april

Looking for a veggie midweek meal? Try our vegetarian celeriac steak recipe for a super easy low calorie meal for three

Celeriac steak with salsa verde

celeriac 1, peeled

unsalted butter 25 grams

vegetable oil 1 tbsp

garlic 2 cloves, bashed

thyme a few sprigs

white wine 100 milliliters

vegetable or chicken stock 150 milliliters

kale 100 grams

parsley

mint a small bunch, finely chopped

baby capers 1 tbsp, rinsed and finely chopped

Dijon mustard 1 tsp

red wine vinegar 1 tbsp

olive oil 3 tbsp

Check out our quick and easy celeriac purée. This creamy purée makes the perfect accompaniment to a charred steak. Thin down any left-over purée with a little vegetable or chicken stock to make a wonderful soup

Celeriac purée

vegetable oil ½ tbsp

(about 750 grams), peeled and cut into 2cm dice

double cream 150 milliliters

Try our moreish tray bake packed with crisp chicken thighs, creamy lemon sauce and fragrant rosemary

Baked lemon chicken

chicken thighs 8

garlic 2 cloves, finely chopped

onion 1, finely chopped

leeks 2, finely chopped

chicken stock 100 milliliters

double cream 100 milliliters

lemons 2, 1 juiced, 1 thinly sliced

rosemary a few whole springs

rice

This succulent pork cutlet and apple dish is a one-pan wonder that’s done and dusted in just 25 minutes.

One-pan pork with apples

tsp ground paprika

tsp cumin

olive oil

pork

red onion,

red apples, halved lengthways

tbs dijon mustard

(125 milliliters) apple cider or apple juice

chicken stock

maple syrup

https://youtube.googleapis.com/v/6Pp3uCTWjus

If you're like me, your non-stick frying pan is probably the pan that gets the most use in your kitchen. Especially if you don't want to use a lot of oil in your cooking. Non-stick pans can be delicate, so you want to make sure you get a good quality pan and know how to look after it. 
The good news is you can now get an amazing set of non-stick fry pans at Coles in the new MasterChef Cookware range. And from now until the 13th of July 2021, every $20 you spend in one transaction, when you scan your Flybuys card, you'll earn one MasterChef Cookware credit. 
Once you've earned enough credits, redeem your cookware in store. These pans are made from hardworking stainless steel with an aluminium core in the base, so they heat up quickly and evenly. They also have a triple layer reinforced Swiss crystal coating. The handle is not only heatproof but also lightweight, comfortable to hold and long enough to stay cool to the touch during stovetop cooking. 
These pans are great on any cooktop, even induction and are oven-safe up to 200 degrees Celsius. They're easy to clean, just make sure you use a non-scratch scourer or a soft cloth to protect the surface. This MasterChef Cookware Fry Pan comes in two sizes: 20 centimetres and 26 centimetres. 
Today I'm using the larger pan to make a delicious dish: one-pan pork with apples. To start, I’m making a quick mix for the pork with some paprika, cumin and some oil. Mix them together in a bowl, then add the pork cutlets and season with salt and pepper and just give them a turn to coat. Heat a little olive oil in the pan over a medium heat, and cook the onion and the apple for one to two minutes each side or until golden - they're looking perfect. I'm now going to pop these onto a tray and you can see I'm not using any metal utensils here as they can scratch the surface of the pan. Stick with wooden, silicone, nylon or plastic utensils. 
Now we need to cook the pork for around two minutes each side, or until beautiful and golden brown. Put the pork on the same tray while we make the sauce. I'm going to add Dijon mustard and apple cider to the fry pan, but you could use apple juice. Bring it up to the boil and cook for two minutes or until the mixture reduces by about half. Then pour in the chicken stock and maple syrup and bring back up to the boil. Smelling amazing. 
Now that’s simmering, we can return the onion, the pork and the apples to the fry pan. Cook for a further two to three minutes or until the pork is cooked through. Then add in a few grinds of black pepper. With a finishing touch, I'm going to grab my small fry pan and fry up some fresh sage leaves. Heat some oil over medium high heat until it's nice and hot. For the sage, leave for around 30 seconds or until they’re nice and crispy.
 Just use some tongs to transfer them to a plate line with some paper towel. Then sprinkle them over the pork just before serving. So go on, add these fabulous fry pans to your kitchen collection and get this tasty dish on your table in just 25 minutes. Head to Coles and start collecting your MasterChef Cookware credits now.


Done and dusted in 15 minutes, these sesame-crusted rissoles make an easy and tasty dinner. 

