5 Simple Dinner Recipes

Tomato & Courgetti Stew

Total Servings: 2

Calories per serving: 228cal

Preparation Time: 10 minutes

Cooking Time: 1 hour

Total Time: 1 hour 10 minutes


  • 3 tsp olive oil
  • 1 cup chopped onion
  • 1 tsp crushed garlic
  • 3 courgettis, quartered lengthways, and chunks
  • 1 lb chopped tomatoes
  • ½ cup chopped basil
  • 25g parmesan cheese, finely grated


1. Add oil to the non-stick pot and fry the onion until brown over medium heat for about 9-10 mins. Add crushed garlic and cook more for 5 mins, then add courgettis and cook for 5 mins.

2. Add chopped tomatoes with their liquid and take a boil, then cover the pot and cook for 37-40 mins, at the end, top with chopped basil and grated parmesan cheese. Serve and enjoy.

Sweetcorn Summer Stew

Total Servings: 2

Calories per serving: 389cal

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes


  • 1 tsp olive oil
  • 1 cup sliced green onions, separate green and white parts
  • 1 cup red bell pepper
  • 50g chorizo, cubed
  • 1 tsp crushed garlic
  • 75g orzo
  • ½ tsp smoked paprika powder
  • 200g canned sweetcorn, drained
  • 1 large tomato, chopped
  • 1 cups low-salt chicken stock
  • 1 cup chopped parsley
  • 1 small lemon for zest and juice


1. Add oil to the non-stick pan and add the white onion parts and cook for 3-4 mins, then add red bell pepper and chorizo and cook for 8 mins.

2. Add crushed garlic, orzo, paprika powder, canned sweetcorn, and chopped tomato, and fry for 2-3 mins more. Pour in the low-salt chicken stock.

3. Take a boil, then simmer for 9-10 mins, stirring often. Top with chopped parsley, leftover onion green parts, lemon juice, and zest. Serve and enjoy.

Prosciutto and Butter Bean Stew

Total Servings: 4

Calories per serving: 290cal

Preparation Time: 05 minutes

Cooking Time: 20 minutes

Total Time: 25 minutes


  • 80g packed prosciutto, broken into pieces
  • 2 tbsp olive oil
  • 1 fennel bulb, sliced
  • 1 tsp crushed garlic
  • 1 tsp chili flakes
  • 4 thyme sprigs, chopped
  • ½ cup white wine
  • 2 cans (400g each weight) of butter beans
  • 1 lb chopped cherry tomatoes
  • 200g packed sliced kale


1. Add prosciutto into a non-stick saucepan and heat until crisp, then remove half with a spoon and set aside.

2. Turn the stove flame down to low, add oil and add in the fennel with salt. Cook for 5 mins; add crushed garlic, chili flakes, and thyme and cook more for 2 mins.

3. Then pour in the wine and take a boil. Add butter beans (with the liquid) with tomatoes, season well with spices, and take to a low boil. Then simmer for 5 mins.

4. Top with chopped kale, once wilted, then add stew into bowls, top with thyme sprigs and prosciutto (if any). Serve and enjoy.

Butternut Squash and Kale Stew

Total Servings: 6

Calories per serving: 265cal

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 5 minutes


  • 2 tbsp olive oil
  • 1 cup diced onion
  • 1 tsp minced garlic
  • 3 cups butternut squash, diced
  • 1 cup zucchini, diced
  • 5 carrots, peeled and sliced
  • 5 celery stalks, diced
  • 4 sprigs of thyme leaves
  • 1 tbsp. rosemary leaves, chopped
  • ½ cup cashew milk
  • 3 cups low-sodium vegetable broth
  • 3 ½ cups canned cannelloni beans, drained
  • Salt and pepper as per taste
  • 3 cups packed kale


1. Add oil to the non-stick pan, add onion, garlic and cook for 3-4 mins, then add diced butternut squash, zucchini, carrots, diced celery, thyme leaves, and rosemary leaves, and cook for 9-10 mins.

2. Add milk, vegetable broth, beans, salt, and pepper to the pot. Take a boil, then cover, and simmer for 23-25 mins.

3. Add 1 cup stew into the blender and blend well, then add to the pot. Stir in packed kale. Serve and enjoy.

Simple Fish Stew

Total Servings: 2

Calories per serving: 346cal

Preparation Time: 7 minutes

Cooking Time: 28 minutes

Total Time: 35 minutes


  • 3 tsp olive oil
  • 1 tsp fennel seeds
  • 2 cups diced carrots
  • 2 celery sticks, diced
  • 1 tsp chopped garlic
  • 2 leeks, thinly sliced
  • 1 lb chopped tomatoes
  • 2 cups fish stock
  • 2 pollock fillets, skinless and chunked
  • 100g raw shelled prawns


1. Add oil to the non-stick stock pot and add fennel seeds, carrots, diced celery, chopped garlic, and leeks.

2. Cook for 3-4 mins, add tomatoes with fish stock and boil over high heat, then simmer for 20 mins over low heat.

3. Add fish chunks with prawns to the stock pot and cook more for 3-4 mins. Serve the fish stew and enjoy.

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