Double bean & roasted pepper chilli

Our warming vegetarian chilli is a low-fat, healthy option that packs in the vegetables and flavour. Serve with some hot sauce, soured cream or yogurt.

SERVES 8 PREP 30 mins COOK 1 hr 15 mins EASY V G

2 onions, chopped

2 celery sticks, finely chopped

2 yellow or orange peppers, finely chopped

2 tbsp sunflower oil or rapeseed oil

2 x 460g jars roasted red peppers

2 tsp chipotle paste

2 tbsp red wine vinegar 1 tbsp cocoa powder

1 tbsp dried oregano

1 tbsp sweet smoked paprika 2 tbsp ground cumin

1 tsp ground cinnamon 2 x 400g cans chopped tomatoes

400g can refried beans

3 x 400g cans kidney beans, drained and rinsed

2 x 400g cans black beans, drained and rinsed

1 Put the onions, celery and chopped peppers with the oil in your largest flameproof casserole dish or heavy-based saucepan, and fry gently over a low heat until softened but not coloured.

2 Drain both jars of peppers over a bowl to catch the juices. Put a quarter of the peppers into a food processor with the chipotle paste, vinegar, cocoa, dried spices and herbs. Whizz to a purée, then stir into the softened veg and cook for a few mins.

3 Add the tomatoes and refried beans along with a can

of water and the reserved pepper juice. Simmer for 1 hr until thick and the tomato chunks have broken down to make a smoother sauce.

4 At this stage you can cool and freeze the sauce. Keeps frozen for up to one month. (This makes a large batch, so you may want to split it between two pans, with one batch for serving on the same day and the other, to cool down, freeze, then reheat another day.) Tip the kidney and black beans into the sauce along with the remaining peppers, cut into small pieces. Once the sauce is bubbling and the beans are hot, season and serve.

GOOD TO KNOW healthy • low fat • fibre • vit c • iron • 3 of 5-a-day • gluten free PER SERVING 327 kcals • fat 6g • saturates 1g • carbs 41g • sugars 9g • fibre 18g • protein 19g • salt 0.6g

Serve this delicious chicken and chorizo ragu over rice or pasta as an easy midweek dinner for the family. You can freeze any leftovers for another day.

SERVES 4 PREP 15 mins COOK 40 mins EASY G

120g cooking chorizo, chopped 1 red onion, chopped

2 garlic cloves, grated

1 tsp hot smoked paprika

80g sundried tomatoes, chopped 600g skinless and boneless chicken thighs

400g can chopped tomatoes 100ml chicken stock

1 lemon, juiced jacket potatoes, chopped parsley and soured cream, to serve (optional)

1 Fry the chorizo over a medium heat in a large saucepan or flameproof casserole dish for 5 mins or until it releases its oil and starts to char at the edges. Add the onion and fry for 5 mins more or until soft. 2 Tip in the garlic and cook for 2 mins before stirring in the paprika and sundried tomatoes. Add the chicken thighs and fry for 2 mins each side until they are well coated in the spices and beginning to brown.

3 Pour in the tomatoes and stock, and turn the heat down. Cover and cook for 40 mins until the chicken is falling apart and the sauce is thick. Stir through the lemon juice.

4 Serve by piling spoonfuls of the ragu into hot jacket potatoes with parsley sprinkled over and a dollop of soured cream. The ragu can be frozen for up to one month.

GOOD TO KNOW 2 of 5-a-day

PER SERVING 383 kcals • fat 15g • saturates 5g • carbs 16g • sugars 14g • fibre 5g • protein 44g • salt 1.5g

Parsnips work so well in this wintry vegan curry, adding flavour and texture. Soak up the sauce with naan bread.

SERVES 4 PREP 15 mins COOK 30 mins EASY V G

4 large parsnips, cut into batons (about 500g)

2 tbsp vegetable oil or sunflower oil

2 tsp cumin seeds

1 onion, chopped bunch of coriander, leaves picked, stalks finely chopped 3 tbsp curry paste (we used balti)

2 x 400g cans chickpeas, drained

400ml coconut milk

2 limes, 1 juiced and 1 cut into wedges yogurt, rice or naan bread, to serve 1 Heat the oven to 200C/180C fan/gas 6. Put the parsnips in a roasting tin and toss with half the oil, the cumin and seasoning. Cook for 25-30 mins until softened. 2 Heat the remaining oil in a pan and cook the onion and coriander stalks for 15 mins, or until soft and caramelising. Stir in the curry paste and cook for 1 min, then add the chickpeas and coconut milk. Simmer for 10 mins until the sauce reduces and clings to the chickpeas. Add the lime juice and season. Will keep frozen for up to one month.

3 Top with the parsnips, coriander leaves and lime wedges and serve with yogurt, rice or naan bread.

GOOD TO KNOW vegan • folate • fibre • iron • 2 of 5-a-day • gluten free

PER SERVING 517 kcals • fat 30g • saturates 16g • carbs 41g • sugars 12g • fibre 15g • protein 14g • salt 0.5g