Ingredients

• 1 chicken breast (approx 180g), thinly sliced at an angle
• Juice ½ lime
• ½ tsp mild chilli powder
• 1 garlic clove, chopped
• 1 tsp olive oil
• 2 seeded wraps
• 1 avocado, halved and stoned
• 1 roasted red pepper from a jar, sliced
• A few sprigs coriander, chopped

Method

1. Mix the chicken with the lime juice, chilli powder and garlic.
2. Heat the oil in a non-stick frying pan then fry the chicken for a couple of mins – it will cook very quickly so keep an eye on it. Meanwhile, warm the wraps following the pack instructions or, if you have a gas hob, heat them over the flame to slightly char them. Do not let them dry out or they are difficult to roll.
3. Squash half an avocado onto each wrap, add the peppers to the pan to warm them through then pile onto the wraps with the chicken, and sprinkle over the coriander. Roll up, cut in half and eat with your fingers.

Ingredients

• 50g bulgur wheat
• 1 tsp Madras curry powder
• ¼ tsp cumin seeds (optional)
• 1 tsp vegetable bouillon
• 2 medjool dates, sliced
• 3 spring onions, sliced
• 4 tsp chopped mint
• Handful coriander, chopped
• ¼ cucumber, diced
• 2 tomatoes, cut into wedges
• 120g leftover cooked pork, chopped
• ½ lemon, cut into wedges

Method

1. Tip the bulgur into a small pan with the curry powder, cumin seeds (if using), bouillon, dates and spring onions. Pour over 300ml boiling water and cook, covered, for 5-8 mins or until the liquid has been absorbed and the bulgur is tender. Leave to cool completely.
2. Stir in the mint, coriander, cucumber, tomatoes and pork. Spoon into containers and top with lemon wedges to squeeze over and mix through just before eating. Will keep for two-three days in the fridge.

Ingredients

• 200g jumbo porridge oats
• 50g chia seeds
• 600ml unsweetened almond milk, plus 8 tbsp
• 2 tsp vanilla extract
• 125g punnet raspberries
• 100g almond yogurt
• 250g punnet blueberries
• 20g flaked almonds, toasted

Method

1. Tip the oats and seeds into a bowl and pour over the milk and vanilla extract. Leave for 5-10 mins for the oats to absorb some of the liquid.
2. Reserve 16 raspberries, then add the remainder to the oats and crush them into the mixture. Spoon into four tumblers or sundae dishes, then top with the yogurt and both lots of berries. Cover and chill overnight or until needed. To serve, pour 2 tbsp almond milk over each and scatter with the almonds.

Ingredients

For the dressing:

• 1 tbsp sesame oil
• 2 tsp tamari
• 1 lemon, juiced
• 1 red chilli, deseeded and finely chopped

For the salad:

• 1 small onion, finely chopped
• 2 wholemeal noodle nests (about 100g)
• 160g sugar snap peas
• 4 small clementines, peeled and chopped
• 160g shredded carrots
• Large handful of coriander, chopped
• 50g roasted unsalted cashews

Method

1. Mix all the dressing ingredients together in a large bowl, then stir in the onion. Meanwhile, cook the noodles in a pan of boiling water for 5 mins, adding the sugar snap peas halfway through the cooking time – the noodles and peas should be just tender. Drain, cool under cold running water and drain again. Snip or cut the noodles into smaller lengths to make them more manageable to eat.
2. Tip the noodles and peas into the bowl with the dressing, along with the clementines, carrots, coriander and cashews. Toss to combine, then serve in bowls or pack into rigid airtight containers to take to work.

Ingredients

• 2 carrots
• 1 large courgette
• 2 cooked beetroot, diced
• 2 tbsp balsamic vinegar
• ⅓ small pack dill, chopped, plus some extra fronts (optional)
• 1 small red onion, finely chopped
• 280g poached or canned wild salmon
• 2 tbsp capers in vinegar, rinsed

Method

1. Shred the carrots and courgette into long spaghetti strips with a julienne peeler or spiralizer, and pile onto two plates.
2. Stir the beetroot, balsamic vinegar, chopped dill and red onion together in a small bowl, then spoon on top of the veg. Flake over chunks of the salmon and scatter with the capers and extra dill, if you like.