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.
This rice salad is packed with vitamins, minerals and fibre. It is an excellent way of using up left-over roast beef, and the vegetables can be varied to suit all tastes.
Add your favourite in-season vegetables to this simple kebab recipe.
Swapping out half of the beef in these burgers for the ‘meaty’ consistency and taste of mushrooms results in a hefty calorie savings.
This is a great breakfast or brunch to start the weekend because it’s one that the whole family will dig into, plus, it’s full of good-for-you veggies. And it’s really simple to throw together; you can search the fridge and add any leftovers you have’be as creative as you want!
This salad helps keep me from wasting things in my crisper. And when I crave veggies, it’s the meal I turn to. I’ve added chicken for a hit of protein, but any leftover meat will do, or go for a couple of hard-boiled eggs. I like to top this salad with a low-fat creamy ranch dressing, but try any dressing you like.
Eating this burger with a knife and fork means you’ll take more time to enjoy it. Button mushrooms promote immune function and are a good source of B2 and B3 vitamins. Plus, unlike a pan-fried meat burger, this bun-less option is low in saturated fat and high in fibre.
For this fricassee, a selection of colourful vegetables is lightly cooked in a tarragon-flavoured stock, which is finished with sour cream to make a wonderful, creamy coating sauce. Serve with whole-grain or seeded bread, for a delicious, satisfying meal.
This lighter version of the great French classic, chicken in red wine sauce, is lower in fat and includes more vegetables. It just needs some crusty, rustic-style bread and perhaps a light green salad to serve it with. The dish is better if made a full day ahead so the flavours can mature.
This dish is best started overnight to maximize the rich flavour of the beef and red wine. It’s worth using a good-quality red in the dish – you’ll appreciate the superior flavour.
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 Indonesian-style stir-fry combines colourful crunchy vegetables and tender chicken strips. Serve with toasted white or whole wheat pita bread.
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.
This is one of the simplest soups to make with wonderful exotic flavours provided by lemon grass, coconut, ginger and chili pepper. The addition of thin noodles makes it quick and easy to prepare in one pot.
This heart-warming soup is perfect for a chilly evening. It’s packed full of vegetables and mixed legumes, making it an excellent source of fibre. Enjoy it with some crusty French bread to mop up the delicious liquid.
An impressive centrepiece for a festive vegetarian meal, this crisp phyllo pastry ring is filled with mushrooms, hazelnuts, vivid, tart cranberries and cubes of tangy goat’s cheese. Serve with cranberry sauce and a mixed leaf salad.
A richly flavoured combination of chicken and mixed vegetables, cooked in cider, with a topping of light, herby scones, makes a great dinner, particularly in winter.
Nothing beats the smell of a pie baking in the oven, and this one is even more aromatic than most with its rosemary-flavoured crust.
Lasagna is everybody’s favourite cold-weather meal, but it can be very high in fat, especially if store-bought. This version includes plenty of fresh vegetables and lean ground beef in its scrumptious filling, making it a healthy option. Serve with a crisp green salad.
I’ve adapted this soup’basically a vegetable-basil soup’from the French classic. But the basil in this recipe isn’t pounded (pistou) into a pesto sauce as in the original version; instead, it’s chopped and added as garnish to give the soup great flavour.