This Months New Recipes
8 steak tacos
7 creamy courgette lasagne
6 five spice drumsticks
5 prawn tikka masala
2 meatball burgers
3 Chicken Pasta Bake
1 3 veg mac
4 Quorn sausage bake
3-veg Mac 'n' cheese (V)

Serves 2 adults + 2 children

  • 150g butternut squash, cut into chunks

  • 300g penne pasta

  • 40g butter

  • 1 small leek, finely sliced (about 50g)

  • 25g flour

  • 600ml milk

  • 100g frozen peas

  • 175g mature Cheddar cheese (we used a vegetarian version)

  • 1 slice day-old brown bread, blitzed into crumbs

 

 

  1. Heat oven to 200C/fan 180C/gas 6. Put the butternut squash in a steamer over boiling water. Steam for around 15-20 mins or until tender. Drain and then blitz in a food processor until smooth.

  2. Cook the pasta according to the pack instructions.

  3. Heat the butter in a medium saucepan, add the leek and cook for 2 mins. Stir in the flour and cook for 1-2 mins more. Take the pan off the heat and gradually whisk in the milk. Return to the heat and bring to the boil, stirring all the time. Simmer for 5 mins.

  4. Stir in the peas and bring back to a simmer. Take the pan off the heat and stir in the butternut squash, then 125g cheese.

  5. Stir the pasta into the sauce and transfer to an ovenproof dish. Sprinkle over the remaining cheese and the breadcrumbs. Bake for 20 mins or until golden and bubbling.

 

 

 

 

 

 

Meatball burgers

Serves 6

  • 500g lean beef or pork mince

  • 1 onion, coarsely grated

  • 1 egg, beaten

  • 25g dried breadcrumbs

  • grated nutmeg

  • ¼ tsp garlic powder

  • burger buns, sliced cheese, lettuce, sliced tomato ketchup to serve

  1. Tip the mince, onion, egg, breadcrumbs, nutmeg and garlic powder into a large bowl and generously season with black pepper. Mix everything together using your hands, then shape the mixture into six patties. Transfer to a plate, cover and chill for 1 hr or up to a day.

  2. Heat a barbecue to medium or until a thin layer of coals has turned grey. Cook the burgers for 10 mins, turning occasionally, until lightly charred and cooked through. Top with sliced cheese during the final 2 mins of cooking time, if you like. 

  3. Serve the burgers in the buns topped with the lettuce, tomato and sauce, if you like.

 

 

 

 
Chicken pasta bake

Serves 6

  • 4 tbsp olive oil

  • 1 onion, finely chopped

  • 2 garlic cloves, crushed

  • ¼ tsp chilli flakes

  • 2 x 400g cans chopped tomatoes

  • 6 tbsp mascarpone

  • 4 skinless chicken breasts, sliced into strips

  • 300g penne

  • 70g mature cheddar, grated

  • 50g grated mozzarella

  • ½ small bunch of parsley, finely chopped

  1. Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone. 

  2. Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through. 

  3. Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling. 

 

 

 

 

 

Quorn sausage bake (V)

Serves 4

  • 1 tbsp olive oil

  • 200g dried spaghetti

  • 6 Quorn sausages, sliced thickly

  • 400g tin chopped tomatoes

  • ½ tsp dried mixed herbs

  • ¼ tsp smoked paprika

  • 3 tbsp tomato ketchup

  • 500ml vegetable stock, made with 1 cube

  • 150g frozen peas

  • 50g mature vegetarian cheese, grated

 

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6 and put a baking tray on the centre shelf. Mist a 23cm square baking dish with the cooking spray.

  2. Roughly break up the spaghetti into the dish and add the Quorn sausages.

  3. Combine the chopped tomatoes, mixed herbs, smoked paprika, ketchup and stock. Season to taste, pour into the dish and stir to combine everything.

  4. Cover the dish tightly with foil. Put it on the preheated tray and bake for 30-35 minutes, or until the spaghetti is almost tender.

  5. Remove the foil, stir in the peas, then scatter the cheese on top. Bake uncovered for a final 5 minutes. Divide between 4 warmed plates or bowls to serve.

 

 

 

 

Prawn tikka masala

Serves 4

  • 1 large onion, roughly chopped

  • 1 thumb-sized piece ginger, peeled and grated

  • 2 large garlic cloves

  • 1 tbsp rapeseed oil

  • 2-3 tbsp tikka curry paste

  • 400g can chopped tomatoes

  • 2 tbsp tomato purée

  • ½ tbsp light brown soft sugar

  • 3 cardamom pods, bashed

  • 200g brown basmati rice

  • 3 tbsp ground almonds

  • 300g raw king prawns

  • 1 tbsp double cream

  • ½ bunch of coriander, roughly chopped

  • naan breads, warmed, to serve (optional)

  1. Put the onion, ginger and garlic in a food processor and blitz to a smooth paste. Heat the oil in a large flameproof casserole dish or pan over a medium heat. Add the onion paste and fry for 8 mins or until lightly golden. Stir in the curry paste and fry for 1 min more. Add the tomatoes, tomato purée, sugar and cardamom pods. Bring to a simmer and cook, covered, for another 10 mins.

  2. Cook the rice following pack instructions.

  3. Scoop the cardamom out of the curry sauce and discard, then blitz with a hand blender, or in a clean food processor.

  4. Return to the pan, add the almonds and prawns, and cook for 5 mins. Season to taste and stir through the cream and coriander.

  5. Serve with the rice and naan breads, if you like.

 

 

 

 

 

Five-spice chicken drumsticks

Serves 4

Marinade

  • 1 tbsp groundnut oil

  • 3 garlic cloves, chopped

  • 2 tbsp grated fresh root ginger

  • 1 tbsp rice wine or dry sherry (optional)

  • 2 tbsp light soy sauce

  • 2 tsp five-spice powder

  • 2 tbsp honey

Chicken

  • 1kg/2lb chicken drumsticks, skin on

  1. For the marinade, put all of the marinade ingredients into a large bowl and stir to combine. Add the chicken and allow to marinate while you preheat the oven to 200C/180C Fan/Gas 6.

  2. Put the chicken drumsticks on a roasting tray and roast for 20-30 minutes, or until the skin is golden and the chicken is cooked through. (To check, pierce the drumstick at its thickest part, next to the bone. The juices should run clear.)

  3. Serve with a salad and some homemade potato wedges

Recipe Tips

You can make this ahead - cover the bowl with cling film, then place into the fridge to marinate for at least 15-20 minutes or overnight.

 

 

 

 

 

Creamy courgette lasagne

Serves 4

  • 9 dried lasagne sheets

  • 1 tbsp sunflower oil

  • 1 onion, finely chopped

  • 700g courgette(about 6), coarsely grated

  • 2 garlic cloves, crushed

  • 250g tub ricotta

  • 50g cheddar

  • 350g jar tomato sauce for pasta

  1. Heat oven to 220C/fan 200C/gas 7. Put a pan of water on to boil, then cook the lasagne sheets for about 5 mins until softened, but not cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together.

  2. Meanwhile, heat the oil in a large frying pan, then fry the onion. After 3 mins, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on High until hot.

  3. In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar. Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.

 

 

 

 

Steak tacos

Serves 4

  • 400g pack thin-cut beef steak

  • 1 tbsp olive oil, plus 2 tsp

  • 2 tsp ground cumin

  • 2 tsp smoked paprika

  • 4 vine tomatoes, roughly chopped

  • 120g radishes, finely sliced

  • ¼ red onion, very finely sliced

  • 30g pack fresh coriander, roughly chopped

  • 1 red chilli, finely chopped (optional)

  • 1 lime, zested and juiced, plus extra wedges to serve (optional)

  • 8-pack mini tortilla wraps

  • 1 avocado

  • 60g salad cheese

 

  1. Toss the steaks in 1 tbsp oil; sprinkle with the cumin, smoked paprika and some seasoning. Set aside for 5 mins.

  2. Mix the tomatoes, radishes, onion, most of the coriander and most of the chilli (if using) in a bowl. Add half the lime zest and juice; mix well and season to taste. Set aside.

  3. Heat a griddle pan over a high heat and lightly brush the tortillas with 2 tsp oil. Griddle, one at a time, for 30 secs each side until charred. Transfer to a plate and cover loosely with foil to keep warm.

  4. Return the griddle pan to the heat and, when very hot, cook the steaks (in 2 batches) for 30-45 secs each side for medium. Transfer to a plate, loosely cover with foil and set aside to rest for 5 mins.

  5. Thinly slice the avocado, pour over the remaining lime juice and scatter over the zest. Slice the steak on a board and drizzle over any resting juices. Top each wrap with avocado, salsa and steak. Crumble over the cheese and top with the remaining coriander leaves. Serve with extra lime wedges to squeeze over, if you like.