Annabel Karmel's trio of vegetables with tomato and basil is a nutritious weaning puree for a six-month-old baby.

Soft butternut squash, carrot, cauliflower, and tomatoes makes this one nutrient-packed baby food for your weaning baby. The soft texture makes this a perfect introductory food for a baby's first taste. Flavoured with basil and grated Cheddar cheese.

Ingredients

• 100g butternut squash, diced into 1 cm cubes 
• 1 carrot, peeled and diced into 1 cm cubes
• 100g cauliflower, cut into small florets
• A knob of salted butter
• 2 medium tomatoes, skinned, deseeded and chopped
• 6 basil leaves (optional) 
• 50g Cheddar cheese, grated

Method

1. Steam the butternut squash and carrot for 6 minutes, then add the cauliflower and steam for a further 6 minutes.
2. Melt the butter in a saucepan, then add the chopped tomatoes. Sauté over a high heat for 3 to 4 minutes.
3. Add the steamed vegetables, basil and grated cheese. Stir for a few minutes and blend until smooth.

Top tips for making trio of vegetables with tomato and basil

This recipe would work just as well with sweet potato. You could also swap the cauliflower for broccoli if preferred.

Worried about weaning? Annabel Karmel answers all your weaning worries including what to do if your baby gags on food, and how to embrace a messy eater. We've also plenty of top tips on baby led weaning as well as expert tips on how to start weaning.

It takes just five ingredients and 20 minutes to make these cheesy carrot stars by expert nutritionist Annabel Karmel.

Carrots, Cheddar, Parmesan, egg and self-raising flour and you've got 10-12 delicious bites for your weaning baby to enjoy. Perfect for older weaning babies, especially those embracing baby led weaning. These carrot stars are also a great choice for toddlers and preschool children as part of their dinner plate.

Ingredients

• 200g carrots, peeled and grated
• 50g Cheddar, grated
• 25g Parmesan, grated (or vegetarian alternative)
• 2 eggs, beaten
• 4 tbsp self-raising flour

Method

1. Preheat the oven to 180C Fan.
2. Put the carrots into a clean towel and squeeze out as much liquid as possible.
3. Place the carrots in a bowl, and add the cheeses, eggs, flour and seasoning (for babies 12 months +).
4. Line a baking sheet with non-stick baking paper. Put a star cutter onto the sheet. Fill the cutter with the carrot mixture. Press down firmly. Remove the cutter and repeat. You could also use a small round cutter instead of a star.
5. Bake in the oven for about 15 minutes until lightly golden and set.

Top tips for making cheesy carrot stars

Why not try this recipe with other root vegetables too - swap the carrot for parsnip or swede for a stronger flavour. And don't stress if you don't have a star shaped cookie cutter to hand, any shape would do; be it hearts, circles, squares, dinosaurs... the list goes on.

Worried about weaning? Annabel Karmel answers all your weaning worries including what to do if your baby gags on food, and how to embrace a messy eater. We've also plenty of top tips on baby led weaning as well as expert tips on how to start weaning.

These steak and salsa wraps only take 15 minutes to make and using a shop-bought salsa would get them on the table even quicker.

Rump steaks are a more budget-friendly cut of beef that is best cooked quickly, so they are basically any busy parent’s best friend. This recipe only has four steps and the kids could take control of making the salsa while you fry the steak. You can add to the wrap filling whatever you need to use up. The recipe would work well with flaked fish, ham, or jam-packed with roasted veg and some fried halloumi. 

Ingredients 

• 4 rump steaks, approx 200g each
• 1tbsp olive oil
• 1⁄2tsp ground smoked paprika
• 4 large tortilla wraps or 8 small
• Shop-bought guacamole or mashed avocado and lime (optional)
• For the salsa:
• 200g cherry tomatoes, quartered
• 1⁄2 red onion, diced
• 2tbsp pickled jalapeños, chopped
• Handful fresh coriander, chopped
• Juice 1 lime

Method 

1. Brush the steaks with oil, season with paprika and black pepper. Set aside.
2. Meanwhile, combine all the salsa ingredients in a bowl and season with salt.
3. Heat a non-stick frying pan until very hot, then sear the steaks (in batches) for 1-2 mins each side, or until cooked to your liking. Rest for 5 mins.
4. Wipe out the pan with kitchen paper, then toast the wraps for 1 min on each side (or warm in the microwave). Slice the steak and assemble the wraps with the salsa and guacamole if using.

Top tips for making steak and salsa wraps

If you have any leftover wraps and salsa from the recipe, transform them into a quick and delicious snack. Simply cut the wraps into triangles, drizzle with oil and salt and cook for 5-10 mins at 180C (160C fan, Gas 4) until golden and crisp. 

Food Writer Jessica Ransom says: “When I cook steak I like to use a set of tongs to help me flip it over and ensure an even crust is forming on each side.” 

If your kids love wraps they will love our burritos. We also have a guide on how to cook steak if you want some more tips before you try this recipe. You might also like our chicken taco bowls.

Our trifle cake is filled with creamy custard and topped with coconut yogurt and raspberries to keep it dairy-free and delicious. 

The sherry can be swapped for a little orange juice if you’re making the recipe for kids to tuck into as well. This is a great recipe to make with little ones as they will enjoy hollowing out the cake and snacking on the offcuts. All of the elements can be made ahead and then assembled and chilled around 30 minutes before you want to serve. 

Ingredients

For the cake:

• 200g (7oz) caster sugar
• 100g (31⁄2oz) ground almonds
• 100g (31⁄2oz) plain flour
• 1tsp baking powder
• 150g (5oz) Stork baking spread
• 4 eggs, beaten

For the custard:

• 2tbsp custard powder
• 1tbsp caster sugar
• 250ml (8fl oz) oat or soy milk

For the rest:

• 2tbsp cream sherry
• 300g (10oz) raspberries
• 350g pot natural coconut yogurt
• 25g (3⁄4oz) toasted flaked almonds

Method

1. Heat the oven to 200C (180C fan, Gas 6). Beat the cake ingredients together until smooth, pour into a greased and lined 18cm springform cake tin. Bake for 50 mins. Cool in the tin for 5 mins, then turn out onto a cooling rack.
2. Mix the custard powder and sugar in a pan, and whisk in a little milk to make a paste. On a medium heat, whisk in the rest of the milk and bring to a boil, stirring. Pour into a jug, press a sheet of baking paper over the surface and chill.
3. Once the cake is cool, score a 12cm (5in) circle in the centre and cut to around halfway down, lifting out the cake with a spoon to make the base as flat as possible.
4. Drizzle over the sherry and cover the base with a layer of raspberries. Pour over the custard, top with more raspberries, saving the rest for the top, and pile on the yogurt. Scatter over the rest of the raspberries and the flaked almonds. Chill for 30 mins before serving.

Top tips for making our trifle cake 

Some people love jelly in trifles. If you want to include it in this cake, we recommend setting it in a small container and then scooping it into the cake before you pour in the custard. 

If you like how we’ve presented the cake, consider buying a glass cake stand for your home.

Check out these trifle recipes if you fancy some more dessert inspiration. You might also like our strawberry trifle cake or this Eton Mess trifle is a real show stopper. 

These coconut and pineapple ice lollies are the perfect cheap and easy treat for the whole family.

Customise the toppings and make them with your kids ready for a sunny day or afternoon treat. Kids can help blitz the ingredients for the lollies and pour them into moulds. There are only three steps in the method and they have an initial freeze overnight. Consider prepping them ahead up to this stage and then finish off the decoration with your kids the next day. 

Ingredients

• 400ml tin coconut milk
• 425g tin pineapple pieces in juice
• Zest and juice of 1 lime
• 90g (3oz) frozen raspberries

For the decoration:

• 175g (6oz) vegan dark chocolate, broken into pieces
• 1tbsp coconut oil
• 3tbsp desiccated coconut, plus extra for sprinkling

You will need:

• 10 ice lolly moulds and sticks

Method 

1. Put the coconut milk, pineapple pieces and their juice, lime zest and juice, and raspberries into a blender. Blitz until smooth then divide evenly between the moulds. Insert the sticks and freeze for 12 hrs.
2. Once set, remove from the moulds and return to the freezer on a lined baking tray.
3. Melt the chocolate and coconut oil in a heatproof jug set over a pan of simmering water. Once melted, stir in the desiccated coconut and dip each lolly in. Shake off the excess chocolate then sprinkle over more coconut. Return to the freezer to set for 15 mins before serving.

Top tips for making coconut and pineapple lollies

Most dark chocolate is vegan but check the packet before you buy to be sure. You can swap for milk chocolate if you’d prefer a sweeter coating. 

Once you have a set of moulds you can make homemade lollies every week!

Explore more of our ice lolly recipes if you want some different flavour combinations. Read all about the best foods to cool you down on a hot summer day. You might also like these no-bake desserts.

This black rice coconut pudding is easy to make ahead and kids can chop all of the fruit for the little salsa on top. 

There are only four steps in the method of this recipe and it can be served warm or cold, making it perfect for prepping ahead. We’ve served it with mango and strawberries on top but you could swap for chunks of pineapple, raspberries, or whatever fruit you fancy. 

Ingredients

• 300g (10oz) Thai black rice
• 400ml tin coconut milk
• 200ml (7fl oz) coconut water
• 45g (11⁄2oz) caster sugar, plus 1tsp
• 160ml tin coconut cream
• 1 large mango, skinned, stoned and diced
• 250g (9oz) strawberries, hulled and diced
• Zest and juice of 1 lime

Method

1. Soak the rice for 1 hr in water, then drain and put into a pan with the coconut milk, coconut water and sugar. Bring to the boil, then cover. Reduce the heat to low so the mixture is simmering, and cook for 40 mins until the liquid is thick and sticky.
2. Mix in most of the coconut cream, reserving a little to drizzle on top. Increase the heat and bubble for 5 mins until the rice is tender. Turn off the heat and allow to sit for 5 mins, before transferring to a bowl and leaving to cool.
3. Stir together the mango, strawberries, lime zest and juice, and the extra 1tsp sugar. Chill until ready to serve.
4. Serve the rice pudding either warm or chilled, topped with the fruit and the remaining coconut cream, if you like.

Top tips for making black rice coconut pudding

This fact will impress your kids. Did you know that black rice turns a brilliant purple colour when cooked? This is because it contains anthocyanin – the same natural pigment that makes blueberries purple.

If you find prepping fresh mango a pain, invest in this handy little gadget that slices and peels the fruit in one. 

For more tropical flavoured desserts, check out this coconut pavlova or our coconut milk panna cotta that can be made the day before. You might also like this nutty coconut cake. 

Our feta and spinach stuffed chicken delivers a delicious taste of the Mediterranean and the kids will be impressed when they slice open the chicken to discover the cheesy, green filling. 

We have served the chicken with a Greek-inspired salad but you can swap it for chips, rice, or roast veggies if you prefer. When the spinach mixture is cool enough to handle, you can let the kids stuff the chicken breasts and seal them with a cocktail stick. Check they are properly sealed before cooking. Kids can also help prep and chop all the salad ingredients. 

Ingredients

• 2tsp olive oil
• 2tbsp frozen or fresh shallot, chopped
• 1tsp fresh oregano leaves, or dried
• 250g spinach
• 100g feta cheese, crumbled
• 4 chicken breasts
• 1⁄2 lemon
• Splash white wine or sherry

For the salad:

• 1⁄2 cucumber, deseeded and sliced
• 400g tomatoes, sliced
• 1 large roasted red pepper, sliced
• 2 sprigs fresh mint, leaves roughly torn
• 50g Kalamata olives
• 2tsp sherry or red wine vinegar
• 1tbsp extra virgin olive oil

Method

1. Heat the oil in a frying pan and add the shallot. Cook for 2 mins until soft, then add the oregano; cook for 1 min. Stir in the spinach, season, then cook until wilted and the liquid has evaporated.
2. Mix in the feta, then take off the heat.
3. Heat the oven to 200C (180C fan, Gas 6). On one side of each chicken breast, make a deep incision to make a pocket. Stuff the spinach mix inside then secure with a metal skewer or two cocktail sticks.
4. Put the chicken in a roasting tin, brush with a little oil, squeeze over the lemon and add the wine and a splash of water. Add a generous grind of black pepper, then cook for 20-25 mins until the skin is crisp and the meat is cooked.
5. Meanwhile, mix the salad ingredients in a serving bowl. Drizzle with extra virgin olive oil and serve with the chicken.

Top tips for making our feta and spinach stuffed chicken

You can make this meal more substantial by serving with chips or toasted pitta bread. If you fancy having a sauce with it, tzatziki would be a nice choice or hummus would work well too.

Cook chicken with confidence by using a meat thermometer. You can make sure it’s cooked through and avoid overcooked, dry meat.

For something even cheesier, try this Taleggio stuffed chicken. Our stuffed chicken with Parma ham is a great date-night option or Mary Berry’s stuffed chicken breasts have a mixture of cream cheese and herbs inside. 

Our sweet potato and courgette fish cakes are perfect for an easy dinner or make mini versions for some healthy party food. 

Using sweet potatoes and courgettes to bulk out the fish cakes makes these an affordable dinner that doesn’t compromise on flavour. They take 20 minutes to cook and can be enjoyed for a light lunch, dinner, or even as a starter or party food snack. Kids can help mash everything together and shape the cakes but you’ll need to take the lead with the frying. 

