by Tom Kerridge
Serves 4
505 calories per serving
6 rashers of smoked streaky bacon, halved
1 sourdough loaf
1 tbsp olive oil
12 asparagus spears, trimmed
1 tbsp butter
100ml water
1 ripe avocado, thickly sliced
Sea salt and freshly ground black pepper
For the pickled radish
16 radishes, thinly sliced
25g caster sugar
4 tbsp white wine vinegar
For the crab mayo
75g brown crab meat
75g reduced-fat crème fraîche
75g reduced-fat mayonnaise
A squeeze of lemon juice, to taste
300g white crab meat
To serve (optional)
Tabasco
1 Preheat the oven to 220°C/Fan 200°C/Gas 7. Line a baking tray with baking parchment.
2 For the pickled radish, mix the ingredients together in a bowl and leave to pickle.
3 Lay the bacon on the baking tray and place in the oven for 15 minutes, or until crispy.
4 Meanwhile, cut 4 long slices from the middle of the sourdough loaf, each 1cm thick. Preheat a griddle. Brush both sides of the sourdough slices lightly with olive oil and cook on the hot griddle until lightly charred on each side.
5 Place the asparagus in a small frying pan with the butter, water and some salt and pepper. Cook over a medium-high heat for 3–4 minutes or until tender and all the liquid has evaporated.
6 Meanwhile, for the crab mayo, mix together the brown crab meat, crème fraîche, mayonnaise and lemon juice. Season with salt and pepper to taste and gently fold through the white crab meat.
7 Lay each piece of griddled sourdough on a plate. Spread with crab mayo, then top with 3 pieces of bacon, 3 pieces of asparagus and a couple of slices of avocado. Drain the radish from its pickling juices and scatter over the top. If you like things spicy, add a little Tabasco before you tuck in!
Crab mayo on griddled sourdough
Prawn and broccoli rice noodles
If you’re feeling unsure about getting into the kitchen, give this fail-safe stir-fry a go. It’s full of familiar flavours and is on the table in under half an hour.
Serves 4
475 calories per serving
30Og flat rice noodles
For the sauce
2 tbsp fish sauce
2 tbsp soy sauce
2 tbsp tamarind paste
2 tbsp light brown sugar
2 tsp Sriracha hot sauce
150ml water
For the stir-fry
2 tbsp groundnut oil
3 garlic cloves, finely chopped
350g raw tiger prawns, peeled and deveined, leaving the tail shell on
2 long shallots, halved and finely sliced
250g broccoli florets
1 tbsp sesame oil
3 large free-range eggs, lightly beaten
4 spring onions, cut into 2.5cm lengths
2 handfuls of beansprouts
2 tbsp roasted peanuts, lightly crushed, plus extra to finish
To serve
1 long red chilli, finely sliced
1 lime, cut into 4 wedges
1 Add the rice noodles to a bowl of just-boiled water and leave to soak for 10 minutes. Meanwhile, to make the sauce, mix all the ingredients together in a bowl; set aside. Drain the rice noodles in a colander and put to one side.
2 Heat half the groundnut oil in a large wok over a very high heat. When hot, add the garlic and stir-fry for a few seconds. Toss in the prawns and stir-fry for 1–2 minutes until they have turned pink. Remove the wok from the heat and spoon the prawns and garlic out onto a plate. Wipe out the wok with kitchen paper.
3 Put the wok back over a high heat and add the remaining groundnut oil. When hot, toss in the shallots and stir-fry for 2 minutes. Add the broccoli florets and stir-fry for a further 2 minutes. Add the noodles and sauce to the wok and cook, stirring, for 2–3 minutes until the noodles soften.
4 Push the noodles to one side of the pan and add the sesame oil to the other side. Crack the eggs onto the oil and mix around lightly with a wooden spoon. Allow to cook for a minute or two, then stir the eggs around and mix them with the shallots and broccoli.
5 Add the spring onions, beansprouts and peanuts to the wok. Stir fry for 1–2 minutes, then return the prawns to the wok and stir-fry for a minute or two until warmed through.
