All Recipes

Tuna and White Bean Salad

Ingredients

  • 2 cans tuna in olive oil, drained
  • 1 can cannellini beans, drained and rinsed
  • 200g cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 100g rocket leaves
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley, chopped
  • Crusty bread for serving

Method

  1. In a large bowl, combine drained tuna and cannellini beans
  2. Add halved cherry tomatoes
  3. Add thinly sliced red onion
  4. Add rocket leaves
  5. In a small bowl, whisk together olive oil, lemon juice, and Dijon mustard
  6. Add minced garlic to the dressing
  7. Season with salt and pepper
  8. Whisk until well combined
  9. Pour dressing over the salad
  10. Toss gently to combine
  11. Taste and adjust seasoning if needed
  12. Sprinkle with fresh parsley
  13. Divide between serving plates
  14. Serve immediately with crusty bread
  15. Total time: 10 minutes

Simple Tomato and Mozzarella Omelette

Ingredients

  • 6 large eggs
  • 100g cherry tomatoes, halved
  • 100g mozzarella, torn
  • 2 tablespoons butter
  • 2 tablespoons milk
  • Handful of fresh basil leaves
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon olive oil
  • Fresh basil for garnish

Method

  1. Crack eggs into a bowl
  2. Add milk, salt, and pepper
  3. Whisk until well combined
  4. Heat butter and olive oil in a large non-stick pan over medium heat
  5. Pour in the egg mixture
  6. Let cook undisturbed for 2 minutes
  7. As edges set, gently push them toward the center
  8. Tilt pan to let uncooked egg flow to the edges
  9. When almost set but still slightly runny on top
  10. Scatter cherry tomatoes over half the omelette
  11. Add torn mozzarella
  12. Sprinkle with torn basil leaves
  13. Fold omelette in half
  14. Cook for 1 more minute
  15. Slide onto a plate
  16. Garnish with fresh basil
  17. Serve immediately with toast or salad
  18. Total time: 10 minutes

Speedy Chicken Stir-Fry

Ingredients

  • 2 chicken breasts, thinly sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 150g mangetout
  • 100g baby sweetcorn, halved
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil
  • Sesame seeds for garnish
  • Spring onions, sliced for garnish

Method

  1. In a small bowl, mix soy sauce, honey, garlic, and ginger
  2. Set aside
  3. Heat vegetable oil in a wok or large pan over high heat
  4. Add sliced chicken
  5. Stir-fry for 4-5 minutes until cooked through
  6. Remove chicken and set aside
  7. Add peppers, mangetout, and baby sweetcorn to the pan
  8. Stir-fry for 3-4 minutes until tender-crisp
  9. Return chicken to the pan
  10. Pour the sauce over everything
  11. Toss for 1-2 minutes until everything is coated and hot
  12. Drizzle with sesame oil
  13. Sprinkle with sesame seeds
  14. Garnish with spring onions
  15. Serve immediately with rice or noodles
  16. Total time: 15 minutes

Quick Veggie Quesadillas

Ingredients

  • 4 large flour tortillas
  • 200g grated cheddar cheese
  • 1 red bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 100g sweetcorn
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • Salt to taste
  • Sour cream for serving
  • Salsa for serving
  • Fresh coriander for garnish

Method

  1. Heat 1 tablespoon olive oil in a large pan over medium heat
  2. Add sliced pepper and onion
  3. Cook for 3-4 minutes until softened
  4. Add sweetcorn and paprika
  5. Season with salt and cook for 1 minute
  6. Remove vegetables from pan and set aside
  7. Wipe the pan clean
  8. Place one tortilla in the pan
  9. Sprinkle half with grated cheese
  10. Add the cooked vegetables on top of the cheese
  11. Fold tortilla in half
  12. Cook for 2 minutes until golden
  13. Flip and cook for another 2 minutes
  14. Repeat with remaining tortillas
  15. Cut into triangles
  16. Serve with sour cream and salsa
  17. Garnish with fresh coriander
  18. Total time: 14 minutes

