spicy tabbouleh with roasted veg

How to make spicy tabbouleh with roasted veg recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
1 courgette, cut into bite-sized pieces
2 red peppers, cored, deseeded and cut into bite-sized pieces
1 yellow pepper, cored, deseeded and cut into bite-sized pieces
4 tablespoons olive oil
3 garlic cloves, crushed
1 red chilli, finely chopped
2 tablespoons harissa paste
125 g (4 oz) bulgar wheat
600 ml (1 pint) hot vegetable stock
juice of 1 lemon
6 tablespoons finely chopped fresh coriander leaves
6 tablespoons finely chopped mint leaves

Method:
Put the courgettes and peppers in a roasting tin. Mix together the oil, garlic, red chilli and harissa in a bowl, then pour over the vegetables and toss to coat evenly. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes or until softened and the vegetables are just beginning to char at the edges.

Meanwhile, put the bulgar wheat in a large heatproof bowl and pour over the stock, then cover tightly with cling film and leave to stand for 15 minutes until the grains are tender but still have a little bite.

Leave the bulgar wheat to cool slightly, then add the roasted vegetables, lemon juice and chopped herbs and toss to mix well. Serve warm or at room temperature.

For Moroccan vegetable couscous salad, put 500 g (1 lb) shop-bought fresh Moroccanstyle couscous salad in a large bowl with a 100 g (2½ oz) bag mixed salad leaves, 2 drained 270 g (9 oz) jars chargrilled peppers in olive oil and a small handful each of chopped coriander and mint leaves. Season, then toss to mix well and serve. Total cooking time 10 minutes.

spicy tabbouleh with roasted veg

spiced okra, tomato and coconut

How to make spiced okra, tomato and coconut recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
2 tablespoons sunflower oil
6–8 fresh curry leaves
2 teaspoons black mustard seeds
1 onion, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons medium or hot curry powder
1 teaspoon ground turmeric
3 garlic cloves, finely chopped
500 g (1 lb) okra, trimmed and cut diagonally into 2.5 cm (1 inch) pieces
2 ripe plum tomatoes, chopped
3 tablespoons grated fresh coconut, to garnish
salt and pepper

Method:
Heat the oil in a large wok or frying pan until hot, add the curry leaves, mustard seeds and onion and stir-fry over a medium heat for 3–4 minutes until fragrant and the onion is beginning to soften. Add the cumin, ground coriander, curry powder and turmeric and stir-fry for a further 30 seconds until fragrant.

Add the garlic and okra, increase the heat to high and stir-fry for 2–3 minutes, then add the tomatoes and season well. Cover, then reduce the heat to low and cook gently, stirring occasionally, for 10–12 minutes or until the okra is just tender.

Remove from the heat and sprinkle over the coconut, then ladle into warm bowls and serve.

For tomato, coconut & okra curry, heat 2 tablespoons sunflower oil in a large saucepan, add 1 chopped onion and cook over a medium heat, stirring occasionally, for 4–5 minutes until softened.

Stir in a 400 g (13 oz) can chopped tomatoes and 2 tablespoons medium or hot curry powder, increase the heat to high and cook for 4–5 minutes, then add a 400 ml (14 fl oz) can coconut milk and bring back to the boil.

Add 500 g (1 lb) okra, trimmed and cut into 2 cm (¾ inch) pieces, then reduce the heat to medium, cover and simmer gently for 10–12 minutes or until the okra is just tender. Season well. Serve with steamed rice and warm naan breads. Total cooking time 30 minutes.

spiced okra, tomato and coconut

spinach, tomato and paneer curry

How to make spinach, tomato and paneer curry recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
500 g (1 lb) spinach leaves
3 tablespoons butter
2 teaspoons cumin seeds
1 red chilli, deseeded and finely chopped
1 onion, very finely chopped
2 plum tomatoes, finely chopped
2 teaspoons finely grated garlic
1 tablespoon peeled and finely grated fresh root ginger
1 teaspoon chilli powder
1 teaspoon ground coriander
250 g (8 oz) paneer (Indian cottage cheese), cut into bite-sized pieces
2 tablespoons double cream
1 teaspoon lemon juice
2 tablespoons finely chopped fresh coriander leaves
salt and pepper
flatbreads, to serve (optional)

Method:
Cook the spinach in a large saucepan of boiling water for 2–3 minutes, then drain well.

Transfer to a food processor or blender and blend to a smooth purée.

Heat the butter in a large wok or frying pan, add the cumin seeds, red chilli and onion and stir-fry over a medium-low heat for 6–8 minutes until the onions have softened. Add the tomatoes, garlic, ginger, chilli powder and ground coriander and season well. Stir through and cook for 2–3 minutes.

Increase the heat to high, add the paneer and stir-fry for 1–2 minutes, then add the spinach purée and stir-fry for a further 4–5 minutes until well mixed and heated through.

Remove from the heat and stir in the cream, lemon juice and chopped coriander. Spoon into warm bowls and serve with warm flatbreads, if liked.

For spicy spinach, tomato & cottage cheese salad, put 80 g (3 oz) baby spinach leaves and 400 g (13 oz) halved cherry tomatoes in a salad bowl.

Mix together 400 g (13 oz) natural cottage cheese, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 teaspoon chilli paste and 2 teaspoons toasted cumin seeds in a bowl, then season.

Add to the spinach and tomatoes, toss gently to mix and serve with crusty bread or warm baguettes. Total cooking time 10 minutes.

spinach, tomato and paneer curry

vegetable tempura with chilli sauce

How to make vegetable tempura with chilli sauce recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
vegetable oil, for deep-frying
1 large red pepper, cored, deseeded and cut into chunks
150 g (5 oz) baby corn
150 g (5 oz) broccoli florets
100 g (3½ oz) asparagus spears, trimmed
6 large spring onions, cut into 5 cm (2 inch) lengths
sweet chilli dipping sauce, to serve
Batter
25 g (1 oz) plain flour
50 g (2 oz) cornflour
2 eggs, beaten
75 ml (3 fl oz) beer
salt

Method:
Make the batter. Sift the flour and cornflour into a bowl and season with a little salt. Make a well in the centre, add the eggs and whisk a little, then gradually add the beer, pouring it in
slowly and whisking continuously to make a smooth batter.

Half fill a deep saucepan with vegetable oil and heat to 190°C (375°F), or until a cube of bread browns in 30 seconds. Working quickly, dip the vegetable pieces, one by one, into the batter. Deep-fry in batches in the hot oil for 1–2 minutes until lightly golden.

Remove with a slotted spoon, drain on kitchen paper and keep warm. Serve with sweet chilli dipping sauce.

For sweet chilli & tempura vegetable noodles, cook the Vegetable Tempura as for Vegetable tempura with chilli sauce. Meanwhile, cook 200 g (7 oz) soba noodles and 150 g (5 oz) trimmed fine green beans in a saucepan of lightly salted boiling water for 10 minutes until tender.

Drain well. In a large wok, toss the tempura with the noodles and beans. Mix together 125 ml (4 fl oz) sweet chilli sauce, 3 tablespoons soy sauce and 3 tablespoons sesame oil in a small bowl, then toss into the noodles. Serve hot. Total cooking time 30 minutes.

vegetable tempura with chilli sauce

puy lentil and butter bean salad

How to make puy lentil and butter bean salad recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
400 g (13 oz) can Puy lentils, rinsed and drained
400 g (13 oz) can butter beans, rinsed and drained
1 red onion, finely sliced
200 g (7 oz) cherry tomatoes, halved
50 g (2 oz) flat leaf parsley, roughly chopped
Dressing
6 tablespoons extra-virgin olive oil
2 red chillies, very finely diced
2 tablespoons red wine vinegar
1 teaspoon Dijon or wholegrain mustard
1 teaspoon clear honey
½ garlic clove, crushed

Method:
Put the lentils and butter beans in a large serving bowl, then add the onion, cherry tomatoes and parsley.

