amanda grant

This vegetarian burger recipe can be frozen, letting you get ahead on busy days. It's craftily packed with spinach - one of the trickier veg to get into kids!

Green burgers

olive oil

onions

bag spinach

bread

nutmeg

mature cheddar

eggs

tbsp plain flour

bread rolls

ripe, juicy tomatoes

ketchup

sweet potato fries (optional)

Heat half the oil in a frying pan and gently fry the onions for about 10 mins until pale and soft, then leave to cool a little.

Finely chop the spinach in a food processor and tip into a bowl. Add the cooled onion, breadcrumbs, nutmeg, cheddar and Parmesan, and mash together. Add the beaten egg, a little at a time (you may not need all of it), until the mixture holds together. Divide into eight (see tip below) and shape into fat burgers.

Put the flour in a shallow bowl, season well and dip the burgers into the flour to coat. Store in a plastic container between layers of baking parchment. Either chill until ready to cook, or freeze.

Heat the remaining oil in the frying pan and fry for about 5 mins each side until browned all over. Serve in the crusty rolls, with a couple of slices of tomato, ketchup and sweet potato fries on the side, if you like.

A low-and-slow cooking dish that works a treat when you don’t have time to watch a pot. Add this rich sauce and tender shredded beef to your favourite pasta

Easy pulled beef ragu

beef brisket

garlic

carrots

milliliters red wine

tomatoes

tomato purée

bay leaves

large pasta shapes (such as paccheri, rigate

basil leaves

Heat oven to 150C/130C fan/gas 2. Heat 1 tbsp oil in a flameproof casserole dish and brown the beef all over. Take the beef out of the dish, add the remaining oil and gently cook the onions and garlic for 10 mins until softened.

Add the browned beef back to the dish with the carrots, red wine, tomatoes, tomato purée and bay leaves. Cover with foil and a lid, and slowly cook for 3 - 3 1/2 hrs or until the meat falls apart. Check on it a couple of times, turning the beef over and giving it a good stir to make sure it’s coated in the sauce.

Cook the pasta following pack instructions, then drain. Shred the beef – it should just fall apart when you touch it with a fork – then spoon the beef and tomato sauce over the pasta. Scatter with basil and Parmesan before serving.

This red pepper sauce is so handy to have bagged in the freezer. The recipe makes enough for two meals – use as a base for baked gnocchi or pasta

Really easy roasted red pepper sauce

red peppers

garlic (skin left on)

plum tomatoes

tsp red wine vinegar

brown sugar

Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.

This simple healthy supper can be on the table in 15 minutes flat. Treat yourself to baked eggs, a hearty red pepper sauce and a chunk of ciabatta

Roasted pepper baked eggs

roasted red pepper sauce (see 'Goes well with…' below)

ciabatta

chopped parsley

Heat oven to 180C/160C fan/gas 4. Divide ½ batch roasted red pepper sauce (see 'Goes well with…' below) between four small baking dishes. Take 4 eggs and break 1 into each dish. Bake for 7-10 mins until the whites are set and the yolks are still runny.

Put 4 thick slices of ciabatta on a baking tray, drizzle with olive oil, rub with 1 garlic clove and cook in the oven until lightly toasted. Sprinkle the eggs with chopped parsley and black pepper, and serve with the toasted ciabatta.

White fish served in tortilla wraps with a choice of cucumber ribbons, romaine lettuce or tomatoes makes this a good build-your-own meal for the whole family

Fish finger wraps with cheat’s tartare sauce

white fish fillets,

plain flour

panko breadcrumbs

lemon

dill sprig, chopped (or use 1/2 tsp dried oregano)

mayonnaise

tbsp finely chopped gherkins

tbsp finely chopped capers

dill

½ tbsp lemon juice

tortilla wraps

cucumber

romaine lettuce

Heat oven to 190C/170C fan/gas 5. Line a baking tray with baking parchment and put in the oven to heat up. Slice each fish fillet into four or five thick fingers.

Tip the flour into a bowl and season with black pepper. Crack the eggs into a second bowl and lightly beat with a fork. Tip the breadcrumbs, zest and dill into a third shallow bowl and mix together. Dip the fish into the flour, then the egg, then the breadcrumbs.

Bake the fish fingers on the hot tray for 20 mins, turning once. While the fish fingers are baking, mix all the tartare sauce ingredients together and season to taste.

Let everyone help themselves, starting with a dollop of tartare sauce on a wrap, followed by the crunchy fish and the salad. Finish with a squeeze of lemon.

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Green burgers

Easy pulled beef ragu

Really easy roasted red pepper sauc...

Roasted pepper baked eggs

Fish finger wraps with cheat’s tart...

Top 5 amanda grant recipes from across the web

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

Top Tags

Green burgers

Easy pulled beef ragu

Really easy roasted red pepper sauc...

Roasted pepper baked eggs

Fish finger wraps with cheat’s tart...

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