february

Looking for a veggie midweek meal? Try our vegetarian celeriac steak recipe for a super easy low calorie meal for three

Celeriac steak with salsa verde

celeriac 1, peeled

unsalted butter 25 grams

vegetable oil 1 tbsp

garlic 2 cloves, bashed

thyme a few sprigs

white wine 100 milliliters

vegetable or chicken stock 150 milliliters

kale 100 grams

parsley

mint a small bunch, finely chopped

baby capers 1 tbsp, rinsed and finely chopped

Dijon mustard 1 tsp

red wine vinegar 1 tbsp

olive oil 3 tbsp

Check out our quick and easy celeriac purée. This creamy purée makes the perfect accompaniment to a charred steak. Thin down any left-over purée with a little vegetable or chicken stock to make a wonderful soup

Celeriac purée

vegetable oil ½ tbsp

(about 750 grams), peeled and cut into 2cm dice

double cream 150 milliliters

A treat in its own right, or perfect as a side to a sumptuous Sunday roast. It could even be an indulgent toast topper!

Buttered leeks with pangritata

leeks 3 large, washed

salted butter 80 grams

white breadcrumbs 50 grams

rosemary 1 sprig, leaves

thyme 1 sprig, leaves

hazelnuts 50 grams, finely chopped

olive oil 1 tbsp

garlic 1 clove, crushed

Try our moreish tray bake packed with crisp chicken thighs, creamy lemon sauce and fragrant rosemary

Baked lemon chicken

chicken thighs 8

garlic 2 cloves, finely chopped

onion 1, finely chopped

leeks 2, finely chopped

chicken stock 100 milliliters

double cream 100 milliliters

lemons 2, 1 juiced, 1 thinly sliced

rosemary a few whole springs

rice

This leek fondue linguine recipe is vegetarian, quick and easy to make, but feels really comforting

Leek fondue linguine

large,

white wine 60 milliliters

crème fraîche 6 tbsp

linguine 400 grams

lemon ½

This seriously simple risotto recipe is ideal for meat-free Monday. Spring onion and leek risotto is cooked traditionally in white wine and topped with parmesan

Leek and parmesan risotto

butter 25 grams

spring onions 4, chopped

leeks 2, trimmed and finely chopped

garlic 2 cloves, sliced

arborio rice 150 grams

white wine a glass

vegetable or chicken stock 750 milliliters

A twist on the curry house classic, these crispy bhajis see cauliflower pieces coated in a spiced batter, deep-fried, then served with a lime and coriander yogurt dip

Cauliflower bhajis

cauliflower 1,

plain flour 25

turmeric 1 tsp

cumin 1 tsp

black mustard seeds 1 tsp

mild chilli powder 1 tsp

water 150-200 milliliters

onion 1, thinly sliced

greek yogurt 150 grams

lime 1,

coriander a handful, chopped

vegetable oil,

Curtis has your next dish for meat-free Monday sorted with his vegetarian masala with zucchini and eggplant. 

Curtis Stone’s vegetarian masala with zucchini and eggplant

eggplant (about 300 grams),

zucchini,

brown onion, thinly sliced

garlic cloves, finely chopped

tbs finely chopped ginger

curry powder

cayenne pepper

can crushed tomatoes

red and gold perino tomatoes, halved

coriander leaves

basmati rice, to serve

lemon

These nut-free muesli bars are the perfect lunch box snack. Packed with delicious fruit, the kids will love taking these to school.

Nut-free muesli bars

butter

(55 grams) brown sugar

tbs honey

(135 grams) rolled oats

(80 grams) wholemeal self-raising flour

(20 grams) desiccated coconut

cranberries

(55 grams) sultanas

(55 grams) finely chopped dried apricot

granny smith apple, cored, coarsely grated

(50 grams) pepita & sunflower seed mix

This grilled mackerel With Korean chilli recipe is from David Gingell and Jeremie Cometto-Lingenheim's new restaurant, Westerns Laundry. It's quick and simple to make, and easily serves 2 as a starter

Grilled mackerel with Korean chilli

tsp sesame oil

tsp gochujang

tbsp doenjang or miso

garlic,

tsp white balsamic vinegar

spring onions, finely sliced

chilli powder

tsp sesame seeds, toasted

mackerel,

Heat the grill to high. Mix together 2 tsp of the sesame oil, the gochujang, doenjang, garlic, 1 tsp of the vinegar and 1 tbsp of water in a small bowl.

Add the spring onions to a bowl with the chilli powder, sesame seeds, remaining sesame oil and vinegar, and season.

