A calmer
weeknight kitchen.

What you need

• 120 g dry couscous
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, finely chopped
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 x 400 g tin chickpeas, drained and rinsed
• 1 x 400 g tin chopped tomatoes
• 70 g baby spinach
• 1/2 lemon, juice
• Salt and black pepper

Allergens: Wheat (couscous). Check packaged ingredients.

How to make it

1. Prepare the couscous following its packet instructions. Cover while it hydrates, then fluff with a fork.
2. Warm the oil in a large frying pan over medium heat. Soften the onion for 5 minutes. Add the garlic, paprika and cumin; stir for 30 seconds.
3. Add the chickpeas and chopped tomatoes. Simmer uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens. Add a splash of water if it starts to catch.
4. Stir in the spinach until wilted. Add lemon juice and seasoning to taste. Divide the couscous between two bowls and spoon over the chickpeas.

What you need

• 180 g dried short pasta
• 1 tbsp olive oil
• 2 garlic cloves, thinly sliced
• 1 x 400 g tin white beans, drained and rinsed
• 70 g baby spinach
• 1/2 lemon, zest and juice
• Salt and black pepper

Allergens: Wheat in standard pasta; some pasta contains egg. Check the packet.

How to make it

1. Cook the pasta in salted water following the packet. Before draining, scoop out 250 ml of the cooking water.
2. Warm the oil in a wide frying pan over medium-low heat. Stir in the garlic for 30 seconds without browning it. Add the beans and 60 ml of the pasta water.
3. Mash about a third of the beans with the back of a spoon. Add the spinach and stir until wilted.
4. Add the drained pasta and lemon zest. Toss, adding small splashes of pasta water until the sauce clings to the pasta. Add lemon juice gradually, season and serve.

What you need

• 250 g mushrooms, sliced
• 1 pepper, sliced
• 1 small onion, thinly sliced
• 1 garlic clove, finely chopped
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 4 small tortilla wraps
• 100 g plain yoghurt
• Salt and black pepper

Allergens: Wheat (wraps) and milk (yoghurt), unless suitable alternatives are used.

How to make it

1. Heat the oil in a large frying pan over medium-high heat. Add the mushrooms in a single layer and cook for 5-7 minutes, stirring occasionally, until their liquid cooks away and the edges colour.
2. Add the pepper and onion. Cook for 7-8 minutes, lowering the heat if needed, until tender. Add the garlic and paprika for the final minute.
3. Warm the wraps following the packet. Stir a pinch of pepper into the yoghurt.
4. Divide the filling between the wraps, spoon over the yoghurt and fold. Serve straight away so the wraps stay soft rather than soggy.

What you need

• 4 medium eggs
• 80 g baby spinach
• 150 g cherry tomatoes, halved
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 30 g grated cheddar, optional
• Salt and black pepper

Allergens: Egg; milk if using cheddar. Check any sides and substitutions.

How to make it

1. Beat the eggs with the oregano and a little seasoning. Heat the oil in a 20 cm non-stick frying pan with a well-fitting lid over medium heat.
2. Add the tomatoes cut-side down and cook for 3 minutes. Stir in the spinach for 1-2 minutes until wilted and allow excess moisture to cook away.
3. Lower the heat. Pour in the eggs, distribute the vegetables evenly and scatter over the cheese if using. Cover with the lid.
4. Cook gently for 8-12 minutes until set through the centre with no runny egg. Check the underside does not catch; reduce the heat if it browns too quickly. Cut into wedges and serve.

What you need

• 1 x 400 g tin chickpeas, drained and rinsed
• 1 pepper, cut into small pieces
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 garlic clove, finely grated
• 2 ready-made flatbreads
• 100 g plain yoghurt
• 1/2 lemon, juice
• 40 g grated cheddar, optional
• Salt and black pepper

Allergens: Wheat (flatbreads) and milk (yoghurt/optional cheese), unless substituted.

How to make it

1. Heat the oven to 200 C fan / 220 C conventional. Pat the chickpeas dry. Toss them and the pepper with the oil, paprika, cumin and seasoning on a baking tray.
2. Roast for 18-22 minutes, turning halfway, until the pepper is tender and the chickpeas have coloured. Stir the garlic into the hot filling.
3. Place the flatbreads on another tray. Add the filling and cheese if using, then bake for 4-6 minutes, or as directed on the flatbread packet, until hot and crisp at the edges.
4. Mix the yoghurt with lemon juice to taste. Drizzle over the hot flatbreads just before serving.

What you need

• 120 g dried red lentils, rinsed
• 1 small onion, finely diced
• 2 garlic cloves, chopped
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1 x 400 g tin chopped tomatoes
• 600 ml vegetable stock, plus extra water as needed
• Salt and black pepper

Allergens: Stock may contain celery, wheat or other allergens. Check the label; bread and toppings add their own allergens.

How to make it

1. Warm the oil in a saucepan over medium heat. Cook the onion for 5 minutes until soft. Add the garlic and cumin for 30 seconds.
2. Add the lentils, tomatoes and stock. Bring to a simmer, stirring well so the lentils do not settle on the base.
3. Simmer gently for 18-22 minutes, stirring often, until the lentils are completely soft. Add water if the soup gets too thick before the lentils soften.
4. Taste and season. Leave chunky or blend carefully with a stick blender, off the heat. Serve on its own or with bread if you wish.