Prawn & tofu pad Thai Quick and simple

This noodle dish is super-popular in Thailand and it’s one of my favourites, too

Serves 2

40m

Not too tricky

INGREDIENTS

150 g flat rice noodles

1 Scotch bonnet chilli

1 fresh yellow chilli

2 limes

sesame oil

2 red shallots

½ a bunch of Chinese chives

¼ of a bunch of Thai mint

½ a bunch of Thai basil

140 g silken tofu

4 large raw Tiger prawns, peeled

25 g dried shrimps

50 g shelled unsalted peanuts

1 pinch of chilli flakes

1 tablespoon shredded sweet radish

1 large free-range egg

60 g beansprouts

For the tamarind sauce:

25 g palm sugar

2 tablespoons tamarind paste

fish sauce

white wine vinegar

METHOD

Cook the rice noodles according to the packet instructions. Meanwhile, make the tamarind sauce. Coarsely grate the palm sugar into a bowl, then add the tamarind paste, 1 tablespoon of fish sauce, a dash of vinegar and 2 tablespoons of boiling water. Mix well so the sugar dissolves, then have a taste and adjust the flavours if needed – it should taste sweet, sour and slightly salty. 



Halve, deseed and finely slice the chillies, then place in a bowl with the juice from 1 lime. Drain and toss the noodles in a little sesame oil. 



Peel and roughly chop the shallots, then trim and finely slice the chives. Pick and roughly chop most of the mint and basil leaves. Slice the tofu into rough 1cm chunks. Carefully slice through the back of each prawn, scrape out any black bits, then halve lengthways. Rinse the dried shrimps in cold running water, then dry with kitchen paper.



Heat a splash of sesame oil in a large wok over a medium heat, then add the dried shrimps, peanuts and chilli flakes. Cook for 2 to 3 minutes, or until golden. Take the pan off the heat, transfer half of the mixture to a pestle and mortar, then bash until lightly crushed. Set to one side.



Return the remaining shrimps and nuts to a medium-high heat with another splash of sesame oil. Add the shallots and fry for around 2 minutes, or until turning golden. Add the chives, chopped herb leaves, prawns and shredded radish, then cook for a further 2 to 3 minutes, or until the prawns are almost cooked through. Beat and add the egg to the pan, cook for 1 to 2 minutes, then fold through. Add the tofu, noodles, beansprouts and tamarind sauce, then toss well to combine.



Divide the pad Thai between your bowls, sprinkle over the crushed nut mixture and scatter the reserved mint and basil leaves on top. Serve with the pickled chillies and extra lime wedges for squeezing over.

Nutritional Information Amount per serving:

• Calories 661 33%
• Carbs 89.6g 34%
• Sugar 16.9g 19%
• Fat 20.2g 29%
• Saturates 4g 20%
• Protein 28.9g 64%
• 
  

Of an adult's reference intake

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Mixed herb salsa verde Herby green sauce, incredible with fish

Mixed herb salsa verde

Herby green sauce, incredible with fish

 To make a really authentic, full-of-flavour salsa verde, chop up all those  lovely herbs by hand

INGRETDIENTS

• 1 large bunch mixed soft fresh herbs, such as flat-leaf parsley, basil and mint
• 1 clove garlic, peeled
• 2 tablespoons capers, drained
• 3 cornichons
• 2-3 anchovy fillets, finely sliced
• 1 heaped tablespoon French mustard
• 4 tablespoons extra virgin olive oil
• 1-2 tablespoons red wine vinegar
• sea salt
• freshly ground black pepper

METHOD

Salsa verde is traditionally prepare with parsley,but i like to mix it a bit and use a bit of basil & mint also in it.use it too jazz up meat,fish & roasted vegetables,or you can enjoy it as a lovely dip for roasted new potatos.

Pick and roughly chop herbs leaves in the mid of the big chop board.Add the garlic,capers,cronichons and anchovies & continue choping and mix these all herbs together fine.

