Ingredients

• 1 red onion, halved and sliced
• 2 garlic cloves, sliced
• 1 large yellow pepper, quartered, deseeded and diced
• 1 tsp ground cumin
• 2-3 tsp chipotle chilli paste
• 300ml reduced-salt chicken stock
• 400g can of cherry tomatoes
• 400g can of black beans or red kidney beans, drained
• 1 avocado, stoned, peeled and chopped
• The juice of ½ lime
• For the meatballs
• 500g pack of turkey breast mince
• 50g porridge oats
• 2 spring onions, finely chopped
• 1 tsp ground cumin
• 1 tsp coriander
• A small bunch of coriander, chopped, stalks and leaves kept separate
• 1 tsp rapeseed oil

Method

1. First, make the meatballs. Tip the mince into a bowl, add the oats, spring onions, spices and the coriander stalks, then lightly knead the ingredients together until well mixed. Shape into 12 ping-pong-sized balls. Heat the oil in a non-stick frying pan, add the meatballs and cook, turning them frequently, until golden. Remove from the pan.
2. Tip the onion and garlic into the pan with the pepper and stir-fry until softened. Stir in the cumin and chilli paste, then pour in the stock. Return the meatballs to the pan and cook, covered, over a low heat for 10 mins. Stir in the tomatoes and beans, and cook, uncovered, for a few mins more. Toss the avocado chunks in the lime juice and serve the meatballs topped with the avocado and coriander leaves.

Ingredients

• 25g flaked almonds
• 1 tsp cold-pressed rapeseed oil
• 2 boneless, skinless chicken breasts (about 300g total)
• Lime wedges, for squeezing over
• For the sauce
• 2 tsp cold-pressed rapeseed oil
• 1 medium onion, roughly chopped
• 2 garlic cloves, finely chopped
• A thumb-sized piece of ginger, peeled and finely chopped
• 2 tsp medium curry powder
• 1 star anise
• ¼ tsp ground turmeric
• 1 tbsp plain wholemeal flour
• For the rice
• 100g long-grain brown rice
• 2 spring onions, finely sliced (include the green part)
• For the salad
• 1 medium carrot, peeled into long strips with a vegetable peeler
• ⅓ cucumber, peeled into long strips with a vegetable peeler
• 1 small red chilli, finely chopped
• The juice of ½ lime
• A small handful of mint leaves
• A small handful of coriander leaves

Method

1. Heat oven to 220C/200C fan/gas 7, or if using an air-fryer, heat to 180C for 4 mins. Cook the brown rice in plenty of boiling water for 35 mins or until tender.
2. Crush the almonds using a pestle and mortar, or blitz in a food processor until finely chopped, then sprinkle over a plate. Grease a small baking tray with a little of the oil if baking in the oven. Brush the chicken on both sides with the remaining oil and season well. Coat the chicken with the nuts and place on the tray. Press any remaining nuts from the plate onto each breast. Bake for 20 mins in the oven, or 18-20 mins in the air-fryer until browned and cooked through. Rest for 4-5 mins on the tray, then slice thickly.
3. Meanwhile, make the sauce. Heat the oil in a medium non-stick saucepan and add the onion, garlic and ginger. Loosely cover the pan and fry gently for 8 mins or until softened and lightly browned, stirring occasionally. Remove the lid for the final 2 mins, and don’t let the garlic burn.
4. Stir in the curry powder, star anise, turmeric and a good grinding of black pepper. Cook for a few secs more, stirring. Sprinkle over the flour and stir well. Gradually add 400ml water to the pan, stirring constantly.
5. Bring the sauce to a simmer and cook for 10 mins, stirring occasionally. If it begins to splutter, cover loosely with a lid. Remove the pan from the heat and blitz the sauce with a stick blender until smooth. Adjust the seasoning to taste. Keep warm.
6. Once the rice is tender, add the spring onions and cook for 1 min more. Drain well, then leave to stand for a few mins while you make the salad. Toss the carrot and cucumber with the chilli, lime juice and herbs.
7. Divide the sliced chicken between two plates, pour over the sauce and serve with the rice, salad and lime wedges for squeezing over.

Ingredients

• 2 nests of wholemeal noodles (100g)
• 1 tbsp rapeseed oil
• 30g ginger, cut into matchsticks
• 1 green pepper, sliced
• 2 leeks, sliced
• 3 garlic cloves, grated
• 1 tsp smoked paprika
• 1 tbsp brown miso
• 160g beansprouts
• 100g frozen peas
• 160g baby spinach
• 2 eggs
• 1 red chilli (optional)

Method

1. Put the noodles in a bowl and cover with boiling water. Set aside to soften.
2. Meanwhile, heat the oil in a wok and stir-fry the ginger, pepper and leek for a few mins until softened. Add the garlic and paprika and cook for 1 min more. Drain the noodles, reserve 2 tbsp of the water and mix with the miso.
3. Add the drained noodles, miso liquid, beansprouts, peas and spinach to the wok and toss over a high heat until the spinach wilts. While you are doing this, fry the eggs in a little oil to your liking. Pile the noodles onto plates, top with the eggs and chilli, if using, and serve.

Ingredients

• 3 garlic cloves
• 2 tbsp rapeseed oil
• 4 tsp smoked paprika
• 4 pork shoulder steaks
• 2 onions
• 325g carrots
• 2 tbsp sherry vinegar
• 2 red peppers
• 500ml vegetable stock
• 3 rosemary sprigs
• 200g cherry tomatoes
• 2 tbsp tomato purée
• 2 cans butter beans
• Parsley
• Lemon juice (optional)

Method

1. Mix the crushed garlic, 1 tbsp of the oil and 1 tsp smoked paprika together in a shallow dish and turn the pork steaks over in the mix to coat them on both sides. Heat a large non-stick frying pan and fry the pork for about 4 mins on each side to part-cook and brown them, then remove them from the pan.
2. Add the rest of the oil to the pan and fry the onions, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise a little. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the peppers, bouillon, rosemary, any juices left in the dish from the pork, the cherry tomatoes, tomato purée, remaining 3 tsp paprika and beans.
3. Lay the pork steaks on top, then cover the pan and cook for 20 mins until the pork and vegetables are tender. The pork will be cooked and juicy, but not fall apart. Remove the pork from the pan, stir in the parsley and a squeeze of lemon juice, if using.
4. Serve the pork steaks on top of the beans. If you’re not eating it straight away, you can keep it for up to two days in the fridge. To serve the leftovers, just reheat in a pan.

Ingredients

• 50g breadcrumbs
• 3 tbsp olive oil
• 300g potatoes
• 3 anchovy fillets
• 1 tsp mixed herbs
• 1 tsp garlic granules
• 200g broccoli
• 300g white fish
• Tartare sauce (optional)

Method

1. Heat the oven to 200°C/180°C fan/gas 6 with a large roasting tin filled with the breadcrumbs inside. When golden (about 5 mins), tip into a bowl and set aside. Drizzle 2 tbsp of the oil into the tin, add the potatoes, season and toss to coat. Spread them out in an even layer and roast for 25 mins.
2. Meanwhile, mix the breadcrumbs with the anchovies, herbs and garlic granules. Toss the broccoli with the remaining oil and season.
3. Once the potatoes have had 25 mins, scatter over the broccoli. Cook for a further 5 mins, then nestle in the fish. Top with the breadcrumbs. Return to the oven for 8-10 mins until the fish is cooked through and golden. Serve with tartare sauce, if you like.