Light meals & snacks

Showing recipes categorised by Light meals & snacks, to filter please use the search field below.


Description Season Course Ingredients
Almost instant tomato soup Autumn Light meals & snacks

Tinned tomatoes

1 onion chopped

1 carrot chopped

1 leek sliced

2 oz red lentils

Herbs of choice

Water

Aubergine gratin with tomato sauce and salad Autumn Light meals & snacks

For the tomato and basil sauce

4 tbsp extra virgin olive oil

400g/14oz canned chopped tomatoes

2 garlic cloves, roughly chopped

1 large handful fresh basil leaves, roughly chopped

For the aubergine

2 aubergines, cut lengthways into 0.5cm/¼in slices

4 tbsp olive oil

1 large handful basil leaves, roughly chopped

110g/4oz sultanas

50g/2oz toasted pine nuts

1 large buffalo mozzarella, ½ cut into thin slices and ½ roughly chopped

For the salad

110g/4oz rocket leaves

25g/1oz parmesan shavings

1 tbsp balsamic vinegar

3 tbsp extra virgin olive oil

squeeze lemon juice

salt and freshly ground black pepper.

Basil, fennel and potato soup with Mediterranean cheese croutons Winter Light meals & snacks

For the soup

2 tbsp olive oil

1 small onion, chopped

4 garlic cloves, chopped

½ fennel bulb, finely sliced

200g/7oz Anya potatoes, cooked until tender, chopped

300ml/10fl oz hot vegetable stock

6 fresh basil leaves, torn

For the cheese croûtons

2 thick slices white bread

55g/2oz Gruyère cheese, grated

3 sunblush tomatoes, chopped

6 black olives, stones removed, flesh chopped

 

Bresaola salad Spring Light meals & snacks

3 slices bread

2 tbsp extra virgin olive oil

For the dressing

4 tbsp extra virgin olive oil

2 tbsp white wine vinegar

 

1 garlic clove, left whole and pierced with a knife

For the salad

2 gem lettuce, leaves separated

small handful wild rocket

100g/3½oz radishes, sliced

20 black olives

2 free-range eggs, hard-boiled and quartered

80g/3oz bresaola, thinly sliced

2 tbsp finely shaved fresh parmesan, to serve

Broccoli gratin with cashew nut couscous Spring Light meals & snacks

 

55g/2oz cashew nuts, crushed

200g/7oz couscous

200ml/7fl oz vegetable stock

4 tbsp chopped fresh coriander

5 cherry tomatoes, chopped

½ head broccoli, cut into florets and blanched for one minute in boiling water

 

 

Caponata with prosciutto-wrapped scallops and bruschetta Autumn Light meals & snacks

For the caponata

5 tbsp olive oil

1 medium aubergine, cubed

1 small onion, finely chopped

1 garlic clove, finely chopped

1 stick of celery, finely sliced

1 tsp dried oregano

1 x 200g/7oz can cherry tomatoes, juice drained and reserved

1 tbsp salted capers, rinsed

5 large green olives, pitted, chopped into large pieces

2 tbsp herb- or fruit-infused vinegar or balsamic vinegar

1 tbsp pine nuts, toasted

8 basil leaves

For the bruschetta

1-2 thick slices ciabatta

1 garlic clove, halved

1-2 tbsp extra virgin olive oil

For the scallops

3-4 king scallops

3-4 slices prosciutto

1 tbsp olive oil

Carrot and Lentil soup Autumn Light meals & snacks

500g Carrots

2 sticks of celery

1 onion

1 clove of garlic

150g split red lentils 

2 tablespoons of olive oil

1.5 litres vegetable stock

Cheese stuffed mushrooms with spiced lentils Autumn Light meals & snacks

For the stuffed mushrooms

             2 tbsp butter

             2 Portobello mushrooms, stalks removed

             55g/2oz Gruyère cheese, grated

             55g/2oz stale white breadcrumbs

             1 garlic clove, chopped

             1 tbsp chopped fresh chives

             1 tbsp chopped fresh thyme

             1 tbsp chopped fresh sage

For the spiced lentils

             85g/3oz Puy lentils, cooked according to packet instructions

             4 tbsp soy sauce

             4 tbsp red wine

             4 tbsp red wine vinegar

             200ml/7fl oz hot chicken stock (or vegetable stock)

