Pippa Middleton shares her recipes for speedy family suppers (2024)

Last Monday, I shared my delicious date-night dinners, but today’s recipes are healthy family meals.

With the many demands of modern life, even the most enthusiastic cook can struggle to come up with new ideas week in, week out. But these will have you calling out ‘supper’s ready!’ in an hour or less.

As with all the recipes in my new book, cooking from scratch is a good habit. It can take a little longer but it’s the best way to know what’s in the meal that you and your family are eating.

Those of us who put the recipe collection together — the Waitrose Weekend Food Editors and the British Heart Foundation’s registered dietitians — wanted to demonstrate how easy it is to create simple dishes with everyday ingredients.

In addition to being delicious, the recipes are also recommended for those with a heart condition, or at risk of one.

All proceeds from the book sales go to the British Heart Foundation.

PORTOBELLO MUSHROOM MARGARITA

SERVES 4 (AS A STARTER OR 2 AS A MAIN). PREPARE 10 MINS. COOK 25 MINS. 66 Calories

• 4 large portobello mushrooms, peeled
• 250g cherry tomatoes, halved
• 1 tbsp olive oil
• 2 cloves garlic, crushed
• 20g black olives, sliced
• 80g reduced-fat mozzarella, drained, sliced and torn
• A handful of basil leaves, roughly torn (10g)

To serve:

• Salad leaves (optional)
• Drizzle of either balsamic glaze or pomegranate molasses (optional)

Every member of the family will love this quirky take on a traditional pizza. It’s great for brunch, breakfast or as a substantial snack, and the portobello mushrooms make it a tasty way to up your family’s veg intake.

Preheat the oven to 200°C/gas mark 6. Remove and slice the mushroom stalks and place with the tomatoes in a roasting tin with the olive oil and garlic. Season and roast for 15 minutes.

Meanwhile, place the mushrooms on a baking tray, stalk side up.

When the tomato mixture is ready, spoon into the mushrooms, scatter with the sliced olives and top with the mozzarella.

Bake for 10 minutes until the cheese is nicely golden.

Season with some freshly ground black pepper, then serve scattered with the basil leaves and a crisp green salad, drizzled balsamic vinegar or pomegranate molasses.

MEATBALLS WITH TABBOULEH

SERVES 4. PREPARE 15 MINS. COOK 15–20 MINS. 362 Calories

For the meatballs

• 3 tsp olive oil
• 1 clove garlic, crushed
• 1 small onion, very finely chopped (120g)
• 500g turkey mince
• 2 tsp ras el hanout spice mix
• A bunch of fresh parsley, chopped (25g)

For the tabbouleh:

• 250g pouch mixed cooked grains such as quinoa, chickpeas, bulgur wheat & rice (or barley, wheat berries, spelt & rice)
• 80g spinach, washed
• 2 bunches of flat-leaf parsley, stalks removed (50g)
• 25g mint, stalks removed
• 200g pomegranate seeds
• 1 bunch spring onions, washed and thinly sliced
• Coarsely grated zest and juice of 1 lemon
• 2 tbsp pomegranate molasses

Give the classic Middle Eastern tabbouleh a makeover with this super-speedy yet healthy midweek meal.

For meatballs, preheat oven to 180°C/gas mark 4. In non-stick frying pan, heat up 1 tsp of olive oil, add garlic and chopped onion and fry gently for 2-3 minutes, or until onions have softened. Remove from the heat and allow to cool slightly.

Tip the cooked onion mixture into a bowl with the minced turkey and remaining meatball ingredients. Mix together until it is thoroughly and evenly mixed. Then divide and roll this mixture into 20 evenly sized balls.

Heat 2 tsp olive oil in a frying pan and sear the meatballs for about 5 minutes until golden all over. Transfer onto a baking tray lined with baking parchment. Cook in the oven for 10 minutes, or until the meatballs are cooked through and there is no pink meat.

While the meatballs are cooking, make the tabbouleh. Cook the mixed grains according to the instructions on the pack, tip into a mixing bowl and allow to cool. Meanwhile, roughly chop the spinach and herbs, and add to the bowl with the pomegranate seeds, spring onions and lemon zest.

Mix thoroughly so everything is evenly distributed, then whisk together the pomegranate molasses and lemon juice and pour over the salad. Serve the salad with the meatballs.

