midweek meal

A really easy version of a curry house favourite, this Easy Lamb Jalfrezi is bursting with flavour and only requires a few minutes of hands on time – the perfect fakeaway!

Easy Lamb Jalfrezi

onions (sliced)

garlic (grated

cm ginger (grated)

((or

cumin seeds (ground)

coriander seeds (ground)

turmeric

garam masala

lamb leg

tomatoes

Salt and pepper (to taste)

red pepper (sliced)

green pepper (sliced)

coriander (plus extra for garnish (optional))

Pilau rice, cauliflower rice, plain rice

(optional)

Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.

Drizzle about 2 tablespoons of oil into a large ovenproof saucepan or cast iron casserole dish. Add the onion and cook on a gentle heat, with the lid on, for about 3 minutes, until the onions are softened but not brown.

Add the garlic, ginger, chilli, cumin, coriander, turmeric &amp; garam masala. Stir well and cook for 2 more minutes with the lid off. Add a splash of water if it gets too dry.

Next add in the lamb. Stir well to coat the meat in the onions and spices and then add the tomatoes, plus salt and pepper to taste.

Bring the curry to the boil and then put the lid on and put in your preheated oven for 45 minutes. After 45 minutes add the sliced green and red peppers, stir well and continue cooking in the oven for another 45 minutes (1 hour 30 in total).

Serve with plain boiled rice, pilau rice or Indian spiced cauliflower rice and/or naan breads

Feed the family this comforting, budget-friendly sausage ragu with pasta. You can freeze the leftovers for another time and it tastes just as good

Sausage Ragu

olive oil

onion,finely chopped

garlic

¼ tsp chilli flakes

rosemarysprigs, leaves

brown sugar

pork sausages

milk

lemon,zested

rigatoni pasta

parmesanand ½ small bunch parsley, leaves

Sausage ragu

Heat 2 tbsp of the oil in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.

Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.

Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.

Upgrade cheesy tomato pasta with gnocchi, chorizo and mozzarella for a comforting bake that makes an excellent midweek meal

Chorizo & Mozzarella Gnocchi Bake

onion, finely chopped

garlic cloves, crushed

chorizo, diced

tsp caster sugar

fresh gnocchi

mozzarellaball,

basil, torn

green salad, to serve

Chorizo & mozzarella gnocchi bake

Heat the oil in a medium <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a> over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.

Stir &frac34; of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with green salad.

Use just four ingredients to make our vegetarian quesadillas: butternut squash, feta, salad leaves and tortillas. Great for lunch or a quick midweek meal

Squash Quesadillas

chopped butternut squash

feta, crumbled

bag watercress, spinach & rocket

flour tortillas

Squash quesadillas

Heat oven to 200C/180C fan/gas 6. Boil the squash for 10 mins or until tender, drain and cool.

Divide the squash, feta and half the salad leaves over the tortillas and season well. Fold each tortilla into quarters, place on a baking tray and drizzle with a little olive oil. Put another baking tray on top and push down. Bake with the tray on top for 5 mins, take the tray off and bake for a further 5 mins until golden. Serve with remaining salad leaves.

Try this great veggie midweek meal with nuts, feta and mixed roots of your choosing, plus a lemon and herb dressing. Leave out the feta to make it vegan

Roasted Root Veg Traybake

roots– parsnips

new potatoes, halved

garlic cloves, skin left on

rosemary

thyme

pack mixed snacking nuts or seeds

vegetarian feta

pack parsley, finely chopped

lemon, juiced

Roasted root veg traybake

Heat oven to 200C/180C fan/gas 5. Tip the roots, potatoes and garlic cloves into a large roasting tin. Nestle the herbs in amongst them, then drizzle with olive oil and toss, so everything is well coated. Season and roast for 50 mins, or until all the vegetables are tender.

Squeeze the roasted garlic out of its skin&nbsp;and blitz with the rest of the dressing ingredients. Alternatively, you can whisk these together in a small bowl. Toss the roots in the dressing, scatter over the nuts, feta and serve.

These chicken skewers in flatbreads taste great as well as being healthy and an easy-to-make dinner for hectic weeknights

Chicken &amp; lemon skewers

pack mint, leaves picked

natural yogurt, plus extra to serve (optional)

lemon,

½ tsp ground cumin

½ tsp ground coriander

ginger, grated

chickenbreasts, each

wholemeal flatbreadsor pittas

Little Gem lettuces, sliced

red onion, sliced, to serve

pickled red cabbage, chilli sauce

skewers

Chop half the mint and put in a bowl with the yogurt, half the lemon juice, all the lemon zest, spices and ginger. Mix well and season with lots of black pepper and a pinch of salt. Add the chicken pieces, mix well and put in the fridge for 20-30 mins. Meanwhile, soak 4 large wooden skewers in water for at least 20 mins (or use metal ones).

