justine pattison

Slice lean beef steak to top this colourful, low-calorie Asian-inspired dinner - ready in under half an hour

Teriyaki steak with pak choi & noodles

½ tsp Chinese five-spice powder

beef steak

sunflower oil

pak choi

carrot

red pepper

pack straight-to-wok egg noodles

tbsp teriyaki sauce

Mix the five-spice with 1/2 tsp flaky sea salt and 1/2 tsp black pepper, and rub into the steaks. Heat 1 tsp of the oil in a large, non-stick frying pan over a medium-high heat. Fry the steak for 4-5 mins each side or until done to your liking. Transfer to a warmed plate, cover loosely with foil and leave to rest.

Pour the remaining oil into the pan, add the pak choi, the carrot and pepper. Stir-fry for 3 mins, then add the noodles and stir-fry for 2 mins more.

Pour in the teriyaki sauce and simmer for a few secs, then divide the vegetable noodles between 2 warmed plates or shallow bowls. Slice the steak thickly and place on top.

Soaking oats and seeds overnight makes them easier to digest, and the muesli will be extra creamy. Great for a quick breakfast straight from the fridge

Bircher muesli with apple & banana

apple,

jumbo porridge oats

mixed seeds (such as sunflower, pumpkin, sesame and linseed)

mixed nuts (such

cinnamon

full-fat natural bio-yogurt

banana,

organic sultanas

Put the grated apple in a bowl and add the oats, seeds, half the nuts and the cinnamon. Toss together well. Stir in the yogurt and 100ml cold water, cover and chill for several hours or overnight. Spoon the muesli into two bowls and top with the sliced banana, sultanas and remaining nuts.

A no-fuss white fish dish with minimal prep, all baked in one tray with new potatoes, juicy tomatoes and tender asparagus

Summer baked plaice

baby new potatoes

olive oil

cherry tomatoes on the vine

pack asparagus

lemon

butter

Heat oven to 200C/180C fan/gas 6. Put the potatoes in a large roasting tin and drizzle with the oil. Season and roast for 20-25 mins.

Take the roasting tin out of the oven, turn the potatoes over and add the tomatoes and asparagus, nestling among the potatoes.

Place the fish on top and squeeze over the lemon. Top each fillet with a smear of butter, season and return to the oven for a further 10-12 mins or until the fish is cooked and the vegetables are tender.

Meaty lamb steaks turn this classic Greek side into a satisfying lunch or dinner, with crunchy cucumber, juicy tomatoes and crumbled feta

Greek lamb salad

oregano

lamb steaks

tomatoes

½ cucumber

pitted black olives

feta

mint leaves

Mix the oregano, olive oil, lemon juice and 1/2 tsp flaky sea salt in a large bowl and season well with ground black pepper. Put a spoonful of the dressing in a second bowl, add the lamb steaks and turn to coat. Marinate for 5 mins.

Heat a griddle pan over a medium-high heat, or set the grill to its hottest setting. Discard the marinade and cook the lamb on the griddle or grill for 4-5 mins each side or until done to your liking. Transfer to a plate and cover loosely with foil. Leave to rest for 3-5 mins, then slice thickly.

While the lamb is resting, add the tomatoes, cucumber and olives to the dressing in the large bowl and toss lightly. Divide between 4 plates and top with small chunks of feta. Place the sliced lamb on top, scatter with the mint leaves and serve.

Whip up an Irish-inspired weeknight supper with tender cabbage, smoked streaky bacon and soft-set eggs

Crushed potato colcannon with bacon & poached eggs

potatoes

cabbage

rashers smoked streaky bacon

spring onions

eggs

Put the potatoes in a saucepan and cover with cold water. Bring to the boil, then reduce the heat to a simmer and cook for 18-20 mins or until tender.

Meanwhile, fill a second pan with water, bring to the boil and cook the cabbage for about 3 mins until just tender. Drain in a colander, run under cold water to quickly cool, then drain again.

