Navarin of lamb & spring vegetables

Gordon combines baby veg and tender meat in his lighter version of a bistro classic

One-pan prawn & tomato curry

This spicy, low-fat curry is sure to become a favourite. Swap the prawns for chunks of white fish or chicken to vary it

Apricot blatjang

Blatjang, pronounced blud-young, is a condiment traditionally served with bobotie and other meat dishes. It is a cross between fruit chutney and jam

Red wine risotto with duck & garlicky mushrooms

A great way to use up leftover duck in a rich, luxurious supper dish

Chicory, pomegranate & feta salad

A no-cook, zingy vegetarian salad to serve alongside winter dishes

Beef stroganoff with herby pasta

If you usually serve beef stroganoff with rice, try it with pappardelle pasta instead – it works beautifully with the creamy sauce

Healthier risotto primavera

Angela Nilsen works her magic on this favourite Italian rice dish, making it low-fat and nourishing

Greek beans with seared lamb

Braise butter beans or ‘gigantes’ with tomatoes, onion and garlic and serve with tender lamb fillet and crumbled feta cheese

Creamy veggie risotto

Disguise vegetables and make this healthy veggie risotto for kids

Cheese & chilli naans

Ready in under 20 minutes and a perfect accompaniment to other Indian dishes such as dhal

Hot & sour coconut soup

A really light soup with plenty of fresh vibrant flavours. Serve it as a main course, or without rice as a light starter

Mushroom stroganoff

A few clever substitutions can make this traditional creamy casserole low in fat and calories