30 60 minutes

Stir parsley pesto through brown rice and top with onions, peppers, courgettes and chunks of halloumi cheese for a filling vegetarian dinner

Herby rice with roasted veg, chickpeas & halloumi

red onions,

peppers, sliced (we used green, red and yellow)

courgettes(about 600 grams),

olive oil

brown basmati rice

parsley

cashew nuts

garlic clove, crushed

can chickpeas, drained and rinsed

halloumi,

Heat oven to 200C/180C fan/gas 6. Put the red onions, peppers and courgettes in a large roasting tin, toss in 2 tbsp oil and season. (You may need to do this in 2 tins.) Pop in the oven and cook for 25 mins until the veg is tender and beginning to turn golden.

Meanwhile, cook the rice following pack instructions. Whizz together the parsley, cashew nuts, remaining oil, the garlic and seasoning to make a pesto. Stir the chickpeas and halloumi into the roasted veg and cook for 10 mins more. Fork the parsley pesto through the rice, spoon over the veg and serve.

Wilt spinach with garlic and spices, then pile onto small, warm pieces of naan bread and top with halloumi for an attractive vegetarian canapé

Naan, spinach & halloumi bites

tbsp butter

garlic cloves

tsp garam masala

baby spinach

packs halloumi cheese

naan bread

Warm the butter in a large pan with the crushed garlic cloves and garam masala. Roughly chop the washed baby spinach and add to the melted butter and spices. Cook until the spinach has wilted, then season to taste.

Cut the halloumi into cubes and grill the tops until golden. Heat the naan breads under the grill &ndash; just to warm through &ndash; then spread with the spinach mixture.

Evenly distribute the grilled halloumi over the bread, then cut the bread to fit the cheese, and secure with cocktail sticks. Serve warm.

Try an original approach to serving thickly sliced beetroot by combining with Madras spices, mustard seeds and green chilli

Creamy beetroot curry

vegetable oil

onions, very finely chopped

tsp yellow mustard seed

tbsp Madras curry paste

1kg (peeled weight) raw beetroot, peeled,

green chilli, halved lengthways

can chopped tomato

almond

tbsp low-fat natural yogurt,

basmati rice, to serve (optional)

Heat the oil in a large lidded pan, stir in the onions and cook for 8 mins until soft. Tip in the mustard seeds and cook for 1 min until toasted. Stir through the curry paste and sizzle for 3 mins.

Mix the beetroot through the spicy onions, then add the chilli, tomatoes and 2 cans of water. Cover and simmer for 30 mins, stirring occasionally, until the beetroot is tender. Remove the lid, turn up the heat and cook until the sauce is thick.

Take off the heat, then stir through the almonds, yogurt and some seasoning. Top with yogurt and serve with basmati rice, if you like.

Eaten immediately, this pickle will have a punchy tang, perfect with strong cheeses, but by winter the flavours will mellow, ideal for sliced ham.

Autumn piccalilli with pear

cauliflower,

silverskin onion

courgette,

pears, cored, and cut as the courgettes

salt

1.7l cider vinegar

fresh root ginger,

coriander seeds

tbsp brown or black mustard seeds

golden caster sugar

tbsp cornflour

tbsp English mustardpowder

turmeric

In a bowl, mix together the vegetables, pears and salt with 2 litres of cold water, then cover and leave overnight.

The next day, drain the brine from the vegetables, rinse briefly, then tip into a large saucepan with the vinegar, ginger, coriander seeds, mustard seeds and sugar. Bring to the boil and simmer for 8-10 mins until the veg is just tender but still with a little bite. Drain the vegetables, reserving the liquid, and set aside while you make the sweet mustard sauce.

In a large bowl, stir together the cornflour, mustard powder and turmeric, then gradually pour in the hot vinegar while whisking, until you have a lump-free, thin yellow sauce. Return it to the saucepan and bubble over a low heat, stirring constantly, for 4 mins until smooth and thickened. Stir in the veg and spoon into five sterilised 500ml jars while hot, then seal. Once cool, enjoy straight away, or store in a cool, dark cupboard for 2-3 months. Refrigerate once opened.

