Spaghetti with spinach & walnut pesto

Prep:   15 mins                                         Method:  Easy

Cook:  15 mins                                         Serves: 4

Get the feel-good factor with this superhealthy spaghetti dish and try a new variation of classic pesto

Spaghetti with spinach & walnut pesto

Ingredients

• 1 garlic clove, crushed
• 50g walnuts, roughly chopped
• small bunch mint, roughly chopped
• small punch parsley, roughly chopped
• zest and juice 1 lemon
• 350g wholeweat spaghetti
• 50g raisins
• 100g bag baby spinach leaves

Method

1. Whizz the garlic, walnuts, herbs, lemon zest and juice with some seasoning in a food processor until finely chopped.
2. Cook the spaghetti following pack instructions, then drain reserving a little of the cooking water. Return to the pan and stir in the pesto, raisins and spinach with a splash of cooking water. Serve with a drizzle of extra virgin olive oil, if you like.

Spiced veg with lemony bulghar wheat salad

Prep:   15 mins                                         Method:  Easy

Cook:  15 mins                                         Serves: 2

A warm, colourful vegetarian salad, full of Moroccan flavours

Spiced veg with lemony bulghar wheat salad

Ingredients

• 2 tbsp vegetable oil
• 2 tbsp clear honey
• 2 tsp harissa (we used Belazu rose harissa)
• 2 small aubergines, cut into wedges
• 1 red pepper, deseeded and cut into chunks
• 140g bulghar wheat
• zest and juice ½ lemon
• large handful mint leaves, chopped
• Greek yogurt, to serve (optional)

Method

1. Mix together the oil, honey and harissa, then drizzle half over the aubergines and pepper. Season well. Heat a griddle pan, then cook the veg for 10-15 mins, turning until lightly charred and cooked through.
2. Meanwhile, tip the bulghar wheat into a large bowl and pour over boiling water so it is well covered. Let it sit for 10 mins until softened and plump, drain, then pour over the remaining dressing, the lemon juice, zest and mint leaves. Season well and toss everything together. Serve the roasted vegetables on top of the bulghar, drizzled with yogurt, if you like.

Carrot & houmous roll-ups

Prep:   10 mins                       Method:  Easy                     Serves: 4

Roll-up, roll-up - snaffle something superhealthy in a flash with these vegetarian wraps

Carrot & houmous roll-ups

Ingredients

• 200g tub houmous
• 4 seeded wraps
• 4 carrots
• small handful rocket leaves

Method

Spread the houmous between wraps. Coarsely grate carrots and scatter on top of the houmous, finishing each wrap with a small handful rocket leaves and some seasoning. Roll up and eat.

Dagmar's detox salad

Prep:   25 - 35 mins                           Method:  Easy                     Serves: 2

A guilt-free healthy snack to stave hunger pains - it's vegetarian too

Dagmar's detox salad

Ingredients

• 350g red cabbages, shredded
• 3 carrots, coarsely grated
• 20g pack parsley, roughly chopped
• 2 Cox's apples, quartered, cored and sliced
• handful of radishes or 2 celery sticks, sliced
• 3 tbsp toasted pine nuts
• 1 tbsp pumpkin seeds
• 2 tbsp each sunflower seeds and linseeds

For the dressing

• 2 tsp grated root ginger
• 1 tsp clear honey
• 2 tbsp lemon juice
• 4 tbsp light olive oil

Method

1. Prepare all the ingredients for the salad and mix them in a large bowl.
2. Put all the dressing ingredients into a small bowl. Season and whisk until slightly thickened. Pour over the salad and toss until evenly coated.

Crispy cheese & guacamole tortillas

Prep:   5 mins                                         Method:  Easy

Cook:  10 mins                                         Serves: 2

When you need a super quick meal for two try these spicy slices that are also wallet friendly

Crispy cheese & guacamole tortillas

Ingredients

• 50g mature cheddar, grated
• 4 wholemeal tortillas
• 1 avocado
• about 16 cherry tomatoes, halved or quartered
• 1 red chilli, deseeded and finely chopped
• handful coriander leaves
• 1 lime, cut into wedges

Method

1. Heat oven to 220C/200C fan/gas 7. Sprinkle the cheese over the tortillas, then sandwich them together in pairs, so you have 2 tortilla sandwiches. Sit on baking sheets and bake for 8-10 mins until golden, crispy and the cheese is melted.
2. Halve the avocado and spoon out chunks onto the 2 tortillas; squash into the tortillas a bit with the back of the spoon. Scatter over tomatoes, chilli, coriander and seasoning. Squeeze over some lime and eat immediately.