Scrape everything into a large bowl and add the mustard, extra virgin olive oil and red wine vinegar. Have a taste and season with salt and pepper. You might need to tweak the flavours a little, so keep tasting and add more oil, vinegar and seasoning if needed until you get it just right.

Nutritional Information Amount per serving:

• Calories 86 4%
• Carbs 1.1g 0%
• Sugar 0.7g 1%
• Fat 8.4g 12%
• Saturates 1.2g 6%
• Protein 1.0g 2%
• 
  

Of an adult's reference intake

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Delicate egg ribbons with bresaola, crispy fennel & spring leaves

Serves 4

25m

Not too tricky

INGREDIENTS

1 bulb of fennel, herby tops removed

4 large free-range or organic eggs

sea salt

freshly ground black pepper

olive oil

1 head of radicchio or treviso, or 2 red chicory, leaves washed, spun dry and torn

2 good handfuls of rocket and/or watercress, washed and spun dry

16 slices of bresaola

extra virgin olive oil

a handful of freshly grated Parmesan cheese, plus extra for serving

juice of ½ a lemon

Optional:

1 teaspoon truffle oil (try it!)

METHOD

For this dish I wanted to do something a little unusual with eggs, so I decided to turn them into silky ribbons. You can make plain ones or flavour the egg mixture with chilli or chopped delicate herbs. I've suggested finishing the salad off with a few drips of truffle oil, which has a lovely mushroomy taste. Although 'fake' truffle oil still tastes good, try to get the real thing – it's expensive but should last you ages and you can use it in soups, in gratins, on roast potatoes, you name it.

Shave the fennel bulb with a speed peeler or a sharp knife. Put the shavings into iced or very cold water for about a minute – this gives you a lovely crispy texture but the downside is that you lose flavour, so be quick. As soon as the fennel starts to curl up, drain it in a colander, remove any ice cubes, spin it
really dry in a salad spinner and put to one side.

Whip up the eggs with a pinch of salt and pepper. Add a splash of water to the mixture as this will give you thin crêpe-like omelettes. Rub a little olive oil over the bottom of a 20cm non-stick frying pan and place it on the heat. Working quickly, pour in a little egg mixture and tilt the pan so it runs all round the bottom. In less than a minute your crêpe will be opaque and cooked through. Touch it lightly to test whether it's done. If it is, hold the pan at an angle and start to peel it away with a spatula. Be gentle and don't rush – if you mess the first one up, don't worry, you'll get the feel for it! When you've made your crêpes, stack them on a board and cover them with tinfoil to keep them warm.

Put the fennel and all the salad leaves into a bowl. Divide the bresaola between four plates and drizzle with a little extra virgin olive oil. Remove the tinfoil from the crêpes. Roll them up one at a time and slice them 1 to 2cm wide. Toss them gently with your fingers to unwind them. Add them to the bowl of fennel and salad leaves with the grated Parmesan. Dress with 6 tablespoons of extra virgin olive oil and the lemon juice. Season with salt and pepper and toss gently but thoroughly. Taste and balance with seasoning and a little extra lemon juice if need be. For a cool tweak, add a teaspoon of truffle oil. Sprinkle the reserved herby fennel tops over the salad. Place the salad bowl in the middle of the table with your plates of bresaola and let everyone help themselves. Lovely finished with an extra grating of Parmesan.

Nutritional Information Amount per serving:

• Calories 293 15%
• Carbs 4.4g 2%
• Sugar 1.6g 2%
• Fat 20.5g 29%
• Saturates 4.9g 25%
• Protein 22.8g 51%
• 
  

Of an adult's reference intake

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Reuben-ish sandwich With pastrami, sauerkraut and Swiss cheese

My twist on a classic New York sandwich, so big you need sticks to hold it together

Serves 1

10m

Super easy

Ingredients

2 big slices rye bread, 1cm in size

low fat mayonnaise

3 heaped tablespoons sauerkraut

1 fresh red chilli, deseeded and finely sliced

3 slices pastrami

a few gherkins

60 g Swiss cheese

1 handful watercress leaves, to serve

METHOD

The origin of the Reuben sandwich is hotly disputed, but many New Yorkers say it began in Reuben's Deli on East 58th Street. A classic Reuben sandwich should have Thousand Island dressing, but this is my version. Try it with nice smoked ham if you can't find pastrami

Grill the slices of bread on a griddle pan until lightly toasted on both sides then spread one side of each with mayonnaise. Put some of the sauerkraut and some of the chilli on 2 of the slices, and top with a couple of slices of pastrami. Top with the remaining sauerkraut and chilli and the sliced gherkins, then grate the Swiss cheese over the top.

