Thai Green Tofu CurryBy David FergusonFresh, light and fragrant this curry is super easy to make from scratch and the addition of tofu provides plenty of protein. It is much easier than you think to make up your own Thai curry paste – everything is placed in a nutri bullet and processed until smooth. The paste can be made ahead and kept in the fridge for 3-4 days. It can also be frozen in ice cubes so you could make up a batch ready for creating delicious curries in a hurry. Adding chlorella at the end of cooking gives the soup a wonderful deep vibrant green colour.
Upside-down Almond, Orange & Coconut CakeBy David FergusonKeeping the feel good vibe going this spring with this beautiful desert. Light enough to ensure you don’t feel too full, but still warming and comforting (until the summer sun arrives).
Super Food TrufflesBy David FergusonThese little chocolate nuggets are supercharged with chlorella to energise the body, making them the perfect sweet treat.
Vegan Dark Chocolate Chilli & Orange FlowersBy David FergusonVegan Dark Chocolate Chilli and Orange Flowers. Reduced sugar and suitable for vegans, these chocolates by Joanne Wood (, are simple to make and will 'wow' your loved ones this Valentine's Day.
Reduced Sugar Mince PiesBy David FergusonSince reaching the semi-finals of the 2017 The Great British Bake-Off, Stacey Hart has moved away from the icing coated cakes she was famed for and now creates healthier, but still just as delicious, bakes. Here she shares her take on a Christmas favourite… There’s no escaping the fact that mince pies are always going to contain a fair bit of sugar, due to the dried fruit in them. With a bit of tweaking however, I’ve created a recipe that produces a deep filled mince pie with about half the sugar (per 100g) of a shop bought one, but which tastes just as luxurious.
Roasted Butternut Squash and Apple Soup with Spiced Pumpkin SeedsBy David FergusonDoctor and nutritionist, Dr Michelle Braude shares a healthy meal packed full of autumnal flavours Dr Michelle Braude qualified as a medical doctor from University College London (UCL). During her medical studies, she completed a Bachelor of Science (BSc) degree in Nutrition from King's College London as well as an elective in Gastroenterology at the Whittington Hospital. Being passionate about all things health, food, medicine and science, Michelle started her own nutrition practice, The Food Effect, in 2012, tapping into her desire to utilise her extensive knowledge in both medicine and nutrition to support and help clients improve their diet, lose weight and supercharge their overall health and wellbeing - in a way that would be sustainable for the rest of their lives. Michelle is the author of two successful books, that encapsulate the ethos of The Food Effect lifestyle, and is particularly keen to help those looking to make long-lasting, effective change to their health, weight and overall wellbeing. Here Michelle shares a healthy autumnal soup, packed full of warming flavours and nutrition to help you feel energised. This vibrant soup is jam packed with goodness. The pumpkin seed topping, adds a great source of plant based protein, and also make a delicious snack on their own. Michelle also shares daily nutrition tips, advice and delicious healthy recipes on her Instagram page: @thefoodeffectdr. Michelle’s two books, The Food Effect Diet and The Food Effect Diet Vegan are both packed full of advice and recipes to help you ‘eat more, weigh less, look & feel better’. Both are available from
Pork Meatballs with Spicy Tomato SauceBy FPGThis easy to make family supper is ideal for those busy winter week days. For a less spicy sauce omit the harissa from the tomato sauce. As an alternative try serving with potato wedges with lots of sour cream and grated cheese.
Vegetable LasagneBy FPGThis recipe can be doubled up and prepared in advance or frozen in individual portions. If you have trouble getting your children to eat vegetables, cut them into smaller dice and they often won’t know they are there. You could use most vegetables that need using up from the fridge such as broccoli, carrot, butternut squash, cabbage, cauliflower, marrow, leeks, babycorn, sweetcorn, peas… the list goes on.
Vegetable Rosti CakesBy FPGThis recipe is great for kids! You can make these delicious rostis any size that you like but children love little mini ones spread with cream cheese, ricotta cheese or for a more healthy variation top with cottage cheese. Serve as a snack or as a vegetable accompaniment. These are great for using up root vegetables such as swede, parsnip, carrot and potato.
