Ingredients

• 2 tbsp tahini
• 2 tbsp fat-free yoghurt
• ½ small bunch of parsley
• 1 lemon, juiced
• ½ small garlic clove
• ½ tbsp rapeseed oil
• 10-12 ready-made lean lamb meatballs
• 2 x 250g pouches mixed grains
• 4 cooked beetroots, chopped
• 2 spring onions, sliced
• 200g baby tomatoes, halved
• 50g pitted black olives, halved
• 1 cucumber, peeled and cubed
• ½ tbsp za’atar

Method

1. Blend the tahini, yoghurt, parsley, lemon juice, garlic, 2-3 tbsp water and a pinch of salt in a food processor until smooth. Set aside.
2. Heat the oil in a non-stick frying pan and cook the meatballs over a medium heat for 10-12 mins until cooked through, turning regularly.
3. Warm the grains following pack instructions. Leave to cool a little, then toss with the remaining ingredients. Season. Divide between four plates, top with the meatballs and drizzle over the tahini dressing.

Ingredients

• 3 tbsp plain flour
• 4 cod loin fillets
• 2 tbsp olive oil
• 1 lemon, zested and sliced
• ½ small bunch of thyme
• 2 leeks, sliced
• 200g mushrooms, sliced
• 300g orzo
• 500ml low-salt stock
• 2 tbsp crème fraîche

Method

1. Heat the oven to 220C/200C fan/gas 7. Tip the flour into a bowl and season. Dip each cod fillet into the flour until evenly coated. Heat 1 tbsp of the oil in a non-stick frying pan over a medium-high heat and fry the cod on each side for 2 mins, or until golden brown. Transfer to a roasting tin with the lemon slices on top and nestled in half the thyme. Bake for 10 mins.
2. Heat the remaining oil in a pan and fry the leeks and mushrooms for 5 mins over a medium-high heat. Add the orzo and stock, and cook for 10 mins over a high heat, stirring continuously until tender. Stir through the crème fraîche and lemon zest. Season. Serve the orzo with the cod on top, along with the roasted lemon slices.

Ingredients

• 1 tbsp vegetable oil
• 3 garlic cloves, chopped
• 3 x 400g cans black beans, drained and rinsed
• 3 tbsp cider vinegar
• 1½ tbsp honey
• 1½ tbsp smoked paprika
• 1½ tbsp ground cumin

For the guacamole

• 1 small garlic clove
• 2 tbsp roughly chopped coriander
• 1 green chilli, sliced
• 2 avocados, halved and stoned
• Juice 1 lime

For the salsa

• 110g pack pomegranate seeds
• 1 green chilli, finely diced
• 1 small white onion, finely diced
• Small handful fresh coriander, chopped

To serve

• 8-12 corn or flour tortillas
• Chipotle or other hot sauce
• Soured cream or coconut yoghurt

Method

1. In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
2. The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly – you want it chunky, not smooth. Squeeze in the lime juice and set aside.
3. Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
4. To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yoghurt.

Ingredients

• 100g brown rice
• 100g quinoa
• 1 tbsp rapeseed oil
• 1 red onion, sliced
• 500g chicken breast, sliced into strips
• 1 tsp cumin seeds
• 2 tsp minced garlic
• 2 tsp minced ginger
• 120g tomato purée
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp Kashmiri chilli powder
• 1 tsp garam masala
• 3 peppers (red, yellow and green), sliced
• 200g baby spinach leaves
• Handful of fresh coriander, to serve

Method

1. First, prepare the rice and quinoa. Wash and rinse the brown rice well, then tip into a pan of salted boiling water. Reduce the heat and simmer for 20 mins, then add the quinoa and cook for a further 10 mins.
2. While the rice is cooking, heat the oil in a large pan on a medium heat and fry the onion until it’s just turning brown. Add the chicken strips and fry until brown, then add the cumin seeds, garlic and ginger. Mix for a minute, then tip in the tomato purée, turmeric, coriander, chilli powder and a pinch of salt, then mix well.
3. Pour 300ml boiling water into the spiced chicken mixture and simmer until the gravy turns a rich red, about 10 mins, then stir in the garam masala, peppers and spinach. Cover and cook on medium heat for a few minutes until the spinach is wilted but the peppers still have a slight bite to them. Add a little water to adjust the consistency as desired. Drain the rice and quinoa and serve with the chicken and coriander sprinkled over.

Ingredients

• 1 tbsp olive oil
• 2 carrots, finely chopped
• 400g can white beans, drained and rinsed
• 1 litre good-quality chicken stock
• 20 meatballs
• 200g tomato sauce
• 200g frozen peas
• 250g spinach & ricotta tortellini
• 200g spinach
• 1 lemon, zested and cut into wedges
• Small handful of dill, finely chopped
• Parmesan and crusty bread, to serve

Method

1. Heat the oil in a deep saucepan over a medium heat. Stir in the carrots and cook for 4-5 mins until they have taken on a little colour. Tip in the beans and chicken stock and bring to a gentle simmer. Add the meatballs, sauce and frozen peas and let it bubble for a few minutes. Mix in the tortellini and cook for 2 mins, stirring in the spinach as they start to bob to the top. Season to taste with salt, pepper and the lemon zest.
2. Sprinkle over the dill and serve with a grating of parmesan, crusty bread and lemon wedges on the side.