Sweet potato & pea puffs

Prep:   25 mins                                         Method:  Easy

Cook:  30 mins                                         Serves: makes about 16

These samosa-like puff pastry parcels filled with a spiced vegetarian mix are perfect for the freezer, so try making a batch

Sweet potato & pea puffs

Ingredients

• 500g block puff pastry
• flour, for dusting
• 1 egg, beaten
• 1½ tbsp sesame seeds

For the filling

• 1 tbsp vegetable oil
• 1 tbsp cumin seeds
• 250g sweet potatoes, finely diced
• 140g frozen peas, defrosted
• 1 red chilli, finely chopped
• ½ tsp sugar
• 2 tsp garam masala
• ½ tsp ground turmeric
• 1 large onion, finely chopped
• large pack coriander, roughly chopped
• large pack mint, roughly chopped
• juice ½ lemon
• chutney, to serve

Method

1. For the filling, heat the oil in a frying pan. Add the cumin seeds and let them sizzle for a few secs. Tip in the sweet potato, peas, chilli (leave the seeds in if you like it hot), sugar, garam masala, turmeric and 1 tsp salt. Add 85ml water, lower the heat, cover and cook for 8-10 mins or until the vegetables are tender. (It shouldn’t be too wet, so uncover and cook for longer if needed.) Remove from heat and stir through the onion, coriander, mint and lemon juice. Leave to cool completely.
2. Heat oven to 200C/180C fan/gas 6. Roll out ½ the pastry on a lightly floured surface to a 20 x 40cm rectangle, then cut into 8 squares. Spoon 1 tbsp filling across the centre of each square and brush the edges of the pastry with egg. Fold over to form a triangle, pressing firmly along the edges to seal, then score with a fork. Repeat with the remaining ½ of the pastry.
3. Place on a baking sheet, brush with the egg, sprinkle with sesame seeds and bake for 20 mins until well risen and golden brown. Serve warm with chutney.

Additional info: Freezable.

Broad bean bruschetta

Prep:   30 mins                                                                  Method:  Easy

Cook:  10 mins(Ready in 40 mins)                                  Serves: 4

Perfect for a rustic lunch or snack, this posh beans on toast is perfect to impress guests

Broad bean bruschetta

Ingredients

• 300g podded broad beans
• 4 tbsp olive oil, plus extra for drizzling
• juice 1 lemon
• handful mint leaves
• 4 slices rustic white bread, such as sourdough
• 1 garlic clove, peeled but left whole
• 140g pecorino cheese, shaved with a peeler

Method

1. Cook the broad beans in boiling water for 2 mins. Drain, refresh under cold water, drain again, then peel from their skins.
2. Use a masher to roughly crush the beans with the olive oil and lemon juice, then stir through the mint. Season with salt and pepper to taste.
3. Heat a griddle pan, toast the bread on both sides, then rub with the garlic clove. Spoon some of the beans over each slice of bread, scatter over the pecorino and drizzle with more olive oil to serve.

Additional info: Easily doubled / halved.

Spiced chilli popcorn

Prep:   5 mins                                         Method:  Easy

Cook:  8 mins                                         Serves: 5

This fill-you-up snack is a delicious guilt-free treat

Spiced chilli popcorn

Ingredients

• 1 pouch natural microwave popcorn or 100g popcorn kernels
• 1 tsp chilli flakes
• 1 tsp cracked black pepper
• 2 tsp mixed spice

Method

1. Heat oven to 200C/180C fan/gas 6. Pop the natural microwave popcorn pouch (or popcorn kernels) following pack instructions.
2. Meanwhile, mix together chilli flakes, cracked black pepper and mixed spice. Toss the popcorn with the spice mix, then tip onto a large baking tray and place in the oven for 5 mins until the corn is crisp and the spices are fragrant.
3. Sprinkle with a pinch of salt and eat warm or once cooled. Will keep in an airtight container for up to a week.

