Seasonal suppers: November: Recipe for Monday dinner

Cheesy roasted carrot risotto

  • Rating: 5 stars
  • Takes: 5 mins to prepare and 45 mins to cook
  • Serves: 4


  • 5 large carrots, peeled, trimmed and quartered lengthways
  • 2 tbsp olive oil
  • 60g wholemeal bread, blitzed into crumbs
  • 2 leeks, trimmed and finely sliced
  • 2 garlic cloves, finely chopped
  • 240g arborio risotto rice
  • 1 vegetable stock pot, made up to 900ml
  • 50g grated pecorino
  • 100g soft cheese
  • 10g fresh coriander, leaves picked

Each serving contains 512 calories, 18.7g sugar, 18.4g fat, 7.7g saturates and 2.3g salt.


Roasted carrots work wonders on top of this creamy risotto recipe. Full of tangy soft cheese and pecorino, the vibrant root vegetables and crunchy breadcrumbs scattered over this vegetarian dish add texture and sweetness.

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss the carrots with 1 tbsp oil on a baking tray; season and roast for 25 mins until soft and browned. Scatter over the breadcrumbs and return to the oven for 5 mins until the crumbs are crisp and lightly browned.
  2. Meanwhile, heat 1 tbsp oil in a large saucepan over a medium-low heat. Add the leeks and cook for 5 mins until softened. Stir in the garlic and cook for 1 min.
  3. Increase the heat to medium, add the rice and stir for 1 min. Add a ladle of hot stock and stir continuously until most of the liquid has been absorbed. Repeat this process for 16-17 mins until the rice is just cooked and all the stock has been added.
  4. Turn off the heat, stir in the pecorino and half the soft cheese; season to taste. Set aside for 3 mins, then stir in half the carrots and divide between 4 serving bowls. Top with the remaining carrots and the breadcrumbs. Dot with the remaining soft cheese, season with black pepper and scatter with the coriander leaves to serve.

See more Vegetarian recipes

Seasonal suppers: November: Recipe for Tuesday dinner

Couscous chicken schnitzel with red cabbage and rocket

  • Rating: 5 stars
  • Takes: 10 mins to prepare and 20 mins to cook
  • Serves: 4


  • 2 tbsp olive oil
  • 500g red cabbage, finely sliced
  • ½ chicken stock cube, made up to 200ml
  • 300g chicken breasts, sliced in half and flattened
  • 1 tbsp plain flour
  • 1 egg, beaten
  • 150g couscous
  • 60g wild rocket
  • 1 lemon, cut into wedges

Each serving contains 330 calories, 5.4g sugar, 9.4g fat, 1.7g saturates and 1g salt.


For dinner ready in 30 mins, try this couscous chicken schnitzel. Using couscous for an easy crispy coating, serve with braised red cabbage and rocket for a quick and healthy midweek dinner.

  1. Heat 1 tbsp olive oil in a large saucepan over medium-high heat. Add the cabbage and chicken stock. Cover the pan with a lid and cook for 20 mins, stirring occasionally. Remove from the heat and keep warm.
  2. Meanwhile, sprinkle the chicken breasts with the flour, shaking off any excess. Season. Place the beaten egg and couscous into two shallow bowls and coat each chicken breast in egg, followed by couscous.
  3. Heat the remaining olive oil in a large frying pan over medium-high heat until hot. Fry the chicken schnitzels in batches for about 4-5 mins per side until golden and cooked through.
  4. Serve the chicken schnitzels with the braised cabbage, rocket and lemon wedges.

See more Chicken recipes

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

Seasonal suppers: November: Recipe for Wednesday dinner

Baked sweet potatoes with fajita beans

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


  • 4 large sweet potatoes, scrubbed and pricked with a fork a few times
  • 1 tbsp olive oil, plus 2 tsp
  • 325g tin sweetcorn, drained
  • 180g cherry tomatoes, quartered 
  • 20g fresh coriander, ⅔ finely chopped, remaining leaves left whole
  • 1 lime, ½ juiced, the rest cut into 4 wedges
  • 1 onion, roughly chopped
  • ½ tsp crushed chillies
  • 2 x 400g tins taco mixed beans
  • 100g low-fat natural yogurt

Each serving contains 591 calories, 32.4g sugar, 8.4g fat, 1.6g saturates and 1.7g salt.


Soft baked sweet potato comes topped with a vibrant medley of veg, cooling yogurt and a kick of fiery crushed chillies in this speedy midweek meal, that takes just 35 minutes to make. If you're up for it, try adding a little extra heat with a spoonful of chipotle sauce.

  1. Preheat the oven to gas 6, 200ºC, fan 180ºC. Microwave the sweet potatoes for 7 mins. Transfer to a baking tray, drizzle with 2 tsp oil and bake for 15 mins or until tender and crisp.
  2. Meanwhile, heat a dry frying pan over a high heat. Add the sweetcorn and cook for 5 mins, stirring occasionally, until the kernels are golden and charred. Tip into a bowl and set aside to cool. Stir in the tomatoes, chopped coriander and lime juice: season.
  3. Heat 1 tbsp oil in a saucepan over a medium heat. Add the onion and cook for 10 mins until soft and lightly browned. Add the chillies and beans and bring to a simmer for 2 mins.
  4. Divide the potatoes between 4 plates. Cut into each along the centre to open and fill with the hot beans. Add some sweetcorn and tomato salsa, then a dollop of yogurt. Scatter with the whole coriander leaves and serve with a wedge of lime.

See more Vegetarian recipes

Seasonal suppers: November: Recipe for Thursday dinner

Red onion, beetroot and cheese tart

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


  • 375g pack ready-rolled lighter puff pastry
  • 5 tbsp red onion chutney
  • 250g pack beetroot, roughly chopped
  • 100g salad cheese, crumbled
  • 2 x 110g packs roasted vegetable couscous
  • 125g baby spinach
  • 15g fresh flat-leaf parsley
  • ½ tbsp olive oil (optional)

Each serving contains 535 calories, 12.8g sugar, 20.5g fat, 11.6g saturates and 1.7g salt.


This red onion, beetroot and cheese tart is as simple as it is satisfying and will become one of your go-to dinner recipes in next to no time. 

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry, leaving it on its paper, and transfer to a large baking tray. Use a sharp knife to score a 1.5cm border, making sure you don’t cut all the way through. Prick the inside all over with a fork. Bake for 15 mins.
  2. Use a fork to gently push down the centre of the pastry where it’s risen. Spoon over the chutney, scatter over the beetroot and crumble over the salad cheese. Season lightly, then bake for a further 8-10 mins until the pastry is deeply golden and the feta has lightly coloured.
  3. Meanwhile, prepare the couscous to pack instructions. Stir through the spinach to wilt a little; season to taste. Add one-third of the parsley. 
  4. Remove the tart from the oven, drizzle with a little olive oil, if you like, and scatter over the remaining parsley. Cut into 4 and serve with the couscous salad.

See more Tart recipes

Seasonal suppers: November: Recipe for Friday dinner

Pesto chicken burgers

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


  • 750g sweet potatoes, scrubbed and cut into wedges
  • 1 tbsp olive oil
  • 4 breaded chicken steaks
  • 250g ball reduced-fat mozzarella, drained and sliced into 4
  • 4 soft white rolls
  • 4 tbsp Free From green pesto
  • 30g rocket leaves

Each serving contains 709 calories, 13.8g sugar, 25.8g fat, 5.9g saturates and 1.8g salt.


Adding pesto into the mix for this crispy chicken burger turns the flavour up to eleven, pairing perfectly with gooey mozzarella for an Italian-inspired meal. Serve with a side of roasted sweet potato wedges for a filling dinner that will leave you perfectly satisfied.

