Low potassium recipe ideas, pasta, rice & noodle dishes

• 2 tbsp oil
• 2 cloves garlic, peeled and crushed
• 1 small onion, finely chopped
• Small handful of fresh basil leaves, torn
• 400g can chopped tomatoes
• Black pepper

1. In a large saucepan, boil a large amount of water. Once boiling, add your chosen quantity of pasta and cook following the manufacturer’s instructions (penne pasta works really well).
2. To a large frying pan add the oil. When hot, add the garlic and onion and gently fry until lightly coloured.
3. Add the tomatoes, bring to the boil and simmer for 5 minutes.
4. Add the basil and season with black pepper.
   • Serve with a sprinkle of parmesan cheese
   • You may want to add a red chilli when gently frying the garlic and onion for extra flavour

Energy = 93kcal

Salt = 0.1g

• 2 tbsp oil
• 350g lean beef mince
• 1 medium onion, finely chopped
• 1 clove garlic, peeled and crushed
• Quick tomato sauce (see above)
• Black pepper

1. In a large frying pan, gently heat the oil. When hot, add the onions and garlic and gently fry until lightly coloured.
2. Add the beef mince to the frying pan and cook until brown.
3. In a large saucepan, boil a large amount of water. Once boiling, add your chosen quantity of pasta and cook following the manufacturer’s instructions (spaghetti pasta works really well).
4. Once the beef mince is brown, add the tomato sauce and simmer for 15 minutes or until the sauce is piping hot and the mince is cooked.
5. Season the sauce with black pepper and serve with the drained pasta.

Energy = 386kcal

Salt = 0.4g

• 350g beef mince
• 2 tbsp oil
• 2 cloves garlic, crushed
• 1 medium onion, grated
• 1 teaspoon dried mixed herbs
• Black pepper
• Quick tomato sauce (see above)

1. In a frying pan add one tablespoon of oil and gently cook the onion and garlic until soft.
2. To make the meatballs; in a large bowl mix together the mince, the cooked garlic and onion, as well as the mixed herbs and season with black pepper.
3. Shape the meat mixture into 16 individual meatballs.
4. Heat the remaining oil in a large frying pan and brown the meatballs on all sides.
5. Once the meatballs are brown, reduce the heat and add the tomato sauce. Stir and bring to a simmer.
6. In a large saucepan, boil a large amount of water. Once boiling, add your chosen quantity of pasta and cook following the manufacturers instructions.
7. Continue to cook until the meatballs are cooked through, this will take approximately 15 minutes.
8. Drain the pasta and serve with the meatballs.
9. Serve with a sprinkle of parmesan cheese and some chopped fresh basil

Energy = 323kcal

Salt = 0.3g

• 1 tbsp oil
• 400g can chopped tomatoes
• 2 cloves garlic, crushed
• 1 medium onion, chopped
• Small handful fresh basil, chopped (approx. 6 large leaves)
• 3 large tbsp (150g) mascarpone cheese
• Black pepper

1. In a frying pan add the oil and gently cook the onion and garlic until soft.
2. Add the tomatoes and basil and simmer gently for 5 minutes.
3. Add the mascarpone to the tomato mixture, stirring gently for a further 4 minutes.
4. Season with black pepper.

• This sauce can be simply added to pasta and enjoyed with a light covering of parmesan cheese
• Or it can be used to make the tuna pasta bake (see the recipe on the following page)

Energy = 214kcal

Salt = 0.14g

• Tomato and mascarpone sauce (from above)
• 200g canned tuna, drained
• 50g cheddar cheese

1. In a large saucepan, boil a large amount of water. Once boiling, add your chosen quantity of pasta and cook following the manufacturers instructions (penne pasta works well).
2. Drain the pasta, and stir in the tomato and mascarpone sauce and tuna.
3. Transfer to an oven proof dish.
4. Cover the pasta with the cheddar cheese and heat gently under the grill until the cheese is lightly golden.

