Ingredients

• 200g pack organic unflavoured tempeh, thickly sliced
• 1 red pepper, deseeded and cut into small chunks
• 1 red onion, cut into wedges
• 160g sweet potatoes, cut into wedges
• 200g baby potatoes, halved
• 130g whole baby corn
• 1 courgette (160g), thickly sliced
• 2 tsp olive or rapeseed oil
• 1 tsp dried oregano
• ½ lemon, juiced
• 2-3 tbsp thyme leaves

For the marinade

• 1 tbsp tomato purée
• 1 tsp smoked paprika
• 2 tsp balsamic vinegar
• 2 garlic cloves, finely grated
• 10g finely chopped dates
• 2 tsp olive or rapeseed oil

Method

1. Heat the oven to 190C/170C fan/gas 5. Mix the marinade ingredients with plenty of black pepper and 2 tbsp water in a bowl, then stir in the tempeh to coat it. Set aside for 15 mins to marinate.
2. Pile the vegetables onto a large baking tray and toss with the oil and oregano. Bake for 10 mins, then add the tempeh along with any remaining marinade, and bake for 30 mins more until the veg is tender. Leave to cool a little, then squeeze over the lemon juice to taste (start with a quarter) and scatter over the fresh thyme.

Ingredients

• 125g brown basmati rice
• 200g can sweetcorn
• 15g ginger, peeled
• 2 large garlic cloves
• ½ tsp mustard seeds
• 1 tbsp garam masala
• 1 tsp vegetable bouillon powder
• ½-1 red chilli, deseeded and sliced (optional)
• 1 cinnamon stick
• 160g green beans, trimmed
• 160g whole cherry tomatoes
• 160g baby spinach
• 2 skinless cod loins (about 240g)
• 80g coconut yoghurt
• 10g coriander, chopped, plus extra to serve

Method

1. Boil the rice following pack instructions. Meanwhile, tip the sweetcorn into a bowl with the ginger and garlic, and blitz with a hand blender until smooth and creamy.
2. Put the mustard seeds in a large pan and warm briefly over a low heat until they start to pop. Tip in the garam masala and sweetcorn mixture, and mix with 350ml boiling water, the bouillon, chilli (if using) and cinnamon stick. Bring to the boil, then lower the heat to medium. Add the beans and tomatoes, then cover the pan and cook for 6 mins.
3. Add the spinach and stir until beginning to wilt, then top with the fish, spoon over some sauce or gently push it under, then cover and cook 5-8 mins more until the fish is just cooked.
4. Carefully lift the fish from the pan and stir the coconut yoghurt and coriander into the curry. Serve with the rice and extra coriander scattered over.

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

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

For the salad

• 1 tbsp tomato purée
• 1 tsp smoked paprika
• 2 tsp balsamic vinegar
• 2 garlic cloves, finely grated
• 10g finely chopped dates
• 2 tsp olive or rapeseed oil

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

• 200g pack of chopped butternut squash
• 100g purple sprouting broccoli
• 3 garlic cloves, unpeeled and lightly bashed
• 1 tbsp vegetable oil
• ½ tbsp white miso
• 1 tbsp peanut butter
• 1 tsp reduced-salt soy sauce
• 700ml low-salt vegetable stock
• 150g wholemeal egg noodles
• 2 eggs, soft-boiled (for 7 mins)
• 5g coriander, roughly chopped, or leaves picked
• 1 red chilli, sliced

Method

1. Heat the oven to 220C/200C fan/gas 7. Spread the butternut squash, broccoli and garlic cloves across a large baking tray lined with baking parchment, then drizzle with the vegetable oil and season well. Roast for 20-25 mins until cooked through and charring around the edges.
2. Put half of the butternut squash in a medium bowl and squeeze out the roasted garlic from the skins into the bowl. Leave the broccoli in the oven to keep warm. Mash the squash and garlic well with a fork or potato masher until a rough paste forms. Whisk in the miso, peanut butter and soy sauce until smooth.
3. Heat the stock in a large pan until boiling, then whisk in the butternut squash and miso mixture. Bring to a simmer and add the noodles. Cook for 3-4 mins until just tender.
4. Split the soup and noodles between two bowls, then top with the remaining half of the butternut squash, the broccoli, halved soft-boiled eggs, coriander and sliced chilli. Grind black pepper over the eggs, if you like.

Ingredients

• 225g lamb leg steaks, trimmed of excess fat and cut into 2.5cm/ 1in chunks
• 50g full-fat natural bio yoghurt, plus 4 tbsp to serve
• 1 tbsp medium curry powder
• 2 tsp cold-pressed rapeseed oil
• 2 medium onions, 1 thinly sliced, 1 cut into 5 wedges
• 2 garlic cloves, peeled and finely sliced
• 1 tbsp ginger, peeled and finely chopped
• 1 small red chilli, finely chopped (deseeded if you don’t like it too hot)
• 200g tomatoes, roughly chopped
• 50g dried split red lentils, rinsed
• ½ small pack of coriander, roughly chopped, plus extra to garnish
• 100g pack baby leaf spinach

For the broccoli rice

• 100g wholegrain brown rice
• 100g small broccoli florets

Method

1. Put the lamb in a large bowl and season well with ground black pepper. Add the yoghurt and 1/ 2 tbsp of the curry powder, and stir well to combine.
2. Heat half the oil in a large non-stick saucepan. Fry the onion wedges over a high heat for 4-5 mins or until lightly browned and just tender. Tip onto a plate, set aside and return the pan to the heat.
3. Add the remaining oil, the sliced onions, garlic, ginger and chilli, cover and cook for 10 mins or until very soft, stirring occasionally. Remove the lid, increase the heat and cook for 2-3 mins more or until the onions are tinged with brown – this will add lots of flavour, but make sure they don’t get burnt.
4. Reduce the heat once more and stir in the tomatoes and remaining curry powder. Cook for 1 min, then stir the lamb and yoghurt into the pan and cook over a medium-high heat for 4-5 mins, stirring regularly.
5. Pour 300ml cold water into the pan, stir in the lentils and coriander, cover with a lid and leave to cook over a low heat for 45 mins – the sauce should be simmering gently and you can add a splash of water if the curry gets a little dry. Remove the lid every 10-15 mins and stir the curry.
6. With half an hour of the curry cooking time remaining, cook the rice in plenty of boiling water for 25 mins or until just tender. Add the broccoli florets and cook for a further 3 mins. Drain well.
7. Remove the lid from the curry, add the reserved onion wedges and continue to simmer over a high heat for a further 15 mins or until the lamb is tender, stirring regularly. Just before serving, stir in the spinach, a handful at a time, and let it wilt. Serve with the yoghurt, coriander and broccoli rice.