Save on time and washing up with these deliciously warming, healthy recipes
CHEESY COLCANNON POTATO SKINS
Ready in 1 hour 40 minutes
SERVES: 4
•4 large baking potatoes • Low-calorie cooking spray
•2 medium onions, halved and thinly sliced • 150g spring cabbage or spring greens, shredded •150g plain quark • 80g reduced-fat Cheddar cheese, coarsely grated • 3 small tomatoes, chopped • Mixed salad, to serve
1 Preheat the oven to 220C/425F/Gas 7. Prick each potato 2-3 times with the tip of a sharp knife, pop them straight on to an oven shelf and bake for 1 hour 15 minutes or until tender with a crisp skin.
2 Meanwhile, spray a medium non-stick baking tray or roasting tin (about 33cm x 23cm) with low-calorie cooking spray, add the onions and some seasoning and toss well. Spread out in an even layer and roast alongside the potatoes for 15-20 minutes or until soft and nicely caramelised. Remove and set aside.
3 Put the cabbage or spring greens in a heatproof bowl and cover with boiling water. Stand for five minutes then drain and dry well on a clean tea towel.
4 Remove the potatoes from the oven and halve them lengthways. Scoop the potato flesh into the heatproof bowl, mash roughly and stir in the quark, roasted onions, cabbage or spring greens, half the cheese and some seasoning to taste.
5 Spoon the mixture back into the potato skins and lay them on the baking tray. Scatter over the tomatoes, sprinkle with the remaining cheese and bake for 15 minutes or until the cheese is golden. Serve hot with the salad.
SMOKY PORK STEAKS WITH WINTER VEG
Ready in 1 hour
SERVES: 4
• 12 garlic cloves, crushed • ½ tbsp smoked paprika • 1 tsp roughly chopped fresh thyme • 1 tsp chopped fresh rosemary • 2 tbsp cider vinegar or white wine vinegar • 8 small pork loin steaks, all visible fat removed • Low-calorie cooking spray • 450g celeriac, peeled and cut into small chunks • 2 large parsnips, peeled and cut into small chunks • 1 large sweet potato, peeled and cut into small chunks • 1 tsp caraway seeds
• ½ Savoy cabbage, cored, leaves sliced • 2 large leeks, thickly sliced • 6 smoked back bacon rashers, all visible fat removed, roughly chopped
1 Mix the garlic, paprika, thyme, rosemary, vinegar and some seasoning in a small bowl. Rub the mixture over both sides of each pork steak and set aside.
2 Preheat your oven to 220C/425F/Gas 7. Spray a large, non-stick deep-sided baking tray or roasting tin (about 40cm x 30cm) with low-calorie cooking spray and add the celeriac, parsnips, sweet potato, caraway seeds, ½ tsp salt and some pepper and toss well. Spread out in an even layer an