Garlic Butter Shrimp Pasta

Ingredients

  • 200g spaghetti
  • 300g raw prawns, peeled
  • 4 cloves garlic, minced
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1 teaspoon chilli flakes
  • Juice of 1 lemon
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley, chopped
  • Parmesan cheese for serving

Method

  1. Bring a large pot of salted water to boil
  2. Add spaghetti and cook according to package instructions
  3. While pasta cooks, heat olive oil and butter in a large pan
  4. Add minced garlic and chilli flakes
  5. Cook for 30 seconds until fragrant
  6. Add prawns to the pan
  7. Cook for 2-3 minutes until prawns turn pink
  8. Season with salt and pepper
  9. Drain pasta, reserving half a cup of pasta water
  10. Add pasta to the pan with prawns
  11. Toss everything together
  12. Add lemon juice and a splash of pasta water if needed
  13. Sprinkle with fresh parsley
  14. Serve immediately with parmesan cheese
  15. Total time: 12 minutes

Halloumi and Vegetable Skewers

Ingredients

  • 250g halloumi cheese, cubed
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 1 courgette, sliced into thick rounds
  • 1 red onion, cut into wedges
  • 200g cherry tomatoes
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 cloves garlic, minced
  • Salt to taste
  • Black pepper to taste
  • Wooden skewers, soaked in water
  • Fresh mint leaves for garnish

Method

  1. Soak wooden skewers in water for 30 minutes
  2. In a bowl, whisk together olive oil, lemon juice, oregano, thyme, and garlic
  3. Season with salt and pepper
  4. Add halloumi cubes to the marinade
  5. Add pepper chunks, courgette, onion wedges, and cherry tomatoes
  6. Toss everything to coat in marinade
  7. Let marinate for 15-20 minutes
  8. Thread vegetables and halloumi onto skewers alternately
  9. Preheat grill or griddle pan to medium-high heat
  10. Lightly oil the grill grates
  11. Place skewers on the grill
  12. Cook for 3-4 minutes per side
  13. Turn carefully to cook all sides evenly
  14. The halloumi should be golden and vegetables charred
  15. Remove from heat when everything is cooked through
  16. Garnish with fresh mint leaves
  17. Serve immediately with tzatziki or hummus

Sweet Potato and Black Bean Tacos

Ingredients

  • 2 large sweet potatoes, peeled and cubed
  • 1 can black beans, drained and rinsed
  • 8 small tortillas
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli powder
  • 2 tablespoons olive oil
  • Salt to taste
  • 1 avocado, sliced
  • Fresh coriander, chopped
  • Sour cream for serving
  • Lime wedges for serving

Method

  1. Preheat oven to 200°C (180°C fan)
  2. Place cubed sweet potato on a baking tray
  3. Drizzle with 1 tablespoon olive oil
  4. Sprinkle with smoked paprika, cumin, and chilli powder
  5. Season with salt and toss to coat
  6. Roast for 25-30 minutes until tender and slightly crispy
  7. Flip halfway through cooking
  8. Heat remaining olive oil in a pan over medium heat
  9. Add diced onion and cook for 5 minutes
  10. Add minced garlic and cook for 1 minute
  11. Add black beans and stir to combine
  12. Cook for 3-4 minutes until beans are heated through
  13. Season with salt to taste
  14. Warm tortillas in a dry pan or microwave
  15. Spoon roasted sweet potato onto each tortilla
  16. Add black bean mixture on top
  17. Top with sliced avocado
  18. Sprinkle with fresh coriander
  19. Add a dollop of sour cream
  20. Serve with lime wedges

Caprese Pasta Bake

Ingredients

  • 400g penne pasta
  • 500g cherry tomatoes, halved
  • 250g mozzarella balls, halved
  • 100g fresh basil leaves
  • 4 cloves garlic, sliced
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 50g parmesan cheese, grated
  • Salt to taste
  • Black pepper to taste
  • Fresh basil for garnish
  • Balsamic glaze for drizzling

