under 650 calories

This delicious Panzanella Salad has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Panzanella Salad with Roasted Butternut and Pepper

Diced Butternut Squash

unit(s) Red Onion

unit(s) Bell Pepper

unit(s) Ciabatta

Baby Plum Tomatoes

unit(s) Garlic Clove

Lemon

bunch(es) Flat Leaf Parsley

Rocket

Greek Style Salad Cheese

tbsp Olive Oil

Preheat your oven to 220°C/200°C fan/gas mark 7. Place the diced butternut squash onto a large baking tray. Drizzle with oil, season with salt and pepper, then use your hands to coat the squash in the oil and seasoning. Spread out in a single layer. When the oven is hot, roast on the top shelf until tender and golden, 25-30 mins.

Meanwhile, halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips. Heat a drizzle of oil in a large frying pan on medium-low heat. When hot, add the onion and pepper to the pan. Gently cook, stirring occasionally, until the peppers and onion are soft, 15-20 mins.

While the veg softens, tear the ciabatta into small, bite-size pieces. Put the ciabatta onto another baking tray. Drizzle with oil and a pinch of salt, then toss to coat. Halve the tomatoes. When the squash has been cooking for about 15 mins, add the tomatoes to the squash tray with another drizzle of oil if needed. Gently toss together and pop back onto the top shelf. Slide the ciabatta tray onto the middle shelf and bake everything for the remaining time, 10-15 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). Zest and halve the lemon. Roughly chop the parsley (stalks and all).  In a large bowl, make your dressing by combining the olive oil for the dressing (see ingredients for amount), parsley, lemon zest and half the lemon juice. Season with salt, pepper and a pinch of sugar (if you have any). Mix well, then set aside

When the peppers are soft, stir in the garlic and cook for 1 min more. Remove from the heat and add to the bowl of dressing.  When ready, remove the veg and croutons from the oven, add to the dressing bowl and gently mix. Let it sit for a couple of mins (the ciabatta will absorb the flavours).

Add the rocket to the bowl with the roasted veg and croutons. Carefully stir through, then share the panzanella salad between your serving bowls and crumble the Greek style salad cheese over the top to finish. Enjoy!

These Pork Meatballs in Creamy Chive Sauce are a crowd pleaser and one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Pork Meatballs in Creamy Chive Sauce with Chips and Green Beans

Panko Breadcrumbs

Italian Style Herbs

bunch(es) Green Beans

Chives

unit(s) Chicken Stock Paste

Garlic Clove

Pork Mince

sachet(s) Creme Fraiche

Dried Italian Herbs

tbsp Potatoes

Water

Salt

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press). In a large bowl, combine the Italian style herbs, breadcrumbs, water and salt for the breadcrumbs (see ingredients for both amounts), then add the pork mince and half the garlic. Season with pepper and mix together with your hands. Roll the mince into even-sized balls, 5 per person. Pop your meatballs onto another baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.

Trim the green beans. Roughly chop the chives (use scissors if easier). When the chips are halfway through cooking, turn them and add the meatballs to the top shelf of your oven. Bake until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

When 10 mins of baking time remain, bring a saucepan of water with 1/4 tsp salt to the boil. When boiling, add the beans and cook until tender, 3-5 mins. Once cooked, drain in a sieve and pop back into the pan, off the heat. Season with salt and pepper, add a knob of butter (if you have any), then cover with a lid or foil to keep warm. Set aside.

Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, add the remaining garlic and stir-fry until fragrant, 30 secs. Stir in the creme fraiche, chicken stock paste and water for the sauce (see ingredients for amount). Bring to the boil and simmer until slightly thickened, 1-2 mins. Once thickened, stir in three quarters of the chives. Season to taste with pepper, then remove from the heat.

When everything is ready, stir the cooked meatballs through the creamy sauce and warm through if necessary. Share the meatballs and sauce between your plates. Sprinkle over the remaining chives for those who&#39;d like them. Serve with the chips and green beans alongside. Enjoy!

This Crispy Panko Breaded Chicken and Mash is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Crispy Panko Breaded Chicken and Mash with Green Beans and Sweet Chilli Sauce

450 Potatoes

Green Beans

Chicken Breasts

64 Sweet Chilli Sauce

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer). Trim the green beans. Sandwich each chicken fillet between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it's 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Combine the panko breadcrumbs and garlic salt in another bowl and season with salt and pepper. Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Add the potatoes to the pan of boiling water and cook until you can easily slip a knife through, 15-20 mins. Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken. Once hot, carefully lay the chicken into the pan, and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.

Pop the chicken onto a baking tray, then bake on the middle shelf of your own until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Discard the oil from the chicken pan. Peel and grate the garlic (or use a garlic press). Meanwhile, heat a drizzle of oil in the (now empty) frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the garlic, turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat. Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season to taste with salt and pepper. Cover with a lid to keep warm.

When everything is ready, serve the breaded chicken with the mash and green beans alongside. Spoon over as much sweet chilli sauce as you'd like. Enjoy!

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