Preheat a hot grill. Place the slices with toppings under the grill until the cheese is melted and dribbling.

Stack the sandwich together, adding a few watercress leaves and finishing with the final slice of toast. Press down lightly and use wooden skewers to hold together. Tuck in!

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you.

Nutritional Information Amount per serving:

• Calories 850 43%
• Carbs 68.4g 26%
• Sugar 6.8g 8%
• Fat 40.8g 58%
• Saturates 18.6g 93%
• Protein 46.9g 104%
• 
  

Of an adult's reference intake

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Epic vegan chocolate cake Vegan, gluten-free & dairy-free, too!

Chocolate cake is a hit with everyone, so whether you’re vegan, or gluten or dairy intolerant – or you just love a good cake – this one’s for you

               

Serves 12

50m

Not too tricky

Ingredients

300 g dairy-free margarine, (suitable for baking), plus extra for greasing

300 g gluten-free plain flour, plus extra for dusting

300 g golden caster sugar

2 teaspoons vanilla extract

200 g soya yoghurt

2 teaspoons gluten-free baking powder

½ teaspoon xanthan gum

70 g cocoa powder

6 tablespoons rice milk

100 g fresh raspberries

For the icing

dairy-free dark chocolate , to serve

200 g icing sugar

4 tablespoons cocoa powder

100 g dairy-free margarine

2 tablespoons soya yoghurt

METHOD

Preheat the oven tp 190c/375f/gas 5.Grease 2 spring form cake tins (roughly 20cm)with margarine,then line the bottom with greaseproof paper and dust the sides with gluten-free flour.

In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy. Add the vanilla extract and yoghurt, then mix until combined. Sieve the flour, baking powder, xanthan gum and cocoa powder into the bowl, then fold through. Add the milk and stir briefly until you have a nice, smooth batter.

Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing. Sieve the icing sugar and cocoa powder into a large bowl, then add the margarine and beat until smooth. Stir in the soya yoghurt to combine.

Once cooled, place one of the sponges on a plate or cake stand. Carefully spread half the butter icing on top, then scatter over most of the raspberries. Sandwich the second sponge on top and press down lightly, then carefully spread the remaining icing over the top and finish with a scattering of berries and a few shavings of chocolate.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

• Calories 470 24%
• Carbs 66.3g 26%
• Sugar 44.7g 50%
• Fat 22.2g 32%
• Saturates 5.8g 29%
• Protein 3.6g 8%
• 
  

Of an adult's reference intake

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Chocolate ice cream An easy homemade ice cream recipe

Every1 needs a good recipe for ice cream. This is very rich,tasty and delicious so generally one scoop should be enough (seriously!)

Serves 6-8

35m (plus churning time in ice cream machine)

Not too tricky

• Ingredients
• 
  
• 100 g 70% cocoa dark chocolate, broken into pieces
• 300 ml full-fat milk
• 85 g sugar
• 3 free-range egg yolks
• 300 ml whipping cream

INSTRUCTIONS

1. Put the chocolate pieces and milk in a heavy-based saucepan. Heat gently, stirring, until smooth, then remove from the heat to cool slightly.

2. Beat the sugar and egg yolks in a bowl until pale and thick. Stir in the cooled chocolate milk, then strain back into the pan. Cook the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon. Don't allow the mixture boil or it will curdle. Pour into a bowl and leave to cool, stirring occasionally.

