One of my favourite fridge magnets states: ‘I love organic food. Or as my grandparents called it, ‘food’.’ It’s a perfectly succinct way of summing up contemporary farming methods and the man-made ‘extras’ used to grow food, such as antibiotics, fertilisers, and pesticides. But while these additions help generate the vast sums of food we eat, are they doing us more harm than good?

In 2023, a government study found pesticide residues in 49% of food samples, although these were within or at the allowed maximum residue limits (MRL). However, the safety of these levels has been disputed, particularly because, since Brexit, far higher pesticide residues are allowed on food, reports the Guardian.

In the same article, Nick Mole from the Pesticide Action Network (PAN UK) said, “Safety limits have been undermined for a worrying list of pesticides. At a time when cancers and other chronic diseases are on the rise, we should be doing everything we can to reduce our chemical exposure. In reality, we have no idea what this ongoing exposure to tens – or even hundreds – of different chemicals is doing to our health over the long term.”

So, while some of us are avid fans, not all of us can afford organic, and some of us don’t think it merits the extra cost. Perhaps, like most things in life, it’s a matter of balance, and weighing up what we feel is worth spending our hard-earned cash on.

What does organic actually mean?

The Soil Association, who run the Organic September campaign, defines organic as a means of producing items that work with nature, explaining that it ‘means higher levels of animal welfare, lower levels of pesticides, no manufactured herbicides or artificial fertilisers, and more environmentally sustainable management of the land and natural environment, which means more wildlife.’

As well as providing a better quality of life for livestock, organic farming is better for other forms of wildlife, and for the environment – the Soil Association says that organic farms attract 30% more wildlife such as bees, birds, and butterflies, compared to non-organic farms.

Contrary to popular belief, organic food isn't always 100% free of medicine and pesticides. If and when it’s required, fertilisers, pesticides, and medicine may be used to prevent produce from going to waste. However, organic farming doesn’t practise the routine use of antibiotics, which can trickle down to the food chain, resulting in antibiotic resistance. And while there are nearly 300 pesticides that can be used on conventional farms, there are around 20 approved for use on organic farms, and these are derived from natural ingredients.

To be certified, organic farms go through rigorous (and expensive) testing. The Soil Association Certification is the largest and best known; it certifies more than 70% of organic food and drink products in the UK, inspecting ‘every step of the process – from field to fork – to make sure the highest standards are maintained.’

Some people might think that they can just wash or cook non-organic produce and that’s enough. This can remove some pesticides, but not all, so we’re still exposed to them. One way around this is to wash non-organic produce in a natural product such as Veggie Wash, which removes agricultural contaminants and is five times more effective than rinsing in water.

Why is organic food more expensive?

Organic farming tends to be more challenging, with higher production, animal feed and labour costs, so, naturally, this affects prices. Organic farms also tend to be smaller than industrial-scale farms, with lower yields and a higher risk of crop failure.

Although there are government subsidies, it takes around two years to convert a conventional farm into an organic farm, and this change involves a lot of upfront investment.

Other factors that drive up costs include:

• More expensive animal feed
• Pest control
• Time-consuming methods like crop rotation and manual weeding
• Greater risk of crop failure
• Expensive certification processes.

That said, organic food isn’t always out of reach. While some items are noticeably pricier, others are only marginally more expensive – especially when they are in season, part of a supermarket’s own-brand organic range, or on offer.

For example, at the time of writing, organic carrots cost £1.79 per kilo on Sainsbury’s - compared to £1.63 in ASDA. And an M&S Organic Free Range Whole Chicken costs £11.50 per kg - compared to an Ocado Organic Free Range Whole Chicken, which costs £10 per kg.

Organic food delivery boxes

Is organic food healthier?

All in all, there are advantages and disadvantages to both, and although some studies on the benefits of organic food are promising, others have found only small nutritional differences.

Organic foods have no added artificial colours or preservatives, or genetically modified ingredients, and many researchers argue they are nutritionally superior to non-organic foods. For example, a 2016 study conducted by researchers at Newcastle University found ‘clear differences between organic and conventional milk and meat’.

The organic milk and meat tested was found to have roughly 50% more omega-3 fatty acids than their non-organic equivalents. Organically produced cereals, fruits and vegetables are also thought to contain up to 68% more antioxidants compared to conventionally farmed produce.

However, some experts argue that these benefits are not enough to make a difference. “Vitamin and mineral values are similar amongst organic or non-organic foods,” says Reema Pillai, a registered dietician and nutritionist in London. “Therefore, I would not say that organic food is worth the extra expense. However, there may be some benefits in terms of farming practices being better for the environment to help promote biodiversity and reduce pollution, and the benefits of better-raised animals in organic farms.”

Factor in the stringent rules for pesticide use in conventional farming in the UK, and the extra cost of organic food, and some of us may feel that eating organic – while a lovely thought, isn't always achievable. Or we may decide to pick and choose depending on what’s on the ‘Dirty Dozen’ list or in the US initiative, the ‘Clean 15’.

How to save money on organic foods 

Many people believe organic foods and products cost more but this isn’t always the case. Organic items are often a similar price to non-organic, and several major supermarkets have their own organic range, some of which are pleasingly affordable (we're looking at you, Lidl).

These are some of the ways to buy organic food on a budget:

• 1. Buy direct Buying from farmers' markets or farm shops can cut costs, as can signing up to a delivery box scheme such as Abel & Cole or Riverford – these options are particularly cost-effective if you opt for seasonal boxes. Eating with the seasons is a great way to buy organic fruit and veg cheaper, as they'll often be in surplus. Another bonus about markets and delivery boxes is that they use less plastic packaging.
• 2. Buy in bulk Dry goods such as organic pasta, rice, pulses and wholegrains can often be found at lower prices when bought in larger packs or through online wholefood retailers. For example, on Buy Wholefoods Online, Organic White Penne costs 61p per 100g when bought in a 500g pack, but 52p per 100g when you buy a kilo.
  “Buying in bulk often means the price overall is less expensive,” says Reema. “Particularly for grains, oats, nuts, and seeds – items that keep well and you use regularly.”
• 3. Think holistically There are other ways to free up some of the grocery budget for organic products. To make it easier and more affordable, transition to organic food in stages – prioritise buying the Dirty Dozen organic, and then gradually introduce more products. You can also plan your meals, eat seasonally, buy reduced organic items to freeze, consume less meat, and grow your own – all of these can reduce waste, too. And, without getting on a moral high horse, it’s worth remembering that when you buy organic, it’s not only your health that benefits. While organic does cost more, you are paying for the extra care organic farmers place on the environment and animal welfare, says the Soil Association.

Jamie Oliver's new Channel 4 series, Jamie: Eat Yourself Healthy, started this week, promising plenty of "nutritious nosh". The first episode delivered several delicious dishes, including sustainable meatballs and a smoked salmon omelette that covers all food groups. But we're more intrigued by Jamie's chicken dish, which is doing the rounds on TikTok. The recipe? Chicken with, erm, blueberries.

"I'm telling you, it works," says Jamie. "I've been doing it for years, and it is a beautiful thing." Wow – you think you know a person...

As an experienced food editor, I've seen plenty of unusual combinations. But I'll admit I wasn't entirely convinced by this pairing at first. This is purely down to personal taste – fruit 'n' meat doesn't always tend to whet my appetite.

But I trust Jamie, I like to eat a balanced diet, and the spiced chicken and berry grain bowl in question ticks a lot of boxes. I also appreciate how he's always sharing new ways to cook. From turning the humble Yorkshire pudding into a vibrant summer platter to teaming up with Samsung on tech-savvy kitchen tricks, he's always finding fresh ways to make food exciting.

After rewatching the recipe a few times, I've started to come round to the idea – blueberries aren't cloyingly sweet and they have a delicious tang that should complement, rather than overpower.

And, as our Food Editor Jess Meyers agrees, "Fruit and meat pairings often work well, and we're used to several traditional combinations - pork and apple, turkey and cranberry, duck and orange. Blueberries give natural sweetness and a fantastic tart pop without dominating the flavour of the dish.

"They also have a slightly floral quality, like grapes or figs, that works really nicely with earthy spice mixes like ras el hanout - an aromatic North African blend that often includes rose petals or lavender. When you blister them in a pan, all that lovely juice gets caramelised, adding loads of flavour, and a bit of cheffy flair, with very little effort. This sort of sauce works really well with chicken, but it's equally delicious with pork or venison."

The best Jamie Oliver cookbooks for healthy eating

Often referred to as a superfood, blueberries are rich in antioxidants and vitamins, making them one of the best fruits we can eat. The dish is also "packed full of fibre", says Jamie – something we could all do with more of, given that the vast majority of UK adults don't get enough.

"It's something a bit different," admits Jamie. "But when you eat it all together, that's when the good stuff happens." Ok, Jamie, you've twisted my arm. I shall watch the rest of the Eat Yourself Healthy series, I shall buy the accompanying cookbook, and – in the spirit of living each day as if it's my last – I shall give your blueberry chicken dish a whirl.

We all know we should be getting our five portions a day of fruit and veg, and having two portions of oily fish each week, but do you actually know how much this is?

Don’t despair – you can judge how much you need of many common foods just by measuring it in your hand, says consultant dietician Sian Porter, Fellow and spokesperson for the British Dietetic Association.

It doesn’t matter what size your hand is – it will be in proportion to your body overall. So whether you're whipping up a nutritious and delicious salad or indulging in comfort foods, bookmark this visual guide to help you know how big a portion of salmon, pasta, vegetables, butter and more is for you.

Uncooked pasta and rice: two handfuls

The recommended main-meal portion of 75g of uncooked pasta provides around 300 calories. Choose either wholemeal or brown over white pasta or rice.

Fruit: cupped palms

You need 80g of fruit for your five-a-day. To measure a portion of small fruit, like berries, pile them into cupped palms – but don’t worry about eating more.

Potato: clenched fist

A baked potato adds up to around 200 calories of the carbs you need for energy – and it’s the same for mash. Choose sweet potato for a healthier option.

Meat: palm

Aim to keep a portion of red meat the size of your palm (without fingers), about 70g. Always choose lean options: steak or good quality, low-fat mince, for example. No more than 500g in a week.

Nuts: palm

A great snack option, unsalted nuts are filling and contain important unsaturated fats, which are essential for a healthy heart, hair and skin. The right portion size should fit into your cupped palm.

Chocolate: index finger

A few squares of milk chocolate a day, around 25g in weight, is usually about 130 calories. Want a sweet treat? Opt for dark, high-cocoa-content chocolate.

Oily fish: palm

You should eat around 140g of oily fish, like mackerel, salmon and tuna, twice a week. Oily fish is rich in omega oils and essential for good heart function.

Vegetables: clenched fist

Measuring veg by eye, based on a clenched fist, works out at about the 80g you need as one serving. Mix up carrots, broccoli and sweetcorn for variety.

Butter: thumb tip

Butter and oil should be eaten in portions no bigger than a teaspoon or thumb tip. Try to have no more than two portions a day.

Cheese: two thumbs

Protein-rich, but fairly high in fat, it’s best to stick to around 30g of cheese a day – which works out at around 125 calories.

White fish: whole hand

White fish, such as haddock and cod, is lower in fat and calories than meat or oily fish (usually less than 100 calories per 50g), and boosts the immune system.

Featuring proteins, crunchy carbohydrates, fruit and vegetables, these exciting salad toppings are equal parts delicious and nutritious, offering additional vitamins and minerals, and keeping you full throughout the day.

In the summer, you might like to opt for fruits like berries, melon, or pomegranate seeds in your salads. When winter rolls around, cheese, croutons, and warm vegetables should be on the menu for healthy lunch ideas.

To help inspire you and your shopping list, we've collated ideas to spice up your salads and your lunchtimes.

Delicious and healthy ways to spice up your salads

Add crunchy toppings

Peanuts, parmesan crisps, pumpkin or sunflower seeds - all great options to scatter over the top of your salad. Crispy bacon, wasabi peas, and roasted chickpeas are more exciting options.

If you have a moist salad, one with mozzarella and lettuce, a crunchy topping can cut through and offer a welcome texture combination.

Add warm vegetables

When the weather feels a little cloudier or chillier, most people take salad off their weekly rotation of lunches. It doesn't have to be this way.

Add warm vegetables - like charred peppers, courgettes, aubergine, and carrots - to your leaves for a warming feel, no matter the season.

Adding a bit of warmth to your salad can also help bring out unique flavours, so it's one to go for if you've got complex ingredients that deserve their time to shine.

Add berries

Whether it's a fruit salad or a summer salad, berries belong here. Good options include blackberries, raspberries, blueberries, and cranberries.

You might like to try a berry rocket salad. This one uses rocket, blackberries, grilled chicken (you could use halloumi as an alternative), avocado, and chopped almonds for a perfect blend of sweet and savoury, crunchy and smooth.

Add cheese

Feta, blue cheese, goat cheese, mozzarella, and Parmesan are all perfect cheeses to top your salad with. They go perfectly with rocket and lettuce, as well as proteins like chicken, beef, and even cheese.

The key ones to try are a Greek salad (with feta), a Caprese Salad (with feta), a Caesar salad (with Parmesan), and a Cobb salad (with blue cheese).

Add some beans

A bean salad is a great choice in itself, often served cold and using vegetables alongside black or pinto beans, but you can also add beans to your regular mix.

Beans are also rich in fibre and protein, key to improving gut health and keeping our digestive systems moving. As two of the most filling nutrients, a bean salad will also keep you fuller for longer.

Add microgreens

Microgreens are tiny shoots, the immature leaves of regular vegetables. They have a unique flavour, rich in nutrients, and include popular salad ingredients - but ones you might not have thought of.

Peas, broccoli, kale, rocket, and basil all count as microgreens.

Throw in some pasta

If you're looking for a salad addition that can help keep you full throughout the afternoon, pasta is perfect.

As pasta is relatively bland in taste until you add other ingredients, it works well with most types of salad as well, from a Caprese to a Waldorf.

Use an infused oil

Infused oils have become very popular in recent years - from garlic and chilli to coriander and onion, or even blood orange.

These infused oils are very easy to make at home as well by adding the infusing ingredient to regular store-bought olive oils.

Make it spicy

An easy way to add flair to a salad is with simple spices that you'll likely already have in your kitchen cupboards.

Favourites include chilli flakes, garlic granules or powder, paprika, and the obvious salt and pepper. Herbs like basil, oregano, mint, and rosemary also work.

Add seaweed

Seaweed is a rich source of nutrients like fibre and antioxidants. Adding it to a salad offers benefits for the heart, digestive, and immune systems.

Whether you go for fresh or dried seaweed is up to you. Fresh seaweed has a distinct briny flavour and chewy texture, so it may go better with crunchier salads. Dried seaweed has that crunchy texture and shreds easily.

Use fresh citrus as a dressing

If you haven't got time to make a dressing from scratch, just squeeze some citrus over the top for a zing of flavour. Lemon is best, but lime or grapefruit also works.

You could also try using orange, but this will deliver a much stronger flavour, and it pairs best with carrot, tomato or celery.

Add an egg

Boost the protein in your salad in just a few minutes by adding a boiled egg. An egg has about 6g of protein per serving, so adding two eggs to your salad can give your lunch a serious boost.

In general, boil the egg for five minutes if you want it runny, 6 for a slightly thicker consistency, and 8 minutes for hard-boiled.

Make a layered salad

Taking your salad to the office? A layered salad is the perfect way to change things up for a little variety, but also convenience.

All you need is a mason jar and a little more prep time, as a layered salad requires you to add the ingredients all separately. They come together when poured out into a bowl.

Add in some grains

Wholegrains are rich in carbohydrates and fibre, and have a nutty flavour, making them the perfect way to bulk up and add depth to an otherwise leaf-heavy salad.

Quinoa, brown rice, and barley are all good options.

Throw in some pickled vegetables

Looking to boost your gut health and add some zing to even the most plain salad? Fermented and pickled vegetables sit among the best gut-healthy foods and include popular options like homemade pickled cucumbers and gherkins.

But think outside the box as well. Radish, peppers, asparagus, carrots, green beans are all good options too, along with fruits like blueberries, cherries, and grapes.

Add pear

A pear salad is its own dish, but you can also add pears to many types of salad for a refreshing and sweet kick of flavour.

This fruit pairs particularly well with blue cheese as well as walnuts, alongside classic salad ingredients like rocket and lettuce.

Include some fermented ingredients

Much like pickled ingredients, fermented foods are a winning way to add a little excitement to your salad with minimum effort.

Kimchi and sauerkraut are the most popular jarred foods, but you could also have a can of kombucha with you salad for the same flavour and benefits.

Turn it into a chopped salad

A chopped salad is exactly what it sounds like. Taking all the ingredients and chopping them together with a knife might feel like you're ruining the appearance, but it has benefits - like being easier to eat.

If you're prepping your chopped salad in advance, be sure to keep it in an airtight container to keep the leaves crisp.

Add some shaved vegetables

Carrots, courgette, cucumber, celery and Brussels sprouts are top contenders for a chopped salad, but don't underestimate them. Shave them with a peeler and add them to your salad for a slightly different texture and even more crunch.

Shaving your vegetables, rather than chopping them, could also add an interesting visual to your salad, particularly if you're laying it up in a jar.

Add canned fish

Canned fish is a cheap and cheerful way to get more protein into your salad without having to cook up chicken, beef, pork or fish, or prepare cheeses.

Salmon, mackerel, sardines and anchovies are all good options. They go well in pasta salads and with wholegrains.

Turn it into dessert

Who says you need to have your salad for lunch? Turn your salad into a dessert with some simple ingredient swaps.

Berries are best - adding blackberries, raspberries, and blueberries offers an instant fruity kick. Yoghurt makes for a good base, instead of leaves, and you can top it off with nuts and seeds for a crunch.

Use leftover pizza or bread for croutons

Now, hear me out. If the idea of cold pizza doesn't make you squirm, I have an idea for you - pizza croutons.

Chopping your leftover pizza slices into small chunks and throwing them in an air fryer for a couple of minutes can save you from shopping for croutons in your next supermarket trip.

Add grapes

While berries are a great fruit to add to salads as they offer a little something different, a kick of sweetness, grapes are a good option because they do the opposite.

Typical supermarket grapes are mild in flavour, so they offer a pleasant addition to a salad, brightening up the texture without becoming overpowering.

Toast up some coconut

Coconut chips are relatively easy to come by in most larger supermarkets, and there's a quick trick to make them even moreish. Toss them into a dry frying pan for a minute or so for a lightly toasted finish, then scatter over a salad for a nutty, fresh edge.

Add a spoonful of pesto

Pesto is a timeless kitchen hero, offering tonnes of flavour in a quick and easy serving solution. It also comes in several varieties aside from the green, and you can make it at home.

One of our favourite tips is putting a spoonful of pesto into your salad and giving it a good mix, coating everything in basil and pine-nutty goodness.

Swap in a peanut dressing

This one is a sure-fire path to a truly luxurious salad. Surprisingly easy to whip together, combine a couple of teaspoons of peanut butter in a bowl along with a dash of soy sauce and a drizzle of honey.

Add a teaspoon of sesame oil, and then anoint your salad for a rich, umami experience.

Add shredded chicken

Shredded chicken is a fantastic way to add some protein to your salad, and it can be easily adapted to fit your personal flavour preferences.

We recommend roasting chicken breasts in a light marinade of olive oil, paprika, oregano and black pepper, then shredding with a couple of forks. Work into your salad for a flavoursome and filling meal.

Throw in some figs

Figs are a staple sweet treat across the Mediterranean, native to the region and offering a source of dietary fibre and manganese.

Small but bursting with flavour, slice up a couple of ripe figs and throw them on top of your salad. If you're feeling adventurous, drizzle with a little honey and balsamic vinegar for a flavour sensation.

Sprinkle in some paprika

Paprika is a wonderful flavour boost in sauces and roasts, but it can also jazz up your salad.

Try adding a sprinkle across dark leafy greens and roasted vegetables for a comforting and nourishing meal with plenty of warmth without too much spice.

Add in capers or anchovies

When people bemoan salads, more often than not, they accuse them of being bland or boring.

May we suggest a salty kick in the form of anchovies or capers to liven things up a bit? This won't be to everyone's taste, but if you're looking for flavour, these pack a punch.

Add leftover potatoes

If you're someone who believes a salad could never be substantial enough to really fill you up, this one is for you. Retrieve those leftover boiled or new potatoes from the fridge, and chop roughly into small pieces.

Either throw the potatoes in cold or, if you fancy, chuck them in the air fryer to crisp up before adding for a crunchy, fulfilling salad.

