Ingredients

For the mash:

• 500g potatoes, peeled and chopped
• 2 x 400g cans cannellini beans, drained
• 3 tbsp chopped fresh coriander
• 1 tsp chilli powder

For the chicken filling:

• 2 tsp olive oil
• 2 tbsp finely chopped ginger
• 1 red chilli, deseeded for less spice
• 2 tbsp cumin seeds
• 2 tbsp ground coriander
• 1 tsp chilli powder
• 400g leeks, thickly sliced
• 1 red pepper, deseeded and diced
• 1 green pepper, deseeded and diced
• 2 large skinless chicken breasts, about 400g, diced
• 400g can chopped tomatoes
• 2 tbsp tomato purée
• 2 tsp vegetable bouillon
• 3 tbsp peanut butter (with no sugar or palm oil)
• 320g broccoli, to serve

Method

1. Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a steamer for 15 mins until tender. Meanwhile, start the chicken filling. Heat the oil in a non-stick pan, add the ginger and chilli, and stir over a medium heat until starting to soften. Stir in the dried spices, leeks and peppers. Cook, stirring frequently, until softened.
2. Add the chicken and stir-fry until it begins to colour, then tip in the tomatoes, squeeze in some tomato purée and add the bouillon and 150ml water. Cover and simmer for 10 mins.
3. Mix the peanut butter with 100ml water, then stir into the stew and cook for 5 mins more. Spoon the mixture equally into two 24 x 18cm shallow pie dishes.
4. For the mash, tip the beans into a bowl, add the coriander and chilli powder and mash well. Add the steamed potatoes and roughly mash into the beans so it still has a little texture. Pile on top of the filling in the pie dishes and carefully spread over the filling to enclose it. Bake one of the pies for 35 mins.
5. Meanwhile, cook half of the broccoli and serve with the pie. Chill the other pie with the remaining broccoli for another day. Will keep chilled for up to three days. Reheat the remaining pie as above, adding an extra 15 mins to the cooking time.

Ingredients

• 2 tbsp rapeseed oil, plus a drop extra
• 4 red onions, thinly sliced
• 200g puy lentils
• 2 tbsp finely chopped rosemary
• 1 tbsp vegetable bouillon powder
• 2 tbsp balsamic vinegar
• 350g peeled and diced celeriac
• 350g peeled and diced swede
• 350g peeled and diced potato
• 2 x 160g broccoli
• 2 x 160g spinach
• 50g vegetarian Italian-style hard cheese, finely grated

Method

1. Heat the oil in a large non-stick pan and fry the onions for 8 mins until softened and golden. Put a full kettle on to boil. Stir the lentils, rosemary, bouillon and balsamic vinegar into the onions, pour in 1 litre boiling water and simmer for 35-40 mins until the lentils are soft but still have some bite.
2. Meanwhile, steam or boil the root veg for 25 mins and half the broccoli for 12-15 mins. Wilt half the spinach for 2 mins in a hot pan with a drop of oil.
3. Mash the root veg with a hand blender or masher. Spoon the lentils into four individual pie dishes, top with the mash, then scatter over the cheese. While they’re still hot, grill two pies to melt the cheese and serve with the cooked green veg. Chill the rest until needed. Will keep for three days in the fridge. To reheat the pies, bake in the oven at 180C/160C fan/gas 4 for 35 mins. Cook the rest of the green veg (as above) to serve alongside.

Ingredients

• 30g dried porcini mushroom, finely chopped
• 1 tbsp vegetable bouillon powder
• 1 tbsp balsamic vinegar
• 2 medium baking potatoes, cut into chunks (475g)
• 1 small celeriac, peeled and cut into large chunks (500g)
• ½ tsp ground white pepper
• 2 tsp rapeseed oil
• 2 large onions, halved and sliced
• 400g 5% lean beef mince
• 125g baby chestnut mushrooms, halved if large
• 2 tsp chopped sage
• 25g stilton, crumbled (optional)
• 320g spinach or chard
• 320g frozen peas

Method

1. Tip the dried mushrooms, bouillon and vinegar into a bowl and pour over 400ml boiling water. Boil the potatoes and celeriac together for 18-20 mins until very tender, then drain and leave to steam-dry. Mash with the white pepper. Meanwhile, heat the oil in a large, deep, non-stick frying pan and fry the onions for 10 mins, stirring occasionally, until golden. Add the mince and fresh mushrooms and fry for 5-10 mins until the mince is browned. Tip in the dried mushroom mixture and the sage, then half-cover the pan and simmer for 20 mins, stirring occasionally, until thickened.
2. Spoon the mixture into four 175ml pie dishes and top with the mash and stilton, if using.
3. If eating straightaway, heat the grill to high. Put the pies on a baking tray (in case they bubble over) and grill for 5 mins. To make ahead, leave to cool completely, cover and freeze for up to three months. Reheat in the oven until piping hot. Wilt the spinach in a pan or the microwave and cook the peas following pack instructions. Serve the pies with the veg on the side.

Ingredients

• 375g potatoes, cut into chunks
• 175g leeks, thickly sliced
• 160g frozen peas
• 2 tbsp half-fat crème fraîche
• ½ lemon, zested and juiced
• 2 tbsp chopped fresh dill
• ½ tsp vegetable bouillon powder
• 100g cherry tomatoes, halved
• 250g skinless cod loin, cut into large chunks
• 50g Atlantic prawns (thawed if frozen)
• Veg, to serve (optional)

Method

1. Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a pan of boiling water for 10 mins, with the leeks in a covered steamer over the pan. Remove the steamer, add the peas to the potatoes and cook for 10 mins more. Drain the peas and potatoes, then mash with ½ tbsp crème fraîche, the lemon zest and juice, dill and bouillon.
2. Arrange the leeks in a shallow ovenproof pie dish (about 18 x 24cm). Add the tomatoes, cod and prawns, then dot over the rest of the crème fraîche. Spoon over the mash, then spread it lightly to the edges with a fork.
3. Bake for 30-35 mins until bubbling round the sides of the dish. Serve with veg, if you like. If you make this ahead and are cooking from cold, bake for about 10 mins longer.

Ingredients

• 650g sweet potatoes, peeled and cut into small chunks
• 1 onion, halved and thinly sliced
• 2 carrots, scrubbed, halved and sliced lengthways
• 15g ginger, finely grated
• 2 garlic cloves, finely grated
• 2 tsp oil
• 1 tbsp curry powder
• 1 vegetable stock cube
• 2 tbsp tomato purée
• 85g red lentils
• Good handful coriander, chopped, plus sprigs to serve
• Generous spoonful 0% fat Greek-style yogurt
• Broccoli, to serve (optional)

Method

1. Place the sweet potato in a pan of boiling water and cook for 15 mins, or until tender.
2. Meanwhile, heat the oil in a pan and fry the onion and carrot, for 2 minutes, then add the garlic and ginger and cook, stirring for 1 min more. Tip in the curry powder, stir round the pan then add 750ml of the boiling water with the stock cube, tomato purée and lentils. Cover the pan and boil for 20 mins until the vegetables are tender and the liquid has been absorbed. Stir in the chopped coriander.
3. When the sweet potatoes are cooked, drain and mash them with the yogurt and seasoning.
4. Spoon the lentil mix into one big or two individual dishes then top with the sweet potato mixture, scatter with the coriander and serve with broccoli, if you like.