Food Recipes

A creamy mushroom pasta with garlic, thyme and parmesan, ready in about 30 minutes. Serves 4, with a spinach option and lighter swaps.

A fresh strawberry and arugula salad with grapefruit, toasted pecans and a honey poppy seed dressing. Serves 4 as a side in 15 minutes.

Tomatoes and green peppers baked with a herby rice and beef filling and melted mozzarella. Serves 4, with vegetarian swaps and make-ahead tips.

Mango coconut chia pudding made in 10 minutes the night before: creamy, naturally sweet and ready by morning. Serves 4.

A one-pan chickpea curry with tomatoes, spinach and coconut milk, ready in 30 minutes. Serves 4, freezes well and is vegan as written.

Pasta primavera with zucchini, asparagus, peppers, peas and tomatoes in a light lemon and parmesan sauce. Serves 4 in 30 minutes.

How to roast a turkey safely: thawing times, oven temperature, a roasting time table, how to check it’s cooked, and handling leftovers.

Quick vegetable fried rice with egg, mixed vegetables and soy sauce, made with leftover rice. Serves 4, with the rice safety rules to follow.

One-tray baked salmon with crispy herb potatoes and lemon. Serves 4 in about 50 minutes, with tips for perfectly cooked fish every time.

A simple tomato basil soup made with canned tomatoes, onion, garlic and fresh basil. Serves 4 in 35 minutes and freezes well.

Crispy oven-baked fries with a garlic yogurt dip, made with just 2 tablespoons of oil. Serves 4, with tips for crunch and a sweet potato option.

Caprese toast with pesto, fresh mozzarella, ripe tomato, basil and balsamic. Makes 4 slices in 10 minutes, with a warm melted version.