Recipes Under 600 Calories

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 Lemon Shortbread Rounds

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Beautifully quick and simple to make, these gluten-free lemon shortbread rounds have a zingy, buttery flavour and a lovely crumbly texture. Great as a gift for a gluten-free friend or relative, they look lovely stacked up and tied with a ribbon or packaged in a cellophane bag. If you’re feeling really creative, have a go at decorating them with a citrusy icing too.

Gluten-Free Lemon Shortbread Rounds

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Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Servings 10

Ingredients
  

  • 250 g gluten-free flour eg, Doves Farm
  • Pinch of salt
  • 150 g butter
  • 90 g caster sugar
  • Zested rind of 1 lemon

You will need

  • Baking sheet lined with baking parchment

Instructions
 

  • Set the oven to 180°C/350°F/Gas Mark 4.
  • Tip the flour and salt into a bowl and rub the butter into them. Stir in the sugar and lemon rind. Mix the ingredients until they start to bind together to form a dough.
  • Shape the dough into a cylinder shape, about 6-7cm in diameter, and cut into rounds about 1cm thick. Place them on the lined baking sheet.
  • Bake for 10-15 mins, or until they start to turn lightly golden. Remove from the oven and leave them to cool on the baking sheet for a few mins. Transfer to a wire rack to cool completely.

Notes

For extra sweet shortbread, try removing the lemon zest and adding a handful of your favourite chocolate chips.

Gluten-Free Victoria Sponge

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Going gluten-free can be tricky, but with recipes like this gluten-free Victoria sponge, you needn’t miss out on your favourites. This light and airy sponge is perfect alongside your afternoon cuppa – we like it filled with raspberry jam, but you can choose whichever flavour you like best.

Gluten-Free Victoria Sponge

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Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Servings 8

Ingredients
  

For the cake

  • 175 g butter softened
  • 175 g caster sugar plus extra for dredging
  • 175 g self-raising gluten-free flour
  • 3 large eggs
  • 75 ml milk
  • Few drops of vanilla extract

For the filling

  • 150 ml whipping cream lightly whipped
  • 3-4 tbsp strawberry or raspberry jam

You will need

  • 2 x20cm 8in round sandwich tins, buttered and base lined

Instructions
 

  • Set the oven to 190°C/375°F/Gas Mark 5.
  • Tip the cake ingredients into a bowl and beat until smooth. Divide the mixture between the sandwich tins and spread out.
  • Bake the sponges for 20-25 mins, until they've risen and feel springy to the touch. Remove from the oven and leave to cool in the tins for about 5 mins, then transfer them to a wire rack to cook completely.
  • Fill with the cream and jam, and then dredge the top with caster sugar before serving.

Notes

The unfilled cooled cake may be wrapped in freezer bags and frozen for up to 1 month. Allow the cakes to defrost before filling with cream and jam.

 

Flourless Chocolate and Hazelnut Cake

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Stuck for a nice dessert to cook? Look no further than this deliciously rich cake made with dark chocolate, Frangelico and hazlenuts – serve on it’s own or with pouring cream or ice cream to finish it off perfectly

Flourless Chocolate and Hazelnut Cake

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

Ingredients
  

  • 500 g chopped dark chocolate
  • 6 eggs at room temperature
  • 2 tbsp Frangelico or brandy
  • 165 g ground hazelnuts
  • 250 ml cream whipped
  • Icing sugar to dust and cream, to serve

Instructions
 

  • Preheat the oven to 150°C/300°F/Gas 2. Grease a 20 cm (8 inch) round cake tin and line the base with baking paper.
  • Put the chocolate in a heatproof bowl. Half fill a saucepan with water, bring to the boil, then remove from the heat and sit the bowl over the pan (don’t let the bowl touch the water or the chocolate will get too
  • hot and seize). Stir occasionally until the chocolate melts.
  • Put the eggs in a heatproof bowl and add the Frangelico. Put the bowl over a pan of barely simmering water — don’t let it touch the water. Beat the eggs with electric beaters on high speed for 7 minutes, or until light and foamy. Remove from the heat.
  • Using a metal spoon, quickly and lightly fold the chocolate and ground hazelnuts into the eggs. Fold in the whipped cream and pour the mixture into the cake tin. Put the cake tin in a roasting tin and pour enough boiling water into the roasting tin to come halfway up the side of the cake tin. Bake for 1 hour, or until a skewer comes out clean when poked into the centre of the cake. Remove the cake tin from the water bath and cool to room temperature. Cover with plastic wrap and refrigerate overnight.
  • Turn out the cake onto a plate, remove the paper and cut into slices.
  • Dust with icing sugar and serve with cream.