Sesame-crusted turkey rissoles with Asian-style salad

pkt turkey mince

lemon pepper seasoning

(50 grams) white sesame seeds

pkt coles kitchen asian style salad kit

avocado, stoned, peeled, thinly sliced

A twist on the curry house classic, these crispy bhajis see cauliflower pieces coated in a spiced batter, deep-fried, then served with a lime and coriander yogurt dip

Cauliflower bhajis

cauliflower 1,

plain flour 25

turmeric 1 tsp

cumin 1 tsp

black mustard seeds 1 tsp

mild chilli powder 1 tsp

water 150-200 milliliters

onion 1, thinly sliced

greek yogurt 150 grams

lime 1,

coriander a handful, chopped

vegetable oil,

This creamy French-style apple and chicken bake is a great way to make the most of juicy apples. They give the dish a delicious sweetness.

French-style apple and chicken skillet bake

coles rspca approved australian chicken thigh cutlets

pink lady apples, quartered, cored

leek, pale section only,

bacon rashers, finely chopped

tbs plain flour

(125 milliliters) brandy or apple juice

(250 milliliters) salt-reduced chicken stock

(125 milliliters) pouring cream

tbs tarragon

tsp finely chopped thyme

This flavour-packed garlic gnocchi dish with cheesy sauce and crispy charred broccoli looks so impressive that no-one will guess it only took 30 minutes to make

Garlic butter gnocchi with purple sprouting broccoli

purple sprouting broccoli, trimmed

gnocchi

½ lemon, juiced

onion, finely chopped

garlic,

red chilli, finely chopped

butter

lemon, juiced

Dijon mustard

Heat the olive oil in a pan over a medium heat and fry the broccoli for 5-10 minutes or until it begins to crisp up.

While the broccoli is frying, make the sauce. Heat a medium/large frying pan over a medium heat and add the olive oil. Cook the onion until turning translucent, then add the garlic and chilli, and cook for 5 minutes. Add in the butter, lemon juice, parmesan, mustard and plenty of seasoning, and cook on a low-medium heat until the cheese is melted and everything is combined (reserve a little sauce to drizzle over the broccoli). Simmer over a low heat while you cook the gnocchi following pack instructions. Drain the gnocchi, saving a little of the cooking water, and tip everything into the sauce, adding a little of the reserved cooking water to loosen if needed.

Serve in warm bowls topped with the broccoli, a squeeze of lemon juice and extra parmesan, if you like.

Bananas and milk are two things that Brits throw away most of. No more! Even those bananas that are black and spotty are welcome here – they’re actually better as they are super ripe and sweet

Roasted banana caramel swirl ice cream

caster sugar

unsalted butter

bananas

milliliters double cream

whole milk

eggs

condensed milk

(find it in the baking aisle) liquid glucose

Put the sugar in a frying pan and heat gently, swirling the pan gently until dissolved. Turn up the heat and cook until the colour of a rusty penny. Carefully add the butter and swirl until fully dissolved. Add the bananas to the caramel and cook for 5-10 minutes until softened, glazed and caramelised. Carefully take the bananas out of the pan and put into a high-powered blender and whizz to a purée. Add the cream to the caramel and stir until dissolved. Pour into a bowl, allow to cool slightly, then cover the surface with clingfilm.

For the custard base, put the whole milk into a pan and heat until just simmering. Whisk the eggs together with the condensed milk and liquid glucose. Pour the hot whole milk over the egg mixture, whisking all the time, then tip into a clean pan. Cook gently for 10-15 minutes, stirring all the time, or until slightly thickened and the custard coats the back of a spoon. Whisk in the blended bananas, pour into a bowl, cover the surface with clingfilm and cool.

Tip into an ice-cream machine and churn until thick. Add spoonfuls of the ice cream into a container, alternating with drizzles of ¾ of the caramel sauce, so that it will ripple when scooped. Freeze completely and serve scoops drizzled with the left-over sauce.

This recipe for cod, cherry tomato and green olive tray roast is so quick and easy to prepare but looks impressive when you pull it out of the oven. Serve with a big bowl of buttered orzo

Cod, cherry tomato and green olive traybake

cherry tomatoes

evenly sized pieces cod loin,

parma ham

nocellara green olives

flat-leaf parsley

crusty bread

Heat the oven to 220C/fan 200C/gas 7. Put the onions and tomatoes in a shallow roasting tin or dish. Season, add 4 tbsp of olive oil and toss together. Roast for 15 minutes. Wrap each piece of cod in a slice of Parma ham. Add the olives to the trayand sit the cod on top of the tomatoes. Keep roasting for another 15 minutes until the cod is cooked through and the Parma ham has crisped up. Scatter with parsley and serve with some crusty bread.

