Ingredients

• 125g basmati rice
• 1 tbsp olive oil
• 2 garlic cloves, chopped
• 400g can black beans, drained and rinsed
• 1 tbsp cider vinegar
• 1 tsp honey
• 1 tbsp chipotle paste
• 100g chopped curly kale
• 1 avocado, halved and sliced
• 1 medium tomato, chopped
• 1 small red onion, chopped

To serve (optional)

• Chipotle hot sauce
• Coriander leaves
• Lime wedges

Method

1. Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.
2. Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.

Ingredients

• 2 Little Gem lettuces, outer leaves only, or loose-leaf lettuce
• 1 cooked chicken breast, chopped
• 1 carrot, grated
• ¼ cucumber, sliced
• 2 radishes, thinly sliced
• Handful of coriander or mint leaves

For the sweet satay dip

• 2 tbsp peanut or almond butter
• 1 tbsp sweet chilli sauce
• ½ tsp soy sauce
• 1 lime, ½ juiced, ½ cut into wedges, to serve

Method

1. For the dip, combine the peanut butter, chilli sauce, soy sauce and lime juice in a bowl, loosening with a splash of cold water, if needed, so it’s a drizzling consistency.
2. Lay a couple of lettuce leaves on a plate and pile a little chicken and some of the veg on each piece. Scatter over the coriander or mint leaves, and squeeze over some lime juice. Drizzle over some of the satay dip, then roll the lettuce around the filling. Serve with the remaining satay on the side for dipping, if you like and the lime wedges for squeezing over.

Ingredients

• 145g can tuna, drained
• 70g mayo
• ½ red onion, finely chopped
• 30g jalapeños, finely chopped, plus 2 tbsp of the brine
• 10g dill, finely chopped
• 90g cucumber, cut into small cubes
• 1 tsp Tabasco or hot sauce
• 2 large tortilla wraps
• 1 Little Gem lettuce, finely shredded

Method

1. For the filling, put the tuna, mayo, red onion, jalapeños (along with the brine), dill, cucumber and Tabasco in a large bowl. Season and mix well. Will keep chilled for three days.
2. Layer half of the filling into each wrap and top with the lettuce. Wrap with baking parchment and pack into a lunchbox. Keep in the fridge or in a cool bag until ready to eat.

Ingredients

• 25g fresh or frozen broad beans
• 25g halloumi
• 1 slice rye bread or sourdough
• 2 beetroots, cooked and quartered
• 1 tbsp hummus
• ½ lemon, juiced

Method

1. Bring a saucepan of water to the boil, add the broad beans and cook for 1-2 mins. Drain and run under cold water, then peel off the outer skins. Put the beans to one side.
2. Heat grill to its highest setting. Put the halloumi on a baking tray and grill for 3 mins, turning halfway through to brown on both sides. Toast the bread and transfer to a serving plate.
3. Spread the hummus on the bread, then top with the beetroot and grilled halloumi. Scatter over the broad beans and lemon juice to serve.

Ingredients

• 2 baking potatoes (about 180g each)
• 1 tbsp olive oil
• 1 yellow or orange pepper, deseeded and chopped
• 2 garlic cloves, finely grated
• 1 tsp cumin seeds
• ½ tsp chilli flakes
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp dried oregano
• 400g can chopped tomatoes
• 2 tsp vegetable bouillon powder
• 400g can three-bean salad (cannellini, flageolet and adzuki), drained
• Handful of coriander, chopped, plus extra leaves to serve
• 1 small avocado, stoned, halved and chopped or mashed
• 1 lime, cut into wedges

Method

1. Heat the oven to 200C/180C fan/gas 6 and bake the potatoes for 50 mins-1 hr, or until tender.
2. Meanwhile, heat the oil in a non-stick frying pan and fry the pepper and garlic for a few minutes. Stir in the cumin seeds, chilli flakes and spices, then tip in the tomatoes, bouillon powder and beans. Bring to a simmer, cover and cook for 15 mins, or until reduced to a thick sauce. Stir in the chopped coriander.
3. Cut a cross into the tops of the baked potatoes and gently press on the sides to open them out. Spoon over the chilli, then top with the avocado and squeeze over some of the lime wedges. Scatter over some coriander leaves and serve with the remaining lime wedges.