Ingredients

• 400g can chickpeas, rinsed and drained
• 1 small red onion, roughly chopped
• 1 garlic clove, chopped
• Handful of flat-leaf parsley or curly parsley
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp harissa paste or chilli powder
• 2 tbsp plain flour
• 2 tbsp sunflower oil
• Toasted pitta bread, to serve
• 200g tub tomato salsa, to serve
• Green salad, to serve

Method

1. Drain the chickpeas and pat dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.
2. Heat the sunflower oil in a non-stick frying pan, and fry the burgers for 3 mins on each side until lightly golden. Serve with the toasted pitta bread, tomato salsa and green salad.

Ingredients

• 1 chicken breast (approx 180g), thinly sliced at an angle
• Generous squeeze juice 0.5 lime
• ½ tsp mild chilli powder
• 1 garlic clove, chopped
• 1 tsp olive oil
• 2 seeded wraps
• 1 avocado, halved and stoned
• 1 roasted red pepper from a jar, sliced
• A few sprigs coriander, chopped

Method

1. Mix the chicken with the lime juice, chilli powder and garlic.
2. Heat the oil in a non-stick frying pan then fry the chicken for a couple of mins – it will cook very quickly so keep an eye on it. Meanwhile, warm the wraps following the pack instructions or, if you have a gas hob, heat them over the flame to slightly char them. Do not let them dry out or they are difficult to roll.
3. Squash half an avocado onto each wrap, add the peppers to the pan to warm them through then pile onto the wraps with the chicken, and sprinkle over the coriander. Roll up, cut in half and eat with your fingers.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 garlic clove, crushed
• 400g can cherry or chopped tomatoes
• Pinch sugar
• Few dashes Worcestershire sauce
• 100g rigatoni or other tube-shaped pasta
• 50g gruyère or cheddar, grated
• Hunk of baguette or sliced bread, coarsely grated
• 2 frankfurters, sliced (optional)

Method

1. Heat the oil in a medium pan and fry the onion for 5 mins until softened and lightly golden. Stir in the garlic and cook for a further min. Mix in the tomatoes and sugar, bring to the boil and simmer for 20 mins. Add a few dashes of Worcestershire sauce and season to taste. This basic sauce can now be chilled or frozen.
2. Meanwhile, cook the pasta according to pack instructions. Heat the grill to high. Mix together the cheese and breadcrumbs.
3. Drain the pasta and stir into the sauce. Tip in the frankfurters (if using) and spoon into a heatproof dish. Scatter over the cheesy crumbs and grill for 3-5 mins or until bubbling hot and golden. Serve with a simple salad.

Ingredients

• 1 tbsp sunflower oil
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• ½ tsp cayenne pepper
• 400g butternut squash, peeled and cut into 2cm (prepared weight)
• 400g can chopped tomato
• 1.2l chicken stock
• 1 heaped tbsp mango chutney
• 300g red lentil
• Small pack coriander, roughly chopped
• Naan bread, to serve

Method

1. Put the oil and the onion in a saucepan, and cook for 5 mins. Stir in the garlic and cook for a further 1 min, then stir in the spices and butternut squash. Combine everything together.
2. Tip in the chopped tomatoes, stock and chutney, and season well. Bring to the boil, then gently simmer for about 10 mins. Add the lentils and simmer for another 20 mins until the lentils and squash are tender. Stir in the coriander and serve with warmed naan bread.

Ingredients

• 4 tbsp olive oil
• 2 aubergines, cut into chunks
• 2 large garlic cloves, crushed
• 16 sundried tomatoes, roughly chopped, plus 1 tbsp of their oil
• 2 tsp dried oregano
• 400g spinach, washed
• 50g plain flour
• 400ml milk
• 125g cheddar, grated, plus extra to top
• 800g ready-made mashed potato (fresh not frozen)

Method

1. Heat oven to 220C/200C fan/gas 7. Heat 1 tbsp of the oil in a large, lidded frying pan or flameproof casserole dish. Cook the aubergine, in two batches, over a high heat for 4-5 mins until golden, adding extra oil as you need to. Return all the aubergine to the pan with the garlic, tomatoes and 1 1/2 tsp oregano and cook for 1 min. Stir in the spinach, put the lid on the pan and leave for a few mins to wilt.
2. Add the flour and stir through until combined. Pour in the milk, stir gently and bring to the boil. Bubble for a few mins, then stir in the cheese and season. Cook until the cheese has melted and the sauce has thickened.
3. Mix the mash with the remaining oregano and spread over the filling. Scatter over a little more grated cheese and bake for 10-15 mins until golden. The top can also be grilled rather than baked, but keep an eye on it as you may need to reduce the cooking time.