             ½ small onion, finely chopped

             2 tbsp fresh chives, chopped

             2 artichoke hearts, cut in half, to serve

 

Chicken Pasta Soup Autumn Light meals & snacks

4/6 Chicken Thighs

1 tbsp olive oil

1 can of plum tomatoes

1 pint of chicken stock

300ml wine

1 cup sweetcorn

300g Pasta

Courgette & quinoa stuffed peppers Summer Light meals & snacks
  • 4 red pepper
  • 1 courgette, quartered lengthways and thinly sliced
  • 2 x 250g packs ready-to-eat quinoa
  • 85g feta, finely crumbled
  • handful parsley, roughly chopped
Crab risotto cakes with broad bean purée Spring Light meals & snacks

For the risotto cakes

450g/1lb arborio rice

splash white wine

900ml/1½ pints warm vegetable stock

100g/ 3½oz sun-dried tomatoes, chopped

1 red chilli, finely chopped

5 spring onions, finely chopped

1 lime, zest only

salt and freshly ground black pepper

200g/7¼oz crab meat, a mixture of white and brown meat

1 tbsp fresh chopped tarragon

plain flour, for rolling

150g/5½oz fresh breadcrumbs

1 free-range egg, beaten

oil, for deep frying

For the broad bean purée

900g/2lb broad beans, podded, cooked until tender

handful fresh thyme

1 garlic clove

1 lemon, juice only

100ml/4fl oz extra virgin olive oil

To Serve

Fresh green salad

eric's cottage cheese lunch Spring Light meals & snacks

3 tbsp cottage cheese

3 dsp Yoghurt

1 spring onion

2/3 tomatoes

1/3 cucumber

pinch salt

1 herring

Hearty lamb and barley soup Autumn Light meals & snacks

1  tsp olive oil

  • 200g lamb neck fillet, trimmed of fat and cut into small pieces
  • ½ large onion , finely chopped
  • 50g pearl barley
  • 600g mixed root vegetables (we used potato, parsnip and swede, cubed)
  • 2 tsp Worcestershire sauce
  • 1¾ pint s 1 litre lamb or beef stock
  • 1 thyme sprig
  • 100g green beans (frozen are fine), finely chopped
Lamb and bulgar wheat stuffed aubergines. Spring Light meals & snacks

For the lamb and bulgar wheat stuffing

2 tbsp olive oil

1 onion, peeled, finely chopped

1 garlic clove, peeled, crushed

450g/1lb minced lamb

50g/2oz raisins

1 tsp ground cinnamon

pinch ground cloves

1 tbsp chopped fresh mint

200g/7oz bulgar wheat, cooked according to packet instructions

6 tomatoes, chopped

For the aubergines

2-3 large aubergines

100ml/3½fl oz olive oil

To serve

Greek-style yoghurt

fresh mint leaves

pomegranate seeds

Leafy salad with feta Autumn Light meals & snacks
  • 300g/10½oz feta

  • splash lemon juice

  • 2 garlic cloves, crushed

  • 110g/4oz flaked almonds

  • 4 small handfuls of mixed rocket, spinach and watercress

  • 2 tbsp olive oil

  • 1 tbsp sesame oil

  • 2 pomegranates, seeds only

leek and potato soup Winter Light meals & snacks

1 lb of leeks washed and trimmed

1 lb of potatoes

peel potatoes and cube

slice keeks

season

put all ingredients into a medium saucepan

 

 

Mediterranean filo pastry pie Spring Light meals & snacks

 

             225g/9oz packet ready-made filo pastry, fresh or frozen (you'll need about ten sheets measuring about 34cm x 30cm/13in x 12in or larger in size) 

