Turkish Halloumi Bake

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This delicious Turkish halloumi bake is easy to make and full of flavour. It’s a classic recipe packed full of freshly cooked vegetables such as sweet potato, aubergine and red peppers. It takes hardly anything to cook and is topped with thick chunks of creamy halloumi which melts and bakes into the mix for added flavour. This bake is ideal for feeding the whole family. If there are any leftover make sure you pop them into an airtight container and leave in the fridge. Eat within 1-2 days and reheat for the best taste.

Thyme and Leek Tart

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Thyme and leek tart makes a spring main course for vegetarians, or can be made smaller to serve as a vegetarian starter. The tangy leek and fragrant thyme work really well together to make one flavoursome tart.

Thyme and Leek Tart

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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6

Ingredients
  

  • 25 g butter
  • 1 tbsp vegetable boullion powder
  • 4-5 leeks sliced
  • 2 sprigs thyme leaves only
  • 320 g ready rolled puff pastry
  • 2 tbsp milk
  • 6 tbsp green olive tapenade
  • 6 eggs

Instructions
 

  • Melt the butter in a pan with the bouillion powder and 2tbsp water over a gentle heat. Add the sliced leeks, thyme leaves and season. Cover with a lid and allow to soften for 10-15 mins.
  • Heat the oven to 200C/gas mark 6. Cut out 6 x 10cm circles from the pastry, using an 8cm cutter make an indentation in each to create a border. Score the base of the pastry to prevent it rising too much, then brush the borders with a little milk. Bake for 10-12 mins, until golden and risen.
  • Turn the oven off. Push the scored centres of the pastry down and spread each with 1tbsp tapenade. Top with leek. Return to the oven to reheat just before serving.
  • Poach the eggs and place on top of the leeks to serve.

Notes

Poach the eggs ahead and pop each one into a bowl of cold water, then gently re-warm in a pan of hot water to serve.

Creamy Carrot and Parsnip Soup

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Try this delicious creamy carrot and parsnip soup recipe is easy to make, simple and healthy too. This recipe takes around 40 mins to make and serves 4 people. It’s a quick recipe that is perfect for keeping you warm in the winter months. This recipe is ideal for using up leftovers from your Sunday roast dinner. If you use already cooked root veg, you don’t need to soften them. Just add with stock and simmer to make the soup. Why not serve with crusty bread, parsnips crisps or homemade croutons for an extra crunch? Parsnip and carrot soup is a real winter warmer! Any leftovers can be stored in a Tupperware in the fridge for up to 2 days.

Creamy Carrot and Parsnip Soup

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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 4 tbsp butter softened
  • 1 large onion peeled and chopped
  • 450 g 15oz carrots, peeled and chopped
  • 2 large parsnips peeled and chopped
  • 1 level tbsp freshly grated root ginger
  • 1 level tsp finely grated orange rind
  • 600 ml 1 pint vegetable stock
  • 125 ml 4fl oz single cream
  • Salt and ground black pepper
  • Sprigs of fresh coriander to garnish

Instructions
 

  • Melt the butter in a large saucepan over a low heat. Add the onion and cook, stirring, for 3 mins, until slightly softened. Add the carrots and parsnips. Cover the pan until the vegetables have softened a little. Stir in the ginger, orange rind and stock. Bring to the boil, then reduce the heat, cover the pan and simmer for 30-35 mins, until the vegetables are tender. Remove from the heat and cool for 10 mins.
  • Transfer the soup to a blender or food processor and whizz until smooth. Return the soup to the rinsed-out saucepan, stir in the cream, and season well with salt and pepper. Warm through gently over a low heat.
  • Remove from the heat and ladle into soup bowls. Sprinkle pepper over and garnish your parsnip soup with a sprig of coriander.

Notes

The parsnip soup may be frozen without the single cream. Pack the soup into a suitable container and freeze it for up to 3 months. Reheat the parsnip soup and stir in the cream just before serving.
Method

Stuffed Peppers with Couscous, Courgette and Mozzarella

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This delicious stuffed peppers recipe make a colourful Mediterranean-style dish with sunblush tomatoes and melting mozzarella – and yes, it tastes as good as it looks! Not only does a portion of this recipe equal one of your 5-a-day, it also works out at only 315 calories and 0.4g salt per serving. These stuffed peppers are ideal for lunch with a salad or served for dinner with new potatoes and fresh greens. Ready in just 30 mins, our stuffed peppers with couscous, courgette and mozzarella are vegetarian-friendly and are sure to tempt children with their vibrant colours and tasty flavours too.

