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Prawn spaghetti with tomato, basil and chilli recipe
 High in protein and low in fat, this fiery prawn and tomato spaghetti is a deliciously quick and easy dinner for two. Each serving provides 429 kcal, 31g protein, 56g carbohydrates (of which 12g sugars), 6g fat, 11g fibre and 0.6g salt. 1 tbsp olive oil200g/7oz raw king prawns, deveined2 garlic cloves, thinly sliced1 small Scotch bonnet chilli, deseeded and finely chopped, or a pinch of dried chilli flakes1 tbsp tomato purée 400g tin chopped tomatoes175g/6oz wholewheat spaghetti large bunch basil, leaves roughly torn 1 tbsp olive oil 200g/7oz raw king prawns, deveined 2 garlic cloves, thinly sliced 1 small Scotch bonnet chilli, deseeded and finely chopped, or a pinch of dried chilli flakes 1 tbsp tomato purée 400g tin chopped tomatoes 175g/6oz wholewheat spaghetti large bunch basil, leaves roughly torn Method Heat half the oil in a deep frying pan over a high heat. Add the prawns and half the garlic. Fry for 2–3 minutes or until the prawns turn pink. Tip onto a plate and set aside.Reduce the heat to medium. Add the remaining oil, the rest of the garlic and the chilli. Fry for 2 minutes. Add the tomato purée and chopped tomatoes, bring to the boil, then reduce the heat to a gentle simmer and cook for 15 minutes. Meanwhile, cook the pasta in a pan of salted water according to the packet instructions. Drain the pasta, reserving the cooking water. Add the pasta to the sauce with a ladleful of the reserved cooking water and toss together to coat the pasta. Return the prawns to the pan, add the basil and toss everything together. Heat half the oil in a deep frying pan over a high heat. Add the prawns and half the garlic. Fry for 2–3 minutes or until the prawns turn pink. Tip onto a plate and set aside. Heat half the oil in a deep frying pan over a high heat. Add the prawns and half the garlic. Fry for 2–3 minutes or until the prawns turn pink. Tip onto a plate and set aside. Reduce the heat to medium. Add the remaining oil, the rest of the garlic and the chilli. Fry for 2 minutes. Add the tomato purée and chopped tomatoes, bring to the boil, then reduce the heat to a gentle simmer and cook for 15 minutes. Reduce the heat to medium. Add the remaining oil, the rest of the garlic and the chilli. Fry for 2 minutes. Add the tomato purée and chopped tomatoes, bring to the boil, then reduce the heat to a gentle simmer and cook for 15 minutes. Meanwhile, cook the pasta in a pan of salted water according to the packet instructions. Meanwhile, cook the pasta in a pan of salted water according to the packet instructions. Drain the pasta, reserving the cooking water. Add the pasta to the sauce with a ladleful of the reserved cooking water and toss together to coat the pasta. Return the prawns to the pan, add the basil and toss everything together. Drain the pasta, reserving the cooking water. Add the pasta to the sauce with a ladleful of the reserved cooking water and toss together to coat the pasta. Return the prawns to the pan, add the basil and toss everything together.
