The Grazia Girl’s Guide To: Kick Starting Your 2020

Want to see the new year in with a bang? Cook up a storm with four new nutritious recipes from HelloFresh that will leave your tastebuds happy and your stomach full. Discover four of our go-to recipes for mid-week dinners, below. Oh, and sign up here to get 35% off your first 4 boxes with the code HELLOGRAZIA.

Recipe 1: Curried Beef and Chick Pea Soup with Naan Bread

This warming and hearty Curried Beef and Chickpea Soup from HelloFresh is bursting full of flavours and makes the perfect dinner night option during chilly January.

Ingredients for 2:

Step 1: Preheat your oven to 150°C. Heat a splash of oil in a large saucepan on medium-high heat. When hot, add the mince and cook until browned, 5-6 mins. Break the meat up with a spoon as it cooks.

Step 2: Meanwhile, halve the pepper and discard the core and seeds. Chop into 1cm sized chunks. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed then slice thinly. Trim the spring onion then slice thinly. Once the beef is browned, stir the chopped pepper into the beef.

Step 3: Cook the pepper with the beef until softened, 3-4 mins. Meanwhile, drain and rinse the chickpeas, crush half with a fork or potato masher in a bowl. Lower the heat to medium and add the garlic and curry powder. Stir and cook for a minute then stir in the passata, beef stock powder and water.

Step 4: Stir in both the crushed and whole chickpeas. Bring the soup up to the boil then lower the heat and simmer, uncovered until the it's a soupy consistency.

Step 5: Whilst the soup simmers away, pop the naan breads into the oven to warm through, 3-4 mins.

Step 6: When the soup is ready, season to taste with salt and pepper. Slice the naan breads into 2cm wide strips Share the soup between your bowls and top with a dollop of Greek yoghurt. Finish with a sprinkle of spring onion and green chilli for those who like some extra heat! Serve the naan bread strips along side for dipping. Enjoy!

Recipe 2: Hoisin Beef Stir Fry

This extra rapid stir fry can be whipped up in 10 minutes, meaning you can rock in from work and have this on the table in little to no time. Why do we like it? It's flavoursome, it's simple and it's oh-so-nutritious.

Ingredients for 2:

Step 1: Bring a saucepan of water up to the boil with a 1/4 tsp of salt for the noodles. When boiling, add the noodles and cook for 4 mins. Drain in a sieve. Meanwhile, cut the lime into quarters. Trim the spring onions then slice thinly.

Step 2: Heat drizzle of oil in a large frying pan on high heat. When hot, add the steaks and cook for 45 seconds each side, until golden brown. Transfer the steaks to a plate to rest but don't wash up the pan!

Step 3: Return the pan to high heat, add a drizzle of oil and, once hot, add the rainbow veg mix. Stir fry for 2 mins then add the hoisin and soy sauce with the cooked noodles and cook until everything is heated through, 1 min. Cut the steaks into 2cm wide pieces. Divide the noodles and vegetables between plates. Top with the sliced steak and top with the sliced spring onion and cashews and serve with lime wedges. Tear over the coriander and enjoy!

Recipe 3: Honey Miso Cod with Stir Fried Vegetables and Coconut Rice

Ingredients for 2:

Step 1: Heat your grill to the highest setting. Line a flat baking tray with foil and drizzle with oil. Halve the lime.

Step 2: Pop the miso, honey, a drizzle of oil and a squeeze of lime juice in a large bowl. Mix well, add the cod and coat well.

Step 3: Pop the cod onto the lined baking tray and drizzle any remaining marinade over the top of the fish. Place under the grill until just cooked and the top is turning golden brown, 5-7 mins.

Step 4: Quarter the shiitake mushrooms. Heat a drizzle of oil in a large frying pan or wok on high heat. Once hot, add the vegetable mix and the mushrooms, stir fry for 2 mins then add the soy sauce and cook until the vegetables are just tender, 1-2 mins.

Step 5: Cook the rice accord to pack instructions. Cut the remaining lime into wedges.

Step 6: Divide the rice between plates, top with the vegetables and any pan juices then the cod and scatter over the peanuts. Serve with the lime wedges.

Recipe 4: Chermoula Spiced Chicken with Zhoug Couscous and Veggies

A HelloFresh recipe to spice up your weeknights, the Chermoula-spiced chicken is teamed with fluffy couscous mixed with zhoug. De-li-cious.

Ingredients for 2:

Step 1: Pour the water for the couscous and the chicken stock powder into a saucepan and bring to the boil. When boiling, remove from the heat, stir in the couscous and zhoug paste. Cover with a lid and leave to the side for 8-10 mins or until ready to serve.

Step 2: Meanwhile, heat a drizzle of oil in a frying pan on high heat. Once hot, add the chicken, chermoula and a pinch of salt and pepper, then stir to combine. Fry until the chicken is browned and cooked through, stirring occasionally.

Step 3: While the chicken cooks, halve peel and thinly slice the shallot. Trim the ends from the courgette, halve lengthways, slice into 1cm wide strips, then chop into 1cm chunks.

Step 4: When the chicken is cooked, remove it to a bowl and pop your frying pan back on the heat. Reduce the heat to medium. Add the courgette, shallot and a pinch of salt and pepper. Fry until softened, add the chicken back into the pan, stir together with the veg and cook for 2 minutes more.

Step 5: Fluff up the couscous with a fork. Add the chicken and veg to the couscous and gently mix together until combined. Taste and add salt and pepper if you feel it needs it.

Step 6: Spoon the couscous and chicken into bowls. Drizzle some yoghurt over the top, and tuck in!

Discover the ultimate life hack! HelloFresh is the easiest way to cook fresh flavour-packed dinners even if time's tight. No shopping, no planning, no waste, we'll deliver everything you need to your door. Sign up here to get 35% off your first 4 boxes with the code HELLOGRAZIA.

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