Ingredients:

1 skinless chicken breasts, diced 

63g tenderstem broccoli  

1/4 red onion, sliced 

1/4 avocado, de-stoned and sliced 

1/2  beetroot, peeled and grated 

25g salad bag

Salt and pepper to taste 

1/2 tsp olive oil

Method:

1. Add boiling water to a boiling pan and cook the broccoli for 2-3 minutes. Drain and add to a frying pan with 1tbsp of olive oil. Cook with salt and pepper for 3 minutes and place to the side.

2. Keep the pan on a medium heat and add the remaining olive oil. Cook the chicken in salt and pepper in the pan for 5 minutes until cooked through.

3. Pour the bag of salad in a big bowl and toss in the shredded beetroot and onion.

4. Separate the salad mix between the four bowls, then top with the avocado, chicken and broccoli, then serve.

Ingredients:

1 courgettes, peeled julienne style 

1/2 tin chopped tomatoes 

1/3 ball mozzarella 

2 slices of parma ham 

1/3 pack basil 

Salt and pepper to taste 

Method:

1. Bring a frying pan to a medium heat, roughly tear the ham and dry fry for 2 minutes until crisp, then transfer to a plate.

2. Add the tinned tomatoes to the pan, along with the salt and pepper. Bring to the boil, then simmer for 7-10 minutes until reduced.

3. Toss the courgetti into the sauce, and cook for 2 minutes.

Ingredients:

1 fresh thin and crispy pizza bases 

125 tomato sauce with herb pizza topping

75g mozzarella

3 slices Parma ham/ or mushrooms (Vegetarian option)

15g wild rocket

1 tsp olive oil

Extra- virgin olive oil, to drizzle

Optional: Add any extra toppings of your choice

Method:

1. Preheat the oven to 220°C/fan200°C/gas 7. Place each pizza base on a non-stick baking sheet. Spread over the topping, going as close to the edge as you can. Dot with mozzarella and Parma ham and season lightly. Bake for 12-15 minutes, until the base is golden and the topping is hot.

2. Top each pizza with a few rocket leaves, then drizzle with a little oil. Cut each into 16 thin wedges. Transfer to serving plates and serve hot or at room temperature.

58kcals per slice

Ingredients:

1 slice sourdough

50g mozarella

1 tomato

Optional: Garnish with salt and pepper or herbs

Method:

1. Slice up your mozzarella and add to your sourdough.

2. Top with sliced tomato and serve.

Ingredients:

2 slices whole-wheat bread, toasted

½ avocado

2 tbsp houmous

1 tomato sliced

2 lettuce leaves

Fresh coriander (optional

Method:

1. Grab your toasted bread and lather one side with houmous. Slice the avocado and put it on the other side.

2. Add some salt and pepper.

3. Next, add tomato slices lettuce and a sprinkling of coriander leaves if using.

4. Lastly, pop the two sides of the bread together and your sandwich is ready to eat!

Ingredients:

200g baked beans

2 slices wholemeal bread

1 tomato (optional)

1spring onion (optional)

Method:

1. Heat the beans in the microwave or in a pan. Toast your bread while the beans are cooking.

2. Meanwhile, dice your tomato and spring onion if using. When the beans are hot, stir in the tomatoes and spring onion and serve over the toast.

Ingredients:

1 tortilla wrap

2 tbsp tomato puree

80g cherry tomatoes

50g mozzarella (or cheddar)

1 tbsp fresh basil (or 1 tsp dried)

1 tsp olive oil

Method:

1. Preheat the oven to 220C.

2. Get your wrap and drizzle over the olive oil. Spread the tomato puree on top and on top of this spread out your sliced cherry tomatoes. Slice the mozzarella and layer on top of the tomatoes. Finally, top with basil and some black pepper. 

3. Cook in the oven for 5-10mins until the cheese is melted. Keep checking on it to make sure it doesn't burn.

Ingredients:

100g roast chicken slices

50g pasta

80g sweetcorn

2 tbsp pesto from a jar

Method:

1. Cook the pasta according to the instructions on the pack. 

2. While it's cooking, cut the roast chicken into bite-size pieces. A couple of minutes before the pasta is ready, add the sweetcorn to the pan and bring back to the boil. 

3. When the pasta is soft (but not mushy), drain and then add the chicken and pesto to the pan. Stir to combine and serve.

Ingredients:

2 eggs

50g feta

2 handfuls baby spinach

½ tsp olive oil

1 slice wholemeal bread

½ tsp butter 

Method:

1. Heat the oil in a non-stick frying pan.

2. Whisk the egg and pour into the pan, swirling the pan so the egg covers the bottom. Once the egg starts to solidify, crumble the feta over half of it and add the spinach on top.

3. Fold the other half of the omelette on top the feta and spinach and cook for another minute or two. 

4. Serve with the bread and butter.

Ingredients:

70g couscous

100g roasted peppers from a jar

½ a cucumber

100ml vegetable stock

50g halloumi

2 tsp olive oil

2 spring onions

1 tsp lemon juice

10 black olives

150g tinned chickpeas

Method:

1. Boil the water in a kettle and crumble half a stock cube into a bowl. Pour over the hot water, stir the stock in and tip in the dried couscous. Leave it to absorb the water.

2. Meanwhile, slice the halloumi and fry it without oil in a non-stick pan until it's browned on both sides.

3. Chop the peppers, cucumber and spring onion.

4. Once the couscous has absorbed all the liquid, add the oil, vegetables and lemon juice, olives, chickpeas and mix well. Serve with the halloumi on top.

5. This makes two portions. It will keep in the fridge for 3 days and makes an easy packed lunch.

Ingredients:

¼ of a cucumber

½ a red or green pepper

½ a grated carrot

50g sweetcorn

200g tinned beans  (black-eye, kidney, borlotti etc)

2tsp olive oil

1 tsp vinegar 

Method:

1. Combine all the ingredients together in a bowl and mix. Season with salt and pepper.

Tip! It’s easy to double this recipe and keep some in the fridge for the following day.

Ingredients:

1 pack Hearty Food Co. lasagne (400g)

30g cucumber

1 tomato

30g lettuce 

Method:

1. Cook the lasagne according to the instructions on the pack. Meanwhile, slice the vegetables and put your salad together.

Ingredients:

150g potato

200g baked beans( ½ tin)

20g cheddar cheese (or other cheese)

1 tsp butter

Method:

1. Prick the potato all over and put in the microwave on high for 5 minutes. Stick a knife in it to see if it is soft all the way through. If not, pop it back in for another 30secs until it's done.

2. Meanwhile, heat the baked beans.

3. When it's cooked, cut the potato down the middle and mash the butter into each side. Add the beans and grate the cheese on top.

Ingredients:

300g potatoes

1 leek

80ml vegetable stock

2 cloves garlic

1 onion

200ml semi-skimmed milk

A squeeze of lemon juice

40g cheddar cheese or other cheese

1 tsp butter or oil

Method:

1. Peel and chop the onion, and the white part of the leek and gently fry in the butter or oil, with the lid on. Stir occasionally until they are soft but not brown, about 5-8mins.

2. Meanwhile, peel and dice the potatoes and add them to the leeks and onions. Cook for another five mins.

3. Add the stock and peeled whole garlic cloves and simmer until the potato is soft.

4. When the potato is cooked, add all the other ingredients except the cheese and some salt and 4. pepper taste and then blend until smooth.

5. Keep half for another day and serve the rest topped with half the grated cheese.

Ingredients:

1 M&S Balanced For You chilli & rice (300g)

80g broccoli 

10g cheddar cheese, grated

1 tbsp plain Greek yoghurt 

Method:

1. Cook the ready meal according to the pack. Meanwhile, cook the broccoli in hot water until tender but not mushy.

2. Serve together with the grated cheese and yoghurt.

Ingredients:

200g  pasta

4 spring onions

1 green or red pepper

2 tomatoes

1 handful mushrooms

100g mozzarella

100ml Shop-bought garlic and herb dressing

Method:

1. In a large pot of boiling water, cook pasta according to the instructions on the pack, rinse under cold water and drain.

2. In a large bowl, combine the pasta, onion, pepper, tomatoes, mushrooms and mozzarella.

3. Pour the dressing over to coat; toss and refrigerate until chilled. Divide into four portions and keep in a container in the fridge for 3 days. 

Ingredients:

100g straight-to-wok noodles

100g cooked prawns

80g frozen edamame beans

80g cucumber

2 tbsp sweet chilli sauce

2 tsp sesame seeds (optional)

Method:

1. If using frozen prawns, defrost thoroughly first according to the instructions on the pack.

2. Defrost the edamame by leaving them in hot water from the kettle for 5 minutes or so.

3. Slice the cucumber into ribbons with a potato peeler, or slice with a knife.

4. Separate the noodles with your fingers and mix in the sweet chilli sauce, prawns, edamame, cucumber and sesame seeds if using.

Ingredients:

1 Pret Chicken Laska soup

1 medium banana

Method

1. Ready to eat.

Ingredients:

350g roasted red peppers from a jar

400g tin chopped tomatoes

1 onion

2 cloves garlic

¼ tsp chilli flakes

6 basil leaves

2 tsp olive oil

500ml vegetable stock

2 wholemeal pitta bread

60g mozzarella cheese

Method:

1. Peel and chop the onion, and the garlic and fry in the oil gently over a low heat until softened.

2. Drain the jar of roasted peppers, roughly chop them and add them to the pan with the tin of chopped tomatoes. Add the stock and bring to a simmer.

3. Meanwhile, prepare your mozzarella melts. Top the pitta bread with the mozzarella slices and preheat the grill.

4. When your soup is simmering, pop the pittas under the grill to melt. Then blend the soup - remembering to keep one eye on the grill. Add salt and pepper to the soup and serve in a bowl topped with the chilli flakes if you like some heat.

5. When the mozzarella is melted, remove your pittas from the grill and top with the basil leaves. Dip in the soup if that's your thing!

Ingredients:

1 whole wheat tortilla

60g tuna  (½ tin)

1 tbsp mayonnaise

50g cucumber

50g red or green pepper

25g cheddar cheese, grated

Method:

1. Finely dice the cucumber and mix with the tuna and mayonnaise.

2. Spoon into the tortilla and top with red pepper slices and grated cheese.

3. Fold or roll the wrap.

Ingredients:

600g sweet potato

1 carrot

1 red onion (or white onion)

2 tsp olive oil

1 tbsp fresh, ginger  or ¼ tsp dried ginger

1 clove garlic

½ tsp chilli flakes

1l vegetable stock

40g feta 

Method:

1. This recipe is for 2 so save half for another day.

2. Chop the onions, garlic and carrots, and dice the sweet potato.

3. Heat the oil in a large, lidded saucepan over a medium-high heat.

4. Add the onion and carrots and cook until softened. Stir in the grated ginger, garlic and chilli flakes and fry for 2–3 minutes, or until fragrant.

5. Stir in the sweet potatoes and stock. Turn up the heat and bring the pan to the boil. Reduce the heat to low and simmer with the lid on for 15 minutes, or until the sweet potato is tender.

6. Remove the pan from the heat and blend the soup until smooth. Season to taste. Serve with crumbled feta.

Ingredients:

6 tsp cranberry jelly

140g Brie - Sliced

1 sheet puff pastry

1 egg

20g chopped hazelnuts

Salt

Method:

1. Preheat the oven to 180ºC and line a large baking sheet with baking paper.

2. Lay the pastry on a large lightly floured board.

3. Gently Score in half lengthways

4.Add the cranberry jelly half of the pastry

5. Then add the strips of Brie on top of the cranberry jelly

6.Fold over the other side of the pastry to cover the Brie seal with a fork.

7.Cut the pastry into 14 equal strips leaving the base in tact

8.Place the baking sheet and paper on top of the pastry and flip over onto the baking sheet.

9.Bend the pastry into a circle, and seal

10.Brush the top of the pastry with egg wash and a sprinkle of salt.

11.Bake in the oven for 25 minutes or until golden and base cooked through.

12.Enjoy hot or cold.

Ingredients:

6 tsp cranberry jelly

140g Brie - Sliced

1 sheet puff pastry

1 egg

20g chopped hazelnuts

Salt

Method:

1. Preheat the oven to 180ºC and line a large baking sheet with baking paper.

2. Lay the pastry on a large lightly floured board.

3. Gently Score in half lengthways

4.Add the cranberry jelly half of the pastry

5. Then add the strips of Brie on top of the cranberry jelly

6.Fold over the other side of the pastry to cover the Brie seal with a fork.

7.Cut the pastry into 14 equal strips leaving the base in tact

8.Place the baking sheet and paper on top of the pastry and flip over onto the baking sheet.

9.Bend the pastry into a circle, and seal

10.Brush the top of the pastry with egg wash and a sprinkle of salt.

11.Bake in the oven for 25 minutes or until golden and base cooked through.

12.Enjoy hot or cold.