Pesto pasta recipe
 Eat pasta pesto hot or cold for a delicious budget lunch and add any veg or leftover meat you have in the house. By Sophie Whitbread Shopping list Ingredients 400g/14oz spaghetti190g jar pesto 150g/5½oz kale, stems removed roughly chopped250g/9oz frozen peas 400g/14oz spaghetti 190g jar pesto 150g/5½oz kale, stems removed roughly chopped 250g/9oz frozen peas How-to videos Method Cook the spaghetti according to the packet instructions. Add the kale and peas for the last 1–2 minutes of the cooking time. Drain the pasta and vegetables and stir through the pesto. Serve. Cook the spaghetti according to the packet instructions. Add the kale and peas for the last 1–2 minutes of the cooking time. Cook the spaghetti according to the packet instructions. Add the kale and peas for the last 1–2 minutes of the cooking time. Drain the pasta and vegetables and stir through the pesto. Serve. Drain the pasta and vegetables and stir through the pesto. Serve. How-to videos How to cook pasta perfectly Related recipes Kale and peanut pesto spaghetti. By Silvana Franco 5 ingredient meals recipes (44) Aubergine parmigiana orzo By Danny Barnett pasta recipes (171) Prawn spaghetti with tomato, basil and chilli. By Tai Ibitoye pasta recipes (171) Prawn and courgette linguine with broad bean salad. By Gennaro Contaldo pasta recipes (171) Creamy red pepper and cashew pasta By Lily Soutter pasta recipes (171) Nigel Slater's pasta bolognese. By Nigel Slater spaghetti recipes (100) Slow cooker minestrone. By Jane Hornby spaghetti recipes (100) Homemade minestrone. By Simon Rimmer spaghetti recipes (100)
Stovies recipe
 This traditional Scottish stovies recipe uses up roast dinner leftovers for some truly spectacular comfort food. 1 tbsp vegetable oil1 onion, sliced400g/14oz potatoes, peeled and cut into 3–4cm/1¼–1½in chunks100g/3½oz swede, peeled and cut into 2–3cm/¾–1¼in chunks2 carrots, peeled and cut into 2–3cm/¾–1¼in chunks700ml/1¼ pint beef stock 500g/1lb 2oz leftover roast beef or cooked sausages, cut into 4cm/1½in chunks50g/1¾oz lard2–3 tbsp leftover gravy or beef dripping (optional)salt and freshly ground black pepperchopped parsley, to garnish (optional) 1 tbsp vegetable oil 1 onion, sliced 400g/14oz potatoes, peeled and cut into 3–4cm/1¼–1½in chunks 100g/3½oz swede, peeled and cut into 2–3cm/¾–1¼in chunks 2 carrots, peeled and cut into 2–3cm/¾–1¼in chunks 700ml/1¼ pint beef stock 500g/1lb 2oz leftover roast beef or cooked sausages, cut into 4cm/1½in chunks 50g/1¾oz lard 2–3 tbsp leftover gravy or beef dripping (optional) salt and freshly ground black pepper chopped parsley, to garnish (optional) Method Heat the oil in a large cast-iron pot or casserole over a low–medium heat. Fry the onion until soft and translucent. Add all of the vegetables, 100ml/3½fl oz water and the beef stock. Increase to a medium–high heat and cook for 10–20 minutes.Reduce to a low–medium heat and add the beef, lard and gravy (if using). Simmer for another 10–15 minutes until everything is cooked through. Season with salt and pepper and serve piping hot with some parsley scattered over, if you like. Heat the oil in a large cast-iron pot or casserole over a low–medium heat. Fry the onion until soft and translucent. Add all of the vegetables, 100ml/3½fl oz water and the beef stock. Increase to a medium–high heat and cook for 10–20 minutes. Heat the oil in a large cast-iron pot or casserole over a low–medium heat. Fry the onion until soft and translucent. Add all of the vegetables, 100ml/3½fl oz water and the beef stock. Increase to a medium–high heat and cook for 10–20 minutes. Reduce to a low–medium heat and add the beef, lard and gravy (if using). Simmer for another 10–15 minutes until everything is cooked through. Season with salt and pepper and serve piping hot with some parsley scattered over, if you like. Reduce to a low–medium heat and add the beef, lard and gravy (if using). Simmer for another 10–15 minutes until everything is cooked through. Season with salt and pepper and serve piping hot with some parsley scattered over, if you like.
