Cheesy Garlic Bread

This goes with so many family dishes, such as chilli con carne, soups, salads and barbecues

• Cooking Time Prep 20 mins
  Cook 30 mins
• Skill Level Easy
• Servings Cuts into 12 squares

Nutrition per serving

• Kcalories

  215

• Protein

  7g

• Carbs

  33g

• Fat

  7g

• Saturates

  3g

• Fibre

  1g

• Sugar

  2g

• Salt

  0.61g

Ingredients

• 500g strong white bread flour
• 7g sachet/1½ tsp fast-action yeast
• 1 tsp salt
• 2 tbsp olive oil
• 1 tbsp clear honey
• 2 garlic cloves, crushed
• 25g soft butter
• 100g mature cheddar, grated
• handful thyme leaves

Directions

1. Measure the flour, yeast and salt into a large bowl. Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.
2. Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it. Now stretch it to fit the Swiss roll tin.
3. Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme. Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 40 mins.
4. Heat oven to 200C/fan 180C/gas 6. Remove the cling film, then bake the bread for 30 mins until golden and risen. Leave to cool for 10 mins, then cut into 12 pieces and serve.

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Thai Carrot Slaw

Shred some carrots, peppers and onions, skip the mayo and mix with Asian flavours for a healthy coleslaw

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

Nutrition per serving

• Kcalories

  78

• Protein

  4g

• Carbs

  15g

• Fat

  1g

• Saturates

  0g

• Fibre

  4g

• Sugar

  13g

• Salt

  2.3g

Ingredients

• 4 large carrots, coarsely grated
• 1 red pepper, deseeded and finely sliced
• 1 small red onion, finely sliced
• 100g beansprouts
• 1 small red chilli, finely chopped
• 3 tbsp fish sauce
• 3 tbsp lime juice
• 2 tsp caster sugar
• handful roughly chopped coriander

Directions

1. Combine carrots, red pepper and red onion in a bowl with the beansprouts. Mix the chilli with fish sauce, lime juice and sugar. Pour dressing over the slaw and stir through coriander just before serving.

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Tomato & Onion Salad

A colourful and quick side salad of mixed tomatoes with sweet honey mustard dressing

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

Nutrition per serving

• Kcalories

  53

• Protein

  1g

• Carbs

  9g

• Fat

  1g

• Saturates

  0g

• Fibre

  2g

• Sugar

  9g

• Salt

  0.2g

Ingredients

• 1kg mixed tomatoes
• 1 red onion, finely chopped
• 2 tbsp wholegrain mustard
• 2 tbsp sherry vinegar
• 2 tbsp clear honey

Directions

1. Wash the tomatoes and cut to roughly the same size - halve cherry tomatoes and chunkily dice or wedge big ones. Stir in the red onion. Whisk together mustard, vinegar and honey with some seasoning. Stir through the dressing up to two hours ahead of serving.

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Mexican Red Rice

Stir fresh tomato salsa into your cooked basmati to create John Torode's fresh South American side

• Cooking Time Prep 5 mins
  Cook 12 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  270

• Protein

  7g

• Carbs

  54g

• Fat

  1g

• Saturates

  0g

• Fibre

  3g

• Sugar

  6g

• Salt

  0.5g

Ingredients

• 250g basmati rice
• 250ml jar Mexican salsa, or homemade tomato salsa (see related recipes)
• 600ml vegetable or chicken stock
• coriander, to serve

Directions

1. In a medium saucepan, combine basmati rice and salsa. Heat for 2-3 mins, then add stock. Mix together, bring to the boil, then cover and simmer over a very low heat. Cook for 10-12 mins or until the rice is tender. Serve scattered with coriander.

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Homemade Tortilla Chips With Guacamole & Charred Tomato Salsa

Making your own chips and dips allows you to keep things healthy and will really impress

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

Nutrition per serving

• Kcalories

  766

• Protein

  15g

• Carbs

  74g

• Fat

  38g

• Saturates

  10g

• Fibre

  10g

• Sugar

  10g

• Salt

  0.9g

Ingredients

• For the tortilla chips
• 12 corn tortillas
• 3 tbsp vegetable oil
• For the guacamole
• 3 large ripe avocados
• juice 2 limes
• ½ small red onion, finely diced
• small handful coriander, chopped
• 2 green chillies, deseeded and finely chopped
• 2 tsp chipotle paste or ½ tsp Chipotle Tabasco
• For the charred tomato salsa
• 6 plum tomatoes, halved
• 2 green or jalapeno chillies
• 8 garlic cloves, unpeeled
• ½ red onion, finely diced
• 2 tbsp coriander, roughly chopped
• juice 1 lime
• 1 tbsp chipotle paste or Chipotle Tabasco

Directions

1. To make the tortillas, heat oven to 200C/180C fan/gas 6. Brush both sides of the tortillas with the oil, then cut into triangles with scissors. Arrange in a single layer on 1 or 2 baking sheets and bake for 7-8 mins. Remove, sprinkle with salt and set aside.
2. To make the guacamole, halve and stone the avocados, then spoon the flesh into a bowl. Pour over the lime juice and a sprinkle of salt, then crush with a potato masher until puréed but still chunky. Add onion, coriander, chillies and chipotle paste. Stir through and set aside until needed.
3. For the salsa, place the tomatoes, cut-side up, in a shallow baking tray. Season, and place under the grill until blackened, about 15 mins. Meanwhile, in a dry non-stick frying pan, blacken the chillies and garlic. Keep turning to darken on all sides, about 10 mins. When done, peel the garlic and place in a food processor. Place the chillies in a plastic bag to steam for a few mins, then peel, deseed and stem. Add the flesh to the food processor along with the tomatoes, onion, coriander, lime juice and chipotle paste. Season and pulse until chunky.

