We all know how boring it gets to constantly conjure new recipes for fun, healthy dinners so the tendency is to order from the nearest takeout spot. Here are some easy to carry out recipes, when made with the right cookware, that can transform mealtime for you and your loved ones!
- Spinach, sweet potato and lentil dal
A comforting vegan one-pot recipe that counts for 3 of your 5-a-day! You can’t go wrong with this iron-rich, low-fat, low-calorie supper.
- 1 tbsp sesame oil
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- thumb-sized piece ginger, peeled and finely chopped
- 1 red chilli, finely chopped
- 1½ tsp ground turmeric
- 1½ tsp ground cumin
- 2 sweet potatoes (about 400g/14oz), cut into even chunks
- 250g red split lentils
- 600ml vegetable stock
- 80g bag of spinach
- 4 spring onions, sliced on the diagonal, to serve
- ½ small pack of Thai basil, leaves torn, to serve
- Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid. I usually use Wonderchef’s Caesar Non Stick Fry Pan, a classy, elegant plan with German beechwood handles and made from 99.9% pure-grade aluminium. The best part? Wonderchef uses healthy, PFOA and heavy metal-free, Greblon coating on Caesar pans. This ensures years of usage without any harm that may come from cheap coatings that peel off easily.
- Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
- Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more.
- Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
- Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
- Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.
- Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve.
- Alternatively, allow it to cool completely, then serve with the garnish of your choice.
- Chicken & Lemon skewers
These chicken skewers in flatbreads taste great as well as being healthy and an easy-to-make dinner for hectic weeknights.
- 1 small pack mint , leaves picked
- 150g natural yogurt , plus extra to serve (optional)
- 1 lemon , zested and juiced
- ½ tsp ground cumin
- ½ tsp ground coriander
- 2cm piece ginger , grated
- 4 skinless chicken breasts, each cut into 6 pieces
- 4 wholemeal flatbreads or pittas
- 2 Little Gem lettuces , sliced
- 1 small red onion , sliced, to serve
- pickled red cabbage , chili sauce and hummus, to serve (all optional)
You will need
4 metal or wooden skewers
- Chop half the mint and put in a bowl with the yogurt, half the lemon juice, all the lemon zest, spices and ginger. Mix well and season with lots of black pepper and a pinch of salt. Add the chicken pieces, mix well and put in the fridge for 20-30 mins. Meanwhile, soak 4 large wooden skewers in water for at least 20 mins (or use metal ones).
- When you’re ready to cook the chicken, heat your pan to medium. I use the Forza Cast Iron Fry Pan by Wonderchef. Food prepared in Forza cast-iron pre- seasoned fry pan will give the authentic traditional taste to your cooking. Indian cooking is always packed with flavours and cast-iron helps to enhance those flavors.It is most suitable for Indian old style slow-cooking, seals all the moisture for tender and aromatic food. I also used Wonderchef’s Ultima 4 Burner Glass Gas Cooktop which is affordable & reliable. It’s also the only gas top that offers a one year warranty on toughened glass!
- Warm the flatbreads under the grill for a couple of seconds, then serve them topped with the lettuce, chicken, red onion, remaining lemon juice and mint, and any optional extras such as extra yogurt or pickled cabbage, chilli sauce and hummus.
Hope you enjoy this yummy dish as much as I did!
3.Fenner Roasted Cauliflower with quinoa
Pile this colourful vegetable quinoa salad onto a plate, top with roasted cauliflower and drizzle over the garlic yogurt for a healthy, gluten-free dinner
- 1 large cauliflower, or 2 small ones, separated into florets
- 1 tbsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 red onion, chopped
- 2 peppers (mix of red, yellow or orange), chopped
- 1 courgette, halved lengthways, cored and chopped
- 1 small garlic clove, crushed
- 1 lemon, juiced and zested
- 4 tbsp yogurt
- 250g quinoa, cooked
- Heat the oven to 200C/180C. Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins. Drain and spread out on a surface so any excess water evaporates.
- Crush the fennel and coriander seeds using a pestle and mortar and mix with the paprika and a pinch of seasoning. Put the cauliflower in a large bowl, drizzle with half the olive oil and sprinkle over the spice mix. Toss the florets to fully coat them.
- Tip the florets onto a baking tray and space them apart. Put the red onions, peppers and courgettes on a separate baking tray, drizzle with the remaining oil, and cook both for 30-35 mins, turning halfway through so they brown all over and turn slightly crisp in places. I use Wonderchef’s 28L OTG, with its high-efficiency stainless steel heating elements to evenly toast, bake, brown and reheat to perfection and high temperature control range up to 250 degrees makes it easy to cook any dish to perfection.
- Mix the garlic with lemon juice and stir through the yogurt, adding a little extra water to loosen if needed. Stir the roasted onions, peppers and courgettes into the cooked quinoa along with the lemon zest and a pinch of salt.
- Pile the quinoa salad onto a plate, then top with the cauliflower florets. Drizzle over the garlic yogurt.