Turnip is an underused vegetable with lots of potential. The nutty flavour adds a delicious element to any supper. Gratinated vegetables make great leftovers, too; when reheating, add extra milk so they don’t dry out.
A lighter version of traditional chocolate mousse.
Filled with vitamins, this shake is a quick and easy breakfast option.
Drop scones, also called Scotch pancakes, are easy to make and perfect for brunch or a simple dessert. Served with succulent berries, they are irresistible. Or stir a diced apple or pear into the batter and serve with a dusting of icing sugar.
Adapt this recipe to use whatever fruit you want’peaches, plums, pears, mango’all blend up well. We made this one with luscious local peaches, and added blueberries and raspberries before freezing. Talk about a vitamin, fibre and antioxidant triple whammy! Plus, enjoying your smoothie frozen makes for a refreshing twist.
Look after your mind and your heart with this blueberry-avocado layered smoothie recipe that we adapted from the Wild Blueberry Association of North America. Wild Blueberries are good brain food, and avocados are packed with the kind of fats that help lower cholesterol and improve cardio health.
A hearty beef and vegetable casserole that can be left to cook or made ahead and then reheated before serving. Cook the dumplings on top shortly before serving.
Fresh pasta needs only brief oven-baking. Used in a vegetarian lasagna it is layered with wilted fresh spinach and juicy cherry tomatoes, then baked with a creamy goat’s cheese topping
It’s always interesting to try a few changes with a familiar dish. This is an attractive and healthy variation on lasagna, with flakes of tender salmon and chopped asparagus in a light lemon and herb sauce layered with the pasta. It’s perfect for when asparagus is in season.
A healthy, quick and easy family meal, this hearty bake combines ready-cooked chicken and whole wheat pasta in a cheesy sauce. Including little broccoli florets is a great way to encourage children to enjoy this super-nourishing vegetable as part of their daily diet.
Grilled Mediterranean vegetables, combined with plump olives and a chili pepper, garlic and lemon dressing, make an exciting topping for polenta.
This is a really quick recipe for dressing up lean round steak. A gutsy tomato sauce, boosted with anchovies and capers, is made in the same pan, and all that’s needed is some crusty French bread and a side salad for a deliciously easy meal.
This is a light, cheesy soufflé topping with a tasty base of baby spinach leaves. Serve for a summer lunch with crusty bread and a green salad.
A soufflé is always bound to impress. Here’s a classic combo that adds vegetable value to a light and fluffy soufflé. Serve straight from the oven, with whole wheat bread and a tomato salad.
This is modern-day comfort food, combining an interesting fusion of tuna and mixed vegetables in sauce with a crisp topping of bread cubes, tangy feta and diced tomatoes.
You can cook the pancakes well in advance. Assemble the whole dish, then bake just before serving. The pancakes are made with half whole wheat flour and half all-purpose flour to be light yet higher in fibre than regular pancakes.
If you have some cooked chicken left over from a roast, why not use it to make this quick filling for savoury pancakes?
It’s always a treat to have pancakes. These high-fibre, oaty mini ones are mildly spicy and packed with juicy corn and peas. Serve with a simple salad for a nutritious casual meal.
The French have omelettes, the Spanish tortillas, the Italians frittatas and Arabic nations have eggahs. Eggahs are good served straight from the pan or left to cool as a light lunch or supper with a colourful salad.
For anyone who enjoys pizza, this rustic version with its wafer-thin sliced potato topping provides a lower-fat alternative. Scattered with pancetta, cooked chicken and peppery arugula leaves, these pizzas are satisfying to eat and quick to prepare using pre-made pizza crusts. Serve with a cherry tomato salad.