Mix together all the dressing ingredients in a small bowl, then pour over the salad, toss to mix well and serve.

For chillied Puy lentil & butter bean pasta, cook 250 g (11½ oz) orzo pasta in a large saucepan of lightly salted boiling water according to the pack instructions until just ‘al dente’, then drain and return to the pan. Cover and keep warm.

Heat 2 tablespoons sunflower oil in a large frying pan, add 1 sliced red onion, 2 sliced red chillies and 2 sliced garlic cloves and cook over a medium heat, stirring occasionally, for 5–6 minutes until softened.

Stir in a rinsed and drained 400 g (12 oz) can Puy lentils, a rinsed and drained 400 g (12 oz) can butter beans, 175 ml (6 fl oz) hot vegetable stock and the cooked orzo and bring to the boil, then reduce the heat to medium, cover and cook for 5–6 minutes, stirring occasionally.

Season, then stir in a small handful of chopped flat leaf parsley and serve. Total cooking time 30 minutes.

puy lentil and butter bean salad

thai massaman pumpkin curry

How to make thai massaman pumpkin curry recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
2 tablespoons vegetable oil
2 tablespoons Thai massaman curry paste
6 shallots, thinly sliced
8 cm (3 inch) length of trimmed lemongrass stalk, finely chopped
6 green cardamom pods
2 teaspoons black mustard seeds
800 g (1¾ lb) pumpkin flesh, peeled, deseeded and cut into 1 cm (½ inch) cubes
200 ml (7 fl oz) hot vegetable stock
400 ml (14 fl oz) can coconut milk
juice of 1 lime
To garnish
small handful of Thai basil leaves or mint leaves
red chilli slivers
To serve (optional)
lime wedges
steamed jasmine rice

Method:
Heat the oil in a heavy-based saucepan, add the curry paste, shallots, lemongrass, cardamom and mustard seeds and fry over a medium heat for 1–2 minutes until fragrant.

Add the peeled and deseeded pumpkin and pour over the stock and coconut milk. Bring to a simmer, then cook for 10–12 minutes or until the pumpkin is tender.

Remove from the heat and stir in the lime juice. Ladle into warm bowls, scatter with Thai basil or mint leaves and red chilli slivers. Serve with lime wedges for squeezing over and steamed jasmine rice, if liked.

For spicy roast Thai massaman vegetables, cut 500 g (1 lb) peeled and deseeded pumpkin, 2 cored and deseeded red peppers and 1 large aubergine into 2 cm (¾ inch) cubes and place in an ovenproof dish.

Mix together 2 tablespoons Thai massaman curry paste and 200 ml (7 fl oz) canned coconut milk in a bowl. Pour the mixture over the vegetables, toss to mix well and season with salt.

Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes or until tender. Scatter with a small handful of Thai basil or mint leaves and serve with steamed rice. Total cooking time 30 minutes.

thai massaman pumpkin curry

chilli and courgette penne

How to make chilli and courgette penne recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
1 tablespoon butter
1 tablespoon olive oil
2 red chillies, finely chopped
2 garlic cloves, finely chopped
4 spring onions, very finely chopped
3 courgettes, coarsely grated
finely grated rind of 1 lime
150 g (5 oz) cream cheese
350 g (11½ oz) dried pennette or other short-shaped pasta
small handful of flat leaf parsley, chopped
salt and pepper

Method:
Heat the butter and oil in a large frying pan, add the red chillies, garlic, spring onions and courgettes and cook over a medium-low heat for 10 minutes or until softened.

Reduce the heat to low, add the lime rind and gently cook for 3–4 minutes, then add the cream cheese and mix together until the cheese melts. Season to taste.

Meanwhile, cook the pasta in a large saucepan of lightly salted boiling water according to the pack instructions until ‘al dente’.

Drain the pasta and stir into the courgette mixture with the parsley. Spoon into warm bowls and serve.

For chilli & courgette stir-fry noodles, heat 2 tablespoons olive oil in a large frying pan, add 6 sliced spring onions, 2 crushed garlic cloves, 1 chopped red chilli and 2 coarsely grated courgettes and cook over a high heat for 4–5 minutes until softened, then add 600 g (1 lb 5 oz) fresh egg noodles and 4 tablespoons light soy sauce and toss to mix well. Stir-fry for 1–2 minutes or until piping hot. Serve immediately. Total cooking time 10 minutes.

chilli and courgette penne

tofu with pak choi and spring onions

How to make tofu with pak choi and spring onions recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
2 tablespoons sunflower oil
2 teaspoons grated fresh root ginger
8 garlic cloves, roughly chopped
4 shallots, finely chopped
2 red chillies, deseeded and chopped
8 cm (3 inch) length of trimmed lemongrass stalk, finely chopped
1 teaspoon ground turmeric
400 ml (14 fl oz) can coconut milk
200 ml (7 fl oz) hot vegetable stock
400 g (13 oz) baby pak choi, halved or quartered
200 g (7 oz) mangetout
400 g (14 oz) firm tofu, cubed
1 tablespoon dark soy sauce
1 tablespoon lime juice
6 spring onions, thinly sliced
salt and pepper
To garnish
small handful of Thai basil leaves
sliced red chillies

Method:
Put the oil, ginger, garlic, shallots, red chillies, lemongrass, turmeric and half the coconut milk in a food processor or blender and blend until fairly smooth.

Heat a large nonstick wok or frying pan until hot, add the coconut milk mixture and stir-fry over a high heat for 3–4 minutes. Add the remaining coconut milk and the stock and bring to the boil, then reduce the heat to low and simmer gently, uncovered, for 6–8 minutes.

Add the pak choi, mangetout and tofu and simmer for a further 6–7 minutes. Stir in the soy sauce and lime juice, then season to taste and simmer for another 1–2 minutes.

Remove from the heat and stir in the spring onions. Ladle into warm bowls and serve scattered with Thai basil leaves and sliced red chillies.

For Japanese-style tofu with spring onions, cut 800 g (1¾ lb) firm tofu into cubes and place in a dish. Mix together 1 tablespoon sesame oil, 2 tablespoons sunflower oil, 1 tablespoon mirin, 4 tablespoons light soy sauce, 1 deseeded and diced red chilli and 1 teaspoon chilli powder mixed with 1 teaspoon sesame seeds and drizzle over the tofu. Sprinkle over 8 thinly sliced spring onions and serve. Total cooking time 10 minutes.

tofu with pak choi and spring onions

aubergine, tomato and chilli curry

How to make aubergine, tomato and chilli curry recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
2 large aubergines
100 ml (3½ fl oz) vegetable oil
2 onions, very thinly sliced
6 garlic cloves, finely chopped
3 teaspoons peeled and grated finely chopped fresh root ginger
2 red chillies, deseeded and thinly sliced
200 g (7 oz) canned chopped tomatoes
6 kaffir lime leaves
1 tablespoon ketjap manis (thick soy sauce)
2 tablespoons dark soy sauce
1 teaspoon soft light brown sugar
juice of 1 lime
small handful of chopped fresh coriander leaves
2 tablespoons chopped roasted peanuts
steamed noodles or rice, to serve

Method:
Cut the aubergines into finger-thick batons. Reserve 1 tablespoon of the oil, then heat the remaining oil in a large frying pan, add the aubergines and fry over a medium heat, stirring occasionally, for 5–6 minutes or until lightly browned. Remove with a slotted spoon and drain on kitchen paper.

