9 Light Suppers To Make This Month

If you’re eating more mindfully this month or simply looking for some fresh recipe inspiration, we’ve rounded up nine light suppers – from one-pot dishes to vegetarian curries – for you to try at home.

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Pea, Asparagus & Artichoke Tart

Serves
8
Total Time
50 Minutes
Ingredients
For the filling:
6 eggs
4 tbsp of crème fraîche
2 tbsp of extra virgin olive oil
2 shallots, halved lengthwise
10g of Parmesan, grated
125g of asparagus tips
160g of peas
4 Seggiano artichoke hearts, drained & quartered
For the tart case:
1 x 250g pack of filo pastry
30g of butter, melted
2 tbsp of olive oil
To serve:
Pea shoots
Seggiano organic lemon oil
Method
Step 1
Pre-heat the oven to 160ºC/Gas Mark 3 and place a baking tray inside to heat up.
Step 2
Whisk together the eggs and crème fraîche until smooth, season with salt and pepper then set aside.
Step 3
Heat the olive oil in a frying pan and cook the shallots over a low heat, stirring often, until softened and golden. Set aside to cool.
Step 4
Blanch the asparagus and peas in a pan of boiling water for 2-3 minutes then drain and tip into a bowl of iced water.
Step 5
To prepare the tart base, stir together the melted butter and olive oil. Unwrap the filo pastry and lay between two damp tea towels to prevent it drying out as you work.
Step 6
Brush a 20cm loose bottomed tin with the butter and oil mixture then lay a sheet of pastry into the tin, sticking it to the sides. Don’t worry if it doesn’t cover the whole surface, you can cover any gaps with the next sheet of pastry. Brush with more butter and oil then repeat the layers until you have used all the pastry. Use scissors to trim the pastry into an even edge just above the tin. You may find it best to cut the pastry sheets in half to better fit your tin.
Step 7
Stir the cooled shallots, peas and artichokes into the egg mixture then tip into the tart case. Lay the asparagus on top then sprinkle over the Parmesan.
Step 8
Slide the tin onto the hot baking tray in the oven and bake for 30 minutes or until the filling is just set. Leave to cool in the tin.
Step 9
Serve with pea shoots and a drizzle of lemon oil.
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Shallot Brothy Beans

Serves
4
Total Time
30 Minutes
Ingredients
3 tbsp of olive oil
4 shallots, peeled and finely chopped
4 cloves of garlic, peeled and finely chopped
1 lemon, halved
2 x 660g jars of white beans
500ml of vegetable stock
50g of Parmesan, including the rind
Salt and pepper, to taste
2 handfuls of cavolo nero
Crispy shallots (optional)
Method
Step 1
Heat 2 tbsp of the olive oil in a large, deep pot on a medium heat. Add the shallots, garlic and lemon and cook down for about 10-12 minutes.
Step 2
Add the beans and all of its liquid to the pan, then add the stock, Parmesan rind (if using) and salt and pepper. Bring to a boil, then turn down to a simmer and cook for 10-12 minutes.
Step 3
Remove the rind and the lemon, squeezing it against the side of the pot to release all of its juices. Stir in the cavolo nero and allow to wilt.
Step 4
Divide between four bowls, drizzle with the remaining olive oil, gratings of Parmesan, the crispy shallots if using, and lots of black pepper.
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Hake, Flash-Fried Veg & Coconut Black Rice

Serves
2
Total Time
30 Minutes
Ingredients
2 hake fillets, skin off
200ml of coconut milk
100g of black rice
1 red chilli
2 garlic cloves
2 tsp of white sesame seeds
4cm of fresh ginger
1 tbsp of tamari
1 handful of fresh coriander
1 lime
80g of sugar snap peas
80g of baby corn
180g of tenderstem broccoli
Method
Step 1
Preheat the oven to 180°C/Gas Mark 4. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 30-35 mins, until cooked, then drain.
Step 2
Halfway through cooking the rice, place the fish on a lined baking tray. Drizzle with 1 tsp oil and season with sea salt and black pepper. Bake for 10-15 mins, until cooked through.
Step 3
Meanwhile, finely chop or grate the ginger and garlic. Finely chop half the chilli (removing the seeds for less heat). Halve the sugar snaps lengthways. Roughly chop the baby corn and broccoli into bite-sized pieces. Roughly chop the coriander. Halve the lime.
Step 4
Heat a large frying pan with ½ tsp of oil on high heat. Add the broccoli, baby corn and sugar snaps and cook for 3-4 mins until golden. Add the garlic, ginger and chilli (to taste) and cook for 2 mins.
Step 5
Add the coconut milk, tamari, cooked rice and half the coriander to the pan. Cook for 2-3 mins, until most of the liquid has evaporated and the vegetables are soft. Squeeze in the juice from half the lime (to taste) and season with sea salt and black pepper.
Step 6
To serve, spoon the coconut rice and vegetables onto plates. Place the fish on top and garnish with the sesame seeds, remaining coriander and lime, cut into wedges.
HAYDON PERRIOR

