7 Mouthwatering Dinner Recipes

Cookware

• Large frying pan or cast-iron skillet
• Mixing bowl
• Tongs
• Cutting board
• Sharp knife

Ingredients

• 2 lean sirloin steaks (180 g each)
• 1 tbsp olive oil
• 20 g unsalted butter
• 2 garlic cloves, crushed
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh parsley, finely chopped
• Salt, to taste
• Black pepper, to taste

Fresh Garden Salad

• 80 g curly lettuce
• 120 g cucumber, sliced
• 80 g radishes, thinly sliced
• 30 g spring onion, sliced
• 60 g cherry tomatoes on the vine
• 1 tsp olive oil
• 1 tsp lemon juice
• Salt, to taste
• Black pepper, to taste

Optional Toppings

• Extra chopped parsley
• Freshly cracked black pepper
• Lemon wedge

Instructions

1. Remove the steaks from the refrigerator about 20 minutes before cooking and pat them dry with kitchen paper. Season generously with salt and black pepper on both sides.
2. Mix the lettuce, cucumber, radishes and spring onion in a large bowl. Drizzle with the olive oil and lemon juice, season lightly with salt and black pepper, then toss gently. Arrange on serving plates and place the cherry tomatoes on the vine alongside the salad.
3. Heat the olive oil in a large skillet over medium-high heat until hot. Add the steaks and cook for about 3–4 minutes per side for medium-rare, or adjust the cooking time to your preferred doneness.
4. Reduce the heat to medium. Add the butter, crushed garlic, rosemary and parsley to the pan. As the butter melts, spoon it repeatedly over the steaks for about 1 minute until fragrant.
5. Transfer the steaks to a plate and let them rest for 5 minutes before serving.
6. Serve each steak alongside the fresh garden salad and drizzle any remaining garlic herb butter from the pan over the meat.

Chloe's Tip 💚

Letting the steak rest before slicing keeps it juicy, while dressing the salad just before serving helps it stay fresh and crisp.

Meal Prep

The salad ingredients can be chopped up to one day in advance and stored separately in the refrigerator. Cook the steaks fresh for the best flavour and texture.

Easy Substitution

Swap the sirloin for lean rump steak, chicken breast or turkey breast if you prefer a lighter option.

Approximate Nutrition per Serving

Serving Size = 1 sirloin steak with half of the garden salad

• Calories
• Approximately 520 kcal
• Protein 42 g
• Carbohydrates 8 g
• Fat 35 g
• Fiber 3 g

Cookware

• Large non-stick frying pan or sauté pan
• Medium saucepan
• Wooden spoon
• Knife
• Cutting board

Ingredients

• 300 g chicken breast, diced
• 1 tbsp olive oil
• 1 small onion (80 g), finely diced
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 2 tbsp Thai green curry paste
• 200 ml light coconut milk
• 100 ml chicken stock
• 100 g sugar snap peas
• 1 red bell pepper (120 g), sliced
• 80 g courgette, sliced into half-moons
• 1 tsp fish sauce
• 1 tsp brown sugar
• Juice of ½ lime
• 1 tbsp fresh coriander, chopped
• 250 g cooked jasmine rice

Optional Toppings

• Extra fresh coriander
• Lime wedges
• Thinly sliced red chilli
• Sesame seeds

Instructions

1. Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 3–4 minutes until softened.
2. Stir in the garlic, ginger and Thai green curry paste, cooking for 1 minute until fragrant.
3. Add the diced chicken and cook for 5–6 minutes, stirring occasionally, until lightly browned.
4. Pour in the light coconut milk and chicken stock, then stir in the fish sauce and brown sugar. Bring to a gentle simmer.
5. Add the bell pepper, courgette and sugar snap peas. Simmer for 10–12 minutes until the chicken is fully cooked and the vegetables are tender but still vibrant.
6. Remove from the heat and stir through the lime juice and fresh coriander.
7. Serve the curry over warm jasmine rice and finish with your favourite optional toppings.

Chloe's Tip 💚

Don't let the curry boil rapidly once you've added the coconut milk. A gentle simmer keeps the sauce silky and allows all the flavours to blend beautifully.

Meal Prep

Store the curry and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the hob or in the microwave, adding a splash of water if needed.

Easy Substitution

Swap the chicken for turkey breast or firm tofu. For an even lighter sauce, replace half of the coconut milk with extra chicken stock.