Method

  1. Preheat oven to 200°C (180°C fan)
  2. Cook pasta in salted boiling water until al dente
  3. Drain pasta and set aside
  4. In a large baking dish, combine cherry tomatoes and sliced garlic
  5. Drizzle with 2 tablespoons olive oil
  6. Season with salt, pepper, and dried oregano
  7. Roast in oven for 15 minutes until tomatoes start to soften
  8. Remove dish from oven and add cooked pasta
  9. Tear basil leaves and scatter over the pasta
  10. Add halved mozzarella balls
  11. Drizzle with remaining olive oil
  12. Sprinkle grated parmesan over the top
  13. Return to oven for 10-12 minutes
  14. The cheese should be melted and bubbly
  15. Remove from oven and let cool for 2 minutes
  16. Garnish with fresh basil leaves
  17. Drizzle with balsamic glaze
  18. Serve immediately

Spicy Chickpea Curry

Ingredients

  • 2 cans chickpeas, drained and rinsed
  • 1 can chopped tomatoes
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 400ml coconut milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon chilli flakes
  • Salt to taste
  • Fresh coriander, chopped
  • Juice of half a lemon

Method

  1. Heat vegetable oil in a large pan over medium heat
  2. Add diced onion and cook for 5 minutes until soft
  3. Add minced garlic and grated ginger
  4. Cook for 1-2 minutes until fragrant
  5. Add curry powder, cumin, turmeric, and garam masala
  6. Stir for 1 minute to toast the spices
  7. Add chopped tomatoes and stir well
  8. Add drained chickpeas and mix to coat with sauce
  9. Pour in coconut milk and stir to combine
  10. Add chilli flakes and season with salt
  11. Bring to a simmer and reduce heat to low
  12. Cook for 15-20 minutes, stirring occasionally
  13. The sauce should thicken and chickpeas should be tender
  14. Add lemon juice and stir through
  15. Taste and adjust seasoning if needed
  16. Garnish with fresh coriander
  17. Serve with rice or naan bread

Creamy Mushroom Risotto

Ingredients

  • 300g arborio rice
  • 1 litre vegetable stock, warm
  • 250g mixed mushrooms, sliced
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 150ml white wine
  • 50g parmesan cheese, grated
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley, chopped

Method

  1. Heat vegetable stock in a saucepan and keep it warm
  2. Heat olive oil in a large pan over medium heat
  3. Add chopped onion and cook for 3-4 minutes until soft
  4. Add sliced mushrooms and cook for 5 minutes until golden
  5. Add minced garlic and cook for 1 minute
  6. Add arborio rice and stir for 2 minutes until coated
  7. Pour in white wine and stir until absorbed
  8. Add one ladle of warm stock to the rice
  9. Stir continuously until the stock is absorbed
  10. Continue adding stock one ladle at a time
  11. Keep stirring and adding stock for about 20 minutes
  12. The rice should be creamy and tender but still have a slight bite
  13. Remove from heat and stir in butter and parmesan
  14. Season with salt and pepper to taste
  15. Cover and let rest for 2 minutes
  16. Garnish with fresh parsley
  17. Serve immediately while hot

Mediterranean Baked Haddock

Ingredients

  • 4 haddock fillets (150g each)
  • 3 tablespoons olive oil
  • 1 red onion, thinly sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 200g cherry tomatoes, halved
  • 100g pitted black olives
  • 3 cloves garlic, sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley, chopped
  • 1 lemon, sliced

Method

  1. Preheat oven to 200°C (180°C fan)
  2. Drizzle 1 tablespoon olive oil in a large baking dish
  3. Arrange sliced onion and peppers in the bottom of the dish
  4. Scatter cherry tomatoes and olives over the vegetables
  5. Add sliced garlic and sprinkle with dried oregano and basil
  6. Season vegetables with salt and pepper
  7. Drizzle with another tablespoon of olive oil
  8. Place haddock fillets on top of the vegetables
  9. Season fish with salt and pepper
  10. Drizzle remaining olive oil over the fish
  11. Lay lemon slices on top of each fillet
  12. Cover the dish with foil
  13. Bake for 15 minutes covered
  14. Remove foil and bake for another 5-7 minutes until fish is cooked through
  15. The fish should flake easily with a fork
  16. Remove from oven and sprinkle with fresh parsley
  17. Serve immediately with crusty bread or rice

