These recipes have been supplied by project partners in the UK, France, Spain, and Italy. Some of the recipes are traditional recipes so may still have a lot of energy, fats, or sugar; this does not mean they cannot be enjoyed in moderation. When looking at any recipes you are planning to try, check the ingredients against the Food Groups and requirements in the general population, and the table of key nutrient sources in Appendix A – Summary table of nutrients, quantities, related conditions, and food sources, for healthy, nutrient dense meals within a balanced diet.
When planning meals, make sure you consider any accompaniments you would like to have; many recipes suggest seasonal vegetables and/or carbohydrates such as rice, potatoes, pasta, cous-cous, or bread (see Nutritional breakdowns for common carbohydrates in meals for the information you need). The same applies for adding seasonal vegetables (see Nutritional breakdowns for common vegetables) or fruit and nuts (see Nutritional breakdowns for common fruits and nuts). You can make meals healthier by reducing the portion size of less healthy or more energy dense foods/recipes and increasing less energy dense foods such as vegetables and fruit.