Seasonal suppers: February: Recipe for Monday dinner

Peruvian-style steak stir-fry

  • Rating: 5 stars
  • Takes: 10 mins to prepare and 30 mins to cook
  • Serves: 4

Ingredients

  • 500g sweet potatoes, cut into 1cm-thick chips
  • 500g celeriac, peeled and cut into 1cm-thick chips
  • 4 tbsp olive oil
  • 1 tbsp smoked paprika
  • 2 green peppers, cut into 1cm strips
  • 1 large red onion, cut into 1cm wedges
  • 350g beef steaks, cut into thin strips
  • 250g pack sweet mixed baby tomatoes, or cherry tomatoes
  • 2 tbsp reduced-salt soy sauce
  • 2 tbsp red wine vinegar
  • a few coriander stalks, torn, to serve

Each serving contains 374 calories, 15.6g sugar, 16g fat, 3.1g saturates and 1.6g salt.

Method

This beef stir-fry recipe is based on the classic Peruvian dish 'Lomo saltado' – an unlikely combination of a tasty meat and veg stir-fry with chips. We've given it a healthy spin with sweet potato and celeriac chips alongside a sweet pepper, tomato and beef mix.

  1. Preheat the oven to gas 9, 240°C, fan 220°C. Put the sweet potatoes and celeriac on a large baking tray, drizzle with 2 tbsp oil and sprinkle over the paprika; season. Toss to coat the chips, then bake for 25-30 mins until crispy.
  2. Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Add the peppers and cook for 5 mins, then add the onion and cook for another 5 mins until softened. Transfer to a bowl and set aside.
  3. Toss the beef strips with the remaining 1 tbsp oil and a little seasoning. Add to the frying pan and cook on a high heat for 1 min each side. Reduce the heat to medium-high and add the tomatoes, soy sauce and vinegar. Continue cooking for 2 mins, then return the peppers and onion to the pan and toss together.
  4. Transfer the chips to a serving plate. Arrange the beef and vegetables on a board or platter, then scatter over the coriander leaves and a sprinkle of black pepper to serve.

Tip: Swapping the traditional fries for root veg helps give you two of your five-a-day.

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Seasonal suppers: February: Recipe for Tuesday dinner

Roasted turnip with barley, Stilton and hazelnuts

  • Rating: 5 stars
  • Takes: 5 mins to prepare and 35 mins to cook
  • Serves: 4

Ingredients

  • 200g (7oz) quick-cook barley
  • 4 turnips, cut into 2.5cm (1in) cubes
  • 1 red onion, cut into wedges
  • 1 tbsp olive oil
  • small handful parsley, roughly chopped
  • 50g (2oz) hazelnuts, toasted and roughly chopped
  • 100g Stilton, crumbled
  • large handful rocket
  • For the dressing
  • 2 tbsp olive oil
  • 2 tbsp cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey

Each serving contains 456 calories, 4.2g sugar, 26g fat, 7.8g saturates and 0.8g salt.

Method

The season's freshest produce shines bright in this delicious recipe that combines sweet turnip and creamy Stilton with hearty barley and a gorgeous honey and mustard dressing. An easy recipe for a midweek meal that looks and tastes great.

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the barley in a small pan and cover with boiling water. Simmer for 10-15 minutes, until softened; drain. Leave to cool slightly before transferring to a serving bowl. Meanwhile, arrange the turnips and onions on a roasting tray. Drizzle with the oil and season well. Roast for 25-30 minutes, turning halfway, until softened and golden.
  2. For the dressing, combine all the ingredients in a screw-top jar. Shake well, then pour over the barley. To serve, add the roasted veg, parsley, hazelnuts and Stilton to the barley; toss to combine. Scatter over the rocket.

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Seasonal suppers: February: Recipe for Wednesday dinner

Pork, celeriac and apple bake

  • Rating: 5 stars
  • Takes: 5 mins to prepare and 25-30 mins to cook
  • Serves: 2

Ingredients

  • ½ celeriac head
  • 3 tbsp olive oil
  • 4 garlic cloves, thinly sliced
  • 1 lemon, zested
  • 2 Granny Smith apples, cored and thinly sliced (no need to peel)
  • 3 rosemary sprigs
  • 2 pork chops

Each serving contains 632 calories, 14.1g sugar, 49.7g fat, 14.4g saturates and 1g salt.

