Prawn and Chorizo Carbonara

This is so simple it barely counts as a recipe, but it's a satisfyingly delicious meal for mid-week, when time is precious and few. It can be on the table in under 12 minutes which is impressive.

With a smoky, warming flavour from the chorizo plus the comforting pasta stodge, it really does tick all the boxes.

As I'm on what feels like a never-ending 'diet' to shift the remaining baby weight, and Glen is  attempting to shift a few pounds  before holiday season, portion sizes reflect this. You may want to increase for larger appetites.

I've omitted from using any additional olive oil, relying on the oil released from the chorizo instead, to shave off a few extra calories, but you may want to add this if you're not watching your weight.

The below makes enough for two:

Prawn and Chorizo Carbonara

Here's how:

• x2 chorizo cooking sausages
• 150g raw prawns
• 1 red chilli
• 1 clove garlic
• 40g Grana Padana cheese
• 1 egg
• 100g dried pasta (I used penne)
• Salt and pepper to season

Firstly fill and boil the kettle and then fill a large pot with the water and place on a low heat with the pasta. Place a frying pan on a low heat too.

Finely slice the garlic and chilli, and cut the chorizo sausages into rounds of about the thickness of a £1 coin, and then half them. Add to the frying pan.

Now into a bowl crack the egg and grate in the cheese and season generously with salt and black pepper. Give a good mix.

Two minutes before the pasta timer goes off, add the prawns to the pan, they will cook in no time at all, and you'll know they're cooked through as they will become pink all over.

Before draining the pasta, scoop out a mugful of the pasta water and set aside.

Drain the pasta and add to the chorizo and prawn mix on the heat, mix and then remove from the heat completely.

Now pour over the egg mixture and stir well, the heat from the pasta will cook the egg, as with carbonara, so don't feel tempted to place back on the heat or you'll end up with scrambled egg in your pasta.

Make sure you stir well to ensure all of the pasta gets a good coating and add 1-2 tbsp of the pasta water to loosen up the consistency.

Serve with just a smattering of grated cheese and a final seasoning. Enjoy!

Turkey and Vegetable Parsnip Topped Pie

This is a great dish for kids, a slightly healthier, reduced calorie and fats version of a cottage pie, using turkey mince instead of beef (or lamb in a shepherd’s pie) and topped with mashed parsnip instead of potato, for an extra helping of their five-a-day. 

I know many parents say how fussy their kids are and that they detect a hidden vegetable from a five-mile radius, luckily not so much at our house, mine both readily tuck into most vegetables but I’m always looking to offer more and ensure they have a well balanced diet. 

You can top this pie up with any number of vegetables, I use diced carrots, frozen peas and sweetcorn, sliced celery and of course the mashed parsnip topping. You could top up with lentils, sweet potato, courgettes, squash, aubergine - the list is endless, just include your kids’ favourites. 

The below makes enough for 4-6 ramekins of the Turkey & Veggie Parsnip Topped Pie or one large dish, and it freezes well too so is great for batch cooking for busy parents, and let’s face it whether you work or are at home with your kids all the time, we’re all busy!

Turkey and Vegetable Parsnip Topped Pie

Here’s how;

• 300g turkey mince
• 1 onion
• 2 sticks celery
• 1 large carrot
• 2 handfuls frozen peas
• 2 handfuls frozen sweetcorn kernels
• 1 Knorr Beef Stock Pot
• 1/2 tsp cinnamon
• 1/2 tsp black pepper
• 3 large parsnips
• 1 tbsp Grana Padana or other hard cheese 
• Couple of drizzles olive oil

Firstly peel and dice the parsnip and bring to the boil in a pan of water. Once boiled, you’ll need to cook for another 10-15 minutes, test with a fork to see if it’s soft enough to mash. Mash with a little drizzle of olive oil and set aside for the moment.

Now pre-heat the oven to 180.

In the meantime add another drizzle of olive oil to a pan and place on a low heat. 

Peel and dice the onion and finely slice the celery, add to the pan to gently saute. 

Peel and dice the carrot and add to the pan.

Once softened, add the mince and allow to brown. Break up gently with a spatula to avoid it all clumping together. Once it has started to brown, add the black pepper and cinnamon.

Now add the peas and sweetcorn and any other vegetables you’re adding. 

Make up the Knorr Beef Stock Pot or alternative stock, to about 50-75ml. Pour it over the meat and allow to simmer for ten minutes. 

