New Year, New Recipes

Bored of the same old meals? Want to try something new for 2021? Tesco has a selection of new recipes for you to try out in the new year!


Is your resolution for the new year to try and eat a little healthier? Tesco has got you covered! We’ve put together some of our favourite recipes just for you.


1.  Stir-Fry Turkey and Peppers

Have you still got Turkey leftovers from Christmas? Why not mix it up and add some spice with this Asian-inspired stir-fry!

Turkey and peppers stir-fry recipe


300g rice

2 tbsp vegetable oil

400g turkey stir-fry strips

3 mixed peppers, deseeded and sliced

2 garlic cloves, crushed

15g ginger, grated

6 spring onions, sliced

3 tbsp soy sauce

2 tbsp honey

15g fresh coriander, chopped


  1. Cook the rice following pack instructions. Heat the oil in a wok or large nonstick pan over a high heat, add the turkey and stir-fry for 5 mins. Stir in the peppers and fry for another 5 mins until the peppers start to turn golden brown at the edges and the turkey is cooked through.
  2. Add the garlic, ginger and most of the spring onions and stir-fry for 1 min until fragrant, then stir in the soy, honey and half the chopped coriander. Toss well to mix everything together, then remove from the heat.
  3. Drain the rice well, then serve in deep bowls. Spoon over the turkey and pepper mix and scatter over the remaining spring onions and coriander to serve.

Turkey, peppers and spring onions are quickly cooked with sticky soy, honey and garlic for an easy midweek meal idea.


2.  Ratatouille

For a healthy meal that’s still hearty and filling, this tasty ratatouille recipe is sure to fit the bill. With all the sunny flavours of the Mediterranean from tomatoes, courgettes and aubergines, it may become your favourite dish!

Yann and Pam's 'recharge' ratatouille



1 tbsp olive oil, plus extra for greasing

500g carton Italian passata with garlic and herbs

6 large tomatoes, sliced

2½ onions, thinly sliced

2 large courgettes, sliced

2 medium aubergines, sliced

100g Parmesan, or vegetarian hard cheese, grated

handful basil leaves (optional)

rustic rye bread (optional)



  1. 180°C. Lightly grease a 20cm x 30cm baking dish with some oil. Pour in the passata.
  2. Arrange the tomato, onion, courgette and aubergine slices on top of the passata, so that they are standing up on their sides, in straight lines. You may need to halve some of the larger aubergine slices. Scatter half of the Parmesan over the top, allowing some to fall between the vegetables.
  3. Cover with foil and bake in the oven for 60 minutes. Remove from the oven and discard the foil. Brush the tops of the veg with the oil, season with black pepper and sprinkle over the remaining Parmesan.
  4. Return to the oven for 30 minutes, or until the veg is cooked through. Scatter over the basil, if using, and serve with rye bread, if you like.


Little help

Cutting the onions with a sharp knife will release fewer of the active compounds that cause crying.


Chop up any leftovers and stir through pasta, use as a sauce in lasagne, or pile onto jacket potatoes.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.


3.  Sweet Potato and Chicken Traybake

This easy chicken traybake is perfect for a midweek family dinner. Chicken pieces and colourful sweet potatoes, red onions and broccoli are simply roasted with herbs, paprika and lemon. Adding stock ensures everything is beautifully tender and there’s a little gravy left in the bottom to serve.

Sweet potato and chicken traybake


500g sweet potatoes, peeled and cut into 2cm chunks

2 red onions, cut into wedges

350g broccoli, broken into florets

8 garlic cloves, unpeeled

2 tsp dried thyme

1 tsp dried rosemary

1½ tbsp olive oil

6 skinless chicken thigh fillets, each cut in half

2 lemons, 1 juiced and 1 cut into wedges to serve

1 tsp smoked paprika

150ml chicken stock



  1. Preheat the oven to gas 6, 200°C, fan 180°C. Add the sweet potatoes, onions, broccoli and garlic to a large roasting tray and sprinkle over the dried herbs. Season and drizzle over 1 tbsp of the oil, then toss everything together. Spread the veg out in an even layer and roast for 15 mins.
  2. Remove the tray from the oven and give the veg a good mix. Add the chicken pieces and drizzle with the remaining ½ tbsp oil. Squeeze over the lemon juice and sprinkle with the paprika. Return to the oven for 15 mins.
  3. Pour over most of the chicken stock, then roast for a final 15-20 mins (topping up with a little more stock if it starts to look too dry) until the chicken is cooked through and the veg is completely tender. Squeeze the garlic cloves from their skins and serve with lemon wedges.