Ingredients 

• 1 sweet potato, approx 250g, pricked with a fork
• 2 baking potatoes, approx, 500g, pricked with a fork
• 1 small courgette, approx 200g, grated
• 240g skinless, boneless white fish (eg cod or pollock), cut into 3cm pieces
• 1 lime zest and half the juice
• 50g natural fine breadcrumbs, plus extra 50g for coating
• 2 eggs, beaten
• 1tsp dried chilli flakes
• 2tbsp sunflower or light olive oil

Method

1. Cook in the sweet potato and baking potatoes in a microwave, on high, for 10-15 mins until soft.
2. Meanwhile, put the courgette in a sieve and press firmly to remove excess moisture, then put in a bowl and mix with the fish, lime zest and juice, 50g breadcrumbs, eggs and dried chilli until combined.
3. Once cool enough to handle, peel the cooked potatoes and add the flesh to the fish mixture. Season and mix well to mash up the potato.
4. Put the remaining 50g of breadcrumbs on a plate. Divide the fishcake mix into 8 equal portions. Squeeze into a ball in your hands then coat in the breadcrumbs. Flatten to make 7-8cm patties.
5. Heat the oil in a large non-stick frying pan, cook the fishcakes (in batches) for 2 mins each side or until golden brown, adding more oil as needed.

Top tips for making our sweet potato and courgette fish cakes 

You’ll know if the oil is hot enough to start frying if you put a breadcrumb in the pan and it sizzles straight away. 

To make sure the fish cakes don’t stick while frying, use a non-stick frying pan. 

If you’d prefer an un-breaded version, try these sweet potato and courgette fish cakes instead. You might also like our Kedgeree cakes which are lightly spiced and these baby-friendly tuna fish cakes are perfect if you need some weaning inspiration. 

Our Chicken and spinach lasagne is lighter and fresher compared to the traditional recipe but still a proper crowd-pleaser. 

We think the kids will love this creamy take on a lasagne and it’s a great way to introduce them to tarragon if they’ve never tasted it before. Don’t worry though, just use basil instead if you don’t think the aniseed-y herb will impress them. Once built, the lasagne only takes 25 minutes in the oven and leftovers take around 15 minutes to reheat. We’ve served it with a green salad but garlic bread and chips are a cheeky treat option if you want. 

Ingredients

• 1tbsp olive oil
• 750g (11⁄2lb) chicken thigh fillets, chopped into 2-3cm (3⁄4in-1in) chunks
• 20g (3⁄4oz) butter
• 2 onions, finely diced
• 2tbsp plain flour
• 2tsp English mustard powder
• 450g (1lb) baby spinach, washed, but still a little wet
• 4tbsp chopped fresh tarragon
• 400g (14oz) ricotta
• 300g pack fresh lasagne sheets
• 4tbsp double cream
• 1 egg
• 30g (1oz) Parmesan cheese
• Salad leaves, to serve

Method 

1. Heat the oven to 180C (160C fan, Gas 4). Heat the oil and fry the chicken in batches, stirring regularly until sealed on all sides. Season.
2. Meanwhile, in a large pan, melt the butter and sweat the onions until translucent. Mix in the flour and mustard powder until dissolved. Add the just-washed spinach and allow to wilt, muddling occasionally. If necessary, increase the heat to evapourate off any liquid.
3. Remove the pan from the heat and stir through the chicken, tarragon and 300g (10oz) ricotta. Mix together until everything is coated and season generously.
4. Spoon a third of the mixture into a 20x30cm baking dish and top with a single layer of lasagne sheets. Add half the remaining mixture and top with another layer of lasagne sheets. Repeat to make 3 layers in total.
5. Use a whisk to combine the remaining 100g (31⁄2oz) ricotta with the cream, egg, most of the Parmesan and lots of freshly cracked black pepper. Spread this over the top layer of lasagne sheets. Grate over the remaining Parmesan, and bake for 25 mins.
6. Serve with more freshly cracked black pepper and a green salad.

Top tips for making our chicken and spinach lasagne

You could make this recipe using leftover roasted chicken if you like. Depending on how much meat you have leftover, you could bulk the filling out with some sliced mushrooms. Simply fry the mushrooms before wilting the spinach and then combine the ingredients as per the original recipe. 

It’s best to weigh your ingredients to ensure the ratios are correct and a reliable set of digital scales is the best tool for this. 

Check out our classic lasagne recipe or for some veggie inspiration, Mary Berry’s butternut squash lasagne is a popular choice. You might also like our simple spaghetti bolognese. It’s a family favourite for good reason. 

Our broccoli pasta with pancetta is easy to cook and you can get the kids to help prepare the veggies and grate the cheese. 

If you’re keen to get the kids cooking this is a great dinner to make together. They can dice the broccoli stalks, crush the garlic, juice the lemon, and grate the cheese. Using the whole head of broccoli is a great way to teach the little ones about the importance of reducing food waste. We’ve used wholewheat pasta for an extra hit of fibre but feel free to use whatever you’ve got in the cupboard. 

Ingredients 

• 1 large head of broccoli, approx 450g (1lb)
• 300g (10oz) wholewheat penne pasta
• 154g pack diced pancetta or chopped smoked bacon
• 1 shallot or 1⁄2 small onion, finely chopped
• 1 garlic clove, crushed
• Juice of 1⁄2 lemon
• 1⁄2tbsp pul biber (Aleppo pepper) or 1tsp dried chilli flakes
• 50g (13⁄4oz) Parmesan, finely grated, plus extra for serving

Method

1. Bring a large saucepan of salted water to the boil. Meanwhile, break the broccoli into small florets, saving the stalk. Cook the pasta according to the pack instructions, adding the florets to the pan for the final 10 mins. Once the broccoli is very tender, drain using a sieve, reserving 300ml (10fl oz) cooking water.
2. While the pasta and broccoli florets are cooking, dice the stalk into cubes the size of the pancetta.
3. In a large frying pan, fry the chopped stalk with the pancetta and lots of pepper for 8 mins. Add the shallot; cook for 5 mins more, stirring. Once the broccoli is tender, add the garlic for a final 1 min.
4. Add the Drained pasta and broccoli florets to the frying pan. Stir through the lemon juice, the pul biber or chilli flakes, half the Parmesan and half the reserved pasta water.
5. Remove from the heat and add the remaining cheese. If it looks dry, stir in a little more pasta water too.
6. Season to taste, serve up into bowls, and add more cheese and chilli if you like.

Top tips for making our broccoli pasta with pancetta 

Consider swapping the pancetta for a couple of anchovy fillets. Fry with the broccoli stalks and they’ll have melted by the time the dish is finished adding a deliciously rich, umami undertone. You only need a couple and the jar will last ages in the fridge for your next dinner.

Hate chopping onions? Use a mini food chopper and it will be evenly sliced in a matter of minutes.

Want to know how to make fresh pasta? We have loads of advice plus tips on how to cook pasta too. Once you’ve mastered the basics, make this spaghetti bolognese for the family and see how impressed they are.

This stuffed lamb shoulder with feta and apricot serves 6 with leftovers and is easy to carve because it’s boneless. 

We can’t think of a tastier main to serve up this Easter. It’s the perfect combination of salty cheese, plump fruit, and succulent meat. It’s also a really easy-to-carve option as there are no bones. You can marinade the lamb up to two days ahead, just bring it to room temperature before cooking. 

Ingredients

• 1.5kg deboned lamb shoulder, butterflied
• 500ml lamb stock
• 100ml white wine

For the stuffing:

• 2 leeks, finely sliced
• 1tbsp olive oil
• 1tbsp ras el hanout
• 1-2 preserved lemons, flesh discarded, skin finely chopped
• 6 garlic cloves, finely chopped
• 400g tin chickpeas, drained
• 125g cavolo nero, de-stalked and shredded
• 100g soft dried apricots, chopped
• 100g feta, crumbled
• 25g each fresh coriander and mint, roughly chopped

You will need:

• Kitchen string

Method

1. First, make the stuffing. In a medium saucepan, fry the leeks in the oil until soft. Add the ras el hanout, preserved lemons, garlic, chickpeas and 50ml water. Season, then simmer for 3-5 mins until the water has evaporated and the chickpeas are softening. Crush with a wooden spoon, then add the cavolo nero and allow it to wilt.
2. Take off the heat, stir through the remaining stuffing ingredients and set aside to cool.
3. Heat the oven to 240C (220C fan, Gas 9). Season the lamb (flesh side) with sea salt. Spread the stuffing over the surface and roll up tightly from the short end, securing with string. Rub all over with olive oil, season again, then put in a deep roasting tin.
4. Roast the lamb for 20 mins, then reduce the oven temperature to 180C (160C fan, Gas 4). Pour the stock and wine into the tin and cover with foil. Roast for 1 hr 20 mins, or until a digital probe reads 60C for medium or 65C for well done.
5. Rest the meat on a board, covered with foil, for at least 20 mins. Skim and discard the excess fat from the juices in the tin. Put the tin on the heat and boil for 5 mins to reduce the volume by half. Taste, adding vegetable cooking water or boiling water to taste.

Top tips for making our stuffed lamb shoulder with feta and apricot

The alcohol in the white wine will have cooked off by the time you serve the lamb with the juices, making it perfectly safe for the whole family to eat. 

To check the lamb is cooked to your liking we suggest using a digital probe.

Read our guide on how to cook a leg of lamb, if you’d like more tips and cooking suggestions. We also have recommendations for Easter foods the whole family will enjoy and some alternative Easter lamb recipes if you want more inspiration. 

Our stuffed spring leg of lamb with herby chutney is a delicious easy-to-carve Easter main and leftovers are delicious in a pitta bread with feta and salad. 

This is a wonderful recipe to share with your family because it’s easy to prepare ahead and once it’s stuffed, the lamb only takes around an hour and 15 minutes to cook. Any leftover meat and sauce can be tossed together with rice or couscous and chopped roasted veg for a delicious light lunch. If you want to get the kids involved, let them help make the stuffing and roll up the leg of the lamb. They could also take full control of blitzing the chutney together. 

Ingredients

• 1.5kg butterflied leg of lamb
• 2 onions, sliced into 2cm (3⁄4in) rounds

For the stuffing:

• 1 small shallot, finely chopped
• ½ tbsp olive oil
• 1 small garlic clove, crushed
• 1⁄4tsp sumac
• 75g baby leaf spinach
• 30g rocket, roughly chopped
• 1tbsp chopped parsley
• 40g soft goat’s cheese
• Zest and juice of 1⁄2 lemon
• 15g fresh breadcrumbs
• 1tbsp flaked almonds

For the chutney:

• 30g mint
• 15g coriander
• 15g parsley
• 1tbsp white wine vinegar
• 1tbsp caster sugar
• 2tbsp Greek yogurt

Method

1. Remove the lamb from the fridge and allow it to come to room temperature, while you prepare the stuffing.
2. For the stuffing, in a large frying pan, fry the shallot in the oil, until softened. Add the garlic and sumac, then cook for another 1 min. Stir in the spinach and cook for 5-8 mins. Remove from the heat and stir in the rocket, parsley, goat’s cheese, lemon zest and juice, breadcrumbs and almonds. Allow the mixture to cool.
3. Unroll the deboned lamb leg, then spread the stuffing over the lamb. Roll up again, and use string to tie the roll up. If you have time, marinate in the fridge overnight, otherwise heat the oven to 200C (180C fan, Gas 6).
4. Place the onion rounds on a roasting tray and sit the lamb on top. Season well. Place in the hot oven for 15 mins, then reduce the temperature to 180C (160C fan, Gas 4). Cook for a further 1 hr for medium or 1hr 15 mins for well done. Remove the lamb and allow it to rest for 20 mins before carving.
5. While the lamb is cooking, prepare the chutney. Blitz the herbs, vinegar, sugar and 75-100ml water together until smooth. Stir through the yogurt and season with salt and pepper.
6. Serve the lamb sliced into 5mm slices with the onions and juices from the roasting tin, and the chutney.

Top tips for making this stuffed spring leg of lamb with herby chutney 

Ask your butcher to debone the lamb – this gives you a better ‘roll’ so you can fill it with the stuffing.

To make the herb chutney it’s best to use a small food processor. You could also pound everything together in a pestle and mortar until smooth.

We have lots of Easter lamb recipes and other Easter foods the whole family will love. For more tips on how to cook a leg of lamb, read our expert guide. 

Our Easter coconut and lemon cake is filled with whipped cream and zingy lemon curd. The kids will love decorating the top with chocolate treats and desiccated coconut. 

We love the appearance of a triple-layered cake but if you’ve only got two tins just bake two slightly thicker sponges. You will likely need to add a few minutes to the baking time. The sponge can be made the day before and then you could assemble and decorate the cake with your kids just before you want to serve it. 