Lie the mackerel fillets skin-side up on a lightly oiled tray. Brush with the chilli paste mix and grill for 2-3 minutes until the skin is bubbling and charred. Rest for 1 minute before serving with the spring onions.

Bananas and milk are two things that Brits throw away most of. No more! Even those bananas that are black and spotty are welcome here – they’re actually better as they are super ripe and sweet

Roasted banana caramel swirl ice cream

caster sugar

unsalted butter

bananas

milliliters double cream

whole milk

eggs

condensed milk

(find it in the baking aisle) liquid glucose

Put the sugar in a frying pan and heat gently, swirling the pan gently until dissolved. Turn up the heat and cook until the colour of a rusty penny. Carefully add the butter and swirl until fully dissolved. Add the bananas to the caramel and cook for 5-10 minutes until softened, glazed and caramelised. Carefully take the bananas out of the pan and put into a high-powered blender and whizz to a purée. Add the cream to the caramel and stir until dissolved. Pour into a bowl, allow to cool slightly, then cover the surface with clingfilm.

For the custard base, put the whole milk into a pan and heat until just simmering. Whisk the eggs together with the condensed milk and liquid glucose. Pour the hot whole milk over the egg mixture, whisking all the time, then tip into a clean pan. Cook gently for 10-15 minutes, stirring all the time, or until slightly thickened and the custard coats the back of a spoon. Whisk in the blended bananas, pour into a bowl, cover the surface with clingfilm and cool.

Tip into an ice-cream machine and churn until thick. Add spoonfuls of the ice cream into a container, alternating with drizzles of ¾ of the caramel sauce, so that it will ripple when scooped. Freeze completely and serve scoops drizzled with the left-over sauce.

This recipe for cod, cherry tomato and green olive tray roast is so quick and easy to prepare but looks impressive when you pull it out of the oven. Serve with a big bowl of buttered orzo

Cod, cherry tomato and green olive traybake

red onion,

cherry tomatoes

olive oil

evenly sized pieces cod loin,

parma ham

nocellara green olives

flat-leaf parsley

crusty bread

Heat the oven to 220C/fan 200C/gas 7. Put the onions and tomatoes in a shallow roasting tin or dish. Season, add 4 tbsp of olive oil and toss together. Roast for 15 minutes. Wrap each piece of cod in a slice of Parma ham. Add the olives to the trayand sit the cod on top of the tomatoes. Keep roasting for another 15 minutes until the cod is cooked through and the Parma ham has crisped up. Scatter with parsley and serve with some crusty bread.

Our creamy cauliflower soup is spiced with curry powder for a low-calorie veggie winter warmer

Spiced cauliflower soup

(about 450 grams)

vegetable oil

onion, finely chopped

tbsp medium curry powder

vegetable stock

greek yogurt

½ lemon, juiced

Trim all of the florets from the cauliflower and cut into chunky pieces, keeping back 2 of the nicer florets for later. Finely chop the stem.

Heat the vegetable oil in a large pan and cook the chopped cauliflower florets and stem with the onion over a medium heat for 10 minutes, stirring regularly, until the cauliflower is deeply golden. Tip in the garlic and cook for 2 minutes, then add the curry powder and cook for 1 minute. Pour in the vegetable stock and simmer for 20 minutes until the cauliflower is starting to break down. Stir through the yogurt, then use a stick blender to whizz until completely smooth.

Use a sharp knife or mandoline to very thinly slice the 2 cauliflower florets you kept back. Gently toss them with a little seasoning and the lemon juice. Pour the soup into bowls and top with the thinly sliced cauliflower, and a grinding of black pepper, if you like.

This recipe for bag-baked cod with tomatoes, chorizo and butter beans is really easy to make and is packed full of delicious Spanish flavours. It's a great way to make use of the fantastic variety of tomatoes that we grow in the UK.

Bag-baked cod with tomatoes, chorizo and butterbeans

chorizo, diced into 1cm chunks

tin butterbeans,

black olives

tbsp sherry vinegar

golden caster sugar

tomato purée

(about 300-400 grams) skinless cod fillet,

sweet smoked paprika

Heat the oven to 200C/fan 180C/gas 6. Put the chorizo and 1 tbsp oil in a cold frying pan, then fry over a gentle heat until the chunks are beginning to crisp and plenty of orange oil has collected in the pan. Use a slotted spoon to lift out the chorizo so the oil remains and put in a bowl with the butterbeans, tomatoes, olives, parsley, vinegar, sugar, tomato purée and plenty of seasoning, and toss.

