Ingredients

• 1 small red onion, halved and thinly sliced
• 1 lime (½ juiced, ½ cut into wedges to serve)
• ½ tbsp rapeseed oil, plus a drop
• 1 large garlic clove, finely grated
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 400g can black beans
• 1 tomato, chopped
• 1 tbsp tomato purée
• 1 tsp vegetable bouillon powder
• 2 large wholemeal tortillas
• 1 avocado, peeled, stoned, halved and sliced
• 2 tbsp chopped coriander, plus a few sprigs to serve

Method

1. Combine half the onions with the lime juice in a non-metallic bowl and set aside to pickle.
2. Heat the oil in a non-stick pan over a medium heat and cook the remaining onions for a few minutes until softened. Add the garlic and spices, stir for a few seconds, then tip in the beans along with the liquid from the can. Stir in the chopped tomatoes, tomato purée and bouillon powder, and cook over a low heat for 8 mins, or until the beans have softened and the liquid has reduced. Mash the beans roughly to break some of them down and thicken the mixture.
3. Rub a drop of oil over a large non-stick frying pan using a sheet of kitchen paper, and put one tortilla in the pan. Spread over the bean mixture, then cook over a low heat for 2 mins until the tortilla is crisp and golden. Stir the avocado, coriander and pickled onions together, then scatter this over the bean mixture and press the other tortilla on top, tucking the edges in to enclose the filling. Carefully flip over using a wide spatula and cook for 2 mins more until crisp. Slide onto a plate and cut into triangles. Serve with the lime wedges for squeezing over, and garnish with coriander sprigs, if you like.

Ingredients

• 4 large baking potatoes
• 3 x 135g cans tuna chunks in brine, drained
• 2 tbsp mayonnaise
• 2 ½ tbsp natural yogurt
• 4 spring onions, thinly sliced
• 1 thumb-sized piece of ginger, peeled and finely grated
• 1 lemon, juiced
• 2 tsp sriracha or hot sauce
• 3 pickled gherkins, finely chopped (optional)
• 2 tbsp reduced-salt soy sauce
• 320g spinach

For the dressing

• 1 tbsp extra virgin olive oil
• 2 tbsp cider vinegar
• ¼ tsp wholegrain mustard

Method

1. Prick the potatoes all over using a fork, then microwave on high for 10–15 mins, or until softened. Heat the oven to 200°C/180°C fan/gas 6, or turn on the air-fryer.
2. Tip the tuna into a bowl and mix with the mayo, yogurt, spring onions, ginger, half the lemon juice, the hot sauce and gherkins, if using.
3. When the potatoes are tender, score them lightly with a sharp knife, then pour over the soy sauce and toss quickly to coat. Bake in the oven for 15–20 mins or the air-fryer at 200°C for 5 mins to crisp up the skins. Meanwhile, combine the dressing ingredients with the remaining lemon juice and drizzle this over the spinach. Split the potatoes in half, fill with the tuna mayo and serve with the spinach.

Ingredients

• 1 tbsp ponzu sauce
• ½ tbsp rice vinegar
• 5g ginger, peeled and grated
• 1 tsp sesame oil
• 300g silken tofu
• 100g edamame beans
• 250g pouch cooked quinoa
• 100g radishes, sliced
• 2 carrots, peeled into ribbons
• 2 spring onions, finely sliced
• 2 small seaweed thins, crumbled
• 1 tsp sesame seeds

Method

1. Combine the ponzu, vinegar, ginger and sesame oil in a bowl. Pat the tofu dry using kitchen paper and tear into chunks, then gently toss in the ponzu mixture.
2. Pour some boiling water over the edamame and set aside for 2 mins before draining thoroughly and seasoning with salt.
3. Divide the quinoa between bowls and top with the edamame, radishes and carrots. Spoon over the tofu and drizzle over the remaining dressing before scattering over the spring onions, seaweed and sesame seeds.

Ingredients

• 2 unwaxed lemons
• 300g long wholemeal pasta, such as spaghetti
• 300g green beans, trimmed
• 25g unsalted butter
• 4 garlic cloves, finely chopped
• 40g parmesan or vegetarian alternative, finely grated
• Small handful of basil, finely chopped

Method

1. Peel the zest of 1 lemon into long strips using a vegetable peeler, then drop into a saucepan. Zest the remaining lemon. Juice both lemons, then set the juice aside and put the squeezed lemon halves into the pan with the peel. Add the pasta along with freshly boiled water from the kettle and some salt and cook following pack instructions, adding the green beans for the final 4 mins. Drain the pasta and green beans, reserving a mugful of the cooking water. Discard the lemon peel and juiced halves.
2. Meanwhile, melt the butter in a large frying pan over a low heat and cook the garlic and most of the fine lemon zest for 3–4 mins until fragrant. Tip in the drained pasta and beans, along with a splash each of the reserved cooking water and lemon juice, the parmesan and most of the basil. Mix over a low heat, adding another splash of the cooking water to bring the sauce together, if needed. Season with salt, pepper and the remaining lemon juice to taste. Sprinkle over the remaining lemon zest and basil to serve.

Ingredients

• 3 tbsp rapeseed oil
• 2 red onions (about 320g), chopped
• 250g swede, finely chopped
• 2 carrots (about 200g), finely chopped
• 3 strips of lemon peel, finely chopped
• 4 garlic cloves, thinly sliced
• 1 tsp ground cinnamon
• 1 tsp cumin seeds
• 2 tsp ground coriander
• 400g can chopped tomatoes
• 2 tbsp tomato purée
• 300ml vegetable stock, made with 1½ tsp bouillon powder
• 12 pitted green olives, halved lengthways
• 250g easy-cook brown rice
• 4 frozen skinless cod fillets (about 360g)
• ⅓ pack of coriander, chopped

Method

1. Heat the oil in a large pan over a medium heat and fry the onions, swede, carrots, lemon peel and garlic for 10 mins, stirring frequently. Add the spices and stir briefly.
2. Stir in the tomatoes, tomato purée, stock and olives. Cover and cook for 25 mins.
3. Boil the rice following pack instructions. Stir the tomato mixture well, then nestle in the frozen cod fillets. Cover and cook for 20 mins until the fish is cooked through. Scatter with the coriander. Serve with the cooked rice.