Place 400g red lentils into a pot. Fill the saucepan with water until the water comes 2 inches above the lentils. Bring to the boil, drop the heat and add in 2 tsps turmeric and 1 tbsp olive oil. Then simmer for 15 minutes.
While the lentils are simmering, place 2 tsps cumin seeds into a saucepan and dry fry for about 1 minute. Place into a cup and set aside.
Next place 1 onion, 3 cloves garlic, 1 chilli and 3 inches ginger into a blender with 3 tbsp water. Blend into a paste, add to a saucepan and heat.
When hot, mix in 1 tsp ground coriander and 1 tsp garam masala. Then add in your cumin in seeds.
When the lentils are cooked, stir in your oniony paste. Done!
1st night: Ate it just as it is, with a side of quinoa
2nd night: Added prawns and ate with rice and salad.
3rd night: Added chicken & peas and ate with bulgur wheat
400g red lentils
2 tsp turmeric
1 tbsp olive oil
3 cloves garlic
3 inches ginger
2 tsp cumin seeds
1 tsp ground coriander
1 tsp garam massala
2 Dinners in 1
On a low heat, add the olive oil to a big frying pan.
When hot, add the onion, chilli and the crushed garlic. Fry, stirring frequently, for 10 mins.
Next add in the chicken and sliced mushrooms and cook through.
When the chicken is cooked, add the tins of tomato, the sliced pepper, capers and black olives.
While this is simmering away, put your pasta on.
You could eat half the mixture one evening with pasta (50g is a small portion, 75g medium and 100g large). Serve with the fresh basil.
The following night (or breakfast!), with the other half of the mixture, place in an ovenproof dish. Crack eggs on top, sprinkle with Parmesan and cook in the oven until the white of the egg is no longer translucent (about 10 minutes!).
Step 1: Put the coriander, cardamom and cumin seeds in the non-stick saucepan with the 4 cloves. Give them 1-2 minutes over a medium heat. Remove them and place them into a pestle and mortar. Grind until a powder.
Step 2: Add the rapeseed oil and onions to the saucepan. Cook till soft.
Step 3: Add in the lamb and sear on a high heat.
Step 4: Bring down the hear and add the ground spices as well as the turmeric, crushed garlic, grated ginger and chopped chilli.
Step 5: Next pour in the water, stock cube and tin coconut milk. Stir well.
Either place in the slow cook overnight or once boiled, bring down the heat and simmer for 1.5 hours. Ideally make the curry one night for the next night as it gives the flavour time to develop.
Step 6: The next day bring the curry to the boil and then simmer. Add in the chopped carrot and sweet potato. Cook for about 15 minutes with the lid off.
Step 7: Start to cook your rice. Add the red pepper (sliced) to the curry.
Step 8: When all done, season with salt and pepper. Finished with some fresh coriander.
Place the eggs and the spinach into a blender and whizz. Heat a pan and add 1-2 tsp of oil. Fry the batter on one side. Once it looks drier, flip. Place onto your plate and smear with pesto before adding the avocado and smoked salmon. Lots of essential healthy fats in this meal... enjoy!
Add 1tbsp of rapeseed to a pan. Place on a high heat and fry the turkey breasts for 2-3 minutes on both sides. Set aside.
Next, fry the onion for a few minutes add then add the garlic, chilli and the red peppers. After a couple of minutes, add the passata and tomatoes, olives and dried herbs. Season with the salt, pepper and the honey (takes the edge off) and cook on a medium heat for 30 minutes.
Just before serving, stir through the spinach. At the last second, add the mozzarella.
Into a pan add pesto, then add your prawns and heat through. Then add your courgetti and mix together. Cook until hot! With a little salt, pepper and a sprinkle of Parmesan, you're laughing. Less than 4 min.
**If you don't have a spiraliser, use a peeler. Or many supermarkets now sell courgetti in a packet.
2. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes and then add the onions + chorizo and cook for about 5 minutes.
3. Add in the the garlic, red peppers, chilli powder, paprika and ground cumin. Stir and leave for another 5 minutes. Give it the odd stir.
4. Next, brown the beef... The heat needs to be turned up for this so that the meat sizzles when it touches the pan. Prod it into lumps.
5. Add the beef stock cube to 600ml of hot water. Pour this and your coffee into the pan. Add in the chopped tomatoes and some salt, pepper and tomato purée. Simmer and give it a bit of a stir. Put a lid on the pan and leave it for 20 minutes at a small heat simmering away.
6. Drain and rinse the red kidney beans and stir them into the pot of chilli. Bring to the boil and leave the lid off for about 10 minutes.
*if you're veggie, why not try Quorn instead of the beef and chorizo.
**if you're reducing calories, eat less, or omit the chorizo +/- trade the beef for turkey or pork mince.
Fry the onions and garlic. After a a couple of minutes add in the meat. Once browned, lob in the rest of the veg (all but the cherry tomatoes) and cook on a medium heat until soft. Finally add in the herbs and spices, followed by the cherry tomatoes. Simmer for 1-2 hours.
1 packet of lean beef mince (or Quorn),
2 tins of tomatoes,
1 punnet of cherry tomatoes,
2 onions (diced),
3 cloves garlic,
3 sticks of celery chopped,
3 carrots diced,
1 punnet of mushrooms sliced,
1 chilli sliced,
1/3 tube tomato puree,
1 beef stock cube,
drop balsamic vinegar,
large glass of red wine (optional),
2 large handfuls of sundried tomatoes (or 1 small jar),
herbs & spices: tsp basil, tsp coriander, tsp thyme, 2 bay leaves, salt and pepper.
Eat with a slide salad +/- pasta. Have you tried courgetti (as seen in the picture)?
Simply grab a wholewheat seeded wrap (or a Turkish flat bread/ seeded pita), smear on some tomato puree.Then add on your favorite ingredients (such as ham, pineapple and cherry tomatoes), sprinkle with basil.
Cook in the oven (preferably on a tray with holes in it). Eat with some salad - cheaper than a takeaway, technically quicker too... and of course is a healthier option!
Seeded wrap (use wheat free wrap for Low FODMAP option)
2. Remove the leaves from the cauliflower and cut into chunks. Put into your food processor and whizz up until it looks like rice.
3. Put the cauliflower into a bowl, cover and microwave for 5 mins to soften it.
4. Pour it out onto a (clean) tea towel and leave to cool.
5. Once cool enough to touch it, using the tea towel squeeze as much liquid as you can out of the cauliflower and put it back into the bowl.
6. Stir in 2 eggs, 1 tbsp oregano and black pepper. A little Parmesan and dried garlic is nice in the base too.
7. Now line a baking tray with parchment and grease with oil. Using a spoon, flatten the cauliflower mixture into the tray and bake for about 15 mins in the oven. It should look golden brown when cooked enough.
8. Take the cauliflower base out of the oven, turn it up to 220 degrees and set aside while you get your ingredients for the top ready. Layer on some tomato puree, slices of mozzarella and tomato. Now dollop of some pesto and sprinkle on some chiili flakes.
9. Cook in the oven for 10-12 mins. Serve with some fresh basil leaves added on top.