             85g/3oz butter, melted, for brushing 

For the filling 

             2 tbsp olive oil 

             1 large red onion, halved and sliced finely 

             600g/1lb 5oz baby leaf spinach 

             freshly grated nutmeg, to taste 

             salt and freshly ground black pepper 

             55g/2oz sultanas 

             85g/3oz pine nuts, toasted 

             225g/8oz feta 

             3 medium free-range eggs  

To Serve

              rocket salad  

 

 

 

Mediterranean loaf Autumn Light meals & snacks

             1 Pugliese loaf (Italian round country-style bread)

             1 clove garlic, halved

             olive oil

             4 tbsp tapenade

             150g/5oz sliced aubergine, chargrilled

             30 large basil leaves

             150g/5oz sliced courgette, chargrilled

             4 tbsp pesto

             150g/5oz sun-dried tomatoes

             1 red pepper, peeled and chargrilled

             1 yellow pepper, peeled and chargrilled

             400g/14oz buffalo mozzarella, thinly sliced

             100g/4oz stoned black olives

             50g/2oz red onion, thinly sliced

             50g/2oz rocket leaves

             1 tbsp balsamic vinegar

             50g/2oz spinach leaves

             salt and freshly ground black pepper

Mediterranean potato salad Summer Light meals & snacks
  • 1 tbsp olive oil
  • 1 small onion, thinly sliced
  • 1 garlic clove
  • 1tsp oregano
  • 1/2 400g can cherry tomatoes
  • 100g roasted peppers
  • 300g new potatoes, halved  if large
  • 25g black olives, sliced
  • basil leaves torn
Mediterranean vegetable gâteau with spicy tomato coulis Summer Light meals & snacks

For the roasted vegetables

4 baby courgettes

2 baby aubergines

6 closed cup mushrooms

1 large red onion

200ml/6½fl oz olive oil

2 garlic cloves, slightly crushed

90ml/3fl oz/6tbsp balsamic vinegar

2 red peppers

2 green peppers

2 yellow peppers

4 sticks asparagus

salt and pepper

For the tomato coulis

1 small red onion, chopped

1 stick celery

1 chilli, seeded and finely chopped

1 garlic clove, crushed

4 peeled plum tomatoes

250ml/8¼fl oz red wine

1 tbsp sundried tomato paste

a little sugar (optional)

For the spinach and watercress mixture

150g/5oz mixed watercress and spinach

pinch grated nutmeg

To garnish

2 slices chevre blanc

1 tbsp pine nuts

basil leaves, torn

shavings of grated parmesan

To Serve

Couscous

Mediterranean vegetable stack with chargrilled polenta and sauce vierge Summer Light meals & snacks

For the Mediterranean vegetable stack

2 tbsp olive oil

½ yellow courgette, sliced

½ aubergine, sliced

salt and freshly ground black pepper

For the chargrilled polenta

125g/4½oz quick-cook polenta

250ml/9fl oz hot chicken stock (vegetarians can substitute vegetable stock)

pinch dried chilli flakes

2 tsp chopped fresh rosemary

olive oil, for drizzling

For the sauce vierge

2 tbsp olive oil

1 tomato, chopped

small handful fresh basil, chopped

salt and freshly ground black pepper

squeeze lemon juice

.

Melted cheese frittata with four kinds of mushrooms Spring Light meals & snacks

·         4 oz (110 g) Fontina or Gruyère

·         12 oz (350 g) mixed mushrooms

·         1 tablespoon olive oil

·         8 large eggs

·         salt and freshly milled black pepper

 

Minestrone soup Winter Light meals & snacks

For the soup

2 tbsp olive oil

1 large onion, peeled, sliced

150g/5½oz streaky bacon, diced

4 celery stalks, chopped

2 garlic cloves, peeled, finely chopped.

