Healthy, flavour packed meals for November

We’re craving comfort as the crazy festive season fast approaches, so it’s time to bring a little warmth and spice back to the midweek routine.

This November, we’re all about keeping dinner simple, healthy, and full of flavour! With our versatile Lincolnshire Drizzle marinades, you can turn everyday ingredients into something special.

From hearty soups and comforting casseroles to easy oven traybakes (because who doesn’t love a dish that cooks while you relax?), we’ve got plenty of delicious, good-for-you meal ideas to keep you inspired all month long. 

The beauty of our drizzles? They’re completely interchangeable, you can swap Cajun for Italian, Moroccan for Indian, every combination works! You’re only limited by your imagination.

In addition to tasting fantastic, each one is made with Cold Pressed Rapeseed Oil and real ingredients, helping you eat well while keeping things quick, wholesome and full of flavour.

Here are four of our favourite midweek comfort recipes to try this month, from Italian-style roasted veggies and warming Moroccan taste to Cajun zing and Indian spice.

Italian roasted veg & Halloumi Traybake

Serves 2

Simple, delicious and healthy - a family favourite

Ingredients

1 large red onion, chopped into bite-sized pieces

3 mixed peppers, chopped into bite-sized pieces

1 large aubergine, chopped into bite-sized pieces

4-5 tbsp Aromatic Italian Marinade

250g/9oz halloumi cheese, sliced

small handful fresh basil

freshly ground sea salt and black pepper

Method

Preheat the oven to 220C/200C Fan/Gas 7.

Spread the vegetables across a large baking tray and toss with the Italian Marinade and a generous amount of salt and pepper. Roast for 25 minutes, or until the vegetables are slightly browned and tender.

Heat the grill to it's highest setting.

Remove the tray from the oven and give it a big toss. Lay the halloumi slices on top of the vegetables, drizzling with a little marinade and seasoning each with black pepper.

Transfer the tray to the grill and cook for a further 5 minutes, or until the cheese has just started to turn golden brown.

Roughly tear the basil leaves and scatter over the halloumi bake just before serving.

Cajun Chicken & Sweet potato traybake

Serves 4

Ingredients

6-7 tbsp Cajun Style Sauce & Marinade

4 Chicken Breasts

1 medium sweet potato peeled and cut into 1½cm cubes

2 red peppers cut into large chunks

1 green pepper cut into large chunks

2 small red onions each one cut into 8 wedges

Fresh coriander or parsley for garnish (optional)

Method

Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. 

Drizzle 3-4 tbsp Cajun Sauce over the Chicken Breast fillets and mix until evenly coated. 

Place all the prepared vegetables (sweet potatoes, peppers, red onion) in a large roasting tray. Drizzle over the remaining 2-3 tablespoons of dressing.  Add salt and pepper then mix together thoroughly, until all the vegetables are evenly coated.

Rearrange the vegetables into a single layer and roast for about 20 minutes, stirring halfway through. Then place the chicken breast fillets on top and roast for another 20-25 minutes until the chicken is cooked.

Serve sprinkled with fresh coriander or parsley (optional).

Moroccan Roasted Pumpkin & Chickpea Traybake

Serves 2 as a main or 4 as a side

Ingredients:

1 small pumpkin (or butternut squash), cubed

1 can chickpeas, drained

1 red onion, cut into wedges

5-6 tbsp Moroccan Marinade

Fresh parsley, chopped

Greek yoghurt (optional, for serving)

Method:

Preheat oven to 200°C.

Toss pumpkin, chickpeas, and onion in Moroccan Marinade.

Roast for 35–40 minutes until golden and tender.

Scatter with parsley and serve with a dollop of Greek yoghurt.

Foodie tip: Great as a main with flatbreads or as a vibrant side dish.

Chickpea Curry

Serves 4

Ingredients

6-7 tbsp Indian Marinade

2 garlic cloves

1tbsp tomato puree

2 x 400g cans chickpeas drained

400g can chopped tomatoes

100g creamed coconut

½ small pack coriander, chopped, plus extra to garnish

100g spinach

Method

Drizzle the Indian Marinade in a large pan and gently fry the onions until soft and caramelised. Add in the garlic and tomato puree and stir well, cooking for another minute or so.

Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 20-25 mins until reduced down.

Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.

Garnish with extra coriander and serve with rice or dhal (or both).

All of our marinades are made with Cold Pressed Rapeseed Oil, which is naturally rich in Vitamin E and Omega oils, helping to support heart health and immunity. Plus, because they’re Cold Pressed, the oil retains more nutrients and flavour, making every drizzle a dose of goodness (find out more about Cold Pressed Rapeseed Oil from our supplier here)

So, whether you’re roasting, grilling, stirring or drizzling, our marinades bring real flavour the easy way.