4.  Vegan Mushroom Carbonara

You can still enjoy your favourite creamy pasta with this plant-based carbonara recipe. Using clever flavour pairings, like shiitake mushrooms and soy sauce to create ‘shroom bacon, and a dairy-free sauce that’s silky smooth but with a slight tang of miso paste that helps bring an almost cheesy flavour to this classic dish.

Vegan mushroom carbonara



75g dairy-free butter or olive oil

1 medium onion, diced

4 garlic cloves, finely chopped

60g plain flour

200ml white wine

700ml unsweetened soya or almond milk

1 tbsp miso paste

½ tsp smoked paprika

½ tsp garlic granules

500g spaghetti

240g frozen peas

1 tbsp capers

chopped fresh parsley, to serve


For the mushroom ‘bacon’

240g shiitake mushrooms, sliced

4 tbsp reduced-salt soy sauce

2 tbsp olive oil

¾ tsp smoked paprika

1 tsp garlic granules



  1. First, make the mushroom ‘bacon’. Preheat the oven to gas 6, 200°C, fan 180°C. Put the mushrooms in a small bowl with the soy sauce, oil, paprika, garlic granules and ¼ tsp black pepper; stir to coat. Set aside to marinate for 15 mins. Spread evenly over a lined baking sheet and bake for 30 mins, then set aside.
  2. Heat the dairy-free butter or oil in a saucepan over a medium-high heat. Add the onion and garlic and fry for 3 mins until they begin to turn translucent. Stir in the flour then gradually add the wine, whisking to create a smooth roux. Whisk in the milk, miso, smoked paprika, garlic granules and some seasoning and simmer for 5 mins. Remove from the heat, put in a blender and blitz until smooth. Transfer to a clean saucepan and reheat over a low-medium heat, stirring regularly.
  3. Meanwhile, cook the spaghetti in a large pan of boiling water for 10-12 mins or until al dente, adding the peas for the last 3 mins. Drain then return the spaghetti and peas to the pan. Pour over the creamy sauce, then add the capers and mushroom ‘bacon’. Mix well, then serve immediately sprinkled with the parsley.


5.  Healthy Lasagne

This classic Italian dish has been given a healthy twist with courgette slices instead of the traditional pasta layers. Packed with veg, the lean mince bolognese and simple white sauce are still full of flavour, too.

Healthy lasagne



500g lean minced beef

2 onions, finely chopped

2 celery sticks, trimmed

3 garlic cloves, peeled and crushed

2 large carrots, peeled, grated

150ml red wine

400g tin chopped tomatoes

400ml hot beef stock

3 bay leaves

1 tsp black peppercorns

550ml semi-skimmed milk

3 tbsp cornflour

2 tsp Dijon mustard

¼ whole nutmeg, freshly grated

2 large courgettes, very thinly sliced lengthways (approx. 2-3mm thick)

4 vine tomatoes, sliced

40g vintage Cheddar, coarsely grated

20g Parmesan, finely grated

green salad or greens, to serve



  1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat a large non-stick heavy-bottomed saucepan, add the mince, season well and fry over a medium-high heat for 5 mins, stirring frequently until golden brown. Add half the chopped onions and the celery and season. Fry over a medium heat for 5-6 mins or until softened. Add the garlic and fry for another minute. Add the grated carrots and red wine and bubble for 3-4 mins.
  2. Then add the tinned tomatoes, stock, and one of the bay leaves and bring to the boil. Cover with a lid, turn down the heat to medium-low and leave to simmer for 45 mins, stirring occasionally. Remove the lid and simmer for another 15 mins or until the sauce has thickened slightly.
  3. While the mince is cooking, put the rest of the onion in a saucepan with the remaining bay leaves, peppercorns and the milk (reserving 3 tbsp) and place over a low heat. Bring to a gentle simmer and cook for 2–3 mins. Remove from the heat and leave the milk to infuse for 10 mins. Drain through a sieve and discard the bay leaf, onion and peppercorns.
  4. Put the cornflour in a small bowl, add the reserved milk and whisk to a thick paste. Add to the infused milk, place over a low heat and simmer, stirring frequently for 5 mins or until thickened. Add the mustard and grated nutmeg and season well, adding a little more milk if the sauce is too thick.
  5. Blanch the courgette slices in a large pan of boiling salted water for 1 min, remove from the boiling water with tongs and drain well on kitchen paper. (It’s important to get rid of as much water as possible at this stage or the lasagne will be very watery.)
  6. Spoon half of the mince mixture into a lasagne dish. Top with an even layer of blanched courgettes, then season well. Repeat with the rest of the mince and finish with the rest of the courgettes. Pour the white sauce over the top and place the sliced tomatoes in lines on the top. Mix the Cheddar and Parmesan cheeses and sprinkle over the top. Bake for 30 mins or until golden-brown and bubbling.
  7. Divide between 6 plates and serve with green salad or greens.