2 carrots, peeled, diced

2 potatoes, peeled, diced

1 litre/1 pint 15¼fl oz beef stock

30g/1oz tomato purée

400g/14 oz canned haricot beans, drained

1 bay leaf

1 tsp fresh thyme leaves

handful chopped fresh parsley

400g/14 oz tomatoes, chopped

100g/3½ oz spaghetti, broken into 2cm/1in pieces

salt and freshly ground black pepper

 

For the croûtons

1 crusty white bread loaf, cut into thick slices

1 tbsp olive oil

200g/7oz mozzarella, torn

 

Moroccan Vegetable Soup Autumn Light meals & snacks
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely diced
  • 2 teaspoons ground turmeric
  • 1 pound beef stew meat, (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes
  • 6 cups reduced-sodium beef broth, or water
  • 1 14-ounce can diced tomatoes
  • 2 small turnips, peeled and diced
  • 2 carrots, diced
  • 2 stalks celery, leaves included, thinly sliced
  • Pinch of saffron threads, (see Ingredient Note)
  • 12 sprigs flat-leaf parsley, plus more leaves for garnish
  • 8 sprigs fresh cilantro, plus more leaves for garnish
  • 1 large zucchini, peeled and cut into 1/4-inch dice
  • 2 ounces angel hair pasta, (capellini), broken into small pieces (about 1/2 cup), or orzo, preferably whole-wheat
  • 1-2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
Mozarella and Mediterranean vegetable salad Summer Light meals & snacks

 For the salad

 1 tbsp olive oil

½ aubergine, cut into slices lengthways

 ½ romero pepper, cut into slices lengthways

100g/3½oz mini mozzarella balls

small handful fresh basil leaves, chopped

small handful fresh parsley leaves, chopped

For the dressing

1 tbsp olive oil

½ lemon, juice only

balsamic vinegar, for drizzling (optional) 

To Serve

Fresh bread

 

Mushroom and herb couscous salad Autumn Light meals & snacks

For the mushrooms

1 tbsp olive oil

2 garlic cloves, chopped

200g/7oz mushrooms, sliced

For the couscous

200g/7oz cooked couscous

1 lemon, juice only

50ml/2fl oz olive oil, plus extra for oiling

1 tsp chopped fresh parsley

1 tsp chopped fresh chives

Parmesan-stuffed sardines with tomato salad Summer Light meals & snacks

 

For the stuffing

2 medium slices soft white bread, crusts cut off

large splash milk

large handful fresh basil

large handful fresh flat-leaf parsley

1 tbsp extra-virgin olive oil

30g/1oz breadcrumbs

20g/¾oz parmesan, freshly grated

1 garlic clove, peeled, chopped

salt and freshly ground black pepper

For the vinaigrette

4 tbsp extra virgin olive oil

6 tbsp white wine vinegar

salt and freshly ground black pepper

For the tomatoes

8 small, vine-ripened tomatoes

For the sardines

12 small or 8 large sardines, scaled, gutted, backbone removed, butterflied, heads attached (ask your fishmonger to do this for you)

salt and freshly ground black pepper

2 tbsp olive oil

3 large handfuls rocket

15-20 black olives, stones removed, halved

small bunch fresh chives, cut into short lengths, to serve

Pasta and bean soup Autumn Light meals & snacks

For the soup

4 garlic cloves, 1 crushed and 3 roughly chopped 

1 red chilli, finely cut 

2 leaves fresh basil 

1 tbsp olive oil 

250g/9oz fresh borlotti beans, shelled 

1 large plum tomato 

1 carrot 

1 celery stick 

½ onion

salt and freshly ground black pepper 

2 tsp extra virgin olive oil 

2 sprigs fresh rosemary

 

200g/7oz guanciale or pancetta

 

 

Pasta bean soup Autumn Light meals & snacks

90ml/3¼fl oz extra virgin olive oil, plus extra to serve 

1 onion, peeled, chopped 

2 garlic cloves, peeled, chopped 

½ tsp dried chilli flakes 

600g/1lb 5oz mixed vegetables (such as courgette, fennel, swede, potato, sweet potato, leek, celery, carrot or peas), chopped into 1cm/½in cubes 

3-4 pinches dried mixed herbs (such as rosemary, oregano and thyme) 

1 litre/1¾ pints chicken or vegetable stock, preferably home-made

80g/2¾oz dried pasta, such as penne 

1 x 400g/14oz can beans (such as cannellini, borlotti, haricot or chickpeas), drained and rinsed 

2 fresh bay leaves

 50g/2oz freshly grated parmesan 

1 large or 2 small very ripe tomatoes, finely chopped 

Pea and mint frittata Spring Light meals & snacks

100g/4oz fresh peas, shelled

¼ bunch fresh mint, chopped roughly

1 tsp young pecorino, grated

55g/2oz parmesan, grated (or similar vegetarian cheese)

1 lemon

1-2 tbsp olive oil

3 eggs, preferably free-range

1-2 tbsp crème fraîche

salt and freshly ground black pepper

 

Pea and mint soup Autumn Light meals & snacks


1 litre/1 pint 15fl oz water

large handful fresh mint, leaves only

500g/1lb 2oz fresh peas (shelled weight)

salt and freshly ground black pepper

drizzle olive oil

200ml/7fl oz crème fraîche

4 slices Parma ham, fried or grilled until crisp (optional), to serve

Quick salad nicoise Summer Light meals & snacks

For the salad

110g/4oz mixed salad leaves

2 small Gem lettuces (optional)

2 tins of tuna in oil

110g/4oz French beans, cooked until just done

4 tomatoes, each cut into 8

4 hard-boiled eggs, quartered

10-12 cooked new potatoes, cut into quarters

handful black olives

small tin anchovies in oil

For the dressing

6 tbsp olive oil

1 tsp Dijon mustard

2 tbsp white wine vinegar

salt and pepper

 

Quick tomato and basil tart Summer Light meals & snacks

1 sheet ready-rolled puff pastry

1 jar ready-made pesto

5 ripe plum tomatoes, thinly sliced

1 bag herb salad

4 tbsp extra virgin olive oil

2 tsp lemon juice

 

Quinoa salad with avacado and mango. Spring Light meals & snacks

             110g/4oz quinoa, cooked according to packet instructions

             1 shallot, peeled, finely chopped

             1 tbsp chopped fresh chives

             1 avocado, stone removed, chopped

             2 tbsp chopped fresh coriander

             2 tbsp olive oil

             ½ lemon, juice only

             ½ mango, peeled, finely chopped

Quinoa with peppers and leeks Spring Light meals & snacks

             1 tbsp olive oil

             ½ red romero pepper, chopped

             ½ leek, chopped

             1 garlic clove, chopped

             100g/3½oz quinoa, cooked according to packet instructions

             splash double cream

             55g/2oz goats' cheese

             salt and freshly ground black pepper

             Greek yoghurt, to serve

Rice stuffed red pepper with vegetable broth Spring Light meals & snacks

½ red pepper, seeds removed

1 tbsp olive oil

85g/3oz basmati rice, cooked according to packet instructions

½ vegetable stock cube

2 tbsp chopped fresh coriander

400ml/14fl oz hot vegetable stock

2 tbsp soy sauce

½ onion, sliced

1 garlic clove, finely chopped

½ red pepper, sliced

1 tsp freshly grated ginger

½ tsp chilli flakes

1 tbsp honey

1 lime, zest and juice only

 

Ricotta dumplings Spring Light meals & Snacks

 

For the dumplings

 

                200g/7oz 00 flour, plus extra for dusting

 

                225g/8oz ricotta

 

                3 free-range egg yolks

 

                30g/1oz parmesan, freshly grated

 

                pinch freshly grated nutmeg

 

                salt and freshly ground black pepper

 

For the sauce

 

                6 tbsp olive oil

 

                3 garlic cloves, peeled, cut into thick slices

 

                1 chilli, sliced

 

                2 x 400g/14oz cans tinned plum tomatoes, each tomato chopped in half

 

       ½ tin black olives.

