calcium

This recipe has been designed to be made ahead and frozen - a family-friendly batch pie, with cheesy mashed potato atop hidden broccoli, leeks and celery

Crusty cheddar pies

broccoli,

celerysticks, de-stringed and sliced

½kg floury potato,

butter

pot 0% fat Greek yogurt

semi-skimmed milk

plain flour

tsp English mustard

tsp wholegrain mustard

pack mature cheddar, finely grated

peas

Bring a large pan of salted water to the boil. Put the leeks, broccoli and celery in a large steamer. Add the potatoes to the water and cook for 20 mins, with the vegetables steaming on top, until all are tender. Drain the potatoes, then mash with plenty of seasoning, 25g of the butter and all the yogurt.

While the veg cooks, pour the milk into a pan, add the flour, both mustards and remaining butter, and cook over a medium heat, whisking all the time, until smooth and thickened. Stir in half the cheese and season. Remove from heat.

Divide the steamed veg and peas between 8 individual pie dishes. Pour over the sauce and top with the mash, then sprinkle over the remaining cheese.

Pack into freezer bags and use within 3 months. To serve, unwrap and put the dishes on a baking tray in the cold oven, then set to 200C/180C fan/ gas 6. Bake for 50-55 mins until bubbling and hot all the way through.

An Indian dish with plenty of flavour, saag paneer is a well-loved vegetarian side dish. It's rich in calcium and folate from the spinach and is gluten-free, too

Saag paneer

tbsp ghee

turmeric

tsp Kashmiri chilli powder

paneer,cut into 3cm cubes

spinach,mature fresh or frozen

onion,finely

garlic

ginger

green chilli,roughly chopped, (include seeds

tsp garam masala

Melt the ghee, whisk in with the turmeric and chilli powder, then add the cubed paneer and toss well. Set aside. If using frozen spinach, microwave for 3-5 mins, then place in a sieve and squeeze out most of the water. If using fresh spinach, place in a colander, pour over boiling water, drain and cool, then put in a tea towel and squeeze out most of the water. Roughly chop.

Blitz the onion with the garlic, ginger and green chilli. Cook the paneer in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a> over medium heat for around 8 mins, tossing the pan so they become golden all over. Remove and set aside on a plate, leaving spices behind in the pan. Tip the onion mix into the pan, add a pinch of salt and turn the heat down. Fry until caramel coloured, around 10 mins, adding a splash of water if it looks a little dry. Add the garam masala, stir to coat the onion mix, fry for 2 mins.

Add the spinach and cook for a further 2-3 mins, adding 100ml water to release all the flavours from the bottom of the pan. Add the paneer and cook for 2-3 mins to heat through. Spoon into bowls and squeeze over a little lemon juice, to serve.

Eat the rainbow with our simple, healthy, veggie wrap. This olive and veg sandwich makes an easy vegan, low-calorie lunch option to eat al-desko

Veggie olive wraps with mustard vinaigrette

carrot,

wedge red cabbage, finely shredded

spring onions, thinly sliced

courgette,

basil leaves

green olives, pitted and halved

½ tsp English mustard powder

tsp extra virgin rapeseed oil

tbsp cider vinegar

tortilla

Mix all the ingredients except for the tortilla and toss well.

Put the tortilla on a sheet of foil and pile the filling along one side of the wrap &ndash; it will almost look like too much mixture, but once you start to roll it firmly it will compact. Roll the tortilla from the filling side, folding in the sides as you go. Fold the foil in at the ends to keep stuff inside the wrap. Cut in half and eat straight away. If taking to work, leave whole and wrap up like a cracker in baking parchment.

