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Easy chana masala recipe
 This easy vegan chana masala recipe gives you a warm, cosy feeling in no time at all. Perfect for any season, this chickpea curry is one to bookmark. Each serving provides 327 kcal, 14g protein, 39g carbohydrates (of which 14.5g sugars), 10.5g fat (of which 1g saturates), 11g fibre and 0.6g salt. 1 tbsp vegetable or olive oil 1 onion, finely chopped1 tbsp garam masala 4 garlic cloves, crushed 5cm/2in piece fresh root ginger, peeled and grated 2 red finger chillies, very finely chopped 20g/¾oz fresh coriander, finely chopped, reserving a few leaves for garnish400g tin chickpeas, drained2 x 400g tin chopped tomatoes1–3 tsp caster sugar, to taste (optional)pinch salt, to taste1–2 tbsp lemon juice, to taste 1 tbsp vegetable or olive oil 1 onion, finely chopped 1 tbsp garam masala 4 garlic cloves, crushed 5cm/2in piece fresh root ginger, peeled and grated 2 red finger chillies, very finely chopped 20g/¾oz fresh coriander, finely chopped, reserving a few leaves for garnish 400g tin chickpeas, drained 2 x 400g tin chopped tomatoes 1–3 tsp caster sugar, to taste (optional) pinch salt, to taste 1–2 tbsp lemon juice, to taste Method Heat the oil in a medium pan, add the onion and garam masala and cook for 5–8 minutes, until soft and translucent. Add the garlic, ginger, chillies and the chopped coriander, setting some coriander aside for garnish. Cook over a low heat for 3–5 minutes until fragrant. Add the chickpeas and tomatoes and bring to the boil. Reduce the heat and simmer uncovered for 20 minutes, until reduced to the consistency of thick soup. If it is looking too thick, add a splash of water.Remove from the heat, taste, and add the sugar, salt and lemon juice to taste.Serve sprinkled with reserved coriander leaves. Heat the oil in a medium pan, add the onion and garam masala and cook for 5–8 minutes, until soft and translucent. Heat the oil in a medium pan, add the onion and garam masala and cook for 5–8 minutes, until soft and translucent. Add the garlic, ginger, chillies and the chopped coriander, setting some coriander aside for garnish. Cook over a low heat for 3–5 minutes until fragrant. Add the garlic, ginger, chillies and the chopped coriander, setting some coriander aside for garnish. Cook over a low heat for 3–5 minutes until fragrant. Add the chickpeas and tomatoes and bring to the boil. Reduce the heat and simmer uncovered for 20 minutes, until reduced to the consistency of thick soup. If it is looking too thick, add a splash of water. Add the chickpeas and tomatoes and bring to the boil. Reduce the heat and simmer uncovered for 20 minutes, until reduced to the consistency of thick soup. If it is looking too thick, add a splash of water. Remove from the heat, taste, and add the sugar, salt and lemon juice to taste. Remove from the heat, taste, and add the sugar, salt and lemon juice to taste. Serve sprinkled with reserved coriander leaves. Serve sprinkled with reserved coriander leaves.
Healthy fish pie recipe
 This healthier fish pie is easy to make thanks to its shortcut white sauce. The key to the best flavour is using good-quality fresh stock. Each serving provides 409 kcal, 34g protein, 39g carbohydrate (of which 8g sugars), 11g fat (of which 5g saturates), 8g fibre and 1.8g salt. 500g/1lb 2oz swede, peeled and chopped500g/1lb 2oz potatoes, peeled and chopped250g/9oz low-fat soft cheese with garlic and herbs150ml/5fl oz good-quality fresh vegetable stock1 tbsp cornflour blended with 4 tbsp water400g/14oz frozen fish pie mix, defrosted200g/7oz frozen peaschopped parsley, dill or chives to garnish (optional)salt and freshly ground black pepper 500g/1lb 2oz swede, peeled and chopped 500g/1lb 2oz potatoes, peeled and chopped 250g/9oz low-fat soft cheese with garlic and herbs 150ml/5fl oz good-quality fresh vegetable stock 1 tbsp cornflour blended with 4 tbsp water 400g/14oz frozen fish pie mix, defrosted 200g/7oz frozen peas chopped parsley, dill or chives to garnish (optional) salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Put the swede and potatoes in a saucepan and bring to the boil. Cook for 15–20 minutes until tender, drain and mash. Season and set aside.Meanwhile, put the cheese and stock in a small saucepan, whisk until fairly smooth and heat gently until melted and combined. Add the cornflour mixture and cook until thickened. Remove from the heat and season.Stir the fish and peas into the cheese mixture and place in a medium ovenproof pie dish.Spoon the mash over the fish mixture and bake for 25–30 minutes, or until lightly browned. Garnish with chopped herbs, if desired, and serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the swede and potatoes in a saucepan and bring to the boil. Cook for 15–20 minutes until tender, drain and mash. Season and set aside. Put the swede and potatoes in a saucepan and bring to the boil. Cook for 15–20 minutes until tender, drain and mash. Season and set aside. Meanwhile, put the cheese and stock in a small saucepan, whisk until fairly smooth and heat gently until melted and combined. Add the cornflour mixture and cook until thickened. Remove from the heat and season. Meanwhile, put the cheese and stock in a small saucepan, whisk until fairly smooth and heat gently until melted and combined. Add the cornflour mixture and cook until thickened. Remove from the heat and season. Stir the fish and peas into the cheese mixture and place in a medium ovenproof pie dish. Stir the fish and peas into the cheese mixture and place in a medium ovenproof pie dish. Spoon the mash over the fish mixture and bake for 25–30 minutes, or until lightly browned. Garnish with chopped herbs, if desired, and serve immediately. Spoon the mash over the fish mixture and bake for 25–30 minutes, or until lightly browned. Garnish with chopped herbs, if desired, and serve immediately.
