Ginger Sweet Tofu With Pak Choi

If you thought tofu was bland, this is the recipe to convince you otherwise

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  241

• Protein

  11g

• Carbs

  16g

• Fat

  15g

• Saturates

  3g

• Fibre

  1g

• Sugar

  11g

• Salt

  3.47g

Ingredients

• 250g fresh firm tofu, drained
• 2 tbsp groundnut oil
• 1cm piece ginger, sliced
• 200g pak choi, leaves separated
• 1 tbsp Shaohsing rice wine
• 1 tbsp rice vinegar
• ½ tsp dried chilli flakes
• cooked jasmine rice, to serve
• For the marinade
• 1 tbsp grated ginger
• 1 tsp dark soy sauce
• 2 tbsp light soy sauce
• 1 tbsp brown sugar

Directions

1. Gently prick a few holes in the tofu with a toothpick (this will help the marinade to soak into it, giving better flavour), then cut into bite-size cubes.
2. Mix the marinade ingredients together in a bowl and toss in the tofu pieces. Set aside to marinate for 10-15 mins.
3. Heat a wok over high heat and add half the groundnut oil. When the oil starts to smoke, add the ginger slices and stir-fry for a few secs. Add the pak choy leaves and stir-fry for 1-2 mins. Add a small splash of water to create some steam and cook for 2 mins more. When the leaves have wilted and the stems are cooked but still a little crunchy, season with salt and transfer to a serving dish.
4. Rinse the wok under cold water, then reheat it and add the remaining oil. When it starts to smoke, add the tofu pieces (retaining the marinade liquid) and stir-fry for 5-10 mins. Take care not to break up the tofu as you toss it to get it browned evenly on all sides. Season with the rice wine and rice vinegar. Add the remaining marinade liquid, bring to the bubble and let the liquid reduce. Sprinkle over the chilli flakes and toss well. Spoon onto the pak choy and serve immediately with jasmine rice, if you like.

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Chinese Braised Beef With Ginger

Slow cooking beef shin or brisket in Asian aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed rice and crisp stir-fried vegetables

• Cooking Time Prep 35 mins
  Cook 3 hrs
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  405

• Protein

  51g

• Carbs

  26g

• Fat

  11g

• Saturates

  4g

• Fibre

  1g

• Sugar

  23g

• Salt

  3.96g

Ingredients

• 2 - 3 tbsp vegetable or sunflower oil
• 1¼kg beef shin or brisket, cut into very large chunks
• 2 onions
• 50g ginger
• 3 garlic cloves
• small bunch coriander
• 2 tsp Chinese five-spice powder
• 6 whole star anise
• 1 tsp black peppercorn
• 100g dark brown muscovado sugar
• 50ml light soy sauce
• 50ml dark soy sauce
• 2 tbsp tomato purée
• beef stock
• To serve
• thumb-sized chunk ginger, shredded into matchsticks
• 1 tbsp vegetable or sunflower oil
• cooked jasmine rice

Directions

1. Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.
2. Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21?2 hrs until the beef is really tender.
3. Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.

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Stir-Fried Pork With Ginger & Honey

This healthy noodle dish is deliciously low-fat with a great mix of Asian flavours- the perfect midweek supper

• Cooking Time Prep 15 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  466

• Protein

  36g

• Carbs

  54g

• Fat

  11g

• Saturates

  2g

• Fibre

  4g

• Sugar

  14g

• Salt

  2.6g

Ingredients

• 2 nests medium egg noodles
• 2 tsp cornflour
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sunflower oil
• 250g/9oz pork tenderloin, cut into bite-sized pieces
• thumb-sized piece ginger, finely chopped
• 2 garlic cloves, finely chopped
• 1 green pepper, deseeded and sliced
• 100g mange tout
• 1 tsp sesame seed

Directions

1. Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
2. Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.