Give classic stew a veggie twist with creamy sauce and cheesy dumplings. Make it in the slow cooker and be rewarded with a hearty meal at the end of the day

Slow cooker vegetable stew with cheddar dumplings

olive oil

baby carrots, scrubbed, trimmed and halved if large

leeks,

garlic cloves, crushed

tbsp plain flour

vegetable stock

courgettes,

bay leaf

thyme, rosemary or tarragon sprigs

fraîche

tbsp wholegrain mustard

broad beansor peas

spinach

self-raising flour

vegetarian suetor cold butter, grated

mature cheddar

½ small bunch of parsley, finely chopped

Set the <a href="https://www.bbcgoodfood.com/howto/guide/slow-cookers-and-how-use-them">slow cooker</a> to low. Heat 1 tbsp of the oil in a frying pan and fry the carrots for 5 mins until just golden, then tip into the slow cooker.&nbsp;

Heat the remaining oil in the pan and fry the leeks with a pinch of salt for 5 mins until soft. Add the garlic and stir in the flour. Gradually add the stock, stirring, until the flour has dissolved and there are no lumps. Bring to the boil, then tip into the slow cooker. Add the courgettes, beans and herbs, topping up with water to cover the veg, if needed. Cover and cook for 4 hrs.

To make the dumplings, tip the flour into a bowl and stir in the suet or butter until evenly distributed. Add the cheese, parsley, &frac12; tsp cracked black pepper and a pinch of salt. Mix in 3-4 tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into six and roll into balls.

Add the crème fraîche, mustard, broad beans or peas and spinach to the slow cooker and turn it to high. Arrange the dumplings over the stew, cover and cook for 1-2 hrs more until firm and doubled in size. Scatter with parsley and serve. Will keep for up to three days in the fridge or in the freezer for up to three months.

A family dinner that delivers four of your 5-a-day - tender chicken, red pepper and black beans, wrapped in tortilla, baked in the oven with passata and cheese

Chicken & bean enchiladas

tbsp rapeseed oil

red onion, sliced

red peppers, deseeded and sliced

tsp chipotle paste(add extra if you prefer more heat)

chickenbreasts,

kidney beans

coriander,

passata

tsp ketchupor sugar

tortillas

mature cheddar, grated

green salad, to serve

Heat oven to 200C/180C fan/gas 6. Heat the oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and add the onions, peppers and half the garlic. Cook for 15 mins, stirring now and then until the veg has softened. Stir in the chipotle paste, then fry for 1 min more. Add the chicken strips, turning them over in the mixture so they cook through, about 5-10 mins.

Stir in the beans, coriander and 150ml of the passata, then take the pan off the heat. Mix the rest of the passata with the remaining crushed garlic and the ketchup.

Divide the mixture between the tortillas, then fold the sides in and roll them up. Pour half the passata sauce into a 22cm square baking dish, then place the enchiladas on top, side by side. Dot over the remaining sauce and sprinkle over the grated cheese, then bake for 25-30 mins until golden brown.

Cook our healthy veggie curry using dried mushrooms, spices and butternut squash. It contains three of your 5-a-day along with calcium, iron and fibre

Butternut biryani with cucumber raita

dried porcini mushrooms,roughly chopped

onions,sliced (160 grams)

garlic cloves,shredded

red chilli,deseeded and chopped

brown basmati rice

diced butternut squash(prepared weight)

cumin seeds

tsp coriander

vegetable bouillon

10cm length cucumber,grated, core removed

bio yogurt

tbsp chopped mint,plus a few leaves

third of a pack fresh coriander,chopped

almonds

Pour 425ml boiling water over the dried mushrooms and set aside.

Heat the oil in a non-stick pan. Add the onions, garlic, ginger and chilli and stir-fry briefly over a high heat so they start to soften. Add the rice and squash and stir for a few mins. Tip in the cumin and coriander then stir in the mushrooms and their water with the bouillon.

Cover the pan and simmer for 20 mins until the rice is tender. Meanwhile mix the cucumber and yogurt with the mint to make a raita. Stir the coriander and almonds into the rice when it is ready and serve with the raita and a few extra leaves of mint or coriander.

