Pea Risotto

This risotto makes the most of peas with a pea pure, pea shoots and cooked sweet little peas

• Cooking Time Prep 20 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4 or 6 as a starter

Nutrition per serving

• Kcalories

  274

• Protein

  15g

• Carbs

  17g

• Fat

  15g

• Saturates

  8g

• Fibre

  11g

• Sugar

  10g

• Salt

  1.91g

Ingredients

• 50g butter
• 1 onion, finely chopped
• 300g frozen or cooked fresh peas
• 1.7l hot vegetable stock
• 350g risotto rice
• 200ml white wine
• 25g parmesan, or vegetarian alternative, grated
• 2 good handfuls pea shoots
• extra-virgin olive oil, to drizzle (optional)

Directions

1. Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely pur�ed.
2. Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency-this will take 20-30 mins.
3. Stir in the pur�ed peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.

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Japanese Tofu Noodle Bowl

This healthy soup is full of fresh spring flavours and makes a sophisticated vegetarian meal for guests

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

Nutrition per serving

• Kcalories

  478

• Protein

  20g

• Carbs

  87g

• Fat

  8g

• Saturates

  1g

• Fibre

  3g

• Sugar

  6g

• Salt

  5.02g

Ingredients

• 3 tbsp tamari or dark soy sauce
• 2 tbsp seasoned rice vinegar
• 1 tbsp mirin or 2 tsp caster sugar
• 200g firm tofu, drained, patted dry and cut into 8 cubes
• cornflour, for coating
• sunflower oil, for frying
• 1 bunch asparagus, base of stalks snapped off, cut diagonally into about 4 pieces
• 50g fresh or frozen edamame beans
• 50g frozen peas
• small piece ginger, grated
• 400g pack straight-to-wok udon noodles
• coriander leaves, to garnish
• chilli oil, to serve

Directions

1. Combine the tamari or soy sauce, vinegar and mirin or sugar in a shallow bowl and stir until dissolved. Place the tofu in the marinade and turn to coat. Leave to absorb the flavours for about 30 mins or more. (If marinating for several hours, keep in the fridge.)
2. When ready to cook, turn the oven on to warm. Scatter the cornflour over a plate. Remove the tofu from the marinade, reserving the marinade, and roll in the cornflour to coat all sides. Heat a wide frying pan over a medium-high and add enough sunflower oil to cover the base of the pan. Fry the tofu, using tongs to turn, until dark golden and crisp all over. Drain on kitchen paper, then keep warm in the oven.
3. Place 1 litre of water in a medium saucepan with the reserved marinade and bring to the boil. Add asparagus, edamame beans, peas, ginger and noodles and return to the boil. Simmer until the vegetables are just tender, about 3-4 mins. Divide between 4 bowls and place 2 tofu cubes in each. Top with coriander leaves and serve drizzled with a little of the chilli oil.

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Tex-Mex Burrito

A speedy vegetarian dish - ideal as a last-minute, midweek supper

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

Nutrition per serving

• Kcalories

  611

• Protein

  35g

• Carbs

  33g

• Fat

  38g

• Saturates

  16g

• Fibre

  2g

• Sugar

  6g

• Salt

  1.96g

Ingredients

• 2 tomatoes, halved, seeds scooped out, then chopped
• 3 spring onions, chopped
• 1 red chilli, sliced (deseeded if you like it milder)
• 4 eggs
• 100ml milk
• 1 tsp olive oil
• 100g cheddar, grated
• 2 large wraps
• soured cream and guacamole to serve, (optional)

Directions

1. In a small bowl, mix the tomatoes, half the spring onions and half the red chilli with some seasoning and set aside. Beat the eggs and milk with a fork with some seasoning.
2. Heat the oil in a large non-stick pan and fry the remaining spring onion and chilli for 1 min, then pour in the egg mix. Gently scramble the eggs by dragging the egg mixture as it sets into the middle of the pan. Cook to your liking, then take off the heat and throw on the cheese. Stir through, then divide between the wraps. Tuck up the top and bottom of each wrap and roll up, then slice in half and serve with the homemade tomato salsa, soured cream and guacamole, if you like.