Ingredients

For the sponges:

• 4 medium eggs
• 375g (13oz) caster sugar
• 45g (11⁄2oz) creamed coconut block, finely grated
• 200ml (7fl oz) sunflower oil
• 284ml carton buttermilk
• 1tbsp vanilla extract
• 300g (10oz) plain flour
• 45g (11⁄2oz) desiccated coconut
• 1tsp baking powder
• 1⁄2tsp bicarbonate of soda

For the lemon curd:

• 100g (31⁄2oz) caster sugar
• 60g (2oz) butter
• Juice of 2 lemons, plus the zest of 1
• 2 eggs, beaten

To finish:

• 300ml (10fl oz) cream, softly whipped
• 1tbsp desiccated coconut, to sprinkle
• Chocolate eggs and truffles, to decorate – we used Cadbury Mini Eggs, Doisy & Dam Vegan Good Eggs, Divine Milk Chocolate Speckled Eggs, and Lindt Lindor White Chocolate Truffles

You will need:

• 3 x 20cm (8in) springform cake tins, greased and lined with parchment paper

Method

1. Heat the oven to 180C (160C fan, Gas 4). For the sponges, beat the eggs, sugar and creamed coconut for a few mins until slightly thickened.
2. Pour in the oil, buttermilk and vanilla extract, and mix until blended well.
3. Add the flour, desiccated coconut, baking powder and bicarbonate of soda, and mix until just combined.
4. Divide the mixture equally between the 3 cake tins. Place in the oven on the middle shelf to cook for 20-25 mins, until just turning a pale golden brown and the sponge is springy to the touch.
5. Remove them from the oven, then turn them out of the tins onto a wire rack to cool completely before finishing the cake.
6. While the sponges are cooking, prepare the lemon curd. In a small pan over a medium heat, heat the sugar and butter with the lemon juice and zest until the butter has melted. Whisk in the eggs and turn the heat to medium-low, whisking continuously until the curd begins to thicken. When it’s thick enough to coat the back of a wooden spoon, remove from the heat and pour into a bowl to cool. Cover with cling film and set aside.
7. To assemble the cake, make sure the sponges and lemon curd are cool. Lay 1 round of sponge on the base of a cake stand and spread over a third of the whipped cream and a third of the curd. Continue layering sponge, cream and curd. Sprinkle with desiccated coconut and top with the decorations of your choice.

Top tips for making our Easter coconut and lemon cake

You can assemble the cake ahead of time but we’d recommend adding the chocolates to the top just before serving. When the cake is in the fridge the colours might weep into the cream otherwise. We like to remove it from the fridge around 10 minutes before you want to slice and serve as it’s more enjoyable than if the cake is ‘fridge’ cold. 

To make sure the cakes are even, we’d recommend weighing the batter and dividing it equally between the three cake tins.

For more Easter inspiration, try our easy Easter nests. We have lots more Easter foods you can enjoy making with the kids and a simple guide on how to make your own Easter eggs.

This pistachio and elderflower Battenberg is sandwiched together with elderflower buttercream but you can swap for apricot jam or citrus curd for something zingier. 

A Battenberg cake looks very impressive and it’s not as difficult as you might think to make. You have to prepare your tin properly and be patient with the assembly process but then it’s very simple. There are only five steps in the method which shows it isn’t overly complicated. If you want to impress the kids, swap the food colouring for their favourite colours and watch their faces light up when you slice the cake. 

Ingredients

For the sponges:

• 175g unsalted butter, softened, plus extra to grease
• 175g caster sugar
• 3 medium eggs
• 125g self-raising flour
• 40g pistachios, finely ground in a food processor
• Few drops green food colouring (optional)
• 40g ground almonds
• 2tbsp elderflower cordial

For the buttercream:

• 100g white chocolate, finely chopped
• 125g unsalted butter, softened
• 100g icing sugar
• 2tbsp elderflower cordial

You will need:

• 20cm loose-bottomed square cake tin, greased and lined (see tip)

Method 

1. Heat the oven to 180C (160C fan, Gas 4). For the sponges, beat the butter and caster sugar in a bowl using an electric hand whisk until pale and fluffy. Beat in the eggs, one at a time, then fold in the flour. Split the mixture equally between 2 bowls and add the ground pistachios and green food colouring (if using) to one, and the ground almonds and elderflower cordial to the other.
2. Spoon each batter into the prepared tin (see tip), one on each side of the divide, and level the tops. Bake for 25-30 mins until risen and a skewer comes out clean. Cool the cakes in the tin for 10 mins, then turn them out and cool completely.
3. Meanwhile, make the buttercream. Melt the chocolate in a bowl over a pan of gently simmering water, then set aside to cool. Beat the butter and icing sugar in a separate bowl until pale and fluffy, then mix in the cooled chocolate and the elderflower cordial. Cover and set aside for at least 30 mins to firm up.
4. To assemble, trim the cakes with a serrated knife so both are the same size. Half each cake lengthways to form 4 long rectangles. Use two-thirds of the buttercream to sandwich the cakes together like a checkerboard, then use the remaining buttercream to very thinly ice the outside of the cake.
5. Dust the work surface with icing sugar and roll out the marzipan to a rectangle about 42x22cm. Wrap the cake in the marzipan, then turn so the seamed side is underneath. Roll out the marzipan offcuts and use it to cut decorations. Trim the ends and slice to serve.

Top tips for making this pistachio and elderflower Battenberg

To minimise washing up and make the cake baking as efficient as possible we have a tip on how to divide your cake tin.

Cut a 30x20cm strip of baking paper and fold to make a 5cm-high pleat in the middle. Fold a piece of foil several times and position it between the pleated paper to form a stiff divide. Use to line the cake tin – this will form two sections to keep colours of the sponges separate.

For this recipe you need a 20cm square cake tin. It’s a really versatile size and shape and can be used for lots of bakes.

We have lots of suggestions for Easter foods you can eat and make with the kids over the holiday.If you need some inspiration on where to start, we recommend these adorable Easter nests. We also have an easy guide on how to make your own Easter eggs if you don’t want to buy one. 

Our chocolate orange hot cross buns can be served as an indulgent Easter breakfast treat, afternoon snack, or dessert. 

If your kids are still quite young they might not have the patience to wait for the dough to knead and prove but they will no doubt appreciate your hard work when the smell of the buns coming out of the oven fills the house. The recipe only has four steps in the method and while it’s easiest to knead the dough with a machine, it can also be done by hand. 

Ingredients

• 500g strong white flour, plus extra to dust
• ½tsp sea salt
• 80g caster sugar
• 2tbsp cocoa powder
• 7g sachet fast-action yeast
• 2tbsp mixed spice
• 280ml milk, warmed
• 75g butter, cubed
• 1 medium egg, beaten
• 100g mixed peel
• 100g dark orange chocolate, chopped into little pieces
• 50g plain flour
• 2tsp sunflower oil
• 1tbsp marmalade

You will need:

• Piping bag fitted with a small round nozzle

Method

1. Put the flour, salt, sugar, cocoa powder, yeast and mixed spice into the bowl of a stand mixer. Warm the milk; once steaming, remove from the heat and stir in the butter to melt. Add to the dry ingredients with the egg. Mix with the dough hook attachment until everything comes together. Increase the speed to knead for 10 mins. Add the mixed peel and mix again to incorporate. Cover the bowl with cling film and leave to rise somewhere draught-free for 1 hr-1 hr 30 mins or until doubled in size.
2. Turn the dough out onto a floured surface and fold in the chocolate, kneading again to distribute it. Divide the dough into 13 even (90g) pieces, then shape each into a smooth ball by cupping your hand over each piece of dough in a claw shape and rolling on the worktop. Arrange on a lined baking tray in a tight circle. Cover and prove for 1 hr.
3. Heat the oven to 170C Fan/Gas 5. Mix the plain flour, oil and 50ml cold water to make a smooth paste, fill a piping bag, then pipe a cross over each bun.
4. Bake for 20 mins. While warm, brush with marmalade, then leave to cool.

Top tips for making our chocolate orange hot cross buns  

When you knead the dough by hand it will take a little longer but just persist until it’s soft and springy. When gently pressed the dough should spring back. This is how you know it’s ready to prove.

Read food editor Jessica Dady’s full KitchenAid stand mixer review to learn about all the reasons why you need one in your kitchen. 

There are so many Easter foods you can make and enjoy with the kids including these adorable Easter nests. We also have an easy guide on how to make your own Easter eggs if you don’t want to buy one and a great range of Easter cake ideas to choose from too.

Big and small children are going to love these mini meatballs with carrots and apples by expert nutritionist Annabel Karmel.

Perfect for later stages of weaning, this recipe is a great finger food to introduce weaning babies and toddlers to red meat and the texture associated with minced meat. It takes just 15 minutes to prepare these meatballs, which includes soaking time for the bread. Serve with steamed broccoli florets and carrot batons.

Ingredients

• 50g white bread (sliced)
• 6 tbsp milk
• 50g carrot, peeled and grated
• 1 tbsp fresh thyme, chopped
• 40g Parmesan, grated
• 1 banana shallot, finely chopped
• 275g lean minced beef
• 1 small apple, peeled and grated 
• A little plain flour

Method

1. Preheat the oven to 180C Fan if cooking the meatballs in the oven.
2. Put the bread in a large bowl. Add the milk and leave to soak for 10 minutes. Add the remaining ingredients to the bowl. Mix well and shape into 28 balls. Coat in the flour.
3. Cook the balls on a lightly oiled tray in the preheated oven for 15 to 20 minutes turning halfway through until cooked through.
4. Alternatively, heat a little oil in a frying pan add the meatballs, and fry on all sides until golden and cooked through, this will take about 8 to 10 minutes.

Top tips for making mini beef meatballs with carrot and apple

Swap the minced beef for other minced meats instead like chicken, turkey or pork. Opt for lean minced meat with less fat.

Worried about weaning? Annabel Karmel answers all your weaning worries including what to do if your baby gags on food, and how to embrace a messy eater. We've also plenty of top tips on baby led weaning as well as expert tips on how to start weaning.

Annabel Karmel's broccoli, chicken, and potato bites are the perfect finger food for confident weaning babies.

A great choice if you're baby lead weaning, these soft bites are a great shape for your little one to hold on to. Made simply with broccoli, mashed potato, cheese, spring onions, chicken, breadcrumbs, and an egg to ensure the breadcrumbs stick onto each bite. Delicious and nutritious.

Ingredients

• 75g broccoli florets 
• 110g cooked mashed potato (cold)
• 25g Parmesan cheese, grated (or dairy-free alternative)
• 2 spring onions, sliced
• 60g cooked chicken, diced
• 40g dried breadcrumbs
• 1 egg, beaten

Method

1. Steam or boil the broccoli for 4 to 6 minutes until tender. Leave to cool and then finely dice.
2. In a bowl, mix the potato, broccoli, cheese, chicken, spring onion, half of the breadcrumbs and half of the egg. Season (for babies 12 months +).
3. Shape the mixture into 8 sausage shapes. Coat in the remaining egg, then roll in the breadcrumbs and chill for 30 minutes.
4. Heat a little oil in a frying pan and sauté until golden and heated through.

Top tips for making broccoli, chicken and potato bites

It's always worth keeping the topper of a loaf of bread for recipes like this as it requires breadcrumbs. These can easily be made using your fingertips to work the bread into crumbs, otherwise, you can blitz chunks of bread for a few seconds in a food processor. We'd recommend using brown bread as it is much more wholesome.

Worried about weaning? Annabel Karmel answers all your weaning worries including what to do if your baby gags on food, and how to embrace a messy eater. We've also plenty of top tips on baby led weaning as well as expert tips on how to start weaning.

Annabel Karmel's chicken delight puree is perfect for whipping up in your blender in under 30 minutes.

This delicious, nutritious baby food is packed with plenty of vegetables; from red pepper, carrot, and onion, as well as fruit like apple, tomatoes and prunes. It's a great way to introduce your little one to stronger flavours too like garlic and cinnamon.

Ingredients

• 1 tbsp oil
• 75g red onion, diced
• 50g red pepper, diced
• 75g apple, diced
• 100g carrot, diced 
• 150g minced chicken or turkey
• 2 garlic cloves, crushed
• 10g prunes
• 1 tsp ground cinnamon 
• 400g chopped tomatoes
• 150ml water
• 1 tsp tomato puree

Method

1. Heat the oil in a saucepan. Add the onion, red pepper, apple and carrot and fry for 2 minutes.
2. Add the chicken, garlic, prunes and cinnamon and stir.
3. Add the tomatoes, water and tomato puree. Bring up to the boil. Cover and simmer for 15 minutes. 
4. Blend until smooth or until desired consistency.

Top tips for making chicken delight

You could try this recipe with other minced meat too such as minced turkey, beef or pork. Just make sure you opt for the lowest fat meat.

Worried about weaning? Annabel Karmel answers all your weaning worries including what to do if your baby gags on food, and how to embrace a messy eater. We've also plenty of top tips on baby led weaning as well as expert tips on how to start weaning.

Watch your baby's face light up when they tuck into this flavoursome baby food by expert nutritionist, Annabel Karmel.

Soft salmon flakes, vibrant sweet potato, tender tomatoes, and a sprinkling of Cheddar cheese - your weaning baby is going to love tucking into this. Full of nutrients and omega-3, thanks to the fish, this is a great base recipe that can easily be adapted to encourage your little one to try other foods. Why not swap the salmon for white fish or the sweet potato for class potatoes?

