Simple suppers

Turkey meatballs with cranberries and herbs

Courgette Polpette This recipe is from one of Hugh Fearnley-Whittingstall’s books, based on Italian cookery writer Ursula Ferrigno. Polpette are usually meatballs, but these delicious little meat-free nuggets make great nibbles or picnic food. Makes about 12. Ingredients(w) ingredients available from Weigh Ahead• 2 tbsp rapeseed or olive oil (w)• 500g courgettes, diced• Grated zest …

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vegan ‘creamy’ macaroni with sweet potato and gochujang

‘Creamy’ Macaroni with Sweet Potato and Gochujang Cashews give this pasta dish a lovely creamy texture. If you don’t have any Korean red pepper paste then use another spicy sauce such as sriracha sauce. I keep gochujang in stock to make Kimchi with too. Ingredients marked (W) available from Weigh Ahead Fine sea salt (w) …

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Fusilli with sweet and hot peppers, white beans, lemon and olives

Fusilli with sweet and hot peppers, white beans, lemon and olives A lovely simple summer dish that takes no time to make Ingredients marked (W) available from Weigh Ahead 2 tbsp olive oil (w) 2 bell peppers sliced 2 cloves garlic, crushed 1 tsp crushed chillis (w) 250g cooked cannellini beans (w-dried) 400 ml vegetable …

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