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Butternut squash lasagne

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This vegetarian take on a family favourite is perfect if you’re trying to cut back on meat, and is ready in just 30 minutes, making it quick enough to cook midweek

Butternut squash lasagne

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Ingredients
  

  • Ingredients
  • onion 1 finely sliced
  • oil for frying
  • butternut squash 500g peeled and cut into small cubes
  • cinnamon a pinch
  • nutmeg
  • milk 100ml
  • frozen spinach 150g
  • fresh lasagne sheets 3
  • mozzarella 1 ball about 125g

Instructions
 

  • Method
  • STEP 1
  • Fry the onion in a little oil until soft, add the butternut squash and fry until tender and slightly browned around the edges. Add the cinnamon, a grating of nutmeg and the milk and mash roughly. Heat the spinach with another grating of nutmeg.
  • STEP 2
  • Meanwhile, cook the lasagne slices in boiling water for 3 minutes and drain. Put a sheet of lasagne in a small baking dish, add a layer of butternut squash and half the spinach. Season. Add another layer of lasagne and the rest of the butternut squash and spinach. Season and follow with a final layer of lasagne. Rip the mozzarella into pieces and scatter it over the final sheet, grill briefly until the mozzarella bubbles and browns.

Notes

Adapted from olivemagazine.com

Salmon parcels with dill and wine butter

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A really quick and easy salmon recipe that requires minimal effort in the kitchen. Serve with buttered new potatoes and green beans for a delicious midweek meal.

Salmon parcels with dill and wine butter

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Ingredients
  

  • Ingredients
  • salmon steaks 2 around 150g each
  • dill roughly chopped to make 2 tbsp
  • butter 50g softened
  • dry white wine 4 tbsp
  • new potatoes 200g steamed to serve
  • green beans 100g steamed to serve

Instructions
 

  • Method
  • STEP 1
  • Heat the oven to 220C/fan 200C/gas 7. Lay each salmon steak on separate pieces of baking parchment large enough to make a parcel.
  • STEP 2
  • Mix together the dill and butter and spread over each salmon steak. Season.
  • STEP 3
  • Tip 2 tbsp wine over each fish, fold over the parchment to cover the salmon and fold the edges over to make a parcel. Cook for 10-15 minutes. Serve with buttered new potatoes and green beans.

Notes

Adapted from olivemagazine.com

Sweetcorn pancakes with avocado salad

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This dish is simple to prepare and makes perfect finger food for a light starter or low fat dinner. Sweetcorn pancakes are topped with a salad of avocado, cherry tomatoes

Sweetcorn pancakes with avocado salad

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Ingredients
  

  • Ingredients
  • plain flour 100g
  • baking powder 1 tsp
  • egg 1 beaten
  • milk 150ml
  • sweetcorn 1 large tin about 340g, drained
  • spring onions 4 chopped (use the green bits as well)
  • avocado 1 cut into small chunks
  • cherry tomatoes 150g halved
  • cucumber ¼ cut into small chunks
  • sunflower oil

Instructions
 

  • Method
  • STEP 1
  • Whisk together the flour, baking powder, egg and milk and season well. Stir in the sweetcorn and half the spring onion. Mix the rest of the spring onions with the avocado, tomatoes and cucumber.
  • Heat a non-stick pan with 2 tsp oil and cook spoonfuls of the batter until golden. Turn over and cook the other side.
  • Put 3-4 pancakes on a plate and serve the avocado salad on top.

Notes

Adapted from olivemagazine.com

Bacon, avocado and spinach salad

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This tempting and hearty salad looks stylish but is also quick and easy to make. It tastes fantastic all year round and is sure to be a winner with everyone.

Bacon, avocado and spinach salad

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Ingredients
  

  • Ingredients
  • ciabatta 4 slices cut into chunks
  • olive oil
  • streaky bacon 6 thin rashers
  • red wine vinegar 1 tbsp
  • wholegrain mustard 2 tsp
  • spinach 2 large handfuls
  • avocado 1 peeled and sliced

Instructions
 

  • Method
  • STEP 1
  • Heat the oven to 200C/fan 180C/gas 6. Toss the ciabatta chunks with 1 tbsp olive oil and some seasoning then bake until crisp and golden. Grill the bacon until crisp. Meanwhile, whisk together the red wine vinegar and mustard with 2 tbsp olive oil and season.
  • STEP 2
  • Divide the spinach, avocado, bacon and croutons between 2 plates. Drizzle the dressing over and serve.

Notes

Adapted from olivemagazine.com

Sweet potato and broccoli frittata

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This quick and easy veggie frittata is perfect for a speedy and healthy weekday supper – the added goat’s cheese gives it a more creamy texture and makes it feel like more of a treat

Sweet potato and broccoli frittata

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Ingredients
  

  • Ingredients
  • sweet potato 1 peeled and cut into small cubes
  • broccoli ½ head cut into small florets
  • olive oil
  • garlic 1 clove crushed
  • eggs 2 beaten
  • soft goat’s cheese 50g
  • salad to serve

Instructions
 

  • Method
  • STEP 1
  • Cook the sweet potato in boiling water for about 8-10 minutes until it is tender, adding the broccoli for the last 5 minutes. Drain well. Heat a little oil in a small, deep frying pan and add the garlic, sweet potato and broccoli. Toss together then spread the vegetables in an even layer in the frying pan and pour on the egg. Cook until the bottom is set and then dot with the goat’s cheese and grill very briefly until just set. Serve with salad, or in a wholemeal pitta bread with salad.

Notes

Adapted from olivemagazine.com

Sesame chicken with avocado salsa

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Quick and easy, crunchy sesame chicken with a fresh and zesty avocado salsa, all for under 500 calories. It makes a great lunch that you can take to work, or a lighter dinner midweek.

Sesame chicken with avocado salsa

Quick and easy, crunchy sesame chicken with a fresh and zesty avocado salsa, all for under 500 calories. It makes a great lunch that you can take to work, or a lighter dinner midweek.
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Ingredients
  

  • Ingredients
  • skinless chicken breasts 2 sliced
  • sesame seeds 2 tsp
  • lemon 1 zested and juiced
  • avocado
  • cucumber ½
  • chilli 1 finely chopped
  • coriander leaves a handful
  • olive oil

Instructions
 

  • Method
  • STEP 1
  • Toss the chicken with the sesame seeds, lemon zest and some seasoning. Thread onto skewers if you like. Chop the avocado and cucumber into small, equal-sized cubes and toss with the lemon juice, chilli and coriander leaves. Drizzle on a little oil and season.
  • STEP 2
  • Add a little oil to a frying pan and add the chicken, fry until browned on all sides and cooked through. Serve the chicken with the salsa.

Notes

Adapted from olivemagazine.com