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Tip the sweet potatoes onto a baking tray, season and toss with the oil to coat. Roast on the top shelf for 30-35 mins, turning halfway, until tender.
  2. Meanwhile, put the chicken steaks on a separate tray and bake on the shelf beneath the wedges for 25 mins until crisp. Top the crispy chicken with the mozzarella slices and bake for 5 mins more until the cheese has melted.
  3. Halve and toast the rolls, then spread half the pesto onto the bases. Add the chicken and top with the remaining pesto and the rocket. Sandwich with the tops of the buns and serve alongside the sweet potato wedges.

See more Chicken breast recipes

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

Seasonal suppers: November: Recipe for Saturday dinner

Beetroot-marinated salmon with horseradish cream

  • Rating: 5 stars
  • Takes: 30 mins to prepare and 15 mins to cook, plus 1 hr marinating
  • Serves: 4


  • 1 large beetroot (about 120g), peeled
  • 30g fresh dill, roughly chopped
  • 500g boneless salmon half side
  • 500g miniature potatoes
  • 1 tbsp olive oil
  • 200g reduced-fat crème fraîche
  • 3 tbsp creamed horseradish sauce
  • 1 lemon, zested 
  • 20g salted butter
  • 100g butterhead salad
  • 1 avocado, stoned, peeled and cubed
  • 1 tbsp French-style dressing

Each serving contains 634 calories, 7g sugar, 42.7g fat, 12.7g saturates and 0.5g salt.


A classic, crowd-pleasing combination of salmon, beetroot, horseradish and new potatoes come together in this gluten-free salmon recipe for four.

  1. Grate the beetroot and mix it together with half the dill. Line a baking tray with baking paper and lay the salmon on it, skin side down. Spread the beetroot mixture over the salmon and set aside to marinate for 30 mins-1 hr.
  2. Preheat the oven to gas 6, 200˚C, fan 180˚C. Bring a large pan of water to the boil, add the potatoes and cook for 15 mins until tender when pierced with a knife.
  3. Remove the beetroot mixture from the salmon and discard. Drizzle over the olive oil and bake for 15 mins or until the salmon is just cooked through.
  4. Meanwhile, in a small bowl mix together the crème fraîche, horseradish sauce and lemon zest.
  5. When the potatoes are cooked, drain and allow to steam-dry for 1 min. Tip into a serving bowl with the butter and most of the reserved dill and toss to coat the potatoes.
  6. Toss together the butterhead salad, avocado and French-style dressing.
  7. Scatter the remaining dill over the salmon and serve with the horseradish cream, potatoes and the salad.

See more Salmon recipes

Seasonal suppers: November: Recipe for Sunday dinner

Turnip and kale rostis with chilli mayo

  • Rating: 5 stars
  • Takes: 15 mins to prepare and 35 mins to cook
  • Serves: 4


  • 2 medium white potatoes (about 450g), peeled
  • 2 large turnips (about 550g), peeled
  • 100g kale, shredded
  • ½ tsp ground coriander
  • 15g coriander, half chopped
  • 1 tbsp plain flour
  • 25g butter
  • 1 tbsp olive oil
  • 1 tbsp sweet chilli sauce
  • 4 tbsp mayonnaise

Each serving contains 318 calories, 9.1g sugar, 20.4g fat, 4.4g saturates and 0.6g salt.


These super crispy rostis make the most of seasonal winter vegetables by pairing turnips, potatoes and kale with plenty of fragrant coriander and a spicy mayonnaise for a tasty vegetarian dinner.

  1. Cook the potatoes and turnips in a large pan of boiling, salted water for 10 mins, then remove with a slotted spoon and set aside. Bring the water back to the boil and cook the kale for 4 mins, then drain and leave to cool.
  2. When the potatoes and turnips are cool enough to handle, coarsely grate them and transfer to a large bowl. Squeeze out any excess moisture from the kale, then add to the bowl with the ground and chopped coriander and the flour. Mix and season well.
  3. Shape the mixture into 12 rostis. Heat the butter and oil in a large nonstick frying pan and fry the rostis in batches for 5 mins each side until golden. Stir the sweet chilli sauce into the mayonnaise and serve with the rostis.

Freezing and defrosting guidelines

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.

See more Vegetarian recipes