iron

Stir parsley pesto through brown rice and top with onions, peppers, courgettes and chunks of halloumi cheese for a filling vegetarian dinner

Herby rice with roasted veg, chickpeas & halloumi

red onions,

peppers, sliced (we used green, red and yellow)

courgettes(about 600 grams),

olive oil

brown basmati rice

parsley

cashew nuts

garlic clove, crushed

can chickpeas, drained and rinsed

halloumi,

Heat oven to 200C/180C fan/gas 6. Put the red onions, peppers and courgettes in a large roasting tin, toss in 2 tbsp oil and season. (You may need to do this in 2 tins.) Pop in the oven and cook for 25 mins until the veg is tender and beginning to turn golden.

Meanwhile, cook the rice following pack instructions. Whizz together the parsley, cashew nuts, remaining oil, the garlic and seasoning to make a pesto. Stir the chickpeas and halloumi into the roasted veg and cook for 10 mins more. Fork the parsley pesto through the rice, spoon over the veg and serve.

This warming, spiced vegetarian soup packs in goodness and is filling too. The quick-to-assemble guacamole topping tastes as good as it looks

Mexican bean soup with guacamole

tsp rapeseed oil

onion,finely

red pepper,cut into chunks

garlic cloves,chopped

tsp mild chilli powder

tsp coriander

tsp cumin

can chopped tomatoes

can black beans

tsp vegetable bouillonpowder

avocado

coriander

lime,juiced

½ red chilli,deseeded and finely chopped (optional)

Heat the oil in a medium pan, add the onion (reserving 1 tbsp to make the guacamole later) and pepper and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.

Meanwhile, peel and de-stone the avocado and tip into a bowl, add the remaining onion, coriander and lime juice with a little chilli (if using) and mash well. Ladle the soup into two bowls, top with the guacamole and serve.

Cook our healthy veggie curry using dried mushrooms, spices and butternut squash. It contains three of your 5-a-day along with calcium, iron and fibre

Butternut biryani with cucumber raita

dried porcini mushrooms,roughly chopped

tbsp rapeseed oil

onions,sliced (160 grams)

garlic cloves,shredded

ginger

red chilli,deseeded and chopped

diced butternut squash(prepared weight)

cumin seeds

vegetable bouillon

10cm length cucumber,grated, core removed

bio yogurt

tbsp chopped mint,plus a few leaves

third of a pack fresh coriander,chopped

almonds

Pour 425ml boiling water over the dried mushrooms and set aside.

Heat the oil in a non-stick pan. Add the onions, garlic, ginger and chilli and stir-fry briefly over a high heat so they start to soften. Add the rice and squash and stir for a few mins. Tip in the cumin and coriander then stir in the mushrooms and their water with the bouillon.

Cover the pan and simmer for 20 mins until the rice is tender. Meanwhile mix the cucumber and yogurt with the mint to make a raita. Stir the coriander and almonds into the rice when it is ready and serve with the raita and a few extra leaves of mint or coriander.

Try an original approach to serving thickly sliced beetroot by combining with Madras spices, mustard seeds and green chilli

Creamy beetroot curry

vegetable oil

onions, very finely chopped

tsp yellow mustard seed

tbsp Madras curry paste

1kg (peeled weight) raw beetroot, peeled,

green chilli, halved lengthways

can chopped tomato

almond

tbsp low-fat natural yogurt,

basmati rice, to serve (optional)

Heat the oil in a large lidded pan, stir in the onions and cook for 8 mins until soft. Tip in the mustard seeds and cook for 1 min until toasted. Stir through the curry paste and sizzle for 3 mins.

Mix the beetroot through the spicy onions, then add the chilli, tomatoes and 2 cans of water. Cover and simmer for 30 mins, stirring occasionally, until the beetroot is tender. Remove the lid, turn up the heat and cook until the sauce is thick.

Take off the heat, then stir through the almonds, yogurt and some seasoning. Top with yogurt and serve with basmati rice, if you like.