Heat the reserved oil in the pan, add the onions and garlic and cook over a medium heat, stirring occasionally, for 6–7 minutes until softened and lightly browned.

Add the ginger, red chillies, tomatoes and lime leaves and cook for 2–3 minutes, stirring frequently. Return the aubergines to the pan with a splash of water and simmer gently for 2–3 minutes.

Remove from the heat and stir in the kecap manis, soy sauce, sugar, lime juice and chopped coriander.

Spoon into warm bowls, sprinkle over the chopped peanuts and serve with steamed noodles or rice.

For aubergine, tomato & chilli salad, drain 400 g (13 oz) chargrilled aubergines in olive oil from a jar, reserving the oil, and put the aubergines in a salad bowl with 8 sliced plum tomatoes and a handful of rocket leaves.

Mix 6 tablespoons of the reserved oil, the juice of 2 lemons and 1 teaspoon chilli paste in a bowl, then season. Pour the dressing over the salad, toss to mix well and serve with crusty bread. Total cooking time 10 minutes.

aubergine, tomato and chilli curry

lentil bolognese

How to make lentil bolognese recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
1 onion, roughly chopped
1 carrot, peeled and chopped
1 celery stick, roughly chopped
1 garlic clove, peeled
3 tablespoons olive oil
125 ml (4 fl oz) red wine
100 ml (3½ fl oz) water
75 g (3 oz) tomato purée
400 g (13 oz) can chopped tomatoes
1 teaspoon dried mixed herbs
2 × 400 g (13 oz) cans green lentils, drained and rinsed
salt and pepper
To serve
50 g (2 oz) grated Parmesan cheese
crusty bread

Method:
Place the onion, carrot, celery and garlic in a food processor and pulse briefly until finely chopped. Heat the olive oil in a large, heavy-based casserole or saucepan. Add the vegetable mixture and cook for 5–6 minutes, stirring frequently, until softened and lightly golden.

Pour in the red wine, measured water, tomato purée, chopped tomatoes and herbs, and season to taste with salt and pepper. Simmer gently for about 15 minutes, then add the lentils and simmer for a further 5–7 minutes, until thickened and tender. Spoon into deep bowls, sprinkle with cheese and serve with plenty of fresh, crusty bread.

For cheat’s lentil Bolognese, place 1 roughly chopped onion, 1 peeled and roughly chopped carrot, 1 roughly chopped celery stick and 1 garlic clove in a food processor and pulse until finely chopped.

Heat 3 tablespoons olive oil in a large, heavy-based casserole or saucepan and cook the vegetable mixture for 5–6 minutes, stirring frequently, until softened and lightly golden.

Stir in a 500 g (1 lb) jar tomato pasta sauce and 2 × 400 g (13 oz) cans green lentils, drained and rinsed. Simmer gently for 2–3 minutes, then serve as for Lentil bolognese , with grated Parmesan cheese and crusty bread. Total cooking time 10 minutes.

lentil bolognese

Restaurant patatas bravas

How to make Restaurant patatas bravas recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
800 g (1¾ lb) potatoes, peeled and cut into small cubes
2 tablespoons olive oil
400 g (13 oz) can chopped tomatoes
1 small red onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon dried red chilli flakes
1 teaspoon cayenne pepper
3 teaspoons sweet smoked paprika
1 bay leaf
1 teaspoon golden caster sugar
salt and pepper
finely chopped flat leaf parsley, to garnish
crusty bread, to serve

Method:
Cook the potatoes in a large saucepan of salted boiling water for 10–12 minutes or until tender, then drain well.

Line a baking sheet with nonstick baking paper. Place the potatoes in a single layer on the sheet, drizzle over the oil and season. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 10–12 minutes or until lightly browned.

Meanwhile, put the tomatoes, red onion, garlic, chilli flakes and cayenne pepper in a saucepan and cook over a medium heat for 10 minutes, stirring occasionally, then stir in the paprika, bay leaf and sugar and cook for a further 4–5 minutes until thickened. Remove and discard the bay leaf.

Transfer the potatoes to a warm serving dish, then pour over the spicy tomato sauce and toss to mix well. Scatter with chopped parsley and serve with crusty bread.

For spicy potato & tomato stir-fry, heat 2 tablespoons sunflower oil in a large wok or frying pan until hot, add a drained 540 g (1 lb 3 oz) can new potatoes, cubed, 1 roughly chopped onion, 1 teaspoon dried red chilli flakes, 1 tablespoon sweet smoked paprika and 2 diced plum tomatoes and stir-fry over a high heat for 5–6 minutes or until piping hot, then season. Serve with a green salad and warm bread. Total cooking time 10 minutes.

Restaurant patatas bravas

pasta with dolcelatte and spinach

How to make pasta with dolcelatte and spinach recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
400 g (13 oz) fettucine
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, crushed
300 ml (½ pint) single cream
125 g (4 oz) dolcelatte cheese
150 g (5 oz) baby spinach leaves
salt and pepper

Method:
Cook the fettucine in a saucepan of boiling water according to the pack instructions, until ‘al dente’.

Meanwhile, heat the olive oil in a frying pan and sauté the onion and garlic for 4–5 minutes.

Add the cream and simmer for 5–6 minutes, until the cream thickens a little.

Stir in the dolcelatte and spinach and stir for 1 minute. Drain the pasta and add to the spinach. Season with salt and pepper, then gently mix together and serve in warmed bowls.

For dolcelatte & spinach soup, heat 1 tablespoon olive oil in a saucepan and sauté 1 chopped onion and 2 chopped garlic cloves for 3–4 minutes.

Stir in 1 chopped potato andcook for a further 1–2 minutes. Pour in 450 ml (¾ pint) vegetable stock and bring to the boil. Simmer for 10 minutes, then stir in 600 ml (1 pint) milk and bring to a simmer again.

Add 225 g (7½ oz) baby spinach leaves and the grated rind of 1 lemon and cook for 5–6 minutes, then stir in another 225 g (7½ oz) baby spinach leaves and 50 g (2 oz) dolcelatte.

Using a hand blender, or in a food processor or blender, blend the soup until smooth. Season and serve the soup with toasted pumpkin seeds and a few more crumbs of dolcelatte. Total cooking time 30 minutes.

pasta with dolcelatte and spinach

mixed mushroom stroganoff

How to make mixed mushroom stroganoff recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
4 tablespoons olive oil
1 onion, finely chopped
375 g (12 oz) chestnut mushrooms, trimmed and quartered
175 g (6 oz) shiitake mushrooms, trimmed and halved
100 g (3½ oz) oyster mushrooms, trimmed and halved
1 tablespoon brandy
1 teaspoon Dijon mustard
200 ml (7 fl oz) crème fraîche
pepper
To serve
cooked brown or white long-grain rice
4 tablespoons chopped flat leaf parsley

Method:
Heat the oil in a large, heavy-based frying pan and cook the onion over a medium heat, stirring frequently, for 2–3 minutes until softened. Add the chestnut mushrooms and cook, stirring frequently, for 5 minutes until lightly browned. Add the shiitake and oyster mushrooms and cook, stirring frequently, for 5 minutes until softened.

