Ravioli with buttered lemon greens

Ravioli with buttered lemon greens

15 MINUTES | SERVES 3 | EASY | V LC butter 25g shallots 2, sliced baby leaf greens 200g, shredded lemon 1, zested and juiced spinach and ricotta ravioli 310g pack parmesan or vegetarian alternative grated to serve (optional)

• Melt the butter in a large frying pan and cook the shallot until softened, then add the greens and cook gently until wilted and tender. Stir in the lemon zest and juice and season.

• Cook the ravioli in boiling, salted water. Drain and tip into the greens pan, then toss everything together. Serve with parmesan, if you like. PER SERVING 302 KCALS | FAT 14.6G | SATURATES 7.7G CARBS 29.7G | SUGARS 4.3G | FIBRE 6.7G PROTEIN 9.6G | SALT 1G

Lamb harira

1 HOUR 30 MINUTES | SERVES 6 | EASY | LC Harira is a traditional soup from the Maghreb region of North Africa. olive oil onion 1 large, chopped garlic 2 cloves, finely chopped lamb neck 300g, cut into small chunks ground turmeric 1 tsp ground cinnamon 1/2 tsp ground ginger Ω tsp smoked paprika 1 tsp saffron a pinch chicken stock 1 litre chopped tomatoes 400g tin tomato purée 2 tbsp puy lentils 50g long grain rice 75g coriander a handful, chopped flat-leaf parsley a handful, chopped

• Heat 2 tbsp olive oil in a pan. Add the onion and garlic with some seasoning and cook for 5 minutes until softened. Add the lamb and all the spices and cook, stirring, for 5 minutes. Add the chicken stock, tomatoes and purée and bring to a simmer. Simmer, uncovered, for 45 minutes, then add the lentils and cook for 10 minutes. Add the rice and cook for another 15 minutes, adding a splash of stock or water if needed, until the lentils and rice are cooked. The texture should be soupy rather than thick. Stir in the herbs and serve.

PER SERVING 283 KCALS | FAT 13.2G | SATURATES 4.9G CARBS 20.3G | SUGARS 5.8G | FIBRE 4.1G PROTEIN 18.8G | SALT 0.5G