3. Whip the cream into soft peaks, then fold into the cooled chocolate mixture. Churn in an ice-cream machine, according to the manufacturer's instructions, until it's frozen.

Nutritional Information Amount per serving:

• Calories 299 15%
• Carbs 17.4g 7%
• Sugar 16.7g 19%
• Fat 23.6g 34%
• Saturates 14.3g 72%
• Protein 4.1g 9%
• 
  

Of an adult's reference intake

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Special spaghetti cake With spinach, cheese and sun-dried tomatoes

Think of this classic spaghetti cake as a kind of Italian omelette and you're not far off

Serves 8-10

1h 05m

Super easy

• 600 ml double cream
• 4 large free-range eggs
• sea salt
• freshly ground black pepper
• 60 g mature Cheddar cheese, grated
• 60 g mixed smelly cheese (such as Brie, Stilton and goat's cheese), cubed
• 2 large handfuls baby spinach, washed, spun dry and roughly chopped
• 1 fresh red chilli, deseeded and finely chopped
• 140 g sun-dried tomatoes in oil, drained and roughly chopped
• 400 g spaghetti, just-cooked
• 1 knob butter
• a few sprigs fresh sage, leaves picked

Method

I discovered this dish in Italy while working on my Italian book. When full of ham, chicken and mushrooms, it's called tetrazzini. 

Preheat the oven to 180°C/350°F/gas 4. In a large bowl beat the double cream and eggs with a good pinch of salt and pepper. Add the grated Cheddar, most of the smelly cheese, the spinach, chilli, sun-dried tomatoes and the cooked spaghetti. Gently stir to mix well.

Melt the butter in an ovenproof frying pan, around 11inches in diameter, and swirl it around so the base of the pan is nicely coated. Slowly pour in the spaghetti mixture and shake the pan to even the mixture out. Bake in the hot oven for 30 minutes until it starts to crisp on top. At this point, take it out of the oven and use the back of a spoon to make small indents into the top of the bake. Toss the sage leaves in a little olive oil then press one into each dip with a small cube of the remaining cheese on top.

Return to the oven and cook for 10 more minutes until crisp. Remove and leave to rest for a few minutes. Serve in lovely wedges with a fresh green salad on the side.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

• Calories 716 36%
• Carbs 39.1g 15%
• Sugar 3.8g 4%
• Fat 55.2g 79%
• Saturates 28.7g 143%
• Protein 15.5g 34%
• 
  

Of an adult's reference intake

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Chunky squash & chickpea soup With herby toasted nuts and seeds

This spiced butternut squash soup is absolutely bursting with delicious North African flavors

Serves 4-6

1h 40m

Super easy

• Ingredients
• 
  
• 1 butternut squash, peeled and diced, reserving the seeds
• 1 tablespoon cumin seeds
• 1 dried red chilli, crumbled
• olive oil
• 2 sticks celery, trimmed and finely chopped
• 3 cloves garlic, peeled and finely chopped
• a few sprigs of fresh flat-leaf parsley, leaves picked and chopped, stalks finely chopped
• 2 small red onions, peeled and finely chopped
• 1.5 litres organic chicken or vegetable stock
• 2 x 400 g tinned chickpeas, drained
• 50 g almond flakes
• ½ tablespoon fennel seeds
• ½ tablespoon sesame seeds
• ½ tablespoon poppy seeds
• sea salt
• freshly ground black pepper
• zest of 2 lemons
• a few sprigs of fresh mint, leaves picked and chopped
• harissa paste
• extra virgin olive oil

Method

Butternut squash seeds taste great toasted. To prepare your squash, peel it with a potato peeler, chop in half and then scoop out the seeds.

Preheat your oven to 200°C/400°F/gas 6. Place the squash, cumin and crumbled chilli on to a baking tray. Drizzle with olive oil, mix together and place in the preheated oven. Roast for 45 minutes until the squash is cooked through.

Once the squash is roasted, heat a large saucepan and pour in a splash of oil. Add the celery, garlic, parsley stalks and two-thirds of the onion, and cook gently with a lid on until softened. Drop in the roasted squash and let it sweat for a few minutes, then pour in the stock. Bring to the boil, turn down the heat and simmer for 15 minutes. Add the chickpeas and simmer for 15 minutes more.