Method

Rustle up this easy pork recipe to share on chilly nights. The pork pairs beautifully with the crisp apple and sweet celeriac, leaving your home filled with amazing aromas. 

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Cut the celeriac in half and place it cut-side down on a chopping board. Use a knife to cut off the peel, then cut in half again and slice the celeriac as thinly as you can – the thinner it is, the quicker it will cook.
  2. Pour 1 tbsp olive oil on to a baking tray and layer the celeriac all over its base. Scatter the sliced garlic and lemon zest, season and then layer the apple slices on top.
  3. Scrunch up the rosemary sprigs in your hands to release the oils and scatter them around the apples. Place the pork chops on top of the apples and season again with salt and pepper. Pour over the rest of the oil. Cook for 25-30 mins or until the celeriac is soft and the pork is cooked through.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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Seasonal suppers: February: Recipe for Thursday dinner

Herby roast chicken with white beans

  • Rating: 3 stars
  • Takes: 8 mins to prepare and 42 mins to cook
  • Serves: 4

Ingredients

  • 50g unsalted butter, softened
  • 4 tbsp chopped flat-leaf parsley
  • 4 thyme sprigs, leaves picked
  • ½ tsp dried oregano
  • 2 garlic cloves, crushed
  • 1 lemon, zested and ½ juiced
  • 8 skin-on chicken thighs
  • 1 tbsp olive oil
  • 2 carrots, diced
  • 2 celery sticks, finely chopped
  • 1 onion, finely chopped
  • 1/2 small celeriac, diced
  • 250ml chicken stock
  • 2 x 400g tins cannellini beans, drained and rinsed
  • 100g baby spinach

Each serving contains 837 calories, 9g sugar, 57.5g fat, 22.2g saturates and 1.9g salt.

Method

This herb-packed roast chicken recipe makes a wonderful weekend dinner idea. Succulent chicken thighs with gorgeously crisp skin, tender vegetables and hearty white beans – all of which can be ready in under an hour. For a lower-fat version with all the flavour, toss skinless chicken thighs in a little oil with the herbs and seasoning before roasting.

  1. Preheat the oven to gas 6, 200°C, fan 180°C. In a bowl, combine the butter, herbs, garlic and lemon zest. Season well and mix again. Gently ease the skin away from one end of each chicken thigh with your fingers, being careful not to tear it. Push a little herby butter under the skin, then smooth flat.
  2. Put the chicken in a roasting tin and roast for 30-35 minutes, until the skin is golden and the meat is cooked through with no pink meat remaining. Meanwhile, heat the oil in a pan over a medium heat. Add the carrot, celery and onion and cook for 10 minutes, or until just softened.
  3. Add the celeriac and stock, then simmer for a further 5-7 minutes, until the vegetables are tender. Stir in the beans and spinach until warmed through and wilted. Season to taste, adding a little lemon juice. Serve the chicken with the bean mixture.

Freezing and defrosting guidelines

Freeze the beans only. Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

See more Chicken recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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Seasonal suppers: February: Recipe for Friday dinner

Cheat's fish fingers and rainbow chips

  • Rating: 3 stars
  • Takes: 10 mins to prepare and 30 mins to cook
  • Serves: 4

Ingredients

  • 100g (3 1/2oz) cornflakes
  • 1 tsp sweet paprika
  • 500g (1Ib) skinless, firm white fish fillets, such as hake or cod, sliced into chunky fingers
  • 4 tsp cornflour
  • 1 egg, beaten
  • ketchup, to serve (optional)
  • For the chips
  • 1 sweet potato, cut into chips
  • 1 baking potato, cut into chips
  • 2 carrots, cut into chips
  • 300g (10oz) celeriac, cut into chips
  • 2 tbsp sunfower oil

Each serving contains 408 calories, 10.9g sugar, 11g fat, 1.7g saturates and 0.9g salt.

Method

Fresh white fish coated in a crispy cornflake crumb served with a side of vibrant chips made from sweet potatoes, baking potatoes, carrots and celeriac. Follow this easy recipe for a tasty twist on a British classic and liven up your midweek meals.

