Big-batch Bolognese

Prep:   25 mins                                         Method:  Easy

Cook:  1 hr 30 mins                                 Serves: 12

Whip up a huge batch of bolognese that's fit to feed a hungry crowd, or freeze half for a speedy midweek meal

Big-batch Bolognese

Ingredients

• 4 tbsp olive oil
• 6 smoked bacon rashers, chopped
• 4 onions, finely chopped
• 3 carrots, finely chopped
• 4 celery sticks, finely chopped
• 8 garlic cloves, crushed
• 2 tbsp dried mixed herbs
• 2 bay leaves
• 500g mushrooms, sliced
• 1½ kg lean minced beef (or use half beef, half pork mince)
• 6 x 400g cans chopped tomatoes
• 6 tbsp tomato purée
• large glass red wine (optional)
• 4 tbsp red wine vinegar
• 1 tbsp sugar
• parmesan, to serve

Method

1. Heat the oil in a very large saucepan. Gently cook the bacon, onions, carrots and celery for 20 mins until golden. Add the garlic, herbs, bay and mushrooms, then cook for 2 mins more.
2. Heat a large frying pan until really hot. Crumble in just enough mince to cover the pan, cook until brown, then tip in with the veg. Continue to fry the mince in batches until used up. Tip the tomatoes and purée in with the mince and veg. Rinse the cans out with the red wine, if you have some, or with a little water, then add to the pan with the vinegar and sugar. Season generously and bring to a simmer. Simmer slowly for 1 hr until thick and saucy and the mince is tender. Serve with pasta and Parmesan.

Additional info: Easily halved.

Freezer biscuits

Prep:   15 mins                                         Method:  Easy

Cook:  15 mins                                         Serves: makes 30 biscuits

Everyone needs a treat now and again, and these biscuits are packed with oats, which takes away some of the guilt

Freezer biscuits

Ingredients

• 200g pack butter, softened
• 200g soft brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 200g self-raising flour
• 140g oats

Your choice of flavours

• 50g chopped nuts such as pecans, hazelnuts or almonds
• 50g desiccated coconut
• 50g raisins, or mixed fruit

Method

1. When the butter is really soft, tip it into a bowl along with the sugar. Using an electric hand whisk or exercising some arm muscle, beat together until the sugar is mixed through. Beat in the eggs, one at a time, followed by the vanilla extract and a pinch of salt, if you like. Stir in the flour and oats. The mixture will be quite stiff at this point. Now decide what else you would like to add – any or all of the flavours are delicious – and stir through.
2. Tear off an A4-size sheet of greaseproof paper. Pile up half the mixture in the middle of the sheet, then use a spoon to thickly spread the mixture along the centre of the paper. Pull over one edge of paper and roll up until you get a tight cylinder. If you have problems getting it smooth, then roll as you would a rolling pin along a kitchen surface. You’ll need it to be about the width of a teacup. When it is tightly wrapped, twist up the ends and then place in the freezer. Can be frozen for up to 3 months.
3. To cook, heat oven to 180C/fan 160C/gas 4 and unwrap the frozen biscuit mix. Using a sharp knife, cut off a disk about ½cm wide. If you have difficulty slicing through, dip the knife into a cup of hot water. Cut off as many biscuits as you need, then pop the mix back into the freezer for another time. Place on a baking sheet, spacing them widely apart as the mixture will spread when cooking, then cook for 15 mins until the tops are golden brown. Leave to cool for at least 5 mins before eating.

Additional info: Frezable, Easily doubled / halved.

Seeded oatcakes

Prep:   15 mins                                         Method:  Easy

Cook:  5 mins                                         Serves: makes about 20

These quick biscuits make a great addition to a cheeseboard or gourmet homemade gift hamper

Seeded oatcakes

Ingredients

• 50g butter
• 100g medium oatmeal
• 100g plain flour, plus extra for dusting
• 1 tsp bicarbonate of soda
• 2 tsp poppy seeds
• 2 tbsp sesame seeds

Method

1. Heat oven to 200C/180C fan/gas 6. Melt the butter in a small pan, then allow to cool slightly. Tip all the dry ingredients into a bowl, with ½ tsp salt, then pour in the butter. Add 5-6 tbsp boiling water and combine to make a firm dough.
2. Turn out the dough onto a lightly floured surface, then roll out until about 0.5cm thick. Cut into small squares, then bake for 12-15 mins until golden. Leave to cool for a few mins, then transfer to a wire rack and cool completely.

