4 servings

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.

Inspired by a risotto from London restaurant Ooze, smoked salmon may sound expensive for a midweek meal, but is no more costly than cooking with red meat

Smoked salmon & lemon risotto

onion,finely chopped

risotto rice,such

garlic clove,finely chopped

vegetable stock

pack smoked salmon,three-quarters chopped

mascarponelite

tbsp flat-leaf parsley,chopped

lemon zest,plus squeeze of juice

rocket

Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.

Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don’t add salt as the salmon will be salty enough. Leave for 5 mins to settle, then taste and add a little lemon juice if you like. Serve topped with reserved salmon (roughly torn) and some rocket.

This fresh, fruity salad combines peppery rocket leaves, tangy citrus and a punchy mustard dressing for a full-flavoured side dish

Orange, fennel & rocket salad

fennel

oranges

red onion, thinly sliced

tbsp wholegrain mustard

Using a mandolin or a sharp knife, shred the fennel into thin slices.

Remove the skin of the oranges with a knife and gently cut out the segments. Do this over a bowl to catch all the juice for the dressing. Squeeze any excess from the oranges after they have been segmented.

Tip the onion into a bowl with the fennel, orange segments and rocket leaves.

To make the dressing, combine the juice from the oranges with the olive oil and mustard. Drizzle over the salad and serve.

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.

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.

The all-time classic way of serving celeriac, this starter is superhealthy and requires no cooking

Quick celeriac remoulade

tbsp mayonnaise

Dijon mustard

lemon, juice only

celeriac,

In a large bowl, mix the mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.

Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days.

Asian food needn't be complicated - this simple soup is made in just one bowl, too

Spicy coconut noodle soup

tbsp red curry paste

can coconut milk (use reduced-fat if you prefer)

pack mixed mushroom

rice

beansprout

green chilli,

onions

Heat a saucepan, then fry the curry paste for 1 min. Add the coconut milk and half a can of water, then bring to the boil. Simmer for 5 mins until slightly thickened.

Throw in the mushrooms and simmer for another 2 mins. Stir in the drained noodles, beansprouts and most of the chilli and spring onions, then heat for another min. Serve in deep bowls, scattered with the rest of the chilli and onions.

This crispy pastry-topped pie is crammed full of vegetables so it contains all 5 of your recommended daily intake

Butternut squash & spinach filo pie

butternut squash(about 1kg), peeled, deseeded and cut into 2cm dice

tsp chilli flakes

bag spinach

feta cheese, crumbled

filo pastry

green salad, to serve (optional)

Heat oven to 220C/200C fan/gas 7. Put the squash, onions and chilli flakes in an ovenproof pie dish (or 4 individual dishes). Season and cook for 20 mins until the squash is tender and the onions are starting to char at the edges.

Meanwhile, put the spinach in a colander and pour over a kettleful of boiling water. Squeeze out any excess liquid and stir into the squash mix. Dot over the feta, crumple up the pastry and place on top, then brush with the oil. Return to the oven and cook for a further 15 mins until the pastry is golden and crisp. Serve with a green salad, if you like.

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.

Salchipapas (Potato Fries And Hot Dogs)

hotdogs

potatoes,

Vegetable oil

Salt

salsa rosada

Salchipapas (Potato Fries and Hot Dogs)

Heat the oil in a large heavy pot over medium high heat.

Cut the potatoes into about 1/3 inch thick sticks and place them in a bowl with salted cold water.

Drain and pat dry the potatoes and add to the hot oil in batches, turning until cooked and golden, for about 8 minutes.

Meanwhile, cut the hotdogs crosswise into 3 pieces each and then cut small, ¼” deep crosses into the tips of those pieces and set aside.

With a slotted spoon transfer the fries to a plate lined with paper towels and season with salt.

Add the hot dogs to the oil and fry for about 2 minutes. Transfer them to a plate lined with paper towels.