Chu Chi Tempeh Curry

Serves
2
Total Time
15 Minutes
Ingredients
3 tbsp of red Thai curry paste
300ml of coconut milk
200g of tempeh
2-3 lime leaves, finely sliced
1 long red chilli, sliced
1 long green chilli, sliced
Vegetable oil for frying
Steamed rice, to serve
Method
Step 1
Fry the tempeh in oil until golden brown then set aside.
Step 2
In a frying pan or wok, add the curry paste and fry for 2 minutes until fragrant.
Step 3
Add the coconut milk, mix and cook until it thickens and starts to boil, reduce the heat and simmer for about 5 minutes, then add the chillies and lime leaves.
Step 4
Cook for 2-3 more minutes then turn off the heat.
Step 5
Pour the hot curry sauce over the tempeh, garnish with more lime leaves and serve immediately with rice.

Mushroom Pho

Serves
4
Total Time
20 Minutes
Ingredients
For the broth:
Stalks from 40g of mushrooms
1.5l of vegetable stock
1 lemon grass stalk, crushed
20g of ginger
10g of basil stalks
1 star anise
½ cinnamon stick
2 garlic cloves
3 shallots
2 tbsp of soy sauce
1 tbsp of rice wine vinegar
To Serve:
40g of closed-cup mushrooms, stalks removed
3 shallots, finely sliced
1tbsp of sunflower oil
20g of green beans, cut in half
1 bok choy, cut in half
50g of noodles, cooked
2 spring onions, finely chopped
1 red chilli, de-seeded and chopped
10g of basil leaves
Method
Step 1
Firstly, make the broth. In a large saucepan add the vegetable stock, mushroom stalks, lemon grass, ginger, basil stalks, star anise and cinnamon. Bring to a simmer.
Step 2
Cook the shallots and garlic in a dry pan until nicely charred, add to the stock. Leave to simmer for about 15 minutes. Strain to leave just the liquid, season with soy sauce and rice wine vinegar and leave to one side.
Step 3
While the stock is simmering, heat the sunflower oil and fry the finely sliced shallots until crispy, drain onto kitchen roll.
Step 4
Place a pan of water onto boil. Cook the green beans for 5 minutes, add the mushrooms and bok choy, cook for 1 minute and drain.
Step 5
Divide the mushrooms, green beans, bok choy and noodles between bowls. Pour in the broth and top with spring onions, chilli and basil leaves. Serve the crispy shallots on the side.

Jacket Sweet Potatoes With Tahini & Roasted Chickpeas

Serves
4
Total Time
55 Minutes
Ingredients
4 sweet potatoes
30ml of olive oil
1 x 400g tin of chickpeas
2 tsp of smoked paprika
85g of watercress
60g of Greek yoghurt
2 tbsp of tahini
1 lemon, juiced and zested
Seeds of one pomegranate
Salt and pepper to taste
Method
Step 1
Preheat the oven to 180°C. Wrap each sweet potato in foil and place onto a large baking sheet. Bake for roughly 45 minutes depending on the size of the potatoes, checking that the centre is soft.
Step 2
While the sweet potatoes are cooking, drain and rinse the chickpeas. Tip them into a baking tray and sprinkle with the smoked paprika and a pinch of salt. Drizzle with the olive oil and place into the oven for 8-10 minutes, or until crispy. Remove from the oven then stir in the watercress and allow to wilt.
Step 3
Whisk together the lemon juice and zest, yoghurt and tahini. Season to taste. Split the sweet potatoes lengthways and fill with them with the chickpea and watercress mixture. Drizzle over the tahini sauce and sprinkle with pomegranate seeds to finish.

