Ingredients

• 3 large leeks
• 150g pack raw peeled king prawns
• 5 large eggs
• 120g garlic & herb cream cheese

Method

1. Heat 2 tbsp olive oil in a medium frying pan. Slice the leeks and add to the pan, cooking for 5 mins. Add the prawns and cook for 1 min more. Beat the eggs and whisk through half the cream cheese. Season to taste. Pour the mixture over the prawns and leeks, dot over the remaining cheese and cook on a medium heat for 5-8 mins. Finish under a medium-hot grill for 2 mins until just set with a slight wobble.

Ingredients

• 300g gnocchi
• 2 tbsp unsalted butter
• 60g parmesan or vegetarian alternative, finely grated
• 2 tsp black pepper
• Salad leaves, to serve (optional)

Method

1. Cook the gnocchi in a large pan of lightly salted, boiling water. Drain and reserve 200ml of the cooking water.
2. Heat the butter in a large frying pan. Add the gnocchi, cheese and pepper as well as 150ml of the cooking water, raise the heat a little and stir vigorously until melted and the gnocchi is well coated. Pour in more of the reserved water if you like it saucier. Season with a little salt. Transfer the gnocchi to bowls and serve with a mixed salad, if you like.

Ingredients

• 300g pack cooked beetroot in water, drained, half sliced
• 400g can chickpeas, drained
• 3 tbsp vegan pesto
• Olive oil
• Splash of vinegar (white wine vinegar if you have it)
• 2 large ciabatta rolls, sliced in half
• 2 large handfuls mixed rocket, watercress & spinach salad

Method

1. Blitz the whole beetroot, ¾ of the chickpeas, 2 tbsp pesto and 1 tbsp oil in a food processor with some seasoning until you have a thick, smooth hummus. Heat the ciabatta following the pack instructions.
2. Fry the remaining chickpeas in a little oil until crisp, then set aside. Toss the salad leaves with the remaining pesto and a splash of vinegar. Slice the rolls, then assemble the sandwiches with the hummus, beetroot slices, salad leaves and fried chickpeas.

Ingredients

• 125g ball mozzarella, torn into small pieces
• 50g strong cheddar, grated
• 1 tbsp wholegrain mustard
• 4 skinless boneless chicken breast fillets
• 8 smoked streaky bacon rashers

Method

1. Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers – not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.

Ingredients

• Olive oil, for frying
• 200g risotto rice
• 700ml vegetable stock
• 1 tub fresh vegetarian pesto
• 100g soft goat's cheese

Method

1. Pour a glug of olive oil into a large saucepan. Tip in the rice and fry for 1 min. Add half the stock and cook until absorbed. Add the remaining stock, a ladle at a time, and cook until the rice is al dente, stirring continually, for 20-25 mins.
2. Stir through the pesto and half the goat’s cheese. Serve topped with the remaining cheese.