Ingredients

• 1 large red pepper, halved and deseeded
• 1 tsp vegetable oil
• 160g long-stem broccoli
• Handful of mint leaves, to serve

For the chicken and marinade

• 2 large skinless chicken breast fillets (about 125g each)
• 120g natural yoghurt
• 3 tbsp finely grated turmeric
• ½ tsp cumin seeds
• ½ tsp ground coriander
• 1 garlic clove, finely grated
• 1 tbsp lemon juice
• 1 tsp honey
• 1 tsp extra virgin olive oil

For the butter bean hummus

• 400g can butter beans, drained, liquid reserved
• 1 tbsp lemon zest, plus 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil, plus a drizzle
• 1 garlic clove, roughly chopped
• ½ tsp cumin seeds
• ½ tsp ground coriander

Method

1. Heat the oven to 220C/200C fan/gas 7. Line a baking sheet with foil. Make a few small cuts around the edges of the pepper halves using a sharp knife, then flatten them as much as you can with your palm. Rub with the veg oil and roast on the lined baking sheet for 10 mins.
2. Meanwhile, cut the chicken breasts in half lengthways at an angle so you end up with four thin fillets. Mix the yoghurt, turmeric, cumin seeds, ground coriander, garlic, lemon juice, honey and olive oil with some black pepper and 1 tsp salt in a bowl. Add the chicken and turn to coat in the marinade. When the peppers have had 10 mins, turn them over, add the chicken fillets to the sheet, spacing them apart slightly, and spoon any remaining marinade over them. Roast for 20 mins, turning the chicken fillets halfway, until cooked through.
3. For the hummus, use a hand blender to blitz together the beans, lemon zest and juice, olive oil, garlic, cumin seeds and coriander with 6 tbsp liquid from the can, ¾ tsp salt and plenty of black pepper. It should be completely smooth.
4. When the chicken has been cooking for 10 mins, steam the broccoli for 6 mins until tender. Spoon the hummus over two plates, then top with the roasted peppers and chicken. Scatter with the mint, drizzle with olive oil and serve with the broccoli on the side.

Ingredients

• 200g soba noodles
• 100g asparagus tips
• 500ml classic ramen broth
• 50g mangetout, sliced
• 150g shimeji mushrooms (or other exotic mushroom mix), sliced into 2cm strips if large
• 300g silken tofu, cut into 2.5cm cubes
• 100g radishes, thinly sliced
• 2 spring onions, cut into thin strips

Method

1. Bring a pan of water to the boil over a medium-high heat and simmer the soba noodles and asparagus tips for 3 mins until al dente. Drain and rinse under cold running water. Set aside.
2. Pour the broth into a saucepan and bring to a simmer over a medium heat. Scatter in the mangetout and mushrooms, and simmer gently for 3-4 mins until al dente.
3. Divide the soba noodles between two deep bowls, pour over the broth and top with the silken tofu. Scatter over the asparagus tips and radishes, then garnish with the spring onions.

Ingredients

• 160g dried puy lentils, or lentilles vertes
• 2 bay leaves
• 2 tbsp rapeseed oil, plus a drizzle
• 2 onions (350g), finely chopped
• 180g celery, thinly sliced
• 320g carrots, finely chopped
• 2 tbsp fresh thyme leaves
• 1 tbsp wholegrain mustard, plus 1 tsp
• 2 tbsp raw apple cider vinegar
• 1 tbsp chopped flat-leaf parsley
• 260g extra-firm tofu
• 2 garlic cloves, finely grated
• 2 tsp balsamic vinegar
• 2 tsp finely grated ginger
• 2 tsp low-salt soy sauce
• 4 tsp toasted three-seed mix
• 1 tbsp fresh coriander leaves
• 1 red chilli, chopped

Method

1. Put the lentils in a pan of water with the bay leaves, and bring to the boil. Boil for 10 mins, then turn the heat down to medium-low and cook for 20 mins more until the lentils are tender.
2. Meanwhile, heat the oil in a large non-stick pan over a high heat and fry the onion, stirring often until softened. Add the celery, carrots and thyme, cover with the lid, turn down the heat to medium and cook for 10 mins more, stirring occasionally until the vegetables are tender.
3. Drain the lentils and add these to the vegetables in the pan along with 1 tbsp of the mustard and the apple cider vinegar. Measure out half the lentil mixture and set aside – you can use these for lunches later in the week. Toss the parsley through the remaining lentil mixture.
4. Cut the tofu into thick fingers. Combine the garlic, balsamic vinegar, ginger and soy sauce, then brush this over the tofu pieces.
5. Heat a drizzle of oil in a non-stick pan over a medium heat and fry the tofu on all sides until browned. Serve the tofu over half the lentils, topped with the mixed seeds, fresh coriander and chopped red chilli.

