Recipes: Rhubarb & strawberry cobbler with orange cream

5 ratings

If crumble is a winner with your family, try this – it’s a little different but just as delicious

Difficulty and servings

SERVES 4 with leftovers

Ingredients

• 400g pack rhubarb , trimmed and cut into 2.5cm pieces
• 400g punnet strawberries , hulled and halved if large
• 85g granulated sugar
• 1 tbsp plain flour
• 250g tub mascarpone
• zest and juice 1 orange
• 1 tbsp icing sugar

• 100g plain flour , plus extra for dusting
• 50g ground almonds
• 85g golden caster sugar
• 1 tsp baking powder
• 50g butter
• 75ml single cream , plus 1 tbsp
• 1 tsp vanilla extract
• 25g flaked almonds

Preparation and cooking times

Prep 15 mins

Cook 40 mins

1. Heat oven to 190C/170C fan/gas 5. Tip the rhubarb and strawberries into a large bowl. Sprinkle over the sugar and flour, then gently stir through to coat the fruit. Tip into a baking dish, about 30 x 20cm.
2. To make the topping, place the flour, ground almonds, sugar, baking powder, butter and a pinch of salt in a food processor. Pulse to fine crumbs. Pulse in 75ml cream and the vanilla extract, just until the mixture starts to come together. Turn out onto a lightly floured surface, then gently knead once or twice to bring together. Roll out the dough until it is 1cm thick. Use a 7cm round cutter to cut out 9-12 rounds, pressing together the scraps and re-rolling if you need.
3. Arrange the circles over the fruit, leaving a 1-2cm gap between them, then brush the circles with 1 tbsp cream. Sprinkle with the flaked almonds, then bake in the oven for 40 mins until the topping is golden and the fruit is cooked. Stir together the mascarpone, orange zest and juice and icing sugar, and serve alongside the cobbler.

PER SERVING

864 kcalories, protein 11g, carbohydrate 87g, fat 55 g, saturated fat 28g, fibre 5g, sugar 62g, salt 0.78 g

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Recipes: Turkey steaks with citrus & ginger sauce

Use quick-cook turkey steaks for this recipe as they cook in a few minutes, and make a change from chicken

Difficulty and servings

Serves 2

• 2 tsp cornflour
• 4 quick-cook turkey breast steaks, weighing about 300g/10oz total
• 1 tbsp sunflower oil
• 3 oranges , juice of 2 and one peeled and cut into segments
• 1 tsp grated fresh ginger
• 1 tsp clear honey
• 1 pink grapefruit , peeled and cut into segments
• 1 tbsp fresh snipped chives or chopped parsley
• wild or long grain rice and steamed broccoli, to serve

Preparation and cooking times

Takes 30-40 minutes

Super healthy

1. Sprinkle a teaspoon cornflour onto a plate, then press the turkey steaks into the cornflour to dust them lightly. Heat the oil in a large non-stick frying pan, until it is really hot. Add the turkey and fry for 3-4 minutes, turning once until golden on both sides - cook in batches if need be. Transfer to a plate.
2. Add the orange juice, ginger and honey to the pan. Gently bring to the boil. Mix the remaining cornflour with 1 tbsp cold water and stir into the sauce. Keep stirring on a gentle heat until thickened and syrupy, like a sweet and sour sauce. Season.
3. Return the turkey to the pan. Add the orange and grapefruit segments and heat through gently. Scatter over chives or parsley and serve straight away with rice and broccoli.

Per serving

310 kcalories, protein 39g, carbohydrate 25g, fat 7 g, saturated fat 1g, fibre 3g, sugar 1.9g, salt 0.22 g

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Recipes: Mushroom & thyme risotto

Using a mixture of quinoa and rice gives a light texture and lovely nutty flavour to this dish

Difficulty and servings

Serves 4

• 1 tbsp olive oil
• 350g chestnut mushrooms , sliced
• 100g quinoa
• 1l hot vegetable stock
• 175g risotto rice
• handful thyme leaves
• handful grated Parmesan or vegetarian alternative
• 50g bag rocket , to serve

Preparation and cooking times

Prep 5 mins
Cook 25 mins

Vegetarian, Super healthy

1. Heat the oil in a medium pan, sauté the mushrooms for 2-3 mins, then stir in the quinoa. Keeping the vegetable stock warm in a separate pan on a low heat, add a ladle of the stock and stir until absorbed. Stir in the rice and repeat again with the stock, until all the stock has been used up and the rice and quinoa are tender and cooked.
2. Stir in the thyme leaves, then divide between 4 plates or bowls. Serve topped with grated Parmesan and rocket leaves.

