Ingredients

• 3 tbsp soy sauce
• 3 tbsp honey
• 2 tbsp oil
• 1 tbsp garlic & ginger paste
• 8 skin-on chicken thighs
• 1 large head broccoli, cut into florets
• 1 tbsp sesame seeds
• Rice, to serve (optional)

Method

1. Heat oven to 200C/180C fan/gas 6. Mix the soy, honey, 1 tbsp of the oil and ½ tbsp garlic & ginger paste in a bowl. Pour over the chicken thighs and leave to marinate if you have time, but don’t worry if not – they will be delicious either way. Tip the chicken with all the marinade into a roasting tin, skin-side up. Cook for 45 mins until sticky and the skin is crispy.
2. When the chicken has 15 mins left, start cooking the rice following pack instructions, if using, and heat the remaining oil in a frying pan. Add the remaining garlic & ginger paste, sizzle for 1 min, then tip in the broccoli along with a splash of water. Cover and cook for 10 mins until tender, then take the lid off, tip the sesame seeds into the pan and give everything a good toss around. Season. Serve with the chicken, and all the caramelised bits from the bottom of the tin.

Ingredients

• 4 red peppers
• 2 pouches cooked tomato rice
• 2 tbsp pesto
• Handful pitted black olives, chopped
• 200g goat’s cheese, sliced

Method

1. Use a small knife to cut the top out of 4 red peppers, then scoop out the seeds. Sit the peppers on a plate, cut-side up, and cook in the microwave on high for 5-6 mins until they have wilted and softened.
2. While the peppers are cooking, mix two 250g pouches of cooked tomato rice together with 2 tbsp pesto and a handful of chopped pitted black olives and 140g of the sliced goat’s cheese.
3. Scoop the rice, pesto, olives and goat’s cheese mix into the peppers, top with the remaining 60g sliced goat’s cheese and continue to cook for 8-10 mins.

Ingredients

• 4 tomatoes, halved
• 5 tbsp olive oil
• 250g butternut squash, peeled and chopped into large chunks
• 1 tbsp thyme leaves
• 1 garlic clove, crushed
• 1 onion, sliced
• 2 x 400g cans chickpeas, drained
• 1 bay leaf
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• ½ tsp turmeric
• 1 tbsp harissa
• 1l vegetable stock
• 100g feta, crumbled
• 1 lemon, zested, then cut into wedges
• 2 tsp fennel seeds
• 1 tsp ground coriander
• 200g cavolo nero, shredded
• Handful fresh coriander leaves, to serve (optional)

Method

1. Heat oven to 200C/180C fan/gas 6. Put the tomatoes on a baking sheet lined with baking parchment, drizzle over 2 tbsp olive oil, season and roast in the oven for 20 mins or until soft. Set aside.
2. Meanwhile, pour 2 tbsp oil into a large saucepan and add the squash, thyme, garlic and onion. Season generously and cook on a low heat for 15 mins or until the vegetables begin to soften (but not brown).
3. Add the tomatoes, chickpeas, bay, ground spices and harissa. Season to taste and pour in the stock. Bring to the boil, then reduce the heat and simmer for 30-35 mins until the liquid has reduced.
4. Put the feta in a small bowl and add the remaining olive oil and the lemon zest. Mix well and set aside.
5. Toast the fennel seeds in a frying pan for 1 min, then lightly crush with a pestle and mortar, or in a bowl with the back of a rolling pin.
6. Add the ground coriander and cavolo nero to the stew and cook for 2 mins. Put the stew in a bowl and top with a scoop of feta, a sprinkling of coriander leaves and fennel seeds, and some seasoning. Serve with lemon wedges on the side.

Ingredients

• 2 tbsp cold-pressed rapeseed oil
• 1 onion, halved and thinly sliced
• 250g salad potatoes, cut into chunks
• 1 large red pepper, deseeded and chopped
• 1 courgette (200g), thickly sliced
• 2 tomatoes, chopped (150g)
• 2 large garlic cloves, finely grated
• 1 tbsp cider vinegar (optional)
• 2 tsp vegetable bouillon powder
• 2 skinless hake fillets (pack size 240g)
• 150g pack ready-cooked mussels (not in shells)
• 60g peeled prawns
• Large handful of parsley, chopped

Method

1. Heat the oil in a wide non-stick pan with a tight-fitting lid. Fry the onions and potatoes for about 5 mins, or until starting to soften. Add the peppers, courgettes, tomatoes and garlic, then stir in the vinegar, if using, the bouillon and 200ml water. Bring to a simmer, cover and cook for 25 mins, or until the peppers and courgettes are very tender (if your pan doesn’t have a tight-fitting lid, wet a sheet of baking parchment and place over the stew before covering – this helps keep in the juices).
2. Add the hake fillets, mussels and prawns, then cover and cook for 5 mins more, or until the fish flakes easily when tested with a fork. Scatter over the parsley and serve.

Ingredients

• 300g cold mashed potato
• 6 spring onions, thinly sliced
• 1 tbsp horseradish sauce
• 250g / 9oz peppered mackerel fillets, skinned and flaked
• 2 tbsp plain flour
• 1 egg, beaten
• 85g dried breadcrumbs
• Sunflower oil, for frying (optional)
• Salad and lemon wedges, to serve (optional)

Method

1. In a large bowl, mix together the potato, spring onions, horseradish and mackerel, then shape into 8 even-size cakes. Roll the fishcakes in the flour, shaking off any excess, then dip in the egg, followed by the breadcrumbs. Cover and chill until ready to cook. Can be prepared up to a day ahead, or frozen.
2. Gently grill or shallow-fry the fishcakes for 5-6 mins on each side until crunchy, golden brown and hot all the way through. Serve with salad and lemon wedges.