katy gilhooly

Transform this American baked bean stew into a filling no-fuss meal with pork loin steaks and shredded ham hock - it saves on the washing up, too

Smoky Pork & Boston Beans One-Pot

olive oil

garlic cloves, crushed

tbsp smoked paprika

pork loin steaks, quartered

cannellini

passata

chipotle paste

tbsp dark soft brown sugar

ham hock,

white bread

parsley,

Smoky pork & Boston beans one-pot

Heat oven to 180C/160C fan/gas 4. Mix the oil, garlic and paprika together and rub into the pork. In a large, shallow ovenproof dish, mix the cannellini beans, passata, chipotle, sugar and ham hock. Nestle the pork into the beans. Bake in the oven for 40 mins until the pork is cooked through.

Toast the bread and serve on the side. Sprinkle the parsley over the pork and beans to serve.

Marinade strips of chicken thighs in soy sauce, garlic and ginger, then coat in cornflour and fry for these quick and easy burgers

Crispy Japanese-style chicken burgers

mirin

garlic

soy sauce

ginger

mayonnaise

boneless, skinless chicken thighs

cornflour

sunflower oil

burger rolls

Baby Gem lettuces

Mix together the mirin, garlic, soy and ginger to make a marinade. Mix 1 tbsp of this into the mayonnaise, then cover and chill. Put the chicken in a large bowl, pour over the remaining marinade and leave at room temperature for 10 mins, or longer in the fridge if you have time.

Spread the cornflour over a plate and roll the chicken pieces in it until coated. Heat 2cm oil in a large saucepan over a medium heat. Carefully add one-third of the chicken and fry for about 8 mins, turning occasionally, until crisp and cooked through. Lift from the oil, set aside on kitchen paper, then repeat with the rest of the chicken. Serve in the rolls with the mayonnaise and lettuce.

Stir roasted cauliflower, hazelnuts, eggs, double cream and thyme into penne pasta for a vegetarian version of the classic carbonara

Roasted cauliflower & hazelnut carbonara

cauliflower (about 700 grams), cut into small florets

thyme, leaves picked

hazelnuts

penne

parmesan (or vegetarian alternative), grated

eggs

tbsp double cream

parsley

Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the oil, thyme and seasoning, and spread out on a large baking tray. Roast for 15-20 mins until starting to soften and caramelise. Sprinkle the hazelnuts over the cauliflower and cook for another 5 mins until the nuts are lightly toasted and the cauliflower cooked through. Meanwhile, cook the pasta following pack instructions.

Drain the pasta, reserving the cooking water, then return to the pan. Take the baking tray out of the oven and add the cauliflower and hazelnuts to the pasta, then stir in the Parmesan, egg, cream, parsley and 1 tbsp of cooking water. The heat from the pasta should be enough to just cook the egg without scrambling it. If the sauce is too thick, add a splash more cooking water. Check the seasoning and serve.

Sweeten up lentils, spinach and shallots with dried sour cherries in this easy and low-fat side dish - perfect with lamb kofte or a tagine

Puy lentils with spinach & sour cherries

shallots

pouch ready-to-eat puy lentils

stock

sour cherries

spinach

Heat the oil in a medium saucepan. Add the shallots and cook on a medium heat for 10 mins until softened. Add the Puy lentils, stock and sour cherries, and simmer for 10 mins. Remove from the heat and stir through the spinach and parsley.

Pack three of your five-a-day into this Indian-style one-pot with red lentils, coconut milk and zesty lime

Tomato, runner bean & coconut curry

vegetable oil

onion

curry paste

coriander

limes

red lentils

coconut milk

basmati rice

cherry tomatoes

stringless runner beans

Heat the oil in a large, heavy-based saucepan. Add the onion and cook for 5-10 mins on a medium heat until softened. Add the paste, coriander stalks and lime zest, and cook for 1-2 mins until fragrant. Tip in the red lentils, coconut milk and 400ml hot water, and bring to the boil. Turn down the heat and simmer for 15 mins. Meanwhile, put a pan of water on to boil and cook the rice following pack instructions.

Add the tomatoes and runner beans to the lentils and cook for a further 5 mins. Drain the rice. Add the lime juice to the curry, check the seasoning and sprinkle over the coriander leaves. Serve with the rice and lime wedges for squeezing over.

An affordable way to include oily fish in your diet. Canned sardines are a great source of omega 3 and add oomph to this simple, family pasta dish

Sardine pasta with crunchy parsley crumbs

breadcrumbs

rosemary sprig, leaves

x sardines

sliced black olives

linguine

Heat 1 tsp olive oil in a non-stick frying pan over a low-medium heat. Add the breadcrumbs and cook, stirring, until they start to turn golden. Add another 1 tsp oil and the garlic. Cook, stirring, for a moment, then tip onto a plate and set aside to cool.

Put a large pan of salted water on to boil. Return the frying pan to a medium heat. Add the remaining 1 tsp olive oil with the rosemary and the sardines. Cook for 2-3 mins, gently breaking up the sardines with a wooden spoon. Pour in the passata, add the olives and leave to simmer gently for about 10 mins.

Meanwhile, add the pasta to the boiling water and cook following pack instructions. Stir the parsley and half the Parmesan into the breadcrumbs. Drain the pasta, reserving a little of the cooking water. Add a splash of the water to the tomato sauce until it is thin enough to coat the pasta, then stir in the remaining Parmesan. Toss the pasta in the sauce and serve in bowls, each topped with a handful of the crunchy breadcrumbs.

This filled omelette, with red onions, curly kale and goat's cheese, is vegetarian, gluten-free and quick enough to make midweek

Kale & goat’s cheese frittata

red onions

chopped curly kale

tbsp balsamic vinegar

firm goat's cheese

Heat oven to 190C/170C fan/gas 5. Heat the oil in a 25cm ovenproof frying pan. Add the onions and cook for 10-15 mins until soft and caramelised. Add the kale and 1 tbsp water, and cook for 5 mins until the kale has wilted. Pour in the balsamic vinegar and bubble for 1 min, then add the eggs. Give everything a quick stir, then leave undisturbed to cook over a low-medium heat for 5 mins until the egg is nearly set and the frittata is turning golden brown on the bottom.

Scatter the goat’s cheese over the top of the frittata. Cook in the oven for 10-15 mins until the cheese is bubbling and the frittata is set in the centre.

Tangy blackberries give these classic boozy ice lollies a fruity kick - a fun alternative to frozen cocktails

Cider & blackberry ice lollies

dry cider

lemon juice

apple juice

pack blackberries

tbsp Crème de Cassis

tbsp caster sugar

Put the blackberries, in a small pan with 2 tbsp caster sugar and 50ml water. Simmer gently for 10 mins until the blackberries have softened and collapsed. Pour through a sieve into a jug, pressing all the juices out of the berries with the back of a spoon. Stir in the cassis. Divide the blackberry syrup between the lolly moulds and put in the freezer.

Meanwhile, put the cider in a pan over a medium heat and bubble for 5-10 mins until the cider has reduced to 425ml. Add 2 tbsp caster sugar and stir to dissolve. Add the apple juice and lemon juice then stir and leave to cool. Once cooled pour into the lolly moulds leaving 1/2 cm at the top for the lollies to expand as they freeze. Return to the freezer for 1 hr until the mixture is solid enough to hold a lolly stick upright. Push each stick 3/4 of the way into the mixture and freeze for another 6-8 hrs until completely solid.

To unmould the lollies, dip the mould in hot water for 10 seconds and pull firmly on the lolly sticks to remove. Either serve immediately or wrap individually in baking parchment and store in the freezer in airtight freezer bags. The lollies are best served as soon as possible but they will keep in the freezer for up to 1 week.

Fresh and flavoursome, this simple seafood supper with soy, ginger and teriyaki sauce is a great go-to midweek meal for two

Chilli salmon & teriyaki noodles

salmon

red chilli

pack coriander

mangetout

tbsp teriyaki sauce

straight-to-wok noodles

Heat oven to 190C/170C fan/gas 5. Line a baking tray with parchment and put the salmon, skin-side down, on top. Mix together the chilli, mirin, soy, ginger and coriander, and spoon over the salmon. Roast the salmon in the oven for 12-15 mins until just cooked.

Heat a large frying pan or wok and cook the mangetout with 1 tbsp water for 2 mins until tender but still with some bite. Stir in the teriyaki sauce and noodles to heat through. Divide between 2 plates and top with the salmon.

