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Learn a skill for life with our foolproof crêpe recipe that ensures perfect pancakes every time – elaborate flip optional

Easy pancakes

plain flour

eggs

milk

tbsp sunflower or vegetable oil,plus a little extra for frying

lemon wedgesto serve (optional)

caster sugarto serve (optional)

Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then <a href="https://www.bbcgoodfood.com/review/best-gadgets-making-pancakes">whisk</a> to a smooth batter.

Set aside for 30 mins to rest if you have time, or start cooking straight away.

Set a <a href="https://www.bbcgoodfood.com/review/best-gadgets-making-pancakes">medium frying pan or crêpe pan</a> over a medium heat and carefully wipe it with some oiled kitchen paper.

When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.

Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

The name means 'angry' - and like the pasta sauce this chicken casserole is intended to pack a punch of heat and spice

Chicken arrabbiata

olive oil

medium onions,halved and sliced

red chillies,deseeded and sliced

red wine

chicken stock

tomato,finely chopped

tomato purée

thyme

chicken legs

chopped parsley,to serve (optional)

Heat the olive oil in a large heavybased pan. Add the onions and whole garlic cloves. Fry, stirring frequently, for 10 mins, adding the chillies for the final min.

Pour in the wine, turn up the heat and allow it to bubble for 1 min to cook off the alcohol. Stir in the stock, tomatoes, tomato purée and thyme with some seasoning. Add the chicken legs, pushing them under the liquid, then part-cover the pan and leave to simmer gently for 45 mins.

Remove the lid and cook for a further 15 mins until the chicken is tender and the sauce has reduced a little. Serve scattered with parsley, if you like, and pasta or mash.

A light and healthy fish supper with homemade basil pesto, fresh tomatoes and a hint of chilli -  ready in under half an hour

Pesto-crusted cod with Puy lentils

pack basil, leaves only

garlic cloves, 2 whole, 2 crushed

pine nuts

lemon

codfillets

red chillies, finely chopped

2large tomatoes, roughly chopped

ready-to-eat puy lentils

First, make the pesto. In a food processor, pulse the basil, whole garlic cloves, pine nuts, the juice of half the lemon and some seasoning, gradually adding most of the oil. Taste and adjust the seasoning.

Heat oven to 180C/160C fan/ gas 4 and line a roasting tin with foil. Season the cod on both sides and coat each fillet in the pesto. Cook for 8-10 mins until a crust has formed and the cod is cooked through.

Meanwhile, heat the remaining oil in a small saucepan. Add the crushed garlic and the chillies, and cook for a couple of mins to release the flavour. Add the tomatoes and cook for 1 min more. Tip in the lentils, squeeze over the other half of the lemon, then season. Cook until piping hot and serve with the pesto cod.

A lighter version of the Indian takeaway classic from Angela Nilsen, this tomato-based curry is packed with extra spinach and peppers

Healthier Chicken Balti

skinless, boneless chicken breast,cut into bite-sized pieces

lime juice

paprika

¼ tsp hot chilli powder

sunflower oil

cinnamon

cardamom pods,split

green chilli

cumin seed

onion,coarsely

garlic cloves,very finely chopped

2½ cm-piece ginger,grated

turmeric

tsp cumin

tsp coriander

tsp garam masala

organic passata

red pepper,deseeded,

tomato,chopped

baby spinachleaves

coriander,chopped

chapatis or basmati rice,to serve (optional)

Healthier chicken balti

Put the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and a grinding of black pepper (step 1), then leave to marinate for at least 15 mins, preferably a bit longer.

Heat 1 tbsp of the oil in a large non-stick wok or sauté pan. Tip in the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry briefly just to colour and release their fragrance (step 2). Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins (step 3). Pour in the passata and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.

Stir in the tomato, simmer for 2-3 mins, then add the spinach and turn it over in the pan to just wilt. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick, chilli and cardamom pods, if you wish, before serving. Scatter with fresh coriander and serve with warm chapatis or basmati rice, if you like.

Make a parcel from baking parchment and let your fish steam to perfection while infusing with garlic, ginger, chilli and lime

Sea bass en papillote with Thai flavours

seabass, scaled and gutted

potatoes,

salted butter

lemongrassstalks

chunk fresh ginger

garlic

Heat oven to 180C/160 fan/gas 4. To prepare the stuffing mixture, bash the lemongrass with the blunt side of your knife to bruise it, then slice it into thin rings. Finely slice the ginger (across the grain) &ndash; you can leave the peel on. Squash the unpeeled garlic cloves to release their aroma. Put all the stuffing ingredients into a bowl and mix together.

Take a piece of baking parchment about 50cm in length and place the 2 sea bass across its width. Fill the stomach cavities with &frac34; of the stuffing mixture, scattering the rest over the fish, then season. Fold the sides of the parchment over the heads and tails of the fish, then roll it into a parcel. This can now be stored in the fridge for a few hrs, if you like. When ready to cook, place on a tray in the oven and bake for 20-25 mins, until the flesh flakes off the bone.

While the fish bakes, put the new potatoes in cold water and bring to the boil. Once cooked, drain well, slice in half and return to the pan with a knob of butter.

Arrange the new potatoes and sea bass on the plate, still in the parcel, if you like, and sprinkled with the coriander leaves.

Easy warm Lemon Water Recipe. Plus its health benefits, best tips and how to prevent teeth enamel damage.

How to Make Lemon Water

water*

boiling water*

In a glass, squeeze lemon juice with hand held lemon reamer or glass lemon juicer reamer. Discard seeds if necessary.

Add water, stir and drink while warm.

https://content.jwplatform.com/videos/HVdaY2qY.mp4

How to make lemon water at home tutorial. It ain't a magical detox or a weight loss cure but rather make lemon water to flush out toxins, cleanse the liver and improve your health

There's no need to resort to shop-bought when making your own is so easy – use sustainable pollock and add mint and lemon to your peas

Fish fingers & mushy peas

sustainable firm, skinless white fish,

plain flour, seasoned

egg,

fine fresh breadcrumb

vegetable oil

frozen peas

butter

lemon, then

mint,

new potatoes, to serve (optional)

Slice the fish into 12 fingers, each about 3cm thick. Put the seasoned flour, egg and breadcrumbs into 3 separate shallow bowls. Dust the fish pieces first in the flour, then coat well in the egg, and cover completely in the breadcrumbs. Put on a plate and chill for 15 mins.

Heat the oil in a large frying pan. Add the fish fingers and fry for 8 mins, turning occasionally, until golden and cooked through. Meanwhile, add the peas to a small pan of boiling water. Cook for 4 mins until really tender. Drain, tip into a bowl with the butter, zest and mint, and roughly mash with a potato masher. Season to taste and keep warm.

Serve the golden fish fingers with a generous spoonful of mushy peas, lemon wedges and new potatoes, if you like.

Batch cooking sieved tomato sauce means you can freeze it in portions and defrost to use however you please

Tomato passata

garlic cloves, halved

tsp caster sugar

Put the tomatoes, garlic and olive oil in a saucepan over a medium heat. Cover and cook for 10 mins, shaking occasionally, until the tomatoes have collapsed completely.

Season generously and add the sugar. Remove the lid and boil for 5 mins until the garlic is soft. Allow to cool, then sieve the pulp. You can now pour into freezer-proof containers and freeze for up to 3 months, or pour into jars and keep in the fridge for up to 1 week. Or use straight away in sauces, soups and stews.

This vibrant vegetarian side dish is dressed with chilli, spring onion and balsamic vinegar, then sprinkled with crunchy pumpkin seeds

Late-summer tomato & carrot salad

mixed ripe tomato

carrots

spring onions

pumpkin seed

tbsp extra virgin olive oil

tbsp balsamic vinegar

Chop the large tomatoes, halve the cherry ones and tip into a large serving bowl. Add the carrots, spring onions, chilli and pumpkin seeds, and toss together.

Mix the extra virgin olive oil with the balsamic, a pinch of salt and a good grinding of black pepper. Pour over the tomatoes and toss together.

Jazz up chicken breasts with an Italian tomato sauce with rosemary and garlic, baked like a casserole - it's a healthy choice, too

Cacciatore chicken

onion sliced

can chopped tomato

rosemary leaves

chicken breasts

basil leaves

vegetables (optional)

Fry the onion and garlic in the oil until softened. Add the tomatoes, rosemary and seasoning, and cook for 10-15 mins until thickened.

Heat oven to 180C/160C fan/gas 4. Put the chicken on a baking tray, top with the sauce and bake for 15-20 mins until cooked through. Serve scattered with basil, with your favourite veg, if you like.

