Substitute potatoes with pulses for a healthy alternative mash with a chunky texture
- 1 tbsp olive oil, plus a drizzle to serve (optional)
- 2 x 400g cans cannellini beans, rinsed and drained
- 2 tbsp pesto
MethodAdd the beans and cook for 3-4 mins until hot through. Lightly mash with a potato masher for a chunky texture. Stir through the pesto and season. To serve, drizzle with a little olive oil, if you like.
- 2 tbsp olive oil
- 2 onions, chopped
- 2 garlic cloves, crushed
- 4 skinless chicken breasts
- 1 tbsp plain flour
- 600ml chicken stock
- 500g tub mascarpone
- 190g jar pesto
- bunch basil, leaves picked and chopped, save a few small whole leaves to serve
- 1 butternut squash, peeled, deseeded and cut into chunks
- good grating of nutmeg
- 12 lasagne sheets
- 85g Parmesan, grated
- splash of milk
- 50g pine nut
- Heat the oil in a large casserole dish. Add the onions and cook until softened, then add the garlic and cook for a few mins more. Push the onions and garlic to the edge of the pan, add the chicken breasts and cook for a few mins each side to brown. Sprinkle over the flour and stir it into the onion mixture. Tip in the stock and season. Cover and simmer for 10 mins – or until the chicken is cooked through. Using 2 forks, shred the chicken into bite-sized chunks. Add half the mascarpone and the pesto, stirring until the mascarpone has melted into the sauce, bubble for a few mins to thicken a little, then remove from the heat and stir in the basil.
- Meanwhile, place the squash in a large bowl with 2tbsp of water, cover with cling film and microwave on High for 12-15 mins, until really soft. Season the squash with a little of the nutmeg and some salt and pepper, and mash lightly with a fork.
- Heat oven to 180C/160C fan/gas 4. Spoon half the chicken mixture into the bottom of a 20 x 30cm ovenproof dish. Cover with 4 lasagne sheets, then the butternut squash and half the Parmesan. Top with another 4 lasagne sheets, the remaining chicken mixture, then a final layer of lasagne. Mix enough milk into the remaining mascarpone to make a smooth sauce – you need to aim for a consistency similar to white sauce. Season with remaining nutmeg, salt and pepper, then pour over the lasagne. Scatter over the remaining Parmesan and the pine nuts. Bake for 40 mins until piping hot in the centre and crunchy and golden on top. Scatter with a few extra basil leaves before serving.
- 1 tbsp oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 large carrot, finely chopped
- 1 leek, chopped
- 1 tbsp tomato purée
- 400g can chopped tomato
- 200g can butter bean, drained
- 400g can flageolet bean, rinsed and drained
- 200ml dry cider
- 250ml vegetable stock
- few sprigs thyme, leaves only
- cheddar & parsley mash (see tip below)
- 2 sausages
- 1 tsp olive oil per portion
- Heat oil in a large pan and fry the onion, garlic, carrot and leek until soft but not coloured. Add the tomato purée, chopped tomatoes, butter beans, flageolet beans, cider, stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.
- Meanwhile, if you’re adding sausages to any portion, snip each sausage into 3-4 chunks. Heat the olive oil in a frying pan and brown the chunks for 5 mins, then stir in appropriate portions of the stew and gently simmer for the remaining cooking time. Serve with the mash.
- 500g large red potatoes chopped into 2½ cm chunks
- 4 tbsp butter
- 4 tbsp milk
- 2 tbsp chopped flat-leaf parsley
- 400g tin artichoke hearts, drained and sliced
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- Place the potatoes in a large saucepan and cover with cold salted water. Bring to the boil and cook for 15 mins or until tender, then drain. Return to pan and add butter, milk and some seasoning. Mash until light and fluffy. Stir in the parsley.
- While the potatoes are cooking, pat the artichoke slices dry with kitchen paper. Heat the olive oil in a medium frying pan. Cook the garlic for 1 min, then add the artichoke hearts and some seasoning. Cook for 5 mins until golden and crisp. Mash the cooked artichokes into the potatoes, reserving a few for the top, and warm through again on low heat until piping hot. Serve with the rest of the artichokes on top.