A risotto oozing with rich winter flavours, perfect for a curl-up-on-the-couch meal

Wild mushroom, chicken & bacon risotto

dried porcini mushrooms

chicken stock

pack dessert chestnut mushrooms, sliced

rashers smoked streaky bacon, chopped

butter

onion, finely chopped

risotto rice (we used arborio)

small glass white wine

parmesan, finely grated

leftover roast chicken, skinned and chopped

parsley leaves, chopped

Soak the dried mushrooms in 500ml boiling water for 20 mins, then drain the liquid into the stock. The mushrooms will have absorbed a lot of the liquid; you should have 1.5l in total. Chop the soaked mushrooms and add to the chestnut mushrooms.

Make the risotto: start by frying the bacon in half the butter, then add the onion. When they are soft, add the mushrooms and continue to cook for a few mins until soft. Stir through the rice and continue as in the basic recipe. When you add the final ladle of stock, stir through the chicken to reheat. Add the chopped parsley with the Parmesan and remaining butter, leave to rest for a few mins, then stir through and serve.

This family favourite is making a comeback, so keep a few portions in your freezer for a quick midweek meal

Chicken Kievs

chicken fillets

breadcrumbs

parmesan,grated

eggs,beaten

plain flour

paprika

tbsp sunflower or vegetable oil,for frying

garlic cloves,crushed

tbsp finely chopped parsley

butter,softened

lemon

Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to 3 days in advance. When firm, slice each into 8 even pieces.

Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push 2 discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.

Mix the breadcrumbs and Parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now – see tips, below.

To cook, heat oven to 180C/160C fan/ gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the Kievs for 2-3 mins each side until golden – you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.

A one-pan family favourite of Italian rice that's quick to prepare and low in calories, too

Bacon & Mushroom Risotto

onion,chopped

rashers streaky bacon,chopped

chestnut mushroom,sliced

risotto rice

grated parmesan,to serve

Bacon & mushroom risotto

Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.

Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful – it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.

Try a new way with curry and roll up lamb and mint meatballs to serve with a flavoursome tomato sauce

Masala Meatball Curry

garlic

red chilli, deseeded

white bread

pack mintleaves, reserving some to serve

lamb mince

egg, lightly beaten

onion,

tbsp masala curry paste

lamb stock

baby spinachleaves

basmati riceand cucumber & mint raita, to serve (optional)

Masala meatball curry

Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs.

Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.

Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer.

Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.

A storecupboard spice pot with red and green lentils, chickpeas and coriander. Serve with yogurt and naan bread

Lentil & Sweet Potato Curry

tbsp vegetable or olive oil

red onion,chopped

cumin seeds

tsp mustard seeds(any colour)

tbsp medium curry powder

red or green lentil,or a mixture

sweet potatoes,peeled and cut into chunks

vegetable stock

can chickpea,drained

¼ small pack coriander(optional)

natural yogurtand naan bread, to serve

Lentil & sweet potato curry

Heat 2 tbsp vegetable or olive oil in a large pan, add 1 chopped red onion and cook for a few mins until softened.

Add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes.

Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add a drained 400g can chickpeas, then heat through.

Season, sprinkle with ¼ small pack coriander, if you like, and serve with seasoned yogurt and naan bread.

These vegetarian tartlets make great finger food for a festive drinks party

Goat'S Cheese & Cranberry Tartlets

egg, beaten

tbsp cranberry sauce

goat's cheese logs

thyme leaf

olive oil, for drizzling

Goat's cheese & cranberry tartlets

Preheat oven to fan 200C/conventional 220C/gas 7. Lay pastry on a floured work surface. Using a round 7.5cm round pastry cutter, cut out as many circles as possible.

Sit them on oiled baking sheets and score a circle about 2.5cm in from the edge of each disc by pressing gently with a 5cm cutter. Pierce the middle of each with a fork, brush with egg and top with a little cranberry sauce or chutney.

Slice the cheese 5mm thick so you have a slice per disc (discard end rinds). Lay a slice on each tartlet, then top with thyme leaves, a drizzle of oil and a twist of black pepper.

Bake for 10-15 minutes until the cheese is golden and the pastry crispy. Cool for 5 minutes and serve warm, garnished with rocket leaves.

This spin on Italian 'melanzane alla Parmigiana' is quick to prepare and makes a deliciously creamy, veggie bake

Aubergine rolls with spinach & ricotta

aubergines,

spinach

tub ricotta

nutmeg

jar tomato sauce

tbsp fresh breadcrumb

tbsp parmesan(or vegetarian alternative)

Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with oil, then lay on a large baking sheet. Bake for 15-20 mins until tender, turning once.

Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt. Cool, then squeeze out the excess water, so that it is dry. Mix with the ricotta, nutmeg and plenty of seasoning.

Dollop a spoonful of the cheesy spinach mix in the centre of each aubergine slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish. Pour over tomato sauce, sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot.

These skewers are great with a dollop of mango chutney or raita, and can also be cooked on the barbecue for hot summer days

Chicken masala skewers

milliliters 0% fat Greek yogurt

tbsp masalapaste

chopped,

chicken

pack cherry tomatoes, hulled

red onion, finely chopped

cucumber,

In a large bowl mix the yogurt, paste, half the chopped coriander, half the lime juice and all the the zest. Tip in the chicken, stir to coat and leave in the fridge to marinate for 30 mins if you have time.

Thread the chicken onto 8 skewers and cook in batches on a hot griddle pan, frying pan or barbecue for about 10-12 mins, turning until cooked though.

Meanwhile, mix the salad ingredients with the remaining lime juice and coriander in a bowl and season. Sprinkle with extra coriander and serve alongside the skewers with warmed wholemeal chapatis.

This Keralan-inspired mackerel dish provides a hearty, deeply spiced supper with brain-boosting properties

South Indian fish curry with chickpeas

tsp rapeseed oil

tsp turmeric

tsp black mustard seeds

cumin seed

¼ tsp ground fenugreek

¼ tsp chilli flakes

½ thumb-sized piece ginger, finely chopped

garlic clove, finely grated

can chickpea, drained

½ fish stockcube, crumbled

tbsp tamarindpaste (optional)

fresh mackerel,

pack cooked brown rice

coriander,

Heat the oil in a wide, non-stick covered pan. Add the onion, put on the lid and cook for 5 mins, stirring occasionally, until golden. Add the whole and ground spices, the ginger and garlic, stir for about 30 secs to release their flavours, then pour in the tomatoes and a can of water, the chickpeas and stock cube. Cover and leave to cook for 20 mins.

Stir in the tamarind (if using), add the mackerel, then cover and cook for 8 mins more. Meanwhile, heat the rice following pack instructions, then tip into a bowl and toss with the almonds and coriander. Serve with the curry.

This dessert is dark and dense, but not so rich it defeats you. It freezes brilliantly too

Dark & squidgy chocolate torte

unsalted butter

bar dark chocolate,70% cocoa, chopped

eggs

ground almonds

cocoa powder,for dusting

Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 23cm springform or loose-bottomed cake tin. Put the butter and chocolate into a pan and gently melt together until smooth. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old-fashioned custard.

Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully using a large metal spoon. Mix the flour, almonds and ¼ tsp salt together, then fold into the mix until even. Spoon into the tin and bake for 35-40 mins until evenly set with a slight crust all over the top. Leave the cake to cool until warm, then release from the tin. Dust with cocoa, then cut into wedges.

Side dishes don’t come more Irish than creamy colcannon - try Kevin Dundon's version

Top 40 30 60 minutes recipes from across the web

The most viewed 30 60 minutes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Herby rice with roasted veg, chickp...

Naan, spinach & halloumi bites

Creamy beetroot curry

Autumn piccalilli with pear

Wild mushroom, chicken & bacon riso...

Chicken Kievs

Bacon & Mushroom Risotto

Masala Meatball Curry

Lentil & Sweet Potato Curry

Goat'S Cheese & Cranberry Tartlets

Aubergine rolls with spinach & rico...

Chicken masala skewers

South Indian fish curry with chickp...

Dark & squidgy chocolate torte

Colcannon

Lentil & lamb moussaka

Sausage & squash risotto

Creamy tomato risotto

Stuffed peppers

Coconut-crusted lime chicken

Baked cauliflower pizzaiola

Asian pork meatballs

Steamed pork & prawn wontons

Mushroom & spinach risotto

Tomato passata

Sicilian-style tuna lasagne

Gyoza

Passion fruit curd

Crispy sesame fish burger with lime...

Chicken & mango stir fry

Chow mein

Grapefruit mojitos

Sticky rice & mango

Spicy potatoes

Yogurt & almond chicken curry

Buttermilk scones

Blueberry & lemon friands

Lamb steaks with Moroccan spiced ri...

Caribbean beef patties

Chicken katsu

The most viewed 30 60 minutes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine