This risotto is chock-a-block with green veg, including broccoli, mange-tout, courgette and green beans. This can easily be made vegetarian or vegan by using vegetable stock and leaving out the cheese.
You've heard the slogan "Five a day", haven't you? With this velvety soup, you'll find that even the children are eager to eat their veg.
I'll just say it: I am trying to eat less cheese. It is horrifying to me gastronomically, but appeals to my wish to eat more healthily. My family loves polenta, but how to make it taste as creamy and flavourful without the cheese I have come to rely on. The sun-dried tomatoes and rosemary make the polenta really tasty, but the basil-infused olive oil was the real secret to success. This is my first attempt. It worked really well for the adults, but the smaller kids turned up their noses.
Easy to store and prepare, eggs are the ultimate convenient super-food. This nutritious salad is wonderful served with warm ciabatta.
Brighten up steamed broccoli with this dressing made from sesame oil, rice vinegar, sugar, soy sauce and toasted sesame seeds.
Looking for a low carb alternative to pasta? Using a julienne tool you can create long, thin strips of courgette that can be used in place of pasta in a variety of dishes.
A quick but filling tomato-based vegetable soup. I use any fresh vegetables I have!
This creamy pilaf incorporates the fluffy, nutty-flavoured grain, quinoa, with a decadent and delicious hard goat cheese. This has an amazing flavour and texture. Try serving with steamed salmon. I think this would work well with pine nuts as well as a variety of other cheeses.
I started to make this soup when I was on a diet. It is healthy and filling, but has few calories and virtually no fat. There is no need to add salt either, as there will plenty in the stock.
This chilli is so easy to make. You can pretty much throw whatever vegetables you have into the pot.