COOK ONCE, EAT TWICE

Make

Dinner tonight

STICKY CAULIFLOWER & TURKEY MINCE

Serves 4 freeze mince mixture

Takes 35 mins

Cost per serve £1.47

CLEVER SWAP Swap the soy sauce for tamari to make this gluten-free. Add chopped fresh chilli for extra heat.

300g jasmine or basmati rice

150g pack sugarsnaps, blanched

1½ tbsp vegetable oil

500g pack turkey breast mince

1 small caulifower (500g prepped weight), stalks and leaves removed (see tip, below), forets finely chopped

1 onion (or 5 shallots), finely chopped

2 tbsp garlic & ginger paste

1½ tbsp clear honey

1 tbsp sweet chilli sauce

2 limes, juiced

1 tbsp fish sauce

1 tbsp reduced-salt soy sauce

110g baby spinach

15g fresh coriander, chopped

8g fresh mint, leaves picked and chopped

Lunch tomorrow

1 Cook the rice to pack instructions. Add the sugarsnaps for the last 2 mins of cooking; drain.

2 Meanwhile, heat the oil in a large frying pan over a high heat. Fry the mince, cauliflower and onion for 12-15 mins, stirring, until cooked through and just turning golden. Add the garlic & ginger paste and cook for 1 min.

3 Add the honey, chilli sauce, lime juice, fish sauce and soy. Simmer for 2 mins, then remove from the heat. Set half the mixture aside for the Vietnamesestyle baguettes (right). Stir the spinach and most of the herbs into the remaining mince mixture.

4 Divide the rice and sugarsnaps between plates, then top with the turkey mix and scatter over the remaining herbs to serve.

Each serving contains of the reference intake. See page 7. Carbohydrate

Toss leftover cauliflower leaves with oil, then season and roast for 10 mins at gas 6, 200°C, fan 180°C. Or slice and fry them over a high heat for 5-6 mins.

TURKEY VIETNAMESE-STYLE BAGUETTES

Serves 4

Takes 10 mins

Cost per serve £1.25

75g lighter mayonnaise

1 tsp sweet chilli sauce, plus extra to serve (optional)

1½ limes, 1 juiced, ½ cut into wedges to serve

1 large fresh baguette or 2 bake-at-home baguettes, baked

15g fresh coriander

10g fresh mint, leaves picked and chopped reserved turkey and caulifower mixture (see recipe, left)

1 carrot, peeled into ribbons

⅓ cucumber, peeled into ribbons

110g baby spinach leaves

Mix together the mayonnaise, chilli sauce and lime juice. Cut the baguette into 4, slice open and spread with the chilli mayo. Stir the coriander and most of the mint into the reserved turkey and cauliflower mixture, then spoon into the baguettes with the carrot, cucumber ribbons and spinach. Serve scattered with the remaining mint and a small lime wedge to squeeze over, with the spinach alongside. Add an extra drizzle of sweet chilli sauce, if you like.

Each serving contains