Top 5 Healthy Dinners

Healthy Dinners

Pork fillet with lemongrass and chilli green beans

Fresh Thai flavours work splendidly with beef – particularly when the use of quick-cooking fillet.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

400g inexperienced beans, trimmed
300g jasmine rice
28g % coriander, stems and leaves separated, more or less chopped, with some leaves reserved to serve
1 stem lemongrass, outer skin discarded, chopped
½ Thai crimson chilli, roughly chopped
1 garlic clove, chopped
2 essential limes, zest of all, juice of 1½, ½ reduce into wedges
1 tbsp crucial olive oil
approximately 400g red meat fillet, cut into 1-2cm slices
four tbsp natural yogurt


  1. Cook the beans in a massive pan of boiling salted water for four minutes till tender. Use a slotted spoon to switch them to a colander; refresh underneath bloodless water and set aside. Add the rice to the boiling water; cook for 7-eight minutes.
  2. Meanwhile, positioned the coriander stems, lemongrass, chilli, garlic, lime zest and a couple of tbsp water inside the small bowl of a food processor. Whizz to a paste then season. Toss the beans with the paste and ½ the chopped coriander leaves.
  3. Heat the oil in a frying pan over a medium heat. Season the red meat and fry for two-4 minutes each side, till no pink meat remains and the juices run clear. Pour over ½ the lime juice; switch to a plate; relaxation for two minutes. Stir the ultimate lime juice and chopped coriander into the yogurt. Serve the beef with the rice, beans, yogurt and lime wedges; crowned with the reserved coriander leaves.

Baked rice with tomatoes & artichokes

Baked rice with tomatoes & artichokes

This low fats dish makes a outstanding vegetarian own family supper. Serve as it’s miles or enjoy with a dollop of yogurt or sprinkled with feta.

Preparation time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes

250g raw basmati rice
1 tbsp olive oil
2 onions, diced
four garlic cloves, crushed
1 tsp candy smoked paprika
150g stringless helda beans, trimmed and sliced on the diagonal
180g % Unearthed Slow Roasted Tomatoes
1 lemon, zest, then cut into wedges
5 thyme sprigs
500ml Cooks’ Ingredients clean vegetable stock, heated
110g percent Waitrose & Partners Grilled Stem-on Artichokes with Green Pesto (or your choice of artichokes)


  1. Preheat the oven to 200˚C, gasoline mark 6. Rinse the rice in 3 adjustments of water then depart to soak even as you put together the final ingredients. Heat the oil in a massive pan and fry the onions for 3-4 minutes until starting to soften. Add the garlic and fry for any other 3-4 minutes till beginning to take on a few colour.
  2. Add the paprika and fry for 1 minute, then add the beans and tomatoes, and fry for some other minute. Drain the rice and add to the pan, stirring to coat in all the cooking juices. Season, stir via the lemon zest and transfer to a 1.five litre ovenproof dish (or use an ovenproof frying pan to prepare dinner the entire dish). Top with the thyme sprigs and pour over the hot stock.
  3. Bake for 35 minutes till golden and crispy on top. Stand for 10 minutes before serving with the artichokes and lemon wedges for squeezing over. Some yogurt or crumbled feta is adorable on the aspect too, if liked.

Tagliatelle with courgettes, mint and ricotta

15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

4 tbsp olive oil
2 garlic cloves, bashed with the facet of a knife
3 huge vital Waitrose Courgettes, cut into rough matchsticks
250g Giuseppe Cocco Tagliatelle
½ lemon, zest and juice
½ x 25g p.C. mint, leaves torn
25g parmigiano reggiano, grated, plus more to serve
four tbsp ricotta
chilli flakes, to serve (optional)


  1. Heat the oil and garlic in a large frying pan over a low heat. Add the courgettes, season and cook dinner gently for 10 minutes, till the courgettes are soft and starting to break down. Meanwhile, cook dinner the pasta in a pan of boiling salted water consistent with % instructions.
  2. Just before draining the pasta, turn the heat below the courgettes up to excessive and upload a ladleful of the pasta water to the courgettes, observed with the aid of the tired pasta. Quickly upload the lemon zest and juice, mint and parmigiano reggiano; toss together till properly combined. Divide between four bowls or plates, including dollops of the ricotta. Serve straight away with more grated parmigiano reggiano and chilli flakes, if liked.

Caramelised fennel pasta with pine nuts and orange

Cooking new-season fennel slowly brings out its natural sweetness.

Preparation time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes

1 tbsp greater virgin olive oil
1 tsp fennel seeds
2 x 300g packs fennel, thinly sliced, any fronds reserved
1 tsp sugar
360g linguine
½ orange, zest
1 tsp critical white wine vinegar
½ x 20g % dill, fronds roughly chopped
20g toasted pine nuts


  1. Heat the oil in a huge frying pan over a low-medium heat, then add the fennel seeds and fennel with a pinch of salt. Cover and cook lightly for 10-15 minutes until soft. Add the sugar and cook for a similarly 10 minutes till gently golden and caramelised.
  2. Meanwhile, cook the linguine in a massive pan of boiling salted water for 8-10 minutes till al dente, booking a cup of the cooking water before draining. Tip the pasta into the pan of caramelised fennel and stir within the orange zest, vinegar and maximum of the dill. Add enough of the reserved cooking water to coat the whole thing and make a mild sauce. Serve in bowls with the remaining dill, reserved fennel fronds and the pine nuts scattered over. Serve with a leafy green salad, if liked.

Chicken roasted with grapes & leeks

Juicy, crispy-pores and skin hen legs is a first rate healthy with nuggets of sweetness from the roasted grapes. Serve with creamy mash, carrot and swede mash or soft polenta to soak up the excellent juices.

Preparation time: 10 minutes
Cooking time: 45 minutes
Total time: 55 mins

four British chicken legs, trimmed of excess fat
2-three leeks, trimmed and sliced (approximately 350g organized weight)
150g essential Waitrose Green Grapes, halved
four rosemary sprigs
100ml clean bird stock (or white wine or water)
Squeeze lemon juice
700g important Waitrose Mashed Potato
Handful rocket leaves, to serve


  1. Preheat the oven to 200°C, gas mark 6. Preheat a big ovenproof pan or casserole over a medium-high heat. Season the fowl legs and add to the pan, skin-side down. Fry for 10 mins till golden. Turn and prepare dinner for 2-3 mins on the underside.
  2. Set the hen apart on a plate and upload the leeks to the pan with a pinch of salt. Fry for three-4 mins until softened, then stir within the grapes, rosemary, stock (or wine or water) and a squeeze of lemon juice. Arrange the fowl legs on pinnacle and roast the entirety for 25 minutes until the chicken is absolutely cooked through.

three. Heat the mashed potato in step with pack instructions and serve with the hen, leeks and grapes, along with any cooking juices, and a handful of rocket leaves.

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