family favourite

Save time on busy days by roasting the cauliflower and butternut squash ahead of time and freezing to make this tasty vegan curry at a later date

Cauliflower, squash, coconut & lentil curry

tbsp oil

onion, chopped

tbsp garam masala

turmeric

red lentils

coconut milk

coriander,

wholegrain basmati rice, to serve

coconut yogurt(dairy free)

½ large butternut squash,

For the base, heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender.&nbsp;If you&#39;re making the base ahead of time, you can now freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)

Heat oil in a pan, then add the onion and cook until soft, stir in the spices and cook for 2 mins. Stir in the lentils, coconut milk and 200ml water and bring to a simmer.

Cook for 20 mins, then add the roast veg and cook for a further 10 mins, adding a little water if it looks dry. Stir in the coriander. Serve with rice and yogurt.

Try these slow cooker meatballs for a tasty family meal. Turkey mince makes lighter meatballs which kids love. They also freeze well so you can batch cook

Slow Cooker Meatballs

tbsp rapeseed oil

onion,finely chopped

carrots,finely diced

celery sticks,finely diced

garlic cloves,thinly sliced

carton tomato passata

parsley

lean mince turkey

tbsp porridgeoats

paprika

garlic clove,crushed

Slow cooker meatballs

Heat the <a href="https://www.bbcgoodfood.com/howto/guide/slow-cookers-and-how-use-them">slow cooker</a> if necessary. Heat the oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a> and add the onion, carrots, celery and garlic and fry gently for a minute. Pour in the passata, add the parsley and stir, then transfer the lot to the slow cooker.

To make the meatballs, tip the mince into a large bowl. Add the oats, paprika, garlic and plenty of black pepper, and mix everything together with your hands. Divide the mixture into 20 lumps about the size of a walnut and roll each piece into a meatball. Spray or run a non-stick pan with a little oil and gently cook the meatballs until they start to brown. Add them to the tomato base and cook on Low for 5 hours. Serve over rice or pasta if you like, or with a green salad.

These chicken skewers in flatbreads taste great as well as being healthy and an easy-to-make dinner for hectic weeknights

Chicken &amp; lemon skewers

pack mint, leaves picked

natural yogurt, plus extra to serve (optional)

lemon,

½ tsp ground cumin

½ tsp ground coriander

ginger, grated

chickenbreasts, each

wholemeal flatbreadsor pittas

Little Gem lettuces, sliced

red onion, sliced, to serve

pickled red cabbage, chilli sauce

skewers

Chop half the mint and put in a bowl with the yogurt, half the lemon juice, all the lemon zest, spices and ginger. Mix well and season with lots of black pepper and a pinch of salt. Add the chicken pieces, mix well and put in the fridge for 20-30 mins. Meanwhile, soak 4 large wooden skewers in water for at least 20 mins (or use metal ones).

When you’re ready to cook the chicken, heat your grill to a medium heat and line the grill tray with foil. Thread the chicken onto the soaked wooden or metal skewers and grill for 15-20 mins, turning halfway through, until browned and cooked through.

Warm the flatbreads under the grill for a couple of seconds, then serve them topped with the lettuce, chicken, red onion, remaining lemon juice and mint, and any optional extras such as extra yogurt or pickled cabbage, chilli sauce and hummus.

Looking for a quick and easy veggie family meal? Try these meat-free fajitas, loaded with black beans, avocado and peppers, which take just 15 minutes to make

Vegetarian fajitas

can black beans,drained

coriander,finely

flour tortillas

avocado,sliced,

tbsp soured cream

½ tsp chilli powder

½ tsp smoked paprika

lime,juiced

To make the fajita mix, take two or three strips from each colour of pepper and finely chop them. Set aside. Heat the oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and fry the remaining pepper strips and the onion until soft and starting to brown at the edges. Cool slightly and mix in the chopped raw peppers. Add the garlic and cook for 1 min, then add the spices and stir. Cook for a couple of mins more until the spices become aromatic, then add half the lime juice and season. Transfer to a dish, leaving any juices behind, and keep warm.