Tinned salmon pasta bake recipe
 Tinned salmon makes this tasty pasta bake recipe economical as well as easy. Mascarpone and pine nuts are a luxury! 340g/12oz macaroni 1 large can red salmon handful of basil 250ml/9fl oz passata (sieved tomatoes) 3 tbsp mascarpone 85g/3oz breadcrumbs 140g/5oz fresh mozzarella 30g/1oz pine nuts 30g/1oz butter 340g/12oz macaroni 1 large can red salmon handful of basil 250ml/9fl oz passata (sieved tomatoes) 3 tbsp mascarpone 85g/3oz breadcrumbs 140g/5oz fresh mozzarella 30g/1oz pine nuts 30g/1oz butter 200g/7oz bag mixed salad leaves virgin olive oil balsamic vinegar salt and freshly ground black pepper 200g/7oz bag mixed salad leaves virgin olive oil balsamic vinegar salt and freshly ground black pepper Method Preheat the oven 190C/375F/Gas 5. Cook the pasta in plenty of boiling salted water as per instruction. Place the salmon into a bowl, removing any large bones. Tear the basil leaves and combine with the salmon. Add the passata, mascarpone and mozzarella. Drain the pasta and combine with the salmon mixture. Season well and place in an ovenproof dish. Top with dots of butter and sprinkle over breadcrumbs and pinenuts. Place in the oven to colour the top and heat through. Serve with some salad leaves dressed with olive oil, balsamic vingar and seasoning. Preheat the oven 190C/375F/Gas 5. Preheat the oven 190C/375F/Gas 5. Cook the pasta in plenty of boiling salted water as per instruction. Cook the pasta in plenty of boiling salted water as per instruction. Place the salmon into a bowl, removing any large bones. Place the salmon into a bowl, removing any large bones. Tear the basil leaves and combine with the salmon. Add the passata, mascarpone and mozzarella. Tear the basil leaves and combine with the salmon. Add the passata, mascarpone and mozzarella. Drain the pasta and combine with the salmon mixture. Drain the pasta and combine with the salmon mixture. Season well and place in an ovenproof dish. Season well and place in an ovenproof dish. Top with dots of butter and sprinkle over breadcrumbs and pinenuts. Top with dots of butter and sprinkle over breadcrumbs and pinenuts. Place in the oven to colour the top and heat through. Place in the oven to colour the top and heat through. Serve with some salad leaves dressed with olive oil, balsamic vingar and seasoning. Serve with some salad leaves dressed with olive oil, balsamic vingar and seasoning.
Sausage bake with gnocchi recipe
 This easy sausage bake is made with gnocchi rather than pasta. Roasted gnocchi is magical – while the inside stays light and fluffy, the outside goes crisp and golden, like mini roast potatoes. Each serving provides 600 kcal, 24g protein, 47g carbohydrates (of which 10g sugars), 33.5g fat (of which 12g saturates), 8g fibre and 1.8g salt. 1 red pepper, deseeded and cut into chunks1 yellow pepper, deseeded and cut into chunks1 orange pepper, deseeded and cut into chunks250g/9oz gnocchi1 tbsp olive oil4 pork sausagessalt and freshly ground black pepper 1 red pepper, deseeded and cut into chunks 1 yellow pepper, deseeded and cut into chunks 1 orange pepper, deseeded and cut into chunks 250g/9oz gnocchi 1 tbsp olive oil 4 pork sausages salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Toss together the peppers, gnocchi, olive oil and a generous amount of salt and pepper on a large baking tray.Place the sausages on the tray. Roast for 25 minutes, or until the sausages and gnocchi are golden-brown and the peppers are soft and have started to brown around the edges. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Toss together the peppers, gnocchi, olive oil and a generous amount of salt and pepper on a large baking tray. Toss together the peppers, gnocchi, olive oil and a generous amount of salt and pepper on a large baking tray. Place the sausages on the tray. Roast for 25 minutes, or until the sausages and gnocchi are golden-brown and the peppers are soft and have started to brown around the edges. Serve. Place the sausages on the tray. Roast for 25 minutes, or until the sausages and gnocchi are golden-brown and the peppers are soft and have started to brown around the edges. Serve. Recipe tips Use any vegetables you like. Tomatoes would be a good addition too.