Ingredients

• 225g salmon fillet
• 250g sweet potato, peeled and chopped
• 2 tbsp milk
• 40g unsalted butter
• 2 ripe tomatoes, skinned deseeded and chopped
• 40g Cheddar cheese, grated

Method

1. Put the salmon in a microwaveable dish, add the milk and dot with 15g butter. Cover and microwave for about 2 mins or until cooked through.
2. Steam or boil the sweet potato until tender (around 12 mins).
3. Melt the remaining butter in a saucepan, add the tomatoes and sauté until mushy.
4. Stir in the cheese until melted, then blend the sweet potato with the tomato mixture.
5. Remove the fish from its cooking liquid and flake, making sure there are no bones, and mix with the sweet potato and tomatoes.
6. For younger babies, you can blend the fish together with the sweet potato and tomato for a smoother texture.

Top tips for making salmon, tomato, sweet potato and cheese

When making this recipe at home, use fresh salmon fillets and make sure you opt for unsalted butter as you want to keep the salt content down as much as possible when feeding babies.

Worried about weaning? Annabel Karmel answers all your weaning worries including what to do if your baby gags on food, and how to embrace a messy eater. We've also plenty of top tips on baby led weaning as well as expert tips on how to start weaning.

These marbled Easter biscuits take 30 minutes to prepare and the decoration is easy once you know our simple method. 

If you’ve browsed our Easter cake ideas but would prefer something quicker and easier to make, biscuits are always a great option. Bake the biscuits ahead and then set up a few decoration stations on the kitchen table so you can sit down with the kids and have a fun afternoon of decorating. 

Ingredients

• 225g cold unsalted butter, diced
• 375g plain flour, plus extra for dusting
• 75g cornflour
• 1⁄2tsp salt
• 125g golden caster sugar
• 2 medium eggs
• 1tsp vanilla extract
• Zest 1 lemon

For the icing:

• 3 medium egg whites
• 500g icing sugar, sifted
• 1-2tsp lemon juice
• 3 different food colourings of your choice

You will need:

• Easter-themed cookie cutters in various sizes
• 2-3 large baking trays lined with baking paper
• Piping bag fitted with a fine writing nozzle (optional)

Method 

1. In a food processor, pulse the butter, flour, cornflour and salt to the consistency of fine breadcrumbs. Add the sugar and pulse again to combine. Beat the eggs, vanilla and lemon zest together, then add to the food processor with the motor running until the dough comes together.
2. Turn out and bring together into a smooth dough, then roll between 2 sheets of baking paper to a 4mm thickness. Chill for 30 mins.
3. Use your chosen cookie cutters to cut out as many shapes as you can, then arrange on the lined trays, spaced well apart. Gather the offcuts, re-roll and repeat. Chill the biscuits for 30 mins.
4. Heat the oven to 180C (160C fan, Gas 4). Bake the biscuits for 12-15 mins, until they are a light golden colour. Cool on the trays. You may need to do this in batches if your oven is not big enough or you don’t have enough trays.
5. When the biscuits are almost completely cool, prepare the icing. Mix the egg whites, icing sugar and lemon juice together in a large bowl. Divide between 3 bowls. Colour a few tbsp icing from each bowl in a separate small bowl, then drizzle through the white icing to marble. Dip the biscuits in the icing, allowing the excess to drip off, then set aside to dry (at least 4 hrs or overnight).

Top tips for making marbled Easter biscuits 

To add even more detail to your biscuits, reserve a portion of the white icing and add more icing sugar so that it’s thicker. Transfer to a piping bag and once the biscuits are completely dry, pipe decorative patterns on top. 

If you’re a regular baker, swap baking paper for some reusable silicone mats instead... 

Browse these Easter foods and you'll find plenty of options to make with the kids over the holidays. You might even like this guide on how to make your own Easter eggs. For something simpler, check out our easy Easter nests. 

This smoked trout fusilli uses seven ingredients and takes just 12 minutes to cook.

You could make the recipe even quicker if you use fresh pasta which only takes a couple of minutes in a pan of boiling water. Smoked trout is an excellent source of Omega-3 fatty acids for the whole family but if you can’t convince your little ones, swap in some shredded ham, chicken, or cheese instead. 

Ingredients 

• 300g (10oz) fusilli pasta
• 1tbsp creamed horseradish
• 2tsp fresh dill, plus extra for garnish
• 200g (7oz) mascarpone
• 100g pack of smoked trout, roughly torn
• 80g (2 3⁄4oz) watercress, any thick stems removed
• Zest of 1 lemon

Method 

1. Bring a pan of salted water to the boil and cook the pasta according to the packet instructions.
2. Meanwhile, in a small bowl, mix together the horseradish, dill and mascarpone, and season.
3. Drain the pasta, return to the pan off the heat and mix through the horseradish mixture. Add the smoked trout and most of the watercress, tossing to combine.
4. Divide into bowls, and top with the lemon zest and remaining watercress.

Top tips for making smoked trout fusilli

Swap smoked trout for smoked salmon if you prefer. Continue reading for more inspiration on how to cook and eat smoked trout.

Finely grated lemon zest elevates the flavour and sophistication of this recipe but it’s so simple and affordable. 

Want to know how to make fresh pasta? We’ve got loads of tips to show you just how easy it is, plus an expert guide on how to cook pasta too. Spaghetti Bolognese is a classic family favourite and it’s great for batch cooking. 

Our ham and cheese tortellini with walnut pesto takes only 10 minutes to cook making it the perfect speedy lunch or dinner. 

This recipe serves two but it’s easy to scale up if you want to make it for the whole family. We recommend omitting the chilli flakes from the pesto and sprinkling over your portion just before serving if your kids are still quite little. They might find it too spicy otherwise. We often have a pack of tortellini in the freezer and this is a nice alternative way to serve it if you’re fed up with the same cheese or tomato-based sauces. Homemade pesto is so quick and cheap to make but you can of course use a dollop or two from a jar if you’ve got it knocking about. 

Ingredients

• 300g pack cheese and ham
• tortellini or ravioli
• 100g (31⁄2oz) asparagus tips, cut into 3
• 150g (5oz) peas

For the pesto:

• 4 walnut halves or 12 almonds
• 2tbsp freshly grated Parmesan, plus extra to serve
• 1 small garlic clove
• 25g pack fresh basil
• Pinch dried chilli flakes (optional)
• 2tbsp extra virgin olive oil

Method 

1. Put a large pan of lightly salted water on to boil. Make the pesto by whizzing the nuts, Parmesan and garlic in a mini food processor until finely chopped. Add the basil leaves into the chopper along with the chilli flakes, if using. Whizz until finely minced, then add the olive oil and a little salt and pepper to taste.
2. Cook the pasta, asparagus and peas together in the boiling water for 2-3 mins until tender (adding an extra 1 min if you are cooking the pasta from frozen).
3. Add a small ladleful of the pasta cooking water (about 50ml/2fl oz) to the processor, then drain the pasta and return to the pan. Give the pesto a final whizz to make a loose sauce, then pour it over the pasta and vegetables, tossing everything gently together. Divide between 2 bowls and scatter over a little more Parmesan and a good grinding of pepper if you like, to serve.

Top tips for making this ham and cheese tortellini with walnut pesto

It’s more time-efficient to make a big batch of the pesto and keep it in the fridge. You can spread it in sandwiches, dilute it with more oil, and use it as a salad dressing or mix it into hummus for a quick and tasty dip. 

The easiest way to make pesto is with a mini food processor but you could also make it with a pestle and mortar. 

Learn how to make fresh pasta with our easy guide. It’s an excellent, affordable weekend activity to do with the kids and you’ll be impressed by just how easy it is. We also have a complete guide on how to cook pasta and a delicious spaghetti bolognese recipe that’s a real family favourite. 

Our tomato, bean and basil pasta salad takes 25 minutes to make and is ideal for meal prepping as it will improve in flavour after a couple of days. 

You can bulk this pasta salad with even more veggies and salad items if you like and feel free to customise it depending on your family’s favourites. Peppers, sweetcorn, and blanched broccoli florets are all great options. We’ve kept this plant-based but if you’re serving with some grilled fish, chicken, or steak it would stretch to serve six people. Look out for fun pasta shapes like alphabet letters, mini loops, or even your kids’ favourite cartoon characters to make them even more excited about dinner time.

Ingredients 

• 300g (10oz) orecchiette or other pasta shapes
• 200g (7oz) fine green beans, cut into 2-3cm (3⁄4in-1in)pieces
• 4 tomatoes, finely diced
• 2 garlic cloves, crushed or grated
• 1 small red onion, very thinly sliced
• 2tbsp extra virgin olive oil
• 1tbsp white wine vinegar
• 25g pack fresh basil
• 2 x 400g tins cannellini beans, drained and rinsed

Method

1. Cook the pasta in a large pan of boiling, lightly salted water according to the packet instructions, adding the green beans for the last 2 mins of cooking.
2. Meanwhile, in a large serving bowl, stir together the tomatoes, garlic, red onion, olive oil and white wine vinegar, and season to taste. Reserve a few basil leaves to garnish, then shred the remainder and stir into the salsa.
3. Cool the pasta and green beans under cold water, then drain very well. Add to the tomatoes with the cannellini beans and toss gently together. Before serving, scatter over a few extra basil leaves.

Top tips for making this  tomato, bean and basil pasta salad

If possible, use very ripe tomatoes here, as they will act as a dressing. You could use some chopped sun-dried tomatoes and a little oil from the jar if tomatoes are not in season but you want maximum flavour results. 

If you’re hosting a party or big lunch for your family, make your food look even more appealing by presenting it in nice serveware. We love this deep dish from Oliver Bonas and it would be great for this pasta salad.

For another budget-friendly meal, try our spaghetti with pesto and pine nuts. You might also like This Slimming World fruity pasta salad or our summer pasta recipes when the warmer weather comes.

Prepare the sauce for our simple chorizo and tomato linguine in the morning and then reheat for dinner once everyone is home. 

The joy of digging into a hearty bowl of pasta after a long day is made even greater when all the hard work has been done ahead. This sauce will taste better if made ahead as the flavours will intensify. If chorizo and rocket are a little too spicy for your little one’s palette, we’ve got some simple substitution suggestions below. 

Ingredients 

• 2 x 400g tins finely chopped tomatoes (we used Mutti)
• 2tbsp tomato purée
• 1tsp caster sugar
• 120g pack chorizo crumbs or finely diced chorizo
• 4 garlic cloves, very thinly sliced
• 4 fresh oregano sprigs
• 400g (14oz) linguine
• 11⁄2tbsp extra virgin olive oil
• 2tbsp finely grated Manchego or Parmesan
• 50g (13⁄4oz) wild rocket
• 1tsp balsamic vinegar

Method

1. Tip the tomatoes into a medium-sized saucepan. Half fill each tin with water, swirling to rinse, then add to the tomatoes. Stir in the tomato purée, caster sugar, chorizo, garlic and oregano. Bring to a simmer, then partially cover with a lid and cook very gently for 2 hrs until thickened, removing the lid for the final 30 mins if necessary. Season to taste.
2. Cook the pasta in a large pan of boiling, lightly salted water according to the packet instructions. Drain well and return to the pan. Stir in the sauce and 1tbsp oil, tossing to coat evenly.
3. Divide between bowls and sprinkle over the grated cheese. Lightly dress the rocket with the balsamic vinegar and a little more oil, and arrange on top of the spaghetti. Allow each guest to fold the rocket into the linguine before eating.

Top tips for making our simple chorizo and tomato linguine with rocket 

Batch-cook the sauce and freeze in portions for up to six months. Defrost thoroughly, reheat until piping hot, then serve with pasta and rocket. We have plenty more tips for making this pasta, continue reading below. 

If you haven’t got the patience to thinly slice your garlic cloves, you can finely grate it instead. Food Writer Jessica Ransom’s favourite tool for this is a fine grater like this one from Joseph Joseph. 

For more tips on how to cook chorizo, you can read our full guide. We have more tasty pasta recipes that are great for an easy date night or mid-week meal. This crab, lemon, and chilli linguine uses a handful of ingredients and this chicken and chorizo pasta is sure to be a hit with the whole family. 

This aquafaba pavlova can be topped with your favourite seasonal fruits and drizzled with maple syrup for the ultimate vegan dessert. 

If you thought being plant-based meant you’d have to miss out on meringue, you were wrong! This simple recipe is a real show-stopper and the kids will have lots of fun decorating it. Once you’ve baked the meringue, you could set up some topping stations and let them take control. We’ve used a dairy-free whippable cream but in warmer months, spoonfuls of ice cream would make an excellent accompaniment.

Ingredients

• 400g tin chickpeas or 150ml (5fl oz) aquafaba
• 225g (8oz) caster sugar
• 1tbsp cornflour
• 1tsp vanilla bean paste

For the topping:

• 125ml (4oz) Oatly! Whippable Creamy Oat
• 125ml (4oz) Oatly! Whippable Vanilla Custard
• 5 plums, cut into wedges
• 4 figs, quartered
• 100g (31⁄2oz) cherries
• 2 passion fruit
• 20g (3⁄4oz) pistachios, finely chopped

Method 

1. Drain the chickpea water into a bowl and chill for 20 mins, keeping the chickpeas to be used another time. Heat the oven to 130C (110C fan, Gas 3⁄4).
2. Transfer the chickpea water to a stand mixer (or use a mixing bowl with an electric whisk), and whisk for 5 mins to soft peaks, then add the sugar, 1tbsp at a time, whisking until thick and glossy and the sugar has dissolved (about 15 mins). Fold in the cornflour and vanilla bean paste.
3. Spoon into an 18cm (7in) round on a lined baking tray; allow space for spreading. Bake for 2 hrs, turn off the oven and leave the meringue inside to cool for 1 hr 30 mins more.
4. For the topping, whip the Creamy Oat and Custard until thick. Spoon onto the meringue. Mix the fruits with the passion-fruit pulp and arrange on top. Scatter over the pistachios and drizzle with the passion fruit.