Sprinkle salt over the top

We finish with the ultimate kitchen aid - salt. While it's of course important to moderate your salt intake, we'd always recommend throwing a small pinch of a good, high-quality sea salt over the top of your salad.

This works particularly well with root vegetables and can be further elevated with a light dash of lemon juice.

The low FODMAP diet has a bad reputation. People only get put on it for short periods, so chefs and big chains don't always cater to the diet, leaving many of us living off rice and tofu. Don't despair, though - my plate is overflowing with low FODMAP meal ideas.

I was put on the low FODMAP diet a year ago and have since been put back on it multiple times. As a keen baker and enthusiastic foodie, I have dedicated a lot of time and energy into recreating the foods that I crave, but in low FODMAP form.

Whether you're looking for meal ideas or trying to find a way to cook for someone you love who's on the diet, here are my tried-and-tested suggestions. It doesn't have to be about endurance on the low FODMAP diet, it can be about enjoyment. So much so, you won't even notice you need to come off it.

Low FODMAP meal ideas

Poke bowl

The humble poke bowl has exploded in popularity over the last few years and I hate to be that person, but I was enjoying these decades before you could find one in your local restaurant.

Not every poke bowl will be low FODMAP, as some places will add ingredients like garlic, mango, and onion, as well as traditional sauces, which are often made with honey. My signature bowl has a base of rice, protein (tofu for me, but you could have salmon or tuna), and then carrots, cucumber, snap peas, and tamari.

If you're feeling fancy, sesame oil and seaweed also make lovely additions.

Chili Con Carne

Traditional chilli con carne is not low FODMAP because it's packed with garlic, onions, and red kidney beans. As soon as my brain clocked this, it was all I could think about, so I refined and adapted my favourite recipe to make one that I could have on my diet.

The key is to get your spices right. Beef is low FODMAP (so are some vegan mince alternatives), so you can cook it with chilli pepper, smoked paprika, cumin, and oregano. I add tinned tomatoes, peppers, carrots, black beans, and any other low FODMAP vegetables that I have in the house. Then, you can garnish with the green part of your spring onions and a vegan yoghurt or creme fraiche.

Pasta Salad

Another old faithful for easy, bulk meal prepping is my trusty pasta salad, You can riff off this in whichever way you want and that's what's so great about it. The important thing to remember is that traditional wheat-based pasta isn't low FODMAP, so you'll need to find a gluten-free alternative. These days, there are great options made from rice, corn, quinoa, and chickpeas and big brands have them stocked in the supermarket too.

Once you've got the pasta, drizzle over olive oil, and toss in your roasted vegetables. Simple.

Noodle Stir Fry

Stir fry and noodles don't need to be struck off the list, there are just some simple swaps you'll need to make. As with pasta, some noodles that are made from wheat are high in FODMAPs, but you can choose rice noodles, soba noodles, or gluten-free noodles instead.

Be careful about the toppings and make sure that your broth has been prepared with FODMAP-friendly ingredients, such as chicken or portobello mushrooms.

Fish and chips

This is a public announcement: fish and chips are in fact low FODMAP. The fish is totally fine, which gets a tick for low FODMAP. The chips are generally low FODMAP, but steer clear of seasoning because this often has garlic or onion in. Then, the most important part is the batter. Make sure yours is gluten-free and you can enjoy fish and chips in low FODMAP bliss.

If you're not sure about the batter, opt for grilled or steamed fish and use a lemon wedge for flavour.

Grilled sea bass with steamed vegetables

If you've done your research into the best low FODMAP recipes, you'll have seen sea bass come up time and time again. I had to include it here just in case you've missed it, because this is such a delicious and healthy meal to include in your diet. You can grill or steam the sea bass and then pair it with your favourite vegetables.

I always make sure to scatter capers, lemon, salt, and olive oil over mine, because you get a lot of flavour generally, but this helps to give the dish that extra lift.

Roasted aubergine

Think of a roasted aubergine as your blank canvas for recipes and cooking. Slice these in half, drizzle them in olive oil, and then season with the spices and vegetables that get you excited. Sometimes I go Italian with basil and tomato and sometimes I lean towards the Ottolenghi-style recipe with olives, lemon, quinoa, mint, and almonds.

Make sure you keep an eye on your toppings, as almonds, for example, are limited in how many you can consume. However, with an aubergine, the world is your oyster.

Risotto

Honestly, I had written risotto off the list when I first went low FODMAP, but my dad found a recipe that switched out the stock for a low FODMAP alternative. Since then, I've been whipping up Portobello mushroom and white wine risottos regularly. You can add other low FODMAP flavours to yours.

I've seen bacon risottos as well as ones with a controlled amount of peas, mint, and ham. This is all fine if you keep an eye on quantities.

Soup

Soup sounds like a pretty broad product category, because it is. In the early days of my low FODMAP diet, it was the stuff that I lived off. I've made a carrot, coconut, and ginger recipe that fooled the whole family, as well as sweet pepper and tomato, ham and potato, pumpkin soup, and carrot and fennel.

It's easy to do, but don't make the mistake of throwing in a stock cube, as these are rarely low FODMAP friendly. The other seasoning and ingredients just need to work a little bit harder. And keep the salt and pepper nearby.

Minestrone

Minestrone is a delicious riff off the soup supremacy that has taken me through many a low FODMAP lunch. The key to making a delicious minestrone lies in your substitutes. Replace the beans with your chickpeas, use gluten-free pasta, and the green ends of leeks and spring onions. The rest should be low FODMAP anyway: carrots, tomato paste, chopped vegetables, oregano and thyme.

If you need some help choosing your vegetables, use potatoes, yellow squash, courgettes, pumpkin, and spinach.

Quinoa salad

A quinoa salad is an excellent low FODMAP meal because quinoa is naturally low in fermentable carbohydrates, making it gentle on the digestive system. This protein-rich grain provides essential nutrients like fibre, magnesium, and iron without triggering bloating. By combining quinoa with low FODMAP vegetables like cucumber, bell peppers, and spinach, and using a simple olive oil and lemon dressing, you create a balanced, gut-friendly meal.

Make sure you've got some nice dressings and seasonings to hand.

Salad

I know salad doesn't sound like the most fun low FODMAP meal, but it's a really great way to get your vitamins and minerals in. A regular salad allows for complete customisation using gut-friendly ingredients.

Base your salad on low FODMAP greens like spinach or iceberg lettuce, and add safe vegetables like cucumber, carrots, and bell peppers. For protein, choose grilled chicken, tofu, or hard-boiled eggs. Use a simple olive oil and lemon dressing, avoiding high FODMAP toppings like croutons or garlic. This ensures a nutritious, digestive-friendly meal.

Vegetable Traybake

A one-dish meal is everyone's dream. You've got minimal prep, not much washing up, and a big batch of food. I have done lots of low FODMAP tray bakes because they are just so easy. My go-to is carrots, courgettes, bell peppers, and squash. The beauty of this is that you can choose vegetables that are in season, so there might be a time when you want to use leek greens and another time for parsnips.

Just make sure you've got your salt, pepper, and olive oil to hand so that you can season everything into deliciousness.

Scrambled eggs

Scrambled eggs are a low FODMAP lifesaver — quick, comforting, and endlessly versatile. Whether you're rushing through a busy morning or craving something cosy for dinner, they’ve got your back. Whisk them up with a splash of lactose-free milk for extra creaminess, and throw in fresh herbs like chives for a pop of flavour.

Pair with gluten-free toast or a handful of baby spinach, and you've got a gut-friendly meal that feels like a hug on a plate; simple, satisfying, and soothing. Chives are low FODMAP too, so you can sprinkle these on top for some extra colour.

Baked sweet potato

This doesn’t have to be exclusive to a sweet potato. You could use a normal potato or butternut squash if that takes your fancy, but this is such an easy place to start any meal. Cut it in half, roast it in the oven, and then fill it with whatever you want. I go for vegan butter and vegan cheese if I’m busy, but you could equally do some tuna, minced beef, shredded chicken, and some vegetables. Alternatively, you could just have it plain.

Sometimes, it’s the simple things in life. Always keep a sprinkling of vegan cheese nearby, though.

Omelette

The classic omelette makes for an easy and filling low FODMAP meal. I’ve taken to making mine with garlic-infused oil, but if you don’t have any, you can still get a great dish from a little salt, some diced peppers, olives, crumbled feta, and spinach. That’s not a set-in-stone combination. I’ve seen plenty of people add in bacon, for example, so you can play around with the omelette flavours and colours.

Some even like sprinkling in vegan cheese, which has got a lot better than its reputation would suggest.

Veggie pots

These look like they should be breakfasts, but they’re actually a really easy lunch. If you cook some quinoa, put it at the bottom of a jar or bowl and then pack your veggies, vegan yoghurt, and other herbs and condiments on top, you can get a delicious jar to crunch through. I like to scatter sesame seeds or toasted walnuts on top of mine, because it gives a really nice extra crunch.

A squeeze of lemon or some nice fermented kimchi (look out for low FODMAP options) goes well in here, and then, when you start to reintroduce more foods in your diet, you can add them here.

Shakshuka

Shakshuka is almost already accidentally low FODMAP, which is really helpful if you don’t want to compromise on your old recipe. You’ll need to swap out your onion for chopped dark green leek leaves and try to get your hands on some garlic infused oil (they actually sell it in plenty of big supermarkets these days) and you can use your tomatoes, cumin, rice, peppers, and feta cheese to whip up a meal that looks as beautiful as it tastes.

I always say that the secret to sensational shakshuka really lies in your skillet, so make sure that you’re using a good one.

Smoothie

I don’t know what I would have done without smoothies when I first went low FODMAP. They feel really gentle on the stomach and digestion, which takes a mental load off too. I used a lot of pineapple, spinach, almond milk, and peanut butter blends, but blueberries, raspberries, and a few oats will also go down well.

If you want to turn yours into a protein smoothie, Form make low FODMAP protein powders that are an easy way to get something extra bulk and substance into your drink. Chia seeds and flax seeds work well too.

Cookies

Whilst your classic cookie isn’t low FODMAP, you better believe that I’ve made a recipe that ensures it is. I’m actually a bit famous for my low FODMAP cookies, but I should warn you that they’re ‘healthy’ ones too. I take olive oil, gluten free flour, dark chocolate (be careful of the type), vanilla, and salt, mix it together and then scoop out balls to bake. They’re chunky, but deliciously moreish.

You can add sugar syrups such as agar, but make sure that you keep the texture consistent by adding in more flour to balance it out.

Burger

Yorkshire puddings are an iconic staple in my (and plenty of other Brits' diets). When I turned to low FODMAP, this is one of the first recipes that I worked on. You'll need to swap regular flour for a gluten-free blend, and use lactose-free milk to keep things light on your digestive system. Whisk up your batter until smooth, pour it into sizzling hot oil, and bake until golden, puffy perfection.

Serve them alongside a roast dinner with low FODMAP sides like roasted carrots and green beans, and you’ve got that classic Sunday comfort without the bloat.

Yorkshire pudding

I quickly became fed up with missing out on burgers because I was low FODMAP, when actually it’s really easy. If you eat meat, you can make your own patties using simple ground beef. If you’re veggie, Monash University has a great recipe that uses potato, rice, gluten free bread crumbs, carrot, courgette, and different spices.

Make sure you grab a gluten-free bun and you’ll be on your way to a delicious barbecue. You can roast nice vegetables to have as a side or go for some chips.

Curry

Most curries come packed with high FODMAP ingredients: garlic, onion, lentils, and the likes. However, if you turn your hand to more aromatic spices, are careful with your coconut, and bring in butternut squash, for example, you can make a delicious low FODMAP curry.

My favourite recipe uses garlic-infused oil, ginger, curry leaves, garam masala, coconut milk, and tomatoes. You can add chicken, tofu, and vegetables to complete yours. It’s an impressive dish to make low FODMAP and an easy one to meal prep.

Lasagne

I couldn’t say goodbye to lasagne and it doesn’t take much to turn it into a low FODMAP meal either. You can keep lots of the core elements: beef, chopped tomatoes, herbs, and courgette. Then, what you’ll need to do is buy gluten-free pasta sheets and make a white sauce with vegan alternatives to your normal choices. Go for dairy-free butter, cheese, and milk, then make sure you have gluten-free flour too.

I add mustard for flavour and my lasagne has had many a compliment as a result.

Yoghurt bowl

You may have thought that these were out of the question, but if you are careful with your portion sizes, you can still include them in your diet. Vegan yoghurts tend to be low FODMAP, so you can have these as an almost limitless base, but Greek yoghurt is also okay in a serving of less than 200g according to Monash University.

Top your bowl with FODMAP-friendly fruits such as blueberries, oranges, cantaloupe melon, grapes, and pineapple as well as chia seeds and a gluten-free granola and you have a delicious treat to look forward to in the morning or after your meal. Some gluten-free cereals are low FODMAP, so you could mix these in too.

Porridge

Another staple that it’s good to have on your low FODMAP team is porridge. It’s worth noting that, while oats in their natural form are low FODMAP, in processing, they might come into contact with gluten. If you want to play it safe, make sure that you’re buying gluten-free oats and then also keep an eye on portion sizes.

People typically recommend sticking to 43g, and, for the sake of not having to reset your diet, it might be worth measuring out your oats. Don't forget that you can add blueberries and seeds for extra colour and nutrition.

Roast chicken and olives

Roast chicken and olives are a low FODMAP dream team—hearty, flavourful, and perfect for an effortless, gut-friendly meal. Think of juicy, golden roast chicken with crispy skin, paired with briny, tangy olives that add a burst of savoury goodness. It’s a dish that feels fancy but is ridiculously simple to pull together.

Serve it with a side of roasted carrots or a fresh green salad, and you've got a comforting, bloat-free feast that’s as delicious on a weeknight as it is for a cosy weekend dinner.

Grilled halloumi

Craving something salty, golden, and oh-so-satisfying? Grilled halloumi is your low FODMAP hero. That squeaky, caramelised cheese is a flavour bomb on its own, but it shines even brighter with the right sides. Think a fresh spinach salad with a zesty lemon olive oil dressing, roasted carrots for a touch of sweetness, or crispy potato wedges sprinkled with herbs. It’s a quick, comforting meal that feels indulgent without any digestive drama.

Cottage pie

I fell in love with this when my mother-in-law made it for me early on in my low FODMAP days, She proved that cottage pie can absolutely be low FODMAP with a few simple swaps. Start with lean ground beef, but skip the onion and garlic—use the green parts of spring onions and garlic-infused oil for flavour instead.

Then, load up on low FODMAP veggies like carrots, green beans, and zucchini, and top it with creamy mashed potatoes made with lactose-free milk and butter. It’s everything you love about this classic dish, just easier on your gut.

Sandwich

Who says sandwiches are off the menu on a low FODMAP diet? With a few clever swaps, they’re still the perfect comfort food. Start with gluten-free bread, then layer on lean proteins like roasted chicken, turkey, or eggs. Add fresh, crunchy low FODMAP veggies like cucumber, spinach, and red pepper. Spread on a bit of lactose-free butter or a dollop of mustard for a kick, and you’re sorted.

Whether it’s a quick lunch or a lazy picnic essential, your sandwich can be satisfying without the tummy troubles.

Potato salad

I know I'm not the only one who loves a potato salad and it's a super easy, filling side to have when you're going round to someone else's house, especially in the summer time. You won't need to make many swaps to get this perfect. You can use your potatoes, hard-boiled eggs, chives, and mayonnaise. This will keep for ages in the fridge and it travels well.

I could eat it for breakfast, lunch, and dinner every day all summer long. I've even seen people adding in some ham for extra protein.

Banana bread

Bananas are a funny one if you're on the low FODMAP diet. You can have them, but they need to be unripe. If you account for that, substitute out flour for gluten-free flour and blended oats, and ensure you use a vegan or vegetable-based butter, you have a beautiful, moist banana bread.

It might take some adjusting to the flavours, as this will be a lot less sweet than your typical banana bread, but it makes a wonderful snack. Pair it with peanut butter for the ultimate snack or a filling breakfast.

Nachos and dip

Corn chips are low FODMAP, which is great if you want to freestyle some nachos or a nice snack to eat in the evening. One of my go-to low FODMAP snacks is corn chips with smashed avocado. I call it that instead of guacamole as there are lots of companies that will put red onion in their guacamole, making it a high FODMAP food.

If you crush the avocado yourself with some lime and salt, it will make for a really tasty dip. You could also have some vegan yoghurt with chopped coriander to mix things up.

Sweetcorn fritters

Lots of people who are on low FODMAP diets will avoid sweetcorn, but you are allowed to have it in small quantities. That's why you'll see plenty of recipes and recipe books that recommend making them for a snack or for a meal.

You'll need an egg, gluten-free flour, paprika and cumin. If you want to add some colour, you could grate a carrot into the fritter mix and add red bell peppers or chives. They're surprisingly quick to make and are a satisfying choice when you need a quick and easy meal for all the family.

Incorporating 20g Linwoods flaxseed into your diet daily is an easy way to increase your fibre, omega 3 and magnesium intake.

Flaxseeds are high in omega 3 and a source of fibre, magnesium and plant protein. A 20g serving of Linwoods Milled Organic Flaxseeds (or two dessertspoonfuls) contains 4.1g of fibre, 4g of Omega 3, 17% of your recommended intake of magnesium and 5g of plant protein. It can help to maintain normal blood cholesterol levels, support bone health, support your energy levels and help keep you feeling full for longer

Whole flaxseeds can be hard for our bodies to digest, so in order to get the maximum benefit a milled variety is preferable.

Linwoods use a cold mill process to grind organic flaxseeds to a powder-like substance. This retains the nutritional benefits of the flaxseeds while transforming them into a versatile ingredient that is easy to incorporate into a balanced diet. Flaxseeds have a mild nutty flavour that conveniently adds extra goodness to your meals.

They can be added to smoothies, yogurt, or baked goods, or even stirred through salads or added to dressings and sauces. Linwoods Milled Flaxseeds are suitable for all diets as they are organic, vegan and gluten free.

Flaxseed are a great source of fibre

Although we should consume 30g of fibre a day, adults in the UK eat an average of just 20g. Getting a daily dose of fibre may lower the risk of heart disease, stroke, type 2 diabetes and bowel cancer.

Wholegrain breakfast cereals and porridge are both sources of fibre, as are fruit, seeds and nuts. Flaxseeds are a fibre powerhouse; two dessertspoonfuls of milled flaxseeds contains around 4g of fibre. Sprinkling milled flaxseeds over yogurt will add fibre and is a convenient way to kick off the day with a healthy breakfast.

Flaxseeds contain soluble fibre which our bodies digest slowly. This will leave you feeling fuller for longer and may help to reduce blood sugar spikes. Over time blood sugar spikes can lead to type 2 diabetes, so as well as limiting the intake of sugary foods it's good to avoid eating sugar on an empty stomach and increase the amount of fibre in your diet.

Fibre is also helpful for easing constipation, and a high-fibre diet may help improve bowl regularity.

Flaxseeds to maintain normal Blood Cholesterol Levels

ALA (alpha-linolenic acid) is a variety of Omega 3 that comes from plants. It has been linked to maintaining normal blood cholesterol levels. A 20g serving of milled flaxseeds naturally provides 4g of Omega 3 (ALA). ⁣Our body does not naturally produce Omega 3 so it’s essential to obtain it from the food we eat. The beneficial effects are obtained from a daily intake of 2g ALA.

Eating flaxseeds to support energy levels

Magnesium is an essential mineral that enables our bodies to convert food into energy and reduce tiredness and fatigue. Women should have 270mg of magnesium per day of which one portion of milled flaxseeds provides 17%. A lack of magnesium may cause you to feel drained, regularly suffer from cramps or have a twitch. The NHS may suggest a magnesium test if you have these symptoms. You could pair milled flaxseed with other foods high in magnesium such as leafy greens and salmon and see if it perks you up!

While we’re on the topic of energy, flaxseeds are also a fantastic source of plant-based protein. A 20g serving contains 5g of protein. Protein is an essential energy source that contributes to the growth and maintenance of muscle mass and bones.⁣

Small but mighty flaxseeds are packed full of goodness and a daily sprinkle will simply add a wide range of health benefits to your diet.

Linwoods have developed this milled flax blend to aid the immune system and improve gut health. It’s designed to be added to food daily as a convenient way to support your immune system through your diet.

Linwoods Flaxseed, Bio Cultures and Vitamin D is a cold milled flaxseed blend enriched with Vitamin D₃ and live gut friendly cultures. We explore how the nutrients it contains could benefit your health.

