Feel good food

Suppers for two

Pulled beef ragu

If you like a meaty pasta dish, you’ll love this tender version in a rich wine sauce.

Serves 4

• Ready in 6 hrs

800g beef shin or brisket

2 carrots, roughly chopped

1 stick celery, roughly chopped 1 bay leaf

4 garlic cloves, bashed

250ml red wine

1 beef stock pot, we used Knorr 4tbsp tomato puree

Cooked pasta and fresh basil, to serve

50g Parmesan, grated

1 Put the beef, vegetables, bay leaf, garlic, wine, stock pot, 200ml water and the tomato puree into a slow cooker and season. Cook on low for 6 hrs. Alternatively, put the ingredients into a casserole with a scrunched up piece of wet greaseproof paper inside the lid and cook on the hob or in the oven on its lowest setting for 4-6 hrs.

2 Remove the meat to a board and pull the strands apart. Meanwhile, put the pot on the hob and reduce the sauce until thickened to your liking. Check the seasoning, then put the meat back in the pot and mix together with the sauce. Serve with pasta, a sprinkling of Parmesan and basil.

Per serving: 414 cals, 16.5g fat,

7.5g sat fat, 7.5g carbs

HEALTH TIP This recipe serves four generously, so freeze two portions for a Sunday lunch Persian-style lamb stew

Tender meat in a lightly spiced gravy, delicious served with a zingy, fresh herb and cucumber salad and natural yogurt. Serves 4 • Ready in 6 hrs 800g cubed lamb shoulder 4tbsp olive oil

2 onions, chopped

½tsp cumin

½tsp coriander

¼tsp ground cloves

2 garlic cloves, bashed

Zest 1 lemon or orange

2tbsp pomegranate molasses For the salad:

Small bunch parsley, chopped ½ bunch mint, leaves roughly chopped

4tbsp pomegranate seeds ½ cucumber, sliced

HEALTH TIP Trim any excess fat from lamb before cooking

1tbsp olive oil

Juice ½ lemon

Couscous and yogurt, to serve

1 Put the lamb stew ingredients into a slow cooker with 100ml water and season. Cook on low for 6 hrs. Alternatively, put the ingredients into a tagine or casserole with a scrunched up piece of wet greaseproof paper inside the lid and cook in the oven on its lowest setting for 4-6 hrs.

2 Assemble the salad and add a squeeze of lemon juice. Serve the lamb stew with the salad, couscous and yogurt.

Per serving: 478 cals, 30g fat, 9g sat fat, 42g carbs >>