Sautéed Asparagus Toasted Almonds & Manchego Cheese

This springtime starter is a simple but effective combination of just five ingredients

• Cooking Time Prep 20 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  340

• Protein

  10g

• Carbs

  4g

• Fat

  32g

• Saturates

  15g

• Fibre

  3g

• Sugar

  3g

• Salt

  0.15g

Ingredients

• 36 asparagus spears
• 140g unsalted butter
• 100g whole blanched almonds
• juice 1 lemon
• 50g best-quality Manchego cheese (or vegetarian hard cheese)

Directions

1. Bring a pan of salted water to the boil and plunge in the asparagus. Cook for 2-3 mins, drain, then leave them to sit somewhere warm.
2. Next, put the butter into a cold pan with the almonds. Carefully heat it up, watching that the butter doesn't get too dark. When it just turns golden brown and is beginning to foam, remove from the heat and pour in the lemon juice to stop the cooking.
3. Arrange the asparagus onto 6 serving plates and spoon over some of the brown butter and almonds. Shave the cheese with a peeler, scatter over and serve.

Read More

Potato Taleggio & Spinach Tart

This hearty tart is ideal for feeding a hungry crowd. It reheats really well, so you can bake it earlier in the day

• Cooking Time Prep 45 mins
  Cook 25 mins
• Skill Level Moderately easy
• Servings Serves 6 - 8

Nutrition per serving

• Kcalories

  370

• Protein

  16g

• Carbs

  46g

• Fat

  14g

• Saturates

  7g

• Fibre

  3g

• Sugar

  2g

• Salt

  1.43g

Ingredients

• For the base
• 300g white bread flour, plus extra for dusting
• 1 sachet easy-blend yeast
• 1 tbsp olive oil, plus a little extra
• For the topping
• 300g salad potatoes (no need to peel them)
• 200g baby spinach leaves
• 200g taleggio cheese (or vegetarian alternative), thinly sliced
• few rosemary sprigs
• 4 tbsp freshly grated parmesan (or vegetarian alternative)

Directions

1. Tip the flour and the yeast into a bowl and mix well. Stir in � tsp salt, then make a well in the centre and add 200ml hand-hot water and the oil and mix to a soft dough. Turn out onto a lightly floured surface and knead for 5 mins until the dough is smooth and silky. Return to the bowl, cover with a clean tea towel and leave to rise for 1 hr.
2. Meanwhile, boil the potatoes, then drain. Leave until cool enough to handle, then peel and cut into thin slices.
3. Put the spinach into a metal colander and pour over boiling water from a kettle to just wilt the leaves. Press out excess water using the edge of a saucer.
4. Knead the risen dough and roll out to line a 30 x 36cm shallow rectangular tin. Arrange the spinach over the pastry to within 2cm of the edges. Arrange the potatoes and Taleggio alternately over the top and scatter with rosemary. Sprinkle the Parmesan over the filling and the pastry edges and drizzle with a little olive oil. Leave to rise again for 20 mins. Heat oven to 200C/180C fan/gas 6. Bake for 20-25 mins until the pastry is golden and the topping melted and golden brown. Serve cut into squares.

Read More

Slow-Roasted Tomato & Gruyère Tart

Slow-roasting tomatoes will intensify their flavour and sweetness. Serve warm for best results

• Cooking Time Prep 35 mins
  Cook 50 mins
• Skill Level Moderately easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  496

• Protein

  17g

• Carbs

  30g

• Fat

  35g

• Saturates

  18g

• Fibre

  2g

• Sugar

  5g

• Salt

  1g

Ingredients

• For the pastry
• 200g plain flour, plus extra for dusting
• 100g butter, cut into small pieces
• 50g grated Gruy�re (or vegetarian alternative)
• For the filling
• 500g smallish vine tomatoes, halved
• 1 tbsp olive oil
• handful basil leaves, torn
• 3 tbsp pesto (choose a vegetarian one)
• 2 eggs
• 150ml single cream
• 150ml milk
• 100g grated Gruy�re (or vegetarian alternative)
• handful black olives

Directions

1. Heat oven to 140C/120C fan/gas 1. Arrange the tomatoes over a baking sheet, cut-sides up. Brush lightly with oil and put a little basil on top of each. Bake for 1� hrs until tomatoes are semi-dried. Remove from the oven and increase the heat to 190C/170C fan/gas 5.
2. To make the pastry, tip the flour into a food processor with the butter and whizz until the mixture resembles fine breadcrumbs. Add cheese and 2-3 tbsp cold water and pulse until the dough comes together. Turn out onto a lightly floured surface and briefly knead.
3. Roll out the pastry and line a 25cm flan tin, there's no need to trim off the excess at this stage. Line the pastry with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans and continue cooking until crisp and light golden. Using a small, sharp knife, carefully trim off excess pastry.
4. Spread the pesto over the base of the pastry case. Lightly whisk the eggs, then whisk in the cream and milk. Season with salt and pepper, then stir in the grated cheese. Pour into the pastry case and arrange the tomatoes over the top, cut-sides up. Scatter with olives and bake for 25-30 mins until puffed and golden, then leave to cool slightly before serving.

Read More

Smoky Butter Beans & Greens

This reassuringly simple dish is packed full of wholesome, smoky flavours

• Cooking Time Prep 10 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  321

• Protein

  9g

• Carbs

  51g

• Fat

  11g

• Saturates

  1g

• Fibre

  5g

• Sugar

  3g

• Salt

  0.67g

Ingredients

• 200g brown rice
• 3 tbsp extra virgin rapeseed or olive oil
• 200g spring greens or chard (trimmed weight), washed and roughly chopped
• 3 garlic cloves, finely sliced
• 400g can butter beans, rinsed and drained
• � tsp cumin seed
• 1 tsp smoked paprika
• natural yogurt, to serve (optional)

Directions

1. Rinse the rice in cold running water until it runs clear. Bring a large pan of water to the boil, cook the rice for 20-25 mins, then drain.
2. Place a wide, lidded pan over a medium heat with 2 tbsp oil. Add the greens, salt and pepper and cook, with the lid on, stirring frequently, until the greens are lightly steamed and wilted, about 4-5 mins. Add the garlic and cook until fragrant, then add the butter beans and cook, stirring, until heated through. Add the remaining oil, then the cumin seeds and smoked paprika. Stir until evenly combined and serve over the cooked rice with a dollop of yogurt, if you like.

Read More

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.

Read More

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.

Read More

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.

Read More

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.

Read More

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.

Read More

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.

Read More