chelsie collins

A light and healthy fish supper with homemade basil pesto, fresh tomatoes and a hint of chilli -  ready in under half an hour

Pesto-crusted cod with Puy lentils

pack basil, leaves only

garlic cloves, 2 whole, 2 crushed

pine nuts

lemon

olive oil

codfillets

red chillies, finely chopped

2large tomatoes, roughly chopped

ready-to-eat puy lentils

First, make the pesto. In a food processor, pulse the basil, whole garlic cloves, pine nuts, the juice of half the lemon and some seasoning, gradually adding most of the oil. Taste and adjust the seasoning.

Heat oven to 180C/160C fan/ gas 4 and line a roasting tin with foil. Season the cod on both sides and coat each fillet in the pesto. Cook for 8-10 mins until a crust has formed and the cod is cooked through.

Meanwhile, heat the remaining oil in a small saucepan. Add the crushed garlic and the chillies, and cook for a couple of mins to release the flavour. Add the tomatoes and cook for 1 min more. Tip in the lentils, squeeze over the other half of the lemon, then season. Cook until piping hot and serve with the pesto cod.

Want to use up the cans cluttering up your cupboards? This satisfying veggie chickpea curry is made in four easy steps and counts as three of your five-a-day

Tomato & chickpea curry

onions,finely sliced

garlic cloves,crushed

tsp garam masala

turmeric

tsp coriander

plum tomatoes

coconut milk

tomatoes,quartered

½ small pack coriander,roughly chopped

basmati rice,to serve

Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions. Cook until softened, about 10 mins.

Add 2 crushed garlic cloves, 1 tsp garam masala, 1 tsp turmeric and 1 tsp ground coriander, then stir to combine. Cook for 1-2 mins, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and simmer for 10 mins.

Pour in a 400ml can of coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.

Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ small pack and serve with fluffy rice.

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

Courgette & lemon risotto

butter

onion,finely chopped

garlic

risotto rice

vegetable stock cube

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.

These elegant, buttery biscuits might look extra impressive but they're surprisingly easy to make. Dip in chocolate for an extra sweet treat

Viennese whirls

slightly salted butter,softened

icing sugar

tsp vanilla extract

plain flour

tsp cornflour

½ tsp baking powder

butter,softened

raspberry jamor strawberry jam

Heat oven to 180C/160C fan/gas 4 and line 2 <a href="http://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheets</a> with baking parchment. Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.

Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a <a href="https://www.bbcgoodfood.com/content/top-10-cake-decorating-kit">piping bag</a> fitted with a large star-shaped nozzle. If all the mixture doesn’t fit, do it in 2 batches.

Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.

Bake for 10-12 mins, swapping the trays over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">wire racks</a>.

While the biscuits cool, make the filling. Put the softened butter in a large mixing bowl and add the icing sugar. Stir together initially with a wooden spoon then switch to electric beaters or a <a href="https://www.bbcgoodfood.com/review/best-whisks">whisk</a> to get the buttercream fluffy and smooth. Add the vanilla extract and beat once more to combine. Transfer the buttercream to a piping bag and snip off the end.

Turn the biscuits over so their flat side is facing up then pipe buttercream over half of the biscuits and spread a little jam on the rest. Sandwich a jam covered biscuit together with a buttercream one and repeat until all the biscuits are used up.

If your favourite part of the stuffing is the crispy bits, you'll love this recipe. It can be prepped up to two days in advance, then baked on the day

Crispy traybake stuffing

tbsp butter

onions,halved and sliced

Bramley apple,peeled, cored and diced

packs Cumberland sausages,skins removed

sage

breadcrumbs

cooked chestnuts,roughly chopped

Heat the butter in a large, non-stick pan over a medium heat and cook the onions for 10 mins until softened. Add the apple, cook for 2-3 mins more, then set aside.

Tip the sausagemeat into a large bowl, and combine with the onion and apple mixture, all the other ingredients and some seasoning. Use your hands to mix everything really well. Can be kept in the fridge up to two days before baking.

While the turkey crown is resting, spread the stuffing into a large shallow roasting tin and cook in the oven with the turkey legs for 30-35 mins until the top has formed a crust. Serve immediately with the reserved sage leaves scattered over.

These gluten-free buckwheat pancakes are high in protein, folate and tasty too, with buttermilk, spinach and a pinch of paprika for added punch

Spinach protein pancakes

buttermilk

beaten,

spinach

buckwheat flour

gluten-free baking powder

paprika

rapeseed oil,

Boil the kettle, and put the buttermilk and beaten egg in a food processor. Put the spinach in a colander and pour over boiling water to wilt. Squeeze out any excess water, add to the processor and blitz to a smooth purée.

