family meals

Make this salmon pasta in under 20 minutes for a dinner the whole family can enjoy. Kids will love the fun-shaped pasta while packing in fibre and omega-3

Pasta with salmon & peas

wholewheat fusilli

butter

shallot,finely

frozen peas

salmonfillets,

low-fat crème fraîche

vegetable stock cube

chives,snipped

Bring a pan of water to the boil and cook the fusilli according to the pack instructions.

Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.

Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.

Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.

Cheesy, saucy baked pasta is even more fun when you can slice it into wedges. Spaghetti, bucatini, rigatoni—if it’s pasta, it works for this recipe.

Baked Pasta alla Norma

globe eggplant, peeled,

cherry tomatoes

garlic cloves, smashed

extra-virgin olive oil,

½ tsp. crushed red pepper

Kosher salt

eggs

tomato paste

spaghetti

Tbsp. capers

basil,

Cheesy, saucy baked pasta is even more fun when you can slice it into wedges. But for clean slices, let the pie rest before cutting. Spaghetti, bucatini, rigatoni—if it’s pasta, it works for this recipe. Just don’t rinse the noodles; you want that starch. Also, roasting the vegetables first concentrates their flavors and removes excess water.

Bon Appétit

Preheat oven to 425°. Combine eggplant, tomatoes, garlic, ¼ cup oil, and ½ tsp. red pepper flakes in a large ovenproof skillet, preferably cast iron. Season generously with salt and toss to combine. Roast, shaking skillet once or twice, until eggplant is tender and tomatoes burst, 25–35 minutes. Let vegetables cool while you prepare the pasta (watch out for the hot handle when you take the skillet out of the oven). Reduce oven temperature to 400°.

Whisk eggs and tomato paste in a medium bowl until smooth, then whisk in about three-quarters of Parmesan.

Cook spaghetti in a pot of boiling salted water, stirring occasionally, until al dente. Immediately drain pasta in a colander and shake to remove excess water; transfer pasta back to pot.

Add cooled vegetable mixture to pot with pasta. Wipe out skillet and drizzle in a little oil; roll around in skillet to coat. Add egg mixture to pasta and toss vigorously with tongs until pasta is evenly coated. Add capers and ½ cup basil and toss again to combine.

Transfer pasta mixture to skillet and press gently into an even layer. Top with remaining Parmesan, a few whole basil leaves, and an extra sprinkle of red pepper flakes.

Bake pasta until surface is nicely browned, 30–35 minutes. Let cool 10 minutes before cutting into wedges for serving.

This velvety red lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan. Either way, it's done in less than 30 minutes.

Coconut-Apple-Ginger Dal

Tbsp. virgin coconut oil

cayenne pepper

cumin

turmeric

½ large onion, finely chopped

garlic cloves, finely chopped

3" piece ginger, peeled, finely chopped

apple

red lentils

coconut milk

lime juice

Kosher salt, freshly ground pepper

Plain yogurt, cilantro leaves, and toasted unsweetened coconut flakes (for serving)

This velvety lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan. We love using red lentils because they finish cooking in 20 minutes and break down quickly.

Heat oil in a large pot over medium-high. Cook cayenne, cumin, and turmeric, stirring, until fragrant, about 1 minute. Add onion, garlic, and ginger and cook, stirring, until softened, about 3 minutes. Add apple and lentils and stir to coat. Stir in coconut milk and 2½ cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until lentils are completely soft and dal is thick, 20–25 minutes. Add lime juice and season with salt and pepper.

Divide dal among bowls and top with yogurt, cilantro, and coconut flakes; season with more pepper.

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

garlic cloves, crushed

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.

Try a new way with curry and roll up lamb and mint meatballs to serve with a flavoursome tomato sauce

Masala Meatball Curry

garlic

red chilli, deseeded

white bread

pack mintleaves, reserving some to serve

lamb mince

egg, lightly beaten

vegetable oil

onion,

tbsp masala curry paste

can chopped tomato

lamb stock

baby spinachleaves

basmati riceand cucumber & mint raita, to serve (optional)

Masala meatball curry

Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs.

Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.

Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer.

Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.

Have fun preparing these puff pastry pizzas with kids. Chop up any veg you have into small pieces and let everyone choose their own toppings

Puff Pastry Pizzas

sheet ready-rolled light puff pastry

tomato purée

tbsp tomato ketchup

oregano

mozzarellaor cheddar

sweetcorn, olives, peppers, red onion, cherry tomatoes, spinach, basil

Puff pastry pizzas

Heat the oven to 200C/180C fan/gas 6. Unroll the pastry, cut into six squares and arrange over two baking trays lined with baking parchment. Use a cutlery <a href="https://www.bbcgoodfood.com/howto/guide/kitchen-knives-how-buy-best">knife</a> to score a 1cm border around the edge of each pastry square. Bake for 15 mins, until puffed up but not cooked through.

While the pastry cooks, make the sauce and prepare your toppings. Mix the tomato purée, tomato ketchup, oregano and 1 tbsp water. Grate the cheese and chop any veg or herbs you want to put on top into small pieces. Set aside.

Remove the pastry from the oven and squash down the middles with the back of a spoon. Divide the sauce between the pastry squares and spread it out to the puffed-up edges. Sprinkle with the cheese, then add your toppings. Bake for another 5-8 mins and serve.

Think of this effortless dish as a vehicle for peppery arugula—one of those rare salad greens we also dig when hot, like when it’s tossed with pasta or scattered in stew. Be sure to keep a box of it in the fridge all winter long.

