Keep cosy in winter with our simple, seasonal recipes. From pasta to soup, we have something you can make in 30 minutes or less- get them here.

Asparagus Chicken and Spinach Orzo

Serves: 4

Preparation time: 10 minutes

Cooking time: 20 minutes


You’ll need:

4 tsp olive oil

Salt and freshly ground black pepper

2 chicken breasts, chopped into bite sized pieces

2 banana shallots, chopped

2 cloves garlic, crushed

200g orzo

100ml chicken stock

1 bunch asparagus, washed and trimmed and cut into pieces

Zest and juice of a lemon

115g bag baby spinach

3 tbsp grated parmesan plus extra for serving


What to do:

Heat 2 tsp olive oil in a large non-stick frying pan.  Season the chicken and add to the pan, frying until golden all over.  Remove with a slotted spoon and set to one side.

Add another 2 tsp olive oil to the pan and sauté the shallots and garlic for a couple of minutes, until starting to soften. Add the orzo, give it a good stir and then add the stock.  Bring to the boil, cover and simmer for five minutes.

Add the asparagus, put the lid back on and simmer for another five minutes.

Add the lemon juice and zest, cooked chicken and the spinach and cook for a further few minutes until the chicken is cooked through and the spinach is just wilted.

Stir through the parmesan and serve with extra on the side.

Credit: www.enjoyasparagus.com

IOW Tomato and Bean Quesadillas 

Serves: 4

Preparation time: 5 minutes

Cooking time: 20 minutes


You’ll need:

250g Isle of Wight Tomatoes

2 tbsp olive oil

1 red onion, finely chopped

3 garlic cloves, crushed

1 tsp sweet smoked paprika

1 tsp ground cumin

1 tsp chilli flakes

2 tins beans, we used black beans and cannellini beans, drained and rinsed

Salt & Pepper

Four large wraps

120g cheddar cheese


What to do:

Chop the tomatoes into small pieces.  If using cherries, quarter them.

Heat the olive oil in a frying pan and cook the onions until soft but not coloured, about five minutes.

Add the garlic and cook for another minute. Add the spices and cook for another couple of minutes before adding the tomatoes, cook for about five minutes until they have begun to soften.

Now add the beans to the pan, crushing them slightly with the back of your spoon or a potato masher. Turn off the heat and set to one side.

Now place the first wrap in a large, dry frying pan over a medium heat for a minute or so until it has just started to colour.  Turn it over and put a generous couple of spoonful’s of the bean mixture on one half of the wrap and top with cheese.  Fold the wrap over to make a half moon.  Press down with a spatula and allow to cook for a couple of minutes before carefully flipping over to cook the other side.  Repeat with the remaining wraps.

Cut each wrap in half to make triangles and serve with guacamole, sriracha and/or yoghurt.

Roasted Cod Topped with Celery, Walnut and Black Olive Stuffing with Roasted Cherry Tomatoes

Quick and easy to make whilst being very light and healthy, this is good food at its best. The crunchy mixture of the nuts, breadcrumbs and crunchy, sweet celery make a lovely contrast to the soft, creamy cod.

Serves: 4

Preparation time: 10 minutes

Cooking time: 20 minutes


You’ll need:

4 x approx 150g cod loin fillets

40g Panko breadcrumbs

2 sticks celery, finely sliced

Zest and juice of 1 lemon

4 tbsp crème fraiche

40g walnuts, finely chopped

40g black olives, sliced

2 tbsp parsley, finely chopped

2 tbsp olive oil

250g cherry tomatoes on the vine, separated into bunches


What to do:

Preheat oven 200c/ 180c fan/ gas 7. Grease a shallow roasting tray or heatproof baking dish large enough to hold the fish fillets and tomatoes on the vine.

Mix together the breadcrumbs, celery, zest of the lemon, parsley, chopped walnuts and olives. Stir in 1 tbsp of the olive oil and a good squeeze of lemon juice, season to taste.

Pat the cod fillets dry with kitchen paper, place on the baking tray and spread evenly with the crème fraiche then top generously with the breadcrumb mixture, pressing down lightly to ensure a good coating. Add the cherry tomatoes to the tray and sprinkle with the remaining olive oil.

Cook in the oven for approx. 15 minutes until the fish is cooked through and the topping golden.

Serve with a squeeze of lemon juice and some new potatoes.

Credit: www.lovecelery.co.uk

Spaghetti with Shallot, Red Pepper and Red Pesto Sauce

Perfect for an instant supper, warming and satisfying.

Serves: 4

Preparation time: 10 minutes

Cooking time: 15 minutes


You’ll need:

16 shallots, peeled and halved

2 large red peppers, cored, deseeded and finely sliced

1 tbsp olive oil

400g spaghetti

1 tub ready-made chilli and tomato red pesto or similar

handful of fresh torn basil, to serve


What to do:

Place the shallots and peppers into a frying pan with the olive oil, cook over a gentle heat until softened and cooked.

Cook the spaghetti according to pack directions, drain and stir in the pesto sauce, shallots and pepper, season to taste.

Serve in bowls sprinkled with the basil.

Credit: www.ukshallot.com

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