Ingredients

• 1½ tbsp olive oil or butter
• 2 leeks, finely sliced
• 100g crème fraîche
• 3 eggs
• 1 lemon, zested
• Handful of dill, roughly torn
• 320g sheet ready-rolled puff pastry
• 100g smoked salmon trimmings

Method

1. Heat the olive oil or butter in a frying pan over a medium heat, then cook the leeks with a pinch of sea salt for 10 mins, stirring frequently until softened. Transfer to a plate and leave to cool for 3-4 mins.
2. Meanwhile, whisk the crème fraîche, eggs, a good grinding of black pepper, lemon zest and a pinch of sea salt with half of the dill.
3. Heat the oven to 200C/180C fan/gas 6. Leaving the puff pastry on its baking parchment, unroll it into a small rectangular roasting tin (we used a 24 x 20cm tin), so that the pastry comes up the sides. Trim the shorter overhanging ends of the pastry, if you like – they’re great for making cheese straws.
4. Spread the cooled leeks all over the pastry base. Arrange the smoked salmon on top, then pour over the egg and crème fraîche mixture. Season with black pepper and bake for 25-30 mins until there’s no wobble and the pastry is golden.
5. Leave to cool for 10 mins before serving with the remaining dill scattered over. *Will keep chilled for up to two days. Reheat until piping hot or serve cold.*

Ingredients

• 150g wholegrain rice
• 50ml soy sauce
• 2 tbsp mirin
• ½ tsp grated ginger
• 1 tsp honey
• 350g firm tofu (we used Cauldron)
• 1 bunch spring onions, ends trimmed
• 2 tsp sunflower oil
• ½ tsp sesame seeds
• 1 red chilli, sliced (optional)

Method

1. Cook the rice according to pack instructions. Pour the soy sauce, mirin, ginger and honey into a small saucepan and add 50ml water. Bring to a simmer and cook for around 5 mins or until slightly thickened. Remove from the heat and set aside until needed.
2. If your tofu doesn’t feel very firm, you’ll need to press it. To do this, wrap the block of tofu in a few layers of kitchen paper, then weigh it down with a heavy pan or tray for 10-15 mins – the longer you press it, the firmer it will be. Cut the tofu into thick slices.
3. Heat a griddle pan over high heat and lightly brush the tofu and spring onions with the oil. Griddle the tofu and spring onion until deep char lines appear on both sides (around 4 mins each side) – you may have to do this in batches depending on the size of your griddle pan.
4. Divide the cooked rice between two plates, top with the tofu and spring onion, then drizzle with the teriyaki sauce. Garnish with the sesame seeds and sliced red chilli, if using.

Ingredients

• 115g wholemeal linguine
• 1 lime, zested and juiced
• 1 avocado, stoned, peeled, and chopped
• 2 large ripe tomatoes, chopped
• ½ pack fresh coriander, chopped
• 1 red onion, finely chopped
• 1 red chilli, deseeded and finely chopped (optional)

Method

1. Cook the pasta according to pack instructions – about 10 mins. Meanwhile, put the lime juice and zest in a medium bowl with the avocado, tomatoes, coriander, onion and chilli, if using, and mix well.
2. Drain the pasta, toss into the bowl and mix well. Serve straight away while still warm, or cold.

Ingredients

• 50g quinoa
• 300g (3 or 4) cooked, vacuum-packed beetroot (not in vinegar), drained
• 250g natural yogurt
• Small bunch mint, chopped
• 500g lamb mince
• Small bunch dill, chopped
• ½ tbsp oil, for cooking (optional)
• 2 large carrots, peeled and grated
• 1 large or 2 small red onions, halved and finely sliced
• Pitta bread, wraps or burger buns to serve (calories not included)

Method

1. Cook the quinoa in plenty of boiling water for 10-15 mins (don’t worry if it still has a little bite), then drain well and leave to cool. Grate the beetroot and mix with the yogurt, half the mint and some seasoning. Chill until ready to serve.
2. Use your hands to squish together the cooked quinoa, the lamb, the remaining mint, half the dill and some seasoning. Shape into four burger patties. Heat a large frying pan (if it’s non-stick, you won’t need oil as the lamb mince is already fatty; otherwise, add a drizzle of oil). Cook the burgers for 5-8 mins on each side until they have a nice golden crust and are cooked through, then leave them to rest for a few mins.
3. Mix the carrots, onions and the remaining dill in a bowl. Gently warm the wraps or buns, then pile with the carrot mix, add the lamb patties and top with a dollop of the beetroot tzatziki.

Ingredients

• 2 tbsp olive oil, plus a little extra for brushing over the pastry
• Bunch spring onions, sliced into 3cm pieces
• 250g frozen spinach
• 6 ready-cooked chicken thighs
• 350ml hot chicken stock
• ½ tbsp wholegrain mustard
• 200g frozen peas
• 200ml half-fat crème fraîche
• ½ small bunch tarragon, leaves finely chopped
• Small bunch parsley, finely chopped
• 270g pack filo pastry

Method

1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a large, shallow casserole dish on a medium heat. Add the spring onions and fry for 3 mins, then stir through the frozen spinach and cook for 2 mins or until it’s starting to wilt. Remove the skin from the chicken and discard. Shred the chicken off the bone and into the pan, and discard the bones. Stir through the stock and mustard. Bring to a simmer and cook, uncovered, for 5-10 mins.
2. Stir in the peas, crème fraîche and herbs, then remove from the heat. Scrunch the filo pastry sheets over the mixture, brush with a little oil and bake for 15-20 mins or until golden brown.