Tomato & mascarpone risotto

SERVES 2 PREP 10 mins COOK 30 mins EASY V

2 tbsp olive oil

1 onion, very finely chopped 1 large garlic clove, crushed 175g risotto rice

400g can cherry tomatoes 600ml hot vegetable stock 30g parmesan or vegetarian alternative, grated

30g mascarpone

½ small bunch of basil, chopped

Heat the oil in a large, heavybased saucepan. Add the onion along with a pinch of salt, and fry for 10 mins or until beginning to soften and turn translucent, then add the garlic and fry for 1 min. Stir in the rice and cook for 2 mins. Tip in the tomatoes and bring to a simmer. Add half the stock, cooking and stirring until absorbed. Add the remaining stock, a ladleful at a time, and cook until the rice is al dente, stirring constantly for around 20 mins.

Stir through the parmesan, mascarpone and basil, and season to taste. Spoon into bowls to serve.

GOOD TO KNOW calcium • fibre • 2 of 5-a-day PER SERVING 635 kcals • fat 24g • saturates 9g • carbs 86g • sugars 14g • fibre 6g • protein 16g • salt 0.3g

SERVES 2 PREP 2 mins COOK 5 mins EASY V

300g gnocchi

2 tbsp unsalted butter 60g parmesan or vegetarian alternative, finely grated

2 tsp black pepper salad leaves, to serve (optional)

Cook the gnocchi in a large pan of lightly salted, boiling water. Drain and reserve 200ml of the cooking water.

Heat the butter in a large frying pan. Add the gnocchi, cheese and pepper as well as 150ml of the cooking water, raise the heat a little and stir vigorously until melted and the gnocchi is well coated. Pour in more of the reserved water if you like it saucier. Season with a little salt. Transfer the gnocchi to bowls and serve with a mixed salad, if you like.

GOOD TO KNOW calcium

PER SERVING 424 kcals • fat 21g • saturates 14g • carbs 41g • sugars 2g • fibre 4g • protein 15g • salt 1.6g

SERVES 2 PREP 5 mins COOK 35 mins EASY

250g baby potatoes, thickly sliced

2 tbsp olive oil

1 leek, halved, washed and sliced

1 garlic clove, crushed

70ml double cream

1 tbsp capers, plus extra to serve 1 tbsp chives, plus extra to serve 2 skinless salmon fillets mixed rocket salad, to serve (optional)

Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with 1/2 of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time. Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives. Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.

GOOD TO KNOW omega-3 • 1 of 5-a-day • gluten free

PER SERVING 714 kcals • fat 52g • saturates 17g • carbs 20g • sugars 4g • fibre 5g • protein 39g • salt 0.5g