Cooking from scratch can help you form healthier habits, while fresh, high-quality ingredients can make all the difference to your diet, too. If you’re lacking foodie inspiration when serving healthy fare for family and friends or want to try a new challenge in the kitchen, look no further than these impressive seasonal dishes created for Vitality by three of the Great British Chefs – Chantelle Nicholson, Michael Caines and Martin Wishart.

Starter

1. Caramelised parsnip and coconut soup with parsnip bhajis

“Caramelising root vegetables really enhances their flavour and in this soup the parsnip has a lovely sweetness and nuttiness. It’s rich and comforting, yet contains no dairy or anything other than natural vegetable ingredients. The bhajis are a great ‘support act’ too!” says Chantelle Nicholson.

Get the recipe here.

 

Main course

2. Chicken breast with lentils à la Francais

“I love poaching chicken as it keeps it moist and succulent, while roasting it afterwards crisps up the skin for ultimate flavour. Lentils à la Française is one of my favourites – lentils can be tasteless, but this method allows the lentils to take on the flavour of the bouillon and all the aromatic herbs. The red wine sauce gives it a lovely acidity, depth and richness,” says Michael Caines.

Get the recipe here.

 

3. Seabass with Japanese mushroom broth

“I like to cook this type of dish at home, as it’s easy to prepare and quick to cook. These simple ingredients make a wonderfully tasty broth – a perfect match for the delicate and fine-tasting steamed sea bass,” says Martin Wishart.

Get the recipe here.

 

4. Pan-fried mackerel, rhubarb compote, pickled rhubarb and mustard vinaigrette

“Mackerel is a lovely oily fish. It’s relatively inexpensive and is sustainable. Rhubarb is at its prime at this time of year and provides a natural acidity to contrast with the oiliness of the fish. English mustard is one of my favourites as it packs a little bit of punch, which complements the pickled acidity in the rhubarb. It’s a lovely seasonal dish,” says Michael Caines.

Get the recipe here.

 

5. Braised pork cheeks with five spice and pak choi

“This is a beautiful and inexpensive cut from the centre of the jowl. The meat has a dark red colour and is very lean, with virtually no fat. It’s perfectly suited to being cooked for a long time, so it’s particularly good cooked in a pressure cooker, or for braising gently in casseroles or stews,” says Martin Wishart.

Get the recipe here.

 

Dessert

6. Vegan pumpkin meringue pie

“This dish tastes great and has just three components: the pastry, the pumpkin custard and the Italian meringue. It’s also wondrous to make meringues using a by-product such as the liquid from a can of chickpeas. It’s a perfect pudding for the colder months with a hint of spice,” says Chantelle Nicholson.

Get the recipe here.

 

All recipes courtesy of greatbritishchefs.com

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