family dishes

Get children to help you chop the vegetables and make the sauce for this colourful, simple tofu stir-fry. It's perfect when you need a quick and easy family meal

Tofu stir-fry

tbsp low-sodium soy sauce

honey

tbsp white wine vinegar

tofu,

sunflower oil

garlic cloves, sliced

ginger,

carrots,

broccoli,

red pepper,

tsp cornflour

spring onion, sliced

tsp sesame seeds

coriander,

Stir together the soy sauce, honey and vinegar in a bowl, then set aside.

Pat the tofu chunks dry, then season well. Heat half the oil in a wok or large frying pan over a high heat. Fry the tofu for 5 mins until golden, stirring occasionally. Add the garlic and ginger and fry for 1 min more. Tip the tofu mixture into a bowl, pour over half the soy dressing and set aside.

Add the remaining oil to the wok. Add the vegetables and cook for 5 mins until beginning to turn golden, then add a good splash of water and cook for 3-5 mins more until tender.

Stir the cornflour and 1 tbsp water into the remaining soy dressing, then tip into the wok, allow to bubble for 30 seconds, stirring to coat everything in the sauce. Sprinkle over the spring onion, sesame seeds and coriander. Serve with rice.

Do something different with sausages and transform them into this veg-packed ragu. Great for a family dinner, serve with couscous, mash or pasta

Sausage & mushroom ragu

olive oil

carrot, grated

spring onions, finely chopped

garlic cloves, grated

oregano

fennel seeds

pork

can chopped tomatoes

tbsp tomato ketchup

mash, pasta

Heat the oil in a saucepan over a medium heat and tip in the carrot, spring onions, garlic, mushrooms, oregano and fennel, along with a pinch of salt. Cook for about 5 mins.

Add the sausagemeat and cook until browned all over, then add the chopped tomatoes and ketchup, along with a pinch of salt and 100ml water. Reduce the heat to low, cover and cook until the sauce is thick, about 20 mins, stirring now and again. Season to taste, then serve with buttery mashed potato, pasta or couscous.

Save on the washing-up with this easy one-pot garlic chicken. Creamy and comforting, you can adjust the amount of garlic to suit your own tastes.

One-pot garlic chicken

chicken

plain flour

tbsp oil

unsalted butter

garlic cloves,

chicken stock

milliliters double cream

Parmigiano-Reggiano, finely grated

flat-leaf parsley, finely chopped (optional)

rice

Tip the chicken into a shallow bowl and sprinkle over the flour. Season well. Heat the oil in a large frying pan over a medium-high heat and fry the chicken, shaking off any excess flour first, for 1-2 mins until lightly golden all over. (You may need to do this in batches.)

Reduce the heat to medium and add the butter. Peel as many garlic cloves as you prefer, and drop these into the pan. Cook for 5 mins until the garlic has turned lightly golden, stirring to keep the chicken from burning.

Pour in the stock and simmer for 10 mins until the garlic is tender. Add the cream and cheese and simmer for a further 5 mins until the sauce thickens slightly. Taste for seasoning and adjust as needed. Scatter with the chopped parsley, if using, and serve hot with rice and green beans, if you like.

Rustle up this family-friendly honey chicken, flavoured with garlic, soy sauce, lemon and ginger, in 30 minutes. Serve with rice and broccoli for a filling meal

Honey chicken

chicken breasts (about 600 grams),

tbsp plain flour

garlic cloves, finely chopped

soy sauce

tbsp honey

½-1 lemon, juiced

tbsp sunflower, vegetable, rice bran or rapeseed oil

Tip the chicken into a bowl, sprinkle over the flour and some seasoning and toss until the chicken is evenly coated.

Combine the ginger, garlic, soy, honey and half the lemon juice in a bowl. Heat the oil in a large frying pan or wok over a high heat and fry the chicken for 3-4 mins until lightly golden. Tip in the honey sauce and stir-fry for 10 mins, or until the chicken is cooked through and the sauce has reduced enough to coat the back of a spoon. Taste for seasoning and squeeze over the remaining lemon juice, if needed, then serve with rice and steamed broccoli, if you like.

Enjoy our creamy spinach chicken with plenty of sauce and rice or potatoes on the side. Serving four, it's an ideal midweek dinner for a family

Creamy spinach chicken

baby spinach

chicken breasts, skin removed,

garlic cloves, finely chopped or grated

double cream

Parmigiano Reggiano, finely grated

Melt half the butter in a large frying pan over a medium heat and gently wilt the spinach, about 2-3 mins. Stir and season well. Remove to a colander to drain.

If any liquid remains in the pan, pour it away and wipe it out. Melt the rest of the butter in the same pan over a medium heat, swirling it so the base of the pan is covered. Fry the chicken for 1-2 mins, stirring until lightly golden. Season well. Add the garlic and fry for 1 min more, then pour in the cream and simmer for 15 mins, stirring often until the chicken has cooked through – be careful not to let the cream boil.

Stir in 30g of the cheese and all the spinach, squeezing out any excess liquid first. Simmer for another 5 mins until the cheese has melted and the chicken is cooked through. To check the chicken is ready, pierce the thickest part of the meat to ensure the juices run clear.

Scatter with the remaining cheese and serve the chicken with plenty of the sauce, alongside rice or potatoes, if you like.