Nasi GorengBy FPGThis recipe is brilliant for using up left over chicken.
Oven Baked Vegetable PilaffBy FPGThis is a great recipe for using any leftover vegetables that you have in the fridge. If they have been cooked before they won’t need roasting in the oven, simply add them with the rice at step 3. The pilaff can be moulded into little balls, coated in egg and bread crumbs, shallow fried until golden brown and served with a crisp salad. You can make this a meat recipe by adding 8 boned chicken thighs. Pop them onto the rice, season, drizzle with a little olive oil, cover and cook in the oven at stage 2.
Stir-Fried Seafood with NoodlesBy FPGHaving bags of frozen seafood and vegetables in the freezer is always a great standby for an emergency instant supper. Whether they are mixed with spicy rice, added to pasta or soups or simply served in a stir-fry, as with this recipe, it will always promise to be a fast and tasty supper.
Roast Vegetable LunchBy FPGServe this warm with houmous in pitta bread, or add black olives and feta cheese for a lovely salad. Any vegetables in your fridge that are getting a bit soft would work well in this recipe. Especially good are tomatoes, peppers, onions and mushrooms.
Fruit Bowl BunsBy FPGThese will make use of any slightly soft fruits from the fruit bowl, experiment with fruits such as apricots, rhubarb, gooseberries, plums, nectarines, bananas or blackberries, raspberries or strawberries.
Mixed Citrus SaladBy FPGThis is a delicious fruit salad that can be enjoyed for breakfast or served as a refreshing pudding. Use a serrated knife to cut away the pith from the fruit.
Baked Citrus Pears and ApplesBy FPGThis recipe is good for children! This is a healthy pudding ideal for using up pears, apples, oranges and lemons that may be left in the fruit bowl. Serve warm as a light pudding with Greek yoghurt, or eat chilled with a bowl of muesli for a healthy start to the day.
Broccoli Stalk SoupBy FPGThis is a great recipe for using up broccoli stalks, which are often thrown away. You can use any other left over leafy vegetables such as brussel sprouts, cauliflower, purple sprouting broccoli, spinach or Kale to create a lovely wholesome soup.
Braised ChickenBy FPGThe mulled wine flavors the chicken is cooked in is delicious around Christmas time served with a creamy leek mashed potato or baked potato or couscous. Accompany with seasonal vegetables or braised red cabbage.
Cranberry BrowniesBy FPGAdd other leftover festive ingredients such as nuts or dried fruits. They can be cut into mini squares for nibbles or for dinner parties, top with ice cream and berries.
Pea and mint soupBy Angélique WilsonA spring soup that’s fresh and light. Serve hot or cold, but never chilled, it doesn’t suit the flavour. Freezer friendly for up to 3 months
Le PuddingBy FPGA delicious French version of bread and butter pudding, although more dense and very more-ish. You need a good mix of leftover bread and patisserie. Leave to cool and eat as a snack or serve as a pudding with this Christmassy sticky toffee sauce.
Olive Tapenade ToastsBy FPGIt’s so much cheaper and simpler to make your own tapenade and great for making leftover bread something more interesting. You need a food processor or if you don’t have that, you could use a pestle and mortar or the end of a rolling pin and bowl for the crushing of the olives. Other tapenade combinations such as sundried tomato and goat’s cheese would also work well. This will keep in the fridge and can be added to pasta or used to enrich casseroles.
Pear and Stilton ToastsBy FPGThis is a great way for using up leftover Stilton at Christmas. A good nibble for New Years Eve too.
Mixed Vegetable CurryBy FPGThis is a light and very healthy curry. Add some Greek yogurt at the end if you like a richer tasting curry. Most vegetables that need rescuing in the bottom of the fridge can be used in this curry. Serve with basmati rice.
