Seasonal suppers: July: Recipe for Monday dinner

Pea and mint spaghetti

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


  • 400g spaghetti
  • 400g frozen garden peas
  • 40g vegetarian hard cheese, roughly chopped, plus extra shavings to serve
  • 2 garlic cloves, roughly chopped
  • 2 tbsp extra-virgin olive oil
  • ½ x 30g pack fresh mint, leaves picked

Each serving contains 515 calories, 5.6g sugar, 11.6g fat, 3.4g saturates and 0.4g salt.


This easy vegetarian pasta recipe is perfect for rustling up when in a hurry – simply grab some peas from the freezer and blitz with fragrant mint for a quick pasta sauce that’s full of flavour.

  1. Cook the spaghetti in a large pan of boiling water for 9 mins. Drain, reserving a few tbsp of the cooking water, and return to the pan.
  2. Meanwhile, cook the peas in a small pan of boiling water for 2 mins or until tender. Drain, then set aside a quarter of the peas. Put the remaining peas in a food processor (or use a stick blender) along with the chopped cheese, garlic, oil and most of the mint; season. Blitz together, adding a little water if needed to create a thick, sauce-like consistency.
  3. Stir the pea sauce and reserved peas through the pasta until fully coated, adding a little of the reserved pasta cooking water if needed to loosen. Divide between serving dishes and top with the reserved mint leaves and a few extra shavings of the cheese. 

See more Pasta recipes

Seasonal suppers: July: Recipe for Tuesday dinner

Beetroot salmon with potato salad and cucumber pickle

  • Rating: 4 stars
  • Takes: 5 mins to prepare and 20 mins to cook, plus marinating
  • Serves: 2


  • 2 skin-on salmon fillets
  • 1 beetroot, grated
  • 1cm piece ginger, grated
  • 1 tsp mustard seeds
  • 2 tbsp chopped dill
  • 1 lemon, zested and juiced
  • 1 tbsp olive oil
  • For the potatoes
  • 400g new potatoes
  • 2 tbsp half-fat crème fraîche
  • 2 tsp creamed horseradish
  • For the pickle
  • 100g cucumber, chopped
  • 2 tsp white wine vinegar
  • 1 tsp sugar

Each serving contains 546 calories, 9.5g sugar, 29.3g fat, 6.2g saturates and 0.8g salt.


Marinated overnight in grated beetroot, ginger and mustard seeds, these delicious salmon steaks take on all those bold flavours and are given a wonderful purple tinge from the beetroot. Served together with pickled cucumber and a creamy potato salad, this Scandi-inspired dish makes a wonderful, light summer supper.

  1. Put the salmon in a sealable food bag. Add the beetroot, ginger, mustard seeds, half the dill, the lemon zest and juice and 1 tsp olive oil. Chill for at least 3 hrs, or overnight.
  2. Cook the potatoes in a pan of boiling, salted water for 15 mins, or until tender. Drain and cool under cold water. Once cool, toss with the crème fraîche and horseradish. Season.
  3. In a bowl, mix the cucumber, vinegar, remaining dill, sugar and a pinch of salt.
  4. Heat the remaining oil in a frying pan over a medium heat. Cook the salmon, skin-side down for 3-4 mins, then turn and cook for a further 2-3 mins. Serve with the potato salad and cucumber pickle.

Freezing and defrosting guidelines

Only the salmon is suitable for freezing and only if it has not been frozen before. Cook as instructed and allow to cool completely. Then transfer 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.

See more Salmon recipes

Seasonal suppers: July: Recipe for Wednesday dinner

One-pot lamb and cherry pilaf

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


  • 1 tbsp olive oil
  • 450g lamb leg steaks, fat removed, diced into 3cm pieces
  • 15g butter
  • 1 onion, finely sliced
  • 1½ tsp ground coriander
  • 1½ tsp ground cumin
  • ½ tsp ground cinnamon
  • ½ tsp allspice
  • 200g basmati rice
  • 150g fresh cherries, halved and pitted
  • 400ml vegetable stock
  • 90g spinach
  • 15g fresh mint, chopped
  • 15g fresh parsley, chopped
  • 15g toasted flaked almonds
  • pinch of crushed chillies (optional)

Each serving contains 499 calories, 9.2g sugar, 20.4g fat, 7.7g saturates and 1.6g salt.


Try something different with fresh British cherries during their short summer season. This Moroccan-inspired spiced pilaf is a clever one-pot recipe, filled with juicy cherries, tender lamb and spinach for a simple family dinner.

  1. Heat the oil in a large lidded pan over a medium-high heat. Season the lamb and fry for 6 mins or until browned all over. Transfer to a plate; set aside. Reduce the heat and add the butter to melt. Tip in the onion; cook for 8 mins to soften.
  2. Increase the heat and stir in the spices; cook for 1 min. Add the rice, half the cherries and the seared lamb; season. Pour over the stock, bring to the boil, then cover. Reduce the heat; simmer for 12-15 mins until the rice is tender and the stock absorbed. Stir in the spinach and let it wilt.
  3. Sprinkle over the chopped herbs, remaining cherries, flaked almonds and crushed chillies to serve.

See more Lamb recipes

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

Seasonal suppers: July: Recipe for Thursday dinner

Pan-fried sea bass with pea and potato salad

  • Rating: 5 stars
  • Takes: 10 mins to prepare and 15 mins to cook
  • Serves: 4


  • 150g mangetout, trimmed and shredded lengthways
  • 600g Charlotte potatoes, scrubbed and roughly chopped
  • 250g frozen peas
  • 25g butter
  • 4 sea bass fillets
  • 1 tbsp sunflower oil
  • 5g fresh tarragon, leaves roughly chopped
  • 25g watercress
  • 1 tbsp balsamic vinegar
  • 2 tbsp extra-virgin olive oil

Each serving contains 448 calories, 7.3g sugar, 23.2g fat, 6.5g saturates and 1.1g salt.


Pan-frying fish fillets, such as sea bass, is perfect for midweek cooking and, what's more, this fish and potato supper is ready in less than 30 minutes. The vibrant smashed pea and potato salad makes a flavour-packed side to the simple fish.

  1. Put the mangetout in a heatproof bowl and cover with boiling water. Leave to stand for 1 min, then drain and rinse under cold running water. Shake off the excess water, dry with kitchen paper and set aside.
  2. Put the potatoes in a saucepan and cover with cold water. Cover, bring to the boil and cook for 8-10 mins until tender. Add the peas for the last 2 mins of cooking. Drain well; return to the pan.
  3. Add the butter to the potatoes and peas, then crush gently with a fork; re-cover to keep warm.
  4. Rinse the sea bass and pat dry with kitchen paper. Brush a large frying pan with a little sunflower oil and heat over a medium-high heat. Add the fish, skin-side down, and cook for 3 mins. Reduce the heat to low, brush the top of the fillets with the remaining sunflower oil, turn over and cook for 2 mins until just cooked through. You may need to cook in 2 batches.
  5. Toss the tarragon with the watercress, mangetout, vinegar and half the olive oil; season. Pile the crushed potato mix onto a warm serving plate, top with the fish, then the watercress salad. Drizzle with the remaining oil and serve immediately.

See more Sea bass recipes

Seasonal suppers: July: Recipe for Friday dinner

Beetroot burgers

  • Rating: 3 stars
  • Takes: 25 mins to prepare and 15 mins to cook
  • Serves: 4


  • 450g raw beetroot
  • 250g ready-to-eat puy lentils
  • 2 garlic cloves
  • pinch chilli flakes
  • 3 tbsp rolled oats
  • 2 eggs, lightly beaten
  • 2 tbsp olive oil
  • 2 orange peppers, finely sliced into rounds
  • 4 multiseed batch rolls, halved
  • 1 avocado, thinly sliced
  • 100g sun-dried tomatoes
  • 75g crinkle-cut pickled gherkins
  • 4 tbsp snipped salad or mustard cress

Each serving contains 575 calories, 17.6g sugar, 25.4g fat, 5.6g saturates and 2.5g salt.


These vibrant, fiery beetroot patties take veggie burgers to a whole other level. Stack them up with creamy avocado, juicy sundried tomatoes and pickled gherkins for a sensational main. 

  1. Peel and finely grate the beetroot. Put in a cloth over the sink and squeeze out as much moisture as possible (there will be quite a lot), then transfer to a clean bowl. You should have around 150g dry grated beetroot.
  2. Add the puy lentils to the bowl and finely grate in the garlic. Add the chilli flakes and season. Whizz the oats in a food processor, then add to the bowl with the beaten egg. Use your hands to combine the mixture thoroughly. Divide into 4 evenly sized patties, taking care to really press them together.
  3. Heat the oil in a large, nonstick frying pan over a medium-low heat. Fry the patties for around 15 mins, turning halfway through.
  4. To construct each burger, layer rounds of pepper on the base of each bun, then top with a burger. Add the avocado slices, tomatoes, gherkins and cress on top. Finish with the bun lid and secure with a wooden skewer, if you like.

Tip: Make this recipe vegan by combining 2 tbsp milled flaxseed with 5 tbsp water - leave to stand for 5 mins, then use instead of the eggs.  

