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Tasty Dinner Recipes To Try This Weekend

It is likely that you have been eating out much more than usual since the 'Eat Out To Help Out' scheme launched...

It's likely that you have been eating out much more than usual since 'Eat Out To Help Out' launched. As the scheme is not valid over the weekend, why not take some time this weekend to try out some tasty but healthy recipes. 

International travel is going to be on pause for some time so we have included our favourite recipes from across the world, taking inspiration from many different cuisines. Your Saturday night 'Fake-away' is sorted!

Korean-Style Aubergines With Spring Onions & Sesame Rice (Serves 4)


  • 200g of basmati rice, rinsed
  • 2 cloves of garlic, unpeeled
  • 2 leeks, or 1 small Chinese cabbage, thinly sliced
  • 400ml of vegetable stock
  • 1 tbsp of sesame oil
  • 2 aubergines, cut into 1.5cm slices
  • 1 tsp of sea salt flakes
  • 3 fat spring onions, very thinly sliced
  • 1 tbsp of sesame seeds

For the dressing:

  • 15g of Korean red pepper flakes
  • 30ml of sesame oil
  • 30ml of rice vinegar
  • 30ml of soy sauce
  • 5cm of ginger, grated
  • 1 clove of garlic, finely grated


  1. Preheat the oven to 210°C.
  2. Tip the rice and garlic into a wide lidded casserole dish or a medium roasting tin, then evenly cover with the sliced leeks or Chinese cabbage. Pour over the vegetable stock and sesame oil, then lay the aubergines over the top in one layer. Scatter over the sea salt, cover with the lid or very tightly with foil (this is important, or the rice won’t cook properly), then transfer to the oven and bake for 30 minutes.
  3. Meanwhile, mix the dressing ingredients together. As soon as you take the tin out of the oven, remove the lid or foil and dress the aubergines with the red pepper dressing.
  4. Scatter over the spring onions and sesame seeds and serve hot.

Pea, Broad Bean and Pistachio Pasta (Serves 4)


  • 70g pistachios
  • 500g fusilli pasta
  • 200g peas
  • 150g broad beans
  • 90g vegan parmesan cheese, grated
  • 25g basil, leaves
  • 3 garlic cloves
  • 3 tbsp extra virgin olive oil
  • 30g unsalted butter
  • 1 tsp dried chilli flakes
  • 1 tbsp capers
  • 1 lemon, zest and juice


  1. Put the pistachios in a small pan and set over a low-medium heat, shaking every so often until toasted (about 4 minutes). Set aside.
  2. Cook the pasta in a large pan of boiling salted water for 8 minutes, then add the peas and broad beans, cook for 5 minutes more. 
  3. While the pasta is cooking, add the cheese, basil and most of the toasted pistachios to a food processor with the garlic and olive oil. Whizz it up. 
  4. Drain well, reserving a cup of the cooking water . Return the pasta, peas and beans to the warm pan.
  5. Stir in the pesto paste with the pasta, butter, chilli flakes, capers, lemon zest and juice and enough of the reserved cooking water to create a sauce.
  6. Season with salt and pepper. Roughly chop the remaining nuts and serve the pasta with them scattered over and a sprinkle of cheese.

Courgette, Peach and Vegan Mozzarella Salad (Serves 4)


  • 320g mixed-colour cherry tomatoes
  • 1 head of broccoli
  • 1x 415g tin of peach halves in juice
  • 100g vegan mozzarella
  • 2x 250g packets of mixed cooked grains
  • 8 olives
  • ½ a bunch of mint
  • 5 tablespoons of plant-based yoghurt



  1. Preheat the oven to 140C. Halve the cherry tomatoes, toss with 1 tablespoon of olive oil, a pinch of salt and pepper. Place cut side up in a roasting tray and roast for 1 hour until they are soft. 
  2. Meanwhile, cut up the broccoli into little florets and cook in a pan of boiling water for 5 minutes, then drain. Mix 2 tablespoons of peach juice, 2 tablespoons of extra virgin olive oil and red wine vinegar, then toss half with the broccoli stalk. 
  3. Put a large non-stick frying pan on a medium-high heat with the mozzarella, drained peach halves and broccoli florets. Cook until it is all golden.
  4. Heat the cooked grains, according to the packet instructions. 
  5. Squash and de-stone the olives. 
  6. Serve the grains with the remaining dressing and arrange everything else on top, tearing up the mozzarella and any large mint leaves, then spoon over the yoghurt. 

Salt and Pepper fried tofu with Carrots, Beans and Chilli Dressing (Serves 4)


  • 250g firm tofu
  • 2 tbsp cornflour
  • 1 tsp peppercorns, crushed
  • 1 tsp sea salt flakes, lightly crushed
  • 200ml extra virgin oil
  • 50g cashews
  • 2 tbsp coconut sugar

  • 2 tbsp soy sauce
  • 1 red chilli, sliced
  • 1 tsp crushed dried chilli flakes
  • 1 tsp grated ginger
  • 1 clove garlic, crushed
  • 1 large carrot
  • 100ml rice vinegar
  • 125g fine beans
  • 3 spring onions, sliced


  1. Drain the tofu well on kitchen paper and cut into 2cm cubes. Combine the cornflour, crushed peppercorns and sea salt flakes on a small tray. Add the tofu and mix well to coat on all sides.
  2.  Heat the sunflower oil in a wok or deep-sided frying pan. The oil is hot enough when a small piece of bread sizzles and browns in about 30 seconds. Cook the tofu in the hot oil, in batches, until crisp. Drain on kitchen paper and set aside. Quickly cook the cashews in the hot oil until golden, and add to the tofu. Carefully pour off all but 1 tbsp of the oil from the pan.
  3.  In a small saucepan combine the rice vinegar, coconut sugar, soy sauce, sliced chilli, chilli flakes, ginger and garlic. Simmer over a medium heat for 2 minutes.
  4.  Peel the carrot and cut it into batons. Cut the fine beans in half on the diagonal. Return the wok to a medium-high heat, add the carrots and beans, and stir-fry for 1-2 minutes until tender. Add the tofu, cashews and chilli dressing, and cook for another 1-2 minutes until bubbling and hot through.
  5.  Scatter with the sliced spring onions and serve.

Mediterranean Falafel Bowl (Serves 4)

Ingredients for the roasted veggies:

  • 5–7 carrots
  • 1 head cauliflower
  • 2 tablespoons olive oil
  • 4 teaspoons cumin
  • salt and pepper to taste

For the bowls:

  • 10 falafels
  • 2–3 cups spinach
  • 1–2 cups chopped red cabbage
  • 1 jalapeño, cut into slices
  • 1/4 cup crushed pistachios
  • 2 tbsp tahini, 1 lemon (juice), 1 tbsp honey, and 1 tbsp olive oil for drizzling (mix in a bowl)


  1. Preheat the oven to 200 degrees. Peel the carrots and cut into thin strips and place on a roasting pan.
  2. Chop the cauliflower into small florets and place on a separate roasting pan. Drizzle each pan with oil and sprinkle each pan with cumin, salt, and pepper. Toss around on the pan to combine. 
  3. Bake for 20-30 minutes – stir occasionally, but not too often otherwise you’ll disrupt the browning process. To get more browning, bake for an additional 10-15 minutes. When the veggies are done, remove from the oven and set aside to cool.
  4. Assemble spinach, red cabbage, falafel, carrots, and roasted cauliflower in the bowls. Top with jalapeño and pistachios. 
  5. Drizzle with tahini, lemon juice, honey, olive oil, and salt and pepper as needed.
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