6 Divide the stir-fry between warmed bowls and top with the sliced chilli and a few roasted peanuts. Serve at once, with lime wedges to squeeze over.
Prawn and broccoli rice noodles
Thai red curry mussels
Thai takeaway curries are often high in salt, sugars and unhealthy fats. This light alternative is made with fresh mussels, which are low in fat. They’re also surprisingly inexpensive and steam in no time. Don’t be afraid to cook with seafood – all it takes is a little confidence.
Serves 4
560 calories per serving
660 calories with bread
2kg fresh mussels in shells
2 tbsp vegetable oil
2 long shallots, finely sliced
4 garlic cloves, finely sliced
5cm piece of fresh ginger, finely chopped
3 tbsp Thai red curry paste
400ml coconut milk
1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp caster sugar
2 lime leaves
200g courgettes, diced
To serve
A handful of Thai basil leaves, roughly chopped
A handful of coriander, roughly chopped
2 long red chillies, finely sliced
3 spring onions, finely sliced
1 lime, cut into 4 wedges
Crusty bread (optional)
1 Clean the mussels under cold running water, removing any hairy beards and scrubbing off any barnacles. Throw away any open mussels that do not close when tapped sharply on your work surface.
2 Heat the oil in a large, deep sauté pan or a wok (one that has a tight-fitting lid) over a high heat. Add the shallots and cook for 1–2 minutes, then toss in the garlic and ginger and stir-fry for 30 seconds. Stir in the curry paste and cook, stirring, for 30 seconds or until fragrant.
3 Pour in the coconut milk and add the fish sauce, oyster sauce, sugar and lime leaves. Allow to simmer gently for 5 minutes, then add the diced courgettes and cook for a further 2 minutes, stirring often.
4 Tip the cleaned mussels into the pan and stir well to combine with the sauce. Put the lid on and cook over a medium-high heat for 5 minutes or until the shells have opened; discard any that remain closed.
5 Scoop the mussels into warmed serving bowls, making sure you include all the tasty sauce. Scatter over the Thai basil, coriander, chillies and spring onions. Serve straight away, with lime wedges to squeeze over. I like to have crusty bread on the side to soak up all the fantastic flavours.
Thai red curry mussels
Smoked salmon and peppercorn pasta
The flavours in this luxurious pasta sauce are quite sophisticated but most of the ingredients can be kept in your store cupboard or fridge, so it’s a great convenience meal. The alcohol cooks off in the sauce, but you can leave out the vodka if you prefer.
Serves 4
585 calories per serving
3 tbsp olive oil
2 tbsp capers, drained
1 large red onion, finely chopped
1 fennel bulb, tough outer layer removed, finely diced
3 garlic cloves, finely sliced
1 tbsp green peppercorn in brine, drained
1 tsp pink peppercorns, plus extra to garnish
80ml vodka
2 x 400g tins chopped tomatoes
150ml whipping cream
500g dried casareccia (or fusilli or farfalle) pasta
200g smoked salmon, cut into strips
A handful of flat-leaf parsley, finely chopped
A handful of dill, finely chopped
Sea salt and freshly ground black pepper
1 lemon, cut into wedges, to serve
1 Heat the olive oil a large saucepan over a high heat. Dry the capers well on kitchen paper. When the oil is hot, add the capers and fry for 30 seconds – 1 minute or until they crisp up. Remove from the pan with a slotted spoon and drain on kitchen paper.
2 Lower the heat to medium, add the red onion and fennel to the pan and sauté for 5–7 minutes or until softened. Add the garlic along with the green and pink peppercorns and cook for 2 minutes. Add the vodka and allow to bubble and reduce by half. Stir in the tinned tomatoes and simmer gently for 10 minutes. Stir in the cream and simmer for a further 5 minutes.
3 Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook until al dente, then drain, keeping back a few ladlefuls of the cooking water.
4 Add the smoked salmon to the sauce and mix gently to combine. Add the pasta and a little of the pasta cooking water to create a creamy sauce. Season with salt and black pepper to taste.
5 Divide between warmed serving bowls and sprinkle with a few more pink peppercorns. Scatter over the chopped herbs and serve at once, with lemon wedges to squeeze over.