Top tips for making an aquafaba pavlova

If you’re using the liquid from a can of chickpeas, use the chickpeas to whizz up a creamy hummus. You can serve it with carrots or toasted pitta or spread it into sandwiches. Alternatively, why not make Joe Wicks vegan chickpea curry? Continue reading for more tips when it comes to making this pavlova.

For this recipe you’ll need an electric hand whisk like this one from Kenwood. 

For more tips on how to make meringue, read our expert guide. Then you can whip up this Maltesers pavlova like a pro, or for something fruity try this peach and passionfruit pavlova instead.

This grape focaccia recipe will change your mind if you thought Italian bread was only for savoury occasions. 

This recipe requires a little kneading but if you’ve got a stand mixer with a dough hook it will take no time at all. If you do have to knead it by hand, it doubles up as a great stress reliever. Any leftovers are perfect for cutting into small squares and packing into lunchboxes or taking on a picnic. The recipe is also dairy-free making it a good dessert if you need some lactose-free inspiration. 

Ingredients

• 500g (1lb 2oz) strong white bread flour, plus a little extra for kneading
• 7g sachet easy-bake dried yeast
• 1 1⁄2 tsp flaky sea salt
• 2 tbsp clear honey, plus extra to serve
• 3 tbsp olive oil, plus extra to serve
• 400g (14oz) seedless black grapes
• 2 tsp fresh rosemary leaves
• 2 tbsp demerara sugar

Method

1. Put the flour, yeast and 1tsp of the salt in a large bowl, and make a well in the centre.
2. In a jug, stir together 300ml (10fl oz) lukewarm water, the honey and 2tbsp of the oil. Add to the flour, mixing to form a soft dough. Knead the dough on a lightly floured surface for 10 mins until smooth and springy.
3. Transfer the dough to a clean, oiled bowl, cover and leave in a warm place for 1 hr, until doubled in size. Meanwhile, oil a 25x23cm (10x14 in) baking tray.
4. Tip the dough onto a floured work surface, shape into a rectangle, then transfer to the oiled baking tray, pressing it out with your fingertips until it reaches the edges. Cover loosely and leave in a warm place to prove for 30-45 mins, until roughly doubled in size again.
5. When the dough is almost ready, heat the oven to 200C (180C fan, Gas 6). Toss together the grapes, rosemary, 1tbsp sugar and remaining 1tbsp oil. Mix together, then press gently and evenly into the dough. Scatter with the remaining 1⁄2tsp salt and 1tbsp sugar, and bake for 35-40 mins, until golden and cooked through. Drizzle with a little more oil and honey before serving.

Top tips for making grape focaccia

For maximum satisfaction, we recommend serving the focaccia straight from the oven while the grapes are plump and oozy, but it’s also delicious at room temp. Revive leftovers in a warm oven or enough cold. 

If you don’t trust your hand-kneading technique and would also prefer to make less mess, use a stand mixer with a dough hook attached. Food Editor Jessica Dady has an in-depth Kitchenaid stand mixer review. 

For a simple classic recipe, try Paul Hollywood's focaccia. This sundried tomato and olive focaccia is a great savoury option and can be served as a snack, starter, or filled with your favourite fillings for a tasty sandwich. You might also like Paul Hollywood's cob bread loaf which makes excellent toast.

The best thing about this cake is that it improves in flavour a couple of days after baking if you can wait that long for a slice.

This recipe has eight ingredients and you probably already have most of them in the cupboard. There are only four steps in the method and while the cake is delicious on its own, especially with a cup of tea, you could also serve it with a dollop of natural yogurt and some flaked almonds as a dessert. Using ground almonds and polenta makes this cake naturally gluten-free and keeps the sponge moist. We’ve made a simple syrup to pour over, but if you’re not making it for the kids, consider adding a dash of gin or whisky.

Ingredients

• 175g (6oz) ground almonds
• 125g (4oz) express polenta
• 1tsp gluten free baking powder
• 3 eggs
• 275g caster sugar
• 125ml (4fl oz) olive oil
• Grated zest and juice of 1 orange
• Raspberries, to serve

Method 

1. Heat the oven to 190C (170C fan, Gas 5). Brush a 20cm springform cake tin with oil and line the base with a circle of baking parchment. Mix the almonds, polenta, baking powder and 1⁄2tsp salt together.
2. In a separate large bowl, whisk the eggs and 200g (7oz) of the sugar with electric beaters until thick and voluminous. Very slowly whisk in the oil, then fold in the dry mixture.
3. Pour the mixture into the tin and bake for 1 hr or until a skewer inserted into the centre of the cake comes out clean.
4. Meanwhile, stir together the orange zest and juice, and the remaining 75g (21⁄2fl oz) caster sugar. Prick the cake all over with a skewer while still warm, and drizzle over the orange syrup.
5. Leave to cool completely before removing from the tin and serving with raspberries on the side.

Top tips for making our orange polenta and olive oil cake

If you’d like to add a little crunch to the finished cake, scatter over some demerara or granulated sugar once the cake is nearly cool. Toasted flaked almonds are another great choice and will hint at the ground almonds in the batter. Continue reading for more useful tips when making polenta cake…

For this recipe, you’ll need a 20cm springform tin. It’s a useful size that you can use for lots of other bakes including a classic Victoria Sponge or our chocolate cake recipe.  

If you like this cake, try our lemon cake with olive oil next. You might also like this simple lemon polenta cake or this orange drizzle loaf is a great option for picnics and bake sales. 

Our fish pie with swede mash serves four and takes an hour to make

This lightly spiced twist on the humble fish pie makes a great prep-ahead midweek meal. We’ve used defrosted, fish pie mix but feel free to use a selection of fresh fish if you prefer. Salmon, cod, and haddock are popular options but you can experiment with your favourite combination. For a touch of luxury, consider adding some prawns to the mix. 

Ingredients

• 3 eggs
• 20g butter
• 1 leek, washed well and sliced
• 20g plain flour
• 400ml milk
• 200g frozen spinach, defrosted
• 350-400g frozen fish pie mix, defrosted
• 2tsp garam masala
• 3tsp chopped dill

For the topping:

• 500-600g swede
• 500g celeriac
• 2 carrots
• 1⁄2tsp ground nutmeg
• 1⁄4tsp Dijon mustard

You will need:

• 25cm round oven-proof dish

Method

1. For the topping, peel and chop the swede, celeriac and carrots into similar-sized chunks. Put into a pot, cover with water, bring to a boil and cook for 20 minutes until tender. Drain, then mash with the nutmeg and mustard, and season to taste.
2. Put the eggs into a pan and cover with water. Bring to the boil. Once boiling, cook for 7 minutes. Rinse under cold water then peel and halve each egg.
3. Heat the oven to 200C Fan/ Gas 7. In a separate pan, melt the butter. Add the leek and sizzle for 5 minutes until soft. Over a medium heat, stir in the flour, then mix in the milk, a little at a time, to make a smooth paste. Let it bubble, stirring regularly, until thick. Off the heat, mix in the spinach, fish, garam masala and dill. Season with salt and pepper.
4. Pour half the mixture into the dish, lay the eggs on it and top with the remainder of the fish mixture. Cover with the mash, using a fork to make a textured top. Bake for 25 minutes.

Top tips for making our fish pie with swede mash

We’ve used Dijon mustard in the mash but you can use wholegrain or English mustard if you prefer. Alternatively, if you don’t like the flavour, feel free to leave out the mustard completely. 

For a smooth swede mash we recommend using a potato ricer such as this one from VonShef.

Try our classic fish pie recipe if you don’t like the flavour of garam masala. You might also like this quick and easy fish pie or this Slimming World fish pie recipe has a creamy Quark potato topping. 

Our pork and cabbage stir-fry takes 10 minutes to prepare and 25 minutes to cook. It's bursting with flavour and makes a nice change from your usual stir-fry.

This recipe is inspired by Thai Prik nam pla sauce which is the perfect balance of zesty, spicy, savoury and salty. At first glance, you might think pork, apple, and cabbage is an unusual combination but if you love roast pork, you’ve probably eaten the ingredients together before.

Ingredients

• 20g pumpkin seeds
• 2tbsp sesame oil
• 450g pork tenderloin, cut into chunks, at room temperature
• 1 savoy cabbage, shredded
• 100g mushrooms, wiped clean
• 4 spring onions, sliced
• 100g radish, sliced
• 20g coriander, roughly chopped
• Wholegrain rice, to serve

For the sauce:

• 2tbsp fish sauce
• Juice and zest 1 lime
• 3tsp grated fresh ginger
• 1⁄2 red chilli, finely chopped
• 1tbsp soy sauce
• 2 garlic cloves, crushed
• 1 apple, peeled and finely grated

Method

1. Dry-fry the pumpkin seeds until toasted and set aside. Heat the oil in a wok over high heat. Add half the pork, mixing to brown on all sides, until cooked through. Remove from the wok and repeat with the remainder of it.
2. Return the wok to the heat, adding more oil if needed. Stir-fry the cabbage and mushrooms for 5 minutes.
3. Meanwhile, mix the sauce ingredients. Return the meat to the pan with the sauce and the other ingredients. Toss to warm through and top with the toasted pumpkin seeds before serving with rice.

Top tips for making this pork and cabbage stir-fry 

This is an excellent recipe for using up odds and ends of veg you have in the fridge. Just make sure everything is cut to a uniform size so that it cooks quickly and evenly. 

If you want to get wafer thin slices of cabbage, cut it into quarters, remove the core and then use a Y peeler on the cut sides to create even ribbons.

For more speedy dinner inspiration try this lemon chicken stir fry or our beef and vegetable stir fry is another tasty option. We have loads of leftover pork recipes too if you’re keen to avoid food waste. 

This cauliflower rice paella is healthy, and delicious and only takes 25 minutes to cook. 

We’ve used cooked prawns which are usually cheaper than raw ones and help save cooking time too. Though shell-on, raw prawns will give more flavour, feel free to swap if you feel confident cooking with them. Serve the cauliflower rice with a leafy green salad if you want to make it more substantial.

Ingredients 

• 500g cauliflower florets
• 1tbsp olive oil
• 2 small red onions, peeled and cut into wedges
• 1 red and 1 green pepper, cut into strips
• 100g green beans, trimmed
• 2tsp smoked paprika
• 1⁄2 chicken stock cube, crumbled
• 3tbsp pale dry sherry
• 1tbsp tomato puree
• 150g cooked prawns
• 100g frozen peas
• Juice 1 lemon
• Small bunch parsley, chopped

Method

1. Pulse the cauliflower in batches in a food processor until it resembles grains of rice. Don’t overdo it.
2. Heat 1⁄2tbsp oil in a large frying pan. Add the ‘rice’ and cook for 10 minutes over a high heat, mixing regularly until starting to toast.
3. Meanwhile, heat the remaining oil in a second frying pan and cook the onions over a high heat for 5 minutes. Add the peppers, beans, paprika and stock cube to the pan and season. Fry for 5 minutes. Mix in the sherry and allow to evaporate before mixing in the puree, prawns and peas. Heat for 5 minutes.
4. Pile the prawns and vegetables on top of the rice and squeeze over the lemon juice. Scatter over the parsley before serving.

Top tips for making our cauliflower rice paella 

If you don’t have sherry you could use a dry white wine or swap for sherry vinegar. You might not need the full 3 tbsp and can reduce the amount of lemon juice you season with at the end too.

In step one of this recipe you need to pulse 500g of cauliflower florets to make your ‘rice’. If you don’t have one, give our Ninja 3-in-1 food processor review a read to find out all the reasons you should invest in another piece of kitchen kit.

If you like this recipe you should try Slimming World's cauliflower rice and chilli. Our classic chicken and prawn paella is another great family meal or the Hairy Bikers cauliflower and chicken pilaf is a lovely healthy alternative to a takeaway curry. For something lighter try our Spanish prawn paella salad.

These falafel balls with courgette ribbons make a delicious meat-free meal - a vegetarian 'meatballs' with a seriously flavoursome twist.

Going vegetarian for just a couple of nights a week can help reduce your food shopping bill and it's good for the environment too. Flavoured with sesame seeds, sundried tomatoes, and feta cheese the wholewheat spaghetti is far from boring. The falafel is homemade with a soft, melt-in-the-mouth texture.

