Savoury hamantashen

By Amir Battito, March 17, 2016

Choose your preferred savoury filling.


Zesty spiced lentil salad

By Silvia Nacamulli, March 10, 2016

I use puy lentils in this delicious, refreshing and filling salad, but you can also use green or brown lentils.

I grind my own spices just before using them so they are fragrant, but you can use pre-ground versions. The only one that may be tricky to find ground is caraway, in which case crush caraway seeds in a pestle and mortar. The dressing is also good spread on bruschetta or with fish.


Potato leek soup with toasted cheese

By Chris Honor, March 10, 2016

Serves: 4Preparation: 10 minutes
Cooking: 35 minutes


● 30g butter
● 20ml olive oil
● 300g medium leeks, trimmed, washed, thinly sliced
● 500g potatoes peeled, washed and chopped
● 755ml vegetable stock
● 125ml milk
● 125ml double cream
● Salt and pepper

For the toastie:
● 100g leek washed and thinly sliced


Vegetable comfort soup with chilli chicken meatballs

March 3, 2016

This is my favourite comfort soup for rainy days. It's what I make when I am home all day and feel just plain hungry and however much I eat, it always leaves me feeling satisfied and never like I've over-indulged!

293 calories | 7g fat | 1.7g saturates | 10g carbs | 8g sugar | 1g salt | 46g protein | 5g fibre

Serves: 4


● 450g chicken mince


Grilled lamb chops on carrot purée with roasted garlic

By Daniel Green, March 3, 2016

This is a great mid-week supper that only uses a handful of ingredients and is very simple to prepare, yet deliciously satisfying. The carrot purée can be used as a side in many other dishes. The beta-carotene that carrots are incredibly rich in can slow down signs of ageing as it acts as an antioxidant and protects against cell damage.


Roasted mini squash stuffed with wild rice

By Fabienne Viner-Luzzato, February 25, 2016

These are a delicious vegetarian side dish or main course if you add a bit of cubed feta cheese; they are also perfect served with grilled fish.

Serves: 3 -4
Preparation: 45 minutes
Cooking: 45-60 minutes


● 3–4 mini-sized squash or three butternut squash
● Olive oil
● 3 large onions, sliced thinly
● 4–6 tbsp sunflower oil


Gluten-free cheese and onion puff pastry tart

By Lisa Roukin, February 25, 2016

This simple tart is one that everyone, including your gluten-free friends, can enjoy. Serve with a crisp green salad. You will need a non-stick fluted rectangular loose base flan tin, measuring 31cm x 21 cm.

Serves: 12-14
Preparation: 20 minutes
Cooking: 35-40 minutes


● 5 large onions, sliced thinly


Recipe: Apricot, pecan and chocolate cookies

By Annabel Karmel, February 18, 2016

I have developed many cookie recipes, but none as delicious as this one. You pretty much can't go wrong. If you like, swap plain dark chocolate for sea salt-spiked dark chocolate - it works really well.

Makes: 20

Preparation: 20 minutes

Bake: 10–12 minutes


100g unsalted butter, softened

100g light soft brown sugar

1 large egg

150g porridge oats


Recipe: One-pot chicken with spring vegetables

By Annabel Karmel, February 18, 2016

Makes: 6 portions

Preparation: 20 minutes

Cook: 1 hour 20 minutes


1.5–1.6kg chicken

3 tbsp olive oil

1 tsp runny honey

1 tsp lemon juice

300g baby new potatoes, scrubbed and any larger ones halved

1 onion, thinly sliced

2 garlic cloves, peeled but left whole

200g baby carrots

300ml hot chicken stock

300ml white wine

100g frozen peas


Secret Valentine surprise cake

By Denise Phillips, February 12, 2016

A cake with a touch of romance hidden inside. To make the hidden heart shapes you make the cake mixture twice: one for the hearts and the second for the outer layer.

Serves: 8
Preparation: 50 minutes
Cooking: 2 hours 20 minutes


For the cake
● 2 x 175g unsalted butter, softened
● 2 x 175g golden caster sugar
● 6 large eggs