Gut-friendly beans & seabass
Achieve four of your five-a-day in this seabass dish served on a bed of cabbage, butter beans, leeks, spinach, capers and cashews, with dill yogurt on the side
Achieve four of your five-a-day in this seabass dish served on a bed of cabbage, butter beans, leeks, spinach, capers and cashews, with dill yogurt on the side
Make a batch of spiced lentils, then use it as a base for three more meals, including these green baked eggs. Serve with crusty bread or toasted flatbreads
I love to use orzo to make quick creamy pasta after a busy day at work, but you can use this sauce with any kind of pasta. I like to make my own Cajun spice mix as ready-made mixes often contain added salt, but if you don’t think you’ll use up all the individual spices, then take the ready-made option – just check the label to ensure it’s not too salty.
I’ve used chickpeas in this, but the curry base is adaptable; just add your choice of protein. A squeeze of lemon adds vitamin C to aid iron absorption and mixing quinoa with rice increases your intake of high-fibre wholegrains and protein.
Matty fills these simple ravioli with creamy spinach and ricotta, then tosses them in a fragrant, buttery sauce. (You will need a pasta machine for this)
You’ll need a pasta machine to make Matty’s tagliatelle which contains spinach for a nutritious boost. A light sauce with tomatoes and prawns creates a vibrant dish
Make these stunning vegan pithiviers for Christmas – they can be assembled ahead and kept in the fridge, or frozen up to a month ahead and baked on the day
Use up blue cheese you’ve bought over Christmas to make this healthy and satisfying pasta with walnuts, spinach and leeks. A little blue cheese goes a long way
Try this simple curry for a family dinner. It delivers seven plant points, plenty of fibre and two of your five-a-day
Enjoy this take on saag, packed with spinach and spices. It’s perfect as a side in an Indian feast, or as a standalone dish served with chapatis
Use up your leftovers in a Korean bibimbap meaning ‘mixed rice’. Switch up the veg with whatever you’ve got in the fridge, then serve over rice with a fried egg and dress in a sweet, spicy gochujang sauce
Adapt these Korean-style rice rolls with almost anything you like – we’ve used seafood sticks and hot dogs, but spicy pork or tuna mayo work well too