Ingredients

• 1 tbsp rapeseed oil
• 2 garlic cloves, chopped
• 1 yellow pepper, deseeded and diced
• ½ – 1 red chilli, deseeded and chopped
• ½ bunch spring onions (about 5), tops and whites sliced but kept separate
• 1 tsp cumin, plus a little extra to serve (optional)
• 1 tsp coriander
• ½ tsp turmeric
• 3 tomatoes, cut into wedges
• ⅓ pack coriander, chopped
• 400g can chickpeas in water, drained but liquid reserved
• ½ tsp reduced-salt bouillon powder
• 4 large eggs

Method

1. Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.
2. Add the spices, tomatoes, most of the coriander and the chickpeas to the sauté pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.
3. Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.

Ingredients

For the skewers

• 1 tbsp olive or rapeseed oil
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 2 tsp lemon juice
• 1 garlic clove, finely grated
• 4 skinless chicken breast fillets (about 650g), cubed

For the hummus

• 640g frozen baby broad beans
• 2 garlic cloves
• 2 tbsp lemon juice
• 2 tbsp tahini
• 1 tbsp ground coriander
• 1 tsp ground cumin

For the salad

• 2 red onions, chopped
• 1 tbsp lemon juice
• 4 vine tomatoes, sliced
• 200g cucumber, halved and sliced

Method

1. Mix the oil, oregano, paprika, lemon juice and garlic in a bowl with some black pepper and a pinch of salt, then add the chicken and toss well. Thread the chicken onto four metal skewers and set aside. For the salad, mix the onions and lemon juice in a bowl and set aside.
2. To make the hummus, boil the broad beans in 300ml water for 5 mins, then scoop out of the pan, reserving the water. Tip the beans into a bowl with the rest of the ingredients, and blitz using a hand blender with up to 150ml of the cooking water until smooth.
3. Heat the grill to high and cook the chicken skewers for 4-5 mins on each side, or until cooked through. Meanwhile, finish preparing the salad. Toss the tomatoes and sliced cucumber with the lemon-soaked onions. Serve halve the hummus with two skewers of chicken and half the salad. The remainder will keep in the fridge for up to two days.

Ingredients

• 2 tbsp olive oil
• 1 large onion (180g), finely chopped
• 4 celery sticks, finely chopped
• 1 yellow pepper, chopped
• 2 tsp smoked paprika
• ½ tsp chilli flakes
• ½ tsp dried oregano
• 115g brown basmati rice
• 400g can chopped tomatoes
• 2 garlic cloves, finely grated
• 400g butter beans, drained and rinsed
• 2 tsp vegetable bouillon powder
• Large handful of parsley, chopped

Method

1. Heat the oil in a large pan set over a high heat and fry the onion, celery and pepper, stirring occasionally, for 5 mins until starting to soften and colour.
2. Stir in the spices and rice, then tip in the tomatoes and a can of water. Stir in the garlic, beans and bouillon. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid. Keep an eye on the pan towards the end of the cooking time to make sure it doesn’t boil dry – if it starts to catch, add a little more water. Stir in the parsley and serve hot.

Ingredients

• 1 lemon, zested and juiced
• 2 tsp wholegrain mustard
• 1 tbsp clear honey
• 2 skinless salmon fillets
• 2 tsp rapeseed oil
• 5 spring onions, sliced
• 175g cooked beetroot (not in vinegar), diced
• 250g pack ready-to-eat puy lentils
• 10 basil leaves
• 2 big handfuls rocket

Method

1. Turn the grill to high and line a baking tray with foil. Mix the lemon zest and juice, mustard and honey. Put the salmon on the tray, brush with a little of the dressing, then grill for 5-7 mins – there is no need to turn the salmon over until it flakes easily when tested with a knife.
2. Meanwhile, heat the oil in a wok and cook the spring onions and beetroot. Tip in the lentils with 4 tbsp water, cover the pan and cook for 2 mins to heat through. Tip into a bowl and toss with the remaining dressing, the basil and rocket. Serve with the salmon.

Ingredients

• 400g lean beef steak mince
• 2 tsp dried oregano
• 1 large egg
• 8 garlic cloves, 1 finely grated, the other sliced
• 1-2 tbsp olive oil
• 1 fennel bulb, finely chopped, fronds reserved
• 2 carrots, finely chopped
• 500g carton passata
• 4 tbsp balsamic vinegar
• 600ml reduced-salt vegetable bouillon

For the courgette noodles

• 1 tsp rapeseed oil
• 1-2 large courgettes, cut into noodles with a julienne peeler or spiralizer
• 350g frozen soya beans, thawed

Method

1. Put the mince, oregano, egg and grated garlic in a bowl and grind in some black pepper. Mix together thoroughly and roll into 16 balls.
2. Heat the oil in a large sauté pan over a medium-high heat, add the meatballs and fry, moving them around the pan so that they brown all over – be careful as they’re quite delicate and you don’t want them to break up. Once brown, remove them from the pan. Reduce the heat slightly and add the fennel, carrots and sliced garlic to the pan and fry, stirring until they soften, about 5 mins.
3. Tip in the passata, balsamic vinegar and bouillon, stir well, then return the meatballs to the pan, cover and cook gently for 20-25 mins.
4. Meanwhile, heat the 1 tsp of oil in a non-stick pan and stir-fry the courgette with the beans to heat through and soften. Serve with the meatballs and scatter with any fennel fronds.