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Lamb balti
Serves 2
1 Heat ½tbsp olive oil, add 1 small onion, chopped, and 1 small red pepper, sliced, and cook on a low heat for 10 mins. Remove from the pan and set aside. Increase the heat and fry half 350g lamb neck fillet cut into chunks for 2-3 mins until browned. Remove from the pan, repeat with the remaining lamb.
2 Return all the meat to the pan with the onion and pepper, stir in 1tsp ground coriander. Add 400g can chopped tomatoes, bring to the boil, cover, reduce the heat and simmer for 25 mins. 3 Stir through 50g dried apricots, halved, and ½ x 450g jar of supermarket balti sauce, cover and simmer for 25 mins. Add 100g young leaf spinach and stir until wilted. Serve with 25g brown basmati rice.
Cajun fish
Serves 2
1 Heat the oven to 200C,
Gas 6. Evenly coat 325g white fish such as cod, cut into 4 small pieces, with 2tsp Cajun spices and set aside.
2 Put 2 sweet potatoes, washed, unpeeled and sliced into thick rounds, into a roasting tin with 2 garlic cloves, unpeeled. Drizzle with 2tsp olive oil, season well and toss. Bake for 20-30 mins until golden.
3 5 mins before the potatoes are ready, heat 2tsp oil in a large frying pan and fry the fish for 2-3 mins on each side until opaque and just cooked. Serve with the sweet potatoes and a squeeze of lemon. >>
Falafel pitta
Serves 2
1 Bake 150g ready-made falafel according to the pack instructions. Put 250g vine tomatoes, ½ small red chilli, deseeded and finely chopped, and 2 spring onions, finely sliced, into a bowl and toss together.
2 Put 2 wholemeal pitta breads in the oven for the last 5 mins of cooking time. Serve warm with the salsa, 125g ready-made tzatziki and celery sticks.
Chicken stir-fry
Serves 2-3
1 Mix 2 garlic cloves, peeled and finely chopped, 5cm piece ginger, peeled and grated, and 1 small red chilli, deseeded, in a bowl. Add 400g chicken, cut into strips, and toss together; leave to marinate for up to 1 hour.
2 Heat ½tbsp oil in a wok, add the chicken mixture and fry on a high heat for 3-4 mins until browned all over. Add 1 small red pepper, sliced, 100g Tenderstem broccoli and 100g baby corn, halved, and cook for a further 5 mins.
3 Stir in 2tbsp soy sauce and 100g frozen edamame beans, and cook for another 2 mins until all the vegetables are just tender and the chicken is cooked. Add 150g bean sprouts, toss together and serve.