Sweet, zingy desserts

Tastyinspiration SIMPLE SUPPERS

These easy meals have been created by our Test Kitchen experts

TASTE OF HUNGARY

GOULASH TAKES 2 HRS SERVES 4 1tbsp plain flour 500g chuck or braising steak, cut stock cube 210g chopped tomatoes can 150ml warm the oil in a flameproof casserole dish. Add the 3 Add the peppers, tomato purée, paprika, caraway into 3-4cm chunks 1tbsp oil 2 large onions, finely chopped 1 green pepper, soured cream 500g fresh pasta TO SERVE 1tbsp flat-leaf parsley, chopped meat and move around for 2 mins until sealed on all sides, then remove from the seeds and stock cube. Season. 4 Return the meat to the pan, add the chopped tomatoes cut into chunks pepper, cut into 2tbsp tomato 1 yellow chunks purée 1 Preheat the oven to 170C/ Gas 3. In a bowl, mix the pan and set aside. 2Reduce the heat to medium, add the onions, put on and 150ml boiling water. Warm through on the hob, cover and cook in the oven for 1 hr 30 mins. 2tsp sweet paprika 1tsp flour with ½tsp salt and toss the lid and cook for 10 mins, Stir in the soured cream. Serve caraway seeds ½ beef the meat in it. Over a high heat, stirring occasionally. with pasta. Top with parsley.

HEALTHY CHOICE

TIME AT HOME

JERK SALMON WITH MANGO YOGURT

TAKES 30 MINS, PLUS MARINATING SERVES 4

1tbsp jerk seasoning 7tbsp Greek yogurt (0% is fine) 600g or 4 skinned salmon fillets 450g sweet potato, peeled 400g courgette, trimmed 1 mango, diced Juice of 1 lime 1tbsp fresh mint

1Mix the jerk seasoning with 2tbsp of yogurt. Put the salmon in a shallow Cook it dish and and chill coat with the yogurt in the fridge. You can mix. Cover leave it overnight if you have time, but it’s still delicious if left for just half an hour. 2 Spiralise the vegetables. Put the sweet potato into a microwavable dish with a splash of water. Mix the mango, lime juice, mint and remaining yogurt with plenty of seasoning. 3 Grill the salmon until nicely browned. Microwave the sweet potatoes on high for 3 mins, remove and stir in the courgettes. Add a drizzle of olive oil and seasoning. Serve the salmon on the veg with the remaining yogurt on top.

NUTTY ASPARAGUS QUINOA SALAD

TAKES 10 MINS SERVES 4

FOR THE DRESSING 1 shallot, finely chopped 1 chilli, finely chopped 1tsp sesame oil 125ml olive oil Juice and zest of 1 lemon 1 bunch basil, torn 1 bunch mint, chopped FOR THE SALAD 100g baby spinach leaves 2 x 250g pouches Merchant Gourmet pre-cooked quinoa 100g mixed cashew nuts and macadamias, toasted 400g asparagus spears, blanched 2tbsp sunflower seeds

1In a small bowl, mix up all the ingredients for the salad dressing. 2 In a separate, large bowl, gently toss together the spinach leaves, quinoa, cashews, macadamias and asparagus. 3When ready to serve, stir through the dressing and scatter with seeds.

SPEEDY LUNCH

USING SACHETS OF PRE-COOKED QUINOA AVAILABLE FR M SUPERMARKETS MAKES THIS QUICK AND EASY

CHICKEN, FENNEL & BROCCOLI TRAY BAKE

TAKES 1 HR SERVES 4

8 skin-on chicken thighs (about 1kg)

Juice and zest of 1 lemon 2tbsp olive oil 2 large garlic cloves, crushed 4 sprigs of thyme, leaves picked 1 fennel bulb, sliced 6 shallots, peeled ½ head broccoli, cut into pieces 300g sweet potato, peeled and cut into rounds 125ml dry white wine ½ stock cube

1Preheat the oven to 220C/Gas 7. Place the chicken in a wide roasting tray and toss with the lemon juice and zest, olive oil, garlic and thyme. Season generously and cook for 15 mins. 2 Remove the tray from the oven and slip the veg under the chicken. Mix the wine with the stock, pour into the tray. 3 Turn the oven down to 190C/Gas 5 and return the tray for a further 40 mins until the vegetables are tender and the chicken is cooked through.

ALL IN ONE

MEAL FORONE

CHEESE SOUFFLE

TAKES 20 MINS SERVES 1

1tbsp butter, plus a little extra for greasing 1tbsp plain flour 75ml semi-skimmed milk 1 egg, separated 30g Cheddar, grated 1tsp Dijon mustard 1tbsp Parmesan, grated

A few slices of red onion Green salad, to serve YOU WILL NEED 1 large ramekin or similar ovenproof dish, approx 14cm diameter

1Preheat the oven to 200C/Gas 6. Heat the butter in a small saucepan and add the flour. Slowly stir in the milk, stirring constantly, until the mixture has thickened. Remove from the heat and add the egg yolk, grated Cheddar and mustard. 2 Grease a ramekin with a little butter and dust with the grated Parmesan. Whisk the egg white until doubled in size and frothy. Once the cheese mixture has cooled slightly, fold in the egg white, being careful not to overmix. Pour the mixture into the ramekin, top with sliced red onion and bake in the oven for 12–15 mins until risen and golden brown. Eat warm with salad.