Flaxseed: a powerhouse of goodness

Flaxseeds are naturally high in fibre, plant protein rich and a good source of omega-3 fatty acids and magnesium. In order to preserve their goodness and aid with absorption the flaxseed in this blend has been cold milled.

Fibre is something many of us don’t consume enough of. It’s an essential part of a balanced diet and recommended that we consume 30g a day. Adding ground flaxseed to your diet is an easy way to increase your fibre intake.

Omega 3 contributes to the maintenance of normal blood cholesterol levels. It’s found in oily fish, of which two portions a week is recommended. But if you find yourself eating less, then daily flaxseed is a great substitute.

Magnesium is essential in transforming food into energy, therefore if you have a deficiency you may feel tired and sluggish. Women between 19 and 64 require 270 milligrams of magnesium daily, although supplements are not recommended. Instead naturally adding magnesium to your diet through foods like flaxseed may contribute to the reduction of tiredness and fatigue.

The importance of Vitamin D

Vitamin D is essential for bone and muscle health and vitamin D₃ is beneficial for a healthy immune system. Our bodies synthesise vitamin D from sunlight, however in the UK in autumn and winter, when the sun is scarce, it’s impossible to get sufficient from sunlight alone. The NHS advises adults require 10 micrograms (10μ or 400 IU) of Vitamin D per day and suggests considering taking a daily supplement from October to late March/early April. You could, of course, relocate to the other hemisphere for half the year, but costing £4.19 for 200g Linwoods Flaxseed, Bio Cultures and Vitamin D is a more cost-efficient and practical option!

There are two types of vitamin D: D₂ and D₃. Linwoods use D₃ as it’s beneficial for a healthy immune system. A study from the University of Surrey found that “a healthy vitamin D₃ status may help prevent viruses and bacteria from gaining a foothold in the body.” Adding vitamin D₃ to your diet is a great way to fortify yourself against the lurgies doing the rounds at this time of year.

Vitamin D naturally occurs in foods such as oily fish, red meat, liver and eggs. However it can be tricky to measure or naturally consume enough vitamin D through a regular diet, so the most convenient option is to add it in the form of a supplement. 20g or two dessert spoonfuls of Linwoods Milled Flaxseed with Bio Cultures & Vitamin D contains 5μg of vitamin D₃.

What Bio Culture does Linwoods Flaxseed, Bio Cultures and Vitamin D contain?

We all know how important maintaining a healthy gut is, and the best way to do this is to eat a diet rich in probiotic ingredients such as bio yoghurt and live fermented foods but not all probiotics are equally effective. This mix contains Ganeden BC30 (Bacillus coagulans GBI-30, 6086), a natural probiotic that has been found to support digestive health and immune health.

How to use Linwoods Milled Flaxseed with Bio Cultures & Vitamin D to support your immune system

Linwoods Milled Flaxseed with Bio Cultures & Vitamin D is incredibly versatile so it’s easy to incorporate the recommended two dessert spoonfuls into your daily diet. Available from Tesco, Sainsbury’s, Waitrose and Morrisons so you can add it to your basket.

Kick off the day by adding it to your breakfast. It can be mixed into porridge or cereal for a fibre filled option, sprinkled over bio yoghurt for a double dose of gut boosting goodness, or even whizzed into a morning smoothie for a fruit-filled start to the day. If that’s not your style it can easily be added to a host of other dishes such as soups, dips and salad dressings, making it a convenient way to get your daily dose of vitamin D and support your immune system.

These healthy dinner ideas will provide plenty of inspiration when it comes to switching up your evening meals and are all packed with nutrients.

Healthy dinners should be low in fat but still contain some healthy fats, as well as a diverse range of nutrients. Our selection of healthy dinners are low in refined carbs, high in fibre and make a good contribution towards your five a day. Whether your goal is to lose a stone in a month or to get more fibre in your diet, these dinner ideas will help you achieve your health goals. 

From comforting stews and pasta dishes to fresh salads and stir fry meals, and inventive ways to prepare your favourite veg, these are 32 healthy dinner ideas (that could also work for a nutritious lunch). 

Healthy dinner ideas to try now

Grilled tofu with mango salad

Tofu is an excellent choice when it comes to vegetarian protein as it's also high in vitamins, low in fat and packed with fibre. Grill or air fry your tofu with a honey and sesame seed glaze and team with a fresh shredded salad. 

Grilled chicken salad

Grilled chicken with a fresh salad and homemade dressing is a low-fat, high-protein dinner option. Load up your salad with plenty of plant diversity to get more nutrients into your diet (strive for a range of different colours) and try a simple dressing of lemon juice, extra virgin olive oil, salt and pepper to introduce some healthy fats into the dish. 

Grilled aubergine with pureed butter beans

Another tasty veggie option is meaty aubergine, which tastes delicious griddled and topped with olive oil and herbs. Serve with a dip such as mashed butter beans or pureed lentils, or add in some shop-bought hummus into the mix if you're short on time, for an extra protein hit. 

Butternut squash with feta and herbs

Butternut squash is a versatile veg that can be topped with all sorts of fresh foods for a tasty dinner. We love a combination of feta and parsley for a Mediterranean twist, but you could also try chickpeas, herbs and yoghurt, or roasted walnuts and honey. 

Tuna Niçoise salad

Tuna Niçoise is a classic salad that's more filling thanks to its additions of high protein tuna and eggs. Add in some roasted potatoes to make it a heartier dish as an evening meal. 

Pea and asparagus spaghetti

A light pasta dish packed with green veg is the perfect spring or summer evening meal. Combine crème fraîche, lemon and black pepper for a simple sauce and add in plenty of green veg like peas, asparagus and spinach for a nutritionally dense dinner. 

Prawn and green bean stir fry

Lightly stir frying food as a method of cooking is a great way to maintain their freshness. Prawns are a great source of protein while still being low fat, while green beans are packed with vitamins and minerals. A simple garlic, chilli and ginger marinade is all you need for a quick and easy evening meal.

Chicken curry

A classic chicken curry dish is not only delicious, but can be a healthy evening meal with a few simple swaps. Make your own paste by combining spices, chilli, garlic, tomato paste, onion and ginger and bulk our with chopped tomatoes rather than cream. 

Salmon steak and salad

Salmon has so many brilliant health benefits, from being an excellent source of healthy fat to boosting brain health. It's a filling choice as well, meaning a simple side salad is all you need - or you could add in a few digestive health-boosting sweet potatoes as a carbohydrate. 

Pumpkin soup

Like sweet potato and butternut squash, pumpkin contains beta-carotene, which reduces inflammation in the body and helps to boost the immune system. Whizz up fresh pumpkin, vegetable stock and garlic for a quick and easy midweek soup that can be saved for lunch as well. 

Poke bowl

Poke is a dish that consists of fresh meat, fish or raw fish, salad, rice and raw vegetables. Poke bowls usually offer a diverse range of fibre and protein, meaning they're a great evening meal for bumping up nutrients. 

Spicy grilled mackerel with green salad and veg

Affordable and packed with goodness, mackerel is a fish that's often overlooked but has plenty of plus points. It works particularly well with chilli and lemon, for a simple dressing that can be drizzled on after grilling. 

Pumpkin curry

Pumpkin or butternut squash are a great meat substitute for meat or fish thanks to their dense texture. Marinade in cumin and oil and roast in the over before adding to  a curry sauce for a delicious veggie curry. 

Grilled courgette and avocado Buddha bowl

Like poke bowls, Buddha bowl are a chance to pack your evening meal with nutrients, adding anything from grilled courgette or aubergine to roasted chickpeas, fresh fish, seafood or chicken. Opt for rice, couscous or quinoa as a base and then load up with a range of salad leaves, fruit, vegetables and protein. 

Spaghetti with a red pepper sauce

Whizz up tomatoes, pepper, onion and chilli for a super easy, yet delicious pasta sauce. If you want to make it a healthier dinner option, swap white pasta for wholemeal, or a plant-based low-carb alternative like spelt spaghetti. 

Stir-fried beef with vegetables and rice

Stir-fry is King when it comes to easy evening meals and offers the opportunity to get plenty of diversity onto your plate. Lean, low-fat beef pairs perfectly with a medley of peppers, onions and broccoli. 

Beef stew

Stew is a hearty winter meal that's packed with nutritional goodness, but it also works well as a lighter summer meal served with crusty bread. Cook beef in stock and red wine, adding in sliced potatoes and carrots for an easy midweek meal you can leave to take care of itself. 

Pasta salad with pesto, tomatoes, mozzarella and basil

Pasta salad is a great dish to make in bulk and is delicious hot or cold as an evening or lunchtime meal. Add in mozzarella, cherry tomatoes and torn basil for an Italian-style salad that's packed with flavour. 

Griddled chicken with tomatoes and basil

The great thing about this griddled chicken with tomatoes and basil is that it's a one-pot dish that saves on washing up, as well as being a simple and flavourful dinner. Serve simply seasoned chicken and tomatoes with creamy mash or rice for a simple yet satisfying dinner. 

Vegan tacos

Tacos always bring a little bit of fun to your evening meal and are a great way to bulk up on nutrients. Try homemade salsa, guacamole, fresh herbs and sour cream on the side, and top you tacos with roasted veg, chicken or prawns. 

Fried pork and vegetables

Take a little inspiration from Greece with this dish of fried pork with herby potatoes and a simple Greek salad. Low in fat and high in nutrients it's a great way to sample the Mediterranean diet at home. 

Prawns and raw asian salad

A raw salad will pack more of a nutritional punch - just make sure you don't eat your evening meal too late to ensure there's enough time to digest any raw veg used. Shredded cucumber, carrot, papaya and mango all work perfectly with fried spicy prawns. 

Spaghetti and meatballs

Homemade meatballs can be a healthy yet comforting choice and you could opt for chicken or turkey meatballs for a lower fat option. A simple homemade tomato sauce and fresh basil is all you need to complete the pasta dish. 

Steak and feta salad with green veg

Steak is a low-fat protein that pairs well with a fresh salad. Add in some feta cheese makes this simple dish more filling, while a homemade dressing of lemon juice and extra virgin olive oil ensures the dish is balanced with healthy fats. 

Tofu ramen with noodles

Tofu is super versatile thanks to its dense texture that tastes great with a marinade grilled, fried or air-fried. For a filling and comforting dish, add to a simple broth with noodles, boiled egg, spring onions and any veggies you like. 

Chicken with tomato salsa and vegetables

A simple chicken dish can be elevated with a fresh tomato topping and a drizzle of healthy fat olive oil. Team with green veg like peas, broccoli, asparagus and spinach for a nutritional boost. 

Salmon traybake

Traybake dishes are a simple way to feed a family during the week with minimal effort. Healthy salmon will work well with sliced potatoes and roasted veg like onions or peppers with a simple side salad on the side. 

Chickpea Buddha bowl

As a high source of protein, chickpeas are also an excellent base for a Buddha bowl. Serve raw with lemon juice and pepper, or roast with spices like cumin and serve with rice, quinoa or couscous, eggs, avocado, salad, herbs and vegetables. 

Aubergine masala

Aubergine, like sweet potato or butternut squash, is a great base for a veggie curry and is high in antioxidants like vitamins A and C, which help protect your cells against damage and free radicals. Team with wild rice rather than white for an extra health boost. 

Caesar salad

A caesar salad is a classic that can be made more healthy by making your own croutons (chopped up bread, roasted with oil) and using yoghurt as a base for the caesar dressing. 

Grilled cod with lentil puree

Protein-rich cod will soak up the flavours of a marinade or seasoning well, and it pairs with pretty much any veg. A lentil or butterbean puree is a great accompaniment for adding a different texture and bumping up nutritional value. 

Fish stew

Fish stew is a very high protein dish that's perfect for using up any leftovers from other dishes and can be frozen for future meals. A one-pot meal, it doesn't take too long to prepare and can feed the whole family. 

Stuck in a lunchtime rut of the same old soup or sandwiches? These healthy lunch ideas will provide plenty of inspiration when it comes to switching up your lunch routine and making healthier choices.

A healthy lunch doesn't necessarily mean cutting calories or fat, but instead loading your plate up with foods that are high in protein and offer a diverse range of nutrients. Sprinkle on nuts and seeds, or fresh herbs and fruits like pomegranate to bump up the diversity on your plate. Whether your goal is to lose a stone in a month or to get more fibre in your diet, there will be a lunch idea for you on this list.

From creative ways to top toast to more hearty lunch ideas like mushroom ramen, veggie tacos and glazed salmon, as well as hearty soups and vibrant salads, these are 32 healthy lunch ideas (that would work just as well as a lighter dinner, too).

King prawn salad

King prawns are packed with protein and pair well with most flavours. For a fresh and filling salad, grill king prawns with garlic and lemon and combine with green leaves, tomatoes, shredded cabbage and herbs or your choice - parsley and coriander work well. 

Salmon and avocado sandwich

Avocado and salmon are a winning combination. High protein and packed with good fats, avocado and salmon are both nourishing foods that will help give your skin, hair and nails a boost. Team with sliced tomatoes, onions and rocket for a fresh and tasty lunch. 

Pine nut and pesto pasta salad

To make your own fresh pesto, blend basil leaves, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese in a blender or food processor. It will keep in the fridge for a week and work well with pasta, on toast and with chicken or fish. We love it with pasta, rocket and olives, topped with toasted pine nuts for a healthy lunch. 

Sweet potato with toppings

Sliced and roasted sweet potato (try it in the air fryer) are a healthy alternative to bread. Top with roasted veg (broccoli and garlic are particularly tasty) and cream cheese with fruits for a sweeter brunch-style lunch. 

Jacket potato with tuna and roasted vegetables

A jacket potato is a classic lunch choice. Team with high-protein tuna and yoghurt with lemon juice and black pepper for a healthier alternative to mayo. Roasted veg is also a great addition for adding more diversity to your plate. 

Shakshuka

While the origin of shakshuka is much debated (some say it was first eaten in North Africa, while others claim it's a Middle Eastern dish) there's no question it's a delicious dish which can work as a speedy lunch. Shakshuka usually consists of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, often spiced with cumin or paprika. 

Avocado on toast

The popularity of avocado on toast shows no signs of slowing down. Avocados are a great source of healthy fat and are very simple to prepare. Crush ripe avocados with salt, pepper, lemon juice and a little olive oil for a smooth avocado paste. Fresh chilli or toasted seeds on top bump will up the nutrition of this simple dish. 

Vegetarian chilli

Swap out meat for extra veggies for a nutritional boost for lunch. Batch cooking makes lunchtime easier, and this is a super easy dish to make in batches - all you need to do is add some shredded coriander and lime. If you leave out onions, it will freeze well too. 

Glazed salmon and salad

Found yourself with an air fryer but not sure what to make in it other than potatoes? Glazed salmon is an easy lunch - particularly if you have an air fryer. A simple marinade of soy sauce, garlic, ginger and honey will work well if air-frying, baking or pan-frying salmon. 

Chickpea bowl

Chickpeas are a filling alternative to meat and a high-protein food. Eat them raw in a salad with lemon juice, salt and pepper or try them roasted with spices like paprika, cayenne pepper or cumin. Simply stick them in the oven (or air fryer) with a little bit of olive oil and your chosen seasoning.

Stir fried vegetables with rice

Quick, fresh and easy, a stir fry is one of our favourite healthy lunch ideas. Fry veg in chilli, ginger and garlic, adding a few splashes of soy sauce and sesame seeds on top for a simple veggie stir fry. Team with rice, or add more veg for a low-carb option - or add some lean protein like chicken breast.

Roasted butternut squash and chickpeas

Put a Moroccan twist on roasted veg by adding spices like cumin and cinnamon. Roasted vegetables work well in a salad with fresh herbs and pomegranate on top, or served with couscous and yoghurt.  

Lamb and minty yoghurt in pitta bread

Leftover meats from a Sunday lunch like chicken, beef or lamb work well for weekday lunches. Try lamb with a mint and cucumber yoghurt with lots of salad in toasted pitta bread for a delicious healthy lunch. 

Sticky salmon and noodles

Give a Thai twist to Salmon with pad-thai-style flat rice noodles with lime, coriander and cashew nuts. This dish will work well with spring greens or pan-fried vegetables and a sprinkle of crushed peanuts.

Greek salad

A fresh Greek salad consisting of olives, cucumber, tomatoes, onion and feta is full of goodness and tastes delicious with fresh olive oil and lemon. This is a particularly great lunch in the summer months and you can add grilled fish or chicken for an extra protein boost. 

Rocket and smoked salmon salad

Peppery rocket works well with smoked salmon and boiled eggs for an easy, protein-packed lunch. Finish the dish with a simple vinegarette of olive oil, lemon juice and white wine vinegar. 

Falafel and flatbreads

Tasty falafel makes a filling snack or healthy lunch when teamed with flatbreads, salad and hummus with a drizzle of olive oil. This idea would also work with meatballs or veggie meatballs. Just remember to load up on salad and/or veggies too!

Butternut squash soup

Homemade soup is one of the healthiest lunches you can whip up quickly. Make butternut squash soup more exciting with toppings like toasted nuts, chilli flakes, olive oil and croutons. 

Brunch bagel

Layer fried eggs, bacon and avocado for a classic brunch bagel you can eat any time of the day that's packed with good fats (avocado and eggs are both brilliant sources). Grill or air fry the bacon as a healthier option. 

Hummus and crudités

Hummus and crudités are a healthy lunch option for when you're in a hurry - carrots, cucumber, peppers and apples are all good options for dipping. Add some toasted wholemeal pitta bread and hard-boiled eggs to make the dish more filling. 

Turkey and cheese sandwich

Sometimes all that will do is a sandwich - layer cheese with turkey, pickles and salad for a classic lunch. Turkey is a low-fat option and you can hold the cheese to reduce the fat in your sandwich if desired. Pack in lots of salad leaves and tomato for an extra healthy boost.

DIY bruschetta

Bruschetta typically refers to toasted bread topped with fresh tomatoes and basil, but you can add anything on to toasted sourdough including griddled veg, avocado and fresh cheese like mozzarella or burrata. 

Blueberries and yoghurt on toast with chia seeds

While it might feel a bit unorthodox, topping toasted bread with yoghurt and fresh berries is a healthier take on French toast. A drizzle of honey will sweeten this brunch or healthy lunch dish, while chia seeds are a nutritional powerhouse and packed with antioxidants 

Pan fried cod with roasted carrots

Delicate white cod pairs perfectly with earthy root vegetables. All you need is a little butter and seasoning when pan-frying white fish and roasting carrots (these work well in the air fryer as well). By keeping seasoning fairly minimal, you can let the ingredients shine through. 

Veggie tacos

Veggie tacos are the ultimate healthy comfort food. Load up small tortillas or taco shells with avocado, salsa and sour cream, and pan-fried vegetables seasoned with cajun spices and fresh chilli for a spicy lunch that's packed with flavour.

Scrambled eggs and chives on toast

Scrambled eggs and chives on toast is a typical breakfast dish that can easily translate to a tasty lunch. Go easy on the butter and add a splash of milk instead to make it a healthier option. 

Cucumber and cream cheese on toast

Load up wholemeal toast with cream cheese (or swap for cottage cheese for a lower-fat option) and cucumber for an easy and healthy lunch. Toasted pine nuts and fresh herbs will not only taste great but also add more nutrients to your plate. 

Gazpacho

Gazpacho is a cold soup made of raw, blended vegetables and it's traditionally served in hot countries, like Spain where the dish originated. To make your own gazpacho at home, blend tomatoes, garlic, olive oil, water, vinegar, onions, cucumbers, and green peppers. Let it chill in the fridge then enjoy!

Hot flaked salmon salad

Roasted salmon works well in a salad. Try marinating salmon with a cajun crust before flaking it with a fork and adding it to a fresh green salad with onion, tomatoes, cucumber and coriander. You could also add fruits like mango and pineapple for a summery twist. 

Mushroom ramen

Ramen is the perfect healthy lunch when you're feeling a little under the weather, consisting of comforting flat noodles and a nutritious broth. Ramen is often served with pork or chicken, but mushrooms make a satisfying veggie alternative. A high-quality broth - homemade or shop-bought - is key to a good ramen soup. 

Chicken, broccoli and quinoa

Fluffy quinoa is a popular health food as it's high protein and contains all nine of the essential amino acids. A quick and tasty way to serve it is with roasted chicken and pan fried broccoli or greens and garlic.

Ricotta and broad beans on toast

Creamy ricotta pairs well with the fresh flavour of broad beans for a healthy lunch you can rustle up in just a few minutes. Try whipping the ricotta with lemon zest and black pepper to elevate the flavours. Spoon it on top of toasted wholemeal bread for a satisfying lunch that will keep you full until dinner.

