This cashew nut roast is an easy and really delicious vegetarian main course that serves four generously.
This dish is simple, elegant and very tasty. It's a great way of getting omega-3 fatty acids into your diet. Roasted salmon is topped with caramelised leeks and carrots. Serve for dinner with rice, potatoes or pasta.
Brown rice, lentils, breadcrumbs, onions and tomatoes are combined with eggs and herbs and then baked. Sprinkle with grated cheese and bake an additional 5 minutes, if desired.
Pork and prunes is a classic French combination, and here it is given an extra flavour boost with stem ginger and fresh orange. Cooked with a variety of vegetables it makes an easy roast meal and can be prepared ahead and kept in the fridge ready for cooking.
Turkey breast, gently braised to keep it moist and tender, is served with apples and plums for a special Sunday lunch, or a small Christmas dinner. Try serving with new potatoes and green beans.
The Elizabethans made lavish use of spices and fruits in their cooking. This turkey dish combines some typical flavours of the time in a rich, sweet stuffing that complements lean, low-fat turkey breast meat. You could add the stuffing under the skin of a turkey breast crown.