cookery
Delicious, affordable traybake, air-fryer and slow-cooker dishes to feed the whole family
Hot honey salmon traybake
Serves 4
Ready in 35 mins, plus marinating
600g salmon fillets,
defrosted if frozen
6 cloves of garlic
150ml honey
3tbsp soy sauce
1½tsp chilli flakes
1½tsp smoked paprika
2 aubergines, cut into chunks
2 red peppers, cut into chunks
2 red onions, cut into chunks
Olive oil
Salt and pepper
1tbsp sesame seeds
Handful of fresh coriander, chopped
3 spring onions, chopped
Sliced red chilli
1 Cut the skin off the salmon and cut the fillets into small chunks.
2 Grate 4 cloves of garlic. Put the grated garlic into a bowl with the honey, soy sauce, chilli flakes and smoked paprika. Add the salmon chunks and marinate for at least 15 mins.
3 Heat the oven to 200°C fan/gas 7. Spread the aubergines, red peppers and red onions out on a large baking tray. Spoon your salmon chunks on to a separate tray. Drizzle the marinade from the bowl over the trays of veg and salmon, grate over the remaining 2 cloves of garlic, drizzle with oil and season with salt and pepper.
4 Pop the veg into the oven for 30 mins, taking the tray out halfway through and turning everything over. After 15 mins put the salmon tray into the oven and cook with the veg for the final 15 mins.
5 Serve on plates, sprinkled with the sesame seeds, coriander, spring onions and sliced red chilli.
Slow-cooker Lasagne soup
Creamy, slow-cooked lasagne soup. Great for when you’re wanting lasagne, but not all the work that goes into it.
Serves 4
Ready in 6 hrs 30 mins
1 onion, chopped
2 red peppers, chopped
6 cloves of garlic, chopped,
or 2tbsp garlic purée
250g beef or chicken mince
Salt and pepper
1tbsp tomato purée
1tbsp dried basil
1tbsp dried oregano
1tbsp dried thyme
½tsp chilli flakes (optional)
400g can of chopped tomatoes
800ml chicken stock
8 lasagne sheets
100ml single cream
Handful of Parmesan, and extra for topping
1 Put the onion, peppers and garlic into the slow cooker. Add the mince and season with salt and pepper. Add the tomato purée, basil, oregano, thyme, and the chilli flakes, if using. Add the chopped tomatoes and the stock,and give everything a good stir. Cook for 6 hrs on low.
2 Towards the end, put 8 lasagne sheets into a pan of boiling water and simmer for 5 mins. Remove from the water and cut them up lengthways into long pieces. You should get 4 slices from every sheet. Put the slices into the soup to finish cooking – they will need another 10-15 mins on a low heat, until al dente.
3 Before serving, stir in the cream and a big handful of Parmesan and cook