The perfect budget-friendly, filling supper for one. The fragrant, zesty flavour of sumac is a refreshing contrast to the creamy whipped feta

Jacket potato with whipped feta & sumac

potato

½ tsp garlic salt

feta

Greek yogurt

red peppers

sumac

few basil leaves

Heat oven to 220C/200C fan/ gas 6. Prick the potato all over with a fork and bake for 1 hr until it is golden outside and soft inside. Mix 1 tsp olive oil with the garlic salt. Cut a deep cross into the top of the jacket, drizzle the garlic oil into the cross and rub it all over the outside. Return to the oven and bake for 15 mins more until the edges are golden and crispy.

Meanwhile, crumble the feta into a bowl, add the yogurt and whisk together until creamy. Stir in the red pepper with a good grind of black pepper and spoon the whipped feta into the jacket. Sprinkle with the sumac, drizzle over the remaining 1 tsp olive oil and scatter a few torn basil leaves on top, if you like.

Transform a stale loaf into a comforting bread and butter pudding. This traditional British dessert is layered with a rich vanilla custard, dried fruit and lemon zest

Bread and butter pudding

milk

double cream

vanilla pod,

eggs,

golden caster sugar

white crusty bread

slightly salted butter,

mix sultanas and currants or other dried fruit

lemon

tbsp demerara sugar

Heat oven to 180C/160C/gas 4. To make the custard, heat the milk, cream and vanilla pod with its scraped out seeds (if using) together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.

Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.

Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.

Transform pork mince into an Asian-inspired supper in just 40 minutes with this easy recipe - a true weeknight winner

Sesame pork meatballs with chilli noodle broth

pack pork mince

red chillies

hoisin sauce

sesame seeds

tbsp sesame oil

ginger (peeled weight), finely grated

chicken stock

dried egg noodles

broccoli

Heat oven to 180C/160C fan/gas 4. Mix the pork, finely chopped chilli, 1 tbsp soy sauce, 1 tbsp hoisin sauce, two-thirds of the sesame seeds and the coriander stalks. Roll into 16 meatballs. Place on a baking-parchment-lined tray and bake for 15 mins until cooked through.

Meanwhile, heat the oil in a large saucepan. Add the sliced chilli and the ginger, and cook for 1 min. Add the chicken stock, remaining hoisin and soy sauces, and bring to the boil. Tip in the noodles and cook for 3 mins. Add the broccoli and simmer for 3-4 mins until just cooked. Top with the meatballs and sprinkle with the remaining sesame seeds and the coriander leaves to serve.

For a delicious side dish, roast butternut squash until caramelised and scatter with pistachios and thyme to serve

Roasted squash with crushed pistachios

butternut squash

pistachios

thyme

Heat oven to 200C/180C fan/gas 6. Toss the butternut squash with 1 tbsp of the olive oil and season. Roast in the oven for 40 mins until tender and caramelised.

Meanwhile, roughly crush the pistachios with the thyme and a pinch of salt using a pestle and mortar, or with the end of a rolling pin. Stir in the lemon juice and remaining oil, and check the seasoning. Spoon the pistachios over the squash to serve.

Top 13 katy gilhooly recipes from across the web

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

Top Tags

Smoky Pork & Boston Beans One-Pot

Crispy Japanese-style chicken burge...

Roasted cauliflower & hazelnut carb...

Puy lentils with spinach & sour che...

Tomato, runner bean & coconut curry

Sardine pasta with crunchy parsley ...

Kale & goat’s cheese frittata

Cider & blackberry ice lollies

Chilli salmon & teriyaki noodles

Jacket potato with whipped feta & s...

Bread and butter pudding

Sesame pork meatballs with chilli n...

Roasted squash with crushed pistach...

Top 13 katy gilhooly recipes from across the web

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

Top Tags

Smoky Pork & Boston Beans One-Pot

Crispy Japanese-style chicken burge...

Roasted cauliflower & hazelnut carb...

Puy lentils with spinach & sour che...

Tomato, runner bean & coconut curry

Sardine pasta with crunchy parsley ...

Kale & goat’s cheese frittata

Cider & blackberry ice lollies

Chilli salmon & teriyaki noodles

Jacket potato with whipped feta & s...

Bread and butter pudding

Sesame pork meatballs with chilli n...

Roasted squash with crushed pistach...

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