Ingredients

For the falafel:

• 250g dried chickpeas
• 75g cooked beetroot in natural juice, cut into chunks
• 2tsp cumin
• 1tsp garlic salt
• 25g coriander
• 4 spring onions, roughly chopped
• ½ tsp baking powder

For the spaghetti:

• 50g feta
• 50g sesame seeds
• 200g wholewheat spaghetti
• 300-400g courgettes
• 400g tin cherry tomatoes
• 3tbsp sun-dried tomato puree

Method

1. Wash the chickpeas and cover them with water; chill overnight. Freeze the feta.
2. Heat the oven to 200C Fan/Gas 7. Drain and dry the chickpeas. Add to a food processor with the other falafel ingredients and 1⁄4tsp sea salt. Blitz to a rough paste.
3. Tip the sesame seeds onto a plate. Squeeze the falafel mixture in your hands to drain the moisture and make 20 walnut-sized balls. Roll each in the seeds, then arrange on a lined baking tray and cook for 25 minutes.
4. Meanwhile, bring a large pan of salted water to a boil. Cook the pasta according to the pac
5. instructions. Drain, saving 200ml of the cooking water.
6. Use a julienne peeler to peel the courgettes into noodles. Discard the seedy core.
7. Add the tin of cherry tomatoes and tomato puree to the pan and bring to a boil.
8. Add the pasta and courgette noodles to the pan, stirring until the courgette is soft. Add a little of the pasta water to thicken the sauce.
9. Spoon onto plates and top with the falafel balls. Grate over the frozen feta to serve.

Top tips for making falafel balls with courgette ribbons

Feta is lower in fat compared to other cheeses and freezing it gives a light, fluffy texture when grated. It also helps you use less cheese without missing out on flavour. 

For this recipe you need a julienne peeler to create the courgette ribbons. 

You might also like our classic homemade falafel recipe. You can use any leftovers in this falafel with herby couscous which makes a delicious lunch or you could make these sesame coated falafel. 

This baked aubergines and lentils recipe is ready in under an hour and serves four.

Going meat-free for a couple of dinners a week is not only a healthier choice, but it will save you money too. This recipe costs £3.16 and serves four people making it 79p per portion. Plus, this recipe is cooked in one large baking tray so there’s minimal washing up - just what you need from an easy midweek meal. 

Ingredients

• 1 red onion, peeled and finely sliced
• 3tbsp white wine vinegar
• 150ml 0% fat natural yogurt
• 1tsp dried mint or fresh mint, finely chopped
• 150g lentils, washed
• 500ml hot vegetable stock
• 2 aubergines, halved lengthways
• 1tbsp chopped parsley

For the sauce:

• 2tbsp tahini
• 1tbsp honey
• 2tsp soy sauce

Method

1. Heat the oven to 220C Fan/ Gas 9. Mix the onion and vinegar in a bowl and set aside to pickle. Mix the yogurt and mint and chill.
2. Put the lentils into a roasting tin and pour over the stock. Cover with foil and bake for 20 mins.
3. Mix the sauce ingredients, adding water to make it a dropping consistency. Cross-hatch the fleshy surface of the aubergine and spread over the sauce.
4. Remove the foil and nestle the aubergines into the lentils. Bake for 25 mins until the lentils and aubergine are tender. Top with the chopped parsley and pickled onions. Serve with the yogurt and a green salad, if you like.

Top tips for making our baked aubergines and lentils 

If you like spice, serve these baked aubergines with some sliced fresh red chilli or a drizzle of your favourite hot sauce. Sriracha or crispy chilli oil are excellent choices.

This recipe is cooked using a single baking tray. If you don’t have one that’s suitable, this Falcon tin is lightweight, easy to store and will soon become your most used tray in the kitchen. 

You might also like our other baked aubergine recipe or these aubergines with basil pesto crust are full of flavour. These Mediterranean aubergines are a nice option if you’re craving something tomatoey. 

This chicken with cannellini beany mash recipe takes 30 minutes to make and serves two.

Once you’ve mastered this creamy, beany mash we think you’ll be serving it alongside sausages, casseroles, and pies. It’s quicker to make versus mashed potatoes and butter beans are a great source of potassium, magnesium, iron, and zinc. We’ve served it with rocket but steamed broccoli or green beans would make another nice choice.

Ingredients

• 1tbsp olive oil
• 1tsp finely chopped fresh rosemary
• 2 garlic cloves
• Low-cal cooking oil spray
• 2 frozen skin-on chicken breasts, defrosted
• 50g kale, thick storks removed

For the mash:

• 400g tin cannellini or butter beans, drained
• 1⁄2 vegetable stock cube
• 1⁄2 lemon, plus extra to serve
• Rocket, to serve

Method 

1. Heat the oil with the rosemary and garlic in a small pan. Leave to infuse.
2. Over a high heat, spritz a non-stick frying pan with oil. Once hot, reduce the heat a little and fry the chicken for 5 minutes on each side until golden and the juices run clear. Remove from the pan, season, cover with foil and set aside.
3. Add the kale to the pan with a splash of water. Fry until wilted, then tip into a colander. Squeeze dry and roughly chop.
4. Return the pan to a medium heat, crush the garlic that was used in the oil, and cook until fragrant. Add the beans, the stock cube and 200ml water. Bring to a boil and stir until soft.
5. Off the heat, use a masher to make a smooth paste. Squeeze in the lemon to taste and season with lots of black pepper. Mix through the chopped kale. Serve with the rosemary oil, rocket and a lemon wedge to squeeze over.

Top tips for making our chicken with cannellini beany mash

This recipe is delicious with chicken but it would also work well with some sausages and a rich onion gravy instead of the herby oil.

If you’d prefer a smooth mash, consider blitzing the bean mixture with a stick blender

Read our guide on how to make mashed potatoes if you fancy the original. You might also like our homemade sauces for chicken or these healthy chicken recipes are perfect if you need some mid-week inspiration. 

Our spicy salmon tray bake is infused with ras el hanout spice blend and rosemary and certainly packs a punch of flavour.

This recipe is a great way to get one of your recommended weekly portions of heart-healthy oily fish. The complete meal is loaded with veg and has a zingy tahini dressing which provides lots of B vitamins to boost your brain function and vitamin E which protects against heart disease.

Ingredients

• 1 red onion, cut into 6 wedges
• 1 orange or yellow romano pepper, cut into chunks
• 1 courgette, cut into chunks
• 4 sprigs fresh rosemary, roughly chopped
• 1tbsp olive oil
• 2 x 125g (4oz) salmon fillets
• 2tsp Ras el Hanout spice blend
• 400g tin chickpeas, drained and rinsed
• 100g (31⁄2oz) cherry tomatoes

For the dressing:

• 1⁄2 garlic clove
• 1tbsp chopped parsley
• 1tbsp tahini paste
• 1 lime

Method

1. Heat the oven to 220C/ Gas 7. Put the red onion, pepper, and courgette in a roasting tin lined with baking parchment, and toss with the oil. Roast for 15 minutes.
2. Sprinkle the salmon with the Ras el Hanout. Stir the chickpeas and cherry tomatoes into the roasting tin, then nestle in the salmon fillets. Bake for 10-12 minutes until the vegetables are tender and the salmon is nicely browned and just cooked through.
3. Meanwhile, make the dressing. Whizz the garlic and parsley together in a blender until finely chopped. Add the tahini, juice of 1⁄2 lime, and 1tbsp water and whizz again until smooth. Check the seasoning and adjust it to your taste.
4. Cut the remaining lime half into 2 wedges. Drizzle the dressing over the salmon and vegetables in the roasting tin and serve with the extra lime wedges.

Top tips for making our spicy salmon tray bake 

If your salmon fillets are from the thinner, tail end of the fish they won’t take as long to cook compared to chunky fillets. Bake for 5-8 minutes instead or pan fry if you want to avoid overcooking them. 

Every cook needs a reliable baking tray for one-pan dinners and these enamel ones are lightweight and easy to store.

Read our full guide on how to cook salmon if you want some more ideas. We have lots of salmon fillet recipes including this easy pan fried salmon fillet.

Our herby chicken with Romesco sauce takes 20 minutes to cook and can be enjoyed warm or cold. 

This healthy recipe has only three steps in the method and can be enjoyed for lunch or dinner. The sauce can be made ahead and if you have any leftovers, try spreading it in sandwiches, serving with tortilla chips or crudités as a dip, or loosening it with some oil and use as a salad dressing.

Ingredients

• 4 chicken breast fillets
• 4tsp olive oil
• 6 sprigs oregano, chopped
• Steamed greens, such as kale, fine beans, or Tenderstem broccoli
• Lemon wedges, to serve

For the sauce:

• 30g (1oz) sun-dried tomatoes, soaked in warm water for 20 mins, then drained
• 45g (11⁄2oz) whole almonds, roasted, plus extra for garnish
• 200g (7oz) roasted red peppers from a jar, drained
• 1 large garlic clove
• 1tbsp sherry vinegar
• 3tsp smoked paprika
• 75ml (3 oz) olive oil

Method

1. For the sauce, put the tomatoes in a food processor with the almonds, peppers, garlic, vinegar, and paprika. Blitz until combined. Slowly pour in most of the oil, reserving a little to drizzle over when serving.
2. Heat a non-stick pan to high. Brush the chicken with oil, and sprinkle over the oregano. Add to the pan, season, and reduce the heat to medium. Cook for 4-5 mins on each side until cooked through. Use a digital probe to check the chicken is cooked – it should read 74C. Remove from the pan and rest for 5 mins.
3. Divide the sauce between 4 plates and top with a chicken breast and greens. Garnish with almonds, and serve with lemon wedges.

Top tips for making our herby chicken with Romesco sauce

We like the flavour of oregano but you can use thyme, rosemary, or even basil if you prefer.

We recommend using a meat thermometer to ensure the chicken is cooked through.

We have lots more homemade sauces for chicken and plenty of healthy chicken recipes for you to explore. You might like to try this Slimming World Garlic tray bake next. 

This peppered steak and lentil salad is a great light lunch or dinner but could also be served as a starter for four if you're hosting friends and family one evening.

This is a really simple recipe using only a handful of ingredients but with plenty of flavour, taste, and texture. Lentils are rich in fibre and potassium so they’re not only good for the heart but help manage blood pressure and cholesterol. You can also swap the steak for chicken or fish if you prefer or make it veggie and serve it with halloumi or lots of grilled vegetables.

Ingredients

• 2 x 125g (4oz) sirloin steaks, trimmed of all visible fat
• 1tbsp extra virgin olive oil
• 2tsp pink peppercorns, lightly crushed

For the salad:

• 250g (9oz) pouch beluga or other cooked lentils
• 1⁄2 cucumber, seeded and diced
• 1⁄2 small red onion, thinly sliced
• 30g (1oz) bunch mint or parsley or a mixture of both, chopped
• 45g (11⁄2oz) wild rocket
• 1tsp Dijon mustard
• Juice of 1⁄2 lemon
• 1tsp clear honey

Method

1. Heat a griddle pan or a large frying pan. Brush the steaks with half the oil, then sprinkle one side with peppercorns, pressing them in firmly. Cook the steaks, peppercorn-side down, for 2-3 minutes on each side until nicely browned but still a little pink in the centre. Transfer to a plate, cover and leave to rest for 5 minutes.
2. For the salad, toss together the lentils, cucumber, red onion, herbs and rocket in a large bowl.
3. Whisk together the remaining 1⁄2tbsp oil, the mustard, lemon juice and honey to dress the salad.
4. Slice or dice the steak and fold through the salad. Transfer to individual plates or a platter and serve immediately.

Top tips for making this peppered steak and lentil salad 

If you want to prepare the salad ahead, keep the dressing in a separate jar until you’re ready to assemble and serve. Otherwise, your salad leaves will go soggy and wilted. 

To achieve thin ribbons of steak you need to use a sharp knife. We like this versatile chef’s knife from Wüstof.

Learn how to cook the perfect steak with our handy guide. Then you can try our chilli and pepper buttered steak or our steak, chicory and orange salad.

Our rhubarb and custard creams take 22 minutes to bake and only require five ingredients. 

Custard powder gives these biscuits the perfect crumbly texture and bags of flavour. We love the pairing of rhubarb jam but you can swap for whatever you have at home. The dough is very soft and requires piping but the finish is very professional and easier to achieve then you might think.

Ingredients

• 275g butter, softened
• 200g plain flour
• 200g icing sugar
• 30g custard powder
• 50g rhubarb jam

You will need:

• 2 piping bags
• Large star nozzle

Method

1. Line two baking trays that fit in your fridge, with non-stick baking paper. For the biscuits, beat 200g of the butter in a stand mixer until soft and silky. Sift over the flour, 50g of the icing sugar and the custard powder, then mix to combine. Add 1tbsp water to bring the mixture together, to make a soft dough. Put the nozzle into a piping bag and spoon in the dough.
2. Pipe 4cm rosettes, evenly spaced, onto the lined baking trays. To begin with, the dough will be quite stiff, but will get easier as it warms up.
3. Chill the biscuits for at least 30 mins. Heat the oven to 160C Fan/Gas 4, then bake the biscuits for 20-22 mins until golden. Leave them to cool on the trays.
4. For the icing, beat the remaining butter, using an electric whisk attachment. Sift over the remaining icing sugar, whisking until smooth, then add 1tbsp water and whisk until light and aerated.
5. Wash the star nozzle, then fit it in the other piping bag and spoon the buttercream into it. Match 2 similar-sized biscuits, then pipe the icing onto the flat side of one of the biscuits and spoon 1tsp jam on the other biscuit. Sandwich them together. Repeat using all the biscuits, then chill until set.