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Spicy Buttered Corn

John Torode serves his corn on the cob with plenty of melted Mexican 'ancho' chilli and coriander butter

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

Nutrition per serving

• Kcalories

  165

• Protein

  3g

• Carbs

  14g

• Fat

  11g

• Saturates

  6g

• Fibre

  1g

• Sugar

  2g

• Salt

  0.2g

Ingredients

• 8 small corn on the cob
• 3 tbsp butter
• 1 tbsp chopped coriander
• 2 tsp ancho chilli powder (see below) or smoked paprika

Directions

1. Boil a large pan of water. Add some salt and the corn. Boil for 10 mins. Meanwhile, mix the butter with coriander and chilli powder. When ready to serve, drain the corn, then add the butter mixture to the pan so it melts on all sides of the corn.

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Salt-Baked Potatoes

Give jacket potatoes a new lease of life with this simple side dish, great with a summer roast

• Cooking Time Prep 5 mins
  Cook 2 hrs, 30 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  153

• Protein

  5g

• Carbs

  34g

• Fat

  0g

• Saturates

  0g

• Fibre

  3g

• Sugar

  1g

• Salt

  3.82g

Ingredients

• 2 egg whites, lightly beaten with a fork
• 4 tbsp sea salt
• 8 large baking potatoes, each pricked 2-3 times with a fork
• butter, to serve, if you like

Directions

1. Heat oven to 160C/140C fan/gas 3. Put the egg whites and salt in 2 shallow bowls. Dip each potato into the egg white to completely cover, then dab into the salt to cover in patches. Carefully put the potatoes onto a baking sheet, pressing on any remaining salt, then bake for 1½ hrs.
2. Bake them for a further 1 hr at 200C/180C fan/ gas 6. Scrape off as little or as much of the salt as you like before eating.

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Avocado & Leaf Salad

This light summery salad makes the perfect side to beefburgers or spare ribs

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

Nutrition per serving

• Kcalories

  251

• Protein

  3g

• Carbs

  10g

• Fat

  23g

• Saturates

  4g

• Fibre

  3g

• Sugar

  1g

• Salt

  0.27g

Ingredients

• 100g bag mixed rocket, spinach and watercress salad
• 2 avocados, peeled, stoned and cut into chunks
• 50g ready-made croûtons (or make your own)
• For the dressing
• 1 tsp Dijon mustard
• 1 tbsp wine vinegar, any type
• 3 tbsp extra-virgin olive oil

Directions

1. Make the dressing by whisking the mustard, vinegar and oil together, along with 1tsp water. Season well.
2. Place the salad leaves and avocado chunks in a large bowl, then use your hands to toss the dressing through. Add the croutons just before serving so they stay nice and crisp.

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Herby Quinoa Feta & Pomegranate Salad

A Middle Eastern-style mezze bowl with healthy grains, parsley, mint and coriander

• Cooking Time Prep 10 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4 or 6-8 as a side

Nutrition per serving

• Kcalories

  279

• Protein

  9.5g

• Carbs

  33.2g

• Fat

  11.9g

• Saturates

  2.4g

• Fibre

  1.2g

• Sugar

  15.6g

• Salt

  0.5g

Ingredients

• 300g quinoa
• 1 red onion, finely chopped
• 85g raisins or sultanas
• 100g feta cheese, crumbled
• 200g pomegranates seeds from tub or fruit
• 85g toasted pine nuts or toasted flaked almonds
• small pack each coriander, flat leaf parsley and mint, roughly chopped
• juice 3 lemon
• 1 tsp sugar

Directions

1. Cook the quinoa following pack instructions-it should be tender but with a little bite. Drain well and spread over a platter or wide, shallow bowl to cool quickly and steam dry.
2. When the quinoa is just about cool stir through all of the remaining ingredients with plenty of seasoning.

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Spiced Cauliflower With Chickpeas Herbs & Pine Nuts

Roast cauliflower with cumin and caraway then serve with healthy chickpeas and herbs in this Middle Eastern-style salad

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

Nutrition per serving

• Kcalories

  407

• Protein

  17g

• Carbs

  19g

• Fat

  29g

• Saturates

  3g

• Fibre

  10g

• Sugar

  7g

• Salt

  0.5g

Ingredients

• 1 large head cauliflower, broken into florets (about 1kg in total)
• 2 garlic cloves, crushed
• 2 tsp each caraway and cumin seed
• 3 tbsp olive oil
• 400g can chickpeas, drained and rinsed
• 100g pine nuts
• small bunch each parsley and dill, leaves torn

Directions

1. Heat oven to 200C/180C fan/gas 6. Toss the cauliflower, garlic, spices, 2 tbsp oil and some seasoning in a roasting tin, then roast for 30 mins.
2. Add the chickpeas, pine nuts and remaining oil to the tin, then cook for 10 mins more. To serve, stir in the herbs with your chosen dressing.

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