MAKE AHEAD TO END OF STEP 1, THEN SET ASIDE UNTIL

YOU’RE NEARLY READY TO EAT

FOR BEEF LOVERS

STEAK WITH COURGETTE TZATZIKI

TAKES 20 MINS SERVES 4

2 large courgettes 4 rib-eye or sirloin steaks FOR THE TZATZIKI 1 bunch mint, finely chopped 1 bunch basil, finely chopped 1 bunch dill, finely chopped 4tsp strong horseradish sauce 2tbsp Dijon mustard 200g mixture half yogurt, half creme fraiche TO SERVE 1 pack watercress Fried potato slices or wedges

1Prick the courgettes and place them under a very hot grill (or on a barbecue) until just charred. Remove from the heat, then when cool, finely chop them. 2 Heat a frying pan or griddle pan to a medium heat and sear the steaks for 2 mins on each side. Remove and allow to rest. 3 Mix together all the ingredients for the tzatziki, season well and stir in the chopped courgettes. 4Serve the steaks with the tzatziki and potato slices.

TIME AT HOME

COMFORT CLASSIC

PORK SCHNITZEL WITH WINTER SLAW TAKES 30 MINS SERVES 4

4 pork loin steaks 50g plain flour 2 eggs, beaten 90g panko breadcrumbs

Oil for frying ½ lemon, cut into wedges, to serve FOR THE WINTER SLAW ¼ red cabbage, sliced ½ bulb fennel, sliced 2tbsp creme fraiche 1tsp Dijon mustard Juice ½ lemon 1 To make the winter slaw, mix the veg with the creme fraiche, mustard and lemon juice. Season 2 Place the and use a and set aside. pork onto a board meat tenderiser to bash the meat to 3mm thick. (If you don’t have a meat hammer, place a piece of cling film over the meat and use a rolling pin to flatten it.) Trim off any excess fat from the outside of the flattened steaks. 3 Tip the flour, egg and breadcrumbs onto three separate plates. Season the flour and breadcrumbs with salt and pepper. Coat the meat in the flour, then the egg and, finally, the breadcrumbs. 4 Heat the oil in a pan, drop in a breadcrumb to check if it’s hot enough – once it floats and sizzles, add the schnitzels. Cook for 2 mins over a medium heat, turn and cook for a further 2 mins until golden brown. Remove, blot with kitchen paper and serve with the slaw and lemon wedges.

CHOCOLATE BREAD & BUTTER PUDDING

TAKES 30 MINS, PLUS OVERNIGHT SOAKING MAKES 6

200g/6 slices of brioche 4tbsp hazelnut spread 3 eggs 50g caster sugar 100ml whipping cream 200ml evaporated milk 1 vanilla pod, split lengthways and seeds scraped 1tbsp hazelnuts, chopped

Raspberries and cream or ice cream, to serve Icing sugar, for decoration YOU WILL NEED 6 ramekins

1Cut each piece of brioche into 3 and spread both sides lightly with hazelnut spread. Arrange in the ramekins in a spiral. 2In a bowl, mix together the eggs and sugar. Add the cream, evaporated milk and vanilla, and mix to combine. Pour this mixture evenly into the ramekins. Scatter over the chopped nuts. 3Allow the mixture to stand overnight in the fridge. Preheat the oven to 170C/Gas 3. Bake in the oven for 20 mins and serve warm with raspberries, cream or ice cream and a dusting of icing sugar.

RETRO TREAT

KNICKERBOCKER GLORY & HONEYCOMB

TAKES 25 MINS SERVES 4

1 tub store-bought vanilla ice cream 4tbsp chocolate sauce 4 Flakes, to top 4 maraschino cherries (optional) 4 wafers (optional)

FOR THE HONEYCOMB 200g caster sugar 4tbsp golden syrup 2tsp bicarbonate of soda

TIME AT HOME

1For the honeycomb, line a small high-sided baking tray with baking Cook itparchment. In a large saucepan, gently heat the caster sugar and golden syrup and let it come to a slow boil. Once the caster sugar has melted, turn the heat up and cook until the sugar has caramelised – if you have a thermometer this will be 170C. Add the bicarbonate of soda and stir really well until the mixture is foamy. Pour into the baking tray and leave to cool and harden. 2 To assemble, layer 2 scoops of vanilla ice cream with honeycomb pieces and chocolate sauce into each serving bowl. Top with a Flake, honeycomb, a wafer and a maraschino cherry, if using. HONEYCOMB LASTS WHEN SET AND COOLED, JUST STORE IN AN AIRTIGHT CONTAINER

SWEET DELIGHT

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