Seasonal suppers: March: Recipe for Monday dinner

Spinach and chickpea coconut dhal

  • Rating: 4 stars
  • Takes: 10 mins to prepare and 35 mins to cook
  • Serves: 4

Ingredients

  • 250g (8oz) red lentils
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 45ml (3tbsp) tikka curry paste
  • 400g tin chickpeas, drained and rinsed
  • 1 x 400g tin reduced fat coconut milk
  • 200g spinach
  • 1 lemon, juiced
  • To serve
  • 2 x packs plain naan

Each serving contains 627 calories, 10.1g sugar, 22.3g fat, 10.4g saturates and 1.5g salt.

Method

Make this wholesome and hearty dhal dish made with coconut milk, chickpeas and red lentils - the perfect dish to keep away the chill.

  1. Rinse and drain the lentils.
  2. Heat the oil in a large pan and fry the onion and garlic for a minute over a high heat. Stir in 3 tbsp curry paste and sizzle for another minute, then add the rinsed lentils and 1 tin chickpeas.
  3. Pour in the coconut milk, then fill the tin with water and add that, too.
  4. Bring to the boil and cook for about 30 minutes until the lentils are just done.
  5. Stir in the spinach to wilt, season and add the lemon juice. Serve with plain naan.

See more Vegetarian recipes

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Seasonal suppers: March: Recipe for Tuesday dinner

Ricotta, bacon and red onion tart

  • Rating: 4 stars
  • Takes: 12 mins to prepare and 28 mins to cook
  • Serves: 4

Ingredients

  • 200g (7oz) lean bacon
  • 15ml (1tbsp) olive oil
  • 2 cloves garlic, thinly sliced
  • 2 large red onions, thinly sliced
  • 1tbsp thyme leaves
  • 1 x 375g pack ready rolled vegan puff pastry
  • 250g (8oz) ricotta cheese
  • To serve
  • 1 x 90g pack baby leaf and rocket salad

Each serving contains 630 calories, 9g sugar, 41g fat, 19g saturates and 2.1g salt.

Method

A simple but great tasting tart that will will keep you warm any night of the week. Made with red onions and ricotta, it's a feast for the eyes as well!

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Place a baking sheet in the oven.
  2. Dice the bacon, then put the oil in a large frying pan over a high heat and cook until the bacon turns golden. Remove with a slotted spoon and set aside.
  3. Add garlic and onions to the pan, turn the heat down and cook for about 6-8 minutes until softened and just turning golden. Stir in half the thyme leaves.
  4. Unroll the puff pastry and keep it on the baking paper it comes wrapped in. Score a 1-1.5 cm (1⁄2-3⁄4in) border around the edge. Spread the ricotta over the middle of the tart inside the border. Spoon on the onion mixture. Scatter over the diced bacon.
  5. Transfer the tart, still on the baking paper, to the baking sheet in the oven. Bake for 15-20 minutes, until risen and golden. Remove from the oven and scatter with the remaining thyme. Serve with the green salad.

See more Autumn 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: March: Recipe for Wednesday dinner

Thai prawn and coconut rice

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

Ingredients

  • 1 tbsp sunflower oil
  • 2 onions, finely chopped
  • 3 tbsp Thai yellow curry paste
  • 1 tbsp lemongrass paste
  • 1 tsp ground turmeric
  • 1 chicken or vegetable stock cube
  • 275g (9oz) basmati rice
  • 600g (1lb 2oz) sweet potatoes, cut into chunks
  • 400ml tin coconut milk
  • 300g (10oz) raw king prawns
  • small bunch coriander, chopped

Each serving contains 675 calories, 15.4g sugar, 23.8g fat, 16.7g saturates and 2.4g salt.

Method

Whip up this one-pan rice dish that's bursting with the classic Thai flavours of coconut, lemongrass, turmeric and chilli. With succulent prawns, tender sweet potato and plenty of fresh coriander, it's super satisfying and ideal for busy weekday evenings.

  1. Heat the oil in a large, deep frying pan. Add the onions and gently cook for 5 minutes, or until softened. Stir in the curry paste, lemongrass paste and turmeric and cook for 1-2 minutes more, until fragrant.
  2. Crumble in the stock cube, then add the rice, sweet potato and coconut milk. Stir in 600ml (1pt) water and bring to the boil. Reduce the heat and simmer for 10 minutes, stirring every so often, until the rice is just tender and the liquid has been absorbed.
  3. Add the prawns and cook for 2-3 minutes, until pink and cooked through. Stir through most of the coriander and season well. To serve, divide between bowls and scatter over the remaining coriander.