Cut a large piece of baking parchment, and sit in a roughly A4-sized tin so the paper overhangs. Tip the chorizo mix into the middle of the paper. Sprinkle the cod with a little paprika and some more seasoning, and sit on top of the veg. Drizzle over the chorizo oil from the pan, then gather up the edges of the paper and scrunch together to seal into a parcel. Put the tray in the oven and bake for 20-30 minutes, or until the fish is cooked.

Open the parcel at the table and sprinkle with a little more parsley if you like, before spooning between plates.

Check out this easy baked cauliflower with manchego cheese and crunchy almonds. Make this veggie traybake for an indulgent weekend, family recipe

Cauliflower, manchego and almond gratin

whole blanched almonds

litre whole milk

bay leaves

plain flour

salted butter,

manchego (or veggie alternative), grated

grating nutmeg

baby cauliflowers

stale bread, torn into chunks

garlic

sage leaves

Put the almonds, milk and bay leaves into a pan and heat gently until steaming and almost bubbling. Remove from the heat and leave to infuse for 30 minutes.

Strain the milk through a fine sieve into a large jug. Discard the bay leaves, and spread the almonds on kitchen paper to dry.

Heat the plain flour and butter in a large pan and stir until melted to a smooth paste. Cook for a couple of minutes, then gradually stir in the milk until you have a smooth sauce. Keep stirring until the sauce thickens and comes to a gentle bubble. Turn off the heat and stir in the cheese. Season with the nutmeg and some salt and pepper.

Bring a large pan of water to the boil. Add 2-3 cauliflowers at a time, and boil each for 3 minutes, then drain.

Put the almonds, bread, garlic, olive oil and sage into a food processor and pulse to make chunky crumbs.

Space the baby cauliflowers in a deep oven tray, then pour over the manchego sauce. Scatter the nutty crumbs over and dot with a few extra knobs of butter.

Heat the oven to 200C/fan 180C/gas 6, then bake the gratin on a high shelf for 20-25 minutes until the cauliflowers are tender, crumbs golden and sauce bubbling.

Want a hearty spaghetti carbonara but without the meat? Check out this super easy vegan carbonara recipe with cauliflower and pine nuts. Ready in under an hour and less than 450 calories

Vegan carbonara

cauliflower, leaves

white pepper

spaghetti

tbsp pine nuts, toasted

Heat the oven to 200C/fan 180C/gas 6. Toss the cauli leaves with 1 tbsp of olive oil, season and spread on a non-stick baking tray. Roast for 10-12 minutes or until the leaf stems are tender and the leaves are a little crispy at the edges.

Break the cauliflower into florets and cut the stalk into small pieces, then put in a pan with the stock, garlic and 2 tbsp of olive oil. Bring to a simmer, cover and cook for 15-20 minutes or until the cauli and garlic are very soft.

Scoop out the cauli and garlic into a blender and blitz, adding enough cooking liquid to give a sauce the texture of double cream. Pour back into the pan and season really well with salt and white pepper.

Cook the pasta following pack instructions. Drain then toss with the cauli sauce. Serve sprinkled with the cauli leaves and pine nuts.

Sweet potato linguine is more robust than courgetti, so can withstand a bit more cooking. Served with a warming vegan bolognese-style ragù, this gluten-free low calorie main is perfect for the start of the cooler months

Top 19 february recipes from across the web

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

Top Tags

Celeriac steak with salsa verde

Celeriac purée

Buttered leeks with pangritata

Baked lemon chicken

Leek fondue linguine

Leek and parmesan risotto

Cauliflower bhajis

Curtis Stone’s vegetarian masala wi...

Nut-free muesli bars

Grilled mackerel with Korean chilli

Roasted banana caramel swirl ice cr...

Cod, cherry tomato and green olive ...

Spiced cauliflower soup

Bag-baked cod with tomatoes, choriz...

Cauliflower, manchego and almond gr...

Vegan carbonara

Sweet potato linguine with vegan pu...

Orange drizzle cake

Healthy banana pancakes

Top 19 february recipes from across the web

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

Top Tags

Celeriac steak with salsa verde

Celeriac purée

Buttered leeks with pangritata

Baked lemon chicken

Leek fondue linguine

Leek and parmesan risotto

Cauliflower bhajis

Curtis Stone’s vegetarian masala wi...

Nut-free muesli bars

Grilled mackerel with Korean chilli

Roasted banana caramel swirl ice cr...

Cod, cherry tomato and green olive ...

Spiced cauliflower soup

Bag-baked cod with tomatoes, choriz...

Cauliflower, manchego and almond gr...

Vegan carbonara

Sweet potato linguine with vegan pu...

Orange drizzle cake

Healthy banana pancakes

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