Curried Turkey Cucumber CroutesBy FPGThe curried sauce makes a lovely sandwich filling or potato topping. You could also use other roasted meats such as chicken, ham, lamb, beef and pork.
Christmas Panettone and Mincemeat PuddingBy FPGPanettone makes a wicked bread and butter pudding with added generous quantities of alcohol that is hanging around after the festivities such as Baileys, brandy, whisky or rum for extra warmth and deliciousness! This recipe also works well with other leftover bread or croissants.
Celery, Broccoli and Stilton SoupBy FPGStilton can often hang around for a bit too long in the fridge so try making this lovely thick soup, which would work well as a starter for a New Years Eve Party.
Turkey Ham and Leek PieBy FPGA traditional turkey or chicken pie contains lots of vegetables and is the perfect ‘use up’ dish. You can add almost anything to your pie, such as mushrooms, potatoes, sweetcorn, peas, spinach, parsnips, carrots and broad beans. This recipe makes use of the turkey stock from Christmas dinner, but you can make it richer if you prefer by adding cream or crème fraiche to the sauce.
Turkey Noodle SoupBy FPGThis is a really quick and easy soup. Chicken can be used instead of turkey and other leftover vegetables can be added if wished.
Turkey Mango and Lime saladBy FPGThis is a delicious way to use up leftover turkey and ham after the Christmas festivities. It works really well on Boxing day along with other salads and baked potatoes.
Loaded Baby Potato BitesBy FPGNew potatoes make the perfect base for any number of delectable savoury nibbles. Here are three great topping ideas but use up any leftover ready cooked potatoes that you have. Each filling recipe makes enough for 24 tiny new potatoes. They can be made ahead of time and cooked from frozen.
Nutty Veggie CouscousBy FPGThis is a great dinner accompaniment, or simply serve as a main course with some grilled halloumi cheese.
Quick Pizza Tortilla ChipsBy FPGA delicious and super simple idea for party food snacks! You could top the corn chips with leftover cooked sausage and use up any leftover cheese.
Quick Use-Up PizzaBy FPGMake this right now, throw onto a halved baguette anything that you’ve got in the fridge to make a wicked ‘pizza addict’ munchie.
Hot and Sour Vegetable and Noodle BrothBy FPGThis is a great meal in a bowl soup that takes only minutes to put together and is a great base for using up veggie odds and ends. This recipe uses a great store cupboard staple, Tom Yum paste, which is a Thai ready-made spicy paste. To make it a more substantial meaty main meal try adding some leftover pork or chicken.
Spanish Potato TortillaBy FPGYou can be as creative as you like with this resourceful 'rescue recipe.' Whatever you've got in the fridge that needs using up can be added to this substantial dish. Leftover cheese, cooked vegetables, spicy sausages and cooked meats such as ham all work well. Cut into wedges and serve as a light snack or light lunch with a green salad.
Loaded Potato WedgesBy FPGAll the hard work is done for you here, just scatter the wedges with leftover cheese and strips of bacon, salami or ham. Try a drizzle of pesto or chilli sauce and serve them with a platter of cold meats, salad and any pickles from the cupboard.
Mini Seafood CocktailsBy FPGThis is a budget version of prawn cocktail for some delicious party food, using crab sticks as an alternative to prawns. The sauce can be made up to 2 days ahead. Cover and chill until needed.
Mini Falafel with Yoghurt and Cucumber DipBy FPGA delicious vegetarian party snack; for a more substantial meal they can also be served in a warmed pitta pocket with chilli sauce and salad. Serve the mini falafel with a shop bought Tzatziki yoghurt dip or make your own.
Jamaican Vegetables, Beans and RiceBy FPGThis is a well known Jamaican family dish that was traditionally served on Mondays for using up the salty ham left over from the previous Sunday dinner. There are many variations of this recipe; this Jamaican version uses coconut milk, but you could use stock if you prefer. This recipe is an ideal base for adding any vegetables that you have lurking in the back of the fridge.
Sausage RisottoBy FPGA deliciously tasty sausage risotto for a quick and easy dinner.
