lulu grimes

Serve your crispy onion bhajis with cooling cucumber and mint raita as a snack, or eat alongside a homemade Indian curry. You'll be surprised by how easy they are to make

Easy onion bhajis

onions,finely sliced

gram flour

gluten-free baking powder

½ tsp chilli powder

turmeric

green chilli,deseeded and very finely chopped

vegetable oilfor frying

cucumber

tub Greek-style yogurt

mint

Soak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. Mix in about 100ml of cold water to make a thick batter – add a splash more if it feels too stiff.

For the raita, peel the cucumber and grate it into a sieve set over another bowl. Mix the remaining ingredients with some seasoning and the drained cucumber – squeezing out any extra moisture with your hands – then spoon into a small serving bowl.

Drain the onion well and mix it into the batter. Heat about 5cm of oil in a wok or deep pan. Do not fill the pan more than a third full. Add a tiny speck of batter. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.

Lower heaped tbsps of the bhaji mixture into the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, so about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the rest. Serve with the raita.

Learn how to make cannoli with our easy-to-follow recipe. A classic Italian pastry with a crisp shell and creamy, sweet ricotta filling, it's a moreish treat

Cannoli

plain flour

golden caster sugar

bicarbonate of soda

cinnamon

tsp cocoa powder(optional)

butter

egg,separated

dry marsalaor white wine

rapeseed oilor sunflower oil

dark chocolate,melted

icing sugar,to dust

ricotta,drained and beaten until fluffy

mascarpone

tbsp finely chopped candied peel

tbsp icing sugar

cannoli moulds(available to buy online)

Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. (Can be made ahead and fried the next day.)

Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can – use a pasta machine if you have one. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they're ready for frying.It's important to take care when cooking with hot oil. Read our guide on <a href="https://www.bbcgoodfood.com/howto/guide/how-deep-fry-safely">how to deep-fry safely</a> to avoid accidents in the kitchen.

Deep-fry the cannoli (with their moulds) one at a time, making sure they cook all over. They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren't) and the dough will bubble and blister. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180C at all times and doesn’t get any hotter. These will keep for 2-3 days in an airtight container.

When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.

A family dinner that delivers four of your 5-a-day - tender chicken, red pepper and black beans, wrapped in tortilla, baked in the oven with passata and cheese

Chicken & bean enchiladas

tbsp rapeseed oil

red onion, sliced

red peppers, deseeded and sliced

garlic cloves, crushed

tsp chipotle paste(add extra if you prefer more heat)

chickenbreasts,

kidney beans

coriander,

passata

tsp ketchupor sugar

tortillas

mature cheddar, grated

green salad, to serve

Heat oven to 200C/180C fan/gas 6. Heat the oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and add the onions, peppers and half the garlic. Cook for 15 mins, stirring now and then until the veg has softened. Stir in the chipotle paste, then fry for 1 min more. Add the chicken strips, turning them over in the mixture so they cook through, about 5-10 mins.

Stir in the beans, coriander and 150ml of the passata, then take the pan off the heat. Mix the rest of the passata with the remaining crushed garlic and the ketchup.

Divide the mixture between the tortillas, then fold the sides in and roll them up. Pour half the passata sauce into a 22cm square baking dish, then place the enchiladas on top, side by side. Dot over the remaining sauce and sprinkle over the grated cheese, then bake for 25-30 mins until golden brown.

Cook beef stew in a slow cooker for really tender meat. Add button mushrooms or smoked paprika for extra flavour – it will be an instant family favourite

Slow-cooker beef stew

onion,chopped

celery sticks,finely chopped

carrots,halved and

bay leaves

thyme

tomato purée

Worcestershire sauce

beef stock cubesor stock pots

beeffor braising

tsp cornflour(optional)

½ small bunch parsley,chopped

buttery mash,to serve (optional)

Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften – about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a <a href="https://www.bbcgoodfood.com/howto/guide/slow-cookers-and-how-use-them">slow cooker</a>. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don’t add salt as the stock may be salty).

Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.

If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.

