Ingredients

• 125g brown basmati rice
• 200g can sweetcorn
• 15g ginger, peeled
• 2 large garlic cloves
• ½ tsp mustard seeds
• 1 tbsp garam masala
• 1 tsp vegetable bouillon powder
• ½-1 red chilli, deseeded and sliced (optional)
• 1 cinnamon stick
• 160g green beans, trimmed
• 160g whole cherry tomatoes
• 160g baby spinach
• 2 skinless cod loins (about 240g)
• 80g coconut yogurt
• 10g coriander, chopped, plus extra to serve

Method

1. Boil the rice following pack instructions. Meanwhile, tip the sweetcorn into a bowl with the ginger and garlic, and blitz with a hand blender until smooth and creamy.
2. Put the mustard seeds in a large pan and warm briefly over a low heat until they start to pop. Tip in the garam masala and sweetcorn mixture, and mix with 350ml boiling water, the bouillon, chilli (if using) and cinnamon stick. Bring to the boil, then lower the heat to medium. Add the beans and tomatoes, then cover the pan and cook for 6 mins.
3. Add the spinach and stir until beginning to wilt, then top with the fish, spoon over some sauce or gently push it under, then cover and cook 5-8 mins more until the fish is just cooked.
4. Carefully lift the fish from the pan and stir the coconut yogurt and coriander into the curry. Serve with the rice and extra coriander scattered over.

Ingredients

• 2 tbsp olive or rapeseed oil
• 1 small fennel bulb (160g), halved and thinly sliced
• 1 onion (160g), finely chopped
• 150g wholemeal spaghetti
• 2 large pinches of chilli flakes
• 3 garlic cloves, finely grated
• ½ lemon, zested, plus 2 tbsp juice
• 3 tbsp tomato purée
• 300g frozen mixed seafood (we used a mixture of prawns, mussels and squid rings), defrosted
• 3 tbsp chopped parsley

Method

1. Heat the oil in a large non-stick pan and cook the fennel and onion for 10 mins, stirring occasionally until softened. Meanwhile, bring a pan of water to the boil and cook the spaghetti for 10 mins until al dente.
2. When the fennel and onion mixture has softened, stir in the chilli flakes, garlic, lemon zest and juice. Add the tomato purée and cook briefly, stirring all the time.
3. Drain the pasta, reserving a mugful (around 250ml) of the cooking water. Stir the seafood into the tomato sauce and warm through. Toss the spaghetti into the sauce with the parsley and just enough of the reserved cooking water to loosen. Season and serve.

Ingredients

• 2 nests wholewheat noodles
• 3 garlic cloves, finely grated
• 1 tbsp finely grated ginger
• Handful coriander, leaves and stalks chopped but kept separate
• ½-1 red chilli, thinly sliced and deseeded if you don’t like it too hot
• 1 tbsp tamari
• 4 spring onions, sliced at an angle
• 125g sugar snap peas
• 160g beansprouts, well rinsed
• 100g cooked prawns
• 1 lime, zested and juiced
• Small pack mint leaves (optional)
• Sesame oil, to serve (optional)

Method

1. Put the noodles in a bowl, pour over enough boiling water to cover, set aside to soak for 5 mins, then drain.
2. Meanwhile, pour 450ml water into a wok or wide pan and add the garlic, ginger, coriander stalks, chilli, tamari, spring onions and sugar snaps. Bring to the boil and simmer for 3 mins, then add the noodles and beansprouts to heat through.
3. Stir in the prawns, lime zest and juice, coriander leaves and the mint, if using. Return to the boil until steaming hot and serve in deep bowls, drizzled with a dash of sesame oil, if you like.

Ingredients

• 150g wholemeal penne
• 1 large leek (200g), halved, and thinly sliced
• 1 tsp olive oil
• 160g cherry tomatoes, preferably on the vine
• 198g can sweetcorn, drained
• 75g ricotta
• 160g can tuna in spring water, drained
• Handful of basil, chopped, plus a few whole leaves to serve

Method

1. Boil the penne with the leek in a large pan of salted water following pack instructions, until al dente.
2. Meanwhile, heat the oil in a large pan over a medium-high heat and fry the tomatoes for a few minutes, until they start to burst and soften. Add the sweetcorn and cook for 2-3 mins to heat through. Drain the pasta and leeks, reserving a little of the pasta water. Tip the drained pasta and leeks into the pan with the tomatoes, then toss through the ricotta and tuna.
3. Season with plenty of black pepper. If you want to loosen the consistency, stir in some of the reserved pasta water along with the chopped basil. Serve scattered with the whole basil leaves.

Ingredients

• 1 tbsp olive or rapeseed oil
• 320g carrots, finely diced
• 165g celery, finely diced
• 2 onions, finely chopped (320g)
• 2 large garlic cloves, finely grated
• ½ tsp dried oregano
• 2 tsp vegetable bouillon powder
• 400g can chopped tomatoes
• 2 tbsp tomato purée
• 100g wholemeal spaghetti
• 400g can cannellini beans
• 460g wild salmon fillets, skinned and cut into chunks

For the broccoli pesto:

• 185g broccoli, cut into florets, stalks chopped
• 15g fresh basil, plus a few leaves
• 1 tbsp lemon juice, plus finely grated zest of ½ (optional)
• 1 tbsp olive or rapeseed oil

Method

1. Heat the oil in a large deep-sided frying pan and fry the carrots, celery and onions over a medium heat for 8-10 mins until softened. Tip in the garlic, oregano and bouillon, then pour in 1 litre boiling water and the chopped tomatoes. Stir in the tomato purée, then cover and simmer for 10 mins.
2. Break in the spaghetti (snap it into about three lengths), tip in the beans along with the water from the can, and simmer for 10 mins more.
3. Stir in the chunks of salmon, then reduce the heat to low, cover and simmer for 5 mins.
4. Meanwhile, for the pesto, cook the broccoli in boiling water for 5 mins, then cool quickly in a bowl of cold water. Drain well, then return to the bowl and use a hand blender to blitz it with the basil, lemon juice and olive oil to make a thick pesto.
5. Ladle half the spaghetti mixture into two bowls and top with half the pesto. Scatter with some of the lemon zest, if you like, and a few basil leaves before serving. Cover and chill the remaining portions to serve another day. Will keep chilled for up to three days, or frozen for up to a month. Defrost thoroughly before reheating until piping hot.