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The genius cooking hack that turns one dinner into three
If you’re too busy to cook, you’re not alone. In 2017, a survey reported that one in eight Brits say they 'never' or 'hardly ever' cook a meal from raw ingredients, often because they don’t have time. Dietitian Priya Tew has a simple way to save time (and money), by turning one quick and easy family meal of roast veggies into three delicious dinners. Watch Eat Well For Less’ Priya Tew turn a tray of roast veg into three easy dinners in our quick video. Tasty ideas for batch cooking Batch cooking doesn’t have to mean beef mince (bolognese, lasagne, chilli, we’re looking at you). Plenty of recipes can be made ahead of time, then either frozen and defrosted or kept in the fridge until you need them. You don’t even have to make complete recipes – simply cook some grains, such as quinoa, or pulses, and keep them in the fridge to turn into salads or frittatas. Other meals that can be batch cooked include: Dal – the possibilities are endless. Make a big batch, freeze, then reheat and top with onions and coriander for a quick, easy, nutritious meal. Try our top 12 dal recipes.Pies – fish pie freezes and reheats really well as long as there’s no boiled egg in it. Meat pies topped with mash or pastry also freeze well. Make a double batch and keep one in the freezer, your future self you will thank you.Curries and stews – meat or vegetable curries and stews freeze well. Just double up the ingredients (you may need to extend the cooking time too), then allow to cool and freeze.Pancakes – make extra pancakes at the weekend and freeze. They defrost in no time and make midweek breakfasts a joy!Meatballs – make a big batch, lay them on a baking tray and freeze, then transfer to freezer bags or pots in portions.Sauces – our favourite sauces to batch cook and freeze include tomato and béchamel.Soups – freeze in individual portions and take to work frozen; they should be defrosted just in time for lunch! Dal – the possibilities are endless. Make a big batch, freeze, then reheat and top with onions and coriander for a quick, easy, nutritious meal. Try our top 12 dal recipes. Pies – fish pie freezes and reheats really well as long as there’s no boiled egg in it. Meat pies topped with mash or pastry also freeze well. Make a double batch and keep one in the freezer, your future self you will thank you. Curries and stews – meat or vegetable curries and stews freeze well. Just double up the ingredients (you may need to extend the cooking time too), then allow to cool and freeze. Pancakes – make extra pancakes at the weekend and freeze. They defrost in no time and make midweek breakfasts a joy! Meatballs – make a big batch, lay them on a baking tray and freeze, then transfer to freezer bags or pots in portions. Sauces – our favourite sauces to batch cook and freeze include tomato and béchamel. Soups – freeze in individual portions and take to work frozen; they should be defrosted just in time for lunch! Originally published October 2019
Only true chocoholics can complete this tricky quiz!
A whopping 95 percent of UK adults eat chocolate but how much do you actually know about the universally loved sweet treat? Has all this talk of chocolate got you in the mood for, well, chocolate? You’re in the right place. We have every chocolatey recipe imaginable – from the best chocolate cakes, to brownies, biscuits, desserts and truffles. Need help deciding? We don’t blame you – that quiz was enough decision making for one day. Here are some of our all-time favourite chocolate recipes to satisfy those cravings. If you’re going to make chocolate cookies, you may as well use two types of chocolate. Our easy recipe for double chocolate cookies is foolproof – follow the step-by-step guide and expect chewy-in-the-middle cookies with melty chocolate chunks. We have plenty of other chocolate cookie recipes to try. Our easiest-ever chocolate brownies are fudgy, dark and chocolatey. Serve these brownies warm with a scoop of vanilla ice cream and you'll understand what happiness is. Try more of our best brownie recipes. We can’t