As the popularity of vegan and plant-based diets continues to grow, you might be tempted to try it out. But you wouldn't be alone if the fear of saying goodbye to some of your favourite foods has stopped you. 

One of the first steps in starting a plant-based diet is understanding some of the important key swaps you're going to have to make - but, fear not, there are plenty of snacks and brands that are valid for a vegan lifestyle. 

From comfort-food classics to household brands, let's look at some of the surprising vegan foods. 

For brand food items, please note that ingredients can change over time but all are correct as of March 2024. 

32 foods you didn't know were vegan

Peanut Butter

There's a stereotype (perhaps more outdated now) that vegan diets are all about deprivation and focusing on what you *can't* have. But there are plenty of amazing go-to treats and snacks that are perfect for a vegan life. 

For example, the comfort classic - peanut butter!

Most types of peanut butter are free of animal products and can be enjoyed as part of a vegan diet. Always check the label, but if it's served the organic way, you'll find that you can pair peanut butter with apple slices, on a slice of toast or even just straight from the spoon. 

Oreos original

Have visions that going vegan means having nothing but celery to snack on? Think again.

Many might be surprised to discover that there are numerous products from the Oreo company that are perfectly suited for a vegan diet. 

Per the Vegan Society, the current list of Oreo snacks that are vegan are Oreo B-day Party, Oreo Choco Brownie, Oreo Double Stuff, Oreo Golden (all packaging sizes), Oreo Minis, Oreo Original, Oreo Original Base Cake Crumb, and Oreo Original Sandwich Crumb.

Marmite

You either love it or you hate it... but if you're looking for a nice spread that's vegan, you might just start to find yourself falling under the side of loving marmite. 

Per Marmite's website, the entire Marmite range is vegan, and certified by the European Vegetarian Union (EVU), except for the 70g jar. The 70g jar is currently only vegetarian.

The umami spread is high in Vitamin B12, which many people normally get from meats like beef and pork, so not only is the spread still on the menu, it might help maintain your energy levels if you're new to plant-based eating. 

Heinz ketchup

When considering making the switch to vegan or plant-based diets, people can often focus on big menu items and forget about things like condiments and those extra little finishing touches which really add flavour. 

Heinz Ketchup is one of those additions that many couldn't fathom living without - and luckily, All Plants confirms the sauce is vegan-friendly. 

While it might seem unlikely that tomato sauce wouldn't be vegan, many ketchup brands add ingredients which make them unsuitable. One example is using sugar refined with bone char from animals, which Heinz states plainly they do not do. 

Love Hearts sweets

Wanting to show some sweetness to your sweethearts, or just looking for a sugary boost to your day? Luckily, the classic Love Hearts sweets - which always come with lovely messages of affirmation - are vegan. 

People making the switch to plant-based or vegan foods might think that all sweets would be fine but many chewy sweets use gelatin - a food ingredient, made using collagen taken from animals.

Starburst sweets

First hitting the shelves in the 1960s, Starburst are an enduringly popular sweet choice.

The fruit chews come in a range of flavours but typical flavours include lemon, orange, strawberry, blackcurrant and apple.

Despite being chewy and packed full of flavour, Starburst are indeed vegan.  

The popular chew is free from gelatin, which makes so many other sweet brands unsuitable for a vegan or plant-based lifestyle. 

Bisto gravy granules

Aah, Bisto! 

The staple for Sunday Roasts and any hearty dishes requiring generous servings of gravy, Bisto granules are vegan - with a caveat. 

Per All Plants, Bisto itself can be considered vegan as there are no ingredients containing animal products. 

However, the brand doesn’t advertise the product to be vegan because it's made in the same production line as other products containing animal products, meaning there is a possibility of cross-contamination. 

Some vegans take the risk - after all, the ingredients are completely vegan - but some look elsewhere for vegan gravies. It's really a judgement call.

Jammie Dodgers

Veganism was once considered extreme and, therefore, untenable for many people. But as the benefits of plant-based living started to emerge, more brands pivoted to make their products vegan friendly. And one such product which changed their recipe in 2020 to become vegan was the classic Jammie Dodgers biscuit. 

Per Vegan Food and Living, "Jammie Dodgers are made on a separate production line from biscuits which do contain milk."

This means that they are completely suitable for a plant-based, vegan lifestyle.

Pot Noodle (select flavours)

Perhaps unfairly dismissed as the go-to cuisine of students or people in a rush, Pot Noodles are one of the best examples of a classic comfort food that's surprisingly vegan! 

So, if you're ever having a tough day and can't face preparing a full vegan feast, you don't have to abandon your new diet as you can turn to an old faithful. And many of the vegan flavours are meat-based - which, sure, sounds confusing - but it's a great way to deal with cravings while still remaining plant-based.

Vegan Friendly confirms the following flavours contain vegan-friendly ingredients (but do caution that there is a risk of contamination; so again, a little bit of additional research may be needed): Jerk Chicken, Bombay Bad Boy, Beef & Tomato, Sticky Rib, Chinese Chow Mein and Sweet & Sour.

Crumpets (some brands)

Perhaps people assume the soft, warming breakfast dish must be made with milk or butter, but nearly all crumpets are made without any animal or dairy products. 

Add some vegan-approved butter for an extra indulgent, cosy treat. As ever, always check the label first as it will vary from brand to brand.

Seaweed

The tasty snack - a popular choice at Chinese and Korean restaurants - is 100% plant-based when served as it comes. Always check any sauces or flavourings added, but organic seaweed is fine (and healthy, packed full of omega-3) for a vegan diet. 

Propercorn Sweet and Salt popcorn

What is a good movie or boxset binge without a bowl of popcorn? Popcorn itself is naturally vegan as it's simply one ingredient - corn kernels. 

However, many brands will add butters and other flavouring when picking up a bag from your local supermarkets. 

This typically rules out the likes of buttered, toffee and chocolate popcorn. 

While it's always advisable to check the ingredients when checking out, the good news is Propercorn is officially vegan-approved. A low-calorie option, it's also a great snack to choose if you're on a calorie deficit and looking for lighter snacks. 

Lotus Biscoff

Biscoff is a popular cookie butter made from Speculoos cookies, a shortbread biscuit originating from Belgium and the Netherlands. In the UK, they've become a popular brand offering biscuits, spreads and desserts. 

From the spread - perfect for baking - and the cinnamon-tasting biscuits, the brand is officially vegan approved. 

This is because, despite being a spread which needs fat to be made into a paste, the fat of choice is vegetable oil. 

Party Rings

Ready for a blast from the past? Party Rings - the icing-heavy biscuits which are a mainstay at school discos and parties - are officially vegan approved. 

Kids shouldn't have all the fun and if you find yourself reaching for a delightfully colourful and flavourful snack, Fox changed the recipe for the popular party snack back in 2015, removing the gelatin and making them 100% vegan-friendly. 

So, stock up on some other childhood favourites, spread out the Party Rings and get your friends round for the perfect, plant-based nostalgic party! 

Polo mints

If someone is newer to plant-based living, one of the easiest - and most frustrating - ways to trip up is by absent-mindedly popping in chewing gum or a breath mint. 

Many brands will use gelatin to change the texture of the gum or other unsuitable products like carmine for colouring (derived from insects) and Lecithin which acts as a softening agent.

However, Polo has several mint options which are perfectly fine for vegans. Spearmint, fruit, sugar-free and mint flavours are appropriate for vegan diets. As ever, always read the label to confirm. 

(Most) dark chocolate

Needing a little indulgence? Sometimes there's no substitute for the real thing - so chocolate fans will be elated to hear dark chocolate is nearly always vegan. 

Unlike milk and white chocolate which contain milk, dark chocolate is made only with cocoa butter - and cocoa butter comes from cocoa beans, meaning there's no dairy and no animal-based products. 

(Most) dried pasta

Let's be honest, most people simply couldn't live without a warming, soothing bowl of pasta. 

A comfort classic and easy to whip up on those nights you need something familiar and flavourful, the good news is most dried pastas are vegan-friendly. Whereas fresh pasta is typically made by mixing an egg with flour, dried pasta is made with durum wheat and semolina, making it perfectly fine for vegans to eat. 

Add your favourite vegan-approved sauce, vegan cheese or veggies and you have a quick but quality vegan dish. 

Jacob's Cream Crackers

Jacob's Cream Crackers have been a go-to savoury biscuit for centuries - and despite what the name might suggest, there's no cream or no dairy products used in the ingredients. The savoury biscuits are often paired with salty and umami flavourings - such as Marmite, another surprising vegan snack.

Find a favourite plant-based cheese or butter and you've got a familiar treat.

Twiglets

Twiglets in the UK are perhaps most popular during the festive season, but for anyone considering a plant-based lifestyle, they are a great vegan snack which pack a salty, meaty punch for anyone having a craving for the real thing. 

The umami taste of Twiglets, which has been compared to that of Marmite, another vegan food, primarily derives from the yeast extract used in the coating.

Frosted Shreddies

We've all heard the saying that breakfast is the most important meal of the day, so switching to a vegan or plant-based diet shouldn't interfere with that.

Frosted Shreddies aren't only full of flavour without using any animal-based ingredients, they are packed full of vitamins, iron and are high in fibre. 

Mix it with your choice of plant-based milk and you've got an easy, go-to breakfast. 

Weetabix

If you've come to rely on Weetabix to get you going in the morning, adopting a vegan lifestyle doesn't have to change that. 

According to the Weetabix website, the following products are suitable for a vegan diet: Weetabix, Weetabix Banana Flavour, Weetabix with Chocolate, Weetabix Protein, Weetabix Protein Chocolate Chip, Weetabix Organic and Weetaflakes. Just pour in your favourite plant-based milk and you're ready to go.

Doritos Chilli Heatwave

A bag of crisps can sometimes be all that's needed to get you through a tough work deadline or a busy afternoon. So, anyone following a vegan or plant-based diet will be relieved to hear that there are a couple of flavours of Doritos that are completely vegan-friendly. 

The two flavours which use no animal-based ingredients are Chilli Heatwave and Lightly Salted. However, there could be a risk of cross-contamination, so always check the label.

Bird's Custard Powder

Whether you've been following a vegan lifestyle for some time now or you're newly plant-based, you might want to try a spot of baking. From vegan crumble to plant-based cookies, few things pair as well with baked goods as a slathering of custard. 

For years, Bird's Custard Powder has been vegan-friendly, not using eggs or dairy. Just make sure you're using a dairy-free milk alternative and you'll have a delicious serving of custard that fits into your vegan lifestyle. 

Nakd Bars

Cereal bars are essential for busy people on the go - a healthy snack to keep in your purse or a little boost to help you get through a run - but not all cereal bars are vegan-friendly. 

Luckily all Nakd bars are all suitable if you're following a vegan diet. 

Per the Nakd website, all flavours of Nakd are "made from 100% natural ingredients with no added sugar... Our snack bars are made from yummy ingredients such as fruits and nuts, which are cold-pressed together for you into a handy bar, and are gluten, wheat and dairy free, as well as all being vegan friendly."

Ritz Crackers

A bit of a surprise considering Ritz Crackers quite literally include a picture of cheese on their packaging, the savoury biscuit favourite is, in fact, vegan. 

The perfect addition to any picnic spread or snack table, Ritz Crackers go great with fruit spreads, Marmite and vegan-friendly cheese alternatives.  

Walkers Crisps (various flavours)

The majority of Walkers crisps are suitable for vegans - and there are even a few classic flavours that are perfect for a plant-based diet, even if you wouldn't think so. These include Prawn Cocktail and Roast Chicken flavours - so if you're missing the taste of these, you can get your fix and keep vegan.

The full list of vegan-approved Walkers crisp flavours, per PETA, are Salt & Vinegar, Ready Salted, Prawn Cocktail, Worcester Sauce, Crinkles Simply Sea Salted, Chipsticks Salt ‘n’ Vinegar Flavour, and Roast Chicken. 

Turkish Delight

When served the traditional way, the sweet, rose-flavoured Turkish Delight is 100% vegan as the classic ingredients don't contain animal products.

However, one advisory note is that modern variations or different brands can include ingredients like gelatin or dairy. It's always worth checking the ingredients when you're buying a new brand.

McCain Oven Chips

Chips. What don't they go with? Served with a plant-based burger, you've got a classic comfort dish. Or, tuck into a plate of fries on their own for a foolproof snack. 

When you go vegan, some store-bought chips will include dairy ingredients or thickening agents which use animal-based products. 

However, per the brand, the following McCain's chips are vegan: naked oven chips – both straight cut and crinkle cut, home chips – all variants and quick chips – straight cut and crinkle cut.

Add some Heinz ketchup - also vegan! - and you've got a perfect treat. 

(Most) Bourbon biscuits

With two layers of chocolate biscuit encasing a chocolatey, creamy centre, one might be convinced that Bourbon creams are the furthest thing from a vegan snack - but they'd be wrong. 

Bourbons get their chocolatey flavour from cocoa powder and nothing dairy-based. 

This makes them the perfect chocolatey treat for vegans - and a great dipping biscuit to go in a cup of tea. 

Aunt Bessie's Roast Potatoes

Roast potatoes are golden and crispy on the outside, soft and fluffy on the inside. No Sunday Roast is complete without them, and they taste even better when topped with lashings of gravy (and you can add Bisto to keep it vegan!). 

While some roast potatoes available from the frozen aisle at supermarkets will include butter and other non-vegan ingredients, Aunt Bessie's are completely free of animal products making them great for vegan roast dinners.

McVities Digestives (and some Hobnobs)

A classic biscuit, McVities Digestives are made from flour, sugar, malt extract and oil. The original flavours - not topped with chocolate or with added caramel - are completely suitable for vegans. 

McVities also offer Hobnobs for a vegan snack. The crumbly, thick biscuits are made with vegetable oil rather than dairy-based butter. The classic biscuit comes in a few iterations (and many supermarkets stock their own version) so as ever, always double-check the label before eating them to be sure. 

Skittles

A pot of gold for vegans with a sweet tooth can be found by following the rainbow. 

Skittles, famous for their slogan of 'Taste the Rainbow', are chewy, fruity sweets which include flavours such as strawberry, lime and orange. 

Fortunately, most Skittles variants are vegan after the brand removed Carmine, an animal-based thickening agent, from their ingredients list around 2015. Not all varieties are though, so check if they're clearly labelled as vegan before popping one in your mouth. 

As the cold crisp mornings approach, many of us will have already started craving that warm cosy bowl of oats. A humble, no-nonsense breakfast you would think. Well, a cardiologist has gone viral on TikTok for his rather passionate dismissal of the beloved brekkie. 

Whether you enjoy them at their most basic with a little honey on or choose to opt for overnight oats, it's hard to find fault with a bowl of oats. They're most likely a staple in your diet, especially in the autumn and wintertime. 

How, then, can something so simple be bad for us? According to Cardiologist, Dr Wolfson, oats hold no nutritional value and contain anti-nutrient properties. He says, "I never recommend eating oatmeal, certainly not every day as so many people do." 

You may be thinking, how can this be true? Well, we spoke to nutritionists to see if they agreed with Dr Wolfson and if they think his opinion on oats is one worth listening to. 

In the TikTok video, Dr Wolfson explains his reasoning for not recommending oatmeal. He says, "Our ancestors did not eat oatmeal, neither should you... On what planet would people be living on to believe that oatmeal, which has no nutritional value and actually contains lots of anti-nutrients would be better than eating a pasture raised egg." 

He finishes his anti-oatmeal video by declaring, "You can't raise a healthy human on oatmeal." A very strong statement and one many users in the comments strongly disagreed with. "I’ve been eating oatmeal every day for 3 years, I’m in great shape," says one user. 

Despite Dr Wolfson's medical credentials, most who have responded to his video are sceptical to believe his claims about this breakfast favourite. Speaking to registered nutritionist Sophie Trotman, she's quick to debunk his statements and highlights the many benefits of eating oats in the morning. 

"Saying that oats have no nutritional value is incorrect and ridiculous. Oats are naturally rich in fibre, particularly beta-glucans, which can assist in reducing bad cholesterol levels and promoting gut health," Trotman says. 

As Trotman points out, there are proven health benefits to enjoying a bowl of oats and they're certainly not void of nutrients. On the contrary, oats are present with essential vitamins and minerals, such as magnesium, iron, and zinc. 

There are however still health considerations that need to come with having oats each morning, especially if you're concerned with how many calories you should eat with breakfast.

"It is important to be mindful of the quantity of oats consumed and to ensure that you balance the carbohydrates in the oats through the addition of protein and even some healthy fats," continues Trotman. "Pairing carbs with protein and healthy fats reduces their impact on your blood sugar levels. Maintaining stable blood sugar levels means more stable energy, mood and less sugary cravings." 

To still get your porridge fix each morning there are some easy ways to achieve this stable energy output in a tasty way. Trotman recommends starting with a base of organic oats, to avoid any pesticides, then adding some high-quality protein powder or full-fat Greek yoghurt to your oats once they're cooked. 

So, oats aren't one of the things you should never eat first thing in the morning after all, and we couldn't be happier about it. 

Amal Clooney eats seaweed every day for breakfast - which sounds a little strange, until you learn about all of the nutritional benefits the superfood boasts.

One woman we love to learn more about is Amal Clooney, human rights activist, and lawyer - and of course, the stunning wife of A-list actor, George Clooney. From her stunning collection of her best outfits, to her philanthropic work, the star is nothing short of inspiring - but her nutritional practices may be a tad hard for some to stomach. 

It's been well-known that Amal incorporates seaweed into her breakfast every day - which, to us, may sound a bit strange, and quite the far cry from a fry up or a pastry. However, Amal Clooney looks fantastic, so maybe we should be eating seaweed for breakfast too. Nutritional experts recently weighed in about why this superfood is so good for you, and their research is pretty convincing. 

So what's the big deal about seaweed?

"Seaweed, on the nutritional scale, weighs in far more than its actual weight: It is rich in iodine, iron, calcium, collagen, amino acids, and fiber,” Karen Cummings-Palmer, an integrative health and nutrition coach, explained to Vogue. 

To incorporate seaweed into her breakfast, Amal usually has it in the form of a piping hot bowl of seaweed soup, and sometimes a boiled egg, according to Heat magazine.

If eating seaweed or sea moss, another popular superfood in recent years, in the morning sounds a little too intense for you, Karen suggests perhaps incorporating it into a smoothie, or eating any meal that traditionally includes seaweed, like sushi. 

What are the health benefits of eating seaweed?

Well, for starters, seaweed supports brain function, according to Karen, and can even help reduce stress. "Seaweed is rich in omega-3, a powerful anti-inflammatory that is critical for supporting cognitive function, and magnesium, a mineral that plays an important role in stress reduction," she said.

Surprisingly, it also has skin benefits, helping improve your skin's elasticity and texture. "Seaweed is rich in collagen, which supports the ‘scaffolding’ of the face, as well as vitamin C, which further promotes our natural collagen production," Karen added. "It also contains humectants, which hydrate the skin and improve its ability to retain moisture, making seaweed a powerful beauty food."

No wonder Amal Clooney looks as fab as she does, always having glowing skin to the nines. 

If still, this is too much to stomach, Karen says you can search for seaweed or seaweed-adjacent supplements to incorporate into your daily routine, such as spirulina, sea moss, or algae, which can be purchased over the counter.

Although it may be the most important meal of the day there are a few foods you should never eat first thing in the morning - and they're pretty popular items on the breakfast table!

There are a number of foods that are popular breakfast items, but did you know that you might be causing some serious damage to your teeth if you choose to eat these certain popular foods? Dr Abdul Azizi, Principle Dentist of Harley Private Dentist Clinic explained, "To prevent tooth damage and maintain good oral health, it's important to avoid certain foods that can have negative effects on your teeth, especially first thing in the morning when your mouth's natural defences are lower due to decreased saliva production during sleep."

But which foods are best to avoid? Dr Azizi explained in detail which three foods are most important to avoid in the morning - especially if you brush your teeth after breakfast.

Three things you should never eat in the morning

1. Citrus fruits

"Avoiding citrus fruits first thing in the morning is crucial for preventing teeth damage due to their high acidity," explained the dentist. "Citrus fruits like oranges, grapefruits, and lemons contain citric acid that can weaken tooth enamel, making teeth more vulnerable to erosion and decay." 

If you have sensitive teeth already, this should definitely be of interest. He explained the science behind this a little further, "Morning saliva production is lower, reducing the mouth's natural defence against acids, and consuming acidic fruits at this time can intensify the damage. It's advisable to choose less acidic breakfast options to safeguard tooth enamel and overall oral health."

