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Chickpea soup with shredded greens and chorizo

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This healthy and hearty chickpea and chorizo soup is ready in just 30 minutes. Using chorizo is a great way to impart flavour without the effort.

Chickpea soup with shredded greens and chorizo

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Ingredients
  

  • Ingredients
  • chicken stock 750ml
  • onion 1 chopped and fried in a little olive oil with 2 chopped cloves of garlic
  • chickpeas 2 × 400g tins drained
  • dried chilli 1
  • spring greens or savoy cabbage or curly kale 150g shredded
  • chorizo 4 slices shredded

Instructions
 

  • Method
  • STEP 1
  • Add the chickpeas to the onion and garlic in a large pan, then add the chicken stock and chilli. Cook for about 10 minutes then stir in the greens and cook for 3 minutes. Spoon into bowls and add the chorizo.

Notes

Adapted from olivemagazine.com

Spiced autumn lamb with butternut squash purée

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Lamb is often thought of as a springtime food but a few more months out in the pasture gives a fuller flavoured meat. Try this easy spiced lamb dish as a healthier alternative to your Sunday roast.

Spiced autumn lamb with butternut squash purée

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Ingredients
  

  • Ingredients
  • cumin seeds ½ tbsp
  • coriander seeds ½ tbsp
  • garlic 1 clove crushed
  • olive oil
  • rack of lamb 2 racks French trimmed
  • butternut squash or pumpkin 500g peeled and chopped
  • butter
  • coriander a small handful chopped

Instructions
 

  • Method
  • STEP 1
  • Crush the spices in a pestle and mortar. Mix together with the garlic and a large slug of olive oil and some seasoning then rub all over the lamb. Leave to sit for half an hour.
  • STEP 2
  • Heat the oven to 200C/fan 180C/gas 6. Cook the lamb for 20 minutes for pink then leave to rest for 10 minutes.
  • STEP 3
  • Meanwhile, steam the squash until tender then whizz in a food processor with a knob of butter and seasoning. Stir in the coriander. Serve 3 cutlets each with some purée.

Notes

Adapted from olivemagazine.com

Thai coconut chicken

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We love a freshly made, aromatic curry, but don’t always have time to make one. This red Thai chicken curry uses ready-made paste, making it achievable as a quick and easy midweek meal.

Thai coconut chicken

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Ingredients
  

  • Ingredients
  • Thai red curry paste 1-2 tbsp depending on how hot you like it
  • half-fat coconut milk 400ml tin
  • skinless chicken breasts 2 cut into strips
  • green beans 100g
  • cherry tomatoes 100g
  • brown rice 100g steamed to serve

Instructions
 

  • Method
  • STEP 1
  • Stir-fry the curry paste in a splash of the coconut milk until fragrant. Add the rest of the milk and bring to a simmer. Add the chicken and beans and simmer for 5 minutes. Add the tomatoes and simmer for another 3 minutes. Serve with brown rice.

Notes

Adapted from olivemagazine.com

Lemon and horseradish prawns with fettucini

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Low-Gi and full of fresh, punchy flavours, this prawn fettucini dish is the perfect lunch or a light dinner, plus, it’s ready in just 15 minutes.

Lemon and horseradish prawns with fettucini

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Ingredients
  

  • Ingredients
  • fettucini 200g
  • cooked peeled prawns 200g
  • horseradish cream 1 tbsp
  • lemon ½ zested and juiced
  • rocket 2 handfuls chopped

Instructions
 

  • Method
  • STEP 1
  • Cook the fettucini following the packet instructions. Heat a little oil in a pan and quickly toss the prawns through it, don’t cook them for too long though as they just need heating through. Add the horseradish, lemon zest and juice and rocket and stir until just heated through, season well. Serve the fettucini with the prawns spooned over.

Notes

Adapted from olivemagazine.com

Devilled chicken

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This chicken dish is really easy but full of flavour. Serve with a baked potato and salad for a quick and comforting midweek meal.

Devilled chicken

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Ingredients
  

  • Ingredients
  • tomato purée 2 tsp
  • white wine vinegar 2 tsp
  • cayenne pepper a pinch
  • mustard powder 1 tsp
  • boneless chicken thighs 4
  • baked potato or baked sweet potato to serve
  • green salad to serve

Instructions
 

  • Method
  • STEP 1
  • Mix the tomato purée with the vinegar, cayenne, mustard powder and a pinch of salt to make a paste. Rub this over the chicken then grill for about 7 minutes on each side or until cooked through. Serve with baked potato and salad.