Smoked salmon and peppercorn pasta
Italian-style tuna and fennel wraps
Wraps are such a brilliant lunch to take with you on the go. Try these and then experiment with your own favourite filling combinations. You can also buy flavoured wraps – herb, sun-dried tomato or spinach – as well as wholemeal and corn tortillas.
Serves 4
525 calories per serving
2 x 220g jars tuna in olive oil (150g each drained weight)
2 tbsp baby capers, drained
1 small red onion, finely diced
60g pitted black olives, roughly chopped
12 basil leaves, finely chopped
80g reduced-fat mayonnaise
1 small fennel bulb, tough outer layer removed, finely shredded (about 150g)
150g white cabbage, finely shredded
Juice of 1 lemon
4 large tortillas
120g cherry tomatoes, halved
1 ripe avocado, quartered and thickly sliced
Sea salt and freshly ground black pepper
1 Drain the tuna of its oil and place in a large bowl. Add the capers, red onion, olives, chopped basil and mayonnaise. Season with salt and pepper and mix well, breaking up the tuna as you do so.
2 Put the shredded fennel and cabbage into another large bowl. Add the lemon juice and season with salt and pepper. Toss to mix.
3 Lay the tortillas on your work surface and divide the tuna mix between them, spooning it down the middle. Top with the fennel and cabbage slaw, cherry tomatoes and avocado.
4 Wrap each tortilla tightly around the filling. Cut the tortillas in half on an angle to serve.
Italian-style tuna and fennel wraps
Spaghetti puttanesca
Famously made from leftovers, this sauce is full of fresh, clean flavours and tastes so much better than anything you’ll get from a jar. Everything except the tomatoes can be kept to hand in your store cupboard, making this an excellent midweek supper. The garlic ciabatta is a lush extra; leave it out for a lighter meal.
Serves 4
440 calories per serving
605 calories with garlic ciabatta
3 tbsp extra-virgin olive oil
1 red onion, finely chopped
6 garlic cloves, finely sliced
½–1 tsp dried chilli flakes
12 anchovy fillets in oil, drained and roughly chopped
2 tbsp baby capers, drained
100g pitted black olives, sliced
800g cherry tomatoes (600g halved, 200g quartered)
500g dried spaghetti
A handful of flat-leaf parsley, finely chopped
Sea salt and freshly ground black pepper
For the garlic ciabatta (optional)
2 tbsp butter, softened
2 large garlic cloves, finely grated
1 tbsp flat-leaf parsley, finely chopped
30g Parmesan, finely grated
1 ready-to-bake ciabatta, cut into 12 thick slices
To serve
Freshly grated Parmesan
1 If serving garlic ciabatta, prepare it first. Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking parchment.
2 In a small bowl, mix the butter, garlic, parsley and Parmesan together and add some salt and pepper. Lay the ciabatta slices on the baking tray and spread liberally with the garlic butter. Place on the top shelf of the oven for 12–14 minutes, until golden brown.
3 Meanwhile, heat the extra-virgin oil in a large non-stick sauté pan over a medium heat. Add the red onion and cook for 5–8 minutes, until softened. Add the garlic, chilli flakes and anchovies to the onion and cook for 2–3 minutes. Add the capers, olives and halved cherry tomatoes and cook for 8 minutes until the tomatoes start to soften and break down slightly. Add a small ladleful of pasta water to create a sauce.
4 While the sauce is cooking, bring a large pan of salted water to the boil. Add the spaghetti and cook for 2 minutes less than the suggested time on the packet, stirring a few times.
5 Drain the spaghetti as soon as it is ready, keeping back a little of the water, and add it to the sauce with the quartered cherry tomatoes and a splash of pasta water. Cook for 3–4 minutes, then stir in the parsley. Season with pepper, and salt if needed (the anchovies will be salty). Serve the pasta in warmed bowls, with Parmesan, and the garlic ciabatta if serving.
Spaghetti puttanesca
Smoky chicken quesadillas
Ideal for getting kids into cooking, these Mexican-style cheesy quesadillas make a great change from fajitas. Have fun getting everyone to add their own toppings and pile on the grated cheese before you cook them in the oven.