French-Style Chicken & Leek Casserole

Serves
4
Total Time
1 Hour
Ingredients
2 tbsp of olive oil
4 chicken thighs
2 rashers of bacon (or 4 rashers of streaky), cut into small pieces
1 small onion, peeled and cut into pieces
200g of baby mushrooms
1 large leek, thinly sliced
400g of small salad potatoes, cut in half
350ml of chicken stock
Chopped fresh parsley to serve
Method
Step 1
Add half the oil to a casserole dish and fry the chicken thighs until they have some colour. Remove from the pot and set to one side.
Step 2
Fry the bacon and onion together until it starts to colour and is softened. Remove from the pan and set to one side. Add the remaining oil to the casserole if needed. Gently fry the mushrooms and leeks, trying not to move the leeks around too much. You want them to retain their shape, so try to avoid breaking them up.
Step 3
Add the potatoes to the pan along with the onion and bacon. Make some hollows and nestle the chicken into the pot between the other ingredients. Pour in the stock and season well with pepper and salt.
Step 4
Put the lid on the casserole. Bring to a simmer and then turn the heat right down. Cook for 45 minutes, or until the chicken is cooked through and the potatoes are soft.
Step 5
If you need to thicken the dish when the chicken is ready, scoop out a little of the stock, and allow it to cool.
Step 6
Meanwhile, put 2 tsp of cornflour into a small bowl. Add the cooled stock to the cornflour, stir to make a runny paste and add it to the casserole. Stir in well and allow to simmer for another couple of minutes to thicken. Repeat if needed. (The cloudiness of the cornflour paste will vanish once it is cooked. Repeat as needed. Do not add cornflour directly to the hot casserole.)
Step 7
Garnish with chopped parsley to serve.

Tofu Steamed Buns With Sriracha & Kiwi

Serves
2
Total Time
15 Minutes
Ingredients
Tofu, either pre-sliced and marinated or smoked
6 pre-made buns for steaming
2 Zespri SunGold kiwifruits
Rainbow carrots, sliced
1 radish, sliced
Sriracha mayonnaise
1 red chilli, sliced
Handful of peanuts, crushed
Fresh coriander, to garnish
Method
Step 1
Slice the kiwis and vegetables and roughly tear the coriander.
Step 2
Cut a circular piece of baking parchment big enough to fully line a steamer. Over a pan of boiling water place the steamer with the buns inside and cover with the lid for roughly 8 minutes.
Step 3
While the buns are steaming, fry the tofu in a little oil on a medium heat, turning every so often until crispy.
Step 4
The buns should have risen and be light and fluffy looking. Remove them from the steamer.
Step 5
Fill the buns with the sliced vegetables, the tofu and the kiwi. Drizzle in the sriracha mayonnaise and sprinkle with coriander, chilli and peanuts. Serve.
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Hot-Smoked Salmon & Watercress Salad

Serves
2
Total Time
10 Minutes
Ingredients
2 hot smoked salmon fillets, skin removed
100g of watercress, roughly chopped
1 small red onion, thinly sliced
½ tsp of white wine vinegar
200g of baby new potatoes
100g of green beans, trimmed
1 Braeburn apple, cored and sliced
½ lemon, cut into wedges
For the dressing:
4 tbsp crème fraîche
Juice of ½ a lemon
1 tsp of cream of horseradish
Sea salt and black pepper
Method
Step 1
In a large bowl, toss the red onion with the white wine vinegar and a pinch of salt. Set aside.
Step 2
Place the new potatoes in a pan and cover with cold water. Add salt and boil until tender (about 20 minutes). Drain and allow to dry for a few minutes. Tip into the bowl with the red onion, season and mix together.
Step 3
In a separate bowl, mix together the crème fraîche, horseradish and lemon juice, adding salt and pepper to taste. Mix together with the potatoes and onion.
Step 4
Bring a pan of salted water to the boil. Cook the green beans for one minute, then drain and cool down with cold water.
Step 5
Divide the potato mixture between two plates. Scatter over the apple slices, green beans and watercress and flake the salmon on top. Serve with a lemon wedge on the side.

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