An easy vegetarian one-pot risotto - simply stir in your seasonal veg, simmer and enjoy

Courgette & lemon risotto

onion,finely chopped

risotto rice

vegetable stock cube

lemon

lemon thymesprigs

courgette,diced

parmesan(or vegetarian alternative), grated

tbsp crème fraîche

Melt the butter in a deep frying pan. Add the onion and fry gently until softened for about 8 mins, then add the garlic and stir for 1 min. Stir in the rice to coat it in the buttery onions and garlic for 1-2 mins.

Dissolve the stock cube in 1 litre of boiling water, then add a ladle of the stock to the rice, along with the lemon juice and thyme. Bubble over a medium heat, stirring constantly. When almost all the liquid has been absorbed, add another ladle of stock and keep stirring. Tip in the courgette and keep adding the stock, stirring every now and then until the rice is just tender and creamy.

To serve, stir in some seasoning, the lemon zest, Parmesan and crème fraîche.

Put a savoury twist on apple pie with potato, cheese and onion, as well as mustard and thyme. The sweet and savoury flavours create a stunning pie

Apple, cheese &amp; potato pie

salted butter

vegetable oil

onions,halved and finely sliced

thyme,leaves picked

tbsp white wine vinegar

potatoes(we used Maris Piper), cut into 2-3cm chunks

apples,peeled,

mature cheddar,grated

plain flour,plus extra for dusting

cheddar,grated

cold butter,cut into cubes

egg,beaten

First, make the pastry. Tip the flour, cheese and a pinch of salt into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and mix. Add the butter and rub it in using your fingertips until the mixture resembles breadcrumbs. Mix in 4-5 tbsp cold water, and bring together into a dough. Wrap and chill for 30 mins.

To make the filling, melt the butter in a medium <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> over a medium heat, then add the oil and onions and cook for 10-15 mins until caramelised. Add the thyme and fry for 1 min more. Tip in the flour, and stir to combine. Gradually stir in the stock, adding it in small amounts to prevent lumps forming. Bring to a simmer and cook for 10 mins, stirring occasionally. Stir in the mustard and vinegar towards the end of the cooking time.

Meanwhile, put the potatoes in a large pan of cold water, bring to the boil and cook for 4-5 mins until just cooked and still holding their shape. Drain well, then stir into the sauce. Add the apples, cheddar and some seasoning, and stir again. Heat the oven to 200C/180C fan/gas 6.

Pour the filling into a 28cm oval baking dish (ours was 28 x 18.5 x 6.5cm). While it cools, <a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">roll out</a> the pastry on a surface lightly dusted with flour to the thickness of a £1 coin. Cut into strips roughly 1cm wide. Lay half the strips across the dish horizontally, leaving gaps of a few millimetres in-between, then, one by one, weave in the remaining strips vertically, using an over and under technique, also spacing them apart by a few millimetres. Re-roll any trimmings and cut into flowers, leaves, or other shapes to decorate, if you like (see tip, below). Arrange any pastry shapes on top, then brush with the beaten egg.

Bake for 50 mins, keeping an eye on it – you may need to cover the top with foil if it’s starting to brown too quickly. Leave to cool for at least 10 mins before serving.

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

red onions,

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 twist on macaroni cheese, with added veg and a crunchy topping of bread and nuts - make in batches and freeze

Cheese & Spinach Penne With Walnut Crumble

pack penne

tsp ready-made English mustard

grating nutmeg

pack mature cheddar, grated

French bread, diced

walnut piece

Cheese & spinach penne with walnut crumble

If you are eating one of the pasta bakes now, heat oven to 190C/170C fan/ gas 5. Boil the pasta with the leeks for 10 mins, then drain.

Meanwhile, put the butter, flour, mustard, nutmeg and milk in a large pan with some seasoning. Gently heat, stirring all the time, until bubbling and thickened, then cook for 2 mins more, stirring frequently. Remove from the heat and stir in two-thirds of the cheese. Toss the remaining cheese with the bread and walnuts.