Leek and Broccoli Mini MuffinsBy FPGServe these delicious savoury muffins as part of a cooked breakfast, or pop some into your lunch box. This recipe is great for using up any cooked green vegetables such as leeks, broccoli, courgettes and spinach left over from another main meal.
Butternut Squash Mince BakeBy FPGTraditionally in South Africa a pot of this spicy warming sweet and sour fruit mince would get started and then be kept on the stove all winter, adding more meats, vegetables and fruits as it got used up. Here it has been transformed into this unusual minced pie recipe topped with a grated cheese.
Italian Mixed BrushettaBy FPGBrushetta is a great way of using up items from your fridge, use a variety of leftover cheese, cooked meats, tomatoes and beans, basically anything goes! Serve as a light lunch or before a main meal.
Tuna Pasta BakeBy FPGThis recipe is the ideal super easy supper for families. Use any pasta that you have in the storecupboard but bows, penne or macaroni work best.
Sticky Mini SausagesBy FPGIf you ever find yourself with a few cooked cocktail sausages lurking in your fridge, give them a makeover with this sticky sauce. Your party guests will love you for them!
Tofu and Miso SoupBy FPGThis is a very simple clear soup that can be altered depending on what veggies need using up in the fridge, peppers, mushrooms, spring onions, mange tout, baby corn and French beans are good in this soup. You can find the instant miso soup mix in most supermarkets and it’s worth keeping in the cupboard for creating instant healthy soups.
Grilled Fish with Herby Tomato SalsaBy FPGThis recipe uses up all those half eaten jars pesto, cheese and dressings from the fridge and cupboards. Serve with a green salad or green beans and new potatoes or chips.
Classic Homemade PizzaBy FPGA delicious classic homemade pizza recipe. For an instant ‘woodfired’ type pizza; Roll out the dough thinly and cook on a smoking hot griddle one side, flip and smear with tomato sauce and toppings and grill until bubbling.
Basic Chicken or Turkey StockBy FPGMaking stock from the leftover bones from a roast will ensure you always have a good base for soups, risottos and gravies. Even if you don’t have time to make stock, freeze the bones from the roast bird and make the stock when you have more time.
My Big Fat MoussakaBy FPGA delicious potato or eggplant-based dish, including minced Lamb. Serve with a tomato and crisp green salad.
Beef and Bean SaladBy FPGThis is a lovely Italian salad that can be served with other cooked meats such as chicken or lamb.
Garlic Veggies on ToastBy FPGDelicious Garlic Veggies on Toast for a simple snack or a dinner party starter. Instead of being seduced by a new recipe and then rushing out to get the ingredients, look at what you have at hand and use your imagination. Most veggies can be given a second life as in this recipe which is a great for a light lunch or supper.
Spicy Pepper and Sausage Pasta SauceBy FPGThis is an easy and quick recipe, delicious with Italian sausages that have been taken out of the casing. You could bulk it out with more veggies such as carrots, baked beans, broccoli florets, chopped green beans or peas, depending on what you have in the house.
Vegetable Thai CurryBy FPGYou don’t need to make the curry paste from scratch; use a quick green or red Thai curry paste that can be found in supermarkets, it contains fish paste so is not ideal for the true vegetarian. This recipe however, is suitable for vegetarians.
Cheese, Spinach and Ham Greek PieBy FPGFor a vegetarian alternative replace the cooked ham with 225g sliced brown cap mushrooms which have been fried in butter until golden. Allow to cool before mixing with the cheese. This pie is also delicious served with a homemade tomato sauce.
Banana and Yogurt Pancakes with Apple and Berry CompoteBy FPGThis recipe is great for using up any leftover yogurt and over-ripe bananas. You can also experiment by adding a few sultanas, flaked almonds or a few soft berries to the batter. Adding the yogurt to the batter makes them healthier however you could make the batter with just milk if you prefer.
Indian Sausage ParcelBy FPGSamosa is one of the most popular Indian savoury snacks. Although easy, they are rather fiddly to make individually so in this recipe you still get the flavour but it is made a whole lot easier by cooking it in one long sausage roll. Pile in any leftover cooked vegetables that you have in the fridge. This is lovely served with minty yoghurt dip.
Toad in the HoleBy FPGExperiment with adding other leftovers such as cheese, herbs, bacon and mustard into the batter. Allow 2 sausages per adult and 1 sausage per child. This is delicious served with onion gravy.
Beef, Guinness and Mushroom Stew with DumplingsBy FPGThis is a good old fashioned basic ‘stew’ recipe and can be varied according to what you have got in the fridge. Add root vegetables like swede, potatoes, celeriac, carrots and parsnips. The dumplings are optional, but I think you'll find everyone will love them.
Lemon Chicken and Pea RisottoBy FPGA creamy, comforting chicken and pea risotto. Other vegetables like courgette, green beans or broccoli would also work well. You can use long grain rice if you don’t have risotto rice, but the consistency will be less creamy.
Bubble and SqueakBy FPGThis is a great leftover recipe that can be made with any vegetable leftovers from the Sunday lunch. Serve with a poached, fried or scrambled egg and crispy bacon or with poached smoked haddock fillets or grilled trout.
Baked Apple CrispBy FPGIf you’ve got apples, or indeed pears, that are slightly bruised and past their peak they can be made into this delicious quick pudding in no time. This recipe also works well with an addition of blueberries, blackberries or raspberries.
Bacon and Onion Flaky Pastry RollsBy FPGThese are flat flaky, palm-shaped little bites that can be made ahead of time and frozen. Even if the pastry is ready- rolled make sure you roll it out a bit thinner.
Anything Goes QuesadillaBy FPGKeep a pack of flour tortillas handy with leftover veggies like sweet potato, butternut squash or carrots. Then hunt through the fridge and pull out all those scraps of leftover cheese – the wedge of stilton, the finger of gruyere, the wedge of cheddar, and put the lot together in minutes.
Crispy garlic chipsBy Angélique WilsonTry these easy oven-roasted chips, crispy golden brown and full of flavour. Serve with steak or simply dip in ranch dressing.
Bombay Potatoes (Aloo)By Angélique WilsonThese spiced potatoes are one of the most popular Indian dishes and surprisingly easy to make at home . Serve as a side dish to any Indian meal, especially chicken.
Mushroom risotto ballsBy Angélique WilsonThe perfect appetizer to serve to party guests or as a canapé when entertaining – Make these Mushroom Arancini balls in advance, then fry them at the last minute before serving.
Thai Green Curry PasteBy Angélique WilsonThai green curry paste is surprisingly easy to make, and it's much healthier & fresher-tasting while being very aromatic and strong in flavour. The paste can be stored in the fridge for up to 3 weeks or be frozen for future use. Enjoy!
Pimm’s and Ginger Ale CocktailBy Angélique WilsonA spicy ginger kick with the light fruit and herb flavor of the Pimm's liqueur. Serve with a little fresh fruit and a few sprigs of mint. Perfect for a summer BBQ
Mongolian BeefBy Angélique WilsonThis is an “authentic” version that's very popular in China. This homemade Mongolian Beef is crispy and very flavoursome with a sweet and sour taste. Traditionally the meat is simply boiled and dipped in sauces.
Pea puréeBy Angélique WilsonPea purée is very easy to make. It's fresh sweet flavour makes it the perfect accompaniment to fish and shellfish dishes. This recipe is made using fresh or frozen garden peas and fresh mint.
Eggs BenedictBy Angélique WilsonPoached eggs over bacon or pancetta on a toasted English muffin, topped with Hollandaise sauce. Eggs benedict is also great made with slices of smoked salmon in place of the bacon. Garnish with chives and parsley. Traditionally served with bacon or pancetta, but I used honey glazed ham as an alternative.
Gnocchi Romaine (Semolina)By Angélique WilsonThis semolina gnocchi recipe is so easy to prepare and make. You can bake or fry it and serve it with a roasted tomato or creamy béchamel sauce. Serves 4.