Veggie toad-in-the-hole recipe
 Vegetarian toad in the hole makes a great meat-free mid-week meal. Serve with peas, mash and lashings of gravy! Watch the video to see how we make it. 1 tbsp olive oil2 vegetarian sausages3 level tbsp plain flour1 small egg6 tbsp whole milksalt and freshly ground black pepper1 heaped tsp vegetable gravy granules, to serve55g/2oz frozen peas, to serve 1 tbsp olive oil 2 vegetarian sausages 3 level tbsp plain flour 1 small egg 6 tbsp whole milk salt and freshly ground black pepper 1 heaped tsp vegetable gravy granules, to serve 55g/2oz frozen peas, to serve Method Preheat the oven to 240C/220 Fan/Gas 9.Heat the oil in a small frying pan and fry the sausages until browned on all sides, about 3-5 minutes.Put the flour in a bowl, season with salt and pepper and make a well in the centre. Crack in the egg and pour in the milk, then whisk until combined and free of lumps.Preheat a cupcake tray in the oven. When it is hot, drop the sausages into separate cupcake holes. Pour the batter around the sausages and bake for 15-18 minutes, or until golden-brown and risen. Meanwhile, make the gravy and boil the peas according to the packet instructions. Serve immediately with the toad in the hole. Preheat the oven to 240C/220 Fan/Gas 9. Preheat the oven to 240C/220 Fan/Gas 9. Heat the oil in a small frying pan and fry the sausages until browned on all sides, about 3-5 minutes. Heat the oil in a small frying pan and fry the sausages until browned on all sides, about 3-5 minutes. Put the flour in a bowl, season with salt and pepper and make a well in the centre. Crack in the egg and pour in the milk, then whisk until combined and free of lumps. Put the flour in a bowl, season with salt and pepper and make a well in the centre. Crack in the egg and pour in the milk, then whisk until combined and free of lumps. Preheat a cupcake tray in the oven. When it is hot, drop the sausages into separate cupcake holes. Pour the batter around the sausages and bake for 15-18 minutes, or until golden-brown and risen. Preheat a cupcake tray in the oven. When it is hot, drop the sausages into separate cupcake holes. Pour the batter around the sausages and bake for 15-18 minutes, or until golden-brown and risen. Meanwhile, make the gravy and boil the peas according to the packet instructions. Serve immediately with the toad in the hole. Meanwhile, make the gravy and boil the peas according to the packet instructions. Serve immediately with the toad in the hole.
Chickpea salad recipe
 Add a portion of this chickpea salad to your lunchbox and ditch the disappointing sandwiches. With feta, spinach and roasted peppers, it's got tons of flavour and keeps well. Add some nice bread to soak up the dressing if you wish. With a GI of 42, this meal is high protein, low GI. Each serving provides 289 kcal, 12g protein, 19g carbohydrate (of which 11g sugars), 17g fat (of which 6.7g saturates), 5.3g fibre and 1g salt per portion. 400g/14oz tin chickpeas, drained and rinsed4 ripe tomatoes, chopped2 large roasted peppers, chopped2 large handfuls spinach (about 100g/3½oz)160g/5¾oz feta cheesehandful fresh basil 400g/14oz tin chickpeas, drained and rinsed 4 ripe tomatoes, chopped 2 large roasted peppers, chopped 2 large handfuls spinach (about 100g/3½oz) 160g/5¾oz feta cheese handful fresh basil 2 tbsp olive oil1 tbsp cider vinegar½ lime, juice only 2 tbsp olive oil 1 tbsp cider vinegar ½ lime, juice only Method Combine the chickpeas, tomatoes, roasted peppers and spinach in a large mixing bowl. Sprinkle over the feta and basil leaves.For the dressing, whisk the olive oil, cider vinegar and lime juice together in a small bowl.Pour the dressing over the salad and gently toss the salad. Combine the chickpeas, tomatoes, roasted peppers and spinach in a large mixing bowl. Sprinkle over the feta and basil leaves. Combine the chickpeas, tomatoes, roasted peppers and spinach in a large mixing bowl. Sprinkle over the feta and basil leaves. For the dressing, whisk the olive oil, cider vinegar and lime juice together in a small bowl. For the dressing, whisk the olive oil, cider vinegar and lime juice together in a small bowl. Pour the dressing over the salad and gently toss the salad. Pour the dressing over the salad and gently toss the salad.
