sophie godwin

These chunky chips are spiced with cayenne pepper to make them extra moreish. Enjoy as a snack on their own or on the side

Sweet Potato Fries

sweet potato,cut into fries

tsp rapeseed oil

cayenne pepper

Sweet potato fries

Heat oven to 200C/180C fan/ gas 6.

Put 95g sweet potato, cut into fries, on a baking tray and mix with 1 tsp rapeseed oil and ¼ tsp cayenne pepper.

Make this mouth-watering and healthy moussaka with a simple plant-based ragu. It's an easy dinner for the family that packs in all five of your 5-a-day

Vegan moussaka

bag dried porcini mushrooms

olive oil

onion, finely chopped

carrots, finely chopped

celery sticks, finely chopped

garlic cloves, sliced

thyme

tomato purée

red wine(optional)

dried green lentils

plum tomatoes

pack chestnut mushrooms, chopped

pack portobello mushrooms, sliced

soy sauce

tsp Marmite

1kg floury potato(such as Maris Piper), peeled and chopped

oregano

aubergines, sliced lengthways

soya milk

Pour 800ml boiling water over the dried porcini and leave for 10 mins until hydrated. Meanwhile, pour 1&frac12; tbsp oil into a large saucepan. Add the onion, carrot, celery and a pinch of salt. Cook gently, stirring for 10 mins until soft. Remove the porcini from the liquid, keeping the mushroomy stock and roughly chop. Set both aside.

Add the garlic and thyme to the pan. Cook for 1 min, then stir in the tomato purée and cook for a minute more. Pour in the red wine, if using, cook until nearly reduced, then add the lentils, reserved mushroom stock and tomatoes. Bring to the boil, then reduce the heat and leave to simmer&nbsp;with the lid on.&nbsp;

Meanwhile, heat a large frying pan. Add 1&frac12; tbsp oil and&nbsp;tip all of the mushrooms into the pan, including the rehydrated ones. Fry until all the water has evaporated and the mushrooms are deep golden brown. Pour in the soy sauce. Give everything a good mix, then scrape the mushrooms into the lentil saucepan.

Stir in the Marmite, then continue to cook the ragu, stirring occasionally, over a low-medium heat for 30-45 mins until the lentils are cooked and the sauce is thick and reduced, adding extra water if necessary. Remove the thyme sprigs and season to taste.&nbsp;

Heat oven to 180C/160C fan/gas 4. Put the potatoes into a pan of cold salted water. Bring to the boil, then cook until mashable.

Meanwhile, mix the remaining 5 tbsp oil with the oregano, then brush the aubergine slices with most of it and sprinkle with sea salt. Griddle for 3 mins on each side until soft.

Drain and mash the potatoes with the soya milk.&nbsp;Season to taste.

Spoon the ragu into a large lasagne dish (or two smaller ovenproof dishes), layer in &frac12; the aubergine, followed by the mash. Brush the remaining oregano oil across the mash, then finish by topping with the remaining aubergine slices. Bake in the oven for 25-35 mins until golden and bubbling.

Choose your favourite filling for this easy sponge cake – we've opted for lemon curd and whipped cream, but you could have jam. Perfect for afternoon tea.

Sponge cake

softened butter

golden caster sugar

eggs

½ lemon,zested

tsp vanilla extract

self-raising flour

milk

Optional fillings of lemon curd,jam, lightly whipped cream

icing sugarfor dusting

Heat oven to 180C/160C fan/gas 4, butter and line the base of two 20cm spring-form cake tins with baking parchment.

Using an electric <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk until just combined then divide the mixture between the two tins.

Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. After 10 mins remove the cakes from their tins and leave to cool completely on a wire rack. Fill how you like. My personal favourite is a good dollop of lemon curd and some fresh cream, then dust the top with icing sugar. Will keep for 3 days.

Try these simple veggie halloumi wraps with a crunchy slaw and a generous helping of hummus. A great cheesy budget option for a midweek meal

Halloumi flatbreads

pumpkin seeds

tbsp cumin seeds

red cabbage(about 650 grams), core removed, shredded

peppers,cut into strips

tbsp white wine vinegar

tbsp extra virgin olive oil

6-8 flatbreadsor wraps

hummus

bag rocket

Toast the pumpkin seeds with the cumin seeds in a large frying pan until they begin to pop and smell fragrant, then transfer to a large bowl. Add the cabbage, peppers and vinegar, and season well. Mix thoroughly and set aside.