talk chocolate without Nigella. Her dark and sumptuous chocolate cake is rich, covered in a silky chocolate ganache, and, unbelievably, vegan. The rose petals and pistachios make it dinner party dessert-worthy, but it’s just as good for elevenses with a cup of coffee. Deep-dive into the best chocolate cakes. Donal Skehan’s chocolate lava cake is a clever way to remove the stress from making a chocolate fondant, with equally good results. The pudding is cooked until crisp on the outside, but still gloriously gooey inside. Donal makes an instant banana and peanut butter ice cream to have alongside – well, it’d be rude not to. Enjoy more of our best chocolate desserts. One of our favourite flavour pairings – chocolate and orange – is taken to new heights with this easy chocolate and orange cheesecake. The filling is made extra orangey with a mix of marmalade and orange zest, then baked for a light-as-air texture. Love the chocolate and fruit combo? Try our chocolate bakes with fruit. Originally published March 2021
Vegetarian and vegan recipes to impress with this summer
From picnics to barbecues, we’ve got all the recipes you need to wow your vegetarian or vegan family and friends this summer These barbecued vegetables with almond sauce really will wow (recipe link below) Whether we finally get a sustained warm spell, or we just have to make-do with the odd sunny afternoon, what we do know is that eating outside is a must in the summer. Both barbecues and picnics are dreamy options for those hazy, relaxed days. And while the carnivores amongst us have plenty of options to choose from, those following a plant-based diet can end up with some hastily bought veggie sausages or burgers. But it doesn’t have to be that way, and as household purchases of meat continue to decline, it makes sense to make vegetables the star of the show. Here are some of our most impressive veggie and vegan summer recipes that are perfect for sharing outdoors (when the weather allows). Best for barbecues First up, you can’t beat some barbecued Mediterranean-style vegetables. And Anna Shepherd has taken hers to the next level with a herby marinade and creamy almond sauce that packs both a flavour and protein punch. A good plant-based burger for the barbecue needs to be a firm enough texture to not fall apart, but also packed with flavour. Anna Jones knows how to pack flavour into plant-based food and her smoky carrot burgers are no exception. The carrots are roasted for optimum sweetness before being mixed with smoky tofu, spices, seeds and Parmesan for the ultimate veggie barbecue feast. Gaz Oakley’s vegan Vietnamese tofu burgers have great bite and flavour Perfect for picnics Quiches are an incredibly popular picnic staple for a reason – they can be eaten hot or cold and you can easily tailor them to your taste preferences. We highly recommend this cheese and onion quiche which is superior to shop-bought versions. If you’re running short on time, you could always use a roll of pre-made shortcrust pastry. There’s also nothing quite like a sausage roll at a picnic and those on a plant-based diet don’t need to be left out. There are now plenty of vegetarian sausage roll recipes which come with different fillings including Mary Berry’s jumbo lentil rolls and red pepper ricotta puffs. You could of course whip up a batch of falafels, or a vegan filo pie. You could even opt for a vegetarian scotch egg. Not forgetting the salads! Pasta salads travel well and won’t wilt in the summer sun. We love this pesto pasta salad. Or you could add some pasta to a classic Greek salad to make it a bit more filling. Or this antipasti orzo salad is a brilliant way to use up any jars of antipasti you have in the fridge. When it comes to vegan salads, adding fruit and nuts is a great way to bring texture and flavour, like in this couscous salad. Beans are also a great way to add protein to a vegan salad, like in this avocado salad or this black bean salad. As you all dig into these creative vegetarian and vegan options, even the biggest carnivores will forget all about the meat. Originally published July 2024
Can any foods cure a hangover?
