These filling, wholesome recipes from food writer Pip Payne are all baked in one tray and come in at under 600 calories per portion
Lemon & garlic pork with hot potato & beetroot salad
Simple flavours and vibrant colours make this a real favourite. A mix of potatoes and beetroot makes a great fibre-rich base. Pork tenderloin is an affordable and quick-to-cook cut, ideal for weeknight dinners. You can pick up vacuum-packed cooked beetroot in most supermarkets – just remember to wear some gloves when preparing it if you don’t want purple-stained fingers. I serve this on a small bed of pea shoots or sweet baby leaf salad.
SERVES 4 PREP 15 mins COOK 40 mins EASY
500g new potatoes, quartered spray oil, for misting 1 unwaxed lemon, zested 1 tbsp fat-free Greek yogurt 2 garlic cloves, crushed 1 pork tenderloin (400-500g) pinch of sweet paprika 300g cooked beetroot, cut into 2cm chunks
1 tsp finely chopped dill, plus extra to serve 1 tbsp balsamic vinegar 3 spring onions, sliced
1 Heat the oven to 200C/180C fan/gas 6. Put the potatoes in a medium-sized roasting tin (about 34 x 24cm), mist with spray oil and season with salt and pepper. Cook on the middle shelf of the oven for 20 mins.
2 Mix the lemon zest, yogurt, garlic and some salt and pepper together in a bowl. Remove the potatoes from the oven, nestle the pork tenderloin into the middle of the tin (shuffling the potatoes to the sides) and spread the yogurt mixture over the meat. Sprinkle over the paprika and return to the oven for 10 mins.
3 Scatter the beetroot over the potatoes, mist with a little more oil, turn up the oven to 220C/200C fan/gas 7 and roast for 10 mins.
4 Check the pork is cooked. Pork tenderloins can vary in thickness, so you’ll need to check that the meat is cooked through at its thickest part before serving. If you have a meat thermometer, it should read at least 75C. Lift the pork onto a chopping board and rest for 5 mins.
5 Meanwhile, add the dill, balsamic vinegar and spring onions to the potato and beetroot mixture and stir them in. Slice the pork thinly, then serve the potatoes and beetroot topped with the pork. Sprinkle over extra dill to serve.
Rösti-topped fish pie
A rösti topping is a great way to make a fish pie without having to boil and mash potatoes, and it adds a lovely crispness to the dish. Samphire (you can find it in larger supermarkets and at fishmongers) makes a lovely side dish.
SERVES 4 PREP 20 mins COOK 40 mins EASY
250-300g skinless, firm white fish fillets (such as basa, cod or haddock), chopped into chunks 1 smoked mackerel fillet (about 80g), skinned and chopped 80g small co
