Ingredients

• 30g dried porcini mushrooms, 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.
2. 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.
3. Spoon the mixture into four 175ml pie dishes and top with the mash and stilton, if using.
4. 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

• 1 tsp Madras curry powder
• 1 tsp ground coriander
• ½ tsp ground cumin
• 2 carrots, diced or grated
• 1 leek, well washed and thinly sliced
• 2 garlic cloves, chopped
• 1 reduced-salt vegetable stock cube
• 390g can green lentils
• 3 tbsp chopped coriander
• 2 tbsp 0% fat bio yogurt (optional)

Method

1. Tip the spices into the pan and briefly heat to toast them. Pour in 800ml water and pile in the carrots, leek and garlic. Crumble in the stock cube, then cover and cook over a high heat for 10 mins.
2. Tip in the lentils with their liquid and most of the chopped coriander, then cover and cook for 5 mins more. Blitz the soup with a hand blender to part-purée it. Serve topped with the remaining coriander and the yogurt, if you like. Will keep in the fridge for 3 days.

Ingredients

• 4 large carrots (about 400g), cut into big chunks
• 1 celeriac (about 575g peeled weight), cut into roastie-sized chunks
• 1 large swede (550g unpeeled), quartered and cut into thick slices
• 2 red onions, cut into wedges
• 1 garlic bulb
• 2 tbsp rapeseed oil
• 2 tsp sprigs rosemary leaves and woody stalks separated
• 1 lemon
• 1 medium chicken (about 1.4kg)
• 2 x 200g bags curly kale

Method

1. Heat oven to 200°C/180°C fan/gas 6. Tip the carrots, celeriac, swede, onions and garlic into a large roasting tin with the oil, rosemary leaves and a grinding of black pepper. Toss well and roast for 5-10 mins while you get the chicken ready.
2. Grate the zest and squeeze the juice from the lemon, set aside and put the lemon shells and the woody stalks from the rosemary inside the chicken. Stir the veg, scatter over the lemon zest and drizzle over the juice, then sit the chicken on top of the veg and roast for 1-1 1/4 hrs until the chicken is tender but still moist. Take the chicken from the oven and leave to rest for 10 mins. Keep the veg in the oven and steam the kale.
3. Squeeze the garlic from the skins, carve the chicken and serve with the vegetables.

Ingredients

• 375g potatoes, cut into chunks
• 175g leeks, thickly sliced
• 160g frozen peas
• 2 tbsp half-fat créme 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 200°C/180°C 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 créme 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 créme 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

• 2 baking potatoes (about 180g each)
• 1 tbsp olive oil
• 1 yellow or orange pepper, deseeded and chopped
• 2 garlic cloves, finely grated
• 1 tsp cumin seeds
• ½ tsp chilli flakes
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp dried oregano
• 400g can chopped tomatoes
• 2 tsp vegetable bouillon powder
• 400g can three bean salad (cannellini, flageolet and adzuki), drained
• Handful of coriander, chopped, plus extra leaves to serve
• 1 small avocado, stoned, halved and chopped or mashed
• 1 lime, cut into wedges

Method

1. Heat the oven to 200°C/180°C fan/gas 6 and bake the potatoes for 50 mins-1 hr, or until tender.
2. Meanwhile, heat the oil in a non-stick frying pan and fry the pepper and garlic for a few minutes. Stir in the cumin seeds, chilli flakes and spices, then tip in the tomatoes, bouillon powder and beans. Bring to a simmer, cover and cook for 15 mins, or until reduced to a thick sauce. Stir in the chopped coriander.
3. Cut a cross into the tops of the baked potatoes and gently press on the sides to open them out. Spoon over the chilli, then top with the avocado and squeeze over some of the lime wedges. Scatter over some coriander leaves and serve with the remaining lime wedges.