Stuffed Peppers with Couscous, Courgette and Mozzarella

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 4 red peppers halved
  • Olive oil
  • 15 g ½ oz butter
  • 1 courgette finely diced
  • 110 g 4oz pack lemon and coriander couscous
  • 85 g 3oz sunblush tomatoes, chopped
  • 3 tbsp chopped fresh basil leaves
  • 125 g 4½ oz pack mozzarella
  • Green salad to serve

Instructions
 

  • Brush the peppers with a little olive oil. Place on a baking sheet or roasting tray cut side down and grill under a medium heat for 5 mins. Turn and grill for a further 5 mins or until the peppers are tender but not collapsed.
  • Meanwhile, melt the butter in a pan and cook the courgette until golden. Add the couscous and cook for 1 min. Add 200ml (7fl oz) boiling water, stir and remove from the heat. Cover and leave to stand for 5 mins.
  • Stir the tomatoes and basil into the couscous and use this mixture to fill the peppers. Top each one with a slice of mozzarella.
  • Place the stuffed peppers under the grill for 2-3 mins until the mozzarella has melted.
  • Serve your stuffed peppers, warm or cold, with a green salad.

Notes

To give the stuffed peppers a Greek twist, add olives, parsley and feta to the couscous.

Mary Berry’s Nut Roast

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Mary Berry’s aubergine five-nut roast recipe is a reall winner for vegetarians. It’s so easy to make and tastes delicious too – you can prepare it in advance or the day before you want to serve it so you’ve got plenty of time to focus on the sides. This recipe serves 8 people and will take around 1hr and 20 mins to make.

Mary Berry's Nut Roast

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Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Servings 8

Ingredients
  

  • 1 medium aubergine
  • Olive oil
  • Salt and freshly ground pepper
  • 40 g 1.5oz butter
  • 1 small onion finely chopped
  • 2 celery sticks finely chopped
  • 1 garlic clove crushed
  • 175 g 6oz shelled mixed nuts (such as Brazils, pine nuts, blanched whole almonds), chopped in the processor, but not too finely
  • 50 g 2oz shelled pistachio nuts, roughly chopped
  • 100 g 4oz fresh white breadcrumbs
  • Grated rind and juice of half a lemon
  • 100 g 4oz mature Cheddar, grated
  • 100 g 4oz frozen chestnuts, thawed and roughly chopped
  • 2 eggs beaten
  • 4 tbsp chopped fresh parsley
  • Sprigs of fresh flat-leaf parsley to serve

You'll also need

  • 900 g 2lb loaf tin, 19 x 17 x 9cm (6½ x 3½ x 3½in) base

Instructions
 

  • Preheat the grill, and oven to 200ºC/Fan 180ºC/Gas 6.
  • Line a loaf tin with foil and oil lightly.
  • Slice the aubergine thinly, lengthways. Arrange on a large oiled baking tray in a single layer, brush or drizzle with olive oil and season with salt and pepper. Cook under the hot grill for 5-7 mins each side until the aubergine has softened and is beginning to turn golden. The aubergine will cook to a deep brown once in the oven, so don't worry about getting too much colour at this stage. Once you have turned the aubergine slices over, do keep a close eye on them as the second side will colour more quickly than the first side. Allow to cool slightly.
  • Use the aubergines to line across the base and sides of the prepared loaf tin, all slices going in the same direction.
  • Melt the butter in a medium pan, add the onion, celery and garlic and cook, stirring occasionally, untill soft, about 10 mins. Spoon into a large bowl and leave to cool.
  • Add the remaining ingredients to the bowl with plenty of seasoning, and stir well to mix.
  • Spoon into the loaf tin, pressing the mixture down firmly. Fold the ends of aubergine over the top of the filling and cover the tin with the foil.
  • Cook in the preheated oven for 50 minutes to 1 hour. Turn out on to a serving plate, remove the tin and garnish with sprigs of flat-leaf parsley.
  • Slice thickly to serve.

Notes

This nut roast can be made up to two days ahead and can be frozen for up to a month. To reheat, put the nut roast on a baking tray and cover with foil. Reheat at 180oC/Fan 160oC/Gas 4, for 50 mins to an hour, until piping hot.