Try this spicy lamb curry, so named as it was once cooked by the chefs working on the Indian railways in the 1900s. Lamb on the bone gives loads of flavour

Railway lamb curry

garlic cloves, crushed

ginger,

turmeric

leg of lambon the bone, cut into bite-sized pieces

curry leaves

onion, finely chopped

lamb stock

potato,

coconut milk

tamarind paste

coriander seeds

fennel seeds

Kashmiri

Mix the garlic, ginger, turmeric and lamb together in a large mixing bowl, then leave the lamb to marinate in the fridge for 1 hr or preferably overnight.

Toast the spice mix ingredients in a dry frying pan for 12 mins over a low heat, stirring occasionally, until they release their aroma. Leave to cool, then grind to a fine powder using a spice grinder or <a href="https://www.bbcgoodfood.com/content/top-five-mortar-and-pestles">pestle and mortar</a>. Set aside.

Heat the oil over a medium heat in a heavy-based, large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a>. Add the curry leaves and onions, and fry for 15-17 mins, stirring well. As the onions begin to change colour, add the lamb and fry for 10 mins. Add the spice powder and turn the heat up slightly. Stir continuously for 5 mins. Pour in the stock and season to taste. Bring to the boil, then turn down to a simmer. Put the lid on and cook for 40 mins. Stir halfway through cooking.

Tip in the potato and continue cooking for 15 mins. Add the coconut milk along with the tamarind paste and simmer for 10 mins with the lid off to reduce. Serve warm with rice or roti. &nbsp;

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

red lentils

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.

Pack flavour into your meal with these easy vegetarian enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner

Vegetarian Enchiladas

onions,chopped

carrots,grated

2-3 tsp chilli powder(mild or hot, according to your taste)

tomatoes

pulsesin

wholemeal tortillas

low-fat natural yogurt

extra-mature cheddarcheese (or veg alternative), finely grated

Vegetarian enchiladas

Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft – add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.

Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.

Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.

These spicy wings are ideal party food for any celebration. The chicken is brined to make it extra juicy and the smoky sweetness of the sauce adds heat

Buffalo Chicken

½kg chicken thighsand drumsticks

sea saltflakes

soft dark brown sugar

tbsp chilli flakes

tbsp sweet smoked paprika

tbsp cumin

tbsp sea saltflakes

dark brown sugar

butter

milliliters chilli sauce

maple syrup

Buffalo chicken

Put the chicken in a big bowl. In a pan, heat 1 litre of water with the salt, brown sugar and chilli flakes. When it&rsquo;s dissolved, add 2 litres of cold water and pour over the chicken. Put in the fridge and leave for at least 2 hrs, but ideally a day or two. When you&rsquo;re ready to cook, take the chicken out of the water and pat dry all over with kitchen paper.

Heat oven to 180C/160C fan/gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray. Mix them together, then roll the dried chicken pieces in the spices, making sure everything is covered. Roast the chicken for 1 hr or until crispy and caramelised.

Meanwhile, for the sauce, gently melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces come out of the oven, drizzle this sauce all over them and give them a shake. Serve with a side of creamed corn.

A storecupboard spice pot with red and green lentils, chickpeas and coriander. Serve with yogurt and naan bread

Lentil & Sweet Potato Curry

tbsp vegetable or olive oil

red onion,chopped

tsp mustard seeds(any colour)

tbsp medium curry powder

red or green lentil,or a mixture

sweet potatoes,peeled and cut into chunks

vegetable stock

can chickpea,drained

¼ small pack coriander(optional)

natural yogurtand naan bread, to serve

Lentil & sweet potato curry

Heat 2 tbsp vegetable or olive oil in a large pan, add 1 chopped red onion and cook for a few mins until softened.

Add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes.

Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add a drained 400g can chickpeas, then heat through.

Season, sprinkle with ¼ small pack coriander, if you like, and serve with seasoned yogurt and naan bread.

