Ingredients

• 2 large chicken breasts
• 2 peppers, sliced
• 2 red onions, sliced
• 200g baby corn
• 3 tsp chipotle chilli paste
• 1 lime, zested, then halved
• 2 tsp vegetable oil
• 400g can black beans, drained
• 15g coriander, roughly chopped
• 400g cooked brown rice
• 4 tbsp salsa, to serve

Method

1. Heat the oven to 220C/200C fan/gas 7 and line a large baking tray with baking parchment. Arrange the chicken, peppers, red onions and baby corn on the tray, and spoon over the chipotle paste. Season, then toss to combine. Put the lime halves on the tray, cut-side down, then drizzle the oil over the chicken and veg. Roast for 20 mins, or until everything is cooked through.
2. Meanwhile, warm the beans in a small pan over a low heat, and season. Mix the beans with half the coriander and the lime zest, then squeeze over the juice of the roasted lime. Slice the chicken thinly on the diagonal and divide between four bowls along with the veg and brown rice. Sprinkle over the remaining coriander and serve with the salsa.

Ingredients

• 100g cavolo nero, or any dark leafy greens
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 sprigs rosemary
• 3 garlic cloves, sliced
• 400g can cherry tomatoes
• 200ml vegetable or chicken stock
• 400g can borlotti beans, drained and rinsed
• 2 chunky, skinless white fish fillets, around 250g
• Crusty bread, to serve

Method

1. Remove the stalks from the cavolo nero and finely chop, tip into a wide saucepan or small casserole dish along with the oil and put over a medium-high heat. Shred the leaves and set aside. Tip the onion and rosemary into the pan with the stalks and cook for 10-12 mins until everything is slightly softened.
2. Stir in the garlic and sizzle for a few minutes until fragrant before pouring in the can of tomatoes. Swill out the can with the stock and pour this in as well. Bring to a simmer and let it bubble away for 5-7 mins until reduced. Stir the beans in, then nestle the fish and cavolo nero leaves into the stew. Cover with a lid and cook for a further 7-9 mins, until the fish is cooked through and tender. Season to taste and serve with crusty bread.

Ingredients

• 8 spring onions, ends removed
• 3 tbsp olive oil
• 10g chives, finely chopped
• 1 lime, juiced
• 1 red onion, sliced
• 250g chestnut mushrooms
• 2 garlic cloves, sliced
• 1 tsp chipotle paste (optional)
• 400g can chickpeas, drained
• 1 tbsp fajita seasoning
• Low-fat natural yoghurt, to serve
• 8 wholemeal tortilla wraps, to serve
• Grated cheddar, to serve

Method

1. Toast the spring onions for 5-6 mins in a large, dry frying pan, turning frequently, until charred. Remove from the pan, leave to cool slightly, then roughly chop. Mix with 2 tbsp of the oil, the chives and lime juice. Season and set aside.
2. Pour the remaining 1 tbsp oil into the frying pan. Tip in the onion and mushrooms, and cook for 10-12 mins over a medium heat until golden. Stir in the garlic, chipotle paste, if using and chickpeas, and cook for 5 mins until piping hot.
3. Add the fajita seasoning and a splash of water, then mix well. Serve straight from the pan with the yoghurt, wraps, cheddar and spring onion salsa on the side.

Ingredients

• 2 tbsp tahini
• 2 tbsp fat-free yoghurt
• ½ small bunch of parsley
• 1 lemon, juiced
• ½ small garlic clove
• ½ tbsp rapeseed oil
• 10-12 ready-made lean lamb meatballs
• 2 x 250g pouches mixed grains
• 4 cooked beetroots, chopped
• 2 spring onions, sliced
• 200g baby tomatoes, halved
• 50g pitted black olives, halved
• 1 cucumber, peeled and cubed
• ½ tbsp za’atar

Method

1. Blend the tahini, yoghurt, parsley, lemon juice, garlic, 2-3 tbsp water and a pinch of salt in a food processor until smooth. Set aside.
2. Heat the oil in a non-stick frying pan and cook the meatballs over a medium heat for 10-12 mins until cooked through, turning regularly.
3. Warm the grains following pack instructions. Leave to cool a little, then toss with the remaining ingredients. Season. Divide between four plates, top with the meatballs and drizzle over the tahini dressing.

Ingredients

• 400g frozen French fries
• 2 tbsp olive oil
• 1 finely chopped onion
• 1 ripe avocado
• ½ lime, juiced, plus wedges to serve
• ½ finely chopped small red onion
• 1 finely chopped tomato
• 1 crushed garlic clove
• ½ tbsp chipotle paste
• ½ tsp ground cumin
• ½ tsp ground coriander
• 400g can mixed beans, drained
• ½ 400g can chopped tomatoes
• ½ chopped small bunch of coriander
• 2 tbsp dairy-free crème fraîche
• 2 tbsp crispy fried onions

Method

1. Cook the French fries following pack instructions. Meanwhile, heat the olive oil in a frying pan and fry the onion for 10 mins. Prepare the guacamole by mashing the avocado and mixing in the lime juice, red onion and chopped tomato.
2. Add the garlic, chipotle paste, ground cumin and ground coriander to the onions, which should be softened and translucent. Fry for 1 min, then tip in the mixed beans and the chopped tomatoes. Simmer for 10 mins, then stir in most of the coriander and season. Tip the fries into a bowl and top with the bean chilli, guacamole, crème fraîche and crispy fried onions. Scatter over the remaining coriander and serve with lime wedges.