Ingredients 1 tbsp vegetable oil 1 large garlic clove, sliced 200g bag kale 1 tbsp soy sauce 1 tbsp oyster sauce Method Heat the oil in a large wok or frying pan, then tip in the garlic and cook for a few secs. Throw in the kale and toss around the pan to coat in the garlicky … More Chinese-style kale
Have a try of Thai flavour curry. Ingredients 1 tbsp vegetable or sunflower oil 1 onion, chopped 4 tsp Thai red curry paste medium butternut squash (about 500g/1lb 2oz) peeled, deseeded and cut into chunks ½ x 400ml / 14 fl oz can reduced-fat coconut milk 200ml vegetable stock 140g frozen green beans 237g can pineapple, chunks in natural juice, … More Thai squash & pineapple curry
The super healthy soup. Ingredients 1 tbsp vegetable oil 1 onion, chopped 1 tsp ground coriander 1 potato, chopped 450g carrots, peeled and chopped 1.2l vegetable or chicken stock handful coriander (about ½ a supermarket packet) Method Heat the oil in a large pan, add the onion, then fry for 5 mins until softened. Stir in the ground coriander … More Carrot & coriander soup
The easiest way to cook a chili. Ingredients 400g pack oven-roasted vegetables 1 can kidney beans in chilli sauce 1 can chopped tomatoes 1 ready-to-eat mixed grain pouch Method Heat oven to 200C/180C fan/ gas 6. Cook the vegetables in a casserole dish for 15 mins. Tip in the beans and tomatoes, season, and cook … More Vegetarian chilli
Ingredients olive oil, for frying 200g risotto rice 700ml chicken stock or vegetable stock 1 tub fresh pesto 100g soft goat’s cheese Method Pour a glug of olive oil into a large saucepan. Tip in the rice and fry for 1 min. Add half the stock and cook until absorbed. Add the remaining stock, a ladle at … More Pesto & goat’s cheese risotto
EAT!EAT!EAT! 