Top tips for making these rhubarb and custard creams 

Don’t worry if when you’re piping the biscuits some go a little wrong and misshapen. Simply scrape the mixture back into the piping bag and start again.

For this recipe you need two piping bags. Cut down on your single use piping bags and invest in this set of reusable nozzles and bags.

For a more traditional bake, try our homemade custard creams. You might also like these rhubarb and custard cake bars or for an indulgent breakfast try these rhubarb pancakes with custard.

This almond macaroons recipe only has three steps in the method and they are naturally gluten and dairy free. 

These sweet almond biscuits are crisp on the outside and soft in the middle. They are very moreish and are the perfect accompaniment to a cup of tea or coffee. Using ground almonds keeps them naturally gluten-free and gives a wonderful nutty flavour.

Ingredients 

• 4 free-range egg whites
• 300g ground almonds
• 100g icing sugar, sifted, plus extra for dusting
• Zest 1 lemon
• 22 whole almonds

Method

1. Line a baking tray with non-stick baking paper. Heat the oven to 160C Fan/ Gas 4. Using an electric mixer, beat the egg whites until frothy. Mix in the ground almonds, icing sugar, and lemon zest.
2. Roll the mixture into 22 walnut-sized balls. Arrange on the tray and flatten slightly before pressing an almond into the top of each.
3. Bake for 20 minutes until golden, turning the tray halfway through to ensure an even bake. Leave to cool on the tray. Dust with icing sugar.

Top tips for making our almond macaroons 

Consider buying a carton of liquid pasteurised egg whites in a carton. It will save you time and you can use the rest of the carton in omelettes or to make cocktails or meringue. 

Swap your single-use non-stick baking paper for some reusable silicone baking mats if you’re a regular baker. 

Once you've made this recipe try our multicoloured macaroons recipe. Might might also like our basic macaron recipe of this strawberry macaron cake. 

Whip up a batch of delicious Maltesers shortbread in just 45 minutes from start to finish. The kids are going to love them.

This easy bake only has three steps in the method and requires five ingredients, many of which you likely already have in the cupboard and fridge. Maltesers add a delicious malty flavour but you could swap for chocolate chips and a couple tablespoons of Horlicks instead.

Ingredients

• 100g salted butter
• 50g golden caster sugar, plug 1tsp extra for sprinkling
• 150g plain flour
• 100g Maltesers, chopped

For the topping:

• 25g dark chocolate, melted

Method 

1. Grease a 20cm square loose-bottom cake tin. Using an electric mixer, cream the butter and sugar until light. Add the flour and Maltesers, then mix until everything starts to clump together. Press this into the tin and smooth the top, using the back of a spoon. Prick all over with a fork and sprinkle with the extra sugar.
2. Heat the oven to 170C Fan/Gas 5 and cook for 20-25 minutes until lightly golden on top.
3. While still warm, cut in half both ways to make 4 squares, then cut each square in half diagonally to make 8 triangles. Alternatively, cut into 10 fingers. Leave to cool in the tin, then drizzle over the melted chocolate and let it set before serving.

Top tips for making our Maltesers shortbread

If you’re using Maltesers in individual packs, gently bash them with a rolling pin before opening, to save having to chop them up.

Using an electric hand mixer makes the preparation for this shortbread quick and easy.

You might also like our Scottish shortbread recipe. For more chocolatey treats, try these Maltesers cupcakes or explore our collection of easy tray bake recipes.  

These Biscoff brownies take 35 minutes to bake and are best made the day ahead for easy slicing. 

Brownies are an easy and versatile sweet treat that can be enjoyed as an afternoon snack or an indulgent dessert. This recipe includes some special ingredients for a boost of flavour but you can easily adapt it with your favourite biscuits or chocolate bars. If you have little helpers who like to cook, this is a great recipe to get them involved in the kitchen.

Ingredients

• 100g unsalted butter
• 100g soft brown sugar
• 100g caster sugar
• 200g dark chocolate, broken into pieces
• 3 medium free-range eggs, beaten
• 50g plain flour
• 20g Horlicks
• 60g Biscoff spread
• 40g (about 5) Lotus biscuits

Method 

1. Heat the oven to 160C Fan/Gas 4. Line the base and sides of a 20cm square loose-bottom baking tin. Melt the butter in a saucepan then add the sugars and chocolate, and stir until completely combined. Remove from the heat and allow to cool slightly.
2. Mix in the eggs, flour, Horlicks and a pinch of sea salt.
3. Pour into the prepared tin then spread evenly up to the edges. In a small pan, gently heat the Biscoff spread until it becomes runny. Dollop on top of the batter and use the end of the spoon or a knife to swirl. Arrange the biscuits on top then sprinkle over a little more sea salt.
4. Bake for 35 mins then remove from the oven and leave to cool completely before chilling in the fridge for 2 hrs. Bring back to room temperature before slicing into 16 equal squares.

Top tips for making Biscoff brownies 

Adding Horlicks to your bakes may seem alternative, but it adds a wonderful malty flavour. For a more intense chocolate flavour you could swap the Horlicks for cocoa powder. 

For the best results, bake the brownies in a 20cm square tin such as this one from MasterClass. Using a different shape or sized tin will alter the cook times.

Try our easy chocolate brownies recipe next or these biscuit brownies are a delicious choice. You might also like these indulgent Bourbon brownies.

Our fruit crumble tray bake uses budget-friendly tinned peaches so you can enjoy this sweet sensation at any time of year. 

If you love crumble, you need to make this tray bake. You can serve it as a dessert with custard or slice it into portions for a lunchbox treat, bake sale, or as part of your picnic snacks. We’ve used canned peaches which are affordable and available all year.

Ingredients

• 150g plain flour
• 50g ground almonds
• 1⁄2tsp baking powder
• 130g unsalted butter
• 50g jumbo oats
• 30g mixed seeds (pumpkin, sunflower, poppy, sesame)
• 90g light brown sugar
• 1⁄2tsp cinnamon
• 1 medium egg, beaten
• 2tbsp apricot jam
• 600g tin peaches, drained

Method

1. Heat the oven to 170C Fan/ Gas 5. Line the base and sides of a 20cm square loose-bottom tin. In a large mixing bowl, rub together the flour, ground almonds, baking powder, butter and a pinch of salt until well combined.
2. Stir in the oats, seeds, sugar, cinnamon and egg, mixing until everything comes together into clumps.
3. Reserve 200g of the mixture then press the remainder into the base of the prepared tin. Spread with the jam. Scatter over the fruit then scatter the rest of the dough over the fruit to create a rough crumble topping.
4. Bake for 40 minutes until golden. Cool in the tin for 10 minutes, then transfer to a cooling rack and cool completely before slicing to serve.

Top tips for making this fruit crumble tray bake

This bake is designed to be eaten cold in bars but if you can’t resist, it’s delicious served warm too. We’d recommend serving it with custard or cream for an easy but delicious dessert. 

For this recipe, you’ll need a large mixing bowl. We love the classic design of this one from Tala. It could double up as a fruit bowl when you’re not baking. 

Crumble topping is a delicious treat for breakfast when served with fresh compote and yogurt. You might also like our apple crumble recipe if you want more dessert inspiration or we have lots of easy tray bake recipes if you want more treats the whole family will enjoy making and eating. 

These pistachio and lemon bars are easy to bake and have a delicious zesty flavour. 

Serve these bars with your afternoon tea for a little treat or package them up for lunchboxes and picnics. They only take 30 minutes to prepare and 40 minutes to bake. Little ones can help with the preparation by measuring the ingredients with you and turning the food processor on to blitz the base together. 

Ingredients 

• 50g pistachios
• 100g caster sugar
• 75g plain flour
• 50g desiccated coconut, plus 1tbsp, to scatter over the top
• 100g unsalted butter, melted
• 1tbsp pistachios, finely chopped

For the filling:

• Finely grated zest of 4 lemons and 230ml juice (about 5 lemons)
• 4 medium eggs, beaten
• 230g caster sugar
• 35g plain flour

Method

1. Heat the oven to 160C Fan/Gas 4. Whizz the pistachios in a food processor until finely ground, then add the sugar, flour, coconut and butter, then pulse to bring together. Stir in the chopped pistachios until evenly distributed.
2. Press into the base of a 20cm square tin that has the base and sides lined with parchment paper. Bake for 15 minutes until lightly golden. Reduce oven to 140C Fan/Gas 3.
3. Meanwhile, whisk all the filling ingredients together in a bowl. Strain through a sieve, then carefully pour over the warm base and return to the oven for 25 minutes, just until set. Cool in the tin then scatter over the 1tbsp desiccated coconut before cutting into 16 equal portions/bars.

Top tips for making pistachio and lemon bars

For clean, neat portions warm a sharp knife under some hot water. Dry it with a clean cloth then slice it into squares. Clean the knife between each cut.

For this recipe, you need a 20cm square tin with a removable base. This non-stick one from MasterClass is perfect and very versatile.

For more citrusy baking inspiration, check out our lemon drizzle cake. You might also like this lemon curd cake or our take on the classic American lemon pound cake.

Our tuna and kimchi sweet potato jackets are easy to cook in three steps and only use seven ingredients. 

A fun and flavoursome healthy family meal that is colourful and nutritious. Choosing tuna in spring water, rather than in oil,  means that it’s lower in calories, and the heart-friendly omega 3 doesn’t seep out of the tuna and into the other oil. Sweet potatoes are rich in potassium, which is also good for heart health.

Ingredients

• 4 large sweet potatoes, 1kg (21⁄4lb) total
• 400g tin cannellini beans, drained and rinsed
• 200g tin tuna steak in spring water, drained
• Bunch spring onions, sliced
• 100g (31⁄2oz) raw kimchi, roughly chopped
• 1tbsp low-salt soy sauce
• 30g (1oz) reduced-fat extra-mature Cheddar, grated

Method

1. Heat the oven to 200C (180C fan, Gas 6). Prick the potatoes and roast on a baking tray for 45 minutes until softened.
2. Meanwhile, stir together the beans, tuna, most of the spring onions, the kimchi and soy sauce.
3. Keeping the potatoes on the baking tray, slice down the middle and open out. Top with the kimchi mix and the cheese, then return to the oven for 10-15 minutes, until the filling has warmed through and the cheese has melted. Scatter over the reserved spring onions.

Top tips for making our tuna and kimchi sweet potato jackets

If you like spicy food, try adding a little gochujang to this – it’s a sweet red chilli paste that’s a perfect pairing with kimchi.

Most tuna cans come with a ring pull lid for you to open the can but if yours breaks or the tin doesn’t have one, it’s important to always have a reliable can opener in your kitchen.

If you need some speedier meal inspiration, check out these 15 minute meals. We also have a great selection of cheap family meals and loads of jacket potato fillings ideas too. 

Our spinach and walnut pesto pasta is a delicious vegetarian meal that the whole family can enjoy together.

This is one of our favourite healthy family meals. As well as tasting great and being packed with fibre, walnuts are significantly higher in omega-3 fat than any other nut. As a bonus, this recipe uses pecorino, which is made from sheep’s milk and is higher in omega 3 than Parmesan.

Ingredients 

• 45g (1 1⁄2oz) walnut pieces, roughly chopped
• 300g (10oz) wholewheat spaghetti
• 200g (7oz) trimmed fine green beans, cut into 3cm (11⁄4in) lengths
• 2 garlic cloves
• Zest and juice of 1 unwaxed lemon
• 1tsp dried chilli flakes
• 200g (7oz) baby spinach
• 30g (1oz) bunch basil, leaves only
• 4tbsp extra virgin olive oil
• 1tbsp finely grated pecorino, plus a little extra, to serve

Method

1. Toast the walnuts in a small frying pan for 5 minutes, shaking occasionally until golden. Set aside to cool.
2. Cook the spaghetti in a large pan of boiling water, according to the pack instructions, adding the green beans for the last 3 minutes of cooking.
3. Meanwhile, put the cooled walnuts, garlic, lemon zest and chilli flakes in a food processor and whizz until finely chopped. Add 2 large handfuls of spinach plus the basil, and whizz again. Add the lemon juice, oil and cheese, plus a ladleful of cooking water from the pasta pan, and blend again to make a fairly smooth pesto.
4. Drain the pasta and beans, reserving a mug of the water, then return to the pan. Stir in the remaining spinach leaves and the pesto, adding a splash of the reserved water if needed.
5. Divide the spaghetti between 4 bowls, and sprinkle over a little extra cheese and a good grinding of black pepper before serving.

Top tips for making this spinach and walnut pesto pasta

Next time you have the oven on, toast some walnuts on a baking tray for 5-8 minutes until golden. Leave to cool then store in an airtight jar, ready for making pesto or tossing into salads.

Although pesto is traditionally made by hand using a pestle and mortar, it’s much quicker and easier to use a food processor, especially when making big batches. Read our 3-in-1 Ninja Food Processor review to discover the other functions that will make cooking from scratch less of a chore. 

For more 15 minute meals ideas, we have plenty of recipes for you to explore and lots of cheap family meals too. This courgette and pesto pasta is under 450 calories a portion and serves 4. 

Serve our Greek-inspired bean burgers with pitta, in buns, or with a hearty salad for a delicious and easy lunch or dinner. 

These burgers are a great option if you want more healthy family meals. Lots of the ingredients are very important and beneficial for good heart health too. Mixed beans are bursting with minerals and fibre, and low in saturated fat. They help improve your blood cholesterol and will keep you feeling fuller for longer so you’re less likely to snack between meals. 

Ingredients

• 1tbsp red wine vinegar
• 75g (2 1⁄2oz) 0% fat Greek style natural yogurt or vegan alternative
• 2tbsp roughly chopped fresh mint
• 1⁄2 cucumber, finely diced
• 2 wholemeal pitta breads, halved
• Bag mixed salad leaves, to serve

For the burgers:

• 1 1⁄2tbsp olive oil
• 1 red onion, 1⁄2 diced and 1⁄2 finely sliced
• 1 garlic clove, crushed
• 400g tin mixed beans, drained and rinsed
• 30g (1oz) fresh wholemeal breadcrumbs
• 1tbsp dried oregano
• 1tsp chilli akes
• 1⁄2tsp dried mint
• Zest and juice of 1⁄2 lemon
• 75g (21⁄2oz) reduced-fat Greek-style salad cheese or vegan alternative

Method

1. For the burgers, heat 1⁄2tbsp of the oil in a frying pan and cook the diced onion and the garlic until soft. Add the mixed beans to the pan to warm through. Use a potato masher to crush them into a paste. Mix in the breadcrumbs, oregano, chilli flakes, mint, lemon zest and juice, and cheese. Press and shape into 4 patties.
2. Pour the vinegar over the sliced onion. Mix together and set aside.
3. Heat the remaining 1tbsp oil in the frying pan and cook the burgers for 4 mins on each side until cooked through and hot.
4. Meanwhile, mix the yogurt, mint and cucumber. Toast the pitta breads and open up the pockets. Top the bean burgers with some of the sliced onion. Serve with the salad leaves, the pittas and the refreshing minty yogurt.

Top tips for making our Greek inspired bean burgers 

You could also roll the burger mixture into small balls and fry or cook in the air fryer for 5-10 mins until crisp and piping hot. Serve with a zingy Greek salad full of tomatoes, feta, onion, and kalamata olives. 

With a non-stick frying pan, you can omit the oil for frying the bean burger patties, helping to reduce the calorie count even further. This one from Our Place is stylish and versatile. 

For some even quicker dinner inspiration, check out these 15 minute meals. We also have some tasty cheap family meals and our classic bean burger recipe is a popular choice with veggies. 

This cheat's steak bearnaise with rosemary fries is a bistro classic that comes together in a flash thanks to some basic cupboard staples.

Steak and salad is one of the most delicious 15 minute meals you can make but we have plenty more options for you to explore. This recipe is perfect for a special date night or celebration at home. Serve with a glass of red wine for an extra treat.

Ingredients

• 260g oven chips
• 2 thin-cut sirloin or minute steaks – each about 150g
• 1tbsp olive oil
• 2tsp finely chopped rosemary
• Zest of 1⁄2 lemon
• 1tbsp flaked sea salt (such as Maldon)
• Watercress, to serve

For the Béarnaise sauce:

• 4tbsp whole egg mayonnaise
• 2tbsp full-fat crème fraiche
• 2tsp wholegrain mustard
• 1⁄2tsp white wine vinegar
• Squeeze of lemon juice
• 1-2tbsp roughly chopped fresh tarragon leaves

Method

1. Heat the oven and cook the chips on an oven tray, according to the packet instructions.
2. Meanwhile, heat a heavy-based frying pan over a medium-high heat. Pat the steaks dry with kitchen paper, then brush with the oil. Fry for 2-3 mins each side or until caramelised and cooked to your liking. Set aside to rest for 5 mins.
3. Mix all the Béarnaise sauce ingredients together in a bowl and season with a pinch of salt and black pepper.
4. Rub the rosemary and lemon zest into the flaky salt, then toss with the steak.
5. Serve the steaks with a big dollop of the Béarnaise sauce, fries and watercress on the side.

Top tips for making our cheat's steak bearnaise with rosemary fries

Patting the steaks dry with kitchen paper before frying helps the outside turn golden brown.

The quickest way to tell how well cooked your steak is, is to probe it with a thermometer. Never used one before? Read our guide on how to use a meat thermometer.

Read our full guide on how to cook steak so you can cook it to perfection every time. We also have a great recipe for homemade chips if you don’t fancy the rosemary fries. For something lighter, check out our healthy family meals. 

Our spaghetti with sardines, lemon, and crispy breadcrumbs uses cheap store-cupboard ingredients for a speedy midweek meal. 

Having some tasty 15 minute meals to hand is the perfect way to ensure you can always rustle up a tasty and nutritious dinner. Our cheap and easy spaghetti with sardines serves four but you can half it for a date night dinner for two or scale it up for the whole family to embrace. It tastes sophisticated but uses very simple, classic flavours. 

Ingredients

• 100g raisins
• 3tbsp olive oil
• 3 garlic cloves, crushed
• 50g fresh breadcrumbs
• Zest and juice of 2 lemons
• 300g dried spaghetti, bucatini or another long pasta
• 2tsp fennel seeds
• 150ml dry white wine
• 140g canned sardines in oil, drained
• 50g toasted pine nuts
• Pinch of chilli flakes
• Handful parsley, roughly chopped

Method

1. Put the raisins in a small bowl and cover with boiling water. Set aside to plump up.
2. Heat 1tbsp of the oil in a a medium-high heat. Add half the garlic and fry for 30 secs, then add the breadcrumbs, stirring for 2-3 mins until golden. Pour into a bowl and stir in half the lemon zest and a good pinch of salt. Set aside.
3. Cook the pasta according to the packet instructions. Meanwhile, wipe the pan clean, then heat the remaining oil over a medium heat. Add the rest of the garlic and the fennel seeds, and cook for 1 min. Add the wine and drained raisins, then cook for 5 mins until the wine has almost evaporated. Stir in the sardines, pine nuts, chilli flakes, the remaining lemon zest and the lemon juice, and a pinch of salt.
4. Once cooked, drain the pasta, reserving about 300ml of the cooking water, then toss through the sardine mixture, adding enough of the cooking water to make a light, glossy sauce. Stir through most of the chopped parsley and season to taste.
5. Serve the pasta topped with the breadcrumbs, and garnish with the rest of the chopped parsley.

Top tips for making this spaghetti with sardines, lemon and crispy breadcrumbs

A long pasta shape is best for this style of pasta as the sauce will more easily coat the pasta when it’s added to the pasta water to emulsify. 

If you don’t have breadcrumbs but have some bread in the cupboard, use a food processor to make a big batch. It will take a couple of seconds and you can store anything you don’t need for the recipe in the freezer for another day. Read our full Ninja 3-in-1 food processor review to discover what else it can do.

If you’re looking for more cheap family meals, we think you’d like our classic spaghetti Bolognese or this spaghetti carbonara.

This hearty warm chicken and grain salad with green harissa is a filling salad option for lunch.

We have so many 15 minute meals for you to explore and they are perfect for lunch or dinner. With plenty of veggie, meaty, and cheap options, there’s a recipe for any occasion. This warm salad is made with chicken but you could swap it for steak, fish, prawns, or even halloumi. 

Ingredients

• 6 chicken mini fillets
• 2 tbsp olive oil
• 3 tbsp za’atar
• 1 courgette, thinly sliced into coins
• 3 spring onions, finely sliced
• 250g pouch cooked mixed grains (we like Merchant Gourmet Glorious Grains)
• 30g flaked almonds, toasted
• Small bunch mint or coriander, roughly chopped
• Finely grated zest and
• juice of 1 lemon

For the green harissa:

• 1 garlic clove
• 2 spring onions, roughly chopped
• Large handful mixed soft herbs, leaves picked (we used a mix of parsley, coriander, mint and basil)
• 2 green chillies, seeds scraped (or leave them in if you like it spicy)
• Juice of 1⁄2 lemon
• 1tsp ground cumin
• 1tsp ground coriander
• 60ml olive oil

Method

1. Put a frying pan on a high heat. Toss the chicken with 1tbsp oil, 2tbsp za’atar and some salt, and add to the pan. Cook for 4 minutes on each side, until slightly charred and cooked through.
2. For the green harissa, blitz the garlic, spring onions, herbs, chillies, lemon juice, cumin, coriander and olive oil in a food processor until finely chopped. Season with salt and more lemon juice if needed. Set aside.
3. Meanwhile, heat the remaining oil in a pan over a high heat. Add the courgette and cook for 2 minutes until beginning to colour. Add the spring onion, grains and almonds, then cook for 1-2 minutes more until warmed through. Stir through the herbs, lemon and the remaining za’atar.
4. Season and add more oil and lemon to your taste.
5. Pile the chicken and grain salad onto a serving platter. Sprinkle over the remaining almonds and drizzle with 3tbsp harissa. Serve with lemon wedges.

Top tips for making our warm chicken and grain salad with green harissa 

Keep the leftover harissa in an airtight container in the fridge for 1-2 days. It’s great with everything from baked potatoes to sandwiches.

In step two of this recipe you’ll need to blitz the harissa ingredients to a fine paste. Read our full Ninja 3-in-1 food processor review to discover what else you could use it for. 

Cheap family meals don’t have to be boring and we’re certain to have a recipe everyone falls in love with. We also have some warm salad recipes for the cooler months when you’re craving a healthy salad. However, when you’re ready for a comforting classic, you can’t beat Joe Wicks chicken pie.  

Our stir-fry rice with prawns and sweet chilli is ready in under 30 minutes and serves two.

Many of our 15 minute meals could pass as a great alternative to a takeaway and they are quicker and tastier than ordering in. A stir-fry is easy to cook and scale up if you’re catering to more people. You can also swap the ingredients depending on your preferences or what you need to use up for example cooked chicken would work well instead of prawns, as would strips of cooked beef. 

Ingredients

• 1tbsp rapeseed oil
• 1 onion, sliced
• 100g mangetout
• 150g frozen edamame beans
• 5cm ginger, peeled and minced
• 2 garlic cloves, minced
• 150g raw king prawns
• 250g long-grain rice pouch
• 3 medium free-range eggs, beaten

For the sauce:

• 3tbsp sweet chilli sauce
• 2tbsp soy sauce
• 1⁄2tbsp rice wine vinegar
• 1⁄2tsp chilli flakes

To serve:

• 4 spring onions, sliced
• Handful salted peanuts (optional)
• A handful of coriander, roughly chopped

Method

1. Heat the oil in a wok over medium heat and cook the onion for 7 mins until soft.
2. Meanwhile, bring a pan of water to a boil and blanch the mangetout and edamame beans for 1 min, drain, and set aside. Add the ginger and garlic to the onion and cook for a further 2 mins.
3. Tip in the blanched edamame and mangetout and stir-fry for a further 5 mins. Add the prawns and continue to cook for 2 more mins.
4. Combine all the sauce ingredients.
5. Add the rice to the pan, mix everything together, and cook for 5 mins. Move everything to one side of the pan, pour the beaten eggs into the empty side of the pan, and scramble them. Fold everything together and pour over the sauce.
6. Divide between 2-3 plates and serve with spring onions, peanuts, if adding, and coriander scattered on top.

Top tips for making our stir-fry rice with prawns and sweet chilli

Save even more time on the preparation of this dish by buying some pre-chopped garlic and ginger. 

One of the easiest ways to finely mince your garlic and ginger for this recipe is by using a sharp micro grater such as this one from Joseph Joseph.

Check out these cheap family meals if you need some budget-friendly inspiration and our lemon chicken and rice stir-fry makes a great alternative to a takeaway. You might also like our sweet chilli prawn stir-fry.

These black bean quesadillas with salsa are a speedy delicious veggie meal and leftovers make a great lunch. 

A good repertoire of 15 minute meals is very useful to have when you’ve got a busy week ahead. These veggie quesadillas take only 10 minutes and are very filling and packed with black beans, sweetcorn, and spring onion. Infused with paprika, coriander, and Wensleydale cheese, these quesadillas are bursting with flavour.

Ingredients

• 400g can black beans, drained
• 50g canned sweetcorn, drained
• 1⁄4tsp chilli flakes
• 1tsp smoked paprika
• 3 spring onions, thinly sliced
• 150g Wensleydale cheese, grated
• Small bunch coriander, finely chopped
• 2 large flour tortillas
• Salsa, to serve
• Lime wedges, to serve

Method

1. Mix the black beans, sweetcorn, chilli flakes, smoked paprika, spring onions and half the cheese and coriander together, then season.
2. Sprinkle a quarter of the cheese over half of 1 tortilla and top with half the bean mixture. Top with another handful of cheese and fold the tortilla over.
3. Heat a frying pan over a high heat. When hot, put the quesadilla into the pan and fry for 2 minutes or until the cheese has melted slightly. Carefully turn it over and cook for 2 minutes more. Repeat with the remaining tortilla.
4. Halve each quesadilla and serve with salsa and the remaining coriander, and lime wedges on the side.

Top tips for making our black bean quesadillas with salsa

Serve these quesadillas with salad on the side and it could easily stretch to serve four as they are very filling.

As long as you use a non-stick frying pan, there’s no need to use any oil when cooking these quesadillas. This one from Our Place is stylish and versatile.

We have lots of cheap family meals you might like. Our cheesy chorizo quesadillas are a delicious meaty option or our chorizo, potato and thyme quesadillas are another popular choice.