Kick off the quest for your best summer body with these delicious and healthy summer recipes.
Today’s roundup includes a mouth-watering parma pork potato salad, a delectable summer chicken stew and delightful summer porridge.
These wonderfully healthy recipes are full of flavour and nutrients but are light on calories, making them ideal for summer diet plans.
Don’t forget to check out our Cooking Appliances section where you can find everything you need to make these beautiful dishes at home.
- 175g new potatoes
- 3 celery sticks, thickly sliced
- 3 tbsp bio yogurt
- 2 gherkins (about 85g each), sliced
- ¼ tsp caraway seeds
- ½ tsp Dijon mustard
- 2 x 100g pieces lean pork tenderloin
- 2 tsp chopped sage
- 2 slices Parma ham
- 1 tsp rapeseed oil
- 2 tsp balsamic vinegar
- 2 handfuls salad leaves
- Bring a pan of water to the boil, add the potatoes and celery and cook for 8 mins. Meanwhile, mix the yogurt, guerkins, caraway and mustard in a bowl. When the potatoes and celery are cooked, drain and set aside for a few mins to cool a little.
- Bash the pork pieces with a rolling pin to flatten them. Sprinkle over the sage and some pepper, then top each with a slice of Parma ham. Heat the oil in a non-stick pan, add the pork and cook for a couple of mins each side, turning carefully. Add the balsamic vinegar and let it sizzle in the pan.
- Stir the potatoes and celery into the dressing and serve with the pork, with some salad leaves on the side.
- 2 tbsp olive oil
- 500g leeks, finely sliced
- 2 plump garlic cloves, finely sliced
- 2 thyme sprigs, leaves picked
- 8 chicken thighs, skinless and boneless
- 500g new potatoes, larger ones quartered, smaller ones halved
- 350ml chicken stock
- 200g green beans
- 350g frozen petit pois
- lemon wedges, to serve
- Heat the oil in a large casserole dish over a medium heat. Add the leeks, garlic and thyme, cover and cook gently for 10 mins, stirring occasionally. Season the chicken and tip into the dish with the potatoes.
- Turn up the heat, pour in the stock and bring to a simmer. Reduce the heat and allow to gently bubble with the lid on for 35 mins. Add the green beans and peas for the final 10 mins of cooking. Season to taste, then ladle into bowls or lipped plates with a squeeze of lemon.
- 300ml almond milk
- 200g blueberries
- ½ tbsp maple syrup
- 2 tbsp chia seeds
- 100g jumbo oats
- 1 kiwi fruit , cut into slices
- 50g pomegranate seeds
- 2 tsp mixed seeds
- In a blender, blitz the milk, blueberries and maple syrup until the milk turns purple. Put the chia and oats in a mixing bowl, pour in the blueberry milk and stir very well. Leave to soak for 5 mins, stirring occasionally, until the liquid has absorbed, and the oats and chia thicken and swell.
- Stir again, then divide between two bowls. Arrange the fruit on top, then sprinkle over the mixed seeds. Will keep in the fridge for 1 day. Add the toppings just before serving.
The above recipes were sourced from BBC Good Food.