Ingredients

For the paste

• 2 x 400g cans chickpeas, drained
• 400g can chopped tomatoes
• 100g creamed coconut
• ½ small pack coriander, chopped, plus extra to garnish
• 100g spinach

For the curry

• Your choice of mango chutney, lime pickle, diced cucumber or raita and crumbled bhaji

To serve

• Cooked rice and/or dahl

Method

1. To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.
2. In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.
3. Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.
4. Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.
5. Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.
6. Garnish with extra coriander and serve with rice or dhal (or both).

Ingredients

• 2 red onions (320g), sliced across into rings
• 1 large red pepper, deseeded and chopped into 3cm pieces
• 300g potatoes, peeled and cut into 3cm chunks
• 2 tbsp rapeseed oil
• 4 bone-in chicken thighs, skin and any fat removed
• 1 lime, zested and juiced
• 3 large garlic cloves, finely grated
• 1 tsp smoked paprika
• 1 tsp thyme leaves
• 2 tsp vegetable bouillon powder
• 200g long stem broccoli, stem cut into lengths if very thick

Method

1. Heat the oven to 200C/180C fan/gas 6. Put the onion, pepper, potatoes and oil in a non-stick roasting tin and toss everything together. Roast for 15 mins while you rub the chicken with the lime zest, garlic, paprika and thyme. Take the veg from the oven, stir, then snuggle the chicken thighs among the veg, covering them with some of the onions so they don’t dry out as it roasts for 40 mins.
2. As you approach the end of the cooking time, mix 200ml boiling water with the bouillon powder. Take the roasting tin from the oven, add the broccoli to the tin, and pour over the hot stock followed by the lime juice, then quickly cover with the foil and put back in the oven for 10 more mins until the broccoli is just tender.

Ingredients

• 1 tbsp cold-pressed rapeseed oil
• 1 large onion, finely chopped (160g)
• 2 large garlic cloves, finely grated
• 1 tsp chilli flakes
• 1 tsp smoked paprika
• 400g can chopped tomatoes
• 1 tsp vegetable bouillon powder
• 1 aubergine, chopped
• 150g wholemeal penne or fusilli
• Large handful of basil, plus extra to serve
• 25g parmesan or vegetarian Italian-style hard cheese, finely grated

Method

1. Heat the oil in a large non-stick pan, add the onions, cover and cook for 5 mins. Remove the lid and cook for 5 mins more, stirring frequently until softened. Add the garlic, chilli flakes and paprika, stir briefly, then tip in the tomatoes and a can of water. Stir in the bouillon and aubergine, then bring to a simmer, cover and cook for 20 mins.
2. Cook the penne in a pan of boiling water for 12 mins until al dente. Drain, reserving 60ml of the cooking water. Add the cooked penne to the sauce, and toss well with the basil and a little of the reserved water, if needed. Spoon into two shallow bowls, and serve topped with the cheese and some extra basil, if you like.

Ingredients

• 2 tbsp rapeseed oil
• 250g baby potatoes, sliced
• 1 large orange pepper, deseeded and cut into chunks
• 1 bay leaf
• 1 leek, trimmed and thinly sliced
• 2 large garlic cloves, thinly sliced
• 200g pack passata
• 200ml vegetable stock, made with 1 tsp vegetable bouillon powder
• 10g flat-leaf parsley, chopped
• 280g pack cod loin, cut into 6 large chunks
• 100g frozen wild red shrimp, defrosted and peeled
• 100g fine trimmed green beans, halved

Method

1. Heat the oil in a wide non-stick pan over a medium heat and fry the potatoes, pepper and bay leaf for 5 mins until they start to colour. Add the leek and garlic, cook for a few minutes more, then stir in the passata and stock. Bring to a simmer, cover and cook for 25 mins until the potatoes are tender.
2. Add the parsley, cod, shrimp and green beans, then put the lid back on and cook for about 7 mins more, or until the fish flakes easily when pressed with a fork. Will keep chilled overnight, but best eaten fresh.

Ingredients

• 1 tbsp rapeseed oil
• 1 red pepper, deseeded and diced
• 150g wholemeal spaghetti
• 2 courgettes (250g), grated
• 2 garlic cloves, finely grated
• 1 lemon, zested and juiced
• 15g basil, finely chopped
• 25g pine nuts, toasted
• 2 tbsp finely grated parmesan or vegetarian alternative (optional)

Method

1. Heat the oil in a large non-stick frying pan. Add the pepper and cook for 5 mins. Meanwhile, cook the pasta for 10-12 mins until tender.
2. Add the courgette and garlic to the pepper and cook, stirring very frequently, for 10-15 mins until the courgette is really soft.
3. Stir in the lemon zest and juice, basil and spaghetti (reserve some pasta water) and toss together, adding a little of the pasta water until nicely coated. Add the pine nuts, then spoon into bowls and serve topped with the parmesan, if using.