7 WAYS TO SHAKE UP YOUR MIDWEEK COOKING

By adding a few clever twists and easy flavour flourishes, we’ve given family weeknight faves a new lease of life

MIDWEEK MEALS

RECIPES LOTTIE COVELL PHOTOGRAPHS NASSIMA ROTHACKER FOOD STYLING LIZZIE KAMENETZKY STYLING MORAG FARQUHAR

WEEKNIGHT 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

Indian spiced vegetable frittata

SERVES 4. HANDS-ON TIME 30 MIN

HOW WE DID IT

Curry spices and eggs have a natural affinity. Adding mango chutney into the mix provides another layer of flavour.

• Vegetable oil for frying

• 2 red onions, finely sliced

• 1 garlic clove, crushed

• 1½ tbsp curry powder

• 2 tbsp mango chutney

• 150g savoy cabbage, finely shredded

• 8 medium free-range eggs

• 100ml milk

• Juice 1 lime

• Bunch fresh coriander, chopped, plus extra to garnish YOU’LL ALSO NEED…

• 20cm deep ovenproof frying pan

1 Heat a glug of oil in a frying pan over a medium heat. Add the onions and fry for 5 minutes or until starting to soften. Add the garlic and curry powder and fry for 2-3 minutes. Stir in the mango chutney.

2 When the mixture is jammy, add the cabbage with a splash of water (the cabbage will fill the pan) and turn up the heat. Stir-fry until the cabbage wilts and fits the pan more easily (4-5 minutes).

3 In a large jug, beat the eggs with the milk, lime and coriander. Season, then pour the mixture evenly over the cabbage, filling in any gaps. Turn down the heat to low and simmer for 10 minutes. The egg should be set at the bottom but remain quite runny and liquid on top. Heat the grill to medium.