Georgina Blaskey, Food & Interiors Editor
There's so much flavour packed into this recipe, which is a winner if you have friends with dietary requirements coming over. I love the combination of coriander, turmeric and mint, and I serve this with roast chicken if I want something more substantial or a range of dips and pitta breads for more of a grazing supper.
Turmeric-Roasted Cauliflower, Grape, Chickpea & Mint Salad
1 medium cauliflower, cut into florets
2 tsp of ground coriander
1 tsp of ground turmeric
Spray of olive oil
450g of broccoli, cut into florets
400g can of no-added-salt chickpeas, drained
200g of seedless red grapes
2 tbsp of tahini
1 tbsp of olive oil
Zest and juice of 1 lemon
25g bunch of fresh mint, chopped
25g bunch of fresh flat-leaf parsley, chopped
1. Heat the oven to 200°C. Line two baking trays with non-stick baking paper. Put the cauliflower on one tray. Combine the coriander and turmeric, then sprinkle half over the cauliflower and spray lightly with olive oil. Roast for 15 minutes, then add the broccoli to the tray, sprinkle with the remaining spices, toss and spray with olive oil.
Put the chickpeas and grapes on the second tray and spray with oil. Roast both trayfuls for a further 10-15 minutes until the vegetables are tender and the chickpeas are crisp.
2. Meanwhile, combine the tahini, olive oil, lemon zest and juice in a bowl. Add two tbsp of water and whisk until smooth, then season with black pepper.
Combine the roasted vegetables, chickpeas, grapes, mint and parsley in a large serving bowl. Drizzle with the tahini dressing and serve.
Charlotte Collins, Fashion Editor
I'm pretty sure we make this at least once a week in my house. When the girls are over for supper, it's basically a cheat’s guide to looking like you've made an effort; whack some brown wraps on a pretty plate, smash up some guac, bung the fish in the oven, slice a bit of pineapple and serve it DIY style. It's colourful, delicious, and informal – plus the whole process takes about 10 minutes. Just add a side of margaritas...
1 piece of white fish
A handful of tomatoes
1 red onion
A handful of coriander
A few slices of pineapple
A dollop of Greek yoghurt
1. Wrap the white fish in tin foil with a squeeze of lemon and seasoning and bake in the oven for 20 minutes.
2. Finely slice the tomatoes and red onion, and mix with mashed avocado, adding salt, pepper, a squeeze of lime and a few of the coriander leaves.
3. Mix Greek yoghurt with lemon and a few drops of Tabasco.
4. Put the wraps under the grill for under two minutes.
5. Remove your fish from the oven and place in the centre of the wraps, then build with your guac, pineapple and a dollop of the yoghurt sauce.
Hattie Cotmore, Lead Content Coordinator
When I'm cooking for friends, I want a tasty recipe but one that doesn't involve too much prep so that I'm not missing out on any of the dinner table gossip. This laksa is quick and easy with only four steps. It also uses fairly simple, easy-to-shop ingredients if you want to host a last-minute get-together. I'll switch out the prawns for tofu if cooking for veggies.
Healthy Fish Laksa
200g of rice noodles
1 tbsp of peanut oil
2 tbsp of free-from laksa paste or red curry paste
½ can of light coconut milk
200g of firm white fish, cut into bite-sized pieces
4 jumbo prawns or 150g of raw peeled prawns
250g of asparagus or green beans, trimmed and cut into bite-sized lengths
2 carrots, julienned or chopped into fine matchsticks
125g of red cabbage, shredded
125g of beansprouts
6 tbsp of fresh coriander, chopped
25g of peanuts, chopped
1. Put the noodles in a large bowl, add boiling water to cover and soak for 10 minutes. Drain well.
2. Meanwhile, heat the oil in a large frying pan or wok over a medium-high heat. Add the paste and cook, stirring, for one minute until fragrant.
3. Add the coconut milk and 250ml of water and bring to the boil. Reduce the heat, add the fish, prawns, asparagus or green beans and carrots. Simmer for four to five minutes until just cooked. Remove from the heat and stir through the cabbage.
4. Divide the noodles among four bowls, spoon over the laksa and top with the beansprouts, coriander and peanuts.
Heather Steele, Lifestyle Editor
I think my friends would kill me if they came round for dinner and I served up a salad. Macaroni cheese is one of my childhood favourites, and I love to get a massive pot on the go for hungry groups. In the colder months I like to throw in some gruyere for that extra ooze factor, and over the summer I’ll also serve a heritage tomato salad to freshen things up a bit. I always pray for leftovers, but that’s rarely the case.