Per serving

302 kcalories, protein 11g, carbohydrate 51g, fat 7 g, saturated fat 2g, fibre 3g, sugar 4g, salt 0.74 g

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Recipes: Melon & crunchy bran pots

Not just for breakfast, this healthy pot of yoghurt, fruit and seeds is a real mid-afternoon hunger booster and ready in 10 minutes

Difficulty and servings

Serves 1

• ½ x 200g pack melon medley
• 150g pot fat-free yogurt
• 2 tbsp fruit & fibre cereal
• 1 tbsp mixed seeds
• 1 tsp clear honey

Preparation and cooking times

Prep 10 mins NO COOK

Vegetarian, Low-fat

1. Top melon medley with yogurt, then sprinkle over cereal mixed with seeds. Drizzle over honey and eat immediately.

PER SERVING

272 kcalories, protein 13g, carbohydrate 34g, fat 9 g, saturated fat 2g, fibre 3g, sugar 25g, salt 0.6 g

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Recipes: Moroccan meatball tagine with lemon & olives

A wonderfully aromatic North African lamb casserole with a citrus tang - great for dinner parties

Difficulty and servings

Serves 4

• 3 onions , peeled
• 500g minced lamb
• zest and juice 1 unwaxed lemon , quartered
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• pinch cayenne pepper
• small bunch flat-leaf parsley , chopped
• 2 tbsp olive oil
• thumb-sized piece ginger , peeled and grated
• 1 red chilli , deseeded and finely chopped
• pinch saffron strands
• 250ml lamb stock
• 1 tbsp tomato purée
• 100g pitted black kalamata olives
• small bunch coriander , chopped
• couscous or fresh crusty bread, to serve

Preparation and cooking times

Prep 25 mins
Cook 40 mins

1. Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
2. Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
3. Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.

PER SERVING

394 kcalories, protein 31g, carbohydrate 11g, fat 26 g, saturated fat 9g, fibre 3g, sugar 8g, salt 1.7 g

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Recipes: Superhealthy salmon salad

Superhealthy by name, superhealthy by nature: this salad is high in omega-3, iron and calcium and counts as 2 of your 5-a-day

Difficulty and servings

Serves 2

• 100.0g couscous
• 1.0 tbsp olive oil
• 2 salmon fillets
• 200.0g sprouting broccoli , roughly shredded, larger stalks removed
• juice 1 lemon
• seeds from half a pomegranate
• small handful pumpkin seeds
• 2 handfuls watercress
• olive oil and extra lemon wedges, to serve

Preparation and cooking times

Prep 20 mins
Cook 5 mins Ready in 25 minutes

Low-fat, Super healthy

1. Heat water in a tier steamer. Season the couscous, then toss with 1 tsp oil. Pour boiling water over the couscous so it covers it by 1cm, then set aside. When the water in the steamer comes to the boil, tip the broccoli into the water, then lay the salmon in the tier above. Cook for 3 mins until the salmon is cooked and the broccoli tender. Drain the broccoli and run it under cold water to cool.
2. Mix together the remaining oil and lemon juice. Toss the broccoli, pomegranate seeds and pumpkin seeds through the couscous with the lemon dressing. At the last moment, roughly chop the watercress and toss through the couscous. Serve with the salmon, lemon wedges for squeezing over and extra olive oil for drizzling, if you like.

320 kcalories, protein 30.0g, carbohydrate 30.0g, fat 10.0 g, saturated fat 4.0g, fibre 2.0g, sugar 14.0g, salt 0.88 g

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Recipes: Mint chocolate pots

For an impressive pudding when entertaining, quickly whip up

Difficulty and servings

Serves 4

• 100.0g dark chocolate , chopped
• peppermint extract
• 50.0ml water
• 50.0g caster sugar
• 1 egg yolk
• 150.0ml double cream , whisked to a soft peak

Preparation and cooking times

Ready in 15 mins + chilling

1. Melt the chocolate in a bowl over simmering water and stir occasionally until smooth. Stir in a few drops of peppermint extract.
2. Gently heat the water and sugar until the sugar dissolves. Bring to the boil and let it boil for 1 minute, creating a light syrup.
3. Whisk the egg yolk and add the syrup in a slow stream. Keep whisking until the mixture cools. Fold in the chocolate, then the cream. Spoon the mixture into 4 ramekins and put in the fridge until set.

PER SERVING

379 kcalories, protein 2.6g, carbohydrate 28.1g, fat 28.5 g, saturated fat 17.1g, fibre 0.6g, salt 0.0 g

these individual creamy mousse cups

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