Mushroom Soup

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Mushroom soup is a really simple soup recipe to make and can be on the table in under an hour. Look out for value packs of mushrooms to use – they don’t need to be perfect looking or all the same shape.

Mushroom Soup

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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 2

Ingredients
  

  • 50 g butter
  • 2 shallots finely chopped
  • 2 garlic cloves peeled and chopped
  • 400 g mushrooms wiped and roughly chopped
  • 600 ml vegetable stock
  • Salt and freshly ground black pepper
  • 100 ml double cream
  • Freshly chopped parsley and finely chopped mushroom to garnish

Instructions
 

  • Heat the butter in a large pan and fry the shallots and garlic for 5 mins until softened but not brown. Add the mushrooms and fry gently for 5 mins, stirring occasionally.
  • Pour in the stock and season with salt and freshly-ground black pepper. Simmer for 10 mins until the mushrooms are very tender.
  • Remove from the heat and leave to cool for 5 mins, then puree the soup with a stick blender or transfer to a food processor and process until smooth.
  • Stir the cream into the pureed soup and heat through gently for 2-3 mins. Adjust the seasoning to taste and serve in warmed bowls garnished with parsley and chopped mushroom.

Notes

For an extra earthy flavour, soak a handful of dried mixed mushrooms in boiling water for 30 mins then add the mushrooms and soaking liquid to the stock.

Potato Salad

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This warm new potato salad recipe is great for serving as part of a summer buffet or as a quick and easy side dish. It has a light vinaigrette dressing but if you prefer a creamy one replace the oil and vinegar with 6 tbsp soured cream, mayonnaise or crème friache. Choose firm waxy salad potatoes with papery-thin skins such as Charlotte or Jersey Royals (if in season). This recipe serves 4 people and will take only 25 mins to make. Once you’ve perfected this classic potato salad recipe you’ll be making it time and time again.

Potato Salad

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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 1 kg salad potatoes scraped
  • 4 tbsp light olive oil
  • 2 tbsp cider vinegar
  • 1 tsp Dijon mustard
  • Pinch of caster sugar
  • Salt and freshly ground black pepper
  • 1 small red onion peeled and very finely diced
  • 2 tbsp fresh snipped chives
  • Few sprigs fresh tarragon

Instructions
 

  • Boil the potatoes in a large pan of lightly salted water for 10-12 mins until just tender. Drain well and leave to cool for 5 mins.
  • Place the oil, vinegar, mustard and sugar in a large serving bowl and whisk together until thoroughly blended. Season with salt and freshly ground black pepper.
  • Slice the warm potatoes and toss in the dressing with the red onion. Scatter over the snipped chives and tarragon and serve warm or cold.

Notes

Leave the skins on the potatoes for more flavour and fibre, just lightly scrub before boiling to remove any dirt.

Gluten-Free and Sugar-Free Carrot Cake

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If you’re on a gluten-free diet and don’t want to miss out on a classic you’re going to love this carrot cake recipe. Not only is it gluten-free, it’s sugar-free too – swapping the usual caster sugar for Stevia or Splenda. The deliciously, thick cream cheese frosting turns this cake into a showstopper, just sprinkle with nuts and finish with grated carrot on top. This recipe uses lots of egg whites so we recommend that you use liquid egg whites, which you can find in the baking aisle in most supermarkets, so you don’t have to worry about what to do with all of those yolks!

Gluten-Free and Sugar-Free Carrot Cake

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Prep Time 20 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 25 mins
Servings 8

Ingredients
  

  • 113 g coconut flour
  • 113 g pecan flour
  • 21 g unsweetened shredded dried coconut lightly toasted
  • 400 g Splenda or Stevia Extract in the Raw or 200g New Roots Stevia Sugar
  • 2 tsps baking powder
  • 1¼ tsps salt
  • 1½ tsps ground cinnamon
  • 8 egg whites or 6 eggs
  • 280 ml unsweetened soy milk or other milk
  • 113 g salted butter or margarine melted
  • 2 tsps vanilla extract
  • ¼ tsp liquid stevia
  • 340 g packed finely shredded carrots

