Spiced Roasted Vegetables with Lime Raita

Recipe courtesy of Psychologies Magazine and taken from The Right Carb by Nicola Graimes.

This fibre-rich, nutritious one-pan meal is loaded with veg and doesn’t need any extras. If you’d like to top up the protein content, add cubes of smoked tofu, paneer or halloumi at the same time as the cauliflower.

Serves : 4

Ingredients :

1 small butternut squash, about 650g, peeled, deseeded and cut into 2.5cm chunks
3 parsnips, cut into batons
2 red onions, each cut into 6 wedges
400g chickpeas, drained
5 tblsp extra virgin olive oil
2 tsp ground turmeric
1 tblsp cumin seeds
1 tblsp coriander seeds, crushed
1 tblsp garam masala
300g cauliflower, broken into small florets
250g brussels sprouts, peeled
Sea salt and black pepper
1 handful toasted, flaked almonds and coriander leaves, to serve

For the Lime Raita
250g plus 2 1/2 tblsp plain yoghurt
2 garlic cloves, crushed
Finely grated zest of 1 and juice of 2 unwaxed limes

  1. Preheat the oven to 180oC Fan / 200oC / Gas Mark 6. Put the squash, parsnips, onions and chickpeas in a large bowl. Pour over 3 tablespoons of the oil and turn the vegetables with your hands until coated. Tip into a large roasting tin, or use 2 smaller ones, and roast for 20 minutes, turning once.
  2. Meanwhile, mix the remaining oil with the spices and season well with salt and pepper.
  3. After 20 minutes, add the cauliflower and sprouts to the tin or tins. Spoon over the spiced oil, add a splash of water and turn until everything is combined. Return to the oven for a further 20 minutes or until the vegetables are tender and starting to caramelise.
  4. Meanwhile, make the lime raita. Mix together the yoghurt, garlic and lime juice and season with salt and pepper.
  5. Before serving, top the roasted vegetables with the lime zest, almonds and coriander leaves and serve with raita on the side.

Zingy Greens Tortilla

Recipe taken from the Lidl Easter brochure – April 2021.

Serves : 4; Preparation time : 10 mins; Cook time : 30 mins

Ingredients :

500g new potatoes, large ones, halved
1 tbsp olive oil
1 onion, finely sliced
1 garlic clove, finely sliced
200g baby spinach
8 eggs
Small bunch of mint, leaves picked and finely chopped
2 courgettes, peeled into ribbons
30g parmesan, finely grated
1 pot of red pepper hummus
100g mixed salad leaves
1/2 lemon, juice only
Salt and pepper

  1. Cook the potatoes in salted boiling water for 15 minutes, or until easily pierced with the tip of a knife. Drain, cool slightly, then chop into thick slices to add bulk to the tortilla.
  2. Heat the olive oil in an ovenproof, non-stick frying pan and fry the onion for 8 minutes. Add the garlic and cook for a further minute. Preheat the grill to high.
  3. Add the spinach to the pan and allow to wilt for a few minutes, stirring regularly. Beat the eggs in a jug and plenty of seasoning, stirring in most of the shredded mint for extra zing.
  4. Scatter the potato slices into the pan and pour over the eggs, swirling the pan so the mixture reaches the edges. Shred the courgettes into ribbons for bite and lay in the pan in loose swirls. Cook for a little longer, just 3-4 minutes, then sprinkle over the grated cheese and slide the pan under the grill for five minutes.
  5. Allow the tortilla to cool then spread the top with the red pepper houmous to bring a smokiness to the dish. Toss the salad leaves and remaining mint with the zesty lemon juice and some seasoning and scatter over to serve.

Tangy Feta and Spring Vegetable Tart

Recipe taken from the Lidl Easter brochure – April 2021.

