Chilli and butternut squash quesadillas, Salmon and ginger fishcakes with salad

Chilli and butternut squash quesadillas

Flour tortillas sandwiched together with cheese and vegetables.

Easy/Prepare ahead. Prep: 10 mins. Cook: 35 mins. Serves 4

Ingredients

·         500g (1lb 2oz) butternut squash, peeled and finely chopped

·         1 red pepper, sliced

·         1 red chilli, sliced  

·         4tbsp chopped olives

·         1tsp paprika

·         4 corn flour tortillas

·         6 spring onions, finely sliced

·         ½ pack fresh coriander, chopped

·         125g (4½oz) mozzarella, torn

·         100g (4oz) Cheddar, grated salad, to serve

Directions

1.    Heat the oven to 180C, 160C fan, 350F, gas 4. Toss the squash with the pepper, chilli, olives and paprika. Place on a baking sheet, drizzle over the oil and roast for 25 to 30 minutes

2.    Heat a non-stick frying pan over a medium heat. Place a tortilla in the pan and spoon over some squash mix. Scatter over some of the spring onions, coriander and cheese.

3.    Cover with another tortilla and heat for 90 seconds. TO SERVE, chop into wedges and serve with a crunchy salad.

Per serving: 430 calories, 20g fat (11g saturated), 44g carbohydrate

Make it easy

This is such a versatile idea: you can use any leftover vegetables or nice cheeses you might have in the fridge to fill the quesadillas.

Salmon and ginger fishcakes with salad

Fresh Oriental flavours give an old favourite a new dimension

Easy/Prepare ahead/Freeze. Prep: 15 mins. Cook: 30 mins. Serves 4

Ingredients

·         500g (1lb 2oz) King Edward potatoes, peeled and chopped

·         500g (1lb 2oz) salmon fillets

·         500ml (18fl oz) semi-skimmed milk

·         2tbsp fresh root ginger, grated

·         1tbsp lemongrass purée (from a jar)

·         6 spring onions, finely sliced

·         1 pack fresh coriander, finely chopped

·         Zest and juice 2 limes

·         3tbsp plain flour

·         2tbsp each sesame oil and soy sauce

·         1tbsp honey

·         ½ red cabbage, finely sliced

·         2 carrots, julienned (cut into fine sticks)

Directions

1.    Place the potatoes in a pan of cold water and bring to the boil. Boil for 12 to 15 minutes, drain, season and coarsely mash. Poach the salmon in the milk for 3 to 4 minutes until cooked. Drain then flake into large chunks.

2.    Stir through the ginger, lemongrass, half the spring onions, half the coriander, and the zest and juice of 1 lime. Fold through the potato, mould into 8 fishcakes and dust in the flour.

3.    Mix together the sesame oil, soy, honey and the zest and juice of 1 lime. Toss with the cabbage, carrot, and remaining spring onions and coriander.

4.    Heat the oil in a frying pan and fry the fishcakes on a gentle heat for 4 minutes on each side until golden. SERVE WITH the salad.

Per serving: 541 calories, 24g fat (5g saturated), 47g carbohydrate.

Make it easy

You can make the fishcakes a day in advance and store in the fridge until needed. After frying, place in the oven for 10 minutes to heat through completely.