Pineapple whisky Sour

Like a whisky sour, but with the added wonder of pineapple juice. Adding a little fruit makes this whisky cocktail light and refreshing

Pineapple juice turns a classic whisky sour cocktail into a elegantly light and summery drink. 

Ingredients

  • caster sugar 2 tsp
  • bourbon 60ml
  • lemon juice 25ml
  • pineapple juice 25ml
  • egg white 1
  • pineapple wedge to garnish (optional)

Method

  • STEP 1. Put the sugar, bourbon, lemon juice, pineapple juice and egg white into a  cocktail shaker  filled with ice and shake vigorously for 15-30 seconds, Strain into an old fashioned cocktail  glass and serve.

Broad bean Greek salad with marinated feta

Broad beans are in season from June until September, and this fresh green Greek salad with marinated feta is a great way to make use of them while you can. Serve as a side salad, or with toasted pitta or flatbread for a light lunch or dinner

Ingredients

  • feta 200g block
  • fennel seeds 1 tsp, lightly toasted
  • lemons 2, 1 zested and both juiced
  • dill chopped to make 2 tbsp
  • extra virgin olive oil
  • dried oregano ¼ tsp
  • red onion 1 small, diced
  • podded broad beans 350g (double-podded if you like)
  • cucumber 1/2, halved lengthways and roughly chopped
  • nocellara green olives a handful, halved and stones removed
  • celery 1 stick, thickly sliced
  • flat-leaf parsley a small bunch, leaves picked and torn
  • cos lettuce 1, leaves seperated
  • toasted pitta or flatbread to serve

Method

  • STEP 1. Break up the block of feta and put the pieces in a small dish. Whisk the fennel seeds, lemon zest, the juice from 1 lemon, 1 tbsp oil and half the dill with some black pepper. Pour over the feta, turn the pieces and leave for 20 minutes to marinate, turning occasionally.
  • STEP 2. Whisk the remaining lemon juice, dill, 2 tbsp of oil and dried oregano with a pinch of sugar and some salt and pepper. Sit the onion in a sieve and pour over a kettle of boiling water, shake them dry, then tip into the dressing and toss.
  • STEP 3. Bring a small pan of water to the boil and blanch the broad beans for 2-3 minutes until tender, then drain and cool under cold running water. Tip into a bowl with the cucumber, olives, celery and parsley. Pour over the dressing and onions and toss together.
  • STEP 4. Put the lettuce leaves onto a platter, top with the chopped salad and marinated feta, and eat with warm pitta or flatbread.

Aloo Gobi Poached Eggs

Aloo gobi is a vibrant dish made with potatoes, cauliflower and Indian spices. Our twist on this popular delicacy serves it with runny poached eggs for a quick and healthy midweek meal

Ingredients

  • potatoes 2 medium (about 300g), peeled and chopped
  • cauliflower 1/2, cut into florets
  • groundnut oil 1 tsp
  • onion 1 large, diced
  • green chilli 1, chopped
  • garlic 1 clove, crushed
  • ginger crushed to make 1 tbsp
  • black mustard seeds 1 heaped tsp
  • chilli powder a pinch
  • ground turmeric 1/4 tsp
  • eggs 2
  • fat-free yoghurt to serve
  • coriander a handful, chopped

Method

  • STEP 1. Cook the potatoes in boiling, salted water for 5 minutes, adding the cauliflower for the last 2 minutes, then drain well.
  • STEP 2. Heat the oil in a non-stick frying pan and fry the onion for 5 minutes. Add the chilli, garlic and ginger for a minute, then add the mustard seeds and spices. When the seeds start to pop, add the potato and cauliflower and coat in the spices. Season well and cook over a medium-low heat for 10-15 minutes until the potato and cauliflower is tender and the edges are golden and crisp. Meanwhile, poach 2 eggs, drain, and serve on top of the potatoes with a dollop of yogurt and scattered with coriander.

Mutter Paneer

Mutter paneer is a traditional north Indian curry. The texture of fresh peas stands up well against the paneer, but frozen is fine too. This can be ready in just 30 minutes, and you won’t feel like you’re missing out, even though it’s veggie. Serve it as a side curry with some naan or rice.

Ingredients

  • oil
  • paneer 450g, cubed
  • ginger 5cm piece, grated
  • ground cumin ½ tsp
  • turmeric 1 tsp
  • ground coriander 1 tsp
  • chilli powder 1 tsp
  • chopped tomatoes 400g tin
  • peas 200g (podded weight) fresh or frozen
  • garam masala 1 tsp
  • coriander a small bunch
  • naan or roti or rice to serve

Method

  • STEP 1.Heat oil 1/2cm deep in a pan until it is shimmering hot and a cube of paneer will sizzle when you add it. Fry the paneer until it starts to turn brown at the edges. Don’t over do it or it will melt, and be careful as the oil will spit. Scoop the cheese out and drain it on kitchen paper.
  • STEP 2.Tip out the oil and then put the pan back on the heat. Add the ginger, cumin, turmeric, ground coriander and chilli powder and fry everything for a minute until the spices sizzle. Add the tinned tomatoes, break them up with a spoon and simmer everything for 5 minutes. Add the peas and simmer for a further 5 minutes, then stir in the paneer and garam masala and season well. Serve with naan, roti or rice.

