Ingredients

1 part mustard (or ½ if using Coleman’s / English mustard)
2 parts ketchup
3 parts mayo

Method

Mix together

Ingredients

3 small/medium courgettes
1 ½ tbsp olive oil
2 tbsp panko breadcrumbs
2 tbsp finely grated Parmesan cheese (for vegetarian, use nutritional yeast)
1 tablespoon flour
¼ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon ground black pepper

Method

1. Finely chop the courgettes.
2. Drizzle the oil over the courgettes and toss to coat evenly.
3. In a separate bowl, mix together the panko, Parmesan, flour, salt, onion powder, and pepper. Sprinkle this mixture over the courgettes, tossing to ensure they are coated as evenly as possible.
4. Preheat the air fryer to 200°C. Place half of the courgettes in the air fryer basket in a single layer (no need to spray with nonstick cooking spray).
5. Air fry the courgettes for 15 - 20 minutes, shaking the basket a few times during cooking, until the breadcrumbs are golden and the courgettes are tender but not mushy. Transfer them to a serving plate or a parchment-lined baking sheet to keep warm in the oven. Repeat with the remaining courgettes.

About

Serves 6, big portions

Ingredients

2tbsp olive oil
4 chicken breasts, chopped
2 onions, diced
2 red peppers, thinly sliced
4 garlic cloves, crushed
150g chorizo, sliced
2tbsp Cajun seasoning
500g long grain rice
2 x 400g can plum tomato
700ml chicken stock

Method

1. In a large frying pan with a lid, heat 2 tablespoon of olive oil and brown 2 chopped chicken breasts for 5–8 minutes until golden.
2. Remove the chicken from the pan and set aside. Add the diced onion to the pan and cook for 3–4 minutes until softened.
3. Stir in 2 thinly sliced red peppers, 4 crushed garlic cloves, 150g sliced chorizo, and 2 tablespoon of Cajun seasoning, cooking for an additional 5 minutes.
4. Return the chicken to the pan along with 500g long grain rice. Add the cans of tomatoes and 700ml chicken stock. Cover the pan and simmer for 20–25 minutes until the rice is tender.

Ingredients

1 tsp cumin (ground)
1 tsp coriander (ground)
1/2 tsp turmeric (ground)
1 tsp paprika (either sweet or smoked)
1/4 tsp cinnamon (ground)
1/2 tsp ginger (ground)
1/2 tsp black pepper
1/4 tsp cayenne pepper (optional, for heat)
1 onion, finely diced
Handfull of raisins
Couscous
Finely diced cucumber

Method

1. Finely dice the onion.
2. Heat a little oil a saucepan and add the spices. Fry for 30 seconds until fragrant.
3. Add the onion and fry until soft.
4. Turn off the heat, adding the couscous, raisins, and water.
5. Stir until the water is absorbed.
6. Break up the couscous with a fork, then stir in the diced cucumber.

Ingredients

1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
2 tbsp peanut butter (smooth or natural)
2 tbsp olive oil
2 tbsp lemon juice (freshly squeezed)
1 garlic clove (or more, to taste)
1/2 tsp ground cumin
1/4 tsp salt (adjust to taste)
2–4 tbsp water (to adjust consistency)
Optional: Paprika or extra olive oil for garnish

Method

1. Blend chickpeas: In a food processor, combine the drained chickpeas, peanut butter, olive oil, lemon juice, garlic, cumin, and salt.
2. Add water: Blend the mixture, gradually adding 2–4 tbsp of water until you reach your desired consistency. You may need more or less water depending on how smooth or thick you want it.
3. Taste and adjust: Taste the hummus and adjust seasonings. Add more lemon juice for tang, more garlic for spice, or more salt if needed.
4. Garnish (optional): Transfer the hummus to a bowl and drizzle with olive oil. Sprinkle paprika or cumin on top for a pop of color and flavor.
5. Serve: Enjoy with pita bread, fresh veggies, or as a sandwich spread!