Potato RöstiBy Angélique WilsonA delicious pan-fried side dish, golden potato patties with onion, garlic and thyme. You can freeze the rösti – just warm it through in the oven before serving.
Crėme caramelBy Angélique WilsonA delightful traditional French dessert. This simple recipe is infused with sweet vanilla pods and served with a rich, brown caramel syrup. This dessert is loved by all ages.
Gratin DauphinoiseBy Angélique WilsonA traditional decadent French side dish. Thin slices of potato slow-cooked in the oven with cream and garlic, making the dish utterly irresistible. Very few ingredients, but full of flavour. Perfect when served with grilled chicken, salmon or roast pork.
Chicken and bacon caesar saladBy Angélique WilsonA tasty fresh summer salad on the table in 20 minutes. The combination of grilled chicken, bacon and caesar dressing is hard to beat and very easy to make last minute with very few ingredients.
Wild mushroom sauceBy Angélique WilsonRich in amazing earthy flavours with an incredible creamy texture. Perfect with steak, pasta and chicken.
Flatbread PizzaBy Angélique WilsonChicken, pepperoni, cheddar and buffalo mozzarella cheese with homemade crispy flatbread Pizza. Full of flavor with fresh herbs in a surprisingly easy-to-make dish.
Sweet and sour chickenBy Angélique WilsonThe nation's favourite Chinese chicken dish couldn't be easier to reproduce at home. A comforting, delicious treat which is much healthier than the takeaway. Serves 2.
Moussaka with feta toppingBy Angélique WilsonThis recipe is a Greek classic; super creamy, juicy, and absolutely delicious even without the meat! Serve with pitta bread, Greek island salad or pilau rice with pine nuts.
Rum and raisin ice creamBy Angélique WilsonThis 5 ingredient rum and raisin ice cream recipe is super creamy, and you can easily make it at home - no churn required.
Curried Butternut Squash SoupBy Natalie PryhodaFlavourful, soul-warming and subtly spiced - this coconut-infused soup is ideal for evenings when you want something simple and healthy.
Bread and butter puddingBy Angélique WilsonA classic English family favourite. Simple, fast and tasty. Day-old bread works best.
Mango chutneyBy Angélique WilsonSweet, spicy, and delicious either as a spread, dip, or for use in cooking a variety of Indian cuisines. Stored in a cooled place for 2-3 months.
Pistachio IceBy Angélique WilsonRich and creamy pistachio milk ice loaded with finely chopped pistachios. Super refreshing, and perfect for fruit salads or gluten free polenta sponge.
Paris brestBy Angélique WilsonA traditional French dessert with a twist. Although quite time consuming, it's definitely worth it. This Paris-Brest has an incredible texture, a crispy shell of choux pastry, it's filled with vanilla cream, and topped with crunchy toasted almonds, zesty lemon curd and crushed meringues.
Fusilli BologneseBy Foodie FanFusilli Bolognese, was probably the first proper dish I cooked, when I was bored of beans on toast as a student. Over the years, I have enjoyed making this dish in many different ways and have a pretty solid recipe I stick too now, which I would like to share, since having cooked this for friends, have been told it's delicious.
Olive oil and balsamic vinegar bread dipBy Angélique WilsonBalsamic Vinegar Dressing is possibly the simplest of all salad dressings, a well loved classic.Lasts for 3 to 4 weeks in a mason jar. Serve with fresh Italian bread.
Tortilla chipsBy Angélique WilsonKeep things healthy by making your own chips with this easy make at home recipe. Experiment with different dips and flavours.
Egg Fried Rice with CarrotBy Natalie PryhodaPerfect side dish and one of your five a day too! To enjoy it on its own simply add more vegetables - peas, broccoli, mushrooms, anything you have in a fridge. Or add some soy sauce for an oriental twist!
Basil pestoBy Angélique WilsonTraditional vegetarian Italian pesto, super quick to make and delicious.
