Enjoy for a light, healthy dinner. And if you’ve got enough leftovers, take into work for a nutritious lunch. Ready in less than 30 minutes too!
Top tip: If you have a few extra minutes, toast some sesame seeds (this releases their nutty flavour) and sprinkle over the salad before serving.
- 2 broccoli heads, cut into florets
- 2 tbsp olive oil
- 1 red onion, finely sliced
- 100g green beans, topped, tailed and halved
- 4 roast chicken breasts, sliced
- 4 tbsp soya sauce
- 2 red chillies, deseeded and sliced
- 2 garlic cloves, sliced
- pack of egg noodles, cooked according to packet instructions
- Heat the oil in a pan. Stir fry the red onions, chilli and garlic for a few minutes.
- Add the broccoli and beans. Cook for a further 4 – 5 minutes until just tender.
- Add the chicken and soya sauce and give it a good stir. Then add in the cooked noodles.
- Serve warm or cold.
Looking for a never fail pancake recipe? You’ve come to the right place.
Top Tip: Serve with any number of toppings. Sugar and lemon with a sliced banana is a classic. Strawberries, blueberries, raspberries work a treat. Or try something a bit more exotic like pineapple, mango or kiwis.
- 100g plain flour
- 2 eggs
- 300ml semi-skimmed milk
- 1 tbsp sunflower oil
- 1 tsp vanilla essence
- pinch salt, pinch sugar
- Place all ingredients in a big mixing bowl. Beat with a fork or electric beater until you have a batter of smooth consistency with no lumpy bits. If the batter seems a bit heavy, add a little more milk.
- If you have the time and no hungry mouths waiting, leave the batter to rest for 30 minutes.
- Heat up a little oil in a pancake pan. Pour the batter into the pan with a ladle, tilting the pan to move the mixture around to make a thin and even layer.
- Cook for 20-30 seconds or so, until the underside of the pancake is a light golden brown.
- Flip the pancake and cook for another 30 seconds.
To freeze the pancakes for 1 month, wrap them in cling film. If making a day in advance, you can reheat them in the oven. Place on a heatproof plate and cover with foil. Warm at 180C for 10-15 minutes from cold or 5-10 minutes from room temperature. You can also microwave, placing the stack on a plate and covering with cling film (make sure you pierce the cling firm). High for 1 minute should be enough.
Who says you have to make traditional pancakes on Pancake Day? These savoury Indian pancakes are full of flavour and sneak in some of your veg for the day too.
Top tip: typical Indian pancakes are not supposed to be fluffy like normal pancakes. They’re a bit more dense and the flavours pack the greatest punch when eaten immediately after cooking, perhaps served with some cooling yoghurt.
Makes 12 pancakes
- 1.5 cups semolina
- 1.25 cups yoghurt
- 0.5 cups finely diced red onions
- 0.5 cups grated carrots
- 0.25 cups chopped coriander
- 1 tsp whole cumin seeds
- 1 tsp finely chopped or minced green or red chillis
- 0.5 cups water (approx)
- salt and lemon to taste
- Mix all the ingredients together. The batter should be the same consistency as normal pancake batter so add the water slowly while you mix.
- Heat a pancake or frying pan. Bring the pan up to a good heat otherwise the pancakes will burn quickly.
- Place a little oil in the pan and pour the batter in. Spread and flatten the batter with the back of a ladle and cook over a gentle heat. (If you find the batter sticks, add a bit more oil around the sides of the pancake.)
- When the top of the batter has dried out, flip the pancake carefully. Press down gently to cook. A well cooked pancake should be golden brown on both sides.
- Serve warm, garnished with coriander leaves and accompanied with a bowl of cooling yoghurt.
Pancake Day is almost upon us. With beetroots in season at the moment (and so good for you!), why don’t you get busy and pink in the kitchen with these pancakes with a twist?
Makes 16 pancakes
- 250g cooked, peeled and cooled beetroot
- 3 tbsp creme fraiche
- 4 large eggs
- 1 tbsp caster sugar
- 0.5 tsp cinnamon
- 100g self raising flour
- 1 tsp baking powder
- 1 tbsp melted butter
- 2 tsps ground cinnamon
- 4 tbsps sugar
- 2 oranges, sliced into quarters
- Place all ingredients into a food process or and whiz to make a batter. Allow this to rest for half an hour.
- Heat a little oil in a pan. Put a tablespoon of the mixture into the pan . Turn when bubbles form on the top. Keep an eye on them as they cook quite quickly.
- Mix the cinnamon and sugar reserved for serving and sprinkle over the pancakes. To serve, roll the pancakes and serve with the orange quarters.
Its reputed aphrodisiac powers meant that 3 courses of asparagus were served to 19th Century bridegrooms before their big day!
- 1 tbsp peanut oil
- 12 raw king prawns (shrimp), peeled and deveined, tails left intact
- 0.5 onion, cut into thin wedges
- 1 red chilli, finely chopped
- 1 garlic clove, finely chopped
- 175g asparagus, trimmed and cut into long lengths
- 0.5 tbsp light soy sauce
- pinch of caster suger
- parsley leaves, chopped
- Heat half the oil in a wok over a high heat. Add the prawns and stir-fry for a couple of minutes until just cooked through. Remove and set aside.
- Add remaining oil to the wok and stir-fry the onion until golden. Add the chilli and garlic and stir-fry for 30 seconds. Add the asparagus and stir-fry for 2 minutes.
- Add the soy sauce and sugar and toss all the ingredients together. Add the prawns to the stir-fry and cook for 1 minute to heat them through. Garnish with chopped parsley leaves. Serve immediately.
The perfect Valentines Day treat. Enjoy!
- 1 punnet fresh strawberries
- 200g milk or dark chocolate (chocolate chips work well)
- Melt the chocolate in a bain-marie. You can create this by placing a heat proof bowl over a saucepan of hot water. Heat the water gently and never let the bowl touch the water.
- Wash and thoroughly dry the strawberries.
- Once the chocolate is fully melted, dip the strawberries in chocolate and place on a sheet of greaseproof paper.
- Set aside the chocolate dipped strawberries to cool or refrigerate for about 30 minutes.
- Serve with a glass of bubbly and enjoy!
Set your Valentine’s heart on fire with this chocolate mousse. Easy to make and extremely satisfying. And for extra chocolate indulgence, serve topped with chocolate shavings or perhaps some crushed biscotti.
- 450g dark chocolate, broken into small pieces
- 5 egg whites
- 4 egg yolks
- 300ml cream, whipped
- Place chocolate and 50ml water in a heatproof bowl. Place this over a saucepan of hot water and bring to a simmer until the chocolate has fully melted. Leave to cool for a few minutes.
- In a dry clean bowl, beat the egg whites until you get stiff peaks.
- Add the egg yolks one at a time to the chocolate mixture beating well between each addition.
- Fold the cream into the chocolate mixture. Then fold in the egg whites using a large metal spoon.
- Pour the chocolate mousse into pretty serving bowls or glasses and refrigerate until set.
Top tip: Heat the chocolate over a low heat to avoid burning it. To make the mousse light and fluffy, use a metal spoon to fold in the egg whites. This preserves the air bubbles.