 12 mins. Drain, slice in half, then tip into a bowl. Tip the capers, olives and herbs on top of the potatoes, then add most of the oil and a little seasoning. Stir together, lightly crushing the potatoes.
2. Line a medium Swiss roll-type tin with baking parchment, leaving some hanging over the sides. Tip the potatoes into the tin and flatten down. Mix the vinegar and remaining oil, drizzle over the potatoes, then bake for 40 mins until golden.

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Olive Oil-Baked Potatoes

Crispy, moreish baked potatoes cooked with just olive oil and salt, by Gary Rhodes

• Cooking Time Prep 5 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  187

• Protein

  3g

• Carbs

  26g

• Fat

  9g

• Saturates

  1g

• Fibre

  2g

• Sugar

  0g

• Salt

  0.53g

Ingredients

• 6 medium baking potatoes
• olive oil, for drizzling
• sea salt

Directions

1. Heat oven to 200C/fan 180C/gas 6. Scrub the baking potatoes, then pat dry. Slice lengthways into three. Drizzle olive oil over a large baking sheet. Place the potatoes on the baking sheet, drizzle with olive oil, rub all over, then generously sprinkle with sea salt. Bake for 40-45 mins (longer for extra crispiness) turning halfway, until golden brown and tender.

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Pickled Cucumbers With Dill & Spice

Piccalilli with bite, this chunky chutney of sliced gherkins, spices and dill is perfect with meat, cheese or as a homemade gift

• Cooking Time Prep 20 mins
  Cook 5 mins
• Skill Level Easy
• Servings Makes about 3 x 450g/1lb jars

Nutrition per serving

• Kcalories

  32

• Protein

  1g

• Carbs

  6g

• Fat

  0g

• Saturates

  0g

• Fibre

  1g

• Sugar

  6g

• Salt

  0.4g

Ingredients

• 3 medium cucumbers
• 1 large onion, thinly sliced
• 85g sea salt flakes (essential- table salt will render your efforts inedible)
• 500ml cider vinegar
• 250g granulated sugar
• 1 tsp coriander seed
• 2 tsp yellow mustard seeds
• 1 tsp peppercorn
• 1 tsp ground turmeric
• small bunch dill

Directions

1. Wash the cucumbers, split along their length and scoop out the seeds. Cut each half into finger-length chunks, then cut into 5mm strips. Mix with the onion and salt in a large bowl, cover and leave to soak overnight.
2. Next day, drain the juices, rinse the vegetables in cold water and drain well. Put the vinegar, sugar and spices into a very large saucepan and heat gently until the sugar has dissolved. Simmer for 5 mins to let the flavours infuse.
3. Add the vegetables and bring the pan to a rolling boil over a high heat, stirring now and again. Boil for 1 min, then remove pan from the heat. Tear in the dill, then pack into sterilised jars (see above right), making sure that no air bubbles are trapped. Store in a cool, dark place until ready to use.

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Moroccan Spiced Cauliflower & Almond Soup

Satisfying and comforting soup is the ultimate meal in a bowl, like this smooth and spicy North African blend

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

Nutrition per serving

• Kcalories

  200

• Protein

  8g

• Carbs

  8g

• Fat

  16g

• Saturates

  2g

• Fibre

  3g

• Sugar

  3g

• Salt

  2.7g

Ingredients

• 1 large cauliflower
• 2 tbsp olive oil
• ½ tsp each ground cinnamon, cumin and coriander
• 2 tbsp harissa paste, plus extra drizzle
• 1l hot vegetable or chicken stock
• 50g toasted flaked almonds, plus extra to serve

Directions

1. Cut the cauliflower into small florets. Fry olive oil, ground cinnamon, cumin and coriander and harissa paste for 2 mins in a large pan. Add the cauliflower, stock and almonds. Cover and cook for 20 mins until the cauliflower is tender. Blend soup until smooth, then serve with an extra drizzle of harissa and a sprinkle of toasted almonds.