So best to avoid that tall glass of orange juice with breakfast!

2. Coffee

While coffee might be a staple in most households at breakfast time, Dr Azizi warned against having a hot cuppa joe first thing if you want to avoid yellow teeth or having to learn how to whiten teeth at home. "Avoiding coffee first thing in the morning is recommended to prevent teeth damage due to its dual impact of acidity and potential staining. Coffee is acidic in nature and can gradually erode tooth enamel over time, particularly when consumed on an empty stomach when saliva production is lower." 

The dentist then added, "Additionally, coffee's dark pigments can lead to tooth discolouration, affecting the aesthetic appearance of teeth. To protect oral health, it's advisable to minimise coffee consumption in the morning and consider rinsing your mouth with water after drinking coffee to help mitigate its effects." 

3. Sugary cereal and pastries

A hot pain au chocolat might be a delicious on-the-go breakfast, but sadly Dr Azizi warned against this too!

"Steering clear of sugary cereals and pastries in the morning is essential to prevent teeth damage due to their high sugar content and potential to promote tooth decay," the dentist began.

"Sugary cereals and pastries create an environment conducive to harmful bacteria growth in the mouth, as they provide a steady source of sugars that bacteria feed on, leading to acid production and enamel erosion. Consuming these foods at the start of the day, when saliva flow is reduced during sleep, exacerbates the risk of damage. Opting for lower-sugar breakfast alternatives can help safeguard tooth enamel and support better oral health in the long run," Dr Azizi concluded.

Jennifer Aniston recently unveiled her *actual* salad bar order - and no, it's not that false one that was floating around TikTok last year. 

Jennifer Aniston may be widely known for her role on Friends and for her beauty secrets (like how she gets that coveted youthful glow) - but more recently, she's become known for her 'salad recipe' with fans claiming it was the lunch she ate every day while on the set of Friends. 

While that viral salad recipe (featuring quinoa, cucumbers, chickpeas, red onion, and other delicious ingredients) was undoubtedly a great recipe, folks later found out from Rachel Green herself that she, in fact, has never had that salad in her life. Yikes. 

However, she recently revealed to TODAY what her actual favorite salad is, and we have to say it's even more delicious-sounding than the original viral recipe. 

And, of course, if Jennifer Aniston is eating this salad, we're going to start eating it too.

First things first - Jennifer is not a fan of romaine lettuce. 

"I’m not a romaine fan," The Morning Show star revealed, later saying that her go-to green is butter lettuce. 

Then, she gave a list of healthy and delicious toppings she loves to mix into the salad. "I love to have some mushrooms. I love sprouts. I love a little tomato. Avocado, Kalamata olives," she continued. 

She also noted that she rarely makes a salad without cheese. "Always some cheese — never gonna give up my cheese. I’ll do sliced parmesan, pecorino … feta … or all of them!" she said. 

To top what she calls a "really hearty" salad off, she adds sliced almonds, sunflower seeds and then maybe a chopped egg or poached egg for some extra protein.

Jennifer, 54, doesn't just get her enviable figure from eating healthy salads every day - she also attributes her health to her fitness routine, which has changed as she's gotten older. 

"My mind used to (tell) myself that if I didn’t do 45 minutes to an hour workout, I wasn’t drenched, (it wasn’t enough)," she said. In recent years, she's been doing Pvolve, a fitness practice that combines "resistance training with low-impact exercise."

Believe it or not, even Jennifer likes to have a day off here and there - but she makes sure to keep herself in check if she feels as though she's starting to lose motivation. "Just do 10 to 20 minutes, you can do anything for 10 to 20 minutes,” she said. “You start to enjoy it... I really do push myself, just at least do that little bit. I’ll immediately feel incredible. You just instantly start to feel those endorphins and that energy."

According to Consumer Reports, these are the top ten foods most likely to get you sick - and we were pretty shocked by the food that was ranked number one. 

Between the copious amount of food and drink recalls we're all doing the best we can to keep ourselves safe from the dangers of food poisoning. For those who keep up to date with this sort of news, you may recall a series of e. Coli and listeria outbreaks in the last few years, causing people to rethink which sort of groceries they buy and which restaurants to visit. 

Recently, Consumer Reports came out with a definitive list of which foods are most likely to make you sick - and their rankings were based on the number of recorded illnesses, recalls, and deaths that were caused by that specific food over the last five years. Although some of the foods didn't necessarily shock us, we were pretty surprised to hear which one ranked number one for most likely to get you sick. 

The number one most risky food to consume, according to Consumer Reports' findings, is leafy greens. 

We were pretty shocked to see this veggie group at the top of the list - but after reading their findings, it made more sense. Between the years of 2017-2022, there were 614 reported illnesses, 50 recalls, and 11 deaths from leafy greens alone.

Now, these findings aren't meant to keep you from consuming these foods, but rather, just being more careful about consuming them, says Brian Ronholm, director of food policy at Consumer Reports. "After all, these foods are all usually safe, and many of them are in fact important parts of a healthy diet," he said. 

Ranked number two on the list is deli meats and cheeses, which wasn't altogether unsurprising, seeing as there was recently a listeria outbreak caused by deli meats and cheese, according to the CDC. In total, deli meats and cheese garnered over 409 illnesses, 122 recalls/ outbreaks, and 7 deaths over the last five years. 

Among the other eight foods that were ranked as most likely to make you sick included a variety of meats, including ground beef, turkey, and chicken, which again is probably unsurprising to most people. Among some of the fruits to look out for, Consumer Reports recommends being cautious about consuming peaches, papayas, and cantaloupe, as all three of those fruits have amassed a few dozen recalls and outbreaks. 

As for some foods that gave us pause, Consumer Reports notes that folks should look out for onions and flour as other foods that are more likely to make you sick. Although neither of these foods has caused any deaths over the last five years, they both have led to some recalls. In fact, while consuming bad flour or onions has not been linked to any deaths, onions have reportedly caused over 2,000 illnesses over the past five years, who knew?

If your libido feels a little lacking going into the New Year, there are a multitude of ways to help boost your sex drive.

From using one of the best vibrators to munching on aphrodisiac oysters, even dark chocolate is said to bolster up the bedroom antics

However, there’s a new player entering the sex space—mushrooms! We’re not talking about the dainty button mushrooms that regularly frequent your weekday stir fry. Instead, the powers of cordyceps—typically found in the mountains of China—are being applauded for their libido-boosting properties. They could even help to overcome sexual anxiety.

Hania Opienski, naturopath and mycotherapy specialist at Hifas da Terra says that cordyceps mushrooms can do wonders for your sex life, "Cordyceps has been used worldwide to address everything from male impotence, improving erectile function, sperm production, motility and mobility, as well as increasing sexual arousal in both men and women."

Interestingly, cordyceps support adrenal and reproductive organs, improve cellular energy production and also improve oxygenation for holistic as well as libido-enhancing benefits, “these include improved stamina, physical and mental performance and clarity, energy levels, oxygenation and lung capacity and even stress management” Hania says.

But rather than book a one-way ticket to China for a sex boost, you can now find cordyceps in a pill. 

Hifas Da Terra Mico-Blue Solution is a natural alternative to ʻthe blue pill’, and works just as well for women as it does for men. Essentially it’s a month’s worth of caramel-flavored syringes, but it will set you back an eye-watering £1000.

Expensive, yes, however with mushrooms fast becoming the wellness world’s latest fascination, it’s only a matter of time until cordyceps become more commonplace in helping to enhance our libidos. You can already get them in a powder that can be added to tea and coffee and is much more affordable.

“As mushrooms gain more credibility and interest, more research is being done, which confirms traditional usage and benefits. Importantly, unlike a number of other pharmaceutical and herbal medicines for sexual wellness, mushrooms like cordyceps have no side effects,” says Hania.

Plus, unlike many other libido-stimulating products, you canʼt develop a tolerance for cordyceps, "so you wonʼt need to keep increasing the dose to maintain the desired effects". 

In fact, the longer you take cordyceps for, the more primed your body becomes and the better the effects.

These easy smoothie recipes are packed full of great ingredients and take just a few minutes to whizz up. Start your day off right with a few portions of your five-a-day in the form of a tasty smoothie. 

Of course, if you’re more of a tea-and-toast person in the morning, these recipes can also be a great snack or midday pick-me-up. A smoothie can sometimes be the difference between straying to the biscuit tin. A quick natural sugar fix can help to give you a boost of energy and can see you through to the next mealtime without the need for any unhealthy snacks.

But of course, to make these easy smoothie recipes, you need to make sure you have the right blender to hand for the job (If you need a new one or are looking to upgrade, take a look at our guide to the best blenders). 

7 easy smoothie recipes

There are endless ways to spin a smoothie, and everyone has their own favoured flavour combinations. Here are a few of our top picks for the tastiest fruit smoothie recipes. Each recipe serves one, so simply multiply the ingredients if you’re making for others too. 

And if you're interested in any other recipes you can make with a blender—including soups, salsas, and ice creams—take a look at our collection of blender recipes.

1. Coconut and pineapple smoothie recipe

Fruit smoothie recipes don't come much more fun than this one. Get all the flavours of the tropics without even stepping foot on a plane. We love this mellow, creamy smoothie as a bit of an indulgent twist on a classic, with its almost piña colada-like flavours. Using frozen fruit ensures an ice-cold finish (via the slightly slushie-like texture it creates) that melts in the mouth and comes very close to convincing you you’re on holiday.

Ingredients:

• 1 banana
• 100ml coconut milk
• 2tbsp coconut yoghurt
• 120g fresh (peeled and chopped) or frozen pineapple

Method:

1. Peel and chop the banana and add to a blender or NutriBullet (see our guide to how to use a Nutribullet here) along with the rest of the ingredients.
2. Blitz for thirty seconds or so until smooth and fully blended, adding a little more coconut milk or water if too thick.
3. Pour and serve.

2. Papaya and banana smoothie recipe

If you’re a regular drinker of smoothies, you’ll have noticed that many varieties contain bananas. The reason for this is that the soft fruit’s flesh breaks down easily, and is naturally sweet enough to counterbalance any sharp notes in other ingredients. With this particular combination, both the papaya and banana are full of natural sugars, making it an ideal smoothie recipe for those with a sweet tooth.

Ingredients:

• 250ml apple juice
• 2tbsp Greek yoghurt
• 1 banana
• ½ small papaya
• 1tbsp ice cubes

Method:

1. Peel and chop the banana.
2. Peel and cut the papaya in half, remove the seeds and then roughly chop the flesh.
3. Add both fruits to your blender, food processor, NutriBullet, or Ninja blender (see our guide to finding Ninja blenders on sale here) and blend for a few seconds until smooth.
4. Pour and serve.

3. Pear and rhubarb smoothie recipe

Easy smoothie recipes don’t have to solely be made from raw ingredients; making stewed fruits or cooked-through coulis can add a real hit of intense flavour. Rhubarb’s slightly sherbety tang compliments sweet pears perfectly, creating a drink with autumnal crumble-like flavours.

Ingredients:

• 2tbsp stewed rhubarb
• 1 ripe pear
• 250ml apple juice
• 1 lime

Method:

1. Add the rhubarb, pear and apple juice to a blender or Nutribullet and squeeze in the juice of the lime.
2. Blitz until combined and smooth.
3. Pour and serve.

Tip: To make stewed rhubarb, simmer 250g of chopped rhubarb with 50g sugar and the zest and juice of an orange for around 10mins, until soft. As well as a smoothie ingredient, this is also a delicious topper on porridge.

4. Apple, berries and mint smoothie recipe

Fruit smoothie recipes don't come much more refreshing than this. The freshness of mint brings a gorgeous lightness to this smoothie, which is delicious when enjoyed on a summer’s day. Adding oats can also make this easy smoothie recipe more filling; a substantial substitute for a solid breakfast when you’re on the go. And if you're wondering, are smoothies good for you, this is a great healthy option.

Ingredients:

• 1 apple
• 30g frozen berries
• 2tbsp yoghurt
• 1tbsp porridge oats
• 100ml orange juice
• 1 sprig mint

Method:

1. Core, peel and chop the apple.
2. Add it to a blender or smoothie maker with the rest of your ingredients.
3. Blitz until smooth, adding a splash more juice if the texture is too thick for your liking.
4. Pour and serve.

5. Banana and peanut butter smoothie recipe

Nothing beats a classic ingredients combination, and they don’t get more delicious than peanut butter and banana. Great when spread on piping hot toast, but just as tasty blended together into an almost milkshake-like drink. Rich and indulgent, this option is a real hit with kids and adults alike.

Ingredients:

• 1 banana
• 150ml milk
• 2tbsp peanut butter
• 1/2tbsp honey
• A few ice cubes

Method:

1. Peel and chop your banana, before adding it to a blender along with the other ingredients.
2. Blitz until smooth, adding more honey to taste if you like.
3. Pour and serve.

6. Ultimate green smoothie recipe

If you’re looking to improve your diet and increase your intake of nutrient-dense ingredients, look no further than this green smoothie. Avocado endows it with a smooth, creamy texture, while the addition of banana ensures there’s a subtle sweetness amid the greens too.

Ingredients:

• 100ml water
• 50ml coconut milk
• 1 handful kale
• 1/2 avocado
• 1 banana
• 5cm chunk cucumber
• Squeeze of lemon juice

Method:

1. Prepare and roughly chop your ingredients.
2. Add ingredients into a blender and blitz until reaching desired consistency.
3. Pour and serve!

7. Honey and strawberry smoothie

For a deliciously sweet treat, this is one of our best easy smoothie recipes. With just three ingredients and a one-step method, it couldn't be simpler or quicker! Plus, you could always mix it up by adding in more summer fruits if you have them to hand—think blueberries, grapes and watermelon.

Ingredients:

• 450g strawberries, hulled
• 450ml goats' milk
• 2tbsp clear honey

Method:

1. Halve any large strawberries and whizz in a blender or food processor (If you're unsure which is better, see our guide to choosing between food processors vs blenders) Then, add the milk and honey, and whizz until smooth.

Once you've finished with your delicious smoothie, you might also be interested in our guide to how to clean a blender, where we break down the process into five easy steps—because cleaning up after your smoothie should be as simple as making the drink itself...

This bean salad with courgette is the perfect way to use up a glut of vegetables. Whether you grow them yourself or get them from a green grocer or supermarket, beans and courgettes are everywhere in summer. 

We've paired these summer veg with a lovely zingy-tahini dressing. If you prefer, use a classic dressing - the bean salad with courgette will still be delicious!

Ingredients

• 4tbsp olive oil, plus extra for frying
• 2 medium courgettes, sliced
• 3tbsp pine nuts
• 225g podded broad beans
• 200g runner beans, trimmed and sliced
• juice of 1 lemon
• 2tsp tahini
• 1tsp wholegrain mustard, or to taste
• small handful of parsley, chopped

Method

1. First, fry the courgettes. You may need to do this in 2-3 batches. Heat a tsp of olive oil in a large frying pan and lay slices of courgette on top. Season with salt and pepper and fry for a few mins until golden. Turn over, season the cooked side and allow the other side to cook for 2-3 mins until golden also. Repeat with the remaining courgette slices. Set aside to cool.
2. Remove the oil from the pan and toast the pine nuts for 1-2 mins. Set aside. Bring a pan of salted water to the boil and cook the runner beans and broad beans for a few mins until just cooked through. Drain well and run under cold water to cool them. Leave in the colander to dry off. 
3. Place the courgettes and beans in a large bowl. Mix together the lemon juice, olive oil, tahini and wholegrain mustard with a good pinch of salt and pepper to create a dressing. Pour onto the courgettes and beans and mix really well. Spoon out onto your serving platter or bowl and scatter over the parsley and pine nuts. 

Make the beans shine

Broad beans become even brighter if you peel off the skin of the bean. You can pop the bean out of the slightly tough skin by giving it a little squeeze.

One of the best things about spring, after the improving weather, is the abundance of fresh produce on offer. This spring salad uses some of the best ingredients that spring has to offer; asparagus, radishes and watercress to name a few. 

You can experiment with the amount of each ingredient you use too. Let your fridge guide you—if you have more of one ingredient than another leftover then use it up. or, if you have a preferred ingredient, chuck some more of that in. You could also use frozen broad beans here; still give them a blanch and pop them out of their shell so the salad remains super green. The beauty of this salad is in its versatility—tweak it slightly and it'll still taste sublime.

Plus, it's great for you too. Sunflower seeds are wonderful for your skin, heart and immune system, while many of the ingredients while help you hit your five-a-day with ease. 

Ingredients

• 4 asparagus spears, sliced
• 4 radishes, quartered
• 50g sugar snap peas, sliced
• 100g broad beans, blanched briefly and de-shelled
• 1 small courgette, sliced into discs
• 1 salad onion, sliced
• 1 baby gem lettuce
• 2 tsp dijon mustard
• Juice of half a lemon
• 3tbsp extra virgin olive oil
• 50g watercress
• 2-3 sprigs dill, roughly chopped
• 2 tbsp sunflower seeds

Method

1. Mix together the asparagus, radish wedges, sugar snap peas, broad beans, courgette and salad onion. Season with salt and pepper and toss. Prepare the baby gem lettuce into leaves and wash. 
2. Mix together the dijon mustard, lemon juice and slowly add the extra virgin olive oil to create a smooth dressing. 
3. On a large plate, place a few of the larger baby gem leaves, now start to cover with the vegetables, then add the rest of the baby gem leaves and then the remaining vegetables. 
4. Finish by scattering the watercress, dill and sunflower seeds over the salad. Lastly, dress the salad with the dressing.

What could I add to my spring salad?

If you want to serve up a more substantial spring salad, try roasting a chicken, shredding it and mixing through the roasted meat. You'll still get the goodness of the vegetable packed salad as well as a the protein from the chicken. 

And if you're a pescatarian, this dish would also work well with fish or seafood—especially prawns or shrimp.

For an extra pop of flavor, you could even add some fruit to really jazz up this spring salad recipe. Try strawberries for a really unique taste. 

Most people think of lamb as the spring meat, but this beef steak is delicious and makes a great spring time meal—best enjoyed outside if you can!

There are all sorts of zesty ingredients in this delicious, such as anchovies, dijon mustard, lemon and capers, so there's no doubt that it's packed full of flavor. For the steak (the most important part) we've used rib eye, which is often considered the most tasty. However, feel free to try a different cut, such as hanger (a beef cut that's actually praised for its flavor), if you'd like to try something new.

Ingredients

• 6 beetroots
• 6 tbsp extra virgin olive oil
• 2 anchovy fillets
• 1 tsp dijon mustard
• 1 lemon, zested and juiced
• Small handful of chopped flat-leaf parsley
• 2 ribeye steaks, brought to room temperature
• 1 red chicory, prepared into leaves
• 1 white chicory prepared into leaves
• 2 tsp capers
• 2-3 sprigs of dill
• 1 large spring onion, finely sliced
• Creme fraiche, to serve

Method

1. Heat the oven to 180C, Gas 4. Boil the beetroots in salted water for 15 mins and then check if they are done by inserting a knife into one, if it’s not easy to pierce, continue to cook checking every 5 mins.
2. Once cooked, drain the beetroot and under cold running water rub the beetroot so that the skin begins to come off.  Chop the beetroot into similar size pieces, toss in 2tbsp extra virgin olive oil and season well. Roast for 15 mins, check and return to the oven if they need longer, they should have a little colour around the edges.
3. For the steak dressing, finely chop the anchovies and add to a bowl, combine with a tsp of dijon mustard, a large pinch of lemon zest and a half the lemon juice. Start to slowly add 3tbsp extra virgin olive oil while whisking to create a dressing. Mix in the chopped parsley. 
4. Heat a griddle or frying pan until hot, turn the heat down to a medium high heat, add a small amount of the remaining olive oil and add the ribeye steaks. Cook the steaks for 2-3 mins on each side to achieve a medium steak. Try not to move the steak too much so that you build a good crust. Once cooked on both sides remove the steaks from the pan and leave to rest for 2 mins, drizzle with the remaining extra virgin olive oil and season with salt, cover with foil or a lid large enough to cover them.
5. Remove the beetroot from the oven, place in a large mixing bowl and allow to cool slightly. Add the chicory leaves, the sliced spring onion and dill. Toss all together with salt and pepper.
6. Slice the steaks into 1cm strips. On a large platter, lay the slices of ribeye at one end and dress with the caper, parsley and anchovy dressing. Now lay the beetroot and chicory on the rest of the platter. 

How else can I cook spring beef with beetroots?

