Easy dinner recipes

Ingredients

• 8 bone-in chicken thighs
• 600 g small potatoes, halved
• 2 red onions, cut into wedges
• 1 red pepper, sliced
• 3 tbsp olive oil
• 2 lemons (zest and juice)
• 2 tsp dried oregano
• 4 garlic cloves, crushed
• Salt, pepper and parsley

Method

1. Heat the oven to 220°C (425°F).
2. Toss potatoes, onions and pepper with half the oil and salt on a large tray; roast for 10 minutes.
3. Mix remaining oil with lemon zest, juice, garlic and oregano and coat the chicken.
4. Nestle the chicken on the tray skin-side up and roast for 25–30 minutes until golden and cooked through to 74°C (165°F).
5. Scatter with parsley and serve with the tray juices.

Ingredients

• 1 tbsp oil
• 1 onion, finely chopped
• 3 garlic cloves and a thumb of ginger, grated
• 2 tbsp curry paste or 1 tbsp curry powder
• 2 × 400 g tins chickpeas, drained
• 400 g tin chopped tomatoes
• 200 ml coconut milk
• 100 g spinach
• Rice or flatbreads to serve

Method

1. Soften the onion in oil for 6 minutes, then add garlic, ginger and curry paste for 1 minute.
2. Add chickpeas, tomatoes and coconut milk; simmer for 12 minutes until thick.
3. Stir in the spinach until wilted and season to taste.
4. Serve with rice or warm flatbreads and a squeeze of lime.

Ingredients

• 2 salmon fillets
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 garlic clove, grated
• 1 head broccoli, in florets
• 100 g quinoa or rice
• 1 lemon

Method

1. Cook the quinoa or rice according to the packet.
2. Roast the broccoli at 200°C (400°F) with a little oil for 8 minutes.
3. Mix honey, soy and garlic; brush over the salmon and add it to the tray.
4. Roast for 10–12 minutes until the salmon flakes easily, then serve with lemon wedges.

Ingredients

• 500 g minced beef
• 1 onion, finely chopped
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp tomato paste
• 12 small tortillas
• Chopped onion, coriander, lime and salsa to serve

Method

1. Brown the beef in a hot pan, breaking it up, then add the onion and cook for 5 minutes.
2. Stir in spices and tomato paste with a splash of water; simmer for 5 minutes.
3. Warm the tortillas in a dry pan.
4. Fill with beef and let everyone add their own toppings.

Ingredients

• 1 tbsp butter and 1 tbsp oil
• 1 onion, finely chopped
• 300 g mixed mushrooms, sliced
• 300 g risotto rice
• 1 litre hot vegetable stock
• 50 g Parmesan, grated
• Rocket and lemon to serve

Method

1. Heat the oven to 200°C (400°F). In an ovenproof pan, soften onion and mushrooms in butter and oil for 8 minutes.
2. Stir in the rice for 1 minute, then pour in the hot stock and bring to a simmer.
3. Cover and bake for 20 minutes until the rice is just tender.
4. Stir vigorously with the Parmesan for 1 minute until creamy; top with rocket and a squeeze of lemon.

Ingredients

• 400 g short pasta
• 2 tbsp olive oil
• 3 garlic cloves, sliced
• 400 g tin chopped tomatoes
• 150 ml cream or crème fraîche
• Pinch of chilli flakes
• Basil and Parmesan to serve

Method

1. Cook the pasta in well-salted water.
2. Meanwhile, sizzle garlic and chilli in oil for 1 minute, add tomatoes and simmer for 8 minutes.
3. Stir in the cream and a ladle of pasta water.
4. Toss with the drained pasta and finish with basil and Parmesan.