Whether you’re looking for something healthy this January, or you’ve got your eye on more indulgent and comforting options there’s something in this recipe round up for everyone.
From meaty choices to veggie and vegan, these are all easy to make and perfect for whipping up solo or with family.
Recipe round up – Asparagus Noodle Bowl
Serves: 2. Preparation time: 10 minutes. Cooking time: 10 minutes
For the tofu marinade:
- 1 large shallot, finely diced
- 2tbsp light brown sugar
- 3tbsp soy sauce
- 5tbsp water
- Black pepper
- 1 pack firm tofu, sliced
For the dressing:
- 2tbsp soy sauce
- 2tbsp rice vinegar
- 1 tsp soft brown sugar
- 100ml vegetable stock
- 1 red chilli, finely chopped
- 2 cloves garlic, crushed
- 1 lime, juiced
- For the noodles:
- 100g vermicelli noodles, cooked
- 4 sprigs mint
- 1 carrot, cut into fine strips
- 1 cucumber, cut into fine strips
- 1 little gem lettuce broken into leaves
- Handful of coriander and/or Thai Basil
In a bowl large enough to accommodate the tofu, mix the shallots, 2 tbsp sugar and 3 tbsp soy sauce with a little water to help mix. Add a grind of black pepper and add the sliced tofu and marinade for 5-10 minutes.
In another bowl mix 2 tbsp soy sauce with the rice vinegar, 1tsp of soft brown sugar and vegetable stock. Add the chilli, garlic and lime juice. This is your dressing.
Heat a frying pan. Take the tofu out of the marinade and fry it in the pan, turning it to caramelise on each side. Once it’s done, pour the excess marinade over the tofu and let it bubble briefly.
Put the noodles into the bowls you are going to serve the salad in, then add a little dressing. Top with the vegetables, add the tofu and herbs such as coriander and mint. Finish with the dressing.
Recipe round up – Spicy Beetroot & Goats Cheese Tart
Serves 4. Preparation time: 10 minutes. Cooking time: 20 minutes
- 1 packet ready rolled puff pastry
- 180g sweetfire/chilli marinaded beetroot
- 150g cream cheese (we like Paysan Breton)
- 100g firm goats cheese (or any cheese you fancy!)
- 3 sprigs of thyme, leaves removed
- Salt and pepper
- A little beaten egg
- Preheat the oven to 200⁰c
- Unroll the pastry and place it on a baking sheet. Score a border around the edge of about 1cm and prick the base with a fork
- Cut the beetroot into halves or quarters, so that the pieces are roughly the same size
- Mix the cream cheese and the goats’ cheese and spread the mixture on the pastry base
- Top with the pieces of beetroot and sprinkle with thyme leaves and salt & pepper. Brush the edge of the tart with a little beaten egg.
- Bake in the oven for 20 minutes
Recipe round up – Spring Onion & Celery Loaded Potato Skins
A USA favourite, these potato skins are stuffed full of spring onions, celery, sour cream and cheese and baked until crisp and golden on top.
Serves: 4 as a starter or 2 as a main course. Preparation time: 10 minutes. Cooking time: 1hr 10 minutes
- 2 large baking potatoes
- 2 tsp olive oil plus extra for dressing the leaves
- Salt and freshly ground black pepper
- 2 tbsp sour cream
- 25g cheddar cheese (we used Godminster)
- 4 spring onions, finely chopped
- 2 sticks of celery, finely chopped
- Pinch of smoked paprika (optional)
- Bag of Fresh & Naked Spicy Mixed Leaves
Heat the oven to 200C/180C Fan.
Prick the potatoes a few times with a fork. Put the oil in a medium bowl with a good pinch of salt and pepper and, one at a time roll the potatoes in it so they’re completely covered. Bake them in the oven for 1hr until they’re crispy on the outside and soft in the middle. Leave to cool slightly.
Once they’re cool enough to handle, cut in half and scoop out the centre. Use a fork to mash the potato in a bowl with the sour cream and cheddar then stir in the spring onions and celery and season.
Load the mash mixture back into the skins, sprinkle with a pinch of smoked paprika (if using) and grill for a few minutes until the tops start to brown.
Toss the mixed leaves in a little olive oil and season, put on a platter or divide between plates and top with the loaded skins.
Recipe round up – Radish, Ham and Ricotta Pizza Breads
These flatbreads are bursting with clean, bright flavours. Combining creamy ricotta with fresh crunchy radishes for a dish with flavour and zing.
Serves: 2. Prep time: 5 minutes. Cooking time: 2-3 minutes
- 200g ricotta cheese
- ½ small pack tarragon, finely chopped
- Salt and freshly ground black pepper
- 2 flatbreads
- 8 radishes, sliced
- 75g Parma ham
- 1 handful rocket leaves
- 2 tbsp olive oil
Mix together the ricotta cheese, chopped tarragon and season to taste.
