Beet & Caramelised Onion Tart

A great make-ahead vegetarian main that is much easier than it looks, from Trill Farm in Devon

• Cooking Time Prep 20 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  395

• Protein

  13g

• Carbs

  45g

• Fat

  19g

• Saturates

  10g

• Fibre

  7g

• Sugar

  13g

• Salt

  0.44g

Ingredients

• 175g wholemeal flour
• 100g porridge oats
• 100g butter
• 100g grated carrots
• 3 large onions, sliced
• 3 medium beetroot, peeled and grated
• 3 medium eggs
• 250ml milk (either cow's, goat's or oat milk)

Directions

1. Heat oven to 180C/160C fan/gas 4. Pulse the flour, oats and butter in a food processor until crumb-like, add the grated carrot and continue to process until the mixture comes together to form a ball. Alternatively rub the butter into the dry ingredients, add the carrots and press together until a ball is formed. Carefully roll out the pastry and line a metal 25cm pizza dish or shallow tart case. Chill.
2. Gently cook the onions in oil for about 15-20 mins until beginning to caramelise. Place the beetroot in the pastry case and cover with the onions. Whisk the eggs and milk together, season and pour over the onions and beetroot. Bake in the oven, lowering to 160C/140C fan/ gas 3 after 15 mins, for 40 mins or until firm and golden.

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Indian Winter Soup

This warming winter soup is high in fibre, low in fat and can be frozen for ultimate convenience

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4 - 6

Nutrition per serving

• Kcalories

  445

• Protein

  19g

• Carbs

  80g

• Fat

  8g

• Saturates

  1g

• Fibre

  8g

• Sugar

  13g

• Salt

  0.14g

Ingredients

• 100g pearl barley
• 2 tbsp vegetable oil
• � tsp brown mustard seeds
• 1 tsp cumin seeds
• 2 green chillies, deseeded and finely chopped
• 1 bay leaf
• 2 cloves
• 1 small cinnamon stick
• � tsp ground turmeric
• 1 large onion, chopped
• 2 garlic cloves, finely chopped
• 1 parsnip, cut into chunks
• 200g butternut squash, cut into chunks
• 200g sweet potatoes, cut into chunks
• 1 tsp paprika
• 1 tsp ground coriander
• 225g red lentils
• 2 tomatoes, chopped
• small bunch coriander, chopped
• 1 tsp grated ginger
• 1 tsp lemon juice

Directions

1. Rinse the pearl barley and cook following pack instructions. When it is tender, drain and set aside. Meanwhile, heat the oil in a deep, heavy-bottomed pan. Fry the mustard seeds, cumin seeds, chillies, bay leaf, cloves, cinnamon and turmeric until fragrant and the seeds start to crackle. Tip in the onion and garlic, then cook for 5-8 mins until soft. Stir in the parsnip, butternut and sweet potato and mix thoroughly, making sure the vegetables are fully coated with the oil and spices. Sprinkle in the paprika, ground coriander and seasoning, and stir again.
2. Add the lentils, pearl barley, tomatoes and 1.7 litres water. Bring to the boil then turn down and simmer until the vegetables are tender. When the lentils are almost cooked, stir in the chopped coriander, ginger and lemon juice.

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Pasta With Creamy Greens & Lemon

Try a new topping for your pasta, ready in just 15 minutes

• Cooking Time Prep 2 mins
  Cook 10 mins - 12 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  635

• Protein

  26g

• Carbs

  75g

• Fat

  28g

• Saturates

  16g

• Fibre

  7g

• Sugar

  7g

• Salt

  0.54g

Ingredients

• 350g pasta
• 140g broccoli florets
• 100g frozen soya beans
• 100g frozen peas
• 100g mange tout
• 150g mascarpone or soft cheese
• zest and juice 1 lemon
• 85g grated parmesan or vegetarian alternative
• handful basil leaves

Directions

1. Cook pasta in a very large pan following the pack instructions, adding broccoli florets, frozen soya beans, frozen peas and mange tout for the final 3 mins of cooking time.
2. Drain, saving a ladleful of the cooking water first, then tip everything back into the pan. Stir in mascarpone or soft cheese, zest and juice 1 lemon, grated Parmesan, a handful basil leaves, some seasoning and a splash of cooking water.