Pour the brandy into the mushroom mixture and stir over a high heat until evaporated. Mix the mustard into the crème fraîche, then spoon into the pan and heat for 2 minutes until piping hot. Season well with pepper.

Serve the stroganoff over cooked brown or white long-grain rice, with the parsley scattered over.

For mushroom stroganoff on wholegrain toast, thickly slice 250 g (8 oz) trimmed chestnut mushrooms and 250 g (8 oz) trimmed portobello mushrooms.

Melt 25 g (1 oz) garlic butter in a large frying pan, add the mushrooms and cook over a high heat, stirring frequently, for 4–5 minutes. Meanwhile, toast and butter 4 thick slices of wholegrain bread.

Stir 1 tablespoon wholegrain mustard and 300 ml (½ pint) soured cream into the mushrooms. Season to taste and serve on the toast with 1 tablespoon chopped chives scattered over. Total cooking time 10 minutes.

mixed mushroom stroganoff

broad bean and feta tagliatelle

How to make broad bean and feta tagliatelle recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
325 g (11 oz) tagliatelle
300 g (10 oz) fresh or frozen broad beans
2 tablespoons olive oil
6 spring onions, sliced
½ teaspoon dried chilli flakes
75 g (3 oz) watercress, roughly chopped
grated rind of 1 lemon
200 g (7 oz) feta cheese, crumbled
2 tablespoons toasted pine nuts

Method:
Cook the pasta in a large saucepan of boiling water for 8–9 minutes, or according to the pack instructions, until ‘al dente’. Add the broad beans 3 minutes before the end of the cooking time.

Meanwhile, heat the oil in a large frying pan, add the spring onions and chilli flakes and cook for 2–3 minutes. Stir in the watercress and lemon rind.

Drain the pasta and beans and add to the watercress mixture with the feta. Mix well.

Serve sprinkled with the toasted pine nuts.

For broad bean & feta salad, place 250 g (8 oz) couscous in a large heatproof bowl and just cover with boiling water. Leave to stand for 10–12 minutes. Meanwhile, cook 300 g (10 oz) frozen broad beans in a saucepan of boiling water for 4–5 minutes until tender, then drain.

Heat 1 tablespoon olive oil in a frying pan, add 125 g (4 oz) baby spinach leaves and cook briefly until wilted.

Fluff up the couscous with a fork, then stir in the broad beans, spinach, 2 tablespoons chopped mint, 75 g (3 oz) sliced pitted black olives and 200 g (7 oz) crumbled feta cheese.

Whisk together the juice of ½ lemon and 2 tablespoons olive oil in a small bowl, then drizzle over the salad and serve. Total cooking time 20 minutes.

broad bean and feta tagliatelle

tomato and aubergine pappardelle

How to make tomato and aubergine pappardelle recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
4 tablespoons extra virgin olive oil
1 large aubergine, cut into 1.5 cm (¾ in) dice
1 small onion, finely diced
2 garlic cloves, crushed
1 × 350 g (11½ oz) jar tomato and basil pasta sauce
375 g (12 oz) dried pappardelle or tagliatelle
250 g (8 oz) buffalo mozzarella cheese, drained and diced
black pepper
To garnish (optional)
4 tablespoons grated Parmesan cheese
basil leaves, roughly torn

Method:
Heat the oil in a large frying pan over a medium-high heat. Add the aubergine and onion and cook, stirring, for 5 minutes.

Add the garlic and cook for 1 minute. Add the tomato sauce and 200 ml (7 fl oz) water to the pan, bring to a simmer and cook for 8–10 minutes, or until the aubergines are just tender. Season to taste.

Meanwhile, cook the pasta in boiling water according to the pack instructions. Remove from the heat, drain, and return to the pan.

Stir the mozzarella into the sauce until it begins to melt slightly, then add to the pasta. Toss to mix well and season with black pepper. Sprinkle over the grated Parmesan and garnish with basil leaves, if liked.

For tomato, aubergine & mozzarella pizzas, place 2 ready-made pizza bases on 2 baking sheets and spread over the tomato and aubergine sauce from the Tomato & aubergine pappardelle .

Scatter over 250 g (8 oz) diced mozzarella cheese and cook in a preheated oven 220°C (425°F), Gas Mark 7, for 8–10 minutes. Serve immediately. Total cooking time 10 minutes.

tomato and aubergine pappardelle

butternut and broccoli au gratin

How to make butternut and broccoli au gratin recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
200 g (7 oz) purple sprouting broccoli, trimmed
300 g (10 oz) butternut squash, peeled, deseeded and chopped
200 g (7 oz) mushrooms, halved
60 g (2¼ oz) butter
2 tablespoons plain flour
400 ml (14 fl oz) milk
2 teaspoons wholegrain mustard
100 g (3½ oz) Cheddar cheese, grated

Method:
Steam the vegetables in a steamer for 8–10 minutes until tender.

Meanwhile, melt the butter in a small saucepan, then stir in the flour to make a roux. Cook for 1–2 minutes, then gradually whisk in the milk and cook, stirring continuously, until the sauce is thick and smooth. Stir in the mustard and half the grated cheese.

Transfer the vegetables to an ovenproof dish, pour over the sauce and sprinkle with the remaining cheese. Cook under a preheated hot grill for 5–6 minutes until bubbling and golden.

For cheesy butternut mash with broccoli & poached eggs, cook 400 g (13 oz) peeled, deseeded and diced butternut squash and 150 g (5 oz) peeled and diced potatoes in a saucepan of boiling water for 8 minutes until tender. Meanwhile, bring a saucepan of water to a gentle simmer and stir with a large spoon to create a swirl.

Break 2 eggs into the water and cook for 3 minutes. Remove with a slotted spoon and keep warm. Repeat with another 2 eggs. In a separate pan, steam 400 g (13 oz) broccoli florets until tender.

Drain the squash and potatoes, then mash in the pan with 75 g (3 oz) grated Cheddar cheese.

Serve topped with the broccoli and poached eggs, sprinkled with 2 tablespoons grated Parmesan cheese. Total cooking time 10 minutes.

butternut and broccoli au gratin

mediterranean beans

How to make mediterranean beans recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
2 tablespoons extra virgin olive oil
1 red onion, diced
1 garlic clove, crushed
½ teaspoon cumin seeds
400 g (13 oz) can cannellini beans, rinsed and drained
75 g (3 oz) cherry tomatoes, quartered
2 teaspoons chopped sage
4 slices of crusty bread
salt and pepper
25 g (1 oz) Manchego cheese, grated, to serve

Method:
Heat the oil in a large frying pan, add the onion and cook for 1–2 minutes. Add the garlic and cumin seeds and cook for a further 2–3 minutes.

Add the beans and mix well to allow them to soak up the flavours, then add the tomatoes.

Stir in the sage, season with salt and pepper and heat through.

Meanwhile, toast the bread under a preheated hot grill for 2–3 minutes on each side. Serve topped with the beans and a sprinkling of cheese.

For mixed bean goulash, heat 1 tablespoon olive oil in a large frying pan, add 1 large chopped onion and 2 crushed garlic cloves and gently fry for 5 minutes until softened. Stir in 100 g (3½ oz) chopped chestnut mushrooms and cook for a further 3–4 minutes.

Add 1 tablespoon smoked paprika and continue to cook for 1–2 minutes. Stir in a 400 g (13 oz) can chopped tomatoes, 200 ml (7 fl oz) hot vegetable stock and a 400 g (13 oz) can mixed beans, rinsed and drained.

