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Topped with a homemade peanut dressing! Healthy and fresh. 142 reviews/ 4.9 typical These Ricotta Meatballs are a simple and delicious household favorite! Tender, juicy homemade meatballs with a jar of excellent marinara and a crispy topping to complete it all off. YUM! These Chicken Teriyaki Burgers are astonishingly simple while also being extremely delicious.

Super easy, very little ingredients! One of my family's preferred suppers.

195 reviews/ 4.9 average This Buffalo Tofu is SO EASY! A two-ingredient sauce tossed with air-fried crispy tofu, laid on top of a kale caesar salad. I love a shortcut dinner hack! These bowls feature caramelized peanut chicken, a tangle of vermicelli noodles, fresh herbs and cucumber salad, and peanut sauce all over top.

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Roasted sweet potatoes topped with velvety chipotle sauce, spicy ground chicken, avocado, cilantro, and marinaded onion. The ideal addition to any meal or to consume right on their own. 787 evaluations/ 4.9 average Easy and incredible buffalo chicken burgers!

Quick, flavorful, and ideal for weeknights! Smoky chipotle chicken grilled to perfection, with a chunky fun sauce including pistachios, avocado, lemon, and chives! This is so excellent! Crispy baked tofu tossed with a 2-ingredient sweet, sticky, and spicy chili sauce! February 13, 2026 I'm Lindsay and I FOOD. I used to be a teacher, and now making food and discussing it online is my full-time task.

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Our collection of mouthwatering supper dishes is perfect for busy weeknights, laid-back weekends, and everything in between. From 30-minute meals and one-pot marvels to hearty family favorites, these dinners are quick to make and big on flavor.

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Serves 2 Prep: 5 mins Prepare: 30 minutes This recipe is influenced by a meal from Delia Smith's Vegetarian Collection, a book I used to describe a lot maturing as a veggie teen who loved to cook. Delia flavoured her 'red pepper relish' with cumin and served it with pasta.

This is an incredibly easy however satisfying dish which only requires one roasting tray and one saucepan so it's extremely light on cleaning up (yay). It's perfect for a vegetable midweek meal but is also fantastic eaten cold with a little crumbled feta for a take-to-work lunch or picnic meal.

I do, however, discover that a timeless mac & cheese can be a bit one dimensional and get sickly, so I love making this version rather it's studded with salted, smoky nuggets of chorizo and spicy, appetizing, pickled jalapeos to help to cut through the cheese, plus there's a breadcrumb topping for a bit of additional texture.

I'm well conscious that everyone has their own feelings on how damp they like their macaroni cheese some choose an extremely oozy, liquid sauce while some choose a slightly stiffer filling. This one is closer to the latter, (but definitely not dry!) So if you prefer it incredibly oozy, simply add a little more milk to your bchamel.

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This is my next-level twist on a traditional Lebanese fattoush salad, integrating the usual chunky veg, fresh herbs, sumac dressing and crispy pitta chips, however with the addition of warm, fragrant spices and sumac-sprinkled baked feta to actually take it up a notch. Serves 4Prep: 10 minsCook: 20 mins plus additional couple pinches for the feta leaves selected Approach Heat your oven to 200/180 fan.

Freddy's Frozen Custard & Steakburgers

Lightly squash your cumin and coriander seeds in a pestle & mortar and spray over the pitta chips, in addition to tsp of hot smoked paprika (or if you like it hot), lots of sea salt and an excellent grind of black pepper. Line a little baking tray with foil, grease with a little bit of olive oil, then leading with the block of feta.

Bake for 20 mins, but set a timer for 10 minutes too (as this is when you'll put your pitta chips in). Now, to prep the veg: cut the cucumber down the middle lengthways then use a teaspoon to scrape out the seeds. Cut each down the middle lengthways again, then into chunks.

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After 20 mins your feta need to be golden round the edges and your pittas should be crisp. Get rid of from the oven and delegate cool for 10 minutes. To serve, toss the veg in dressing, then tip in the pittas and toss once again. Taste and season if needed. Place the baked feta on the top, prepared to break it up with a spoon right before serving.

I thought lovely, sweet pops of warm roasted cherry tomatoes would pair beautifully with salty, crispy capers and cold, creamy ricotta, flecked with fresh lemon enthusiasm, oregano and parmesan, hence the birth of this meal. It's a real incredible combination and a correct taste of summer season. This is a really simple however impressive looking meal which indicates it's excellent for a dinner party starter (served with focaccia for mopping all of it up) or as part of a spread at a party or picnic.

I do not want to be that kind of w * nker that tells everyone that they invested their year abroad in France, but what can I state, I am that w * nker.

Freddy's Frozen Custard & Steakburgers

I even have a degree in it (oo la la, right?) And, for me, no journey to France is total without eating a salade de chevre chaud aka a warm goat's cheese salad. This outright classic is on the menu at basically every French restaurant/bistro out there and it is among the really couple of salads I make routinely.