midweek meal recipes

These easy-to-make salmon fishcakes, served with a fresh fennel slaw, makes a light, summery and quick supper.

Simple salmon fishcakes with fennel slaw

King Edward potatoes, peeled and chopped into chunks

fennel bulb,

spring onions, finely sliced

tsp soured cream and chive dip

Zest of 1 lemon,

hot-smoked salmon fillets, skin removed, flaked

rocket leaves

flour

Put the potato into a large pan of cold salted water, bring to the boil and simmer for 10-15 minutes until tender. Drain, return to the pan, cover and cook on a low heat for 1 minute to dry out. Season well and mash, then set aside to cool slightly.

Meanwhile, make the slaw by tossing the fennel and spring onion in a bowl, then adding the dip, half the lemon zest and the fennel fronds. Mix well.

Add the salmon, rocket and remaining zest to the mash and mix. Divide into 6-8 fishcakes. Shape with lightly floured hands. Heat 3 tbsp olive oil in a frying pan, then fry the fishcakes for 1-2 minutes on each side over a medium heat until piping hot. Serve with the slaw and lemon wedges.

This quick Moroccon chicken stew is full of North African flavours yet low in saturated fat.

Moroccan chicken stew with lemon and olives

olive oil

onion,

garlic cloves, crushed

ginger,

turmeric powder

chicken breasts

cinnamon stick

saffron

chicken stock,

lemon

mint

couscous

pine nuts, toasted

small black or green olives

Heat the oil in a large pan. Add the onion and cook, stirring occasionally, for 5 minutes, until softened. Add most of the crushed garlic (reserving a teaspoon), ginger and turmeric and cook, stirring, for 1 minute. Add the chicken, cinnamon, saffron, stock and lemon juice. Season, bring to a simmer and cook, uncovered, for 20 minutes or until the chicken is tender.

Meanwhile, mix together the remaining garlic, lemon zest, mint and parsley to make a gremolata

(a classic fresh herb flavouring). Set aside.

Lift the cooked chicken onto a plate with a slotted spoon. Cover to keep hot. Increase the heat and boil the sauce for 10 minutes or until reduced by about half and well-flavoured.

Meanwhile, put the couscous in a large bowl and pour over 450ml boiling water, cover and stand for 5 minutes. Uncover and stir through the pine nuts.

Return the chicken to the pan along with the olives and gremolata, and stir. Serve with the couscous.

Sweet peas and leeks are a perfect match for the salty bacon and cheese in this risotto recipe.

Pea, leek, pancetta and Taleggio risotto

tbsp olive oil, plus extra for drizzling

risotto rice

white Burgundy wine

pack Tesco Finest Petit Pois with Leeks & Pancetta

Taleggio, rind removed,

wild rocket

Heat 1 tbsp olive oil in a large heavy-based saucepan, add the onion and fry over a low heat for 5 minutes until softened but not coloured. Add the risotto rice and stir to coat the grains of rice in the oil. Turn up the heat, pour in the white wine, then bubble for 2-3 minutes until absorbed.

Gradually add the hot chicken stock, one ladleful at a time, stirring continuously. Wait until each ladleful has almost all been absorbed before adding the next one. Continue until you&#8217;ve added all the stock and the rice is al dente. Add the pea, leek and pancetta mixture, then stir until the butter in it has melted.

 Stir in the cubed Taleggio, season well, then divide between 2 plates. Top with wild rocket and a drizzle of olive oil, then serve straightaway. The remaining white Burgundy, chilled, would be an excellent match for this dish.

This Indian-inspired lamb steaks with tomato and pinach pilau makes for a quick and interesting midweek meal, that&#8217;s low in saturated fat and salt.

Lamb steaks with tomato and spinach pilau

x 100 grams lean, boneless lamb steaks

garlic

green chilli, deseeded and chopped

whole blanched almonds

yogurt,

coriander

tbsp cumin

For the pilau

tsp cumin seeds

tomatoes, diced

basmati rice

baby leaf spinach

Season the lamb and put into a shallow ovenproof dish. Put onion, garlic, ginger, chilli, almonds, yogurt and the spices in a food processor and whizz to a paste. Season and pour over the lamb. Turn to coat, cover and marinate for at least 30 minutes.

Preheat the oven to 230°C/fan 210°C/gas 8. Uncover the lamb and cook for 20 minutes, turning halfway.

Meanwhile, heat a non-stick saucepan over a medium-high heat. Add the cumin seeds and turmeric, stir for 20 seconds, then stir in the diced tomatoes, basmati rice, 600ml boiling water and a pinch of salt. Cover and bring to the boil. Stir once, reduce the heat to low and cook, covered, for 12 minutes.

Add the spinach to the pan (don’t stir in), cover and cook for a further 3 minutes or until the spinach has just wilted. Stir through the rice, fluffing up the grains with a fork.

Spoon onto plates, place a lamb steak alongside and spoon over the sauce. Serve with a spoonful of yogurt and garnish with coriander.

Fragrant, tender chicken with zesty lemon couscous makes a healthy Moroccan meal in minutes

Moroccan chicken with lemon couscous

tbsp clear honey

cinnamon

tsp cumin

can chopped tomatoes

chicken stock

fine green beans

Put the couscous, half the lemon zest and half the juice in a medium bowl and pour over 400ml boiling water. Cover with cling film and leave to soak while you cook the chicken.

Heat oil in a large non-stick frying pan, drizzle honey and some seasoning over the chicken and fry over a medium heat for 5-6 mins, until golden.

Mix in the spices, followed by the tomatoes, stock, beans and remaining lemon zest and juice. Bring to the boil and simmer, uncovered, for 8-10 mins or until the beans are tender. Fork through the couscous to fluff it up, then serve with the chicken.

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