We’ve all been there. You wake up feeling nauseous, with a dry mouth and pounding head, after a few too many drinks the night before. Could eating the right foods be a miracle cure? A quick internet search brings up a multitude of possibilities, from the obvious (drink lots of water) to the disgusting (neck raw egg white). But science seems to say 'no', food cannot magically reverse the damage done and cure your hangover. Among other things, alcohol reduces the absorption of key vitamins (B1, B12, folic acid and zinc). It also makes you pee more, so water-soluble vitamins (C and B group) are the most likely to be reduced after a night of heavy drinking. It makes sense that some foods will replenish those depleted nutrients better than others. This ridiculously easy breakfast dish will load you up with carbs, protein and lots of vitamins and minerals (if you can stomach it). Watch our short video below to see how to make it. Serve with a glass of orange juice for extra vitamin C. Why might this dish help? It includes two key ingredients to bring your energy levels back up: Eggs We’re not suggesting you neck a raw egg. But eggs are packed with vitamins and minerals, including the all-important B12, which is depleted as a result of the body metabolising and eliminating alcohol. B12 is vital for keeping the nervous system healthy and releasing energy from food. Eggs also contain vitamins A, D and B2 and are a good source of protein, which the body breaks down into amino acids that can help the liver deal with alcohol. Baked beans Just like eggs, beans contain protein. Baked beans are a good source of folic acid and zinc. They also contain added salts and sugars, which may help address some of the damage done through dehydration. They provide slow-release carbs too, which will give you energy throughout the morning. If you’re not making the recipe above, try spreading some yeast extract on toast for added B12. More breakfasts for a hangover Avocado on toast – craving something green? Avocado is a good option. It’s rich in vitamins, especially B6. It’s also full of monounsaturated fatty acids, which your body needs to stay healthy. Coconut water – dehydration is one of the main causes of hangover symptoms. As well as rehydrating you, coconut water contains electrolytes (salts and minerals found in the blood) such as potassium and sodium, plus sugars, which will help replenish vital stores. Porridge – oats give a carb-based energy boost, with added fibre and minerals. They contain magnesium and zinc, which help the body release energy from food. Add berries for extra vitamin C and antioxidants.
How to reduce the calories in curry
A single portion of takeaway curry can contain over 1,000 calories so while it's great as the occasional treat, if you're having it more regularly, you might be better off making your own. If you want to experience all the tastes but with less calories there are some easy swaps you can make… Lower-calorie ingredient swaps Replace or supplement meat with tofu, beans or pulses and vegetables such as spinach or kale.Cut back on oil – you can simmer onions in stock instead of frying.Replace cream with low-fat yoghurt or light coconut milk.Use a little plain flour to thicken sauces instead of adding ground nuts.Remove visible fat and skin from meat before cooking. Replace or supplement meat with tofu, beans or pulses and vegetables such as spinach or kale. Cut back on oil – you can simmer onions in stock instead of frying. Replace cream with low-fat yoghurt or light coconut milk. Use a little plain flour to thicken sauces instead of adding ground nuts. Remove visible fat and skin from meat before cooking. Hacks to cut the calories in any curry Dhansak is a great curry if you're cutting back on calories. The meat is supplemented with lentils. To slash the calories further, cut back the oil, omit the sugar and replace some of the meat with spinach or kale. This is the lamb dhansak pictured above. For Chicken tikka masala, simmer the onions in stock instead of frying them – you can even blitz them afterwards to thicken the sauce. Replace the cream with yoghurt or fat-free fromage frais.