Did someone give you a slow cooker for Christmas? If you don’t know what meals to cook in it, Tesco does! Take a look at some of our favourites.


1.  Lamb Curry

Put your slow cooker to good use with a rich slow cooker lamb curry. This ‘low and slow’ method of cooking the lamb and veg gives meltingly tender results and enriches the spiced coconut sauce with plenty of flavour. Serve with rice or naan bread for the ultimate curry night.

Slow cooker lamb curry recipe



2 tbsp olive oil

2 x 300g packs diced lamb leg

2 onions, chopped

4 carrots, thickly sliced

3 garlic cloves, crushed

5cm piece ginger, grated

2 green chillies, deseeded, 1 finely chopped, 1 finely sliced

1 tbsp garam masala

1 tsp cinnamon

2 tsp ground cumin

15g fresh coriander, leaves picked and stalks finely chopped

400g tin chopped tomatoes

100ml lamb stock

400ml light coconut milk

125g spinach

rice or naan, to serve (optional)



  1. Heat 1 tbsp oil in a deep non-stick frying pan over a medium-high heat. Brown the lamb in batches (without overcrowding the pan) for 5-8 mins. Season and transfer to the slow cooker.
  2. Add the remaining oil to the pan and cook the onions and carrots for 10 mins over a medium heat until softened. Add the garlic, ginger, chopped green chilli, spices and coriander stalks. Stir well and cook for a further 1 min until fragrant. Transfer everything to the slow cooker.
  3. Add the chopped tomatoes and lamb stock to the slow cooker and stir to combine. Cook on a low heat for 6 hrs.
  4. Stir through the coconut milk and cook for a further 30 mins. Add the spinach to wilt through 5 mins before serving. Scatter with sliced chilli and coriander leaves, and serve with rice or naan, if you like.


Tip: Short on ingredients? Use a ready-made curry paste to make this curry even easier. Replace the garlic, ginger, chopped chilli, dried spices and coriander stalks with 4 tbsp Rogan josh curry paste: add in step 2 after the onions and carrots are softened, cook for 1 min, then transfer everything to the slow cooker and continue with the recipe.


2.  Smoked Ham and Lentil Soup

Cooked for eight hours in a slow cooker, nothing beats a steaming bowl of hearty soup on a cold day. This delicious soup recipe cooks on low for 8 hours, so you can enjoy a busy day and come home to a fantastic food hug.

Smoked ham and lentil soup



2 tbsp olive oil

1 large white onion, finely sliced

3 celery stalks, cut into 2cm chunks

20g flat-leaf parsley, leaves and stalks separated, both finely chopped

2 garlic cloves, finely chopped

750g smoked gammon

150g yellow split peas

150g red lentils

2 large carrots, peeled and cut into 2cm chunks

1 leek, cut into 2cm chunks

2 bay leaves

1 x low salt chicken stock cube, made up with 1.8ltr water

100g spring greens, shredded

fresh crusty bread, to serve



  1. Set your slow cooker to low. In a large frying pan, heat the oil over a medium heat. Add the onions, celery and parsley stalks and cook for 5-6 mins until soft. Add the garlic and continue cooking for a further 1 min.
  2. Add the onion mixture to the slow cooker and nestle the smoked gammon joint on top. Pour over the stock and add the split peas, lentils, carrots, leeks and bay leaves to the slow cooker. Make sure the gammon joint is completely immersed in the liquid. Season well with cracked black pepper, stir to combine and cover with a lid. Cook for 6-8 hrs until the ham is falling apart.
  3. Once the gammon is soft and falling apart, carefully lift it out of the soup using a large spoon and put on a plate. Using two forks, shred the gammon into small pieces. Put the shredded gammon back in the slow cooker along with the chopped parsley leaves and the shredded spring greens. Continue cooking for a further 3-4 mins. Mix the soup well to make sure no lentils are stuck at the bottom, discard the bay leaves, season to taste and ladle into 4 serving bowls. Serve with crusty bread for dipping.


Tip: Save some of the shredded gammon for garnishing on top once you have ladled the soup into bowls.

Freezing and defrosting guidelines

Once the soup has cooled completely, transfer it to a freezer-safe container and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating on a low heat in a saucepan and add a splash of water to loosen.#


3.  Aubergine And Olive Tagine

Flavoured with green olives, preserved lemon, harrisa paste and fragrant spices, this punchy vegetarian aubergine tagine recipe is perfect to enjoy with friends, and can be made in a slow cooker. Served with fluffy couscous and yogurt, it looks as stunning as it tastes. Why not try this slow cooker recipe today?

Vegetarian aubergine and olive tagine



3 tbsp olive oil

2 large white onions, finely sliced

2 garlic cloves, finely chopped

1 tsp ground turmeric

2 tsp ground cumin

1 tsp ground cinnamon

2 tbsp harissa paste

700g baby aubergines

30g preserved lemon paste (optional)

700ml vegetable stock

50g raisins

jar pitted green queen olives, drained

handful coriander, stalks finely chopped and leaves roughly chopped

couscous, cooked to pack instructions, to serve

Greek-style yogurt, to serve

toasted flaked almonds, to serve



  1. Turn the slow cooker to high. In a large frying pan, heat the oil over a medium heat, add the onions and cook for 6-8 mins, until very soft.
  2. Add the garlic, turmeric, cumin, cinnamon and harissa paste to the pan and continue cooking for 1-2 mins. Meanwhile, halve the baby aubergines lengthwise, sprinkle the cut side with salt and rub into the flesh.
  3. Stir the preserved lemon paste into the vegetable stock. Pour the onions, halved aubergines, lemon-infused stock, raisins, coriander stalks and the olives into the slow cooker, season, stir well to combine and cook for 2-2.5 hrs, until the aubergines are soft. Stir the tagine twice during the cooking time to make sure the aubergines are evenly cooked.
  4. After 2-2.5 hrs, season to taste. Ladle the tagine into 4 serving bowls and serve with fluffy couscous alongside and a dollop of Greek-style yogurt. Scatter over roughly chopped coriander leaves and some toasted flaked almonds.


Tip: When stirring the tagine throughout cooking, make sure you don’t break up the aubergines too much with your spoon as they are very soft and delicate.

Freezing and defrosting guidelines

Freeze tagine only – once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot.


4.  Apple Crumble

Make the most of your slow cooker and whip up an apple crumble recipe that’s sure to be an instant family favourite. To get a perfectly crisp top, all you have to do is cook for the last 10 minutes with the lid slightly ajar. Now, where’s the cream?

Slow cooker apple crumble



5 Granny Smith apples, peeled, cored and each cut into 8 wedges

1 tsp ground cinnamon

1 orange, zested and half juiced

60g rolled oats

50g walnut pieces

½ tsp ground ginger

75g plain flour

85g light muscovado sugar

90g unsalted butter, melted



  1. Put the slices of apple in a slow cooker. Sprinkle over the ground cinnamon, orange zest and 1 tbsp juice and mix together.
  2. Put the oats and walnuts into a food processor and pulse a few times to give the texture of very course breadcrumbs. Pour into a bowl.
  3. Stir the ginger, flour and sugar into the oat and walnut mixture then add the butter and mix well.
  4. Spoon the crumble mix over the apples, covering them all. Lay two sheets of kitchen paper on top of the crumble. Cover with the slow cooker lid and cook on a low heat for 3½ hrs.
  5. Remove the kitchen paper and cook for the last 10 mins with the lid just slightly ajar.


Tip: Laying kitchen roll on top of the crumble helps prevent condensation dripping back onto the crumble, so you get a more crisp crust.


5.  Bread Pudding With Caramel

Sink into this sticky, sweet brioche bread pudding, packed with dark chocolate and pecans, loaded with salted caramel sauce, and made in a slow cooker! For an extra kick, why not try adding a little dark rum, it works beautifully with the bitter notes of the chocolate.

Slow cooker bread pudding with caramel



30g unsalted butter

200ml double cream

125g salted caramel sauce

2 large eggs, plus 2 large egg yolks

2 tbsp dark rum (optional)

1 tsp vanilla extract

8 pack butter brioche rolls, broken into 3cm pieces

100g pecans, roughly chopped

100g dark chocolate, roughly chopped



  1. Grease the dish of the slow cooker with the butter. In a saucepan, heat the double cream and half the salted caramel sauce over a medium heat, until bubbling. Then stir thoroughly and take off the heat. In a separate bowl, whisk together the eggs, extra egg yolks, a pinch of salt, the dark rum (if using) and vanilla extract. Slowly pour the warm cream mixture into the eggs, whisking continuously until combined.
  2. Add the brioche, pecans and chocolate to the egg-cream mixture, stirring until well combined. Leave to soak for 5 mins, then stir again so that the brioche is evenly coated. Turn your slow cooker onto a low setting.
  3. Pour the bread pudding mixture into the greased slow cooker dish. Level using a spoon, cover with a lid and leave to cook for 1.5 hrs, until a knife inserted into the centre of the pudding comes out clean. Heat the remaining salted caramel sauce in a saucepan until hot, divide the bread pudding into bowls and pour over the hot sauce.
  4. If you’re feeling extra indulgent, drizzle over a little more salted caramel sauce from the jar and add a dollop of whipped cream to serve.


Tip: Allow the hot cream-caramel mixture to cool after you remove from the heat for 2 mins before pouring into the egg mixture. It helps if you have one person pouring, and another person whisking.

Freezing and defrosting guidelines

Once the pudding has cooled completely, transfer to a freezer-safe container, freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating on a low heat in the oven or in a microwave.




These vegetarian-friendly enchiladas are loaded with Cajun flavour and plenty of filling veg!
Sweet potato and pepper enchiladas recipe


2 sweet potatoes (about 400g), diced

2 mixed peppers, diced

2 small onions, diced

2 tbsp olive oil, plus extra for greasing

2 tbsp Cajun seasoning

400g tin chopped tomatoes

½-1 red chilli, chopped (to taste)

1 garlic clove, peeled

10g fresh coriander, ½ chopped, ½ leaves picked

4 wholemeal tortilla wraps

120g lighter Cheddar, grated

¼ lemon, juiced

250g pack sweet and crunchy salad



  1. Preheat the oven to gas 7, 220°C, fan 200°C. Tip the sweet potatoes, peppers and onions onto a baking tray. Drizzle with 1½ tbsp oil and 1 tbsp Cajun seasoning, toss to coat, then roast for 20-25 mins until tender and lightly golden.
  2. Meanwhile, blitz the tomatoes, chilli, garlic and 1 tbsp Cajun seasoning. Pour into a small saucepan and simmer over a medium heat for 5 mins until thickened slightly.
  3. Mix the roasted veg in a bowl with the chopped coriander and half the tomato sauce. Spoon onto the tortilla wraps in a line, then roll up like a fat cigar. Transfer to a greased baking dish about 30 x 20cm (ensure that it’s freezer-safe if you’re planning to freeze) in a single layer and pour over the remaining sauce. Scatter with cheese; bake for 10-15 mins until hot and bubbling.
  4. Mix the lemon juice with the remaining ½ tbsp olive oil. Toss through the salad and serve with the enchiladas and coriander leaves.


2.  Sausage and Courgette Pasta Bake

This sausage and courgette pasta bake is hearty, comforting and perfect for a midweek dinner.

Sausage and courgette pasta bake recipe



1½ tbsp olive oil

8 pork sausages

1 onion, finely diced

3 carrots, peeled and grated

2 garlic cloves, crushed

1 courgette, grated

2 tbsp tomato purée

400g tin chopped tomatoes

350g penne

10g fresh flat-leaf parsley, finely chopped

150g lighter Cheddar, grated

6 tbsp golden breadcrumbs



  1. Heat 1 tbsp oil in a deep frying pan over a medium-high heat and pinch the sausages from their skins into the pan to make small sausage meat nuggets. Fry, stirring frequently, for 6-8 mins until golden brown.
  2. Add the onion and carrot to the pan and fry for 5-6 mins until softened. Add a splash of water, then stir in the garlic, courgette and tomato purée. Fry for 2-3 mins for the courgette to dry out a little. Tip in the chopped tomatoes, then fill the tin with water and add that too; season. Simmer for 10-15 mins until the sauce has thickened.
  3. Meanwhile, cook the pasta in a pan of boiling salted water for 8 mins; drain well. Preheat the oven to gas 7, 220°C, fan 200°C.
  4. Stir the drained pasta into the sauce, along with most of the parsley, and mix well. Tip into a baking dish about 20 x 30cm (make sure it’s freezer-safe if you’re planning to freeze the whole dish). Scatter with the Cheddar and breadcrumbs, drizzle over ½ tbsp oil, then bake for 15-20 mins until golden and bubbling. Scatter with the remaining parsley to serve.


