Boil a kettle

Add the bulgur wheat to a pot with plenty of salted boiled water (the same as you would for pasta) and cook over a high heat for 10-15 min or until tender with a slight bite, then drain and return to the pot

Meanwhile, heat a large, wide-based pan (preferably non-stick) over a medium heat

Once hot, add the walnuts and toast for 3-4 min, or until they've darkened in colour slightly

While the walnuts are toasting, chop the basil coarsely (including the stalks)

Peel and roughly chop the garlic

Break the cheddar into small pieces

Transfer the toasted walnuts to a food processor and reserve the pan for step 5 (alternatively, chop the walnuts finely)

Add the chopped basil, chopped garlic and cheddar pieces to the food processor with the toasted walnuts (alternatively, use a pestle & mortar)

Add the red wine vinegar, salt, pepper and 3 tbsp [6 tbsp] olive oil

Blitz together to form a coarse puree - this is your walnut & cheddar pesto

Slice the chicken breast[s] into strips

Return the reserved pan to a medium heat with 1 tbsp [2 tbsp] olive oil

Add the sliced chicken with a pinch of salt and cook for 2-3 min on each side until golden

Tip: Grind a generous amount of pepper onto the chicken for an extra kick of spice

While the chicken is cooking, cut the cherry tomatoes in half

Once the chicken has browned, add the tomatoes and cook for a further 2 min, or until they've warmed through

Fluff the cooked bulgur with a fork

Stir the fluffed bulgur and half of the walnut & cheddar pesto (reserving the rest for garnish) through the chicken and tomatoes, until everything is lightly coated in pan juices and pesto this is your walnut & cheddar pesto chicken bulgur

Serve the walnut & cheddar pesto chicken bulgur with the remaining pesto dotted over

Enjoy!

Now, let's get started!

Boil a kettle

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

Once hot, add the diced chicken with a pinch of pepper and cook for 3-4 min or until browned

Meanwhile, add the quick cook fusilli to a pot with plenty of boiled water and a large pinch of salt, then bring to the boil over a high heat

Cook the fusilli for just 2-3 min (it will keep cooking in the sauce later!)

Once done, drain the fusilli, reserving a cup of the starchy pasta water

Once the chicken has browned, add the spinach to the pan and cook for 1 min or until starting to wilt

Add the soft cheese, classic basil nut pesto and Knorr chicken stock cube[s] to the pan with a splash of the starchy cooking water (approx. 75ml [150ml])

Give everything a good mix up

Add the drained fusilli to the pan and cook for 1-2 min further or until the chicken is cooked through (no pink meat!) and the pasta is cooked with a slight bite

Remove the pan from the heat and stir half the grated Italian hard cheese through the pasta and season with a generous pinch of pepper - this is your creamy pesto chicken & spinach fusilli

Set the creamy pesto chicken & spinach fusilli in the centre of the table, ready to share

Top with the remaining grated Italian hard cheese and let everyone dig in

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!

Preheat the oven to 230°C/ 210°C (fan)/ 450°F/ Gas 8

Cut all the potatoes (skins on) into bite-size pieces 

Add them to a baking tray, drizzle with 2 tbsp [4 tbsp] vegetable oil and season generously with salt 

Put them in the oven for an initial 25 min

Meanwhile, peel and finely slice the red onion[s]

Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan with a drizzle of olive oil over a medium-low heat 

Once hot, add the sliced onion and pepper with a big pinch of salt

Cook for 15-20 min or until softened and caramelised

Meanwhile, cut the mini chorizo in half

Peel and finely slice the garlic

Chop the parsley finely, including the stalks

Once the potatoes are very nearly cooked, remove the tray from the oven, turn the potatoes and scatter the chorizo amongst them

Return the tray to the oven for a further 10 min or until the potatoes are crisp and the chorizo is hot

Meanwhile, heat a separate pan (large enough to fit 4 [8] eggs in, and preferably non-stick) with a matching lid, with 1 tbsp [2 tbsp] olive oil over a medium-low heat

Tip: shake your eggs before cracking for a perfectly-centred yolk

Once hot, add the eggs, cover and cook for 3 min

Meanwhile, add the sliced garlic to the onion and pepper pan and reduce the heat to low (adding more olive oil if too dry)

Stir in the apple cider vinegar and 1 tbsp [1 1/2 tbsp] sugar

Cook for a further 2 min, then remove from the heat and season with salt and pepper

Stir most of the chopped parsley through the pepper and onion mixture - this is your relish

Serve the eggs over the chorizo and potatoes

Serve the relish to the side and garnish with the remaining parsley

Enjoy!