Additional info: Freezable.

Porridge plus

Prep:   5 mins                                         Method:  Easy

Cook:  5 mins                                         Serves: 1

Start off the day with a warm tummy - this porridge is packed with energy-giving oats and fat-free Greek yogurt

Porridge

Ingredients

• enough porridge oats for 1
• semi-skimmed milk
• fat-free Greek yogurt
• banana, sliced
• hazelnuts, roughly chopped
• honey

Method

1. Make porridge with semi-skimmed milk according to the packet instructions.
2. Top with fat-free Greek yogurt, sliced banana and roughly chopped hazelnuts, and drizzle with honey.

Thai salmon noodles

Prep:   10 mins                                         Method:  Easy

Cook:  20 mins                                         Serves: 4

This fast, fragrant and filling dish is just what you need after a hard day at work

Thai salmon noodles

Ingredients

• 200g egg or rice noodles
• 1 tsp olive oil
• 2-3 tsp Thai red curry paste
• 2 spring onions, chopped
• 1 sweet potato, cubed
• 200ml vegetable or chicken stock
• 100ml skimmed milk
• 2 skinless salmon fillets, cut in half and then into fine strips
• ½ small bunch coriander, roughly chopped

Method

1. Cook the noodles following the pack instructions, rinse and drain. Heat the oil in a deep saucepan and fry the curry paste for 1 min until fragrant. Add the spring onions, reserving 1 tbsp, the sweet potato, stock and milk, bring quickly to the boil and simmer for 5 mins until the potato is tender. Add the salmon pieces and cook for 2 mins, then stir in half the coriander.
2. Divide the noodles between 4 bowls and spoon over the salmon and sauce. Sprinkle over the remaining coriander and spring onions.

Zingy salmon & brown rice salad

Prep:   15 mins                                         Method:  Easy

Cook:  25 mins                                         Serves: 3 - 4

This summery recipe has the ideal combination of slow-releasing carbs, lean protein and heart-friendly fats

Zingy salmon & brown rice salad

Ingredients

• 200g brown basmati rice
• 200g frozen soya beans, defrosted
• 2 salmon fillets
• 1 cucumber, diced
• small bunch spring onions, sliced
• small bunch coriander, roughly chopped
• zest and juice 1 lime
• 1 red chilli, diced, deseeded if you like
• 4 tsp light soy sauce

Method

1. Cook the rice following pack instructions and 3 mins before it’s done, add the soya beans. Drain and cool under cold running water.
2. Meanwhile, put the salmon on a plate, then microwave on High for 3 mins or until cooked through. Allow to cool slightly, remove the skin with a fork, then flake.
3. Gently fold the cucumber, spring onions, coriander and salmon into the rice and beans. In a separate bowl, mix the lime zest and juice, chilli and soy, then pour over the rice before serving.

Spicy Cajun chicken quinoa

Prep:   10 mins                                         Method:  Easy

Cook:  25 mins                                         Serves: 4

Protein-packed quinoa makes this midweek meal a superhealthy option

Spicy Cajun chicken quinoa

Ingredients

• 4 skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp Cajun seasoning
• 100g quinoa
• 600ml hot chicken stock
• 100g dried apricots, sliced
• ½ x 250g pouch ready-to-use Puy lentils
• 1 tbsp olive oil
• 2 red onions, cut into thin wedges
• 1 bunch spring onions, chopped
• small bunch coriander, chopped

Method

1. Heat oven to 200C/180C fan/gas 6. Toss the chicken with the Cajun spice and arrange in a single layer in a roasting tin. Bake for 20 mins until the chicken is cooked. Set aside.
2. Meanwhile, cook the quinoa in the chicken stock for 15 mins until tender, adding the apricots and lentils for the final 5 mins. Drain and place into a large bowl with the chicken, toss together.
3. While the quinoa is cooking, heat the oil in a large frying pan and soften the onions for 10-15 mins. Toss the onions into the quinoa with the coriander and some seasoning, then mix well.