Ingredients

1 onion, finely chopped
2 garlic cloves, finely chopped
1 red pepper, chopped
150g baby tomatoes, halved
finely grated zest and juice of 1 lemon
1 tbsp dried oregano
low-calorie cooking spray
300g dried orzo pasta
small handful of mint leaves, finely chopped
50g baby spinach
800ml vegetable stock
90g feta cheese, cut into small chunks
2 tbsp sunflower seeds

Method

1. Preheat the oven to 220°C/200°C fan/gas mark 7.
2. In a deep baking tray or casserole dish, combine 1 finely chopped onion, 2 finely chopped garlic cloves, 1 chopped red pepper, and 150g halved baby tomatoes. Stir in the finely grated zest and juice of 1 lemon along with 1 tablespoon of dried oregano. Spray with cooking spray and place in the oven for 15 minutes.
3. Remove from the oven and mix in 300g dried orzo, a small handful of finely chopped mint leaves, and 50g baby spinach. Season to taste, then pour in 800ml vegetable stock. Stir again and return to the oven for another 15 minutes.
4. Take the dish out of the oven, stir, and evenly cover the top with 90g feta (cut into chunks). Sprinkle with 2 tablespoons of sunflower seeds.
5. Bake for an additional 10 minutes, until the orzo is fully cooked with no bite left, the feta is melted and starting to brown, and the sunflower seeds are golden.

Ingredients

2 tablespoons olive oil
2 red onions, cut into small wedges
4 carrots, cut into small cubes
2 courgettes, halved and finely sliced
2 teaspoons ground cumin
2 teaspoons ground cinnamon
2 x 400g tins of chickpeas drained and rinsed
2 x 400g tins of chopped tomatoes
150g dried apricots, roughly chopped
700ml vegetable stock
230g giant couscous
2 tablespoons harissa
sea salt and black pepper

Method

1. Heat the olive oil in a large saucepan over medium heat, then add the onion, carrot, and courgette. Sauté for 5 minutes, until the vegetables begin to soften and take on a bit of color.
2. Add the cumin and cinnamon, frying for an additional 30 seconds until fragrant. Then, stir in the chickpeas, tomatoes, dried apricots, and stock, bringing the mixture to a boil.
3. Mix in the couscous, cover the saucepan, and cook for 8–10 minutes, until the vegetables are tender and the couscous is cooked through.
4. Stir in the harissa and season with salt and pepper to taste.

Ingredients

1 teaspoon of turmeric
1 teaspoon of cumin seeds
2 teaspoons of Ras el Hanout
1 bunch of coriander (fresh)
1 onion
500g of minced lamb
1 large can of peeled tomatoes
2 cloves of garlic
1 slice of stale bread
1 glass of milk
1 teaspoon of cayenne pepper
4 eggs

Method

1. Soak the bread in the milk.
2. In a dish, mix the meat, chopped onion, coriander leaves, raz-el-hanout, cumin, cayenne pepper, drained bread, salt and pepper. Form very small balls.
3. In the tagine (or another ovenproof dish) reduce the tomatoes, garlic, turmeric, salt and pepper for 10 minutes.
4. Add the balls. They should be well covered with the tomatoes. Put the lid on. Cook for 30 minutes.
5. 5 minutes before the end, make an omelette with the eggs and pour them over the balls. Put the lid back on.
6. As soon as the eggs are cooked, serve.

Ingredients

2 tablespoons corn oil
1 extra large onion, thinly sliced
1 ½ teaspoons hot pepper sauce (such as Frank’s RedHot®)
1 teaspoon prepared yellow mustard
1 teaspoon white sugar
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
½ cup water
2 tablespoons tomato paste

Method

1. Heat the oil in a pan over medium heat.
2. Add the sliced onion. Cook and stir until the onion has softened and turned translucent (about 5 minutes).
3. Stir in the hot sauce, yellow mustard, sugar, chili powder, salt, black pepper, and cayenne pepper.
4. Reduce heat to medium-low and continue to cook for about 5 minutes.
5. Stir in the water and tomato paste. Simmer until the liquid has reduced (about 20 minutes).

Ingredients

• 8 sausages (vegeterian if needed)
• 140g plain flour
• 300ml whole milk
• 4 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil or beef drippings
• Fresh thyme or rosemary (optional, for garnish)

Method

1. Place the glass dishes in the oven and preheat to 220°C (200°C fan).
2. Once the oven is at temperature add the beef dripping or oil and place the sausages in the dish(es). For frozen sausages, cook for 15 minutes.
3. Meanwhile, prepare the batter. Measure out the flour, salt, and pepper in a large bowl.
4. In another bowl whisk together the eggs and milk. Gradually add the wet mixture to the dry ingredients, whisking until smooth.
5. Carefully remove the hot dish from the oven and pour the batter over the sausages.
6. Return the dish to the oven and bake for 25-30 minutes, or until the batter is puffed and golden. Do not open the oven during this time or the batter will deflate.
7. Serve hot with veg. and gravy.