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Spinach & Ricotta Gnocchi

These luxurious gnocchi are both light and spoilingly rich at the same time

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

Nutrition per serving

• Kcalories

  287

• Protein

  20g

• Carbs

  19g

• Fat

  15g

• Saturates

  8g

• Fibre

  2g

• Sugar

  2g

• Salt

  0.86g

Ingredients

• 200g young spinach, washed
• small handful parsley leaves, finely chopped
• 1 garlic clove, crushed
• 140g ricotta
• 85g plain flour
• 2 eggs
• 100g freshly grated vegetarian Parmesan-style cheese, plus extra to serve
• freshly grated nutmeg
• olive oil and rocket, to serve

Directions

1. Boil the kettle. Place the spinach in a large bowl and pour boiling water over it. Leave for 2 mins until wilted, then drain thoroughly. Leave to cool, then wrap a clean tea towel around the spinach. Hold it over the sink and squeeze out as much water as possible. Finely chop.
2. Place the spinach, parsley, garlic, ricotta, flour, eggs, cheese and a generous grating of nutmeg into a large bowl and season with salt and pepper. Use a fork to stir very thoroughly until everything is completely mixed. Using wet hands, form the mixture into walnut-size balls. Place on a large plate or tray and refrigerate for at least 30 mins.
3. When ready to cook, heat the oven to warm and bring a large pan of water to the boil. Reduce the heat to medium and drop in batches of about 8-10 gnocchi at a time. They will sink to the bottom, and when they rise to the top give them about 1 min more, then remove with a slotted spoon and keep warm while you cook the rest. Serve the gnocchi on warm plates drizzled with olive oil and scattered with rocket and more cheese.

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Lentil Ragù

Struggle to get your five-a-day? This superhealthy rag will get you four steps closer and can be frozen for extra convenience

• Cooking Time Prep 15 mins
  Cook 1 hr, 15 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  662

• Protein

  33g

• Carbs

  120g

• Fat

  9g

• Saturates

  1g

• Fibre

  10g

• Sugar

  14g

• Salt

  1.05g

Ingredients

• 3 tbsp olive oil
• 2 onions, finely chopped
• 3 carrots, finely chopped
• 3 celery sticks, finely chopped
• 3 garlic cloves, crushed
• 500g bag dried red lentils
• 2 x 400g cans chopped tomatoes
• 2 tbsp tomato pur�e
• 2 tsp each dried oregano and thyme
• 3 bay leaves
• 1l vegetable stock
• 500g spaghetti, plus Parmesan or vegetarian cheese, grated, to serve

Directions

1. Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato pur�e, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy-splash in water if you need. Season.
2. If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.

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Pistou Soup

Make the pesto a day ahead and keep covered in the fridge, ready to top this healthy French vegetable soup from Le Manoir aux Quat'Saisons

• Cooking Time Prep 30 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  201

• Protein

  4g

• Carbs

  13g

• Fat

  15g

• Saturates

  2g

• Fibre

  7g

• Sugar

  7g

• Salt

  0.15g

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 each medium carrots and celery sticks, peeled and finely chopped
• 1 small fennel bulb, trimmed and finely chopped
• 250g each turnips, celeriac and parsnip, peeled and finely chopped
• 140g frozen peas
• 140g tinned haricot beans or dried haricot beans soaked overnight
• For the pesto
• large bunch basil
• 1 clove garlic
• 100ml extra-virgin olive oil
• grated parmesan and cro�tons, to serve

Directions

1. Heat the oil in a large pan and sweat the onion, carrots, celery, fennel, turnip, celeriac and parsnip for 5-10 mins. Pour over 1.6 litres of boiling water, season and simmer for 10-15 mins, until the vegetables are tender. At the last moment add the peas and the beans and cook for a further 1 min. Taste and season with salt and pepper as necessary.
2. Meanwhile, make the pesto sauce. Blanch the basil leaves in boiling water for 5 secs, then remove and cool under cold running water. Pat dry and pur�e all the ingredients in a liquidiser. Taste and season, then reserve. Keep in the fridge until required. When ready to serve, pour the soup into a large, warmed tureen, top with some of the pesto sauce and serve to your guests. Place Parmesan and cro�tons on the table so guests may help themselves.

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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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