Italian Broccoli & Salmon Bake

Take a fresh look at broccoli with this creamy pasta bake

• Cooking Time Prep 25 mins - 35 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  817

• Protein

  49g

• Carbs

  64g

• Fat

  42g

• Saturates

  18g

• Fibre

  5g

• Sugar

  0g

• Salt

  1.3g

Ingredients

• 250g penne
• 300g broccoli, cut into large florets
• 25g butter
• 25g plain flour
• 600ml milk
• 100g mascarpone
• 8 sundried tomatoes (preserved in olive oil), drained and thickly sliced
• 2 tbsp small capers (optional) rinsed to remove excess salt or vinegar
• 8 anchovy fillets, halved (optional)
• 10 large fresh basil leaves, roughly torn
• 4 fresh skinless salmon fillets
• 50g mature cheddar, finely grated

Directions

1. Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.
2. While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.
3. Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)
4. Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden-don't let it go too dark or the fish will overcook.

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Chicken & Mushroom Puff Pie

This is just what you need on a cold night. Serve with creamy mashed potatoes

• Cooking Time Prep 45 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4 - 6

Nutrition per serving

• Kcalories

  855

• Protein

  55g

• Carbs

  57g

• Fat

  47g

• Saturates

  17g

• Fibre

  1g

• Sugar

  6g

• Salt

  2.73g

Ingredients

• 1 tbsp vegetable oil
• 8 skinless boneless chicken thighs
• 8 rashers smoked streaky bacon, cut into large pieces
• 1 onion, halved and sliced
• 250g pack baby button mushrooms
• handful thyme sprigs
• 2 tbsp plain flour
• 400ml chicken stock
• 200ml milk
• 500g pack fresh puff pastry, or frozen and defrosted
• 1 egg, beaten

Directions

1. Heat the oil in a large, non-stick frying pan. Season the chicken to taste and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan. Lift the chicken onto a plate and tip the bacon into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme, then fry on a high heat for another 3 mins until the onions start to colour.
2. Tip the flour into the pan and cook, stirring, for 1 min. With the pan off the heat, gradually stir or whisk in the stock, followed by the milk, then add the chicken back to the pan. Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
3. Heat oven to 220C/fan 200C/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the egg, fix to the edge of the pie dish. Brush with egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife. Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

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Parmesan Spring Chicken

Full of spring flavours, the Parmesan coating gives a satisfying crunch and the meat stays tender

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

Nutrition per serving

• Kcalories

  339

• Protein

  42g

• Carbs

  20g

• Fat

  11g

• Saturates

  3g

• Fibre

  3g

• Sugar

  3g

• Salt

  0.53g

Ingredients

• 1 egg white
• 5 tbsp finely grated parmesan
• 4 boneless, skinless chicken breasts
• 400g new potatoes, cut into small cubes
• 140g frozen peas
• good handful baby spinach leaves
• 1 tbsp white wine vinegar
• 2 tsp olive oil

Directions

1. Heat grill to medium and line the grill pan with foil. Beat the egg white on a plate with a little salt and pepper. Tip the Parmesan onto another plate. Dip the chicken first in egg white, then the cheese. Grill the coated chicken for 10-12 mins, turning once until browned and crisp.
2. Meanwhile, boil the potatoes for 10 mins, adding the peas for the final 3 mins, then drain. Toss the vegetables with the spinach leaves, vinegar, oil and seasoning to taste. Divide between four warm plates, then serve with the chicken.

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Easiest Ever Paella

Think paella's too much of a challenge? Think again, this easy recipe makes it foolproof and is full of fantastic flavour

• Cooking Time Prep 5 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  518

• Protein

  32g

• Carbs

  75g

• Fat

  12g

• Saturates

  0.4g

• Fibre

  5g

• Sugar

  5g

• Salt

  1.29g

Ingredients

• 1 tbsp olive oil
• 1 leek or onion, sliced
• 110g pack chorizo sausage, chopped
• 1 tsp turmeric
• 300g long grain rice
• 1l hot fish or chicken stock
• 200g frozen peas
• 400g frozen seafood mix, defrosted

Directions

1. Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
2. Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.

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Hearty Pasta Soup

Do something different with a pack of tortellini. This filling soup is full of fibre, low fat and full of veg. The perfect lunch or supper

• Cooking Time Prep 5 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  286

• Protein

  11g

• Carbs

  44g

• Fat

  9g

• Saturates

  3g

• Fibre

  6g

• Sugar

  11g

• Salt

  0.88g

Ingredients

• 1 tbsp olive oil
• 2 carrots, chopped
• 1 large onion, finely chopped
• 1l vegetable stock
• 400g can chopped tomatoes
• 200g frozen mixed peas and beans
• 250g pack fresh filled tortellini (we used spinach and ricotta)
• handful of basil leaves (optional)
• grated parmesan (or vegetarian alternative), to serve

Directions

1. Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
2. Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.

