Recipe of the Day – Sizzling Chicken Fajitas

Sizzling Chicken Fajitas Grilled Peppers, Salsa, Rice & Beans


Nutritional Information (amount per serving)
610kcal Carbs
43.2g Sugar
10.4g Fat
19.3g Saturates
4.5g Protein

Serves 4 Approx time: 15 Difficulty: super easy

1 dried smoked chipotle or ancho chilli
2 spring onions
1 ripe large tomato
½ a bunch fresh coriander
1 fresh red chilli
2 limes
2 tsp balsamic vinegar
1 tbsp low-salt soy sauce
2 mixed-colour peppers
1 red onion
2 x 200 g skinless higher-welfare chicken breasts
1 heaped tsp sweet smoked paprika, plus extra to serve
olive oil
1 x 400 g tin of mixed beans
½ tsp cumin seeds
1 fresh red chilli
1 x 250 g pack of cooked brown rice
1 lemon
4 wholemeal flour tortillas
4 tbsp fat-free natural yoghurt
20 g feta cheese

Ingredients out • Kettle boiled • Liquidizer • Griddle pan, high heat • Medium frying pan, medium-high heat • Large pan, medium heat

Tear the dried chilli into the liquidizer and just cover with boiling water to rehydrate • Trim and add the spring onions with the tomato, coriander stalks, fresh chilli, juice of 1 lime, the balsamic and soy sauce, pop the lid on and leave to sit • Remove the stalks and seeds from the peppers, then tear up and place on the griddle pan • Peel, quarter and add the red onion, season with salt and pepper, then let it char nicely all over

On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the paprika • Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through • Drain and rinse the beans, then put into the large pan with 1 tablespoon of oil, the cumin seeds and the whole fresh chilli • Toss regularly for a couple of minutes until the beans are crispy-skinned

Whiz the contents of the liquidizer until smooth, then pour into a little serving bowl • Stir the rice and the juice of 1 lemon into the beans to warm through • Transfer the charred veg to a board, then merely warm the tortillas on the griddle pan • Slice the chicken and serve with the charred veg, rice and beans, tortillas and lime wedges • Dollop yoghurt over the veg, then sprinkle everything with crumbled feta and the coriander leaves

Recipe of the Day – Salmon filo pie

Salmon filo pie

Brilliant as a lunch or light dinner, this filo pie looks and tastes fantastic – crisp on the outside, flaky and soft in the middle. As well as salmon, we’re also celebrating slow-cooked leeks and courgettes, which do amazing things when given time to get soft and sweet. They help stretch the salmon further and complement it perfectly.

Nutritional Information (amount per serving)
449kcal Carbs
34.3g Sugar
5.2g Fat
24.2g Saturates
6.1g Protein

Serves 6 Approx time: 110 Difficulty: super easy

3 leeks
2 large courgettes
olive oil
2 sprigs of fresh thyme
200 g leftover cooked salmon
100 g feta cheese
1 lemon
3 large free-range eggs
1 x 250 g pack of filo pastry
15 g Parmesan cheese
1 romaine lettuce
3 tablespoons extra virgin olive oil

Trim and roughly chop the leeks and courgettes and place in a large pan on a low heat with a lug of olive oil and the thyme leaves. Cook gently for 30 minutes, or until soft and lightly golden, with the lid on for the first 5 minutes, stirring regularly. Once soft and sweet, season to perfection and leave aside to cool for 5 to 10 minutes.

Preheat the oven to 180°C/350°F/gas 4. Flake the salmon into the cooled mixture, crumble in the feta, grate over the zest from the lemon, crack in the eggs and stir well to combine. Layer the filo over the base of a lightly oiled ovenproof frying pan or dish (roughly 30cm), overlapping the sheets and letting them hang over the edge of the pan as you layer – make sure you fully cover the base and allow enough overhang to fully cover the filling once folded in – brushing with olive oil as you go. Spoon in the salmon filling, then fold in the overhanging filo to form a lid. Brush the top with olive oil and finely grate over the Parmesan. Bake on the bottom shelf of the oven for 45 to 50 minutes, or until cooked through, golden and crisp.

Meanwhile, slice the lettuce and cucumber (I’m loving my crinkle cut knife – you should get one!). Mix the juice from the lemon, the extra virgin olive oil and a pinch of salt and pepper together, then drizzle over the salad veg.
Transfer the filo pie to a board, cut into wedges, and serve.