Remove from the heat and spoon the meat into ramekins or a larger pie dish. 

Now spoon over the top the parsnip mash and smooth down flat with the back of a spoon.

Finally scatter over the Grana Padana and place into the oven to bake for 30 minutes or until the topping is golden brown. 

Ensure to remove from the ramekin for serving to allow it to cool quicker for children. Enjoy!

Family Fish Pie

This is a really delicious, wholesome and comforting dish, perfect for cold winter nights for all the family.

The below makes enough for x3 adult portions and two smaller toddler portions which I make in ramekins and for Bridget's smaller portions I add some frozen sweetcorn too for extra veg (Glen hates it so can't include it in the adult version).

Some people poach their fish first, but I chop it all up raw and allow it to cook inside the pie - 30 minutes is more than enough time for it to cook through.

This is a great, nutritious toddler meal and a good way of encouraging them to eat fish - Bridget absolutely loves fish pie. 

Family Fish Pie

Here's how:

For the mash topping:

• 800g white potatoes (I use Desiree) 
• Pinch salt
• 3 tbsp milk
• 1 tbsp butter or margerine
• 1 tsp white pepper
• 50g hard cheese such as Grana Padano, Cheddar etc.) 

For the pie filling:

• 1 small onion
• 1 clove garlic
• 50g butter
• 50g plain flour
• 400ml milk
• 2 tbsp white wine
• 1 bay leaf
• 1 heaped tsp mustard powder
• Salt & pepper to taste
• 100g frozen peas
• Handful fresh parsley leaves
• Handful fresh tarragon leaves
• 1 large salmon fillet
• 1 large cod fillet (or other white fish)
• 1 large smoked cod or haddock fillet (approx 200g) 

Firstly peel the potatoes and rinse well. Then coat in water and a pinch of salt and place onto boil. Once they've come to the boil simmer for a further 15-20 minutes, or until a fork easily goes through the potato. Drain, and return to the pan on the heat to absorb any retained moisture then remove.

Add the milk and butter and firstly mix a bit with the fork. Now mash well with a conventional masher and season well with white pepper. Remove enough mash for any child or toddler portions, then add another pinch of salt for the adults and set aside.

Now pre-heat the oven to 180.

It’s now time to make the fish pie sauce or roux. Place the butter in a non-stick pan on a medium heat and allow to gently melt.

In the meantime finely dice the onion and mince the garlic, then add to the melted butter for a minute or two.
Now add the flour using a wooden spoon to mix as you go so it all combines well.

Now add the wine and use a balloon whisk to gently mix which will avoid the sauce becoming lumpy. Add the bay leaf and mustard powder at this stage and season to taste.

Next add the milk a little at a time, mixing in with the balloon whisk as you go once all combined mix with the wooden spoon and allow to cook for ten minutes or so. Now add the frozen peas, and sweetcorn if you are using and stir through then remove from the heat.

Rough chop the parsley and tarragon and add to the sauce and stir. 

Family Fish Pie the Roux or Sauce

Now cut all of the fish fillets into fairly similarly sized cubes. Add to sauce mix and stir well, then spoon into the pie dish or dishes. 

Family Fish Pie pre-potato topping

Baby Bites Portion of Family Fish Pie

Now spoon over the mash potato to cover all, then use the back of the spoon to smooth it down a little. Now use the back of a fork to make a crimped finish and complete by grating over the cheese.

Place the dish onto a baking tray and pop into the oven for 30-40 minutes or until the potato topping is golden brown. Enjoy!

Courgetti in a Creamy Bacon & Vegetable Sauce

I've been trying to adhere to a 1200 calorie count in a bid to shed the last stone of baby weight and just live an overall healthier lifestyle since 1st January and so far so good.

Allowing myself weekend treat meals and alcoholic beverages works well for me but sometimes I really crave the more comforting mid-week meals such as pasta.

To make up for this I have been experimenting with courgetti and butternut pasta - both to some success and here is the recipe for a creamy, yet low fat bacon, leek, mushroom and pea 'pasta' using courgetti or courgette pasta that I just love and that really ticks the comfort food box for me. Also it gives me the chance to use my spiraliser - win, win.

If you haven't got a spiraliser; you can buy courgette pre-prepared from the likes of M&S, Tesco and Sainsbury's but the fresher the courgette the better for it to hold it's shape a bit.

The below is enough for two people and each portion comes in at 380 calories.

