Treat yourself to roast lamb! A small leg serves six, plus it’s extra lean and surprisingly low in fat. Leg of lamb deserves the crowning jewel of a fresh double mint sauce that can be prepared in minutes, yet tastes as if it took a lot of effort.
Chargrilled duck and vegetables are served on a bed of salad leaves, herbs and toasted buckwheat.
Add your favourite in-season vegetables to this simple kebab recipe.
With a little prep, this Lentil & Mushroom Vegetarian Bolognese can be on the table in just 20 minutes!
Mushrooms add fibre, protein and extra flavour to this Blue Cheese Burger.
Tender, succulent and ready in under an hour, this beef tenderloin makes a dazzling and decadent centrepiece.
Roast chicken can be a nice alternative for the holidays because it takes a lot less time than turkey to cook. This recipe serves four to six.
Whole-grain pasta is a good source of fibre, and olives are a Med diet staple that’s high in antioxidants.
I have been living with celiac disease and following a gluten-free diet since I was a toddler. This is a staple chicken dish for me because it is naturally gluten free, quick and simple to prepare – and tastes delicious.
For maximum flavour and moisture, marinate the pork for six to 12 hours. And let cooked meat rest for 10 minutes before cutting it to allow the juices to redistribute. Watching your sodium intake? Look for low-sodium feta, and rinse the olives before adding them to the salad.
Lamb also tastes great when baked. In this tasty dish, minced lamb is mixed with all sorts of lovely flavorings, then baked inside zucchini.
This is a colourful and zesty way to serve potatoes at holiday dinners (and offers more vegetable variety than traditional scalloped potatoes). I discovered this dish one summer in Italy and it has been a favourite ever since. If you add the potatoes warm to the sautéed vegetables, they’ll absorb the flavours and improve the finished dish.
This hearty recipe is satisfying served open-faced, but if you’re really hungry, use a whole bagel for each sandwich.
This is a dish of bright, vivid colour and bold flavours. Onions, tomatoes and red peppers make a chunky vegetable sauce for chicken pieces, with spicy chorizo sausage, sun-dried tomatoes, rosemary and olives adding tastes of the Mediterranean. Serve with crusty bread so you don’t waste any of the delicious juices.
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.
Choose large, firm peppers ‘ they make the perfect container for a herb beef, tomato and fresh breadcrumb mixture, topped with cheese. Serve with a salad.
A feast of colourful vegetables makes a superb topping for a pizza-style ciabatta. The bread soaks up the aromatic roasting juices so that it is deliciously moist with a crunchy crust. If you want to boost your vegetable intake even more, serve it with a leafy herb 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.
Everyone loves pizza and, made as a slice, it can easily be cut into squares and served as casual party food. You can even slice it into bite-sized cubes and serve as finger food.
Here’s a roast meal, cooked in one pan, that even makes its own gravy, the pan juices are so full of flavour that no other accompaniment is needed. Use a large roasting pan, so that the vegetables cook in a single layer.