 

few basil leaves

Risotto stuffed romero pepper with fennel Autumn Light meals & snacks

100g/3½oz mushroom risotto rice or plain risotto rice

300ml/10½fl oz vegetable stock

1 Romero pepper, cut in half length-ways

25g/1oz of Manchego cheese

½ fennel, thinly sliced

½ lemon, juice only

2 tbsp olive oil

Roasted Mediterranean vegetables with basil, pine nuts and croûtons Summer Light meals & snacks

For the vegetables

             2 tbsp olive oil

             1 small onion, sliced thickly

             ½ aubergine, chopped

             salt and freshly ground black pepper

             1 vine tomato, chopped

             2 marinated artichokes, chopped

             handful fresh basil leaves, torn

For the croûtons

             3 tbsp olive oil

             85g/3oz white bread, torn into small pieces

             handful pine nuts, toasted, to serve

Roasted pepper with herb quinoa Autumn Light meals & snacks

For the pepper 

 1 yellow pepper, halved lengthways 

1 tbsp olive oil

For the herb quinoa

85g/3oz quinoa 

150ml/¼ pint chicken stock (vegetarians can substitute vegetable stock)

 1 lemon, juice only

1 tbsp chopped fresh parsley 

1 tbsp chopped fresh chives 

salt and freshly ground black pepper

For the caramelised onion 

1 tbsp olive oil 

½ red onion, finely sliced 

1 tsp brown sugar

Saturday Soup Autumn Light meals & snacks

1-2 Onions

1 - 2 garlic cloves, to taste

Vegetable stock

Tin of chopped tomatoes or fresh tomatoes, skinned and chopped

Bouquet garni

Tomato paste / puree

Selection of vegetables remaining in fridge

Pasta, rice or barley

Tin of beans of choice

Oilive oil

Prmesan or pecorino cheese to serve

Sea urchin bruschetta Spring Light meals & snacks
  • 12 sea urchins (available from specialist online suppliers, or ask your fishmonger)

    1 shallot, finely chopped

    1 tbsp dry sherry

    1 lemon, juice only

    2 tbsp extra virgin olive oil

    handful chopped fresh coriander

    1 red chilli, chopped

    4 slices French baguette

    vegetable oil, for grilling

Sweet and sour bread salad Summer Light meals & snacks

1 small carrot, peeled, cut into matchsticks (julienne)

120g/4oz celeriac, peeled, cut into matchsticks (julienne)

125ml/4fl oz extra virgin olive oil, plus extra for drizzling

2 anchovy fillets

2 shallots, finely sliced

1 garlic clove, finely chopped

½ red pepper, seeds removed, cut into matchsticks (julienne)

½ yellow pepper, seeds removed, cut into matchsticks (julienne)

½ aubergine, cut into matchsticks (julienne)

1 small courgette, cut into matchsticks (julienne)

2 sprigs fresh thyme, leaves only

1 tbsp sugar

3 tbsp white wine vinegar

salt and freshly ground black pepper

100g/3½oz country bread, toasted

8 basil leaves, roughly torn

 

Sweet potato and leek soup Autumn Light meals & snacks

 

  • 2 handfuls spinach

  • 290ml/10fl oz/½ pint chicken stock (vegetarians may substitute with vegetable stock)

  • ½ sweet potato, cubed

  • 5 baby, leeks, sliced

  • 15ml/½fl oz double cream

 

 

tomato and sweetcorn soup Autumn Light meals & snacks
  • 2 cloves garlic

  • 1 large onion, finely chopped

  • olive oil

  • 1 tsp powdered cumin

  • 2 tins(400g/14oz) chopped tomatoes

  • 340g/12oz sweetcorn kernels, tinned or frozen

  • 1L/1 ¾pt vegetable or chicken stock

  • 2 tbsp tomato purée

  • fresh basil or coriander leaves

  • salt and black pepper

Description Season Course Ingredients