Courgetti in a Creamy Bacon & Vegetable Sauce

Here's how:

• 2 courgettes
• 1 small onion
• 1 clove garlic
• 2 rashers smoked bacon
• 100g mushrooms
• 100g peas
• 2 leeks
• 2 tbsp half fat crème fraiche
• 30g Grana Padano cheese
• Pinch black pepper
• Small handful fresh parsley (flat or curly is fine) 
• 1 tsp coconut oil

Firstly spiralise the courgette on the finest setting to be left with spaghetti like spirals of courgette and set aside for the moment.

Add the coconut oil to a non-stick pan and place on the lowest heat setting.

Now peel and very finely dice the onion and garlic and allow to soften.

Chop the bacon into very small pieces and add to the pan.

Now slice the leeks and mushrooms and once the bacon is almost cooked through, add to the pan.

After a few minutes add the peas and cook for a further two minutes.

Now add the crème fraiche and the Grana Padano and stir. Season here and cook for a further five to ten minutes.

In the meantime, chop the parsley, ready to stir through before serving.

Now add the courgetti to the pan and stir through. You want to heat this through, but for it to remain in shape and not become to floppy - essentially for it to still have some bite.

Now remove from the pan and stir through the parsley before serving. Enjoy!

Courgetti with Meatballs

During the fat-fighting, healthy eating regime one thing I have really missed is pasta.

Pasta is usually a mainstay in our weeknight meals when I'm at work as it makes for such quick and easy meals so I've been experimenting with courgetti or courgette pasta as an alternative and this one is delicious with hearty meatballs and a quick homemade sauce.

I used Tesco Finest Beef Meatballs here as this was mid-week and they are absolutely fine but obviously if making the meatballs from scratch, the calorie count will go up or down accordingly. I also added a luxurious 10g Grana Padano grated over the top of the finished meal too, which you could leave out if you don't have the spare calories left / this would shed X calories.

The below serves two with each portion coming in at around 464 calories and this can all be cooked in the one pan too which saves on the washing up. 

Courgetti with Meatballs

Here's how:

• 2 100g courgettes
• 1 white onion
• 1 green pepper
• 200g fresh tomatoes
• 1 garlic clove
• 1 red chilli
• 10g coconut oil
• 1 tsp dried oregano
• 1 tbsp tomato puree
• 12 meatballs (I used Tesco Finest Beef Meatballs) 
• 20g Grana Padano 

Firstly use a spiraliser to make the courgetti - I have a Linea one from House of Fraser and use the middle setting for this which makes more of a tagliatelle shaped courgetti. If you don't have a spiraliser, no problem, use a vegetable peeler and make thin ribbons of pasta instead. Now set aside.

Add the coconut oil to the pan and place on a gentle heat.

Now peel and crush the garlic and dice the white onion and add to the pan. Slice the chilli and also add to the pan.

While these are softening, chop the green peppers and tomatoes which will make the basis of your sauce and set aside for the minute.

Now add the meatballs to be pan and allow to brown on each side, turning them with a wooden spoon or spatula. Once they are lightly browned, add the tomatoes and peppers, tomato puree, paprika and oregano and give a good stir.

Cook gently for twenty minutes which will allow for lovely, tender meatballs and add the courgetti for 1-2 minutes at the end. 

Courgetti with meatballs

Dish up on two plates or bowls and add the cheese on top if you're having. Enjoy!

Meat Free Monday: Spinach, Ricotta and Courgette-Pasta Lasagne

Healthy eating and sticking to a daily 1200 calorie count has its ups and downs. Weight is slowly but surely coming off of me, but my hungry, greedy little mind craves comfort food.

This recipe was born of one too many late-work finishes and wanting something substantial, filling and utterly delicious to look forward to for dinner - that ticked the comfort food box too.

By substituting the usual lasagne pasta sheets for ribbons of courgette instead, over 350 calories were saved overall and the below, which serves two comes in at 425 calories a portion. I must stress this low calorie portion is only realistic if you stick to the ingredient weights below.

This is a great vegetarian dish for a Meat Free Monday; however, if cooking for vegetarians, swap the Grana Padano cheese for another hard cheese that is suitable for vegetarians. Also if you're not keen on spice, simply omit from using the chilli flakes in the ricotta mix - but I love the added heat they bring - plus spicy chilli speeds up the metabolism. Win, win.

Also you can of course make your own tomato and basil sauce but I made this last night at 8pm after a long day and so used a hack - a jar of Lloyd Grossman's sauce - incidentally dinner was on the table in 30 minutes.

