Ingredients

For the marinade:

• 1½ tsp smoked paprika
• 25g light brown soft sugar
• 1 lime, zested and juiced
• 1 tsp dried chilli flakes (use less if you prefer less heat)
• 2 garlic cloves, chopped
• 4 tbsp olive oil
• 1½ bunch of fresh oregano, leaves picked or 1 tbsp dried oregano
• 1 red chilli (optional), deseeded and chopped
• 1 tbsp red wine or port (optional)

For the one-pan chicken:

• 1kg bone-in chicken thighs and drumsticks (equal quantities of each saves any arguments)
• 500g baby potatoes, thickly sliced
• 2 peppers (1 red, 1 yellow), thickly sliced
• 200g cherry tomatoes
• Handful of coriander leaves, chopped
• Buttered corn on the cob, to serve

Method

1. Pound all the marinade ingredients together with 1 tsp salt using a large pestle and mortar, or blitz in a mini chopper to create a loose paste. Slash each chicken piece a few times, then tip into a bowl and coat in the marinade. Cover and chill for at least 1 hr or up to 24 hrs.
2. Heat the oven to 220C/200C fan/gas 7. Tip the chicken along with the marinade and potatoes into a roasting tin. Toss together, then arrange the chicken on top of the potatoes, thighs skin-side up. Roast for 35-40 mins until the chicken has browned.
3. Remove the tin from the oven and mix the peppers in with the potatoes, baste the chicken in some of the juices in the tin and turn the drumsticks. Nestle the cherry tomatoes in among the chicken and roast for another 20-25 mins until the chicken is cooked through, the skin is crisp and the vegetables are nicely roasted. Scatter with the coriander and some flaky sea salt, if you like, and serve straight from the tin with the buttered corn on the side.

Ingredients

• 2 tbsp vegetable oil
• 2 shallots, thickly sliced
• 1 green chilli, deseeded if you like, and sliced, plus extra to serve
• 300g baby new potatoes, quartered
• 1 lemongrass stalk, bashed
• 4 tbsp Thai green curry paste
• 400g can coconut milk
• 200-300ml vegetable stock
• 1-2 tbsp fish sauce
• ½-1 tbsp brown or palm sugar
• 1 courgette, trimmed and peeled into ribbons
• 100g baby spinach
• 4 skinless salmon fillets
• 3 limes, 2 juiced plus 1 cut into wedges to serve
• 3 spring onions, finely sliced (optional)
• Handful of coriander or Thai basil, roughly chopped, to serve
• Cooked jasmine rice or rice noodles, to serve (optional)

Method

1. Heat the oven to 200C/180C fan/ gas 6. Put the oil in a deep roasting tin or dish about 30 x 25cm and toss through the shallots, chilli, potatoes and lemongrass. Roast for 10 mins until fragrant, keeping an eye on the shallots to ensure they don’t burn. Remove from the oven and stir in the curry paste to coat everything. Return to the oven for 2 mins until its aroma is released before mixing in the coconut milk and 200ml stock. Put back in the oven again for 15-20 mins until the sauce is slightly thickened and the potatoes are turning tender.
2. Season to taste with the fish sauce and sugar, then stir through the courgette ribbons and spinach. Add another 50ml-100ml stock now if the sauce is too thick, but be aware that the courgette and spinach will release some water as well. Nestle the salmon fillets in the sauce and bake for a further 10-15 mins until the salmon is cooked to your liking.
3. Add the lime juice and taste the sauce for a balance of sweet and sour, adding more lime juice and fish sauce, if you like. Scatter over the spring onions, if using, along with the herbs and chilli. For a more filling meal, serve with rice or noodles and the lime wedges on the side.

Ingredients

• 300g red lentils
• 2 tbsp sunflower oil, plus extra for drizzling
• 2 onions, finely sliced
• 4 garlic cloves, crushed or finely chopped
• Thumb-sized piece of ginger, finely chopped
• 5 curry leaves (optional)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp turmeric
• 1 dried red chilli, left whole
• 1 tbsp tomato purée
• 400g can coconut milk
• Coriander leaves, sliced ginger and sliced green chilli, to serve

Method

1. Rinse the lentils until the water runs clear, then drain. Heat the oil in a large, shallow pan and cook the onions over a low heat for 10 mins until starting to brown, adding more oil if the pan looks dry. Add the garlic and ginger, and cook for another 30 seconds. Scatter in the curry leaves, if using, and all the spices and cook for a few minutes more, then stir in the tomato purée and cook for a minute longer.
2. Stir in the lentils, ensuring they’re well coated in the spices, then pour over the coconut milk and 850ml water. Bring to the boil, stirring occasionally, then simmer for about 30 mins until the lentils are soft and soupy. Scoop out the whole chilli and discard, then season generously with salt. The dhal can now be left to cool, then frozen in portions, or as one batch in a large plastic container. Defrost completely before reheating in a pan over a low heat, adding more water to loosen if needed.
3. Serve with a sprinkling of the coriander, sliced ginger and chilli, and drizzle with a bit more oil.

Ingredients

• 175g yellow or blue tortilla chips
• 200g fresh tomato salsa
• 150g medium cheddar, grated
• 1 red pepper, quartered, cored and finely chopped
• 400g can black beans, drained
• 1 avocado, diced
• Soured cream, to serve

Method

1. Heat oven to 200C/180C fan/gas 6. Arrange the tortilla chips over two-thirds of the tray, spoon most of the salsa on top and scatter over half of the cheese.
2. Mix the remaining salsa with the red pepper and beans, and tip onto the empty third of the tray. Scatter over the rest of the cheese. Bake for 10-15 mins or until the cheese has melted. Scatter the avocado over the beans and add dollops of the soured cream to serve.

Ingredients

• 1 tbsp olive oil
• 6 pork sausages
• 1 tsp chilli flakes
• 1 tsp fennel seeds (optional)
• 500g fresh gnocchi
• 500ml chicken stock (fresh if you can get it)
• 100g chopped kale
• 40g parmesan, finely grated

Method

1. Heat the oil in a large high-sided frying pan over a medium heat. Squeeze the sausages straight from their skins into the pan, then use the back of a wooden spoon to break the meat up. Sprinkle in the chilli flakes and fennel seeds, if using, then fry until the sausagemeat is crisp around the edges. Remove from the pan with a slotted spoon.
2. Tip the gnocchi into the pan, fry for a minute or so, then pour in the chicken stock. Once bubbling, cover the pan with a lid and cook for 3 mins, then stir in the kale. Cook for 2 mins more or until the gnocchi is tender and the kale has wilted. Stir in the parmesan, then season with black pepper and scatter the crisp sausagemeat over the top.