Energy = 360kcal

Salt = 0.7g

• 30g pine nuts
• 1 garlic clove
• 30g fresh parmesan, grated
• 120mls olive oil
• 30g basil

1. To a small food processor add the pine nuts, garlic, parmesan and basil. Slowly add the olive oil, crushing the mixture until it forms a smooth paste.

• This pesto can be enjoyed simply stirred into your chosen pasta

Energy = 360kcal

Salt = 0.15g

• 140g frozen peas
• 1 tbsp oil
• 250g leeks, thinly sliced (approx 2 large leeks)
• ½ portion basil pesto, equivalent 4 tbsp (using the recipe above)

1. In a large saucepan, boil a large amount of water. Once boiling, add your chosen quantity of pasta and cook following the manufacturers instructions.
2. Boil the peas in a separate saucepan of water.
3. In a frying pan, gently heat the oil. Once hot add the leeks and cook for 5 minutes until soft. Stir in the pesto and 3 tbsp of the pasta cooking water, then simmer for a few minutes.
4. Once cooked drain the pasta and peas and add to the frying pan. Stir the ingredients together and serve.

Energy = 250kcal

Salt = 0.1g

• 2 large chicken breasts, thinly sliced
• 1 tbsp oil
• 150g sugar-snap peas
• ½ portion basil pesto, equivalent 4 tbsp (using the recipe above)

1. In a large saucepan, boil a large amount of water. Once boiling, add your chosen quantity of pasta and cook following the manufacturers instructions.
2. In a large frying pan, gently heat the olive oil. Once hot add the chicken pieces and fry gently until cooked through.
3. Meanwhile in a separate saucepan boil the sugar-snap peas.
4. When cooked, drain the pasta and peas and return together to the larger saucepan. Add the pesto, chicken and peas to the pasta and mix together.

• Serve with a covering of fresh basil and black pepper

Energy = 345kcal

Salt = 0.25g

• 200g canned tuna, drained
• 250g broccoli
• ½ portion basil pesto, equivalent 4 tbsp (using the recipe above)

1. In a large saucepan, boil a large amount of water. Once boiling, add your chosen quantity of pasta and cook following the manufacturers instructions.
2. In a large pan of water, boil the broccoli until soft.
3. Once cooked drain the pasta and broccoli, mixing together with the pesto sauce.

Energy = 288kcal

Salt = 0.45g

• 1 egg
• 100ml double cream
• 6 rashers of streaky bacon, roughly sliced
• Black pepper

1. In a large saucepan, boil a large amount of water. Once boiling, add your chosen quantity of pasta and cook following the manufacturers instructions (spaghetti pasta works really well).
2. Mix the egg in a bowl with the cream and black pepper.
3. In a frying pan gently fry the bacon until golden brown and crispy.
4. Drain the pasta, saving a little of the cooking water. Do not return the pasta to the heat.
5. Add the bacon to the pasta, stirring the ingredients together. Add the egg and cream mixture to the pasta. The natural heat from the pasta will cook the egg (do not return it to the hob as this will scramble the sauce).
6. Loosen the mixture with a small amount of the pasta water if needed.
7. Season with black pepper.

• Serve with a sprinkle of parmesan cheese
• You may wish to try adding boiled frozen peas (140g) to your carbonara

Energy = 490kcal (539Kcal if peas included)

Salt = 0.24g

• 2 salmon steaks (approx 300g)
• 150g sugar-snap peas, halved
• lengthways
• 250g broccoli, cut into small
• florets
• Zest and juice of ½ lemon
• 150g crème fraiche
• 1 heaped tsp Dijon mustard
• Black pepper

1. Place the salmon steaks in an oven-proof dish, covered for 15-20 minutes at 180°C (Gas mark 6) or until cooked.
2. In a large saucepan, boil a large amount of water. Once boiling, add your chosen quantity of pasta and cook following the manufacturers instructions (penne pasta works well).
3. In a separate pan, boil the broccoli and sugar-snap peas.
4. Once the salmon has cooked, peel away the skin, break in to large flakes.
5. Mix the lemon zest, lemon juice, crème fraiche and mustard together.
6. Drain the pasta and vegetables once cooked.
7. Toss the pasta and vegetables into the crème fraiche mix. Gently mix in the flaked salmon.
8. Season with black pepper and serve immediately.

Energy = 319kcal

Salt = 0.3g

• 250g broccoli, cut into small
• florets
• 1 tsp oil
• 1 small red onion, finely
• chopped
• 85g pitted green olives, halved*
• 2 tbsp capers, drained
• 200g canned tuna, drained
• Zest and juice lemon
• 1 tbsp olive oil

1. In a large saucepan, boil a large amount of water. Once boiling, add your chosen quantity of pasta and cook following the manufacturer’s instructions.
2. Boil the broccoli separately until tender.
3. In a frying pan add a teaspoon of oil and gently cook the onion until soft.
4. Drain the pasta and broccoli and return to the same pan. Add the cooked onions, olives, capers, tuna, lemon zest and juice to the pasta.
5. Add a tablespoon of olive oil and season with black pepper.
6. Gently toss the ingredients together.

• Suitable alternatives to tuna include salmon, chicken or tofu

Energy = 175kcal

Salt = 1.9g*
*reduce salt content by using olives in oil rather than brine

• 1 tbsp olive oil
• 2 large chicken breasts, sliced
• 1 small onion
• 2-4 garlic cloves, crushed
• 80g sweetcorn
• 120g soft cream cheese
• Black pepper

1. In a large saucepan, boil a large amount of water. Once boiling, add your chosen quantity of pasta and cook following the manufacturer’s instructions.
2. In a frying pan, heat the oil and gently fry the onion until golden brown.
3. Add the chicken and gently fry until cooked.
4. Add the crushed garlic and sweetcorn and cook for a further 3 minutes. Add black pepper to taste.
5. Add the cream cheese and mix to coat the chicken.
6. Serve with the cooked pasta and add further black pepper (optional).

• This recipe works best with full-fat cream cheese
• Rice as an alternative to pasta would also work well
• The addition of fresh basil or dill will add more flavour

Energy = 264kcal

Salt = 0.6g

• 2 cooked chicken breasts, sliced
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 tbsp olive oil
• 350g risotto rice
• 1 small glass of white wine
• 1 litre hot chicken stock*
• 200g frozen peas
• 25g unsalted butter
• 60g parmesan cheese, grated

1. Heat the olive oil in a large pan, gently cooking the onion and the garlic gently.
2. Stir in the rice, cooking gently for a further minute, until the rice starts to look transparent.
3. Pour in the wine and keep stirring until all the liquid is absorbed.
4. Add a ladle of stock at a time, stirring regularly until the stock has been absorbed and the rice is just tender.
5. Add the chicken and peas and cook until the chicken and peas are warmed through.
6. Stir in the butter and the parmesan, then remove from the heat. Cover with a lid and leave to stand for 2 minutes before serving.

• Serve with a light covering of parmesan cheese

Energy = 659kcal

Salt = 1.7g*
*reduce salt content by using low salt stock

• 25g butter
• 1 large leek (125g), thinly sliced
• 350g long grain rice
• 700ml fish or vegetable stock*
• 250ml milk
• 375g haddock, skinned and cut into large chunks
• 3 tbsp crème fraiche
• 60g parmesan cheese, grated
• Handful of fresh parsley, chopped

1. Heat the oven to 200°C/180°C fan/gas mark 6.
2. Heat the butter in a large ovenproof dish over a medium heat. Cook the leek for 4-5 minutes, stirring regularly, until tender. Add the rice and stir for a further 2 minutes.
3. Add the stock and milk, bring to the boil and bubble for 5 minutes before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 minutes until the rice is tender and the fish is cooked.
4. Fold in the crème fraiche and parmesan cheese. Season with black pepper. Leave to rest for a couple of minutes.
5. Serve with a light covering of chopped parsley.

Energy = 612kcal

Salt = 1.3g*
*reduce salt content by using low salt stock

• 4 spring onions, finely chopped
• 1 tbsp olive oil
• 2 chicken breasts
• 1 tsp paprika
• 1 tsp turmeric
• 300g easy-cook long grain rice (raw weight)
• 1 litre chicken stock (made using 1 chicken stock cube)*
• 200g frozen peas
• ½ red pepper, chopped
• 200g mixed seafood cocktail or prawns (fresh or frozen)

1. Using a large pan add the olive oil to the spring onions and cook gently until soft. Add the chicken and cook until the chicken is brown in colour.
2. Stir in the paprika, turmeric and rice and then pour in the stock.
3. Bring to the boil, and then simmer gently for 15 minutes, stirring occasionally.
4. Add the peas and seafood cocktail, cooking until thoroughly heated through.
5. Season with black pepper and serve immediately.

Energy = 511kcal

Salt = 1.5g*
*reduce salt content by using low salt stock

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 red peppers, chopped
• 2 garlic cloves, peeled and crushed
• ½ – 1 tsp chilli powder (depending on personal preference)
• ½ tsp paprika
• 1 tsp mixed herbs
• 500g minced beef
• 1 beef stock cube*
• 400g can chopped tomatoes

1. In a large pan, heat the olive oil on a gentle heat. Add the onions, and cook until soft. Add the garlic and red pepper. Then add the chilli powder, paprika and mixed herbs. Stir and cook for a further 5 minutes.
2. Turn up the heat a little and add the meat. Brown the meat evenly.
3. Add the beef stock cube to 300ml of boiling water. Add this to the meat. Add the tin of chopped tomatoes.
4. Bring to the boil, stir and then put a lid on the pan. Reduce the heat and leave to gently simmer for approximately 20 minutes, stirring occasionally.
5. Once cooked through, serve immediately.

• Serve with plain rice and a spoonful of soured cream
• A vegetarian alternative, such as Quorn mince can be used
• A slow cooker could be used to make the chilli mince

Energy = 348kcal

Salt = 0.9g*
*reduce salt content by using low salt stock cube

• 1 ½ cup red lentils
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, crushed
• 1 inch sized piece of ginger, peeled and grated
• ¾ tsp turmeric
• ¾ tsp red chilli powder
• 1 tsp paprika powder
• 1 tomato, chopped
• 3 cups boiling water
• Fresh coriander to garnish, chopped

1. Wash the lentils under running water, discarding debris and then drain.
2. Heat a large pan until hot and add the olive oil.
3. Add the onions, garlic and ginger, turn down to a medium heat, and fry for a few minutes.
4. Then add the tomato, red chilli powder, paprika and turmeric, mixing thoroughly.
5. Continue cooking for a further minute and then add the lentils.
6. Stir to combine and then add the water.
7. Simmer over low heat for 15 minutes, or until thickens to your preferred consistency. Stir occasionally to stop sticking.
8. Add coriander before serving

• Serve with boiled rice or chapattis

Energy = 352kcal

Salt = 0.1g

• 6 tbsp olive oil
• 400g chicken breast
• 1 large onion, chopped
• 3 garlic cloves, grated
• 1 inch size piece ginger, grated
• 2 tomatoes, chopped
• ½ green pepper, chopped
• ½ tsp turmeric powder
• Pinch of paprika powder
• ½ – 1 tsp red chilli powder (depending on how hot required) Handful of coriander, finely chopped

1. Warm the olive oil in a large, heavy-bottomed pan. Add the onion and cook until they start to turn golden.
2. Add the garlic, ginger and continue to sauté. The onions will start to darken in colour, don’t worry, this is what will give the curry its dark, intense colouring. The garlic and ginger will also begin to caramelise.
3. Add the tomatoes, green pepper, chilli, paprika and turmeric powder, turning the heat up, and fry the mixture, for approximately 15 minutes. The sauce should reduce and thicken.
4. Add the chicken pieces, and fry the chicken until you start to see the oil separating from the sauce, this should take approximately 15 minutes.
5. Add two cups (500ml) of water, turn the heat down low, cover with a lid and let it simmer for a further 20 minutes or until the chicken is cooked and the oil floats freely on the top of the curry.
6. Serve with a garnish of fresh chopped coriander.

• Serve with boiled rice or chapatti

Energy = 390kcal

Salt = 0.2g

1. Mix one cup of white and one cup of wholemeal chapatti flour and a pinch of salt together in a mixing bowl.
2. Add water a little at a time (approximately 300ml) and knead well to make soft dough.
3. Cover it with a damp cloth and set aside for 15 to 20 minutes.
4. Divide the dough into lemon sized balls.
5. Take the smooth ball and press flat; dust it with flour on both sides.
6. Roll it into a circle. If the dough sticks to the rolling pin, dust the chapatti with flour, taking care not to add too much flour as this may turn the chapatti dry.
7. Heat a non-stick pan; place the chapatti on to the pan.
8. Once the chapatti starts puffing flip it over. With a flat spatula, slightly press on the puffed surfaces, and then flip the chapatti again. Once the chapatti has golden brown spots on both sides, remove from the pan.

• 350g pork fillet, thinly sliced
• Black pepper
• 1 tbsp oil
• 25g butter
• 1 medium onion, finely sliced
• 2 tsp paprika
• 150g baby button mushrooms
• 150ml soured cream
• 1 tbsp lemon juice
• Small handful chopped parsley

1. Season the pork with black pepper.
2. In a large frying pan, add the oil and heat until hot. Add the pork and cook until brown. Remove on to a plate.
3. In the same pan add the butter, sliced onions and gently fry over a low heat until tender. Add the paprika and mushrooms and gently cook until the mushrooms are soft.
4. Return the pork to the pan, adding the cream and lemon juice. When heated through and the pork is cooked remove from the heat. Season with black pepper.
5. Serve immediately.

• Simply serve with a portion of rice
• Low fat crème fraiche can be used as an alternative to soured cream

Energy = 334kcal

Salt = 0.3g

• 1 tbsp oil
• 1 large onion, finely chopped
• 2 tsp curry powder
• 300g easy-cook long grain rice
• 300g smoked haddock fillet, skin on*
• 2 bay leaves
• 300ml milk
• 3 eggs
• Handful chopped fresh parsley and coriander (optional)

1. In a large lidded saucepan, heat the oil and add the onion, gently frying until lightly golden. Add the curry powder and cook until the onions turn brown and fragrant.
2. Add the rice and stir to coat with the onion mixture. Add 600ml of water, stirring, bringing to the boil. Reduce the heat, leaving it to simmer with the lid on for 10 minutes. Take off the heat and leave to stand, covered for 10-15 minutes.
3. Meanwhile, put the milk, bay leaves and haddock into a frying pan. Poach the haddock on a medium heat for 10 minutes or until the fish flakes apart. Remove the haddock from the milk, discarding the skin and flake into small pieces.
4. In a separate saucepan of water boil the eggs for 5 minutes. Once cooked and cool enough to handle, remove the shell and cut into quarters.
5. Once all the ingredients are ready, mix together the haddock, eggs and rice. Add the fresh parsley and coriander and serve.

• You may wish to try adding boiled frozen peas (140g) to your kedgeree

Energy = 480kcal (504kcal if peas added)
Salt = 2.0g*
*reduce the salt content by replacing some of the smoked haddock with unsmoked haddock

• 227g pineapple chunks in juice (juice reserved)
• 1 tbsp cornflour
• 1 tbsp tomato ketchup
• 1 tsp soy sauce*
• 1 tsp brown sugar
• 2 ½ tbsp rice wine vinegar or white wine vinegar
• 1 tbsp olive oil
• 200g stir fry pork fillet strips, trimmed of fat
• 1 red pepper, cut into chunks
• 3 spring onions, shredded

1. Mix 4 tbsp of pineapple juice into the cornflour until smooth, and then add the tomato ketchup, soy sauce, vinegar and sugar.
2. Heat the olive oil in a large frying pan or wok, until very hot, and then add the pork, cooking for 2-3 minutes, until brown in colour.
3. Add the pepper to the frying pan, stir-fry for 2 minutes, then add the pineapple chunks and the spring onions and cook for a further minute.
4. Add the sauce, cooking for 1 minute, splashing with a little water as it cooks. Add the pork and stir until the pork is cooked.

