This Italian soup not only warms you up, but it’s also a good source of protein and fibre, thanks to the turkey sausage, navy beans and nutrient-packed kale.
This delicious soup has such a citrus kick, it’s the perfect lunch-time meal. Just make it quickly when you’re at home or bring it to work in a Thermos.
A subtly spiced rice dish, this is based on a classic kedgeree recipe but with extra vegetables to add vitamins. Serve with a side salad.
Grains of whole wheat have a distinctive sweet, nutty flavour. Here they are mixed with corn, toasted walnuts and crisp vegetables in a fragrant dressing to make a nutritious salad that is substantial enough to serve as a well-balanced main course.
Full-flavoured shiitake mushrooms are poached with more delicate chanterelles and oyster mushrooms, then tossed with herbs and topped with softly poached quail eggs.
The rice, with its slightly chewy texture and Indian spices, provides the perfect backdrop for tender chicken, crunchy raw vegetables, sweet grapes and toasted nuts.
This filling salad is a great choice for a satisfying lunch. Both barley and beans are low-glycaemic (GI) ‘superfoods’, creating a steady and slow increase in blood glucose levels that keeps you going between meals.
Boost your health with this easy-to-make bone broth recipe. Make a big batch and store it in the fridge in portable, single-serve containers.
Homemade vegetable stock is a perfect base in soups and sauces. To make it: Throw any vegetables you like into a large pot and add water to cover them by a couple of inches. Add a bay leaf and a sprig of thyme; simmer for an hour, then strain. Stock can be frozen for up to a year.
As its name implies, this incredibly filling soup makes great use of a variety of colourful vegetables.
This recipe is easy: Throw everything into a pot, turn on a burner, and relax.
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.
A tempting beef casserole – with artichoke hearts, fava beans, new potatoes and juicy, purple-skinned kalamata olives – that is ideal for a family Sunday lunch or easy entertaining, and needs only a green salad alongside.
This modern version of the popular favourite, Lancashire hot-pot, is still slow-cooked for maximum flavour, but is lighter, using lean lamb and more vegetables than the original recipe. If you like, sprinkle the top with a little cheddar cheese at the end of cooking.
This hearty dish of lean lamb layered with delicious root vegetables and baked in a covered casserole is perfect for busy lives. Once assembled, it can simply be left to cook and won’t be spoiled if left in the oven a little longer.
Flavoured with a small amount of spicy sausageand chili flakes, this is a traditional taste of Mexico. Guacamole and tortillas complete the meal.
Canned salmon is very versatile and super healthy, being rich in omega-3 fatty acids. Combined with rice and peas, and subtly flavoured with cardamom, this is a terrific easy-to-make main dish.
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.
Mixed seafood combined with white fish, simmered with chunks of potato, tomatoes and some handy frozen vegetables, make a main course soup that is bursting with flavour and goodness. It is delicious served with bread.
This simple soup is flavoured with warm spices, then blended to a velvety smooth texture and topped with yogourt. Serve it as a fast and sustaining lunch with nan bread or other lightly toasted bread of your choice.