Browsing: Recipes

A simple breakfast, packed with goodness. Use whatever frozen fruit you like, and eat this at home or grab a jar and go. TimingsPrep time: 5 minutes, plus overnight chillingServes4Ingredients160g rolled oats400ml water (or milk)1 tsp ground cinnamon320g frozen fruit200ml plain natural yoghurtHoney, to serve (optional)MethodDivide the oats between 4 glass jars, each with a volume

I like to peel the tomatoes first by covering them with boiling water, leaving for 30 seconds then draining. The skins should slip off fairly easily. It’s extra faff but does make the salad feel more special.TimingsPrep time: 20 minutesCook time: 20 minutesServes4Ingredients5 eggs320g frozen peas1 spring onion, white part finely chopped (save the green

A hearty breakfast, brunch or lunch that really packs in the veg. Eat it with slices of toasted bread. TimingsPrep time: 5 minutesCook time: 40 minutesServes4Ingredients2 tbsp olive oil1 onion, finely chopped1 garlic clove, finely chopped1 tsp cumin seeds1 x 500g bag sliced mixed peppers2 x 400g tins chopped tomatoesA dash of chilli sauce or pinch

A proper steak supper, using one of my favourite cuts, the skirt. It’s got a great flavour, is very lean and is tender as long as it’s not overcooked and is sliced across the grain. The chip recipe is based on one by the food writer Barney Desmazery. Adding lemon juice or vinegar to the

Tinned sardines are a health-food hero: cheap, sustainable, convenient and packed with healthy omega-3s as well as calcium. They are delicious cooked into a sauce that’s more savoury than fishy, and topped with crunchy fried crumbs, aka pangrattato, which are the Italian “poor man’s Parmesan”.TimingsPrep time: 10 minutesCook time: 30 minutesServes 4 Ingredients2 x 120g tins of

You’ll only use half the lentils for this dish but it makes sense to cook them all and keep the rest for another day or another dish. They’ll last for four days in the fridge and at least two months in the freezer. I like to keep the onion and carrot peelings in a box

An ultra-simple loaf that anyone can make, with a nutty flavour and fairly dense texture; you can make it a bit lighter by using half and half white and wholemeal flour. Invented by the health campaigner Doris Grant during the Second World War, there’s no kneading required. If you have enough tins you can save

This makes a big pan of beans, plenty for six or even eight people, so it’s great for a kitchen supper with friends. It tastes best made a day ahead, and the beans need soaking the day before that. Eat with greens – buttered cabbage is good – and toasted slices of bread. Fancy more

A generous, hearty salad. Any leftovers are good cold the next day. TimingsPrep time: 10 minutesCook time: 30 minutesServes 4 Ingredients1 x 500g bag frozen Mediterranean vegetables, defrosted3 red onions, peeled and cut into eight wedges through the root3 carrots, halved lengthways then cut into 3cm pieces (about 350g total)4 tbsp olive oil250g pearl barley or other whole

Watercress makes a very fine soup. The secret is to cook it as briefly as possible, just enough to sufficiently soften it so it blends smoothly and retains its colour and flavour. You can serve this soup chilled or prepare it ahead, in which case cool it in a bowl of iced water as soon as