Ingredients

• 4 tsp rapeseed oil
• 2 large red onions, finely sliced
• 4 tsp clear honey
• 8 large eggs
• 140g goat's cheese
• 100g salad leaf (such as rocket, baby leaves, watercress and spinach)
• 250g cooked beetroot, sliced
• Juice ½ lemon

Method

1. Heat the grill to high. Put the oil and onions in a medium-to-large ovenproof non-stick frying pan and sweat on a low-medium heat with the lid on for about 10 mins, or until they begin to soften and brown a little at the edges. Reduce heat to low, add the honey, stir well, then leave to bubble for 1 min or so. Meanwhile, crack the eggs into a bowl and beat with a fork, then add some black pepper.
2. Pour the eggs into the pan and cook for 5-6 mins until almost set. Break the goat's cheese into large chunks and dot over the top. Place the frittata under the hot grill for 3 mins, then shake to check that the egg is set firm and the cheese is soft and bubbling. Pop it back under the grill for 1 min or so more if needed.
3. Mix the salad leaves and beetroot in a large bowl. Dress with the lemon juice and toss. Cut the frittata into quarters. Serve warm with the salad on the side.

Ingredients

For the cakes

• A drop of rapeseed oil, for the baking sheet
• 700g potatoes, peeled and cut into chunks
• 1 lemon, zested, half juiced
• 6 spring onions, very finely chopped
• 2 tbsp chopped mint
• 3 tbsp chopped parsley
• 100g feta, crumbled
• 1 large egg
• 6 tbsp wholemeal flour
• ½ tsp smoked paprika

For the salad

• 320g tomatoes, cut into wedges
• 1 cucumber (about 320g), diced
• 1 red onion finely chopped
• 12 Kalamata olives, quartered
• 1-2 tbsp finely chopped mint
• 2 tsp lemon juice
• 2 tsp extra virgin olive oil

Method

1. Heat the oven to 200°C/180°C fan/gas 6 and oil a non-stick baking sheet. Bring a pan of water to the boil, add the potatoes and cook for 15-20 mins until tender. Drain very well, then return to the pan and mash with lots of black pepper, the lemon zest and juice, the spring onions, mint and 2 tbsp of the parsley. Stir through the feta.
2. Beat the egg in a shallow bowl, then mix the flour, paprika and remaining 1 tbsp parsley in another. Shape the potato mixture into eight cakes, then carefully coat all over in the egg, then the flour mix, reshaping them if you need to. Arrange the cakes on the baking sheet and bake for 15 mins until starting to turn golden. Use a palette knife to carefully turn each one over and bake for another 10-15 mins until golden.
3. Meanwhile, toss half the salad with half the lemon and oil. Serve with four cakes and chill the remainder for another day, tossing the remaining salad with the rest of the lemon and oil just before serving. Will keep, covered, for up to two days in the fridge. To reheat the cakes, cook on a baking tray at 200C/180C fan/gas 6 for 15-20 mins.

Ingredients

• 2 tsp rapeseed oil
• 3 onions, finely chopped
• 3 large carrots, finely diced
• 2 celery sticks, finely diced
• 3 garlic cloves, finely chopped
• 250g pack 5% fat steak mince
• 500g carton passata
• 1 tbsp vegetable bouillon powder
• 1 tsp smoked paprika
• 4 sprigs fresh thyme
• 100g wholemeal penne
• 45g finely grated parmesan, plus extra to serve

Method

1. Heat the oil in a large non-stick pan and fry the onions for a few mins. Add the carrots, celery and garlic, then fry for 5 mins, stirring until the vegetables start to soften.
2. Add the meat and stir well so it breaks down as it cooks. Once it's turned brown, add the passata and bouillon along with 1.3 litres of boiling water. Add the paprika, thyme and some black pepper. Cover the pan and simmer for 15 mins.
3. Tip in the penne and cook for 12-15 mins until tender. Stir through the cheese, then ladle into bowls. Sprinkle over extra cheese, if you like.
4. If you're saving some portions, serve two portions on the first day. Cool the remaining soup, remove the thyme and chill. Will keep for up to seven days. Reheat in a pan, adding some water if it’s thickened.

Ingredients

• 2 tsp rapeseed oil
• 1 red chilli, deseeded and thinly sliced
• 1 large garlic clove, sliced
• 2 large eggs
• 400g can black beans
• ½ x 400g can cherry tomatoes
• ¼ tsp cumin seeds
• 1 small avocado, halved and sliced
• Handful fresh, chopped coriander
• 1 lime, cut into wedges

Method

1. Heat the oil in a large non-stick frying pan. Add the chilli and garlic and cook until softened and starting to colour. Break in the eggs on either side of the pan. Once they start to set, spoon the beans (with their juice) and the tomatoes around the pan and sprinkle over the cumin seeds. You’re aiming to warm the beans and tomatoes rather than cook them.
2. Remove the pan from the heat and scatter over the avocado and coriander. Squeeze over half of the lime wedges. Serve with the remaining wedges on the side for squeezing over.

Ingredients

• 800g pack large bone-in chicken thighs
• 3 tsp rapeseed oil
• 4 thyme sprigs, leaves picked
• 30g dried wild mushrooms, chopped
• 2 tbsp vegetable bouillon powder
• 4 nests wholewheat noodles (100g)
• 125g shredded cavolo nero or kale
• 1 bunch spring onions, trimmed and chopped (use the white and green parts)
• 4 large garlic cloves, finely grated
• 300g button mushrooms, sliced

Method

1. Put a full kettle of water on to boil. Remove the skin and trim any fat from the chicken thighs. Heat 1 tsp of the oil in a large pan and brown the chicken all over with the thyme leaves. Add the dried mushrooms and bouillon, then pour in 2 litres boiling water. Cover and leave to simmer for 30 mins.
2. Remove the chicken from the broth and shred the meat off the bone with two forks. Add the noodles, cavolo nero and spring onions to the broth and cook until the noodles are tender but still have bite, around 7 mins. Meanwhile, heat the remaining oil in a wok, add the garlic and fresh mushrooms and stir-fry over a high heat to brown them. Add to the soup and stir in.
3. Serve the noodles and broth in bowls. If you don’t serve all portions at once, cool and store the leftovers in the fridge. Will keep for two days. Reheat in a pan with a dash of water.