Ingredients

• 1 tbsp olive oil
• 6 pork sausages
• 1 tsp chilli flakes
• 1 tsp fennel seeds (optional)
• 500g fresh gnocchi
• 500ml chicken stock (fresh if you can get it)
• 100g chopped kale
• 40g parmesan, finely grated

Method

1. Heat the oil in a large high-sided frying pan over a medium heat. Squeeze the sausages straight from their skins into the pan, then use the back of a wooden spoon to break the meat up. Sprinkle in the chilli flakes and fennel seeds, if using, then fry until the sausagemeat is crisp around the edges. Remove from the pan with a slotted spoon.
2. Tip the gnocchi into the pan, fry for a minute or so, then pour in the chicken stock. Once bubbling, cover the pan with a lid and cook for 3 mins, then stir in the kale. Cook for 2 mins more or until the gnocchi is tender and the kale has wilted. Stir in the parmesan, then season with black pepper and scatter the crisp sausagemeat over the top.

Ingredients

• 8 skin on, bone-in chicken thighs
• 2 tsp turmeric
• 1 tbsp garam masala
• 2 tbsp sunflower oil
• 2 onions, finely sliced
• 3 garlic cloves, sliced
• 500ml chicken stock (from a cube is fine)
• Large handful whole green olives
• Zest and juice 1 lemon
• 250g couscous
• Small bunch flat-leaf parsley, chopped

Method

1. Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry the chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skin-side up, in the stock.
2. Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.

Ingredients

• 100g dried red lentils
• 3 tbsp sunflower oil
• 1 large onion, finely chopped
• 6 garlic cloves, chopped or grated
• Thumb-sized piece of ginger, peeled and chopped or grated
• ¼ tsp ground turmeric
• ¼ tsp chilli powder (we used Kashmiri chilli powder)
• 1 tbsp cumin seeds
• 1 tbsp ground coriander
• 1 tbsp tomato purée
• 1 tsp tamarind paste or lemon juice (optional)
• 400g can chopped tomatoes or passata
• 1 chicken or vegetable stock cube
• 1 tbsp garam marsala
• 200g raw or cooked prawns (we used tiger prawns)
• Green chillies and coriander, to serve

Method

1. Rinse the lentils a few times, then tip into a bowl, cover with cold water and leave to soak. Meanwhile, heat 2 tbsp oil in a shallow casserole dish or sauté pan, and cook the onion with a pinch of salt for 10 mins until it starts to turn golden. Add the garlic, ginger, turmeric, chilli powder, cumin seeds and ground coriander, and cook for 3 mins until the mixture is sticky. Stir in the tomato purée and tamarind, if using, followed by the chopped tomatoes. Simmer for 8-10 mins until you have a thick paste.
2. Rinse the soaked lentils again until the water runs clear, then drain. Stir the lentils into the tomato base, then tip in 600ml water (use some to swill out the tomato can) and the stock cube. Bring to the boil, then reduce the heat to a gentle simmer, cover and cook, stirring occasionally, for 50 mins-1 hr, topping up with more water if needed, until the lentils are soft and have started to cook down into the sauce. Stir through the garam masala. Can now be left to cool completely, then chilled for up to three days or frozen for up to six months.
3. To cook the prawns, reheat the chilled or defrosted frozen sauce in a saucepan (if reheating) until simmering, then tip in the prawns and cook for 5 mins. Season with salt to taste, then drizzle with the rest of the oil and stir briefly. Slice the green chillies and sprinkle these over with a few coriander leaves to serve.

Ingredients

• 60g butter
• 1 large onion, finely chopped
• 2 thyme sprigs, leaves picked
• 250g pack chestnut mushrooms, sliced
• 300g risotto rice
• 1½ltr hot chicken stock
• 200g cooked chicken, chopped into chunks
• 50g grated parmesan, plus extra to serve (optional)
• Small pack parsley, finely chopped

Method

1. Heat the butter in a large pan over a gentle heat and add the onion. Cook for 10 mins until softened, then stir in the thyme leaves and mushrooms. Cook for 5 mins, sprinkle in the rice and stir to coat in the mixture.
2. Ladle in a quarter of the stock and continue cooking, stirring occasionally and topping up with more stock as it absorbs (you may not need all the stock).
3. When most of the stock has been absorbed and the rice is nearly cooked, add the chicken and stir to warm through. Season well and stir in the parmesan and parsley. Serve scattered with extra parmesan, if you like.

Ingredients

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 celery sticks, finely chopped
• 3 carrots, finely chopped
• 3 red peppers, sliced
• 2 garlic cloves, crushed
• 2 tbsp tomato purée
• 400g can cannellini beans, rinsed and drained
• 400g pinto beans, rinsed and drained
• 400g borlotti beans, rinsed and drained
• 2 x 400g cans chopped tomatoes
• 1 vegetable stock cube (check the label if you’re vegan)
• 2 bay leaves
• 1 tbsp brown sugar
• ½ tbsp red wine vinegar

Method

1. Heat the oil in a large pan or casserole on a medium heat. Fry the onion, celery and carrots for 10 mins until soft and golden, then add the peppers and fry for another 5 mins.
2. Stir in the garlic for a minute, then add the tomato purée, all the beans and chopped tomatoes, then swirl out the tomato cans with a splash of water and add to the pan with the stock cube, bay leaves, sugar and vinegar. Season and simmer, uncovered, for 25 mins until the sauce reduces to coat the beans and the peppers are soft. Leave to cool before storing in transportable containers. Will keep in the fridge for 3 – 4 days or freeze in portions and defrost in the fridge overnight.

Choose your toppings

• Sweet & spicy
  
  Add diced dried apricots and 1 tbsp harissa. Top with yogurt swirled with more harissa, and toasted flaked almonds.
• Tex-Mex
  
  Stir in ½ - 1 tbsp chipotle paste, shredded leftover roast chicken if you have any, and top with diced avocado, grated cheddar and coriander.
• Smoky BBQ beans
  
  Stir in 1 tbsp smoky BBQ sauce and crumble over shop-bought crispy bacon, a dollop of soured cream or yogurt, and some chopped herbs.
• Added greens
  
  Stir in some spinach and top with a sliced boiled egg.
• Beans on toast
  
  Serve the beans on toast or bread, add a dash of Tabasco or chilli flakes, crumble over feta and drizzle with olive oil.
• Italian-inspired
  
  Top with toasted croutons, chopped rosemary, lemon zest and parmesan.