Triple cheese, pepperoni & jalapeño pizza
Try making a Detroit-style pizza, known for its fluffy, thick base with a cheesy crisp crust. Serving four, it’s perfect for a Friday night in with the family
Try making a Detroit-style pizza, known for its fluffy, thick base with a cheesy crisp crust. Serving four, it’s perfect for a Friday night in with the family
Make a traditional Scottish dish using potato and cabbage. Use leftover boiled potatoes and cooked cabbage rather than cooking from scratch, if you like
Find frozen raspberries when fresh raspberries aren’t in season to make this glorious crumble, which uses crushed shortbread biscuits for the topping
Keep colds at bay by mixing this mocktail with ginger and orange. Fresh ginger is thought to have antiviral effects, while orange will give a hit of vitamin C
Elevate your chilli game with this hearty vegan recipe packed with smoky sweetness and spice. Serve with tortilla chips and guacamole or cooked rice
Bake blondies with the moreish American combo of peanut butter and strawberry jam. Use any jam you like – strawberry, blackberry or plum will all work well
Bulgur is easy to cook and a great alternative to refined grains. It’s high in fibre and nutrient-rich, so good for your gut, digestion and heart health. Serve it with stews, or use it in salads or as a nutritious alternative to rice. This recipe is a favourite with my kids!
Throwing all the ingredients onto a tray and letting the oven do the work allows me time to tackle that never-ending to-do list. The miso marinade is super-versatile, too. It goes well with any flaky white fish or boneless chicken thighs. I like to double it up for drizzling over veg.
I’ve used chickpeas in this, but the curry base is adaptable; just add your choice of protein. A squeeze of lemon adds vitamin C to aid iron absorption and mixing quinoa with rice increases your intake of high-fibre wholegrains and protein.
I love to use orzo to make quick creamy pasta after a busy day at work, but you can use this sauce with any kind of pasta. I like to make my own Cajun spice mix as ready-made mixes often contain added salt, but if you don’t think you’ll use up all the individual spices, then take the ready-made option – just check the label to ensure it’s not too salty.