Notes

This cake is perfect for any gluten-free friends or family members

Blueberry and Coconut Pancakes

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Gluten-free and dairy free, these blueberry and coconut pancakes mean that everyone can enjoy pancakes this Pancake Day. They’re just as lovely as a weekend brunch option too

Blueberry and Coconut Pancakes

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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 16

Ingredients
  

  • 55 g unsweetened desiccated coconut
  • 60 g quinoa flour
  • 1 tsp gluten-free baking powder
  • 1 medium egg
  • 160 g coconut milk
  • 30 g natural sweetener like Sweet Freedom
  • 1 tsp vanilla extract
  • 200 g blueberries plus extra to serve
  • Rapeseed oil or coconut oil to cook

For the syrupy orange topping

  • Finely grated zest of 1 orange
  • 225 ml orange Juice
  • 60 g natural sweetener or to taste
  • Segments of 4 large oranges

Instructions
 

  • Blitz the desiccated coconut in a food processor for 2-3 minutes. Add to a large bowl along with the quinoa flour and baking powder and mix together. Whisk in the coconut milk, egg, sweetener and vanilla extract until it forms a thick batter. Now leave the batter to stand for 20-30 minutes during which time it will thicken. Finally stir in the blueberries.
  • Heat a frying pan and lightly grease with the oil. Using a dessert spoon, pour one spoonful of the batter onto the pan and quickly spread the mixture out slightly with the back of the spoon. When the pancake is golden brown on the bottom and the top is beginning to set, carefully flip it over with a large palette knife. Gently press the pancake down onto the pan with the palette knife and cook until golden brown. Remove from the pan and keep warm whilst you cook the remaining pancakes - grease the pan between each batch and leave plenty of room between the pancakes to make it easier to flip them over.
  • To make the syrupy oranges, place the orange zest, sweetener and orange juice in a pan and boil until syrupy. Keep warm and just before serving add the orange segments.
  • Serve the pancakes with the syrupy oranges and some fresh blueberries.

Notes

It's best just to cook one pancake initially to test that the frying pan is at the right temperature - it really needs to be at a medium heat; too hot and the base will scorch before the middle is ready.

Mexican Roasted Sweet Potato Bites

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Mexican roasted sweet potato bites make really easy party food that’s ready in just 20mins! All you have to do is slice long, thin sweet potatoes into discs and roast them, so they’ll become the base of the canape.

Mexican Roasted Sweet Potato Bites

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Total Time 20 mins
Servings 26

Ingredients
  

  • 3 long thin sweet potatoes
  • 2 tbsp olive oil
  • 2 tbsp Mexican seasoning
  • guacamole to serve
  • soured cream with chives to serve
  • tomato salsa to serve
  • small handful coriander chopped

Instructions
 

  • Heat the oven to 200C, gas 6. Slice 3 sweet potatoes into 1cm circles. Toss the potato circles in a mix of 2tbsp olive oil and 2tbsp Mexican seasoning to coat thoroughly.
  • Roast for 10-15 mins until cooked through. Once slightly cooled, top with spoonfuls of guacamole, soured cream with chives and tomato salsa. Scatter over coriander to serve.

Notes

If you fancy it, you could scatter cheese over them too for an extra bit of flavour.

Couscous Salad

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This easy vegetable and Feta couscous salad has just a handful of ingredients and is ready to eat in 10 minutes – the perfect dish for busy days! It’s ideal as a side dish for grilled meats and veg, or as a hearty lunchtime treat that can be popped into a lunchbox and taken to school or work too. Try experimenting with different flavours – you can add any other extra leftover vegetables or herbs you might have to hand.

