Mediterranean-style veggie pizza

Dinner can be ready in a flash with this healthy veggie pizza recipe. Full of cheesy tastiness, this is the recipe for a great relaxing night in.

Classic cheese and tomato pizza (plus variations)

Try this classic pizza recipe and then make it your own with one of our 10 topping variations.

Tropical punch

Who says you need alcohol to have fun? Try our healthy tropical punch mocktail instead and enjoy the party whilst keeping a clear head.

Lamb and couscous salad

Eating at your desk doesn't have to mean sad sandwiches, enjoy this easily portable lamb and couscous salad instead.

Spiced lamb with Persian couscous

Why not give a twist to your Sunday roast with this spiced lamb and couscous? Herbs, spices and orange zest all help give this dish a Persian boost.

Melon & lime granita

Put the apple juice, sugar, lime zest and juice (reserving a little of the zest to decorate), in a small pan. Heat, stirring, over a low heat until the sugar dissolves. Set aside for 10 min to cool. Meanwhile, put the melon in a food processor and blend until smooth. Add the lime mixture and pulse to combine. Pour the mixture into a shallow metal baking tin and freeze for 1 hr or until the edges become icy. Use a fork to stir the icy edges into the centre, then return to the freezer. Repeat this process every 30 min until the granita is completely frozen.

Lemon prawns with spinach rice

Pat the prawns dry, then put in a bowl and toss with the oil, lemon zest and garlic. Cook the spinach and rice according to the pack instructions. Drain the spinach, then fold into the rice with the cumin in a mixing bowl. Meanwhile, put a large frying pan over a medium-high heat. Cook the prawns, in two batches, for 2–3 min, turning occasionally. Return all the prawns to the pan, then add the lemon juice and sugar and heat for 1 min, stirring. Divide the rice and spinach among 4 serving plates, then put the prawns on top. Pour over the pan juices, then serve with the steamed veg, garnished with the extra lemon zest.


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