Make these easy tuna, sweetcorn and spring onion fritters for a family-friendly meal. They're versatile and can be served for brunch, lunch or dinner

Tuna, spring onion & sweetcorn fritters

milk

eggs, beaten

self-raising flour

frozen sweetcorn, defrosted (or use cooked fresh corn)

spring onions, trimmed and thinly sliced

lemon,

oil,

soured cream

hot sauce, to serve (optional)

Mix the milk and eggs together in a jug with ½ tsp salt and ¼ tsp ground black pepper. Sift the flour into a bowl, make a well in the centre and pour in the egg mixture in a thin, steady stream, whisking well until combined. Stir in the sweetcorn, spring onions, lemon zest and tuna.

Heat a drop of oil in a non-stick or cast iron frying pan over a medium heat. Drop spoonfuls of the batter into the pan and cook until crisp and golden, about 2-3 mins, flip and repeat on the other side (you'll need to do this in batches). Keep warm in a low oven and repeat with the remaining batter.

Serve the hot fritters with the lemon wedges for squeezing over, the soured cream and hot sauce, if using.

Pack in the flavour and lots of veg in this easy fish tacos recipe. It's an easy way to get your family eating more fish, and one portion counts as three of their 5-a-day

Fish tacos

tsp cumin

tsp coriander

tsp smoked paprika

limes

white fish fillets,

¼ red cabbage

tomatoes

avocados

vegetable oil

corn

green chilli, finely sliced, optional

Combine the cumin, coriander, paprika and a generous pinch of salt in a large bowl, add the juice from 1 lime and mix well. Toss the fish fillets in the spiced lime paste and set aside while you prepare the salad.

Finely slice the cabbage – you can do this by hand or in a food processor if you want it really fine – squeeze over the juice from half a lime and season with a little salt, scrunch the salt and lime into the cabbage and set aside. Chop the tomatoes into small pieces. Stone the avocado, scoop out the soft inside and slice, or if it’s a very ripe avocado you may want to mash it in a bowl with a little lime and salt. Keep all the salad ingredients separate on a board.

Heat the grill to high. Line a baking tray with foil and brush with a little oil, place the fish fillets on the tray, pour over any paste from the bowl and brush with a little more oil. Cook the fish close to the grill for 8-10 mins until the fish is cooked and starting to scorch in places, to check its cooked, gently push one of the fillets, it should easily flake when cooked.

If you have a gas hob, warm the tortillas directly over the flames with a pair of tongs for a charred finish. Alternatively, wrap in foil and warm in the oven on the shelf beneath the fish.

To serve, spread a little soured cream over each warm tortilla, top with a handful of cabbage, some tomatoes and a few slices of avocado. Flake the fish and add a few big chunks to each tortilla then top with coriander, chilli and chilli sauce.

Make our crispy sesame lemon chicken for a quick, easy and flavour-packed family dinner. Scatter with spring onions and serve with your favourite sides.

Crispy sesame lemon chicken

chicken breast

2tbsp cornflour

flour

1tsp baking powder

white pepper

egg beaten

onions

(optional)

2tsp cornflour

lemons

2tbsp honey

sesame seeds

sesame oil

To make the sauce, tip the cornflour into a bowl and whisk in the lemon zest and juice until any lumps disappear. Add the honey, soy, sesame seeds and sesame oil and mix again. Set aside.

Combine the cornflour, flour, baking powder, ¼ tsp salt, the pepper, beaten egg and 4 tbsp water in a large bowl. Tip in the chicken pieces, gently tossing to coat.

Heat the vegetable oil over a high heat and fry the battered chicken pieces in batches for 6 mins per batch until golden and cooked through. Remove the cooked chicken and transfer to a plate or tray lined with kitchen paper.

When all the chicken has been cooked, return all of it to the pan, still over a high heat, pour in the sauce and toss to coat – the sauce will thicken and cling to the chicken. Scatter with the spring onions and serve with noodles, if you like.

ginger

garlic

Use chicken thigh fillets if you prefer in this chicken stroganoff, and use half-fat soured cream for a lighter version. Enjoy with pasta, mash or rice.

Chicken stroganoff

chicken breasts

tbsp sweet paprika

Dijon mustard

Worcestershire sauce

parsley

rice mash

Heat half the oil in a frying pan and fry the chicken pieces over a medium high heat, stirring frequently. until golden brown. Season and transfer to a plate.

Heat the remaining oil and lower the heat to medium. Fry the onion for 6-8 mins until softened but not golden, then stir in the garlic and paprika. Fry for a minute until fragrant, then pour in the stock, and add the Dijon and Worcestershire sauce. Tip in the seared chicken with any resting juices, and simmer for 5-6 mins until reduced slightly and the chicken is cooked through.

Over a low heat, stir in the soured cream until just combined to create a creamy sauce, and it’s just started to simmer. Scatter over the parsley and serve with rice, mash or pasta, if you like.

Top 10 family dishes recipes from across the web

The most viewed family dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tofu stir-fry

Sausage & mushroom ragu

One-pot garlic chicken

Honey chicken

Creamy spinach chicken

Tuna, spring onion & sweetcorn frit...

Fish tacos

Crispy sesame lemon chicken

Honey chicken

Chicken stroganoff

Top 10 family dishes recipes from across the web

The most viewed family dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tofu stir-fry

Sausage & mushroom ragu

One-pot garlic chicken

Honey chicken

Creamy spinach chicken

Tuna, spring onion & sweetcorn frit...

Fish tacos

Crispy sesame lemon chicken

Honey chicken

Chicken stroganoff

The most viewed family dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine