Christmas storecupboard collection

Whether you’re busy socialising, planning menus or flying in and out of shops buying last-minute presents and provisions, it’s easy to forget about the meals you’ll be eating in between the celebration days. These recipes have been designed to make the most of the ingredients you’ll have to hand - and will help you use up leftovers, too

RECIPES: LOTTIE COVELL AND ELLA TARN. PHOTOGRAPHS: YUKI SUGIURA.

FOOD STYLING: ROSIE RAMSDEN. STYLING: WEI TANG

MID WEEK PROMISE

Your guarantee for every recipe in this section: NO MORE THAN…

• 10 ingredients

• 30 min hands-on time

• 650 calories per portion (but many of the recipes have fewer)

• 10g sat fat per portion

PLUS…

• No unnecessary added sugar

• Minimal washing up

Roast cauliflower, kale and goat’s cheese quinoa salad

MAKING USE OF CAULIFLOWER, GREENS & POMEGRANATES

SERVES 4. HANDS-ON TIME 30 MIN

• 1 cauliflower with leaves, cut into florets/pieces

• 1 red onion, sliced

• Extra-virgin olive oil to drizzle, plus 4 tbsp extra

• 300g quinoa

• 150g kale, roughly chopped

• Juice and zest 1 lemon

• Bunch fresh flatleaf parsley, roughly chopped

• Bunch fresh coriander, roughly chopped

• 200g pomegranate seeds

• 100g goat’s cheese, crumbled

1 Heat the oven to 200°C/180°C fan/gas 6. Put the cauliflower florets (with the leaves) and onion on a roasting tray and drizzle with oil. Season with salt and pepper, then roast for 25 minutes until crisp and tender.

2 Meanwhile, put the quinoa into a very large saucepan and cover generously with water. Set over a medium heat, bring up to a simmer and cook for 20 minutes until tender. Add the kale for the last 3-4 minutes. Drain and set aside.

3 In a small bowl, whisk the 4 tbsp olive oil with the lemon juice and zest, parsley and coriander, then season to taste. Put the cooked veg and quinoa into a large mixing bowl, add the pomegranate seeds and crumbled goat’s cheese, then toss together with the dressing. Serve straightaway.

PER SERVING 592kcals, 28.3g fat (7.5g saturated), 22.9g protein, 57.3g carbs (18.5g sugars), 0.6g salt, 13.9g fibre

Vietnamese chicken salad

MAKING USE OF CARROTS, CABBAGE, LEFTOVER CHICKEN OR TURKEY

SERVES 4. HANDS-ON TIME 25 MIN

FOOD TEAM’S TIP

Use up other leftover veg by shredding and adding to the salad.