Healthy Recipes

Potato Sailboats

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A great, healthy potato snack for kids- even if the shapes don’t turn out right!

Potato Sailboats

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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 8

Ingredients
  

  • Ingredients
  • 16 potato wedges
  • 4 cherry tomatoes
  • 40 g gruyere or emmenthal cheese cut into slices

Instructions
 

  • Cook the potato wedges in the oven according to the packet instructions.
  • Arrange the wedges on skewers with slices of cheese in between.
  • Return to the oven for a couple of minutes to melt the cheese.
  • Remove from the oven and decorate the top with a halved cherry tomato.

Beetroot Raita

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Vibrant beetroot raita is a delicious dip that’s ready in 5 minutes. Just throw all of the ingredients into a bowl, mix and ta-dah, you’ve got a classic Indian dip for your onion bhajis or samosas.

Beetroot Raita

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Prep Time 5 mins
Total Time 10 mins
Servings 6

Ingredients
  

  • 100 g cooked beetroot finely chopped
  • 1 green chilli finely chopped
  • 150 g pot natural yogurt
  • A pinch of salt
  • 1 tsp sugar
  • 1 tsp chopped mint

Instructions
 

  • Mix together all of the ingredients in a small bowl. Stir until combined.

Notes

Leftovers? Cover in clingfilm and pop into the fridge. Use within 1-2 days.

Lentil, Squash and Mushroom Stew with Quinoa

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Puy Lentils are a lovely slate grey colour and have an earthy flavour that is delicious in soups, stews and salads. They keep their shape well during cooking too. Use the dried lentils for this recipe as a can of lentils will cook too quickly. If you like them, you can add carrots or parsnips too to this hearty vegetarian supper. If you want to add a little meat, fry some bacon lardoons or chorizo when frying the onions. We’ve served this dish with quinoa but you could also serve it with mash or a large hunk of crusty bread.

Lentil, Squash and Mushroom Stew with Quinoa

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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 4

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion peeled and diced
  • 300 g butternut squash peed and cubed
  • 1 stick celery sliced
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 2 tbsp tomato puree
  • 1 litre vegetable stock
  • 150 g Puy lentils
  • 200 g portobello mushrooms
  • Sliced spring onions to garnish
  • Quinoa to serve

Instructions
 

  • Heat the olive oil in a large pan and fry the onion until soft but not browned. Add the butternut squash and celery and fry for another 5 mins until the butternut squash is lightly browned.
  • Add the paprika and cayenne pepper, tomato puree and stock. Bring to the boil and add the lentils. Cover and simmer on a low heat for 45 mins until the lentils are tender,
  • Add the mushrooms and cook for a further 10 mins. Sprinkle with spring onions and serve with quinoa

Notes

Quinoa is a very healthy grain, packed with protein. Rinse then cook in boiling water, according to the pack instructions, until the grains have fluffed up.

Sweet Potato Cakes

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Vegetarians needn’t miss out on the comforting burger with these sweet and spicy potato cakes. Delicious served with a crispy green salad and a dollop of fruit chutney, children will love making these too. Quick to make and packed full of flavour, they can be made in advance and kept covered in the fridge

Sweet Potato Cakes

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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 1 kg sweet potatoes peeled and cut into chunks
  • 2 tsp soy sauce
  • 100 g plain flour
  • Salt and pepper
  • 3 tbsp spring onions sliced
  • ½ fresh chilli chopped
  • Knob of butter

Instructions
 

  • Boil the sweet potatoes until cooked (about 15 minutes). Drain, and leave to dry.
  • Place the sweet potato chunks, soy sauce, flour, spring onions, chilli in a mixing bowl. Season, and mix together with your hands until smooth.
  • Melt a knob of butter in a large frying pan. Use a table spoon to scoop out some of the sweet potato mix and place in the frying pan, flattening with the back of the spoon to create a burger shape.
  • Fry on a medium heat for about 5 minutes on each side, until cooked.
  • Your rating

Notes

Add a healthy twist to the traditional burger by serving it with spinach leaves and natural yoghurt

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.