Heat oven to low and put the bread in to warm through. Using the pan you used to toast the seeds, fry the halloumi with the olive oil in batches for 3 mins each side until crispy and golden. Transfer to the oven to keep warm.

Spread a layer of hummus on each flatbread and top with a handful of slaw, halloumi and rocket to serve.

Start the day right with this healthy baked banana porridge containing walnuts, banana and cinnamon. Bananas are a good source of the amino acid tryptophan, which the body needs to make the feel- good hormone serotonin. When eaten with a carb source such as oats, the brain can absorb the tryptophan easily.

Baked banana porridge

bananas,

jumbo porridge oats

cinnamon

milliliters

walnuts, roughly chopped

Heat oven to 190C/170C fan/gas 5. Mash up one banana half, then mix it with the oats, cinnamon, milk, 300ml water and a pinch of salt, and pour into a baking dish. Top with the remaining banana halves and scatter over the walnuts.

Bake for 20-25 mins until the oats are creamy and have absorbed most of the liquid.

Whip up this healthy stew in just 25 minutes with prosciutto, kale and butter beans. It's a low-calorie, low-fat dinner with three of your 5-a-day

Prosciutto, kale & butter bean stew

pack prosciutto, torn into pieces

fennel bulb, sliced

garlic clove, crushed

tsp chilli flakes

chicken stock

butter beans

cherry tomatoes

bag sliced kale

Fry the prosciutto in a dry saucepan over a high heat until crisp, then remove half with a slotted spoon and set aside. Turn the heat down to low, pour in the oil and tip in the fennel with a pinch of salt. Cook for 5 mins until softened, then throw in the garlic, chilli flakes and thyme and cook for a further 2 mins, then pour in the wine or stock and bring to a simmer.

Tip both cans of butter beans into the stew, along with their liquid, then add the tomatoes, season well and bring everything to a simmer. Cook, undisturbed, for 5 mins, then stir through the kale. Once wilted, ladle the stew into bowls, removing the thyme sprigs and topping each portion with&nbsp;the remaining prosciutto.

Plate up this delicious one-pot of sausage, kale and gnocchi in just 20 minutes, with just five minutes prep. Midweek suppers never got so easy – or tasty!

Sausage, kale & gnocchi one-pot

pork sausages

tsp fennel seeds(optional)

fresh gnocchi

chicken stock(fresh if you can get it)

chopped kale

parmesan,finely grated

Heat the oil in a large high-sided frying pan over a medium heat. Squeeze the sausages straight from their skins into the pan, then use the back of a wooden spoon to break the meat up. Sprinkle in the chilli flakes and fennel seeds, if using, then fry until the sausagemeat is crisp around the edges. Remove from the pan with a slotted spoon.

Tip the gnocchi into the pan, fry for a minute or so, then pour in the chicken stock. Once bubbling, cover the pan with a lid and cook for 3 mins, then stir in the kale. Cook for 2 mins more or until the gnocchi is tender and the kale has wilted. Stir in the parmesan, then season with black pepper and scatter the crisp sausagemeat over the top.

Four ingredients are all you need to make a filling, low calorie supper in minutes

Creamy tomato courgetti

Parma ham

basil

tomato and mascarpone sauce

pack courgetti

Roughly tear the ham and basil. Heat a frying pan over a medium heat and dry-fry the ham until crisp. Transfer to a plate with a slotted spoon. Add the sauce to the pan and cook for 1-2 mins, then toss in the courgetti. Cook for 1 min more until warmed through. Divide between bowls, then top with the ham and basil.

Poke is a Hawaiian staple and is convenient, nutritious and filling. Our easy bowl uses fresh sushi-grade tuna and shichimi togarashi – a Japanese seven-spice mix

Poke bowl

sushi rice

tsp rice wine vinegar

mayonnaise

tsp shichimi togarashi

freshest sushi-grade tuna(ask your fishmonger

tbsp sesame oil

juice ½ lime,

chilli flakes

avocado,

cherry tomatoes(approx 100 grams), halved

nori,

macadamia nut, roughly chopped

spring onions, thinly sliced diagonally

Put the rice in a small bowl. Cover with cold water and massage with your hands to remove the starch. Drain and put the rice in a small saucepan with a tight-fitting lid. Cover with a fingertip depth of cold water and simmer over a medium heat with the lid on for 10 mins. Remove from the heat and leave to steam with the lid on for another 15 mins, then stir through the rice wine vinegar.