While we suggest cooking this recipe in a frying pan, you can absolutely take advantage of the BBQ with this dish. If you're lighting up the barbeque as the nights get warmer, cook the steaks on that instead of on the hob. You'll get a lovely flame-grilled flavour.

Whether you're a seasoned veggie or this is your first Christmas away from the main menu - these vegetarian recipes are sure to get you salivating.

You’ve decked the halls, got the Christmas centrepieces and even mastered the best gifts for teenagers - but what about the vegetarian Christmas dinner? 

The good news is, we’ve more than got you covered. 

Impress your guests with fancy Christmas starters like our vegetable and truffle tart before moving onto the main event. Our best ever nut roast is sure to make even the meat-eaters jealous, or, if that’s not enough you win you over, the chesnut, mushroom and cider pie will.

Of course Christmas is barely Christmas without a generous-helping of sides, so get ready to pile those plates sky-high with cauliflower cheese and beetroot salad.

Feeling hungry? Us too. Scroll on for the tastiest dishes around this festive season. And when you’re done, we’ve got the perfect sweet treats in our Christmas desserts round-up. 

Vegetarian Christmas recipes guaranteed to please a crowd

Vegetable And Truffle Tart

Try this vegetable and truffle tart, garnished with red amaranth for an impressive finish. This recipe only takes 45 minutes to make so you won't be slaving away over it for hours, particularly as most of that is cooking time, so when you stick it in the oven you can get on with the million other things you will need to get done on Christmas Day. Alternatively, you can prepare these delicious tarts the day before so all you'll need to do is heat them up before serving.

Beetroot, Butternut and Goats' Cheese Tartlets

A delicious starter for the whole party or a special vegetarian main course, we love the way the flavours marry together in this beetroot, butternut and goats' cheese tartlets recipe.

Mushroom Leek and Crumb Topped Tartlets

These vegetarian tarts match all the trimmings, so it will be easy to make these as the main course to go with everything else you'll be cooking.

Spinach and Mushroom Filo Tart

You can prepare this spinach and filo tart recipe ahead and then just warm on the day, ready to serve with the rest of the Christmas dinner. For strict vegetarians, leave out the Parmesan or replace with a vegetarian Italian hard cheese, which you can find in all major supermarkets.

Best Nut Roast

Forget dreary cardboard flavours, this nut roast recipe is packed with delicious ingredients - who needs turkey?!

Roast Butternut with Goats' Cheese

You don't need to be vegetarian to enjoy this roast butternut with goats' cheese recipe. The combination of sweet squash and pungent, tangy goats' cheese works fantastically well. From Christmas parsnips to roast potatoes, make sure your guests dip their vegetables into the cheese - it's delicious!

Chestnut, Mushroom and Cider Pie

A great alternative main for vegetarians, the chestnuts really bring the taste of Christmas to this chestnut, mushroom and cider pie recipe.

Red Onion Tarte Tatin with Chestnut Mushrooms

This upside-down red onion tarte tatin with chesnut mushrooms recipe is a savoury version of the French bistro classic tarte tatin - a smart main course your vegetarian guests will love.To make cooking easier on Christmas morning, you can cook the onions the day before, add the pastry and leave the dish in the fridge 
until you are ready to bake the tart.

Caramelised Onion Tart with Goats' Cheese

Make some time before things get hectic to prepare our caramelised onion tart with goats' cheese and thyme recipe - the longer you give the onions, the more fabulous the finished result will be!

Goats' Cheese, Walnut and Beetroot Salad

With no cooking required, you'll be amazed how easy it is to put together this sophisticated goats' cheese, walnut and beetroot salad recipe.

Blue Cheese and Caramelised Onion Tart

If you're catering for a veggie crowd, this blue cheese and caramelised onion tart recipe will go down a storm. It's delicious as part of a buffet with a crispy salad.

Artichoke and Cheese Veggie Pie

The rich filling in our artichoke and cheese veggie pie recipe takes no time at all to make - and is so delicious no-one would miss the meat!Find more vegetarian recipes

Ultimate Cauliflower Cheese

Delicious as a side dish or even on its own with the traditional Christmas dinner sides, this ultimate cauliflower cheese recipe is a guaranteed crowd pleaser.

Wild Mushroom and Spinach Lasagne

A great idea for a Christmas Eve dinner, this mushroom and spinach lasagne recipe makes a welcome change from the traditional ragu filling. Serve with a crisp green salad and plenty of garlic bread. If you're cooking for strict vegetarians, omit the Parmesan or replace with a vegetarian cheese.

Leek and Dolcelatte Tart

The perfect Boxing Day lunch, this leek and dolcelatte tart recipe is equally delicious hot or at room temperature. Serve with homemade coleslaw and some chutneys.For strict vegetarians, omit the Parmesan or replace with a vegetarian cheese.

Baked Mushrooms with Onions and Roquefort

The rich flavour of France's favourite cheese makes this baked mushrooms with onions and Roquefort recipe a decadent main, which goes perfectly with the traditional Christmas side dishes.

Spanish Stuffed Tomatoes

Make Spanish-style stuffed tomatoes for a European twist to your Christmas dinner, packed with flavour.

Squash, Sage and Taleggio Tart

Squash and taleggio tart with fragrant sage makes a delicious vegetarian Christmas recipe that you can cut up and share with everyone at the table.

Mushroom, Goat's Cheese and Tarragon Tartlets

Delicious as a Christmas main or a dinner party dish over the festive season, your guests will love this mushroom, goat's cheese and tarragon tartlets recipe.

Terrine Forestiere

Rachel Khoo's terrine forestiere would make an unusual addiction to the Christmas table, but would work well with its robust texture and earthy flavours.

Roasted Butternut and Wilted Rocket Spaghetti

A complete doddle to make, roasted butternut and wilted rocket spaghetti recipe is full of flavour without being too rich or drowning in gloopy sauces. If you're cooking for strict vegetarians, look out for vegetarian Parmesan alternatives online and in specialist shops. Want more meat-free inspiration? Find more vegetarian recipes

This is the perfect dish for a celebratory Easter buffet, or equally lovely as a tempting side.

Mint, broad beans and baby potatoes are a wonderful combination, and perfect served next to this stuffed leg of lamb. This easy to make dish is just so simple but really delicious. There’s no need to peel potatoes with fine skins, they add a lovely flavour and texture. We love broad beans, but they’re tricky to get hold off all year around. Using frozen broad beans is a great way to use them when they’re not in season. We always keep a stock of them in the freezer for a quick side or even whipping up a lovely broad bean hummus. If you can be bothered broad beans are nicer without the skin on, but we think it’s such a faff.

Ingredients

• 750g baby new potatoes or jersey royals
• 200g frozen broad beans
• 100g ham hock
• 10g unsalted butter
• 15g mint leaves picked and finely chopped

Method

1. Cover the potatoes with cold water, add salt bring to the boil and cook for 10-15 minsuntil the potatoes begin to go soft.
2. Add the broad beans cook for a further 5 mins.
3. Drain and mix through the butter, mint and ham.

Juicy tomatoes and crunchy red onions make up the bulk of this hearty Mediterranean-inspired salad.

This warm Med salad is topped with golden grilled halloumi and a vibrant, zingy mint dressing. Roasting the tomatoes makes them lovely and juicy and our crunchy pitta chips are great for soaking it all up. We used a mix of brown and white pitta breads but either works. The dressing can be made the day before and is a lovely Modern twist on mint sauce which matches perfectly with our Stuffed Easter leg of lamb. Scale the recipe down if you’re not hosting a big ground, but leftovers could be mixed through some couscous or bulgur wheat and eaten for lunch the next day.

Ingredients

• 2 pitta breads
• 6tbsp olive oil
• 1tbsp dried oregano
• 6 tomatoes, halved
• 100g/200g mixed cherry tomatoes
• 2 red onions, cut into wedges
• 100g pitted kalamanta olives
• 20g fresh mint leaves
• 1 crushed garlic clove
• 1tbsp red wine vinegar
• 1 pack halloumi, sliced

Method

1. Preheat the oven to 200C/gas 6. Slice the pitta breads in half so that they are 1 layer then cut into smaller wedges. Mix 2tbsp olive oil with the dried oregano and brush both sides of the pitta bread.
2. Cook for 10mins until crisp, transfer to a wire rack to cool.
3. On the same baking tray, place the onion wedges and drizzle with 1/2 tbsp olive oil. Cook for 10mins, then add the tomatoes, olives another 1/2tbsp olive oil, season with salt and pepper and cook for another 10mins.
4. Make the mint dressing by blitzing the mint, garlic and red wine vinegar with 2tbsp olive oil.
5. Meanwhile, brush both sides of the halloumi with the remaining oil. Heat a frying pan and cook the halloumi for a minute or so on each side until golden.
6. Transfer the roasted onion, tomatoes and olives to a serving platter. Scatter over the pitta chips and halloumi and drizzle over the mint dressing.

This gooey gluten-free chocolate cake is everything you want and more, the almonds make it gorgeously nutty.

Having a gluten-free diet certainly doesn’t mean you have to miss out on all the fun! This cake is just as delicious as a glutinous version. Although there are lots of great gluten-free flours available on the market, ground almonds also make a great substitution. Want to go gluten-free? Find out everything you need to know about going gluten-free

In this cake the ground almonds mean the texture is different than if we had baked with flour. It’s likely to fall in the centre rather than creating a perfect mound. But, don’t dismay, we think this gives the cake more yum appeal. Using ground almonds is certainly a boost for the flavour, there’s are delicious nutty notes in this gluten-free chocolate cake.

Before spreading over the chocolate ganache we slather this cake with warmed apricot jam, much like in a famous Austrian cake the Sacher, the apricot jam and rich dark chocolate are a match made in heaven. Although the flavour of the apricot is subtle it elevates the flavour of the chocolate, making it even more delicious and chocolaty somehow. A true chocoholics dream.

Baking free from recipes doesn't have to be difficult. We have curated our favourite free from bakes just for you.

If you want more beautiful gluten-free recipes, try our selection of the best gluten-free recipes.

Ingredients

• 4 eggs, separated
• 200g unsalted butter, softened
• 225g caster sugar
• 150g ground almonds
• 1tsp gluten-free baking powder
• 175g dark chocolate, meltedFor the decoration:
• 125ml single cream
• 125g dark chocolate, broken into pieces, plus a couple of extra squares for decoration
• 1tbsp apricot jam

You will need:

• Tall, 20cm cake tin, lined

Method

1. Heat the oven to 190C/Gas 5. Whisk the egg whites to stiff peaks. Mix together the butter and sugar until soft, then add the egg yolks, ground almonds and baking powder. Fold in a third of the melted chocolate followed by a third of the egg white; repeat until the mixtures are used up. Transfer the mixture into the lined tin and cook for 1 hr. Allow to cool in the tin for 20 mins then transfer to a cooling rack.
2. For the decoration, heat the cream in a small pan until steaming, pour over the chocolate pieces and mix until the chocolate has melted. Transfer the mixture into a cool bowl and set aside for about 10 mins, then whisk until thick.
3. Once the cake has cooled, warm the apricot jam and brush over the top and sideof the cake. Spread over the chocolate cream and grate the reserved chocolate on top.

Who said that baby gems had to be reserved for salads alone? Braising them is a really delicious way to cook them, and it’s oh-so easy.

Braised baby gems with minted peas make a wonderfully different side dish to accompany an array of meat, fish and veggie dishes. Why not give them a go and serve them with your next Sunday roast? The minted peas make this the perfect fit for a roast leg of lamb but it’s tasty with chicken and beef too. It’s so quick to make too, you can whip it up while the meat is resting. Try and experiment with a variety of different lettuces, such as radicchio, endive or romaine; each bring their own unique flavour profiles to a dish. In BBQ season they’re great charred over coals and braised with a little white wine. Charring the lettuce gives a lovely twist to the classic chicken Caesar salad.

Ingredients

• 1tbsp olive oil
• 15g butter
• 2 echalion shallots, thinly sliced
• 2 baby gem lettuce, sliced in half lengthways
• 200ml vegetable stock
• 300g petit pois
• small bunch of mint, chopped

Method

1. In a lidded sauté pan, heat the olive oil and butter on a medium heat and fry the shallots until soft.
2. Add the baby gem lettuce, face down and cook for a few mins to colour slightly. Gently turn them over – use a light touch as you don’t want them to break up.
3. Tip in the peas, stock and mint and cover with the lid. Cook for around 5-7 mins until the peas are cooked and the lettuce is tender. Serve immediately.

A dreamy flavour and colour combination, these easy pea and dill fritters will soon become a weekend brunch staple!

Brighten up your breakfast, brunch or lunch with these fun pea and dill fritters. They are made using oats, which are naturally gluten free. We served the pea and dill fritters with smoked salmon but this is optional. Mix it up by using a flavoured smoked salmon, such as Bleiker’s gin salmon or try some slices of quality, smoked ham instead.

The fritters are also delicious with a poached egg for a twist on eggs benedict. It’s best to turn the oven on low so that you can keep the cooked fritters warm while getting through all of the batter. In this recipe we used a shop-bought tzatziki but you can follow our homemade recipe here. Want something sweet and gluten-free for after these fritters? Check our these white chocolate and raspberry blondies.

Ingredients

• 3 medium organic eggs
• 50ml whole milk
• 100g gluten-free oats
• 1tsp gluten free baking powder
• 15g dill plus extra to serve
• 3 spring onions, washed, trimmed and cut into chunks
• 200g frozen petit pois
• 5g unsalted butter
• 200g smoked salmon
• Tzatziki dip, to serve
• Lemon, to serve

Method

1. In a food processor blitz the eggs, milk, oats, baking powder, most of the dill and with 1/4tsp sea salt and grind of pepper. Once you have a smooth mixture add the spring onions and blitz again until no large chunks remain.
2. Put the petit pois in a bowl and pour over boiling water to thaw them, then drain and add to the mixture and blitz again briefly so some of the petit pois break up.
3. Melt the butter in a saucepan over a medium-high heat. Use a small ladle to add a spoonful of mixture and use the back of the ladle to spread it a little. Cook for about 3 mins then flip and cook the other side for 3 mins until it springs back when pressed. The mixture should make 8 fritters.
4. Serve with smoked salmon, Tzatziki and garnish with the remaining dill and squeeze of lemon.

Choosing an oaked Chardonnay intensifies the buttery notes in this wholesome dessert

Our Chardonnay poached apples makes for a very elegant dessert and the crunchy granola gives it the illusion of a deconstructed apple crumble. When picking the Chardonnay to poach your apples in, be sure to pick a wine that has been aged in oak and have good buttery notes. This adds to the indulgence of the dessert and is complimented by the sharp apple and sweet granola. We like to enjoy these poached apples with a little clotted cream or ice cream on the side but you could serve them on their own too. The crunchy granola will keep in an airtight container for a couple of days so why not make it ahead or make extra to have over your smoothie bowl or fruit and yogurt?

Ingredients

For the crunchy granola:

• 50g butter
• 30g flour
• 50g oats
• 30g flaked almonds
• 30g Demerara sugar

For the poached apples:

• 250ml oaky Chardonnay
• 1 cinnamon stick
• 4 apples, we used Jazz
• cream or ice cream, to serve (optional)

Method

1. Preheat the oven to 180C/gas 4. Combine the butter and flour in a bowl using your fingers until the mixture resembles breadcrumbs. Mix in the rest of the granola ingredients and spread over a lined baking tray. Bake in the oven for 15mins or until golden and crunchy. Set aside to cool.
2. Meanwhile, pour the Chardonnay wine into a saucepan and add the cinnamon stick. Bring to a gentle simmer, then add the apples. Gently simmer for 15-20mins, until soft.
3. Serve the apples while warm with the crunchy granola and spoon over a tablespoon of the remaining wine on each portion. Serve with cream or ice cream, if liked.

Cooking in paper on the barbecue is easier than you think and our salmon papillote with fennel and grapefruit is a great recipe to start with.

This method of preparing fish is a simple but very effective way to ensure delicate cooking and results in extremely succulent fish. A perfect pairing of salmon and fennel, we’ve added an extra punch of aniseed with a splash of Pernod and the sharpness from the grapefruit really cuts through the fattiness of the salmon. Cooking “en papilliote” or “in paper” is extremely easy. It is great for BBQs as all the ingredients cook together, so no getting flustered over hot coals. We’ve kept this one fairly simple, but we urge you to play around with flavours and marinades and see what works for you. For more barbecue fish recipes try out these grilled sardines or our barbecued mackerel.

Ingredients

• 2 bulbs of fennel (core removed), sliced (save the fronds for garnish)
• 4 echalion shallots, peeled and halved
• 40g butter, diced
• 50ml Pernod
• 20ml white wine
• ½ bunch fresh parsley, chopped
• 500g skin-on side of salmon
• 1 red grapefruit, cut into segments

Method

1. Blanch the fennel in a pan of salted water. Drain and plunge into iced water.
2. Fold a sheet of baking paper in half along the width, open back up and arrange the fennel and shallots on one side, leaving a frame of at least 5cm around the edges. Dot cubes of butter over the vegetables, pour over the alcohol and scatter with half the parsley. Place the salmon on top. Season.
3. Fold over the baking paper, and
4. fold and twist the edges like a Cornish pasty, from one side to the other. Place on the barbecue and cook for 25 mins.
5. Transfer to a large plate or board, rip open the paper and scatter over the grapefruit, along with the remaining parsley. Garnish with fennel fronds.

Make these overnight in advance and simply grab-and-go in the morning.

This tropical combination brings a delicious taste of sunshine to start the day. And there is no added sugar! So the sweetness of the fruits shines through. Mango is full of vitamin C and the oats are full of beta glucans, which are great for your heart and cholesterol, as well as releasing energy slowly.

And what’s even better – they’re vegan. Packed full of protein and high in fibre, they’ll give you a great head start in the morning.

If you’re looking for more great vegan recipes to spice up your repertoire, or even make some big lifestyle changes, we have the perfect book for you. This recipe for overnight oats comes from BOSH! Healthy Vegan, a cookbook packed full of ideas to turn your classics into vegan staples.

Ingredients

• 100g rolled oats
• 10g almonds (skin on)
• 10g cashews
• 5g flaked coconut
• 20g dried fruit
• 250ml unsweetened plant-based milk
• A pinch of salt
• 1 medium mango
• 1 lime
• 200g unsweetened plant-based yoghurt
• A small handful of fresh mint leaves
• ½ tbsp flaxseeds
• 1 passionfruit

Method

1. The night before you want to eat your Tropical Overnight Oats place the oats, almonds, cashews and flaked coconut on the baking tray (keeping them separate) and bake in the oven for 5 minutes, until golden brown (be careful they don’t burn).
2. Place the oats and dried fruit in an airtight container, pour in the milk and add the salt | Stir everything together, put the lid on and put the container in the fridge.
3. Roughly chop the toasted nuts and put them in a separate container along with the flaked coconut. Put the lid on and set to one side.
4. Slice the mango lengthways down either side of the stone, spoon out the flesh, cut the mango into bite-sized chunks and put the chunks in a container. Zest the lime into the container. Put the lid on the container and put the container in the fridge.
5. The following morning layer the overnight oats, nuts, chopped fruit, yoghurt, mint leaves and flaxseeds. Halve the passionfruit. Serve the oats immediately, with the passionfruit halves.

This gorgeously green pot of goodness uses plant-based yoghurt in place of traditional eggs.

Za’atar is a blend of dried herbs, it's a wonderful way to add a Middle Eastern flavour to any dish. The combo of fresh mint and dill keeps it light and clean.

Also, this dish is packed with vitaminsA, B5, B6, C, E and K, folic acid, potassium, manganese and thiamine, while being high in protein and fibre. So trust us, this one is good for you!

This delicious recipe comes from the BOSH! Healthy Vegan cookbook by bestselling authors Henry Firth and Ian Theasby. And the book is now available to buy - packed full of imaginative vegan alternatives for all your favourite dishes.

Ingredients

• 1 leek
• 2 garlic cloves
• 1 x 400g tin cannellini beans in water
• 10g fresh mint leaves
• 10g fresh parsley leaves
• 10g fresh dill
• 1 ripe avocado
• 1 tbsp olive oil
• 200g frozen peas
• 200g fresh spinach leaves
• 50g plant based yoghurt
• 1/2 tsp za'atar
• Salt and black pepper
• 4 slice crusty wholemeal bread, to serve

You will need:

• Fine grater or microplane
• Large frying pan

Method

1. Trim and thinly slice the leek, peel and grate the garlic, drain and rinse the cannellini beans. Then, roughly chop the mint, parsley and dill, halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the pit, then twist and remove. Scoop out and slice the avocado flesh.
2. Heat the olive oil in the large frying pan over a medium-high heat. Then, add the leek and cook, stirring, for 5 minutes until softened. After, turn down the heat, add the garlic and stir for a further minute. Add the beans and peas and stir for 2 minutes.
3. Add the spinach, one handful at a time, stirring constantly and allowing each batch of spinach to wilt down before adding the next.
4. When all the spinach has wilted and the peas are thoroughly defrosted and cooked through, take the pan off the heat, stir through the parsley, dill and mint and season to perfection with salt and pepper.Top with the yoghurt, za’atar and sliced avocado, and serve with crusty wholemeal bread.

