Family meals: Easy beef stew with sweet potato topping

Family meals: Easy beef stew with sweet potato topping

Perfect for the whole family, this freezable pie makes a great meal for toddlers and teens alike and has plenty of hidden veg.

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, finely diced (about 130g)
• 1-2 sticks celery, finely diced (about 130g)
• 2 fat cloves garlic, crushed
• 400-500g braising steak
• 1 tsp ground cinnamon
• 1 low-salt beef stock cube
• 2 tbsp tomato purée
• 1 x 25g pack parsley, stalks and leaves finely chopped separately
• 1kg sweet potatoes, peeled and diced
• knob of butter
• handful grated cheddar

Method

1. Heat the olive oil in a heavy-based pan. Add the onions and cook for 2 mins, then add the carrot and celery and cook until softened. Add a little water if the mixture sticks.
2. Add the braising steak and cook until browned, then stir in the garlic and cinnamon and cook for a further 1 – 2 mins until the aromas are released.
3. Add the stock cube to 500ml boiling water and stir into the meat, along with the tomato purée and parsley stalks. Bring to the boil and simmer covered for 1 hour, then take off the lid and simmer for another hour or until the meat is very tender. Stir in the chopped parsley leaves.
4. Transfer the stew into a medium-sized ceramic dish (that would be big enough for four adults), or into 6 - 8 large ramekins for make-ahead toddler portions.
5. Meanwhile, steam or boil the sweet potatoes until tender. Preheat the oven to 200C/ 180C fan/ gas mark 6. Drain the potatoes well and mash with the butter. Spoon on top of the meat, sprinkle with the cheese and cook on the top shelf for around 20 minutes until golden and bubbling.
6. Alternatively, cover and freeze the pie or mini pies for another time. Defrost thoroughly before cooking - you can do this by leaving it in the fridge overnight if you like. Preheat the oven to 200C/ 180C fan/ gas mark 6 and cook for around 30 - 35 mins or until golden, bubbling and hot throughout.
   
   source: bbcgoodfood

Spring chicken in a pot

Spring chicken in a pot

Casseroles aren't just for winter - this light, vibrant one-pot is packed with spring veg and herby pesto.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 500g boneless, skinless chicken thigh
• 300g small new potato
• 425ml low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)
• 350g broccoli, cut into small florets
• 350g spring green, shredded
• 140g petits pois
• bunch spring onion, sliced
• 2 tbsp pesto

Method

1. Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.
2. Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.
   
   source: bbcgoodfood

Creamy curried carrot & butter bean soup

Creamy curried carrot & butter bean soup

A smooth blended vegetable soup with Indian spice to leave simmering for hours - perfect for feeding a crowd.

Ingredients

• 2 tbsp sunflower oil
• 2 onions, chopped
• 1 tsp turmeric
• 1 tsp ground ginger
• 1 tbsp ground coriander
• 1 tbsp medium curry powder
• 1¼kg carrot, 1kg/2lb 4oz roughly sliced, rest coarsely grated
• 3 x 400g cans butter beans, drained and rinsed
• 1.2l vegetable stock
• 400ml whole milk
• snipped chives, if you like, to serve, plus 2 crusty loaves

Method

1. Put the oil and onions in the biggest saucepan or casserole you have and soften for 10 mins. Stir in the spices and cook for 2 mins, then add the sliced carrots with half the beans and the vegetable stock. Bring to a simmer, then cover and cook for 15-20 mins until the carrots are tender.
2. Whizz the soup to a purée with a hand blender, or purée in batches in a blender or food processor. Tip it back into the pan (pour it through a sieve or a colander if you like), and stir in the remaining beans and grated carrot with 500ml hot water. Bring back to a simmer, then cover and cook gently for 10 mins.
3. Stir in the milk and season to taste, then keep on a very gentle heat until needed. If you like, snip a few chives over and serve with crusty bread.
   
   source: bbcgoodfood

Sag aloo

Sag aloo

Nutritious spinach makes the base for this traditional, healthy Indian side dish, combined with potato and spices.

