Our healthy recipe finder

Recipe finder

Looking for heart healthy recipes, or just dinner inspiration?

Our recipe finder has hundreds of tasty recipes, all simple to make, and nutritionally analysed by a registered BHF dietitian. You can search for recipes by cuisine, by dietary requirements, by cooking time and by the condition that they're suitable for (such as diabetes or high cholesterol) - or a combination of all of these.

Just sign up to Heart Matters – for free – to have access to our exclusive recipe archive. You can choose whether you want to receive the award-winning Heart Matters magazine every two months in the post (complete with four pull out and keep recipe cards), or access it online.

The magazine is full of inspiring case studies, information on heart conditions, tests and treatments and offers support with help you live a heart-healthy lifestyle.


In the meantime, get a taster of our mouth-watering recipes with this easy, reduced-fat version of oven-baked ratatouille with eggs.

Oven-baked ratatouille with eggs

Serves: 2 | Prep time: 15 minutes | Cooking time: 50 minutes


Oven-baked ratatouille with eggs

1 small red onion, cut into thin wedges or sliced

2 courgettes, sliced

1 red or yellow pepper, deseeded and diced

2 tsp olive oil

Freshly ground black pepper, to taste

1 clove garlic, crushed

227g (8oz) can chopped tomatoes in rich natural juice

2 tsp tomato purée

1 tsp dried herbes de Provence

2 large eggs

Chopped fresh parsley, to garnish (optional)


Preheat oven to 200C/180C fan/gas mark 6. Put red onion, courgettes and red pepper in a small, non-stick roasting tin. Drizzle over olive oil and season with black pepper; toss to mix. Cover with foil; cook in oven for 20 minutes.

Stir in garlic, tomatoes, tomato purée and dried herbs; re-cover, return to oven and cook for further 20 minutes.

Remove from oven and stir; make 2 slight indents or ‘nests’ in ratatouille mixture. Carefully rack an egg into each indent; season eggs with black pepper. Return to oven, uncovered; cook for a further 8–10 minutes or until eggs are cooked to your liking.

Sprinkle with chopped parsley (if using); serve immediately with fresh crusty wholegrain bread.

Tips: The cooked ratatouille (without the eggs) is suitable for freezing for up to 1 month. The vegetables may be a bit softer on defrosting but will still taste delicious.