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Spiced Parsnip Shepherd's Pies

For shepherd's pie - but not as you know it - try cooking up these spicy individual pies

• Cooking Time Prep 30 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  424

• Protein

  22g

• Carbs

  27g

• Fat

  26g

• Saturates

  11g

• Fibre

  8g

• Sugar

  10g

• Salt

  0.53g

Ingredients

• For the meat sauce
• 2 tbsp sunflower oil
• 1 large onion, chopped
• 2 garlic cloves, crushed
• small knob of ginger, peeled and granted
• 2 tbsp medium curry powder
• 500g minced beef or lamb
• 400g can chopped tomatoes
• 100g frozen peas
• For the topping
• 600g parsnips, peeled and chopped into large chunks
• large potato, peeled and chopped into large chunks
• 1 green chilli, deseeded and chopped
• large bunch coriander, chopped
• 2 tsp turmeric
• juice of 1 lemon
• 50g butter

Directions

1. For the sauce, heat the oil in a pan and add the onion. Cook until soft, add the garlic, ginger and curry powder, then cook until aromatic. Turn up the heat, add the mince, fry until browned, then add the tomatoes and simmer for 20 mins until thickened. A few mins before the end, add the peas.
2. Meanwhile, tip the parsnips and potatoes into a pan of cold water, bring to the boil, then cook for 10 mins. Drain, season and mash with the rest of the ingredients.
3. Heat oven to 220C/fan 200C/gas 8. Assemble the pies in individual dishes (or one large one) by placing some meat sauce on the bottom and topping with mash. Ruffle up the tops with a fork, then bake for 20 mins until golden and bubbling.

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Beef Ale & Parsnip Pudding

A traditional steak and ale pie with suet pastry. Make the filling the night before then steam the pudding the following morning for a delicious Sunday lunch

• Cooking Time Prep 20 mins
  Cook 3 hrs, 30 mins
• Skill Level Moderately easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  1072

• Protein

  33g

• Carbs

  86g

• Fat

  62g

• Saturates

  28g

• Fibre

  7g

• Sugar

  15g

• Salt

  1.5g

Ingredients

• 1 large onion, chopped
• 100g smoked bacon lardons
• 2 tbsp olive oil
• 500g lean stewing beef, cubed
• 2 tbsp plain flour
• 3 parsnips, cubed
• 500ml brown ale
• 300ml beef stock
• 2 tbsp cranberry or redcurrant jelly
• 4 thyme sprigs
• greens, to serve (optional)
• For the suet pastry
• butter, for greasing
• 300g self-raising flour, plus extra for dusting
• 2 tsp English mustard powder
• 140g shredded suet

Directions

1. Heat a large pan and cook the onion and lardons together for 5 mins until golden. Scoop out with a slotted spoon and set aside. Add the oil to the pan, dust the beef with the flour, then evenly brown over a high heat.
2. Add the parsnips, ale, stock, jelly, thyme and lardon mixture to the pan. Bring to the boil, then cover and simmer for 1½ hrs until the meat is tender.
3. Generously butter a 1.5-litre pudding basin. To make the pastry, mix together the flour, mustard powder, suet and ½ tsp table salt. Add enough cold water, about 150ml, to make a soft dough. Remove one-quarter of the dough and set to one side. On a heavily floured surface, roll out the remaining dough to make a large round, big enough to line the basin.
4. Carefully lay the pastry in the basin (aim to have 1cm of pastry overhanging the rim), then press the edges of the join together to seal. Roll out the remaining one-quarter into a circle big enough to cover the top.
5. Pour off the cooking liquid from the filling into a small pan and set aside. Discard the thyme stalks. Spoon the filling into the lined basin and pour over 100ml of the cooking liquid. Fold over the overhanging pastry and brush with water. Place the lid on top, pressing firmly around the edges to seal.
6. Butter a sheet of baking parchment, fold in a large pleat and lay, butter-side down, on top of the pudding. Cover with a pleated layer of foil and finally tie with string, making a loop for the handle so you can lift the pudding easily.
7. Sit a small trivet or a large cookie cutter in the bottom of a deep saucepan that's big enough to take the basin easily. Half-fill the pan with water and bring to the boil. Lower in the pudding, cover and simmer for 2 hrs, topping up with boiling water when necessary.
8. Reheat the cooking liquid, bubbling it down a little so it reduces into a tasty gravy. Carefully lift out the pudding. Run a knife around the rim, then turn out and serve with gravy and greens, if you like.