Serve this vegetarian Indian chickpea curry as a main meal or side dish. It's gluten-free, good for you and freezable so you can save any leftovers.

Chana masala

canned chickpeas giant chickpeas

onions, quartered

ginger

green chillies, roughly chopped

ghee

½ tsp ground coriander

½ tsp ground cumin

½ tsp chilli powder (Kashmiri if possible)

½ tsp amchoor powder (optional)

tomatoes tomatoes

lemon, juiced

coriander

Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.

Blitz the onions with the garlic, ginger and green chillies. Melt the ghee in a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a>, then add the onion mix with a pinch of salt and cook for 8-10 mins, until softened.

Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften. Tip in the chickpeas, along with their cooking water. Cook for 10 mins. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander, to serve.

A low-fat, vegetarian soup that everyone will love - passata and whole milk give a silky smooth finish

Creamy tomato soup

onions, chopped

celery sticks, chopped

carrot, chopped

potato, diced

bay leaves

tbsp sugar

tbsp red or white wine vinegar

tomatoes

passata

vegetable stock cubes

whole milk

Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened – about 10-15 mins. Fill the kettle and boil it.

Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.

To serve, reheat the soup, stirring in the milk – try not to let it boil. Serve in small bowls for the children with cheesy sausage rolls then later in bowls for the adults as Hot Bloody Mary soup (see 'Goes well with' recipes, below).

In a large pot of boiling, salted water, cook the pasta until al dente, 8 to 10 minutes; drain. 

Meanwhile, season the chicken with salt and pepper. In a large

Slim Chicken Parmesan

whole wheat penne pasta

chicken breast

Salt and pepper

garlic,

dry red wine

mozzarella

parmesan cheese

parsley

Create your own pizza base and top it with your favourite ingredients. This wet dough mix needs the proving time to work, so leave it overnight in a cool place if you can

Simple pizza base

strong white bread flour, plus plenty for rolling

½ tsp dried yeast

tbsp olive oil, plus extra for drizzling

semolina,

Put the flour, yeast and 1 tsp salt into a large bowl. Stir in 500ml of slightly warm water and the oil. You should end up with a wettish dough that is rough and lumpy. Scrape down the sides of the bowl, cover with a tea towel and if your kitchen is cool keep it out, but if it’s warm put it in the bottom of the fridge. Leave dough to rise for at least 6 hrs or until doubled in size.

When ready to cook, bring the dough to room temperature. Heat the oven to 220C/200C fan/gas 7. Dust 2-4 baking sheets with semolina. Dust the work surface with flour, then divide the dough into 2 or 4 pieces. Knead each piece on the floured surface, incorporating enough flour to stop the dough being sticky.

Roll each piece into a pizza shape and lift onto baking sheets. Leave to rise for 10 mins while you sort toppings (see ideas, below). Top the bases with your chosen ingredients, drizzle with olive oil, sprinkle with salt and bake following the timings for each topping (18 mins for a large pizza or 12 mins for an individual) or until the crust is crisp and the topping is bubbling.

Use lighter rice noodles in this fragrant Malaysian soup with spiced chicken, coconut broth, coriander and mint

Chicken laksa

chicken

coriander seed

lemongrass stalks, crushed

lime

tbsp fish sauce

tbsp low-salt soy sauce

light coconut milk

red chillies

cooked rice noodle

mint leaves, chopped

tbsp sesame oil (optional)

Put the chicken in a large saucepan with the coriander seeds, ginger, lemongrass, lime zest and a little salt. Add enough cold water to cover, slowly bring to the boil, then reduce to a simmer, gently poaching the chicken for 40 mins until it starts to fall away from the bone.

Carefully lift the chicken onto a plate and cover with foil. Leave the stock to stand for 10 mins, skim off any excess fat and strain into a clean saucepan. Pull the chicken from the bones and tear into chunks.

Bring the stock back to the boil, then add the fish sauce, soy, coconut milk, garlic, chillies and coriander stalks. Simmer for 2 mins, return the chicken to the pan and cook for a further 5 mins until warm. Add the spring onions and lime juice to taste.

Divide the noodles between 6 bowls, then use a slotted spoon to lift the chicken and veg into each. Season the stock and pour over. Scatter with coriander and mint leaves, and serve with a drizzle of sesame oil, if you like.

In a large bowl, toss the arugula with 1 1/2 tablespoons vinegar and 1 tablespoon olive oil; season with salt and pepper. Transfer to a platter.  In the same

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