Serves : 4; Preparation time : 15 mins Cook time : 40 mins

Ingredients :

125g feta
100g Greek-style yogurt
1 garlic clove, finely grated
1 lemon, zest and juice
1 sheet ready rolled puff pastry
200g asparagus
200g radishes, halved
5 spring onions, cut into thirds
1 tbsp olive oil
100g frozen peas
80g pomegranate seeds
240g mixed salad leaves
Salt and pepper

  1. Preheat the oven to 200 C / 180 C Fan / Gas Mark 6.
  2. To make your creamy base even more flavourful, use feta for Tang and crush 100g of it in a bowl with a fork. Stir in the yogurt, garlic, lemon zest and half the juice, seasoning with plenty of black pepper.
  3. Unroll the pastry and score a border 1 cm from the edges. Spread the feta mix over the pastry to cover up to the score line.
  4. For the spring veg, use asparagus for earthiness and combine with crunch radishes and sweet spring onions. Toss together in a bowl with the olive oil and some seasoning, then scatter over the top of the tart. Transfer to a lined tray and bake in the oven for 35-40 minutes.
  5. Meanwhile, toss the frozen peas in the leftover oil in the bowl and scatter them over the tart for the final 5 minutes of cooking time.
  6. Bring an extra hit of fresh flavours before serving by crumbling over the remaining feta along with pomegranate seeds for fruitiness and a squeeze of lemon to add zing. Dress the salad leaves with another good squeeze of lemon and plenty of seasoning.

Aubergine Parmigiana

Recipe courtesy of Psychologies Magazine (Spring 2021) and taken from The Shortcut Cook by Rosie Reynolds.

This easy recipe uses a combination of oil and butter, along with a Parmesan and breadcrumb topping for a quick and delicious meal. Serve with a green salad.

Serves : 4

Ingredients :

4 medium aubergines
Olive oil, for brushing and cooking
Large knob of butter, softened
2 x 400g tins chopped tomatoes
2 garlic cloves, grated
1 tsp dried oregano
2 x 125g balls mozzarella, cubed
30g Parmesan, finely grated
Large handful fresh breadcrumbs
Handful basil leaves
Sea salt and freshly ground black pepper

  • Preheat the oven to 200 C / 180 C fan / gas mark 6. Make deep slits, 1 cm apart, across the aubergines. Don’t cut all the way through. Use a pastry brush to coat the inside of the cuts with oil. Dot the butter over each of the aubergines and season inside and out.
  • Mix together the tomatoes, garlic, oregano and some seasoning – this can be done in the tomato tins. Pour the mixture into a 20 x 30 cm baking dish and sit the aubergines on top. Cover with foil and cook in the oven for 50 minutes, or until the aubergines start to get soft.
  • Remove the dish from the oven and remove the foil. Use the back of a spoon to open up the aubergine cuts and stuff with cubes of mozzarella and some of the tomato sauce.
  • Sprinkle over the Parmesan and breadcrumbs, then return the dish to the oven and cook, uncovered, for a final 10 minutes, or until the breadcrumbs are golden. Leave to stand for 5 minutes, then scatter with basil leaves before serving.

Make ahead : Prepare the whole dish in advance and reheat in a hot oven until piping hot.

The shortcut : This meal has all the textural expectations of parmigiana, with none of the factory line-style crumbing – no salting, no dipping in egg, no frying in oil. This is one-pan, no-hassle cooking.

Roasted Broccoli with Chilli Yogurt and Orange

Recipe Courtesy of Psychologies Magazine (May 2020) and taken from Life Kitchen by Ryan Riley.

Broccoli pairs deliciously with aromatic orange, which provides an uplifting aroma and acidity to balance out the other flavours. Ideal for a quick lunch.

Roasted broccoliServes : 2

Ingredients :
230g long-stem broccoli
Olive oil
1 tsp capers
Small handful of flaked almonds
3 tblsp full-fat Greek yogurt
1 tsp Chilli Oil (see recipe)
1 orange, zested and halved
Sprinkling of sumac
Chilli flakes, to serve (optional)

Method :

  1. Heat the oven to 180oC. Place the broccoli on a baking tray and drizzle with olive oil. Spoon the capers over and bake for 15 minutes. Sprinkle the almonds over and bake for 5 minutes more, until the broccoli is tender and the almonds golden.

  2. While the broccoli is baking, combine the yogurt and Chilli Oil in a bowl. Peel and segment one orange half. As soon as the broccoli is ready, squeeze the juice from the remaining orange half over the top, sprinkle with a good dusting of sumac and orange zest and serve with a dollop of the chilli yogurt (sprinkled with chilli flakes, if you like) and the orange segments on the side.

Chilli Oil:

Ingredients (Makes 200ml) :
200ml rapeseed oil
40g dried chipotle chilli flakes
20g red chilli flakes

Method :

  1. Place a saucepan on a medium heat and add the oil. Bring it to a simmer – be very careful as the oil will be extremely hot. After a few moments, drop in a chilli flake: if the oil is hot enough, the flake will sizzle slightly.

