Seasonal suppers: September: Recipe for Monday dinner

Kale and mushroom carbonara

  • Rating: 4 stars
  • Takes: 5-10 mins to prepare and 25 mins to cook
  • Serves: 4


  • 1 tbsp olive oil
  • knob butter
  • 1 x 250g pack chestnut mushrooms, sliced
  • 2 garlic cloves, finely chopped
  • 5 sprigs thyme, leaves only
  • 300g dried linguine or tagliatelle pasta
  • 200g kale
  • 2 eggs
  • 1 x 150ml carton single cream
  • 50g Parmesan, finely grated, plus extra to serve
  • 1 x 200g pack Taleggio cheese (or Brie, Camembert or Gorgonzola for fans of blue cheese), cut into small cubes

Each serving contains 667 calories, 6.8g sugar, 34.8g fat, 18.7g saturates and 1.8g salt.


A creamy bowl of carbonara is the ultimate pasta dish - simple, yet luxurious and delicious all at the same time. This version is packed with veg instead of the usual pancetta or bacon, adding a splash of colour with peppery kale and earthy flavour with mushrooms. To make this recipe vegetarian, swap the Parmesan for a vegetarian hard cheese and check the packaging of any other cheese used.

  1. Heat the oil and butter in a large nonstick frying pan. Add the mushrooms, season and then fry over a high heat, stirring occasionally, for 8-10 mins until tender and golden. Add the garlic and thyme and stir-fry for 2 mins. Remove from the heat and set aside.
  2. Bring a large pan of water to the boil. Add the linguine or tagliatelle and cook according to the pack instructions until al dente.
  3. Put the kale in a large bowl and cover with boiling water, set side for 5 mins, then drain well and add to the pan with the mushrooms; season to taste, and mix well.
  4. In a jug, whisk together the eggs, cream and Parmesan along with a little seasoning.
  5. Check the pasta is al dente and then drain, reserving a couple of tablespoons of the cooking water. Return the pasta to the pan along with the reserved cooking water. Over a very low heat, add the creamy egg mixture and the cheese, tossing the pasta continuously for a couple of mins. Add the mushrooms and kale and toss again. 
  6. Divide the pasta between 4 bowls and sprinkle with extra Parmesan, if you like.

See more Pasta recipes

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

If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.

Seasonal suppers: September: Recipe for Tuesday dinner

Indian rice salad with onion bhajis

  • Rating: 5 stars
  • Takes: 3 mins to prepare and 12 mins to cook
  • Serves: 4


  • 2 x 294g packs 6 onion bhajis
  • 2 x 250g packs microwave pilau basmati rice
  • 390g tin green lentils, drained and rinsed
  • 1/2 cucumber, halved lengthways, seeded and thickly sliced
  • 1 green pepper, seeded and diced
  • 4 spring onions, chopped
  • small bunch coriander, stalks finely chopped, leaves roughly chopped
  • 5 tbsp desiccated coconut
  • 75g baby spinach
  • For the dressing
  • 3 tbsp mango chutney
  • 1 ½ lemons, juiced

Each serving contains 779 calories, 14.7g sugar, 41.7g fat, 11.4g saturates and 2.5g salt.


This delicious Indian-inspired dish is packed with aromatic flavours, crispy onion bhajis, sweet mango chutney and refreshing cucumber, and can be made in under 30 minutes. Indian recipes don't come easier than this!

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Arrange the bhajis on a large baking tray and cook for 10-12 minutes, until crisp and golden.
  2. Meanwhile, microwave the rice following the packet instructions. Tip the cooked rice into a mixing bowl and stir in the lentils, cucumber, pepper, most of the spring onions, all the coriander stalks and most of the leaves and 4 tbsp coconut; set aside.
  3. To make the dressing, put the mango chutney and lemon juice in a bowl with a little seasoning. Whisk to combine. Pour it over the rice mixture and toss to coat.
  4. Arrange the spinach on a platter and top with the rice salad. Arrange the onion bhajis over the rice, then scatter over the remaining coconut, spring onions and coriander. 

