Hello Fresh Recipes

Pop your kettle on to boil. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Remove the ends from the courgette and quarter lengthways then chop widthways into small pieces. Once the kettle has boiled, pour the water into a measuring jug with the stock powder and stir to dissolve.

Heat a splash of oil in a large saucepan on a medium heat. Add the onion and cook for 4-5 minutes. Stir in the garlic, curry powder, rice and courgette. Add the stock and bring to the boil. When boiling, lower the heat to medium and pop a lid on the pan. Cook for 10 minutes, then remove from the heat and set aside for another 10 minutes or until ready to serve.

Meanwhile, zest the lemon. Roughly chop the parsley. Put half the parsley in a mixing bowl and add a pinch of lemon zest and the olive oil.

Trim, peel and grate the beetroot on a coarse grater. Add it to the bowl with parsley dressing and squeeze in half the lemon juice. Season with salt and pepper. Taste and add more salt, pepper, lemon juice or zest if needed.

Heat a drizzle of oil in a frying pan on medium heat. When hot, add the prawns. Season with salt, pepper and a little lemon juice. Cook, stirring occasionally for 5 minutes.

Gently fluff up the rice with a fork, stir in the prawns and add a squeeze more lemon juice and the remaining parsley. Taste the pilaf and season with more salt, pepper or lemon juice if needed. Serve a generous amount for each person, making sure the prawns are evenly distributed! Serve the beetroot and herb law on the side.

Preheat your oven to 200 degrees. Halve, peel and chop each onion half into 4 wedges. Pop the onion wedges on to a baking tray and drizzle with a little oil and season with salt and pepper. Place on the top shelf of your oven and bake until soft and charred, 15-20 minutes.

Meanwhile, pour the water (200ml) into a saucepan and bring to the boil. Stir in the bulgur, bring back to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 minutes or until ready to serve.

Trim the cucumber then halve lengthways, scoop out the seeds with a spoon and thinly slice widthways. Roughly chop the parsley. Add the fresh chilli jam and water (1 tbsp) to a small bowl and mix to combine, this is your sauce.

When the onion and bulgur wheat have 5 minutes left, heat a splash of oil in a large frying pan on a medium-high heat. Once hot, add the lamb strips and fry for 4-5 minutes then reduce the heat slightly and add the cumin seeds along with a pinch of salt and pepper. Stir-fry for 1 minute more.

Once the bulgur wheat is ready, remove the lid and fluff up with a fork. Fold through the cucumber, parsley and season to taste with salt and pepper. Share between your plates and then top with the roasted onion wedges.

Finally, pop the cumin coated lamb strips on top of the tabbouleh, drizzle some chilli sauce on top and finish with a pinch of parsley.

Preheat your grill to high. Put a large saucepan of water with a pinch of salt on to boil for the pasta. Halve, peel and chop the onion into small pieces. Finely chop the parsley. Peel and grate the garlic or use a garlic press. Finely chop the sun-dried tomatoes. Remove the stalk top from the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 1cm pieces.

Place the aubergine onto a baking tray and drizzle over a glug of oil and a pinch of salt and pepper. Toss to coat and then spread out and put into the grill. Grill the aubergine until soft and crispy around the edges, 15-20 minutes.

Meanwhile, heat a drizzle of oil in a frying pan on a medium heat. Add the onion, sun-dried tomatoes and chilli flakes and cook, stirring, until the onion is soft, 5 minutes. Add the garlic and chorizo and cook for an additional 2 minutes.

Add the spaghetti to your pan of boiling water and cook. Cook until al dente, approximately 11 minutes. Drain in a colander and return to the pan off the heat. Add a touch of oil to stop the spaghetti from sticking together.

Pour the finely chopped tomatoes into the chorizo mixture, together with a small pinch of sugar and some salt and pepper. Let the sauce simmer on a medium heat until it is nice and thick, 5-10 minutes. Once the sauce has thickened, stir in the aubergine.

Add the pasta to the sauce along with the parsley. Toss to mix together, or simply use a spoon and then serve!