Ingredients

• 250g block vegetarian feta, drained
• 1 tbsp extra virgin olive oil
• 1 tbsp honey
• 1 tsp fennel seeds
• ½-1 tsp chilli flakes (depending on your preference for heat)
• Small handful of mint, leaves picked and finely chopped
• 200g asparagus, cut into small pieces or peeled into ribbons
• 1 green pepper, cut into 1cm cubes
• 1kg leftover summery beans, drained (see Summery beans & herby green aïoli recipe in the app)
• 80g salad leaves
• Toasted ciabatta, to serve (optional)

For the dressing

• 1-2 tbsp apple cider vinegar
• 3 tbsp leftover herby green aïoli (see Summery beans & herby green aïoli recipe in the app)
• 1 tbsp wholegrain mustard

Method

1. Heat the grill to high. Put the feta in a baking dish and drizzle over the oil and honey, then scatter over the fennel seeds and chilli flakes. Pop under the grill for 7-10 mins until bubbling and charred at the edges. Remove and leave to cool slightly.
2. Meanwhile, toss the mint, asparagus, pepper, drained beans and salad leaves together. For the dressing, mix the vinegar, aïoli and mustard together, and season to taste, adding a splash of water if needed to make it a drizzling consistency. Pour this over the salad leaves and toss together.
3. Break the feta into chunks over the salad and drizzle over any juices from the baking dish. Serve with toasted ciabatta, if you like.

Ingredients

• 1 ripe melon or a mixture of honeydew and cantaloupe works well (about 700g in total, prepared weight)
• 1 banana shallot, finely sliced
• 2 burrata balls (125g each)

For the dressing

• 5 tbsp olive oil
• 10 fresh curry leaves
• 2 tsp nigella seeds
• 1 green chilli, deseeded and finely chopped
• 3 tbsp red wine vinegar
• 2 tsp honey

Method

1. For the dressing, heat the oil in a small frying pan over a medium heat. Add the curry leaves and sizzle for 1-2 mins until aromatic (be careful as they will splutter). Add the nigella seeds for the final 30 seconds. Pour the hot oil, curry leaves and seeds into a bowl and leave to cool.
2. Mix the remaining ingredients for the dressing into the curry leaf oil and season well.
3. Arrange the melon and shallots on a platter, drizzle with most of the dressing and lightly toss together with your hands. Leave to macerate for 20-30 mins at room temperature.
4. Nestle the burrata into the salad, gently tear each ball open and season with a little flaky sea salt. Spoon over the remaining dressing.

Ingredients

• 1 small red onion, finely chopped
• 1 lemon, juiced
• 1 small rotisserie chicken, around 250g meat, picked and shredded
• 4 sticks celery, finely chopped
• 4 spring onions, finely sliced
• ½ large cucumber, deseeded and finely chopped
• 6 cornichons, roughly chopped
• 1 green pepper, deseeded and cut into 1/2cm cubes
• Large handful of soft herbs (we used dill and parsley), roughly chopped
• Toasted sourdough, to serve

For the dressing

• 50g natural yogurt
• 2 tsp Dijon mustard
• 50g mayonnaise
• 50ml olive oil

Method

1. Combine the onion and lemon juice in a large bowl and set aside for 5 mins with a pinch of salt. Mix in the dressing ingredients and season to taste. Tip in the rest of the salad ingredients and toss to combine well, season to taste. Serve with slices of toasted sourdough, if you like.

Ingredients

• 2 tbsp sunflower oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp light brown soft sugar
• 1 tbsp oregano
• 1 tsp cumin seeds
• 1 tsp chipotle paste
• 2 tsp red wine vinegar
• 400g can chopped tomatoes
• ½ chicken stock pot or cube
• 400g can black beans, drained but not rinsed
• 400g leftover cooked turkey, shredded
• Tortilla chips or flour tortillas, cooked rice, coriander, feta Chopped red onion and lime wedges, to serve

For the avocado crèma (optional)

• 2 avocados – frozen are ideal, defrosted
• 1 lime, zested and juiced
• 1 tsp cumin seeds
• ½ garlic clove

Method

1. Heat the oil in a shallow pan or casserole dish. Tip in the onion, season with a little salt and cook on a medium-low heat for 8-10 mins until softened and starting to colour. Stir in the garlic, brown sugar, oregano and cumin seeds, and cook for a couple of minutes, then add the chipotle paste and cook for a few minutes more, still stirring. Splash in the vinegar and leave to simmer for a minute, then add the tomatoes and 100ml water, swilling it around the can first, then pour in the stock and bring to a simmer.
2. Simmer for 10 mins until the sauce has reduced and thickened a little, then tip in the black beans and cook for 5 mins. When the beans are hot, stir through the turkey and lower the heat.
3. While the tinga is cooking, if you want to make the avocado crèma, tip all the ingredients into a food processor with some seasoning and blitz until smooth, then scrape into a bowl. Serve the tinga with the crema and your choice of tortilla chips, flour tortillas, or rice. Sprinkle over some coriander, crumbled feta and chopped red onion, if you like, and serve with lime wedges on the side for squeezing over.

Ingredients

• 600g sweet potatoes, thinly sliced
• 200g cherry tomatoes
• 300g long-stemmed broccoli
• 2 tbsp olive oil
• 4 boneless salmon fillets
• 50g pistachios

For the pesto

• 60g pistachios
• 40g basil leaves
• 30g parmesan
• 1 large garlic clove
• 100ml extra virgin olive oil, plus a little extra if needed

Method

1. Heat the oven to 180C/160C fan/gas 4. Rinse the sweet potato slices to remove excess starch, then put in a large bowl with the tomatoes and broccoli. Drizzle with the olive oil and toss to coat. Spread everything out into a single layer on a large baking tray and bake for 15-20 mins until the potatoes have softened.
2. While the potatoes are baking, combine all the pesto ingredients in a blender and blitz to a coarse texture, or mash using a pestle and mortar. Add a little more extra virgin olive oil, if needed, to adjust the consistency to your liking.
3. Remove the tray of veg from the oven, add the salmon and sprinkle over the pistachios. Spread 1 heaped teaspoon pesto over each salmon fillet. Reserve the remaining pesto.
4. Return the tray to the oven and bake for 12-15 mins until the salmon is opaque and cooked through. Serve the remaining pesto on the side or drizzle it over the veg and serve.