Recipe of the Day – Grilled steak ratatouille

Grilled steak ratatouille & saffron rice


Nutritional Information (amount per serving)
593kcal Carbs
71.3g Sugar
14.2g Fat
13.7g Saturates
3.6g Protein

Serves 4 Approx time: 15 Difficulty: super easy


For The Ratatouille

1 courgette
1 small aubergine
2 mixed-color peppers
1 red onion
1 heaped teaspoon harissa
2 anchovy fillets
2-4 cloves of garlic
700 g passata
1 tablespoon balsamic vinegar
½ bunch fresh basil
2 tablespoons fat-free natural yoghurt
For The Rice
1 mug (300g) 10-minute wholegrain or basmati rice
1 good pinch saffron
½ lemon

For The Steak

2 x 250 g quality sirloin steaks, fat removed
1 teaspoon sweet paprika olive oil
½ bunch fresh flat-leaf parsley
1 heaped teaspoon Dijon mustard
1 tablespoon extra virgin olive oil
½ lemon

Ingredients out • Kettle boiled • Griddle pan, high heat • Small lidded pan, medium heat • Shallow lidded casserole pan, medium heat

Halve the courgette lengthways, slice the aubergine 1cm thick and place both on the griddle pan, turning when charred • Put 1 mug of rice, 2 mugs of boiling water, the saffron, lemon half and a pinch of salt into the small pan, cover and cook until fluffy, stirring occasionally • Tear the seeds and stalks out of the peppers, then roughly chop with the peeled red onion and put into the casserole pan with the harissa, anchovies and 1 teaspoon of their oil • Squash in the unpeeled garlic through a garlic crusher and stir regularly

Remove the charred courgette and aubergine from the griddle pan, leaving it on the heat, and roughly chop them on a board • Add them to the casserole pan along with the passata and vinegar, and boil with the lid on • Rub the steaks with salt, the paprika and 1 teaspoon of olive oil and place on the hot griddle pan, turning every minute until cooked to your liking

On a board, finely slice the parsley stalks and roughly chop the leaves • Add the mustard and extra virgin olive oil, season with salt and pepper and squeeze over the lemon juice, then mix together and spread over the board • When the steaks are done, transfer them to the board, turn in the dressing, then slice • Tear the top leafy half of the basil into the ratatouille, season to taste, and serve with yoghurt and saffron rice

Recipe of the Day – Vegan dim sum buns

Vegan dim sum buns
With a mushroom filling

Soft steamed buns stuffed with Asian-style mushrooms and hoisin sauce – people will go mad for these!


Nutritional Information (amount per serving)
304kcal Carbs
52.4g Sugar
4.8g Fat
8.3g Saturates
3.9g Protein

Serves 8 Approx time: 45 Difficulty: not too tricky


2 cloves of garlic, peeled
1 thumb-sized piece of fresh ginger, peeled
½ bunch of fresh coriander
groundnut oil
450 g mixed mushrooms, such as shitake and chestnut
2 tablespoons rice wine vinegar
2 tablespoons sweet chilli sauce
2 tablespoons low-salt soy sauce
4 spring onions
1 fresh red chilli
1 tablespoon sesame oil
1 x 400 g tin of light coconut milk
500 g self-raising flour, or 2 filled coconut milk tins of flour, plus extra for dusting
sea salt
2 tablespoons sesame seeds
hoisin sauce, to serve

To make the filling, finely slice the garlic and ginger. Pick the coriander leaves and set aside, then finely slice the stalks. Heat a splash of groundnut oil in a large frying pan over a medium-high heat, then add the garlic, ginger and coriander stalks. Fry for around 3 minutes, or until golden. Slice the mushrooms, then add to the pan for around 5 minutes, or until lightly golden brown.

Add the vinegar, chilli sauce and soy, then cook for a further 5 minutes, or until the liquid has boiled and bubbled away and the mushrooms are golden brown and starting to caramelise. Transfer to a bowl.

Trim and finely slice the spring onions, then add the white part to the bowl. Deseed and finely slice the chilli, then add half to the bowl, reserving the rest for later. Stir in the sesame oil, then set aside.

Add the coconut milk, 2 heaped tins’ worth of flour and a good pinch of salt to a food processor. Whiz to a dough, then transfer to a flour-dusted surface and roll into a thick sausage. Cut into 12 equal-sized pieces, roll into balls, then flatten into rounds, roughly ½cm thick.

Equally divide the mushroom mixture between each of the 12 dough circles (you’ll need roughly 1 tablespoon of filling per circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place upside-down (so the scruffy edges are underneath) in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.

Place a wok over a high heat, then fill with 1 liter of boiling water and pop the steamer baskets on top. Reduce the heat to medium and steam for around 12 minutes, or until piping hot through and puffed up.

Meanwhile, toast the sesame seeds in a small frying pan over a medium heat. Once the buns are ready, sprinkle over the seeds and the reserved spring onions and chilli. Tear the coriander leaves on top, then serve with hoisin sauce for dipping.

This month’s theme – Special diets

Having special dietary needs doesn’t mean compromising on flavour. With a little twist, all kinds of meals can suit your diet. This month Jamie’s written some amazing new vegan, gluten-free and dairy-free recipes, and we’ve got beautiful features from some amazing writers too.


Special diets

Whether it’s delicious vegetarian or vegan recipes you’re after, or ideas for gluten or dairy-free dishes, you’ll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our nutrition fact sheet, or for more information on how to plan your meals please see our special diets guidance.
More recipe categories

Recipe of the Day – Crunchy Keralan salad

Crunchy Keralan salad
With creamy coconut, juicy mango and peppers

This fresh coconut salad is inspired by the flavors of sunny southern India – it’s absolute heaven


This is a fantastic and really unusual salad that was inspired by a friend of mine called Das who runs the most terrific Indian restaurants in London, called Rasa. Although I have called it ‘Keralan’, it isn’t really a true salad from there as you’d never find cress in Kerala! In Rasa, Das uses a lot of fresh coconut – which really is one of the most incredible flavours for making dishes like curries, or mixed into rice, breads, desserts and salads. You can now buy coconuts from most supermarkets, but if you can’t find one, feel free to make this salad without it – it will still be pretty good but it won’t have that special edge to it. Only make this when the mangoes are silky smooth and not at all stringy. You should be able to cut through them like butter.

Nutritional Information (amount per serving)
465kcal Carbs
19.9g Sugar
18.9 g Fat
38.8g Saturates
18.5g Protein

Serves 4 Approx time: 15 Difficulty: not too tricky

1 coconut
2 red peppers
4 punnets cress
1 bunch spring onions
2 ripe mangoes, peeled

For The Dressing
1 thumb-sized piece fresh ginger, peeled
3-4 limes, zest and juice of
7-8 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper

First of all you need to crack open the shell of the coconut. I normally do this by placing it on a tea towel on a hard surface and then giving it a wallop with a rolling-pin or a hammer. Once you’ve cracked it open you can pull it apart (being careful not to spill the milk everywhere!), discarding the hard outer shell. The dark skin on the outside of the coconut’s flesh doesn’t bother me, especially if I’m grating it. But if you want to remove it, a speed peeler works quite well.

Once you’ve got into your coconut, cut the peppers into quarters, remove the stalks and seeds, then finely slice. Trim your cress directly from its punnet (the easiest way to do this is to take the cress out of the punnet, wash the leafy end and stalks under a tap, then slice the stalk end off and discard it). Trim your spring onions and finely slice them. Cut the mango flesh off the stones and finely slice it (there is a knack to doing this properly – if you look at the shape of the mango, the flat stone always lies the same way, parallel with the flattest sides, so you should be able to slice the flesh off with not too much wastage). Get your pieces of coconut and grate them finely. Put all these ingredients into a large salad bowl.

Lime and ginger work together really well in the dressing. Finely grate the ginger and lime zest into a small bowl, then add the lime juice and olive oil. Season to taste, and add more oil as necessary to balance the flavours of your dressing. Limes can be different strengths depending on their juiciness and size.

Dress the salad just before serving, saving any extra dressing for another day, and eat straight away. Great just as it is, or with some grilled prawns or satay chicken. Also lovely as a snack inside a wrap or flatbread. So even though the coconut may be a pain to prepare it’s well worth it…

Recipe of the Day – Retro arctic roll

Retro arctic roll
With bashed up crunchy honeycomb

This ice-cream cake is the ultimate is retro desserts. You’ll get sweet and sour, crunch and softness, all in one mouthful.