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Paneer With Broccoli & Sesame

Serve this vegetarian dish made with Indian cheese, paneer, as part of a curry night or with rice as a midweek supper

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

Nutrition per serving

• Kcalories

  195

• Protein

  11g

• Carbs

  5g

• Fat

  14g

• Saturates

  6g

• Fibre

  3g

• Sugar

  3g

• Salt

  1.3g

Ingredients

• 200g sprouting broccoli
• 1 tbsp vegetable oil
• pinch asafoetida
• 1 tsp cumin seed
• 1 tbsp sesame seeds
• 1 large green chilli, finely chopped
• � tsp brown mustard seeds
• 6 curry leaves
• 1 medium onion, sliced
• 140g paneer cheese, cut into strips
• 1 tbsp grated ginger
• 2 garlic cloves, crushed
• 1 tsp lemon juice
• � tsp ground mace

Directions

1. Trim the broccoli and boil or steam for 5-6 mins until tender but firm to the bite. Drain and cool under cold running water. Heat the oil in a wok or large frying pan, then add the asafoetida, cumin seeds, sesame seeds, chilli, mustard seeds and the curry leaves. Cook for 1 min until fragrant, then add the onion and cook another 2 mins.
2. Throw in the paneer, ginger and garlic, and season. Cook on a medium heat for 4-5 mins until the paneer turns golden. Add the broccoli and mix through the paneer and spices, then add lemon juice, mace and twist of pepper.

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Creamy Veggie Korma

Creamy and healthy - a winning combination for this curry, which can be easily adapted to suit all the family if some want to add meat

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

Nutrition per serving

• Kcalories

  257

• Protein

  10g

• Carbs

  31g

• Fat

  11g

• Saturates

  5g

• Fibre

  7g

• Sugar

  16g

• Salt

  0.42g

Ingredients

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 3 cardamom pods, bashed
• 2 tsp each ground cumin and coriander
• � tsp ground turmeric
• 1 green chilli, deseeded (if desired) and finely chopped
• 1 garlic clove, crushed
• thumb-size piece ginger, finely chopped
• 800g mixed vegetables, such as carrots, cauliflower, potato and courgette, chopped
• 300-500ml hot vegetable stock
• 200g frozen peas
• 200ml yogurt
• 2 tbsp ground almonds (optional)
• Make it non-veggie
• � small raw chicken breast per portion
• To serve
• toasted flaked almonds, chopped coriander, basmati rice or naan bread

Directions

1. Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.
2. Divide the mixture appropriately between two pans if serving vegetarians and meat eaters. Chop the chicken into small chunks and stir into one pan. Add the stock, dividing between the pans appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each). Divide the peas, if necessary, and add, cooking for 3 mins more until the veg are tender and the chicken is cooked through.
3. Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.

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Easy BBQ Beans

Quick, simple and packed with goodness, try these beans as part of a pick-and-mix Mexican supper

• Cooking Time Prep 5 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  118

• Protein

  5g

• Carbs

  21g

• Fat

  2g

• Saturates

  0g

• Fibre

  4g

• Sugar

  7g

• Salt

  0.37g

Ingredients

• 1 tbsp olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, chopped
• 1 tbsp white or red wine vinegar
• 1 heaped tbsp soft brown sugar
• 400g tin pinto beans, drained and rinsed
• 400ml tub passata
• 1 tsp Worcestershire sauce or vegetarian alternative (optional)
• small bunch coriander, chopped

Directions

1. Heat the oil in a small pan. Fry onion until starting to brown, then add garlic and cook for 1 min. Add vinegar and sugar and cook until onions are caramelised. Stir in beans, passata, Worcestershire sauce (if using) and seasoning and simmer for 10-15 mins until thickened. Stir through coriander and serve.

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Wild Mushroom & Chestnut Cottage Pie

Use penny buns or mixed wild mushrooms for this rich and earthy vegetarian recipe

• Cooking Time Prep 20 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  538

• Protein

  11g

• Carbs

  59g

• Fat

  30g

• Saturates

  14g

• Fibre

  15g

• Sugar

  25g

• Salt

  1.05g

Ingredients

• 2 tbsp vegetable oil
• 2 carrots, chopped
• � swede, chopped
• 12 pearl onions, peeled and left whole
• 1 garlic clove, crushed
• 1 rosemary sprig
• 1 tsp tomato pur�e
• 1 tsp yeast extract, such as Marmite
• 200g can chopped tomatoes
• 50ml white wine
• 175ml vegetable stock
• 500g fresh penny buns/ceps or mixed wild mushrooms, roughly chopped
• 200g vacumn-packed chestnuts, halved
• For the topping
• 3 potatoes, diced
• 2 parsnips, diced
• 2 carrots, diced
• 300g celeriac, diced
• 100g butter
• 50ml milk