An Indian classic of spiced potatoes and spinach, saag aloo comes flavoured with red chilli, cumin seeds, turmeric and fresh ginger. A perfect main or side

Saag aloo

potatoes,

sunflower oil

red chill, finely chopped

tsp cumin seeds

tsp black mustard seeds

tsp turmeric

ginger,

garlic, crushed

baby spinach

Cook the potatoes in boiling salted water for 10-15 minutes or until cooked through, then drain well.

While the potatoes are cooking, heat the sunflower oil in a frying pan over a medium-high heat and cook the onion with a pinch of salt for 10 minutes until beginning to caramelise, then add the chillies and spices. Cook for 5 minutes, then add the ginger and garlic, and cook for 2 minutes more. Add in the spinach along with 100ml of water and the cooked potatoes, and simmer for another 5 minutes until the spinach has wilted and the water has evaporated.

Season and stir in the lemon juice, then serve.

Our creamy cauliflower soup is spiced with curry powder for a low-calorie veggie winter warmer

Spiced cauliflower soup

(about 450 grams)

vegetable oil

tbsp medium curry powder

vegetable stock

greek yogurt

Trim all of the florets from the cauliflower and cut into chunky pieces, keeping back 2 of the nicer florets for later. Finely chop the stem.

Heat the vegetable oil in a large pan and cook the chopped cauliflower florets and stem with the onion over a medium heat for 10 minutes, stirring regularly, until the cauliflower is deeply golden. Tip in the garlic and cook for 2 minutes, then add the curry powder and cook for 1 minute. Pour in the vegetable stock and simmer for 20 minutes until the cauliflower is starting to break down. Stir through the yogurt, then use a stick blender to whizz until completely smooth.

Use a sharp knife or mandoline to very thinly slice the 2 cauliflower florets you kept back. Gently toss them with a little seasoning and the lemon juice. Pour the soup into bowls and top with the thinly sliced cauliflower, and a grinding of black pepper, if you like.

Crisp, golden potatoes are paired with fresh radish and zingy aïoli in this summery dish (a great side for your next barbecue)

New potato salad with aïoli

1kg baby new potatoes

salted butter

onion,

tsp yellow mustard seeds, lightly crushed

coriander

lemon, jucied

radishes, thinly sliced

dill,

olive oil,

Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender. Drain and cool.

Cook the butter and onion in a large frying pan for 5 minutes or until turning translucent. Add the garlic and fry for another 5 minutes. Add the mustard seeds and coriander seeds, and fry until starting to smell fragrant. Add the dijon mustard and juice of 1 lemon and mix. Transfer to a bowl.

Tip the cooled potatoes onto a clean worksurface and use the flat side of a knife to lightly squash each one. Fry the potatoes in a little more oil in a large non-stick frying pan for 10-15 minutes or until starting to crisp up. Tip onto kitchen paper to drain.

In the meantime, make the aïoli. Put the egg yolks, garlic, lemon juice and plenty of seasoning in a small blender, and whizz until smooth. Slowly drizzle in the olive oil while still blending on a low speed, until it emulsifies, thickens and is smooth.

Put the crispy smashed potatoes into a bowl and mix in most of the onion butter and sliced radishes.

Spread the aïoli across a platter and pile the potatoes on top. Finish with a drizzle of the remaining butter and lots of fresh dill.

This recipe for bag-baked cod with tomatoes, chorizo and butter beans is really easy to make and is packed full of delicious Spanish flavours. It's a great way to make use of the fantastic variety of tomatoes that we grow in the UK.

Bag-baked cod with tomatoes, chorizo and butterbeans

chorizo, diced into 1cm chunks

tin butterbeans,

black olives

tbsp sherry vinegar

golden caster sugar

tomato purée

(about 300-400 grams) skinless cod fillet,

sweet smoked paprika

Heat the oven to 200C/fan 180C/gas 6. Put the chorizo and 1 tbsp oil in a cold frying pan, then fry over a gentle heat until the chunks are beginning to crisp and plenty of orange oil has collected in the pan. Use a slotted spoon to lift out the chorizo so the oil remains and put in a bowl with the butterbeans, tomatoes, olives, parsley, vinegar, sugar, tomato purée and plenty of seasoning, and toss.