Spicy Cajun Tuna Steaks

Ingredients

  • 2 tuna steaks (200g each)
  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt to taste
  • Black pepper to taste
  • 1 lime, cut into wedges
  • Fresh coriander for garnish

Method

  1. In a small bowl, mix paprika, cayenne, garlic powder, onion powder, oregano, and thyme
  2. Add salt and black pepper to the spice mix
  3. Pat tuna steaks dry with kitchen paper
  4. Rub the spice mixture generously over both sides of the tuna steaks
  5. Let the tuna sit for 10 minutes at room temperature
  6. Heat olive oil in a heavy frying pan over high heat
  7. Once the pan is very hot, add the tuna steaks
  8. Sear for 2 minutes on the first side without moving
  9. Flip carefully and sear for another 1-2 minutes for medium-rare
  10. Cook longer if you prefer well-done tuna
  11. Remove from pan and let rest for 1 minute
  12. Slice the tuna steaks against the grain
  13. Garnish with fresh coriander
  14. Serve with lime wedges

Honey Mustard Glazed Trout

Ingredients

  • 2 rainbow trout fillets (200g each)
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 tablespoon soy sauce
  • 2 tablespoons olive oil
  • 1 teaspoon fresh ginger, grated
  • 2 cloves garlic, minced
  • Salt to taste
  • Black pepper to taste
  • Fresh chives, chopped for garnish
  • Sesame seeds for garnish (optional)

Method

  1. Preheat oven to 190°C (170°C fan)
  2. Line a baking tray with foil or parchment paper
  3. In a small bowl, whisk together honey, both mustards, and soy sauce
  4. Add grated ginger and minced garlic to the mixture
  5. Stir until well combined
  6. Place trout fillets on the prepared baking tray skin-side down
  7. Season with a pinch of salt and pepper
  8. Brush half of the honey mustard glaze generously over the fillets
  9. Drizzle with olive oil
  10. Bake for 10 minutes
  11. Remove from oven and brush with remaining glaze
  12. Return to oven for another 3-5 minutes until fish is cooked through
  13. The glaze should be caramelized and sticky
  14. Remove from oven and let rest for 1 minute
  15. Sprinkle with chopped chives and sesame seeds
  16. Serve immediately with steamed vegetables or rice

Crispy Pan-Fried Sea Bass with Cherry Tomatoes

Ingredients

  • 2 sea bass fillets (180g each)
  • 1 tablespoon olive oil
  • 200g cherry tomatoes, halved
  • 2 cloves garlic, sliced
  • 1 tablespoon butter
  • 1 teaspoon fresh thyme leaves
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon capers (optional)
  • Fresh basil leaves for garnish
  • Lemon wedges for serving

Method

  1. Pat sea bass fillets dry with kitchen paper
  2. Score the skin side with 3-4 shallow cuts
  3. Season both sides generously with salt and pepper
  4. Heat olive oil in a large frying pan over medium-high heat
  5. Place fillets skin-side down in the hot pan
  6. Press gently with a spatula to prevent curling
  7. Cook for 4-5 minutes until skin is golden and crispy
  8. Flip carefully and cook for 2 minutes on the flesh side
  9. Remove fish from pan and set aside on a warm plate
  10. In the same pan, add butter and let it melt
  11. Add sliced garlic and cook for 30 seconds
  12. Add cherry tomatoes and thyme leaves
  13. Cook for 2-3 minutes until tomatoes start to soften
  14. Add capers if using and stir gently
  15. Spoon the tomato mixture over the sea bass
  16. Garnish with fresh basil leaves
  17. Serve immediately with lemon wedges

Lemon Garlic Baked Salmon

Ingredients

  • 4 salmon fillets (150g each)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 lemon, juiced
  • 1 lemon, sliced
  • 1 teaspoon dried dill
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley for garnish

