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Mushroom stroganoff

Mushroom stroganoff

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Mushroom stroganoff

Swap beef for porcini and flat mushrooms to create a rich vegetarian version that doesn't compromise on flavour.
*This recipe is gluten-free according to industry standards
Print Recipe
Total Time 40 mins
Servings 4
Calories 288 kcal

Ingredients
  

  • 200 g basmati rice
  • 15 g dried porcini mushrooms
  • 1 tbsp vegetable oil
  • 6 flat mushrooms sliced
  • 1 onion thinly sliced
  • 2 cloves garlic crushed
  • 1 tbsp sweet smoked paprika
  • 1 tbsp tomato purée
  • 200 ml half-fat soured cream
  • a handful of leaves flat-leaf parsley chopped

Instructions
 

  • Tip the rice into a small lidded pan with 400ml of water and a pinch of salt. Bring to the boil, turn down to a very gentle simmer, put on a lid and cook gently for 10 minutes. Remove from the heat and leave to steam for another 10 minutes before fluffing up with a fork.
  • Meanwhile, put the porcini mushrooms into a small bowl and pour over 150ml of just-boiled water. Heat the oil in a large non- stick frying pan and fry the flat mushrooms and onion for 10 minutes until all of the water has evaporated and everything is beginning to caramelise.
  • Add the garlic, paprika and tomato purée, and cook for 1 minute. Meanwhile, drain the porcini, keeping the liquid, and roughly chop. Add to the pan, along with the soaking liquid, turn down the heat to low and cook gently for 10 minutes, adding a splash of water if it’s a little thick. Stir through the soured cream and season.
  • Spoon the rice onto plates, spoon the stroganoff over the top, and scatter with parsley.

Moroccan veggie soup

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Moroccan veggie soup

This colourful soup is packed with nutritious veggies, pulses and spices for a vegan winter warmer with less than 250 calories.
*This recipe is gluten-free according to industry standards
Print Recipe
Total Time 45 mins
Servings 4
Calories 212 kcal

Ingredients
  

  • 2 tsp vegetable oil
  • 1 onion finely chopped
  • 3 sticks celery finely chopped
  • 3 cloves garlic finely chopped
  • 2 preserved lemons flesh discarded and rind finely chopped
  • 2 red chillis deseeded and finely chopped
  • 1 tbsp tomato purée
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 400 g tin chopped tomatoes
  • 1 large (350g) potato cut into 2cm chunks
  • 400 g tin chickpeas drained and rinsed
  • 80 g spinach
  • a bunch flat-leaf parsley roughly chopped
  • 1 lemon ½ juiced, and ½ wedged to serve

Instructions
 

  • Heat the vegetable oil in a large pan and add the onion, celery and a pinch of salt. Put on a lid and cook gently for 10 minutes, stirring regularly. Add the garlic, preserved lemons and red chillies, and cook for 2 minutes. Add the tomato purée and spices, and cook for a further 2 minutes before adding the chopped tomatoes, potato, chickpeas and 1.25 litres of boiling water.
  • Bring to the boil, then turn down and simmer for 30 minutes until the potatoes are tender. Tip in the spinach, flat-leaf parsley and a little seasoning, and stir for 1 minute until wilted. Add the lemon juice, then spoon into bowls with lemon wedges for squeezing.

Spanish tortilla with paprika ketchup

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Spanish tortilla with paprika ketchup

What could be more satisfying than homemade tortilla? Ours comes with homemade paprika ketchup, made using fresh vine tomatoes, pimentón, garlic granules and red wine vinegar
Print Recipe
Total Time 1 hr 30 mins
Calories 209 kcal

Ingredients
  

  • 450 g waxy potatoes peeled
  • 3 tbsp olive oil
  • 1 onion finely sliced
  • 6 large eggs

PAPRIKA KETCHUP

  • 600 g large ripe vine tomatoes roughly chopped
  • 60 g tomato purée
  • 2 tbsp hot smoked paprika (pimentón) * (see cook's notes, below)
  • 1 tsp garlic granules
  • 1/4 tsp celery salt
  • 1/4 tsp fine sea salt
  • 4 tbsp red wine vinegar
  • 50 g soft light brown sugar