Bring to the boil, then reduce the heat and simmer for 12–14 minutes until thick and glossy. Serve with cooked rice, topped with dollops of soured cream, if liked. Total cooking time 30 minutes.

mediterranean beans

polenta chips with arrabbiata dip

How to make polenta chips with arrabbiata dip recipe

Serves 2

Total cooking time 10 minutes

Ingredients:
500 g (1 lb) ready-made polenta
3 tablespoons plain flour, for dusting
4 tablespoons olive oil
375 g (12 oz) carton shop-bought arrabbiata pasta sauce
To serve
rocket leaves
Parmesan cheese shavings

Method:
Cut the block of polenta into chip-shaped fingers and dust in the flour, shaking off the excess.

Heat the oil in a frying pan and cook the polenta chips over a medium-high heat for 2–3 minutes on each side, until crisp and golden. Drain on kitchen paper and keep warm.

Meanwhile, heat the arrabbiata sauce in a pan. Spoon into small bowls and serve with the polenta chips, rocket leaves and Parmesan shavings.

For arrabbiata polenta bake, pour half a 375 g (12 oz) carton arrabbiata sauce into the bottom of a medium ovenproof dish. Lay 300 g (10 oz) sliced polenta over the sauce and top with 50 g (2 oz) diced mozzarella and 2 tablespoons grated Parmesan cheese.

Pour over the remaining sauce and top with 75 g (3 oz) diced mozzarella and 2 tablespoons grated Parmesan.

Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes, until golden and bubbling. Serve with a salad, as for Polenta chips with arrabbiata dip. Total cooking time 30 minutes.

polenta chips with arrabbiata dip

basil and rocket pesto spaghetti

How to make basil and rocket pesto spaghetti recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
50 g (2 oz) sunflower or pumpkin seeds
500 g (1 lb) wholewheat spaghetti
1 garlic clove, roughly chopped
1 small bunch of basil
75 g (3 oz) rocket leaves
25 g (1 oz) Parmesan cheese, finely grated, plus extra to serve (optional)
6 tablespoons olive oil
1 tablespoon lemon juice
sea salt and pepper

Method:
Place the seeds in a small, dry frying pan and toast gently for 3–4 minutes, shaking the pan frequently, until lightly toasted and golden. Tip onto a plate to cool.

Cook the spaghetti in a large saucepan of lightly salted boiling water for 11–12 minutes, or according to the pack instructions, until ‘al dente’.

Meanwhile, crush the garlic together with a generous pinch of sea salt using a pestle and mortar. Add the basil and rocket leaves, and pound until crushed to a coarse paste.

Add the toasted seeds and pound to a paste, then transfer to a bowl and stir in the cheese, olive oil and lemon juice. Season to taste with plenty of black pepper and more salt, if necessary.

Drain the pasta and toss immediately with the pesto. Divide between 4 shallow bowls and serve with extra cheese, if desired.

For creamy gnocchi pesto bake, cook 500 g (1 lb) ready-made gnocchi in a large saucepan of lightly salted boiling water for about 2 minutes, or according to pack instructions, until just tender. Meanwhile, mix together 4 tablespoons ready-made green pesto and 300 ml (½ pint) crème fraîche.

Stir in the cooked gnocchi, then transfer to a large ovenproof dish and sprinkle with 2 tablespoons grated Parmesan cheese.

Cook in a preheated oven, 190°C (375°F), Gas Mark 5, for about 20 minutes until bubbling and golden. Serve with extra rocket leaves, if desired. Total cooking time 30 minutes.

basil and rocket pesto spaghetti

cheats pepper pizza

How to make cheats pepper pizza recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
4 pitta breads
4 tablespoons tomato ketchup
4 ready-roasted red and yellow peppers from a jar, drained and sliced
4 spring onions, sliced
150 g (5 oz) mozzarella cheese, sliced
small handful of rocket leaves

Method:
Toast the pitta breads for 2 minutes on each side. Top each one with 1 tablespoon tomato ketchup and the roasted peppers, spring onions and mozzarella.

Place under a preheated hot grill and cook for 4–6 minutes, until bubbling and golden.

Serve topped with the rocket.

For polenta pepper pizza, bring 1 litre (1¾ pints) water to the boil in a large saucepan. Slowly pour in 250 g (8 oz) polenta, stirring constantly. Add 1 teaspoon dried oregano, season and continue to cook, stirring, for 8–10 minutes, until the polenta is thick.

Divide in half, pour out onto 2 lightly oiled baking sheets, and spread into a circle about 1 cm (½ inch) thick. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12 minutes.

Spread 400 g (13 oz) can chopped tomatoes over the polenta, then top with 350 g (11½ oz) ready-roasted peppers, cut into strips, and 10–12 roughly torn basil leaves, then sprinkle with 250 g (8 oz) sliced mozzarella cheese.

Bake for a further 12–15 minutes, until the cheese is golden and bubbling. Serve hot, cut into wedges. Total cooking time 40 minutes.

cheats pepper pizza

moroccan vegetable tagine

How to make moroccan vegetable tagine recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
200 g (7 oz) couscous
550 ml (18 fl oz) boiling water
2 tablespoons sunflower oil
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon grated fresh root ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons ground cinnamon
1 teaspoon ground turmeric
2 teaspoons dried red chilli flakes
1 tablespoon harissa paste
400 g (13 oz) can chopped tomatoes
250 ml (8 fl oz) hot vegetable stock
2 red peppers, cored, deseeded and cut into bite-sized pieces
700 g (1½ lb) butternut squash, peeled, deseeded and cubed
100 g (3½ oz) golden sultanas
salt and pepper
chopped fresh coriander, to garnish

Method:
Put the couscous in a large heatproof bowl and season with salt. Pour over the measured water, cover with cling film and leave to stand for 10 minutes, or according to the pack instructions, until the water is absorbed. Gently fork to separate the grains, then set aside and keep warm.

Meanwhile, heat the oil in a large frying pan, add the onion and cook over a medium heat, stirring occasionally, for 2–3 minutes until softened.

Add the garlic, ginger, ground spices, chilli flakes, harissa, tomatoes and stock and bring to the boil, then reduce the heat to low, cover and simmer gently for 10–12 minutes.

Stir in the red peppers, squash and sultanas, re-cover and increase the heat to medium. Simmer for 10–15 minutes or until the vegetables are tender, then season to taste.

Spoon the couscous into warm bowls, then ladle over the tagine and serve scattered with chopped coriander.

For Moroccan kebabs, cut 2 large courgettes, 2 cored and deseeded red peppers and 1 aubergine into chunks and place in a large bowl. Mix together 8 tablespoons olive oil, 1 tablespoon harissa paste, the juice of 2 lemons and a small handful of chopped coriander, pour over the vegetables and toss.

Thread the veg onto 12 metal skewers, season and cook under a preheated medium grill for 10–12 minutes, turning once. Serve with couscous. Total cooking time 20 minutes.

moroccan vegetable tagine

delicatessen pasta

How to make delicatessen pasta recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
375 g (12 oz) fusilli
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
½ teaspoon Dijon mustard
½ teaspoon clear honey
1 garlic clove, crushed
10 sun-dried tomatoes, sliced
400 g (13 oz) can artichoke hearts, drained and halved
100 g (3½ oz) Parmesan cheese shavings

Method:
Cook the fusilli in a pan of boiling water for 9–12 minutes, or according to the pack instructions.

Whisk together the oil, vinegar, mustard, honey and garlic to make the dressing.