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South-Western-Style Salad

An exciting main-course salad, packed with interesting flavours and textures

• Cooking Time Prep 20 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  612

• Protein

  24g

• Carbs

  47g

• Fat

  38g

• Saturates

  9g

• Fibre

  9g

• Sugar

  9g

• Salt

  2.83g

Ingredients

• 2 sweetcorn
• 400g can black beans, drained and rinsed
• 1 avocado, cut into chunks
• 200g cherry tomatoes, halved
• 4 spring onions, roughly chopped
• 100g feta cheese, crumbled
• lime wedges, to serve (optional)
• For the dressing
• 1 tsp ground cumin
• 1 tbsp chipotle Tabasco sauce (use regular Tabasco if you can't find this)
• juice and zest 2 limes
• 1 tbsp sherry vinegar
• 2 tbsp extra-virgin olive oil

Directions

1. Boil the corn for 10 mins in salted water, rinse in cold water, then cut the kernels off. Tip the beans into a bowl with the cooked corn, avocado, tomatoes and spring onions.
2. Mix the dressing ingredients with some seasoning, then pour over the salad. Toss together well, scatter the feta over the top and serve with lime wedges, if using.

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Crab & Sweetcorn Chowder

This low-fat soup is packed with flavour and so simple to cook

• Cooking Time Prep 5 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  191

• Protein

  13g

• Carbs

  25g

• Fat

  5g

• Saturates

  2g

• Fibre

  3g

• Sugar

  7g

• Salt

  0.68g

Ingredients

• 1 onion, finely chopped
• 1 leek, green and white parts separated and sliced
• 2 carrots, chopped
• 850ml-1 litre/1½ pints - 1¾ pints low-sodium chicken or vegetable stock
• 1 large potato, diced
• 175g/ 6oz frozen sweetcorn
• 170g can white crabmeat, drained
• 4 tbsp light crème fraîche
• 1 tsp chopped chives

Directions

1. Put the onion, white part of the leek and carrots in a large pan and pour on a few tbsp of the stock. Cook over a medium heat for about 10 mins, stirring regularly until soft. Add a splash more stock if the vegetables start to stick.
2. Add the potato, green leek and most of the stock, and simmer for 10-15 mins, until the potato is tender. Tip in the sweetcorn and crab meat, then cook for a further 1-2 mins. Remove from the heat and stir in the crème fraîche and some seasoning. Add the rest of the stock if the soup is too thick. Sprinkle with the chives and serve with brown bread, if you like.

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Griddled Chicken & Corn On The Cob Salad

Grill whole sweetcorn and serve with paprika-spiced chicken and crisp Little Gem for a healthy, speedy salad

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  236

• Protein

  28g

• Carbs

  12g

• Fat

  8g

• Saturates

  1g

• Fibre

  3g

• Sugar

  4g

• Salt

  0.2g

Ingredients

• 4 small skinless chicken breasts
• 2 garlic cloves, crushed
• 1 tbsp paprika
• juice 1 lemon
• 2 tbsp olive oil
• 2 corn cobs
• 4 Little Gem lettuces, quartered lengthways
• ½ cucumber, diced

Directions

1. Cut the chicken breasts in half lengthways so you are left with 8 chicken strips. Mix the garlic, paprika, lemon juice and 1 tbsp oil with some seasoning and toss with the chicken. Leave to marinate for at least 15 mins.
2. Heat a griddle pan and brush with half the remaining oil and cook the chicken for 3-4 mins each side until cooked through. Brush over the remaining oil and griddle the corn cobs, turning to cook evenly, for about 5 mins or until lightly charred. Remove and cut off the kernels.
3. Mix the lettuce and cucumber, top with the corn and chicken, and drizzle over your choice of dressing.