Method

  1. Preheat oven to 200°C (180°C fan)
  2. Line a baking tray with parchment paper
  3. Place salmon fillets on the prepared tray
  4. In a small bowl, mix olive oil, minced garlic, and lemon juice
  5. Brush the mixture over each salmon fillet
  6. Season with salt, pepper, and dried dill
  7. Place lemon slices on top of each fillet
  8. Bake for 12-15 minutes until salmon flakes easily with a fork
  9. Remove from oven and let rest for 2 minutes
  10. Garnish with fresh parsley before serving

Slow-Braised Beef Short Ribs

Ingredients

  • 2 pounds beef short ribs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 large onion chopped
  • 2 medium carrots chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 2 cups beef stock
  • 1 bay leaf
  • 2 sprigs fresh thyme

Method

  1. Season beef short ribs with salt and black pepper
  2. Heat olive oil in a heavy pot over medium high heat
  3. Brown the short ribs on all sides until deeply caramelized then remove from the pot
  4. Add onion carrots and celery to the pot and cook until softened
  5. Stir in garlic and tomato paste and cook until fragrant
  6. Pour in red wine and scrape up any browned bits from the bottom
  7. Add beef stock bay leaf and thyme
  8. Return short ribs to the pot and bring to a gentle simmer
  9. Cover and braise on low heat or in a low oven until the meat is fork tender
  10. Remove bay leaf and thyme and rest briefly before serving

Honey Garlic Chicken Thighs

Ingredients

  • 6 bone-in skin-on chicken thighs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • ⅓ cup honey
  • ¼ cup soy sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh thyme leaves

Method

  1. Pat chicken thighs dry and season with salt and black pepper
  2. Heat olive oil in a large skillet over medium heat
  3. Place chicken skin side down and cook until skin is deeply golden and crispy
  4. Flip chicken and reduce heat to medium low
  5. Add garlic, butter, honey, soy sauce and apple cider vinegar to the pan
  6. Spoon sauce over chicken continuously until thick and glossy
  7. Cook until chicken reaches safe internal temperature and sauce coats the pan
  8. Sprinkle with fresh thyme and rest briefly before serving

Shepherd's Pie

Ingredients

  • 500g minced beef
  • 1 onion, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup beef stock
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • Salt and pepper
  • 800g potatoes, peeled and cubed
  • 50g butter
  • 100ml milk
  • 1 cup frozen peas

Method

  1. Preheat oven to 200°C (180°C fan).
  2. Boil potatoes in salted water for 15-20 minutes until tender. Drain and mash with butter and milk. Season with salt and pepper.
  3. Heat oil in a large pan over medium-high heat. Add minced beef and cook until browned, breaking it up with a spoon.
  4. Add onion, carrots, and garlic. Cook for 5 minutes until softened.
  5. Stir in tomato paste, beef stock, Worcestershire sauce, and thyme. Simmer for 15 minutes until thickened.
  6. Add frozen peas and cook for 2 minutes. Season with salt and pepper.
  7. Transfer beef mixture to an oven-proof dish. Spread mashed potatoes on top and create texture with a fork.
  8. Bake for 20-25 minutes until golden on top.
  9. Let rest for 5 minutes before serving.

Grilled Chicken Skewers

Ingredients

  • Chicken breast (500 g), cut into chunks
  • Olive oil
  • Garlic cloves, minced
  • Paprika
  • Ground cumin
  • Dried oregano
  • Lemon juice
  • Salt
  • Black pepper
  • Wooden or metal skewers

Method

  1. Soak wooden skewers in water for 20 minutes if using.
  2. In a bowl, mix olive oil, garlic, paprika, cumin, oregano, lemon juice, salt, and pepper.
  3. Add the chicken pieces and coat well with the marinade.
  4. Cover and marinate for at least 30 minutes.
  5. Thread the chicken onto the skewers evenly.
  6. Preheat a grill or grill pan to medium-high heat.
  7. Grill the skewers for 10-12 minutes, turning regularly, until cooked through and lightly charred.
  8. Remove from the grill and rest for a few minutes before serving.