It’s cold, it’s wet, you’ve just spent the last hour sat in traffic and all you want is a hot bowl of something delicious and three episodes of Friends on the telly. Making hearty, warming meals after work can be a real chore – who wants to stand in front of the oven after standing up on the train all the way from Manchester Piccadilly? Not us. So we’ve gathered together our favourite warming midweek meals, to make sure you’re fed and happy before 8pm every night. Enjoy!
Gnocchi with mushrooms and blue cheese
Ingredients
2 x 400g packs fresh gnocci
1 tbsp olive oil
Knob of butter
1 large onion, chopped
500g Portobello mushrooms, sliced
2 large garlic cloves, chopped
150g creamy blue cheese
Small pack parsley, chopped
Method
Cook the gnocchi according to pack instructions. Drain and set aside. Heat the oil and butter in a large lidded frying pan, add the onion and mushrooms and cook for a minute on a high heat before turning down to medium. Put the lid on and cook for 5 mins, stirring occasionally.
Cook the gnocchi according to pack instructions. Drain and set aside. Heat the oil and butter in a large lidded frying pan, add the onion and mushrooms and cook for a minute on a high heat before turning down to medium. Put the lid on and cook for 5 mins, stirring occasionally.
Remove the lid and add the garlic, cook for a couple of minutes then stir in the gnocchi. Scatter over pieces of cheese and the parsley. Cook until the cheese is fully mixed and serve with crusty bread.
Quick and easy curry
Ingredients
1 tbsp sunflower oil
1 tbsp sunflower oil
1 red onion, sliced
1 garlic clove
2 tsp jarred ginger
½ tsp chopped chillies
200g can chopped tomatoes
200g raw peeled prawns or roasted veg
2 tsp gujarati masala or garam masala
3 tbsp low fat yogurt
Handful coriander leaves, torn
Method
Heat the oil in a pan and add the onions, frying until they’re golden. Crush the garlic into the pan, add the ginger and chilli and cook for a minute. Add the tomatoes and a quarter of a can of water, bring to the boil. Simmer for two mins, add the prawns or beg and the gujarati masala, then cover and cook for 2-3 mins.
Reduce the heat to a simmer then stir in the yogurt. Sprinkle with coriander and serve with warm naans.
Jerk prawn and coconut rice bowls
Ingredients
150g pack raw peeled king prawns
150g pack raw peeled king prawns
1 1/s tbsp. jerk seasoning
400g can kidney beans in chilli sauce
250g pouch coconut rice
Method
Heat 1 tbsp of oil in a large frying pan. Add the pranws and the jerk seasoning and cook for 1-2 mins. Drain the beans, reserving 3 tbsp of the chilli sauce.
Heat 1 tbsp of oil in a large frying pan. Add the pranws and the jerk seasoning and cook for 1-2 mins. Drain the beans, reserving 3 tbsp of the chilli sauce.
Add the beans to the pan with the reserved sauce and the coconut rice. Fry for 3-4 mins, season with salt and serve in bowls.
Chilli with cream chive crushed potatoes
Ingredients
454g pack pork sausage
454g pack pork sausage
2 tsp vegetable oil
1kg new potatoes, skins on and thickly sliced
2 garlic cloves, crushed
1 tsp ground coriander
1 tsp chilli powder
1 tsp ground cumin
400g kidney beans, rinsed and drained
2 x 400g cans chopped tomatoes with herbs
2 tsp caster sugar
5 tbsp Greek yogurt
20g pack chive, chopped
Method
Squeeze three balls of meat from each sausage, then fry in the oil for 5 mins until golden. Put the potatoes on to boil for 10 mins until tender. Add the peppers to the pan, then fry for 4 more mins. Add the garlic and spices, fry for 1 mins, then add the beans, tomatoes and sugar. Simmer for 5 mins until thickened and the meatballs are cooked.
Squeeze three balls of meat from each sausage, then fry in the oil for 5 mins until golden. Put the potatoes on to boil for 10 mins until tender. Add the peppers to the pan, then fry for 4 more mins. Add the garlic and spices, fry for 1 mins, then add the beans, tomatoes and sugar. Simmer for 5 mins until thickened and the meatballs are cooked.
Drain the potatoes and crush with a masher. Fold through the yogurt and chives, adding a splash of water. Serve with the chilli and top with another dollop of yogurt and a sprinkling of chives.