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Spicy Roasted Parsnip Soup

Aromatic flavours transform the ordinary parsnip into a delicious warming soup

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

Nutrition per serving

• Kcalories

  233

• Protein

  6g

• Carbs

  30g

• Fat

  10g

• Saturates

  1g

• Fibre

  10g

• Sugar

  0g

• Salt

  1.1g

Ingredients

• 2 tbsp olive oil
• 1 tsp coriander seeds
• 1 tsp cumin seed, plus extra to garnish
• ½ tsp ground turmeric
• ½ tsp mustard seeds
• 1 large onion, cut into 8 chunks
• 2 garlic cloves
• 675g parsnips, diced
• 2 plum tomatoes, quartered
• 1.2l vegetable stock
• 1 tbsp lemon juice

Directions

1. Heat oven to 220C/fan 200C/gas 7. In a bowl, mix together the oil and spices. Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender.
2. Spoon into a food processor or liquidiser with half the stock and process until smooth. Pour into a pan with the remaining stock, season, then heat until barely simmering. Remove from the heat and stir in the lemon juice. Garnish with cumin seeds.

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Cauliflower Fritters With Herby Dipping Sauce

This help-yourself veggie starter of tempura-like lightly battered cauliflower is also good as a nibble with drinks

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Moderately easy
• Servings Serves 4 - 6

Nutrition per serving

• Kcalories

  408

• Protein

  10g

• Carbs

  25g

• Fat

  30g

• Saturates

  4g

• Fibre

  5g

• Sugar

  6g

• Salt

  0.06g

Ingredients

• 1 large cauliflower, cut into small florets
• sunflower oil, for deep-frying
• For the batter
• 85g plain flour
• 1 tbsp cornflour
• 125ml sparkling water
• ½ tsp coriander seeds, ground
• For the dipping sauce
• 1 large bunch of flat-leaf parsley, finely chopped
• 1 garlic clove, finely chopped
• zest and juice 1 lemon
• 1 tbsp small capers
• 3 tbsp olive oil

Directions

1. Whisk batter ingredients together, then let it rest while you make the dipping sauce. Mix sauce ingredients together and set aside. Cook cauliflower in boiling salted water for 2 mins, then drain and refresh with cold water.
2. Heat about 10cm depth vegetable oil in a high-sided pan. Once oil is hot, test with a small bit of bread-if it turns golden in 30 secs, it's ready.
3. Dip the dry cauliflower into batter, shake off any excess and place in the hot oil. Fry in batches until golden, about 3 mins, then remove to a plate lined with kitchen paper. To keep warm, keep the florets in a low oven. Once all the cauliflower is fried, season with sea salt and serve with the sauce.

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Beetroot & Apple Salad Pots

A little like a Waldorf salad, these individual green pots with walnuts, celery and parsley are great on a party spread

• Cooking Time Prep 15 mins
  
• Skill Level Easy
• Servings Serves 6 - 8

Nutrition per serving

• Kcalories

  143

• Protein

  2g

• Carbs

  8g

• Fat

  11g

• Saturates

  1g

• Fibre

  2g

• Sugar

  8g

• Salt

  0.1g

Ingredients

• 250g cooked beetroot, diced into 1cm cubes
• 2 apples, diced into 1cm cubes
• 2 celery sticks, finely sliced
• 50g walnuts, roughly chopped
• handful parsley, chopped
• 3 tbsp walnut oil
• 1 tbsp red wine vinegar

Directions

1. Put the beetroot, apples, celery, walnuts and parsley in a bowl. Whisk together the walnut oil, vinegar and some seasoning, pour over the beetroot salad and mix well. Divide between small glasses or teacups and chill until ready to serve. Can be made up to 3 hrs ahead.