When you’re ready to cook the chicken, heat your grill to a medium heat and line the grill tray with foil. Thread the chicken onto the soaked wooden or metal skewers and grill for 15-20 mins, turning halfway through, until browned and cooked through.

Warm the flatbreads under the grill for a couple of seconds, then serve them topped with the lettuce, chicken, red onion, remaining lemon juice and mint, and any optional extras such as extra yogurt or pickled cabbage, chilli sauce and hummus.

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.

Throw out the rule book to midweek cooking and try out some more creative combinations, like this Middle Eastern chicken with chickpea, herb & feta salad.

Middle eastern chicken with chickpea, herb and feta salad

sumac

lemon, lemon

Lilydale Free Range Chicken Breast

unsalted butter

round Lebanese bread,

can chickpeas, rinsed, drained

flat-leaf parsley, roughly chopped

red onion, thinly sliced

Persian (marinated) feta, drained

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"Quick and easy to make, these fritters will become a dinner and lunchbox favourite” - Silvia Colloca.

Smoky cheddar and corn fritters

cherry truss tomatoes

(225 grams) self-raising flour

tsp smoked paprika

eggs, lightly beaten

(250 milliliters) milk

cobs sweetcorn, husk and silks removed

smoked cheddar,

spring onions, finely chopped

basil

(125 milliliters) sunflower oil

Smoked salmon

spinach leaves

Hummus

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A vegetarian recipe that packs a punch. This intensely zingy stir-fry works as well at a dinner party as it does as a midweek supper.

Stir-fried purple sprouting broccoli

vegetable oil

garlic cloves, chopped

red chili,

level tsp fresh chopped ginger

kilo purple sprouting broccoli, trimmed as for the pasta recipe

red onion,

lime

tsp runny honey

Heat the oil in a wok and when nice and hot throw in the garlic, chili and ginger. Fry, stirring, for about 30 seconds before adding the broccoli and the red onion. Stir and fry for another 30 seconds before adding the lime juice and zest. A minute or so later add the soy sauce and the honey.

Serve this chilli chicken with our tomato salsa, tortilla chips, guacamole and coriander for an easy midweek meal

Chipotle chicken tinga

onions

garlic cloves

2-3 tbsp chipotle chilli paste

can chopped tomatoes

sugar

boneless, skinless chicken thighs

red onion

coriander

tortilla chips and guacamole, to serve

Heat the oil in a large non-stick flameproof <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole dish</a> or saucepan. Fry the onions with a pinch of salt for 10 mins, or until softened. Add the garlic and fry for 1 min more. Tip in the chipotle paste, tomatoes and sugar with half a can of water. Sit the chicken thighs in the sauce. Bring to a low simmer and cook, covered, for 20-25 mins, stirring often, until the liquid has reduced slightly and the chicken is cooked through.

Using two forks, shred the chicken and stir it back through the sauce. Season to taste. If the sauce is too thin, return to the heat and simmer for 5 mins until the sauce has reduced more. To freeze, leave to cool completely and transfer to large freezerproof bags.

To make the salsa, combine the red onion, tomatoes, lime zest and juice, coriander leaves and stalks. Season to taste. Serve the chicken with the tomato salsa, tortilla chips, guacamole and a scattering of coriander leaves.

Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner

Creamy mushroom pasta

butter

onion

button chestnut mushroom

dry white wine

double cream

lemon

tagliatelle

parsley

Heat the oil and butter in a medium <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a>. Fry the onion&nbsp;over a low heat for 10 mins or until softened and translucent.

Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook&nbsp;for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.

Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season&nbsp;with salt and plenty of black pepper.

Meanwhile, cook the pasta following&nbsp;pack&nbsp;instructions.&nbsp;Reserve&nbsp;100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir&nbsp;through the parsley, divide into bowls and top with extra cheese, if you like.&nbsp;

Coated with a ginger, lemongrass and chilli glaze, this flavourful pork is a must-try. Top it with sliced red chilli for an extra kick. 

Ginger, lemongrass and chilli glazed pork

lemongrass

tbs ginger

tbs brown sugar

tbs rice wine vinegar

tsp coles crushed chilli

tsp sesame oil

2kg coles australian pork leg roast boneless

brown onions,

shiitake mushrooms

brown mushrooms

mushrooms,

pak choy, halved

spring onion, to serve

long red chilli, to serve (optional)

Combine red peppers, tomato, orzo and olives in a casserole dish to make this easy vegetarian one pot. The bubbling mozzarella topping is particularly special

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Chicken & lemon skewers