For the cream cheese frosting

  • 680 g cream cheese at room temperature
  • 113 g salted butter or margarine at room temperature
  • 200 g Splenda or Stevia Extract in the Raw or 100g New Roots Stevia Sugar
  • ½ tsp ground cinnamon
  • 4 tsps vanilla extract
  • 1 tbsp unsweetened soy milk or other milk
  • ⅛ tsp liquid stevia
  • Pecans or other nuts toasted and chopped, for garnish (optional)
  • Unsweetened coconut flakes toasted for garnish (optional)

Instructions
 

  • Preheat the oven to 160°C/325°F/Gas Mark 3. Line the bottom of two 8-inch round cake pans with parchment paper, then mist the inside walls of the pans along with the parchment with spray oil.
  • In a medium bowl, combine the coconut flour, pecan flour, shredded coconut, Splenda, baking powder, salt, and cinnamon and whisk until well mixed. In a large bowl, whisk the egg whites, milk, butter, vanilla, and liquid stevia together until thoroughly blended. Stir in the carrots. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a thick, sticky batter. If the batter is too thick to pour, add a little more milk.
  • Pour the batter into the prepared pans. Use a spatula to evenly spread the batter, or jiggle the pan to evenly distribute the batter in the pan. Bake for 35 minutes, then switch racks and bake for about 30 more minutes, until the cakes are lightly golden and springy when pressed in the center and a toothpick inserted into the middle of each cake comes out clean. Let the cakes cool in the pans for at least 20 minutes.
  • Meanwhile, make the frosting. In the bowl of an electric mixer or a large bowl, combine all of the ingredients and mix with the paddle attachment on medium speed or stir vigorously with a large spoon until thoroughly blended. If using an electric mixer, switch to the whisk attachment and mix at medium-high speed for about 3 minutes, until the mixture is fluffy and very creamy; if mixing by hand, switch to a sturdy whisk and beat vigorously.
  • As the cakes cool, they should shrink from the pan walls; if not, run an icing spatula or a thin knife around the edges. Invert the cakes onto two plates. They can be eaten as they are or be frosted, either singly or as a two-layer cake.
  • For a two-layer cake, spread some frosting over the top of the lower layer, spreading it to an even thickness of about ¼ inch. Position the second layer on top and then spread the remaining frosting over the entire cake. Sprinkle the pecans, coconut, or both over the top and/or sides of the cake if you like. Keep refrigerated.

Notes

If you don't have coconut flour or pecan flour you could swap for regular flour instead, just make sure you use the same measurements

Gluten-Free Lemon Polenta Cake

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This gluten-free lemon polenta cake with honey drizzle is a super fancy take on a classic lemon drizzle. The use of fine polenta gives this bake a crumbly, moist texture and piled high with berries and generously drizzled with fruity honey, it’s a sweet, summery winner.

Gluten-Free Lemon Polenta Cake

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Prep Time 30 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 50 mins
Servings 10

Ingredients
  

  • 250 g butter softened
  • 250 g caster sugar
  • 3 medium eggs beaten
  • 250 g ground almonds
  • Few drops of vanilla extract
  • Rind and juice of 1 lemon
  • 2 tbsp milk
  • 125 g fine polenta
  • 11/2 level tsp gluten-free baking powder

For the lemon syrup

  • Juice of 2 lemons
  • 6 tbsp honey
  • Icing sugar

For the topping

  • 150-170 g punnet raspberries
  • 180-200 g punnet blueberries
  • Sprigs of mint for decoration

You will need

  • 23 cm 9in cake tin, greased with butter and base lined with baking parchment

Instructions
 

  • Set the oven to 160°C/325°F/Gas Mark 3.
  • Beat the butter until soft and pale. Add the sugar and beat until light and creamy. Whisk in the egg, a little at a time. Gently fold in the almonds, vanilla, lemon rind and juice, milk, polenta and baking powder. Pour the mixture into the tin and level the surface. Bake for 50 mins-1hr, or until a skewer comes out clean after being inserted into the cake. If the cake is getting too dark, cover the top with foil after 30 mins. Remove from the oven and leave it in the tin.
  • To make the syrup, place the lemon juice and honey in a pan and stir in the icing sugar until it has dissolved. Spoon half the syrup over the cake while the cake and syrup are hot. Arrange the fruit on top. Re-warm the syrup and drizzle on top and decorate with sprigs of mint.

Notes

You could make this cake using other citrus fruits such as limes or oranges too.