january

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

Want a curry without too many calories? Use fat-free Greek yogurt instead of cream for a healthy korma that will give your local takeaway a run for its money

Chicken korma

onion,chopped

garlic cloves,roughly chopped

thumb-sized piece ginger,roughly chopped

tbsp korma paste

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

ground almonds,plus extra to serve (optional)

tbsp sultanas

chicken stock

golden caster sugar

pot 0% fat Greek yogurt

coriander,chopped

Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.

Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.

Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.

Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.

Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.

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

Check out our vibrant baked falafel recipe with beetroot. This easy veggie recipe is simple to make and ready in an hour

Baked beetroot falafels

bunch, stalks finely chopped, leaves picked

greek yogurt 3 tbsp

garlic ½ a clove, crushed

lemon ½, juiced

tomato

cucumber

red onion ½, finely chopped

garlic 2 cloves, crushed

cumin 2 tsp

baking powder ½ tsp

lemon 2 tsp of juice

plain flour 4 tbsp

sesame seeds 1 tbsp

spray oil

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 rosemary-scented one-pot wonder is a satisfying and healthy chicken and couscous dish the whole family will love. 

One-pan rosemary chicken and couscous

garlic clove, crushed

rosemary

olive oil

(about 500 grams) coles rspca approved australian chicken breast fillets, halved horizontally

brown onion, finely chopped

button mushrooms, halved

zucchini,

(200 grams) pearl couscous

(250 milliliters) salt-reduced chicken stock

cherry tomatoes, halved

chopped kale

parsley leaves

lemon

tbs chopped pistachio

Jazz up your usual pasta salad with some in-season fruit. Filled with the goodness of grilled peaches, this satisfying meal gets a delicious creaminess from fetta. 

Pasta salad with grilled peach, fetta and rocket

coles bowties pasta

(60 milliliters) lemon juice

tsp wholegrain mustard

caster sugar

(80 milliliters) light olive oil

stoned,

danish-style fetta, crumbled

(35 grams) pistachios, toasted, chopped

baby rocket leaves

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

Make the most of beetroot in this earthy hummus recipe, ready in 10 minutes for a last-minute entertaining idea

Beetroot hummus

garlic clove

tahini 3 tbsp

lemon 1½, juiced

flatbreads and crackers to serve (optional)

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,

This beef, barley and wombok salad is nutritious and filling. Fire up the grill and try it for your next weeknight meal.

Beef, barley and wombok salad

(100 grams) pearl barley

coles australian

(about 550 grams) chinese cabbage (wombok), shredded

pkt coles australian baby spinach

carrots, peeled,

lebanese cucumbers,

mint leaves

coriander leaves

(80 milliliters) lime juice

fish sauce

tsp sesame oil

peanuts

red chilli, thinly sliced (optional)

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 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.

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.

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

Top 20 january recipes from across the web

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

Top Tags

Celeriac steak with salsa verde

Chicken korma

Celeriac purée

Baked beetroot falafels

Buttered leeks with pangritata

Baked lemon chicken

One-pan rosemary chicken and cousco...

Pasta salad with grilled peach, fet...

Leek fondue linguine

Beetroot hummus

Leek and parmesan risotto

Cauliflower bhajis

Beef, barley and wombok salad

Grilled mackerel with Korean chilli

Spiced cauliflower soup

Cauliflower, manchego and almond gr...

Vegan carbonara

Sweet potato linguine with vegan pu...

Shortcut Seville marmalade

Orange drizzle cake

Top 20 january recipes from across the web

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

Top Tags

Celeriac steak with salsa verde

Chicken korma

Celeriac purée

Baked beetroot falafels

Buttered leeks with pangritata

Baked lemon chicken

One-pan rosemary chicken and cousco...

Pasta salad with grilled peach, fet...

Leek fondue linguine

Beetroot hummus

Leek and parmesan risotto

Cauliflower bhajis

Beef, barley and wombok salad

Grilled mackerel with Korean chilli

Spiced cauliflower soup

Cauliflower, manchego and almond gr...

Vegan carbonara

Sweet potato linguine with vegan pu...

Shortcut Seville marmalade

Orange drizzle cake

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