Few people are experienced enough in the kitchen to be able to create gourmet meals. There are some recipes however, such as the fragrant asparagus and orange risotto recipe, which are quick and easy to make and perfect to keep as a family staple.

There are very few ingredients that are needed for this dish, including asparagus spears, vegetable stock, olive oil, celery, rice, and oranges. It only takes about a half hour to prepare completely, and a great idea is to sprinkle some grated Mozzarella cheese on top of each bowl before serving.

Ingredients (Serves 4 to 6)

• 115 g fine asparagus spears, trimmed
• 1.2 liters vegetable stock
• 2 bulbs fennel
• 25 g low fat spread
• 1 tsp olive oil
• 2 sticks celery, trimmed and chopped
• 2 medium leeks, trimmed and shredded
• 350 g arborio rice
• 3 medium oranges
• salt and pepper

1. Bring a small saucepan of water to the boil and cook the asparagus for 1 minute. Drain and set aside until required.
2. Pour the stock into a saucepan and bring to the boil. Reduce the heat to maintain a gentle simmer.
3. Meanwhile, trim the fennel, reserving the fronds, and cut into thin slices. Carefully melt the low fat spread with the oil in a large saucepan, taking care that the water in the low fat spread does not evaporate, and gently fry the fennel, celery and leeks for 3 to 4 minutes until just softened. Add the rice and cook, stirring, for a further 2 minutes until mixed.
4. Ad a ladleful of stock to the pan and cook gently, stirring, until absorbed. Continue ladling the stock into the rice until the rice becomes creamy, thick and tender. This process will take about 25 minutes and shouldn’t be hurried.
5. Finely grate the rind and extract the juice from one orange and mix in to the rice. Carefully remove the peel and pith from the remaining oranges. Holding the fruit over the saucepan, cut out the orange segments and add to the rice, along with any juice that falls.
6. Stir the orange into the rice along with the asparagus spears. Season with salt and pepper, garnish with the reserved fennel fronds and serve.

A recipe that originated in Italy but which is world renowned now for its great taste and high nutritional value is the fish cakes with piquant tomato sauce recipe. Everyone loves this dish, both the adults and the children, and it is great for reheating.

Many people would not like the sound of fish cakes but they are actually quite delicious, and even people who do not enjoy seafood are sure to love this dish. There are very few ingredients required and it takes less than a half hour to prepare the entire dish.

Ingredients (Serves 4)

• 450 g potatoes, diced
• 225 g haddock fillet
• 225 g trout fillet
• 1 bay leaf
• 425 ml fresh fish stock
• 2 tbsp low fat natural fromage frais
• 4 tbsp fresh snipped chives
• 75 g dry white breadcrumbs
• 1 tbsp sunflower oil
• salt and pepper
• freshly snipped chives, to garnish
• lemon wedges and salad leaves, to serve

Piquant Tomato Sauce

• 200 ml passata (sieved tomatoes)
• 4 tbsp dry white wine
• 4 tbsp low fat natural yogurt
• chilli powder

1. Place the potatoes in a pan and cover with water. Bring to the boil and cook for 10 minutes until tender. Drain and mash.
2. Place the fish in a pan with the bay leaf and stock. Bring to the boil and simmer for 7 to 8 minutes. Remove the fish and flake the flesh away from the skin.
3. Mix the fish with the potato, fromage frais, chives and seasoning. Cool, then cover and chill for 1 hour.
4. Sprinkle the breadcrumbs on to a plate. Divide the fish mixture into 8 and form each portion into a patty, about 7.5 cm in diameter. Press each fish cake into the breadcrumbs.
5. Brush a frying pan with oil and fry the fish cakes for 6 minutes. Turn the fish cakes over and cook for a further 5 to 6 minutes until golden. Drain on kitchen paper and keep warm.
6. To make the sauce, heat the passata and wine. Season, remove from the heat and stir in the yogurt. Return to the heat, sprinkle with chilli powder and serve with the fish cakes.

There are very few recipes that call for lamb that the average person would even consider making, especially if they do not consider themselves as being that talented in the kitchen. One great recipe that even the most inexperienced chef can prepare easily is the fruity lamb casserole recipe.

Besides the lamb the recipe calls for coriander, cinnamon, cumin, and a few other spices, as well as tomatoes, vegetable stock, and bell peppers. This dish is very nutritious but also a way to incorporate lamb meat into a meal. It is a delicious casserole that can be reheated, and for an extra dash of taste try sprinkling some grated cheese over top of it before serving.

Ingredients (Serves 4)

• 450 g lean lamb, trimmed and cut into 2.5 cm cubes
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 tsp olive oil
• 1 medium red onion, finely chopped
• 1 garlic clove, crushed
• 400 g can chopped tomatoes
• 2 tbsp tomato puree
• 125 g dried apricots
• 1 tsp caster sugar
• 300 ml vegetable stock
• salt and pepper
• 1 small bunch fresh coriander, to garnish
• brown rice, steamed couscous or bulgar wheat, to serve

1. Preheat the oven to 180°C. Place the meat in a mixing bowl and add the spices and oil. Mix thoroughly so that the lamb is well coated in the spices.
2. Heat a non-stick frying pan for a few seconds until it is hot, then add the spiced lamb. Reduce the heat and cook for 4 to 5 minutes, stirring, until browned all over. Using a slotted spoon, remove the lamb and transfer to a large oven proof casserole.
3. In the same frying pan, cook the onion, garlic, tomatoes and tomato puree for 5 minutes. Season to taste. Stir in the apricots and sugar, add the stock and bring to the boil.
4. Spoon the sauce over the lamb and mix well. Cover and cook in the oven for 1 hour, removing the lid for the last 10 minutes.
5. Roughly chop the coriander and sprinkle over the casserole to garnish. Serve with brown rice, steamed couscous or bulgar wheat.