Meanwhile, toast the reserved squash seeds with the almond flakes, fennel, sesame and poppy seeds in a little olive oil until they are nicely coloured all over.

Season the soup well and, using a hand-held blender, whiz for a few seconds so it thickens, but there are still some chunky bits. Keep warm while you mix together the lemon zest, chopped parsley leaves and mint leaves. Chop the remaining onion until it's really fine, then mix into the zesty mixture.

To serve, spoon half a teaspoon of harissa paste into each bowl. Divide the zesty herb mixture between the bowls and ladle over the soup. Stir each bowl once with a spoon, then sprinkle with the toasted seeds and almonds and finish with a drizzle of extra virgin olive oil.

Nutritional Information Amount per serving:

• Calories 494 25%
• Carbs 50.1g 19%
• Sugar 13.6g 15%
• Fat 22.6g 32%
• Saturates 3.2g 16%
• Protein 17.8g 40%
• 
  

Of an adult's reference intake

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New potato salad with soured cream, chives & pancetta

A smoky take on a summer barbecue classic
I love transforming a classic potato salad with crispy pancetta and breadcrumbs – it's very delicious when you will try this in your home then you will realiz.

Serves 4

35m

Super easy

• Ingredients
• 
  
• 1 kg new potatoes, scrubbed
• 100 g higher-welfare smoked pancetta or bacon
• 1 handful stale breadcrumbs
• 125 ml soured cream
• 125 ml fat-free natural yoghurt
• 1 bunch fresh chives, snipped

These are finest on the old classic.Jersey royals are adorable if you can find them.

Boil the potatoes gently in salted water until tender, then drain well. Leave them to cool slightly.

Fry the pancetta or bacon until crisp, break up, then set aside. Fry the breadcrumbs in the pancetta or bacon fat until crisp.

Slice the potatoes in half and dress with the soured cream, yoghurt, sea salt and freshly ground black pepper. Fold in the pancetta and most of the breadcrumbs and scatter the top with the chives and remaining breadcrumbs before serving.

Nutritional Information Amount per serving:

• Calories 202 10%
• Carbs 24.3g 9%
• Sugar 3.9g 4%
• Fat 8.3g 12%
• Saturates 3.8g 19%
• Protein 6.6g 15%
• 
  

Of an adult's reference intake

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Chicken Salad With a Nutty, Cucumber and Yoghurt dressing

The fresh, nutty, slightly spicy homemade dressing transforms this simple chicken salad

     

Serves 4

55m (plus cooling time)

Super easy

Ingredients

• 
  

• For the chicken

• 1.3 kg higher-welfare chicken
• a few black peppercorns
• a few bay leaves
• 2 teaspoons ground cumin seeds
• 1 handful of almonds

• For the dressing

• 2 tablespoons fat-free natural yoghurt
• 3 tablespoons low-fat mayonnaise, made with free-range eggs
• juice and zest of 2 lemons
• 1 cucumber, peeled and diced
• 1 small bunch of fresh basil, leaves picked and torn

• To serve

• 2 big handfuls of mixed salad leaves
• 
  

Method

To poach the chicken, place in a large saucepan, cover with water, add the peppercorns and bay leaves and bring to a gentle simmer. Poach for about 40 minutes. If you can, leave it to cool in the liquid. Take the chicken out of the pan, remove the skin and shred the meat. Dry-fry the cumin and the almonds in a hot pan and leave to cool.

To make the dressing, mix the yoghurt, mayonnaise and lemon zest and juice in a large bowl. Add the chicken, cucumber, cumin and almonds with the torn basil. Mix well and serve.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

• Calories 553 28%
• Carbs 5.8g 2%
• Sugar 4.2g 5%
• Fat 38.1g 54%
• Saturates 9.2g 46%
• Protein 44.6g 99%
• 
  

Of an adult's reference intake

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