Add the quinoa to a pot with a lid with 250ml [500ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 18-20 min or until all the water has absorbed and the quinoa is tender

Once cooked, remove from the heat and leave to steam-dry, uncovered, until serving

Add the chicken breasts and turn until well coated

Once hot, add the coated chicken and cook for 6-7 min on each side or until cooked through (no pink meat!) – this is your spicy chicken

Trim, then slice the spring onions

Cut the lime[s] in half

Slice the red chilli[es] into rounds

Peel and finely chop (or grate) the garlic

Add the spinach, chopped garlic and half of the chopped chilli (can't handle the heat? Go easy!), chopped spring onion and coriander (save the rest for garnish!) to a food processor

Add the juice of the lime[s] with 3 tbsp [6 tbsp] olive oil, 1 tbsp [2 tbsp] water and a generous pinch of salt and give it a good mix up – this is your zingy spinach dressing

Remove the stone[s] using a teaspoon

Scoop the avocado out of the skin[s] using a spoon and slice it finely, lengthways

Once the quinoa is cooked, add the drained black beans and a dollop of the zingy spinach dressing and stir it all together – this is your green quinoa

Drizzle over the remaining dressing

Garnish with the remaining chopped spring onion, chilli rounds and coriander

Enjoy!

Boil a full kettle

Cut the portobello mushrooms into thick slices

Lay them out on a grill tray (use tin foil to avoid mess!)

Drizzle them with olive oil and season generously with salt and pepper

Preheat your grill to high (for step 5)

Add the linguine to a large pot of boiled water with a large pinch of salt

Cook the linguine over a high heat for 8 min or until it retains a slight bite

Once cooked, drain the linguine and reserve approx. 500ml of the starchy cooking water

Meanwhile, peel and grate (or finely chop) the garlic

Peel and chop the shallots finely

Chop the parsley finely, including the stalks

Grate the Italian hard cheese

Grate or very finely chop the chestnut mushrooms

Place the sliced portobello mushrooms under the grill for 10 min or until the mushrooms are browned and caramelised

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil and a knob of butter over a high heat

Once hot, add the chopped shallot, garlic and chestnut mushrooms

Crumble the vegetable stock cube[s] into the pan

Cook over a medium-high heat for 5-7 min or until everything is browned and caramelised

Add the cooked linguine and approx. 150ml [250ml] of the reserved starchy cooking water to the mushroom pan and mix well

Remove the pan from the heat and stir in half the parsley, half the grilled portobellos and half the grated cheese

Stir in the Greek-style yoghurt and season generously with pepper

For garnish add coriander, grated cheese, spring onions and lime

Check that the linguine is not too dry - if it is, add a splash or two of the remaining starchy cooking water

Serve the linguine, garnishing with the remaining parsley, grilled portobellos and cheese

Enjoy!

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel and finely chop the brown onion[s]

Top, tail, and finely dice the carrot[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion and carrot with a generous pinch of salt and cook for 4 min or until softened

Boil a kettle, then peel and finely chop (or grate) the garlic

Once the onion and carrot have softened, add the beef mince to the pan and increase the heat to high

Cook for 3-4 min or until browned all over, breaking it up with a wooden spoon as you go

Dissolve the Kallo beef stock cube[s], tomato paste, Henderson's Relish, dried oregano and a pinch of sugar in 250ml [450ml] boiled water - this is your tomato stock

Grate the cheddar cheese

Once the beef is browned, tear the chestnut mushrooms into the pan with your hands

Add the chopped garlic and cook for 30 secs

Add the tomato stock with a generous grind of black pepper and cook for 5-7 min or until thickened to a rag√π-like consistency - this is your rag√π

Meanwhile, melt 30g [60g] butter in a pot over a medium heat

Once melted, add 30g [60g] flour and stir with a wooden spoon for 1 min or until a sandy paste forms - this is your roux

Add 350ml [700ml] milk gradually and whisk for 5 min or until a smooth, thick sauce remains

Remove from the heat, season with salt and pepper and stir through half the cheese - this is your béchamel

Layer some of the rag√π over the bottom of an oven-proof dish, then top with 3 lasagne sheets

Repeat this process until you end up with a final layer of lasagne sheets (you may need to layer differently depending on the size of your dish)

Cover with the béchamel, top with the remaining grated cheese and cook in the oven for 25-30 min or until the pasta is cooked

Combine the balsamic vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper - this is your dressing

Serve the lasagne with the baby leaf salad to the side and the dressing drizzled over and enjoy!

Meanwhile, roughly chop the garlic

Meanwhile, roughly chop the garlic

Chop the parsley and basil roughly, including the stalks

Slice the lemon[s] in half and cut 2 [4] wedges and set them aside for serving 

Add the garlic, parsley and basil to a mortar and grind to a coarse paste

Add the garlic, parsley and basil to a mortar and grind to a coarse paste

Grate the cheese directly into the mortar and continue to grind together to make a paste

Drizzle over enough olive oil to loosen the mix and add a squeeze of lemon juice 

Season with a pinch of salt and pepper and set aside - this is your pesto

Drain the cooked potatoes and leave them to steam-dry for 5 min

Tip: this allows the potatoes to dry out, making them perfect for mashing later!

Return your potatoes to the pot 

Return your potatoes to the pot 

Add 2 tbsp [4 tbsp] of lemon juice, a knob of butter and a drizzle of olive oil

Mash until smooth

Season with a pinch of salt and pepper - this is your lemon mash

Serve the basa fillets over the lemon mash with the cherry tomatoes and pesto to the side

Garnish with a wedge of lemon

Enjoy!

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7.

Boil a kettle.

Combine 250ml (400ml) of boiled water with the vegetable stock cubes and whisk to combine.

Add the veggie mince to the stock and leave to soak until step 5.

Peel and finely dice the red onion(s).

Peel and grate (or finely chop) the garlic cloves.

Cut the broccoli into small florets.

Place the florets on one oven tray and the gnocchi on a separate oven tray, drizzle both trays with 1-2 tbsp of olive oil.

Season to your taste with salt and pepper and put them in the oven until the broccoli is crisp and the gnocchi cooked (approx. 20 min).

Heat a wide-based pan with 2 tbsp (3 tbsp) of olive oil.

When hot, add the red onion with a pinch of salt and cook on a medium-low heat for 8-10 min or until softened and starting to caramelise.

Once caramelised, add the garlic and cook for a further min, stirring constantly.

Add the soaked veggie mince to the softened onion and stir fry on a high heat for 2 min.

Add the tin(s) of chopped tomatoes and bring to the boil.

Once boiling, lower to a medium heat and reduce by half (approx. 10 min) or until it's thickened and combined.

Add the balsamic vinegar and 1/2 tsp (1 tsp) of sugar and the dried oregano to the tomato sauce.

Mix well, season with pepper and once it's reached a bolognese consistency, remove from the heat.

Serve the veggie ragu with the gnocchi and broccoli scattered over the top.

Enjoy!

Peel and finely chop (or grate) the garlic

Peel and finely dice the red onion[s]

Top, tail, peel and finely dice the carrot[s]

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the chopped onion, carrot and garlic and cook for 6-8 min or until beginning to caramelise

Meanwhile, add the spaghetti to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 8-10 min or until cooked with a slight bite

Once cooked, drain and reserve a cup of the starchy cooking water

Once the vegetables have softened, add the beef mince and cook for 4-5 min further or until browned, breaking it up with a wooden spoon as you go

Once the beef mince has browned, add the Henderson's Relish, 1/2 [1] beef stock cube and soy sauce and cook for 1-2 min

Add the chopped tomatoes and cook for 12-15 min or until the liquid is reduced by half and the sauce has thickened - this is your bolognese sauce

Meanwhile, grate the cheddar cheese

Once done, stir the drained spaghetti through the bolognese sauce

Give everything a good mix up until the sauce has coated all of the spaghetti - this is your classic spaghetti bolognese

Tip: add a splash of the starchy pasta water if it's looking a little dry

Serve the classic spaghetti bolognese

Garnish with the grated cheddar and a good grind of black pepper

Enjoy!

Boil a kettle

Peel and finely dice the carrot[s]

Peel and finely dice the brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [3 tbsp] vegetable oil over a medium-high heat

Once hot, add the diced carrot and diced onion with a large pinch of salt

Cook for 5 min or until starting to soften and caramelise

Meanwhile, bring a large pot of boiled water with a pinch of salt to the boil

Add the linguine, and cook for 8-10 min or until cooked through but with a slight bite

Once cooked, drain the linguine and reserve approx. 150ml [250ml] starchy cooking water for step 6

Meanwhile, grate half of the chestnut mushrooms and slice the rest

Peel and finely chop (or grate) the garlic

Add both the grated and sliced mushrooms and chopped garlic to the carrot mixture and cook for 5 min

Crumble the vegetable stock cube[s] into the softened mushroom mixture

Add the tomato paste, stir for 30 sec, then add the soy sauce, balsamic vinegar and Henderson's Relish

Add 1/2 tsp [1 tsp] sugar and season generously with pepper

Stir constantly until the mixture is evenly coated

Add the reserved starchy cooking water, a little at a time, stirring it in as you go

Reduce the heat to medium and cook until the sauce has the consistency of bolognese - this is your chestnut mushroom bolognese

Tip: pasta water adds a little starch to the sauce, helping it stick to the linguine easier

Meanwhile, chop the basil finely including the stalks

Grate the cheddar cheese

Stir the drained linguine through the chestnut mushroom bolognese

Garnish with the chopped basil and grated cheese

Enjoy!