Green mac ’n’ cheese

TIP IF YOU LIKE BOLD FLAVOURS, UP THE CHINESE FIVE SPICE TO ¾TSP.

SERVES 4

A healthy upgrade on the ultimate cheesy dinner – the sauce works equally well with cauliflower, too.

YOU WILL NEED

75g unsalted butter

5tbsp plain flour

1 ½tsp English mustard powder

775ml full-fat milk

175g strong Cheddar cheese, grated

1tsp sweet smoked paprika

Few good gratings of nutmeg

300g frozen spinach, defrosted, liquid squeezed out

400g macaroni or small pasta shapes

5tbsp breadcrumbs

40g Parmesan cheese, grated

HOW TO DO IT

1 Heat the oven to 220C/gas 7. For the pasta, fill a large pan with water, add 1tbsp salt then bring to the boil.

2 In a medium pan, melt the butter, stir in the flour, mustard powder and seasoning. Stir continuously, over a medium heat, for a few mins, then add a good glug of the milk and whisk to combine. Gradually add the rest of the milk, whisking in-between additions until smooth and creamy. Stir in the Cheddar, paprika and nutmeg then remove from the heat. Taste, adding a little more salt and pepper, if you like. Add the spinach to the sauce then using a stick blender, blitz until smooth – or leave it chunky.

3 Cook the pasta for 2 mins less than packet instructions, then drain well. Add to the pan of green sauce, stirring, until combined.

4 Put the pasta/sauce in an ovenproof dish, scatter with the breadcrumbs and Parmesan. Bake for 20–25 mins.

MAKE AHEAD Prep the pasta ready to bake up to 2 days ahead. Bake as per the recipe adding an extra 5 mins if needed.

PREP TIME: 5 MINS COOK TIME: 35 MINS SKILL LEVEL: EASY CALS: 987 FAT: 43G SAT FAT: 26G CARBS: 106G

Spiced fish fingers

SERVES 4

A great dish to make with the kids, but set aside extra prep time to make sure the fish is evenly coated.

YOU WILL NEED

Drizzle of olive oil

100g plain flour

2 free-range eggs

75g panko breadcrumbs

½tsp Chinese five spice

5 heaped tbsp oats

1tsp ground turmeric

500g pollock or other flaky white fish, cut into 8 pieces approx 10cm x 2cm 1 lemon or lime, cut into wedges, to serve

FOR THE TARTAR SAUCE

170g mayonnaise

30g pitted green olives, finely chopped 25g capers, finely chopped

60g gherkins, finely chopped Small bunch of dill, roughly chopped Small bunch parsley, roughly chopped 1tsp lemon juice

HOW TO DO IT

1 Preheat the oven to 240C/gas 9 and line a large oven tray with baking paper. Drizzle with a little olive oil.

2 Line up three plates: in the first, put the flour with a big pinch of salt and pepper. In the second, crack the eggs and whisk lightly with a fork. In the third plate, add the panko, five spice, oats, turmeric and ¼tsp of salt, and mix.

3 Coat the fish first in flour, then dip in the egg, then finally coat in the breadcrumb mix, transferring each one to the lined baking tray.

4 Drizzle the fish fingers with a little more oil then bake for 15 mins until golden brown and the fish is cooked through (turns opaque).

5 To make the tartar, in a bowl mix all the ingredients. Serve the fish with the tartar and a wedge of lemon.

MAKE AHEAD Prep the fish fingers ready for baking and the tartar up to 1-2 days ahead, cover and chill until ready to bake from step 4.

PREP TIME: 15 MINS COOK TIME: 15 MINS SKILL LEVEL: EASY CALS: 481 FAT: 16G SAT FAT: 3G CARBS: 50G

TIP TO USE THE LEFTOVER PASTRY, CUT IT INTO SQUARES, SCORE A THIN BORDER AROUND THE EDGE. TOP WITH PASSATA, AND CHEESE. BAKE FOR 15-20MINS UNTIL PIPING HOT.

SERVES 4

Based on burek, a type of baked, filled pastry made with a delicate filo-like dough. Traditionally filled with feta, spinach and chicken, but use whatever ingredients you have in the fridge that need using up.

YOU WILL NEED

2tbsp olive oil, plus extra for brushing

1 red onion, chopped

250g frozen spinach, defrosted and excess liquid squeezed out

½tsp paprika

½tsp salt

200g feta

½ x 375g pack ready-rolled puff pastry

1tbsp black or white sesame seeds

HOW TO DO IT

1 Preheat the oven to 200C/gas 6, and find an oven dish that measures 18 x 25cm.

2 In a medium frying pan, heat the oil and fry the onion until soft and beginning to colour, around 10 mins. Add the defrosted spinach, paprika and salt, and cook for a couple of mins until any liquid has evaporated. Allow the mixture to cool, then crumble in the feta and set aside.

