Seasonal suppers: June: Recipe for Monday dinner

Chilli-lime chicken salad

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

Ingredients

  • 2 limes, zested and juiced
  • 1 large red chilli, halved and thinly sliced
  • 650g pack chicken breast portions
  • 2 x 250g pouches microwave wholegrain rice and quinoa
  • 50g frozen soya beans
  • ½ tsp ground cumin
  • 100g radishes, quartered
  • 70g wild rocket leaves
  • 30g pack fresh mint, leaves chopped

Each serving contains 398 calories, 1.3g sugar, 6.3g fat, 2g saturates and 0.8g salt.

Method

Pack up this colourful salad and take to work for a healthy packed-lunch. Marinated chicken with a touch of chilli and nutty quinoa combine for an easy meal that will keep you going all afternoon.

  1. Mix the lime zest and juice and the chilli in a shallow dish. Season, add the chicken and toss to coat. Set aside for 10 mins to marinate. Meanwhile, preheat the grill to its highest setting and line a baking tray with foil.
  2. Transfer the chicken to the lined tray, pour over the marinade and grill for 8-10 mins each side or until cooked through with no pink meat remaining.
  3. Meanwhile, blanch the soya beans in boiling water for 6-7 mins until tender. Heat the rice and quinoa pouches to pack instructions, then mix with the soya beans, cumin, radishes, rocket leaves and most of the mint. Season to taste. Divide the salad between 4 plates. Slice the chicken breasts, place on top of the salad and scatter over the remaining mint.

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Seasonal suppers: June: Recipe for Tuesday dinner

Braised pea, lettuce and ham tagliatelle

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

Ingredients

  • 2 tsp olive oil
  • 1 shallot, finely sliced
  • 2 garlic cloves, crushed
  • 1 romaine lettuce heart (about 190g), trimmed and shredded
  • 60g shredded ham hock (from a 180g pack)
  • 150g dried tagliatelle
  • 75g frozen peas
  • 2 tbsp grated Parmesan
  • ½ lemon, zested

Each serving contains 448 calories, 9.4g sugar, 10.4g fat, 3.7g saturates and 0.8g salt.

Method

For a healthy twist on classic carbonara, try this pea and ham tagliatelle recipe. Romaine lettuce leaves are cooked with garlic and shallots until wilted, combined with ham hock, tagliatelle and peas, and topped with Parmesan and zesty lemon. Taking less than 30 minutes to make, this dinner idea for two is great for busy weeknights when you're pushed for time.

  1. Heat the oil in a large, lidded saucepan over a medium heat. Add the shallot; fry for 2-3 mins until soft. Stir through the garlic and lettuce and cook, covered, for 5-6 mins until the leaves have wilted. Stir in the ham and season with black pepper. Remove from the heat, cover and set aside.
  2. Meanwhile, cook the tagliatelle to pack instructions, adding the peas for the last 2 mins. Drain, reserving 100ml of the cooking water. Pour the pasta water into the lettuce mixture and reheat through before adding the tagliatelle and peas. Mix well, then serve topped with the Parmesan and lemon zest.

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Seasonal suppers: June: Recipe for Wednesday dinner

Vietnamese tofu and noodle salad

  • Rating: 4 stars
  • Takes: 20 mins to prepare and 12 mins to cook
  • Serves: 4

Ingredients

  • 2 tbsp sunflower oil
  • 250g (8oz) tofu, drained well, patted dry, and cubed
  • 350g cooked vermicelli noodles, separated
  • 2 carrots, halved crossways and sliced into thin strips
  • 1 small cucumber, quartered lengthways, seeded, and sliced into thin strips
  • 150g (6oz) white cabbage, shredded
  • 1 red pepper, seeded and thinly sliced
  • 3 spring onions, thinly sliced
  • 2 handfuls mint leaves, chopped
  • 2 handfuls basil leaves, torn
  • 1 Little Gem lettuce, leaves separated
  • 75g salted peanuts, roughly chopped
  • For the dressing
  • 5 tbsp rice wine vinegar
  • 4 tsp caster sugar
  • 1 medium-sized red chilli, seeded and diced

Each serving contains 447 calories, 14.7g sugar, 20.6g fat, 3.3g saturates and 0.4g salt.

Method

Fresh, light and vibrant - this main meal salad is a medley of flavours, combined with a sweet and sour dressing and topped off with crunchy roasted peanuts.

  1. Heat the oil in a medium-sized frying pan over a medium heat and fry the tofu for 8–10 minutes, turning regularly, until golden and crisp. Drain on kitchen paper. Add the noodles to the pan, with a splash of water and heat until warmed through. 
  2. Meanwhile, mix together the ingredients for the dressing. Combine the noodles, carrots, cucumber, cabbage, red pepper, spring onions and half the herbs in a bowl, spoon the dressing over and mix together. 
  3. Arrange the Little Gem lettuce leaves on a large, flat serving plate and top with the noodle salad, tofu, remaining herbs and peanuts before serving.

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Seasonal suppers: June: Recipe for Thursday dinner

Harissa vegetable tart

  • Rating: 4 stars
  • Takes: 10 mins to prepare and 40 mins to cook
  • Serves: 4

Ingredients

  • 1 x 475g pack Mediterranean roasting vegetables
  • 1 tbsp oil
  • 1 x 375g pack ready rolled light puff pastry
  • 2 tbsp harissa paste
  • 
150g reduced fat feta cheese, cut into chunks
  • 10g rocket

Each serving contains 569 calories, 10.6g sugar, 30g fat, 15.4g saturates and 2.4g salt.

Method

Topped with a drizzle of harissa, roasted vegetables, crumbly feta and peppery rocket, this crisp puff pastry tart makes a colourful vegetarian Sunday lunch idea. To give your tart a twist, replace the feta with vegetarian blue cheese or mozzarella.

  1. Preheat the oven to gas 7, 220°C, fan 200°C and put a baking sheet in the oven to heat up. Remove the sleeve and film lid from the Mediterranean vegetables. Drizzle with the oil and put on a separate baking tray in the oven. Roast for 15 mins.
  2. While the vegetables are roasting, unroll the pastry on its paper. Score a 1cm border around the edge and prick the middle with a fork. Once the 15 mins are up, remove the veg, stir and return to the oven. Remove the hot tray from the oven and slide the pastry, still on its paper, onto it. Return to the oven. Cook both for 10 mins.
  3. Meanwhile, mix the harissa paste with a splash of water, until it is thin enough to drizzle; set aside.
  4. Remove the veg and pastry from the oven then turn it down to gas 6, 200°C, fan 180°C. Gently flatten the puffed-up centre of the pastry, leaving the border intact. Spoon over the veg, keeping inside the border. Season, then scatter over the feta and drizzle with the harissa.
  5. Return to the oven for 10-15 mins, until crisp and golden. To serve, scatter with the rocket and cut into rectangles.

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Seasonal suppers: June: Recipe for Friday dinner

Griddled chicken, broad bean and rocket pizza

  • Rating: 5 stars
  • Takes: 15 mins to prepare and 25 mins to cook
  • Serves: 4

Ingredients

  • 2 x 145g packs pizza base mix
  • 1 lemon, zested and juiced
  • 300g pack chicken breasts, thinly sliced
  • 2 tbsp olive oil, plus extra for greasing
  • 150g broad beans, defrosted if frozen
  • 250g ricotta
  • 2 tbsp pesto
  • 20g rocket leaves, to serve

Each serving contains 454 calories, 3.4g sugar, 19.5g fat, 5.8g saturates and 0.8g salt.

Method

Find your new favourite pizza topping with this zesty twist on an Italian favourite. This easy pizza recipe uses speedy pizza base mixes for a handy shortcut – topped with creamy ricotta, lemon chicken, broad beans and plenty of rocket for fresh-flavoured pizzas for all the family to enjoy.  

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Make the pizza bases to pack instructions. Roll out to 2 large, rough circles and slide onto lightly greased baking sheets. Turn up the edges a little to form a crust. Set aside in a warm place.
  2. Heat a griddle or frying pan until hot. Pour the lemon juice over the chicken, then brush with half the oil. Griddle for 2 mins each side or until cooked through. Remove from the heat and transfer to a plate.
  3. Boil the beans for 2 mins, then drain, rinse under cold water and drain again.
  4. Spread the ricotta over the pizza bases, leaving a 2cm border. Lay the chicken and beans on top and drizzle the pesto over. Bake for 15-20 mins until the base is golden. Top with the lemon zest, the rocket leaves and black pepper to serve.

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Seasonal suppers: June: Recipe for Saturday dinner

Zesty meatballs with couscous salad

  • Rating: 5 stars
  • Takes: 20 mins to prepare and 30 mins to cook, plus chilling
  • Serves: 4

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • ¼ tsp crushed chillies
  • 3½ garlic cloves, 3 finely chopped, ½ grated
  • 500g pack turkey thigh mince 7% fat
  • 20g fresh mint leaves, finely chopped
  • 1 lemon, zested and juiced
  • 200g pot 0% fat natural yogurt
  • For the couscous salad
  • 200g couscous, plus 1 tbsp
  • ½ vegetable or chicken stock cube, made up to 250ml
  • 200g frozen peas
  • 50g spinach, finely shredded
  • 1 x 240g pack radishes, finely sliced

Each serving contains 482 calories, 6.2g sugar, 14.4g fat, 3.1g saturates and 1.6g salt.

Method

Try this meatball recipe with a difference for an easy family dinner idea. This recipe uses turkey thigh mince, lemon zest and chilli to make the meatballs, and is served with a summery couscous salad and quick garlic and mint yogurt. To save time, you can make the meatballs ahead and freeze until ready to use.

  1. Heat 1 tbsp oil in a frying pan over a low heat, add the onion and fry for 10 mins. Stir in the chillies and chopped garlic; cook for 1 min. Transfer to a bowl; leave to cool for 5 mins. Add the mince, one-third of the mint, half the lemon zest and 1 tbsp couscous to the bowl. Season, mix well, then shape into 16 balls. Chill for 30 mins, or freeze for 15 mins.
  2. Meanwhile, put 200g couscous in a heatproof bowl with the remaining lemon zest. Pour over the stock, cover and set aside for 15 mins.
  3. Boil the peas for 2 mins. Drain and rinse under cold water; set aside. Mix the yogurt, grated garlic, half the remaining mint and half the lemon juice in a bowl. Season and set aside.
  4. Fluff up the couscous with a fork, then mix in the remaining lemon juice, the spinach, peas, radishes and remaining mint. Season to taste.
  5. Put 1 tbsp oil in a lidded frying pan over a medium heat. Fry the meatballs for 10 mins, turning, until browned all over. Cover and cook over a low heat for 5 mins until cooked through. Serve with the couscous and yogurt.

Freezing and defrosting guidelines

Freeze meatballs only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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Seasonal suppers: June: Recipe for Sunday dinner

Braised pork tacos

  • Rating: 5 stars
  • Takes: 15 mins to prepare and 2 3/4-3 1/4 hrs to cook
  • Serves: 6

Ingredients

  • 1 ancho chilli
  • 1.8kg boneless pork shoulder joint
  • 2 tsp smoked sweet paprika
  • 2 tsp dried oregano
  • 30ml vegetable oil
  • 3 garlic cloves, peeled and bruised with the side of a knife
  • 1 white onion, thickly sliced
  • 200ml tequila-flavoured beer
  • 100ml fresh orange juice
  • 1 red onion, finely sliced
  • 3 limes, 2 juiced, 1 cut into wedges
  • 12 mini tortilla wraps, warmed
  • small bunch coriander, leaves picked
  • 100g radishes, finely sliced
  • sliced jalapeños, to serve
  • soured cream, to serve

Each serving contains 597 calories, 5.2g sugar, 18.5g fat, 4.8g saturates and 1.5g salt.

Method

Perfect as part of a Mexican sharing feast, these mouthwatering tacos feature succulent shredded pork, braised in tequila-flavoured beer for an extra authentic kick.  

  1. Preheat the oven to gas 4, 180°C, fan 160°C. In a bowl, rehydrate the chilli by covering with boiled water. Set aside for 10 mins, then roughly chop.
  2. Remove the string from the pork and unroll. Mix the paprika, oregano and 1 tsp salt, then rub over the pork thoroughly. Heat the oil in a large frying pan. Add the pork and brown both sides.
  3. Transfer the pork to a large roasting tin. Add the garlic, chilli, white onion, beer and orange juice. Bring to the boil, cover and cook in the oven for 2½-3 hrs, basting every 40 mins. Uncover for the final 30 mins. The pork should be very tender.
  4. Meanwhile, in a small bowl, mix the red onion with the lime juice and a pinch of salt and set aside for 20 mins. Drain.
  5. Remove the pork, discard the skin, fat and chilli, then shred into small pieces. Coat in the cooking juices, then serve in the warmed tortillas with the pickled onion, coriander, radishes, jalapeños, soured cream and lime wedges.

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