If you're a fan of BOSH! Mushroom Wellington, you'll love this healthy and easy roast dinner recipe.

Instead of heavy pastry, the bestselling authors Ian Theasby and Henry Firth have opted for lighter pastry. In this new twist on mushroom wellington, the filo pastry sheets wrap delicious little mushroom parcels.

And all complete with veg and all the (vegan!) trimmings. Why not combine it with their hearty-yet-light gravy for your next Sunday roast? Low in fat, sugar and full of fibre this roast dinner is the perfect alternative to your classic roast.

If you’re looking for more recipes to expand your vegan range in the kitchen, or even looking to make big lifestyle changes – why not check out the book? BOSH! Healthy Vegan cookbook has this recipe and so many more, giving you great vegan twists and new ideas to try out.

Ingredients

For the roast vegetables:

• 6 medium Maris Piper or other floury potatoes (about 1kg)
• 3 medium carrots (about 300g)
• 3 medium parsnips (about 275g)
• 150g Brussels sprouts
• 1 tbsp olive oil
• Salt and black pepper

For the rich gravy:

• 2 small red onions
• 2 garlic cloves
• 1 tbsp olive oil
• 1 tbsp cornflour
• 2tbsp water
• 1 tbsp tomato puree
• 1 tsp yeast extract (e.g. Marmite)
• 1 tsp maple syrup
• 300ml red wine
• 350ml vegetable stock
• Salt and black pepper

For the wellington filo parcels:

• 3 garlic cloves
• 2 tsp olive oil
• 4 large chestnut mushrooms or small portobello mushrooms, plus 150g chestnut mushrooms for the filling
• 1 small red onion
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 80g vacuum-packed pre-cooked chestnuts
• 50g pecans
• 1 slice wholemeal bread (about 50g)
• 30ml white wine
• 4 sheets vegan file pastry
• Low-fat cooking oil spray
• Salt and black pepper

Method

1. Preheat the oven to 180 degrees celsius.Peel and quarter the potatoes. Peel the carrots and parsnips and cutthem into small, similar-sized batons. Trim and halve the Brussels sprouts
2. Place the potatoes and a pinch of salt in the large saucepan, cover with cold water, put the pan over a high heat, bring to the boil and simmer for 6-7 minutes until slightly tender. Drain the potatoes, return them to the pan and let them steam-dry for 2-3 minutes, shaking the pan gently to fluff the edges.
3. Put the olive oil and a pinch each of salt and pepper in a large bowl. Add the potatoes, carrots and parsnipsand toss to coat. Take the potatoes out of the bowl, place them on one of the baking trays and put the tray to one side. Add the Brussels sprouts to the bowl with the carrots and parsnips and toss to coat.
4. Now, make the gravy.Peel and thinly slice the red onions. Peel and grate the garlic. Heat the olive oil in the medium sauce pan over a medium heat. Add the onion and a small pinch of salt and cook,stirring, for 5-6 minutes. Add the garlic and stir for 1 minute.
5. Combinethe cornflour with the water in a cup and stir to make a slurry. Add the slurry to the pan along with the tomato puree, yeast extract and maple syrup and stir to combine. Add the red wine and cook, stirring, for 3-4 minutes. Add the vegetable stock, stir, increase the heat and simmer for 10-15 minutes to thicken, stirring occasionally to prevent the gravy catching on the bottom of the pan.
6. Taste, season to perfection with salt and pepper, and set the pan to one side (If you prefer a smooth gravy, pass it through a sieve).
7. While the gravy is thickening, prep the mushrooms. Peel and grate the largest of the 3 garlic cloves into a bowl. Add a pinch each ofsalt and pepper and a drizzle of olive oil and stir. Place the 4 large mushrooms on the second baking tray facing up. Rub the garlic paste into the gills of the mushrooms. Put the mushrooms in the oven and bake for 10-12 minutes. Remove the tray from the oven and set the mushrooms to one side.
8. While the mushrooms are cooking, prep the first part of your Wellington filling. Peel and halve the red onion. Peel the remaining2 garlic cloves. Put the red onion, garlic and 150g chestnut mushroomsin the food processor and blitz into a fine mince. Transfer to a bowl and put to one side. Remove the leaves from the rosemary and thyme and finely chop. Put the chestnuts, pecans and wholemeal bread in the food processor and blitz to form a textured filling. Now, start the roasting process. Put the tray of potatoes in the oven and roast for 40 minutes.
9. Then carry on building the Wellington parcels.Warm the remaining teaspoon of olive oil in the frying pan over a medium heat I If the onion and mushroom mixture has released liquid, drain it briefly in a sieve I Add the mixture to the pan with a pinch of salt and cook, stirring, for4-5 minutes. Add the finely chopped rosemary and thyme and stir for1 minute. Add the white wine and stir for 3-4 minutes.
10. Take the pan off the heat. Add the chestnut, pecan and bread mixture and fold it into the rest of the ingredients to form a thick ball of filling. Taste and season to perfection with salt and pepper. Take the roasting tray out of the oven, turn the potatoes and put the carrot and parsnips on the tray.Put the tray back in the oven for 20 minutes.
11. Now it's time to build you Wellington parcels.Cut the filo pastry sheets in half so you have 8 squares. Lay the sheets out in piles of two, arranged so the two sheets are overlapping at different angles to create star shapes I Divide the filling into 8 equal pieces, roll one of the pieces into a ball, place one ball in the centre of a pastry star and press it to form a 1cm-thick disc. Take one of the roasted mushrooms and place it in the centre of the disc. Take another piece of the filling, roll it into a ball and flatten it out into a 1cm-thick disc between your hands I Place the disc of filling on top of the mushroom and mould the two pieces of filling around the mushroom to form a ball, ensuring the edges are sealed. Pull the exposed sheets of filo pastry up around the ball and twist the tops together so the Wellingtonpastry parcel is tightly wrapped, being careful not to rip the pastry. Spray the tops of the pastry parcels with a little cooking spray. Repeat this process with the remaining ingredients to make four Wellington parcels.
12. To complete the roasting process, take the tray of potatoes, parsnips and carrots out of the oven and add the Brussels sprouts to the tray. Put the Wellington filo parcels on a separate tray and put the trays back in the oven for 20 minutes until all the vegetables are well roasted and the parcels are golden and crispy.
13. To prepare your dinner, warm the gravy through so it's hot and gently steaming. Remove the trays from the oven, plate up the Wellington parcels and roasted vegetables, pour over the gravy and serve immediately.

Gluten free desserts to indulge in, including gluten free chocolate torte, sweet potato brownies and berry iced yogurt

Our gluten free desserts recipes make preparing a gluten free pudding really easy. If you’re looking for dessert recipes you can indulge in and are super impressive but easy to make, we’ve got plenty for you to try. From super-healthy yet creamy avocado chocolate mousse, to the show stopping chocolate and hazelnut mousse cake and strawberry mousse tart, we’ve got a gluten free dessert recipe to suit every occasion.

Whether you have coeliac disease or you’re simply looking to avoid gluten for health reasons, you might struggle with finding a gluten free desserts recipe, as many puds contain some level of gluten. For this reason, we’ve brought together our best gluten free dessert recipes for you to try, and you won’t be disappointed with the selection.

If you’re looking to impress guests at your dinner party this weekend, try our chocolate orange cake – it brings together everyone’s favourite flavour combinations, orange and chocolate in a really delicious, light dessert. A super yummy gluten free desserts recipe!

Or perhaps you might prefer another gluten free desserts recipe:flourless chocolate cake(pictured). The sweet chocolate is balanced out nicely by the crème fraiche and raspberries, which can sometimes be quite sharp. This is the perfect summer dessert recipe, as raspberries are in season during this time, so your summer barbecue will go off with a bit of a bang.

For a quick, easy dessert to appease a sweet tooth, try our salt and sticky maple pineapple, which you can make in no time, or our espresso mousse with frangelico cream. The coffee in this recipe makes for a really grown up dessert, and despite the fact that it needs a little time to chill, it’s surprisingly quick and hassle-free to make. This is ideal for a mid-week dessert when you’re a bit stretched for time.

Click through to see our best gluten free desserts recipes...

Chocolate Orange Cake

Gluten free and dairy free chocolate orange cake is deceptively light and delicious - great as an after-dinner treat, or with your afternoon cup of tea. 

Chocolate and Hazelnut Mousse Cake

Nothing will wow guests more than this chocolate and hazelnut mousse cake. It's so unbelievably indulgent, and yet it's still so light, and the best bit? It's gluten free. 

Strawberry Mousse Tart

Gluten free and dairy free strawberry mousse tart looks impressive and tastes delicious, but is allergy friendly too.

Sweet Potato Brownies

Deliciously Ella's sweet potato brownies are gluten free and dairy free, but full of texture and flavour.

Strawberry and Chocolate Pavlova Meringue

Everyone loves chocolate and everyone loves strawberries so this strawberry and chocolate meringue recipe is sure to be a hit with friends and family.

Sticky Lemon Cake

Sticky lemon cake is made with mashed potatoes as an alternative to flour to make this a gluten free dessert - don't be put off by the potato, it's really very delicious!  

Lemon Whoopie Pies

Lemon whoopie pies are made with coconut flour and ground almonds to make an unexpectedly gluten free dessert.

Easy Avocado Chocolate Mousse

Deliciously Ella's easy avocado chocolate mousse is such a treat and so rich and creamy, but with no refined sugar. It's almost too good to be true. 

Berry Iced Yogurt

Berry iced yogurt is a quick and easy gluten free dessert that's made with just four ingredients. You can whip up this after-dinner treat in no time! 

Chilled Chocolate Espresso Torte

Chilled chocolate espresso torte has a toasted almond crust to make a sophisticated gluten free dessert.

Salt and Sticky Maple Pineapple

Pineapple fried in butter and maple syrup gives this salt and sticky maple pineapple a caramelised sweetness for a gluten free treat.

Espresso Mousse with Frangelico Cream

Espresso mousse with a nutty liqueur cream makes a dinner party dessert that's naturally gluten free.

Elderflower Jellies with Fresh Raspberries

Make an elderflower jelly with raspberries for a grown up dessert using elderflower cordial and fresh raspberries.

Lower Fat Lemon Posset

Easy lemon posset takes just 15 minutes to make using just four ingredients.

Emmerdale actress Lisa Riley shocked fans with her huge weight loss, dropping from a size 26 to a size 14.

She’s been sharing a whole host of tips on her Instagram page recently, including this filling, low calorie meal courtesy of M&S. She revealed this to be her ‘on the run’ meal, proving that fast doesn’t equal unhealthy.

The 42-year-old shared the meal to her Instagram, with the caption: ‘EVERYONE is always asking me for a meal option when they are “on the run” now trust me, in my line of work this happens a lot.

'But rather than grabbing a sandwich and crisps which would be REALLY bad for you, then THIS would be my go to meal, low in calories, SUPER healthy and fills you up!!!

It’s @marksandspencer Apple, Celery & Walnut Small Salad Box and throw inside @marksandspencer Sweet & Smoky King Prawns. DELICIOUS!!! Mix it both together and ENJOY the flavours👏🏼👏🏼👏🏼💛💛💛.’

This simple combo looks super delicious, and seems to have inspired many of her followers too.

One said: ‘Ooo that does look waaay better than a butty and crisps 😍 Keep up the inspirational posts, Lisa. You are doing a fantastic job xxx😘😘’

Another praised the simplicity of the dish, ‘that looks divine! I’m buying some of that ...on the run or not! 😋’

Lisa’s speedy meal clocks in at 350 calories, making it a very healthy option for those wanting to cut down.

Her Instagram is an excellent source of weight-loss inspiration, and her book Lisa Riley’s Honesty Diet is considered a super-cheap, no nonsense way to lose weight.

Not only has this diet plan helped Lisa physically - it’s clearly had such an impact on her overall wellbeing. She shared her 10 year challenge at the beginning of the year, and the change was staggering.

‘Well YES YES YES I am super proud of my #10yearchallenge I have changed my life 100% healthy food, exercise a lot, stopped smoking, zero booze for nearly four years. But mainly head and heart are in sync, which equals HAPPINESS 💛💛💛#feelfantastic #beyourself #smile #10yearchallenge #love #positivevibes’

These rainbow carrots could have been pulled straight out of Mr McGregor’s garden… Naturally beautiful, rainbow carrots only require a delicate peel or scrub with a vegetable brush. Spring into colour with these tasty little bites. We’ve given them extra crunch with caraway seeds, which are incredible for aiding digestion.

Do you have to peel baby carrots and rainbow carrots?

No, it is better to give baby carrots a gentle scrub to remove any earth or pesticides. You can peel them if you have a particularly delicate touch but bear in mind they will shrink in the oven and end up even smaller than when they went in.

Is it true that carrots help you to see in the dark?

Carrots contain vitamin A and this is required for your body to synthesise rhodopsin, the pigment in your eyes that operates in low-light conditions. If you have a vitamin A deficiency, you can develop nyctalopia, also known as night blindness. So while eating carrots as part of a diet rich in vitamin-rich foods will certainly help to maintain eye health, it cannot specifically improve sight.

Is it true that all carrots used to be purple?

Yes. The earliest documented carrots came from Persia and Central Asia and they were purple or even white with a thin root. One mutant strain occurred which removed the purple pigmentation resulting in a new race of yellow carrots, from which orange carrots were subsequently developed. Today we have come full circle and the purple carrot is back in fashion with amazing food brands like Natoora cultivating old heritage varieties once more.

Ingredients

• 500g, topped, cleaned baby rainbow carrots
• 1tbsp olive oil
• 1tsp lemon juice, fresh is best
• ½tsp honey
• 1tsp caraway seeds
• pinch of ground coriander
• fresh microherbs or coriander to dress

Method

1. Preheat the oven to 200C, Gas 6.
2. Toss the carrots into a mixing bowl with the oil seeds and dry coriander and mix well. Roast on a baking tray for 30 minutes, or until going golden.
3. Season, then drizzle over the honey and lemon juice, give it all a shake and pop back in for 5mins. Scatter over the herbs and serve.

This rice salad is a fresh, healthy dish that is best made ahead of time to allow the flavours to fully develop and harmonise. Camargue red rice is a variety from France, available at most health and specialist food shops, but if you are unable to find any then brown rice works a treat too. Combining citrus flavours with warming mustard and a good hit of honey makes the perfect balance in the dressing of this simple rice salad. If you’re having fewer people for your party you could serve this ‘bowl food’ style in larger portion, for more hearty fare.

Ingredients

For the salad

• 150g Camargue red rice, washed
• 150g wild rice, washed
• 25g pistachios, roughly chopped
• 3 oranges, peeled, pith removed, segmented
• 2tbsp olive oil
• 1 onion, sliced
• 1 clove of garlic, crushed
• 4 spring onions, sliced
• 45g dried apricots, diced
• 150g salad leaves

For the dressing

• 3tbsp red wine vinegar
• 3tsbp olive oil
• 1tsp orange juice
• 1 ½tsp finely grated orange zest
• 1tsp Dijon mustard
• ½tsp honey

Method

1. Bring a large saucepan of salted water to the boil. Add both types of rice, cover and simmer until tender, around 30-40 mins.
2. Dry toast pistachios in a frying pan until fragrant, taking care not to burn them. Spread out to cool.
3. Reserve 16 segmented wedges of orange to garnish the finished pots, then chop the remainder into small chunks.
4. Heat the olive oil in a wide, shallow frying pan. Add the onion and a pinch of salt, then cover and cook over a medium heat until slightly soft and golden brown. Add the garlic and cook for 1-2 mins. Allow to cool.
5. To make the dressing, combine all the ingredients and season well.
6. Combine the cooled rice, pistachios, oranges, onions and garlic together with the spring onions, apricots and salad leaves. Pour over the dressing and toss well.
7. Evenly distribute the rice between 16 small bowls, jars or shot glasses, adorn with a segment of orange, and serve. Recipe by Gaia Chanrai for Woman and Home.

An easy falafel recipe can be hard to pin down, but this handy one has an all-in-one food processor method that’s perfect for prepping for parties. For a healthier twist on this dish, the falafels can be baked in a 200C oven with a drizzle of olive oil for around 30 mins, or until golden brown and crisp, turning them halfway through. The mayonnaise in the dressing can also be replaced with Greek yoghurt or more crème fraîche if you’d like to trim down the calories a little, but parties are the perfect time to indulge we think.

Ingredients

For the falafels

• 250g dried chickpeas, soaked overnight in 500ml of cold water
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 2tbsp coriander, finely chopped
• 1tbsp parsley, finely chopped, plus extra leaves to garnish
• ¼tsp cayenne pepper
• 2tsp garam masala
• 1tsp baking powder
• 1½tbsp plain flour
• Sesame seeds, to coat
• Sunflower oil, to fry

For the dressing

• 200ml mayonnaise
• 1tsp capers, well rinsed and finely chopped
• 4 good quality anchovies, from a tin or a jar, finely chopped, or 2tsp anchovy paste
• Small bunch chives, roughly chopped
• Small bunch parsley, roughly chopped
• Few sprigs tarragon, leaves only, roughly chopped
• 1 clove garlic, crushed
• 50ml crème fraîche or sour cream
• Tabasco
• Lemon juice

Method

1. Heat the oven to 120C/Gas 1. Drain the chickpeas and mix well with the onion, garlic, coriander and parsley. Place a third of this mixture in a food processor and pulse until it is finely chopped and starts to hold itself together, then transfer to a bowl. Do not overblend as it will become gluey and heavy. Repeat for the remaining two thirds of the chickpea mixture.
2. Add the spices, baking powder, flour and season well. Use your hands to mix, then cover and chill for at least 1 hr, or until ready to shape.
3. To make the dressing, blitz all the ingredients in a food processor until mostly broken up with a bright green colour. Taste and season if necessary. Set aside.
4. With slightly wet hands, shape a heaped tbsp of the falafel mixture into a thick cylinder or small patty, then roll in sesame seeds and place on a tray lined with baking parchment until ready to cook. Repeat with the remainder of the mixture - you should have 15 falafels.
5. Fill a deep, wide pan with 2½cm of sunflower oil and heat over a medium heat until a small piece of bread browns in 30-40 seconds, then fry the falafels in batches until crisp and golden brown – for about 10 mins. They will need to be turned in the oil to ensure they fry evenly. Drain on a plate lined with kitchen paper, then arrange on a platter with the green goddess dressing on the side. Garnish with parsley leaves and serve. Recipe by Gaia Chanrai for Woman and Home.

Baby roast beetroots make a simple, delicious dish that is excellent served chilled, at room temperature, or hot. We love using different coloured roast beetroots if we can find them as they look so gorgeous on a platter, but any colour will work! If any of the beetroots are significantly larger than the rest, pop them in the pan of water while it is coming to the boil. These beautiful roast beetroot skewers make the perfect party food bite or a tempting addition to any buffet table.

Ingredients

• 5 bunches baby beetroot, scrubbed
• 50g salted butter, melted
• 45ml olive oil
• 2½tbsp wholegrain mustard
• ½ tub crème fraîche
• 1-2tsp dill, chopped
• Walnut oil (optional)
• 3-4tbsp maple syrup
• 65g walnuts, roughly chopped

Method

1. Preheat the oven to 230C/Gas 8 and bring a large pan of salted water to the boil. If present, cut the leaves off the baby beetroot, leaving about 1cm stalk at the top.
2. Boil the beets for 20 mins, then let cool and use your fingers to peel off the skin, which should be removed easily. Halve the beets and toss with the butter, 45ml of the olive oil, salt and pepper, then place on a baking sheet and roast for 10 minutes.
3. Meanwhile, combine the crème fraîche with ½tbsp of the mustard, the chopped dill, a drizzle of walnut or olive oil, and season well. Set aside.
4. Mix the maple syrup with the remaining wholegrain mustard and drizzle over the beets. Place them back in the oven to roast for a further 15-20 mins, or until tender. Let cool a little then place on skewers.
5. Arrange the roasted beets skewers on a platter, scatter over the walnuts and either pour dashes of the crème fraîche mixture on top, or serve on the side as a dipping sauce. Recipe by Gaia Chainrai for Woman and Home.

