everyday recipe

A simple salmon dish, parcelled up to seal in the flavours. With creamy mascarpone and fresh leeks, this fish supper is easy and rich in omega-3

Salmon & leek parcel

leek(about 3 small ones), thinly sliced

mascarpone

tbsp chopped dill, plus 1 tsp

salmon

capers

baby potatoesand wilted spinach, to serve (optional)

Heat oven to 200C/180C fan/gas 6. Place two sheets of baking parchment (large enough to wrap up each salmon fillet) on your work surface.

Put the leeks in a pan with 6 tbsp water, cover and bring to the boil. Cook for 5 mins until the water has been absorbed and the leeks are almost tender. Stir in the mascarpone, 1 tbsp dill and some seasoning.

Spoon half the creamy leeks into the middle of one sheet of parchment and place a salmon fillet on top, then repeat to make a second parcel. Sprinkle over the lemon zest with a squeeze of juice, then scatter over the capers and the remaining 1 tsp dill.

Bring the parchment up over the fish and join the two edges together by folding them over several times down the middle. Do the same with the ends and place the parcels, spaced apart, on a baking sheet.

Bake for 12-15 mins, depending on how well done you like your fish, then carefully tear open the parcel. Serve with lemon wedges for squeezing over, baby potatoes and wilted spinach, if you like.

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

olive oil

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.

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

tsp vanilla extract

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.

These luxurious gnocchi are both light and spoilingly rich at the same time

Spinach & ricotta gnocchi

young spinach, washed

parsley leaves, finely chopped

garlic clove, crushed

ricotta

plain flour

eggs

freshly grated vegetarian Parmesan-style cheese, plus extra to serve

nutmeg

Boil the kettle. Place the spinach in a large bowl and pour boiling water over it. Leave for 2 mins until wilted, then drain thoroughly. Leave to cool, then wrap a clean tea towel around the spinach. Hold it over the sink and squeeze out as much water as possible. Finely chop.

Place the spinach, parsley, garlic, ricotta, flour, eggs, cheese and a generous grating of nutmeg into a large bowl and season with salt and pepper. Use a fork to stir very thoroughly until everything is completely mixed. Using wet hands, form the mixture into walnut-size balls. Place on a large plate or tray and refrigerate for at least 30 mins.

When ready to cook, heat the oven to warm and bring a large pan of water to the boil. Reduce the heat to medium and drop in batches of about 8-10 gnocchi at a time. They will sink to the bottom, and when they rise to the top give them about 1 min more, then remove with a slotted spoon and keep warm while you cook the rest. Serve the gnocchi on warm plates drizzled with olive oil and scattered with rocket and more cheese.

A handful of ingredients and a quick and simple method - midweek cooking couldn't be easier

Leek & bacon risotto

chicken stock

bacon

leeks

risotto rice

milliliters white wine

grated parmesan

chives

Keep the stock hot in a saucepan. Heat the oil in another large pan and fry the bacon until crisp. Remove from the pan with a slotted spoon and set aside.

Stir in the leeks and soften for 5-7 mins. Add the rice and cook for 1 min. Pour in the wine and keep stirring until it is absorbed. Add the stock, one ladle at a time, stirring and waiting for the rice to absorb the liquid before adding more. Continue for about 20 mins until the rice is just cooked and the risotto has a creamy consistency. Season, then stir through the bacon along with most of the Parmesan and chives, saving a little of each to scatter over before serving.

This twist on mizeria swaps in creamy, tangy labneh for the sour cream, resulting in a flavorful, refreshing side dish. 

Mizeria (Polish Cucumber Salad)

cucumbers

salt

lemon

dill sprigs

labneh

white vinegar

dill

black pepper

Make ahead: The mizeria can be made up to 1 day ahead and refrigerated in an airtight container.Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.

The Kitchn

Danny Palumbo

Step 1

Peel 2 medium cucumbers. Cut crosswise on a slight diagonal into 1/4-inch-thick slices. Place in a colander or large fine-mesh strainer and sprinkle with 1 teaspoon kosher salt. Toss to combine, then let sit for 30 minutes to drain.

Step 2

Meanwhile, prepare the following, and place each in a large bowl as you complete it: Juice 1/2 medium lemon until you have 2 tablespoons juice; coarsely chop fresh dill fronds until you have 1 tablespoon, then chop more for garnish if desired; add 1/2 cup labneh, 1 tablespoon distilled white vinegar, and 1/2 teaspoon dried dill to the bowl and stir to combine. Refrigerate until the cucumbers are ready.

Step 3

Place the cucumber slices on paper towels and pat dry with more paper towels. Add to the labneh mixture and stir to coat the cucumbers. Taste and season with kosher salt and black pepper as needed. Transfer to a serving platter. Drizzle with 2 tablespoons extra-virgin olive oil and garnish with the reserved dill if desired.

This reassuringly simple dish is packed full of wholesome, smoky flavours

Smoky butter beans & greens

brown rice

tbsp extra virgin rapeseed or olive oil

spring greens

garlic

can butter beans

cumin seed

tsp smoked paprika

yogurt (optional)

Rinse the rice in cold running water until it runs clear. Bring a large pan of water to the boil, cook the rice for 20-25 mins, then drain.

Place a wide, lidded pan over a medium heat with 2 tbsp oil. Add the greens, salt and pepper and cook, with the lid on, stirring frequently, until the greens are lightly steamed and wilted, about 4-5 mins. Add the garlic and cook until fragrant, then add the butter beans and cook, stirring, until heated through. Add the remaining oil, then the cumin seeds and smoked paprika. Stir until evenly combined and serve over the cooked rice with a dollop of yogurt, if you like.

This risotto makes the most of peas with a pea purée, pea shoots and cooked sweet little peas

Pea risotto

butter

onion, finely chopped

frozen or cooked fresh peas

vegetable stock

white wine

parmesan, or vegetarian alternative, grated

good handfuls pea shoots

olive oil, to drizzle (optional)

Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.

Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency – this will take 20-30 mins.

Stir in the puréed peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.

This flavourful lamb keema curry is packed with spices and we've added peas for a vibrant twist. Serve with poppadums, chutney and cooling yogurt

Lamb keema curry

onion,

garlic cloves, chopped

ginger, grated

green chillies

tbsp oil

lamb mince

tbsp garam masala

½ a can chopped tomatoes (freeze the rest), tomatoes

tbsp natural yogurt

frozen peas peas

small bunch coriander, chopped

Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.

Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads or poppadums, chutney and some more yogurt.

Top 9 everyday recipe recipes from across the web

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Top Tags

Salmon & leek parcel

Tomato & chickpea curry

Quick & easy tiramisu

Spinach & ricotta gnocchi

Leek & bacon risotto

Mizeria (Polish Cucumber Salad)

Smoky butter beans & greens

Pea risotto

Lamb keema curry

Top 9 everyday recipe recipes from across the web

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

Top Tags

Salmon & leek parcel

Tomato & chickpea curry

Quick & easy tiramisu

Spinach & ricotta gnocchi

Leek & bacon risotto

Mizeria (Polish Cucumber Salad)

Smoky butter beans & greens

Pea risotto

Lamb keema curry

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