Ingredients

• 1 tbsp olive oil
• 1 onion, finely sliced
• 2 celery sticks, finely chopped
• 1 fennel bulb, trimmed and sliced
• 1 large garlic clove, grated
• 50g pancetta, chopped
• 400g can cannellini beans, drained and rinsed
• 150g cherry tomatoes, halved
• 2 tbsp tomato purée
• 300ml low-salt vegetable stock
• 1 tbsp red wine vinegar
• Grated parmesan and crusty bread, to serve (optional)

For the gremolata

• ½ small bunch of basil, finely chopped
• ½ small bunch of parsley, finely chopped
• 1 lemon, zested
• ½ garlic clove, grated

Method

1. Heat the oil in a frying pan over a medium heat and fry the onion, celery and fennel for 5 mins. Add the garlic and pancetta, and fry for 5 mins more.
2. Stir in the beans, then add the tomatoes, tomato purée, stock and vinegar. Stir, bring to a simmer and cook, uncovered, for 10 mins. Season to taste.
3. For the gremolata, mix everything together in a small bowl. Set aside.
4. Spoon the ragu into bowls and top with the gremolata. Scatter over some parmesan, if using, and serve with crusty bread, if you like.

Ingredients

• Mild olive oil
• ½ x 200g pack raw cooking chorizo (we used Unearthed Alfresco Smoked)
• 1 onion, finely chopped
• 260g bag spinach
• 2 x 140g skinless hake fillets
• ½ tsp sweet smoked paprika
• 1 red chilli, deseeded and shredded
• 400g can cannellini beans, drained
• Juice ½ lemon
• 1 tbsp extra virgin olive oil

To serve

• Garlic mayonnaise (optional)

Method

1. Boil a full kettle of water and heat the grill to high. Heat 1 tsp oil in a large frying pan. Squeeze the meat from the chorizo directly into the pan. Add the onion and fry for 5 mins, crushing the meat with a spatula until broken up, golden and surrounded by its juices. The onion will also be soft and golden.
2. Meanwhile, put the spinach in a colander, slowly pour over the boiled water to wilt it, then run under the cold tap. Squeeze out the excess water using your hands, then set aside. Line a baking tray with foil, rub with a little oil and place the fish on top. Season, sprinkle over the smoked paprika and drizzle with a little more oil.
3. Tip the chilli into the pan with the sausages, fry for 1 min more, then add the beans, spinach, lemon juice and extra virgin olive oil. Let it warm through gently, then season to taste.
4. Grill the fish for 5 mins or until flaky but not dry – you won’t need to turn it. Spoon the bean mixture onto plates, then carefully top with the fish and any juices from the tray. Serve with a dollop of garlic mayonnaise, if you like.

Ingredients

• 500ml passata
• 2 x 400g cans butter beans, drained and rinsed
• 2 garlic cloves, crushed
• 1 tsp dried oregano, plus a pinch
• 200g spinach
• 2 roasted red peppers, sliced
• ½ lemon, zested and juiced
• 100g block of feta, cut into chunks
• ½ tsp olive oil
• 4 small pittas

Method

1. Put a large ovenproof frying pan over a medium-high heat, and tip in the passata, butter beans, garlic, oregano, spinach and peppers. Stir together and cook for 6-8 mins until the sauce is bubbling and the spinach has wilted. Season, then add the lemon juice.
2. Heat the grill to high. Scatter the feta over the sauce, so it’s still exposed, drizzle with the olive oil and sprinkle over the lemon zest plus a pinch of oregano, then grind over some black pepper. Grill for 5-8 mins until the feta is golden and crisp at the edges.
3. Meanwhile, toast the pittas under the grill or in the toaster, then serve with the beans and feta.

Ingredients

• 1 tbsp vegetable oil
• 3 garlic cloves, chopped
• 3 x 400g cans black beans, drained and rinsed
• 3 tbsp cider vinegar
• 1½ tbsp honey
• 1½ tbsp smoked paprika
• 1½ tbsp ground cumin

For the guacamole

• 1 small garlic clove
• 2 tbsp roughly chopped coriander
• 1 green chilli, sliced
• 2 avocados, halved and stoned
• Juice 1 lime

For the salsa

• 110g pack pomegranate seeds
• 1 green chilli, finely diced
• 1 small white onion, finely diced
• Small handful fresh coriander, chopped

To serve

• 8-12 corn or flour tortillas
• Chipotle or other hot sauce
• Soured cream or coconut yogurt

Method

1. In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
2. The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly – you want it chunky, not smooth. Squeeze in the lime juice and set aside.
3. Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
4. To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.

Ingredients

• 100g wholemeal spaghetti
• 1 large onion, finely chopped
• 1 tbsp rapeseed oil
• 1 red chilli, deseeded and sliced
• 2 garlic cloves, chopped
• 200g cherry tomatoes, halved
• 2 tsp cider vinegar
• 1 tbsp capers
• 5 Kalamata olives, halved
• 1 tsp smoked paprika
• 210g can kidney beans, drained
• 160g spinach leaves
• Small handful of chopped parsley
• Small handful of basil leaves

Method

1. Cook the spaghetti in simmering water for 10-12 mins until al dente. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli, garlic and cherry tomatoes.
2. Add the vinegar, capers, olives and paprika with a ladleful of pasta water. Stir in the beans and cook until warmed through.
3. Add the spinach to the pasta water to wilt, then drain well. Toss with the tomato and bean mixture and the parsley and basil, then pile onto plates or in shallow bowls to serve.