Ingredients

• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp smoked paprika
• 2 limes
• 500g white fish fillets, such as cod, haddock, pollack or tilapia, skin and bones removed
• ¼ red cabbage
• 2 large tomatoes
• 2 large avocados
• 2 tbsp vegetable oil
• 8 small corn or wheat tortilla wraps
• Small bunch coriander, chopped
• 1 green chilli, finely sliced, optional
• 100g soured cream
• Chilli sauce, to serve

Method

1. Combine the cumin, coriander, paprika and a generous pinch of salt in a large bowl, add the juice from 1 lime and mix well. Toss the fish fillets in the spiced lime paste and set aside while you prepare the salad.
2. Finely slice the cabbage – you can do this by hand or in a food processor if you want it really fine – squeeze over the juice from half a lime and season with a little salt, scrunch the salt and lime into the cabbage and set aside. Chop the tomatoes into small pieces. Stone the avocado, scoop out the soft inside and slice, or if it’s a very ripe avocado you may want to mash it in a bowl with a little lime and salt. Keep all the salad ingredients separate on a board.
3. Heat the grill to high. Line a baking tray with foil and brush with a little oil, place the fish fillets on the tray, pour over any paste from the bowl and brush with a little more oil. Cook the fish close to the grill for 8-10 mins until the fish is cooked and starting to scorch in places, to check its cooked, gently push one of the fillets, it should easily flake when cooked.
4. If you have a gas hob, warm the tortillas directly over the flames with a pair of tongs for a charred finish. Alternatively, wrap in foil and warm in the oven on the shelf beneath the fish.
5. To serve, spread a little soured cream over each warm tortilla, top with a handful of cabbage, some tomatoes and a few slices of avocado. Flake the fish and add a few big chunks to each tortilla then top with coriander, chilli and chilli sauce.

Ingredients

• 1 butternut squash (choose one with a long neck, if you can)
• 1 red chilli, finely chopped
• 1 large garlic clove, finely grated
• 2 tbsp garlic-infused oil
• Small handful of parsley, finely chopped
• Handful of rocket
• 4 burger buns (ensure vegan, if needed)
• 4 tbsp mayonnaise (ensure vegan, if needed)
• 1 large tomato, sliced into 4, to serve

Method

1. Cut the squash in half where the neck meets the bulbous part. Trim the stem at the top of the neck, then carefully slice into roughly 1cm discs – you should get about eight, depending on the length. Set aside.
2. Combine the chilli, garlic and oil with a pinch each of salt and ground pepper in a small bowl.
3. Light the barbecue and wait until the coals are ashen. Brush one side of the squash discs with the chilli and garlic mixture, then season with salt. Cook oiled-side down for 10 mins, closing the barbecue if you can and basting with more of the chilli and garlic mixture every few minutes until the discs begin to soften. Flip over, brush with more of the chilli and garlic mixture, and cook for a further 10-15 mins, continuing to baste as before. Once tender and slightly caramelised, they are ready. Toss the parsley and rocket in the remaining chilli and garlic mixture.
4. Serve two squash burgers per bun, also filled with some of the dressed rocket and parsley leaves, a spoonful of mayo and slice of tomato.

Ingredients

• 12 chicken thighs, boneless and skinless
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• Thumb-sized piece ginger, grated
• 4 spring onions, sliced

For the glaze

• 4 tbsp Korean chilli paste (gochujang) or use a mixture of 3 tbsp ketchup and 1 tbsp sriracha chilli sauce
• 2 tbsp honey
• ½ lime, juiced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp sesame seeds

Method

1. Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it’s packed onto the skewers tightly. Chill until you’re ready to cook. Mix the ingredients for the glaze.
2. Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long – the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.
3. Once the glaze has been used up and the chicken is cooked through (it’ll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.

Ingredients

• 1 tsp olive oil
• Bunch of spring onions, sliced, green and white parts separated
• 1 red pepper, cut into small cubes
• 50g chorizo, cut into small cubes
• 1 garlic clove, crushed
• 75g orzo
• ½ tsp smoked paprika
• 200g can sweetcorn, drained
• 1 large tomato, chopped
• 350ml low-salt chicken or vegetable stock
• ½ small bunch of parsley, chopped
• ½ lemon, zested and juiced

Method

1. Heat the oil in a deep frying pan and fry the white parts of the spring onions, the peppers and chorizo for 8 mins, until the peppers are soft and the chorizo is just golden.
2. Stir in the garlic, orzo, paprika, sweetcorn and tomato, and fry for 2-3 mins more. Pour in the stock. Bring to a simmer and cook for 8-10 mins, stirring often, until the orzo is tender. Stir in the parsley, the green parts of the spring onions, and the lemon juice and zest.

Ingredients

• 25g pine nuts
• 4 large courgettes, sliced into ribbons with a veg peeler or spiralized
• Juice and zest ½ lemon (save the other ½ for the dressing)
• 1 small loaf of sourdough bread or stale bread
• 1 tbsp olive oil
• 60g bag baby kale
• 100g goat's cheese, crumbled
• Handful of mint leaves, picked
• 25g raisins

For the dressing

• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tbsp clear honey

Method

1. Heat oven to 200C/180C fan/gas 6 and tip the pine nuts onto a baking tray. Put the courgette ribbons in a large bowl with the juice and zest of 1/2 the lemon. Cut the sourdough into chunky dice and pop on the baking tray, next to the nuts. Drizzle with the oil and add plenty of seasoning.
2. Roast for about 5 mins until the pine nuts are golden and toasted, then remove from the baking tray and set aside. Return the croutons to the oven for a further 5-8 mins until golden.
3. Meanwhile, wash and dry the kale and add to the courgettes with the goat’s cheese, mint and raisins. Toss everything together.
4. Make the dressing by combining all the ingredients. Season well. Drizzle the dressing over the salad and then toss to coat.
5. Pile the salad onto a platter and scatter over the croutons, pine nuts and plenty of black pepper.