Roasted pumpkin seeds are a tasty and healthy snack that are so easy to make. The combination of sweet and salty flavours make these toasted nuts so moreish. Pumpkin seeds are high in zinc, making them really good for your skin and immune system. As well as being a great snack, roasted pumpkin seeds can be used as an ingredient in various dishes to add texture and flavour. They work so well in salads, or make an interesting change to croutons when served with soup. You could also serve these roasted pumpkin seeds as a drinks party snack, making a change from crisps or salted nuts. If you are preparing a squash or pumpkin, don’t throw away the seeds – roast them! This recipe is a great way to reduce waste. You can make a delicious and healthy snack out of something that would otherwise have been discarded. Roasted pumpkin seeds take to time at all to prepare and cook, you can even roast them in the same oven as the pumpkin or squash you are cooking, but on a separate tray. Pumpkin seeds are a popular snack and ingredient in Mexican cuisine, you might come across them when travelling, or in Mexican restaurants, but referred to as pepitas, the Spanish term for the seeds of a squash. These sweet and salty roasted pumpkin seeds are the perfect snack to make the most of seasonal squash.

HOW TO MAKE ROASTED PUMPKIN SEEDS

Ingredients

• 200g pumpkin seeds
• 1tbsp sea salt
• 1tbsp soft brown sugar
• 1 large sprig rosemary, finely chopped
• 2tbsp olive oil

Method

1. Mix all the ingredients together in a bowl then spread them out on a large baking tray.
2. Roast in the oven for 20 mins then leave to cool. Store the roasted seeds in an airtight container for up to a week.

Our radish salad with feta is so simple and refreshing, it takes this humble veg to new heights. You can either serve it on its own, as a starter or pair with grilled lamb cutlets for a main meal. This eye-catching radish salad has beautiful pink and purple colours from the radishes, pomegranate and red onion. The perfect choice to jazz up any buffet spread! Torn flatbreads add texture and makes this salad nice and filling. Leftovers would be great as a lunch for the next day, much more interesting than a boring sandwich. Radishes are in season all summer, and make a fabulous addition to salads, can be used to make a quick pickle or served as a crudité. Packed with rich nuts, creamy feta, and sweet pomegranate, this radish salad has a touch of luxury that makes it so impressive, even though it's so easy to make. For more ideas with radish try our mixed bean salad with radishes, or our char sui chicken with radish and carrot salad.

Ingredients

• 2 large flatbreads
• 2 red onions, finely sliced
• 6tbsp extra virgin olive oil
• juice of 1 large lemon
• 20 radishes, finely sliced
• 150g feta cheese
• 100g walnuts, toasted and chopped
• 75g pomegranate seeds

Method

1. Heat the oven to 220C/Gas 7. Bake the flatbreads directly on the oven rack until they are nice and crispy. Break them into smallish pieces into a large bowl. Add the onions, olive oil, lemon juice and radishes with plenty of freshly ground black pepper (you may not want to add salt as the feta is quite salty). Mix together.
2. Put the radish salad mixture into your serving dish of choice. Crumble over the feta, scatter over the chopped walnuts and then the pomegranate seeds. Add an extra glug of olive oil to serve, if you like.

Burrito bowls are a healthier way to enjoy all the flavours of a hearty burrito. We’ve cut back on the carbs with this easy Mexican meal idea, sacrificing the typical bread wrap for extra fresh veggies. Using a microwaveable pouch of Mexican flavoured rice makes these burrito bowls so speedy to make. To make a veggie version of these burrito bowls you could use a can of kidney beans to replace the prawns, or try using shredded cooked chicken for another take on this quick and tasty Mexican-inspired meal. This recipe serves two, but if you’re cooking for one you can keep the leftovers for lunch the next day. Ready in no more than 20 mins, this easy meal if perfect to throw together when you’re pushed for time but don’t want to compromise on flavour.

Ingredients

• 1 corn on the cob
• 1tbsp olive oil
• 200g raw king prawns
• 2tbsp Mexican spice mix, we used Merchant Gourmet
• 250g microwave Mexican rice, we used Uncle Ben’s
• 1 avocado, sliced
• 1 little gem lettuce
• Lime, chilli and coriander, to serve

Method

1. Heat a griddle pan until smoking. Char the corn on all sides until cooked and slightly blackened. Remove from the heat and slice the corn from the cob with a sharp knife. Set aside.
2. Bring a large frying pan to a medium high heat. Add the oil and cook the prawns for around five minutes, until just pink. Add the spice mix and cook for a further minute.
3. Cook the Mexican rice in the microwave according to packet instructions.
4. Arrange the lettuce leaves, avocado and sweet corn in bowls. Add the rice and the prawns and garnish with lime, chilli and coriander to serve.

This steak and blue cheese salad with a walnut pesto dressing is the perfect meal for two. There’s nothing quite like a good steak, and we’ve ditched the chips in favour of salad here for a lighter meal option. If you have the time or the willing this is delicious made with barbecued steak. We’ve used succulent sirloin steak in our steak and blue cheese salad recipe, but the joy of this is that you can tweak it depending on your preference – ribeye or fillet steak would also be delicious and just as easy. Swapping the traditional pine nuts for walnuts gives the pesto in this quick steak and blue cheese salad recipe a gorgeous earthy flavour, for a slightly more grown-up twist. If you like less pesto than the recipe requires then you can easily freeze the additional quantities to use on another day – it’s delicious stirred through pasta or used as a salad dressing for green veggies, still warm from steaming. In fact, we like it so much that we often make double, just to ensure there is plenty to stash away in the freezer for a later date!

Ingredients

• 250g sirloin steak
• 2tsp olive oil
• 100g cherry tomatoes, roughly chopped
• 50g watercress
• 50g blue cheese

For the pesto

• bunch basil
• clove garlic
• 75g walnuts
• 30g parmesan
• 150ml olive oil

Method

1. Allow the steak to reach room temperature. Rub well with the olive oil, and season generously. Bring a heavy-bottomed frying pan to a medium high heat and cook the steak for 3-4 mins on each side. Remove from the heat and rest.
2. To make the pesto add all the ingredients to a food processor and blitz until smooth. Toss the cherry tomatoes in 1tsbp of pesto to dress.
3. Slice the steak thickly and arrange on plates with the tomatoes, watercress and crumbled blue cheese. Serve more pesto on the side, if liked.

Salmon with pea puree is a simple fish dish flavoured with zesty lemon and fresh mint. This pea puree is so easy to make, but has a punchy flavour and vibrant colour that makes it so impressive. Giving your salmon a crispy skin makes it a bit more special than a standard piece of salmon. The skin of a salmon fillet actually has the highest concentration of Omega 3 fatty acids of any part of the fish, and making it nice and crispy is a great way to enjoy it. Salmon with pea puree is a perfect midweek meal, but also feels special enough that you could serve it as a dinner party main. We’ve served our salmon and pea puree with potatoes to make it a bit more substantial, but you could serve with a grain or rice salad, if you prefer. Frozen peas are a quick and healthy freezer staple that can be used in so many dishes. We’ve whizzed them up with crème fraiche and pine nuts to make a luxurious puree, but they also make a great addition to pastas, risottos, and salads.

Ingredients

• 300g frozen petits pois
• 1tbsp pine nuts
• 4tbsp crème fraîche
• zest and juice of 1 lemon
• few sprigs of fresh mint
• 2tbsp sunflower oil
• 4 salmon fillets, seasoned
• steamed baby new potatoes and pea shoots, to serve

Method

1. Put the peas in a sieve and run under boiling water from the kettle to thaw them. Whizz them to a chunky purée in a food processor with the pine nuts, crème fraîche, lemon zest and juice, and mint.
2. Heat the oil in a frying pan until really hot then cook the salmon, skin side down, until crispy. Flip it over and cook for a few more mins until cooked through. Microwave the purée until heated through. Serve the puree with the salmon, potatoes and pea shoots.

This Thai prawn salad with herbs is a fresh and healthy salad with a good punch of chilli and lime. This quick and easy dish is the perfect midweek meal to throw together after coming home from work, and any leftovers can be saved for your packed lunch the next day. We used vermicelli rice noodles to make our Thai prawn salad, but thicker ribbon rice noodles would work well too. Fresh and juicy king prawns are really the star of this salad. When buying prawns, try to buy brands that are MSC certified in order to make the most sustainable choice. Our Thai prawn salad is low in fat, but the punchy Asian flavours make it so good you’ll not even realise it’s a healthy choice. If you’re not good with spice, you can reduce the amount of chilli in this recipe, or omit it all together! If you’re looking for a vegan option, try using cubes of pan-fried tofu instead of the prawns – it’s equally delicious and easy to make. Packed with fresh herbs, fiery chilli and zesty lime, and finished with the crunch of nutty sesame, this Thai prawn salad ticks all the boxes for a quick and easy supper.

Ingredients

• 300g rice noodles
• 400g cooked king prawns
• 2tbsp fresh coriander, chopped
• 1tbsp fresh mint
• 2 large red chillies, thinly sliced lengthways
• 6 spring onions, thinly sliced
• 2tsp black sesame seeds

For the dressing

• 2tsp fish sauce
• 3tbsp fresh lime juice
• 2tbsp soy sauce
• 2tsp toasted sesame oil

Method

1. Mix together all of the the dressing ingredients then toss into the noodles and add the prawns. You can do this an hour or so in advance, if you like.
2. Mix in the herbs, chillies and spring onions, then scatter over the sesame seeds.

Waldorf salad is a fruity and refreshing summer salad that is so easy to make. The crunch of apples and celery work so well with the rich mayonnaise dressing and provide a lovely freshness. If you have ever wondered where this classic salad gets its name, the Waldorf salad is named after the Waldorf Astoria Hotel, where it was first presented in 1893. This classic American salad has stood the test of time, and it’s easy to see why. Some people like to use yoghurt to dress a Waldorf salad, but we’ve stuck with the classic mayonnaise. Using a good quality mayo makes this salad extra special - we love Delouis and Stokes. You could even try making your own mayo, if you’re feeling adventurous! The original recipe for a Waldorf salad didn’t contain nuts, but they were added at a later date, and we love the crunch and flavour they provide. For more easy summer salads, why not check out our fattoush salad or our classic Caesar salad.

Ingredients

• 150g black seedless grapes
• 2 crisp eating apples
• juice of 1 lemon
• 2 sticks of celery
• 1 baby gem lettuce
• 2tsp Dijon mustard
• 80g mayonnaise
• 60g pecans, toasted and chopped
• 2tsp sumac
• handful of cress

Method

1. Halve the grapes and set aside. Halve the apples and core – a melon baller or teaspoon is perfect for this. Finely slice then mix into the lemon juice to prevent them from discolouring. Finely slice the celery and shred the lettuce.
2. In a large bowl, mix together the grapes, apples, celery and lettuce. Add the mustard and mayonnaise. Season and give it all a good mix. Put into a serving bowl and add the pecans, then scatter over the sumac and cress.

This sesame chicken noodle salad is full of punchy flavours that take chicken to a new high. This is a great way to up the leftovers from a Sunday roast, and much more interesting than a boring chicken sandwich. This sesame chicken noodle salad is the perfect quick cook meal for when you need a speedy weeknight dinner. If you’re cooking for one, the leftovers are perfect for your lunchbox the next day. This Asian-inspired salad can be served warm or cold, and the recipe can easily be doubled to serve four. We’ve used egg noodles to make this sesame chicken noodle salad, but you could use either thick or vermicelli rice noodles instead, if you prefer. The simple combination of soy sauce, sesame oil and ginger makes this easy chicken dish so aromatic, and the cucumber adds a crisp and clean burst to each bite. If you want to adapt this recipe to make it suitable for vegetarians or vegans, you could used leftover cooked tofu instead, or fish fans could try it with prawns. For other ideas with leftover chicken, why not try our warming roast chicken soupor our Chinese inspired bang bang chicken.

Ingredients

• 100g medium egg noodles
• 4tbsp toasted sesame oil
• 2 cooked chicken breasts, shredded
• 1 cucumber, peeled, deseeded and finely sliced
• 5cm piece fresh root ginger, grated
• 2tbsp soy sauce
• 1tbsp toasted sesame seeds
• small bunch of coriander, chopped
• micro herbs to serve (optional)

Method

1. Cook the noodles according to the pack instructions then refresh immediately under cold water to prevent them sticking.
2. Put the cooked noodles straight into a bowl and toss in the sesame oil, then simply add the remaining ingredients and scatter over the micro herbs, if using.

Sunny days call for lengthy barbecue sessions in the garden. We find the best BBQs are when everyone brings a dish they love, and this delicious paneer kebabs recipe will cater for all.

Paneer kebabs are a simple veggie BBQ dish with a spicy kick. Vegetarians often get a raw deal at a barbecue, but these marinated paneer kebabs are so tasty that even meat eaters will find themselves going back for more. Paneer is a fresh, unsalted white cheese that is really popular in Indian cuisine. It's great in a curry as a delicious substitute for meat or fish, but we love it on its own - especially with a flavoursome spicy marinade.

It has a firm texture, which makes it a great option to make vegetarian dishes that are substantial and satisfying. You can buy paneer in most large supermarkets, often in the world foods section, but if not, it’s worth checking to see if you have a local Indian or Asian supermarket, where you’ll be able to find a whole range of ingredients to give your cooking a really authentic flavour. They often stock spices in bulk, which is much cheaper than buying in British supermarkets.

What marinade should I use for paneer kebabs?

Marinating the paneer in the spice mixture gives the flavours a chance to really develop. We've opted for traditional Indian spices, but you can use whatever spice mix you like, experimenting with inspiration from different cuisines around the world. The flavours of the West Indies would complement this dish just as well!

We’ve served our paneer kebabs with a homemade cucumber salad and some simple lime wedges, but you could try serving them with a rice salad or spiced potatoes, if you like. For more delicious ideas with paneer, try our spinach and paneer curry, or our grilled paneer and mango salad.

HOW TO MAKE SPICY PANEER KEBABS

Ingredients

• 2 x 226g packets paneer
• 2tbsp coriander seeds
• 2tsp each cumin and turmeric
• 2tbsp sunflower oil
• 1tbsp sea salt
• juice of 4 limes
• 4 red onions, cut into chunks

To serve

• lime wedges and cucumber salad

Method

1. Cut the paneer into chunks – you should get 12 from each pack – then transfer to a bowl. Toast the coriander seeds in a dry frying pan, then crush with a mortar and pestle. Mix the coriander in a separate bowl with cumin, turmeric, oil, salt and lime juice. Mix this spice mixture well with the paneer, then cover and leave to marinate for a few hours or overnight.
2. Thread the paneer onto skewers, separating each piece with a chunk of red onion. Brush over any remaining marinade and grill for 10 mins, turning to get an even browning. Serve with lime wedges and a cucumber salad.

Avocado, pea and courgette salad is a fresh summer dish that is so easy to make. This simple salad only takes a handful of ingredients and it so easy to make! Ribboned courgettes have lovely bite and give this salad an eye catching appearance too. If you’ve never prepared these before, all you have to do is peel off long strips using a vegetable peeler – easy as that! This avocado, pea and courgette salad celebrates the bountiful green veg that is available in summer. Courgettes are at their best in the summer months, and this recipe is the perfect way to showcase these simple summer veggies. You want to make sure your avocados are nice and ripe to make this salad work – when there are so few ingredients, it’s vital that they are at their best. To check if avocados are ripe, you can squeeze them gently to check they are slightly soft. You can also remove the stem at the top and if the flesh below is bright green then it’s ripe and ready to be eaten. If the stem won’t come out, then you know it’s definitely not ripe yet. Creamy, ripe avocado gives a luxurious feel to this green salad, and gives you a good dose of healthy fats too.

Ingredients

• 2 or 3 ripe avocados
• juice of 2 lemons
• 300g peas (if fresh, blanch; if frozen, just thaw)
• 200g courgettes, ribboned lengthways
• 3tbsp extra virgin olive oil
• 2tbsp fresh mint sprigs

Method

1. Peel and stone the avocados, then cut them into chunks and toss in the lemon juice. Add to the rest of the ingredients. Gently mix everything together and season well. Scatter over the mint sprigs just before serving.

This pink grapefruit, black bean and rice salad is a fresh and flavourful salad that can be made in advance. It’s the perfect dish for casual summer entertaining, but is also a great option for packed lunches. Pink grapefruit has a tangy sweetness that is so refreshing. This pink grapefruit, black bean and rice salad works so well as an accompaniment to grilled chicken, but can equally be enjoyed as it is. This salad is gluten and dairy free, and suitable for vegans, so is a great option for when you’re catering for a range of dietary requirements. What’s more, this pink grapefruit, black bean and rice salad is low in fat and calories, but has so much flavour, and proves that you don’t need to eat bland food when you’re trying to be a little healthier. We love using microwaveable sachets of rice, available from most supermarkets, when we’re pressed for time, but if you prefer you could cook your basmati rice yourself, it only adds 10 mins to the cooking time. This recipe only uses 5 ingredients, and is ready in less than 15 minutes! Our recipe serves 6, but could easily be doubled to feed a big crowd at a summer party, BBQ or buffet.

Ingredients

• 2 large pink grapefruit
• 200g packet cooked basmati rice
• 400g can black beans, drained and rinsed
• 3tbsp extra virgin olive oil
• 4tbsp coriander

Method

1. Segment the grapefruit with a small, serrated knife over a bowl to catch all the juice. Then squeeze out the remaining juice from the grapefruit.
2. Microwave the sachet of rice, according to package instructions, then mix it with the grapefruit juice, fluffing the rice with a fork to separate. Add the grapefruit segments stir in the beans and olive oil, season well, and scatter with fresh coriander to serve.

Thai flavours are all celebrated here. The subtle and sweet flavours of prawns, with a sharp tang of fragrant lime and a good kick of chilli combine in the marinade for a moreish meal. This is a quick stir-fried rice dish with just a few simple ingredients. In the UK, prawn is used more commonly on menus than shrimp, while the opposite is the case in the US. The term prawn also loosely describes any large shrimp, especially those at 30(or fewer) to the kilogram, (such as king prawns or jumbo shrimp). Source the best quality prawns you can, as they hold all the punch in this dish. Precooked rice packets are easy to find in most supermarkets and make every meal just that little bit easier! Rice is the perfect grain to soak up all the delicious flavours of this dish, which also makes this perfect for any weekday supper, quick to put together, but definitely not lacking in flavour! This recipe works really well with other fish and even chicken - a really great way to use any leftovers the next day. The strong aromatics and a spicy edge will make this a firm favourite!

Ingredients

• 1 x 200g pouch cooked basmati rice
• 2tbsp sunflower oil
• 1 red onion, sliced
• 300g large raw prawns
• 8 spring onions, sliced
• 1tsp dried chilli flakes
• 1tbsp honey
• zest and juice of 2 limes
• 50g salted peanuts, chopped

Method

1. Microwave the rice as per pack instructions, about 2 mins. Heat the oil in a wok or large frying pan, and cook the red onion for 2 mins to soften. Add the rice and stir fry for a few minutes, then add the prawns and fry until cooked through. Add the spring onions, chilli, honey, lime zest and juice. Stir through then scatter over the peanuts to serve.

Tuna and avocado work so well together, much like the classic combination of tuna and mayonnaise, but with the creamy avocado serving as a healthier alternative to mayo. This tuna and avocado salad is so easy to make but feels like a real treat. This simple combination of a few everyday ingredients works so well and creates a healthy and balanced dish that is a bit different from your standard midweek fare. Happily our tuna and avocado salad is rich and creamy, thanks to the avocado, but contains no butter or cream so is perfect if you're dairy intolerant.

HOW TO MAKE TUNA AND AVOCADO SALAD

Ingredients

• 250g baby new potatoes
• 4 medium tomatoes
• 75g pitted green olives, sliced
• 1 large avocado, chopped
• juice of 1 lemon
• 2tbsp olive oil
• 2 tuna steaks
• 4 anchovies
• fresh basil, to serve

Method

1. Boil or steam the potatoes until very tender, this will take about 10 minutes. Halve the tomatoes through the equator, scoop out the seeds and dice. Put the chopped tomatoes in a bowl with the olives, chopped avocado, lemon juice and oil, reserving 1tsp of the oil to rub on the tuna.
2. Use a fork to crush the potatoes with the tomato mixture and mix together well. Heat a griddle or frying pan to a high heat and sear the tuna until cooked to your liking, about 3 minutes on each side. Divide the salad between 2 bowls, and top with the tuna and anchovies, and the fresh basil.