There’s something extremely satisfying about a whole meal in a bowl, and the delicate use of aromatics in this soup keeps it light and refreshing.
Pork and saffron ragu with orzo recipe
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This dish is perfect for now, because itâs warming but doesnât feel remotely wintry. You can cook the ragu the day before (the flavours will only benefit from a day or two to sit), then just add the orzo and cook it in the sauce when you want to eat. Serve with plenty of Parmesan and parsley.
Prep time: 10 minutes |
SERVES
1 courgette, finely chopped
500ml white wine
A little nutmeg, finely grated
A pinch of cayenne
100ml whole milk
500g orzo
METHOD
Set a large casserole pan with a lid over a low-medium heat with a good glug of oil. Add the onion and courgette along with a good pinch of salt. Put the lid on and cook for 12 minutes, or until soft, stirring occasionally.
Sausage, red pepper and tomato traybake recipe
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This healthy traybake of low-fat sausages and colourful veggies will keep you full for hoursÂ
Credit:
Chris TerryÂ
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I come back to this recipe again and again because itâs simple enough that I can remember the main ingredients, so is ideal if Iâm popping into the supermarket for a quick dinner run! You can serve this alongside a fresh salad or steamed green vegetables. Calories: 404.Â
Prep time: 10 minutes |
Cooking time:Â 45 minutesÂ
SERVES
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
300g baby tomatoes, halved
2 rosemary sprigs