Tip the black beans into the same pan, then add the remaining lime juice and plenty of seasoning. Stir the beans around the pan to warm them through and help them absorb any flavours of the fajita mix, then stir through the coriander.

Warm the tortillas in a <a href="https://www.bbcgoodfood.com/review/best-microwaves-test">microwave</a> or in a low oven, then wrap them so they don’t dry out. Serve the tortillas with the fajita mix, beans, avocado and soured cream for everyone to help themselves.

Master the chocolate cake with an airy, light sponge and rich buttercream filling. It's simple enough for an afternoon tea but special enough for a party too

Easy chocolate cake

golden caster sugar

unsalted butter,softened

eggs

self-raising flour

cocoa powder

tsp baking powder

vanilla extract

tbsp milk

milk chocolate,chopped

butter,softened

icing sugar

dark chocolate

milk chocolate

white chocolate

Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.

In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.

Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.

Leave to cool in the tin for 10 mins, then turn out onto a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a> to cool completely.

For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.

Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.

Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.

On a <a href="https://www.bbcgoodfood.com/content/test-best-icing-turntables">cake stand</a> or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.

To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.

Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.

Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.

Loaded with beans, this hearty dish is high in fibre but still has all the flavour you want.

Smoky Aussie beans recipe

extra virgin olive oil

red onion, finely chopped

middle bacon rashers, trimmed, chopped

beef mince

chilli flakes

smoked paprika

can Coles Cannellini Beans, drained, rinsed

can baked beans

brown sugar

Dijon mustard

flat-leaf parsley

Thickly sliced bread, toasted, to serve

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Enjoy this healthier veggie carbonara with mushrooms and courgettes for an easy family meal. It takes just 30 minutes, so is ideal on busy weeknights

Healthier veggie carbonara

courgettes

spaghetti

vegetarian parmesan-style cheese

olive oil

lemon thyme

chestnut mushrooms, roughly chopped

garlic cloves, crushed

flat-leaf parsley, chopped (optional)

Put a large pan of salted water on to boil. Halve the courgettes lengthways and scoop out and discard the core, then slice the courgettes at an angle into small diagonal pieces. Put the spaghetti in the pan of boiling water and cook following pack instructions.

To make the creamy carbonara sauce, put the egg yolks in a bowl, add half of the grated cheese, and mix with a fork. Add up to 3 tbsp water to make the sauce less thick. Season and set aside.

Heat a large frying pan on a medium to high heat and pour in a little olive oil. Fry the courgette slices and thyme leaves with a good grinding of black pepper for a minute or two until the courgette starts to soften, then add the mushrooms. Fry for 2-3 mins until golden and slightly softened. For the last minute of the cooking, add the garlic.

Working quickly, drain the pasta, reserving a little of the cooking water. Toss the pasta in the pan with the courgettes and mushrooms, then remove from the heat and add a ladleful of the reserved cooking water and the egg and cheese sauce. Add the fresh parsley, if using, and the lemon zest and juice, then sprinkle over most of the remaining cheese. Stir everything together quickly to coat the pasta. The egg will cook if the pasta is still hot. If you’re worried about it, put back on the heat for 1 min.

Pour in a little more of the cooking water, if needed. You should have a silky and shiny sauce. Season to taste, then sprinkle with a little more cheese to serve. Eat straight away, as the sauce can become thick and stodgy if left for too long.

Load up on veggies with this delicious beef lasagne, layered with pumpkin, zucchini and creamy bechamel sauce.

Rainbow veggie and beef lasagne

Olive oil spray

butternut pumpkin,

zucchini, thinly sliced lengthways

brown onion, finely chopped

Coles Australian 3 Star Beef Mince

jar tomato pasta sauce

yellow capsicum, seeded, finely chopped

basil, chopped

jar bechamel sauce

lasagne sheets

(100 grams) grated pizza cheese

Only $3.70 per serve, this one-pan pasta bake will be a hit at dinner-time and mean means less washing up!