Drain the pasta and return to the pan with the dressing. Stir in the sun-dried tomatoes and artichoke hearts and stir to warm through.

Serve in shallow pasta bowls, sprinkled with the Parmesan shavings.

For artichoke & sun-dried tomato bruschetta, slice 2 baguettes into 16 slices and place on a baking sheet. Drizzle with 2 tablespoons olive oil and toast for 2–3 minutes on each side.

Rub one side of each slice with a peeled garlic clove. Top the bruschetta with a 400 g (13 oz) can artichoke hearts, drained and sliced and 12 chopped sun-dried tomatoes.

Serve sprinkled with 2 tablespoons toasted pine nuts and small basil leaves. Total cooking time 10 minutes.

delicatessen pasta

feta, spring onion and walnut tartlets

How to make feta, spring onion and walnut tartlets recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
4 slices of brown bread, crusts removed
150 g (5 oz) feta cheese, crumbled
2 spring onions, thinly sliced
25 g (1 oz) walnut pieces, lightly crushed
8 cherry tomatoes, cut into quarters
1 tablespoon olive oil
salt and pepper
To serve
200 g (7 oz) mixed salad leaves
½ cucumber, sliced

Method:
Roll the bread out thinly using a rolling pin. Cut each slice into a circle, approximately 12 cm (5 inches) in diameter and press the circles into 4 large nonstick muffin or Yorkshire pudding tins. Cook in a preheated oven to 200°C (400°F), Gas Mark 6, for 7–8 minutes, until crisp and golden.

Meanwhile, mix the crumbled feta with the spring onions, walnut pieces and tomatoes.

Season to taste, then spoon the mixture into the toasted tart cases. Drizzle with the olive oil and serve with a mixed leaf and cucumber salad.

For feta, spring onion & walnut tart, Roll 500 g (1 lb) ready-made puff pastry into a rectangle measuring approximately 30 x 20 cm (12 x 8 inches). Place on a lightly greased baking sheet and score a border about 1.5 cm (¾ inch) in from the edges all the way around the pastry, not quite cutting through.

Scatter 200 g (7 oz) crumbled feta, 4 thinly sliced spring onions, 50 g (2 oz) walnut pieces and 12 quartered cherry tomatoes over the pastry, keeping within the border.

Drizzle with 1 tablespoon olive oil and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for about 20 minutes until crisp and golden. Serve with salad. Total cooking time 30 minutes.

feta, spring onion and walnut tartlets

cheese and spinach calzones

How to make cheese and spinach calzones recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
500 g (1 lb) strong bread flour, plus extra for dusting
1 x 7-g (¼ -oz) sachet dried yeast
a pinch of salt
3 tablespoons olive oil
300 ml (½ pint) warm water
300 g (10 oz) spinach
400 g (13 oz) ricotta cheese
4 tablespoons grated Parmesan cheese
4 tablespoons grated Pecorino cheese
4 spring onions, sliced
1 teaspoon freshly ground black pepper

Method:
To make the dough, place the flour, yeast and salt in a large bowl and mix together. Make a well in the centre. Stir in 1 tablespoon of the olive oil and most of the measured water. Mix together with your hand, gradually adding more water if necessary, until you have a soft, but not sticky dough.

Turn the dough out on to a floured work surface and knead for 5–10 minutes until the dough is smooth and elastic. Divide into 4 pieces and roll each out to 20 cm (8 inch) circles.

Heat the remaining olive oil in a frying pan, add the spinach and cook for 2–3 minutes, until it has completely wilted. Place in a bowl and stir in the remaining ingredients.

Divide the mixture between the 4 circles of dough, placing the mixture on one half of each circle, leaving a 2.5 cm (1 inch) clean edge.

Brush the clean edges with water, then fold the other half over the filling and pinch the edges together to seal. Place the calzones on a baking sheet and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 6–8 minutes, until the dough is cooked and the filling is hot.

For cheese & spinach stuffed pitta breads, heat 1 tablespoon olive oil in a frying pan and sauté 1 sliced red onion for a few minutes, then add 250 g (8 oz) spinach leaves and stir to wilt. Take off the heat and mix with 4 tablespoons grated Parmesan cheese and 200 g (7 oz) torn mozzarella.

Heat 4 pitta breads, slice along one side and open up. Fill each pitta with the spinach filling. Total cooking time 10 minutes.

cheese and spinach calzones

tomato risotto

How to make tomato risotto recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, crushed
100 g (3½ oz) plum tomatoes
200 ml (7 fl oz) ready-made tomato sauce
300 ml (½ pint) hot vegetable stock
200 g (7 oz) Arborio rice
50 g (2 oz) sun-dried tomatoes, cut into strips
2 tablespoons shredded basil leaves
salt and pepper
40 g (1¾ oz) grated Parmesan cheese, to serve

Method:
Heat the olive oil in a saucepan and sauté the onion and garlic for 5–6 minutes.

Meanwhile, place the tomatoes in a large bowl and pour over boiling water. Leave to stand for 30 seconds, then drain and refresh under cold water. Peel off the skins, then deseed and chop the tomatoes.

Place the tomato sauce and stock in a small saucepan and bring to a simmer.

Stir the rice into the onions and continue to stir, for 1–2 minutes until the edges of the grains look translucent.

Add a ladle of the tomato sauce and stock and stir continuously, until it has all been absorbed. Repeat with the remaining hot stock, adding a ladle at a time, until the rice is ‘al dente’.

Stir in the chopped tomatoes, sliced sun-dried tomatoes and basil and season to taste.

Serve sprinkled with grated Parmesan.

For quick tomato & rice salad, skin and chop 4 plum tomatoes, as for Tomato risotto, and mix with 4 sliced spring onions, 400 g (13 oz) shop-bought ready-cooked rice, 200 g (7 oz) diced mozzarella cheese and 2 tablespoons chopped basil leaves. Season and sprinkle with 2 tablespoons olive oil to serve. Total cooking time 10 minutes.

tomato risotto

courgette and feta fritters

How to make courgette and feta fritters recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
1 egg, lightly beaten
25 g (1 oz) self-raising flour
2 tablespoons buttermilk
2 large courgettes, grated
handful of dill, chopped
3 spring onions, chopped
150 g (5 oz) feta cheese
75 ml (3 fl oz) olive oil
toasted pitta breads, to serve
Pepper salad
2 ready-roasted peppers from a jar, chopped
1 tablespoon lemon juice
2 tablespoons olive oil
handful of mint leaves, chopped

Method:
Mix together the egg, flour and buttermilk until smooth. Place the courgettes in a clean tea towel and squeeze to remove excess water, then mix into the batter along with the dill and spring onions. Crumble in the feta.

Heat half the oil in a large nonstick frying pan. Add heaped tablespoons of the mixture to the npan and press down a little on each fritter with the back of the spoon to flatten slightly.

Cook for 3 minutes until golden brown, then turn and cook for 2 minutes more until golden and cooked through. Drain on kitchen paper and keep warm. Repeat with the remaining mixture and oil.

Stir together the roasted peppers, lemon juice, oil and mint. Serve alongside the fritters with some toasted pitta breads.

For tangy couscous, courgette & feta salad, slice 2 courgettes into long, thin strips. Rub with 2 tablespoons olive oil and cook on a hot griddle pan for 1 minute on each side until lightly charred.