See more Vegetarian recipes

Seasonal suppers: July: Recipe for Saturday dinner

Ham and pea carbonara

  • Rating: 4 stars
  • Takes: 20 mins
  • Serves: 4


  • 325g (11oz) spaghetti
  • 275g (9oz) frozen peas
  • 1 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 8 spring onions, finely chopped
  • pinch chilli flakes (optional)
  • 125g (4oz) leftover pulled ham hock or thickly sliced ham, shredded
  • 175g (6oz) half-fat crème fraîche
  • 40g (1 1/2oz) Parmesan, grated, plus extra shavings to serve
  • 1 lemon, zested and juiced

Each serving contains 516 calories, 9g sugar, 16.3g fat, 7.8g saturates and 1.1g salt.


A quick and simple meal that doesn’t scrimp on taste, this family favourite is filling and flavoursome. Bellissimo!

  1. Bring a large pan of salted water to the boil. Cook the spaghetti following the packet instructions.
  2. Meanwhile, put the peas in a sieve and pour over some freshly-boiled water from the kettle to defrost.
  3. Heat the oil in a pan over a low-medium heat. Add the garlic, spring onion and chilli flakes (if using). Cook for 1 min, then stir through the peas and ham. Continue cooking for a further 3 mins.
  4. Meanwhile, in a small bowl, combine the crème fraîche, Parmesan, lemon juice and most of the zest.
  5. Drain the pasta and return to the pan, of the heat. Add the crème fraîche mixture and the pea and ham mixture; toss to combine.
  6. Transfer to a warm serving dish and scatter over the extra Parmesan and remaining lemon zest. Season with freshly cracked black pepper. Serve.

See more Pasta recipes

Seasonal suppers: July: Recipe for Sunday dinner

Roasted beetroot and goat’s cheese tart

  • Rating: 4 stars
  • Takes: 20 mins to prepare and 1 hr 50 mins to cook
  • Serves: 6


  • 750g beetroot, trimmed, scrubbed (larger ones cut in half)
  • 3 cloves garlic, whole with skins left on
  • 30g pack rosemary sprigs
  • 2½ tbsp olive oil
  • butter for greasing
  • 375g pack ready-rolled shortcrust pastry
  • 2 onions
  • 2 large eggs
  • 150ml double cream
  • 3 tbsp balsamic vinegar
  • 1 tbsp caster sugar
  • 100g hard goat’s cheese
  • 25g walnut halves, roughly chopped (optional)

Each serving contains 531 calories, 16.5g sugar, 39.2g fat, 19.5g saturates and 1.2g salt.


Adding roasted beetroot to this goat's cheese tart not only gives a delicate sweetness to the dish, but also injects a beautiful dash of colour to the dining table. And a final scattering of walnuts gives a wonderful crunchiness to the finished dish. 

  1. Preheat the oven to gas 6, 200ºC, fan 180ºC. Place the beetroot in a baking tray with the garlic and 2 sprigs of the rosemary. Drizzle over 1½ tbsp of the olive oil and toss to coat, ensuring the cut-sides of any larger beetroots are facing downwards. Cover tightly with foil and roast for 1 hr 30 mins until tender. Set aside until cool enough to handle. Wearing rubber gloves, use a knife to help to start unpeel each beetroot, then rub the skins off with your fingertips and roughly chop. Set aside.
  2. Meanwhile, grease a 23cm loose-bottomed tart tin and line with the shortcrust pastry. Line the pastry with baking parchment and fill with baking beans or uncooked soya beans. Bake for 10 mins (this can go in the oven while the beetroot is cooking). Remove the tart case, then remove the parchment and baking beans and return to the oven for a further 5 mins. Remove and set aside.
  3. While the beetroot and tart case are in the oven, heat the remaining oil in a frying pan and cook the onions over a gentle heat for 10-15 mins until it starts to caramelise. Set aside.
  4. Chop most of the remaining rosemary leaves, reserving a few sprigs to garnish. Whisk the eggs with the cream, add the chopped rosemary and season with salt and pepper. Cover and set aside.
  5. Add the beetroot to the onions with the vinegar and sugar and cook for 5-7 mins, stirring frequently, until fragrant and sticky.
  6. Fill the tart case with most of the beetroot mixture and pour over the cream mixture. Crumble over the goat’s cheese, then spoon over the remaining beetroot mixture and press down slightly while ensuring some of the striking beetroot colour is on top. Bake for 20 mins until set. Scatter with the walnuts 2 minutes before the end of cooking time (if using). Allow to cool for at least 15 mins before serving. Garnish with the reserved rosemary sprigs.

See more Baking recipes

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