• Serve with rice or noodles.

Energy = 382kcal

Salt = 1g*
*reduce salt content by using reduced-salt soy sauce

• 1 tbsp oil
• 125g broccoli, cut into small florets
• 100g sugar-snap peas
• 4 spring onions
• 1 tbsp soy sauce*
• 175g beef steak of your choice, thinly sliced
• 2 tsp sesame seeds
• 2 tbsp clear honey

1. Boil the broccoli and peas separately in a large saucepan of water until just tender and drain.
2. Cook your chosen noodles as per the manufacturer’s instructions.
3. In a wok or frying pan heat 1 tsp of oil until hot. Add the beef strips, and stir-fry for 2 minutes. Add the sesame seeds and cook for a further minute. Add the honey, mix together, finally adding a tablespoon of soy sauce.
4. Add the broccoli, peas and spring onions and heat for 1 minute. Add the noodles and toss together and serve.

Energy = 382kcal

Salt = 1.5g*
*reduce salt content by using reduced-salt soy sauce

• 1 tsp ground cumin
• 2 tsp smoked paprika
• ¼ tsp cayenne pepper
• 3 chicken breasts, sliced into strips
• 1 tbsp olive oil
• 1 medium red onion, halved and sliced
• 1 red pepper, cut into strips
• 1 green pepper, cut into strips
• Black pepper to season
• 8 tortilla wraps
• 80g iceberg lettuce, shredded
• 150ml soured cream or natural yoghurt
• 75g cheddar cheese, grated

1. In a small bowl mix together the ground cumin, smoked paprika and cayenne pepper.
2. In a large bowl mix together the chicken, red and green pepper and the chopped onion. Cover with the spice mix and the olive oil. Mix the ingredients together well. Leave to marinade for 5 minutes.
3. Cook the ingredients in a hot frying pan until the chicken is cooked and the peppers and onions are soft.
4. Season with black pepper.

Energy = 183kcal

Salt = 0.3g

• 175g bulgar wheat
• 2 medium (170g) tomatoes, diced
• ½ cucumber (120g), chopped into small chunks
• 3 spring onions (30g), finely chopped
• 3 tbsp (15g) fresh parsley, chopped
• 3 tbsp (15g) fresh mint, chopped
• 4-5 tbsp vinaigrette dressing

Vinaigrette:

• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 ½ tsp lemon juice
• 1 ½ tsp Dijon mustard
• ¼ tsp caster sugar
• Black pepper

1. Place the bulgar wheat in a large bowl, cover with boiling water. Set aside for 20 minutes, or until the bulgar wheat has absorbed all of the water.
2. Drain any excess water from the bulgar wheat. Add the chopped tomatoes to the bulgar wheat, as well as the cucumber and spring onions.
3. Cover with the vinaigrette and gently mix in the parsley and mint.

Energy = 158kcal

Salt = 0.2g

• 100g couscous
• 200ml vegetable stock*
• 2 spring onions
• 1 red pepper
• ½ cucumber
• 50g feta cheese

1. Place the couscous in a large bowl and cover with the vegetable stock. Cover the bowl with cling film and leave for 10 minutes, until fluffy and all the stock has been absorbed.
2. Chop the spring onions, peppers and cucumber. Add these to the fluffy couscous.
3. Gently mix in the crumbled feta cheese.

Energy = 211kcal

Salt = 2.2g*
*reduce salt content by using low salt stock

Energy = 568kcal

Salt = 2.3g*
*reduce salt content by using low salt stock