3.  Kipper Fishcakes

Smoked kippers add an extra depth of flavour to this quick and simple fishcake recipe.

Kipper fishcakes recipe



4 baking potatoes, peeled and roughly chopped

220g pack green beans, trimmed

250g frozen peas

210g pack smoked kippers

250ml semi-skimmed milk

1-2 tbsp plain flour

2 spring onions, finely sliced

20g fresh flat-leaf parsley, finely chopped

60g golden breadcrumbs

1 tbsp olive oil, plus extra for greasing

1 garlic clove, sliced

125g baby spinach

1 lemon, ½ zested and juiced, ½ cut into wedges

100g low-fat natural yogurt



  1. Simmer the potatoes in salted water for 10-12 mins until tender. In a separate pan, boil the green beans for 5 mins, adding the peas for the last 1 min; drain. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. Meanwhile, set aside the butter from the kippers, then put them skin-side up in a wide pan so they sit snugly in a single layer. Pour over the milk and place over a low heat. When the milk starts to steam and you see a bubble or two, remove from the heat and leave for 5 mins.
  3. Drain the potatoes; steam-dry for 1 min in a colander. Mash with the reserved butter and 2 tbsp of the poaching milk. Add the spring onions, 50g of the peas, half the parsley and enough flour to make a stiff, mouldable mixture. Drain the kippers and flake into large pieces, removing any skin and bones, and add ton the mash. Gently mix, then shape into 8 cakes (100g each).
  4. Put the breadcrumbs on a plate and press the fishcakes into them to coat. Place on a greased baking tray and drizzle with ½ tbsp oil. Bake for 10-15 mins until crisp.
  5. Heat ½ tbsp oil in a frying pan over a medium-low heat and fry the garlic for 2 mins. Toss in the beans, peas and spinach; season with pepper and cook for 1 min until the spinach wilts. Add a squeeze of lemon juice and toss again. Mix the yogurt with the remaining parsley, the lemon zest and remaining juice. Serve the greens and yogurt with the fishcakes and lemon wedges.


4.  Sausage and Bean Stew

This easy sausage and bean stew recipe is ready in just over 30 minutes, making it the perfect family dinner for busy weeknights when you’re craving comfort food. It’s so simple to make and celebrates budget-friendly baked beans. Add tender spring greens, mustard and garlic and serve with mashed potato, if you like.

Sausage and bean stew



1 tbsp olive oil

2 onions, finely sliced

1 large garlic clove, finely chopped

8 frozen pork sausages

400g tin chopped tomatoes

2 tsp Dijon mustard

½ chicken or vegetable stock cube, made up to 175ml

420g tin baked beans

100g spring greens, sliced, thick stems discarded

mashed potato, to serve (optional)



  1. Heat half the oil in a lidded saucepan over a medium heat. Add the onions and fry for 6 mins. Stir in the garlic and fry for 2 mins. Transfer to a plate and set aside.
  2. Increase the heat to medium-high, add the remaining oil and the frozen sausages and cook for 5 mins until browned all over.
  3. Return the onion and garlic to the pan with the tomatoes and mustard. Add the stock, season with pepper and cook over a medium heat for 10 mins, adding the beans after 5 mins.
  4. Stir through the spring greens, cover and cook for 4-5 mins more until the sausages are cooked through and the spring greens are tender. Serve with mash, if you like.


5.  Veggie Tortilla Pizzas

Have homemade pizzas in just 15 minutes with this easy tortilla pizzas recipe. Stack tortilla wraps for a super crunchy cheat’s pizza base, then top with your favourite toppings!

Veggie tortilla pizzas recipe



8 tortilla wraps

6 tbsp tomato purée

6 salad tomatoes, sliced

300g frozen sliced mixed peppers, defrosted

2 x 240g packs mozzarella, torn

4 eggs



  1. Preheat the oven to gas 7, 220°C, fan 200°C. For each pizza, layer two tortilla wraps on top of each other and spread the top of each with tomato purée, leaving a 1cm border around the edge. Top with the salad tomatoes, mixed peppers and mozzarella.
  2. Carefully crack an egg onto each pizza and season. Place into the oven for around 10 mins until the white is set, the yolk is still runny and the cheese has melted. Enjoy immediately.