3 Take the pastry out of the fridge, carefully unroll it, place your dish on top and cut around it with a knife, to make a lid. Put the leftover pastry in the fridge or freezer to use another time.

4 Scoop the filling into the oven dish and use the back of a spoon to even out the top, then add the pastry on top and use your fingers to crimp the pastry to the edges of the dish. Brush lightly with oil, scatter with the sesame seeds and bake in the oven for 20–25 minutes until the pastry is golden brown.

PREP TIME: 5 MINS COOK TIME: 30 MINS SKILL LEVEL: EASY CALS: 400 FAT: 30G SAT FAT: 14G CARBS: 19G

Lamb meatballs

SERVES 6

This recipe is adapted from the book Leon by chef and co-presenter of the CBBC kids cooking show Step Up to the Plate, Allegra Mcevedy. It’s a great recipe for batch cooking and stashing in the freezer.

YOU WILL NEED

1 wholemeal pitta or leftover flatbread/bread, ripped into small pieces

4tbsp milk

500g minced lamb

2tbsp parsley, finely chopped 2tbsp mint, finely chopped 1tsp dried oregano

1 garlic clove, peeled and minced ½tsp sea salt

Olive oil, for drizzling

Jar of tomato sauce

1tbsp rose harissa or harissa (optional)

TO SERVE

Flatbread, brown rice, quinoa, or couscous

Fresh herbs, optional

HOW TO DO IT

1 Preheat the oven to 180C/gas 4. In a medium bowl, add the pieces of pitta, pour over the milk and leave to soak for 10 mins. After this time, add the mince, herbs, garlic and salt and mix well with your hands.

2 Roll the mixture into ping-pong sized balls (approx. 25g) and arrange on a baking tray. Drizzle with a little olive oil then bake for 15-20 mins until golden brown and cooked through.

3 Meanwhile, add the tomato sauce to a large pan and stir through the harissa, if you are using it. Warm it through and, when the meatballs are ready, carefully add to the sauce and simmer together for a few mins. Serve with flatbread and brown rice or couscous, and any fresh herbs you have to hand, if you like.

PREP TIME: 15 MINS COOK TIME: 25 MINS SKILL LEVEL: EASY CALS: 280 FAT: 17G SAT FAT: 6G CARBS: 11G

Beef with carrots and chickpeas

SERVES 8

This hearty stew is wonderfully warming and fragrant from the star anise, earthy spices and kick of chilli heat.

YOU WILL NEED

2 large onions, peeled and roughly chopped

2 jalapeño chillies, deseeded and roughly chopped

2 red peppers, roughly chopped 30g fresh coriander

2 garlic cloves, peeled and roughly chopped

2tsp cinnamon

2tbsp smoked paprika

2tsp ground cumin

2tsp dried oregano

1tsp sea salt

4 star anise

500g beef shin, diced

4 carrots, peeled and cut into 3cm pieces

2 x 400g can chickpeas, drained Steamed rice, to serve Kimchi, to serve

HOW TO DO IT

1 Put all the ingredients up to the star anise in a large bowl. Using a stick blender, blitz to a rough paste. Transfer to a lidded container, add the star anise and beef, turning to coat in the marinade. Cover then chill overnight to marinate.

2 Preheat the oven to 170C/gas 3. Transfer the beef and its marinade to a small casserole dish, add the carrots and chickpeas stirring to combine. Cover with a lid and cook for 2 hrs, until the beef is tender. Serve with steamed rice and kimchi.

MAKE AHEAD Batch cook and freeze for up to 6 months. Defrost in the fridge overnight then reheat until piping hot.

Recipes adapted from: Feed Your Family!: Exciting Recipes from Chefs in Schools, by Nicole Pisani and Joanna Weinberg (£14.99, Pavilion Books)

TIP THE KIMCHI CUTS THROUGH THE RICHNESS OF THE MEAT. FIND IT IN JARS IN MOST SUPERMARKETS – USE IT UP IN CHEESE TOASTIES.

PREP TIME: 10 MINS, PLUS OVERNIGHT MARINATING COOK TIME: 2HRS SKILL LEVEL: EASY CALS: 173 FAT: 3G SAT FAT: 1G CARBS: 19G