Instructions
 

  • To make the ketchup, put the tomatoes, tomato purée, paprika, garlic, celery salt and salt in a pan with a grinding of black pepper, and mix well. Cook, covered, for 15 minutes, then uncovered for 15-20 minutes more, stirring frequently until reduced to a thick sauce. Remove from the heat and blend with a stick blender until smooth. Strain through a sieve into another pan, and stir in the vinegar and sugar. Cook over a low heat for 15-20 minutes or until it forms a smooth, shiny ketchup consistency. Spoon into a sterilised jar or bottle and, once cool, keep in the fridge for up to four weeks.
  • Cut the potatoes into thin slices, put into a pan of cold water with a large pinch of salt, bring to a gentle simmer, then remove from the heat and leave for 5 minutes. Drain well and leave to steam-dry in the colander for a few minutes.
  • Meanwhile, heat 2 tbsp olive oil in a 20cm non-stick frying pan and fry the onion gently for 8-10 minutes, or until soft but not golden. Whisk the eggs with some seasoning in a bowl.
  • Tip the potatoes into the beaten eggs and mix carefully to avoid breaking up the slices. Pour the mixture over the onions in the pan, and leave the base to set over a medium-low heat for 10-15 minutes. When the sides are set, flip the tortilla onto a plate. Add the remaining 1 tbsp oil to the pan, slide the tortilla back in and cook for 5 minutes until set and cooked through. Serve warm or chilled in slices, with a spoon of the paprika ketchup for dunking in.

* Cook's notes

  • Smoked paprika is known as pimentón in Spain, and is widely used in Spanish cooking. This vivid red spice is very different to Hungarian paprika in both look and flavour. To make pimentón, red peppers are dried over wood smoke and then ground to give a smoky, earthy spice. It comes either picante (hot and spicy) or dulce (mellow and sweet). The finest Spanish pimentón has DOP status – check the packaging when buying.

Vegetable omelette

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Vegetable omelette

Jazz your omelette up with plenty of grated courgette, kale, peas and chilli flakes, then serve alongside cherry tomatoes dressed simply with white wine vinegar (*This recipe is gluten free according to industry standards)
Print Recipe
Total Time 15 mins
Servings 1
Calories 307 kcal

Ingredients
  

  • a handful cherry tomatoes halved
  • 1/2 tbsp white wine vinegar
  • 2 tsp olive oil
  • 1 large clove garlic sliced
  • 1 courgette grated
  • a handful kale
  • 30 g frozen peas
  • a pinch dried chilli flakes
  • 2 eggs beaten

Instructions
 

  • Tip the cherry tomatoes into a bowl with the white wine vinegar and some seasoning, and mix well.
  • Heat the olive oil in a small pan and cook the garlic for 1 minute until smelling fragrant. Add the courgette and cook for 5 minutes or until all the moisture has evaporated. Add the kale and peas, and cook for 2 minutes until the kale has wilted. Season and stir in the chilli flakes.
  • Heat a small non-stick frying pan with a drizzle of oil. Season the beaten eggs then tip into the pan, swirling and lifting the edges so you have a large, flat omelette. Once the bottom has browned and the omelette has almost cooked on top, pile the cooked veg onto one side of the omelette, then carefully fold over the other half.
  • Slide onto a plate and serve with the cherry tomatoes alongside.

Quick beetroot chutney

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Quick beetroot chutney

This is great served on burgers or with grilled salmon or mackerel to cut through the richness
Print Recipe
Macerating 1 hr 15 mins
Total Time 1 hr 15 mins
Servings 6
Calories 56 kcal

Ingredients
  

  • 1 long or 2 round shallots finely chopped
  • 1 red chilli finely chopped
  • 2 tbsp red wine vinegar
  • 2 tsp caster sugar
  • 4 tbsp gherkins diced
  • 2 tsp yellow mustard seeds
  • 500 g cooked beetroot cut into 1 cm dice
  • a handful dill chopped

Instructions
 

  • Put the shallots, chilli, vinegar and sugar in a bowl. Stir and leave for 5 minutes until the sugar has dissolved.
  • Add the remaining ingredients, apart from the dill, stir well then leave to macerate for 1 hour. Stir in the dill and serve

Hot paprika chicken kebabs with grilled pineapple

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Hot paprika chicken kebabs with grilled pineapple

This kebab recipe has it all: spicy chicken, sweet caramelised pineapple and plenty of refreshing mint. The kebabs are great on their own as a starter, or with some rice or noodles as a main dish
Print Recipe
Total Time 40 mins
Servings 6
Calories 353 kcal

Ingredients
  

  • 1 tbsp hot-smoked paprika
  • 4 cloves garlic crushed
  • 1/2 lemon juiced
  • 4 tbsp olive oil
  • 12 skinless chicken thigh fillets cut into 3 cm chunks
  • a large handful mint leaves chopped
  • 2 tbsp sesame seeds toasted
  • 1 or 2 red chillies sliced
  • cooked basmati rice to serve

GRILLED PINEAPPLE

  • 2 tbsp soft light brown sugar
  • 1 lime juiced
  • 1 ripe pineapple peeled and cut into thick round slices

Instructions
 

  • Light the barbecue. Combine the paprika, garlic, lemon juice and olive oil with some salt. Mix to a paste and combine with the diced chicken, mixing well. Set aside to marinate for 1 hour.
  • Combine the sugar and lime juice in a large bowl. Add the pineapple slices and mix well, making sure every slice is coated.
  • Barbecue the pineapple slices until lightly charred on both sides. Once cool enough to handle, dice the flesh, discarding the tough cores
  • Put the chicken meat onto six skewers and cook over direct heat for 20-25 minutes, turning regularly, or until cooked through and lightly charred at the edges.
  • Top the pineapple with the mint, sesame seeds and red chillies. Serve with the chicken and rice.

Grilled hake with smoky chickpeas, preserved lemon and kale

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Grilled hake with smoky chickpeas, preserved lemon and kale

Simply grilled hake, with a side of lemony paprika chickpeas. Ready in 30 minutes, it's a low-calorie, gluten-free midweek winner
Print Recipe
Total Time 30 mins
Servings 2
Calories 371 kcal

Ingredients
  

  • 2 tsp extra-virgin olive oil
  • 1/2 onion finely chopped
  • 3 cloves garlic finely chopped
  • 1 red chilli deseeded and finely chopped
  • 1 preserved lemon pith and flesh discarded, and rind finely chopped
  • 1 tsp sweet smoked paprika
  • 400 g tin chickpeas drained and rinsed
  • a large handful kale chopped
  • 2 fillets hake or other white fish

Instructions
 

  • Heat the olive oil in a frying pan and add the onion with a pinch of salt. Cook for 10 minutes until soft, adding a splash of water if it starts to catch. Add the garlic, chilli and preserved lemon, and cook for 1 minute. Add half the paprika, all the chickpeas and 200ml of water, and season. Simmer gently for 20 minutes until the chickpeas are soft and the mixture is saucy. Stir the kale into the chickpeas, cook for a few minutes, then keep warm.
  • Heat the grill to high. Season the hake fillets and toss in the remaining paprika. Put onto a baking tray and grill for 3-4 minutes or until caramelised and cooked through.

Mushroom bhaji

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Mushroom bhaji

The perfect midweek vegan dinner, this bhaji comes packed with chestnut mushrooms, garlic, ginger and turmeric. Serve with warm, fluffy naans for mopping all those juices up
Print Recipe
Total Time 45 mins
Servings 4
Calories 91 kcal

Ingredients
  

  • 1 tbsp vegetable oil
  • 500 g chestnut mushrooms quartered
  • 1 onion finely chopped
  • 3 cloves garlic crushed
  • a thumb-size piece ginger finely grated
  • a small bunch fresh coriander stalks finely chopped, leaves roughly chopped
  • 2 tsp ground cumin
  • 2 tsp dried ground coriander
  • 1 tsp ground turmeric
  • 2 tbsp tomato purée
  • 1/2 lemon juices
  • cooked basmati rice to serve
  • naans to serve

Instructions
 

  • Heat the oil in a large, deep frying pan and fry the mushrooms for 5-10 minutes over a medium-high heat until all the moisture has evaporated and the mushrooms are starting to caramelise. Scoop out of the pan. Turn the heat to low, add another drizzle of oil to the pan and cook the onion with a pinch of salt for 10 minutes until soft, then add the garlic, ginger and coriander stalks, and cook for 2-3 minutes.
  • Tip in the spices and tomato purée, and cook for a few minutes before adding 100ml of water and the mushrooms back to the pan. Simmer gently for 10 minutes, then season and stir in the lemon juice and coriander leaves. Serve with basmati rice and naans.

Quinoa chicken salad

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Quinoa chicken salad

A healthy, low-calorie (and gluten-free) chicken salad recipe, made filling with quinoa and colourful with red onion, mint and lemon zest
Print Recipe
Total Time 40 mins
Servings 2
Calories 431 kcal

Ingredients
  

  • 75 g quinoa
  • 2 small chicken breasts
  • 2 tsp vegetable oil
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 red onion chopped
  • 1/2 cucumber chopped
  • 2 plum tomatoes finely chopped
  • a handful of mint leaves shredded, plus a few leaves to serve
  • 1 tbsp extra-virgin olive oil
  • 2 tsp sumac

Instructions
 

  • Cook the quinoa in a pan of lightly salted boiling water following pack instructions, then drain really well.
  • Put the chicken breasts between two pieces of baking paper and use a rolling pin to gently tap out until less than 1cm thick. Drizzle over the oil, season well and dust with the cumin and coriander, turning to coat.
  • Heat a large non-stick frying pan until medium-hot then cook the chicken breasts for 5-6 minutes on each side or until golden, charred and cooked through. Move onto a plate to rest for 2-3 minutes, then slice.
  • Mix the onion, cucumber, tomatoes and mint with the olive oil, 1 tsp of sumac, the lemon juice and some seasoning, and mix really well, then fold in the sliced chicken, any juices and the cooked quinoa.
  • Pile onto plates and top with the remaining sumac and more mint leaves, if you like.