Ten mins before the potatoes are ready, heat the oil in a large non-stick frying pan and fry the bacon for 3-4 mins until lightly coloured. Add the spring onions and cabbage to the frying pan and heat through, stirring.

Half-fill the pan used to cook the cabbage with water, bring to the boil, then reduce to a very gentle simmer. Meanwhile, drain the potatoes in a colander, then return them to their pan. Add the butter and seasoning, and crush roughly with a potato masher. Stir the cabbage, bacon and onions lightly into the potatoes. Keep warm over a very low heat.

Crack the eggs into the gently simmering water and poach for 3 mins. Spoon the colcannon onto 4 warmed plates. Remove the eggs from the water with a slotted spoon and place on top. Season with black pepper and serve.

Salmon and smoked haddock are perfect partners in this creamy, cheesy fish dish - freeze ahead and thaw for a make-ahead dinner party main

Luxe fish pie

thick white fish fillets,

thick salmon fillet, unskinned

smoked haddock (preferably undyed)

full fat or semi-skimmed milk

onion,

bay leaves

plain flour

young spinach leaves

tbsp white wine

½kg potatoes (ideally Maris Piper), cut into even-sized pieces

mature cheddar,

milliliters tub half-fat crème fraîche

Place the fish fillets in a large, wide saucepan and pour over the milk. Add the onion wedges and bay leaves, tucking them in around the fish. Bring to a very gentle simmer, then cover with a lid and remove from the heat immediately. Leave to stand and infuse for 10 mins or until the fish is just cooked. Drain the fish in a colander over a large jug to reserve the infused milk, then tip the fish into a bowl. Set aside.

Meanwhile, make the topping. Put the potatoes in a large saucepan of cold water, bring to the boil, then simmer for 15 mins or until the potatoes are soft but not falling apart. Drain well, return to the pan and mash with the butter, half the cheese and the crème fraîche until smooth. Season to taste and set aside.

To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few secs, then gradually add the infused milk, stirring over a medium heat for 3 mins until the sauce is smooth and thick. Stir in the spinach and wine or vermouth, if using, and cook for 2 mins more. Remove from the heat and stir in the dill. Season to taste.

Heat oven to 200C/180C fan/gas 6. Spoon a third of the sauce into the base of a 3-litre shallow rectangular dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces and discarding the skin, any stray bones, onion and bay leaves as you go. Pour over another third of the sauce, then top with more fish. Continue the layers once more, finishing with sauce.

Spoon the potato over the fish mixture, starting at the edges. Swirl the potato with the back of a spoon and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for 45 mins or until the potato is golden and the filling is bubbling.

Reinvent the ploughman's lunch by swapping the bread for an omelette for a gluten-free weeknight dinner - just add your favourite pickle

Ploughman’s omelette

onions

cherry tomatoes

blue cheese

celery sticks, to serve

Little Gem lettuce

radishes

chutney

Beat 3 eggs with a large whisk. Season with a little salt and some ground black pepper. Brush or spray a small non-stick frying pan (the diameter of the base needs to be about 19cm) with oil and place over a medium-high heat.

Pour the egg mixture into the frying pan. As the eggs begin to set, use a wooden spoon to draw the cooked egg towards the centre 6 or 7 times, working your way around the pan.

Scatter half the onions, tomatoes and cheese over the omelette and cook for 3 mins more or until the eggs are just set.

Carefully loosen the sides with a heatproof palette knife and slide the omelette onto a plate, folding in half as you go. Make the second omelette in the same way. Add celery sticks, Little Gem lettuce, radishes and a small pot of chutney to each plate, then serve.

Top buttery puff pastry with caramelised onions and melted cheese for a festive buffet or dinner party winner that you can make ahead and freeze

Roast sweet potato & onion tart with goat’s cheese

red onions,

tbsp red wine vinegar

cranberry sauce

1kg sweet potatoes,

tsp chilli flakes

puff pastry

goat's cheese

egg,

thyme sprigs, to serve

Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of the oil in a large non-stick frying pan and cook the onions over a low heat for 20-25 mins or until well softened and lightly browned. Add the vinegar and cranberry sauce, and simmer for 5-10 mins more, stirring until almost all the liquid has disappeared. Leave to cool.

Meanwhile, put the sweet potatoes in a bowl and toss with the remaining oil, 1/2 tsp salt, 1/2 tsp pepper and the chilli flakes. Arrange on a baking tray and cook for 20 mins, turning halfway, until softened and lightly browned. Leave to cool.

Reduce oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment and unroll the pastry sheets on top – trimming the edges neatly at this point will encourage a good rise. Leaving a 2cm gap around the edge, spread the onions over the pastry, then top with the sweet potatoes and goat’s cheese. Brush the beaten egg around the border of the pastry and bake in the oven for 35-40 mins or until the pastry is golden and crisp, swapping the shelves after 20 mins.

Scatter over the thyme, then cut each tart into quarters (or smaller pieces if serving more). Serve with a large leafy salad.

Naturally low in fat, this red pepper hummus also supplies vitamin C to help boost your defences. The crispbreads are protein and omega-3 rich, combining to make a healthy, nutritious snack

Red pepper hummus with crispbread snaps

tsp cold-pressed rapeseed oil

garlic

can haricot beans

tbsp extra virgin olive oil

lemon juice

vegetable sticks,

wholemeal flour

tsp baking powder

tbsp mixed seeds (such as sunflower, pumpkin, sesame and linseed)

tbsp finely chopped fresh thyme leaves

full-fat natural bio yogurt

tsp extra virgin olive oil

To make the crispbread, heat oven to 190C/170C fan/gas 5. In a bowl, mix the flour with the baking powder, seeds and thyme. Add the yogurt and mix with your hands to make a soft dough.

Place a sheet of baking parchment on the work surface and sprinkle with a little flour. Flour a rolling pin and roll out the dough until around 3mm thick. You will need to turn and lift the dough, sprinkling with a little more flour as you roll so it doesn’t stick.

Transfer the baking parchment with the dough on to a baking tray, then prick all over with a fork. Brush lightly with the oil and bake for 20-25 mins until lightly browned and dry. The dough will continue to crisp as it cools. Once cold, break into chunky pieces and store in an airtight container for up to 1 week.

Meanwhile, heat the rapeseed oil in a small saucepan over a medium-high heat. Add the pepper, cover with a lid and fry for 10 mins or until softened and lightly browned in places. Remove the lid every few mins and stir, adding a splash of water if the pepper begins to stick. Add the garlic and chilli flakes, and cook for a few secs more, stirring. Leave to cool for 5 mins.

Tip the pepper, garlic and chilli into a food processor and add the haricot beans, olive oil, lemon juice and lots of ground black pepper. Blitz until smooth, then scoop into a bowl or two lidded containers and leave to cool. Serve with the crispbread snaps and vegetable sticks, for dipping, if you like.

Fed up with pasta salad? This gluten-free alternative is packed with lean protein from the chicken, and healthy, heart-friendly fats from the avocado

Peruvian chicken, avocado & quinoa salad

quinoa

frozen sweetcorn

coriander

lime

red chilli

avocado

skinless, cold, cooked roast chicken

Half-fill a medium pan with water and bring to the boil. Rinse the quinoa in a fine sieve, then add to the water, stir well and simmer for 12 mins or until just tender.

While the quinoa is cooking, put the sweetcorn in a dry frying pan over a medium-high heat. Cook for 5 mins, turning every now and then, until defrosted and lightly toasted. Set aside.

Rinse the cooked quinoa in a sieve under cold water, then press hard with a serving spoon to remove excess water.

Tip the quinoa into a bowl and toss with the olive oil, sweetcorn, tomatoes, coriander, spring onions, lime zest and chilli. Season well with black pepper.

Halve and stone the avocado. Scoop out the flesh with a large metal spoon, cut into slices and combine with the lime juice. Add the chicken pieces and avocado to the salad and toss gently together before serving.

