Ingredients

• 300g firm tofu, patted dry and sliced into 2cm cubes
• 2 tbsp cornflour
• 250g medium egg noodles
• 1 tbsp vegetable oil
• 2 spring onions, sliced
• ½ – 1 red chilli, finely chopped
• 15g ginger, finely grated
• 3 garlic cloves, finely grated
• 1½ tsp Chinese five-spice powder
• ½ large head of broccoli, finely chopped
• 2 red peppers, sliced
• 200g frozen peas
• 2 tbsp light soy sauce
• 1 tbsp crispy chilli oil, plus extra to serve (optional)
• 10g coriander, chopped
• 1 lime, juiced

Method

1. Heat the oven or air-fryer to 220C/200C fan/gas 7. Toss the tofu and cornflour together in a large bowl and season. Tip onto a lined baking tray and spread out to an even layer (or do this in the basket of your air-fryer) and cook for 15-20 mins until crisp and golden.
2. Meanwhile, cook the noodles following pack instructions, then rinse well in cold water so they don’t clump together.
3. While the noodles are cooking, add the oil to a large frying pan over high heat. Once shimmering, stir-fry the spring onions, chilli, ginger and garlic for 2-3mins. Sprinkle in the Chinese five-spice and stir to combine, then add the broccoli, peppers and peas.
4. Cook for 10-12 mins, stirring regularly, until softened and charring at the edges. Stir in the cooked noodles, soy sauce, chilli oil, coriander and half the lime juice, tossing to combine (it’s easier to use two wooden spoons). Toss the crispy tofu with the other half of the lime juice. Divide the noodles between four bowls and top with the crispy tofu. Serve with extra crispy chilli oil, if you like.

Ingredients

• 1 tbsp vegetable oil
• 1 red onion, finely chopped
• 3 sausages, skins removed
• 2 garlic cloves, finely grated
• ½-1 red chilli, depending on how much heat you prefer, sliced
• ½ large head of broccoli, finely chopped
• 2 courgettes, sliced into half-moons
• 200g small pasta (we used ditalini)
• 1½ litres chicken stock, made with low-salt chicken stock cube
• 200g curly kale or cavolo nero, stalks removed, roughly chopped
• 1 lemon, zested and juiced
• 20g parmesan, shaved

Method

1. Heat the oil over a medium heat in a large, deep pot that has a lid. Cook the onion for 10 mins until softened and golden at the edges.
2. Crumble in the sausages, breaking them into bite-sized pieces using a spoon. Cook for 7-8 mins until golden and crisp. Stir in the garlic and chilli.
3. Add the broccoli and courgettes. Cook for 10-12 mins until soft, then pour in the pasta and chicken stock. Stir to combine, then bring to a boil. Reduce to a simmer, put the lid on and cook for 8-10 mins, until the pasta is almost cooked.
4. Wilt in the kale or cavolo nero in batches and cook for a further 2-3 mins, until the kale is cooked and the pasta is al dente. Squeeze in the lemon juice and season well. Divide between four bowls and sprinkle over the lemon zest and parmesan shavings to serve.

Ingredients

• 2 tbsp olive oil
• 1 large onion (180g), finely chopped
• 4 celery sticks, finely chopped
• 1 yellow pepper, chopped
• 2 tsp smoked paprika
• ½ tsp chilli flakes
• ½ tsp dried oregano
• 115g brown basmati rice
• 400g can chopped tomatoes
• 2 garlic cloves, finely grated
• 400g butter beans, drained and rinsed
• 2 tsp vegetable bouillon powder
• Large handful of parsley, chopped

Method

1. Heat the oil in a large pan set over a high heat and fry the onion, celery and pepper, stirring occasionally, for 5 mins until starting to soften and colour.
2. Stir in the spices and rice, then tip in the tomatoes and a can of water. Stir in the garlic, beans and bouillon. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid. Keep an eye on the pan towards the end of the cooking time to make sure it doesn’t boil dry – if it starts to catch, add a little more water. Stir in the parsley and serve hot.

Ingredients

• 1½ tbsp sesame oil
• 1 tbsp low-salt soy sauce
• Thumb-sized piece ginger, grated
• 1 garlic clove, crushed
• 1 tsp honey
• 2 sweet potatoes, scrubbed and cut into wedges
• 1 lime, cut into wedges
• 2 boneless skinless salmon fillets
• 250g purple sprouting broccoli
• 1 tbsp sesame seeds
• 1 red chilli, thinly sliced (deseeded if you don't like it too hot)

Method

1. Heat oven to 200C/180 fan/ gas 6 and line a baking tray with parchment. Mix together 1/2 tbsp sesame oil, the soy, ginger, garlic and honey. Put the sweet potato wedges, skin and all, into a glass bowl with the lime wedges. Cover with cling film and microwave on high for 12-14 mins until completely soft.
2. Meanwhile, spread the broccoli and salmon out on the baking tray. Spoon over the marinade and season. Roast in the oven for 10-12 mins, then sprinkle over the sesame seeds.
3. Remove the lime wedges and roughly mash the sweet potato using a fork. Mix in the remaining sesame oil, the chilli and some seasoning. Divide between plates, along with the salmon and broccoli.

Ingredients

• 1 red onion, halved and sliced
• 2 garlic cloves, sliced
• 1 large yellow pepper, quartered, deseeded and diced
• 1 tsp ground cumin
• 2-3 tsp chipotle chilli paste
• 300ml reduced-salt chicken stock
• 400g can cherry tomatoes
• 400g can black beans or red kidney beans, drained
• 1 avocado, stoned, peeled and chopped
• Juice ½ lime

For the meatballs

• 500g pack turkey breast mince
• 50g porridge oats
• 2 spring onions, finely chopped
• 1 tsp ground cumin
• 1 tsp coriander
• Small bunch coriander, chopped, stalks and leaves kept separate
• 1 tsp rapeseed oil

Method

1. First make the meatballs. Tip the mince into a bowl, add the oats, spring onions, spices and the coriander stalks, then lightly knead the ingredients together until well mixed. Shape into 12 ping-pong- sized balls. Heat the oil in a non-stick frying pan, add the meatballs and cook, turning them frequently, until golden. Remove from the pan.
2. Tip the onion and garlic into the pan with the pepper and stir-fry until softened. Stir in the cumin and chilli paste, then pour in the stock. Return the meatballs to the pan and cook, covered, over a low heat for 10 mins. Stir in the tomatoes and beans, and cook, uncovered, for a few mins more. Toss the avocado chunks in the lime juice and serve the meatballs topped with the avocado and coriander leaves.