Ingredients

• 100g bulgur wheat
• ½ small cucumber, deseeded and finely chopped
• 100g cherry tomatoes, quartered
• 25g pitted green olives
• Small handful of parsley, finely chopped
• 2 tbsp rose harissa
• 2 tsp honey
• 1 garlic clove, crushed
• ½ lemon, juiced
• 2 tbsp olive oil
• ½ red onion, finely sliced
• 2 x 120g skinless, boneless white fish fillets, such as cod or haddock

Method

1. Cook the bulgur following pack instructions, then rinse and drain well before tipping into a large bowl. Add the cucumber, tomatoes, olives and most of the parsley. Season well. Combine the harissa, honey, garlic, lemon juice, half the oil and 1 tbsp water in a bowl, then set aside.
2. Heat the remaining oil in a non-stick pan over a medium heat and cook the red onion for 4-5 mins until softened and lightly browned. Season the fish well, then add to the pan and cook for 3 mins before pouring in the harissa mixture. Turn the fish and cook for 2-4 mins more (depending on the thickness of the fish), basting the fish in the pan juices until cooked through – the flesh should be opaque.
3. Divide the bulgur salad between two plates, top with the fish and fried onions, then drizzle over any remaining pan juices and sprinkle over the remaining parsley to serve.

Ingredients

• 2 tbsp olive or rapeseed oil
• 500g braising beef (skirt, chuck or brisket all work well)
• 2 onions, chopped
• 4 garlic cloves, crushed
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 2 tsp smoked paprika
• 1 tsp ground cinnamon
• 2 tbsp tomato purée
• 400g can chopped tomatoes
• 1-2 tbsp chipotle paste (optional)
• 2 beef stock cubes
• 100g brown lentils
• 400g can black beans, drained
• 400g can kidney beans, drained
• 1-2 tsp light brown soft sugar (optional)

For the tortilla croutons (optional, or use shop-bought tortilla chips)

• 4 corn tortilla wraps
• Vegetable oil, for frying

To serve

• 100g feta, crumbled
• 50g soured cream, or natural yoghurt
• Small bunch of coriander leaves, picked
• 1 avocado, stoned, peeled, halved and sliced
• 1 large red chilli, thinly sliced
• 1 lime, cut into wedges

Method

1. Heat half the oil in a large flameproof casserole over a medium-high heat. Tip in enough beef to cover the base of the pan in a single layer, being careful not to overcrowd the pan. Brown the beef on each side, turning until it has a deep brown crust all over – this will give the stew a deep, beefy flavour. Remove to a plate using a slotted spoon and continue cooking until all the beef is browned. Set aside.
2. Heat the remaining oil in the same pan, then tip in the onions, reduce the heat to low-medium and sizzle for 8-10 mins until soft, stirring and scraping the base of the pan to lift any browned bits.
3. Add the garlic, cumin, coriander, paprika, cinnamon and tomato purée. Stir for 1-2 mins until the spices are sizzling and aromatic, then tip in the chopped tomatoes and chipotle paste, if using, and crumble in the stock cubes. Return the beef to the pan with any resting juices, pour in 1.2 litres water, season and bring to a simmer.
4. Once bubbling, reduce the heat to low, cover with a lid and simmer for 1 hr 45 mins, stirring occasionally. Meanwhile, tip the lentils into a bowl, cover with cold water and leave to soak. Drain, then add to the stew, cover again and continue to cook for 45 mins more, or until the beef and lentils are tender.
5. Tip in all the beans, return to a simmer and bubble for 5 mins until the beans are warmed through. If your stew is soupy and you prefer it thicker, boil, uncovered, for a few minutes more until reduced to your liking. Taste for seasoning and add more salt or chipotle paste, if you like; it may also need some sugar depending on the tomatoes you’ve used (add up to 2 tsp). Will keep chilled for two days or frozen for two months. Leave to cool completely first.
6. If making the tortilla croutons, cut the wraps into small triangles and heat enough oil to cover the base of a deep frying pan. Fry over a medium heat for 2-3 mins, tossing in the pan until crisp. Or, simply crumble tortilla chips to make a quick, crunchy topping.
7. Serve the stew in bowls topped with your choice of feta, soured cream or yoghurt, coriander, avocado, sliced chilli, lime wedges on the side for squeezing over and the tortilla croutons. Grind over some black pepper, if you like, before serving.