Leek & Parsley Macaroni Cheese
300g of macaroni
500g of leeks, trimmed and cut into 1-2cm crescents
50g of unsalted butter
50g of plain flour
600ml semi-skimmed milk
100g of British mature cheddar, grated
3 tbsp of flat leaf parsley, roughly chopped
2 tbsp of golden breadcrumbs
1. Preheat the oven to 200°C.
Cook the pasta in a pan of boiling water for 3–4 minutes before adding the leeks to the pot and continuing to cook for a further 5 minutes. Drain the pasta and leeks and set aside.
2. Meanwhile, make the white sauce. Melt the butter in a medium pan and stir in the flour. Cook for 1 minute until thick, then, off the heat, gradually whisk in the milk, keeping the mixture smooth. Return the pan to the heat and stir constantly until thickened. Simmer for 2 minutes, remove from the heat, and add 75g of the cheddar, the pasta and leeks. Season and stir through the parsley and season well before spooning into a 2-litre ovenproof dish.
3. Sprinkle the breadcrumbs and remaining cheese over the pasta and cook in the oven for 15–20 minutes until the top is crisp and golden and the sauce is gently bubbling.
Harriet Lovejoy, Content Coordinator
I love Indian food and this recipe is full of flavour and makes a tasty alternative to a traditional chicken curry. I enjoy cooking a big dish that I can put on the table for us all to share and this one is a winner as it’s vegetarian and you can keep it mild-medium, serving extra chillies alongside it for those who like it hot.
Paneer, Potato & Coconut Curry
4 tbsp of coconut oil
3 dried red chillies, chopped
1 tsp of mustard seeds
10-12 curry leaves
2 onions, finely chopped
4 tomatoes, finely chopped
2 tsp of ground coriander
1 tsp of turmeric powder
1 tsp of garam masala
250g of paneer, cubed
7-8 potatoes, peeled and cut into bite-sized chunks
400ml of coconut milk
3 tbsp of desiccated coconut
1 tsp of red chilli powder
100g of frozen peas
A handful of fresh coriander leaves
A pinch of salt
1. Heat 2 tablespoons of the coconut oil in a large saucepan. When the oil is nice and hot, add the chillies, mustard seeds and curry leaves and cook for a few minutes.
2. Add the chopped onions and cook for 8-10 minutes until the onions are golden brown. Add the chopped tomatoes, mix well and cook for about 4 minutes. Add the ground coriander, turmeric, garam masala and a little salt to the pan. Mix well and cook for about 5 minutes until the tomatoes and spices are cooked through.
3. While this is cooking, heat the remaining coconut oil in a frying pan and cook the paneer for 3-4 minutes until golden brown.
4. Add the potatoes to the pan of tomatoes and stir to coat in the onion and tomato mixture. Pour in the coconut milk, coconut and chilli powder, along with about 120ml water. Bring to the boil then reduce the heat and simmer, covered, for 25-30 minutes, stirring occasionally, until the potatoes are just tender. Add the peas and the cheese and mix through. Sprinkle with the coriander leaves.
5. Serve with rice and naan bread, with mango chutney and yoghurt on the side.
Samantha Jerram, Commercial Director
Asian tends to be a failsafe crowd-pleaser with the girls and this easy, light and healthy recipe is my go-to for a weeknight supper when prep time is limited. I serve this hot and in one dish for dinner rather than individual parcels as the recipe suggests.
Miso Salmon With Asian Noodles
85g of vermicelli noodles
2 tbsp of sesame oil
2 garlic cloves, finely sliced
1 red chilli, deseeded and finely sliced
3 pak choi, chopped into stems and leaves
100g of green beans
3 tbsp of soy sauce
Juice of 1 lime
3 spring onions, sliced
3 tbsp of roughly chopped coriander leaves
2 tbsp of white miso paste
1 tbsp of mirin
1 tbsp of grated fresh root ginger
2 x 140g salmon fillets
2 tsp of sesame seeds
1 avocado, peeled, stoned and sliced
1/2 a bunch of watercress
1. Preheat the oven to 200°C. Cover the vermicelli in boiling water and leave for 5 minutes, then drain, rinse and set aside.
2. Heat the sesame oil in a medium saucepan and fry the garlic and chilli for 1 minute. Add the pak choi stems, green beans, soy sauce and lime juice, toss to coat and cook for 2 minutes.
3. Remove from the heat and add the pak choi leaves, then toss through the vermicelli, two tablespoons of the spring onions and two tablespoons of the coriander leaves.
4. In a small bowl, mix together the miso, mirin and ginger, and evenly brush over each of the fillets.
Divide the noodles between two large squares of baking parchment on an oven tray and place the salmon fillets on top. Sprinkle over the sesame seeds, and the 5. remaining spring onions and coriander leaves. Fold the paper up and twist to seal. Cook in the oven for 12-15 minutes until the fish flakes easily when tested with a fork.
5. Serve with the avocado, watercress and lime wedges.
Lu Hough, Head of Fashion & Creative
A simple green risotto is my go-to dinner party dish. I’m basically vegan so don't cook with butter or cheese but dairy fans can add shaved parmesan on the top. Sometimes I’ll do some poached chicken on the side for any guests that are fanatical about their protein intake.
Asparagus, Pea & Broad Bean Risotto
175g of fresh broad beans, double-podded
175g of fresh peas
150g of asparagus, trimmed and cut into 3cm lengths
1 chicken or vegetable stock cube
1 onion, chopped
1 celery stick, chopped
250g of risotto rice
75ml of vermouth or dry sherry
3 tbsp of grated Parmigiano Reggiano
25g of butter
25g of pack flat-leaf parsley, chopped
1. Add the beans, peas and asparagus to a pan of simmering water and cook for three to four minutes until just al dente. Drain and reserve the water. Use this water and the stock cube to make up 1.2 litres of stock, and keep it simmering in a pan.
2. Put the onion and celery in a medium non-stick pan. Cook over a medium heat for three minutes until soft and golden. Add the rice and stir for one minute, then the vermouth or dry sherry. Add the stock a ladleful at a time and keep stirring until each one is absorbed. This will take 15-20 minutes.
3. When the rice is almost tender, add the beans, peas and asparagus and cook for a couple of minutes to heat through. Stir in the cheese, butter and parsley off the heat and season to taste.
Rebecca Hull, Beauty Editor
Cooking isn't my forte, so when it comes down to it, I always opt for something simple like this pasta recipe. The best bit is that the majority of the dish is blitzed in a processor, so the hard work is done for you. Then it's just a case of tossing it all together and dishing up straight away. Coriander, pesto and pistachios combined is a match made in heaven – trust me.
Linguine With Pistachio Pesto
150g of pistachios, unsalted and shelled, lightly toasted
1 handful of mint leaves
1 handful of parsley leaves
2 cloves of garlic, peeled
Pinch of salt and ground black pepper
150ml of extra virgin olive oil
100g of parmesan, finely grated
400g of linguine
1. Reserve 2 tablespoons of the nuts, then put the remainder in a food processor with the mint, parsley and garlic. Blitz for 10 seconds,
then scrape down the bowl. Add a little salt and half the oil, then blitz for 5 more seconds.
2. Add about two-thirds of the cheese and the remaining oil and blitz for another 5 seconds. Pour into a large warm bowl and taste for seasoning.
3. Cook the linguine in lightly salted water until al dente. Once done, take 50ml of the cooking water and add it to the pesto.
4. Drain the pasta in a colander and add to the pesto. Toss it all together thoroughly and taste for seasoning, before serving in warmed bowls with the remaining parmesan and pistachios sprinkled on top.
Georgie Coleridge Cole, Founder & Editor
Prawns are always popular with the girls. This is quick and healthy, and as it’s carb-free it’s not too heavy. I like to add coriander on top for an extra hit of flavour.
4-5 tbsps of olive oil
3 garlic cloves
Zest and juice of ½ lemon
Pinch of Espelette pepper
Pinch of Salt
20 peeled raw prawns
125g of cherry tomatoes, halved
A few basil leaves
1. Mix together 2 tablespoons of olive oil, 1 finely chopped garlic clove, the lemon zest, a pinch of Espelette pepper and a pinch of salt. Pour over the prawns and leave to marinate for 10 minutes.
