These recipes are packed full of veg to put the spring back in your step as the weather warms up
recipes HELENA BUSIAKIEWICZ photographs JAMES LEE
Midweek meals
Gnocchi traybake with lemony ricotta
This one-tray wonder can be adapted by using any veg you have in the fridge.
SERVES 2 PREP 10 mins COOK 40 mins EASY V
500g gnocchi
1 courgette, halved, then sliced into chunky pieces
100g baby plum tomatoes, halved
100g artichokes in oil, plus 2 tbsp of the oil
2 garlic cloves, unpeeled, lightly bashed
½ tsp chilli flakes
85g ricotta
1 lemon, zested, then sliced into wedges
10g basil, roughly chopped
1- Heat the oven to 220C/200C fan/gas 8. Tip the gnocchi, courgette and tomatoes into a large roasting tray. Add the artichokes and oil, the bashed garlic cloves and chilli flakes, and season well with salt and freshly ground black pepper. Mix all the ingredients together with your hands, then bake for 30-35 mins until the gnocchi are crisp at the edges and the veg is soft.
2- Meanwhile, mix the ricotta and lemon zest together in a small bowl, then season with salt and pepper to taste. Dot this over the gnocchi and sprinkle over the basil.
3- Divide the gnocchi between two bowls, mixing them well so the ricotta breaks down to make a creamy sauce. Serve with the lemon wedges for squeezing over.
GOOD TO KNOW healthy • fibre • vit c • 2 of 5-a-day PER SERVING 799 kcals • fat 21g • saturates 5g • carbs 130g • sugars 7g • fibre 16g • protein 14g • salt 1.2g
tip
This meal plan is a great option for weekdays, as all the fresh ingredients are used up across the five recipes, ensuring minimal waste. If you need inspiration to use up the storecupboard ingredients, check out our ideas on page 35.
Spicy harissa bean stew
A jar of harissa is a must-have for a quick flavour boost.
SERVES 2 with leftovers PREP 10 mins COOK 30 mins EASY V
2 tbsp vegetable oil
1 red onion, roughly chopped
1 red pepper, diced
100g baby plum tomatoes
2 garlic cloves, roughly chopped
2 tbsp rose harissa
1 tsp baharat spice mix
300ml vegetable stock, made with
1 low-sodium stock cube
500g jar or can butter beans
120g spinach
1 tsp red wine vinegar
50g ricotta, to serve
15g basil, chopped
1- Heat the oil in a large flameproof casserole dish over a medium heat and cook the red onions and peppers for 15 mins until starting to soften and turning golden at the edges. Add the tomatoes, turn the heat up to medium-high and cook until they blister, about 2-3 min
