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Harissa lamb with couscous
Serves 4 Prep 5 mins plus resting Cook 10 mins plus resting £ 2.57 a portion 505 kcals, 21g fat, 10g sat. fat, 10g sugar
4 tbsp harissa paste 300g couscous 120g bag herb salad 4 lamb leg steaks (about 600g in total) 2 tbsp demerara sugar
Put 1 tbsp harissa in a jug, fill with 400ml boiling water, then pour over the couscous in a bowl. Cover and stand for 5 mins. Fluff with a fork, then empty the salad on top.
Season the lamb and fry for 1 min each side in a heated frying pan. Mix the sugar and remaining harissa, spread over the lamb, and cook for 2 more mins on each side. Remove the lamb and rest for 5 mins. Add some water to the pan, then boil to make a sauce. Slice the lamb and serve on top of the salad with the sauce drizzled over.
Peppered chicken with watercress
Serves 2 Prep 10 mins Cook 25 mins £ 2.66 a portion 441 kcals, 16g fat, 7g sat. fat, 3g sugar
85g bag watercress 2 tbsp Boursin cheese with black pepper 2 skinless chicken breasts 4 streaky bacon rashers 400g new potatoes
Heat oven to 200C/180C fan/gas 6. Chop a handful of watercress, then mix into the cheese. Make a finger-tip length cut into the thick end of the chicken, pushing the knife two-thirds of the way through the breast. Poke your fingers into the incision and loosen to make a hole. Stuff with the cheese mix, then wrap tightly with bacon.
Put on a baking tray and roast for 25 mins or until the chicken is cooked through. Meanwhile, boil the potatoes for 15 mins or until tender. Serve with the watercress and any juices from the chicken spooned over.
Buttery trout with capers
Serves 4 Prep 5 mins Cook 10 mins £ 2.24 a portion 345 kcals, 26g fat, 14g sat. fat, 0g sugar
4 thick trout fillets 100g butter squeeze lemon juice handful parsley, leaves
chopped 2 tbsp capers, rinsed
Heat oven to 200C/180C fan/gas 6. Rinse the fish, then pat dry with kitchen paper. Put in a roasting tray, season, then dot with a third of the butter and roast for 10-12 mins.
2 When the fish is almost ready, melt the remaining butter in a frying pan. Turn up the heat until it turns brown. Take off the heat, then add in the lemon juice, chopped parsley and capers. Pour the sauce over the fish, then serve with green beans.