Spread the ricotta mixture over two shop bought flatbreads.
Put under a hot grill for 2-3 mins to warm through.
When they are warmed and slightly toasted around the edge, remove from the grill and top with the sliced radishes, Parma ham, rocket and a drizzle of olive oil.
Recipe round up – Goats’ Cheese Crostini with Spring Onion & Radish
A simple little snack or canapé to share with friends. Peppery radish complements the creamy goats’ cheese and the spring onions add a little liveliness. A brilliant combination.
Serves: makes 10 crostini. Preparation time: 5 minutes. Cooking time: 2 minutes
- 10 slices of French stick or Ciabatta
- Drizzle of olive oil
- 125g soft goats’ cheese
- 4 spring onions, sliced
- 10 French breakfast radishes, sliced
Heat the grill and lay the bread on baking sheet and drizzle with a little olive oil.
Toast each side under the grill until golden.
Once toasted, spread each slice with goats’ cheese and top with some slices of radish and spring onion.
Season with a little salt and pepper and serve.
Recipe round up – Isle of Wight Roasted Tomato Oven Risotto
Serves: 4. Preparation time: 10 minutes. Cooking time: 35 minutes
- 1.2 kilos Isle of Wight Tomatoes
- 4 tbsp olive oil
- 1 onion, chopped
- 1 large garlic clove, crushed
- 500g risotto rice
- 300ml vegetable stock
- 300g Isle of Wight cherry tomatoes
- 50g Parmesan, finely grated
- 150g mozzarella cherries
- 2 tbsp chopped flat leaf parsley
Preheat the oven to 200C mark 6.
Halve or quarter the tomatoes, depending on their size, drizzles with 2 tbsp olive oil and season well and roast for 30 minutes. Leave to cool for a few minutes and then blitz with a stick blender or crush with a fork.
Heat 2 tbsp of oil in a large, ovenproof casserole dish (that has a lid). Add the onion and garlic and cook gently for five minutes. Add the rice, and cook, stirring, for 1 minute.
Pour in the tomato mixture and stock, season and bring to a simmer, stirring. Cover with a lid and cook in the oven for 20 minutes.
Meanwhile, put the cherry tomatoes on a small baking tray, drizzle with remaining oil and season. Cook in the oven for 15 minutes until starting to split and soften.
Remove risotto from oven, stir in most of the parmesan and all the mozzarella. Re-cover with the lid and return to oven for 10 minutes, until the rice is tender, and the liquid has been absorbed.
Sprinkle over remaining Parmesan and top with the roasted cherry tomatoes to serve.
Recipe round up – Roasted Isle of Wight tomato and cheddar waffles
Serves: 4 Preparation time: 20 minutes. Cooking time: 12-15 minutes
- 1 pack readymade waffles
- 150g mixed Isle of Wight cherry tomatoes
- 2 Avocado
- 4 Eggs
- Salt and pepper
Chop the tomatoes, drizzle with a little olive oil and season. Slice the avocado and set aside.
Toast the waffles according to the pack instructions.
Heat a small frying pan and crack the eggs in and fry until cooked to your liking.
Once the waffles are cooked place on plates, followed by the fried eggs. Top with the fresh tomatoes and avocado and drizzle of olive oil.
Recipe round up – Warm shallot, aubergine, tomato and freekeh salad
This middle eastern salad can be served warm or at room temperature.
Serves: 4. Preparation time: 20 minutes. Cooking time: 1 hour 20 minutes
- 1 400g bag echalion shallots, peeled and halved
- 4 small or 2 large aubergines
- 1/2 tsp sweet smoked paprika
- 2 tbsp extra virgin olive oil
- 400g vine cherry tomatoes
- 1 garlic clove, crushed
- 2 tbsp red wine vinegar
- 1 tsp Baharat
- 4tbsp olive oil
- 50g flat leaf parsley leaves
- 250g ready-cooked freekeh
Preheat the oven to 180˚C. Line a large roasting tin with baking parchment and put the shallots and aubergines in the tin, sprinkle with the paprika and drizzle with the olive oil and give the tray a shake to mix. Prick the aubergines a few times with a sharp knife then cover the tin with foil and roast in the hot oven for an hour.
Remove the foil. If there is a lot of cooking liquid in the bottom of the tin, pour most of it off and add the cherry tomatoes to the tin. Roast for 20 minutes, until the tomatoes have split.
For the dressing, combine the crushed garlic, vinegar and Baharat with the olive oil. Finely chop a small handful of the parsley and stir in.
Heat the freekeh according to pack instructions. Gently fold in the shallots, tomatoes and remaining parsley, along with any juices from the roasting tray. Serve an aubergine (or half if they are large) per person on the freekeh and shallot mixture, with the dressing spooned over.