Put all the dry ingredients, plus 1 tsp salt, in a bowl and gradually mix in the purée. If a little thick, add 1 tbsp water to loosen to a batter consistency.

Heat a drizzle of oil in a large, non-stick pan over a medium heat and spoon in two or three ladlefuls of batter. Cook for 1-2 mins or until bubbles appear, then flip over for 1 min more or until cooked. Repeat until you have 12 pancakes. Serve topped with poached eggs, if you like.

A satisfying chicken and mushroom one-pot that makes a great family supper or freeze leftovers for another day.

Chicken, kale & mushroom pot pie

onion,finely

thyme sprigs,leaves picked

chicken

chestnut mushrooms,sliced

chicken stock

crème fraîche

tbsp wholegrain mustard

kale

tsp cornflour,mixed with 1 tbsp cold water

puff

egg yolk,to glaze

Heat ½ tbsp oil over a gentle heat in a flameproof casserole dish. Add the onion and cook for 5 mins until softening. Scatter over the thyme and garlic, and stir for 1 min. Turn up the heat and add the chicken, frying until golden but not fully cooked. Add the mushrooms and the remaining oil. Heat oven to 200C/180 fan/gas 6.

Add the stock, crème fraîche, mustard and kale, and season well. Add the cornflour mixture and stir until thickened a little.

Remove from the heat and cover with the puff pastry lid, pressing into the sides of the casserole dish. Slice a cross in the centre and glaze with the egg. Bake for 30 mins until the pastry is puffed up and golden.

Slightly sweet with added richness from the coconut milk, this simple vegan curry is a winner. It's also freezable if you need a quick midweek fix

Roasted aubergine & tomato curry

baby aubergines,sliced into rounds

tomatoes

sugar(optional)

Heat oven to 200C/180C fan/gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well and spread out. Roast for 20 mins or until dark golden and soft.

Heat the remaining oil in an ovenproof pan or flameproof casserole dish and cook the onions over a medium heat for 5-6 mins until softening. Stir in the garlic and spices, for a few mins until the spices release their aromas.

Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if you like, and a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice or with chapatis, scattering with the remaining coriander.

This speedy version of the classic Japanese noodle soup makes a delicious everyday dinner or warming lunch - and it's low in fat and calories too

Cheat’s chicken ramen

1.2l good-quality chicken stock

red chilli (deseeded if you don’t

tbsp light soy sauce

grey oyster mushrooms, sliced

pack baby pak choi

chicken breasts, sliced

egg noodles

sliced bamboo shoots

Set a large saucepan over a medium heat and pour in the stock. Finely chop the coriander stalks and add to the stock with most of the chilli. Bring to the boil and add 200ml water. Once boiled, reduce the heat and simmer for 5-10 mins to infuse the coriander and chilli.

Add the soy sauce and a grinding of black pepper, then the mushrooms, pak choi, chicken and noodles. Simmer for 2 mins until the noodles soften, before adding the bamboo shoots.

Serve in deep bowls topped with coriander leaves and the remaining chilli slices.

A lip-smacking snack of sticky wings that's ideal for munching at a party or while watching a movie on the sofa

Honey-glazed chicken wings

1kg pack chicken wings

tbsp clear honey

soy sauce

sesame seeds

milliliters soured cream

mayonnaise

lemon juice

smoked paprika

red chillies

celery

baby carrots

Heat oven to 220C/200C fan/gas 6. Put the chicken wings in a large roasting tin. Mix the honey, soy and 1/2 tbsp sesame seeds in a bowl, then pour over the wings. Use your hands to mix and ensure all the wings are coated, then roast for 20 mins until cooked through, sticky and golden.

Meanwhile, combine the soured cream, buttermilk, mayonnaise, lemon juice and paprika. Season well, then chill until ready to serve.

When the wings are cooked, scatter over the remaining sesame seeds and the chilli. Serve with the dip, and some carrot and celery sticks for dunking.

Condensed milk is the secret to this super snappy Italian dessert. Coffee and chocolate are a classic combo, simply layer them up and enjoy

Quick & easy tiramisu

instant coffee granules

coffee liqueur (or Camp Chicory & Coffee Essence)

tub mascarpone

condensed milk

4-6 sponge fingers

cocoa powder

Mix the coffee granules with 2 tbsp boiling water in a large jug and stir to combine. Add the coffee liqueur and 75ml cold water. Pour into a shallow dish and set aside.

Make the cream layer by beating the mascarpone, condensed milk and vanilla extract with an electric whisk until thick and smooth.

Break the sponge fingers into two or three pieces and soak in the coffee mixture for a few secs. Put a few bits of the sponge in the bottom of two wine or sundae glasses and top with the cream. Sift over the cocoa and chill for at least 1 hr before serving.