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Pumpkin Pie

Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat

• Cooking Time Prep 40 mins
  Cook 1 hr, 30 mins
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  357

• Protein

  5g

• Carbs

  45g

• Fat

  18g

• Saturates

  7g

• Fibre

  2g

• Sugar

  27g

• Salt

  0.65g

Ingredients

• 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
• 350g sweet shortcrust pastry
• plain flour, for dusting
• 140g caster sugar
• ½ tsp salt
• ½ tsp fresh nutmeg, grated
• 1 tsp cinnamon
• 2 eggs, beaten
• 25g butter, melted
• 175ml milk
• 1 tbsp icing sugar

Directions

1. Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
2. Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
3. Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
4. Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.

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Classic Pumpkin Pie With Pecan & Maple Cream

A great way to use up any pumpkin from your lantern carving

• Cooking Time Prep 20 mins
  Cook 1 hr, 15 mins
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  624

• Protein

  7g

• Carbs

  61g

• Fat

  41g

• Saturates

  18g

• Fibre

  0g

• Sugar

  30g

• Salt

  0.73g

Ingredients

• 550g piece pumpkin, peeled and cut into chunks
• 500g pack shortcrust pastry
• 175g light muscovado sugar
• 2 eggs
• 142ml pot double cream
• 1 tsp cinnamon
• 1 tsp allspice
• 1 tsp ground ginger
• small grating of nutmeg
• For the pecan and maple cream
• 142ml tub double cream
• 5 tbsp maple syrup
• 25g pecans, finely chopped

Directions

1. Place the pumpkin pieces in a large microwaveable bowl. Cover, then cook on High (850W) for 15 mins or until soft. Tip into a colander to drain, then leave to cool.
2. On a lightly floured surface, roll out pastry to the thickness of a £1 coin so it's wide enough to line a 25cm tart tin. Ease the pastry into the case, making sure there's an overhang, then chill for 30 mins. Heat oven to 200C/fan 180C/gas 6. Line the case with foil and baking beans, then bake for 15-20 mins. Remove foil and beans, then cook for a further 10 mins until the pastry is golden. Turn oven down to 160C/fan 140C/gas 3.
3. Meanwhile, place pumpkin, sugar, eggs, cream and spices in a food processor, then blend until smooth. Pour into the baked pastry case, then bake for 1 hr until the filling has puffed up in the centre (it will sink as it cools). Remove from tin, then leave to cool.
4. Whip the cream with the maple syrup until thickened, then fold in the pecans. Serve spoonfuls of the cream with slices of the pie.

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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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Stuffed Courgette Rolls

Try Gordon Ramsay's take on Italian antipasti - tantalise your palate with this no-cook starter

• Cooking Time Prep 20 mins
  
• Skill Level Easy
• Servings Makes 24 rolls

Nutrition per serving

• Kcalories

  49

• Protein

  2g

• Carbs

  1g

• Fat

  5g

• Saturates

  1g

• Fibre

  0g

• Sugar

  1g

• Salt

  0.03g

Ingredients

• 4 small courgettes, ends trimmed
• 3-4 tbsp olive oil, plus extra to drizzle
• 3-4 tbsp balsamic vinegar, to drizzle
• 250g tub ricotta
• squeeze lemon juice
• handful fresh basil leaves, chopped
• 50g pine nuts, toasted (see Know-how, below)

Directions

1. Slice the courgettes lengthways, using a swivel vegetable peeler-you'll need 24 long strips. Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20 mins. Can be prepared up to 6 hrs ahead.
2. Mix the ricotta with lemon juice and seasoning to taste, then mix in the basil and pine nuts. Place 1 tsp of the ricotta mixture onto one end of a courgette strip and roll up. Repeat until you have used up all the filling. Arrange rolls upright on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic vinegar to serve.

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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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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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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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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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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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