I am always one to try and eat seasonally, and now is the perfect time to pick out a recipe for those vegetables that need using now! And the reason for a salad is the fact it is sunny outside and salads are perfect for it! This recipe is from BBC Good Food.

This dish sounds simple and is quick to prepare, so you can get out in the sun to eat it!

Courgette & watercress salad with grilled fish & herbed aïoli

Ingredients:
about 12 baby courgettes
olive oil
4 fillets white fish, skin on
juice 1⁄2 lemon
bunch mint, leaves picked
100g bag watercress (or use rocket)

2 egg yolks
1 tsp Dijon mustard
1 fat garlic clove
200ml mild olive oil
lemon juice , to taste
handful mixed soft herb (such as chives, parsley, mint, and dill) chopped, plus extra leaves to serve

How To:

Heat a griddle pan. Rub courgettes in 1 tsp oil, season, then griddle until just soft. Set aside while you make the aïoli. Whizz egg yolks in a processor with the mustard, garlic and plenty of salt. Gradually add the oil until thick, then season with lemon juice. You can make this with a stick blender (see Know-how, above right). It will keep for a day in the fridge.

Season the fish. Heat a non-stick frying pan until very hot, add 1 tsp oil, then fry the fish, skin-side down, for 3 mins until crisp. Turn and fry the fish for just 30 secs-1 min more until it is cooked all the way through.

To serve, fold the herbs into the aïoli. Whisk 1 tbsp oil with the lemon juice, season, then use to very lightly dress the courgettes, mint and watercress. Pile onto plates, top with fish plus a dollop of aïoli, then scatter with herbs.

Okay so I thought we should include a little World Cup love on the website even if you are not a massive fan I am pretty sure at some point you will have to prepare a feast and entertain ‘the mates’! So I had a good luck around the web and discovered a whole list of recipes catering to those party sizes! Here’s my favourite!

Spicy Chicken Kebabs

Makes 20

Ingredients:
3 garlic cloves, roughly chopped
knob of fresh ginger, roughly chopped
1 orange , grated zest and juice
3 spring onions, roughly chopped
2 tbsp clear honey
1 tbsp light soy sauce
2 tbsp vegetable oil
4 small skinless boneless chicken breast fillets , cut into cubes
20 button mushrooms
20 cherry tomatoes
2 large red peppers, seeded and each cut into 10

How To:
Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.

Thread the chicken, tomatoes, mushrooms and peppers onto 20 wooden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter, scatter with chopped spring onion and eat with your fingers.

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Paul McCartney: spicy refried bean tacos with Mexican corn bread

It looks like a lot of ingredients but don’t be put off, it tastes great!

Ingredients:

230g can refried beans
2 medium tomatoes, chopped
1 tbs olive oil
1 medium onion, chopped
1-2 tsp hot chilli sauce
4 taco shells
Cheddar cheese, grated

For garnish
Avocado, sliced
Sour cream
Lettuce, shredded
A squeeze of lime or lemon juice

For corn bread
1 free-range egg
2 tbsp olive oil
1-2 tbsp fresh hot chilli pepper, chopped
230g can sweetcorn, drained, or 2-3 fresh ears of corn, kernels cut off
110g crème fraiche or sour cream
230g yellow cornmeal
1 tsp sea salt
1 tsp baking powder
460g grated cheese

How to:

Gently fry the onions in 2 tbsp olive oil in a large frying pan for 4-5 minutes, stirring frequently. Stir in the refried beans. Add the chopped tomato and fry till heated through. Season to taste with chilli sauce and salt if desired.

Warm the taco shells as per the instructions on the packet and half-fill with the refried bean mixture. Top with grated cheese and shredded lettuce, garrnish with sliced avocado and sour cream.

To make the Mexican corn bread, beat the egg with the oil until blended. Add the chilli pepper. Stir in the corn, crème fraiche, cornmeal, salt, baking powder, and all but 110g of the cheese. Pour into a 20cm square pan. Sprinkle the remaining cheese over the top. Bake in a preheated 180C oven for 40 minutes. Let cool slightly in the pan, than un-mould and serve warm.

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I was in the mood for something fresh and healthy, something that would really make me feel comforted but non-stodgy! And I found this yummy recipe. Enjoy! And why not share your own recipes?

Ingredients:
1½ l vegetable stock
6 thin slices peeled fresh ginger
1 large red chilli , halved lengthways
1 bunch spring onion , finely sliced
1 sirloin steak, trimmed
1 tbsp sunflower oil
250g pack pak choi, quartered
300g thin egg noodles

How To:
Place the stock, ginger, chilli and spring onions in a large saucepan and bring to the boil. Meanwhile, heat a griddle pan until very hot and brush the steak with the oil. Griddle the steak for 2 mins each side for medium-rare. Transfer to a chopping board and leave to rest for 1 min, then thinly slice.

Add the pak choi to the stock, then the noodles, bring to the boil and simmer for 3 mins until tender. Ladle the stock, noodles and pak choi into large serving bowls and top with thin slices of steak.

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A simple meal for two that can be something special or even a mid week meal – it is quick and oh so tasty!

Ingredients:
2 large sweet potatoes , peeled and cut into wedges
1 tsp olive oil
½ tsp dried chilli flakes
A few thin slices of chorizo
2 skinless chicken breasts
A few thyme sprigs, leaves stripped, half tsp dried thyme

How to:
Heat oven to 220C/fan 200C/gas 7. Place the sweet potatoes on a baking tray, then toss with the oil, chilli flakes and seasoning. Roast for 10 minutes, then remove and reduce the oven to 200C/fan 180C/gas 6.

