Looking for some healthy and simple food recipes you can make at home which are super delicious and packed with flavour? Look no further.
We’re giving you our top 5 recommended dishes you can cook quickly and easily, with ingredients that you’ll probably have in your kitchen right now.
SIMPLE & TASTY OMELETTE:
3 eggs, beaten
1 tsp sunflower oil
1 tsp butter
- Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.
- Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds, then scrape a line through the middle with a spatula.
- Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
- At this point you can fill the omelette with whatever you like – some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula, Slide onto a plate to serve.
CHICKEN & MANGO STIR FRY:
- 1 bunch of spring onions
- a small nugget of root ginger
- 1 garlic clove
- 1 ripe mango
- 450g boneless, skinless chicken breast
- 4 tbsp vegetable oil
- 350g bag fresh stir-fry vegetables
- 3 tbsp soy sauce
- 1 tbsp sweet chilli sauce
- Rice or noodles to serve
- Trim the roots and tops off the spring onions and slice diagonally. Peel and grate the ginger and crush or finely chop the garlic. Cut the mango lengthways on either side of the stone, then peel off the skin and chop the flesh into cubes. Slice the chicken into thin strips.
- Heat half the oil in a large frying pan or wok. Add the chicken and stir-fry for 4-5 minutes until lightly coloured. Remove from the pan with a slotted spoon and transfer to a plate. Heat the remaining oil in the pan and add the spring onions, ginger and garlic. Stir-fry for 30 seconds, then add the mango and vegetables and stir-fry for a further 1 minute.
- Return the chicken to the pan and splash in the soy and chilli sauces. Stir until evenly mixed, then cover and cook for a further 2 minutes until the chicken is tender and the veggies are slightly softened.
DELICIOUS BREAKFAST SMOOTHIE:
- 1 banana
- 1 tbsp porridge oats
- 80g soft fruit (whatever you have – strawberries, blueberries, and mango all work well)
- 150ml milk
- 1 tsp honey
- 1 tsp vanilla extract
- Put all the ingredients in a blender and whizz for 1 min until smooth.
- Pour the mixture into two glasses to serve.
SPICED CARROT & LENTIL SOUP:
- 2 tsp cumin seeds
- pinch chilli flakes
- 2 tbsp olive oil
- 600g carrots washed and coarsely grated (no need to peel)
- 140g split red lentils
- 1l hot vegetable stock (from a cube is fine)
- 125ml milk (to make it dairy-free, see ‘try’ below)
- plain yoghurt and naan bread, to serve
- Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
- Scoop out about half with a spoon, and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
- Simmer for 15 mins until the lentils have swollen and softened.
- Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
- Season to taste and finish with a dollop of plain yoghurt and a sprinkling of the reserved toasted spices. Serve with warmed naan bread.
SOFT WHITE BREAD:
- 500g strong white flour, plus extra for dusting
- 2 tsp salt
- 7g sachet fast-action yeast
- 3 tbsp olive oil
- 300ml water
- Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
- Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
- Tip onto a lightly floured work surface and knead for around 10 mins.
- Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
- Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
- Place it on the baking parchment to prove for a further hour until doubled in size.
- Heat oven to 220C/fan 200C/gas 7.
- Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
- Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.