Recipes from Delicious Every Day

Delicious Every Day

by Anna Gare

Drama-free recipes that are 90% healthy, 10% indulgence, from a beloved TV cook.

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If wheat-based pasta leaves you feeling bloated and tired, improvise with zucchini noodles instead. I recently made this for my family to change things up and now it's our preferred option. (You can make the noodles with a sharp potato peeler and knife but I highly recommend investing in a spiral vegetable cutter.)

3 zucchini (courgettes), about 750 g  (1 lb 10 oz)
3 tablespoons olive oil
4–5 garlic cloves, finely chopped
700 g (1 lb 9 oz) medley cherry  tomatoes, halved
zest and juice of ½ lemon
1 handful of flat-leaf (Italian) parsley leaves, chopped
1 handful of dill, chopped
1 handful of sweet marjoram  leaves, chopped
20 g (¾ oz/1 small bunch) chives,  finely chopped
120 g (4¼ oz) Greek feta cheese,  crumbled

Cut the zucchini into manageable pieces for a spiral vegetable cutter. Make noodles according to the manufacturer's instructions.

Bring a large saucepan half-full of water to the boil.

Set a large colander over the top of the boiling water, put in the zucchini noodles, cover with a well-fitting lid and steam for 5-7 minutes until al dente. Don't overcook the noodles or they will lose their shape and break.

Meanwhile heat the oil in a large frying pan over low heat. Gently fry the garlic for 1 minute, or until soft.

Toss in the tomatoes, increase the heat to high and cook for  3 minutes, stirring occasionally to ensure even cooking.

Add the lemon zest and juice, the herbs and season with salt and pepper. Cook for a further 3 minutes, or until the tomatoes blister and are heated through.

Strain the zucchini noodles, as they retain water.

Serve the herby tomatoes over the zucchini noodles, topped with the crumbled feta.

Download printable recipe (PDF)




This is a tasty, cheap way to feed your family or a crowd; the spectacular aroma on the barbecue draws everyone in. If you don't own any large metal skewers you can use bamboo skewers, just soak them in water for 30 minutes before use to prevent burning.

14-16 plump chicken wings
12 fresh bay leaves, whole

juice and zest of 1 lemon
3 large garlic cloves, finely chopped
1½ tablespoons smoked paprika
3 tablespoons olive oil
2 fresh bay leaves, finely chopped
1 teaspoon dried oregano
1 handful oregano leaves, finely chopped
1 teaspoon salt

Combine the marinade ingredients in a bowl.

Cut the tip off each chicken wing and discard (or freeze them to make stock later).

Coat the chicken wings in the marinade and place in the fridge for at least 1 hour.

Skewer the wings and thread the bay leaves between the chicken pieces. Depending on the length of skewers, you might fit 3-4 wings on each.

Cook over a barbecue or in a chargrill pan over medium-low heat for 30-40 minutes, rotating for even cooking and basting with any remaining marinade.

Serve with a gorgeous salad.

Note: If you have a lid on your barbecue, close it: keeping the heat in will speed up the cooking time.

Download printable recipe (PDF)