hobbies & beauty food & drink

Quick and Easy Weeknight Dinners

January may be over, but that’s no excuse to slide back into old habits… unless you want to, that is. If you’ve enjoyed getting creative with healthier, cheaper meals for the last month, we dare you to keep the up the good work because… why not?


Simple, time savvy recipes are a thing of beauty. A quick reference list is so useful to have in your arsenal, perfect to satisfy those post-gym hangries, to ward off the urge for a mid-week takeaway or even to steer you away from a last-minute trip to Waitrose that’ll put this week’s budget at high risk.


These three weeknight wonders take less than 30 minutes each to prep. Plus they’re packed full of fresh ingredients to feed your body and soul, and you might even get leftovers for lunch the next day!


Baking Tray Fajitas

Zingy ingredients cooked in the oven on one tray so you can slide them in and put your feet up. Bonus factor: minimal washing up!


Ingredients (Makes 4 Portions):

-        700g prawns, peeled and prepped

-        1 red pepper

-        1 yellow pepper

-        1 green pepper

-        1 red onion

-        2 tbsp olive oil

-        2 tsp medium chilli powder

-        1 tsp ground cumin

-        1 tsp smoked paprika

-        salt, to taste

-        black pepper, to taste

-        2 limes

-        coriander

-        8 small tortillas



1.     Set your oven to 220ºc

2.     While it warms, slice your peppers and onions very thinly – in around 0.5cm wide strips, so they cook at the same rate as your prawns.

3.     Scatter veggies and prawns on a large, shallow baking tray and top with the olive oil, spices and seasoning. Use your hands to mix them until coated.

4.     Slide into the oven and cook for 9 minutes.

5.     When the cooking time is up, switch to the grill for a further 2 minutes – this’ll give your prawns and veggies a lovely charred finish. At the same time, wrap your tortillas in foil and place them in the bottom of the oven while the grill does its work – it’ll make them nice and toasty.

6.     Pull your tray from the oven and top with fresh lime wedges and torn coriander leaves.


Creamy Peanut Ramen

A hearty veggie soup that’ll fill your belly and warm you up. Choose an organic peanut butter and sub honey for agave and you’ve got a wholesome vegan meal in 25 mins!


Ingredients (Makes 4 Portions):

-        1 tbsp olive oil

-        4 cloves of garlic

-        1.5cm cube of fresh ginger

-        1 tsp green curry paste

-        1 litre vegetable stock

-        1 400ml can coconut milk

-        3 tbsp peanut butter

-        2 tbsp soy sauce

-        1.5 tbsp honey

-        2 limes

-        2 packets of ramen noodles



1.     Chop your garlic and grate your ginger. Fry them in olive oil for 2-3 minutes but soft but not brown.

2.     Add in the green curry paste and cook for another 2 minutes.

3.     Pour in the veggie stock, coconut milk and peanut butter – mix well to combine.

4.     Squeeze in two limes, add the soy and honey and heat over a low flame for 10 minutes – taste it to see if you want more sweetness, sourness or salt!

5.     Add the noodles according to packet instructions – you can use any ramen here, even Super Noodles! Just discard the flavour packet that comes with.

6.     Serve up in a large bowl, stat, with a spoon and chopsticks. Add as many delicious toppings as like, you might want to try: chopped red chillies, crushed peanuts or torn coriander leaves!



Linguine with Parmesan, Lemon and Garlic

We all know pasta is king. This meal might be a tad carb heavy, but we promise it’s worth it – it’s got a little kick and is a whizz to whip up. Skip the butter and switch parmesan for Grana Padano to make this bowl of heaven vegan.


Ingredients (Makes 4 Portions):

-        300g linguine or spaghetti

-        2 tbsp olive oil

-        2 tbsp butter

-        1 lemon

-        2 tsp red chilli flakes

-        3 tbsp parmesan

-        salt, to taste

-        pepper, to taste



1.     Cook your pasta according to packet instructions in boiling, salted water.

2.     Once cooked (but still with a little bit of bite!) drain in a colander and place to one side.

3.     Heat a large frying pan and add the oil and butter together. Add the garlic and stir over the heat for 2 minutes, until softened but not browned.

4.     Add the pasta to the pan, sprinkle with chilli flakes and season to taste with salt and pepper.

5.     Turn the heat down to low and add the juice and half the zest of your lemon. Cook for 2 more minutes.

6.     Take the pasta off the heat and stir through more lemon zest and all your grated parmesan. Serve up and enjoy.

Author Name