Basic muesli recipe
 Make your muesli exactly the way you like it. Feel free to stick to the cereals, nuts and fruits that you like. 200g/7oz jumbo porridge oats25g/1oz flaked bran or wheat germ75g/3oz barley or rye flakes (optional, you can always add more oats instead)50g/2oz hazelnuts, lightly crushed50g/2oz flaked almonds50g/2oz sultanas50g/2oz dried, ready-to-eat apricots, roughly chopped50g/2oz dried, ready-to-eat figs, roughly chopped 200g/7oz jumbo porridge oats 25g/1oz flaked bran or wheat germ 75g/3oz barley or rye flakes (optional, you can always add more oats instead) 50g/2oz hazelnuts, lightly crushed 50g/2oz flaked almonds 50g/2oz sultanas 50g/2oz dried, ready-to-eat apricots, roughly chopped 50g/2oz dried, ready-to-eat figs, roughly chopped Method Preheat the oven to 160C/325F/Gas 3.Place the oats, flaked bran or wheat germ, barley or rye flakes, hazelnuts and almonds on a large baking tray and toast in the oven for 10 minutes, shaking and turning in the tray halfway through. Take the tray from the oven and leave to cool: this should take only about 10 minutes. Mix the toasted ingredients with the sultanas, apricots and figs. These fruits are only suggestions: you can use whatever you prefer, for example dried apple, mango, papaya, dates or cherries. You can eat this muesli straight away with milk or yoghurt, or you can store in an airtight container. Preheat the oven to 160C/325F/Gas 3. Preheat the oven to 160C/325F/Gas 3. Place the oats, flaked bran or wheat germ, barley or rye flakes, hazelnuts and almonds on a large baking tray and toast in the oven for 10 minutes, shaking and turning in the tray halfway through. Take the tray from the oven and leave to cool: this should take only about 10 minutes. Place the oats, flaked bran or wheat germ, barley or rye flakes, hazelnuts and almonds on a large baking tray and toast in the oven for 10 minutes, shaking and turning in the tray halfway through. Take the tray from the oven and leave to cool: this should take only about 10 minutes. Mix the toasted ingredients with the sultanas, apricots and figs. These fruits are only suggestions: you can use whatever you prefer, for example dried apple, mango, papaya, dates or cherries. Mix the toasted ingredients with the sultanas, apricots and figs. These fruits are only suggestions: you can use whatever you prefer, for example dried apple, mango, papaya, dates or cherries. You can eat this muesli straight away with milk or yoghurt, or you can store in an airtight container. You can eat this muesli straight away with milk or yoghurt, or you can store in an airtight container.
Extra-lean burger and salad recipe
 Forget fat-packed takeaway burgers. Tuck into our homemade 'fakeaway' treat. As part of an Intermittent diet plan, 1 serving provides 2 of your 6 daily vegetable portions. This meal provides 255 kcal, 36g protein, 6g carbohydrate (of which 5.5g sugars), 7g fat (of which 2.5g saturates), 3g fibre and 0.4g salt per portion. low-calorie cooking spray½ small onion, finely chopped100g/3½oz Portobello mushrooms, finely chopped250g/9oz extra-lean beef mince (under 5% fat)2 tsp finely chopped fresh thyme (or ½ tsp dried thyme)freshly ground black pepper low-calorie cooking spray ½ small onion, finely chopped 100g/3½oz Portobello mushrooms, finely chopped 250g/9oz extra-lean beef mince (under 5% fat) 2 tsp finely chopped fresh thyme (or ½ tsp dried thyme) freshly ground black pepper 1 Little Gem lettuce, leaves separated120g/4½oz cherry tomatoes, sliced1/3 cucumber, sliced 1 Little Gem lettuce, leaves separated 120g/4½oz cherry tomatoes, sliced 1/3 cucumber, sliced Method Spray a small frying pan with oil and cook the onion and mushrooms over a medium heat for five minutes, or until well softened, stirring regularly. Tip into a heatproof bowl and leave to cool for five minutes.Add the beef, thyme and lots of ground black pepper. Mix well and form into two balls. Flatten into burger shapes, each around 2cm/¾in thick.Clean the pan and return to the hob. Spray with a little more oil and cook the burgers over a medium-low heat for 10 minutes, turning occasionally, until browned on the outside and cooked through inside. Serve the burgers with lettuce, tomatoes and cucumber. Spray a small frying pan with oil and cook the onion and mushrooms over a medium heat for five minutes, or until well softened, stirring regularly. Tip into a heatproof bowl and leave to cool for five minutes. Spray a small frying pan with oil and cook the onion and mushrooms over a medium heat for five minutes, or until well softened, stirring regularly. Tip into a heatproof bowl and leave to cool for five minutes. Add the beef, thyme and lots of ground black pepper. Mix well and form into two balls. Flatten into burger shapes, each around 2cm/¾in thick. Add the beef, thyme and lots of ground black pepper. Mix well and form into two balls. Flatten into burger shapes, each around 2cm/¾in thick. Clean the pan and return to the hob. Spray with a little more oil and cook the burgers over a medium-low heat for 10 minutes, turning occasionally, until browned on the outside and cooked through inside. Clean the pan and return to the hob. Spray with a little more oil and cook the burgers over a medium-low heat for 10 minutes, turning occasionally, until browned on the outside and cooked through inside. Serve the burgers with lettuce, tomatoes and cucumber. Serve the burgers with lettuce, tomatoes and cucumber. Recipe tips If you aren’t keen on beef, try making with minced chicken or turkey breast instead.
Romesco sauce recipe
 A popular Mediterranean sauce created by fishermen, romesco is a classic accompaniment for white fish with roasted or grilled vegetables. 4 large red peppers2 garlic cloves150g/5½oz ground almonds100g/3½oz sun-dried tomatoes in oil100ml/3½fl oz extra virgin olive oil20ml/¾fl oz red wine vinegar1 tbsp smoked paprika1 tsp cayenne pepper1 tsp sea salt 4 large red peppers 2 garlic cloves 150g/5½oz ground almonds 100g/3½oz sun-dried tomatoes in oil 100ml/3½fl oz extra virgin olive oil 20ml/¾fl oz red wine vinegar 1 tbsp smoked paprika 1 tsp cayenne pepper 1 tsp sea salt Method Place the red peppers on a heavy baking tray, then carefully char them all over using a blowtorch if you have one, or the flame on a gas hob. Alternatively, place them under a very hot grill. Transfer the charred peppers to a bowl and cover with cling film. Leave for 10 minutes so they steam while cooling, softening the skins.Meanwhile, peel and grate the garlic. After 10 minutes, use your fingers or a tea towel to slide the skins off the charred peppers, but don’t worry if there’s little bits left as this will lend the sauce an authentic grilled flavour. Remove all the seeds, then put the prepared peppers and garlic into a food processor.Add the remaining ingredients to the food processor and blend for 4-5 minutes until the mixture is smooth.Store the romesco sauce in an airtight container for up to 4 days. Heat gently in a saucepan before serving. Place the red peppers on a heavy baking tray, then carefully char them all over using a blowtorch if you have one, or the flame on a gas hob. Alternatively, place them under a very hot grill. Transfer the charred peppers to a bowl and cover with cling film. Leave for 10 minutes so they steam while cooling, softening the skins. Place the red peppers on a heavy baking tray, then carefully char them all over using a blowtorch if you have one, or the flame on a gas hob. Alternatively, place them under a very hot grill. Transfer the charred peppers to a bowl and cover with cling film. Leave for 10 minutes so they steam while cooling, softening the skins. Meanwhile, peel and grate the garlic. After 10 minutes, use your fingers or a tea towel to slide the skins off the charred peppers, but don’t worry if there’s little bits left as this will lend the sauce an authentic grilled flavour. Remove all the seeds, then put the prepared peppers and garlic into a food processor. Meanwhile, peel and grate the garlic. After 10 minutes, use your fingers or a tea towel to slide the skins off the charred peppers, but don’t worry if there’s little bits left as this will lend the sauce an authentic grilled flavour. Remove all the seeds, then put the prepared peppers and garlic into a food processor. Add the remaining ingredients to the food processor and blend for 4-5 minutes until the mixture is smooth. Add the remaining ingredients to the food processor and blend for 4-5 minutes until the mixture is smooth. Store the romesco sauce in an airtight container for up to 4 days. Heat gently in a saucepan before serving. Store the romesco sauce in an airtight container for up to 4 days. Heat gently in a saucepan before serving.
