Ingredients

• 2 tbsp of olive oil

• 2 sticks of celery

• 400g chopped tomatoes

• 1 pot of vegetable stock

• 1 tbsp of dried mixed herbs

• 2 carrots

• 1 courgette

• 1 red pepper and 1 yellow pepper

• 400g tin of mixed beans

• 1 mug of cooked pasta

You can add any veg that may need eating out of the fridge or any of your personal favourites for extra taste. 

Method

1. Thinly slice all veg.

2. Pour oil into large saucepan to heat. Once hot, add the onions and celery and fry until soft. 

3. Add the tinned tomatoes, 800ml of cold water, mixed herbs, vegetable stock and chopped vegetables and allow to simmer for 5-10 minutes until vegetables are soft. 

4. Next boil the pasta in a separate pan, once soft drain the water. 

5. Add the mixed beans and cooked pasta to the rest of the soup and let simmer for another 5 minutes. 

6. Pour into serving bowls and enjoy! 

Ingredients

• 2 tbsp of olive oil

• 400g beef mince

• 1 diced onion

• 1 pack of mushrooms

• 1 red pepper

• 2 cloves of garlic

• 100g grated carrots

• 2 tins of chopped tomatoes

• 400ml of beef stock

• 400g of spaghetti

For extra flavour, add any spices of your choice that you may have in the cupboard e.g. Ground cumin or paprika. 

Method

1. Heat oil in a saucepan at medium heat. Add the beef and cook until browned. Once it has browned remove the pan from the heat.

2. Whilst the mince is browning chop all vegetables into small pieces. 

3. In another (larger) pan, heat oil and add the onion and fry until soft.

4. Next, add the garlic, carrot, mushrooms and peppers and fry for another 2 minutes. After this time, transfer the mince into the same pan. 

5. Add the chopped tomatoes and stock into the pan, reduce heat and simmer for 45 minutes. 

6. When cooked, boil a large pan of water and add spaghetti to the pan, boil until pasta is soft, then serve in two large bowls. 

Ingredients

• 1 pack of tortillas

• 1 tube of tomato purée

• Cheese of choice e.g. mozzarella

• 1 bag of spinach

• 2 peppers

• 1 tin of sweetcorn

• Pack of mushrooms

For extra flavour, add any meat of your choice - E.g. sliced ham, chicken or pepperoni. 

Method

1. Wash and thinly slice all the vegetables.

2. Place tortilla in a large frying pan at medium heat for 2 minutes to lightly toast.

3. Once browned, flip the tortilla, lower the heat and spread an even layer of the tomato purée onto the tortilla to create the base. 

4. Next, evenly spread the vegetables around the base and top with cheese. 

5. Finally, increase the heat for another two minutes to brown the base. Remove from heat once the cheese has melted slightly. 

Ingredients

• 2 tbsp of oil

• 1 litre of water

• 1 onion (grated)

• 2 garlic cloves (grated)

• 250g of risotto rice

• 1 chicken stock cube

• 250g chicken breast

• 200g frozen peas

• 75g parmesan cheese (finely grated)

• 25g butter

Method

1. Add oil to pan, then add grated onion and garlic, simmer until soft. 

2. Add rice to pan and let simmer for 30-40 seconds until coated in oil.

3. Add stock to water and mix. Then add to the rice and bring it to a boil, make sure to keep stirring. 

4. Reduce the heat, allow to simmer for around 10 minutes until soft and creamy, continuously stirring. 

5. Add the chicken and frozen peas, continue to stir for another 5 minutes. 

6. Remove pan from heat, stir in butter and cheese and let sit for 5 minutes before serving.

Ingredients

• 1/4 cup of oil

• 1 onion

• 1 clove of garlic

• 1 tsp curry powder, ground cumin and grated ginger

• 400g of tinned tomatoes

• 1 pot of vegetable stock

• 500g cauliflower (florets)

• 300g sweet potato (chopped)

• 2 potatoes (chopped)

• 1/3 cup frozen peas

• 400g of rice

For extra flavour, top with natural yoghurt and fresh coriander. 

Method

1. Heat oil in medium saucepan and chop all vegetables. 

2. Add onion and simmer until soft then add garlic and ginger.

3. Stir in curry powder and cumin and let simmer for 2 minutes.

4. Add sweet potato cauliflower, potatoes and tinned tomatoes, reduce heat and let simmer for 15 minutes, until soft. 

5. Add peas, stir and let simmer for another 5 minutes.

6. Boil rice in another pan until soft. 

7. Distribute into bowls and serve. 

Ingredients

• 1 tbsp of oil

• 1 large courgette

• 1 broccoli

• 1 red & 1 yellow bell pepper

• 1 pack of asparagus

• 3 large mushrooms

• 1 pack of lasagne pasta sheets

• 1 bottle of Napolitana sauce (why not make your own using a tin of tomatoes, 2tbsp of tomato puree and a sprinkle of mixed herbs).