Pasta with Sausage and Arugula

red onions,

fennel bulb,

extra-virgin olive oil, divided

gemelli, casarecce, or other medium pasta

lemon zest

lemon juice

baby arugula

Parmesan (for serving)

Arugula is one of those rare salad greens we can also get down with hot, like when it’s tossed with pasta, piled on top of pizza, or scattered into stew. Be sure to keep a box of it in the fridge all winter long.

Preheat oven to 425°. Toss onions, fennel, and 2 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Spread out into a single layer. Pinch sausage into small pieces and scatter around onions and fennel. Roast until vegetables and sausage are cooked through and well browned, 25–30 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

Combine vegetables, sausage, and pasta in a large bowl. Add lemon zest, lemon juice, remaining 4 Tbsp. oil, and ¼ cup reserved pasta cooking liquid and toss to coat, adding more pasta cooking liquid if needed, until sauce comes together and coats pasta. Toss in arugula.

Divide pasta among plates and top with Parmesan. Season with more salt and pepper.

A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper

Creamy tomato risotto

vegetable stock

olive oil

onion,finely chopped

garlic cloves,finely chopped

rosemarysprig, finely chopped

risotto rice

cherry tomato,halved

basil,roughly

Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.

Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.

Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.

Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.

My version of the Best Spaghetti and Meatballs mixes both beef and pork and echoes the flavours of good Italian sausage in the tender, juicy meatballs, while keeping the tomato sauce as simple as possible.

Best Spaghetti and Meatballs

beef

pork

bread crumbs,

milk

tbsp fresh Italian parsley, chopped

garlic, finely minced

Parmesan cheese, finely grated

tsp kosher salt

tsp black pepper,

tsp chili flakes,

tsp paprika, or smoked paprika

fennel seeds. (I crush them with a mortar

garlic,

red onion, finely diced

canned San Marzano Tomatoes, tomatoes

chili flakes,

oregano leaves

brown sugar

tbsp balsamic vinegar

Prepare the sauce first so that it can...

Prepare the sauce first so that it can simmer and reduce while you prepare the meatballs.

In a dutch oven, heat the olive oil...

In a dutch oven, heat the olive oil over medium heat add the garlic and onions and sauté together until the onions have softened but not browned.

Add all of the remaining ingredients for the...

Add all of the remaining ingredients for the sauce and simmer on low heat while you prepare the meatballs.

Pour the milk over the breadcrumb and let...

Pour the milk over the breadcrumb and let them soak while you gather the other ingredients in the meatball recipe.

Put all ingredients in a large bowl and...

Put all ingredients in a large bowl and mix together well.

Form into 2 1/2 inch balls. Keeping your...

Form into 2 1/2 inch balls. Keeping your hands wet with cold water prevents the mixture from sticking to your hands.

Brown the meatballs on all sides in a...

Brown the meatballs on all sides in a non stick frying pan for about 10 minutes. You want to get some good colour on them.

Add the meatballs to the simmering sauce in...

Add the meatballs to the simmering sauce in the dutch oven.

Simmer slowly for about 30 minutes before serving...

Simmer slowly for about 30 minutes before serving over al dente cooked spaghetti with a garnish of additional Parmesan cheese.

Make a four star fish finger sandwich by serving crisp pieces of cod, haddock or pollock in a roll with coriander mayo and avocado

Crispy sesame fish burger with lime mayo

sustainable white fishfillets,

tbsp plain flour

egg, beaten

tbsp dried breadcrumb(we used panko)

tbsp sesame seed

vegetable oil,

avocado

lime

pack coriander, chopped

mayonnaise

buns,

Cut the fish into 4 chunky fingers. Put the flour in a bowl with some seasoning, put the egg in another bowl, and the breadcrumbs and sesame seeds in a third. Dust the fish fingers in flour, then dip in egg and, finally, coat in breadcrumbs. Chill for 10 mins, if you have time.

Heat a drizzle of oil in a frying pan and cook the fish fingers for 3-4 mins each side until golden and cooked through, adding a drizzle more oil if the pan looks too dry.

Meanwhile, stone, peel and slice the avocado, squeeze over a little of the lime juice to prevent it from turning brown, then mix the remaining lime juice and coriander into the mayonnaise.

To serve, spread a little mayo over the base of each bun, top with 2 fish fingers, a few slices of avocado and the bun lid. Serve the remaining mayo on the side.

Heidi Swanson, the vegetarian cookbook author and blogger behind 101 Cookbooks, has the power to make a bowl of tofu and lentils look as appealing as guanciale-flecked carbonara. In this noodle bowl, nutritional yeast acts like a vegan version of parm, adding a hit of umami flavor that plays well with bitter kale and earthy buckwheat noodles. We suggest using curly kale, which roasts into light, crispy chips, instead of Tuscan.

Soba Noodles With Crispy Kale

coconut flakes

yeast

kosher salt,

dried soba noodles

Tbsp. tahini

soy sauce

Tbsp. honey

sesame oil, plus more for drizzling

Heidi Swanson, the vegetarian cookbook author and blogger behind 101 Cookbooks, is behind this hearty weeknight noodle bowl. The nutritional yeast acts like a vegan version of parm, adding a hit of umami flavor that plays well with bitter kale and earthy buckwheat noodles. We suggest using curly kale, which roasts into light, crispy chips, instead of Tuscan.

Place racks in upper and lower thirds of oven and preheat to 375°. Toss kale, coconut, nutritional yeast, ½ tsp. salt, and 2 Tbsp. olive oil in a large bowl to coat. Divide mixture evenly between 2 rimmed baking sheets and roast, tossing and rotating baking sheets halfway through, until kale is crisp and coconut is golden brown, 15–20 minutes.

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