Ingredients

• 100g couscous
• 175g pack chargrilled artichokes, roughly chopped
• ½ tsp Dijon mustard
• 1½ tbsp olive oil
• ½ small pack dill, leaves finely chopped
• ½ small pack parsley, leaves finely chopped
• 1 lemon, zested and juiced
• 2 large handfuls watercress
• 2 sea bass fillets

Method

1. Cook the couscous following pack instructions, then mix with the artichokes. Whisk the mustard with the oil from the artichoke pack, along with ½ tbsp olive oil, then add it to the couscous. Toss the herbs into the salad, along with the lemon zest and juice, some seasoning and the watercress.
2. Heat the remaining oil in a large, non-stick frying pan over a medium-high heat. Season the sea bass skin, then place it, skin-side down, in the oil. Use the back of a fish slice to hold the fish down, as it will start to curl up a bit. Once the flesh is nearly all opaque, around 3 mins, flip over and cook for 1 min more. Divide the salad between two plates and place the fish on top.

Ingredients

• 1 cauliflower
• ½ tsp smoked paprika
• 2 tbsp olive oil
• 1 roasted red pepper
• 4 black olives, pitted
• Small handful parsley
• 1 tsp capers
• ½ tbsp red wine vinegar
• 2 tbsp toasted flaked almonds

Method

1. Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Slice the cauliflower into two 1-inch steaks – use the middle part as it’s larger, and save the rest for another time. Rub the paprika and ½ tbsp oil over the steaks and season. Put on the tray and roast for 15-20 mins until cooked through.
2. Meanwhile, make the salsa. Chop the pepper, olives, parsley and capers, and put into a bowl and mix with the remaining oil and vinegar. Season to taste. When the steaks are cooked, spoon over the salsa and top with flaked almonds to serve.

Ingredients

• 2 tbsp olive oil
• 3 red onions, thinly sliced
• 200g pappardelle (or any long pasta)
• 2 anchovy fillets in oil, drained
• 2 tbsp tomato purée

For the gremolata

• 1 lemon, zested and juiced
• 15g parsley, roughly chopped
• 2 garlic cloves, finely chopped

Method

1. Heat the oil in a large, heavy-based frying pan over a medium heat. Fry the red onions with a large pinch of salt. Cook for 30-35 mins over a medium-low heat, stirring often, until caramelised and golden.
2. Meanwhile, make the gremolata. Mix the lemon zest, juice, parsley and garlic with a pinch of salt, then set aside. Cook the pappardelle following pack instructions, reserving 120ml pasta water.
3. Add the anchovy fillets to the onions when they have caramelised and let them dissolve. Stir in the tomato purée along with 15 twists of black pepper (around ½ tsp) and cook for 4-5 mins until the mixture has darkened.
4. Add the cooked pasta to the sauce along with the 120ml reserved pasta water. Stir well to combine, then transfer to a serving platter. Spoon over the gremolata to serve.

Ingredients

• 1 tbsp oil
• 12 shop-bought lamb meatballs
• 1 onion, sliced
• 2 large garlic cloves, crushed
• 2 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• 1 tbsp rose harrisa
• 400g can chopped tomatoes
• 200ml low-salt stock (lamb or beef)
• 2 x 400g can chickpeas
• Small bunch of parsley, finely chopped
• ½ small bunch of mint, chopped
• 50g pomegranate seeds

Method

1. Heat the oil in a large, shallow casserole dish or deep frying pan. Add the meatballs and fry for 3-4 mins, turning regularly, until golden. Remove and set aside.
2. Tip the onion into the pan and fry for 7 mins until softened. Stir through the garlic cumin, coriander and cinnamon, and cook for 1 min. Add the harissa, tomatoes and lamb stock, and bring to a simmer. Stir though the chickpeas and meatballs, season and simmer for 10-15 mins until slightly reduced and the meatballs are cooked through.
3. Stir through half the herbs, then scatter the rest on top along with the pomegranate seeds.

Ingredients

• 1 tbsp olive oil
• 4 skin-on chicken breasts
• 1 red onion, finely sliced
• 2 garlic cloves, finely chopped
• 1 tsp sumac
• 1 tsp ground turmeric
• 500ml low-salt chicken stock
• 500g cooked lentils, tomato flavoured if you can get them
• 125g kale, finely chopped
• 1 lemon, half sliced and half juiced
• 50g green olives, pitted and roughly chopped
• Small handful of parsley, finely chopped, to serve

Method

1. Heat the olive oil in a casserole dish or deep frying pan over a medium-high heat. Season the chicken all over and add to the pan, skin-side down. Cook for 6-8 mins until well browned and golden, then flip and cook for 2-3 mins until just golden, they don’t need to be cooked through at this point. Remove the chicken to a plate.
2. Stir the onion and garlic into the chicken pan. Cook for 2-3 mins before stirring in the spices. Cook for 1-2 mins until fragrant, then splash in the chicken stock, scraping the bottom to remove any browned bits. Mix in the lentils, kale, lemon slices and olives. Bring to a simmer, nestle the chicken breasts back in, skin-side up and cook for 8-10 mins until reduced and the chicken is cooked through. Season with the lemon juice and some black pepper, then garnish with the parsley to serve.