Ingredients

• 4 pork chops
• ½ tbsp sunflower or vegetable oil
• ½ tsp dried oregano
• ½ tsp paprika
• ½ tsp mustard powder
• ½ tsp onion powder
• 25g parmesan, finely grated
• Cooked greens and peas, to serve (optional)

Method

1. Heat the air-fryer to 190C. Put the pork chops in a bowl, drizzle over the oil and rub all over the chops.
2. Combine the oregano, paprika, mustard powder, onion powder and parmesan with ½ tsp salt and ½ tsp freshly ground black pepper. Sprinkle over the pork chops, ensuring they are covered.
3. Put the chops in the air-fryer basket and cook for 5 mins (you may need to do this in batches depending on the size of your air-fryer). Turn over, then cook for 5-8 mins more until cooked through. Timings will depend on the thickness and whether they’re bone-in or not. A temperature probe should read 75C in the thickest part of the chop. Serve with wilted greens and peas, if you like.

Ingredients

• 1 onion, sliced
• 1 red and 1 green pepper, deseeded and sliced
• 50g chorizo, sliced
• 2 garlic cloves, crushed
• 1 tbsp olive oil
• 250g easy cook basmati rice (we used Tilda)
• 400g can chopped tomato
• 200g raw, peeled prawns, defrosted if frozen

Method

1. Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 3 mins. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins.
2. Uncover, then stir – the rice should be almost tender. Stir in the prawns, with a splash more water if the rice is looking dry, then cook for another min until the prawns are just pink and rice tender.

Ingredients

• 2 tbsp toasted sesame oil
• 6 skinless and boneless chicken thighs, sliced
• 2 large garlic cloves, crushed
• 1 thumb-sized piece ginger, grated
• 50g runny honey
• 30ml light soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp sesame seeds, to serve
• 4 spring onions, shredded, to serve
• Sticky rice, to serve
• Steamed bok choi or spring greens, to serve

Method

1. Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
2. Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.

Ingredients

• 400g can black beans, drained
• Small bunch coriander, finely chopped
• 4 large or 8-12 small flour tortillas
• 1 avocado, sliced, or 1 small tub guacamole
• 2 tbsp soured cream or crème fraîche

For the fajita mix

• 150g butter
• 1 red and 1 yellow pepper, cut into strips
• 1 tbsp oil
• 1 red onion, cut into thin wedges
• 1 garlic clove, crushed
• ½ tsp chilli powder
• ½ tsp smoked paprika
• ½ tsp ground cumin
• 1 lime, juiced

Method

1. To make the fajita mix, take two or three strips from each colour of pepper and finely chop them. Set aside. Heat the oil in a frying pan and fry the remaining pepper strips and the onion until soft and starting to brown at the edges. Cool slightly and mix in the chopped raw peppers. Add the garlic and cook for 1 min, then add the spices and stir. Cook for a couple of mins more until the spices become aromatic, then add half the lime juice and season. Transfer to a dish, leaving any juices behind, and keep warm.
2. Tip the black beans into the same pan, then add the remaining lime juice and plenty of seasoning. Stir the beans around the pan to warm them through and help them absorb any flavours of the fajita mix, then stir through the coriander.
3. Warm the tortillas in a microwave or in a low oven, then wrap them so they don’t dry out. Serve the tortillas with the fajita mix, beans, avocado and soured cream for everyone to help themselves.

Ingredients

• 150g kale
• Small bunch of basil
• 1 small garlic clove
• 3 tbsp pumpkin seeds
• 5 tbsp extra virgin olive oil
• 3 tbsp nutritional yeast
• 1 lemon, zested and juiced
• 350g wholemeal spaghetti

Method

1. Bring a pan of water to the boil. Cook the kale for 30 secs, drain and transfer to a bowl of ice-cold water for 5 mins. Drain again and pat dry with kitchen paper.
2. Put the basil, garlic, seeds, oil, nutritional yeast, lemon juice and zest, and drained kale in a food processor. Blitz until smooth, then season. Loosen with a splash of water, if it’s too thick.
3. Cook the pasta following pack instructions, then toss with the pesto and serve.