• Green garlic chutney roast chicken with cumin-spiced vegetables

    Green garlic chutney roast chicken with cumin-spiced vegetables

    Served with cumin-spiced vegetables this is the perfect roast dinner to shake up up your Sunday lunch. Scrub the veg well but there is no need to peel them. Leaving the skin on adds nutrients and fibre. Using baby potatoes means you don’t have to par-boil them, but if using other potatoes, slice thinly or par-boil first. If you are feeling adventurous, double the chutney ingredients and try marinating a whole roast chicken for a beautiful centrepiece dish.

    Easy
  • Winter mulligatawny

    Winter mulligatawny

    Use up leftover roast turkey in this hearty, low-fat soup with curry flavours. It’s rich in immune-supporting vitamin C, making it ideal for the winter months

    Easy
  • Turkey & lemongrass curry noodle soup

    Turkey & lemongrass curry noodle soup

    Craving hot, spicy and crunchy things after Christmas when the festive food has been so rich? This hits the spot every time and also uses up leftover turkey

    Easy
  • Hainanese chicken rice

    Hainanese chicken rice

    Make this easy Hainanese chicken dinner inspired by Singapore’s national dish. It’s comforting, nourishing and healing for the soul

    Easy
  • Tempeh pad Thai

    Tempeh pad Thai

    Add protein-packed tempeh to this pad Thai for an easy midweek family meal. Swap for tofu, chicken or prawns, if you like

    Easy