Ingredients

• 3 apples (Cox or Pippin work well), peeled and cubed
• 50ml rapeseed oil
• 2 large eggs
• 150ml fat-free yoghurt
• 3 tbsp light brown soft sugar
• 200g wholemeal self-raising flour
• 90g porridge oats
• 1½ tsp baking powder
• 1½ tsp bicarbonate of soda
• 1 tsp mixed spice
• ½ tsp cinnamon

Method

1. Put 2 of the chopped apples in a pan with 50ml water. Simmer over a low heat, covered, for 10-12 mins, until the apples are softened and collapsing. Set aside to cool a little, then tip into a small food processor and whizz to a purée.
2. Heat the oven to 180°C/160°C fan/gas 4. Line a muffin tray with 12 paper cases.
3. In a bowl whisk the oil, eggs, yogurt, sugar and apple purée. In a separate bowl, combine the flour, 70g of the oats, baking powder, bicarb, mixed spice, cinnamon and ¼ tsp salt. Make a well in the centre, then stir in the wet ingredients until you have a smooth batter, stir in the remaining chopped apple, then divide into the 12 cases. Sprinkle each one with the remaining oats. Bake for 25-30 mins until firm and springy. Leave to cool before serving.

Ingredients

• 3 large peppers
• 250g pouch microwavable basmati rice
• 1 tsp olive oil, plus extra for drizzling
• 1 large carrot, coarsely grated
• 30g mangetout (or use any other vegetables you may have), trimmed and halved
• 1 tsp spice mix of your choice, plus a pinch (I use peri-peri seasoning)
• Sweet chilli sauce or hot sauce, for drizzling (optional)

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Cut away the tops from the peppers (reserving these for later, including the stalks), then scoop out the seeds using a spoon and discard.
2. Cook the rice following pack instructions. Heat the oil in a medium frying pan and cook the carrots, mangetout and spice mix for 5 mins until the vegetables have softened, then stir in the rice.
3. Drizzle the hollowed-out peppers with a little olive oil and sprinkle over a pinch more of the spice mix and plenty of seasoning. Put the peppers cut-side up on the baking tray and spoon the rice mixture into the hollows, packing it in with the spoon. Drizzle with a little chilli sauce or hot sauce, if you like, then put the reserved pepper pieces back on top. Cook for 15-25 mins in the oven, or until the peppers are soft and tender but not collapsing.

Ingredients

• 100ml low-salt soy sauce
• 1 lime, juiced
• 4 garlic cloves
• 280g extra-firm tofu, drained
• 300g, frozen broccoli
• 5g piece of ginger, peeled
• ½ red chilli, deseeded and finely chopped
• 1 tbsp honey
• 3 eggs
• 2 tsp vegetable oil
• 2 x 250g pouches brown basmati rice

Method

1. Put 50ml of the soy sauce and half the lime juice in a shallow dish. Crush in 2 garlic cloves. Slice the tofu into four equal squares and add to the marinade. Cover and leave to marinate in the fridge for at least 20 mins, turning halfway through.
2. Meanwhile, fill a medium saucepan a quarter full with water, then put on a medium heat until it starts to simmer. Sit a colander over the pan, add the broccoli, cover and steam for 10 mins, or until tender. Meanwhile, grate the remaining garlic and the ginger into a small bowl. Stir in the remaining soy sauce and lime juice, the red chilli and honey. Set aside.
3. Drain the tofu and thoroughly pat dry. Whisk the eggs in a bowl with a pinch of salt.
4. Heat ½ tsp oil in a frying pan over a medium-high heat. Once hot, add a piece of the tofu to the pan and pour a quarter of the egg over it. Use a fish slice to push the egg towards the tofu – you should end up with a little eggy tofu square. Cook for 2-3 mins on each side until golden, carefully turning. Set aside, cover to keep warm and repeat with the remaining oil, tofu and egg.
5. Cook the rice following pack instructions. Serve the tofu omelettes with the rice, broccoli and a drizzle of the chilli dressing.

Ingredients

• 4 red peppers, cut into small pieces
• 1 tbsp olive oil, plus extra for drizzling
• Butter, for frying
• 2 large onions, thinly sliced
• 3 garlic cloves, thinly sliced
• 1 tbsp smoked paprika
• 1 tsp ground coriander
• 1 tbsp chipotle paste
• 350g ripe tomatoes roughly chopped, or 400g can tomatoes
• 400ml vegetable stock, using 1 stock cube
• 1 tsp light brown muscovado sugar
• ½ small bunch of fresh basil

Method

1. Heat the oven to 240°C/220°C fan/gas 8. Tip the peppers onto a large baking sheet, drizzle over the olive oil, season generously and toss to coat. Roast for 20 mins until tender and lightly charred.
2. Meanwhile, melt a knob of butter in a large casserole or saucepan. When gently sizzling, tip in the onion and fry over a low heat for 15 mins, until soft and lightly caramelised. Add the garlic, spices and chipotle paste, and fry for 2 mins until fragrant. Add the tomatoes, stock, sugar and the roasted peppers (if they’re not ready, you can add them later).
3. Bring to the boil, then reduce the heat to a gentle simmer and cook for 10 mins. Remove the pan from the heat, then blitz the soup using a hand blender. Taste for seasoning and add more chipotle paste, if you prefer a little more heat. Divide into bowls, scatter over the basil and add an extra drizzle of olive oil.

Ingredients

• ½ small red cabbage, finely shredded
• ½ pointed spring cabbage, finely shredded
• 1 small red onion, finely sliced
• 10 Brussels sprouts, shredded
• 40g pistachios, finely chopped
• 50g pomegranate seeds
• ½ small bunch of mint, finely chopped

For the dressing

• 50ml olive oil
• 30ml sherry vinegar
• 1 orange, juiced and zested

Method

1. Toss both the cabbages, the red onion and sprouts in a large bowl with half the pistachios, pomegranate seeds and mint.
2. Make the dressing by whisking all the ingredients together with 1 tsp flaky sea salt. Toss the dressing with the slaw, then pile into a serving bowl. Top with the remaining pistachios, pomegranate and mint. Serve with thick sliced gammon or leftover turkey.