Ingredients

• 1 tbsp rapeseed oil
• 320g carrots (3 medium), finely chopped
• 4 celery sticks (320g), finely chopped
• 4 garlic cloves, finely grated
• 410g can jackfruit in water, drained and finely chopped
• 100g red lentils
• 3 tbsp tomato purée
• 4 tsp vegetable bouillon powder (check it’s vegan)
• 1 tbsp chopped thyme
• 325g wholemeal spaghetti
• Chopped parsley, to serve (optional)

For the vegan parmesan

• 40g cashews
• 4 tsp nutritional yeast
• 1 tsp garlic granules

Method

1. Heat the oil in a large non-stick pan and fry the carrots, celery and garlic for 10 mins, stirring every now and then.
2. Meanwhile, make the vegan parmesan. Tip the cashews, nutritional yeast and garlic granules into a food processor and blitz to fine crumbs. Add a little salt, if needed, and set aside.
3. Tip the jackfruit into the veg mix with the lentils, 700ml water, the tomato purée, bouillon powder and thyme, then cover and cook for 25 mins. Add a little more water if needed – it should be pulpy.
4. Meanwhile cook the spaghetti, following pack instructions, until al dente. Toss with the sauce, divide between four bowls and sprinkle with the vegan parmesan and parsley, if using.

Ingredients

• 2 tbsp olive oil
• 12 beef meatballs
• 1 onion, finely sliced
• 2 mixed peppers, sliced
• ½ large bunch coriander
• leaves and stalks chopped
• 2 large garlic cloves, crushed
• 1 tsp hot smoked paprika
• 2 tsp ground cumin
• 1 heaped tbsp light brown soft sugar
• 2 x 400g cans chopped tomatoes
• 2 x 400g cans black beans, drained and rinsed
• Cooked rice, to serve

Method

1. Heat the oil in a large flameproof casserole dish over a medium heat. Fry the meatballs for 5 mins until browned, then transfer to a plate with a slotted spoon.
2. Fry the onion and peppers with a pinch of salt for 7 mins. Add the coriander stalks, garlic, paprika and cumin and fry for 1 min more. Tip in the sugar, tomatoes and beans, and bring to a simmer. Season, return the meatballs to the pan and cook, covered, for 15 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.
3. Serve the chilli with the rice and the coriander leaves scattered over.

Ingredients

• 2 tbsp olive oil
• 2 courgettes (about 500g), trimmed and coarsely grated
• 1 large garlic clove, finely grated
• 1 small red chilli, finely chopped
• 180g tagliatelle
• 150g raw king prawns, peeled and deveined
• 1 lemon, zested and juiced
• ½ small bunch of parsley, finely chopped

Method

1. Heat the oil in a frying pan and fry the courgette for 4-5 mins, then stir through the garlic and chilli.
2. Cook the tagliatelle following pack instructions. Drain, reserving some of the cooking water.
3. Add the prawns to the courgette mixture, and cook for 2 mins until pink. Toss through the tagliatelle, the lemon zest and juice, parsley, some seasoning and a splash of the reserved cooking water. Divide between bowls and serve.

Ingredients

• 1 chicken breast, chopped into chunks
• 1 tbsp cornflour
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, grated
• 2 tsp medium curry powder
• ½ tsp turmeric
• 400ml low-salt chicken stock
• 2 tbsp coconut cream
• 300g stir-fry veg (we used a mix of baby corn, broccoli and sugar snap peas)
• 300g straight-to-wok udon noodles
• 10g coriander, roughly chopped, to serve

Method

1. Season the chopped chicken with salt and pepper, then toss in a bowl with the cornflour. Heat 1 tbsp of the oil in a wok over a medium heat, then carefully lower in the chicken and cook on all sides for 4-5 mins, until golden and crisp. Remove from the pan and drain on kitchen paper.
2. Pour in the remaining 1 tbsp oil and fry the onion for 8-10 mins until softening and golden around the edges. Scatter in the garlic and cook for 1 min until fragrant. Add the curry powder and turmeric, cook for an additional 2 mins, stirring constantly, then pour in the chicken stock.
3. Bring to the boil, then stir in the coconut cream. Simmer and reduce for 3-4 mins until slightly thickened. Add the stir-fry veg and noodles and put the lid on. Cook for 4-5 mins until the veg is tender but still has a bite and the noodles are heated through.
4. Split between two bowls, top with the crispy chicken and scatter over the coriander.

Ingredients

• 2 tbsp groundnut oil
• 150g protein of choice, such as raw king prawns (de-shelled and de-veined) or cooked chicken, cooked char siu pork or pre-fried tofu, cut into bite-sized pieces
• 1 small white onion, cut into strips
• 40g sliced mushrooms
• 40g peas
• ¼ tsp white pepper
• 4 eggs, whisked

Method

1. Heat a wok over a medium-high heat. Once hot, pour in the oil, then add your protein of choice and spread it out across the bottom of the wok. When it begins to brown, add the sliced onion and continue to cook for 1-2 mins, stirring regularly, to soften slightly. Tip in the mushrooms and stir.
2. When the mushrooms have started to soften, add the peas along with the white pepper and ½ tsp salt. Stir-fry for 1 min, then add the whisked eggs. Try not to stir the eggs – instead, pick up the wok and swirl the eggs around the rest of the ingredients. Once they begin to set, slowly fold into the rest of the dish. Remove from the heat as soon as the eggs have nearly cooked all the way through.