Food & Drink

Food & Drink Healthy roast dinner Me Come Dine With

Prep: 15 mins Cook: 50 mins Serves: 2

Cook a healthy, low-fat version of roast beef for two, made with lean, juicy steak and roasted veg, plus gravy on the side.

Ingredients

• 285g medium potatoes, thickly sliced • 4 small carrots (160g), halved lengthways • 2 x 80g red onions, cut into quarters • 170g large Brussels sprouts (about 8-10), trimmed • 2½ tsp rapeseed oil • 2 tsp thyme leaves • 2 tsp balsamic vinegar • 1 large garlic clove, nely grated • 2 pinches of English mustard powder • 170g thick, lean llet steak • ½ tsp vegetable bouillon powder

Method STEP 1

Heat the oven to 180C/160C fan/gas 4. Bring a large pan of water to the boil and cook the potatoes for 5 mins. Drain, reserving the water.

STEP 2

Toss the potatoes, carrots, onions and sprouts with 2 tsp of the oil to coat. Arrange on a nonstick baking sheet, spaced apart. Scatter with 1 tsp of the thyme, grind over some black pepper, then roast for 30 mins.

STEP 3

Meanwhile, mix 1 tsp of the vinegar with the garlic, remaining thyme and oil, the mustard and plenty of black pepper. Rub this over the steak, put in a shallow dish and set aside. Mix the rest of the vinegar with the bouillon and 125ml of the reserved water from step 1, then set aside. After 30 mins, turn the veg over and roast for 15 mins more.

STEP 4

Meanwhile, heat a small non-stick frying pan over a medium-high heat. Lift the steak out of the marinade, shake o the excess and fry for 2-3 mins on each side until cooked to your liking. Remove to a board and leave to rest. Pour the leftover marinade into the frying pan and bubble until thickened slightly to make a gravy. Slice the steak and serve with the roast veg and gravy on the side.

steak, put in a shallow dish and set aside. Mix

Vegan salad bowl

Prep: 15 mins Serves: 4

Whip up an easy vegan salad, with beans, radish, pickled cabbage and couscous. Bursting with avour, it makes a satisfying dinner or lunch on the go.

Ingredients

• 200g couscous • 400g can mixed beans • 1 tsp olive oil • 1⁄2 tsp chilli akes • 3⁄4 small bunch of dill, torn into sprigs • 2 watermelon radishes or 6 small ones, sliced • 1⁄2 cucumber, peeled into ribbons

For the quick pickle • 1 large red onion, nely sliced • 1⁄4 small red cabbage, nely sliced • 2 tbsp white wine vinegar or apple cider vinegar • 1 tbsp caster sugar • 1⁄4 small bunch of dill, leaves picked

Method STEP 1

First, make the pickle. Mix all the ingredients together in a large bowl with 1 tsp aky sea salt, then cover and set aside until needed.

STEP 2

Mix the couscous with 280ml boiling water in a bowl, cover and leave for 4 mins, then u up with a fork. Set aside to cool slightly.

STEP 3

Meanwhile, drain and rinse the beans, tip into a bowl, then stir in the olive oil and chilli akes along with a little seasoning.

STEP 4

Mix most of the dill through the couscous and season. To assemble, spoon the quick pickle, couscous, radishes, beans and cucumber into separate parts of each bowl. Top the pickle with the reserved dill and grind over some black pepper.

Vanilla milkshake

Prep: 10 mins Serves: 4

Treat yourself to an indulgent, creamy vanilla milkshake with our classic recipe. is easy drink is perfect for customising with indulgent toppings.

Ingredients

• 200g vanilla ice cream • 500ml semi-skimmed milk, or whole milk • 2 tsp vanilla extract • melted white chocolate and sprinkles, to serve (optional)

Method STEP 1

Blitz the ice cream, milk and vanilla extract in a blender until combined and creamy. Pour into a large jug.

STEP 2

Dip the rims of four glasses in the melted white chocolate, then some sprinkles, if you like. Leave to set slightly, then divide the milkshake between the glasses. You can customise your shake with di erent toppings, such as mini cookies, marshmallows, pretzels, sweets and squirty cream.

Method STEP 1

Blitz the ice cream, milk and vanilla extract in a blender until combined and creamy. Pour into a large jug.

STEP 2

Dip the rims of four glasses in the melted white chocolate, then some sprinkles, if you like. Leave to set slightly, then divide the milkshake between the glasses. You can customise your shake with di erent toppings, such as mini cookies, marshmallows, pretzels, sweets and squirty cream.

Strawberry smoothie

Prep: 5 mins Serves: 1

Get your fruit x with our strawberry smoothie made with banana and orange juice. It’s free from dairy, so it’s vegan too – making it a great start to anyone’s day.

Ingredients

• 10 strawberries, hulled (approx 175g) • 1 small banana, sliced • 100ml orange juice, chilled

Method STEP 1

Blitz the strawberries in a blender with the banana and orange juice until smooth.