One-pan chorizo, tomato and basil pasta recipe

tbsp extra virgin olive oil

red onion,

chorizo, thinly sliced

penne rigate

jar cherry tomato and parmesan pasta sauce

Massel Chicken Style Liquid Stock

basil leaves

cheddar

basil pesto

basil

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Donal Skehan&#8217;s indulgent Italian-American slow-baked meatballs, with a rich tomato sauce and melting mozzarella, will liven up the week. Make them tonight! Or, try this versatile baked meatballs recipe, with smoke-scented chipotle and polenta. For more of Donal&#8217;s recipes, visit donalskehan.com. &nbsp;

Slow-baked meatballs

For the meatballs

British beef mince

outdoor reared pork mince

pancetta, finely chopped

onion,

buttermilk

breadcrumbs

oregano

parsley,

egg,

parmesan, finely grated, plus extra to serve

For the tomato sauce

Olive oil

garlic cloves,

passata

dry red wine

tsp chilli flakes

mozzarella ball, sliced

You’ll also need

Large ovenproof frying pan

In a large mixing bowl, combine all the ingredients for the meatballs. Season with salt and pepper and mix until well combined.

Form golf-ball-size meatballs by rolling the mixture in your hands, then transfer to a large baking tray. Keep a small bowl of cold water to dip your hands in to prevent things from getting too sticky. Repeat with the remaining mixture, cover and leave in the fridge to firm up for 30 minutes to 1 hour.

Put the frying pan/casserole over a medium-high heat and add a glug of olive oil. If all the meatballs don’t fit in the pan, fry half the meatballs until browned on all sides (8-10 minutes), then transfer to a plate lined with kitchen paper. If doing two batches, wipe out the pan with kitchen paper, add another glug of oil and fry the remaining batch.

Heat the oven to 150°C/130°C fan/gas 2. For the tomato sauce, drain any excess oil from the pan and put back on a low heat. Add the garlic and slowly simmer for a minute until just golden but not browned.

Pour in the passata and red wine and stir in. Add the dried oregano, chilli flakes and some salt and pepper. Bring to a steady simmer and allow to cook for 5-6 minutes before returning the meatballs to the pan and gently turning to coat them in the sauce. Cover the pan with a lid and transfer to the oven.

Cook for 1 hour and 30 minutes. Towards the end of the cooking time, turn up the oven to 220°C/200°C fan/gas 7, dot the meatballs with the mozzarella and a little extra parmesan, then return to the oven.

Serve the baked meatballs with spaghetti cooked in a pan of boiling water until tender but still with some bite, and sprinkle generously with grated parmesan.

Classic creamy potato bake made with a bit of curry powder and mustard powder for extra kick, colour and comfort.

Devilled potato bake

10.00 gm butter,

20.00 ml plain flour

5.00 gm Curry Powder

tsp Mustard Powder

chicken stock

ctn sour cream

1kg desiree potatoes, peeled, thinly sliced

brown onion, thinly sliced

(1 cup) pre-grated 3 cheese blend

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Make these mini veggie shepherd's pies ahead and freeze them for a nutritious family supper when you're pushed for time. They contain three of your 5-a-day

Top 16 family favourite recipes from across the web

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

Top Tags

Cauliflower, squash, coconut & lent...

Slow Cooker Meatballs

Chicken & lemon skewers

Vegetarian fajitas

Easy chocolate cake

Smoky Aussie beans recipe

Healthier veggie carbonara

Rainbow veggie and beef lasagne

One-pan chorizo, tomato and basil p...

Slow-baked meatballs

Devilled potato bake

Mini lentil shepherd’s pies

Lentil cottage pie with spiced vege...

Sticky pork lettuce wraps

Butter chicken in a cob

Spaghetti al Pomodoro

Top 16 family favourite recipes from across the web

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

Top Tags

Cauliflower, squash, coconut & lent...

Slow Cooker Meatballs

Chicken &amp; lemon skewers

Vegetarian fajitas

Easy chocolate cake

Smoky Aussie beans recipe

Healthier veggie carbonara

Rainbow veggie and beef lasagne

One-pan chorizo, tomato and basil p...

Slow-baked meatballs

Devilled potato bake

Mini lentil shepherd’s pies

Lentil cottage pie with spiced vege...

Sticky pork lettuce wraps

Butter chicken in a cob

Spaghetti al Pomodoro

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

Chicken & lemon skewers