Ingredients

• 2 tbsp sunflower oil
• 1 onion, finely chopped
• 2 garlic cloves, sliced
• 1 tbsp chopped ginger
• 500g potato, cut into 2cm, ¾in chunks
• 1 large red chilli, halved, deseeded and finely sliced
• ½ tsp each black mustard seeds, cumin seeds, turmeric
• 250g spinach leaves

Method

1. Heat the oil in a large pan, add the onion, garlic and ginger, and fry for about 3 mins. Stir in the potatoes, chilli, spices and half a tsp salt and continue cooking and stirring for 5 mins more. Add a splash of water, cover, and cook for 8-10 mins.
2. Check the potatoes are ready by spearing with the point of a knife, and if they are, add the spinach and let it wilt into the pan. Take off the heat and serve.
   
   source: bbcgoodfood

Lemony tuna & asparagus salad box

Lemony tuna & asparagus salad box

A new take on the classic salad Niçoise. This lean salad is bulked out by storecupboard cannellini beans and flavoured with dill and lemon.

Ingredients

• 2 large eggs
• 200g asparagus, woody ends snapped off, spears halved
• 160g can tunain spring water (no need to drain)
• 1 small red onion, very finely chopped
• 125g cannellini beanfrom a can, drained
• zest and juice ½ lemon
• 1 tbsp fresh chopped dill
• 1 tsp extra virgin olive oil

Method

1. Put a pan of water on to boil with a steamer above. When boiling, lower the eggs into the water and steam the asparagus above for 8 mins.
2. Meanwhile, gently toss all the other ingredients together and arrange on plates or in rigid containers. Plunge the eggs into cold water to cool them a little, then peel and quarter. Add the eggs and asparagus to the tuna salad. Will keep in the fridge for 2 days.
   
   source: bbcgoodfood

Cheesy chipotle potato skins

 Cheesy chipotle potato skins

Settle down on the sofa and tuck into these crispy bites scattered with lime-cured red onion, chipotle tomatoes, coriander and chilli.

Ingredients

• 4 medium potatoes
• ½ red onion, chopped
• juice 1 lime
• 1 tbsp olive oil
• 227g can chopped tomato
• 1 tbsp chipotle paste
• 75g mature cheddar, grated
• 1 red or green chilli, thinly sliced
• small handful coriander leaves

Method

1. Heat oven to 200C/180C fan/gas 6. Pierce the potatoes all over and put on a baking tray. Bake for 1 hr until tender. Remove from the oven and leave until they’re cool enough to handle. Can be done up to 1 day before. Mix the onion with the lime juice and a good pinch of salt. Leave to steep for 30 mins, or up to 1 day.
2. Cut the potatoes in half and scoop out most of the fluffy middles, leaving a thin layer of potato on the skins (you can freeze the scooped-out potato for making mash, soup or fish cakes). Cut each potato half in half again and toss in the oil and plenty of seasoning. Return to the oven for 15 mins to crisp up.
3. Sieve the tomatoes to drain off any excess juice (save this for another recipe, if you like). Tip the drained tomatoes into a bowl and mix in the chipotle paste.
4. Remove the potato skins from the oven, dollop the tomato mixture all over, then scatter over the cheese and chilli. Return to the oven for 5 mins until the cheese has melted. Scatter with the coriander and drained onions.
   
   source: bbcgoodfood

Sweet potato & chorizo quesadillas

Sweet potato & chorizo quesadillas

Fill tortilla wraps with sweet potato, spicy Spanish sausage and feta cheese then finish on a griddle pan.

Ingredients

• 4 sweet potatoes
• small bunch coriander, chopped
• 200g block feta cheese, crumbled
• 8 flour tortillas
• 140g sliced chorizo (about 24 slices)

Method

1. Heat oven to 200C/180C fan/gas 6. Pierce the potatoes a few times each and put on a baking tray. Cook for 50 mins until really soft. Leave to cool slightly.
2. Scoop the sweet potato flesh out of the skins into a bowl. Mash with the coriander, season and gently fold through the feta. This can be done earlier in the day – cover and keep in the fridge. Heat a large griddle pan.
3. Spread the sweet potato mixture over half of each tortilla, top with chorizo slices and fold the other side over. Cook on the hot griddle pan for 3 mins each side until golden. Cut each tortilla in half and serve.
   
   source: bbcgoodfood

Spicy bean & avocado tostados

Spicy bean & avocado tostados

Why not make up a Mexican buffet for something a bit different. Get the kids involved with this simple veggie recipe.

Ingredients

• 4 flour tortillas
• 400g can refried bean
• big pinch cayenne pepper
• 200g can kidney bean in water, rinsed
• 2 handfuls cherry tomatoes, quartered
• 50g vegetarian cheddar
• 1 green chilli, thinly sliced
• 1 avocado, halved, stoned and sliced
• handful coriander leaves, to serve

Method

1. Heat grill to medium-high. Put 2 tortillas onto a large baking sheet, then grill for 2 mins. In a bowl, mix the refried beans, cayenne pepper, kidney beans and cherry tomatoes, then divide half the mix between the tortillas. Scatter with half of the cheese and half of the sliced chilli, then grill again until the cheese melts. Lift onto plates and top with half of the avocado and coriander to serve. Repeat with the remaining tortillas.
   
   source: bbcgoodfood

Spicy chicken & avocado wraps Spicy chicken & avocado wraps

 Spicy chicken & avocado wraps Spicy chicken & avocado wraps

Pan-fry lean chicken breast with lime, chilli and garlic, then pile onto seeded tortilla wraps. Cool before assembling if packing for lunch.

Ingredients

• 1 chicken breast (approx 180g), thinly sliced at an angle
• generous squeeze juice ½ lime
• ½ tsp mild chilli powder
• 1 garlic clove, chopped
• 1 tsp olive oil
• 2 seeded wraps
• 1 avocado, halved and stoned
• 1 roasted red pepper from a jar, sliced
• a few sprigs coriander, chopped

Method

1. Mix the chicken with the lime juice, chilli powder and garlic.
2. Heat the oil in a non-stick frying pan then fry the chicken for a couple of mins – it will cook very quickly so keep an eye on it. Meanwhile, warm the wraps following the pack instructions or, if you have a gas hob, heat them over the flame to slightly char them. Do not let them dry out or they are difficult to roll.
3. Squash half an avocado onto each wrap, add the peppers to the pan to warm them through then pile onto the wraps with the chicken, and sprinkle over the coriander. Roll up, cut in half and eat with your fingers.
   
   source: bbcgoodfood

Prawn fajitas with avocado cream

Prawn fajitas with avocado cream

Mexican flavours of lime, garlic, chilli and coriander infuse these tasty tortilla wraps served with creamy guacamole.

Ingredients

• juice 2 lime, plus wedges to serve
• 1 red chilli, deseeded and chopped
• 2 garlic cloves, crushed
• small bunch coriander, chopped
• 225g large raw peeled prawn
• 1 avocado, stoned and skinned
• 1 heaped tbsp soured cream, plus extra to serve
• 1 tbsp olive oil 
• 1 red pepper, deseeded and sliced
• 4 flour tortillas and a good handful mixed salad leaves, to serve

Method

1. Mix half the lime juice, half the chilli, half the garlic and half the coriander with some seasoning in a shallow dish. Add the prawns and mix to coat them all. Leave to marinate while you prepare the avocado.
2. Roughly chop the avocado and pop it in a small food processor with the remaining lime juice, chilli, garlic, the soured cream and some seasoning. Whiz until smooth, then stir in the remaining coriander. (You could also use a stick blender for this.)
3. Heat the oil in a frying pan and cook the pepper for a few mins, until starting to soften. Add the prawns and fry, in a single layer, for 1-2 mins each side – you will know they are cooked when they turn pink and feel firm to the touch. Serve in warm tortillas with salad leaves, if you like, alongside the avocado cream, soured cream and some lime wedges.
   
   source:  bbcgoodfood

Spicy chicken, mango & jalapeño salad

Spicy chicken, mango & jalapeño salad

Flavour chicken breasts with coriander, chilli and lime then serve with Mexican corn chips and a fresh, crunchy salad.

Ingredients

• 250g pack cherry tomato, sliced or quartered
• 2 tbsp finely chopped jalapeños
• small handful coriander, roughly chopped
• juice 1 lime, plus halves to serve
• 1 small red onion, finely chopped
• 1 tbsp extra-virgin olive oil
• 4 cooked chicken breasts, torn into bite-sized shreds
• 2 Little Gem lettuces, torn into bite-sized pieces
• 1 red pepper, deseeded and sliced
• 1 ripe mango, stoned, peeled and diced
• handful tortilla chips, broken up a little

  Method

  1. Put the cherry tomatoes, jalapeños, coriander, lime juice, onion and oil in a large bowl with some seasoning.
  2. Pop the remaining ingredients, except the tortilla chips, on top of the dressing. Gently mix the salad together to coat.
  3. Sprinkle the tortilla chips over the top and serve immediately with lime halves.
     
     source: bbcgoodfood