This rich and comforting spicy lentil dish, topped with lightly curried vegetables, is delicious served with creamy yogurt and zesty lime

Sweet potato dhal with curried vegetables

tbsp cold-pressed rapeseed oil

onion

tbsp medium curry powder

dried split red lentils

sweet potatoes

lime lime

full-fat natural bio yoghurt

green beans

cauliflower

carrots

tsp medium curry powder

ripe tomatoes

green chilli

To make the dhal, heat the oil in a large non-stick pan and fry the onion over a low heat for 10 mins, stirring regularly, until softened and very lightly browned – add the garlic for the final min. Stir in the curry powder and cook for 30 secs more.

Add the lentils, 1 tsp flaked sea salt and 1 litre of water. Stir in the sweet potatoes and bring to the boil. Reduce the heat to a simmer and cook the lentils for 50 mins or until the dhal is thick, stirring regularly. Add a splash of water if the dhal thickens too much. Stir in the lime or lemon juice and season to taste.

While the dhal is cooking, make the curried vegetables. Half-fill a medium non-stick pan with water and bring to the boil. Add the beans, cauliflower and carrots, and return to the boil. Cook for 4 mins, then drain.

Return the pan to the heat and add the oil and onion. Cook over a medium-high heat for 3-4 mins or until the onion is lightly browned, stirring regularly. Add the garlic and cook for 1 min more until softened. Stir in the curry powder and cook for a few secs, stirring.

Add the tomatoes, green chilli according to taste and 200ml cold water. Cook for 5 mins or until the tomatoes are well softened, stirring regularly. Stir in the blanched vegetables and cook for 4-5 mins or until hot throughout. Season with black pepper.

Divide the dhal between four deep bowls and top with the curried vegetables. Serve with the yogurt, coriander and lime wedges for squeezing over.

Protein-packed eggs with antioxidant-rich broccoli make this a healthy and satisfying breakfast choice

Poached eggs with broccoli, tomatoes & wholemeal flatbread

thin-stemmed broccoli

medium free-range eggs (fridge cold)

wholemeal flatbreads (see Goes well with for recipe)

tsp mixed seeds (such as sunflower, pumpkin, sesame and linseed)

chilli flakes

Boil the kettle. Heat oven to 120C/100C fan/gas 1/2 and put an ovenproof plate inside to warm up. Fill a wide-based saucepan one-third full of water from the kettle and bring to the boil. Add the broccoli and cook for 2 mins. Add the tomatoes, return to the boil and cook for 30 secs. Lift out with tongs or a slotted spoon and place on the warm plate in the oven while you poach the eggs.

Return the water to a gentle simmer. Break the eggs into the pan, one at a time, and cook for 2 1/2 - 3 mins or until the whites are set and the yolks are runny.

Divide the flatbreads between the two plates and top with the broccoli and tomatoes. Use a slotted spoon to drain the eggs, then place on top. Sprinkle with the seeds and drizzle with the oil. Season with a little black pepper and the chilli flakes, and serve immediately.

Top 12 justine pattison recipes from across the web

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

Top Tags

Teriyaki steak with pak choi & nood...

Bircher muesli with apple & banana

Summer baked plaice

Greek lamb salad

Crushed potato colcannon with bacon...

Luxe fish pie

Ploughman’s omelette

Roast sweet potato & onion tart wit...

Red pepper hummus with crispbread s...

Peruvian chicken, avocado & quinoa ...

Sweet potato dhal with curried vege...

Poached eggs with broccoli, tomatoe...

Top 12 justine pattison recipes from across the web

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

Top Tags

Teriyaki steak with pak choi & nood...

Bircher muesli with apple & banana

Summer baked plaice

Greek lamb salad

Crushed potato colcannon with bacon...

Luxe fish pie

Ploughman’s omelette

Roast sweet potato & onion tart wit...

Red pepper hummus with crispbread s...

Peruvian chicken, avocado & quinoa ...

Sweet potato dhal with curried vege...

Poached eggs with broccoli, tomatoe...

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