Cut a large piece of baking parchment, and sit in a roughly A4-sized tin so the paper overhangs. Tip the chorizo mix into the middle of the paper. Sprinkle the cod with a little paprika and some more seasoning, and sit on top of the veg. Drizzle over the chorizo oil from the pan, then gather up the edges of the paper and scrunch together to seal into a parcel. Put the tray in the oven and bake for 20-30 minutes, or until the fish is cooked.

Open the parcel at the table and sprinkle with a little more parsley if you like, before spooning between plates.

Check out this easy baked cauliflower with manchego cheese and crunchy almonds. Make this veggie traybake for an indulgent weekend, family recipe

Cauliflower, manchego and almond gratin

whole blanched almonds

litre whole milk

bay leaves

plain flour

salted butter,

manchego (or veggie alternative), grated

grating nutmeg

baby cauliflowers

stale bread, torn into chunks

garlic

sage leaves

Put the almonds, milk and bay leaves into a pan and heat gently until steaming and almost bubbling. Remove from the heat and leave to infuse for 30 minutes.

Strain the milk through a fine sieve into a large jug. Discard the bay leaves, and spread the almonds on kitchen paper to dry.

Heat the plain flour and butter in a large pan and stir until melted to a smooth paste. Cook for a couple of minutes, then gradually stir in the milk until you have a smooth sauce. Keep stirring until the sauce thickens and comes to a gentle bubble. Turn off the heat and stir in the cheese. Season with the nutmeg and some salt and pepper.

Bring a large pan of water to the boil. Add 2-3 cauliflowers at a time, and boil each for 3 minutes, then drain.

Put the almonds, bread, garlic, olive oil and sage into a food processor and pulse to make chunky crumbs.

Space the baby cauliflowers in a deep oven tray, then pour over the manchego sauce. Scatter the nutty crumbs over and dot with a few extra knobs of butter.

Heat the oven to 200C/fan 180C/gas 6, then bake the gratin on a high shelf for 20-25 minutes until the cauliflowers are tender, crumbs golden and sauce bubbling.

Want a hearty spaghetti carbonara but without the meat? Check out this super easy vegan carbonara recipe with cauliflower and pine nuts. Ready in under an hour and less than 450 calories

Vegan carbonara

cauliflower, leaves

white pepper

spaghetti

tbsp pine nuts, toasted

Heat the oven to 200C/fan 180C/gas 6. Toss the cauli leaves with 1 tbsp of olive oil, season and spread on a non-stick baking tray. Roast for 10-12 minutes or until the leaf stems are tender and the leaves are a little crispy at the edges.

Break the cauliflower into florets and cut the stalk into small pieces, then put in a pan with the stock, garlic and 2 tbsp of olive oil. Bring to a simmer, cover and cook for 15-20 minutes or until the cauli and garlic are very soft.

Scoop out the cauli and garlic into a blender and blitz, adding enough cooking liquid to give a sauce the texture of double cream. Pour back into the pan and season really well with salt and white pepper.

Cook the pasta following pack instructions. Drain then toss with the cauli sauce. Serve sprinkled with the cauli leaves and pine nuts.

Top 19 april recipes from across the web

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

Top Tags

Celeriac steak with salsa verde

Celeriac purée

Baked lemon chicken

One-pan pork with apples

Sesame-crusted turkey rissoles with...

Cauliflower bhajis

French-style apple and chicken skil...

Garlic butter gnocchi with purple s...

Roasted banana caramel swirl ice cr...

Cod, cherry tomato and green olive ...

Saag aloo

Spiced cauliflower soup

New potato salad with aïoli

Bag-baked cod with tomatoes, choriz...

Cauliflower, manchego and almond gr...

Vegan carbonara

Crown Roast of Pork with Dirty Rice...

Pea and halloumi fritters with char...

Healthy banana pancakes

Top 19 april recipes from across the web

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

Top Tags

Celeriac steak with salsa verde

Celeriac purée

Baked lemon chicken

One-pan pork with apples

Sesame-crusted turkey rissoles with...

Cauliflower bhajis

French-style apple and chicken skil...

Garlic butter gnocchi with purple s...

Roasted banana caramel swirl ice cr...

Cod, cherry tomato and green olive ...

Saag aloo

Spiced cauliflower soup

New potato salad with aïoli

Bag-baked cod with tomatoes, choriz...

Cauliflower, manchego and almond gr...

Vegan carbonara

Crown Roast of Pork with Dirty Rice...

Pea and halloumi fritters with char...

Healthy banana pancakes

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