  2. Remove the pan from the heat and stir in both types of chilli flakes. Set aside and allow to cool completely.

  3. Pour the cooled Chilli Oil into a sterilised jar and seal with a lid.

Hot & Cold Pickled Tomatoes with Chilli Yogurt

Recipe courtesy of Psychologies Magazine (May 2020) and taken from Life Kitchen by Ryan Riley.

The sweet tang of vinegar in this dish balances beautifully with the savoury tomatoes. Adding chilli yogurt makes the tomatoes sing and rounds off the dish.

Pickled tomatoesServes : 3-5

Ingredients :
150ml red wine vinegar
1/4 tsp fennel seeds
6 coriander seeds
2 bay leaves
12 mixed-colour cherry tomatoes, halved or quartered
2 tblsp full-fat Greek yogurt
1 tsp Chilli Oil (see recipe)
Warmed flatbreads of naan breads, to serve
Handful of mint leaves, to serve

For the Chilli Oil (makes 200ml)
200ml rapeseed oil
40g dried chipotle chilli flakes
20g red chilli flakes

Method :

  1. Stir together the vinegar, both seeds and the bay leaves in a bowl. Place a saucepan on a high heat and pour in half the liquid, with half the aromatics. Bring to the boil, then turn off the heat.
  2. Divide the tomatoes between two bowls and pour the hot liquid into one bowl and the cold into the other. Leave for 5 minutes. Meanwhile, combine the yogurt and Chilli Oil in a bowl.
  3. To serve, spread the warmed breads with the chilli yogurt, top with both hot and cold tomatoes – discarding the bay leaves – and scatter over the mint.

For the Chilli Oil :

  1. Place a saucepan on a medium heat and add the oil. Bring it to a simmer – be very careful as the oil will be extremely hot. After a few moments, drop in a chilli flake: if the oil is hot enough, the flake will sizzle slightly.
  2. Remove the pan from the heat and stir in both types of chilli flakes. Set aside and allow to cool completely.
  3. Pour the cooled Chilli Oil into a sterilised jar and seal with a lid.

 

Jazzy Beans

Recipe courtesy of Psychologies Magazine (May 2020) and taken from Leon Happy Fast Food by Rebecca Seal, Jack Burke and John Vincent.

For a healthy, quick meal that’s anything but dull, try these ‘Jazzy beans’ on toast.

Jazzy beansIngredients :
200g can baked beans in tomato sauce
1 tsp chipotle paste
1 slice of good-quality bread, toasted
Butter or vegan alternative, for spreading
1 tsp very finely chopped shallot, spring onion or fresh chives
1/4 – 1/2 avocado, diced
A few fresh coriander leaves, freshly squeezed
Lime juice, to taste
American-style hot sauce, to taste

Method :

Warm the beans in a saucepan. Stir through the chipotle paste, to taste. Toast the bread and spread with butter or a vegan alternative. Pour the bean mixture onto the toast, then sprinkle over the chopped shallot, spring onion or chives, the avocado and coriander leaves. Squeeze over a little lime juice and a splash of hot sauce. Enjoy the jazz!

Pasta Perfecto – Classic Red Sauce

Recipe courtesy of Psychologies Magazine (July 2020) and taken from Pasta Perfect by Laura Santini.

Make your own sauce with fresh ingredients, bursting with goodness. It’s a classic for a reason, so do it well!

Serves : 4-6

Ingredients :
2 tblsp olive oil
1 Spanish onion, finely chopped
1 carrot, finely diced
1 celery stick, finely diced
2 garlic cloves, finely chopped
1 tblsp tomato puree
2 x 400g cans chopped tomatoes, or whole San Marzano tomatoes
Large handful of fresh basil leaves, torn
1 tsp sugar
Salt and freshly ground black pepper

Bullet logo Heat the oil in a large heavy-bottomed pan. Add the onion, carrot, celery and garlic, and saute until the onions are glassy and softened. Add the puree and canned tomatoes. If you’re using whole tomatoes, squash them as they go in to break them up.

Bullet logo Add the torn basil leaves and sugar. Season with salt and black pepper to taste.

Bullet logo Cook over a very low heat, stirring frequently to avoid sticking, for 40-60 minutes, or until the vegetables have softened and the sauce is rich, tangy and tasty, and the oil has separated on the surface.

Bullet logo You can leave it chunky or pass it through a fine sieve to remove any chunks and seeds.

Buffalo Cauliflower and Chickpea Bowl

Recipe courtesy of an article in Psychologies Magazine (June 2020) and taken from a recipe book called Big Night In: Delicious Themed Menus to Cook & Eat at Home by Ryland, Peters & Small.

A taste bud-tickling vegan dish that’s a riot of flavours. Enjoy as a side, a veggie-filled lunch or a light dinner.

Serves : 4

Buffalo Cauliflower

Ingredients : Tahini Ranch Dressing
(Makes about 175ml)
50g tahini, mixed well
60ml warm water
2 tblsp finely chopped chives
1 tblsp finely chopped parsley
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried dill
1 tsp maple syrup
Juice of 1/2 lemon
1/2 tsp salt

For the Cauliflower :
1 head of cauliflower, chopped into florets
1 tblsp olive oil
3 tblsp hot sauce
Salt, to season

For the chickpeas :
1 tblsp avocado or olive oil
1 x 400g can chickpeas, drained and rinsed
1/4 tsp garlic powder
2 tblsp hot sauce
Salt, to season

For the Salad:
1 bunch cavolo nero, stems removed and shredded
1-2 tblsp ‘Tahini ranch dressing’ plus extra to serve
1 large carrot, ribboned
1/2 small red onion, thinly sliced into half-moons

Method :

Bullet logo Preheat the oven to gas mark 7.  First make the ‘Tahini ranch dressing’.  In a small bowl, beat together all the ingredients until well combined.  Or, puree everything in a small food processor.  Add a splash more water, if needed, for your desired consistency.  Set aside.

Bullet logo Prepare the cauliflower by adding it to a large bowl with the oil and 1 tablespoon of the hot sauce.  Season with salt and mix together until the cauliflower is well coated.

Bullet logo Spread on a baking sheet and roast in the preheated oven for 20 minutes. Take out and toss with the remaining 2 tablespoons of hot sauce.

Bullet logo Return to the oven for 5-10 minutes until the cauliflower is lightly browned at the edges.

Bullet logo To make the chickpeas, heat the oil in a large frying pan over a medium-high heat. Add the chickpeas, garlic powder and salt to season.

Bullet logo Cook for 3 minutes, tossing regularly. Stir in 1 tablespoon of the hot sauce and cook, stirring for 2-3 minutes, until the chickpeas start to brown. Remove from the heat and stir in the remaining tablespoon of hot sauce.

Bullet logo Combine the cavolo nero with the ‘Tahini ranch dressing’ in a bowl.  Massage the dressing into the cavolo nero until it begins to soften.  Toss in the carrot and red onion and mix until everything is coated in the dressing.  Divide the salad into bowls and top with the cauliflower, chickpeas and extra dressing.

Patatas Bravas

Recipe courtesy of an article in Psychologies Magazine (June 2020) and taken from a recipe book called Big Night In: Delicious Themed Menus to Cook & Eat at Home by Ryland, Peters & Small.

This classic Spanish tapas dish worked beautifully with a selection of other little dishes – frittata, salads, olives and dips – or enjoy on its own as a starter.

Patatas BravasServes : 4

Ingredients :
300g waxy potatoes, peeled
2 tblsp olive oil
1 shallot, chopped
1 garlic clove, chopped
1 dried chilli
1 tblsp sherry vinegar
1 x 400g can plum tomatoes
1 tsp hot smoked paprika
Salt and freshly ground black pepper
Chopped parsley, to garnish

Bullet logo Boil the potatoes in salted boiling water until just tender. Drain, cool and dice.

Bullet logo Meanwhile, prepare the spicy tomato sauce. Heat 1 tablespoon of the oil in a small, heavy-bottomed frying pan. Add the shallot and garlic and crumble in the dried chilli. Fry, stirring for 1-2 minutes until fragrant. Add the sherry vinegar and continue to cook for 1 minute until syrupy. Add the canned tomatoes and mix well. Season with salt and pepper and add the smoked paprika.

Bullet logo Turn up the heat and bring to a boil. Cook the sauce, uncovered, stirring often to break down the tomatoes, for 10-15 minutes until reduced.