You can use your favourite type of sausages to make this family-friendly slow-cooker casserole. Serve it over pasta, in baked potatoes or with bread

Slow-cooker sausage casserole

red onions, finely chopped

celery stick, finely chopped

rapeseed oil

carrots,

potato,

tin tomatoes

tbsp tomato puréeor tomato and veg purée

rosemary

beef stock cubeor stock pot

Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the <a href="https://www.bbcgoodfood.com/howto/guide/slow-cookers-and-how-use-them">slow cooker</a>. Fry the carrots briefly and add them too.

Brown the sausages all over in the same frying pan – make sure they get a really good colour because they won’t get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.

Put the purée in the <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don’t add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.

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

coconut milk

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.

Use just a few ingredients to create this no-fuss slow-cooker chicken thigh dish with a creamy honey and mustard sauce. Kids will love it – and grown-ups, too

Slow Cooker Honey Mustard Chicken Thighs

chicken thighs(or fillets if you prefer)

spring onions,cut into lengths

chicken stock

Dijon mustard

tbsp honey

tbsp double creamor crème fraîche

frozen peas

Slow cooker honey mustard chicken thighs

Heat the <a href="https://www.bbcgoodfood.com/howto/guide/slow-cookers-and-how-use-them">slow cooker</a>. Melt the butter in a frying pan and quickly brown the chicken thighs all over. Make sure the skin picks up plenty of colour. Season, then put them in the slow cooker. Brown the spring onions and add them to the slow cooker as well. Add the stock, mustard and honey and cook on low for 4 hrs.

Stir in the cream or crème fraîche and peas, then cook for a further 15 mins with the lid off. Re-crisp up the chicken skin under the grill, if you like.

Cooking for a smaller crowd this Christmas? Try this roast turkey breast as an easy alternative to cooking a whole turkey for your festive dinner

Roast Turkey Breast

turkey

onions,thickly

carrots,cut into 4 horizontal slices

butter,at room temperature

Roast turkey breast

Take the turkey breast out of the fridge and allow it to come to room temperature for an hour.

Heat the oven to 190C/170C fan/gas 5. Put a rack inside an oven tray with the onions and carrots underneath, or arrange the veg inside an ovenproof frying pan.

Weigh the turkey breast and calculate 40 mins per kilo, plus an additional 20 mins.

Rub the butter over the skin and season well. Put the turkey breast on the rack or rest it on top of the veg in the pan.

Pour in enough water to cover the veg and cover the whole tin or pan with a tent of foil.

Roast for the allotted time, taking the foil off 20 mins before the end to brown the skin. Test with the point of a <a href="https://www.bbcgoodfood.com/howto/guide/kitchen-knives-how-buy-best">knife</a> and see if the point feels hot as soon as you pull it out (be careful) and the juices run clear. If you have a <a href="https://www.bbcgoodfood.com/content/top-five-meat-thermometers">thermometer</a> then it should read 65-70C. If the joint appears to be underdone, then put back in the oven for another 10 mins.

Leave the turkey to rest for 20 mins somewhere warm, it will keep cooking so the final internal temperature will rise to 70C, or just above that. Don’t skip this step otherwise the juices will run out as you carve.

Use the strained veg and liquid in the bottom of the tin and the juices from carving to add to <a href="https://www.bbcgoodfood.com/recipes/tasty-make-ahead-gravy">this gravy</a>, if you like, and serve with the turkey and veg.

Healthy little pastry pockets of potato and peas flavoured with Indian spices, samosas are ideal for afternoon tea, canapés or a buffet

Potato and pea samosas

onions,

garlic cloves, chopped

4cm-piece fresh ginger, grated

green chillies, deseeded and finely chopped

potatoes,

frozen peaor finely sliced green beans

coriander, leaves

mango chutney, to serve

To make the pastry, add the oil to the flour with 100ml warm water and mix to form a dough. Knead briefly and leave to rest for 30 mins.

Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through &ndash; add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.

Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones.

Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.

Master how to make sweet, sticky caramelised onions. Perfect for adding to pasta, quiches or topping burgers and sausages

Caramelised onions

olive oil

onions(red

salt

brown sugar

balsamic vinegar

Heat the oil in a large deep frying pan over a low heat.

Add the onions with a generous pinch of salt and cook slowly for 30-40&nbsp;mins. Stir occasionally to prevent them&nbsp;from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.&nbsp;

Add the sugar and vinegar to give them a sweet, slightly sharp&nbsp;chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky,&nbsp;the sugar has dissolved and the vinegar has reduced. The&nbsp;onions are now ready to serve, or use in a recipe.

Cook this creamy, comforting stew to serve with our smashed mini jacket potatoes. This warming one-pot with chicken, peas and leeks is perfect for a special family meal

Creamy chicken stew

leeks,

tbsp olive oil, plus extra if needed

chickenthighs

crème fraîche

breadcrumbs

parsley,

Tip the leeks and oil into a flameproof <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole dish</a> on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft.

Put the chicken, skin-side down, in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a> on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn&rsquo;t need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan.

Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraîche and peas and bring to a simmer. You should have quite a bit of sauce.

When you&rsquo;re ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.

Make our healthier pancakes using rolled oats and banana for natural sweetness. Serve with a dollop of creamy yogurt and fresh fruit

Banana oat pancakes

oat milk

eggs,separated

banana

rolled oats

tsp baking powder

vanilla extract

oil, we used avocado oil spray

yogurtand fruit

Put the oat milk, egg yolks, banana, oats, baking powder and vanilla in a <a href="https://www.bbcgoodfood.com/content/test-five-best-blenders">blender</a> and process to as smooth a mixture as you can get. <a href="https://www.bbcgoodfood.com/content/top-five-whisks">Whisk</a> the eggs whites until they hold stiff peaks. Whisk 1-2 tbsp of the whites into the batter, then fold in the rest.

Heat a non-stick pan over a medium heat and spray with a whisper of oil, pour about 2 tbsp of batter into the pan and cook for 1-2 mins, until the base sets and bubbles appear all over the top. Flip and cook the other side for a minute. Repeat in batches, making sure the top looks dryish before attempting the flip, or the centre will collapse.

Looking for a quick and easy veggie family meal? Try these meat-free fajitas, loaded with black beans, avocado and peppers, which take just 15 minutes to make

Vegetarian fajitas

can black beans,drained

coriander,finely

flour tortillas

avocado,sliced,

tbsp soured cream

garlic clove,crushed

½ tsp smoked paprika

½ tsp ground cumin

lime,juiced

To make the fajita mix, take two or three strips from each colour of pepper and finely chop them. Set aside. Heat the oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and fry the remaining pepper strips and the onion until soft and starting to brown at the edges. Cool slightly and mix in the chopped raw peppers. Add the garlic and cook for 1 min, then add the spices and stir. Cook for a couple of mins more until the spices become aromatic, then add half the lime juice and season. Transfer to a dish, leaving any juices behind, and keep warm.

Tip the black beans into the same pan, then add the remaining lime juice and plenty of seasoning. Stir the beans around the pan to warm them through and help them absorb any flavours of the fajita mix, then stir through the coriander.

Warm the tortillas in a <a href="https://www.bbcgoodfood.com/review/best-microwaves-test">microwave</a> or in a low oven, then wrap them so they don’t dry out. Serve the tortillas with the fajita mix, beans, avocado and soured cream for everyone to help themselves.

These easy healthy pancakes get their fluffy texture from whipped egg whites. Stack them high with fresh berries and a spoonful of low-fat yogurt

Healthy pancakes

self-raising flour

wholemeal flour

skimmed milk

berriesand low-fat yogurt

Sift the flours into a bowl or wide jug and tip any bits in the sieve back into the bowl. Add the egg yolks and a splash of milk then stir to a thick paste. Add the remaining milk a little at a time so you don’t make lumps in the batter.

<a href="https://www.bbcgoodfood.com/content/top-five-whisks">Whisk</a> the egg whites until they stand up in stiff peaks, then fold them carefully into the batter – try not to squash out all the air.

Heat a non-stick pan over a medium heat and pour in enough batter to make a pancake about 10 cm across. Cook for just under a minute until bubbles begin to pop on the surface and the edges are looking a little dry. Carefully turn the pancake over. If it is a bit wet on top, it may squirt out a little batter as you do so. In that case, leave it on the other side a little longer. Keep warm while you make the remaining pancakes. Serve with your favourite healthy toppings.

Our ultimate Friday night food - just add naans. Make a double batch of the fragrant curry paste and freeze for next time

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Easy onion bhajis

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Simple pizza base

Slow-cooker roast chicken

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Black beans & avocado on toast