Rustle up some wholesome family friendly dinners brimming with fresh fruit and veg from chef Dean Edwards

AS the nights begin to draw in, banish those post-summer blues with some seriously satisfying dinners.

These fulfilling meals from chef Dean Edwards are sure to be a hit in your home - whoever you're cooking for.

You simply can't go wrong.

Greek lamb and courgette lasagne

Serves 4

Prep time 10 mins

Cooking time 1hr 15 mins

Cals 674

Sat fat 24g

*1tbsp olive oil

*500g lamb mince

*1 onion, finely diced

*4 cloves garlic, crushed

*¹/₂tsp ground cinnamon

*1tbsp dried oregano

*1 x 500ml carton passata

*1tbsp tomato purée

*150ml beef stock

*2 large courgettes

*100g baby spinach

For the white sauce

*40g unsalted butter

*40g plain flour

*400ml milk

*1 egg, beaten

*200g feta, crumbled

1 Heat the olive oil in a frying pan, add the mince and cook for 6-7 minutes, until lightly browned. Remove from the pan and set aside. Add the onion and garlic to the pan and cook for 5 minutes. Sprinkle in the cinnamon and oregano and stir before adding the mince back in along with the passata, purée and stock. Bring to a simmer and cook uncovered for 15 minutes. Season with salt and pepper.

2 Preheat your oven to 190°C/170°C fan/gas mark 5. Thinly slice the courgettes lengthways, then griddle for 1-2 minutes each side until charred. Set to one side.

3 To make the white sauce, melt the butter in a pan over a medium heat, then whisk in the flour and cook for 2-3 minutes. Gradually pour in the milk and continue whisking until the sauce has thickened and is smooth. Beat through the egg then stir in half the feta and season with salt and pepper.

4 In an ovenproof baking dish, layer the lamb mixture followed by the courgettes, then an even layer of spinach and finally the white sauce. Crumble over the rest of the feta and cook in the oven for 40 minutes. Leave to stand for 10 minutes before serving with a Greek salad.

One-pan cider pork and apple

Serves 4

Prep time 10 mins

Cooking time 40 mins

Cals 808

Sat fat 27g

*4 bone-in pork chops

*2 cooking apples, cored

*Knob of butter

*1 onion, very finely diced

*2 cloves garlic, crushed

*200ml dry cider

*150ml chicken stock

*1tbsp wholegrain mustard

*100ml double cream

*50g Parmesan, grated

*Small bunch fresh chives, chopped

1 Preheat the oven to 180°C/160°C fan/gas mark 4. Pan-fry the pork chops for around 5 minutes or until golden, then transfer to the oven for 20-25 minutes, or until cooked through. Set aside and leave to rest under foil.

2 Cut each apple into six wedges. Add the butter to the chop pan and cook the apples over a medium heat for around 3 minutes, or until golden. Add the onion and garlic then continue cooking for a further 3-4 minutes, until softened. Remove and set aside.

3 To make the sauce, pour the cider into the pan. Simmer to reduce the liquid by half then add the chicken stock and simmer for a further 5 minutes. Take the pan off the heat and stir through the mustard, cream and Parmesan, then season.

4 Return the chops and apples to the pan and glaze with the sauce. Finally, sprinkle over the chives before serving with creamy mashed potato.