Recipes

Feeds 4 Ready 50 minutes

Ingredients

300g basmati rice 1 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, crushed 1-2 red chillies, deseeded and finely chopped 1 tsp each paprika, chilli powder, ground cinnamon and cumin

1 red and 1 yellow pepper, chopped 100g dried red split lentils, rinsed 500ml vegetable stock, made with 1 stock cube

400g can red kidney beans, drained and rinsed

400g can chickpeas, drained and rinsed 2 x 400g cans chopped tomatoes 2 tbsp tomato purée ½ x 25g pack coriander,stalks and leaves chopped separately 1 avocado, sliced, and lime wedges, to serve

Each serving contains

Energy Fat Saturates 14 34% Low 21% Low 14% 2882kj 684kcal 14.6g 2.8g

Vegetarian Vegan Gluten Free Method

Cook the rice according to the pack instructions

Meanwhile, heat the oil in a large pan and cook the onion for 3-4 mins, until softened

Add the garlic and half the chilli, then cook for another 2 mins

Stir in the spices, along with a splash of water, then cook, stirring, for 2 mins Tip in the peppers and stir again Add the lentils to the pan with the stock, kidney beans, chickpeas, chopped toma- toes and tomato pureé Bring to the boil, then reduce the heat and simmer for 35-40 mins

Once the veg is tender and the liquid reduced, season, adding more chilli, if you like Stir in the coriander stalks

Serve the chilli with the rice, avocado and lime wedges, scattering over the corian- der leaves to finish

Feeds 8 Ready 25 minutes

Ingredients

8 mini tortilla wraps 380g pack breaded cod fingers 3 tbsp extra virgin olive oil 2 tbsp mayonnaise Zest and juice of ½ lemon 1 tbsp capers, drained and roughly chopped 1 tbsp flat leaf parsley, roughly chopped 150g frozen British garden peas

Method

For the taco shells, preheat the oven to 190°C/fan 170°C /gas 5 Using a rack over a deep baking tray, hang the wraps through the rack so they form a shell shape Bake for 12-15 mins, until crisp and golden Cook the fish fingers according to the pack instructions Allow to cool, then cut into bite-size pieces Meanwhile, shake together the oil, may- onnaise, lemon juice, capers and parsley in a jar Season and set aside

Cook the peas according to the pack instructions, drain, then mash lightly with the lemon zest

To serve, stuff the taco shells with the crushed peas and fish fingers, then driz- zle over the tartare salsa

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