Notes

Adapted from olivemagazine.com

Salmon wrapped in filo

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This salmon dish makes for a super quick and easy midweek meal and comes in at under 500 calories. Serve with a green salad and lemon wedges to squeeze over

Salmon wrapped in filo

Print Recipe

Ingredients
  

  • Ingredients
  • watercress 2 large handfuls
  • chicken stock 2 tbsp
  • filo pastry 2 sheets
  • salmon fillets 2 pieces about 130g each skinless
  • green salad to serve
  • lemon wedges to serve

Instructions
 

  • Method
  • STEP 1
  • Heat the oven to 200C/fan 180C/gas 6. Whizz the watercress with enough of the stock to make a paste. Lay out both sheets of filo and put a piece of salmon at the end of each sheet in the centre.
  • STEP 2
  • Spread the watercress paste over the salmon, then fold and roll up the parcels and put them on a baking tray. Bake for 20 minutes, or until the pastry is browned and crisp. Serve with a green salad and lemon wedges.

Notes

Adapted from olivemagazine.com

Leek, chicken and white bean stew

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This one pot stew is easy, healthy and ready in just 30 minutes – perfect for a midweek supper. Try experimenting with different types of beans to see which you prefer.

Leek, chicken and white bean stew

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Ingredients
  

  • Ingredients
  • onion 1 sliced
  • garlic 1 clove crushed
  • skinless chicken thigh fillets 4 cut into chunks
  • leeks 2 chopped
  • chicken stock fresh made up to 150ml
  • white beans (butter about 400g
  • curly parsley 1 bunch chopped

Instructions
 

  • Method
  • STEP 1
  • Heat a little oil in a casserole and fry the onion for about 4 minutes until soft but not browned. Add the garlic, chicken and leeks and stir until the chicken is browned. Add the stock and bring to a simmer, cook for 8 minutes or until the leeks are tender and the chicken is cooked. Stir in the beans and heat then stir in the parsley and season well.

Notes

Adapted from olivemagazine.com

Carrot and cumin soup with fresh coriander

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Carrot and cumin soup with fresh coriander

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Ingredients
  

  • Ingredients
  • onion 1 chopped
  • olive oil
  • cumin seeds 1 tsp toasted
  • chilli flakes or powder a small pinch
  • carrots 6 medium peeled and chopped
  • soft brown sugar 2 tsp
  • chicken or vegetable stock fresh made up to 400ml
  • coriander 1 bunch chopped
  • low-fat crème fraîche optional

Instructions
 

  • Method
  • STEP 1
  • Fry the onion in a little oil until it softens. Add the cumin and chilli and cook for a minute then add the carrot, sugar and stock and bring to a simmer. Cook for 10 minutes or until the carrot is very soft, then whizz in a blender. Add some more stock or water if the soup is too thick and reheat if you need to. Stir through the coriander, season well. Add a spoonful of crème fraîche to each bowl to serve, if you like.

Notes

Adapted from olivemagazine.com
This soup is a classic for a reason, and this recipe is quick, easy and healthy. Stirring through fresh coriander before serving really brings the flavours out. Make double and freeze it, or save it for lunch

Asian poached chicken with basmati and cucumber

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This simple Asian-influenced dish is a great way to make chicken more exciting midweek. Served with a refreshing cucumber salad and added crunch of sesame seeds, it’s so good you’ll forget it’s healthy

Asian poached chicken with basmati and cucumber

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Ingredients
  

  • Ingredients
  • basmati rice 100g
  • skinless chicken breasts 2
  • root ginger 4 slices
  • garlic 1 clove sliced
  • soy sauce 2 tbsp
  • chicken stock fresh made up to 500ml
  • cucumber ½ peeled and sliced
  • sesame seeds 1 tsp toasted
  • chilli sauce to serve

Instructions
 

  • Method
  • STEP 1
  • Rinse the basmati rice and put it in a wide saucepan. Put the chicken breasts on top and push them down into the rice, then poke the ginger and garlic in around them. Pour the soy sauce over and add enough stock just to cover the chicken. Bring to a boil, cover and simmer for 8-10 minutes or until the rice is tender and the chicken is cooked through. Toss the cucumber with the sesame seeds and a sprinkle of salt. Serve the chicken sliced on top of the rice with the cucumber and chilli sauce.

Notes

Adapted from olivemagazine.com