Mary Berry's 5 quick-cooking tips
 You can watch Mary Berry's Quick Cooking Mondays @ 8.30pm on BBC Two. You can catch up on iPlayer. Best-loved cook Mary Berry is back on BBC Two, cooking quick dishes and giving away her top tips for speeding up making family favourites. When Mary says "If you’re in a hurry and don’t want to spend hours in the kitchen, I can show you a world of delicious, quick dishes," we say "yes please!". Here's a sneak preview of some of the tips from Mary's new series, plus lots of her 15–30 minute recipes, to give you a taste of what's to come. 1. Use a wide pan to cook food more quickly Mary recommends using a pan with a wide base for risotto – the bigger the surface area, the shorter the cooking time. You can use your wide pan to speed up cooking some sauces too. Don't forget there are lots of dishes, such as stir-fries and frittatas, that are naturally quick to cook because they use a wide pan. 2. Slice ingredients thinly Mary often slices her vegetables and meats nice and thinly, so they cook quickly – or quicker yet, she sometimes doesn't cook her veg at all! Vegetables that are cooked in a flash tend to retain more of their nutrients too – win, win! Slicing thinly can be achieved most quickly with a good-quality, sharp knife. But watch those fingers! 3. Make "dead easy" pasta sauces "Pasta is the ultimate quick meal,” says Mary. It takes minutes to cook, but there are lots of sauces that can be made in less time than the pasta takes to boil. "There are over 350 varieties to choose from,” says Mary. Here are three of Mary’s recipes for making pasta dishes pronto! 4. Cheat to speed up family favourites Mary is well-known for her family favourites, but she is also no stranger to mixing it up. She knows that lots of people don’t have time to make complex meals from scratch. For example, whizzing up your own pesto is a great thing to do, but if you don’t have time, a jar is fine. Mary enjoys lasagne, fish pie and other hearty dishes that take time to make and cook – a luxury that many of us can’t afford! But with a few simple cheats, she shows that these comfort food favourites can be made from scratch much more quickly, and nothing beats good home cooking in terms of flavour or nutritional value. These Mary Berry recipes are perfect for people with an appetite for comfort food, but who are a short on time. 5. Make your breakfast ahead of time This tip might not cut down your prep and cooking time, but it will save you time in the mornings. Lots of Mary's breakfast recipes are perfect for prepping the night before – which means you can look after your future self and catch 40 more winks in the morning. Overnight oats, yoghurt pots and smoothies are some of Mary’s favourites. You needn't ever skip breakfast again! Where can you watch Mary Berry's Quick Cooking? You can watch Mary Berry's Quick Cooking Mondays at 8.30pm on BBC Two. You can catch up after the epsiodes on BBC iPlayer and get lots of the recipes on BBC Food.
What is an intermittent diet?
Restricted days Most people find it helps to stick to the same two restricted days each week, so it becomes a habit. It is best to do the two days together because by the second day your body will be adapting to the low-calorie intake and if you eat very little carbohydrate you will probably be producing ketones. This is a natural appetite suppressant, which will help reduce your hunger, making it easier to stick to the diet. Each day you should consume At least 2 litres of water or other low-calorie drinksA salty food or drink At least 2 litres of water or other low-calorie drinks A salty food or drink You should aim to consume 3 portions of protein-rich foods3 portions of low-fat dairy products6 portions of low-carb vegetables or salad1 portion of fruit 3 portions of protein-rich foods 3 portions of low-fat dairy products 6 portions of low-carb vegetables or salad 1 portion of fruit You can also eat Sugar-free chewing gum or liquorice root (from health food shops)Up to 10 sugar-free mints each day Sugar-free chewing gum or liquorice root (from health food shops) Up to 10 sugar-free mints each day Foods to avoid As well as avoiding carbs, it is important to limit high-fat foods as they add calories but are not very effective at making you feel full. Unrestricted days To sustain your progress you should eat a healthy diet on the 'unrestricted' days, but there is no need to count calories or limit portion size. Think about the principles of the Mediterranean style of eating, which includes plenty of fresh vegetables and fruit, unrefined grains and fish and small quantities of meat, with more meals using beans, legumes or nuts. Research shows that a traditional Mediterranean diet is associated with improved weight control.