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Oven-Baked Risotto

Cook this simple storecupboard risotto in the oven while you get on with something else - the result is still wonderfully creamy

• Cooking Time Prep 5 mins - 10 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  517

• Protein

  22g

• Carbs

  63g

• Fat

  20g

• Saturates

  10g

• Fibre

  2g

• Sugar

  0g

• Salt

  3.38g

Ingredients

• 250g pack smoked bacon, chopped into small pieces
• 1 onion, chopped
• 25g butter
• 300g risotto rice
• half a glass of white wine (optional)
• 150g pack cherry tomatoes, halved
• 700ml hot chicken stock (from a cube is fine)
• 50g parmesan, grated

Directions

1. Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.
2. Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the Parmesan and serve sprinkled with the remainder.

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One-Pot Chicken Chasseur

This French bistro classic is easy to make at home and fabulous with creamy mash or crusty bread

• Cooking Time Prep 20 mins
  Cook 1 hr, 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  439

• Protein

  35g

• Carbs

  7g

• Fat

  28g

• Saturates

  10g

• Fibre

  2g

• Sugar

  6g

• Salt

  1.11g

Ingredients

• 1 tsp olive oil
• 25g butter
• 4 chicken legs
• 1 onion, chopped
• 2 garlic cloves, crushed
• 200g pack small button or chestnut mushrooms
• 225ml red wine
• 2 tbsp tomato purée
• 2 thyme sprigs
• 500ml chicken stock

Directions

1. Heat the oil and half the butter in a large lidded casserole. Season the chicken, then fry for about 5 mins on each side until golden brown. Remove and set aside.
2. Melt the rest of the butter in the pan. Add the onion, then fry for about 5 mins until soft. Add garlic, cook for about 1 min, add the mushrooms, cook for 2 mins, then add the wine. Stir in the tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in the thyme and pour over the stock. Slip the chicken back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.
3. Remove the chicken from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated. Put the chicken legs back into the sauce and serve.

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Chicken Biryani

A great one-pot rice dish that can still be served up a few days later, perfect for leftovers

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

Nutrition per serving

• Kcalories

  617

• Protein

  49g

• Carbs

  83g

• Fat

  12g

• Saturates

  4g

• Fibre

  2g

• Sugar

  19g

• Salt

  2.01g

Ingredients

• 300g basmati rice
• 25g butter
• 1 large onion, finely sliced
• 1 bay leaf
• 3 cardamom pods
• small cinnamon stick
• 1 tsp turmeric
• 4 skinless chicken breasts, cut into large chunks
• 4 tbsp curry paste (we used Patak's balti paste))
• 85g raisins
• 850ml chicken stock
• chopped coriander and toasted flaked almonds to serve

Directions

1. Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.
2. Stir the rice into the pan with the raisins, then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander. To serve, scatter over the rest of the coriander and the almonds.

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Seeded Flatbreads

Moroccan-style breads with nigella and sesame seeds, great for wrapping and dipping

• Cooking Time Prep 45 mins
  Cook 30 mins
• Skill Level Easy
• Servings Makes 12

Nutrition per serving

• Kcalories

  189

• Protein

  7g

• Carbs

  34g

• Fat

  3g

• Saturates

  0g

• Fibre

  3g

• Sugar

  1g

• Salt

  0.4g

Ingredients

• 7g sachet dried yeast
• 1 tsp caster sugar
• 400g strong white bread flour
• 200g wholemeal bread flour
• oil, for greasing
• 1 tbsp kalonji seeds (also called black onion seeds or nigella seeds)
• 2 tbsp sesame seeds

Directions

1. Mix the yeast with 2 tbsp warm water and sugar, and leave for a few mins. Tip the flours into a large bowl with 1 tsp salt and make a well in the centre. Pour in the yeast mixture and 500ml warm water. Mix with a wooden spoon until it comes together as a dough, then tip onto a work surface and knead for 5-10 mins until smooth and elastic-add a little extra flour if the dough is too sticky. Put the dough in an oiled bowl, cover with a tea towel and leave in a warm place to rise for 1 hr until doubled in size.
2. Tip the dough onto your work surface and knock out all the air. Knead the seeds into the dough until well distributed. Divide the dough into 12 pieces, then roll out each as thinly as you can. Heat a large frying pan, cook the flatbreads for 2 mins or until bubbles appear on the surface, then flip over and cook for 2 mins more. Once all are cooked, wrap in foil and keep for up to a day. Pop in a warm oven to reheat.

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Butternut & Harissa Houmous

Roast pumpkin with plenty of garlic then blitz into a Moroccan-style dip with spicy harissa and sesame paste

• Cooking Time Prep 10 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  155

• Protein

  4g

• Carbs

  13g

• Fat

  9g

• Saturates

  1g

• Fibre

  3g

• Sugar

  3g

• Salt

  0.4g

Ingredients

• ½ butternut squash (about 400g), peeled and cut into 2cm pieces
• 3 garlic cloves, unpeeled
• 2 tbsp olive oil
• 3 tbsp tahini paste
• 1 tbsp harissa, plus a little extra for drizzling
• 400g can chickpeas, drained and rinsed

Directions

1. Heat oven to 200C/180C fan/gas 6. Put the butternut squash and garlic cloves in a roasting tin, season well and add 100ml water. Cover the tin with foil and bake for 45 mins, until the squash is really tender. Leave to cool.
2. Tip the squash into a food processor with any juices from the tin. Add the garlic cloves, squeezed out of their skins. Add the remaining ingredients, season with salt and blend to a paste.
3. Scrape the houmous into a bowl. Drizzle with extra harissa before serving.

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