Couscous Salad

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

Ingredients
  

  • 250 g couscous
  • 6 tbsp virgin olive oil
  • Zested rind and juice of 1 lemon
  • 1 bunch spring onions sliced
  • 2 sticks celery chopped
  • 350-500 g cherry tomatoes halved
  • 200 g pack feta cheese cubed
  • 2-3 tbsp freshly chopped chives plus chives for garnish

Instructions
 

  • Tip the couscous into a bowl and pour over 400ml boiling water. Mix well, then leave it to stand for about 5 minutes, stirring it occasionally to keep the grains of couscous separate.
  • Stir in the olive oil, lemon zest and juice and salt and pepper into the couscous and mix well.
  • Stir in the spring onions, celery, cherry tomatoes and feta cheese. Spoon into serving bowls and garnish with chives, to serve.

Notes

The couscous can be made the day before up to the end of step 2, then stir in the vegetables and cheese on the day of serving.

Crispy Asian Sea Bass

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Healthy and delicious crispy Asian sea bass is packed full of flavour thanks to the garlic, lime and red chillies. This recipe really transforms that basic cut of fish into a mouth-watering dinner. A portion of this crispy Asian sea bass works out at only 277 calories per serving and 9g fat.

Crispy Asian Sea Bass

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

Ingredients
  

  • 4 x175g sea bass fillets
  • Cornflour to dust
  • 2 tsp groundnut oil
  • 1 tbsp toasted sesame oil
  • 30 g root ginger cut into matchsticks
  • 1 red chilli cut into matchsticks
  • Bunch of spring onions shredded
  • 3 cloves of garlic thinly sliced
  • 400 g bok or pak choi or choi sum
  • 4 tbsp Kikkoman teriyake marinade
  • Lime wedges to serve
  • Steamed rice to serve

Instructions
 

  • Pat the fish with kitchen paper, then dust both sides with cornflour. Heat a splash of oil in a large frying pan, then drizzle the skin on each fillet with a little more oil and add to the pan, skin-side down. Cook for 2-3 mins, turn and cook for a further min.
  • Meanwhile, heat the sesame oil in a large wok, add the ginger, chilli and spring onion and cook for 2 mins, stirring. Add the garlic and cook for a further min, then spoon over the fish. Add the bok choi and teriyake marinade immediately to the wok, cook over a high heat for 1 min until wilted. Serve with the fish, lime wedges and steamed rice.

Notes

Look for Young’s Basa Fillets in the freezer aisle for a cheaper alternative to sea bass.

Skinny Spanish Fish Stew

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Flavour-packed skinny Spanish fish stew can be ready in just 30 mins. Made with cod, king prawns and a rich tomato sauce, this mouth-watering dish serves 1 and works out at only 236 calories per serving – perfect if you’re counting calories or trying to be good. This stew is served with a homemade cauliflower couscous, which is light and easy to make.

Skinny Spanish Fish Stew

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

Ingredients
  

  • spray oil
  • 100 g fennel sliced, fronds reserved
  • 1 tsp sweet or hot smoked paprika
  • 125 g tomato passata
  • 125 ml vegetable stock
  • 100 g cod
  • 75 g fresh king prawns
  • zest and juice of 1 lemon
  • 40 g green beans
  • 80 g cauliflower florets
  • 1 tbsp chopped fresh parsley

Instructions
 

  • Put a squirt of spray oil and the fennel into a medium pan on a low-medium heat and gently cook until tender.
  • Add the paprika, tomato passata and vegetable stock. Cook over a high heat for 5 mins, until thickened.
  • Add the cod and fresh king prawns, stir well to coat in the sauce and cook for a further 5 mins, until both are just cooked through. Season to taste and add lemon zest and juice.
  • Meanwhile, cook the green beans in boiling water for 3-4 mins, until just tender. Whizz the cauliflower in a food processor.
  • Toss the cauli ‘couscous’ with a squeeze of lemon juice and serve with the fish stew and beans, scattered with fresh parsley.

Notes

If you've got leftovers, store in an airtight container in the fridge for up to 1 day. Re-heat thoroughly before serving.