See more Indian recipes

Seasonal suppers: September: Recipe for Wednesday dinner

Caramelised onion and spinach lentils with peppered lamb chops

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


  • 1 tbsp olive oil
  • 2 onions, thinly sliced
  • 2 x 390g tins green lentils, drained
  • 600g lamb chops (8 chops)
  • 1 tsp ground rainbow peppercorns, plus extra to serve
  • 200g pack spinach, washed

Each serving contains 562 calories, 9.7g sugar, 32.5g fat, 15.3g saturates and 0.9g salt.


Enjoy tender lamb chops with a punch of pepper flavour in this easy midweek meal recipe. Sticky, golden onions with green lentils and spinach make the perfect base for the griddled lamb chops, and this easy dairy-free and gluten-free recipe is on the table in just 25 minutes.

  1. Heat half the olive oil in a saucepan over a medium heat. Add the onions, cover and cook for 10 mins, stirring regularly. Uncover the pan, increase the heat to medium-high and cook for a further 5 mins or until caramelised. Stir in the lentils and cook over a low heat until heated through.
  2. Meanwhile, brush the lamb chops with the remaining oil, then coat in the ground peppercorns and a good pinch of salt. Heat a griddle pan over a high heat. Cook the chops for 2 mins each side, or until cooked to your liking.
  3. Put the spinach in a medium pan, season and cover. Cook over a low heat for 2-3 mins (the leaves will stew in their own liquid) until wilted. Drain.
  4. Mix the spinach with the lentils, then divide between four plates. Put two lamb chops on top and season with extra ground peppercorns.

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: September: Recipe for Thursday dinner

Mushroom, mascarpone and rosemary risotto

  • Rating: 5 stars
  • Takes: 15 mins to prepare and 30 mins to cook
  • Serves: 4


  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 250g (8oz) chestnut mushrooms, half chopped, half thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 rosemary sprigs, leaves finely chopped
  • 350g (12oz) risotto rice
  • 200ml (1/3pt) white wine
  • 1 litre (1 3/4pt) hot vegetable stock
  • 2 tbsp mascarpone
  • 25g (1oz) vegetarian hard cheese or Parmesan, grated, plus extra to serve
  • 2 tbsp chopped fresh flat-leaf parsley, leaves only

Each serving contains 504 calories, 3.6g sugar, 13.8g fat, 5.4g saturates and 2.7g salt.


This delicious risotto dish is perfect for sharing with friends or family. It's full of rich flavours like salty Parmesan, creamy mascarpone and nutty chestnut mushrooms, and is ideal paired with a lemony green salad. 

  1. In a large pan, heavy-bottomed pan, heat 1 tbsp of olive oil. Add the onion and celery and cook, over a medium heat, for 6 minutes, or until softened.
  2. Add the chopped mushrooms and cook for 3-4 minutes, then add the garlic and rosemary and fry for 1 minute more. Stir in the rice with a wooden spoon, ensuring all the grains are coated. Add the wine and simmer for 2 minutes.
  3. Add the hot stock, a ladleful at a time, stirring until the liquid is almost absorbed before adding the next. Repeat until all the stock is used and the rice is al dente. Meanwhile, heat the remaining olive oil in a separate frying pan. Add the sliced mushrooms and gently fry for 3 minutes, or until golden.
  4. Stir the fried mushrooms, mascarpone and Parmesan into the cooked rice; season to taste. To serve, divide the risotto between 4 plates and scatter over the extra Parmesan and parsley. 

See more Main recipes

Seasonal suppers: September: Recipe for Friday dinner

Miso cauliflower cheese

  • Rating: 5 stars
  • Takes: 15 mins to prepare and 50 mins to cook
  • Serves: 6


  • 800ml milk
  • 6 peppercorns
  • 2 bay leaves
  • 1 large cauliflower (about 1kg), quartered, large outer leaves discarded
  • 1 smoked bacon rasher
  • 50g butter
  • 50g plain flour
  • 2 tsp white miso paste (or Dijon mustard)
  • 75g mature Cheddar, grated
  • 50g Gruyère, grated
  • 20g fresh breadcrumbs
  • 10g Parmesan, broken into pieces
  • 15g flaked almonds
  • rocket leaves, to serve (optional)

Each serving contains 456 calories, 12.7g sugar, 28.2g fat, 15.4g saturates and 1.2g salt.


