It’s super-easy to make family mealtimes healthier with just a few simple swaps. Think sweet potatoes instead of regular ones, wholewheat pasta and rice instead of white, and fruit-infused water instead of juice. You can absolutely still enjoy your favourite comfort food and still keep it healthy and balanced. My lovely lighter carbonara spinach soup jamie oliver embraces humble garden peas that are high in thiamin, a B-vitamin that helps our hearts to function properly.

Try to go meat-free at least once a week. Fruit and veg are nutritional powerhouses packed with vitamins and minerals. My brilliant veggie burgers are a great swap and a guaranteed hit in the Oliver household. Explore our selection of quick and healthy recipes that are packed with the good stuff. Whether you’re after a speedy pasta dish, a simple salad or a brilliant brunch idea, we’ve got you covered. You can flex the veg you use depending on what you’ve got in the fridge and the freezer. You want to use around 500g of veg in total, or more if you’ve got it!

The cost per serving below is generated by Whisk. Trim the leek, halve it lengthways, wash it, then finely slice. Finely slice the broccoli stalks, reserving the tips. Put a large, non-stick, shallow casserole pan on a medium heat. Put 1 tablespoon of olive oil into the pan, with the spring onions, leeks and broccoli stalks. Peel and finely chop the garlic and add to the pan.

Add the frozen spinach and peas, then add a pinch of sea salt and black pepper. Cook for 10 to 15 minutes, or until soft but not coloured and the spinach has defrosted, stirring regularly. Meanwhile, cook the pasta in a large pan of boiling salted water, according to the packet instructions, adding the broccoli florets for the last 2 minutes. While everything is ticking away, finely grate the Parmesan.

Scoop or pour out about 200ml of cooking water from the pasta into your veg pan. Drain the pasta and broccoli, and tip it into the sauce. Add 1 tablespoon of extra virgin olive oil and the grated Parmesan, and toss it all together. A little extra grating of Parmesan is always nice, and a big salad on the side. This recipe serves 6, so you’ll have a couple of portions left over for a tasty lunch the next day. Chop up into small florets and add to stir-fries or simply steam until tender and add to salads. Or try my warming soup recipe.

You can easily turn this into a gratin. One you’ve tossed the pasta and sauce together, tip it into an ovenproof frying pan or dish, sprinkle over some stale breadcrumbs or grated cheese, and pop under a hot grill for a few minutes, until golden and bubbling. Finely chopped white or red onions would work in place of the spring onions and the leek. You can add any green veg you have: kale, cabbage, broad beans, runner beans, green beans. If you don’t have any Parmesan, try a different cheese in its place, make it work for you. Celebrate freezer faves and big up the store cupboard with recipe tips and ingredient swaps to inspire you to get creative with whatever you have to hand. From soups and salads to quesadillas and spiced-up scrambled eggs, check out our healthy lunch recipes for easy, delicious ideas.

You didn’t connect to the Tefal web site since one year. Tefal brings the quality and technology. Together they make products that make cooking from scratch a joy. I’ve been working with Tefal for nearly two decades now. Together, we’ve developed some brilliant cookware that I hope will inspire you in your own kitchen. Also, and most importantly, we’re both striving for the same thing: to get more people cooking delicious, nutritious food from scratch.

For pans you’re going to use every day of the week, the hard anodised range is hard to beat. They’re strong, they create a lovely, even heat that’s great for all kinds of cooking, plus the non-stick coating means clearing up is a breeze. From pancakes to fluffy rice, the perfect tuna steak to a hearty casserole, these pans are a proper cook’s choice. These pans are some of my favourites to cook with, because they’re so easy to use. Plus, stainless steel just looks beautiful, so whether it’s a ragù, a tart or a curry, they’re perfect for hob-to-table dining. You also reduce the amount of washing up, which is always a winner for me! They’ll serve you well in the kitchen for years to come.

Any gadget that helps me duck and dive in the kitchen is a winner, and this handle is like having an extra hand. You can have several pans on the hob at once without handles getting in the way, or grab a frittata or stew from the oven and serve up immediately. Traditional cast iron pans are built to last and make a great investment for any cook. A great addition to your kitchen kit. Copper pans not only look beautiful, they’re brilliant to cook with, too, because they get super-hot super-quickly. You can take the pans straight from hob to oven to table, so they’re perfect for everything from a slow-cooked stew or a veggie curry to a fiery chilli or a simple risotto.