Cook the spinach in the microwave, or pour a kettle of boiling water over it to wilt, then squeeze out the excess water. Stir into the sauce with the pasta, leeks and some seasoning. If necessary, add a little extra milk to loosen. Divide between 2 ovenproof dishes and scatter the bread mixture on top. If eating straight away, bake for 40 mins until golden, or cool to freeze.

Pack flavour into your meal with these easy vegetarian enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner

Vegetarian Enchiladas

onions,chopped

carrots,grated

2-3 tsp chilli powder(mild or hot, according to your taste)

tomatoes

pulsesin

wholemeal tortillas

low-fat natural yogurt

extra-mature cheddarcheese (or veg alternative), finely grated

Vegetarian enchiladas

Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft – add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.

Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.

Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.

Use just four ingredients to make our vegetarian quesadillas: butternut squash, feta, salad leaves and tortillas. Great for lunch or a quick midweek meal

Squash Quesadillas

chopped butternut squash

feta, crumbled

bag watercress, spinach & rocket

flour tortillas

Squash quesadillas

Heat oven to 200C/180C fan/gas 6. Boil the squash for 10 mins or until tender, drain and cool.

Divide the squash, feta and half the salad leaves over the tortillas and season well. Fold each tortilla into quarters, place on a baking tray and drizzle with a little olive oil. Put another baking tray on top and push down. Bake with the tray on top for 5 mins, take the tray off and bake for a further 5 mins until golden. Serve with remaining salad leaves.

Stuff rolled lasagne sheets with creamy spinach and ricotta and bake with tomato and mascarpone sauces for a filling vegetarian meal

Spinach & Nutmeg Cannelloni

bag ready-washed spinach

tub ricotta

tub mascarpone

grated parmesan(or vegetarian alternative)

nutmeg

pack (6 large sheets) fresh egg lasagne

garlic cloves, finely chopped

carton passata

can chopped tomatoes

tbsp balsamic vinegar

golden caster sugar

basil,

Spinach & nutmeg cannelloni

Heat oven to 190C/170C fan/gas 5 if you’re serving straight away. Pierce the bag of spinach and cook in the microwave following pack instructions (if you don’t have a microwave, wilt it in a pan with a dash of olive oil). Leave to cool, squeeze out as much liquid as you can, then finely chop.

Meanwhile, make the tomato sauce. Heat the oil and fry the garlic until softened. Add the passata and tomatoes, vinegar and sugar, then season, cover and simmer for 10 mins, stirring occasionally. Remove from the heat and add the basil. Tip into the base of a large, shallow baking dish.

Top 40 calcium recipes from across the web

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

Top Tags

Crusty cheddar pies

Saag paneer

Veggie olive wraps with mustard vin...

Slow cooker vegetable stew with che...

Chicken & bean enchiladas

Butternut biryani with cucumber rai...

Courgette & lemon risotto

Apple, cheese &amp; potato pie

Butternut squash & spinach filo pie

Cheese & Spinach Penne With Walnut ...

Vegetarian Enchiladas

Squash Quesadillas

Spinach & Nutmeg Cannelloni

Aubergine rolls with spinach & rico...

Nut roast

Easy moussaka

Green spinach & lemon risotto with ...

Roast chicken risotto with chicken ...

Next level tikka masala

Aubergine, tomato & halloumi pie

Halloumi flatbreads

Cauliflower crust pizza

Baked cauliflower pizzaiola

Beer-braised short ribs

Sausage, kale & gnocchi one-pot

Protein pancakes

Brazilian pork stew with corn dumpl...

Ultimate falafel wrap

Sausage & leek mash pie

Gypsy tart

Chorizo, ricotta & spinach pasta ba...

Ricotta gnudi with sage butter

Easy classic lasagne

Scrambled egg & feta hash

Help-yourself grain fridge salad

Chilli corn & spring onion quesadil...

The perfect croque monsieur

Quick & easy tiramisu

Baked feta with sumac & grapes

Summer vegetable & pesto rose tart

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

Apple, cheese & potato pie