Meanwhile, mix the mayonnaise with the shichimi togarashi in a small bowl and set aside. Put the tuna on a chopping board, cut into roughly 1cm cubes, then sprinkle liberally with flaky sea salt.

In a large bowl, mix the sesame oil, soy sauce, lime juice and chilli flakes. Add the tuna chunks and stir well, so that every piece is coated in the dressing.

To assemble, put a mound of rice in two bowls. Top each with half an avocado, the tuna and dressing, cherry tomatoes and nori. Sprinkle over the chopped nuts and spring onions, and finish with a spoonful of the spicy mayo.

These surprisingly speedy pickled cucumber ribbons are delicious with any smoked fish, particularly salmon. Add some irresistible crunch to your dish

Quick pickled cucumbers

trimmed,

tsp flaky sea salt

tbsp caster sugar

coriander seeds

dill,leaves picked

Toss the cucumber ribbons with the salt in a colander. Leave for 15 mins then squeeze out any excess moisture with your hands and pat the ribbons dry with a tea towel.

Mix the other ingredients together in a small bowl then stir in the cucumber.

Hosting a veggie dinner party? Try our autumnal quiche with butternut squash, plus sage and hazelnut for a festive flavour – ideal for a meat-free Christmas

Butternut, sage & hazelnut quiche

plain flour,plus extra for dusting

roasted and chopped hazelnuts,plus 2 tbsp

cold unsalted butter,diced

water

unsalted butter

small pack sage,leaves picked

tbsp oil

butternut

double cream

eggs,plus 1 egg yolk

grating nutmeg

vegetarian feta,crumbled

To make the pastry, put the flour, 50g hazelnuts and ½ tsp salt into a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>. Give it a quick pulse to disperse the nuts through the flour, then add the butter and blitz until the mixture resembles rough breadcrumbs. Add the egg and 3 tbsp ice-cold water, and blitz again until the pastry is just coming together – if the pastry feels dry, add a tbsp more water and pulse again. Flatten into a disc, wrap in cling film and chill in the fridge for 30 mins until firm.

Heat oven to 200C/180C fan/gas 6. Melt the butter in a frying pan. Once foaming, add the sage leaves and fry for a min or so until crisp. Transfer to a plate with a slotted spoon and set aside. Mix the oil with the butter in the pan. Put the squash chunks in a roasting tin, sprinkle over the chilli flakes and some seasoning, then pour over the butter mixture. Toss together so that all the pieces of squash are coated, then roast for 35 mins until tender but holding their shape. Set aside to cool.

Roll the pastry into a circle roughly 3mm thick on a floured surface, then use it to line a deep 25cm tart tin. Prick the base all over with a fork, then return to the fridge for 20 mins to firm up, or chill it in the freezer for a few minutes.

Meanwhile, chop three-quarters of the sage leaves. <a href="https://www.bbcgoodfood.com/content/top-five-whisks">Whisk</a> the cream with the milk and eggs in a bowl until combined, add a good grating of nutmeg, season well, then stir through the feta, cooled squash and chopped sage.

Line the pastry with baking parchment, fill with baking beans or dried rice and bake for 15 mins until the sides of the pastry are holding their shape. Remove the paper and beans and bake for 10 mins more until the pastry is lightly golden. Reduce the oven to 160C/140C fan/gas 3.

Pour the quiche filling into the pastry case, then scatter over the rest of the hazelnuts and sage leaves. Return to the oven for 40-50 mins or until the filling is just set. Cool to room temperature before serving.

Enjoy these sticky honey and soy chicken thighs as part of an easy midweek meal. This budget-friendly dinner is sure to be a family favourite

Honey & soy chicken with sesame broccoli

tbsp honey

tbsp garlic & ginger paste

chicken thighs

broccoli

sesame seeds

rice (optional)

Heat oven to 200C/180C fan/gas 6. Mix the soy, honey, 1 tbsp of the oil and &frac12; tbsp garlic &amp; ginger paste in a bowl. Pour over the chicken thighs and leave to marinate if you have time, but don&rsquo;t worry if not &ndash; they will be delicious either way. Tip the chicken with all the marinade into a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a>, skin-side up. Cook for 45 mins until sticky and the skin is crispy.