Pasta with winter ratatouille recipe
 James Martin shows you a quick and simple way to serve this ever-popular dish. Each serving provides 715kcal, 20g protein, 132g carbohydrate (of which 31g sugars), 9g fat (of which 1.5g saturates), 14g fibre and 1.1g salt. 200g/7oz sweet potatoes, peeled and cut in wedges200g/7oz parsnips, peeled and cut in large pieces 200g/7oz carrots, washed and cut in large pieces110g/4oz red onions, cut in quarters3-4 cloves garlic 2 tbsp olive oil75ml/2½fl oz clear honey2 sprigs rosemary, plus extra chopped rosemary to garnishsalt and freshly ground black pepper 500g/1lb 2oz packet of pasta800ml/1 1/3 pint passata 200g/7oz sweet potatoes, peeled and cut in wedges 200g/7oz parsnips, peeled and cut in large pieces 200g/7oz carrots, washed and cut in large pieces 110g/4oz red onions, cut in quarters 3-4 cloves garlic 2 tbsp olive oil 75ml/2½fl oz clear honey 2 sprigs rosemary, plus extra chopped rosemary to garnish salt and freshly ground black pepper 500g/1lb 2oz packet of pasta 800ml/1 1/3 pint passata Method Preheat the oven to 200C/400F/Gas 6. Place all the vegetables and the garlic on an oven tray and drizzle with the olive oil and honey. Add the sprigs of rosemary and season well. Cook for about 20 minutes until all the vegetables are tender and browned. While the vegetables are in the oven, cook the pasta according to packet instructions.Remove vegetables from the oven, squeeze the cloves of roasted garlic over the vegetables and tip everything in a saucepan. Add the passata, bring to the boil and allow to simmer gently for a minute or two.Serve on top of the pasta and garnished with chopped rosemary. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place all the vegetables and the garlic on an oven tray and drizzle with the olive oil and honey. Add the sprigs of rosemary and season well. Cook for about 20 minutes until all the vegetables are tender and browned. Place all the vegetables and the garlic on an oven tray and drizzle with the olive oil and honey. Add the sprigs of rosemary and season well. Cook for about 20 minutes until all the vegetables are tender and browned. While the vegetables are in the oven, cook the pasta according to packet instructions. While the vegetables are in the oven, cook the pasta according to packet instructions. Remove vegetables from the oven, squeeze the cloves of roasted garlic over the vegetables and tip everything in a saucepan. Remove vegetables from the oven, squeeze the cloves of roasted garlic over the vegetables and tip everything in a saucepan. Add the passata, bring to the boil and allow to simmer gently for a minute or two. Add the passata, bring to the boil and allow to simmer gently for a minute or two. Serve on top of the pasta and garnished with chopped rosemary. Serve on top of the pasta and garnished with chopped rosemary. Recipe tips The ratatouille can be made in advance and frozen. Then all you need to do is cook some pasta for a super speedy supper.
