We don’t know about you but we struggle cooking fresh, healthy meals during the week. We get home from work late and feel daunted by the idea of cooking dinner from scratch. For many of us, this often leads to over indulging in take-away and pre-cooked ready meals or simply surviving on snacks and nibbles in the evenings which, as we all know, isn’t good for us. The solution could be preparing ahead, investing in a slow cooker which allows the prep to be done either the day before or in the morning before work or finding a few quick and easy recipes that are also tasty and nutritious and can be cooked throughout the week with both ease and convenience.
Gnocchi with Butternut Squash, Spinach and Cornish Blue (serves 2)
This is undoubtedly one of our favourite midweek meals, delicious roasted butternut squash, wilted spinach and creamy blue cheese served with fresh potato gnocchi, this dish full of texture and bursting with flavour. The chilli flakes give the squash a bit of a kick while the Cornish Blue provides a rich creaminess. Try for yourselves following the recipe below:
½ butternut squash, peeled and cut in cubes,
1 pack fresh spinach leaves
½ onion, sliced into wedges
2 garlic cloves, finely chopped
100g Cornish Blue
300g fresh gnocchi
2 tbsp olive oil
2 tsp dried chilli flakes
salt and pepper
1: Heat the oven to 220C, Gas Mark 7 and add the olive oil to a baking tray.
2: Once pre-heated add the squash, garlic and onion to the prepared baking tray and add the chilli flakes, salt and pepper. Mix thoroughly for an even coating of spices and roast for 30-40 minutes or until lightly coloured.
3: Turn off the oven and remove the baking tray then add the spinach and stir through until mixed with the squash.
4: Return the baking tray to the oven for 4-5 minutes.
5: Bring a pan of salted water to the boil, once boiling add the gnocchi and cook for 2-4 minutes or until all of the gnocchi floats to the top of the water.
6: Serve the gnocchi immediately and top with the squash mix. Crumble over the Cornish Blue and add a drizzle of olive oil (we like to substitute this for balsamic glaze and truffle oil if we’re feeling decadent!)
Teriyaki Salmon with Pak Choi and Noodles (serves 2)
This oriental inspired dish is full of flavour but quick and easy to prepare using store cupboard ingredients. The oily rich salmon is perfectly complimented by the sweet, salty sauce and the pak choi adds a delicious crunchy texture. Find the recipe for this dish below:
2 salmon fillets
2 tbsp vegetable oil
1 tbsp chilli flakes
1 tbsp clear honey
1 tbsp mirrin or dry sherry
3 tbsp dark soy sauce
2 tsp ginger, peeled and grated
2 pak choi, leaves separated
2 garlic cloves, grated
1 pack fresh egg noodles
1: Heat the oven to 200C, Gas Mark 6 and place the salmon fillets in a baking tray.
2: Mix 1tbsp vegetable oil, chilli flakes, honey, mirrin or dry sherry, 2 tbsp soy sauce and ginger in a small bowl. Pour over the salmon making sure it is completely covered and bake for 10 minutes.
3: Heat the remaining vegetable oil in a wok and add the garlic. Stir until softened then add the pak choi leaves and fry until starting to wilt.
4: Add the noodles and remaining soy sauce and cook for 5 minutes, taking care not to let the noodles stick.
5: Serve the pak choi and noodles in shallow bowls and top with the salmon, spooning over the remaining liquid from the baking tray.
Baked Halloumi with Harissa & Honey (serves 2)
This recipe is a new addition to our repertoire but is already a firm favourite. It has everything your taste buds want: salty halloumi, tangy lime, sweet honey and spicy harissa and we love coming home to a cooked meal ready in only 20 minutes. Serve with some fresh crusty bread or traditional Middle Eastern flatbreads; this is a guarantee of smiles all round. Find the recipe below:
1: Heat the oven to 200C, Gas Mark 6. Line a baking tray with parchment paper leaving enough to wrap over the tray. Place the Halloumi in the middle of the baking tray.
2: Mix together the honey, harissa and lime juice in a small bowl, pour over the halloumi making sure to cover completely.
3: Cover with the remaining parchment paper
4: Bake for 15-20 minutes.
5: Serve immediately with crusty bread
Tried any of these recipes? Tag us in your midweek meal creations on social media via the pages below