Orange and almond cake recipe
 This orange and almond cake is deliciously moist and great for people who like a bit of marmaladey bitterness. It can easily be made gluten-free too. 2 large orangesbutter, for greasingplain flour (or gluten-free flour, if required), for dusting6 free-range eggs250g/9oz ground almonds250g/9oz caster sugar1 tbsp baking powder (gluten-free, if required) 2 large oranges butter, for greasing plain flour (or gluten-free flour, if required), for dusting 6 free-range eggs 250g/9oz ground almonds 250g/9oz caster sugar 1 tbsp baking powder (gluten-free, if required) Method Wash the oranges thoroughly. Bring them to the boil in a large saucepan of water and gently cook for two hours.Preheat the oven to 175C/325F/Gas 3 and butter and flour a 23cm/9in cake tin.Leave the oranges to cool, before slicing in quarters and removing the pips.Pulp the oranges in a food processor.Beat the eggs and gradually stir in all the remaining ingredients, including the orange pulp. Pour into the cake tin and cook for about an hour, until the cake is golden in colour and has risen. Transfer to a wire cooling rack, keeping the cake in the tin. When the cake has cooled, carefully remove from the tin and serve cut into slices. Wash the oranges thoroughly. Bring them to the boil in a large saucepan of water and gently cook for two hours. Wash the oranges thoroughly. Bring them to the boil in a large saucepan of water and gently cook for two hours. Preheat the oven to 175C/325F/Gas 3 and butter and flour a 23cm/9in cake tin. Preheat the oven to 175C/325F/Gas 3 and butter and flour a 23cm/9in cake tin. Leave the oranges to cool, before slicing in quarters and removing the pips. Leave the oranges to cool, before slicing in quarters and removing the pips. Pulp the oranges in a food processor. Pulp the oranges in a food processor. Beat the eggs and gradually stir in all the remaining ingredients, including the orange pulp. Pour into the cake tin and cook for about an hour, until the cake is golden in colour and has risen. Beat the eggs and gradually stir in all the remaining ingredients, including the orange pulp. Pour into the cake tin and cook for about an hour, until the cake is golden in colour and has risen. Transfer to a wire cooling rack, keeping the cake in the tin. When the cake has cooled, carefully remove from the tin and serve cut into slices. Transfer to a wire cooling rack, keeping the cake in the tin. When the cake has cooled, carefully remove from the tin and serve cut into slices.
Spicy roasted nuts recipe
 These spicy roasted nuts are a doddle to make at home and will bring a taste of your favourite pub into your home. Serve with a cold glass of your favourite drink. 2 tbsp honey, maple syrup or golden syrup2 tbsp oil pinch of salt½ tsp mixed dried herbs, or any other dried herbsfew pinches chilli powder (to taste), or other dried spices, such as paprika1 pint glass full of mixed nuts (such as almonds, hazelnuts and walnuts)100g/3½oz pumpkin seeds 2 tbsp honey, maple syrup or golden syrup 2 tbsp oil pinch of salt ½ tsp mixed dried herbs, or any other dried herbs few pinches chilli powder (to taste), or other dried spices, such as paprika 1 pint glass full of mixed nuts (such as almonds, hazelnuts and walnuts) 100g/3½oz pumpkin seeds Method Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper.Place all the ingredients on the prepared tray and mix well to combine. Roast for 15–25 minutes, stirring every 8–10 minutes until golden brown all over.Remove from the oven and leave to cool before serving. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Place all the ingredients on the prepared tray and mix well to combine. Roast for 15–25 minutes, stirring every 8–10 minutes until golden brown all over. Place all the ingredients on the prepared tray and mix well to combine. Roast for 15–25 minutes, stirring every 8–10 minutes until golden brown all over. Remove from the oven and leave to cool before serving. Remove from the oven and leave to cool before serving. Recipe tips The roasted nuts can be eaten as a snack or be chopped up and used in salads, or as a garnish for soups or stews. Any selection of nuts and seeds will work, but watch for allergies! These nuts can be kept in an air-tight container for 4 days. Chilli powder can be removed for children if too spicy. A great recipe to get the children involved, using their hands to mix all the herbs and spices into the nuts. The adult takes charge of the oven.