Place 300 g (10 oz) couscous in a bowl and pour over 400 ml (14 fl oz) hot vegetable stock. Cover and leave for 5 minutes, then stir in 4 tablespoons lemon juice, 5 tablespoons olive oil and a handful each of chopped parsley and mint.

Season and add 75 g (3 oz) sun-blush tomatoes and the courgettes. Scatter over 50 g (2 oz) toasted pine nuts and 100 g (3½ oz) crumbled feta cheese. Total cooking time 10 minutes.

courgette and feta fritters

coconut dahl with toasted naan

How to make coconut dahl with toasted naan recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
1 tablespoon vegetable oil
1 onion, roughly chopped
2 tablespoons korma curry paste
125 g (4 oz) split red lentils, rinsed
400 g (13 oz) can coconut milk
black pepper
chopped fresh coriander
naan breads

Method:
Heat the oil in a heavy-based saucepan and cook the onion over a high heat, stirring, for 1 minute, then stir in the curry paste and lentils.

Pour in the coconut milk, then fill the can with water and add to the lentils. Simmer briskly, uncovered, for 8–9 minutes until the lentils are tender and the mixture is thick and pulpy.

Season with black pepper and sprinkle over the chopped coriander.

Meanwhile, lightly toast the naan breads under a preheated high grill until warm and golden. Cut into fingers and serve alongside the dahl for dipping.

For chunky vegetable dahl with toasted naan fingers, heat 4 tablespoons vegetable oil in a large saucepan and cook 1 roughly chopped onion, 1 trimmed and roughly chopped large courgette and 1 trimmed and roughly chopped aubergine over a medium-high heat, stirring occasionally, for 10 minutes until tender.

Stir in 4 tablespoons korma curry paste and 125 g (4 oz) rinsed split red lentils, then pour in 600 ml (1 pint) vegetable stock and simmer for 10–15 minutes until thick and pulpy. Meanwhile, prepare the toasted naan fingers as for Coconut dahl with toasted naan and serve with the dahl. Total cooking time 30 minutes.

coconut dahl with toasted naan

Restaurant potato gnocchi

How to make Restaurant potato gnocchi recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
800 g (1¾ lb) floury potatoes, peeled and diced
1 egg yolk, beaten
150 g (5 oz) plain flour
15 g (½ oz) basil leaves, finely shredded
50 g (2 oz) Parmesan cheese, grated
4 tablespoons extra-virgin olive oil
salt and pepper

Method:
Cook the potatoes in a saucepan of boiling water for 12–15 minutes, until soft. Drain and mash, or use a potato ricer to get a really smooth texture. Place another saucepan of water on the heat to boil.

Transfer the mashed potato to a bowl and mix in the egg yolk, flour and basil. Mix well to combine.

Take a teaspoon of the mixture into your hand and roll into a walnut-sized ball. Press with the prongs of a fork to make a gnocchi shape. Repeat with the remaining mixture.

Drop the gnocchi into the saucepan of boiling water to cook – this should take only 1–2 minutes and the gnocchi will float when cooked.

Toss the hot gnocchi in the grated Parmesan and olive oil and serve immediately.

For potato gnocchi in a quick tomato sauce, heat 1 tablespoon olive oil in a frying pan and sauté 2 diced shallots and 2 crushed garlic cloves for 1–2 minutes.

Add a 400 g (13 oz) can chopped tomatoes, a pinch of dried chilli flakes, 2 teaspoons thyme leaves and 2 tablespoons white wine. Simmer for 5–6 minutes. Meanwhile, cook 800 g (1¾ lb) readymade gnocchi for 2 minutes in a saucepan of boiling water.

Drain and toss the cooked gnocchi in the tomato sauce and serve sprinkled with Parmesan cheese shavings. Total cooking time 10 minutes.

Restaurant potato gnocchi

ranch style eggs

How to make ranch style eggs recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
2 tablespoons olive oil
1 onion, finely sliced
1 red chilli, deseeded and finely chopped
1 garlic clove, crushed
1 teaspoon ground cumin
1 teaspoon dried oregano
400 g (13 oz) can cherry tomatoes
200 g (7 oz) roasted red and yellow peppers in oil from a jar, drained and roughly
chopped
4 eggs
salt and pepper
4 tablespoons finely chopped fresh coriander, to garnish

Method:
Heat the oil in a large frying pan and add the onion, chilli, garlic, cumin and oregano.

Fry gently for about 5 minutes or until soft, then add the tomatoes and peppers and cook for a further 5 minutes. If the sauce looks dry, add a splash of water. Season well.

Make 4 hollows in the mixture, break an egg into each and cover the pan. Cook for 5 minutes or until the eggs are just set.

Serve immediately, garnished with chopped coriander.

For spicy Mexican-style scrambled eggs, heat 1 tablespoon each olive oil and butter in a large frying pan. Whisk together 8 eggs with 1 crushed garlic clove, 1 finely chopped red chilli, 1 teaspoon dried oregano and 1 teaspoon ground cumin.

Season, pour into the frying pan and cook over a medium-low heat, stirring often or until the eggs are scrambled and cooked to your liking. Serve with warm tortillas and garnish with chopped fresh coriander. Total cooking time 10 minutes.

ranch style eggs

quick spiced cauliflower pilau

How to make quick spiced cauliflower pilau recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
25 g (1 oz) raisins
400 g (13 oz) small cauliflower florets
2 tablespoons vegetable oil
2 garlic cloves, crushed
2 spring onions, thinly sliced
1½ tablespoons medium-hot curry paste
500 g (1 lb) ready-cooked steamed pilau rice
chopped fresh coriander leaves, to garnish
flatbreads, to serve (optional)

Method:
Put the raisins into a heatproof bowl, pour in 2 tablespoons boiling water and set aside to soak.

Cook the cauliflower florets in a large pan of boiling water for 4–5 minutes, until just tender.

Meanwhile, heat the oil in a large pan and fry the garlic and spring onions over a medium heat for 1 minute to soften. Add the curry paste and stir for 1 minute to cook the spices. Add the steamed rice, the raisins and their water, then cover and cook over a medium-low heat for 2–3 minutes.

Drain the cauliflower and fold it into the rice. Spoon into dishes, garnish with the coriander and serve accompanied by flatbreads, if desired.

For aromatic spiced cauliflower stew, heat 2 tablespoons vegetable oil in a pan and cook 1 chopped onion, 2 chopped garlic cloves and 1 teaspoon cumin seeds over a medium heat for 6–7 minutes, stirring occasionally, until softened.

Add 2 tablespoons medium-hot curry paste and stir for 1 minute. Add 625 g (1 ¼ lb) cauliflower florets and a 400 g (13 oz) can rinsed and drained chickpeas and stir.

Pour in a 400 g (13 oz) can cherry or plum tomatoes plus 200 ml (7 fl oz) water, then season, cover loosely and simmer for 15–18 minutes, until tender.

Serve scattered with chopped fresh coriander leaves and a dollop of natural yogurt. Total cooking time 30 minutes.

quick spiced cauliflower pilau

crispy spinach and feta pie

How to make crispy spinach and feta pie recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
250 g (8 oz) frozen leaf spinach
2 spring onions, chopped
1 garlic clove, crushed
200 g (7 oz) feta cheese, crumbled
2 eggs, beaten
pinch of grated nutmeg
25 g (1 oz) butter, melted
3 tablespoons olive oil
5 large filo pastry sheets
salt and pepper

Method:
Place the spinach in a sieve, then pour over boiling water from the kettle to defrost. Squeeze to remove excess water, then mix with the spring onions, garlic, feta and eggs. Add the nutmeg and season to taste.