For a standout side that'll get everyone talking, try this cauliflower cheese with a savoury miso twist. It's definitely worth the extra effort and, with three types of cheese, smoky bacon and a nutty golden crust, it's sure to be a firm family favourite. Serve with your next Sunday roast, or as a main with a peppery rocket salad.

  1. Preheat the oven to gas 6, 200°C, fan 180°C. 
  2. Pour the milk into a large, lidded pan and add the peppercorns and bay leaves. Bring to a gentle simmer over a low-medium heat, then add the cauliflower, stalk-side down. Cover and simmer gently for 5 mins.
  3. Remove the cauliflower and set aside to drain and dry slightly. Strain the milk; discard the flavourings. Set aside 500ml of the milk (freeze the remainder to make another white sauce) and wash the pan.
  4. Meanwhile, put the bacon rasher on a baking tray lined with foil. Bake for 20 mins until crisp and golden.
  5. Melt the butter in the clean pan over a low heat. Stir in the flour and, once combined, cook for 1-2 mins. Remove from the heat and slowly whisk in the warm milk, waiting until each addition is incorporated into the flour before adding more. Once the milk has been added, return the pan to the heat. Bring to a simmer, stirring, then boil for 2 mins until smooth and thickened.
  6. Take off the heat and stir in the miso paste or mustard, Cheddar and Gruyère until melted and combined. Add the cauliflower and spoon the sauce over the top.
  7. Blitz the bacon, breadcrumbs, Parmesan and almonds in a food processor until mixed but with some texture remaining.
  8. Spoon the cauliflower into a 1.25ltr ovenproof dish and pour over any sauce left in the pan. Scatter over the bacon and breadcrumb mixture and bake for 20 mins until golden. If you want a golden crust, grill for 2-3 mins once baked. Serve with rocket leaves, or as a side dish.

Tip: Miso adds an extra savoury flavour, but used mustard if you prefer.

Freezing and defrosting guidelines

Freeze unbaked. 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 Side dishes

Seasonal suppers: September: Recipe for Saturday dinner

Spiced chicken and cauliflower traybake

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


  • 1 cauliflower, cut into florets
  • 2 red onions, cut into wedges
  • 8 skin-on, bone-in chicken thighs
  • 1 x 330g pack cherry tomatoes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • ½ tsp mild chilli powder
  • 1/4 tsp ground cinnamon
  • ¼ tsp allspice
  • 3 tbsp olive oil
  • 100g baby spinach
  • For the tahini sauce
  • 25g (3/4oz) tahini
  • 125g (4 1/2oz) low-fat natural yogurt
  • 1/2 red chilli
  • 30g pack fresh coriander
  • ½ x 30g pack flat-leaf parsley

Each serving contains 413 calories, 11.5g sugar, 29.7g fat, 7.8g saturates and 0.4g salt.


If you’re yet to try roasted cauliflower, you’re in for a treat. Traybakes are the perfect fuss-free dinner; this dish pairs Middle Eastern spices with sweet cherry tomatoes and a nutty, herb-studded tahini sauce to make a satisfying gluten-free supper. 

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the cauliflower florets, onion wedges, chicken thighs, tomatoes, spices and oil into a large roasting dish and mix well to combine.
  2. Cover with foil and bake in the oven for 45 mins, then remove the foil and continue to bake for 25-30 mins, until the chicken is cooked through with no pink meat showing and the cauliflower is golden and tender.
  3. Meanwhile, put all the ingredients for the tahini sauce into the small bowl of a food processor and blitz until smooth.
  4. Stir the spinach into the roasting tin and let it wilt from the heat of the chicken and veg. Serve drizzled with the tahini sauce.

See more Gluten-free recipes

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

Seasonal suppers: September: Recipe for Sunday dinner

Kale, mushroom and goat's cheese lasagne

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


  • 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.


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.

See more Pasta recipes