Dalgona coffee recipe
 The Korean coffee drink taking the internet by storm, dalgona coffee is like a cappucino turned on its head, with the frothy coffee on top and the milk underneath. It only requires three ingredients to make and you can have it hot or cold. The hardest part is getting your picture just right! 2 tbsp instant coffee or espresso powder2 tbsp sugar2 tbsp very hot water400ml/14fl oz milk 2 tbsp instant coffee or espresso powder 2 tbsp sugar 2 tbsp very hot water 400ml/14fl oz milk Method Add the instant coffee, sugar and hot water to a medium mixing bowl. Using an electric hand-held mixer, whip the coffee mixture until it is light brown, fluffy and holds stiff peaks when the whisk is removed.Heat the milk, if desired, and divide between two heatproof glasses. Spoon dollops of the frothed coffee mixture on top and smooth out with a spoon. Serve. Add the instant coffee, sugar and hot water to a medium mixing bowl. Using an electric hand-held mixer, whip the coffee mixture until it is light brown, fluffy and holds stiff peaks when the whisk is removed. Add the instant coffee, sugar and hot water to a medium mixing bowl. Using an electric hand-held mixer, whip the coffee mixture until it is light brown, fluffy and holds stiff peaks when the whisk is removed. Heat the milk, if desired, and divide between two heatproof glasses. Spoon dollops of the frothed coffee mixture on top and smooth out with a spoon. Serve. Heat the milk, if desired, and divide between two heatproof glasses. Spoon dollops of the frothed coffee mixture on top and smooth out with a spoon. Serve. Recipe tips For a Friday afternoon dalonga, beat in 1-2 tsp of coffee liqueur into the coffee mixture.
Indian-spiced smoked mackerel recipe
 A quick blast under a grill transforms smoked mackerel, warming the fish and infusing it with the flavours in the spiced butter. Serve with a fresh raita that acts as both salad and sauce for a low-calorie lunch. Each serving provides 396 kcal, 23g protein, 3g carbohydrates (of which 2g sugars), 32g fat (of which 10g saturates), 0.5g fibre and 2.5g salt. ½ tsp garam masala pinch dried red chilli flakes 1 tbsp butter, softened 2 x 100g/3½oz smoked mackerel fillets ½ tsp garam masala pinch dried red chilli flakes 1 tbsp butter, softened 2 x 100g/3½oz smoked mackerel fillets 2 tbsp Greek-style plain yoghurt1 tbsp roughly chopped fresh mint½ lime, juice only½ cucumber, halved lengthways and thinly sliced 6 radishes, roughly choppedsalt 2 tbsp Greek-style plain yoghurt 1 tbsp roughly chopped fresh mint ½ lime, juice only ½ cucumber, halved lengthways and thinly sliced 6 radishes, roughly chopped salt Method To make the raita, mix the yoghurt, mint and a squeeze of lime juice together in a bowl and season with a pinch of salt. Stir in the cucumber and radishes, cover and place in the fridge until ready to use.Preheat the grill to high and line a baking tray with kitchen foil.In a small bowl, mix together the garam masala, chilli and butter. Spread the spiced butter onto the mackerel and place the fillets on the baking tray. Grill for 1 minute, or until the butter melts, soaking the spices into the warm fish.Serve the mackerel immediately with the raita. To make the raita, mix the yoghurt, mint and a squeeze of lime juice together in a bowl and season with a pinch of salt. Stir in the cucumber and radishes, cover and place in the fridge until ready to use. To make the raita, mix the yoghurt, mint and a squeeze of lime juice together in a bowl and season with a pinch of salt. Stir in the cucumber and radishes, cover and place in the fridge until ready to use. Preheat the grill to high and line a baking tray with kitchen foil. Preheat the grill to high and line a baking tray with kitchen foil. In a small bowl, mix together the garam masala, chilli and butter. Spread the spiced butter onto the mackerel and place the fillets on the baking tray. Grill for 1 minute, or until the butter melts, soaking the spices into the warm fish. In a small bowl, mix together the garam masala, chilli and butter. Spread the spiced butter onto the mackerel and place the fillets on the baking tray. Grill for 1 minute, or until the butter melts, soaking the spices into the warm fish. Serve the mackerel immediately with the raita. Serve the mackerel immediately with the raita.