Pumpkin halwa recipe
 Pumpkin halwa is a very popular sweet dish usually made for special occasions. 450g/1lb pumpkin, courgettes, bottle gourd or carrots550ml/1 pint milk1 tsp cardamom seeds, crushed1 tbsp sultanas2 tbsp clarified (or unsalted) butter8 tbsp sugar3 tbsp halved cashews, flaked almonds, and pistachio slivers, lightly toasted 1 tsp rosewater or screwpine essence (optional, but do not be tempted to add more)silver leaf, chirongi nuts and watermelon seeds (available in Indian grocers), and red rose petals to garnish (optional) 450g/1lb pumpkin, courgettes, bottle gourd or carrots 550ml/1 pint milk 1 tsp cardamom seeds, crushed 1 tbsp sultanas 2 tbsp clarified (or unsalted) butter 8 tbsp sugar 3 tbsp halved cashews, flaked almonds, and pistachio slivers, lightly toasted 1 tsp rosewater or screwpine essence (optional, but do not be tempted to add more) silver leaf, chirongi nuts and watermelon seeds (available in Indian grocers), and red rose petals to garnish (optional) Method Trim, peel and finely grate the vegetables.Combine them with milk, cardamom and sultanas in a large non-stick frying pan.Heat gently and bring to a simmer, stirring occassionally.Cook until the vegetables are tender and almost all the liquid has evaporated, stirring frequently as the mixture thickens.Add butter, sugar, nuts, and rosewater or screwpine essence if using, and stir well.Spread halwa out in a shallow pan to cool; garnish.When cool, cut into squares and serve. Trim, peel and finely grate the vegetables. Trim, peel and finely grate the vegetables. Combine them with milk, cardamom and sultanas in a large non-stick frying pan. Combine them with milk, cardamom and sultanas in a large non-stick frying pan. Heat gently and bring to a simmer, stirring occassionally. Heat gently and bring to a simmer, stirring occassionally. Cook until the vegetables are tender and almost all the liquid has evaporated, stirring frequently as the mixture thickens. Cook until the vegetables are tender and almost all the liquid has evaporated, stirring frequently as the mixture thickens. Add butter, sugar, nuts, and rosewater or screwpine essence if using, and stir well. Add butter, sugar, nuts, and rosewater or screwpine essence if using, and stir well. Spread halwa out in a shallow pan to cool; garnish. Spread halwa out in a shallow pan to cool; garnish. When cool, cut into squares and serve. When cool, cut into squares and serve.
Black lentil tarka salad recipe
 15 minutes and a raid of your store cupboard is all you need to make this hearty lentil and chickpea salad, dressed in an aromatic spiced tarka. 400g tin chickpeas (preferably black chickpeas), drained400g tin black beans, drained250g pouch cooked beluga lentils, drainedsmall handful coriander, roughly chopped½ lime, juice only 400g tin chickpeas (preferably black chickpeas), drained 400g tin black beans, drained 250g pouch cooked beluga lentils, drained small handful coriander, roughly chopped ½ lime, juice only 50ml/2fl oz sunflower oil1 green chilli, finely chopped1 small red onion, finely chopped3 garlic cloves, minced30g/1oz fresh root ginger, peeled and finely grated1 tsp black mustard seeds2 tsp cumin seeds1 tsp nigella seeds10 dried curry leaves1 tsp fine sea salt 50ml/2fl oz sunflower oil 1 green chilli, finely chopped 1 small red onion, finely chopped 3 garlic cloves, minced 30g/1oz fresh root ginger, peeled and finely grated 1 tsp black mustard seeds 2 tsp cumin seeds 1 tsp nigella seeds 10 dried curry leaves 1 tsp fine sea salt Method To make the salad, toss all the ingredients together in a large mixing bowl. Set aside.To make the tarka, heat the oil in a medium saucepan over a high heat. Once hot, add all the ingredients except the salt. Fry, stirring, until the seeds just start to pop violently – this should take about 1 minute. Pour the tarka straight into the bowl with the beans, season with the salt and stir together. To make the salad, toss all the ingredients together in a large mixing bowl. Set aside. To make the salad, toss all the ingredients together in a large mixing bowl. Set aside. To make the tarka, heat the oil in a medium saucepan over a high heat. Once hot, add all the ingredients except the salt. Fry, stirring, until the seeds just start to pop violently – this should take about 1 minute. To make the tarka, heat the oil in a medium saucepan over a high heat. Once hot, add all the ingredients except the salt. Fry, stirring, until the seeds just start to pop violently – this should take about 1 minute. Pour the tarka straight into the bowl with the beans, season with the salt and stir together. Pour the tarka straight into the bowl with the beans, season with the salt and stir together.