Lay half the chorizo slices over each chicken breast, overlapping so the chicken is covered, then tuck the edges underneath to secure. Lift onto the baking tray next to the wedges, scatter the wedges with thyme leaves, then roast for 20 minutes more, turning the chicken and wedges halfway until golden.
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Looking for ways to use up all that leftover turkey but nobody wants another cold meat buffet? Then why not try something completely different that is nutritious, cost saving and low fat but very very tasty. Here is a fantastic solution to all that leftover turkey; Turkey Korma.

Ingredients:

200 g skinless boneless turkey breast, cut into strips
clove garlic, chopped roughly
1 small onion(s), chopped
2 tablespoon skimmed milk
2 teaspoon polyunsaturated margarine
1 teaspoon curry powder, or korma powder
1 tablespoon almonds, ground
50 g half-fat creme fraiche
1 pinch salt, sea salt, season to taste
1 teaspoon pepper
5 teaspoon fresh coriander

How to:
Put the garlic, onion and milk in a food processor or liquidiser and process to make a paste. This is not essential but it does give the traditional texture of a korma. If you prefer, you can just chop the garlic and onion very finely.

Melt the margarine in a non-stick pan and gently sauté the turkey until just firm. Remove and set aside. Add the onion paste to the pan and cook gently for 2 minutes until softened.

Return the turkey to the pan and sprinkle in the korma spice powder and almonds. Season and cook for another 3 minutes. Stir in the crème fraîche and return to a simmer. Check the seasoning and serve, sprinkled with coriander sprigs.

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Christmas is hectic enough without trying to figure out a suitable menu for the whole family. It is Christmas Eve and you need something tasty, nutritious and seasonal to serve the family, here is a recipe that offers easy cooking and satisfied bellies!

Ingredients:
350g  couscous
100g dried cranberries
2 tsp ground cinnamon
½ tsp ground allspice
50g unsalted butter , diced
85g toasted pine nuts
small handful mint leaves, roughly chopped
small handful basil leaves , roughly chopped

6 x 140g skinless salmon fillets
25g butter, diced
zest 1 orange, juice of ½

To Serve

6 tbsp cranberry sauce
zest and juice ½ orange

How to:
Boil the kettle. Put the couscous, cranberries and spices in a large bowl. Dot with the butter and pour over 350ml boiling water. Cover immediately with cling film and leave for 5 mins to steam. Remove the film and fluff with a fork to loosen the couscous grains. Cool, stir in the pine nuts and herbs, then season to taste. Cut 6 squares of baking parchment about 30 x 30cm.

Season the salmon fillets, spoon the couscous in mounds in the centre of the parchment squares, then dot with a little butter. Top each with a piece of salmon, scatter with a little orange zest and drizzle with a little juice. Fold the sides of the paper over, then fold up the ends to make a parcel. Tie with string and secure with a bow. Stir together the cranberry sauce, orange zest and juice, then set aside in a serving bowl. The parcels can be chilled for up to 1 day. Be sure to remove them from the fridge 20 minutes before cooking.

Heat oven to 200C/180C fan/gas 6. Put the parcels on a baking sheet in the middle of the oven and cook for 15 mins, or 20 mins if you prefer your salmon well done. Pop the parcels onto plates and let your guests unwrap their own supper. Serve with Garlic and feta broccoli and the cranberry & orange sauce.

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Ingredients:

600 g potato(es), peeled thinly and cut into chunks
1 spray low-fat cooking spray
4 portion skinless boneless chicken thigh (85g uncooked), around 350g chicken in total
4 clove garlic
2 medium onion(s), quartered
3 teaspoon fresh or dried herbs, fresh mixed e.g. parsley, mint, rosemary, thyme
150 ml skimmed milk
1 pinch salt
1/2 teaspoon pepper

How to:

Preheat the oven to Gas Mark 4/180°C/350°F. Cook the potatoes in boiling water for 5 minutes. Drain, reserving 150ml (¼ pint) of the liquid.

Spray an ovenproof dish with oil and arrange the potatoes and potato liquor, the chicken, garlic and onions in it.

Mix together the chopped herbs and milk and pour over. Season with salt and pepper to taste. Cover with greaseproof paper and bake for 45 minutes, taking off the paper for the last 20 minutes.

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Sausages with Winter Veg Mash

As I was looking around online to find something warm, yummy, quick and simple for dinner, I came across this lovely recipe. Let me know what you think!

Ingredients:

4 sausages, regular or reduced-fat
2 parsnips
2 or 3 medium potatoes
175g Brussels sprouts
4 tbsp milk
1 tbsp wholegrain mustard

How To:

Grill the sausages for 10-12 minutes, turning frequently. Meanwhile, peel and roughly chop the parsnips and potatoes, then cook in boiling salted water for about 10 minutes. Shred sprouts, add to the pan for the last 2-3 minutes and cook until all the vegetables are tender.

Drain and mash the vegetables, then beat in the milk and mustard with salt and pepper. Serve with the sausages.

If you are looking for a low-fat supper then replace the sausages with boneless, skinless chicken breasts, brushed lightly with a little olive oil and seasoned with salt and pepper.

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The nights are drawing in and I need something to keep me warm when I get in from work, but also something that is quick and easy to make. This soup fits all requirements!

Ingredients

2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots , washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml milk
plain yogurt and naan bread, to serve

How to:

Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.

Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

mmmm yummy!
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