Meat Free Monday: Spinach Ricotta and Courgette-Pasta Lasagne

Here's how:

• 250g ricotta
• 1 tsp dried chilli flakes
• 1 garlic clove
• Nutmeg to taste
• 1 350g jar of Lloyd Grossman's Tomato & Basil Sauce (or alternative) 
• 150g spinach
• 2 medium courgettes
• 60g Grana Padano or alternative hard cheese
• 1 tomato
• 1 Light Olive Oil spray

Firstly make the ricotta sauce by adding the olive oil spray to a pan on a medium heat. Crush the garlic and add to the pan with the dried chilli flakes. After a couple of minutes add the ricotta and two thirds (40g) of the cheese use a wooden spoon to mix till the consistency gets slightly wetter and moveable. Grate over a generous amount of nutmeg, season with black pepper to taste and a pinch of salt and set aside off the heat.

Now cut the ends off of the courgettes, then using a vegetable peeler, create thin ribbons of courgette, lengthways.

Now it's time to assemble the lasagne. Start by placing a couple of spoonfuls of the tomato sauce at the bottom of your dish and spread with the back of the spoon. Next place a third of the spinach on top scattered to cover the dish. Now it's for the courgette ribbons, ensure every bit of spinach is covered so your end result is clear, beautiful, vibrant layers. 

Courgette Pasta layer of lasagne

The ricotta mixture needs to go on top of the courgettes and as they are obviously a lot flimsier than pasta sheets, I found the best way to get an even spread to cover all of the courgettes, was to use a pastry brush. You want to layer up three times, so use a third of the ricotta mix. Now top with another couple of tablespoons of the tomato sauce and then repeat till you have three layers.

For the topping, simply finely slice a tomato and place across the top then scatter the remaining 20g of cheese all over.

Place into the oven for 20-25 minutes or until the cheese has melted and tomato sauce is bubbling. Remove from the oven and leave to stand for a few minutes before cutting and serving. Enjoy!

Spinach Ricotta and Courgette-Pasta Lasagne

Creamy Pork, Peppers and Mushrooms with Butternut Spaghetti

This is a lovely pasta sauce that uses only a little crème fraiche to get that unctuous creamy gloss alongside chicken stock and a tiny bit of corn flour rather than full fat cream. Served here with butternut spaghetti instead of actual pasta this is another great option if you are calorie counting or cutting back on your carbs.

The Butternut Spaghetti or Noodles can be made easily using a sprialiser, but Marks & Spencer do a great version as part of their healthy range - the pack serves two, and half a pack is only 35 calories which is great for a mid-week meal - what's more this meal can be on the table in 25 minutes too. 

This meal comes in at 420 calories per person with a handful or 50g watercress.

Creamy Pork, Peppers and Mushrooms with Buttenut Spaghetti

Here's how:

• 1 pack Butternut Noodles
• 160g lean pork loin steaks
• 50g light crème fraiche
• 1 red pepper
• 100g mushrooms
• 1 white onion
• 1 garlic clove
• 150ml chicken stock (I use Knorr) 
• 1/2 tsp corn flour
• 30g Grana Padano cheese
• 1 tsp coconut oil
• Handful fresh parsley

Firstly place the coconut oil into a pan and place on a gentle heat.

Now peel and slice the onion and crush the garlic and add to the pan to soften.

Slice the pepper and mushrooms and set aside. Finely chop the parsley and also set aside.

Chop the pork into thin strips and once the onion has started to soften, add to the pan to sear. Turn each piece over till the meat has started to cook on each side.

Now add the peppers and mushrooms and cook for a couple of minutes.

Meanwhile make up the chicken stock and set aside.

Add the crème fraiche to the pan and stir, season generously with salt and black pepper then pour in two thirds of the chicken stock and turn the heat up a little. Now also grate in the cheese.

Add the corn flour to the remaining stock and stir to make a thick, gluey paste then add this to the pan and stir. Cook for a further five minutes until the sauce has thickened.

Creamy Pork, Peppers and Mushrooms

In the meantime cook the butternut spaghetti in the microwave (for two minutes) or you could steam them if you prefer.

Finally add the spaghetti to the pan and mix to ensure every strand is coated well in the sauce and finally add the parsley and give one final stir before dishing up. 

Butternut Spaghetti

Serve with a handful of watercress or rocket. Enjoy!