everyday dinner

This quick and easy pasta dish is sure to be a family favourite and it's ready in 30 minutes

Sausage, leek & fennel pasta

olive oil

pork sausages

leeks

fusilli

garlic

fennel seeds

tsp wholegrain mustard

lemon

Heat the oil in a large frying pan. Squeeze the sausages from their skins into the pan and break up into small pieces. Cook over a medium-high heat for 8-10 mins until browned and crispy in places. Remove using a slotted spoon and set aside.

Boil a full kettle. Add the leeks to the pan and season. Cook over a low heat for 10-12 mins until softened and just starting to caramelise. Meanwhile, fill a large pan with the boiled water and some salt, and cook the pasta following pack instructions. Drain, reserving 150ml of the cooking water.

Add the garlic and fennel seeds to the leeks and cook for 2 mins. Stir through the mustard and sausages, then pour in 100ml of the pasta water and let it bubble for 1 min. Tip in the pasta, sprinkle over the lemon zest and toss everything together, adding a little more pasta water if needed. Divide between plates and top with Parmesan and black pepper before serving.

Makeover your fry-up with this low-fat, low-calorie ham hash brown and healthier 'fried' eggs - a great brunch or weeknight dinner

Ham & potato hash with baked beans & healthy ‘fried’ eggs

potato

Cal cooking spray

leeks, trimmed, washed and sliced

lean ham

tbsp wholegrain mustard

eggs

reduced sugar & salt baked beans

Bring a large pan of salted water to the boil. Add the potatoes and boil for 5 mins until just tender. Drain well and leave in the colander to steam-dry.

Meanwhile, spray an ovenproof pan with cooking spray. Add the leeks with a splash of water and fry until very soft and squishy. Add a few more sprays of the oil, tip in the potatoes along with the ham, and fry to crisp up a little. Heat oven to 200C/180C fan/gas 6.

Stir in the mustard, 1 egg and a good amount of seasoning with a fork – break up some of the potatoes roughly as you do. Flatten down the mixture, spray the top with oil, and bake in the oven for 15-20 mins until the top is crisp.

When the hash is nearly ready, heat 200ml water in a non-stick frying pan with a lid (or use a baking sheet as a lid). When it is steaming (but before it simmers), crack in the remaining 4 eggs and cover with a lid. Cook for 2-4 mins until the eggs are done to your liking. Meanwhile, heat the beans.

Lift an egg onto each plate, add a big scoop of hash and spoon on some beans.

Flavoured with honey, hoisin sauce and Chinese five-spice, this one-pan chicken dish makes a cheap and easy midweek family meal

Sticky Chinese five-spice chicken traybake

chicken thighs, skin

hoisin sauce

tsp sesame oil

tbsp clear honey

½ tsp Chinese five-spice powder

thumb-sized knob of ginger, grated

garlic cloves, grated

spring onions, chopped

cashew nuts, toasted

brown rice, to serve

Heat oven to 200C/180C fan/gas 6. Arrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger, garlic and some seasoning. Pour over the chicken and toss to coat – you could now marinate the chicken for 2 hrs, or overnight if you have time. Roast, skin-side up, for 35 mins, basting at least once.

Stir through the cashew nuts and sprinkle the spring onions over the chicken. Return to the oven for 5 mins, then serve with brown rice.

Use up leftover chicken in these easy toasted wraps, filled with spiced Mexican-style rice and beans. Swap for ham, beef or pork if you prefer

Chicken burrito

vegetable oil

mixed vegetables

leftover chicken, chopped into small chunks

lime & coriander rice

red kidney beans

wraps

avocado, chopped

grated cheddar

egg, beaten

soured cream, to serve (optional)

Heat the oil in a large pan. Add the onion and cook for 5 mins until soft, then add your chosen veggies and continue cooking for another 5-10 mins or until tender. Add the leftover meat, the rice and beans, along with the sauce from the can. Stir everything together and cook for 5 mins until piping hot.

Heat another frying pan, or a griddle pan, until hot, and heat oven to 140C/120C fan/gas 2. Now assemble the burritos. Warm a wrap for 10 secs on the hot pan (keep the pan hot, you’ll need to use it again).

Pile roughly a sixth of the rice mixture onto the centre of the wrap. Top with a little avocado and some cheese, then brush beaten egg around the edge. Fold the ends over the filling, then fold in the sides, like an envelope.

Flatten a little to a parcel, then place, seam-side down, in the hot pan. Cook for 2 mins until the underside has sealed shut and is toasted a golden brown, flip over and cook for a few mins more.

Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve with soured cream, if you like.

Making a great tofu curry is very easy. Here we&#39;ll show you how to put this meal together in about 30 minutes, and make the best everyday vegan curry recipe.

Tofu Curry

onion

ginger

curry powder

cumin

chili flakes

coriander ((optional))

turmeric powder ((optional))

salt

pepper

vegetable stock

tofu ((firm

cauliflower ((or green beens, red pepper, broccoli, sweet potato,

(15 ounce) crushed tomatoes

(14 ounce) coconut milk ((full fat

garam masala ((optional, to add at the end))

cilantro ((or flat leaf parsley))

basmati rice

yogurt

flavor base

To a pot add the oil and chopped onion. Gently fry the onion for 3 minutes, then add grated garlic and grated ginger and fry gently for another minute.

toast spices

Turn the heat to low, then add curry powder, cumin, chili flakes, coriander,  turmeric powder, and black pepper.Toast the spices while stirring for a short minute.

add tofu

Add vegetable broth, diced tofu, crushed tomatoes, coconut milk, cauliflower florets (or your vegetable of choice), and salt.Stir and cook on medium heat for 20 to 30 minutes, until the vegetables are cooked and the curry is creamy.

add garam masala

Turn the heat off, add garam masala, and stir. Taste and adjust for salt before serving.

serve

Serve on basmati rice or whole grain rice with a generous squeeze of lemon juice, freshly chopped cilantro (or flat-leaf parsley), and optionally a dollop of unsweetened plant-based yogurt on top.

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Top Tags

Sausage, leek & fennel pasta

Ham & potato hash with baked beans ...

Sticky Chinese five-spice chicken t...

Chicken burrito

Tofu Curry

Top 5 everyday dinner recipes from across the web

The most viewed everyday dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sausage, leek & fennel pasta

Ham & potato hash with baked beans ...

Sticky Chinese five-spice chicken t...

Chicken burrito

Tofu Curry

The most viewed everyday dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine