Whether you're looking for inspiration for a dinner party or just want to try something new, there are hundreds of fantastic recipes on the Waitrose website.
Apple and Sultana Porridge that will last you 'til lunch.
Cook porridge oats according to packet instructions using part skimmed milk - part water.
Peel and grate a large Pink Lady apple
Add the grated apple and small handful of sultanas to the cooked porridge. Sprinkle cinnamon to taste.
The crunchy, sharp taste of the apple in contrast to the soft, sweet sultanas compliments this lovely breakfast perfectly.
Carrot & Coriander Soup
450g carrots, peeled and chopped
1 onion chopped
1 courgette peeled and chopped
2 potatoes peeled
1 litre veg stock
2-3 tsp ground coriander
1 tbsp chopped fresh coriander
Salt & Pepper to taste
1 tbsp Olive oil
Heat a small amount of olive oil in a heavy-based saucepan. Fry onion over gentle heat until slightly soft (3-4 mins).
Add the courgette and potatoes. Cook for a few minutes and add carrots. Continue to fry for further 3-4 mins. Keep stirring. Reduce heat and let sweat for 10 mins. Stir occasionally. Add stock and bring to boil. Cover and simmer for 8-10 mins until carrots and potatoes are tender. Add the ground coriander and fresh coriander. Stir and cook for further minute. Process soup in blender adding the milk to desired thickness. Season.
This is great for keeping in the fridge and having for lunch or a small quantity when hungry. Filling and very low fat.
Baked Stuffed Trout
1 x 3 lb trout (cleaned and boned)
Salt & Lemon juice to taste
3 slices bread (wholemeal)
¼ lb fresh mushrooms (sliced)
1 strip lemon peel (2”)
½ stalk celery (sliced)
3 parsley sprigs
1 Tbsp chopped chives
Salt & Pepper to taste
Lemon slices & parsley for garnish
Crumb the bread in a blender and place in large bowl.
Chop mushrooms and add to bread.
Blend all remaining ingredients except for trout and garnish ingredients.
Add to the bowl and mix thoroughly.
Place the fish on lightly buttered foil in a shallow baking tin.
Season cavity with salt and lemon juice and fill with stuffing mix.
Fasten with string and brush with melted butter.
Bake at 400F or Gas 6 for about 15 mins per pound.
The fish will flake easily with a fork when done.
Serve garnished with lemon and parsley or watercress and with new potatoes and green veg.