Introducing the latest trend… putting seeds on everything!
Ready in 30 mins, 439 cals per serving, 31g fat, 6g sat fat, 22g carbs
- 260g salmon fillets, diced
- 400g ready-made mash
- 3 spring onions, chopped small
- handful chopped parsley
- zest and juice 1 lemon
- 2tbsp polenta mixed with 30g mixed seeds
For the tartare sauce
- 6tbsp mayonnaise
- 1tbsp capers, rinsed
- 4 gherkins, chopped
- handful basil, torn
- Heat the oven to 200c, gas 6. mix together the salmon, mash, spring onion, parsley and lemon zest. Add the lemon juice and season, then shape into 8 equal-sized fishcakes.
- Sprinkle the polenta and seeds onto a large plate and roll the fishcakes in the mixture to coat evenly. Transfer the fshcakes to a baking tray, lined with baking parchment, and bake for 20 mins, turning halfway through, until they are golden brown and crisp. Alternatively, you can fry them in sunfower oil for around 5 mins each side.
- Make the tartare sauce by combining all the ingredients and seasoning, to taste, with a little lemon juice and salt and pepper.
Minute Steaks with chimichurri salsa
A thrifty steak supper with a hint of south american favour
Ready in 30 mins, 510 cals per serving, 23g fat, 5g sat fat, 41g carbs
- 2 sweet potatoes, peeled and cut into chips
- 1tbsp sunflower oil, plus a little extra
- 2 minute steaks
- 1tsp paprika
- 2tbsp each chopped parsley and fresh oregano
- 1 fresh red chilli, finely chopped
- 1 clove garlic, crushed
- 2tbsp extra virgin olive oil
- 1⁄2 tbsp red wine vinegar
- juice 1⁄2 lemon
- salad, to serve
- Heat the oven to 200C, gas 6. Toss the sweet potatoes with the sunfower oil on a baking tray, season well, then roast for 30 mins. Rub the steaks with a little of the oil, paprika and seasoning, then set aside.
- Make the salsa by mixing the herbs, chilli, garlic, olive oil, vinegar and lemon; season.
- Heat a griddle or frying pan until very hot and cook the steaks for 1 min each side. Transfer to a warmed plate to rest for a couple of mins. Serve with the salsa, sweet potatoes and salad on the side.
Tip! If you’re feeling fash, ask your butcher for a picanha steak – a thick piece that’s particularly tender.
Mac ‘n’ veg bake
Classic pasta made super-tasty with the addition of hidden vegetables
Ready in 25 mins, 502-388 cals per serving, 27-18g fat, 17-11g sat fat, 60-40g carbs
- 250g pasta shapes
- 2x350g tubs cheese sauce
- 200g cauliflower, separated into small florets
- 50g curly kale
- 1 courgette
- 2tsp light olive oil
- 75g grated cheese (eg Cheddar, Parmesan, Gruyère)
- Heat the oven to 200C, gas 6. Boil the pasta shapes according to the pack instructions, then drain and mix with the cheese sauce. Meanwhile, steam the caulifower forets for 5 mins, adding the curly kale for the last 2 mins.
- Stir the vegetables into the pasta, then tip the mixture into a large, ovenproof baking dish.
- Grate the courgette and toss with the olive oil. Scatter the grated courgette over the pasta, then top with the grated cheese. Bake for 15 mins, until the cheesy topping is golden. If making ahead and reheating, you need to bake until piping hot, around 30 mins.
Can’t make up your mind between pizza or salad – why not have both!
Ready in 15 mins, 827 cals per serving, 29g fat, 15g sat fat, 110g carbs
- 1x (2x220g) pack Northern Dough Co frozen pizza dough, defrosted
- 4tbsp tomato pizza sauce
- 100g soft goats’ cheese
- 170g frozen Med vegetable mix
- 50g salad leaves (eg rocket)
For the dressing
- 1tsp extra virgin olive oil
- 1tsp white wine vinegar
- 1tsp poppy seeds
- Heat the oven to 220c, gas 7. Roll out each ball of dough and transfer them to a lightly greased baking tray. Using a 6cm cutter, remove a circle from the centre of each piece of dough (save this for a mini pizza for the kids or for your lunchbox).
- Spread both the pizzas with the tomato sauce, then scatter over the cheese and vegetables. Bake for 10-12 mins until golden and crispy.
- Meanwhile, to make the dressing, whisk together the oil, vinegar and poppy seeds with 1tbsp of water and some seasoning. toss the salad leaves with dressing and pile in the centre of the cooked pizzas and serve immediately.
Tip! Vary the topping to suit your family ’s taste – even leftovers taste great on a pizza.
Sweet & sour sausage meatballs
The humble banger gets a makeover
Ready in 25 mins, 351 cals per serving, 22g fat, 7g sat fat, 23g carbs
- 400g pack good-quality sausages
- 1tbsp sunflower oil
- 1 chicken or veg Stockpot (eg Knorr)
- 1 carrot sliced
- 1 yellow pepper, cut into chunks
- 1 clove garlic, crushed
- 1tsp ginger paste
- 2tbsp ketchup
- 2tbsp soy sauce
- juice 1⁄2 lemon
- 1tbsp cornflour mixed with cold water
- 1⁄2 x 430g can pineapple chunks, drained
- Skin the sausages and put the meat into a bowl. scrunch together with your hands, then form into 12 to 16 equal-sized meatballs. Add the oil to a non-stick frying pan and brown the meatballs, turning in the pan so they don’t stick.
- Put the stockpot in a pan with 500ml water. bring to the boil, then add the carrot and pepper; cook for 3-4 mins until just tender. Remove with a slotted spoon and set aside.
- Add the garlic, ginger, ketchup, soy, lemon juice and cornfour to the stock, stir, then bubble for a few mins until the mixture turns syrupy. pour the sauce over the meatballs and add the veg and pineapple. simmer for 5 mins, until the meatballs are cooked through. serve with rice.
Tip! instead of the sausages, use an y leftover meat, or cooked or raw prawns. Add to the sauce and reheah throughly.