Ingredients

• 1 small pack mint, leaves picked
• 150g natural yogh urt, plus extra to serve (optional)
• 1 lemon, zested and juiced
• ½ tsp ground cumin
• ½ tsp ground coriander
• 2cm piece ginger, grated
• 4 skinless chicken breasts, each cut into 6 pieces
• 4 wholemeal flatbreads or pittas
• 2 Little Gem lettuces, sliced
• 1 small red onion, sliced, to serve
• Pickled red cabbage, chilli sauce and hummus, to serve (all optional)

You will also need

• 4 metal or wooden skewers

Method

1. Chop half the mint and put in a bowl with the yoghurt, half the lemon juice, all the lemon zest, spices and ginger. Mix well and season with lots of black pepper and a pinch of salt. Add the chicken pieces, mix well and put in the fridge for 20-30 mins. Meanwhile, soak 4 large wooden skewers in water for at least 20 mins (or use metal ones).
2. When you’re ready to cook the chicken, heat your grill to a medium heat and line the grill tray with foil. Thread the chicken onto the soaked wooden or metal skewers and grill for 15-20 mins, turning halfway through, until browned and cooked through.
3. Warm the flatbreads under the grill for a couple of seconds, then serve them topped with the lettuce, chicken, red onion, remaining lemon juice and mint, and any optional extras such as extra yoghurt or pickled cabbage, chilli sauce and hummus.

Ingredients

• 2 tbsp olive oil
• 2 courgettes (about 500g), trimmed and coarsely grated
• 1 large garlic clove, finely grated
• 1 small red chilli, finely chopped
• 180g tagliatelle
• 150g raw king prawns, peeled and deveined
• 1 lemon, zested and juiced
• ½ small bunch of parsley, finely chopped

Method

1. Heat the oil in a frying pan and fry the courgette for 4-5 mins, then stir through the garlic and chilli.
2. Cook the tagliatelle following pack instructions. Drain, reserving some of the cooking water.
3. Add the prawns to the courgette mixture, and cook for 2 mins until pink. Toss through the tagliatelle, the lemon zest and juice, parsley, some seasoning and a splash of the reserved cooking water. Divide between bowls and serve.

Ingredients

• 2 x 140g skinless cod loin or pollock fillets
• 1 tbsp rapeseed oil, plus 2 tsp
• 1 tsp fresh thyme leaves
• 1 large garlic clove, finely grated
• ½ lemon, zested and juiced
• 1 large red pepper, sliced
• 2 leeks, well washed and thinly sliced
• 2 tbsp flaked almonds
• 1 tbsp tomato purée
• ¼ tsp vegetable bouillon powder
• 1 tsp apple cider vinegar
• 100g baby spinach, wilted in a pan or the microwave

Method

1. Heat oven to 220C/200C fan/ gas 7 and put the fish fillets in a shallow ovenproof dish so they fit quite snugly in a single layer. Mix 1 tbsp rapeseed oil with the thyme and garlic, spoon over the fish, then grate over the lemon zest. Bake for 10-12 mins until the fish is moist and flakes easily when tested.
2. Meanwhile, heat the remaining oil in a non-stick pan and fry the pepper and leeks for 5 mins until softened. Add the almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water, the bouillion powder and vinegar, and cook briefly to warm the mixture through.
3. Add the juice of up to half a lemon and blitz with a stick blender until it makes a thick, pesto-like sauce. Serve with the fish and the wilted spinach.

Ingredients

• 500g pack turkey mince
• 2 tsp each chilli powder, ground cumin and ground coriander
• 1 tsp cinnamon
• 1 onion, coarsely grated
• Zest 1 orange, then peeled and orange segments chopped
• 250g couscous
• 250ml hot chicken stock
• 2 tsp olive oil
• Small bunch coriander, roughly chopped

Method

1. In a big bowl, mix the mince, spices, onion and orange zest together really well with your hands. Roll the mixture into about 20 walnut-sized meatballs.
2. Put the couscous in a bowl, pour over the hot chicken stock, cover with cling film and leave to stand for 10 mins.
3. Heat the olive oil in a frying pan. add the meatballs and fry, turning often, for about 12 mins until browned all over and cooked through.
4. Fluff the couscous up with a fork, stir in the chopped orange, coriander and some seasoning. Pile onto plates and serve with the meatballs.

Ingredients

• 160g dried puy lentils or lentilles vertes
• 2 bay leaves
• 2 tbsp rapeseed oil, plus a drizzle
• 2 onions (350g), finely chopped
• 180g celery, thinly sliced
• 320g carrots, finely chopped
• 2 tbsp fresh thyme leaves
• 1 tbsp wholegrain mustard, plus 1 tsp
• 2 tbsp raw apple cider vinegar
• 1 tbsp chopped flat-leaf parsley
• 260g extra-firm tofu
• 2 garlic cloves, finely grated
• 2 tsp balsamic vinegar
• 2 tsp finely grated ginger
• 2 tsp low-salt soy sauce
• 4 tsp toasted three-seed mix
• 1 tbsp fresh coriander leaves
• 1 red chilli, chopped

Method

1. Put the lentils in a pan of water with the bay leaves, and bring to the boil. Boil for 10 mins, then turn the heat down to medium-low and cook for 20 mins more until the lentils are tender.
2. Meanwhile, heat the oil in a large non-stick pan over a high heat and fry the onion, stirring often until softened. Add the celery, carrots and thyme, cover with the lid, turn down the heat to medium and cook for 10 mins more, stirring occasionally until the vegetables are tender.
3. Drain the lentils and add these to the vegetables in the pan along with 1 tbsp of the mustard and the apple cider vinegar. Measure out half the lentil mixture and set aside – you can use these for lunches later in the week, like in our puy lentil salad with beetroot & walnuts. Toss the parsley through the remaining lentil mixture.
4. Cut the tofu into thick fingers. Combine the garlic, balsamic vinegar, ginger and soy sauce, then brush this over the tofu pieces.
5. Heat a drizzle of oil in a non-stick pan over a medium heat and fry the tofu on all sides until browned. Serve the tofu over half the lentils, topped with the mixed seeds, fresh coriander and chopped red chilli.