Approximate Nutrition per Serving

Serving Size 1 bowl of curry with jasmine rice

• Calories Approximately 585 kcal
• Protein 40 g
• Carbohydrates 49 g
• Fat 24 g
• Fiber 5 g

Cookware

• Large mixing bowl
• Medium saucepan
• Colander
• Large oven-safe casserole dish or Dutch oven
• Small bowl
• Knife
• Cutting board

Ingredients

• 500 g beef and pork mince (approximately 50:50)
• 1 large egg
• 40 g breadcrumbs
• 30 g grated Parmesan
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt, to taste
• Black pepper, to taste
• 125 g mozzarella, cut into 8 equal cubes
• 1 tbsp olive oil
• 250 g potatoes, peeled and cut into medium chunks
• 150 g carrots, sliced into thick rounds
• 120 g onion, cut into wedges
• 500 ml tomato passata
• 2 tbsp tomato purée
• 80 ml low-sodium beef stock
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp garlic powder
• 1 tsp honey
• Salt, to taste
• Black pepper, to taste
• Fresh basil, chopped

Optional Toppings

• Extra grated Parmesan
• Fresh basil leaves
• Cracked black pepper

Instructions

• Preheat the oven to 190°C (375°F).
• Bring a medium saucepan of salted water to a boil. Add the potato chunks and cook for 8 minutes, until they are just beginning to soften but are not fully cooked. Drain well and allow the potatoes to steam dry for 2–3 minutes.
• In a large mixing bowl, combine the beef and pork mince, egg, breadcrumbs, grated Parmesan, minced garlic, dried oregano, dried basil, salt and black pepper until just combined.
• Divide the mixture into eight equal portions. Press one mozzarella cube into the centre of each portion, then carefully seal the meat around the cheese to form smooth meatballs.
• Heat the olive oil in a large oven-safe casserole dish or Dutch oven over medium-high heat. Brown the meatballs for 2–3 minutes on each side until nicely caramelised. Transfer them to a plate.
• Add the partially cooked potatoes, carrots and onion to the same dish. Cook for 5–6 minutes, stirring occasionally, until the onion begins to soften and the vegetables are lightly coated in the cooking juices.
• In a small bowl, whisk together the tomato passata, tomato purée, beef stock, dried basil, dried oregano, garlic powder, honey, salt and black pepper.
• Pour the sauce over the vegetables and stir well. Bring the sauce to a gentle simmer.
• Nestle the meatballs into the sauce, leaving the tops slightly exposed.
• Cover with a lid or foil and bake for 30 minutes. Remove the cover and bake for a further 10–15 minutes, or until the potatoes are fork-tender, the sauce has thickened slightly and the meatballs are cooked through.
• Sprinkle with freshly chopped basil and serve hot, making sure every portion includes plenty of the rich tomato sauce, potatoes, carrots and onions.

Chloe's Tip 💚

Partially cooking the potatoes before baking guarantees perfectly tender vegetables while allowing the meatballs to stay juicy and the tomato sauce to become rich and concentrated.

Meal Prep

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the hob or in the microwave until piping hot. This dish also freezes well for up to 3 months.

Easy Substitution

• Swap the beef and pork mince for lean turkey mince if you prefer a lighter version. 
• Sweet potatoes can also be used instead of regular potatoes for a slightly sweeter flavour.

Approximate Nutrition per Serving

Serving Size 2 mozzarella stuffed meatballs with potatoes, vegetables and tomato sauce

• Calories Approximately 565 kcal
• Protein 39 g
• Carbohydrates 31 g
• Fat 31 g
• Fiber 5 g

Cookware

• Large cast iron skillet or heavy frying pan
• Burger press or sturdy spatula
• Small bowl
• Knife
• Cutting board

Ingredients

• 300 g lean beef mince (5% fat), divided into 2 loose balls
• 2 brioche burger buns
• 2 slices reduced-fat Cheddar cheese
• 40 g iceberg lettuce, shredded
• 2 tomato slices
• 4 pickle slices
• 20 g red onion, thinly sliced
• 1 tsp butter

Burger Sauce

• 60 g 0% Greek yogurt
• 1 tsp light mayonnaise
• 1 tsp Dijon mustard
• 1 tsp tomato ketchup
• ½ tsp pickle juice
• ½ tsp garlic powder
• ½ tsp smoked paprika
• Black pepper, to taste

Optional Toppings

• Extra pickles
• Fresh jalapeño slices
• Extra shredded lettuce

Instructions

1. Combine all of the burger sauce ingredients in a small bowl and refrigerate until ready to serve.
2. Lightly butter the cut sides of the brioche buns and toast them in a dry skillet until golden. Set aside.
3. Heat a cast iron skillet over high heat until it is very hot.
4. Place one beef ball onto the pan and immediately press it down firmly with a burger press or sturdy spatula until very thin. Season with salt and black pepper. Repeat with the second beef ball.
5. Cook for about 2 minutes until deep golden with crispy caramelised edges. Flip each patty, immediately place a slice of Cheddar on top and cook for another 1–2 minutes until the cheese has melted and the burger is cooked through.
6. Spread the burger sauce over both toasted buns.
7. Layer the shredded lettuce onto the bottom bun, followed by the cheesy smash patty, tomato slices, pickles and red onion. Finish with the top bun and serve immediately.