Stir together the butter and oil and brush over the sides and base of a 20 cm (8 inch) springform cake tin. Unwrap the filo pastry and cover with a piece of damp kitchen paper until ready to use it.

Working quickly, brush 1 sheet with the butter mixture and arrange in the tin, letting the excess pastry hang over the sides. Brush another sheet with the butter mixture, turn the tin a little and arrange it in the same way. Repeat until the bottom and sides of the tin are completely covered.

Spoon the filling into the tin, then fold the pastry edges over to cover the filling, scrunching them up a bit as you go. Brush the top of the pie with a little more butter mixture and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until golden and crisp.

For spinach, feta & chickpea salad, whisk together 1 tablespoon lemon juice, 3 tablespoons olive oil and a pinch of ground cumin. Toss with a 400 g (13 oz) can chickpeas, rinsed and drained, and ½ thinly sliced red onion and season well.

Stir in 125 g (4 oz) baby spinach leaves and 1 chopped ready-roasted red pepper and arrange on a serving plate. Crumble over 75 g (3 oz) feta cheese and serve. Total cooking time 10 minutes.

crispy spinach and feta pie

asparagus and pea quinoa risotto

How to make asparagus and pea quinoa risotto recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
275 g (9 oz) quinoa, rinsed
600 ml (1 pint) hot vegetable stock
200 g (7 oz) asparagus, chopped
200 g (7 oz) frozen peas
1 tablespoon chopped mint
3 tablespoons grated Parmesan cheese
pepper

Method:
Place the quinoa and stock in a saucepan and bring to the boil, then reduce the heat and simmer for 12–15 minutes until the quinoa is cooked, adding the asparagus and peas about 2 minutes before the end of the cooking time.

Drain the quinoa and vegetables, then return to the pan with the mint and 2 tablespoons of the cheese and season with pepper. Mix well.

Serve sprinkled with the remaining Parmesan.

For asparagus & pea tart, unroll a 375 g (12 oz) pack ready-rolled puff pastry and place on a baking sheet. Mix together 200 g (7 oz) cream cheese and 1 tablespoon Dijon mustard in a bowl, then spread over the pastry, leaving a 1.5 cm (¾ inch) border around the edge.

Top with 300 g (10 oz) trimmed asparagus and 100 g (3½ oz) defrosted peas. Drizzle with 2 tablespoons olive oil, then season with pepper and sprinkle with 50 g (2 oz) grated Parmesan cheese.

Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–22 minutes. Serve with a crisp green salad. Total cooking time 30 minutes.

asparagus and pea quinoa risotto

chickpea, tomato and pepper salad

How to make chickpea, tomato and pepper salad recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
3 large red peppers, cored, deseeded and cut into quarters
6 plum tomatoes, halved
4 tablespoons olive oil
1 teaspoon cumin seeds
1 tablespoon lemon juice
½ teaspoon Dijon mustard
½ teaspoon clear honey
400 g (13 oz) can chickpeas, drained
10–12 basil leaves, roughly torn
100 g (3½ oz) baby spinach leaves
salt and pepper

Method:
Place the peppers and tomatoes in a roasting tin and toss with 1 tablespoon of the oil and the cumin seeds. Season with salt and pepper and roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 20 minutes.

Whisk the remaining oil with the lemon juice, mustard and honey to make a dressing.

Remove the peppers from the oven and spoon into a bowl. Stir in the chickpeas, basil and spinach, pour over the dressing and serve immediately.

For chickpea, tomato & pepper soup, heat 1 tablespoon olive oil in a large saucepan over a medium heat, add 1 deseeded and chopped red pepper and 1 diced red onion and cook for 1–2 minutes.

Stir in a 400 g (13 oz) can of chickpeas, rinsed and drained, and 3 chopped plum tomatoes. Pour in 900 ml (1½ pints) vegetable stock and season well.

Simmer for 4–5 minutes. Using a hand-held blender or food processor, blend until smooth and serve with a drizzle of olive oil. Total cooking time 10 minutes.

chickpea, tomato and pepper salad

panzanella

How to make panzanella recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
300 g (10 oz) ripe tomatoes
125 g (4 oz) ciabatta bread
16 black olives, pitted
3 teaspoons capers
½ red onion, finely sliced
300 g (10 oz) red and yellow cherry tomatoes, halved
6–8 basil leaves
1 tablespoon red wine vinegar
2 tablespoons olive oil

Method:
Place the tomatoes in a sieve over a bowl. Using the back of a spoon, squash them well to release all the juice into the bowl.

Roughly break up the bread and add it to the tomato juice. Leave to stand for 15 minutes, then transfer to a serving dish.

Scatter the remaining ingredients over the soaked bread, drizzling over the red wine vinegar and olive oil before serving.

For tomato salad with ciabatta croûtons, cut 1 ciabatta loaf into cubes. Heat 2 tablespoons olive oil in a frying pan and fry the cubes of bread until they are golden.

Drain on kitchen paper. Toss the fried bread together with 300 g (10 oz) roughly chopped ripe tomatoes, 16 pitted black olives, ½ sliced red onion, 300 g (10 oz) red and yellow cherry tomatoes, 6–8 torn basil leaves and 60 g (2¼ oz) baby spinach leaves.

Drizzle with 2 tablespoons olive oil and 1 tablespoon red wine vinegar to serve. Total cooking time 10 minutes.

panzanella

quinoa and tomato salad with feta

How to make quinoa and tomato salad with feta recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
150 g (5 oz) quinoa, rinsed under running cold water
300 ml (½ pint) boiling water
4 yellow or red tomatoes, deseeded and diced
1 large green pepper, deseeded and finely chopped
2 spring onions, finely sliced
100 g (3½ oz) pitted Kalamata olives, roughly chopped
½ cucumber, cut in half lengthways, deseeded and sliced
grated rind and juice of 1 lemon
3 tablespoons chopped flat leaf parsley
3 tablespoons chopped mint
4 small red or white chicory, sliced
100 g (3½ oz) feta cheese
2 tablespoons toasted mixed seeds
small handful of alfalfa sprouts
salt and pepper
lemon wedges, to serve

Method:
Tip the quinoa into a medium-sized saucepan and pour over the measured boiling water. Cover the pan and simmer gently for about 12–15 minutes. It is ready when the seed begins to come away from the germ. Drain the quinoa in a fine sieve and cool under running cold water. Drain well.

Meanwhile, mix together in a large bowl the tomatoes, pepper, spring onions, olives and cucumber, then stir in the lemon rind, parsley and mint.

Mix the cooled quinoa through the vegetables and season with salt, pepper and lemon juice, to taste. Set aside for 5–10 minutes to allow the flavours to develop.

Scatter the chicory onto 4 serving plates, spoon over the quinoa salad and crumble over the feta. Sprinkle with the toasted seeds and alfalfa sprouts and serve.

For minted pea quinoa, heat 250 g (8 oz) ready-to-eat red and white quinoa or ready-to-eat red mixed wholesome grains, according to the pack instructions.

Tip the quinoa or grains into a bowl and toss with 3 tablespoons each of chopped flat leaf parsley and mint, 125 g (4 oz) thawed frozen peas and 2 finely sliced spring onions.

Season with salt, pepper and lemon juice, to taste, and crumble over 100 g (3½ oz) Wensleydale cheese or a similar crumbly white cheese. Sprinkle over 2 tablespoons toasted mixed seeds and serve. Total cooking time 10 minutes.

quinoa and tomato salad with feta