Spiced Paneer Recipe with Chilli green lentils

This spiced paneer with chilli green lentils recipe is vegetarian, easy to make and ready in just 30 minutes – perfect for midweek meal

Ingredients

  • green lentils 75g
  • vegetable stock 500ml
  • onion 1 small, grated
  • ginger a thumb-sized piece, peeled and chopped
  • red chilli 1, finely chopped
  • turmeric 1/2 tsp, plus a pinch extra
  • garam masala 1 tsp, plus extra for the paneer
  • coriander a small bunch, chopped
  • paneer 230g block, cut into wedges or cubes
  • groundnut or sunflower oil
  • naan bread to serve

Method

  • STEP 1. Put the first 7 ingredients in a pan and bring to a simmer, then cover and cook for 20 minutes, or until the lentils are tender. Drain or boil off any excess liquid, then stir in most of the coriander.
  • STEP 2. Toss the paneer with some oil, seasoning and a little more turmeric and garam masala and fry in a non-stick frying pan until golden. Spoon the lentils onto plates, top with the paneer and remaining coriander and serve with naan bread.

Spinach, Chickpea and Potato Curry

Try our lightly-spiced vegan curry for a wholesome midweek meal for four. Make the most of store cupboard ingredients such as chickpeas and chopped tomatoes in this flavorsome dish

Make our spinach, chickpea and potato curry recipe for a comforting vegan dinner.

Ingredients

  • onion 1, chopped
  • garlic 3 cloves, chopped
  • ginger a thumb-sized piece, chopped
  • green chilli 1, chopped
  • vegetable oil 1 tbsp
  • ground cumin 1 tsp
  • ground coriander 1 tsp
  • ground turmeric 1 tsp
  • chopped tomatoes 400g tin
  • Charlotte potatoes 400g, cut into chunks
  • chickpeas 400g tin, drained and rinsed
  • spinach 100g, chopped
  • lemon ½, juiced
  • garam masala 1 tsp
  • naans to serve

Method

  • STEP 1. Put the onion, garlic, ginger, chilli and 3 tbsp of water into a blender or food processor, and whizz until completely smooth.
  • STEP 2. Heat the vegetable oil in a large, deep, non-stick frying pan, carefully add the onion purée and cook for 10 minutes until reduced and golden. Add the spices and cook for 2 minutes, then tip in the chopped tomatoes and bring to a simmer.
  • STEP 3. Season and add the potatoes and chickpeas along with 1⁄2 a tin of water and simmer for 30 minutes until thickened and the potatoes have cooked through. Add the spinach and cook for a few minutes to wilt.
  • STEP 4. Stir in the lemon juice and garam masala, and serve with naans.

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Aubergine Coconut Curry

This creamy coconut and peanut aubergine curry is vegetarian, under 300 calories and ready in just 30 minutes, making it the perfect comforting meal to make midweek

Ingredients

  • oil for frying
  • aubergines 2, cut into large chunks
  • onions 2, chopped
  • garlic 2 cloves, crushed
  • ginger a 5cm piece, finely grated
  • cumin seeds 1 tsp
  • coriander seeds 1 tsp, crushed
  • turmeric 1 tsp
  • chilli powder 1/2 tsp
  • half-fat coconut milk 400ml 
  • tamarind paste 1 tbsp
  • peanut butter 1 tbsp
  • coriander or breads or rice to serve

Method

  • STEP 1.Heat 1 tbsp oil in a pan. Cook the aubergine in batches until golden and soft. Add another tbsp of oil if you need to. Scoop out once they are done.
  • STEP 2. Add the onion to the same pan and cook until soft and golden. Add the garlic and ginger and cook for a minute. Add the spices and cook for 2 minutes.
  • STEP 3. Tip in the coconut milk, tamarind and peanut butter. Simmer gently until the peanut butter dissolves. Add the aubergine back and simmer for 15 minutes. Stir through some coriander and serve with bread or rice.

Sweet Potato Aloo Tikki

Traditionally cooked in Indian households as a snack, these potato cakes are packed with warming spice and served with a fresh, crunchy kachumber salad. This recipe uses sweet potato to keep them lighter

Try this twist on an Indian aloo tikki recipe

Ingredients

  • sweet potatoes 800g
  • ginger 4cm piece, coarsely grated
  • coriander a handful, finely chopped
  • coarsely ground black pepper 1/2 tsp
  • dried chilli flakes 1/4 tsp, (add a bit more if you prefer it spicy)
  • cumin seeds 1 1/2 tsp, coarsely ground
  • cornflour 2 tbsp
  • breadcrumbs 100g
  • vegetable oil for frying

KACHUMBER

  • plum tomato 1 medium, diced
  • cucumber 1/2, diced
  • green pepper 1 small, diced
  • red onion 1 small, diced
  • lime 1/2, juiced
  • sea salt
  • coriander a handful, chopped

Method

  • STEP 1. To make the kachumber, put the veg in a bowl and mix with the lime juice, a good pinch of salt and the coriander.
  • STEP 2. Heat the oven to 190C/fan 170C/gas 5. Prick the sweet potatoes all over then bake for 40-45 minutes until tender. Cool slightly then halve and scoop the flesh out into a large mixing bowl.Add the ginger, coriander, pepper, chilli, cumin and cornflour and mash everything together. Season with a little salt then divide into 20 cakes. Dip each cake in breadcrumbs and pat to stick. Chill for 20 minutes.
  • STEP 3. Heat 1 tbsp of oil in a non-stick frying pan over a medium heat. Add the potato cakes in batches and fry for 3-4 minutes on each side until light brown and crisp. Serve with the kachumber

Vegan Thai Green Curry

Creamy, delicately spiced Thai-style curry is a crowd-pleaser. Never think less of shop-bought curry pastes – they are simply a concentrated spice mix. Check that the curry paste is vegan, as some contain fish sauce

Vegan Thai Green Curry with Butternut Squash

Ingredients

  • sunflower oil 2 tbsp
  • butternut squash 1 medium (about 800g), peeled and cut into bite-sized cubes
  • light soy sauce 3 tbsp
  • lime 1, wedged to serve
  • coriander a handful, roughly torn, to serve
  • red chilli 1, deseeded and finely sliced, to serve
  • spring onion 1, finely chopped to serve
  • jasmine rice to serve

GREEN CURRY BASE

  • lemongrass 1 stalk, bruised
  • Thai green curry paste 2 tbsp
  • low-fat coconut milk 2 x 400ml tins
  • sugar snap peas a handful, halved
  • asparagus spears a handful, tough ends removed
  • green beans a handful, trimmed
  • frozen or fresh edamame beans 2 tbsp

Method

  • STEP 1. Heat 1 tbsp of sunflower oil in a wok while you toss the butternut squash cubes into the soy sauce. Put the soy-coated butternut squash in the wok and cook over a medium heat for 10 minutes or until softened and browned, stirring frequently.
  • STEP 2.For the green curry base, heat the remaining sunflower oil in a separate large frying pan. Add the lemongrass and Thai green curry paste, and fry over a high heat for 1 minute.
  • STEP 3.Stir in the coconut milk, then reduce the heat slightly and simmer for 8 minutes.
  • STEP 4. Remove and discard the lemongrass stalk. Throw the sugar snap peas, asparagus, green beans and edamame beans into the curry sauce and cook for 4-5 minutes or until the vegetables are cooked but still have some bite.
  • STEP 5. Ladle the curry into bowls and spoon in the softened soy-glazed butternut squash. Top each bowl with a squeeze of lime juice, sprinkle with the coriander, add a few slices of chilli and a scattering of spring onion. Serve with bowls of jasmine rice.

Vegan Jackfruit Curry

A tin of jackfruit (which you can pick up at almost any supermarket) is the magic ingredient in this vegan curry, served with salted peanuts

Make this vegan jackfruit curry for a comforting dinner

Ingredients

  • coconut oil 1 tbsp, for frying
  • onion 1, finely chopped
  • garlic 2 cloves, chopped
  • ginger thumb-size piece, chopped
  • cumin seeds 1 tsp
  • massaman curry paste 6 tbsp, (we used Blue Dragon)
  • lemongrass 1 stalk, peeled and chopped
  • red chilli 1, finely chopped
  • coconut milk 400ml tin
  • potatoes 400g, cut into chunks
  • kaffir lime leaves 3
  • cinnamon stick 1
  • tomato purée 1 tbsp
  • palm sugar or soft light brown sugar 1 tbsp
  • limes 2, 1 juiced and 1 to serve
  • jackfruit 400g tin, drained and chopped into bite-size pieces
  • salted peanuts 100g, roughly chopped, plus 30g for the top
  • coriander a handful of leaves, to serve
  • jasmine rice to serve

Method

  • STEP 1.Heat the coconut oil in a large wide pan and fry the onion for 10 minutes until softened and starting to turn golden.
  • STEP 2.Add the garlic, ginger and cumin seeds, and fry for a further 5 minutes. Add the curry paste, lemongrass and chilli, and cook for a couple of minutes until incorporated.
  • STEP 3.Pour in the coconut milk and 150ml of water, and simmer for 5 minutes. Then add the potatoes, lime leaves, the juice of 1 lime, and cinnamon stick, and simmer for 20 minutes. Add the tomato purée and sugar, and, once mixed through, turn down the heat, add the jackfruit and simmer again for another 10 minutes. Once the jackfruit has softened, break it up into pieces with the side of a spoon and add the chopped peanuts. Add a splash of water if you want to make it more saucy.
  • STEP 4.Finish with extra peanuts scattered on top, coriander leaves and an extra squeeze lime, if you like. Serve with jasmine rice