Spaghetti aglio e olio recipe
 Sometimes simple food is the best and this 5 ingredient spaghetti aglio e olio wonderfully combines the flavours of garlic, chilli and fresh parsley to deliver a mouthwatering meal with minimum fuss. 400g/14oz spaghetti3 fresh red chillies3 garlic cloves5 tbsp extra virgin olive oil 1 tbsp chopped flatleaf parsley salt 400g/14oz spaghetti 3 fresh red chillies 3 garlic cloves 5 tbsp extra virgin olive oil 1 tbsp chopped flatleaf parsley salt Method Bring a pot of salted water to the boil and add the spaghetti. Cook until the spaghetti is soft but still has a little bite.While the spaghetti is cooking, remove the seeds from the chillies and finely chop. Peel and finely chop the garlic. Heat the olive oil in a large frying pan. Cook the garlic and chillies gently for a few minutes. Drain the spaghetti and add to the frying pan, mix to coat with the oil. Sprinkle the spaghetti with the parsley, season with salt and serve. Bring a pot of salted water to the boil and add the spaghetti. Cook until the spaghetti is soft but still has a little bite. Bring a pot of salted water to the boil and add the spaghetti. Cook until the spaghetti is soft but still has a little bite. While the spaghetti is cooking, remove the seeds from the chillies and finely chop. Peel and finely chop the garlic. While the spaghetti is cooking, remove the seeds from the chillies and finely chop. Peel and finely chop the garlic. Heat the olive oil in a large frying pan. Cook the garlic and chillies gently for a few minutes. Heat the olive oil in a large frying pan. Cook the garlic and chillies gently for a few minutes. Drain the spaghetti and add to the frying pan, mix to coat with the oil. Drain the spaghetti and add to the frying pan, mix to coat with the oil. Sprinkle the spaghetti with the parsley, season with salt and serve. Sprinkle the spaghetti with the parsley, season with salt and serve.
Leftover root vegetable frittata recipe
 Leftover roasted root vegetables add tonnes of flavour and texture to a frittata. This simple recipe is very versatile – use whatever veg, cheese or herbs you have. 1 tbsp olive oil 250g/9oz leftover roasted root veg, such as potatoes, onions or carrots, thickly sliced1 garlic clove, crushed or ½ onion, finely sliced6 free-range eggs, beaten50g/1¾oz cheddar, gruyère or emmental, gratedsprig rosemary, thyme or parsley, roughly chopped (optional)salt and black peppergreen salad, to serve 1 tbsp olive oil 250g/9oz leftover roasted root veg, such as potatoes, onions or carrots, thickly sliced 1 garlic clove, crushed or ½ onion, finely sliced 6 free-range eggs, beaten 50g/1¾oz cheddar, gruyère or emmental, grated sprig rosemary, thyme or parsley, roughly chopped (optional) salt and black pepper green salad, to serve Method Heat the oil in a medium, ovenproof, non-stick frying pan over a medium heat. Add the leftover vegetables and fry for a few minutes until starting to crisp, then add the garlic (or onion if using) and season with black pepper and a little salt. Preheat the grill to medium-high.Mix the eggs and grated cheese together with the herbs, if using, then pour over the vegetables. Reduce the heat and leave to set, without stirring, for about 5 minutes.Put the frying pan under the grill and cook for 3–5 minutes until firm but not too dry. Turn onto a board or plate, cut into wedges and serve with a green salad. Heat the oil in a medium, ovenproof, non-stick frying pan over a medium heat. Add the leftover vegetables and fry for a few minutes until starting to crisp, then add the garlic (or onion if using) and season with black pepper and a little salt. Heat the oil in a medium, ovenproof, non-stick frying pan over a medium heat. Add the leftover vegetables and fry for a few minutes until starting to crisp, then add the garlic (or onion if using) and season with black pepper and a little salt. Preheat the grill to medium-high. Preheat the grill to medium-high. Mix the eggs and grated cheese together with the herbs, if using, then pour over the vegetables. Reduce the heat and leave to set, without stirring, for about 5 minutes. Mix the eggs and grated cheese together with the herbs, if using, then pour over the vegetables. Reduce the heat and leave to set, without stirring, for about 5 minutes. Put the frying pan under the grill and cook for 3–5 minutes until firm but not too dry. Turn onto a board or plate, cut into wedges and serve with a green salad. Put the frying pan under the grill and cook for 3–5 minutes until firm but not too dry. Turn onto a board or plate, cut into wedges and serve with a green salad.