Ingredients

• 1kg floury potatoes, such as Maris Piper, peeled and cut into 2cm chunks
• Olive oil, for roasting
• 1 tsp turmeric
• 2 tsp ground cumin
• 1 tsp chilli flakes
• 200g spinach
• 1 x 500g salmon fillet
• 2 tbsp tandoori or tikka spice paste
• 100ml double cream
• Lemon wedge, to serve

Method

1. Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain in a colander and leave to steam dry for a few mins. Toss the potatoes in a roasting tin with 1 tbsp oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 mins, tossing halfway through. Boil the kettle.
2. Put the spinach in a colander and pour over boiling water until wilted. Use the back of a wooden spoon to squeeze out most of the water. Rub the salmon generously with the spice paste and drizzle with oil. Stir the spinach through the potatoes and top with the salmon, skin-side down. Increase the heat to 220C/200C fan/gas 7. Return to the oven for 20-25 mins or until the salmon is just cooked. Remove the salmon to stir the cream into the potatoes, then replace the salmon and serve with lemon wedges for squeezing over.

Ingredients

• 2 pitta breads
• 3 tsp olive oil
• 1 tsp dried oregano
• 1 red onion, cut into thin wedges
• 400g can butter beans, drained and rinsed
• 2 courgettes, halved lengthways and sliced on an angle
• 100g cherry tomatoes on the vine
• 20g Kalamata olives, pitted and halved
• 100g feta, cut into bite-sized chunks
• 1 lemon, cut into wedges

Method

1. Heat the oven to 220C/200C fan/gas 7. Cut or tear the pitta breads into chunks or triangles and put on a large baking tray. Drizzle over 1 tsp oil and scatter over half the oregano and some black pepper, then toss to combine. Arrange the pitta pieces in a single layer and bake for 10 mins until golden and crunchy.
2. Remove the pitta chips from the tray, then add the onion wedges, beans and courgettes. Coat with the remaining oil and oregano, season and roast for 10 mins.
3. Toss in the tomatoes and olives, then scatter the feta over the top. Roast for another 10 mins, until the veg is soft and the feta is starting to turn golden. Scatter the pitta chips over the top or around the side of the tray, and squeeze over the lemon wedges before serving.

Ingredients

• 2 tbsp olive oil
• 8 chicken thighs
• 3 leeks, sliced into rounds
• 2 large garlic cloves, crushed
• 2 x 400g cans cannellini beans, drained and rinsed
• 500ml hot chicken stock
• 1½ – 2 tbsp wholegrain mustard
• 100g crème fraîche
• 1 large lemon, zested
• Crusty bread, to serve (optional)

Method

1. Heat the oven to 200C/180C fan/gas 6. Heat the oil over a high heat in a large non-stick frying pan. Season the chicken thighs and fry, skin-side down, for 5 mins until golden and crisp. Transfer, skin-side up, to a large baking tray.
2. Fry the leeks in the pan for 5 mins or until just softened. Add the garlic and fry for 1 min more. Stir in the beans, then spoon into the tray, or trays, around the chicken. Pour the stock over the beans and season to taste. Roast for 20 mins, then remove from the oven and stir the mustard and crème fraîche through the beans. Roast for 10-15 mins more, or until the chicken is cooked through.
3. Scatter the lemon zest over the chicken and serve with crusty bread to mop up the juices.

Ingredients

• 1 tsp fennel seeds
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp tomato purée
• 1 tbsp harissa
• 8 caramelised onion sausages
• 2 red onions, cut into thick wedges
• 1 large butternut squash, peeled and cut into 2cm-thick slices (see tip, below)
• Small handful of parsley, finely chopped
• Steamed new potatoes and greens, to serve (optional)

Method

1. Heat the oven to 200C/180C fan/gas 6. Combine the fennel, paprika, cumin, oil, honey, tomato purée and harissa in a large bowl. Tip in the sausages, onions and squash, and toss gently with your hands to evenly coat everything.
2. Tip into a large roasting tin and spread out into an even layer. Roast for 30-40 mins, stirring occasionally to ensure everything is evenly browned. Scatter over the parsley and serve with steamed new potatoes and greens, if you like.

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.