Directions

1. Heat the oil in a large frying pan, add the carrot, swede and onions, and cook for 8 mins. Add the garlic, rosemary, tomato pur�e and yeast extract, and cook for a further 5 mins. Add the tomatoes and white wine and scrape all the goodness off the bottom of the pan. Pour in the stock, add the mushrooms and chestnuts, then simmer for 8 mins until the sauce is reduced and thickened. Remove from the heat and allow to cool slightly.
2. Meanwhile, to make the topping, put all the vegetables in a large pan of salted water and bring to the boil. Cook for 12 mins or until the vegetables are tender. Drain, then allow to steam-dry for 5 mins. Roughly mash the roots with the butter, milk and some seasoning.
3. Heat oven to 190C/170C fan/gas 5. Pile the mushroom mixture into an ovenproof dish, top with the mash, then cook for 30 mins until golden and bubbling. Serve with some buttered greens, if you like.

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Fennel & Lemon Risotto

This new way with risotto makes an easy supper for two. For a non-veggie option, just add a few cooked, peeled prawns

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  477

• Protein

  13g

• Carbs

  69g

• Fat

  16g

• Saturates

  9g

• Fibre

  7g

• Sugar

  12g

• Salt

  1.12g

Ingredients

• 1 large fennel bulb, base trimmed
• 1 tbsp butter, plus a knob
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 140g risotto rice
• 175ml white wine
• 550ml hot vegetable stock
• zest 1 lemon
• 25g parmesan or vegetarian alternative, grated
• Make it non-veggie
• small handful cooked, peeled prawns per portion

Directions

1. Chop any green leafy fennel fronds and set aside. Cut off the stalk-like fennel top, remove the outer layers and finely chop both. Heat 1 tbsp butter in a frying pan and cook the onion, garlic and chopped fennel until soft but not coloured.
2. Add the rice and stir for 1 min. Pour over most of the wine and simmer until evaporated. Add 500ml of the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.
3. Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender.
4. When the rice is cooked, stir in the zest, Parmesan and some seasoning. Take off the heat and set aside, covered, for 2 mins. Serve in bowls, topped with the fennel fronds and cooked fennel, stirring the prawns through if using.

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Roasted Chestnut & Herb Pesto Pasta With Mushrooms

This seasonal pesto is a good way of using up any herbs that are knocking around the kitchen

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

Nutrition per serving

• Kcalories

  582

• Protein

  14g

• Carbs

  70g

• Fat

  29g

• Saturates

  4g

• Fibre

  4g

• Sugar

  3g

• Salt

  0.2g

Ingredients

• 100g cooked chestnuts
• handful each basil, parsley and mint, leaves only
• 50g parmesan, grated, plus extra to serve (optional)
• 2 garlic cloves
• 150ml rapeseed oil
• 500g dried pasta
• 1 tbsp olive oil
• 250g pack chestnut mushrooms, quartered

Directions

1. Put the chestnuts in a food processor and pulse until roughly chopped. Throw in the herbs, Parmesan and garlic, then pulse again until chopped (not too finely). Pour in the rapeseed oil, mix together and season to taste.
2. Cook the pasta in plenty of boiling salted water, according to pack instructions. Meanwhile, heat the olive oil in a large frying pan and fry the mushrooms with some seasoning for 6-8 mins until tender and starting to brown. When the pasta is cooked, drain it, return to the pan, then stir through the pesto and the mushrooms. Serve with some extra Parmesan on top, if you like.

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Bean Enchiladas

This substantial veggie supper is quick to prepare and packed with goodness

• Cooking Time Prep 10 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  430

• Protein

  23g

• Carbs

  60g

• Fat

  13g

• Saturates

  4g

• Fibre

  15g

• Sugar

  17g

• Salt

  1.36g

Ingredients

• 1 tsp olive oil
• 2 onions, chopped
• 280g carrots, grated
• 2-3 tsp chilli powder (mild or hot, according to your taste)
• 2 x 400g cans chopped tomatoes
• 2 x 400g cans pulses in water, drained (we used mixed beans and lentils)
• 6 small wholemeal tortillas
• 200g low-fat natural yogurt
• 50g extra-mature cheddar cheese (or veg alternative), finely grated

Directions

1. Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft-add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.
2. Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.
3. Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.

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