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Page 4 of 5 · showing 73–96 of 103
Dinner · 175 min
Acadian chicken and grated-potato rappie pie. Squeeze the grated potatoes thoroughly, then add hot chicken broth until the pulp spreads thickly. Nutrition is an upper-bound ingredient estimate because the discarded starchy liquid and variable broth absorption are not measured.
Dinner · 90 min
Norwegian-style potato dumplings made from cooked and grated raw potatoes, served with a small measured portion of pork, turkey sausage and creamy celeriac–carrot mash; this is a wheat-flour and celeriac variation.
Lunch · 45 min
Silky red lentils and vegetables finished with shredded chicken, cumin, and lemon.
Dinner · 40 min
Red lentils, tomato passata, onion and carrot simmer into a thick soup, finished with Greek yogurt. The yogurt is added after cooking.
Lunch · 60 min
Tuscan-style vegetable and bean soup thickened with wholegrain bread. Onion, carrot and celery form the base; kale and bread go in later so neither is scorched.
Lunch · 60 min
Roasted aubergine and cherry tomatoes with crisp pita, mint-balsamic dressing, rocket and goat cheese. The delicate greens and cheese stay out of the hot oven.
Lunch · 170 min
Slow-simmered Polish-style chicken broth with bone-in legs, vegetables and herbs. Four bowls include the deboned meat and vegetables; noodles are optional and not counted.
Lunch · 45 min
Crisp salmon and potato fishcakes with dill, lemon, and mustard yogurt.
Dinner · 50 min
Oven-baked salmon and potato with spinach and a lemon-yogurt accompaniment. Start the potatoes before adding the faster-cooking fish.
Lunch · 500 min
Shawarma-spiced, slow-cooked beef filling made from 1 kg trimmed chuck. Pita, garlic sauce and other wrap toppings are not included.
Lunch · 30 min
A meal-prep box with cooked chicken, brown rice, broccoli and carrot, plus a separate lemon-yogurt sauce. Keep the sauce cold until serving.
Lunch · 40 min
Curry-seasoned rice vermicelli stir-fried with shrimp, egg, vegetables and ham. Prepare the thin noodles and sauce first, then cook the ingredients in short batches to avoid soggy noodles.
Dinner · 30 min
Caramelized chicken, herby rice, and crisp vegetables with a bright yogurt sauce.
Dinner · 60 min
Four small beef loaves with a soy-ketchup glaze, creamy wasabi potato mash and roasted carrots. The measured potatoes are weighed before cooking; each plate gets one quarter of the recipe.
Snack · 60 min
Baked hand pies filled with prawns, spring onion, chilli, garlic and feta. The short dough rests before rolling, while the prawn filling is cooled so the pastry stays crisp.
Dinner · 200 min
British steak-and-kidney pie with a slow-braised beef filling and puff-pastry lid; makes six portions.
Dinner · 55 min
British sausages baked in a risen Yorkshire-pudding-style batter with cherry tomatoes and a little horseradish. A hot pan and uninterrupted baking help the batter puff.
Lunch · 24 min
Brown rice and cooked chickpeas with tomato, spinach, feta and yogurt in one bowl. Warm the grain and legumes, then add the fresh toppings.
Dinner · 55 min
Uruguayan ham-and-cheese bake with a thin, pourable batter. Half the batter goes beneath the filling and the other half covers it before a short, hot bake.
Dinner · 40 min
Tuna Pasta Bake is a familiar, easy-to-cook recipe built from everyday supermarket ingredients such as Tuna in water, drained, Whole-Wheat Pasta, dry, Tomato Passata, Corn. It is written as a practical home version with measured portions and a dish-specific method rather than a generic template.
Lunch · 27 min
A chilled whole-wheat pasta salad with drained tuna, sweetcorn, cucumber and lemony yogurt. Cool and drain the pasta before mixing.
Dinner · 40 min
Whole-wheat pasta baked with drained tuna, tomato passata, spinach and mozzarella. Cook the pasta before it goes into the oven.
Lunch · 25 min
Wholegrain pasta, tuna, sweetcorn, peppers, and a sharp mustard-yogurt dressing.
Dinner · 33 min
A skillet of cooked turkey mince, black beans, brown rice, corn, pepper and salsa. Add the cooked rice and beans after browning the turkey.