To serve, divide the fries and hotdogs in equal amounts and serve with salsa rosada on the side.  salchipapas

Whip up some healthy fast-food with a pork pan fry - on the table in 10 minutes

Pork & Noodle Pan-Fry With Sweet & Spicy Sauce

spring onions

sunflower oil

broccoli florets

egg noodle

lean pork stir-fry

shiitake mushroomor chestnut mushrooms

jar Cantonese sweet and spicy stir-fry sauce

bag beansprout

Pork & noodle pan-fry with sweet & spicy sauce

Over a high heat, bring a pan of water to the boil (for the noodles). Chop the onions into chunky lengths. Heat the oil in a wok, tip in the broccoli and stir fry for 2 minutes until it starts to soften

Tip the noodles into the boiling water and boil for 4 minutes until softened. Meanwhile, add the pork strips to the wok and fry until the meat changes colour. Add the onions and mushrooms and cook for a minute or so until the mushrooms start to soften.

Stir in the sauce until everything is well coated. Drain the noodles and toss into the wok with the beansprouts and cashews. Heat until the beansprouts start to soften slightly then serve.

This fruity treat will last for up to a month in the freezer

Almost-Instant Sweet Wine Ice-Cream

milliliters sweet white wine,

rounded tbsp caster sugar

carton double cream

summer fruits to serve,

Almost-instant sweet wine ice-cream

Tip the wine and sugar into a bowl and whisk together. Gradually whisk in the cream until it starts to thicken and just hold its shape.

Pour into a rigid container and freeze until firm, about 3-4 hours. Serve in scoops with seasonal summer fruits splashed with a little more sweet wine.

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.

Show off with minimal effort, this delicious salad is simple to prepare but looks so pretty on the plate

Goat's cheese & beetroot salad

cooked beetroot (fresh

log firm goat's cheese,

small-leaf salad, containing rocket and herbs

lemon juice

tsp clear honey

walnut oil

Thinly slice the beetroot, either with a very sharp knife or on a mandolin. Arrange overlapping slices over four dinner plates.

Put all the dressing ingredients into a jar, replace the lid, then shake well to mix. Drizzle a little over the beetroot. Slice the goat’s cheese into 12 and put 3 slices on top of each serving of beetroot. Toss the salad leaves in a little dressing, then put a small pile of leaves on top of each serving of cheese. Drizzle with the remaining dressing.

Less work than traditional moussaka and gluten-free, our Greek-style bake of potatoes and aubergines layered with lamb mince is topped with crème fraîche

Top 40 4 servings recipes from across the web

The most viewed 4 servings 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...

Smoked salmon & lemon risotto

Orange, fennel & rocket salad

Creamy beetroot curry

Wild mushroom, chicken & bacon riso...

Quick celeriac remoulade

Spicy coconut noodle soup

Butternut squash & spinach filo pie

Bacon & Mushroom Risotto

Masala Meatball Curry

Salchipapas (Potato Fries And Hot D...

Pork & Noodle Pan-Fry With Sweet & ...

Almost-Instant Sweet Wine Ice-Cream

Aubergine rolls with spinach & rico...

Chicken masala skewers

Goat's cheese & beetroot salad

Easy moussaka

Sausage & squash risotto

Creamy tomato risotto

Pomegranate chicken with almond cou...

Zesty pomegranate rice

Stuffed peppers

Coconut-crusted lime chicken

Baked cauliflower pizzaiola

Crisp Chinese pork

Watercress & chicken stir-fry

Coconut & squash dhansak

Strawberry compote with sugared dro...

Red cabbage & fennel coleslaw

Sicilian-style tuna lasagne

Gyoza

Nectarine & raspberry gratin

Chicken & mango stir fry

Chow mein

Lighter spaghetti & meatballs

Black bean pork with noodles

Indian spiced greens

Paprika chicken ciabattas

Spicy potatoes

Chorizo, pork belly & chickpea cass...

The most viewed 4 servings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine