10 Family Recipes To Try This Week

Preheat the oven to 170°C Fan.

Carefully slice your aubergine into 5mm thick slices and coat in a little olive oil (use your hands or a pastry brush to do this and make sure both sides of the slices are covered in oil).

Place on a baking tray lined with parchment paper and pop in the oven for 15-20 minutes to soften.

While they are cooking prepare your toppings. Tear/chop the spinach leaves into small pieces, slice the cherry tomatoes, grate the cheese and prepare any other toppings you fancy.

Once the aubergine slices have softened allow them to cool a little before handling.

Spread 1 tbsp of passata over each one, layer spinach/basil over the top, then grated cheese and finally the cherry tomatoes.

Pop back in the oven and bake for another 10 minutes until the cheese has totally melted.

Allow to cool before eating – cherry tomatoes are very hot straight out of the oven!

Preheat the oven to 220°C/200°C Fan. Put the potatoes and garlic in a large, deep baking tray, drizzle with ½ tbsp oil and season. Roast for 20 minutes.

Add the onions, pepper and meatballs to the tray, drizzle with the remaining oil and season with pepper. Return to the oven for 10 minutes, then stir in the tomatoes and olives. Roast for 10 minutes more.

Meanwhile, mix the yogurt and cucumber in a bowl and lightly season. Serve the meatballs and veg with the basil leaves torn over and the cucumber yogurt spooned over.

Mix the bread mix with 280-300ml warm water to form a soft dough. Using a food mixer with a dough hook, knead for 8 minutes (or knead by hand for 10 minutes). Place in an oiled bowl, cover and leave in a warm place for 30 minutes until doubled in size.

Preheat the oven to 200°C/gas mark 6.

Knock back the dough and divide into two. Roll each out into a rough 28cm circle and place each on a greased baking tray. Spread with the passata and top with tomatoes. Sprinkle over the cheese.

Place the spinach in a large bowl, cover with clingfilm and microwave for 2 minutes, squeeze out the excess liquid and scatter over the pizzas.

Make a slight well in the centre and crack an egg into the centre. Bake for 15-20 minutes until golden.

Preheat the oven to 200°C/gas mark 6.

Cook the potatoes in a large saucepan of boiling water for 4-5 minutes, add the kale and cook for a further 3 minutes. Drain.

Meanwhile, heat the oil in a frying pan and fry the onion for 2-3 minutes, stir in the tomatoes, stock, nutmeg, potatoes and kale. Bring to the boil and season.

Spread a thin layer of kale mixture on the base of a shallow 2 litre dish, top with 3 lasagne sheets, spread over half of the remaining kale. Top with another 3 sheets lasagne. Spread over the remaining kale and then the last 3 lasagne sheets.

Mix the egg and cottage cheese together and season, spread over the lasagne and sprinkle with cheese. Bake for 30 minutes until golden and cooked throughout.

Heat the olive oil in a large pan and add the onion and garlic. Fry for 5 minutes until softening.

Add in the mixed herbs, carrot, pepper, courgette and sweet potato and fry for another 10 minutes until the vegetables are tender. Now pour in the tinned tomatoes, ketchup and stock/water.

Simmer with a lid on for 25 minutes until really soft and then allow to cool slightly before blending to a smooth sauce. You can now choose to blend in the yoghurt, or you can serve on top of the sauce to stir in as you eat.

Cook the pasta and serve through some of the sauce and the yoghurt, if using.

Store the sauce in a sealed container for up to 5 days or in the freezer for a few months.

Preheat the oven to 200°C/gas mark 6.

Place the potatoes, pepper, onion and carrot in a large roasting tin and toss in the oil, season well.

Twist each sausage in the middle and cut to make 16 small sausages, place in a bowl with the marmalade and walnuts and toss together, scatter over the roasting tin and bake for 40 minutes until the sausages are golden and cooked through.

Sprinkle with basil leaves to serve.

Place the frying pan, skillet or roasting tin in the oven and preheat to 200°C.

n the measuring jug, combine the warm water and yeast.

Weigh the flour, sugar and salt into the mixing bowl and thoroughly mix before pouring in the yeast and water.

Bring the dough together with your hands and then, on a floured surface, knead for a few minutes before returning to the mixing bowl. Leave in a warm place for 10 minutes to prove.

Lightly flour your surface. Once the dough has proved, turn it out onto the floured surface and roll into a circle the size of your frying pan or skillet, or shape into a circle that will sit nicely in your roasting tin. Use oven gloves to remove the pan, skillet or tin from the oven and transfer the dough into it.

Being careful of the hot pan, skillet or tin, spoon the passata on the dough, sprinkle on the dried herbs, vegetables and torn mozzarella.

Use oven gloves to return the pan or tin to the oven. Bake for 10-15 minutes and top with fresh basil leaves before serving.

Heat the oil in a large saucepan and cook the onion and carrots over a medium heat for 10 minutes, adding the garlic for the last couple of minutes. Stir in the rosemary and anchovies, and cook for a further 5 minutes. Add the mince and stir until cooked, then add in the tomato puree and stock. Bring to a gentle simmer, add the Worcestershire sauce and cook for 20 minutes until thickened. Stir in the peas and spoon into a 1.25 litre ovenproof dish.

Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Meanwhile, prepare mash to packet instructions. Spoon the mash over the top of the mince, place on a baking tray and cook for 30 minutes.

Pan-fry the onion and garlic in a glug of olive oil on a low heat until soft. Break up the sausages and add to the pan before frying for 5 minutes.

Add the tin of chopped tomatoes, veggie stock and herbs and cook for a further 5 minutes on a low heat.

To make the bechamel sauce, using a separate pan melt the butter/coconut oil and add the flour. Stir to make into a roux and slowly add the milk. Season with salt and pepper to taste and whisk until thick and creamy.

Using a deep oven dish, make layers using the lasagne sheets, sausage mix and bechamel sauce. Top with grated cheese and some breadcrumbs if you fancy. Cook in the oven at 180​°​C (160​°​C Fan) for 45 minutes on the middle shelf.

Drizzle with some green pesto if you fancy and serve with a crisp green salad.

Bring a medium-sized pan of water to boil and season with salt.

In a separate pan, fry the chicken until the juices run clear. Then add the bacon and red onion and continue to cook for a further 5 minutes.

Add the cherry tomatoes and peas and stir together.

Cook the penne pasta in boiling water for 9-11 minutes. Drain and add the pasta to the chicken.

Remove from heat and add spinach to wilt. Season with salt and pepper.

To make the dressing, combine the olive oil, maple vinegar, maple syrup and lemon juice in a bowl and pour over pasta.

Top with zested lemon and grated parmesan and serve.