Grain-based salads are filling and nutritious, and work really well with fresh fruit, which adds colour, texture and taste.
Spring onion pancakes
Spring onion pancakes
A favourite at Chinese restaurants, these moreish pancakes can be served in the place of bread with many meals, or with a spicy dipping sauce as part of a Chinese-style meal.
By Love Food Hate Waste
Serves 8
Prep/Cook time: 10-20 minutes
Ingredients
325g/11 ½ oz plain white flour
1 bunch (100g/3 ½ oz) spring onions
Salt, to taste
4 tbsp vegetable oil, for brushing and frying
Perfect portions
Use our portion calculator for a quick and simple way to check how much food to serve with this meal.
Use portion calculatorRecipe
Trim the spring onions and chop them finely.
Put 250ml/8 ½ fl oz of warm water into a large mixing bowl. Add the salt. Gradually add flour until you have a dough that can be lifted out of the bowl in a ball. Transfer to a floured worktop and knead, gradually incorporating the remaining flour. Bring the dough into a ball and cut it into four.
Take one of the dough pieces and roll it into a large rectangle. Brush lightly with vegetable oil and sprinkle with a quarter of the chopped spring onions. Starting from a long edge, roll the dough tightly into a snake shape.
Cut the snake in half and then coil each half, as if you were coiling a rope. Pat flat and then use a rolling pin to roll each coil into a flat bread about 15cm/6in in diameter. Continue with the remaining dough, then fry each bread in a little oil on both sides, until golden. Cut into wedges to serve.
Make the most of your leftovers
Store in
Airtight container
Time
Fridge for 2 days
Where to store
Fridge
Reheat
Oven or microwave until piping hot. Reheat only once.
Perfect portions
Use our portion calculator for a quick and simple way to check how much food to serve with this meal.
Use portion calculatorIf you loved this recipe, why not try
Sascha at Hugh Grierson Organic, a family-run farm in Perthshire, shows us how to spice up those mince and tatties this Halloween.
If you have leftover cooked potatoes to use, from the fridge or freezer, why not try this delicious, simple recipe from Blas y Tir.
This is a great alternative to a classic roast dinner, and so easy: all you really need to do is chop some veg!
A simple way to create a tasty dish from your leftover potatoes and bacon. Le Creuset recommend you enjoy with steamed broccoli or a fresh green salad spritzed with lemon.
The fastest, easiest stir-fry! Just brown your mince, stir-fry those veggies and this dish will be ready in under 30 minutes.
Chilling in the fridge rather than baking in the oven is the key to this simple yet spectacular fruity, nutty deliciousness which pleases nearly everyone and is great for entertaining.
Make the most of your potatoes and create this amazing Patatas Bravas with a UK twist dish invented by Albert Bartlett.
Here's a new take on a classic hummus, using beetroot to give freshness, lightness and vibrancy.
Perfect for veggies (and vegans if you omit the cheese) this lentil bolognese is a brilliant weekend dinner option for just £1.40 a head. We promise carnivores won't even miss the meat!
Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.