See more Prawn recipes

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

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Seasonal suppers: March: Recipe for Thursday dinner

Kale, mushroom and goat's cheese lasagne

  • Rating: 4 stars
  • Takes: 30 mins to prepare and 35 mins to cook
  • Serves: 4

Ingredients

  • 3 tbsp olive oil
  • 4 echalion shallots, quartered
  • 1 tsp soft brown sugar
  • 1 garlic clove, crushed
  • 250g chestnut mushrooms, sliced
  • 100g tenderleaf kale, sliced
  • 45g unsalted butter
  • 45g plain flour
  • ½ tsp mustard powder
  • 600ml whole milk
  • ½ tsp nutmeg, freshly grated
  • 252g pack fresh lasagne sheets
  • 70g goat's cheese, crumbled
  • 20g Parmesan cheese, grated
  • 1 tbsp fresh thyme, picked

Each serving contains 573 calories, 9.8g sugar, 31.4g fat, 14.6g saturates and 0.7g salt.

Method

This delicious vegetable lasagne is made with kale, chestnut mushrooms, shallots and goat's cheese and makes the perfect hearty family dinner. For a vegetarian version, simply omit the Parmesan or use a vegetarian hard cheese. 

  1. Preheat the oven to gas 4, 180°C, fan 160°C. 
  2. Heat the olive oil in a large saucepan on a medium heat. Add the shallots to the pan along with the brown sugar and fry until the shallots soften and begin to caramelise. Add the garlic and cook for another minute. Lower the heat and add the mushrooms to the pan, then cook for a further 5 mins. Finally, add the kale with 1 tbsp water, cover and cook for 2 more mins or until it begins to wilt. Season to taste.
  3. In a large saucepan on a medium heat, melt the butter. Tip in the flour and mustard powder, mix together and cook for 2 mins. Remove from the heat and gradually whisk in the milk. Return to a medium heat and bring to the boil, lower the heat and cook for 5 mins, stirring occasionally. Season with the nutmeg and salt and pepper.
  4. Spread a thin layer of the white sauce over the base of a 1.5ltr ovenproof dish and top with 1 sheet of lasagne. Spoon a third of the vegetable mixture on top of the lasagne, spoon over white sauce, just enough to cover. Cover with two lasagne sheets. Repeat to create three layers in total. 
  5. Finish with the white sauce, crumbled goat’s cheese and the Parmesan. Sprinkle over the thyme and cook for 35 mins or until the lasagne is golden brown and bubbling.

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Seasonal suppers: March: Recipe for Friday dinner

Pizza Bianca with garlic mushrooms, pesto and goat's cheese

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

Ingredients

  • 1 tbsp olive oil
  • 1 garlic clove
  • 200g (7oz) chestnut mushrooms, sliced
  • 1 x 130g tub fresh pesto
  • 4 ready-made pizza bases
  • 75g (3oz) sun-dried tomatoes in olive oil, drained and chopped
  • 100g (3 1/2oz) goat’s cheese with rind, cut into chunks

Each serving contains 689 calories, 7.4g sugar, 29.3g fat, 6.7g saturates and 2.9g salt.

Method

This deliciously crispy white pizza is loaded with gorgeous Italian flavours and makes an ideal speedy midweek meal. Topped with garlic mushrooms, pesto and creamy goat's cheese this pizza will become a firm favourite with all the family.

  1. Preheat the oven to its highest temperature. Heat the oil in a frying pan over a high heat. Add the oil, garlic, mushrooms and some seasoning. Cook for 5 minutes, or until the mushrooms are softened and golden. Discard the garlic.
  2. Divide the pesto between the pizza bases and scatter over the mushrooms, tomatoes and cheese.
  3. Put the pizzas on baking trays and cook (in batches, if needed) for 8-10 minutes, until the cheese has started to melt and the bases have turned golden and crisp. Serve in slices.