RAINBOW PEPPER STEAK FAJITAS

SERVES 4. PREPARE 10 MINS. COOK 5 MINS. 420 Calories

• 400g fillet or sirloin steak
• 1 tsp sunflower oil
• 2 tsp baharat spice mix
• 1 yellow pepper, deseeded and cut into strips
• 2 red peppers, deseeded and cut into strips
• 1 red onion, thinly sliced
• A handful of coriander leaves (10g)

To serve:

• 4 soft wholemeal tortilla wraps
• 4 tbsp reduced-fat guacamole
• Low-fat natural yoghurt
• 1 little gem lettuce, shredded

The baharat spice in these spicy and colourful steak fajitas has a delicious taste without the added salt that’s found in many of the pre-mixed spice blends.

Choose a lean cut of meat for lower saturated fat and you have the perfect fast, healthy meal.

Remove and discard any of the visible fat from the steak and then cut into thin strips.

Place the beef in a bowl with the oil and spice mix and turn to coat in the spice. Heat a large, non-stick frying pan. When hot, add the beef, peppers and onions and stir-fry over a high heat for 7-8 minutes, until lightly browned and the peppers and onions have softened.

Stir in the coriander.

Serve the beef and pepper mix wrapped in the warm wholemeal tortillas with a little guacamole, the low-fat yoghurt and the shredded lettuce.

NOTE: As an alternative to tortillas, wrap the filling in a large iceberg lettuce leaf.

SPICED BLACK FOREST CRUMBLE

SERVES 4–6. PREPARE 15 MINS. COOK 40 MINS. 313 Calories

• 450g frozen Black Forest fruits, defrosted
• 1 tsp clear honey or agave syrup
• 85g wholemeal flour
• 55g medium oatmeal
• 50g low-fat spread
• 70g light soft brown sugar
• ¼-½ tsp ground cinnamon

Incredibly comforting, but healthier than traditional crumble. Adding wholegrain oats to the topping makes this higher in fibre.

Serve hot or cold with a dollop of thick, low-fat yoghurt or a little frozen yoghurt on the side and chopped mint on top.

Preheat the oven to 190°C/gas mark 5. Tip the fruit with any juices into a 1 litre baking dish or individual ovenproof pudding bowls.

Drizzle honey over the fruit.

Put the flour and oatmeal in a bowl and stir to mix. Lightly rub in the low-fat spread with your fingers until the mixture resembles breadcrumbs. Stir in the sugar and cinnamon.

Spoon this mixture evenly over the fruit and bake for 40 minutes until golden brown. Serve warm.

NOTE:Add some extra crunch to the crumble topping with a handful of chopped nuts, such as walnuts or almonds.

BERRY ROULADE

SERVES 8. PREPARE 6–8 MINS. COOK 10–15 MINS PLUS COOLING. 185 Calories

• 3 medium eggs
• 100g golden caster sugar plus extra for dusting
• 100g spelt flour
• ¾ tsp baking powder
• 200g raspberries
• 4 tbsp reduced-sugar raspberry jam
• 300g skyr or low-fat yoghurt

If you’re celebrating, this is a treat that everyone can enjoy. Better still, it’s quick to prepare — just ensure you let it cool before adding the filling.

Preheat the oven to 200°C/ gas mark 6. Line a shallow 23x32 cm Swiss roll tin with baking parchment.

To make the sponge, place the eggs and sugar in a large bowl and whisk with an electric mixer for 6-8 minutes until very pale and thick enough to leave a trail on the surface when the whisk beaters are lifted.

Tip the flour and baking powder into a sieve and sift over the whisked mixture.

Fold in using a large metal spoon, cutting through the mixture until all traces of flour are gone. Using the back of a fork or spoon, crush 125g of the raspberries, then gently fold them through the mixture, so that they are evenly swirled.

Pour the mixture into the tin, spreading evenly into the corners. Bake for 10-15 minutes, until the cake is firm to touch. Turn out onto a clean sheet of baking parchment sprinkled with a little extra caster sugar.

Peel off and discard the old baking parchment and roll up the Swiss roll, beginning at the short end and using the baking parchment to help you so that the cake is completely enclosed in the paper.

Allow to cool. When cool, unroll the sponge and spread with the raspberry conserve, spreading evenly and right up to the edges.

Repeat with the skyr or low-fat yoghurt, then carefully re-roll the cake, using the paper to help.

Trim the edges if this is required, then transfer to a plate and serve dusted with caster sugar and the remaining fresh raspberries.

NOTE: Self-raising flour also works instead of the spelt flour and baking powder.

Other seasonal berries will also work in place of the raspberries — try blackberries, blueberries or chopped strawberries.

Heartfelt is Pippa Middleton’s collection of heart-healthy recipes, published by the British Heart Foundation (BHF) and created in collaboration with Waitrose Weekend Food Editors and BHF registered dietitians.

Priced £19.99, all proceeds go to the BHF to fund vital heart research. Pre-order online at bhf.org.uk/heartfelt. It will be available from BHF shops nationwide and Amazon from this Thursday.