• 1 bottle of béchamel sauce

• Cheddar Cheese

You can add any veg that may need eating out of the fridge or any of your personal favourites for extra taste. 

Method

1. Thinly slice all the vegetables and sauté them in a non-stick pan with the olive oil for three minutes, leaving the vegetables crunchy. 

2. Add the Napolitana sauce and bring to a simmer, making sure to stir well, then set aside.

3. In a large square shaped pot, put a thin layer of béchamel sauce, sprinkle some of the vegetable mix on top and then top with a layer of pasta (making sure to cover all the sauce). 

4. Repeat these steps in this order until you reach the top of the pot, making the final step a ticker layer of the béchamel sauce.

5. Grate the cheddar cheese and sprinkle over the top of the lasagne to crisp in the oven.

6. Oven bake at 220* for 20-25 minutes, use a sharp knife or skewer to check if the pasta is cooked. 

Ingredients

• 1 ½ tbsp of oil

• 1 finely chopped onion

• 1 red & 1 yellow bell pepper, thinly sliced

• 1 garlic clove

• ½ tsp chilli flakes

• 2 X 400g cans of chopped tomatoes

• 100g giant couscous

• 500ml hot vegetable stock

• 12 pork meatballs

• 150g baby spinach

• ½ small bunch of basil

• Grated parmesan (optional)

Method

1. Heat the oil in a saucepan, fry the peppers until soft and then add in the garlic and chilli flakes and cook for another 1-2 minutes. 

2. Next, add the tomatoes, giant couscous, and vegetable stock, making sure to stir and bring to a simmer. 

3. Add the meatballs and the spinach and simmer for 5-7 minutes until cooked right through. 

4. Ladle the soup into bowls and top with the basil and some parmesan if you desire. 

Ingredients

• 1 red onion, sliced

• 200g cherry tomatoes

• 3 tbsp mild or madras curry paste

• 400g can chickpeas, drained and rinsed

• 2 skinless salmon fillets

Method

1. Heat oven to 180*C. Toss the onions, tomatoes, 2 tbsp curry paste, the chickpeas and 200ml water together in a deep roasting tin. 

2. Roast for 15 minutes until the onions are tender and the tomatoes begin to burst. 

3. Stir everything, and season with your choice of seasoning. Brush the remaining curry paste over the salmon fillets and season. 

4. Nestle the salmon into the veg in the tin and then roast for 8-10 minutes, until cooked.

Ingredients

• 2 tbsp olive oil

• 1 carrot, grated

• 3 spring onions, finely chopped

• 2 garlic cloves, finely chopped

• Large handful of mushrooms, finely chopped or grated

• 1 tsp dried oregano

• 1tsp fennel seeds

• 6 pork sausages, no skins

• 400g can chopped tomatoes

• 1 tbsp tomato ketchup

• Mash to serve

Method

1. Heat the oil in a saucepan over a medium heat and tip in the carrot, spring onions, garlic, mushrooms, oregano and fennel, along with a pinch of salt. 

2. Cook for around 5 minutes. 

3. Add the sausage (chopped) and cook until browned.

4. Next, add the chopped tomatoes and ketchup with a pinch of salt and 100ml of water.

5. Reduce the heat to low, cover and cook for around 20 minutes until the sauce is thick, making sure to stir. 

Ingredients

• 375g turkey, sliced

• 150g bean sprouts

• 1 carrot, cut into matchsticks

• three leaves of cabbage, finely sliced

• 1 onion, sliced

• 1 clove of garlic, crushed

• 1 tbsp soy sauce

• 200ml chicken stock

• 1tbsp oil

• 250g noodles

Method

1. Heat oil in a large pan or wok and when hot add the turkey

2. Cook for a few minutes, making sure to stir, then add the onions. 

3. In a separate pan, cook the noodles for 4 minutes. 

4. When the onions are slightly softened, add the carrots and cook for 2-3 minutes. 

5. Then, mix in the cabbage and bean sprouts. 

6. When the noodles are cooked, drain and add to the other pan. 

7. Stir in the soy sauce and chicken stock, stir for a minute and serve.