This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch. Plus it's two of your five-a-day

Roasted sweet potato & carrot soup

sweet potatoes,

carrots,

onions, finely chopped

garlic cloves, crushed

vegetable stock

fraîche,

Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a>, drizzled with 2 tbsp olive oil and plenty of seasoning.

Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.

Meanwhile, put the remaining 1 tbsp olive oil in a large deep <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.

Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.

Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a <a href="https://www.bbcgoodfood.com/content/top-five-hand-blenders">hand blender</a> to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.

Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

Whizz up chickpeas with garlic, spices and herbs to make delicious vegetarian patties for lunch or dinner

Easy falafel burgers

chickpeas

onion,

tsp cumin

flat-leaf parsley, chopped

flour

vegetable oil

hummus

buns,

Drain, rinse and dry the chickpeas thoroughly, then tip into the bowl of a food processor. Pulse until lightly broken up into coarse crumbs.

Add the onion, garlic, spices, parsley, flour and some seasoning, and continue to pulse until combined. Using your hands, gently form the mixture into 4 patties about 10cm in diameter and 2cm thick.

In a large pan, heat the oil and fry the falafels on each side for 2-3 mins or until golden (you may need to do this in batches). Lightly griddle the burger buns on the cut side in a griddle pan, or toast under the grill.

Spread one side of each bun with hummus, top with a falafel burger, add a handful of watercress, then pop the remaining bun half on top.

There's minimal prep time to make this hearty vegetarian stew, which works just as well as an easy dinner or packed in a flask for lunch

Spicy chilli bean soup

garlic clove, crushed

tomato purée

tsp mild chilli powder

½ tsp ground cumin

can chopped tomatoes

can mixed beans, drained and rinsed

red pepper, cut into chunky dice

tortilla chips, to serve

limes wedges,

Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min.

Tip in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender.

Serve in bowls topped with a small pile of tortilla chips and a lime wedge.

This hearty, wholesome bread is rich in flavour and packed with seeds - try pumpkin, sunflower, poppy or linseeds

Seeded wholemeal loaf

strong wholemeal bread flour

spelt flour

sachet fast-action dried yeast

tbsp black treacle

oil,

mixed seeds (we used pumpkin, sunflower, poppy and linseeds)

egg yolk, loosened

Combine both flours in a large bowl with the yeast and 1 tsp fine salt. Mix the treacle with 250ml warm water until well combined. Stir into the flour to make a slightly sticky dough. If you need to add more water, splash it in 1 tbsp at a time.

Top 34 chelsie collins recipes from across the web

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

Top Tags

Pesto-crusted cod with Puy lentils

Tomato & chickpea curry

Courgette & lemon risotto

Viennese whirls

Crispy traybake stuffing

Spinach protein pancakes

Chicken, kale & mushroom pot pie

Roasted aubergine & tomato curry

Cheat’s chicken ramen

Honey-glazed chicken wings

Quick & easy tiramisu

Roasted sweet potato & carrot soup

Easy falafel burgers

Spicy chilli bean soup

Seeded wholemeal loaf

Sweetcorn & courgette fritters

Quick & spicy nasi goreng

Mexican-style corn salad

Roasted summer vegetable casserole

Chilli con carne jackets

Peri-peri chicken pilaf

Korean fried chicken burgers

Moroccan-spiced turkey pie

Chicken & chorizo paella

Chicken & chorizo paella

Turkey bolognese pasta bake

Chocolate-drizzled popcorn

Brown sugar & cinnamon glazed popco...

Turkey schnitzel with rocket & pome...

Peanut butter chicken

Veggie chilli

Cod & chorizo stew

Summer fish stew

Jerk chicken & mango bowl

Top 34 chelsie collins recipes from across the web

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

Top Tags

Pesto-crusted cod with Puy lentils

Tomato & chickpea curry

Courgette & lemon risotto

Viennese whirls

Crispy traybake stuffing

Spinach protein pancakes

Chicken, kale & mushroom pot pie

Roasted aubergine & tomato curry

Cheat’s chicken ramen

Honey-glazed chicken wings

Quick & easy tiramisu

Roasted sweet potato & carrot soup

Easy falafel burgers

Spicy chilli bean soup

Seeded wholemeal loaf

Sweetcorn & courgette fritters

Quick & spicy nasi goreng

Mexican-style corn salad

Roasted summer vegetable casserole

Chilli con carne jackets

Peri-peri chicken pilaf

Korean fried chicken burgers

Moroccan-spiced turkey pie

Chicken & chorizo paella

Chicken & chorizo paella

Turkey bolognese pasta bake

Chocolate-drizzled popcorn

Brown sugar & cinnamon glazed popco...

Turkey schnitzel with rocket & pome...

Peanut butter chicken

Veggie chilli

Cod & chorizo stew

Summer fish stew

Jerk chicken & mango bowl

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