Chloe's Tip 💚

Resist the temptation to press the burger again after flipping. Pressing only once creates those signature crispy edges while keeping the inside juicy.

Meal Prep

Prepare the burger sauce up to 3 days in advance and store it in the refrigerator. Cook the burgers fresh for the best texture. Leftover cooked patties can be refrigerated for up to 2 days.

Easy Substitution

Swap the beef for lean turkey mince or chicken mince for a lighter burger, or use wholemeal burger buns for extra fibre.

Approximate Nutrition per Serving

Serving Size 1 smash burger

• Calories Approximately 555 kcal
• Protein 42 g
• Carbohydrates 38 g
• Fat 25 g
• Fiber 4 g

Cookware

• Large non-stick frying pan or cast iron skillet
• Mixing bowl
• Knife
• Cutting board
• Measuring spoons

Ingredients

• 300 g chicken breast, thinly sliced
• 1 tbsp olive oil
• 1 red bell pepper (120 g), thinly sliced
• 1 yellow bell pepper (120 g), thinly sliced
• 1 medium onion (100 g), thinly sliced
• 4 medium wholewheat tortillas
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• ¼ tsp chilli powder
• Juice of ½ lime
• Salt, to taste
• Black pepper, to taste

Optional Toppings

• 0% Greek yogurt
• Fresh coriander
• Diced avocado
• Fresh tomato salsa
• Lime wedges

Instructions

1. In a mixing bowl, combine the chicken with the olive oil, smoked paprika, cumin, garlic powder, onion powder, oregano, chilli powder, salt, black pepper and lime juice. Toss until evenly coated and leave to marinate for 10 minutes while preparing the vegetables.
2. Heat a large frying pan or cast iron skillet over medium-high heat.
3. Add the chicken in a single layer and cook for 5–6 minutes until lightly caramelised and cooked through.
4. Add the sliced onion and both peppers to the pan. Stir-fry for another 6–8 minutes until the vegetables are tender with lightly charred edges while still retaining a little crunch.
5. Warm the wholewheat tortillas in a dry pan for about 20 seconds per side or according to the package instructions.
6. Fill each tortilla with the sizzling chicken and vegetable mixture, then finish with your favourite optional toppings before serving immediately.

Chloe's Tip 💚

Cook the chicken and vegetables over high heat without overcrowding the pan. This gives you those delicious lightly charred edges instead of steaming everything.

Meal Prep

Store the chicken and vegetable filling separately from the tortillas in airtight containers in the refrigerator for up to 3 days. Reheat the filling in a hot pan and warm the tortillas just before serving.

Easy Substitution

Swap the chicken for lean turkey strips, lean beef strips or king oyster mushrooms for a vegetarian-friendly alternative.

Approximate Nutrition per Serving

Serving Size 2 chicken fajitas

• Calories Approximately 595 kcal
• Protein 46 g
• Carbohydrates 49 g
• Fat 20 g
• Fiber 9 g

Cookware

• Large mixing bowl
• Baking tray or pizza stone
• Rolling pin
• Large frying pan
• Pastry brush (optional)

Ingredients

For the Pizza Dough

• 250 g strong white bread flour
• 4 g instant yeast
• ½ tsp salt
• 150 ml warm water
• 1 tbsp olive oil

For the Toppings

• 100 g passata
• 1 garlic clove, minced
• ½ tsp dried oregano
• 125 g reduced-fat mozzarella, torn into pieces
• 120 g chestnut mushrooms, thinly sliced
• 60 g diced pancetta
• 20 g Parmesan, finely grated
• 1 tsp truffle oil
• 1 tsp olive oil
• Fresh thyme leaves
• Black pepper, to taste

Optional Toppings

• Fresh rocket
• Extra Parmesan shavings
• Extra drizzle of truffle oil

Instructions

1. Combine the flour, yeast and salt in a large mixing bowl. Pour in the warm water and olive oil, then mix until a rough dough forms.
2. Transfer the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover and leave to rise in a warm place for about 1 hour, or until doubled in size.
4. Meanwhile, heat 1 teaspoon of olive oil in a frying pan over medium-high heat. Cook the mushrooms for 4–5 minutes until lightly golden and most of their moisture has evaporated. Add the pancetta and cook for another 3–4 minutes until lightly crisp. Set aside to cool slightly.
5. Preheat the oven to 240°C (220°C fan) and place a pizza stone or baking tray inside to heat.
6. Mix the passata with the garlic and oregano.
7. Roll the dough into a large thin round, approximately 30 cm in diameter.
8. Spread a thin, even layer of the tomato sauce over the dough, leaving a small border around the edge. Scatter over the mozzarella, followed by the mushrooms, pancetta and Parmesan.
9. Bake for 12–15 minutes until the crust is beautifully golden, the cheese is bubbling and lightly browned in places.
10. Remove from the oven and immediately drizzle with the truffle oil. Finish with fresh thyme, black pepper and any optional toppings before slicing and serving.

