Bank Holiday Wholesome Recipes

As the weekend rolls in, it's the perfect time to kick back and whip up some scrumptious meals that not only fill your belly but also give your body a big nourishing hug. Whether you're having a family get together, inviting friends over, or just enjoying some time with your other half, the right recipes can turn your weekend into a culinary adventure. From breakfasts that jump-start your day like a double shot espresso to dinners that remind you of cosying up as Autumn slowly appears on the horizon , I’ve got a bunch of wholesome recipes that are as easy to make and just as tasty!

• 600g potatoes, cut into wedges

• 4 tsp olive oil

• 1 onion, finely chopped

• 250g turkey breast mince

• 2 garlic cloves, crushed

• 2 tbsp tomato purée

• 30g fresh coriander, roughly chopped

• 4 mixed cooking peppers, halved

• 1 tsp smoked paprika

• 50g lighter mature Cheddar, grated

• Salad of choice, to serve

Preheat your oven to gas 5, 190°C, fan 170°C.

In a large saucepan, cover the potatoes with cold water and bring to the boil. Simmer for 10 mins until tender. Drain & leave to one side

Heat 2 tsp olive oil in saucepan over a medium heat. Add the onion and cook for 5 mins. Add the mince and turn the heat up. Cook for 3 mins, then add the garlic and tomato purée, stir well and cook for a further 2 mins. Remove from the heat and stir in most of the chopped coriander and 4 tbsp water; season to taste.

Place the pepper halves on a large baking tray (lined with greaseproof or foil) and divide the mince mixture between them.

Put the potato wedges on a separate baking tray and toss with the paprika and remaining oil; season.

Bake the peppers and wedges for 25 mins. Scatter the cheese over the peppers and turn the potatoes. Return to the oven & cook for a further 10-15 mins until the wedges are lightly golden, the peppers are tender and the cheese has melted.

Scatter the remaining coriander over the top of the peppers. Serve with the wedges and salad.

Peach, Basil & Tomato Salad With Maple BBQ Chicken Sausages

You Will Need:

6-8 Maple BBQ Chicken Sausages (Tesco)

(or flavour your own using a BBQ seasoning mix & maple syrup)

1/2 Red Onion, Thinly Sliced

1 Tbsp Wine Vinegar/Apple Cider Vinegar

Salt & Pepper

450g Tomatoes

450g Peaches/Nectarines

2 Tbsp Oil

Small Handful Basil Leaves

50g Feta, Crumbled

Marinate the sausages in the maple BBQ seasoning if using your own before cooking under the grill/in the oven/fry until cooked through

In a small bowl, combine together the onion and vinegar with 1/4 tsp salt. Leave to stand

Cut the peaches/nectarines & tomatoes into slices and arrange on a plate

Stir the 2 tbsp oil into the onion & vinegar mixture and drizzle over the fruit. Sprinkle over the basil, crumbled feta and black pepper. Serve alongside the sausages.

• 450g Beef Steaks, chopped into chunks

• 1 tablespoon oil 

• 1/4 cup soy sauce 

• 1 tablespoon Worcestershire sauce 

• 1 teaspoon freshly grated ginger 

• 1 teaspoon mustard 

• 1/4 teaspoon chilli flakes (decrease/increase according to personal taste)

• 1 teaspoon chopped garlic

• 1/4 cup honey 

• 2 spring onions, chopped finely to garnish

• Wholegrain noodles (1 nest per person)

• 200g tenderstem broccoli

In a medium sized bowl, whisk together the soy sauce, Worcestershire sauce, grated ginger, mustard, chilli flakes, garlic and honey. Combine well and set aside.

Add oil to a medium sized frying pan over medium-high heat, and once hot, add the chunks of beef. Stir occasionally, allow the beef to brown.

Reduce the heat to low-medium and add the sauce to the pan along with the broccoli. Stir to combine and leave to simmer on low heat for about 5 minutes until it reduces down by about a half and it turns to a sticky glaze.

Place the nests of noodles in a pan of boiling water and cook according to the packet.

Serve the beef over the noodles. Garnish with chopped spring onion

• 250g pack halloumi, sliced into 8

• 1 large or 2 small sweet potatoes, skin on, thinly sliced

• 1 red chilli, deseeded and chopped

• Handful fresh mint leaves, sliced

• Grated zest 1 lemon, juice ½ lemon

• Olive oil to drizzle

• 1 large ripe avocado, chopped

• 2 tbsp mayonnaise

• Small handful fresh coriander

• Juice 1 lime

• 4 burger buns, halved and toasted

• 2 roasted red peppers (can be bought in a jar)

Place the halloumi and sweet potato in a mixing bowl with the chilli, lemon zest & juice and a glug of oil. Leave for 30 minutes to marinate.

Mash the avocado with the mayo, coriander, mint, lime and some salt and black pepper.

Heat a frying pan over a medium-high heat & cook the sweet potato for 5 minutes on each side or until charred and tender. Cook the halloumi for 1 minute on each side or until charred.

Spread the mashed avocado onto the toasted bun bases, then top with halloumi, sweet potato and roasted red peppers. Add the bun tops and serve.

Eggy Seed Bread With Maple Blueberries

You Will Need:

Sliced Wholegrain Seeded Bread

1 medium free range egg per 2 slices of bread

Skimmed Milk

Blueberries

Maple Syrup

Method:

Crack your egg/s into a bowl and gently whisk together with a splash of milk

Heat a non stick pan over a medium heat with a drizzle of oil

Once the pan is hot, dip each slice of bread into the egg mixture, coating both sides and place into the pan. Leave to cook for 2 minutes & then gently flip over onto the other side & repeat until both sides are cooked through & golden

Place a handful of blueberries per person into a small saucepan with 1-2 tbsp of maple syrup. Cook over a medium-high heat until the blueberries have softened & the maple syrup is bubbling slightly

Place the eggy bread slices onto a plate & top with the maple glazed blueberries

Avocado, Sundried Tomato & Cheddar Breakfast Muffins

Makes 12- great for all the family or for multiple breakfasts throughout the week. They can be placed in the fridge/freezer & be reheated easily. High in protein

What you'll need:

3/4 cup chopped sun-dried tomatoes

6 whole eggs

4 egg whites

1/4 teaspoon salt

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

Pinch ground black pepper

1/4 cup grated reduced fat cheddar

1 medium avocado, peeled and chopped into small chunks

Method:

Preheat your oven to 180C

Lightly grease a non-stick 12 hole muffin tin (silicone ones are best but don't worry if you don't have one)

Divide the tomato & avocado evenly between the 12 holes (about 2/3 full)

In a large bowl or jug, whisk together the eggs, egg whites, herbs & seasoning until well combined. Pour the egg mixture into the holes until about 3/4 full. Top each one with a pinch of cheese.

 Bake for 25 to 30 minutes, until the egg muffins are set. Remove from the oven and allow to cool for a few minutes before running a palate knife/butter knife around the edge of each one to loosen from the tin. Enjoy straightaway whilst warm or allow to cool completely before placing in the fridge/freezer.

Tomato, Basil & Chilli Beans On Toast

What You'll Need:

1 red onion

Salt & pepper to taste

2 cans of haricot or butter beans

1 can of chopped tomatoes or 400g of fresh chopped tomatoes

1-2 tsp chilli flakes/powder (optional)

Handful of chopped basil

2-3 cloves of garlic

Splash of olive oil

250ml of water

Sliced wholemeal bread of your choice

Method:

Peel & roughly slice your onions & place them into a flat-bottomed pan with a little olive oil.

Stir in the chilli then crush the garlic and add to the pan.

Empty the beans into a colander and rinse well

Once the onions, chilli, and garlic start to brown, add the rinsed beans. Add the chopped basil &stir well, before adding the tomatoes. Season with salt and pepper to taste. Add half of the water, before bringing to the boil then turning down to a simmer. Keep on a low heat, stirring occasionally, topping up with water when needed, until the beans are cooked through.

Drizzle the sliced bread with olive oil & grill until crisp. Remove from the grill and top with beans & garnish with any remaining basil.