  1. Preheat the oven to gas 6, 200°C, fan 180°C. For the chips, toss the potatoes, carrots and celeriac with the oil; season well. Spread out over 1-2 large baking trays and bake for 30 minutes.
  2. Meanwhile, put the cornflakes in a plastic sandwich bag and gently bash with a rolling pin to coarse crumbs. Tip into a bowl and stir through the paprika. Put the fish in a bowl and sift over the cornflour; toss to coat. Dip each fish finger in the beaten egg, shaking of the excess, then into the cornflakes, turning until completely coated.
  3. When the chips are nearly ready, push them to the side of the baking tray and add the fish. Bake for 8 minutes, or until cooked through and golden. Serve with the chips, ketchup and minty peas, if you like.

Tip: To make minty peas, mash 500g (1lb) boiled peas with 1/2 tbsp mint sauce and 4 tbsp crème fraîche.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

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Seasonal suppers: February: Recipe for Saturday dinner

Smoked haddock and celeriac bake

  • Rating: 5 stars
  • Takes: 10 mins to prepare and 50 mins to cook
  • Serves: 2

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, sliced
  • 1 rosemary sprig, leaves picked and chopped
  • 2 smoked haddock fillets
  • 200ml (1/3pt) milk
  • 1 dried bay leaf
  • pinch nutmeg
  • 1 garlic clove, halved
  • 250g (8oz) celeriac or potato, finely sliced
  • 75ml (3fl oz) double cream
  • 20g (3/4oz) Gruyère, grated
  • salad, to serve

Each serving contains 454 calories, 9.6g sugar, 32.1g fat, 16.7g saturates and 3.4g salt.

Method

This delicious bake brings together the rich and earthy tastes of smoked haddock, onion and celeriac to create a warm, hearty dish that is layered with different flavours. 

  1. Preheat the oven to gas 3, 170°C, fan 150°C. Heat the oil in a large pan, then cook the onion and rosemary with a pinch of salt for 5 minutes, or until softened.
  2. Put the fish, skin-side down, in a pan with the milk, bay leaf and nutmeg. Gently bring to the boil, then reduce the heat and simmer for 4 minutes.
  3. Transfer the fish to a plate with a slotted spoon, reserving 75ml (3f oz) poaching liquid. Flake the fish and discard the skin.
  4. Rub a small baking dish with the garlic. Add a layer of celeriac, followed by a layer of fish and the onion mixture; season with black pepper. Repeat until the ingredients are used up, finishing with a layer of celeriac.
  5. In a jug, combine the reserved poaching liquid and the cream. Pour it over the celeriac and scatter with the cheese. Cover with foil and bake for 20 minutes.
  6. Remove the foil and increase the heat to gas 6, 200°C, fan 180°C. Bake for 15 minutes more, or until golden. Serve with salad.
See more Dinner ideas for two

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Seasonal suppers: February: Recipe for Sunday dinner

Beef and mushroom stew

  • Rating: 0 stars
  • Takes: 10 mins to prepare and 2 hrs 15 mins to cook
  • Serves: 4

Ingredients

  • 400g Tesco Finest British casserole steak
  • 1 tbsp plain flour
  • 2 tbsp olive oil
  • 75g (3oz) chopped smoked bacon
  • 1 onion, chopped OR 150g baby onions, peeled
  • 2 carrots, (200g) thickly sliced
  • 2 turnips (200g) diced
  • 500ml red wine
  • 1 x 400g can chopped tomatoes
  • 250g (8oz) baby chestnut mushrooms
  • 30g packet parsley
  • 1 garlic clove, crushed
  • grated zest 1 large lemon
  • salt and pepper

Each serving contains 451 calories, 11.6g sugar, 17.5g fat, 5.4g saturates and 1g salt.

Method

Slowly cooked beef that's so tender it just falls apart in your mouth, chunky root vegetables and a generous glug of red wine, are all reasons this stew will keep you satisfied as the nights grow longer.

  1. Preheat the oven to gas 3, 160'C, fan 140'C. Cut the beef steak into 2cm cubes, dust with the flour and season with salt and pepper. Heat half the oil in a large heat-proof casserole and fry the beef in batches for 3-4 minutes until browned. Remove from pan with slotted spoon. Add the remaining oil and gently fry the bacon, onions, carrots and turnips, stirring for 5 minutes until golden.
  2. Add the wine and boil for 1 minute, then add the tomatoes and the beef. Bring to the boil, cover and transfer to the oven. Bake for 1½ hours. Add the mushrooms, cover and bake for a further 30 minutes until the beef and vegetables are tender.
  3. Combine the chopped parsley, garlic and lemon zest in a bowl. Serve the casserole topped with the gremolata.

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