Spicy seed mix

Prep:   5 mins                                            Method:  Easy

Cook:  20 mins                                         Serves: makes 250g

For a healthy snack nibble on this mix of sunflower, pumpkin and linseeds, or sprinkle on salads and soups

Spicy seed mix

Ingredients

• 250g mixed seeds (sunflower, pumpkin, linseed)
• 1 tsp rapeseed oil
• 1 tsp ras-el-hanout
• ¼ tsp low-sodium salt
• 1 tsp reduced salt soy sauce
• 1 tsp agave syrup
• pinch cayenne

Method

1. Preheat the oven to 160C/ 140 fan/ Gas mark 3.
2. Mix all the ingredients together in a bowl and spread onto a baking sheet. Cook for 15 - 20 mins until dry and golden. Stir once during cooking. Allow to cool and store in a sealed container for up to 3 weeks.

Pear, blue cheese & walnut sandwich topper

Prep:   5 mins                                           Method:  Easy

Cook:  No cook                                         Serves: 1

The textures and contrasting flavours are what makes this simple lunchtime combination so satisfying. Finish with some peppery watercress

Pear, blue cheese & walnut sandwich topper

Ingredients

• 25g blue cheese, or vegetarian alternative
• 1 small pear, sliced
• a big handful watercress
• 2 walnut halves, chopped
• slice wholegrain seeded bread or rye, or wholegrain pitta, to serve

Method

Top bread or fill pitta with cheese, pear, watercress and walnuts.

Warm mushroom, lentil & goat's cheese salad

Prep:   15 mins                                         Method:  Easy

Cook:  5 mins                                            Serves: 4

A superhealthy salad that makes a satisfying autumn lunch

Warm mushroom, lentil & goat's cheese salad

Ingredients

• 3 tbsp olive oil
• 250g chestnut mushrooms, sliced
• 2 tbsp red wine vinegar
• 2 tsp Dijon mustard
• 2 red peppers, finely chopped
• half a red onion, finely chopped
• 400g can lentils, drained and rinsed
• 2-3 Little Gem lettuces, leaves separated
• 100g goat's cheese, crumbled

Method

1. Heat 2 tbsp of the oil in a non-stick frying pan, then quickly fry the mushrooms until just starting to soften. Remove from the heat, then stir in the remaining oil with the vinegar and mustard. Stir well until mixed, then add the peppers, onion and lentils and mix well again.
2. Arrange the leaves over 4 plates. Spoon the lentil salad over the top, add the goat’s cheese and serve.

Risotto-stuffed tomatoes

Prep:   40 - 45 mins                                          Method:  Easy

Cook:  20 mins                                                 Serves: 2

Ideal for a light supper or weekend lunch

Risotto-stuffed tomatoes

Ingredients

• 2 beef tomatoes
• 2 tsp olive oil
• 50g risotto rice
• 2 spring onions, chopped
• 1 small courgette, chopped
• 50g chestnut mushrooms, wiped and sliced
• 250ml vegetable stock (such as Marigold)
• ½ tsp dried mixed Italian herbs
• 6 fresh basil leaves
• 1 tbsp finely grated parmesan (or vegetarian alternative)
• handful of rocket leaves

Method

1. Slice the tops off the tomatoes and set aside. Scoop out the seeds and pulp from the tomatoes with a teaspoon, but be careful not to cut through to the base. Chop the pulp and keep the seeds, but discard the hard, central cores.
2. Heat the oil in a medium saucepan and tip in the rice. Fry gently over a low heat for 2 minutes, stirring frequently to stop the rice from browning, then add the spring onions, courgette and mushrooms and fry gently for 2 more minutes.
3. Preheat the oven to fan 170C/conventional 190C/gas 5. Pour in the stock then stir in the dried herbs, tomato pulp and seeds – the seeds will add fibre, and won’t be noticeable in the finished dish. Cook gently for about 15-20 minutes, stirring frequently until the rice is tender and the stock has been absorbed – add extra stock or water if necessary. Turn off the heat, tear the basil leaves into the pan and scatter with Parmesan. Season with salt and pepper and stir well.
4. Put the tomatoes in an ovenproof dish and fill each one generously with the risotto. Replace tomato tops and bake, uncovered, for 15-20 minutes until the tomatoes are tender. Cool for 5 minutes, then serve with a few rocket leaves on top.