Perfect Pancakes

A foolproof batter recipe and plenty of tips on how to make pancakes with flair, whether sweet or savoury

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

Nutrition per serving

• Kcalories

  107

• Protein

  4g

• Carbs

  12g

• Fat

  5g

• Saturates

  1g

• Fibre

  0g

• Sugar

  2g

• Salt

  0.1g

Ingredients

• 100g plain flour
• 2 eggs
• 300ml semi-skimmed milk
• 1 tbsp sunflower oil or vegetable, plus extra for frying
• pinch salt

Directions

1. Blending in the flour: Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
2. Finishing the batter: Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. Traditionally, people would say to now leave the batter for 30 mins, to allow the starch in the flour to swell, but there's no need.
3. Getting the right thickness: Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
4. Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

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Butternut Squash & Sage Risotto

A satisfying veggie supper that uses a basic risotto recipe and gives it an autumnal twist

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

Nutrition per serving

• Kcalories

  609

• Protein

  15g

• Carbs

  87g

• Fat

  24g

• Saturates

  10g

• Fibre

  8g

• Sugar

  17g

• Salt

  0.95g

Ingredients

• 1kg butternut squash, peeled and cut into bite-size chunks
• 3 tbsp olive oil
• bunch sage, leaves picked, half roughly chopped, half left whole
• 1½ l vegetable stock
• 50g butter
• 1 onion, finely chopped
• 300g risotto rice (we used arborio)
• 1 small glass white wine
• 50g parmesan or vegetarian alternative, finely grated

Directions

1. Before you make the risotto, heat oven to 220C/fan 200C/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until it is brown and soft.
2. While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
3. Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
4. At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir though the purée, then add the cheese and butter and leave to rest for a few mins. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.

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Green Garden Veg Pie

Veggie guests coming for dinner? Put this pie in the middle of the table and watch them dive in

• Cooking Time Prep 15 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  604

• Protein

  33g

• Carbs

  45g

• Fat

  34g

• Saturates

  19g

• Fibre

  9g

• Sugar

  14g

• Salt

  1.34g

Ingredients

• 50g butter
• 2 tsp mustard powder
• 600ml milk
• 200g mature cheddar, grated
• 2 large potatoes, sliced into rounds
• 1 head broccoli, cut into little florets
• 200g frozen peas
• small bunch chives, snipped
• 50g flour
• 1 head cauliflower, cut into little florets

Directions

1. Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 min. Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce. Remove from the heat, then stir in all but a handful of the grated cheese.
2. Heat oven to 220C/fan 200C/gas 7 and bring a large pan of water to the boil. Cook the potato slices for 5 mins, tip in the broccoli and cauliflower for another 3 mins, then finally add the peas for 1 more min. Drain all the veg and pat dry. Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives.
3. Tip into a deep ovenproof dish, arrange over the reserved potato slices, then sprinkle with remaining cheddar. Bake for 20-25 mins until the topping is golden and crisp, then serve straight from the dish.

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Pizza Margherita In 4 Easy Steps

Even a novice cook can master the art of pizza with our simple step-by-step guide. Bellissimo

• Cooking Time Prep 25 mins
  Cook 10 mins
• Skill Level Easy
• Servings Makes 2 pizzas, serves 4

Nutrition per serving

• Kcalories

  431

• Protein

  19g

• Carbs

  59g

• Fat

  15g

• Saturates

  7g

• Fibre

  3g

• Sugar

  2g

• Salt

  1.87g

Ingredients

• For the base
• 300g strong bread flour
• 1 tsp instant yeast (from a sachet or a tub)
• 1 tsp salt
• 1 tbsp olive oil, plus extra for drizzling
• For the tomato sauce
• 100ml passata
• handful fresh basil or 1 tsp dried
• 1 garlic clove, crushed
• For the topping
• 125g ball mozzarella, sliced
• handful grated or shaved parmesan
• handful cherry tomatoes, halved
• To finish
• handful basil leaves (optional)

Directions

1. Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it's not essential for a thin crust.
2. Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
3. Roll out the dough: If you've let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
4. Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

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Brown Rice Stir-Fry With Coriander Omelette

This dish is full of flavour and crunch - guaranteed to perk up that pack of brown rice at the back of the cupboard

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

Nutrition per serving

• Kcalories

  351

• Protein

  13g

• Carbs

  50g

• Fat

  13g

• Saturates

  2g

• Fibre

  4g

• Sugar

  13g

• Salt

  0.73g

Ingredients

• 200g brown basmati rice
• 1 tbsp rapeseed oil
• thumb-size piece ginger, grated
• 3 garlic cloves, finely chopped
• 1 bunch spring onions, finely sliced lengthways
• 150g pack shiitake mushrooms, sliced
• 2 carrots, finely sliced into sticks
• 1 red pepper, finely sliced
• 3 eggs, beaten with a splash of skimmed milk
• small handful chopped coriander, plus extra to serve
• 2 tsp soy sauce
• 1 tsp toasted sesame oil
• 2 tbsp chilli jam
• 1 tbsp sesame seeds, toasted

Directions

1. Cook the rice following pack instructions. Heat 2 tsp oil in a large frying pan or wok. Add the ginger and garlic and fry for 1 min. Tip in the veg and stir-fry over high heat for 3-4 mins.
2. Meanwhile, mix the eggs with the coriander and seasoning. Heat a small non-stick frying pan with the remaining oil. Add the egg, stir once, then allow to cook over a gentle heat until almost set. Flip (using a plate if necessary) and cook on the other side until cooked through. Tip onto a board and cut into strips.
3. Add the drained cooked rice, soy sauce, sesame oil and chilli jam to the veg, mixing to heat through. Divide into bowls and top with the omelette strips, a few coriander leaves and sesame seeds.

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Chunky Minestrone Soup

The perfect solution to a cold night in? A warming bowl of this home-made chunky soup.

• Cooking Time Prep 10 mins - 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  420

• Protein

  18g

• Carbs

  79g

• Fat

  6g

• Saturates

  1g

• Fibre

  16g

• Sugar

  24g

• Salt

  1.11g

Ingredients

• 3 large carrots, roughly chopped
• 1 large onion, roughly chopped
• 4 celery sticks, roughly chopped
• 1 tbsp olive oil
• 2 garlic cloves, crushed
• 2 large potatoes, cut into small dice
• 2 tbsp tomato purée
• 2l vegetable stock
• 400g can chopped tomatoes
• 400g can butter or cannellini beans
• 140g spaghetti, snapped into short lengths
• 1?2 head Savoy cabbage, shredded
• crusty bread, to serve

Directions

1. In a food processor, whizz the carrots, onion and celery into small pieces. Heat the oil in a pan, add the processed vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened.
2. Stir in the tomato purée, stock and tomatoes. Bring to the boil, then turn down the heat and simmer, covered, for 10 mins.
3. Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 mins. Season to taste and serve with crusty bread.

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One-Pot Mushroom & Potato Curry

Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  212

• Protein

  5g

• Carbs

  15g

• Fat

  15g

• Saturates

  9g

• Fibre

  3g

• Sugar

  5g

• Salt

  0.71g

Ingredients

• 1 tbsp oil
• 1 onion, roughly chopped
• 1 large potato, chopped into small chunks
• 1 aubergine, trimmed and chopped into chunks
• 250g button mushrooms
• 2-4 tbsp curry paste (depending on how hot you like it)
• 150ml vegetable stock
• 400ml can reduced-fat coconut milk
• chopped coriander, to serve

Directions

1. Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.
2. Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.

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Crispy Greek-Style Pie

A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire

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

Nutrition per serving

• Kcalories

  250

• Protein

  13g

• Carbs

  23g

• Fat

  13g

• Saturates

  5g

• Fibre

  3g

• Sugar

  5g

• Salt

  0.3g

Ingredients

• 200g bag spinach leaves
• 175g jar sundried tomatoes in oil
• 100g feta cheese, crumbled
• 2 eggs
• ½ 250g pack filo pastry

Directions

1. 1 Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
2. Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
3. Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.

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Creamy Courgette Lasagne

Serve up this creamy quick dish for a last minute dinner party and impress veggie friends

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  405

• Protein

  18g

• Carbs

  38g

• Fat

  21g

• Saturates

  8g

• Fibre

  4g

• Sugar

  13g

• Salt

  1.36g

Ingredients

• 9 dried lasagne sheets
• 1 tbsp sunflower oil
• 1 onion, finely chopped
• 700g courgettes (about 6), coarsely grated
• 2 garlic cloves, crushed
• 250g tub ricotta
• 50g cheddar
• 350g jar tomato sauce for pasta

Directions

1. Heat oven to 220C/fan 200C/gas 7. Put a pan of water on to boil, then cook the lasagne sheets for about 5 mins until softened, but not cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together.
2. Meanwhile, heat the oil in a large frying pan, then fry the onion. After 3 mins, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on High until hot.
3. In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar. Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.

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Spicy Root & Lentil Casserole

The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper

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

Nutrition per serving

• Kcalories

  378

• Protein

  14g

• Carbs

  64g

• Fat

  9g

• Saturates

  1g

• Fibre

  10g

• Sugar

  0g

• Salt

  1.24g

Ingredients

• 2 tbsp sunflower or vegetable oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 700g potatoes, peeled and cut into chunks
• 4 carrots, thickly sliced
• 2 parsnips, thickly sliced
• 2 tbsp curry paste or powder
• 1 litre/1¾ pints vegetable stock
• 100g red lentils
• a small bunch of fresh coriander, roughly chopped
• low-fat yogurt and naan bread, to serve

Directions

1. Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
2. Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
3. Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

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