Enjoy fillet steak with sauce for a healthy dinner that also boasts sweet potato fries, spinach and cherry tomatoes. You'll be getting all of your 5-a-day

Steaks With Goulash Sauce & Sweet Potato Fries

tsp rapeseed oil,

sweet potatoes, peeled and cut into narrow chips

tbsp fresh thymeleaves

onions,

green pepper, deseeded and diced

garlic cloves, sliced

tsp smoked paprika

cherry tomatoes, halved

tomato purée

vegetable bouillon powder

bag baby spinach, wilted

Steaks with goulash sauce & sweet potato fries

Heat oven to 240C/220C fan/gas 7 and put a wire rack on top of a baking tray. Toss the sweet potatoes and thyme with 2 tsp oil in a bowl, then scatter them over the rack and set aside until ready to cook.

Heat 1 tsp oil in a non-stick pan, add the onions, cover the pan and leave to cook for 5 mins. Take off&nbsp;the lid and stir &ndash; they should be a little charred now. Stir in the green pepper and garlic, cover the pan and cook for 5 mins more. Put the potatoes in the oven and bake for 15 mins.

While the potatoes are cooking, stir the paprika into the onions and peppers, pour in 150ml water and stir in the cherry tomatoes, tomato purée and bouillon. Cover and simmer for 10 mins.

Pan-fry the steak in a hot, non-stick pan for 2-3 mins each side depending on their thickness. Rest for 5 mins. Spoon the goulash sauce onto plates and top with the beef. Serve the chips and spinach alongside.

Cut down on the washing up by cooking everything in the oven with this no-fuss 'fry-up' of bacon, black pudding and eggs

Big Breakfast With Asparagus

rashers streaky dry-cured bacon

black pudding

asparagusspears (after snapping off woody ends)

sunflower oil

eggs

Big breakfast with asparagus

Heat oven to 220C/200C fan/gas 7. Arrange the bacon and black pudding in a shallow roasting tin that’s large enough for all the ingredients to fit snugly. Roast for 10 mins until the bacon is starting to crisp up, then turn over the bacon and black pudding and cook for another 5 mins.

Toss the asparagus in the oil and season, then add to the tin in bunches. Roast for another 5 mins, then remove from the oven and turn the asparagus, leaving 2 holes for the eggs. Crack an egg into each gap and put back in the oven for 4-5 mins until the whites are just set but the yolks are still runny. Serve immediately, straight from the tin, with toast and your choice of sauce.

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

red chillies, finely chopped

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.

Bake a satisfying vegetarian loaf with lentils, chestnut mushrooms and cheese to go with all the classic roast dinner trimmings.

Top 40 iron recipes from across the web

The most viewed iron recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Herby rice with roasted veg, chickp...

Mexican bean soup with guacamole

Butternut biryani with cucumber rai...

Creamy beetroot curry

Railway lamb curry

Cauliflower, squash, coconut & lent...

Vegetarian Enchiladas

Buffalo Chicken

Lentil & Sweet Potato Curry

Steaks With Goulash Sauce & Sweet P...

Big Breakfast With Asparagus

Sea bass en papillote with Thai fla...

Nut roast

Pease pudding

Lamb keema shepherd's pie

Spiced carrot & lentil soup

Vegan moussaka

Rich ragu

Curried cod

Next level tikka masala

Chicken satay salad

Burnt aubergine veggie chilli

Beef goulash

Beer-braised short ribs

Prosciutto, kale & butter bean stew

Protein pancakes

Coconut & squash dhansak

Jerk chicken with rice & peas

Vegan chilli

Brazilian pork stew with corn dumpl...

Chocolate Chip Waffled Cookies

Beef curry

Indian chickpeas with poached eggs

Ultimate falafel wrap

Crispy lamb breast with broad beans...

Lighter spaghetti & meatballs

The best spaghetti bolognese recipe

Chickpea curry

Easy bibimbap

Home-style lamb curry

The most viewed iron recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine