Greek Pasta Salad

Fantastic with barbequed meats, or on its own as a packed lunch. You’ll need to dig out the biggest bowl you have – this makes a lot! Feeds at least 4 as a main, 8 as a side Ingredients 500g fusilli pasta Salt 2 bell peppers, de-seeded and chopped 1 whole cucumber, halved lengthwise, seedsContinue reading “Greek Pasta Salad”

Zucchini Parmigiana

When I’m trying to cut calories and eat as healthily as possible, I need lots of warm, comforting food to stave off any feelings of deprivation (or desperation). This really delivers. Hot, bubbly, full of vegetables, and ready in about an hour. I don’t claim any particular credentials in nutritional science, but I reckon halfContinue reading “Zucchini Parmigiana”

Salmon, Fennel & Pepper Traybake

Fennel and peppers are the real stars here, making appearances in their various forms. The end result is subtle, sweet and fresh. You can eat the roasted lemon, too. Feeds 2 Ingredients 1 bulb of fennel, halved, core removed, then sliced 2 red peppers, de-seeded and cut into thick slices Two fist-sized potatoes, peeled andContinue reading “Salmon, Fennel & Pepper Traybake”

January Reset

This time of year I find myself desperate for some light, nutritious and low-calorie foods. Not out of guilt or obligation – though I do feel I could benefit from some minor restraint – but because at this stage I am genuinely sick of heavy food. I’ve had enough. (Doesn’t help that Tom and IContinue reading “January Reset”

Warm Salad of Roasted Brussel Sprouts, Pecans, Feta and Dried Cranberries

A Christmassy salad if ever there was one. Feeds 2 as a light lunch Ingredients 500g brussel sprouts, trimmed and halved through the stem Olive oil Salt and pepper Handful of pecans Handful dried cranberries 50g feta cheese Method: Roast the brussel sprouts. Meanwhile, toast the pecans by adding them to a dry frying panContinue reading “Warm Salad of Roasted Brussel Sprouts, Pecans, Feta and Dried Cranberries”

Parsnip Crisps

A festive snack that will get people talking. Larger parsnips are better for this than thinner ones as you’re going for as much surface area as possible with your peelings. Feeds 2 – 4 as a nibble Ingredients 1 large parsnip 1 tsp garam masala spice mix 1 – 2 tsp olive oil Salt andContinue reading “Parsnip Crisps”

Roasted Vegetable Pasta

Roasted vegetables in a spicy, creamy sauce. Substitute any vegetables you have – it’s a great way to use stuff up! Feeds 2 Ingredients 125g cherry tomatoes, halved 200g mushrooms, halved or quartered if large  2 bell peppers, roughly chopped  Olive oil Salt and pepper  250g any short pasta  2 cloves garlic, minced  1 tspContinue reading “Roasted Vegetable Pasta”

Sausage and Apple Traybake with Honey Mustard Vinaigrette

A cosy, stress-free autumnal meal. Great for a weeknight, but would make a lovely Sunday lunch, as well. Feeds 4 Ingredients 4 – 8 sausages (depending on size) 4 carrots, peeled and sliced on the diagonal 4 apples, peeled and cut into cubes 8 handfuls of brussel sprouts, larger ones halved, smaller ones left wholeContinue reading “Sausage and Apple Traybake with Honey Mustard Vinaigrette”

Chocolate Pomegranate Seeds

A fuss-free ending for a casual meal. Feeds 4 Ingredients 100g good quality chocolate (70% cocoa solids) Seeds of 1 pomegranate, dried with paper towel Method: Line a baking tray with parchment paper. Over a double boiler (heatproof bowl over a pot of barely-simmering water), melt the chocolate. Remove and set aside. Tumble in theContinue reading “Chocolate Pomegranate Seeds”

Balsamic Beets

An ideal accompaniment to roast beef, salmon or a simple roast chicken. Serves 2 Ingredients 2 – 3 beetroot 1 tbsp olive oil Salt and pepper 2 – 3 tbsp balsamic vinegar Aluminum foil Method: Preheat the oven to 200C / 400F. Peel the beetroot and cut into 1 inch chunks. Transfer the beetroot chunksContinue reading “Balsamic Beets”