2. Meanwhile, shred the courgettes using a julienne peeler or a spiralizer.
3. Finely chop the remaining garlic cloves. Heat 2 tablespoons of olive oil in a frying pan. Sauté the courgette spaghetti with the garlic for 2 minutes over a high heat. Season with salt and pepper. Set aside.
4. Sauté the prawns for a few minutes in the same pan. Set aside. Add some more oil to the pan if necessary and stir-fry the cherry tomatoes until golden, then deglaze with the lemon juice and 2 tablespoons of water.
5. Return everything to the pan and reheat quickly. Serve with the basil leaves.
Polly Sayer, Fashion Assistant
Shakshuka ticks every box: it’s tasty, low carb and only takes about 20 minutes to make, which is great if you get home from work ravenous like me. While I’m a meat eater, I have a lot of vegetarian friends, so I’ll cook this up on a weeknight as it caters for all of us and still feels hearty enough that I don’t miss having meat. Plus, you can mop up any leftovers with pitta bread – delicious.
2 tbsp of olive oil
1 onion, chopped
1 red pepper, deseeded and sliced
1 clove garlic, crushed
1 tsp of smoked paprika
½ tsp of cumin seeds
½ tsp of dried chilli flakes
400g can of cherry or chopped tomatoes
A pinch of salt and ground black pepper
4 large eggs
3 tbsp of flat leaf parsley, chopped
1. Heat the oil in a large frying pan, add the onions and peppers and fry over a high heat until soft and golden. Reduce the heat and add the garlic, paprika, cumin and chilli. Stir well and cook for 30 seconds to release the flavours.
2. Add the tomatoes, then simmer uncovered for about 5 minutes until the mixture has thickened slightly. Season to taste.
3. Reduce the heat and make wells in the mixture, crack an egg into each.
4. Simmer over a medium heat until the eggs are cooked to your liking.
5. Sprinkle with parsley and serve with warm pitta bread.
Jessica Roberts, Senior Account Executive
This is my absolute favourite dish when it comes to cooking for the girls. It is so easy, and with only one tin involved, it makes the washing up bearable! It tastes delicious too: chorizo and sweet potato are my ultimate comfort foods, so it’s always a winner.
Spelt With Chorizo, Sweet Potato, Red Onion & Spinach
150g of spelt or pearl barley, rinsed
350g of chicken stock
2 large sweet potatoes, peeled and cut into 2cm chunks
1 red onion, peeled and quartered
5 cloves of garlic, skin on
225g of cooking chorizo, cut into 2cm chunks
1 tbsp of olive oil
300g of spinach, roughly chopped
1 lemon, juice only
Sea salt and freshly ground black pepper
1. Preheat the oven to 180°C. In a roasting tin, mix together the spelt or pearl barley, chicken stock, sweet potato chunks, onion and garlic.
2. Rub the chorizo with the olive oil and scatter over the pearl barley mixture. Cover the dish tightly with foil, then transfer to the oven and cook for 1 hour.
3. Remove the foil and stir in the spinach. Season to taste with the lemon juice, sea salt and freshly ground black pepper, and serve hot.
Cressida Micklem, Advertising Manager
This is my go-to dish for summer evenings. It’s quick, super easy to make and anything that involves just one pan is a winner in my book. It also goes well with a cold glass of wine and is great to have for lunch the next day if you have any leftovers.
Chicken & Vegetable Tray Bake
1 medium carrot, cut into 1cm chunks
100g of celeriac, cut into 1cm chunks
1 red onion, chopped into wedges
1 tsp of olive oil
2 boneless, skinless free-range chicken thighs, cut in half
Finely grated zest and juice of 1 lemon
1 red pepper, sliced
8 tenderstem broccoli stalks, halved lengthways if thick
2 tbsp of chopped fresh mint and flatleaf parsley, to serve
1. Heat the oven to 200°C. Toss the carrot, celeriac and onion chunks with ½ tsp of olive oil in a roasting tin. In a bowl, toss the chicken with the remaining ½ tsp of oil and the lemon zest. Arrange the chicken and red pepper slices on top of the vegetables. Put the tin in the oven and roast for 25 minutes.
2. Add the broccoli to the roasting tin, toss everything together and roast for another 10 minutes until the chicken is cooked through and the vegetables are tender.
3. Add lemon juice to taste, then scatter over the herbs and serve.
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at firstname.lastname@example.org.