See more Italian recipes

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Seasonal suppers: March: Recipe for Saturday dinner

Chicken, tarragon and mushroom pies

  • Rating: 5 stars
  • Takes: 20 mins to prepare and 35 mins to cook
  • Serves: 4

Ingredients

  • 375g lighter ready rolled puff pastry, cut into 4 rectangles
  • 1 tbsp butter
  • 1 onion, finely chopped
  • 200g chestnut mushrooms, quartered
  • 3 tbsp plain flour
  • 1 tsp mustard powder
  • 1 chicken stock cube, made up to 400ml
  • 2 tbsp red wine vinegar
  • 300g roast chicken, roughly chopped
  • 3 tbsp fresh tarragon, chopped
  • 100g frozen peas
  • 1 egg, beaten

Each serving contains 596 calories, 7.3g sugar, 24.1g fat, 11.2g saturates and 1.8g salt.

Method

The perfect way to transform leftover roast chicken – bake into a gorgeously golden pie with chestnut mushrooms and fragrant tarragon. This family favourite is also great for freezing, so bake a batch to store in your freezer for when time is short.

  1. Preheat the oven to gas 7, 220°C, fan 200°C and put the pastry rectangles in the fridge.
  2. In a saucepan, melt the butter over a medium heat. Add the onion, mushrooms and some seasoning and cook for 5 mins, or until soft. Add the flour and mustard powder and stir for 2 mins. Add the stock and vinegar. Stir for roughly 5 mins, until the sauce thickens.
  3. Mix in the chicken, tarragon and peas, then spoon the mixture into 4 individual rectangular pie dishes measuring approximately 18 x 13cm. Top each with pastry. Seal the pies by pressing down on the rim of the dish. Brush with the beaten egg. Make a small hole or slit in the middle of the pie to allow steam to escape while cooking.
  4. Bake in the oven for 35 mins, or until the pastry is crisp and golden.

Freezing and defrosting guidelines (freeze whole pies)

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. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot.

See more Pie recipes

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Seasonal suppers: March: Recipe for Sunday dinner

Rosemary, garlic and anchovy lamb

  • Rating: 0 stars
  • Takes: 30 minutes to prepare and 2 hours 40 minutes to cook
  • Serves: 6

Ingredients

  • 1kg (2lb) lamb breast joint
  • 3 tbsp chopped rosemary
  • 3 garlic cloves, crushed
  • 6 anchovy fillets, finely chopped
  • 1 tbsp olive oil
  • 300ml (1/2 pint) red wine
  • 500ml (17fl oz) hot lamb stock
  • 2 tbsp redcurrant jelly
  • green beans, to serve
  • For the dauphinoise potatoes
  • 175ml (6fl oz) semi skimmed milk
  • 100ml (3fl oz) double cream
  • 2 garlic cloves, finely chopped
  • 2 sprigs thyme, leaves picked
  • 1 bay leaf
  • 750g (1 1/2lb) Maris Piper potatoes
  • 1 brown onion, finely sliced
  • pinch grated nutmeg
  • 15g (1/2oz) Gruyère cheese

Each serving contains 637 calories, 7.1g sugar, 36.7g fat, 17.6g saturates and 1.1g salt.

Method

The delicious combination of lamb and anchovies in this dish works wonderfully well. The saltiness of the anchovies really enhances the gorgeous meatiness of the lamb, giving you a delicious melt-in-the-mouth flavour. Try serving this slow-roasted dish with some creamy dauphinoise potatoes and green beans.

  1. Preheat the oven to gas 4, 180°C, fan 160°C.
  2. Cut string around the lamb and unroll the joint. Season the inside and spread the rosemary, garlic and anchovy evenly over the meat. Re-roll and secure with string.
  3. Heat the oil in a medium flameproof casserole dish. Add the lamb and turn it gradually until browned all over. Pour over the red wine. Into the hot stock, stir the redcurrant jelly, then pour over the lamb. Bring the liquid to the boil then transfer the casserole dish to the oven for 2 hours.
  4. To make the dauphinoise potatoes, combine the milk, cream, garlic, thyme and bay leaf in a large saucepan. Bring to the boil then remove from the heat and leave to infuse.
  5. Peel and thinly slice the potatoes on a mandolin or with a knife. Remove the bay leaf from the cream mixture. Stir through the potatoes, onion and nutmeg and return to the heat. Bring to the boil, then reduce to a simmer for 4-5 minutes stirring occasionally.
  6. Remove from the heat then carefully transfer to a 1 litre ovenproof dish. Scatter with the cheese. Thirty minutes before the lamb is ready, increase the heat to gas 6, 200°C, fan 180°C.
  7. Transfer the potatoes to the oven and bake for 40 minutes until golden and bubbling. Remove the lamb after 30 minutes and leave to rest while the potatoes finish cooking. Serve with green beans.

See more Lamb recipes

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