Nutritional Information
(amount per serving)

374kcal Carbs
21.7g Sugar
21g Fat
28.2g Saturates
17g Protein

Serves 14 Approx time: 40 Difficulty: super easy

For The Sponge:
3 large free-range eggs
100 g golden caster sugar, plus extra for sprinkling
75 g plain flour
a few knobs of butter, for greasing
1 heaped teaspoon cocoa powder

For The Filling:
2 x 500 ml tubs of good-quality ice cream, vanilla and chocolate
300 g good-quality strawberry or raspberry jam
1 Crunchie or Dime bar or a bag of Maltesers, bashed up

To Serve:
200 g fresh berries
juice of ½ a lemon
edible flowers

In the 60s and 70s, having a frozen dessert you could serve at a moment’s notice was the posh thing to do. The simple but glorious arctic roll started popping up everywhere, from restaurants to school and hospital menus. Eventually it became seen as something a bit naff and tacky, but I think smearing a home-made sponge with quality jam, good ice cream and a little bashed-up honeycomb is easy, fun, and just a bit silly. Roll it up, freeze it for a few hours, and you’ll get sweet and sour, crunch and softness, all in one mouthful. Heaven.

Preheat the oven to 180°C/350°F/gas 4. Move the ice cream to the fridge so it starts to soften. Crack the eggs into a mixing bowl, add the sugar, and whisk until pale, fluffy and at least doubled in size. You can do this with an electric mixer, or by hand if you’ve got the muscle. Once it’s looking good, sift in the flour and slowly fold it through with a spatula. Grease a baking tray (roughly 26 x 36cm) with butter, then line it with greaseproof paper and grease that too. Spoon half your sponge batter on to the tray, blobbing it about in different places, then sift the cocoa powder into the remaining batter and fold it in.

Spoon the chocolatey sponge into the gaps on the tray, and use the spoon to drag it through the white sponge in S-shapes and circles until it looks beautiful and marbled. Make sure there are no gaps. Place the tray on the middle shelf of the oven and bake for 12 to 15 minutes, or until cooked through.

Grease another large sheet of greaseproof paper with butter and sprinkle over a few good pinches of sugar. Take the sponge out of the oven and confidently flip it over on to the paper. Peel and discard the top piece of paper, then, while the sponge is still warm and flexible, loosely roll it up into a long sausage, including the paper, and leave it to cool for around 20 minutes.

Once cooled, gently unroll the sponge and spread over half of the jam. Take big dessert spoons of your soft ice cream and randomly distribute them over the sponge, leaving the last 5 or 6cm at one end free of filling so that it creates a seal when you roll it up. Put whatever you don’t use back in the freezer. Dollop over teaspoons of the remaining jam, then sprinkle your bashed-up chocolate bar all over. Use a spatula to smear everything into a fairly smooth dense layer.

Confidently, start rolling the sponge up again, making sure there’s no paper inside it. If the filling starts to slip out, just push it back in. Twisting the ends and squeezing it into a long, fairly even ice-cream sausage. Pop it into the freezer for 3 hours, and take it out around 5 to 10 minutes before you want to use it so it thaws enough to slice. Unwrap your arctic roll, take a slice out of each end to expose the frozen insides, and serve with fresh summer fruits tossed in lemon juice and a pinch of sugar, or any edible flowers if you have them.

Recipe of the day – Kedgeree

Spicy rice, smoked haddock and boiled eggs

The best of British meets Indian spice, this old colonial breakfast dish is great any time of day


2 large free-range eggs
680 g undyed smoked haddock fillets, from sustainable sources, ask your fishmonger, pin-boned
2 fresh bay leaves
170 g long grain or basmati rice
sea salt
1 knob pure butterghee
1 thumb-sized piece fresh ginger, peeled and grated
1 medium onion, or 1 bunch of spring onions, finely chopped
1 clove garlic, peeled and finely chopped
2 heaped tablespoons curry powder
1 tablespoon mustard seeds
2 tomatoes, deseeded and chopped
juice of 2 lemons
2 good handfuls fresh coriander, leaves picked and chopped
1 fresh red chilli, finely chopped
1 small pot fat-free natural yoghurt

This is a traditional British breakfast from colonial India and it’s a lovely little dish, with a nice balance of spicy and smoky flavours. It makes a tasty lunch or supper too – so get stuck in!

Boil the eggs for 10 minutes, then hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.

Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the butterghee in a pan over a low heat. Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.

Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.
Nutritional Information Amount per serving:

Calories 260 13%
Carbs 22.3g 10%
Sugar 1.1g 1%
Fat 6.7g 10%
Saturates 2.9g 15%
Protein 26.9g 60%

Recipe of the Day –

My favorite hot & sour rhubarb & crispy pork with noodles
Fresh and lively for summer

Don’t ask me why, but this pork with rhubarb recipe just works! The crispy pork’s immense


This recipe was a total experiment, and I was so pleased that it worked! I wanted to use the acidity and flavour of the rhubarb to produce an incredible sauce in which to stew that tough old bit of pork, the belly, until deliciously tender. The pieces of pork were then wok-fried until crisp and served with the rhubarb sauce and some simply cooked noodles – bloody hell, what a dish! It’s a winner. PS You should be able to get hold of interesting cresses at any good supermarket.

Nutritional Information
(amount per serving)
948kcal Carbs
19.9g Sugar
19.2g Fat
88.6g Saturates
32.3g Protein

Serves 6 Approx time: 110 Difficulty: super easy

1 kg higher-welfare pork belly, boned, rind removed, cut into 3-4cm cubes
sea salt
freshly ground black pepper
groundnut or vegetable oil
375 g medium egg noodles
4 spring onions, trimmed and finely sliced
1 fresh red chilli, deseeded and finely sliced
2 punnets cresses (such as coriander, shiso or basil cresses)
1 bunch fresh coriander
3 limes

For The Marinade
400 g rhubarb
4 tablespoons runny honey
4 tablespoons soy sauce
4 cloves garlic, peeled
2 fresh red chillies, halved and deseeded
1 heaped teaspoon five-spice
1 thumb-sized piece fresh ginger, peeled and chopped

Preheat the oven to 180°C/350°F/gas 4. Place the pork pieces in a roasting tray and put to one side. Chuck all the marinade ingredients in a food processor and pulse until you have a smooth paste, then pour all this over the pork, adding a large wineglass of water. Mix it all up, then tightly cover the tray with tinfoil and place in the preheated oven for about an hour and 30 minutes, or until the meat is tender, but not colored.

Pick the pieces of sauce out of the pan and put to one side. The sauce left in the pan will be deliciously tasty and pretty much perfect. However, if you feel it needs to be thickened slightly, simmer on a gentle heat for a bit until reduced to the consistency of ketchup. Season nicely to taste, add a little extra soy sauce if need be, then remove from the heat and put to one side.

Put a pan of salted water on to boil. Get yourself a large pan or wok on the heat and pour in a good drizzle of groundnut or vegetable oil. Add your pieces of pork to the wok and fry for a few minutes until crisp and golden. (You might need to do this in two batches.) At the same time, drop your noodles into the boiling water and cook for a few minutes, then drain most of the water away. Divide the noodles into four warmed bowls immediately, while they’re still moist.

What I love most about this dish is the contrast between the flavors going on in it: from the simple, plain noodles to the zinginess of the spicy rhubarb sauce and the beautifully crispy, yet melt-in-your-mouth pork. To finish, spoon over a good amount of rhubarb sauce. Divide your crispy pork on top, and add a good sprinkling of spring onions, chilli, cresses and coriander. Serve with half a lime each – perfect.

Recipe of the Day – Beetroot, red apple & watercress salad

Beetroot, red apple &
watercress salad
With a zesty lemony dressing

This is one of the simplest salads ever, tastes amazing and
looks like you’ve made a real effort!

Beetroot can be eaten raw but it needs to be very finely sliced – a mandolin is ideal.


Nutritional Information (amount per serving)
189kcal Carbs
11.0g Sugar
9.7g Fat
14.0g Saturates
2.0g Protein

Serves 6 Approx time: 20 Difficulty: super easy

1 small lemon
extra virgin olive oil
sea salt
freshly ground black pepper
1 bag rocket, washed
1 bunch watercress
1 small handful pea shoots, optional
2 red apples, quartered, cored and finely sliced
2 small beetroot, scrubbed (not peeled) and very finely sliced (if you have leaves, reserve them)
2 small candy beetroot, (or use all red if you can’t find candy) scrubbed (not peeled) and very finely sliced (if you have leaves, reserve them)
1 small bunch fresh marjoram, leaves picked

Squeeze the lemon juice into a clean jam jar. Add three times the amount of extra virgin olive oil, season with salt and pepper, then screw the lid on and shake to emulsify.

Add the rocket, watercress, pea shoots, apples, beetroot and beetroot leaves, if you have them, to a large bowl. Drizzle over enough dressing to completely coat the ingredients, add the marjoram, toss again and serve.