Recipes

Mushroom and leek spaghetti

Quick, zesty and fresh, this super-healthy vegan spaghetti makes for a super midweek option. Add squeezed lemon juice to the dish to complement the fried mushrooms then finish with a scattering of crispy breadcrumbs for the final flourish. See method below:

Serves 4 
3 mins to prepare and 17 mins to cook
378 calories / serving
Vegan
Vegetarian
Dairy-free

Ingredients 
2tbsp olive oil
350g frozen leeks
380g mushrooms, sliced
2 garlic cloves, crushed
½ tsp dried oregano
50g (2 slices) crusty white bloomer, blitzed into breadcrumbs
300g spaghetti
½ lemon, zested and juiced
10g fresh basil, leaves picked and roughly chopped

Method
Heat 1 tbsp oil in a large frying pan over a medium heat, add the leeks and fry for 5-6 mins until softened. Add the mushrooms, increase the heat to medium-high and fry for 8-10 mins until golden and tender and any water has evaporated. Stir in the garlic and oregano; season and fry for 1 min more until the garlic is fragrant.

Meanwhile, heat the remaining oil in a separate frying pan and fry the breadcrumbs over a medium heat for 3-4 mins, stirring frequently, until crunchy and golden. Season, transfer to a plate and set aside.

Bring a large pan of salted water to the boil and cook the spaghetti to pack instructions; drain well. Stir into the mushrooms and leeks and toss well. Stir in the lemon zest and juice, then scatter with the basil and crispy breadcrumbs to serve.

Slow-cooker pulled turkey rolls recipe 

Spend less time in the kitchen and more time in the sun with these slow-cooker pulled turkey rolls. Serve with a side of coleslaw and a dollop of extra mustard if you’re brave. See method below:

Makes 8 
15 mins to prepare and 5 hrs 00 mins to cook
389 calories/serving
Freezable
Healthy

Ingredients 
1.25kg turkey thigh joint
2 medium onions, thinly sliced
2 low-salt chicken stock cubes, made up to 900ml
2 tbsp Dijon mustard
1 tbsp English mustard, plus extra to serve (optional)
300ml apple juice
2 tsp paprika
2 tsp ground allspice
2 tsp arbol chilli fakes or crushed chillies
2 tsp cumin seeds
3 star anise
8 wholemeal rolls
300g pack coleslaw
60g bag rocket leaves

Method 
Put the turkey joint in a 4ltr slow-cooker and add the onions. In a large jug, mix the stock with the mustards, then pour in the apple juice and the spices; mix well. Pour over the thigh joint to cover and gently swirl the meat in the liquid. Cover and cook for 5 hrs on the highest setting.

Once the turkey is cooked through, use a slotted spoon to transfer it to a serving dish, along with the onions and spices. Discard the bone, skin and the star anise, then shred the meat.

Split the rolls and divide the coleslaw between them, then top with the shredded turkey, onions and rocket leaves. Serve with extra mustard, if you like.