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Bulghar Wheat Date & Clementine Salad

A meat-free, dairy-free Middle Eastern-style mix of citrus, healthy grains and nutritional pulses - great for lunchboxes

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

Nutrition per serving

• Kcalories

  765

• Protein

  19g

• Carbs

  114g

• Fat

  23g

• Saturates

  3g

• Fibre

  10g

• Sugar

  42g

• Salt

  1.1g

Ingredients

• 140g bulgar wheat
• 1 tsp ground allspice
• 1 tsp ground cumin
• 6 stoned dates, chopped
• small handful parsley, chopped
• 400g can chickpeas, drained
• 2 tbsp flaked toasted almonds
• 100g bag baby spinach
• 2 clementines, peel removed, sliced
• For the dressing
• juice 1 lemon
• 2 tbsp sherry vinegar
• 2 tbsp extra-virgin olive oil

Directions

1. Put the bulghar wheat and spices in a large bowl, season with salt and pour over 140ml boiling water. Cover with cling film and leave to sit for 10 mins. Fluff with a fork, then add the chopped dates, parsley, chickpeas and most of the almonds. Pour the dressing ingredients into a glass jar with a fitted lid and add some seasoning. Shake well and pour over the salad.
2. Just before eating, mix the spinach through, top with the clementine slices and scatter with the remaining almonds.

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Mustard Butter-Basted Roast Turkey With Bacon

Ensure juicy meat by inserting streaky bacon under the skin of your big bird. A tangy mustard baste creates an extra tasty gravy

• Cooking Time Prep 30 mins
  Cook 3 hrs, 30 mins - 4 hrs
• Skill Level Moderately easy
• Servings Serves 8 - 10

Nutrition per serving

• Kcalories

  611

• Protein

  79g

• Carbs

  2g

• Fat

  32g

• Saturates

  12g

• Fibre

  0g

• Sugar

  1g

• Salt

  1.7g

Ingredients

• 5-5½ kg oven-ready turkey, neck and giblets removed (save them to make stock, if you like)
• 250g pack dry-cured smoked streaky bacon (about 12 rashers)
• a little mustard (optional)
• drizzle of olive oil
• sea salt flakes
• 1 onion, quartered
• 1 large thyme sprig
• a few bay leaves
• glass of dry white wine
• bay leaves and chopped thyme, for scattering
• For the mustard butter
• 85g butter, softened
• 1 tbsp wholegrain mustard
• 1 tsp English mustard
• 1 tbsp fresh thyme leaves

Directions

1. Weigh your turkey and calculate the cooking time by allowing 40 mins per kg for the first 4kg, then 45 mins for every kg of turkey over that weight. As a guide, a turkey this size should take 3½-4 hrs plus 30-45 mins resting time.
2. To make the mustard butter, beat the butter with the mustards, thyme and some ground black pepper until soft and well mixed.
3. Gently push your fingers under the skin of the turkey, starting from the neck, until you can push your whole hand in down the length of the breast-take care not to tear the skin. Spread the butter under the skin so that it covers the breasts. Lay the streaky bacon on your work surface in 2 rectangles of 6 overlapping rashers (for extra flavour, you can brush the bacon with a little wholegrain or English mustard first), and carefully push each rectangle of bacon under the skin to cover and protect each breast. This can be done the night before, but take out of the fridge for 1 hr before roasting so that it comes back to room temperature.
4. On the day, heat oven to 180C/160C fan/gas 4. Lift the turkey into a roasting tin, massage the olive oil into the skin and season well with flaky salt and pepper. Put the onion, thyme and bay inside the cavity of the turkey, then pour in the wine. Cover the tin loosely with foil and roast for the calculated cooking time. For the final 30 mins, remove the foil and pour off all of the cooking juices. Increase the oven to 200C/180C fan/gas 6 and roast for 30 mins more until the turkey is golden and the juices that run out of the thigh are clear, with no sign of pink, when pierced with a skewer. Leave to rest on a warm platter covered with foil and tea towels-it will keep like this for up to 45 mins.
5. To serve, carve the turkey and arrange the meat on a hot platter with a little of the hot gravy poured over, or bring the whole turkey to the table garnished with herbs. To fill the platter, you could surround the turkey with potatoes, if you like. Any leftover meat can be frozen in the gravy.

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