Serves 4
835 calories per serving
850 calories with jalapeños
400g cooked chicken, shredded
1 tsp coriander seeds
1 tsp cumin seeds
200g drained, tinned red kidney beans, rinsed
4 spring onions, chopped
200g tin sweetcorn, drained
3 tbsp chipotle paste
8 medium flour tortillas
Olive oil spray (or a little olive oil)
125g reduced-fat mozzarella, grated
125g reduced-fat Cheddar, grated
Sea salt and freshly ground black pepper
For the side salad
2 Little Gem lettuces, leaves separated and halved
70g rocket leaves
100g cherry tomatoes, halved
Juice of ½ lime
2 tbsp extra-virgin olive oil
To finish
Light soured cream
Coriander leaves
Fresh green jalapeños, sliced (optional)
Pickled jalapeños, sliced (optional)
1 Preheat the oven to 220°C/Fan 200°C/Gas 7. Line two baking trays with baking parchment.
2 Put the shredded chicken into a bowl. Heat a small frying pan over a high heat, then add the coriander and cumin seeds and toast for 30 seconds – 1 minute until fragrant. Remove from the heat. Using a pestle and mortar, crush the seeds, then sprinkle over the shredded chicken and toss to coat the pieces.
3 Tip the kidney beans into a bowl and mash lightly with a fork. Add the spring onions, sweetcorn, chipotle paste and a little salt and pepper. Mix well.
4 Place 2 tortillas on each of the lined baking trays. Spray or brush them with a little oil and flip each tortilla over. Spread the kidney bean mixture evenly over the 4 tortillas, top with the chicken and sprinkle with the grated cheeses. Top each one with another tortilla, press down well and spray the surface with a few sprays of oil (or brush with oil if you prefer). Cook in the oven for 10–12 minutes or until the cheese is melted and the tortillas are golden brown.
5 Meanwhile,
for the salad, toss the lettuce, rocket and tomatoes together with the lime juice, extra-virgin oil and some salt and pepper.
6 Remove the quesadillas from the oven, cut into wedges and pile onto a plate. Finish with a dollop of soured cream, coriander leaves and sliced jalapeños if you like it spicy. Serve the salad alongside.
Smoky chicken quesadillas
Peanut chicken stir-fry noodles
There is so much texture in this easy chicken stir-fry, and flavours everyone knows and loves. The peanuts and cucumber provide a satisfying crunch, and the sweet satay-style sauce is balanced by a final flash of heat from the chilli dressing.
Serves 4
890 calories per serving
750g fresh or frozen udon noodles (3 x 250g pouches)
2 tbsp vegetable oil
3 large skinless, boneless chicken breasts, thinly sliced
½ tsp Szechuan peppercorns, crushed
2 carrots, peeled and julienned
200g mangetout
1 tsp sesame oil
4 spring onions, finely sliced on an angle
For the peanut sauce
3 tbsp crunchy peanut butter
2 tbsp tahini
3 tbsp soy sauce
3 garlic cloves, grated
2.5cm piece of fresh ginger, grated
2 tbsp honey
1 tbsp Sriracha hot sauce
1 tbsp rice wine vinegar
3 tbsp water
For the chilli dressing
100g caster sugar
50ml red wine vinegar
1 tbsp chilli oil
2 tbsp mint leaves, finely chopped
To finish
50g roasted peanuts, roughly chopped
½ cucumber, julienned
1 For the peanut sauce, mix all the ingredients together in a bowl until evenly combined; set aside.
2 Bring a pan of salted water to the boil. Add the noodles, bring back to a simmer and cook until tender, 1–2 minutes. Drain in a colander, keeping back some of the cooking water. Cool the noodles under cold running water and set aside.
3 For the chilli dressing, in a small pan, dissolve the sugar in the wine vinegar over a low heat, stirring often. Increase the heat, bring to the boil, and simmer for 3–4 minutes. Take off the heat and stir in the chilli oil. Let cool completely, then stir in the chopped mint.