Cauliflower and Blue Cheese SoupBy Natalie PryhodaCauliflower tastes great with cheese, it tastes even better with blue cheese! This recipe makes a great bowl of soup, it is delicious, ingredient-friendly and an incredibly easy-fix.
Nutella browniesBy Angélique WilsonThick and gooey brownies which have a crispy cracked top, ooey gooey fudge middle - super soft and easy to make.
Vietnamese Beef PhoBy Angélique WilsonThis Vietnamese noodle soup is packed full of flavour and takes less than 20 minutes to make. Easy, healthy and delicious that anyone can make at home.
Zucchini Linguini with Chicken and TomatoesBy Natalie PryhodaThis recipe is a great example of a healthy and guilt-free delicious meal. Pasta substitute made from zucchini peelings is quick and easy to make. It's adaptable too. You can swap chicken for prawns, add some garlic or chili flakes.
Bakewell TartBy Angélique WilsonFamily favourite. It's perfect as a dessert for any lover of almonds.
Baked chocolate tartBy Angélique WilsonThis tart is simple, classic and rich in flavour! The perfect dessert to serve at any dinner party and very easy to make.
Banana breadBy Angélique WilsonPerfect afternoon snack with tea or coffee. Slightly toast and serve with butter, honey, or vanilla ricotta and fresh raspberries.
Leek and potato soupBy Angélique WilsonA classic British recipe. It is a winter favourite when served warm, but can also be served cold. Also known as Vichyssoise.
Parmentier potatoesBy Angélique WilsonClassic side dish made in no time at all, very delicious. Serve with an English breakfast or grilled chicken with a morel sauce. This recipe will make 2 portions.
ZimtsterneBy Angélique WilsonA traditional Christmas treat, German cinnamon stars. Store in a sealed container for up to 2 weeks
Greek saladBy Angélique WilsonSuper quick and easy! Served as a side salad for moussaka or double the recipe and add grilled chicken or tofu.
Quick Fried CouscousBy Shyama LaxmanA great pantry staple, couscous is something you can turn to when you are running out of inspiration and ingredients in your kitchen. This bright tangy Indian inspired couscous dish requires minimum prep and the most basic ingredients to whip up a quick meal for a busy or broke week.
Beef and Rice Stuffed Bell PeppersBy Natalie PryhodaA classic recipe that never goes out of style. These delicious stuffed peppers are easy to prepare and make a great recipe for a busy weeknight.
Simple Soba Stir FryBy Shyama LaxmanA quick and easy vegetarian stir fry with the goodness of soba noodles and the comfort of a delicious Chinese takeout meal.
Soda breadBy Angélique WilsonTraditional Irish bread and super easy-to-make! Serve with soups and stew.
MinestroneBy Angélique WilsonThis classic Italian soup is hearty,nutritious and very easy to make. This recipe will make 4 portions. Serve with Parmesan cheese and thin slices of toasted Flute/Baguette.
2 Ingredient Healthy Pizza DoughBy FPGWhat if I told you there's an option to have Pizza, but without the guilt? Most calories, fats, salts and sugars come from the base of the pizza itself. This recipe replaces the dough with a healthier base, made from just plain Greek yogurt and flour - you’ll be surprised when you hardly taste the difference!
Warm Winter Chai SmoothieBy FPGWho said smoothies have to be cold? Warm up with a warming festive smoothie to get you through those icy days.
Festive Mulled WineBy FPGKeep warm this autumn/winter with this simple festive mulled wine recipe. Don’t worry about purchasing a super luxury wine, a cheap red wine will work perfectly for this!
Baked Eggs In PeppersBy FPGThis Baked Eggs in Peppers recipe is super quick to prepare and make. It’s healthy and can be enjoyed on it’s own as breakfast, lunch, or cooked with a side dish (such as potatoes and vegetables) to become a delicious and healthy dinner. Due to living an extremely busy lifestyle, I go for the quickest option and if I’m eating this tasty dish as a main, simply double the serving.