Dice and sauté 1 onion and 1 garlic clove. Slice ¼ yellow pepper and ¼ red pepper and add to the onions along with 100ml chopped tomatoes. Add a pinch of cumin, smoked paprika and cinnamon and simmer. Make two wells in the sauce and break in 2 eggs, cooking until set. Serve with 1 slice of wholemeal bread.
Lunch Butternut squash and carrot soup
Slice and fry 1 onion and 1 garlic clove. Add ¼ teaspoon of paprika and ¼ teaspoon of coriander. Chop 200g butternut squash and 2 large carrots, add to the pan and pour over 400g vegetable stock. Squeeze in the juice of 1 lemon and cook until the vegetables are tender. Add a handful of sage and blitz the ingredients in a blender until smooth. Serve with 1 tablespoon of crème fraiche and a wholemeal roll.
Dinner Smoked mackerel fillet with feta roasted vegetables
Roast 1 courgette, 1 yellow pepper and 1 tomato. While the vegetables are still hot, crumble 20g feta cheese on top. Serve with one smoked mackerel fillet and 30g cooked quinoa.