When the chicken has 15 mins left, start cooking the rice following pack instructions, if using, and heat the remaining oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a>. Add the remaining garlic &amp; ginger paste, sizzle for 1 min, then tip in the broccoli along with a splash of water. Cover and cook for 10 mins until tender, then take the lid off, tip the sesame seeds into the pan and give everything a good toss around. Season. Serve with the chicken, and all the caramelised bits from the bottom of the tin.

A Sunday dinner staple that you can now enjoy even if you're vegan. With only five ingredients and that characteristic puff, these modified Yorkies are sure to be a hit

Vegan Yorkshire puddings

½ tsp baking powder

milliliters unsweetened soya milk

milliliters water

tsp vegetable oil

Add all the ingredients except the oil to a food processor with a pinch of salt and blitz until smooth. Transfer the batter to a jug, cover with cling film and leave to rest in the fridge for 1 hr.

Heat oven to 220C/200C fan/gas 7. Spoon a tsp of oil into eight holes of a muffin tin and place in the oven for 5 mins to get really hot. Remove the tin from the oven and carefully pour the batter into the hot oil. Return to the oven and bake for 25-30 mins until risen and deep golden brown.

Whip up this tasty vegetarian gnocchi in just 15 minutes. Broccoli, peas and pine nuts combine with crème fraîche and mustard for a tasty midweek meal

Creamy broccoli gnocchi

tbsp crème fraîche

Dijon mustard

lemon,

long-stem broccoli, each

frozen peas

tbsp toasted pine nuts

Mix together the crème fraîche, mustard and lemon juice. Set aside. Bring a large pan of salted water to the boil. Once boiling, add the broccoli and cook for 3 mins, then tip in the gnocchi. Cook until the gnocchi begins to float to the surface, this will only take 1 min so keep an eye on them, then drain.

Heat the oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a> and, once hot, tip in the gnocchi, broccoli and frozen peas. Toss around in the hot oil for 1 min, then stir through the crème fraîche mixture. Season to taste. Once hot, spoon into bowls and top with the lemon zest and pine nuts.

A really easy low-fat, low-calorie aubergine recipe with delicious umami flavours. This dish is so rich and meaty, it's hard to believe it's vegan!

Miso aubergines

aubergines,

vegetable oil,

brown miso

giant couscous

red chilli, thinly sliced

½ small pack coriander, leaves

Heat oven to 180C/160C fan/gas 4. With a sharp knife, criss-cross the flesh of the aubergines in a diagonal pattern, then place on a baking tray. Brush the flesh with 1 tbsp vegetable oil.

Mix the miso with 25ml water to make a thick paste. Spread the paste over the aubergines, then cover the tray with foil and roast in the centre of the oven for 30 mins.

Remove the foil and roast the aubergines for a further 15-20 mins, depending on their size, until tender.

Meanwhile, bring a saucepan of salted water to the boil and heat ½ tbsp vegetable oil over a medium-high heat in a frying pan. Add the couscous to the frying pan, toast for 2 mins until golden brown, then tip into the pan of boiling water and cook for 8-10 mins until tender (or following pack instructions). Drain well. Serve the aubergines with the couscous, topped with the chilli and a scattering of coriander leaves.

Make this fantastic beetroot, sweet potato, chard and celeriac rainbow-layered pie as a stunning centrepiece for a vegan Christmas or dinner party

Top 40 sophie godwin recipes from across the web

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

Top Tags

Sweet Potato Fries

Vegan moussaka

Sponge cake

Halloumi flatbreads

Baked banana porridge

Prosciutto, kale & butter bean stew

Sausage, kale & gnocchi one-pot

Creamy tomato courgetti

Poke bowl

Quick pickled cucumbers

Butternut, sage & hazelnut quiche

Honey & soy chicken with sesame bro...

Vegan Yorkshire puddings

Creamy broccoli gnocchi

Miso aubergines

Vegan pie

Stewed rhubarb

Eton mess

Matcha latte

Kidney bean curry

Baked tomato & mozzarella orzo

Tuna, avocado & quinoa salad

Breakfast burrito

Alfajores

Slow cooker beef topside with red w...

Roasted stuffed cauliflower

Spinach, sweet potato & lentil dhal

Overnight oats

Hummus with pickled red onion & pom...

Kimchi fried rice

Marsala sauce

Spring tabbouleh

Breakfast super-shake

Thai beef salad

Honey & mustard chicken thighs with...

Sausage, roasted veg & puy lentil o...

Kale smoothie

Red pepper & tomato soup

Egg & soldiers

Steak & Vietnamese noodle salad

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