Artichokes & Herby Olive Sauce

Delicious and simple, this striking Mediterranean starter is easier to prepare than you might think

• Cooking Time Prep 15 mins
  Cook 40 mins - 45 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  291

• Protein

  11g

• Carbs

  11g

• Fat

  23g

• Saturates

  3g

• Fibre

  1g

• Sugar

  6g

• Salt

  2.28g

Ingredients

• 1 lemon, halved, plus juice 1½ lemons
• 4 globe artichokes
• 5 tbsp olive oil
• 20 pitted Kalamata olives, roughly chopped
• 1 small tomato, finely chopped
• ½ small bunch mint, finely chopped
• ½ small bunch parsley, finely chopped

Directions

1. Bring one or two large pans of salted water to the boil with the lemon halves in. Cut the stalk off each artichoke and discard. Boil the artichokes for 40-45 mins until the base feels tender when the tip of a knife is inserted.
2. Meanwhile, make the sauce. Mix the lemon juice, oil, olives, tomato and herbs. Season with salt and pepper.
3. To eat, pull off the leaves, dip the bottom end into sauce and discard the tips of the leaves. When you get to the middle, scrape out the hairy 'choke' and eat the artichoke heart.

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Halloumi Watermelon & Mint Salad

This fresh and light salad makes an ideal summer evening supper

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

Nutrition per serving

• Kcalories

  287

• Protein

  14g

• Carbs

  12g

• Fat

  20g

• Saturates

  10g

• Fibre

  1g

• Sugar

  12g

• Salt

  2.29g

Ingredients

• 250g pack halloumi cheese, thinly sliced
• flesh from 1kg/2lb 4oz chunk watermelon, sliced
• 200g pack fine green beans
• small bunch mint, finely shredded
• juice 1 lemon
• 1 tbsp olive oil, plus extra to drizzle
• toasted pitta breads, to serve

Directions

1. Heat grill to high. Lay the cheese on a baking tray in a single layer, then grill for 2 mins on each side until golden. Toss the watermelon, beans and mint together with the lemon juice and olive oil, season well, then layer on plates with the slices of halloumi.
2. Drizzle with a little more oil if you like, and then serve with warm pittas.

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Ravioli With Squash & Crunchy Crumbs

Turn a pack of ravioli into a stunning meal with a little help from BBC Good Food

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

Nutrition per serving

• Kcalories

  496

• Protein

  20g

• Carbs

  62g

• Fat

  21g

• Saturates

  8g

• Fibre

  5g

• Sugar

  9g

• Salt

  1.36g

Ingredients

• 3 tbsp olive oil
• ½ butternut squash, peeled and cut into small cubes
• 1 garlic clove, crushed
• 50g vegetarian parmesan -style cheese, (we used Twineham Grange Italian-style cheese), finely grated, plus extra to serve
• zest 1 lemon
• 85g fresh white breadcrumbs
• small handful sage leaves
• 500ml pack cheese-filled ravioli
• pinch crushed chilli flakes

Directions

1. Heat the oil in a large pan and fry the squash for 10 mins until golden, turning the cubes now and then. Add the garlic and fry for 1 min until softened. Add 300ml water, the grated Parmesan, chilli flakes and lemon zest. Stir well, turn the heat down and cook for 3-4 mins. Mash well and season to taste.
2. In a small pan, heat the rest of the oil, then stir in the breadcrumbs. Fry until golden, stirring every so often. Stir in the sage.
3. Cook the ravioli according to pack instructions (they usually only take a few mins). Drain, then spoon into bowls. Pour over the squash sauce, then sprinkle with sage breadcrumbs.

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Roasted Carrots With Goat's Cheese & Pomegranate

A lovely combination of sweet carrots, fresh cheese and juicy seeds - interesting enough for a main, starter or side

• Cooking Time Prep 10 mins
  Cook 50 mins
• Skill Level Easy
• Servings Serves 6 as a starter or side, or 4 as a main

Nutrition per serving

• Kcalories

  190

• Protein

  8g

• Carbs

  20g

• Fat

  10g

• Saturates

  4g

• Fibre

  5g

• Sugar

  11g

• Salt

  0.5g

Ingredients

• 750g/ 1lb 10oz carrots
• 2 tbsp olive oil
• 2 tsp cumin seeds
• grated zest and juice 1 small orange
• 400g can chickpeas, drained and rinsed
• 100g/ 4oz white-rinded vegetarian goat's cheese
• small bunch oregano or mint, roughly chopped
• 75g/2½oz pomegranate seeds
• warm flatbreads, to serve

Directions

1. Heat oven to 190C/170C fan/gas 5. Toss the carrots with 1 tbsp of the oil, sprinkle with the cumin seeds and orange zest, and season with salt. Spread onto a large baking sheet and roast for 50 mins until tender and catching some colour on the edges.
2. Stir the chickpeas into the roasted carrots, then tip onto a large serving platter. Drizzle with the remaining oil and a little of the orange juice. Crumble over the goat's cheese and scatter with the herbs and pomegranate seeds. Serve warm with toasted flatbreads.

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Spinach & Ricotta Cannelloni

Keep a few portions of this vegetarian classic in the freezer and you'll never be stuck for a satisfying supper

• Cooking Time Prep 50 mins
  Cook 40 mins
• Skill Level Easy
• Servings Makes 10 servings

Nutrition per serving

• Kcalories

  711

• Protein

  30g

• Carbs

  44g

• Fat

  47g

• Saturates

  27g

• Fibre

  5g

• Sugar

  15g

• Salt

  1.59g

Ingredients

• For the tomato sauce
• 3 tbsp olive oil
• 8 garlic cloves, crushed
• 3 tbsp caster sugar
• 2 tbsp red wine vinegar
• 4 x 400g cans chopped chopped tomatoes
• small bunch basil leaves
• For the topping
• 2 x 250g tubs mascarpone
• 3 tbsp milk
• 85g parmesan (or vegetarian alternative), grated
• 2 x 125g balls mozzarella, sliced
• For the filling
• 1kg spinach
• 100g parmesan (or vegetarian alternative), grated
• 3 x 250g tubs ricotta
• large pinch grated nutmeg
• 400g dried cannelloni

Directions

1. First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below). Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.
2. Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.
3. Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.

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Cauliflower Egg & Potato Curry

Even a cauliflower-hater will love the warm coconut and flavours of this vegetarian curry dish

• Cooking Time
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  534

• Protein

  22g

• Carbs

  30g

• Fat

  38g

• Saturates

  18g

• Fibre

  5g

• Sugar

  0g

• Salt

  0.95g

Ingredients

• 3 tbsp vegetable oil
• 1 large onion, peeled and diced
• 1 plump red chilli, seeds removed if you want, finely chopped
• thumb-sized piece of root ginger, peeled and grated
• 2 large waxy potatoes (such as Desirée), peeled and cut into bite-sized chunks
• 2 tbsp curry paste (Patak's Cumin & chilli is good)
• 1 medium cauliflower, broken into florets
• 400ml can coconut milk
• 6 hard-boiled eggs, halved lengthways
• 2 tbsp toasted flaked almonds (optional)
• large handful of roughly chopped fresh coriander
• 4 garlic cloves, finely chopped

Directions

1. Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
2. Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
3. Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
4. Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.

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Easy Peasy Lentil Curry

Cooking with virtue; fast, cheap and healthy vegetarian lentil curry, that's also low in fat and freezable

• Cooking Time Prep 5 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  432

• Protein

  14g

• Carbs

  76g

• Fat

  10g

• Saturates

  1g

• Fibre

  6g

• Sugar

  0g

• Salt

  1.38g

Ingredients

• 2 tbsp sunflower oil
• 2 medium onions, cut into rough wedges
• 4 tbsp curry paste
• 850ml vegetable stock
• 750g stewpack frozen vegetables
• 100g red lentils
• 200g basmati rice
• turmeric
• handful of raisins and roughly chopped parsley
• poppadoms and mango chutney, to serve

Directions

1. Heat the oil in a large pan. Add the onions and cook over a high heat for about 8 minutes or until they are golden brown. Stir in the curry paste and cook for a minute. Slowly pour in a little of the stock so it sizzles, scraping any bits from the bottom of the pan. Gradually pour in the rest of the stock.
2. Stir the frozen vegetables, cover and simmer for 5 minutes. Add the lentils and simmer for a further 15-20 minutes or until the vegetables and lentils are cooked.
3. While the curry is simmering, cook the rice according to the packet instructions, adding the turmeric to the cooking water. Drain well.
4. Season the curry with salt, toss in a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.

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Roasted Tomato Basil & Parmesan Quiche

A taste of summer, this quiche is full of Italian flavours and is perfect for dinner in the garden

• Cooking Time Prep 40 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  494

• Protein

  9g

• Carbs

  29g

• Fat

  39g

• Saturates

  22g

• Fibre

  2g

• Sugar

  2g

• Salt

  0.48g

Ingredients

• 300g cherry tomatoes
• drizzle olive oil
• 50g parmesan (or vegetarian alternative), grated
• 2 eggs
• 284ml pot double cream
• handful basil leaves, shredded, plus a few small ones left whole for scattering
• For the pastry
• 280g plain flour, plus extra for dusting
• 140g cold butter, cut into pieces

Directions

1. To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
2. Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
3. In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
4. Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
5. When you remove the tart case from the oven, take out the tomatoes, too.
6. While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.

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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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