Chloe's Tip 💚

Cooking the mushrooms before they go on the pizza keeps the base crisp instead of letting excess moisture soak into the dough. It's a small step that makes a huge difference.

Meal Prep

The dough can be prepared up to 24 hours in advance and left to rise slowly in the refrigerator. Bring it back to room temperature for about 30 minutes before shaping. Leftover pizza keeps well in the refrigerator for up to 3 days and reheats beautifully in a hot oven or air fryer.

Easy Substitution

Swap the pancetta for lean turkey bacon, or replace it with extra mushrooms for a delicious vegetarian version. If you don't have truffle oil, simply omit it—the pizza will still be delicious with the roasted mushrooms, pancetta and Parmesan.

Approximate Nutrition per Serving

Serving Size ½ homemade pizza

Calories Approximately 735 kcal

Protein 41 g

Carbohydrates 71 g

Fat 30 g

Fiber 5 g

Cookware

• Baking tray
• Baking paper
• Three shallow bowls
• Small saucepan
• Medium saucepan
• Potato masher
• Whisk

Ingredients

For the Turkey Schnitzel

• 300 g turkey breast, cut into 2 thin cutlets
• 40 g wholewheat breadcrumbs
• 20 g grated Parmesan
• 1 egg
• 30 g plain flour
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt, to taste
• Black pepper, to taste
• 1 tbsp olive oil

For the Creamy Peppercorn Sauce

• 120 ml reduced-fat cooking cream
• 1 tsp Dijon mustard
• 1 tsp green peppercorns, drained and lightly crushed
• 50 ml chicken stock
• ½ tsp garlic powder
• Black pepper, to taste

For the Mashed Potatoes

• 300 g potatoes, peeled and chopped
• 15 g butter
• 60 ml semi-skimmed milk
• Salt, to taste
• Black pepper, to taste

To Serve

• 200 g green beans

Optional Toppings

• Fresh parsley, finely chopped
• Extra cracked black pepper

Instructions

1. Preheat the oven to 220°C (200°C fan) and line a baking tray with baking paper.
2. Place the flour into the first shallow bowl. Beat the egg in the second bowl. Mix together the breadcrumbs, Parmesan, smoked paprika, garlic powder, salt and black pepper in the third bowl.
3. Coat each turkey cutlet in the flour, dip into the beaten egg, then press firmly into the breadcrumb mixture until evenly coated.
4. Arrange the schnitzels on the prepared baking tray and lightly brush or drizzle both sides with the olive oil.
5. Bake for 22–25 minutes, carefully turning halfway through, until golden, crisp and cooked through.
6. Meanwhile, cook the potatoes in a saucepan of salted boiling water for 15–18 minutes until fork tender. Drain well, then mash with the butter and milk until smooth. Season with salt and black pepper to taste.
7. Cook the green beans in boiling water for 4–5 minutes until just tender, then drain well.
8. For the sauce, combine the cooking cream, chicken stock, Dijon mustard, garlic powder and crushed green peppercorns in a small saucepan. Simmer gently for 3–4 minutes, whisking occasionally, until lightly thickened.
9. Serve the crispy turkey schnitzels with the creamy mashed potatoes and green beans. Spoon the warm peppercorn sauce over one corner of the schnitzel or serve it on the side. Finish with the optional toppings if desired.

Chloe's Tip 💚

Press the breadcrumbs firmly onto the turkey before baking. This helps the coating stay crisp and evenly attached without frying.

Meal Prep

Store the schnitzels, mashed potatoes, sauce and green beans separately in airtight containers in the refrigerator for up to 3 days. Reheat the schnitzels in the oven or air fryer to keep the coating crisp, gently warm the mashed potatoes with a splash of milk, and heat the sauce over a low heat or in the microwave.

Easy Substitution

Swap the turkey for thin chicken breast cutlets, or use pork loin schnitzel if preferred. For a lighter sauce, replace the cooking cream with evaporated milk and simmer for an extra minute until slightly thickened. Sweet potato mash also works well instead of regular mashed potatoes.

Approximate Nutrition per Serving

Serving Size 1 turkey schnitzel with creamy peppercorn sauce, mashed potatoes and green beans

Calories Approximately 740 kcal
Protein 56 g
Carbohydrates 52 g
Fat 33 g